SWEDISH SMORGASTARTA A SANDWICH TORTE
(Savory Sandwich Torte) I got this from epicurious Gourmet magazine, 1997 A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden
Provided by tornadoes three
Categories Swedish
Time 12h25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- For smoked salmon filling.
- 10 ounces smoked salmon, chopped fine.
- 1 1/2 cups crème fraîche.
- 1 teaspoon fresh lemon juice.
- For cream cheese filling.
- 3/4 cup whipped cream cheese.
- 1/2 stick (1/4 cup) unsalted butter, softened.
- 3 tablespoons mixed finely chopped fresh herbs such as parsley, dill, and chives.
- 40 slices very thin firm white sandwich bread (from two 1-pound loaves).
- For herb topping.
- 1/3 cup finely chopped fresh parsley leaves.
- 1/3 cup finely chopped fresh dill sprigs.
- 1/3 cup finely chopped fresh chives
- Make fillings:.
- In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
- Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
- On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
- Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
- Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
- Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
- Make topping:.
- In a bowl stir together herbs until combined well.
- Trim sides of torte and sprinkle topping over egg salad layer.
- Serve torte cut into small pieces.
ITALIAN TORTE
This is one of my favorite dessert recipes because it's easily and quickly prepared, yet it's very different and delicious, good for any occasion. It is sure to impress your guests as it has mine. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the ricotta cheese and sugar. Stir in chocolate chips. , Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers. Top with the remaining cake layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 310 calories, Fat 15g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 236mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 8g protein.
ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
LUNCHEON SANDWICH TORTE
Make and share this Luncheon Sandwich Torte recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Chicken Salad: Beat cream cheese, mayonnaise, green onion, lemon juice and poppy seeds until blended. Add chicken and walnuts and season to taste. Chill until ready to assemble.
- Pesto Cheese: For pesto cheese, pulse basil, parsley, garlic and olive oil until a paste. Add cream cheese and pulse to combine, adding sour cream as necessary to make smooth. Season to taste and hold at room temperature until ready to assemble.
- Egg Salad: Grate eggs coarsely on a box grater. Toss with mayonnaise, olives and onion and season to taste. Chill until ready to assemble.
- Torte Base Layers: To assemble torte, line a 9-inch springform pan with plastic wrap so that it hangs over the sides. Remove crusts from sandwich bread. Cut each crustless slice of bread in half (so they are about the size of ladyfingers). Line the bottom of pan with bread slices, alternating whole wheat and white bread. Line alternating bread fingers up side of pan.
- Spread chicken salad over bread-lined bottom of pan. Layer bread slices over chicken salad (alternating whole wheat and white again) and spread egg salad over. Repeat with bread slices and pesto cheese, and top with a final layer of bread slices. Pull hanging plastic wrap over top to cover and chill for at least 3 hours.
- To garnish, top torte with remaining pesto (pipe as you would a cake). To serve, slice as you would a cake and serve with a side salad. Serves 8.
- Chef Anna Olson.
Nutrition Facts : Calories 909.1, Fat 57.4, SaturatedFat 20.2, Cholesterol 312.1, Sodium 1183.2, Carbohydrate 63, Fiber 6.2, Sugar 11, Protein 36.5
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