Easy Figgy Baked Brie

Easy Figgy Baked Brie

This is a must-know appetizer, so impressive and easy to pull together. Make baked brie for an  elegant cocktail party or a  quiet party of a family few. Always festive, fun, delectable. And easy! Other favorite jams for this are apricot or sweet pepper jalapeño.

Ingredients:

1 sleeve puff pastry, thawed 30 minutes in the box, at room temperature (the frozen Pepperidge Farms box contains two sleeves, refreeze the extra)
1/2 cup fig jam
1 8 oz. wheel of brie, double or triple cream
1 egg well-beaten with a teaspoon of water
Directions:
Heat the oven to 375°F. Line a sheet pan with parchment paper.

Unwrap and unfold the thawed puff pastry. If using all-butter puff pastry, roll the pastry to 1/4-inch thickness. Carefully lay the pastry on the parchment lined pan. Cut away a strip of pastry to fit the size of your cookie cutter for decoration, if using.

Dollop half of the jam in the center of the pastry and spread to a circle about the size of the brie wheel. Lay the brie over top, and spread the rest of the jam on top of the brie.

Take one corner of the dough and pull it up and over the brie. Repeat with the remaining three corners, pressing the dough down to seal it on top. 

Flip the pastry-brie package over.

Use a cookie cutter to cut a shape out of the spare piece of pastry. Lay the shape on top of the package.

Brush the pastry top and sides with egg wash.

Bake at 375 F for about 25 minutes, or until golden brown. Serve immediately.

Lebanese Chicken Rice Pilaf ~ Hushweh

Lebanese Chicken Rice Pilaf  ~ Hushweh

Ingredients:
For the chicken:
3 to 4 pound chicken
1 medium onion, peeled and quartered
Paprika
Granulated Garlic Powder
Kosher salt
Black pepper
For the hushweh:
1 pound ground beef or lamb
1/2 tablespoon cinnamon
Kosher salt and freshly ground black pepper
1 cup long grain white rice
6 tablespoons butter
2 cups low-sodium chicken broth
3/4 cup pine nuts or slivered almonds, toasted

Directions:
Preheat the oven to 425 degrees.

Pat the chicken dry. Place it in a large roasting pan with ½ cup of water surrounding the chicken. Stuff the onion in the cavity. Rub a couple of tablespoons of oil over the skin to coat and season lightly with paprika, garlic powder, salt and pepper.

Roast the chicken until it the juices run clear when the chicken is pierced, and the meat reaches an internal temperature of 160 degrees on an instant-read thermometer, about 1 hour. Meanwhile, baste the chicken every 15 minutes.

To toast the nuts, in a small skillet over medium heat, melt 1 tablespoon of butter. Add the nuts and cook, stirring constantly, until golden brown. Remove from the heat. Salt lightly. Try not to eat all of the nuts now—you’ve made them for the hushweh.

While the chicken is roasting, make the hushweh: In a large dutch oven or sauté pan over medium heat, cook the ground beef, using a wooden spoon to crumble it, until no trace of pink remains.

Season the beef with cinnamon, salt and pepper to taste and stir to combine. Add the rice and 2 tablespoons butter and cook, still over medium heat, stirring constantly, until the butter melts and the rice kernels are completely coated. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Do not stir while cooking.

Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove and discard the skin. Shred the chicken into bite-size pieces.

Add the chicken, 1/2 cup of the toasted nuts, remaining 5 tablespoons butter (or more, if you prefer) and plenty of salt and pepper to the hot rice mixture and stir to combine. Sprinkle with the remaining nuts and serve immediately.

Garlic Butter Glazed Talami Bread

Garlic Butter Glazed Talmia Bread

Ingredients:

For The Bread:
1 packet or 2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 1/4 cups warm water (105-110°F), divided
4 cups unbleached all-purpose flour
1 tablespoon kosher salt
2 tablespoons neutral oil, such as canola or safflower
For The Glaze:
2 tablespoons salted butter, very soft
1 clove garlic, grated or minced
Big pinch kosher salt

Directions:

In the bowl of a stand mixer, combine the yeast, a tablespoon of the sugar, and ¼ cup of the water. Set it aside until it is creamy and starting to bubble a bit, about 10 minutes.

