And what fun! There were prizes for the best dishes! D King Irwin(dkingirwin.com) gave 12 beautiful leather chargers (the grand prize); La Collina Toscana (www.lacollinatoscanausa.com) gave one case each of balsamic vinegar of Modena and one case of red wine vinegar; Zak Designs (www.zak.com) gave a ceramic bowl and mother of pearl serving utensils; and Zak Designs (www.zrike.com) donated a salad bowl set.

We drank wines courtesy of Gotham Wines (www.gothamwines.com), eyed the fabulous prizes and then got down to some serious eating. Dishes were judged by Sally-Jo O’Brien, Gwynn Galvin, and new member Irene Yager. Eating their way through international savories and sweets, below are the most outstanding dishes for the Fall 2009 Potluck.

BEST USE OF THEME – Maureen Luchejko
Dacquoise
Be sure to follow the method below for skinning hazelnuts. You will never again bother doing it any other way. It is by far the best method I have ever tried. Adapted with the help of Andrew Shotts, pastry chef at La Cote Basque in Manhattan.by the Editors of Saveur Magazine from Saveur Cooks Authentic French (Chronicle Books, 1999). http://www.saveur.com/article/Recipes/La-Cote-Basques-Dacquoise

FOR MERINGUES
2 cups confectioners’ sugar
1 1/3 cups finely ground roasted hazelnuts (see note below)
1 1/4 cups finely ground blanched, sliced almonds
9 egg whites, room temperature
1/2 cup granulated sugar

FOR GANACHE
1 cup heavy cream
5 ounces bittersweet chocolate, chopped
3 ounces milk chocolate, chopped

FOR BUTTERCREAM
2 cups granulated sugar
5 egg whites, at room temperature
1 pound unsalted butter, cut into pieces and softened
3 tablespoons coffee extract

2 cups sliced almonds, toasted
Confectioners’ sugar
(optional)

1. For meringues, preheat oven to 250°F. Line 2 baking sheets with parchment and draw three 8” circles on paper. Sift together confectioners’ sugar, hazelnuts, and almonds into a bowl, working any lumps through sieve with your fingers, then set aside. Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 2 1/2 minutes. Gradually add granulated sugar while whisking, increase speed to medium-high and whisk until whites form medium-stiff peaks, about 1 1/2 minutes. Transfer whites to a large bowl and carefully fold in 1/2 of nut mixture at a time with a rubber spatula. Divide meringue between parchment circles and gently spread out evenly. Bake in middle of oven, rotating positions hourly until lightly golden and hollow sounding when tapped, for 2 – 4 hours. Allow to cool.

2. For ganache, heat cream in a medium saucepan and bring to a boil over medium heat. Remove from heat, add bittersweet and milk chocolates, and let sit for 1 minute. Whisk until smooth and set aside until thick enough to spread.

3. For buttercream, combine 1/3 cup water and 1 1/2 cups of the sugar in a small saucepan and cook over medium heat until mixture reaches 250°F on a candy thermometer. Put egg whites in the clean bowl of a standing mixer and whisk on medium-low speed for 2 minutes. Increase speed to medium and whisk whites to soft peaks, about 1 1/2 minutes. Gradually add remaining 1/2 cup sugar while whisking, then increase speed to medium-high and whisk until whites form stiff peaks, about 2 minutes. Slowly pour sugar syrup into whites, whisking until cool, about 10 minutes. Add butter, bit by bit, whisking until shiny and fluffy, about 8 minutes (it may curdle, but will come together). Add coffee extract and set aside.

4. To assemble: Spread 1/3 of buttercream over each of 2 meringues. Spread ganache over remaining meringue. Layer meringues, placing the one with ganache in the middle . Spread remaining buttercream on sides of cake, then cover cake with almonds and refrigerate at least 5 hours. Before serving, dust cake with confectioners’ sugar.

Nut Tips:
To prepare hazelnuts, bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Add 2 tbsp. baking soda, and 1 1/2 cups unpeeled hazelnuts. Boil for 3 minutes (water will turn black). Drain, then transfer hazelnuts to a large bowl of cold water and slip skins from nuts with your fingers. Dry hazelnuts on paper towels, then place on a baking sheet and roast in a preheated 350°F oven until golden, 15 – 20 minutes. Remove from oven and set aside to cool completely. When cool, put a small handful of nuts into an electric coffee grinder and pulse to a fine powder. Continue working in batches, to avoid grinding nuts into nut butter, until all the nuts are ground. Grind 1 1/2 cups blanched sliced almonds the same way. Use nuts in dacquoise or other preparations.


HONORABLE MENTION — Linda Pelaccio
Malloreddus with Fresh Ricotta, Saffron, and Bitter Honey
Adapted from Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia by Efisio Farris

1 pound malloreddus (sometimes called gnocchetti sardi flavored with saffron) *
1/2 cup unsalted butter
1 cup milk
1/2 teaspoon good quality saffron
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 cups fresh ricotta (preferably sheeps milk)
2/3 cup bitter honey (corbezzolo or chestnut)
Sea salt & pepper

1.Cook the gnochetti in a large pot of salted boiling water until al dente, about 10 minutes.

2. Meanwhile, melt butter in large saucepan. Add milk and saffron, salt and pepper stirring until quite hot. Do not boil.

