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Lewes, Delaware
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December 11, 1998     Cape Gazette
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December 11, 1998

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58 - CAPE GAZETTE, Friday, December 11 - December 17, 1998 Fo,:)D & DRINK Easy, indulgent desserts to welcome your guests What's more fun than going to a fabulous holiday party? Hosting your own gathering of friends and family to celebrate the season! Join in the fun by inviting guests for dessertand coffee after a special dinner at a favorite restaurant or following an afternoon holiday concert or ballet. With convenient ingredients such as sweetened condensed milk, dried cherries, cherry pie filling and ready-to-use baking nuts, preparing exquisite, deli- cious desserts is quick and easy. Combine the tart taste of cher- ries with creamy sweetened condensed milk and crunchy nuts to make treats that are sure to create fotxliigerories of your party. Let a spectacular, but easy-to- make, white chocolate cheese- cake serve as the focal point of this simple but chic dessert buf- fet. The good news is that the cheesecake can be baked the day before your guests arrive. At serving time, just top with Fun and easy to make, holiday desserts are a welcome sight for guests at the holiday season. cherriesand garnish with whipped cream and pecans. Add a selection of home- baked holiday cookies, pie-like cherry-almond toffee bars and melt-in-your-mouth sweetheart thumbprints. Nuts add a mel- low, toasty flavor to both rich cookies. Cake lovers can in- _dulge in'CCterry Good Cake,"a luscious dessert filled with ru- by-red cherries and almonds. In many homes, the season wouldn't be the same without a plate of homemade fudge, and walnut-cherry fudge logs offer a new twist on an old favorite. Cut into thin slices for an ele- gant bite of holiday candy. While guests enjoy good food and good conversation, make the gathering more memorable with steaming cups of creamy mocha cappuccino. Blend cof- fee with chocolate-flavored sweetened condensed milk for a chill-chasing beverage that ap- peals to everyone. Stir in a ta- blespoon or two of coffee-fla- vored liqueur, if desired, for the perfect ending to a festive holi- day party. WHITE CHOCOLATE CHEESECAKE Makes one 9-inch cheese- cake 1 C pe4mn halves, divided 1 1/2 C graham cracker crumbs 1/4 C sugar 1/4 C margarine or butter, melted 3 (8-ounce) packages cream [ I II cheese, softened I (14-ounce) can sweetened condensed milk (not evapo- rated milk) ...... 4 eggs 1 (6-ounce) package white chocolate baking squares, melted 2 t vanilla extract, divided . (21-ounce) can cherry pie 'filling Whipped cream or top, ping Reserve five pecan halves for garnish. Finely chop and toast remaining pecan halves. Preheat oven to 300 degrees F. Mix crumbs, chopped pecan halves, sugar and melted mar- garine or butter; press firmly on bottom of 9-inch springform pan. Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Blend in eggs, melted chocolate and one teaspoon vanilla. Pour into pre- pared pan. - Bake one hour or until center is set. Cool completely at room temperature. Refrigerate for at least four hours. Mix cherry pie filling and re- maining vanilla. Remove side of springform pan. Spoon chef, ry mixture over cheesecake. Garnish with dollops of whipped cream or arotind edge and reserved pecan hafveS. Cu't into wedges to serve. Refrigerate leftovers. Continued on page 60 Advice on selecting chardonnays over the holiday season The best chardonnays produced in the world are, arguably, those produced in the Cote de Beaune, Burgundy, France. The criteria are most sought after and highest priced, since taste is subjective. Remem- ber, if it tastes good to you. it is good. Chocolate and vanilla. In this area are found five villages, the first of which, Aloxe Corton, is the home of two Grand Cru vineyards, Col'ton Charle- magne and Charlemagne. These two vine- yards produce over 50 percent .of all the Grand Cru white burgundies; As you know, white burgundies are classified Grand Cru, 7 Premier Cru and Village. One of the three villages most familiar to wine aficionados are Meursault, which is home to Les Perrieres, Blagny, Poruzots and Les