Original recipe from Southern Living, *custom edited by Terri N. Bergman
This recipe was featured in Heart of Ohio Magazine in 2016 for a Valentine’s Day feature. Terri makes these cakes and shares them with love every year. This is one of her most-requested recipes and she shares it with you today so you can make it for those you love!
2 (8”) round, aluminum foil cake pans
1 (2oz) package white chocolate morsels
5 (8oz) packages cream cheese softened
1 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
RED VELVET LAYERS
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 Tbsp unsweetened cocoa
1/2 tsp baking soda
1/2 tsp Pummull Spice* or cinnamon (optional)
1 tsp finely crushed pink peppercorns (optional)
1 tsp instant espresso or coffee granules (optional)
1 (8oz) container sour cream
2 tsp vanilla extract
2 (1 oz) bottles red liquid food coloring
3 (8”) aluminum foil cake pans
WHITE CHOCOLATE FROSTING
4 oz white chocolate morsels
1/2 cup boiling water
1 cup butter, softened
1 (32oz) pkg powdered sugar
1/2 tsp table salt
White chocolate hearts and leaves made with piped melted chocolate
Fresh raspberries or cranberries (optional)
GLAZE RED VELVET CAKE TOPS (optional)
1 jar seedless raspberry jam warmed in microwave with 1 Tbsp Chambord liqueur, or water. This is a wonderful addition to seal cake tops when cool and enhance and deepen flavor. Use sparingly: spread 1 Tbsp on each cake top prior to assembly.
1) Preheat oven to 300 degrees. Line pans with aluminum foil, allowing 3 inches to extend over sides. Lightly grease foil or spray with cooking oil.
2) Microwave white chocolate morsels in a microwave-safe bowl according to package directions. Let cool 10 minutes.
3) Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add 2 eggs, beating just until yellow disappears. Stir in vanilla then pour into prepared pans.
4) Bake at 300 degrees for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, for 30 minutes. Remove from oven and let cool completely. Cover and chill 8 hours, or freeze for 24 – 48 hours.
Red Velvet Layers
1) Preheat oven to 350 degrees. Beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add 2 1/2 cups sugar. (Optional) Add sugar with Pummel Spice, finely crushed pink peppercorns and espresso granules. Add 6 eggs, 1 at a time, beating just until blended after each addition.
2) Stir together flour, unsweetened cocoa powder, and baking soda. Add to butter mixture alternately with sour cream. Beat at low speed just until blended after each addition. Stir in 2 tsp vanilla. Carefully stir in red food coloring. Evenly pour batter into the 3 greased and floured same 8” foil pans as above.
3) Bake at 350 degrees for 22 to 26 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove cake from pans and move to wire racks to cool completely (about 1 hour). These cakes can be prepared and frozen with cheesecake or cooled in refrigerator.
1) Whisk together chocolate and . cup boiling water until chocolate melts. Let cool 20 minutes, then chill 30 minutes, stirring to keep the mixture smooth and liquid.
2) Beat 1 cup butter and chilled chocolate at low speed until blended. Beat at medium speed 1 minute. Increase speed to high, beat 1-2 minutes until smooth and fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high and beat 1-2 minutes or until smooth and fluffy.
1) Place 1 layer red velvet on a serving platter. Top with 1 layer cheesecake. Repeat with remaining layers of red velvet and cheesecake, alternating and ending with red velvet on top. Spread top and sides of cake with white chocolate frosting. I like to lightly frost, chill or place in the freezer, and then generously frost again. This seals in red cake crumbs so the finished product is snowy white!
2) Garnish as desired. Remember you can pipe your own leaves and hearts, or garnish with melted white chocolate, that has been piped. If you don’t have a piping kit, refrigerate some frosting in a Ziploc plastic bag and then snip the corner to create a piping tool.
3) Admire your creation, then call in your best family and friends, slice and enjoy!
From the Kitchen of Terri N. Bergman
LEVEL: Intermediate (you got this!)
1 Lg Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
1-2 Red Peppers Coarse Chop
1 Lg Butternut Squash – peeled, seeded and medium Chop (1” cubes)
1 Cup White Wine
2 Cups Chicken Stock
1 Cup Cream
Handful Chopped fresh Parsley (reserve some for garnish)
Handful Chopped fresh Cilantro (reserve some for garnish)
2 Tbsp Amazing Heat
2 Tbsp Amazing Rub (for roasting veggies in oven)
1 Broasted Whole Chicken, remove drumsticks, then skinned, deboned and medium chop of all meat
1 Tbsp Cornstarch
Fresh Rosemary spears (or use 1 tbsp chopped dried rosemary)
Roasted whole Garlic Head (top cut off, drizzle Olive oil, rub or salt n pepper/baked one hour)
1 Large Jar White Northern Beans
1 Large Green Salsa Verde Mild-Medium (your call!)
Lime cut into wedges
Sauté coarsely chopped onion, carrot and celery in olive oil on medium high to soften and wilt. Add 1 cup white wine, let wine reduce and bring up any bits left on pan bottom. Set aside.
