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March 27, 1998     Cape Gazette
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March 27, 1998
 

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FOOD & DRINK Rehoboth chocolate fest winners announced The verdicts are in for the 1998 Rehoboth Beach Chocolate Festival, held March 21, and sponsored by the Friends of the Rehoboth Beach Public Library. Grand-prize winners included Taylor Wade in the Kids 12-and-under division for mini-chocolate cheesecakes; Elizabeth Beam in the amateur division for her chocolate peanut butter volcano; Tom Ibach, whose peanut butter Easter egg won top honors in the professional division; and Celsius, whose triple chocolate cake took the grand prize in the restaurant division. The winner of the chocolate rabbit, donated by the Rocky Mountain Chocolate Factory, was Ann Stellmann of Rehoboth Beach. The winner of the Princess Di Beanie Baby TM silent auction, donated by the Second Street Popcorn and Candy Store, Lewes, and Rocky Mountain Choco- late Factory, Rehoboth, was Robert Scho- engarth of Wilmington. Festival winners, by division, are as fol- lows: Amateur Division: Pies: Elizabeth Beam, first place; Patty White, second place; Brian Jester, third. Cakes: Carol Smith, firstplace; Lori Roessler, second; Vivian Barry, third. Candy: Dolly Grazioli, first place; Lori Ritter, second; Terri Willoughby, third. Brownies: Elizabeth Beam, first place; Susie Bond, second; Patty White, third. Cookies: Mary Frederick, first place; Diane Cooper, second; Carol Smith, third. Cheesecake: Lauren Cox, first place; Joe Kelder, second; Mark Albin, third. Most unusual: Bernard Beam, first place; Carol Smith, second; Elizabeth Beam, third. Above, judges Bruce Chileoat and Gwyneth Sharp share the difficult task of deciding a winner in one cate- gory during the Annual Rehoboth Beach Chocolate Festival, held March 21 at Rehoboth Convention Center. At right, Gloria Sweeney cuts cakes in preparation of the throngs waiting outside to sample all of the entries. Proceeds of the event benefited the Rehoboth Beach Public Library. Kids 12 and Under: Pies: Amanda Novacin, first place; Ross Roessler, second. Cake: Beth Kawicki-Wright, first place; Abigail Nitz, second; Maggie White, third. Candy: Torin and Hannah Smith, first place; Carol Novacin, second; Beth Kawic- ki-Wright, third. Brownies: Maggie White, first place; Brenden Wade, second; Torin and Hannah Smith, third. Continued on page 61 Angle Moon photos Chardonnay a fit for big, rich cream sauces Invite four good friends over to the house and wow them with this treat. First, pur- chase two bottles of Le Flaiuse Chevalier- Montrachet, 1996 or older. This will allow for two ample servings per person. I realize this wine is expensive - that's why I said good friends. Actually, any shipper's Mon- trachet premiere cru or better will do. If you don't have four good friends you may cut your losses by purchasing Kendall Jackson Vintners Reserve Chardonnay. The object of today's column is to show the comple- mentary effect of chardonnay with big, rich, cream sauces. Try this recipe: 4 oz. sliced bacon, diced 6 large skinless, boneless chicken breasts 5 Granny Smith apples, peeled and cut into 1/8-inch pieces 2 T brown sugar 1/2 C Calvados or apple brandy 1 112 C Lewes Dairy cream 1t2 t caraway Continued on page 61 I So how many "tastes" did you have at the Chocolate Festival? Well, here's another dieting tip. Cookie pieces contain no calories. The process of baking the cookies causes calorie leakage. Addition- ally, because calories are not formed in the cookies until the baking process is in effect, if you eat the cookie dough, you can deduct the equivalent number of calories it would have been had the cookies been baked. Note: If you go ahead and eat the whole batch of dough without baking a single cookie, you receive an additional bonus of I00 extra calories deducted, for your dedi- cation to the prevention of calorie consumption. Remember: "stressed" spelled backward is "desserts." Today I am doing something that will drive Sotheby's up the wall. I am giving you something that belonged to Jackie Kennedy, absolutely free. If you want to send me $1 million and your name is not Ed McMahon, that would be fine. But the recipe is yours. Mrs. Kennedy's Favorite Seafood Casserole 1 lb. canned or frozen crab- meat FOCUS ON FOOD Anne Graham I lb. cooked, shelled shrimp 1 C mayonnaise 1/2 C chopped green pepper 1/4 C finely chopped onion 1 112 C finely chopped celery 1/2 t salt 1 T Worcestershire sauce 2 C coarsely crushed potato chips paprika (Frankly, I cannot see Mrs. Kennedy adding a bag of potato chips to anything, but a friend gave me this recipe a long time ago and insists it was Mrs. Kennedy's.) Preheat oven to 400 F. (Editor's note: Timing should be based on when you think the president will get home and when you will finish washing the kitchen floor.) Com- bine all ingredients except potato chips and paprika, in a buttered 2 1/2 quart casserole. Top with potato chips and sprinkle with l?aprika. Bake 20 to 25 minutes or until thoroughly heated. Makes 6 to 8 servings. This is a bipartisan food col- umn. Please notice I have never debated the merits of Velveeta vs. Brie. So the next recipe is one of Reagan press secretary Jim Brady's. But fwst: "Waiter, I'll have my check now." Waiter: "How did you find your steak?" "Oh, I just moved the potato and there it Was." And: Customer: "Waiter, that dog just ran off with my chili." Waiter: "I'm not surprised. It's very popular." Jim Brady's Perfect Chili 3 large onions, chopped 3 to 4 cloves garlic 10 oz. can jalapefio peppers 1 Toil 2 lb. top sirloin, cut into 1- inch cubes 1 lb. fresh pork, cut into 1" cubes 1 T cumin 1 T salt 1 T oregano I bottle chili powder 3 bay leaves 1 T (at least) red wine 1 T brown sugar 30 oz. can Italian tomatoes, drained, with juice reserved 10 oz. can ripe olives, chopped 1 T tablespoon Masa Harina mixed with a touch of water Saut6 onions, garlic and peppers in a tablespoon of oil. Add meat and brown. Add cumin, salt, oregano, chili powder, bay leaves, vinegar, sugar, tomatoes and olives; let cook 20 minutes. If mixture is too thick, add reserved tomato juices. Stir in Masa Hari- na, remove bay leaves and serve. Moving right along, I have a politically correct potato salad for you. This is as close to a political column as I will ever get.  truly believe that there should be one column in the free world that is not "Investigating the President." So whether you wish upon a Starr or think Linda tripped, you can rest assured that when you read "Focus on Food," there is no bologna. Maria's Politically Correct Potato Salad 3 lbs new potatoes 1/4 C extra-virgin olive oil 2 T Dijon-style mustard 2 finely minced garlic cloves 2 T fresh-squeezed lemon juice (or white wine vinegar in a pinch) Salt and pepper to taste 1/4 C finely chopped fresh dill, parsley, tarragon, or chives. Scrub the potatoes, but do not peel. In a large pot, boil the pota- toes until you can pierce them eas- ily with a fork. While potatoes are cooking, slowly whisk the oil into the mustard until blended. Then whisk in the garlic and lemon juice. While potatoes are still warm, quarter and mix gently with dressing. Let sit for about an hour before refrigerating. Before serv- ing, add salt and pepper to taste and toss with the fresh herbs. Who is Maria, anyway? I don't know. But, if we are patient, I'm sure she'll show up on "60 Min- utes." Where do you find those potatoes...and how you feel about those potatoes? A final thought about politics: Make it idiot-proof and someone will make a better idiot. Even the rich and famous share theft recipes