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How to make a Prairie Oyster!<br />
1 whole egg<br />
1 oz. vodka<br />
2 dashes of vinegar<br />
1 tsp Worcestershire sauce<br />
1 tsp ketchup<br />
2 dashes of Tabasco csauce<br />
Pinch of salt and pepper<br />
Carefully crack the egg into an oldfashioned<br />
glass, taking care not to break<br />
the yolk. Add the remaining ingredients<br />
and drink in one gulp.<br />
Black Forest Cake Makes 10 to 12 servings<br />
5 ounces bittersweet chocolate<br />
½ cup (1 stick) butter, cut into tablespoons<br />
6 tablespoons water (divided)<br />
½ teaspoon vanilla extract<br />
1/3 cup almonds<br />
1 cup plus 2 tablespoons sugar (divided)<br />
8 large eggs, separated<br />
Food & Drink<br />
A drink typically served the morning after a night of hard<br />
drinking, the Prairie Oyster is enjoyed by Sally Bowles in<br />
Christopher Isherwood’s The Berlin Stories (see p. 25) as<br />
well as Back to the Future Part III and in the James Bond<br />
movie, Thunderball.<br />
According to The Gourmet Cookbook (Houghton Mifflin,<br />
2006), from which this recipe is adapted, Black Forest Cake<br />
was invented in Berlin in the 1930s, where it was known as<br />
Schwarzwalder Kirschtorte. With all of that chocolate, kirsch,<br />
cream and cherries, this cake does seem to personify the<br />
excess of the Weimar Republic.<br />
½ cup flour<br />
6 cinnamon graham crackers, ground into fine crumbs<br />
½ cup unsweetened cocoa powder<br />
½ teaspoon salt<br />
¼ cup kirsch (cherry brandy)<br />
3 cups cold heavy whipping cream<br />
1 ¼ cups (16 ounces) sour cherry jam or preserves<br />
Chocolate curls for garnish (optional)<br />
Preheat oven to 375 degrees. Butter bottom of 10-inch springform pan and line with parchment cut to fit. Butter<br />
parchment.<br />
Melt chocolate and butter with 2 tablespoons water in a double boiler set over slow simmering water, stirring until smooth.<br />
Cool to room temperature. Stir in vanilla.<br />
Grind almonds with ¼ cup (4 tablespoons) sugar in a food processor or blender until fine but not a paste. Transfer to a<br />
large bowl, wide enough to allow for the incorporation of beaten whites at a later stage. Add egg yolks, and beat with an<br />
electric mixer on medium-high speed until pale, thick and almost doubled in volume, about 5 minutes. Reduce to low<br />
speed and beat in chocolate mixture.<br />
In separate bowl, beat egg whites on high speed until soft peaks form. Gradually beat in 6 tablespoons sugar and continue<br />
to beat until whites are just stiff and peaks stand up when you remove the beaters.<br />
Whisk about ¼ of the whites into the chocolate batter to lighten it, then gently fold in remaining whites.<br />
In a small bowl, whisk together flour, graham cracker crumbs, cocoa and salt. Fold into batter in 3 to 4 batches.<br />
Pour batter into prepared pan. Bake in preheated oven 30 to 35 minutes, until a wooden skewer tests clean. Cool in pan 5<br />
minutes, then remove from pan, invert to remove parchment, then turn right side up on a rack and cool completely.<br />
Combine remaining 4 tablespoons (¼ cup) water and ¼ cup of the remaining sugar in a small saucepan and heat over<br />
medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat and stir in kirsch.<br />
Beat cream with remaining ¼ cup sugar in a large bowl until just stiff.<br />
When cake is completely cool, cut it into three layers. Put bottom layer on a serving plate and brush with one-third of the<br />
kirsch syrup. Spread half the sour cherry jam or preserves over the layer, then cover with about 1 cup of whipped cream.<br />
Top with middle cake layer and repeat steps. Top with third layer, brush with remaining syrup and cover with remaining<br />
whipped cream. Garnish, if desired, with chocolate curls.<br />
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