Meanwhile, in a medium bowl, combine the flour and salt.

Add 1 cup of the water, 2 cups of the flour, and the rest of the sugar to the yeast mixture and stir by hand with the paddle attachment to combine.

Attach the paddle and on low speed, add the remaining 2 cups flour and 1 cup water. Once the mixture is combined, increase the speed and beat on medium-high until the dough is smooth and batter-like and climbing all the way up the paddle, about 5 minutes. Stay nearby so the mixer doesn't bounce off the counter!

Coat a medium sized bowl with a teaspoon of canola oil, and also coat a rubber spatula or rubber bench scraper. Use the coated scraper to scrape the dough from the paddle and the bowl and transfer the dough to the coated bowl. Cover the bowl with plastic wrap (not against the dough), and cover that with a clean kitchen towel. Set it aside in a warm place to rise until doubled in size, 90 minutes to 2 hours.

Gently deflate the risen dough by gently scraping it down the sides of the bowl with the oiled spatula or bench scraper, folding it over on itself a few times. Cover the bowl again with the plastic and towel and set it aside in a warm place to rise again for one hour (I've increased this second rise from original) while the oven and pan heat up.

Meanwhile, line a 9 x 13 x 2-inch quarter sheet pan with nonstick foil (this nonstick foil is key), or use an unlined 12-inch cast iron skillet (or enameled cast iron skillet or braiser). Place in the oven on the middle shelf and heat to 500°F for 30 minutes.

When the dough is risen, remove the pan from the oven and coat it with the remaining neutral oil. Use the oiled scraper or rubber spatula to scrape the dough from the bowl as you pour it into the hot pan. Start at one short end of the sheet pan and fill it with the dough as you move the bowl along with the dough to the other end of the pan. Use your oiled fingers or the bench scraper to very gently push the dough into the corners of the pan. It won’t be perfect, and that’s fine. Less touching is better. Brush some of the oil taken from the perimeter of the pan over the top of the dough.

Reduce the oven temperature to 400°F., or 375°F convection. Bake the bread until it is deep golden brown, about 25 minutes or so.

While the bread bakes, make the garlic butter glaze by stirring the garlic into the softened butter with a big pinch of kosher salt.

When the bread is done, set the hot pan on a rack. Glaze the top by generously coating it with the garlic butter using a small knife or spatula. When it’s cool enough to handle, remove the bread from the pan and cool on a rack until it is nearly room-temperature before slicing into pieces to serve.

 

Roasted Cauliflower With Beets Shawarma

 

Roasted Cauliflower With Beets Shawarma

Cauliflower takes to the shawarma marinade perfectly. Be sure to lay the cut-side of the cauliflower down on the hot sheet pan to get the caramelization that makes the cauliflower shawarma so delicious. Make your own shawarma spice blend, or get my special blend at Maureen Abood Market here. Serve the cauliflower hot as a main dish or side dish, or at room temperature atop a salad.

Ingredients:
1 head cauliflower, cut in florets and halved (about 5 cups)
1 red onion, cut in wedges
2 tablespoons Shawarma spice (see below to make your own)
Juice of 1 lemon
1/3 cup extra virgin olive oil plus more for finishing
Sea salt, for finishing

This recipe for Shawarma makes more than you will need
2 teaspoons turmeric
1/2 teaspoon cumin
1 tablespoon sumac
1 tablespoon coriander
1 1/2 tablespoons kosher salt
1/4 teaspoon black pepper
1/2 teaspoon allspice
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons mint salt or crushed dried mint
1/8 teaspoon cayenne pepper

Directions:

Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. 

In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss to coat.

