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Show Advocate, Price, Utah Wednesday, June 6B Sun 23, 1982 reprinted advance and left till serving time, dessert preparation allows for more elaborate recipes, more spectacular presentations. Indeed, one might even say that, because so much of the appeal of the dessert lies in the realm of fantasy-fulfillmen- it almost t, treatment. demands The key, however, is not the time and labor w'hich have gone into a particular dish, but the end result. And, many of the most elegant and mouthwatering desserts are surprisingly simple to prepare, requiring little if any preparation. They just look as if the cook has spent hours in the extra-speci- al last-minu- kitchen, stirring, frantically whipping and mixing. Souffle te oven. preheated Forty-fiv- e minutes later, voila! A smashing dessert ... and the cook is still cool as a frozen mousse. When you begin to realize just how many desserts truly worthy of the name can be prepared with minimal effort by even a relatively inexperienced cook, theres just no excuse for a cake or a scoop of chocolate ice cream store-boug- winding up ht otherwise an elaborately planned dinner party. Plan ahead According to Judi Strada, who The Sheraton World compiled Cookbook (The Co., Inc.), Advance preparation is the key" to successful dessert cookery. Bobbs-Merri- surprise Even a souffle, that most classic of desserts, and the last-minu- hallmark of a fine meal, can be assembled approximately an hour before baking, and kept safely under an overturned pot. Then, sometime during the main course, all that needs to be done is to pop the waiting souffle into a te ll Strada recommends desserts which improve with sitting, such as Sherry Trifle what could be more English! Its really nice to make in this day and age, and its so pretty. Her husbands favorite from The Sheraton World Cookbook is Carolines Delight, a Walnut Meringue Ice Cream Pie. The meringue shell, says Strada, can be made ahead, then filled with layers of good quality walnut and vanilla ice cream. Just before serving, top with a simple caramel sauce, which can also be made ahead of time and refrigerated. The eyes have it! To Strada, Eye appeal is because you taste with everything, the eye before the palate. However, she warns against desserts which look contrived. You have to be Says Strada, subtle about what you do, and let the food speak for itself. If she were serving a CREAM PIE Rich Pastry Shell Mt cup sugar 4 tablespoons sifted cornstarch lk teaspoon salt 2 cups milk 4 egg yolks, lightly beaten 1 tablespoon butter 2 tablespoons Kahlua liqueur cup (4 ounces) macadamia nuts 2 cups whipped cream Prepare and bake Rich Pastry Shell according to the recipe. Combine the sugar, cornstarch, and salt in top of a double boiler. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10 to 15 minutes. Stir constantly until mixture thickens to a loose custard consistency. Blend Vi cup of the hot sugar mixture into the beaten egg yolks, 1 tablespoon at a time. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 minutes, until the custard is quite thick. Add the butter; cool to room 1 strawberry she would for instance, garnish it with one or two pieces of fresh mint, a simple device which reaps its rewards in attractive presentation. Whipped cream she prefers to dollop on with a spoon, rather than piping out elaborate designs with a pastry bag. If youre rushed for time, Strada suggests the following dessert. Pile fruit in beautiful bowls, and top with a fresh or puree of raspberries and the liqueur of your frozen choice. tart, easy-to-ma- Prepare-ahea- d The Sheraton World Cookbook. MACADAMIA NUT Desserts demand special treatment The dessert course is often the showpiece of a meal. Because many of the most luxurious desserts can be assembled in from dessert The following recipe for an exquisitely light Macadamia Nut Cream Pie comes from Sheratons Royal Hawaiian Hotel in