Take chopped red pepper and butternut squash and drizzle with olive oil, sprinkle with Amazing Rub and roast in hot over (400 degrees) until browned and roasted/ approx 40 minutes. At the same time/same oven place whole garlic clove, topped and drizzle with Oil, wrapped in foil to cook thoroughly. If you have Rosemary Spears, place on veggies roasting for 10 minutes, they brown quickly – so watch, remove when browned and set aside.
To pan with carrots, celery, etc. now add Chicken stock, Amazing Heat, parsley, cilantro, northern beans and the jar of Salsa verde. Let simmer 30+ minutes, you can then turn heat very low and continue to simmer. Add roasted veggies, chicken chunks, rosemary, garlic (removed from head and smashed), simmer 10 minutes. To finish add cream (with cornstarch incorporated) and stir to thicken.
Add any additional seasonings, salt n pepper….Lime squeeze.
Serve in bowls, with Lime wedge, Sour Cream (if desired), garnish of any remaining herbs.
Very fun and cool to serve in little pumpkin or squash boats….
From the Kitchen of Terri N. Bergman
(Yes, this takes an entire bottle of red wine…and it is absolutely delicious. A celebration meal!)
Inspired by the original recipe posted in Bon Appetit (.com) a decade or more ago!
LEVEL: Intermediate (just brown that meat!)
5 lbs bone in beef short ribs
2 Tbsp. Amazing Rub (original seasoning)
3 Tbsp Olive Oil
2 Onions/med. chopped
3 Carrots/med. chopped
2 Celery stalks chopped
3 Tbsp flour OR (at finish use reserved 1/C red wine with 1 Tbsp Corn starch)
2 Tbsp tomato paste
1 whole bottle (750ml) of Cabernet Sauvignon (or your choice of red)
(Remember the saying, “if you wouldn’t drink it, don’t cook with it”…use a nice bottle!
1 Tbsp of the Amazing Herbes**
2 bay leaves
1 head garlic cut in half (remove at cooks end)
4 Cups Beef Stock
**If you are rocking your own fresh herbs at home – tie Rosemary Sprigs, thyme, oregano in bundle to include in covered bake time, remove all before serving…including garlic halves.
Heat oven to 350 degrees. Season short ribs with Amazing Rub (you can add additional salt/pepper your choice/ rub promotes flavor and beautiful browning)
Heat oil in a large Dutch oven over medium heat, break into 2 batches and carefully brown all sides of ribs. Place ribs in plate as they are browned, pour half of drippings off.
Add onions, carrots and celery to pot and cook over med heat, about 5 minutes. Add flour (if using) and tomato paste; cook with constant stir 3-4 minutes. Stir in all wine, add short ribs and any juices. Bring to low boil/simmer until wine is reduced by half, approx 25 mins. Then, add all seasonings and herbs to pot along with garlic halves. Stir in stock, bring to boil and transfer to oven. (Covered pot)
Cook until short ribs are very tender 2 ½ hours. Transfer ribs to a platter. Strain sauce, spoon fat from surface, season with salt and pepper. Great served over mashed potatoes.
From the Kitchen of Terri Bergman
Paella is friendship experience… various people of different backgrounds intermingle in the kitchen and at the table to meld friendships that go beyond our walls. With Paella, we toss seafood, chicken, sausage (… veggies from the gardens) to make a dish with depth of flavor and warmth of heart that is distinctive to each preparation. Just like our friends, no two paellas are alike… bring your taste buds and show us how YOU paella!
The meaning of Safari is a “Journey or Expedition “and that is what we are on as we prepare “French Safari Paella”. Two famous French preparations are similar in nature to Paella, they are Cassoulet , hearty and delicious, made well it ‘warms the soul’ and Bouillabaisse, this ‘fish soup’ is probably the most famous traditional recipe from Provence from Marseille, the more people these dishes are made for, the more different types of ingredients are in it…like Paella!