Take the hot pan from the oven and scatter the coated cauliflower on the pan, turning so the cut-side faces down on the hot pan. Lay the onion on the pan and drizzle the wedges with a bit of olive oil.

Return the pan to the oven and reduce the heat to 425 degrees. Roast until the cauliflower is golden brown and just soft enough to cut through, about 25 minutes. 

Remove the cauliflower from the oven and drizzle with more olive oil. Finish with a pinch of sea salt, and serve immediately.

Pickled Vegetables

 

Asparagus Pickles With Grape Leaves

The grape leaf imparts added crunch to the pickles. This recipe works for other vegetables, too. These are refrigerator pickles, not to be kept at room temperature. Allow the pickles to cure in the refrigerator for about a week for great flavor. Use any jars tall enough to accomodate the height of your asparagus. Asparagus pickle jars are especially pretty.  Recipe of Maureen Abood.

Ingredients:

2 pounds long, thicker asparagus
2 cups water
1/3 cup apple cider vinegar (white wine vinegar or standard vinegar are also fine)
1 tablespoon kosher salt
2 tablespoons sugar (or honey)
4 cloves garlic, peeled
4 small fresh grape leaves
2 sprigs fresh dill
1 teaspoon mustard seeds

Directions:

To blanch the asparagus, bring a large pot of water to boil.

Meanwhile, stack the asparagus on a cutting board and evenly cut the stems about 2 inches from the bottom. Discard cut stems.

Fill a large bowl with ice and water, stirring to separate the ice cubes. Place this near the pot of boiling water, as the asparagus will go directly from blanching into this ice bath.

Using a spider or large tongs, dip several spears of asparagus into the boiling water and hold there for 15 seconds and not longer! Repeat with the rest of the asparagus, leaving all of them in the ice bath together while the brine is made.

To make the brine, combine the water, vinegar, salt, and sugar. Bring the mixture a boil over medium heat, stirring until the salt and sugar begin to dissolve. Remove from the heat and stir until dissolved. Let the mixture cool; you can pour the brine into a glass measuring cup or a metal bowl to speed up the cooling.

Remove the asparagus from the ice bath to a board to drain. 

Place two grapeleaves in the each jar with vein-side facing in. Add two garlic cloves to each jar. Carefull fill each jar tightly with asparagus, tips at the top of the jar. Tuck a dill spear into the outer edge of each jar so it's visible. Add 1/2 teaspoon of mustard seeds to each jar. 

Using a funnel if you have one, pour the brine into the jars, half in each jar. Put the lid on the jars and refrigerate for about a week before serving. If you eat them sooner, they'll still be delicious!

Yield: 2 servings  2 Jars.

Roasted New Potatoes With Mint

 

Roasted New Potatoes With Mint

SERVINGS: 8

 

RECIPE BY: MAUREEN ABOOD

The secret to the creamy, buttery interior of these roasted potatoes is par-cooking the halved potatoes before roasted. A quick marinade before and after with lemon, olive oil, salt, and garlic boosts flavor that is extra fabulous. Blanching the mint in the potato cooking water keeps it bright green. The combination of both fresh and dried mint is another way to boost flavor here.

Ingredients:

2 pounds New (red) potatoes, halved
2 sprigs fresh mint
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 1/2 tablespoons kosher salt
3 cloves garlic, minced
1 teaspoon dried mint or mint salt

Directions:

Place a sheet pan on the center rack of the oven and heat to 400 degrees.

In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.

While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and 1/2 tablespoon of salt.

Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade.

Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs.

Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes.

Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

INSTRUCTIONS

1. Place a sheet pan on the center rack of the oven and heat to 400 degrees.

2. In a medium pot, cover the potatoes by about an inch with cool water. Add 1 tablespoon of the kosher salt. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are partially cooked through, about 5 minutes depending on the size of your potatoes. A knife inserted in a potato should push through, but with some resistance.

3. While the potatoes cook, hold the sprigs of mint top-side-down in the boiling water for 10 seconds. Blot the sprigs dry and pluck the mint from the stems. Dry again, and finely chop the mint.