Honolulu, Hawaii, and is a delicious example of a dessert which is prepared entirely in advance. It and the recipe for the Rich Pastry Shell, which follows, are When cool, stir in the Kahlua of liqueur and all but 1 tablespoon the chopped nuts. Fold in 1 cup whipped cream. Fill the baked pastry shell; garnish with the remaining whipped cream and reserved nuts. Chill. Makes one pie. ch RICH PASTRY SHELL flour cups Dash of salt y cup butter, softened 2 egg yolks, lightly beaten 2 tablespoons water 2 se Place flour and salt in a large center and the it into butter, yolks, and put water. Using your fingertips, bowl. Make a well in the gradually pull in the flour. Mix until all ingredients are well combined and dough forms a ball. Cover. Chill several hours before using. Preheat oven to 450 degrees. Roll out the dough and place in a pie pan. Prick the bottom several times with a fork. Bake 12 to 15 minutes, or until crust is crisp but temperature. ch (Continued on Page 7B) Nutrition forToday. SAFEWAY by Laurence M Hursh, M D. Consultant National Dairy Council Frozen Our June Jamboree Continues VJiffh Dorc Groat Buys foods won't keep forever Freezing Prices Lucerne Good June 23-2- 1982 Retail Quantity Buy rad foods allows for a long - term storage. That means, of course, that you can buy foods on sale or at in - season prices and enjoy them at a later date, saving money in the process. But even frozen Scotch Family Pack FAftftlt Great For Summer Salads! Bath Tissue CJDFHSOOM Medium Size They're Fresh 400 Kraft Macaroni & Cheese Dinners Sheets ly Fast and Easy! wont keep its best to foods forey.er. So mark each food item (a wax or grease pencil works well) with an expiration date before freezing. That way, youll know when you should use it and when perhaps 6 Roll 7Va oz, Pack pkg. shouldnt. you are Here the .Bread KThel.Bu,,ertop recommended freezer periods for common foods from the four basic food groups: Milk Group milk 1 month milk frozen desserts, ice cream Hamburger Buns Tl Jergens Lotion- 1 more than an inch 6 thick) Meat Group fresh beef or lamb roasts months veal or pork roasts White, Blue or Brown f 24 oz. loaf KD9 8pkc'; 79 59 Homestyle White Bread OOcip QOc 57JJ Lucerne Ice Sandwich 89 Van Camps Pork flal$3.09 Half- - fO wrighis - Enriched hard cheeses (not 24 Gallon Cottage Cheese Your Choice ctn Truly Fine Disposable Diapers Daytime 60 ct. Ex. Abs. 48 ct. or Milk c5 6 & 8f 1.66 $1 .25 count Beans?. 47c Natural Mild, Lucerne Natural Cheese $(6129 $ 6-- 10 Vi oz. btl af Lr -- 8 ground beef, lamb or veal 4 ham 2 Watermelons m , bacon, frankfurters -- 1 fresh chicken or 12 turkey fresh duck or goose f -- 6 cooked meat and meat dishes 3 shrimp and fillets of lean fish (trout, 4 haddock, salmon) crabmeat and fillets or fat fish (halibut, whitefish) 3 eggs (whole or just yolks) 9 eggs (just whites) -1- 2 Fruit and Vegetable Group most 12 months home - frozen citrus fruits and juices 6 frozen juice concentrates (commercially produced) 12 months A Serving Fresh Whole Mushrooms 8 oz. cello bag 99' Golden Delicious Apples m. 69c 3foM Green Onions Red Radishes 4 ,i1 Bunch Early Bird Drinks Rods Dressing variety Your Choice 1 1 k '&& Safeway Brand Beef, Chicken, Turkey, Ham, Corned Beef or Pastrami Fresh' Fryer Legs or Barbeque Country Fry A H 5oz.$4 btls. ButtermHk S1.69 Each Fresh Iceberg Letuce Large Firm Heads n Ground Beef Safeway Quality Chuck Steaks Safly QuaMty9 Boneless Beef Qnget Safeway VsIlUCK noast Qualify .89 .78 ,b $1 .99 $1 lb. $1 Smoked Sausage EZKsA.yieom ,b$2.19 Sliced Bacon gM 1.99 Chuck Roast ,b.s1 .99 0 Storage Bags 0 Quart Bags 5aMon t1, Freezer BagsLzX Freezer BagsSX" of wrapping materials on the market. r . Chipped Meats L EACH Suggestion Grain Group 3 breads, rolls months yeast bread dough, pie shells 2 Remember also to wrap all food items or put them into before containers freezing. There is a wide Hi jji & i - - - -- - - - 20 count 25 count S1 s1, 15 count 20 count 1 $4I i |