The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 85
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The Palm Beach Post from West Palm Beach, Florida · Page 85

West Palm Beach, Florida
Issue Date:
Thursday, December 4, 1997
Page 85
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4FN THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 C Try these delicious holiday concoctions Food cooks faster in convection oven recipe; add after cooking. (Recipe from Ideas for Entertaining from the African-American Kitchen by Angela Shelf Medearis, 1997, Dutton Books.) ByJanNonis ;? Pdm Beach Post Food Editor ; Punch things up this holiday season with a homemade eggnog or festive fruit concoction. With or; without spirits, you can keep the party flowing without having a wealth of bottles in the kitchen. Offer two If-IT'vP tyPeS f w l - punches for Cooked eggnog Q: Could you give me some information on convection ovens? And another question, how much ' cream do you get out of a gallon of milk? Peggy, Jupiter A: Convection ovens have the same kind of heating element as regular ovens. But there is a difference: In the convection oven, a built-in fan cir defter- variety or one punch and one mulled cider, wine or culates the heated air throughout the oven cavity, unlike the conventional oven where the compartment radiates heat throughout. This difference in heat eggnog. I- Freeze part of your punch ingredients, along with fresh fruit chunks, in one big ice mold or a bunch of little molds. Or for a festive color scheme, freeze whole cranberries and mint leaves in a holly-berry arrangement in a ring mold. Don't forget little nibbles on swizzles to dress up each cup a fruit chunk or cinnamon stick. lemon balm to the bottle as a decorative touch before serving. The wine will keep 3 months in the refrigerator. Makes 1 quart. Note: Lemon balm is an herb that grows readily in South Florida and is available wherever herb plants are sold. (Recipe from The Herbal Pantry by Emelie Tolley and Chris Mead, 1992, Clarkson Potter.) Southern wassail punch Va gallon apple cider, or apple Juice Vi cup firmly packed brown sugar 1 3-ounce can frozen lemonade, thawed and undiluted 1 3-ounce can frozen orange juice, thawed and undiluted Vi tablespoon whole cloves Vi tablespoon whole allspice 12 1-inch cinnamon sticks Orange or lemon slices, studded with cloves, for garnish Mix cider, sugar, lemonade and orange juice together in a large pot. Place the cloves and allspice in a cheesecloth bag; tie end and add to cider mixture. Cover the pot and simmer for 15 minutes. Remove and discard the spice bag. Ladle the hot punch into cups ' garnished with cinnamon stick. Makes 12 servings. Note: To add spirits, applejack brandy or rum would work in this 1 quart water 8 teaspoons loose orange pekoe or other black tea In a large saucepan, combine milk, cinnamon, cardamom and almonds. Simmer for Vi hour, stirring occasionally. Add the honey and then immediately remove from heat In a separate saucepan, boil 1 quart of water. Pour boiling water into a teapot with the tea. Steep for 5 minutes. Add the hot milk mixture to the tea in a ratio of 1 to 1. Pour back and forth between 2 containers to mix. Return the mixture to the teapot and strain before serving. Makes 6 to 8 servings. Raspberry balm wine 4 cups dry white wine V cup sugar Vi cup brandy 1 pint raspberries V cup lemon balm leaves see note Note: Make this two days ahead. Combine wine and sugar in a non-aluminum pot and bring to a boil. Remove from heat and immediately stir to dissolve sugar and cool to tepid. Put the raspberries, and lemon balm in a large glass jar ! with a tight-fitting lid and pour the brandy and wine mixture over them. Steep in a cool, dark place for 2 days and filter before using. If desired, add a fresh sprig of Gholam Rahman Kitchen Counselor 10 large eggs 2Vi cups granulated sugar 2 cups half-and-half 2 cups heavy cream V teaspoon freshly grated nutmeg plus some for garnish 1 teaspoon pure vanilla extract V cup bourbon V brandy 1 cup heavy cream for whipping In large, heavy-bottomed saucepan, beat together eggs and sugar. Stir in half-and-half. Cook over medium-low heat, stirring constantly until mixture is thick enough to coat a metal spoon with a thin film. Temperature should reach 160. Remove from heat. Stir in 2 cups cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, whip 