Black Forest Cake (German) Ingredients: PASTRY: 1 2/3 cups all-purpose flour 1 1/2 cups white sugar 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups (butter-)milk 1/2 cup shortening 2 eggs 1 teaspoon vanilla 1/2 cup Schwarzwaelder Kirschwasser (or cherry liquor) FILLING: 1 cup sugar powder 1 pinch salt 1 can (0.5 liter) pitted cherries, drained 1 cup heavy whipping cream 1/2 teaspoon vanilla 1 tablespoon kirschwasser TOPPING: 1 square semisweet chocolate, or remaining crumbs Cooking: Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles (or simply grease the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined. Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with 1/2 cup Kirschwasser. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s). Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake. This recipe first appeared on www.germanculture.com.ua. Fasoulada (Greek) Fasoulada is a very popular bean soup. It is usually eaten with feta cheese and crusty bread. Ingredients: 1 pound navy beans. 1/2 cup olive oil. 2 cups chopped onions. 2 teaspoons minced garlic (optional). 1 large carrot, chopped. 2 stalks celery, chopped. 1 6oz-can tomato puree. 3 quarts water. 1 cup chopped parsley. Salt and pepper to taste. Preparation: o Soak the beans in hot water for 30 minutes. o Sauté the onion, garlic, carrot, and celery in oil until limp. o Add the tomato puree and the water. o Bring to a boil. o Drain the beans and add them. o Add salt and pepper to taste. o Simmer for about 2 hours, or until beans are tender. o Add the parsley 15 minutes before removing from the heat. Yield: 6 to 8 servings This recipe first appeared on www.see.ed.ac.uk/%7Eaa/recipes.html. Thank you to Alexander Astaras for permission to use it. This website: Copyright © 2007 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.