The search is on for much-loved but now-lost faves.
For example, Colin lost an old Helen Dollaghan recipe for herbed pork tenderloin medallions. Can anyone help?
The recipe for Passover chocolate and nut cake Sara wanted is found: It’s one of those clip-and-
save goodies that will still be good next year and is valid right now for observant Jews with a sweet tooth. We found it in the Post archives.
A while back a reader wrote for the Chicken Chardonnay recipe she had lost. Peggy in Westminster found it.
If you’ve lost a treasured recipe and don’t know where to find it, start your search here.
Until then, bon appetit.
Passover Chocolate Nut Cake with Grilled Oranges
This decades-old recipe from former food editor John Kessler is a flourless chocolate torte. No leavening, no flour, no starch, no nothing that would violate dietary restrictions. Serves 6-8.
Ingredients
Directions
Preheat oven to 350.
Lightly grease a 9-inch springform pan and line bottom with parchment paper.
In batches in a food processor, grind nuts fine, using the pulsing tab. Set aside. Then grind chocolate fine with 6 tablespoons of sugar.
In a bowl with an electric mixer, beat egg yolks until thick and pale and add chocolate. Add zest and beat until just combined.
In another bowl with clean beaters, beat egg whites and remaining 6 tablespoons of sugar to soft peaks.
Gently but thoroughly fold nuts and egg white mixture alternately into yolk mixture until just combined. Pour batter into prepared pan and bake on a rack in middle of oven for 55 minutes or until a tester comes out clean. Remove from oven and, after 10 minutes, remove side of pan.
In a bowl, gently toss orange sections with honey and let stand 10 minutes. Heat a ridged grill pan over high heat until hot and grill oranges about 10 seconds on each side. Serve cake with grilled oranges.
Chicken Chardonnay
Serves 4.
Ingredients
Directions
In a large, heavy sauté pan, heat butter and oil over medium-high heat. Dredge each breast in salt, pepper and flour. Shake off the excess and place in the hot pan. Brown on both sides and remove to a plate. Add sliced mushrooms and garlic to pan. Deglaze pan with wine and add chicken broth. Simmer for several minutes then turn up the burner under the sauté pan again to medium-high.
Add cream and parsley to the pan and reduce, stirring occasionally, for about 2-3 minutes. Top each chicken breast with mozzarella and simmer for 1 minute more. Turn off heat and cover the pan with a lid until cheese melts, about 3 minutes.
Gently place a chicken breast on each serving of fetuccine. Pour sauce over chicken and pasta and serve, accompanied by a green salad and hot bread.
Staff writer Ellen Sweets can be reached at 303-820-1284 or esweets@denverpost.com.
