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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Aug 23, 2006
Page
16
Terrence Crandall, executive chef at The Peninsula Chicago, serves a rich dessert soup on the hotel's chocolate buffet. For a dinner party, present in shot glasses with whipped cream and berries. Recipe yields enough for a large buffet party and favors 64 percent dark chocolate or high quality semisweet chocolate.
A chilled dessert drink recipe yields 30 servings. It combines whipping cream sugar cinnamon sticks semi sweet chocolate milk and chocolate liqueur. Heat cream with sugar and cinnamon, melt chocolate with hot cream, whisk in milk and liqueur, chill and serve in glasses.
Clearbrook Farms offers fruit butters in flavors such as peach strawberry pear and triple berry in 9.5 ounce jars priced 2.80 to 5.00. Available at various markets by mail and in four packs for 24 dollars at clearbrookfarms.com.
A lighter version of lasagna rolls uses mozzarella made with 2 percent milk and replaces heavy cheeses with low-fat options. Fill noodles with ricotta spinach or browned beef, bake covered then uncover to melt cheese, yielding six rolls with 188 calories per spinach roll or 227 calories per beef roll.
A diner praises Bouchon Napa Valley duck with pickled cherries and plans a home pickling kitchen after consulting executive chef Jeffrey Corciello. He learns quick pickling blends vinegar and sugar to refresh the palate, with instructions to blanch dense vegetables first, boil brine, cool quickly, and refrigerate in jars.
Recipe describes preserving apricots or peaches with cider vinegar orange juice grape juice sugar maple syrup spices and bourbon. After simmering, fruit is cooled added to jars and refrigerated up to six weeks. A second cherry preserve uses water red wine vinegar and sugar with cloves, jarred and chilled up to four weeks, notes not to pit the cherries.
A recipe for pickled sugar snap peas using white wine vinegar salt and sugar with garlic chilies and tarragon. Pack into a 1 quart jar and refrigerate at least two weeks. Serves as a crunchy garnish for Bloody Marys and keeps for months.
Trim and discard onion ends then slice into thin wedges. Pack into a quart jar and set aside extra slices. Boil vinegar with sugar, pour over onions, cover and cool. Refrigerate at least 24 hours up to four weeks. Serve with filet mignon and grilled asparagus.
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