Chormes, all premier Cru; it has no Grand Cru appellations. Second is Puligny Montrachet. This vii- Continued on page 61] Canines will lap up these holiday dog treats Fasten your seat belts. This is going to be a very unusual c01- umn. My assignment for the next few weeks is to relay holiday recipes to you. This week I am fo- cusing on holiday recipes for your dogs. If you think I am crazy, press "1" now. Last Saturday, I had a small, de- mented group of friends over for my perfect clog Prudence's third birthday. That's how I discovered what v, e professional reporters call a "'',(wy lead." I decided that if we foc,, on holiday recipes, some should be for our best friends. But first the cat. I know how v,m) cf you are cat people. I am ot. 1 think cats belong in barns, >'uarding the horses from rodents. But then came Parker. He was on eath row and 1, or rather my dogs 'A : ?,,pte'd him. Two weeks .::.rer. :? peeded a hip replace- :ent. S,; we did that. Then some o,,t cv.:ls. We did that, too. cedless to say he did not have :ealth insurance. Last week, he ft ,'u._" vet after an ear infection. ,ciet, ,/;itn a vial of pink lnedi- he. 1 am supposed to shoot this >wn his throat twice a day. You FOCUS ON FOOD Anne Graham can get literally anything down a dog's throat with a hamburger. Squirting pink stuff down a cat's throat is the equivalent of saying, "would you mind, in your spare time, going to the moon and pick- ing up a few rocks for me?" My friends Nancy and Claude, both "cat people," would attest to that fact. Oh, wow. I must interrupt. I have the im0eachment hearings on in the background. Some con- gressman asked some professor if his view was an opinion. The pro- fessor, outraged, answered that sure enough, my mouth popped common people had opinions and open. Thanks, Karen, for the help that his view was one of scholar- with Parker, but I want to tell you ship. that you did not have to grab my My thought was the following: neck to get me to finish my dinner "Mr. Professor, come on down, at the Captain's Table. Well, pluck a chicken without asses- maybe. No. Just kidding. tance, and I will view your schol- So I had a birthday party for arly opinion equal to all of oars in Prudence. She had a designer hot Sussex County, Deta.ware, in the dog with candles. United States of America. Thank I attribute the fact that I had this you very much." party to the fact that I have been Anyway, back to Parker. He drinking the water in Lower, was parked in the back seat of the S for too long. car while I was having dinner and That's just my scholarly opin- lamenting how I would get two ion. Prudence had a hot dog, but shots of the pink stuff down his here are some of her other favorite throat for the next week. recipes. She bakes them for her Karen Vanderhook, of Cap- friends for the holidays. tain's Table fame, told me that all I needed to do was squeeze the BEEF TWISTS back of his neck and he would 3 1/2 C all-purpose flour open his mouth and I could give 1 C corn meal him the medication. 1 pkg. unflavored gelatin Well I tried that for a few days 1/4 C milk without success. The next time I 1 egg saw Karen, I told her that I was 1/4 C corn oil not doing very well with the pink 1 (3 1/2 oz.) jar strained beef stuff. She said to me, "You don't (baby food) squeeze the back of his neck. you 1 beef bouillon cube grab the skin on the back of his 3/4 C boiling water. neck." With that statement, she Dissolve bouillon cube in water. grabbed the back of my neck, and Sift dry ingredients in a large bowl. Add milk, egg and bee! bouillon. Stir until well mixed. Roll out on a floured surface and cut into l/4-inch by 3-inch strips, twisting each stick three turns be- fore placing on the cooking sheet. Bake 35-40 minutes at 400 F. Store in refrigerator. LIVER (OR TUNA) PUFFS 1 1/-2 C whole wheat flour 1 C all-purpose flour 1 pkg. unflavored gelatin 1 C powdered dry milk 1/4 C very warm water 1/4 C corn oil 1 egg 1 (6 oz.) can liver or tuna 1/4 C water Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, oil, canned liver or tu- na and water. Mix well. Dough will be very stiff. Drop t/2 teaspoon dollops on ungreased cookie sheet. Bake 25 minutes at 300 F. VEGETABLE BEEF AND RICE MOOCHIES 1 large jar of mixed veggies and beef baby food Continued on page 60