Paella is Spanish in its origin…but it is really a delicious blending of foods that are fresh, available and local…a bit of a play on *“stone soup”. Don’t know what I like more, the process, the gathering of foods, the cooks, the diners…or the amazing warmth this dish brings to the soul! Here is our version: Makes 6-8 servings.
5 cups strong chicken broth
1/2 tsp saffron
1/2 tsp Spanish paprika
1 TBSP KB’s Amazing Heat
1 small onion, peeled
2 small chickens, about 2# each
1/2 cup olive oil
1 # artisanal sausage or (KB’s Paella Sausage Recipe)
1/4 lb smoked bacon diced
1 medium onion, chopped
6 scallions, 4 chopped,
*2 finely minced reserved for finish
1 head of chopped garlic
2 roasted red peppers/**pimento (jarred is good)
1 lb medium shrimp, shelled
2 (Opt.) Live lobsters( boiled, divided)
1 small red pepper thinly sliced
1 small yellow pepper thinly sliced
3 cups Spanish rice (Bomba)
6 tbsp chopped parsley
2 bay leaves, whole
1/2 cup white wine
1 cup fresh or frozen peas
(Opt.) 18 clams / mussels, scrubbed
Lemon wedges for garnish
Parsley for garnish
*Rem. green onion for garnish
NOTE ON INGREDIENTS: The only ingredient you must have is the broth, the rice and the saffron!!! So add all, extend this list…or deduct according to your taste and budget!
Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth — you need 5-6 cups.
Cut the chickens into small serving pieces — the whole breast in 3 parts, each thigh and wings with tips removed. Dry the pieces well and sprinkle with salt/pepper.
In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the sausage and bacon to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, pimentos, red peppers and sauté until the onion is wilted. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the chopped parsley and the whole bay leaves. Stir in the chicken broth, boiling hot, the wine, and rice. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, and then bake at 325 F, uncovered, for 20 minutes.
Remove from the oven, add reserved peas and let sit on top of the stove, lightly covered with foil, for about 10 minutes. Heat burner to medium and toast bottom for one minute, remove.
To serve: Decorate with lemon wedges, chopped parsley and minced green onion.
Bring Paella Pan to the Table to serve…..this is a beautiful looking dish, so let your guest first eat with their eyes!
JUST FOR FUN…The Fable of Stone Soup…Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making “stone soup“, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager does not mind parting with a few carrots to help them out, so that gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.
Pay attention to your broth, as in all cooking this is the “soul”, make it rich and flavorful with fish or chicken stock and seasonings add a good concentrate (such as “Superior Touches” Better Than Bouillon Product, now gratefully found in most markets!) If you need the flavors enhanced.
This is where all the magic starts…
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. The ideal paella has a toasted rice bottom called socarrat.
Garnish just before serving with the cooked peas, parsley, finely diced green onion and lemon wedges this last add makes for a fresher taste!
Firm and absorbent rice is the key; we use Bomba available at specialty markets or online.
Use Real Saffron…it is key in taste and color, there is no substitute, a little goes a long way.
From the Kitchen of Terri Bergman
KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar
Finished with a Dijon, Maple and Lemon-Kissed Sauce
MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese. The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!
CATEGORY: Main Event
LEVEL: Intermediate, you got this!
4 pork chops (1” thick)
1 small peeled, cored and thin sliced apple
4 pcs Vermont Sharp Cheddar (2” squares)
2 Tbsp Corn Starch
1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub)
½ tsp black pepper
1 Tbsp Olive Oil
1 C chicken stock
1 Tbsp Dijon mustard
1 Tbsp Maple Syrup
1-2 Tbsp Lemon Juice
Chopped fresh parsley or 1 teaspoon of The Amazing Herbes
Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.
Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.
In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch.
Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.
This is when you make your sauce
Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste.
Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.
Plate the chops, great with potato and mixed veggies.
Sauce til your heart is content – ENJOY!
From the Kitchen of Terri Bergman
CATEGORY: Sweet endings
SERVES: 6-8 (ramekins)
LEVEL: Intermediate, so come on, you got this!
A delicious celebratory end to a great meal! This SOUFFLE Cake starts airy and is topped with a rich ganache…and then add a few berries and the ultimate mini ice cream on a stick (can you say delicious drama). A reason I love this recipe is it starts as a great SOUFFLE but once settle is the perfect chocolate earthquake (cracked fallen top) cake. So you choose, but the great taste is there however you choose to SOUFFLE!
