1/2 c Blanched almonds, toasted li

-htly 2 oz Unsweetened chocolate

2 tb Unsalted butter

2 lg Eggs

1 c Sugar

1 tb Framboise (or other raspberr

- brandy) 3/4 c Flour

1 ts Baking powder

1/2 ts Salt

1 c Raspberries

Glaze: 1/3 c Raspberry jam

1 tb Sugar

Ganache: 1/4 c Heavy cream

6 oz Bittersweet chocolate, chopp

-d Lemon leaves for garnish Raspberries for garnish and -ccompaniment In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 minutes or until they are the consistency of nut butter.
Reserve.
In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally.
Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are pale, add sugar gradually, beating, and beat until mixture is very thick and pale.
Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined.
Sift the flour, baking powder, and salt into the bowl. Beat until well combined.
Fold in 1 cup of raspberries gently.
Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean.
Let torte cool in the pan on a rack, and then remove sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of the pan, and spread the glaze on top and sides of the torte.
Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat.
Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes.
Pour ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set.
Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves.
Serve with additional raspberries and lemon leaves alongside.
a 1989 Gourmet Mag.
favorite

-(pink or red) 2 Soft rolls, cut in half

8 ts Tomato relish

75 g Cheddar cheese, grated

—–TO GARNISH—–
Olives Sliced gherkins Sweetcorn kernels

Drain the can of salmon.
Flake the fish.
Spread each half of the rolls with 2 teaspoons of tomato relish.
Arrange the salmon on top. Sprinkle with cheese and garnish.
Toast under a moderate grill until the cheese has melted and the filling has heated through. Serve immediately.
Serves 4.
Approx.
210 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias

1 lb Chicken breasts, boneless

-and skinned 1/2 c Dry white wine

1/2 c Water

1/3 c Olive oil or vegetable oil

2 tb White wine vinegar

2 tb Lemon juice

2 Cloves garlic, minced

1/2 ts Salt

1/4 ts Coarsely ground black pepper

1 1/2 c Thinly sliced sweet red

-pepper, cut in 2-inch -lengths 1/2 c Chopped fresh parsley

1/2 c Sliced green onion

2 tb Capers

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In a small saucepan, place chicken breasts; cover with wine and water.
Simmer, uncovered, about 20 minutes or until done; discard liquid.
Set chicken aside to cool.
Cut chicken into strips.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper.
In a large bowl, combine pasta, chicken and oil mixture.
Add red pepper, parsley, onion and capers; mix thoroughly.
Cover; refrigerate.
8 servings

SOURCE: Sunday Newspaper _ ( | ___ (__() `-| (___() (__() (_()__.-| ….
*Another* “thumb’s up” dish from Sandee’s Kitchen!