(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
; 
; 
(Mario Batali & Gweneth Paltrow); 
; 
.
I’ve wanted to make this recipe so I could share it with you, but it never seemed to be the right menu for it. But I took dessert to friends the other night, and thought it would be perfect. This is an EASY recipe. You buy a store-bought angel food cake (or make your own if you’d prefer), mix up the filling/frosting, grate a bit of chocolate, toast some almonds and put it together. It probably took about 30 minutes to assemble, including toasting the nuts. The picture above doesn’t exactly show the layers - the lighting wasn’t good enough, I guess.
This is a Phillis Carey recipe, from a cooking class I took with her several years ago. The filling (which also is the frosting on the outside) has mascarpone cheese in it, with a whole lot of whipped cream, some cocoa and espresso powder, a bit of powdered sugar and Amaretto. You slice the cake into 3 layers, drizzle a little Amaretto on each layer, then put a cup of frosting between each with some grated chocolate, then slather the remaining around the top and outside. Then the toasted almonds are lightly pressed on the frosting. That’s it. Done. Be sure to refrigerate it for at least four hours before serving.
I’ve never made it with Cool-Whip, but am sure you could – and it might be just fine. This particular time I ended up buying mascarpone that had tiramisu flavoring in it (my mistake), so I added a small tub of Crème Fraiche to the mixture too. The recipe calls for 2/3 cup of powdered sugar – I think it’s way too much, but use your own judgment. If you made a from-scratch angel food cake, it would be larger than the store-bought ones, so you might want to spread the filling a little thinner (or make just a bit more of it). If you really wanted to be decadent, make a little chocolate sauce to drizzle on top. My DH doesn’t eat many desserts and his verdict was: “this is the best dessert you’ve ever made!” I disagree – there are some other desserts I’ve made that are perhaps better, but HE thought this was the best. He did his best to get as much of the leftovers as he possibly could!
Tiramisu Angel Cake Torte
Recipe: Phillis Carey cooking class.
Servings: 8
8 ounces mascarpone cheese
2 cups heavy cream — well chilled
2/3 cup powdered sugar (I used about 3 T.)
6 tablespoons amaretto — divided use
3 tablespoons cocoa powder — unsweetened
1 tablespoon espresso powder — or instant coffee crystals
1 whole angel food cake
3 ounces semisweet chocolate — coarsely grated
1 cup sliced almonds – toasted (400 for about 7 minutes)
1. Using electric mixer, beat mascarpone to lighten. Add one cup heavy cream, powdered sugar, 2 T. amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining heavy cream until firm peaks form. Fold whipped cream into cheese mixture for frosting.
2. Cut cake horizontally into 3 layers. Place bottom layer on platter. Sprinkle with 4 tsp. amaretto. Spread with 1 cup frosting. Sprinkle with half the grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 tsp amaretto, Spread remaining frosting over cake. Press almonds onto sides. Chill at least 4 hours. Use serrated knife to cut into wedges.
printer-friendly pdf
jancd
said on September 22nd, 2008:
Our electricity came on about an hour ago. We were starting day 10 and not in the best of moods. Praise the Lord. I missed all of my blogs so much and my air conditioning and cooking. So glad to be back. Jan
Jan – am so glad you’re back home. And that you have power. . . Carolyn