The Rural Voice, 1999-02, Page 34STAR CHOICE
Using a spoon, spread melted
chocolate squares over the inside of 6
foil or double -layered paper cups,
completely coating the inside surface
with a layer of chocolate.
Set cups in muffin pan; chill for 30
minutes or until set. Peel off foil or
paper cups.
To serve, place a scoop of ice
cream into each cup. Drizzle each
scoop with fudge sauce; top with
cherry and a piece of candy. Serve
immediately.
Velvety Fudge Sauce:
In small saucepan, cook 1 pkg
(175 g) semisweet chocolate chips
and 1/2 cup corn syrup, stirring over
low heat until chocolate melts and
mixture is smooth.
Remove from heat. Gradually
blend in 1 cup evaporated milk. Serve
warm or at room temperature.
Sauce can be refrigerated in air-
tight container for up to one week.
VALENTINE VEAL DINNER
2 veal rib or loin chops, cut 1 inch
(2.5 cm) thick
1/2 tsp (2 mL) lemon pepper
Cheese stuffing:
2 tbsp (30 mL) herb -garlic
flavoured soft cream cheese
1/4 tsp (1 mL) lemon pepper
Trim fat from meat. Using a sharp
knife, cut a horizontal pocket through
the centre of chop. In a small bowl,
combine stuffing ingredients and mix
well. Spoon filling into each pocket
in the veal. Close pockets with small
skewers or wooden picks. Sprinkle
both sides of chop with lemon
pepper.
Place chops on rack in broiler pan
so that surface of veal is 3-4 inches
from heat. Broil 5-6 minutes per side
for medium doneness.
PORK TENDERLOIN WITH
CIDER -GLAZED CARROTS
2 tbsp (25 mL) olive oil
2 pork tenderloins (3/4 Ib/375 g)
1 tsp (5 mL) crushed dried
rosemary
1/2 tsp (2 mL) dried leaf thyme
1/4 tsp (1 mL) pepper
6 carrots
1 cup (250 mL) apple cider or
juice
2 tbsp (25 mL) sherry or brown
sugar
Heat oil in wide frying pan over
30 THE RURAL VOICE
medium heat. Meanwhile, sprinkle
tenderloins with rosemary, thyme,
and pepper. pressing into meat to
evenly coat. Add to hot oil and
evenly and lightly brown pork,
turning often about 9 minutes.
Meanwhile, peel carrots and slice
lengthwise into sixths, or eighths if
large; cut into 1 1/2 inch (4 cm)
pieces. Push tenderloins to side of
pan and stir to loosen browned bits
from bottom. Spread carrots out in
pan. Place pork on top of carrots and
pour cider over all. Cover and cook
over medium heat turning meat at
least once, for 10-12 minutes or until
meat thermometer registers 160-
170°F (70-75°C) and meat feels
springy to the touch.
Remove tenderloins to cutting
board and cover to keep warm. Turn
heat to medium-high and boil juice,
stirring frequently, until carrots are
tender and most of the liquid has
evaporated. Then.stir in sherry, if
using. Or taste and stir in 1-2 tbsp
(15-25 mL) sugar as needed. Turn
into centre of platter. Slice pork into
medallions and arrange around
carrots.0
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The Rural Voice,
P.O. Box 429,
Blyth, ON
NOM 1H0