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Lewes, Delaware
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June 13, 2003     Cape Gazette
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June 13, 2003

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"1" CAPE GAZET'FE, Friday, June 13 - June 19, 2008.75 .... "i / FO'00')D & D RINK 'Par Fork!' offers gourmet guide By Shd/ah gaufman Now that the snows of winter are over (maybe), the mud is drying, and spring is somewhere in the air, you will find the golf addicts hitting the links. No matter that it is still in the high 40s or low 50s...they are out there. So if you are feeling kindly to- wards them, why not have some delicious treats ready when the finally come drag- ging home. "Par Fork: I'he Golf Resort Cookbook" by Gwen Ashley Waiters (Pen & Fork Communications) offers a gourmet guide through the luxurious accommodations and world renowned resort kitchens of the top U.S. golf resorts. Discover the world of golf and fine food in these pages as you travel from Pebble Beach's The Lodge to Texas Hill Country Barton Creek Resort, the Greenbrier, the Homestead, Pinehurst Resort in North Carolina and more. Nine- teen resorts are presented for your pleasure with recipes, menus, and descriptions of the signature hole of each golf course. There are even tips from the golf pros for playing each course. And, as Gwen says, "turn the pages and travel to our country's most-loved golf resorts. Afterwards, head into the kitchen to recreate some of the de- licious fare these resorts so kindly shared..." This book is the next best thing to being there, and a great gift for anyone X who loves golf or just likes to cook and eat | fine food. CHOCOLATE CROISSANT BREAD PUDDING This is a killer desgert. Serve it right out of the oven or cold the next day. Start the recipe the night before you plan to serve it. 2 1/2 oz semisweet chocolate, chopped 1 oz unsweetened chocolate, chopped 1/2 vanilla bean, split 2 C heavy cream Gwen Ashley Waiters has written a gourmet guide through the luxurious 3/4 C sugar accommodations and world renowned resort kitchens of the top U.S. golf re- 3 whole eggs sorts. 2 egg yolks into a pan with the cream and sugar. Bring Beat the eggs and yolks together in a 1 t butter the mixture to a boil over medium heat, bowl (placing a damp towel under the bowl 10 oz day-old croissants, torn into pieces stirring occasionally. Remove from the to anchor it). Slowly drizzle about half of Melt both chocolates slowly in top of a heat as soon as it boils, the hot chocolate mixture into the eggs, a double boiler set over simmering water. Whisk the melted chocolate into the hot little at a time, whisking constantly. If you Scrape the seeds out of the vanilla bean cream mixture until smooth. Continued on page 76 I f I I Learning more about Madeira Recently, I had a question about Madeiras. This was a challenge for me that I couldn't resist. As you may have guessed, my knowledge was limited. I have used Madeira, a fortified wine, pri- marily as an ingredient with liver, mush- room sauces or in some dessert items. I decided to do a little research and I must say, at this point, I'm pleasantly surprised. Madeira is a geographic location first. It is an island off the coast of Morocco that has been producing wines since the 1400s. These wines, I discovered, gained great recognition, believe it or not, because of the good old USA. During colonial times, colonists, due to the 'triangular trade,' were exposed to Madeira. The elevated alcohol content al- lowed this wine to travel well. During the Revolutionary War, British officers also found it appealing and brought it home, where it was highly regarded. Of course, Britain was colonizing worldwide and they could ship this wine without concern. These circumstances pushed Madeira into such prominence that history records it as the wine used to toast both the signing of the Declaration of Independence and the inauguration of George Washington in 1789. Continued on page 77 You scream, I scream, we all scream for iced cream I was looking at the TV guide and the best pick was "The Best of the World's Worst." I'm not sure what that is, but I am sure I will never know. Then I turned on the TV and saw George Will (my weak competition) typing on a computer. That's the only way to get boys to type. We told them that typewriters were computers. The next thing we knew they were typing like crazy. Just don't tell them your email. Now our project is clearly to rename the Xerox ma- chine and the dishwasher. Well anyway, this is a big week- end coming up. Tomorrow is Flag Day. And Sunday is Father's Day. So you scream, I scream, we all scream for ice cream. Let's make our own, If you don't have fancy FOCUS ON FOOD bowls or even if you do, large wine glasses lend pizzazz. Invent your own toppings including cher- ries, crunched cookies and candy. Pecan or peanut brittle is good too. But don't forget the real whipped cream. Long teaspoons go well with the wine glasses and if your moth- er isn't looking you can make this a meal. My father always said that the best way to remember how to spell dessert was, unlike desert, there were two "s's with dessert because you always wanted an- other one. Sundaes should be self- serve so everyone can design their own. As far as desserts go, thanks Dad, for the good advice. Happy Father's Day, Dad. That real whipped cream is very important to me. When I was a kid my favorite ice cream shop was Gifford's. They had real whipped cream in their family shop. I got to go there every time the Boston Red Sox lost. The Red Sox took a fall many a time so I was very un- happy many a time. Ergo, I went to Gifford's a lot. By the way, I know. I unequivo- cally know that 2003 will be an excellent year for my beloved Red Sox. I also know that common sense is that which tells you the Earth is fiat. Being a tried, very tried, and true Bosox aficionado er maniac, I have had to learn to make my own sundaes. Here we go. PERFECT CHOCOLATE ICE CREAM (Because the recipe does not re- quire an ice cream maker, you will need to stir it several times over the course of a few hours to maintain its texture) 3/4 C sugar 1 C unsweetened cocoa 2 1/4 C half and half 4 large egg yolks pinch salt 2 C heavy cream 1 t vanilla extract In a three-quart Saucepan, whisk together sugar and cocoa until well blended. Pour in half and half cream, and bring to a boil over high heat, whisking gently but constantly. In a medium bowl, whisk together egg yolks and salt. Pour 1 cup of the half and half mixture into the egg yolks, beat- Continued on page 76