C9 - Wednesday, March 30, 1983 - North Shore News Gl food low ot Chocolate mousse is a must IF, WHEN you step off the bus to-morrow, you are embraced by an unusually large bunny rabbit, it’s not Oz, just Easter. The Lions Club is taking this route to remind you of Easter Seals and the work they do, with the Egg Marketing Board in cahoots. They wanted _ some egg recipes to further underline your reaction. It gives me a chance to air my repugnance over what has happened to Chocolate Mousse, and to give you the quintessential blueprint for the one and only. It’s a few years, now, since the trend began — those great bowls of cocoa-colored fluff began usurping the Réa!l Thing. The rich extravagant elegance of truly chocolate mousse had obviously not | had enough sheer volume for those currently dining out. The lesson has not yet been learned — it’s not to wallow in, it’s to take into the mouth, lingering sen- suously whilst the brain gets slightly addled with chocolate fumes. You need = semi-sweet chocolate, and dark York bars used to be perfect, 2 of the large ones. Next best is cooking chocolate, which is defined in small blocks — use four of them. Put the chocolate in the top of a double boiler with 2 tbsp. (30 mL) of cold water, and while it’s melting over medium heat separate 6 eggs. Stir the chocolate to assist the melting, and when it is accomplished add 1/4 cup (60mL) of icing sugar and as kitchen by Eleanor Godley gradually, in bits, stirring all the time, 1/4 pound, or 8 tbsp. (120mL) of unsalted buter. When all is blended, turn off the heat but leave the double-boiler undisturbed. Beat the egg whites until soft peaks are formed when you lift the beater. Now beat the yolks until they are thick and lemon-coloured. Scrape MARINER’S MARKET Specializing in FRESH FISH SEAFOOD MARINERS MARKET 2035 Lonsdale Ave. Across from (oadon Orugs the chocolate part into these yolks and stir in a couple of glugs of brandy, or rum, or use | tsp. (SmL) vanilla. Fold in the whites, now — that means you use a spatula and cut down into. the mixture, bringing the chocolate up and over the whites, in the gentlest way, so as not to deflate all that air you carefully pumped into them. If you keep turning the bowl as you do this, it's easier. A WINNING TREAT For special ca The winner of our recipe contest this week is Mary Mulligan with her recipe for Tia Maria Cake. Ms. Mulligan 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 your 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. ‘ TIA MARIA ANGEL CAKE 1 angel food cake baked ‘4 cup plus 2 tbsp. Tia Maria liqueur, divided 2 tbsp. whipping cream 2 cups whipping cream, whipped 2 tbsp. icing sugar 4 small almond rocca bars, crushed Place cool angel cake in pan. With skewer make holes in entire cake. Spoon the delectable stuff into litthke custard cups or proper litde chocolate pots with lids on them, or use small stemware. It has to chill for 12 hours, at least, and you may if you wish serve whipped cream on top, Combine 2 cup Tia Mania with 2 tbsp. cream. Pour half of this mixture slowly over cake until absorbed. Chill 2 hours, turn cake over. Pierce more holes. Pour remaining mixture Over. Cover with saran wrap to seal. Chill several hours. Two.to three hours before serving, fold icing sugar and 2 tbsp. Tia Maria _ into whipped cream. Ice entire cake and cover with crushed almond rocca. Keep refrigerated. We just made some rather shrewd buys, and we're passing the extra savings along to you Now it's your turn to be the shrewd buyer, and stock up your freezer before the season starts ‘NewYork Steaks six 7 0z steaks $24 regular $28 Filet Mignon six 6 oz steaks $25 regular $30 Boneless Sirloin Steaks eight 6 Oz Steaks and introducing $ / ( regular $21 Bacon WrappedFlaked Sirloin twelve tos steaks ‘ rc he St i requbar Blt seaber eonrds April MD Wee Park Royal Shopping Centre wet van: Matkel Place South Math aoe a VISA (cma) | but way. There’s another eggy thing called “Amor Frio” — sad, what? — that’s not as rich that’s not the French and fattening but tastes great. We'll look at it next tuume. e occasions Makes 12 servings. This is a feather light delicious dessert for special occasions. Can also be a lovely birthday cake. (Note: Creme de Cacao can be used instead of Tia Maria.) Ln OO vat tate CF arise ptnade Daten y ot White: Light & dry. Red: Richand robust.