Co - Wednesday, April 6, 1983 - North Shore News Gl food eS Love in a cold climate YOU asked for Amor Frio. It makes you think of Sunset clouds and a warm hand clasped in yours, until plain English renders it into “Cold Love”, which makes it sound like a C & W lament. But it’s a lovely light dessert, the kitchen ranger by Eleanor Godley with none of monumental calories crowding Chocolate Mousse, and it also has the virtue of having to be made the day before. Put some water to boil in the bottom half of the double boiler, and in the top part mix together | envelope of plain unflavoured gelatine, ’a cup (125mL) of sugar, a dash of cinnamon and the yolks of four eggs. You'll need the whites later, and if they stand at room _ tem- perature they'll beat better. Into the eggy mixture str 2 cups (SOOmL) of milk. Keep stirmng while the mass thickens. _~ When it has thickened. refrigerate it. Carefully peel 2 large oranges, the navel kind if possible, being sure to leave none of the white underskin. Section the oranges, then cross cut the secuions. yes, ws micer if you remove the membrane at the same time. Hold the pieces over the bowl while you do all cms. to save on the cleaning up! Drizzle sherry over the fruit, oh, '« to '2 cup (60-125mL) or you might use Comtreau or Grand the The emperor discovered tea Chinese legend has it that long ago an Emperor discovered tea by accident one day while sipping boiled water in his garden. A leaf from a nearby bush fell into the pot, the Emperor tasted uw. hbked immensely and so the drink was born who started tall, are among the workd’s most avid tea drinkers In China, everyone drinks tea. no matter what their persuasion, of occasion A few Chinese tea noisseurs do stand on ceremony when they serve the beverage. but’ geacrally speaking no special ritual is tnvolved drink The Chinese, age (ae 7 a) when the Chinese tea Tt is so much a partof the daily routine Chat ceremony would be oul of place [tas thers beverage of the day pust at and as served mest social and) business but oat) hardware the mectings stores dentist bookstores banks and everywhere clye Teavellers ro © hina tohay necd never po thissty Tea houses are cverywhere Ja hotel Preys ome famds a small bay of dela rous preen tea and a bey Chermos bottle woth brent handy water In sceving tesa in China one generally receives two cups a big one for brewing and a thimble size ome bao drinking the clear drink without aaith Chinese tea Suan ont hhave other oan lemon and fleresting uses for at oan cooking Phey use oat boos make beautifal Pgs way to instance la Iea leal and oinoia UEuc¢ Veubgpaae i) aun interesting smoked flavvcounr to chicken The Tea Leal Bags ane usually served as an hors d’oeuvre, either hot or cold or as an edible garnish on a meat and salad cold plate. They are a tasty treat to carry along on a prcmic or as a different garnish to try al your next bulfet TEA LEAF EGGS 6 cpes J tbsp black tea leaves 1 tbsp soy sauce I tbsp salt 1 whole star antisc oF & sec thons of sar anise or lL tsp Chinese five spree powder Place cpgs in saucepan and cover with water Bring to a bow Cover and remove heat for 20 to 25 minutes to barde ook from Coola cold water When handle cool caoupgh to tap gently lo make a multitude of fine the shell cracks in Return cpeps lo saucepan cover with cold water and add remaining inpredienots Bring to a bow Reduce heat and cover pan Stmmer 2 to Vhours adding more boring water of mecessary to keep ces coxcred Remove aad Frevane bre at leave ces in cooking blqued uote desired Just betore secrviny the white should be marked with carcchally romave shells fone hark dames bos use as a eersish cul vate: tatbves ove quarters "Peevey Nagas Secunersveis seneon 4 ornare Rrereok C utsine to be teleased C dasa © hancse published by Mufflie Pheveaghites Hoston ) Marnier if you've just won a jackpot. Refrigerate the fruit. The rest of the recipe should be done when the fruit and gelatne mixture are truly chilled, which will need some hours. Con- sidermg thal you are going to combine the chilled ingredients with whipped cream as well as whipped ege-whites, you'll need a biggish bowl. Combine the fruit with the gelaune, then. and whip ‘4 cup (125mL) of cream to the stiff stage and add that, gently. Now the egeg-whites in stiff peaks — they're stiff enough when you can turn the bowl upside down and nothing budges. Want to try that? Got lots of eggs? Fold the whites in, which means use a spatula, pile all the stiff whites on top of the egg-fruit-cream mixture, ON ANAL ho 8 Wikre DA Meee OP yaric year 68 A rae * boy Set DA Wit preactae set White: Light & dry. Red: Rich and robust. then cut down and across the bottom of the bowl and up the sides as you turm the bowl. You will find you are mixing, but with least loss of air. You want to keep as much fluff as possible. You can serve from that bowl, once you've cleaned up the edges, or you can put the Amor Frio into parfait or other glasses and decorate with more whipped cream or with raspberry sauce or a single juicy strawberry. It's the sort of dessert that isn't too filling, and guests can be easily persuaded that is not fattening. It’s so light, in fact, you may have to use a second spoon to hold it down on the way to your mouth, else it will rise mght up to the ceiling. RECIPE WINNER A Chinese deligh The winner of our recipe contest this week is Dorothy Bing with her recipe for Chinese Beef and Rice. Ms. Bing wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Avenue, North Vancouver, B.C., or LYNN VALLEY MEATS, 1243 Ross Road. North Vancouver, B.C. You could be our next winner. Send you favorite recipe to the North Shore News Recipe Contest, 202- 1139 Lonsdale Avenue, North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number. 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