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Cape Gazette
Lewes, Delaware
Jim's Towing Service
March 27, 1998     Cape Gazette
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March 27, 1998
 

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CAPE GAZETTE, Friday, March 27 --Aln-it-2,'1998 "61 L wes' Mary Frederick dishes up blue ribbon recipes at age 88 By Jen Ellingsworth Mary Frederick knows the sweet taste of victory. It tastes just about as sweet as a puff pastry cookie. The creamy confections, which she simply calls her "puff'pastry cream cookies," are what earned the 88-year-old Lewes woman a blue ribbon in the "Amateur Cookies" category of the Re- hoboth Beach Chocolate Festival on March 21. It's not the first time that the ( lmcolate Continued from page 60 Cookies: Kristin Vincent, first place; Jenna Kulp, second; Kate- lyn Vincent, third: Cheesecake: Taylor Wade, first place; Brandon White, second. Most unusual: Beth Kawicki- Wright, first place. Restaurant Pie: It's A Wonderful'Loaf Bake Shop, Rehoboth, first place; La Rosa Negra Restaurant, Lewes, second; Starboard Restau- rant, Dewey Beach, third. Cake: Celsius, Rehoboth Beach, first place; La Rosa Negra light and flaky cylindrical-shaped pastries have netted Mary a first- place prize. The first win took place in Lakehurst, N.J., where she entered them in a baking con- test sponsored by the local bank. Although her award-winning recipe normally doesn't include chocolate, Mary decided to make the cream filling chocolate this time around. She said she found out about the Rehoboth Beach Chocolate Festival from one of her neighbors, Hjordis Lindberg, I Restaurant, second and third. Candy: It's A Wonderful Loaf Bake Shop, Rehoboth, first; Star- board Restaurant, second. Brownies: Starboard Restau- rant, first place. Cookies: Starboard Restaurant, first place. Cheesecake: La Rosa Negra Restaurant, first place; It's A Wonderful Loaf Bake Shop, sec- ond; Starboard Restaurant, third. Most unusual: A Taste of Heaven Caf6, Lewes, first place; Starboard Restaurant, second; Blue Moon Restaurant, Rehoboth Beach, third. Professional Pie: Holly Brooks, first place; Bum off alcohol. Add cream and seasonings, plus any juice from the chicken. Reduce until the sauce will coat the back of a spoon. Mound apples in center of plate, leaning breast against the mound. Map with sauce and sprin- kle crisp bacon over for garnish. A good accompaniment for this dish would be saut6ed fresh spinach with a pinch of nutmeg, and buttered wild rice or boiled potatoes. The chardonnay should be served about 55 F. If it is too cold, it won't be quite as appealing. In who told Mary about the choco- late festival one day when the two women were visiting. "She told me about the blue rib- bon she won in New Jersey," said Hjordis. "I said, 'Oh my, you know you may be interested in en- tering the chocolate festival here.' Hjordis said she enjoys having Mary live nearby and was elated to hear about her award. "I was so happy to play a part in this," said Hjordis. "I have tears welling 'up Sugar Bakers, second; Alfred White, third. Cake: Sugar Bakers first place; Holly Brooks, second place; Sug- ar Bakers, third. Candy: Tom Ibach, first place; Rocky Mountain Chocolate Fac- tory, second; Tom Ibach, third. Brownies: Bruce Mead, first place; Leroy Travers, second; Holly Brooks, third. Cookies: Aleta Kulp; first place; Holly Brooks, second. Cheesecake: Linda Nolan, first place; Sugar Baker, second; Bruce Mead, third. Most unusual: William Raney, first place; Richie Griffin, second; Rocky Mountain Chocolate Fac- tory, third. fact, as the quality of chardonnay improves, it needs less chilling. In Europe, chardonnay is usually consumed at about 60 F. The winemakers strive to produce wine that is at its optimum in fla- vor and bouquet at that tempera- ture. American vintners tend to look at cooler temperatures for optimum performance. If you have any food and wine pairings you would like me to dis- cuss, mail suggestions to the Cape Gazette at P.O. Box 213, Lewes, DE 19958, or fax them to 645- 1664. Wine Continued from page 60 pinch of cayenne 5 t fresh ground pepper 2 T butter Cook bacon and remove with slotted spoon, reserving one table 7 spoon of grease. Cook breasts a few at a time till browned, turning once. Remove to warm oven to finish cooking. Add butter to pan. Saut6 apples. Add brown sugar and Calvados, which may ignite. CANADIAN MIST *10.99 1.75 LITER Beer Wine Spirits --OUR NEW LOW PRICES- Expires April 2, 1998 SMIRNOFF VODKA *13.99 1.75 LITER CORONA BOTrLES $19.99 CASE LORD CALVERT CANADIAN s11.99 1.75 LITER ABSOLUTE VODKA *24.99 1.75 LITER SEAGRAMS VO $16.99 1.75 LITER in my eyes. I'm so glad for her." Mary, a veteran quilter who has also sewn up wins for her efforts in that hobby, said her cookies have to be baked on wooden dow- els in order to maintain their deli- cate appearance and texture; they are covered with wax paper and baked until they reach flaky per- fection. Preparation time is about three hours from start-to-finish, she said. "Some people say, 'That's too much work,'" said Mary, who lives in Lewes with her husband Frank, who will turn 92 in May. "I say, 'Not for me.' Even now, I'm taking my chocolate chip cookies out of the oven." Mary Frederick \\; LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware Fresh Filets De CLOSED MONDAYS Retail & Wholesale | I AlO(er ! Sun.-Thurs. 12-S:30" Fri. &  11-7 644-0708 Deli Sandwich Specials ,, Mon. - Sat. Monday- Cajun Ham ........................ . ..... $3.75 Tuesday - Smoked Cracked Peppermill Turkey Breast .... $3.95 Wednesday - Italian Roast Pork/Red Roasted Peppers .... $3.95 Thursday- Honey & Maple Turkey Breast .............. $3.95 Friday - Roast Beef ............................... $3.75 Saturday - Smoked Turkey ......................... $3.95 Tues.-Thurs. 9 - 8* Fri. & Sat. 9,9 p.m. * Sun. 11-7