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Lewes, Delaware
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September 25, 1998     Cape Gazette
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September 25, 1998

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CAPE  Friday, September 25 . October, 1, 1998- 61 FOOD & DRINK Submitted photo Delmarva Chefs Association presents check toEaster Seals; cookbook in works Harry Anderson, executive chef of the Bay Caf and treasurer for the Delmarva Chef's Association presents a check from the Delmarva Chef's Association for $1,500, to Easter Seals. Beverly Ward, a site coordinator for the Salisbury Pe- diatric Therapy Center, accepts the check, which will benefit kids from the lower Eastern Shore. The money for the Association was raised at the popular and successful Beach Cuisine, a sampling of the beach's finest fare, held in Ocean City. ] The Delmarva Chef's Association (DCA) has announced a the creation of a new cookbook, "A Taste of Delmarva H," which will be published in early 1999. The cookbook is being compiled by DCA members and features delicious recipes written by master chefs. The chefs have taken care in composing recipes to keep the portions at 10 and under so fam- ilies can easily use them at home. The extensive categories for the cookbook include appetizers and beverages, veg- etables, main dishes, breads and rolls, a special miscellaneous category for salsas and other goodies. To advertise in the book or reserve copies, call Gladys Hull at 410-742-2875. Sweet wines from Loire Valley easier to match with desserts This week it's dessert wines, an area rarely explored in the United States. Usual- ly when one talks of dessert wines, Port or Sauterne springs to mind, and while they are delightful, I find sweet wines from the Loire Valley easier to match with desserts. These wines are comparable to Sauternes. Both are made from botrytized grapes, giving them a honey-like aroma. Although they aren't fortified, they usu- ally have an alcohol content around 12 per- cent to 13 percent. Botrytis is a mold often called "noble rot" in the wine trade. It is introduced into the vineyard where it attacks the ripe grapes and extracts the water from the fruit, in ef- fect turning the grapes into wet raisins and concentrating the fruit, sugar content and flavors. When grapes of this type are vinified, they may be held in the cellar for long peri- ods, and as they age will become more golden, until they often turn amber. Loire Valley wines of this type are made Continued on page 62 The +'blues' are running, and not the S horebirds This week, Focus on Food will let you know how to cook "Hootie and the Blowfish." No, wait. I mean Blue Fish. Maybe we should cook "Hootie and the Blowfish." Oh well. If anyone over the age of 12 reads this column (and I do not know why you would), I should tell you "Hootie and the Blow- fish" is a pretty funky band.Ain't no Bonnie Raitt, but still worth a quarter in the jukebox. Well, not really if it's Friday and you only have two quarters and you want to read "all the news that's fit to print," in the Cape Gazette. One paragraph and this column is going nowhere, but bear with me. Actually, I serve an honorable purpose at the All Saints' Thrift Shop. They use my column, which includes my face, to wrap glasses. I found on the Internet a cake recipe that I think you will think has possibilities. Who are these people who spend their lives shar- ing recipes on the Internet, any- way? I thought my life was bor- ing. Man, could I give them a run for their money or what? FOCUS ON FOOD Anne Graham As I noted, this column so far is going nowhere but let me make a serious note. Thank goodness with this mess in Washington that we have for our kids McGwire and Sosa. Those guys are what America is all about and I for one am very glad that my nephews and for that matter, my nieces, are able to watch that race. I hope they tie. They both deserve the glory. Anyway, our chief rival at the Cape Gazette, whom we do not think has any credibility and we do not spend any time worrying about, "The Washington Post," has a pretty good food joke in their bridge column this week. I thought I'd share it with you. Not really a joke. More of an observation, and a valid one at that. "They call television a medi- um because it seldom offers any- thing rare or well done." So the "blues" are running. When I first moved down here, I thought that meant the Shorebirds had some competition. Then one Saturday, I went to get some com- puter paper (being the incredibly responsible reporter that I am), and the store was locked at 2 p.m. The blues were running. I would be, too, if I knew what the fisher- men had in mind. This is the time, my fellow Americans, when the local blue fish and trout are at their best. Janet Greenwell at Brown's Seafood on Route I says they only buy from the local fishermen, and all is fresh. Brown's smokes their bluefish when there is extra. They have a smoker right in the back of the shop. And they do a great job on tuna and swordfish, too. I think that you could just saut6 bluefish, but I have a designer cookbook, "The New Basics," that has a recipe that you will hopeft)lly enjoy. GRILLED LITTLE FISH 2 cleaned whole fish (about a pound each) salt and freshly ground black pepper to taste 1 lemon 12 small sprigs thyme Prepare hot coals for grilling. Cut three crosswise diagonal slits, about a 1/2-inch deep and 2 inches apart, in each side of each fish. Do not cut down to the bone. Sprinkle the fish lightly with salt and pep- per, and rub into the slits. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit. Wrap each fish in aluminum foil. Grill the fish over high heat, turning once, until the flesh flakes easily with a fork, about 10 min- utes. Serve immediately. Now on to the Singing Cake I found on the lnternet. If I ever get to the point that I put Focus on Food on the Intemet, quick, throw a net over me. Anyway, here we go. SINGING CAKE 1 C butter or margarine 2 C brown sugar 1 C raisins 2 t cinnamon 2 squares bitter chocolate, melted 3 eggs, separated 1 C strawberry jam 1 C chopped nuts 1 t doves (really?) 4 C sifted flour 2 t baking powder mixed in 1 C buttermilk Cream butter and sugar. Add eggs yolks and stir. Add melted chocolate and stir. Add raisins, then add cinnamon, cloves and flour. Stir in nuts and jam. Add the baking powder to the butter- milk and quickly stir into the cake mixture. Fold in the stiffly beaten egg whites. Bake at 350 F Until cake stops singing, or about 45 minutes. Make sure you time this so your guests are present during the bak- Continued on page 62