Teri Lynn Herbert of James Island saw the recent traffic in this column about flourless chocolate cake and wanted to weigh in.
“I figured everyone would send in the standard old flourless chocolate (to die for) cake recipe, but it seems no one did! My sister in Knoxville gave me this recipe 35-40 years ago and it has even won an honorable mention in the Hilton Head chocolate contest (many years ago). Easy, especially now that you can buy the pecan meal in bags.
“I’ve had to bake a bit longer on real humid days. It’s not ‘pretty’ but is so rich, you can’t eat a large piece.”
6 eggs, separated
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
3 cups finely chopped pecans (can use packaged pecan meal)
¾ cup sugar
Dash of salt
Grease a 9-inch springform pan; Preheat oven to 325 degrees.
Beat egg yolks well; add melted chocolate, vanilla, pecan meal, sugar and salt.
Beat egg whites until stiff, and fold into the chocolate mixture.
Pour into pan and place on a cookie sheet. Bake at 325 degrees for about ½ hour until set and tester comes out clean.
Teri provides a frosting recipe, too, though she prefers just whipped cream.
1 stick butter
1 cup powdered sugar
6 ounces bittersweet chocolate
½ cup chopped pecans
Cream butter and sugar. Melt chocolate and add to butter mixture with eggs and pecans. Beat for 10 minutes until fluffy. Spread on cake.
A flurry of recipe requests last Sunday produced just one reply, so far at least.
Sandra Salmon of Summerville asked about oysters, which she is not crazy about but her husband is.
She is in search of a good oyster stew recipe, particularly one that is enough for two to four people and not a huge amount. And, does oyster stew freeze well?
So that request still stands, but we did hear from Mary Larry of Charleston with different idea for those fabulous fall oysters.
The recipe is in the local “Popular Greek Recipes” cookbook put out by the ladies of Greek Orthodox Church of the Holy Trinity.
11/2 cups fine dry bread crumbs or cracker crumbs
1 stick butter, melted
1 pint oysters
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons butter, melted
½ cup dry white wine
Combine bread crumbs with butter. Press some into a buttered baking dish. Arrange 1/3 of oysters over crumbs. Sprinkle with salt and pepper. Repeat layers, ending with bread crumbs. Blend butter and wine. Pour on top. Bake at 375 degrees for 15 minutes.
Teri Lynn Herbert says she has lost her best crab cake recipe. “It was from a radio show, PBS, maybe four or five years ago. Comes from one of our great local chefs. It has lots of fresh tarragon, and a bit of panko, and (I think) fresh chives, but can’t find it nor remember the details! It is not in any of the local cookbooks, but the striking ingredient was a whole bunch of tarragon.”
Nancy and Jim Gouse want to take a more conscientious approach to Halloween treats this year. “With all that is going on with allergies, ‘sick’ people doing things to treats, trying to avoid sweets, etc., we would like some help on what we should be giving out on Halloween.” What can you folks recommend that is healthy (or at least healthier than most candies), steers clear of common allergens such as nuts, and still will be appealing to children? Please send ideas and recipes!
Lastly, Sharon Cook of Charleston would like some authentic German recipes to celebrate Oktoberfest.
If there’s a recipe you’ve lost, let us know. Email Food Editor Teresa Taylor at email@example.com or call 937-4886.