The Rural Voice, 1999-02, Page 3311.0
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RURAL LIVING
Send message of love with food and drink
Selected by Bonnie Gropp
With February comes Valentine's
Day, the time for romance. Finding
the right way to tell that someone
special how much you love them
isn't always easy for some. But
there is one way to at least get the
evening started on the right note.
Whether curling up by the fire or
dining au deux, food and drink can
be the perfect way to tell your loved
ones what they mean to you.
CAFE SPLENDIDO
1 1/2 oz Irish Cream
1.1 /2 oz Amaretto
8 oz hot coffee
2 oz whipped cream,
Rim a tall glass with cinnamon -
sugar. Pour in liqueurs and coffee.
Top with whipped cream.
AMAZON NIGHTCAP
1 sachet (1.5 g) instant espresso
I envelope (30 g) Chocolat Royal
Chocolate Truffle Hot Chocolate mix
1 cup (250 mL) very hot (not
boiling) water
1 tbsp (15 mL) each Creme de
Banana liqueur and Coconut Rum
liqueur
whipped cream (optional)
Empty instant espresso sachet and
hot chocolate mix envelope into a 2 -
cup (500 mL) glass measure. Stir in
hot water to dissolve. Stir in liqueurs.
Pour into Irish coffee glass and top
with whipped cream if desired.
Note:
You can substitute 1 cup (250 mL)
strong, hot Rich Blend Coffee for the
espresso and water. You can also use
Hot Chocolate mix instead of
Chocolat Royal
FROZEN TIRAMISU FOR
TWO
8-10 small soft ladyfingers, halved
2 sachets (1.5 g each) instant
espresso
1/4 cup (50 mL) hot water
1/4 cup (50 mL) coffee -flavoured
liqueur
1 bar (44 g) Crunch candy,
chopped
4 scoops vanilla ice cream, softened
Prepare a home cooked candlelight meal featuring these Herb -Garlic cheese
stuffed veal chops.
Line bottom and side of two 1 -
cup (250 mL) serving bowls or
dessert dishes with ladyfingers.
In small bowl, combine 1 of the
instant espresso sachets, water and 3
tbsp (45 mL) of the liqueur until
espresso is dissolved. Brush over
ladyfingers. Divide half of the
chopped candy bar evenly between
bowls.
In food processor or blender,
blend together ice cream, remaining
sachet instant espresso and liqueur
until smooth. Spoon into prepared
bowls. Top evenly with remaining
chopped candy bar. Serve
immediately.
CRUNCHY BONBONS
(A perfect way to say: Be Mine,
Valentine)
4 bars (44 g each) Crunch candy
Toppings (selection):
blueberries, slices of kumquat,
raspberries, diced dried apricots,
raisins, hazelnuts, pecans, walnuts,
cashews or other nuts.
Unwrap and break candy bars into
chunks. Place in 2 -cup (500 mL)
microwaveable glass measure or
bowl; microwave at Medium, stirring
once for 1 minute or just until melted.
Divide evenly among 20 small foil
or paper candy cups. Arrange desired
fruits or nuts on top. Refrigerate for
30 minutes or until firm; let come to
room temperature before serving.
Note:
For larger candies, use twelve 2 -
inch (5 cm) paper muffin cups.
ASTI TRUFFLES
2 lbs (1 kg) semi -sweet chocolate
10 oz (250 g) heavy cream
3 egg yolks
1/4 cup (50 mL) butter softened,
not melted
1/3 cup (75 mL) Asti wine
Chop chocolate and melt in double
boiler. Add cream, mix well. Place in
mixing bowl. Add egg yolks,
softened butter and wine. Mix 1
minute on medium speed.
Pour in bowl and chill overnight
Form spoonfuls of truffle mixture
into balls. Roll truffles in
confectioners sugar, cocoa, chopped
nuts or shredded coconut.
VELVETY CHOCOLATE
CUPS
2 tubs (500 mL each) coffee or
Irish cream ice cream
6 squares semi -sweet chocolate
2 cups Velvety Fudge Sauce
6 maraschino cherries (optional)
6 nut brittle candy pieces
(optional)
FEBRUARY 1999 29