Published: November 28, 2007 12:24 pm            

A taste of Italy

GLASGOW — A group of people who recently returned from a trip to Italy with LeDean Hamilton, a Glasgow travel agent who works for Collette Travel Services, Inc., gathered on a recent Saturday to view each others’ photographs from the trip and to discuss their experiences during a luncheon catered by Martha Terry, owner of the Goodnight Inn, who also took the trip. Terry served Minestrone Soup, Ham and Blue Cheese Pasta Salad, Viking Baked Tomatoes, Italian Cream Cake and Tiramisu. Those who took the trip not only included local residents, but also travelers from New York and Tennessee.



Italian Cream Cake

(Recipe developed by Pollman’s Bake Shop)

Yield: One 9-inch, three layer cake

Preparation: 45 minutes

Bake: 35 minutes

Cool: 1 hour



Ingredients

1-1/4 cups shortening

6 tablespoons butter, at room temperature

2-1/2 cups sugar

3 large eggs, at room temperature

3 cups, plus 2 tablespoons, cake flour

1-1/4 teaspoons salt

2 teaspoons baking soda

1-1/4 cups buttermilk, at room temperature

1 teaspoon vanilla extract

1 cup chopped pecans

1-1/2 cups flaked sweetened coconut

5 egg whites

2 tablespoons sugar

1 recipe Pollman’s Special Italian Icing for Italian Cream Cake

Garnish: additional chopped pecans



Directions:

Preheat over to 350 degrees. Grease and flour three 9-inch round cake pans; set aside.

In a large bowl, cream together shortening and butter with an electric mixer at medium speed until soft and well-combined. Gradually add 2 1/2 cups sugar and beat until mixture is light and fluffy. Add whole eggs, one at a time, beating well after each addition.

In a separate bowl, sift together cake flour, salt and baking soda.

Add flour mixture to batter alternately with buttermilk, beginning and ending with flour mixture. Beat until mixture is well-combined and smooth. Stir in vanilla, chopped pecans, and coconut.

In another bowl, beat egg whites with an electric mixer at high speed until soft peaks form; gradually add remaining 2 tablespoons sugar. Gently fold egg whites into batter.

Ladle batter into prepared pans, dividing equally. Shake pans gently to level batter. Bake for approximately 35 minutes, or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert into cooling racks and let cool completely.

Frost with Pollman’s Special Icing for Italian Cream Cake. Garnish with chopped pecans, if desired.



Pollman’s Special Icing for Italian Cream Cake

Preparation: 15 minutes



Ingredients

20 ounces cream cheese, softened

1-1/4 cups butter, softened

5 cups sifted confectioners’ sugar

1 teaspoon vanilla extract



Directions:

In a large bowl, cream together butter and cream cheese with an electric mixer at medium speed until soft and well-combined. Gradually add confectioners’ sugar, beating until smooth. Stir in vanilla extract.

Tiramisu

Ingredients

2 packages of Lady Finger cookies (Some people like to toast the Lady Finger cookies slightly.)

2-1/2 cups of strong coffee

1/2 cups of coffee liqueur

9 eggs separated

1-3/4 cups sugar

1-1/2 teaspoons of vanilla

1-1/2 pounds of Mascarpone cheese

1 cup of finely chopped semisweet chocolate (Chocolate chips can be used if they are chopped.)

1/2 cup sweet cocoa powder



Directions:

Mix the cold coffee and the liqueur in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside. Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 to 3 more minutes. Set aside.

Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.

Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture. In a 9 by 17-inch glass baking dish, assemble the dessert. Layer the bottom of the pan with soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer. Using a flour sifter, cover the top of the Tiramisu with a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight. Serve with pride.



Viking Baked Tomatoes

Ingredients

3 (1-pound) cans whole tomatoes, drained well

zest of one lemon

2 cloves minced garlic

1/2 cup of chopped parsley

2 cups fresh bread crumbs, whole wheat preferred

1/3 cup light brown sugar

1/3 cup unsalted butter, melted

salt

freshly ground pepper



Directions

Preheat over to 350 degrees. Be sure tomatoes are drained well. Combine the garlic, lemon zest and parsley. Arrange the tomatoes in a 9 by 13-inch baking dish. Combine the bread crumbs and sugar. Add melted butter and mix well. Distribute evenly over the tomatoes. Sprinkle generously with salt and pepper. Bake for 25 minutes, or until hot and bubbling.

Serves eight.



Ham and Blue Cheese Pasta Salad



Ingredients

4 cups uncooked bow tie pasta

6 ounces cooked ham, cut into strips

1 cup coarsely chopped pecans, toasted

5 ounces of blue cheese, crumbled

1/3 cup chopped fresh parsley

2 tablespoons minced fresh rosemary (or 2 teaspoons dried)

1/2 to 1 teaspoon coarsely ground pepper

1 large clove garlic, minced

1/3 cup olive oil

1/3 cup grated Parmesan cheese



Directions:

Cook pasta according to package directions; drain, rinse with cold water and drain again. Combine pasta and next 8 ingredients. Toss well. Sprinkle with Parmesan cheese. May be served immediately or chilled, if desired.

Serves eight.

Minestrone Soup

Ingredients

1/2 cup shredded cabbage

1 (14.5 ounce) can stewed tomatoes

1 tablespoon of tomato paste

1-1/2 cup of cubed potatoes

1 quart of chicken broth

2 cloves of minced garlic

2 tablespoons of dried parsley

1 teaspoon of salt

1/2 cup of grated Parmesan cheese (Use fresh Parmesan and grate it yourself. Put on soup just before serving).

4 tablespoons of margarine

3/4 cup of chopped onion

1/4 cup of chopped celery

1/2 cup of chopped carrots

1 (19 ounce) can of cannelini beans

Directions:

Add butter to a pan over medium heat.

Saute the onion, celery and carrots till tender.

Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley and salt.

Let boil before lowering the heat to low. Cook for 60 minutes.

Once the veggies are barely tender, add the pasta and simmer for approximately 30 minutes.

Check seasonings and ladle into bowls while still hot.

        

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