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Show r?K BOOK GU,LD x s ' 4 IVMf -'f i- - it s time to put away the grill and think of indoor entertaining for the lal . Be different-forget the Saturday-night-syndrome and try a bundav morning brunch or a cozy midnight supper. Plan an intimate inti-mate Duttet-style party, prepare food in advance, let everyone serve themselves, and you'll have time to enjoy your guests. Here's a great make-ahead dessert for any time of day: from Suppers and Midnight Snacks by George Bradshaw (McKay) CHOCOLATE-HAZELNUT POTS OF CREAM 12 cup hazelnuts (shelled), 1 cup light cream. 6 oz. semisweet chocolate bits, 1 tbsp' millc' 4 egg yolks, 1 oz. unsweetened chocolate, a dash of salt. Place the hazelnuts in the blender and run the motor until the nuts are reduced to a powder. Loosen this thoroughly with a rubber spatula or spoon. On top of it place the semisweet bits and the unsweetened chocolate (cut up). Heat the cream and the milk together (don't boil), then pour it into the blender. Now hold the top of the blender firmly in place with your hand and turn the motor to high. When the racket has stopped and the mixture sounds smooth, pour in the four egg yolks. Let run for another half-minute, then pour into pots de crenie dishes or champagne glasses. Chill in the icebox, but remove an hour before serving. Serves 4 . For a delightful brunch idea, write for our "Shrimp Pilai"' recipe: co Charlotte B. Greene, Booklet Distributors of America, Inc., 220 West 42nd Street, New. York. N.Y. 10036. |