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Show 8B Sun Advocate, Price, Utah Wednesday, August 15, 1984 Fresh red plums do double the duty Fresh plums are in peak supply right now and there are various varieties to choose from. But when you plan to poach them, red plums are a good choice. Their lovely color deepens during cooking and they look so attractive. This season we cooked some red plums in a syrup sweetened with sugar, thickened with cornstarch and flavored with lime rind, lime juice and brandy; then we flambeed them. We tried serving them two ways: once as an ac- companiment for baked custard, once as a topping for ice cream. The plums stayed in attractive quarters because their skins were not removed during the poaching. I noticed some tasters particularly enjoyed the skins tart flavor; others carefully set the skins aside. Everyone was satisfied. No-cooNO-COO- For a dazzling summer dessert to enthuse both the most fanatic of calorie counters and those who dont count them at all, try mocha mousse. Its a custard, so light, chiffon-typ- e with flavored delightfuly chocolate, coffee and cinnamon that few will believe one serving contains only 93 calories ! Desserts made with eggs, such as mocha mousse, are especially nutritious because y they contain protein plus vitamins and minerals not often found in sweet treats. And, all that extra nutrition is available at a cost of only 80 calories per large egg. Another benefit of this marvelous mousse is that it not only refreshes the guests, it keeps the chef cool, too! Five minutes cooking is all it takes to dissolve the gelatin in the custard base. The rest of the preparation is a simple matter of folding in beaten egg whites and chilling. So treat yourself and your friends to this sensational summertime sweet! PEACH JAM K 2 Easy mocha mousse delicious, nutritious k RELISH cup raisins cup cider vinegar Vz teaspoon ground cinnamon Yi teaspoon ground cloves 5 cups granulated sugar 1 cup firmly packed light brown sugar Va cup lemon juice Vz V each) wine or parfait glasses. Chill until set, several hours or overnight. Makes 8 servings. 2 strips lime rind 2 tablespoons lime V cup brandy juice pounds red plums, quartered and pitted (8 to 10 1 medium) Vanilla ice cream or custard cups In a chafing dish or a skillet, stir together cornstarch and sugar. Stir in lime rind, lime juice, 2 tablespoons of the brandy and plums. Stirring constantly, slowly bring to a boil. Simmer uncovered only until plums are tender when 6 to 8 pierced with fork 10-in- ch minutes. Warm remaining brandy, pour over simmering plums and ignite with a long match. When flames die down, spoon over ice cream or cup custards. Makes 8 servings. Fresh, red plums poached and flambeed, they make an attractive topping for vanilla ice cream or baked custard. fresh fruit jams go in the freezer pounds (about) fully ripe peaches FRESH PLUMS FLAMBE 1 teaspoon cornstarch cup sugar sugar and brown sugar; stir in well; let stand 10 minutes. In a small bowl stir lemon juice into fruit pectin; stir into peach mixture and continue stirring for 3 minutes. (A few sugar crystals will remain.) Ladle quickly into containers (see Note). Cover at once with tight lids. Let stand at room temperature for 24 hours, then store in freezer. Small amounts package (two pouches) liquid fruit pectin Off heat, cover peaches with boiling water and let stand a minute or so to loosen skins; drain and remove skins; halve and pit. Finely chop or grind enough peaches to makes 2 cups; turn into a large bowl. Sprinkle with raisins, vinegar, cinnamon and cloves; lightly toss together. Add granulated Our regular teaspoon ground cinnamon teaspoons chocolate flavoring Vz teaspoon vanilla sweetner to equal Vz cup sugar Vz teaspoon cream of tartar In medium saucepan beat together egg yolks and milk until blended. Sprinkle with gelatin. Let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat. Stir in coffee, cinnamon, flavorings and sweetener. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 45 minutes. In large mixing bowl, beat egg Low-calor- ie whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently, but thoroughly, fold chilled gelatin mixture into whites. Spoon about cup into each of 8 (6 oz. Apricot dish 1 .69 MAMM ROLLER PAD PERSONAL FAN 97 TOURING DII1E HOLMES AIR coffee Vz Two speed 7g 9" size for POWER Cool Fan. 1 2.57 Our regular 1 19.99 STEAD CANNER PAINT PA N BG00 227 Stainless steel, no Destroys harmful enzymes. boil-over- Our regular s. Extra deep paint well. Fits 9" roller. By Our regular EZ-PAIN- 22.87 4.67 PAINT DRUSR ACCESSORIES NOT INCIUDIO ROLL TG? DESK "AA"size. Pack of four. Duracell Sander Formost Model No. 340. Quality put together furniture. Our regular Our regular Your choice of 1" to 4" size of a special selection by Our regular 1.47 2.99 79.88. UD3 (XGC? QfrU QflGlS U37 mid-seaso- n. lash mascara Makes lashes their thickest SHAPE H CLUSII Tc::ar 233 Ushes Thor Thickest1 u? stick Soft Satin Finish lc:.:!:::sso Brush and Contour Kit rN SHAPE BLUSH YOUR CHOICE tablespoons slivered preserved ginger Quarter each apricot half. In a saucepan gently boil together sugar, vinegar, onion, salt and allspice for 20 minutes. Add apricots, raisins and ginger; simmer, stirring ocabout casionally, until thick 30 minutes. Store, tightly covered, in refrigerator. Makes about 2 cups. 2.47 Our regular 10 speed Murray bike. Men's or Women's style. APRICOT CHUTNEY Great to use cans unpeeled Two 2 point texture. semi-smoo- th From 7" blade. U.L approved. Our regular Lamb & Potatoes Snap Beans & Chutney Strawberry Cobbler apricot halves, drained IV cups sugar cup dder vinegar cup coarsely chopped onion teaspoon salt teaspoon ground allspice cup raisins fluid ounces) containers. Note: Use 1 to glass or with containers rigid plastic lids. scald Wash, tight fitting and drain containers and lids. On pound can just odd water and bake. MOCHA MOUSSE 4 Allow serving. OREAD III top-of-ran- ge eggs, separated cups skim milk envelopes unflavored gelatin Vz 1 to teaspoons instant before gently flavors to blend and mellow for a week or so before using. Makes about 7 to 8 (each 8 CORN high-qualit- 4 3 2 may be covered and stored in refrigerator for up to 3 weeks. If raisins sink to bottom, stir fl YOUR CHOICE 00 23 J NiSHondaXTOUMCIT 33 |