4. While the potatoes cook, make the marinade. In a small bowl, whisk the olive oil, lemon juice, and 1/2 tablespoon of salt.

5. Drain the potatoes and place them in a medium bowl. Pour the marinade over the potatoes and combine. I like to use my hands for this to gently handle the potatoes and be sure they are well-coated. Allow the potatoes to rest in the marinade for 5 minutes, tossing them a few times in the marinade. 

6. Remove the hot sheet pan from the oven. Immediately transfer the potatoes to the sheet pan using a slotted spoon. Set the bowl of marinade aside to be used shortly. Turn all of the potatoes cut-side down using tongs. 

7. Return the sheet pan to the oven and roast for about 30 minutes, or until the cut sides are golden brown.

8. Remove from the oven and use a spatula to transfer the hot potatoes back to the bowl of marinade. Add the garlic and stir to completely coat the hot potatoes. 

9. Transfer the potatoes to a serving dish and finish with the chopped blanched mint and mint salt. Serve immediately.

Fried Kibbeh Bites With Tahini Dipping Sauce.

Fried Kibbeh Bites With Tahini Dipping Sauce

Recipe By: Maureen Abood

Fried kibbeh bites are so delicious that we make them not just with leftover kibbeh, but with kibbeh made just for this purpose. They are excellent pan fried. Can you bake them? Sure. Remember that kibbeh has no fat in it, so if you bake them, it’s best to brush them with oil or butter before and after baking. A half-pound of kibbeh makes about 30 1-inch bites.

Dipping Sauce
1 cup tahini
1/2 cup Labneh or plain Greek yogurt
1 small clove garlic, minced or grated
Juice of 1 lemon
1/2 teaspoon kosher salt
Cold water, as needed
Mint salt for finishing (or crushed dried mint + fine sea-
 salt)

Kibbeh Bites
Any amount leftover raw or freshly made kibbeh
Oil for frying (neutral, such as Safflower, canola, or olive
 oil.

Directions:
First make the dipping sauce so it is ready when the Kibbeh Bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water, one tablespoon at a time, until sauce is thick and dip-able liquid. Taste and adjust seasonings as needed. The sauce can also be whisked by hand. Transfer the sauce in a small bowl and dust the top with mint salt.

Heat the oil in a non-stick frying pan over medium heat while you shape the kibbeh bites. The oil should register 350 degrees, and can be tested with a small bit of kibbeh; it should bubble up vigorously when added to the oil.

Line a pan with paper towel. Start with the cold kibbeh straight from the refrigerator (if freshly made kibbeh rather than leftover, chill for one hour). Shape about 1 tablespoon kibbeh into a 1 inch ball, repeating this with all the kibbeh and placing the balls on the lined sheet pan.

Fry the balls in batches, taking care not to crowd them, until they are deep golden brown. Turn them to brown them evenly all over.

Use a slotted spoon to remove the bites from the frying pan and transfer to a fresh paper towel-lined sheet pan.

Serve the bites hot with the tahini dipping sauce.  This is finger-food, or if you prefer, serve them with cocktail toothpicks.

To Make Your Kibbeh:

Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. The ratio of cracked wheat to meat is 1:1, so you can adjust quantities easily. I always make much more raw kibbeh than we are going to eat because I want to bake or fry it the next day. This recipe is for a manageable 2 pounds of meat, but I make as much as 5 pounds to provide for day 2 of kibbeh-love. The meat is ideally ground by a knowledgable butcher; technique to grind it yourself is below. If you want to bake the kibbeh, that recipe is here. 

Kibbeh Nayen:

Ingredients:

2 cups fine bulgur (#1)

2 pounds leg of lamb or eye of round beef, trimmed entirely of all fat and gristle
1-2 tablespoons kosher salt
Freshly ground black pepper, to taste
1 medium sweet onion, pureed
1-2 cups ice water
2 teaspoons cinnamon
1/4 teaspoon cayenne pepper
2-3 tablespoons extra virgin olive oil
Fresh mint leaves

Directions:

Rinse the bulghur in cold water, drain, and cover to 1⁄2 inch with cold water. Soak for 1⁄2 hour, or until the bulghur is softened.

