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Years ago I clipped a recipe from the L.A. Times for corn sticks with if I reacall correctly had fresh corn kernals and sour cream in addition to the normal ingredients...
I LOST it. Can you post it on your blog. It just read like such a great thing, and I love corn sticks. I believe you prefaced it with how you had to climb some earthquake damaged steps in a hotel in S.F. after the Loma Prieta quake to retrieve it.
Thanks
Elizabeth Nichols
Posted by: Elizabeth Nichols | March 22, 2006 3:51 PM #
the recipe is in my book "the bread bible." and it's still the best corn sticks i've ever tasted!
Posted by: Rose Levy Beranbaum | March 22, 2006 5:52 PM #
Hi Rose,
A couple years back I had some correspondence with you. In those letters you mentioned that you thought your next cookbook could be some version of a revised and expanded Cake Bible. Is that still in the works? (Fingers and toes are crossed).
All the best,
Felicity
Posted by: Felicity Estrin | May 5, 2006 2:37 PM #
thanks felicity--indeed yes!!! i'm delighted to report that the new cake book is well underway and is projected to appear fall of 2008. it will be a 4 color book which means some aspect of every cake wil be photographed. i will soon post a photo of one of my favorite chefs holding a piece of the german chocolate cake which will be one of the stars of the collection. it's one of those cakes that benefited from about 15 tweaking tests and i'm thrilled with it.
Posted by: Rose Levy Beranbaum | May 6, 2006 3:27 PM #
A Rose version of German Chocolate cake. Heaven. The waiting will be torture but I can tell already I'll treasure this book as much as I have The Cake Bible (my most used and enjoyed cookbook by several orders of magnitude). Probably the thing I love the most about it, apart from the impeccable instructions, is that I can always trust your palate. Your cakes are never too sweet, are always full of flavor, and have the perfect texture. I can always trust that your version is the best tasting possible.
All the best with this work. I can tell already by your enthusiasm for it that it's going to be a huge hit.
F
Posted by: Felicity | May 7, 2006 9:43 AM #
felecity, i'm going to frame this one so when i'm still up at 2 a.m. wondering why i'm doing this, i'll remember!!!
Posted by: Rose Levy Beranbaum | May 7, 2006 10:47 AM #
Dearest Rose...
My sister's 50th birthday is Sept. 9, and I've committed to making her childhood favorite-- German Chocolate Cake. My current plan presumes to cobble together your all-American chocolate cake and the best of the (out there) versions of coconut-caramel-pecan goo filling, BUT... short of betraying your own copyright, is there anything in the meantime you can share about your upcoming GCC recipe? I swear I'm all but in line to buy several dozen copies of the revised Cake Bible when it's published, so if that's an issue, I swear my lips are sealed!
xo
Jen
Posted by: Jen | August 30, 2006 12:58 AM #
here's the compromise--i'll give you the filling. the cake itself is such a culinary breakthrough i cannot send it until the book comes out! but it will be delicious using your fav. chocolate cake.
since the 9th is coming up so soon i'm copying the filling into this posting though the chart doesn't copy well so you'll need to print this out and reformat--but all the ingredients are there.
Classic German Chocolate Cake Filling
Makes: scant 3 cups/27 ounces/670 grams
INGREDIENTS MEASUREMENTS WEIGHT
room temperature volume ounces grams
pecan pieces (medium-coarse) 1 cup 4 ounces 112 grams
sweetened condensed milk, 1 can 1 liquid cup plus 3 tablespoons 14 ounces 396 grams
3 to 4 large egg yolks 3 1/2 tablespoons 2 ounces 56 grams
butter, unsalted, cut into pieces and softened 8 tablespoons 4 ounces 112 grams
pure vanilla extract 1 teaspoon . .
Baker's Angel Flake coconut or Mounds 1 3/4 cups 4.5 ounces 130 grams
Toast the Pecans
Spread the pecans evenly on a baking sheet and bake in the preheated oven for 5 minutes.
In a medium, heavy saucepan, whisk together the condensed milk, and egg yolks. Add the butter and cook over medium heat, stirring constantly with a silicone spatula, reaching well to the edges and bottom. As soon as it starts to simmer, lower the heat or remove the pan from the heat occasionally to keep it from cooking too fast or burning. Simmer for about 5 minutes or until thickened enough to pool slightly on the surface before disappearing. (about 175ºF.) It still will be pourable.
Stir in the vanilla, coconut, and pecans, and continue cooking on medium heat for one minute. Scrape the mixture into a large bowl (it will become tan and slightly translucent). Cover it with a towel, and allow it to cool to room temperature or just barely warm, stirring occasionally to prevent a skin from forming. (It will take about 3 hours at room temperature but will reach spreading consistency faster if refrigerated or stirred over ice water for 5 minutes.) The filling thickens as it cools and if refrigerated for more than 2 hours will need to be softened over hot water or for a few seconds in the microwave.
Posted by: Rose Levy Beranbaum | August 30, 2006 11:32 AM #
Thanks so much, Rose. You're the best!
xo
Jen
Posted by: Jen | August 30, 2006 1:16 PM #
do tell how it turned out!
Posted by: Rose Levy Beranbaum | August 30, 2006 1:34 PM #
Dear Rose:
I just checked your web-site and I am thinking in purchasing your cake bible book.I want to learn everything about baking cupcakes.Do you think I could use this book for that purpose? What would be the difference when it comes to cupcakes and cakes?.
Thank you.
Liana.
Posted by: Liana | April 24, 2008 8:26 AM #
Dear Rose,
I make and share your recipe for basic sourdough bread often. I have a friend who keeps asking me for the recipe, but it is so long that it would take me forever to type it all out. Is there a copy anywhere that can be printed out? I would buy him The Bread Bible, but he is a traveling missionary and the book is too big to carry around. I would love to share it with him.
Thanks!
Posted by: Anonymous | April 24, 2008 3:08 PM #
Is the German chocolate cake filling above for a 2 or 3 layer cake?
Posted by: Matthew | April 26, 2008 1:27 PM #
It must be for 2 layers, filling only, unless I was overly generous with my layers, but it seemed about right.
Posted by: Matthew | May 17, 2008 2:07 PM #