3. Add ricotta and stir or whisk until smooth. (Mixture will appear slightly curdled.)

4. Warm the honey in a small saucepan over low heat.

5. Drain the pasta and toss with the ricotta mixture in a serving dish. Stir in all but 2 Tablespoons of warm honey. Sprinkle with a pinch of sea salt and a couple turns of the peppermill. Drizzle top with remaining 2 Tablespoons of honey and serve.

Yield: 4 main-course servings or 6 - 8 side dish servings.

* Gnocchetti Sardi flavored with saffron can be found in Italian specialty shops such as Buon Italia at Chelsea Market.


HONORABLE MENTION — Sarah Abrams
Apple Cider Donuts
This recipe is from the restaurant Hearth, and I discovered it on a BLOG I read called Smitten Kitchen. Her post was so good I had to try them.

Note: I think the frying temp in the recipe is too low... it should probably be 360°F - 375° F.

http://smittenkitchen.com/2009/10/apple-cider-doughnuts/

HONORABLE MENTION — Debby Goldsmith
Portuguese Orange-Olive Oil Cake
I was so infatuated with the rich, eggy desserts I tasted in Portugal (especially the custard tarts -- which I tasted in every town for "professional" comparisons ONLY) but didn't have any recipes for them. Since I totally trusted David Leite and I saw the video of him preparing this cake on CT TV, I figured it would be a good choice!

by David Leite from The New Portuguese Table: Exciting Flavors from Europe’s Western Coast (Clarkson Potter, 2009). leitesculinaria.com/20321/recipes-portuguese-orange-olive-oil-cake.html

Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. Since this cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that.
Nonstick baking spray with flour
4 to 5 large navel oranges
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Confectioners’ sugar, for sprinkling

1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.

2. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.

3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.

5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

6. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.

Serves 10 to 12

HONORABLE MENTION — Kyle Bernstein
Nanaimo Bars

Recipe from the city's official website:
http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

HONORABLE MENTION— Milena Perez
Banoffe Pie
I discovered banoffi pie while traveling in the UK. I love sticky, gooey, caramel desserts and can’t get enough of this one. Here is the link to the original recipe: http://www.hungrymonk.co.uk/pages/banoffi.htm. Below is my own.

1 1/2 cups graham cracker crumbs, shortbread cookie, or digestive biscuit crumbs
1/4 cup melted butter
2 (14-ounce) cans sweetened condensed milk
3 medium bananas, sliced
2 cups heavy or whipping cream
1 tablespoon granulated sugar
Cocoa powder for sprinkling *

1. Preheat the oven to 350°F.

2. Place two tablespoons crushed crumbs in a small bowl; set aside. Combine the remaining crumbs and melted butter in a medium bowl until blended. Press the crumb mixture onto the bottom of a 9-inch pie plate. Bake 5 minutes. Transfer the crust to a wire rack to cool.

3. To make the caramel, place the unopened cans condensed milk in a large pot. Add enough water to cover the cans completely; bring to a boil. Cover and simmer 3 hours. Make sure cans are completely covered with water at all times or they will EXPLODE! Transfer the cans to a rack. Let cool completely before opening.

4. Spread the cooled caramel evenly over the crust. Arrange the bananas on top of the caramel.

5. To make the topping, beat the cream and sugar with a hand mixer in a large bowl until soft peaks form. Spoon the topping over the bananas. Sprinkle with the 2 tablespoons reserved crumbs and cocoa powder.

Note: The caramel can be made ahead and stored covered, in the refrigerator, for up to 3 days.

*You can also use instant coffee, or shaved chocolate instead of cocoa powder

HONORABLE MENTION — Diane Sturgis
Welshcakes
This recipe was handed down from generation to generation in my family. It’s pretty much the same all over Wales. In fact, Welshcakes could be called the generic Welsh cookie. Welshcakes are cooked on a griddle or in a skillet. My grandmother always cooked these cakes on a thick cast iron flat griddle that was heated over a coal fire until she got a stove.

8 ounces self-raising flour (1 1/2 cups)
1/2 teaspoon cinnamon
2 ounces butter (1/4 cup or 1/2 stick)
2 ounces lard or shortening (1/4 cup)
3 ounces granulated sugar (6 tablespoons) + extra for dusting
3 ounces dried (zante) currants (1/2 cup)
1 large egg, beaten

1. Sift the flour and cinnamon into a large bowl.

2. Add the butter and lard and rub it evenly into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the 6 tablespoons of sugar and the currants.

3. Pour in the egg and stir until the mixture forms a firm dough.

4. Roll out the dough on a lightly floured board, to a thickness of about 1/4 inch. Cut into circles with a 1 1/2- to 2-inch cutter.

5. Meanwhile, preheat a griddle or a thick cast iron skillet over medium heat (no need to grease it). Cook the Welshcakes in batches for about 4 minutes on the first side. Lift up a cake with a metal spatula and peek at the color. When it’s golden-brown on the bottom and slightly colored on the edges, flip it over and cook for about 4 minutes more. The cakes are done when they’re golden-brown on both sides but still slightly soft when gently pressed.

6. Cooking Tip: If you’re using a skillet, the heat can be uneven. So, lower the heat, if necessary, to prevent burning. If the cakes are browning unevenly, carefully shift the cakes in the pan after the first few minutes.

7. Transfer the baked Welshcakes to a tray dusted with granulated sugar to cool. Sprinkle with a little more sugar. Welshcakes keep well in an airtight tin. Makes 20 Welshcakes.

Thank you again to our generous sponsors and well as to all of the fantastic NYWCA volunteers who made this event a success.

photo of Adeena Sussman and Ellen Swandiak

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