Many of our recipes have been with us for years and years - they never go out of style or lose their appeal. Others are newer. In all cases, they are kitchen-tested and below are the ones for which we have received many requests. These recipes and hundreds more were developed by Barbara Larsen between 1973 and 1997. Barbara passed away in March of 1999 leaving a loving and close family and the legacy of her recipes representing thousands of hours of work. We are in the process of putting all her recipes into a data base for easy access and security. In time these will be a cookbook : The Best of The Restaurant.
Chocolate Silk Truffle Cake
A dense, rich, flourless chocolate cake in a pecan and walnut crust. Serves 12 to 15 depending on cut
Equipment: 9" springform pan,
Optional: stand mixer with
- 3 ounces toasted and coarsely chopped walnuts
- 4 ounces toasted and coarsely chopped pecans
- ½ cup firmly packed brown sugar
- 1 pinch cinnamon
- 4 ounces (1 stick) butter, melted
In small stainless steel bowl, combine walnuts, pecans, brown sugar and cinnamon. Stir in melted butter. Press mixture into bottom of springform pan. Chill crust for ½ hour, until firm
- 20 ounces bittersweet chocolate cut into small pieces
- ¾ cup soft butter (6 ounces or 1 ½ sticks)
- ¾ cup sugar
- 6 large eggs
- ¼ cup heavy cream
- ½ teaspoon vanilla
Melt chocolate in double boiler. While chocolate is melting, combine butter and sugar in mixer bowl. On medium speed, cream mixture until light and fluffy. Add eggs, two at a time, mixing well after each addition. Scrape sides of bowl. Increase speed to medium high and whip for two minutes until egg mixture increases slightly in volume. When chocolate is melted, beat with hand whisk until is has cooled. It should be warm, not hot. Whisk the chocolate into egg mixture on medium low speed. Scrape sides and bottom of bowl and continue to mix until chocolate is fully incorporated. Stir in cream and vanilla. Spread this mousse filling evenly on pecan crust. Chill until firm, 6 hours to overnight.
Unmold the cake by running a hot, dry knife around the inside edge of the pan and then releasing the latch of springform. Slice cake with hot, dry knife into 12 -15 servings. Clean blade of knife under very hot water, dry blade and immediately cut cake. Repeat for each slice. Top servings with dollop of whipped cream, or spread whipped cream over the entire cake before cutting.
Is there anyone who doesn’t love apple crisp? We’ve tried many variations over the years but this one is the favorite. It keeps very well, and can be re-crisped in the oven on the second day if needed. It’s also great for breakfast with milk. This makes one large baking pan about 10x14. You can make it in a larger or smaller pan to suit your taste and thickness you prefer. Serve it with whipped cream or vanilla ice cream
For the apples
- ½ - ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground coriander
- ½ cup apple cider or apple juice
- juice of 1 lemon
- 1 tablespoon grated lemon rind
- ½ cup golden raisins
- 12 medium/large sweet/tart cooking apples of assorted varieties, peeled, cored and sliced
- 6 tablespoons butter cut into small pieces
Place these ingredients in a large heavy saucepan and cook on medium/low until apples soften, are tender, and release their juices, stirring occasionally. Using a slotted spoon, lift the apples from the juice and put apples into large baking pan. Stir 3-4 tablespoons corn starch into small amount of water. Then slowly add cornstarch to juices in saucepan and bring to boil. Boil until thickened and smooth. Add more apple cider or water if mixture gets too thick. Dump apples back into saucepan and stir to mix. Then pour apples and juice back into baking pan.
For the Topping
- 1½ cups flour
- ¾ cup sugar
- ¼ teaspoon baking powder
- 10 tablespoons cold butter cut into pieces
- 1½ cups rolled oats
- 6 tablespoons whipping cream
Sift flour, sugar and baking powder together into a medium bowl. Cut butter into mixture using pastry blender or two knives until it resembles coarse meal flecked with pea size pieces of butter. Stir in oats. Add cream, stirring until well combined and can be pressed into lumps.
Scatter clumps of topping evenly over apples. Bake at 375 until golden brown and bubbly, about 35-45 minutes.
Cream of Tomato Soup with Caramelized Onions
We created this soup one afternoon after racing home after a round of golf and discovering we were out of soup for the evening.
This has become one of our most popular and most requested soups –requested by both our staff and customers. I call it my 30 minute soup because I have made it that fast.
First Into a large stock pot put:
- A “number 10” can of whole Italian plum tomatoes – good quality – that has been blenderized until smooth –using all the juice as well as tomatoes
- 4 stalks of celery – Washed and broken in half – leave the leaves on
- 2 tablespoons of dried basil,
- 2 tablespoons of dried marjoram
- 1 tablespoon dried thyme
- One 12 ounce bottle of V-8
- 12 ounces (use V-8 bottle) dry sherry
- 1/3 to 1/2 cup white sugar depending on acidity of tomatoes
Set over medium heat and boil gently
Slice three good-sized yellow onions into pieces about 2 inches long by about 1/8 inch wide. If they are too narrow they will disintegrate into mush. In a large cast iron skillet sauté until nicely browned and limp, in a mix of butter and olive oil. You may have to work in batches to get adequate browning. Drain off excess oil.
After celery stalks are cooked and limp, remove them from the tomatoes and throw away. Stir in drained caramelized onions.
Pour in one to two quarts of heavy (whipping) cream. Taste soup after adding first quart. At this point add salt, and if desired, more cream. When the desired color and texture of soup is reached, you may also adjust the sweet/sour balance by adding lemon juice or more sugar. This will depend on the tomatoes used and personal taste. Lastly, stir in a handful of fresh chopped parsley and another tablespoon of dried basil. Let soup sit and meld for one hour if possible. Otherwise just serve it up