6-8 Ramkins depending on their size
6 Oz. Dark chocolate (60-76%)
¼ C water
5 Egg Whites
½ tsp Lemon juice
¼ C Sugar
5 Egg Yolks
1-2 tsp Espresso Powder
1 Tbsp Coffee Liquor
¼ C Sugar
4 OZ Choc Chips
2 Oz Butter
6-8 Frozen mini Magnum Bars (or your choice of mini ice cream treat)
Optional; Strawberry and Raspberries for garnish
Preheat oven to 350 degrees.
Melt Chocolate and water in the microwave, starting at 30 sec intervals. You want to remove and stop heating when about 25% of the chocolate is still not melted. At this point continue to stir until all is melted. Set aside.
Beat egg whites until soft peaks, start streaming in sugar, pinch of salt and *lemon juice to stabilize whites. I like to see a medium peak and set aside.
In mixer bowl add yolks, sugar, espresso powder (or inst coffee) and Coffee Liquor (or Amaretto).
Beat in mixer until light and thick….and then add melted chocolate until just incorporated.
Fold 30% of meringue, scraping and folding being careful not to overdue. Fold the remaining meringue and spoon into the individual Ramkins. (I think its useful to use an ice cream scooper here..)
Bake until just set in the center…about 20-25 minutes.
While cakes are cooking, create the buttered ganache by melting the butter and pouring over the chocolate chips. Stir until glossy smooth and melted, set aside for the serving finish.
When Ramkins are out of oven, place in center of a plate, spoon chocolate ganache over each, and take a knife to pierce center…and put the mini Ice Cream Treat in the center, sprinkle with slice strawberries or raspberries…walk don’t run to the table to serve…and melt into the extravagant bites! ENJOY!
From the Kitchen of Terri Bergman
Delicious French Provencal beef braised in red wine until meltingly tender and sensuously delicious!
CATEGORY: Main Event
1/4 lb (peppered) bacon, cut into small strips
3 lbs lean stew beef
3 cups red wine (Burgundy)
1 cup beef stock
1-2 carrots, peeled and chopped
1 onion, chopped
2 tbsp tomato paste
3 garlic cloves, minced
1 full orange peel, no pith
1 tsp Amazing Herbes or (2 sprigs parsley; 2 sprigs thyme [1/4 tsp if dried]; 1 sprig rosemary)
1 bay leaf
1 tsp Amazing Rub
1/2 cup flour or corn starch
Salt and freshly ground pepper to taste
RECOMMENDED TO FINISH WITH:
2 cups tomatoes, crushed or chopped
3/4 cup black (Nicoise) olives, pitted
2 tbsp butter
1 onion, chopped
1 lb mushrooms sliced
1 tsp Amazing Rub (or) 1 tsp sugar
Place orange peel with Amazing Herbes (or create herb bouquet with orange peel, parsley, thyme, rosemary, and bay leaves and place in) with beef, wine, 1 onion, carrots, and garlic in a large, non-reactive bowl. Refridgerate overnight or for up to two days (or just a few hours if that is all you have!). Preheat oven to 300 degrees. Remove the beef from the marinade and set the marinade aside. Pat the beef dry and toss with flour (or corn starch) and Amazing Rub blend to coat, shaking off any excess. Set the beef aside.
In a large frying pan, slowly cook bacon to release fat. Do not brown. Set bacon aside. Brown the stew meat in the bacon fat over high heat. Brown the meat in batches. If you overcrowd the pan, the meat with steam and your stew will not a have a rich brown color. Add a little oil to the pan if needed. Place in a large pot with a lid.
When all of meat is browned, deglaze frying pan with 1 cup of beef stock. To deglaze; pour stock into pan and cook it while stirring to dissolve all of the good crispy stuff in the bottom of the pan. Pour over meat.
Add remaining marinade, tomato paste, garlic, thyme, bay leaf and reserved bacon pieces. Bring to a boil on the top of the stove and season with salt and pepper. Cover tightly with a lid and place in the oven. Cook slowly for anywhere from 3-5 hours, stirring once or twice. (Or, cover and simmer over low heat on stovetop for about 2 hours, until meat is tender.)
Your dish is ready to be served!
Or, finish with this last 30 minute step.
In a large frying pan, melt butter. Add the onion and mushrooms and sprinkle with Amazing Rub (or sugar), saute until golden brown. Stir the tomatoes and olives into onion mixture and return to the oven for another 30 minutes.
Serve on individual plates in a ring of whipped Duchess Potatoes.
TRY IT! Terri adds 2 tbs of balsamic vinegar and a couple of dark chocolate squares to add shine and finish just before serving.