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    Home » Top Amish Recipes » Amish Main Dishes

    Green Eggs and....Asparagus Torte? How About Rhubarb Torte?

    Published: Apr 20, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 4 Comments

    Dr. Suess may have preferred his ham, but I like asparagus tortes with my green eggs. Tortes are growing in popularity among the Amish.  Last year, Lovina included a recipe for a homemade rhubarb torte in her column.  That dessert has become a fast favorite in her household, wait until I tell her about the asparagus torte Rachel and I ate last night!  The recipe calls for 10 eggs, so you'll get a lot of mileage out of the meal and Lovina will be able to use up excess eggs easily!  Rachel bought some local eggs that were green in hue courtesy of a Araucana hen. These hens can lay green or even blue-hued eggs.Take a look at how the green shell contrasts with the bright yellow yolk!  Somehow it just seemed fitting to pair green eggs with asparagus.  The torte turned out to be a delicious dinner.  Yum, take a look!  That is the torte as it came out of the oven, and below is the torte on my plate!:)

     

    Tortes actually have their origins in German cooking, but they don't seem to have been embraced by the Amish until recently.  New foods are often introduced to the Amish who sort of embrace them and make them their own. I'm sure when I pass this recipe on to Lovina it will become popular in her household and she'll add her own twists to the recipe.

    ASPARAGUS TORTE (from The Beekman - 1802 - Heirloom Cookbook)

    • 2 pounds asparagus, tough ends trimmed, cut into 2-inch lengths
    • ½ stick unsalted butter
    • 3 large shallots, minced
    • 3 green garlic stalks or scallions, thinly sliced
    • 1 teaspoon salt
    • 10 large eggs
    • ½ cup heavy cream
    • ¼ cup chopped fresh basil leaves
    • 2 tablespoons minced tarragon leaves
    • pinch of cayenne pepper
    • 1 ½ cups (6 oz) shredded semi-hard cheese
    • ½ cup cracker meal or crushed water crackers
    Preheat oven to 350 degrees.  Grease a shallow 6 cup glass or ceramic baking dish.
    Steam the asparagus until crisp-tender, about 3 minutes.  In a large skillet, melt the butter over medium heat. Add the shallots and garlic stalks and cook, stirring frequently, until the shallots are tender, about 3 minutes. Add the asparagus, sprinkle with ½ teaspoon of the salt, and cook for 2 minutes.
    In a large bowl, whisk together the eggs, cream, basil, tarragon, cayenne, and the remaining ½ teaspoon salt.  Whisk in 1 ¼ cups of cheese and the cracker meal.  Fold in the asparagus mixture.  Transfer to the casserole, sprinkle with the remaining cheese, and bake for 25 to 30 minutes, or until the top is lightly browned and the center is just set.
    So, while we are on the topic of tortes, I'll also share Lovina's recipe for rhubarb torte...and, yes, the instructions are correct...it gets baked THREE times,but it is delicious!
    HOMEMADE RHUBARB TORTE

    CRUST

    2 cups flour

    3 tablespoons sugar

    1 cup margarine

    Preheat oven to 350. In a large bowl mix the ingredients well and then press into a 9 x 13 pan and bake for about 12 minutes at 350.

    FILLING:

    5 cups rhubarb, chopped

    2 cups sugar

    6 tablespoons flour

    6 egg yolks

    1 6 ounce can evaporated milk

    Combine chopped rhubarb, sugar, flour, egg yolks and milk until creamy in consistency. Pour over crust and bake for 45 minutes at 350.

    TOPPING

    6 egg whites

    ¾ cup sugar

    1 teaspoon vanilla

    ¼ teaspoon cream of tartar

    Beat egg whites until stiff and add sugar, vanilla and cream of tartar. Spread over top of baked rhubarb and bake for 10 minutes at 350 or until golden.

    « Have a Smiley Day!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Paula

      April 20, 2012 at 11:43 am

      Certain times of the year I love to use recipes like this. We'll often get over-run with eggs. I'll often make bacon and egg bagels and put them in the freezer too. We're not into asparagus here, but it wouldn't be hard to turn this recipe into something our family would like. Thanks.

      Reply
    2. SueAnn

      April 21, 2012 at 11:07 pm

      You can do this with zucchini too....basic premise....different main ingredients.

      Reply
    3. Elaine

      April 29, 2012 at 11:10 am

      Kevin,
      Would you please give some examples, by name, of "semi-hard" cheeses for the Asparagus Torte. What type was used in the recipe you had?
      Thanks.

      Reply
      • Kevin

        April 29, 2012 at 5:23 pm

        Hi, Elaine - We used Havarti and it was great! - Kevin

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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