Sunday News from Kenosha, Wisconsin · 24

C8 Sunday News February 3 1985 T Coffee liqueurpie a flavorful dessert The classic White Russian becomes dessert spectacular on this coot and creamy nei pie authentically spirited with coffee liqueor and a hint of vodka A festive finishing touch to your special occasions this recipe features a particularly flavorful shortbread cookie' crust and layer It’s a good choice for the busy hostess too requiring no baking and easily prepared ahead with just the addition of cream topping before serving Garnish with optional white chocolate for a super spec tacular presentation WHITE RUSSIAN PIE Browned Butter Crust (see below) 1 envelope unflavored gelatin y4 cup cold water 3 large eggs separated 7 tablespoons sugar divided Yi cup coffee-flavored liqueur 3 tablespoons vodka Vi cup whipping cream Cream Topping (directions follow - Grated white chocolate (optional) Prepare Browned Butter Crust and chill Sprinkle gelatin over cold wa Move over sake it By JL BATTENFELD TOKYO (UPI) - A colorless concoction once derided as lower class swill is toppling traditional tipples as Japanese drinkers join the worldwide trend to’ light alcoholic beverages The beverage is "shochu” a distilled spirit that in its most popular form resembles vodka Once considered fit only for manual laborers shochu sales are booming increasing an average of 15 percent a year Sales of sake a potent rice brew and Japan's best known alcoholic drink are declining by about 2 percent a year Whiskey sales which peaked in 1980 have been flat in recent years Shochu sales by volume over 30 off Noritake open stock sale dinnerware Select from a dazzling array of beautiful floral patterns or choose the simple elegance of plajn gold or platinum banding Visit our chma department today and see our extensive collection of lovely patterns The perfect time to save on wedding and anniversary gifts too! Not at Capitol Court (650) Shown is Noritake's "Carolyn" 5-pc place setting reg! 46 Dinner plate reg 17 Salad plate reg 9 ter let stand 5 minutes to soften dissolve over hot water -- Beat egg yolks with 4 tablespoons sugar at high speed until thick-' Beat dissolved gelatin slowly into egg mixture Stir in liqueor and vodka Cool' stirring occasionally until mixture begins to thicken slightly Beat egg whites to soft peaks then beat in 3 tablespoons sugar one at a time to make meringue Fold into gelatin mixture Beat cream stiff and fold" in Chill mixture a few minutes until it mounds on a spoon Turn half into chilled shell Sprinkle evenly with the y2 cup reserved crumb mixture Top with remaining filling Chill several hours or overnight Before serving swirl Cream Topping over pie Garnish with grated white chocolate if desired Makes 8 servings v Browned Butter Crust Crush packaged shortbread chokies to measure 22 cups crumbs Mix with 2 tablespoons sugar Heat '2 CUP butter over moderate heat until lightly browned Remove and stir in 1 tabjfspoon took domestic whiskey in 1983 and industry observers say the Japanese are joining Western drinkers in moving away from two- fisted calorie-laden darker spirits into the light world of white wines and “white” alcoholic beverages like vodka “It’s a tasteful white spirit” said Toru Kumagai an official with Kikkoman Inc a major Shochu producer “These days transparent drinks are preferred by Japanese consumers because of their healthy image “It's popular among both the younger and older generations and we assume this demand will remain strong” Kumagai said Kumagai said his firm was shifting workers from sake to White Russian Pie requires no baking coffee liqueor Mix well with crumbs Reserve 2 cup crumbs for pie center Press remainder over bottom and sides of buttered 9-mch pie pan Chill here’s shochu shochu production There are two types of shochu Type “A” about 50 proof is a colorless tasteless odorless distilled grain alcohol diluted with water and very similar to vodka Type “B” is more traditional and distilled from rice barley or sweet potatoes or even sesame black sugar or chestnuts and ranges from 40 to 72 proof Type “A” is very popular with young people who mix it with fruit juices liqueurs and other liquids It’s considered stylish and the color combinations appeal to Jhe Japanese aesthetic sense that holds consumables should appeal to