Either ask the butcher to grind the meat for you (three times on sterile blades), or grind it yourself. To grind meat, slice the trimmed meat into rectangles, about 4x2 inches. Season lightly with salt and pepper and freeze for 30 minutes. Grind the meat once on the fine/small holes on the grinder, or twice on the large holes.

To combine the kibbeh meat, keep a small bowl of ice water nearby to keep hands wet and cold. In a large bowl, knead the meat with the pureed onion and about half of the cracked wheat. If there is any visible water left in the cracked wheat from soaking, squeeze it out of the wheat before adding it to the kibbeh. Dip hands in water as you knead, adding about 1⁄4 cup of the water in total; be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft. Add the wheat 1⁄2 cup at a time until it’s fully incorporated. Season with salt, pepper, cayenne and cinnamon, tasting and adjusting the seasoning.

To serve, shape traditionally, on an oval platter, form the kibbeh into an oval dome and press a cross into with the the tip of your finger, adding fresh mint for garnish (or simply flatten the kibbeh on a plate and decorate using the tip of a spoon or tines of a fork). Sweet onion, toasted pine nuts, and mint are excellent garnishes. Serve with pita bread and labneh (thickened yogurt).

Fudgy Chocolate Cake With Raspberry Cream

This is not a typical cake texture—it is fudgy, extremely moist, and brownie-like around the edges. It pulls together swiftly and ahead of time, and pleases pretty much everyone who ever comes to your table.

Ingredients:
7 oz. best quality dark chocolate (60 to 70%) chopped
7 tablespoons unsalted butter, cut into 1-inch pieces
1 1/3 cups granulated sugar
5 large eggs
1/2 teaspoon kosher salt
1 tablespoon unbleached all-purpose flour
For the cream:
1 cup heavy whipping cream, cold
1/4 teaspoon rose water
Handful raspberries

Directions:
Butter a 9-inch round cake pan and line the bottom with parchment; also butter the parchment. Heat the oven, with a rack placed in the center, to 375 F.

Melt the chocolate in a double boiler (make your own by setting a bowl over a saucepan, without the bowl touching a few inches of water beneath in the pan). As the chocolate melts, add the butter a few tablespoons at a time, stirring constantly with a whisk.

When the butter and chocolate are all melted, remove the bowl from the double boiler, and add the sugar and whisk to combine. Add the eggs, one at a time and whisking well to incorporate each egg before adding the next one. The batter will look grainy but shiny until the last egg goes in, and then the batter will be smooth and silky.

Whisk in a pinch of salt and a tablespoon of flour, and pour the batter into the prepared pan, inhaling the chocolate scent as you go. Bake the cake for about 25 minutes, or until the top is crackly and the center no longer looks shiny. The clean-toothpick test doesn’t work here because the center of the cake remains fudgy. Cool the cake for about 10 minutes. Flip the cake out onto a plate, then flip it onto another plate so the crackly top is facing up. Dust lightly with powdered sugar.

While the cake bakes, place the raspberries in a bowl with a tablespoon of sugar, and mash up some of the berries with a fork. Whip the cream with a tablespoon of powdered sugar and the rose water. Swirl the raspberries into the cream.

I like to cut the cake into wedges at the table, with a bowl of the swirled cream right next to it. Anticipation is a great way to whet an appetite. A few extra raspberries on the plates when serving make a nice touch too.

Dark Chocolate Cake With Caramel Filling And Marshmallow Frosting

Dark Chocolate Cake With Carmel 

Filling And Marshmallow Frosting 

Servings:10 Recipe by Maureen Abood
This cake is based on one from Cook's Illustrated. There are some options here if you want to simplify: while the recipe calls for slicing each 9-inch cake into two rounds for four total layers, the cake is equally wonderful as two layers, without slicing it (use just 1/3 of the caramel to fill between the two layers). The caramel filling is special, yet that can be replaced with more of the meringue frosting instead.

