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Wednesday, December 15, 1993 ~ North Shore News

Brandy Snap Cookies great at Christmastime

Fram page 87

Have the three egg whites beat-
en stiff with a pinch of salt.
Incorporate egg whites into cookic
mixture until combined.

Place the dough into a pastry
bag, and pipe 1/2-inch (t cm) by 3-
inch (8 cm) ropes onto a buttered
pastry sheet (cookies will spread
into the traditional “cats* tongues”
shapes while baking).

Bake cookies in a pre-heated
375°F (190°C). uven 7-10 minutes
(watch carefully) until cookies are a
pale golden brown color.

Remove baking sheet from
oven. Allow cookies to firm up
slightly. Remove carefully, while
still warm, from sheet with a thin-
bladed metal spatula.

While cookies are. still hot, dust
both ends (not the middle) with the
vanilla sugar to coat. This is the tra-
dition in France.

Cook cookies completely. Store,

‘when cold, in airtight tins to keep
crisp.

BRANDY SNAP COOKIES

These British favorites are great
at ‘Christmastime, and Chef

LeCrom serves them as part of the
traditional Dickens Buffet at- The
Hotel Vancouver.

Fill, if desired, with brandy-
spiked whipped cream immediatcly
before serving.

Store unfilled cookies in single
layers between waxed paper in air-
tight tins to keep crisp.
80x (250 g) unsalted butter
1 tb (500 g) granulated sugar
8 02 (250 g) golden syrup
8 oz (250 g) all-purpose flour
1 tsp (5 mL) ground ginger
1 tsp (5 mL) lemon: extraci
(lemon essence)

Cream the butter and sugar

together until light.
. Beat in the syrup, then the flour,
ginger and Jemon flavoring (not
lemon juice for this recipe). Beat
mixtures very well until smooth and
homogenous.

Roll up into small balls (nut-
sized). Press slightly flat onto

greased buking sheets, 3 inches (8

cm) apart (to allow for spreading).

Bake cookies, one sheet ata
lime, in a pre-heated 325°F (160°C)
oven until golden brown, 8-46 min-
utes.

If drinking isa part of your holiday celebrations,
plan ahead to make sure you get home safely...
on public transit, in a cab, or with a designated
driver. Because we know that you know police
roadchecks stop drinking drivers... one ata time.

|

DRINKING DRIVING
COUNTERATTACK

=

SOS5e

PORTH ». Fan B.

Remove baking sheet from
aven. Allow to coal about E minute,

Ease cookies off the baking
sheet. with a thin-bladed metal spat-
ula. /aunediately coll cookies
around a thick wooden dowel
(about 3/4 inch/2 cm diameter) to
form tubes,

Let cool and harden on wire
rack,

NOTE: If cookies begin to hard-
en before they are rolled, return to
oven for 30-40 seconds to soften
slightly.

If filled. Brandy Snaps are
desired, see recipe that follows.

BRANDY-SPIKED CREAM
. FOR FILLING
ic. (250 mL) heavy cream, well
chilled ©- .
2 Tbsp (30 mL) brandy
1 Tbsp (15 mL) icing sugar
In a well-chilled bowl, whip

cream suff with the brandy and
sugar.

Place cream into pastry bag fit-
ted with a star tip and pipe inside
brandy snaps. filling from both
ends.

Serve at once so that filled cook-
ies will not soften too much.

BANANAS FLAMBEES
CREOLE

Chef LeCrom suggests this
Christmas Caribbean dessert ("for
alt sun-lovers”) in the true Creole
style.

Simple to prepare, utterly deli-
cious to eat, with an elaborate cle-
ment of showmanship in the flambe
finish,

Serve straight trom the chafing
dish, as is, or embellish with a
scoop of rich vanilla ice cream.
Serves 6.

6 ripe but firm bananas
1/2 c. (125 g} granulated sugar

iN\eaidemt®
eon
BethersGel

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Juice of 1/2 lime

2 oz (50 g) unsalted butter
Large pinch ground cinnamon
§ oz (18 eL) dark rum

Peel the bananas. Cut-in half.
lengthwise. Sprinkle with one-half
of the sugar and with the lime juice.

Melt the butter in a saute pan or
large skiliet until bubbly over medi-
um-high heat, Add the bananas.

Saute on both sides until golden,
turning carefully with a metal spat-
ula.

Sprinkle with cinnamon and
remaining sugar. Cook slovly until °
the sugar carmelizes.

Warm the rum in a small
saucepan, und then pour over the
bananas. Light the rum to flambe,
couting bananas with the syrup.

When the flames die out, Serve.
immediately as suggested.

Chef's warning: Always be very -
careful when doing a flambe; never
pour alcoho! directly from bottle!