1 cup heavy cream until stiff peaks form; fold the unsweetened whipped cream into the nog. Serve cold in punch cups; sprinkle surface with nutmeg. Makes about Yt gallon. (Recipe adapted from Emeril's Creole Christmas, 1997, Emeril Lagasse, Morrow.) the cake drier, however. Adding about V4 cup of apple sauce or prune puree should improve the results. Another option may be to , add back some fat in a more ac- -. ceptable form such as canola oil,-: which has no cholesterol. It is - -very low in the "bad" saturated : -fat and very high in the "good'". ; " monounsaturated fat I Q: Can you give me a recipe" for making kumquat preserves? ; Thanks. Several readers : -. A: Here is a recipe for kum? : quat preserve and a variation for -marmalade. . Kumquat preserves - t ' 1 quart kumquats , 2 cups sugar 3 cups water IVi cups light corn syrup OR V, honey Prepare kumquats by washing thoroughly and cutting a Vi-inch , slice in each one to prevent crack- ing when cooking. Cover with water in large ket- -tie and simmer for 10 minutes. Drain. In another large kettle, boil sugar with 3 cups fresh water for 5 minutes. Add drained kumquats and bring to boil again. Cool and set aside overnight in the refrigerator. The next day, add Vi cup corn syrup and bring to boil again. Cool, and refrigerate overnight. Repeat the corn syrup boil two more days. (Three separate addi- t tions of corn syrup, total.) ' ; This milky hot tea is popular in Middle Eastern countries and some parts of Europe. Tea's popularity in the United States is growing, and many teahouses feature this drink. Chal, or tea latte 1 quart whole milk 1 teaspoon ground cinnamon Vi teaspoon ground cardamom 1 teaspoon ground almonds cup honey transfer gives convection ovens some advantages. Foods, especially meat and poultry cook about 25 percent faster and also k more evenly. And since fan-forced heat circulation eliminates any hot spots, you don't need to change i the position of pans during cooking. . " , ' '" To convert regular-oven red- , pes, here is a rough guideline: Lower temperature 25" and cut baking time 25 percent for roasting poultry, meat, fish, etc. For cakes, cookies and other baked goods, reduce heat 50 but keep time the same. For best results, however, consult the guide book that came with your particular oven. As for your second question, you can't get cream at home out of today's homogenized milk. It just won't clot up on top as i.t did with fresh, unhomogenized milk. '; I Q: I would like to cut down on eggs. Is there a substitute when a cake recipe calls for whole eggs? Anonymous A: A generally acceptable substitute for each whole egg is two egg whites. Almost all the fat, including saturated fat, as well as cholesterol are contained in the yolk of the egg, so this switching should eliminate most of the undesirable aspect of eggs for dieters and heart patients. The reduction in fat may make Learn basics of baking bread from scratch Dec. 6 Bread baking II: Chef Schmidtke will teach how to make a vari ety of breads from scratch. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. $75. Call 688-2001. Dec. 13 Junior League cooking demonstration: 2-4 p.m. at Chefs Corner, Crystal Tree Centre, 1201 U.S. 1, Suite 14, North Palm Beach. From the book .4 Slice of Paradise. Free; open to the public. Call 626-4900. To have your food event listed, items must be sent two weeks in advance to: Food Calendar, co The Palm Beach Post, Food Dept., P.O. Box 24700, West Palm Beach, Fla. 334164700. public, with all proceeds going to Connor's NurseryThe Children's Place. For reservation, call 582-2800 and ask for the concierge. Dec. 13 Gingerbread house: Chef Marshall teaches how to make from scratch and decorate a gingerbread house for your Christmas display. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. $75. Call 688-2001. Dec. 13 Southern Italian cooking: Chef Carreiro will explore what the cuisine of this region has to offer. From 10 a.m. to select and prepare fresh fish and shell fish. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. $75. Call 688-2001. Dec. 10 and 17 Cooking classes: Four Seasons executive chef Hubert Desmarais and pastry chef Thomas Worhach offer a series of 2-hour cooking seminars beginning at 10 a.m. every Wednesday at the resort at 2800 S. Ocean Blvd., Palm Beach. "Entertaining for the holidays" is the theme of the December classes. Free for hotel guests; $25 for the On the fourth day, divide kumquats into sterilized canning jars and seal. Process in boiling water bath for 10 minutes. For marmalade: Combine 2 cups thinly sliced kumquats, 3 cups thinly sliced oranges, IVi quarts water and V4 cup lemon juice. Boil until peels are tender. Measure and add 1 cup sugar for each cup fruit mixture. Boil . rapidly to gelling point, stirring occasionally. Ladle into sterilized jars and process in boiling water bath for 10 minutes. -4 FOOD CALENDAR $75. Call 688- 2001. Dec. 6 Fresh fish cookery: Chef Carreiro will teach how Tmrnmrnw. BEN EN G?. mBml MMMmmMjmjmmMmL From The People Who Brought You l&J'S STATION HOUSE RESTAURANT. GiLuiei's Italian Restaurant H We Proudly Present H nn p 4 Special Holiday Prices For December j Early Bird Dinners Reduced Lin SERVED EVERYDAY 3PM TILL 6PM 1 n 1 Vn ft There Is A Big Difference Between The Big Chains And The uULlliuUlilul' L'LZiZiliLiLib i Spaghetti ' 2.95 ? With meatballs of sausage add 1.10 ( Stuffed Shells 3.55 Filled with ricotta cheese. : Cheese Ravioli 3.55 1 Filled with ricotta cheese. Manicotti 3.95 Filled with ricotta & mozzarella Vegetarian Parmigiana 4.25 i SeneJ tier sfiahem and tipc 1h sauce. Pasta Primavera 4.25 ! Mixed vegetahles over bed of pasta. ; Lasagna 4.40 Meat or Vegetarian. I Veal Parmigiana 4.40 ! Chopped veal pattie. Fish Parmigiana 4.40 Chicken Breast Pieces . . . .4.55 Tender chicken breast on spaghetti. Chicken Parmigiana 4.55 GiLuigi's favorite, Breaded chicken breast tenders. Eggplant Parmigiana 4.55 Lightly battered Baked Ziti ....5.00 Ziti baked with ricotta and mozzarella cheese. Fettucine Alfredo 5.00 Served with fresh broccoli add .50. Sausage and Green Peppers5.00 Personal Pizza.." 5.50 One topping, Spaghetti not included. Baked Salmon Fillet 5.25 Served with Garlic Potatoes Baked Dolphin 5.35 Served with Garlic Potatoes And You Can Taste The Difference Right Here! The East Side Eatery Specializes In Traditional Oven Pizza And Calzones. DELIVERY SERVICE AVAILABLE MON - SAT 11-2 & 4-10 SUN 2-9 COME IN AND TRY OUR NEW White fish lierhtlv battered J AH dishes are served with soup or salad, BG fingers, coffee or tea and jelb. The dinners include spaghetti and tomato I sauce unless noted. tO a innor m m The cbees?& olives KJfdr our special sauce PEPPERONI 'N PEPPERS PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA FEATURE DINNERS REDUCED Chicken Parmigiana 8.00 Baked Salmon Fillet 8.00 With choice of Baked Ziti, Fettucine Alfredo or Red Garlic Potatoes. With choke of Baked Ziti, Fettucine Alfredo or Red Garlic Potatoes. Eggplant Parmigiana 8.00 Baked Dolphin Fillet 8.50 W,,h cho, of Baked Z,.l, Fntucn. Alfredo o. Red Garlic PotMoei Wuh chu(cf rf gj Zw fmxiK Aftedo or M Gar, PotMOM Chicken Florentine 8.00 . nvA Goimn a rn wuhcrK.Kco.BHkedZi.i,F,UcintAifrcdoa,RedG,ikP,,,. DaKea oaimon oteaK O.UU Baked Orange Roughy Fillet . . .8.50 choice of IMeJZiti, Fettucine Alfredo or Red Garlic Pout,!. Veal Parmigiana ...8.00 Chicken Rotini 8.00 . Siz2ling Scailops 800 With choice of Baited Ziti. Fettucine Alfredo or Red Garlic Potatoei. All dinner) are lerved tvith soup or salad, BQ fingers, coffee or tea or soda and Dessert (Rice Pudding or Zeftftoli) SPECIAL! EAST SIDE EATERY I I 200 bntana Rd Lantana, FL 33462 C31-C47-C222 v wcoupon only Lfff GiUA&s Great limner Buffet $7.25 Served everyday from 3'flPM Some of the items featured on the buffet will be various Pizza, Baked Ziti, Chicken Wings, Meatloaf, Potatoes, Ravioli, Stuffed Shells, Lasagna, Minestrone Soup and our Famous B.G. Fingers and 43 item Salad Bar. Bread Pudding, Rice Pudding, Fruit Pies and More. lunch Special Salad Bar & Buffet Everyday llamtym $5.25 43 Item salad bar plus Pizza Chicken Wings Pasta Soup Garlic Bread it ("sunday football" special"cffer j I SPECIAL 16" Cheese Pizza Pick-Up Only ' a. EAST SISS EATERY I ' SIX SiC95 200 Lantana Rd Lantana. Fl 33462 I . j r$W' O ES14M7-C822 I With 2 Toppings and pf TRY OUR NEW 1 t;i::3 cms ousict ijwsHRirvip scampi i I (24Wlnas) iKfrjA PIZZA! 1 J ALL FORMQ95j Regular $3f 95 ! I After ipm 1 v wcoupnij INUW y y wcoupon onlyj 2 hi. Z Rated 3 Stars! by TGF Service & Food 965-9868 1662 SOUTH CONGRESS AVENUE GREENWOOD SHOPPING CENTER at Greenbriar Drive (Between 10th Ave. & Forest Hill Blvd.)

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