The cake can be made a day in advance; if you’re making the caramel filling, fill the cake layers, then build and refrigerate the cake, covered with plastic wrap. If you’re not using the caramel filling, just wrap the layers uncut in plastic wrap and refrigerate them for up to one day. Make the frosting and frost the cake the same day it is going to be served. Frosting a cold cake straight from the refrigerator is much easier than frosting a room temperature cake (fewer crumbs).

Ingredients:

Ingredients For The Cake
1 1/2 cups unbleached, all-purpose flour
3/4 cup unsweetened cocoa powder (dutch process or natural)
1 1/2 cups granulated sugar
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup buttermilk
1/2 cup water
1/4 cup neutral oil, such as canola, vegetable, or safflower
2 large eggs
1 teaspoon vanilla extract
1 teaspoon espresso powder
For The Caramel Filling
1 1/4 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 cup heavy cream
8 tablespoons unsalted butter, cut in 8 pieces
1 teaspoon vanilla extract
1/2 teaspoon orange blossom water
3/4 teaspoon kosher salt
For The Marshmallow Filling:
6 egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract

Directions:

For the cake:

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into a large bowl.

Whisk in sugar, baking soda, baking powder, and salt. Whisk buttermilk, water, oil, eggs, vanilla and espresso powder together in a second bowl or large measuring cup. Whisk buttermilk mixture into flour mixture until a smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula.

Bake the cake until a toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let the cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours.
For The Caramel Filling

Lightly grease 8-inch square baking pan. Combine sugar, corn syrup, and water in medium saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture is amber colored, 8 to 10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, 2 to 5 minutes longer. (Caramel will register between 375 and 380 degrees.)

Off heat, carefully stir in cream, butter, vanilla, orange blossom water, and salt (mixture will bubble and steam). Return saucepan to medium heat and cook, stirring frequently, until smooth and caramel reaches 240 to 245 degrees, 3 to 5 minutes. Carefully transfer caramel to prepared pan and let cool until just warm to touch (100 to 105 degrees), 20 to 30 minutes.

For The Marshmallow Filling:

In the bowl of a stand mixer, stir together the egg whites, sugar, cream of tartar, and salt. I use the whisk attachment to stir. Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance above the water (we're cooking very gently with the residual or steam heat here). Heat, stirring frequently, until the mixture reaches 175 degrees, about 8 minutes. 

Transfer the whites to the stand mixer with the wire whisk attached. Beat, starting slow and increasing the speed steadily, until the mixer is on full. Whip until the stiff, glossy peaks form, 5 to 7 minutes. Stir in the vanilla and beat briefly.

Assemble The Cake:

Using long serrated knife, score 1 horizontal line around sides of each cake layer; then, following scored lines, cut each layer into 2 even layers, or use as two layers.

Using rubber spatula or large spoon, transfer 1/3 of caramel to center of 1 cake layer and use small offset spatula to spread over surface, leaving 1/2-inch border around edge. Repeat with remaining caramel and 2 of remaining cake layers. (Three of your cake layers should be topped with caramel.)

Line edges of a cake stand or platter with 4 strips of parchment to keep the cake platter clean. Place 1 caramel-covered cake layer on platter. Top with second caramel-covered layer. Repeat with third caramel-covered layer and top with final layer. Now you can cover and refrigerate the cake for up to one day.

Spread the marshmallow frosting thickly and evenly over sides and top of cake, making peaks and valleys with an offset spatula or the back of a spoon. Take care not to get chocolate crumbs in the beautiful white meringue. 

Toast the marshmallow by lightly skimming the surface with a culinary torch.

Carefully remove parchment strips. Leave the cake out at room temperature until serving, same (special) day.