the eye as well as the palate Saucer reg 550 Soup reg 12 Fruit reg 750 Oval vegetable reg 36 Medium platter reg 56 Gravy boat reg 37 Sugar bowl reg 30 Creamer reg 20 2499 1190 630 Cream Topping Beat 1 cup whipping cream to soft peaks Beat in 3 tablespoons coffee liqueor one at a time until topping is stiff Japanese distillers began marketing Type “A" in 1910 in an effort to utilize the excess alcohol produced by the introduction into Japan of Western distilling methods For years it was a low-image mainstay of workingmens’ bars Type “B” holds more appeal to middle-aged and older drinkers although it’s very popular in many of the Jiny neighborhood clubs that dot Japan The most popular way to drink Type “B” shochu in the winter is in a tall glass with hot water It dates from mediaeval times and sometimes is made from the dregs left over from sake brewing 875 385 840 525 2520 3920 2590 21 ‘14 American palates crave ice cream ' By RENEE PECK Ncwhout Ntws Strvlct NEW ORLEANS — Some ice cream lovers’ can remember the days when the choice was between vanilla chocolate and strawberry Only the most innovative would dare to put nuts fruits liqueurs or candies in the ice cream freezer But America’s tastfc buds have blossomed Ice cream in case you haven’t noticed lately has come a long way indeed Just how' far was apparent at a recent meeting of the International Association of Ice Cream Manufacturers in New Orleans “Manufacturers are introducing new products at a very rapid rate” says Martin Friedman editor of Dancer Fitzgerald Sampler's New Product News and whose self-confessed philosophy is “Life is short so let's eat dessert first" In 1983 new food products were up 19 percent from the previous year according to Friedman In 1984 new products were up another 10 3 percent from 1983 And many of those newcomers can be found in the dessert bin''' “There is continued consumer interest in more natural healthier items” says Friedman “But there’s a stronger countertrend" toward super-premium quality products that are higher priced classier The big hit at the New York confection fair last year was the Dove Bar — an upgraded ice cream pie ” Part of the new wave toward high class is because ice cream no longer is strictly for kids Adults are digging in and in larger numbers “Kobenhagen is made a long way from Denmark” says Friedman of one new ice cream label oiT the market “This is ethnic imagery and it has tremendous snob appeal There’s American-made ‘Italian gelat-to’ and the French have arrived — La' Glacee Apres And Pet’s come out with an entire line of great ice creams of the South — banana pudding praline” Why If the name doesn’t send you what’s inside sho"uld Finding your favorite baked goods tucked into a vanilla or peach or raspberry baseis quite the thing these days ' ’ You can get Oreo cookies' crumbled into"your ice cream as ' well as Famous Amos’ chocolate — chip cookies A Whitman’s Sampler of gooey chocolate flavors is packed into an ice cream box identical to the candy cordial one 1 “Campbell’s is testing an upscale line of cookies in ice cream under its Pepperidge Farm label”' adds Friedman ‘and Sara Lee too is transferring its most popular baked goods into ice cream “Flavored chips are big in the dessert scene now The chocolate and peanut butter combination is very hot and would be a natural in an ice cream Choco-clafl ' mousse and chocolate mocha are big flavors now finding their way into ice creams And Amaretto will be the hottest new flavor for ‘85 It’s big in the drink field and will certainly hit desserts” Flavored coffees and fruit and nut combinations are two other current trends that should hit the ice cream cartons soon says Freidman Tne year’s hottest new “ice cream” is not ice cream at all Tofutti may look sound and smell like it has an unforgivable amount of butterfat but it contains no dairy products whatsoever Made from tofu it carries the lowly soybean to new heights Invented by New York deli owner David Mintz in efforts to create a kosher dessert that could be served with both meat and dairy entrees Tofutti has captured the American palate The original soft-serve version of Tofutti carries a modest calorie count of 128 for 4 ounces The newer hard-pack version ranges from 210 to 230 per 4-ounce serving REGENCY MALL shop anywhere else? t i I