C10 - Sunday, December 11, 1983 - North Shore News

GE food |.

CHOCOLATE GINGER

Stirrings of the

COOKERY is surely one of the liveliest of the arts,
thanks to tts total flexibility. That the flexibility is
governed almost entirely by the resources of the
pocket-book and the larder detracts in no way from
the constant state of flux, which gives it vigor.

Cooks share, too, making
for a cross-fertility unequall-
ed in the rest of the artistic
community. ‘‘Sharing,”’
mind you, sometimes results
in outright piracy, but the

product is what matters,
unlike that of poets and
watercolorists.

All this is in defence of a
recent attack on a recipe for
CHOCOLATE GINGER
RUM BALLS. ! personally,
had thought the rum-ball
issue was a dead one, at least
for this year — _ surely
everyone on the North Shore
had made at least one batch?
But the name ‘‘Chocolate
Ginger’’ drove right at my
vitals. The magic combina-
tion. You want something
out of me?  thumbscrews
would only suffen my in-
dignation, but the judicious
temptation of chocolate
ginger would have me bab-
bling like a brook.

I looked more closely at
the recipe:

1% cups of fine
gingersnap crumbs

(365mL)

I cup of chopped
walnuts
1 cup of

(250mL)

icing sugar

(250mL)

2 Tospns. of cocoa (30mL)

14 Tbspns. of corn
syrup

“cup of dark rum

(22mL)
(83mL)

Well, it was a start. But ‘‘2
Tbspns. of cocoa’? would
never make it chocolate
enough for me, and crumbs
of ginger cookies wouldn’t
give it enough ginger to be
recognized as such. And,
thinking of Diane Clement’s
rum-ball recipe, the addition
of the marzipan and sour
cream had contributed a lot
to the smooth texture of the
product. So let’s have a look:

1 had a half-bagful of
chocolate chips, waiting to be

used; [ also had 2 only
squares of unsweetened
chocolate. One ginger jar

held several pieces of candied
ginger, the other had lost all
the syrup to a salad dressing,
but there was some ginger
left. The liquor cabinet yield-
ed up a dribble of creme de
cacao, and there was the heel

the kitchen
ranger

by Eleanor

Godley
GEES

of the bar of almond paste.
No sour cream in the house,
but how about the rest of the
ricotta, left over from the
spaghetti pie? Why not? And
the senior men's mince tarts
hadn’t taken quite alli of the
dark rum. Let’s go:

This made 80 balls:

2 cups of chocolate chips
(500mL)

MAKING YOUR OWN CHOCOLATES ts not difficult and can be a lot of fun. Here

Doris Manuel brushes the metted chocolate into a mold which will then be filled with the
chocolate and put into the fridge to cool

ii 10% off

EVERYTHING IN THE STORE
«Dec. 140nly xz

Wednesday

Japanese
Food Centre

(Shimzu Shoten)
OPEN 7 DAYS A WEEK

349 East Hastings St.
Vancouver

689-3471

685-9413

2 squares of unsweetened
chocolate (2 0z.)
3 Tbspns. of corn
syrup (45mL)
Ys cup of almond
paste (83mL)
1 cup of ricotta cheese
(250mL)
Ys lb. of sweet butter,
melted (4 0z.)

The dry ingredients were mix-
ed in a big bowl:

3 cups finely crushed
ginger snaps (400g)
2 Tbspns. of cocoa (30mL)
Y cup of chopped ginger
pieces (125mL)
1 cup of walnut pieces
(250mL)

The two mixtures were com-
bined with the help of

Y“%cupofdarkrum (83mL)
2 Tbspns. of creme de cacao
(30mL)

There was enough left-over
chocolate shot to roll most of
them in, the rest got the icing-
Sugar treatment.

Not remotely like thumb-
SCTeEWS.

Classified

986-6222

SIMMONS &
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ra

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SB nomsetown

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COOKERY
FOR
SENIORS

Simple, good recipes from
Eleanor Godiey

® Available in most bookstores in the lower mainiand

984-6246

or call Eleanor at

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