Dining in--Minneapolis/St. Paul cookbook

. Ina small saucepan, melt the butter over low heat. Set aside. Beat the eggs, vanilla extract, and 1 cup of the sugar on high speed of an electric mixer for at least 10 minutes, or until thick, fluffy, and tripled in bulk. . Combine the remaining 2 cup of flour and the cocoa and sift a little at a time into the egg mixture, folding gently. Add the melted butter slowly; do not overmix. . Pour the batter into the cake pans and bake in preheated oven for 10 to 15 minutes, or until cake springs back when gently touched. Cool in pans for 5 minutes, then turn out on racks to cool further. . To prepare the kirsch syrup, combine the remaining % cup sugar with % cup cold water in a saucepan and boil briskly for 5 minutes, stirring constantly. Cool to lukewarm and add “4 cup of the kirsch. . Prick the cakes with a fork. Sprinkle with the syrup and let stand for 5 minutes. Rinse the sour cherries in cold water and pat dry. . With chilled bowl and beaters, whip the cream, adding the confec- tioners’ sugar and the remaining 3 tablespoons of kirsch. Shave the chocolate bar into thin curls with a vegetable peeler. Refrigerate until ready to use. . Toassemble the torte, place one layer in the center of a serving plate. Spread witha 42-inch thick layer of whipped cream and arrange sour cherries on top, leaving a /2-inch rim. Set the second layer on top. Spread entire torte with whipped cream, mounding it in the center. Garnish with the chocolate curls pressed into the whipped cream on sides and top and decorate with the maraschino cherries placed at 2- inch intervals around the rim. Chill until ready to serve. a Bing Ly —_ —* — ——— —— s 7 as AAS RA ih ee . : Us: wt net _— bb mt m VAS pe Mt ing ea@ lay eh pee ih = Bie list Ops 1D EF “yesicn,) Sp apaGus ee : =F) ame, “va Fee hs ais $ner 4Bsrs pee? 1 aa. veo Y tise jade! te et | a ~ tes Legntgier tS | Fy oe 3 pt >as Depend? ace se isi’ eptsa P35 yet ea — ' J = ws igzitre res a . . —~ san alSti? 6 tite Yous sort ars Ge ean” Sa cone ane tet 1B paane be washed: vray pol: panne te ie — x 7 : — petha we » ica eats _ oS. Oke tenis Ge ares: ep el eaies “alts Hen Te bs i ae Cok i) aon ek a lee erie ives ete Sead eat ey Ge Wine etenied] ris = tess postin a ae vr nitric rho suc ¢ aan — bp ate Tel GUVtAtesd AS Ley y, hye tne a Safe. Sik meee > gis ace OF: €3° 2" Liat A gees $2071 thu te J = Pere ttt tet. ip) LO Grew Sate<s loo 3 ‘ylanan. GD oruls — adtieerthes ene ah eh cary? ats eet: eerie ag doe ere hi 2 ouipar en late Caan & . a ls AAR yh ate F JF Ny, ChAT Ee ae < 7 om sR SD widtfenclt 9 neues y eal one i Cian fe 7 pears ai Jee 09 ‘Gz ey = yee sce! ee es ees ean" vie ete? : [haat tess Podwaratibe emi | utr ssa nage Bs oem eye na G >» or iy, iene at cof 2 ww a ‘ogee cane pecan eats ‘tid Gn oe inf pall 9 ann? Sal 19 gre! Hs aie Sai det rah . rep aagut amr et: wey pest tao ryelut) <pindans: meets camera ies gas @ 7 or ci Name Bitty Diese 5 Ro" = ce 2 7 = ° Ss = Ck, way ex Seews pie) ; 10 (pe Sl Sta cee The Jackson House Dinner for Six Consommeé Royale Mousselines of Walleyed Pike in Leek Leaves Grapefruit Sorbet Tournedos of Beef, Bordelaise Sauce Mélange of Vegetables Vinaigrette Salad with Mushrooms Lemon Creams in Ramekins Wines: With the Mousselines—Field Stone white wine With the Tournedos—Beaulieu Cabernet Sauvignon, Private Reserve, 1968 or Chateau Margaux, Médoc With the Lemon Creams—Freemark Abbey Edelwein, 1975 Mary Helen DeLong, Owner THEVACKSON HOUSE | t’s insane, absolutely,” swears Mary Helen DeLong, a sixty-ish I mother of eight surveying her newest charge, the Jackson House. “But I’m old enough to be crazy, and anyway— it’s done!” The ad- venturous project, on the drawing boards since 1975, still strikes her as a minor miracle.