22 - Wednesday, September 30, Flavours —__ “THERE ARE @ million recipes for cheesecake, but TP have foitsid that it all boils down to the same point,” says Alain Favre, executive chef at Caffe Bibbers and QO’ Doul’s restaurants in Vancouver “Cheesecake has to be heavy-louk- ing, but light-tasting."” “Serve it plain with a Fruit topp- ing or coulis, or add flavors such as pistachio, praling, fruit or spices in the cheese mix. | am not afraid to give away this recipe because it is similar to other recipes and our customers know that we always have a slice ready when they walk in the door.” Terrine of Duckling and Morelles Cansts Mme Salmon and Red Snapper In Mrnangtetie wih fine heths La Toque Blanche Scatlops in Sermoutt ind chives satke Escargots en Chemise with warts and bre bitter ji — Blase Lamb Lettuce and Avocado raspberry vinanaelter B Caesar Salad : _— _— Bou) <. : Lobster Bisque Oxtail Clair en Croute 1g Medallions of Veal Ind yteam ssuce with shatits and ovster mushroom Noisettes of Lamb punento puree abd mustard sauae 1987 - North Shore News CF Doul’s Cheesecake (Use a 10-inch spring form pan) Inpredieats: Crust: Tcup tour 2 tbsp. supac Va isp. salt 1 egp yolk 12 tsp. vanilla 1 tbsp. lemon juice 6 thsp. soft butter Prepare this dough prior to baking if possible one day Sift the flour, salt and sugar. In a bowl, ‘gis eB mix the egg yolk, pee lemon juice and vanilla. Add this amature to the flour mixture, working the douvh with your fingers. Form into a ball (do not over. work the dough) and wrap in saran wrap and refrigerate. When ready to bake, take dough out of refrigerator, allowing dough to worm up a little. Preheat oven to 400 degrees. Roll ta a ‘a-inch thickness, using as litde flour as possible, Place on to the bottom of the spring form pan. Ensure no Cteaks by forming dough % inch along the sides. Prick the bottom tivhtly with a fork. Bak: in the oven (400 degrees) Canyon Gardens Tiger Prawns and Seallops Ingredients: 12 02. fresh large scallops 6 Sarge tiger prawns, de-veined = TASOS IS NOW | OPEN FOR LUNCH ” SERVING SOUP, ms SANDWICHES AND & DAILY SPECIALS (926-7781 : 1337 DR., W. VAN ig Charlotte Toque Blanche aubaaphern Sie Three Sherbets and Purees of fruit White Chocolate Mousse Mala sate Soule Glace Frangelico es a Cf Coffee or Tea Cappuccino Espresso Irish Coffee h eh Wiakev topped with nf Column Hee and whipped creat Spanish Coffee Bramts, Kahlua sith cur specal Arabi coffee blend and complimented with whipped cteam Coffee La Toque Blanche ap unusual Plend ot hitsch. Prangelin a faqueut, Columbian coflee and topped with fresh whipping cream Timbale of Salmon and Scallops Mousse ssith safton Sad Supreme of Chicken with Papaya topped with Curae favoured path pepper ons aaice Poached Filet of Salmon with wt dill mousseline suger TUES — SUN 5:30 - 11:00 unt olden: then cool fallin any sweet dourh. Glaze with epricot dant (or any other fam). : gaps with addinonal Cake: 2.2 Ibs. creain cheese 3/5 02. yogurt 1002. sugar 7-8 eeys (depending on eey size) bsp. vanilla Lower oven temperature to 275 degrees. Blend cream cheese, sugar until creamy. Gradually adds the vanilla. Do not heat (otherwise, will in- corporate air, making it rise). yogurt and eees and CANYON GARDENS RECIPE Tempt with tiger T tablespoon butter 42 tsp. freshly ground garlic juice of Tlemon 1 oz. dry white wine ft large scallop shell Sauce for Prawns: 1 tablespoon butter 1 tsp. soybeans, ground Vz tsp. freshly ground garlic 1 red chili pepper, finely chopped 2 tsp. teriyaki sauce Y% cup whipping creasn 1 oz. dry white wine salt and pepper to taste Sauce for Scallops: Vs tsp. freshly ground gariic 2 tsp. butter Y tsp. fresh parsley, finely chop- ped juice of 4% a lemon 1 oz. dry white wine sall and pepper to taste cooked = and Mis anly by hand, of in a food processor, Pour mix into prepared pan. Bake at 275° deurees for 14 hours, or until centre is firm. Remove from oven and let stand for 10 minutes. Topping: Iho. svur cream loz. sugar 1 tsp. vanilla Mix the three ingredients together. Spread over cheesecake, being careful not to disturb cake layer. Bake again at 350 degrees for five minutes, Cool and refrigerate for a min- imum of five hours. Serve with fresh fruit or topp- ing. prawns Saute prawns in) butter and garlic — add lemon juice and white wine. Remove from heat but keep warm. Saute the scallops in butter and garlic. Add lemon juice and white wine. Remove from heat but keep warm. Place scallops on shell, pour sauce over. Arrange the prawns around the scallop. shell. Pour sauce on top of each prawn. Sauce for Prawns: In butter, saute soy beans, garlic and chili pepper. Add the teriyaki sauce and whipping cream. Reduce heat , add white wine, salt and Pepper to taste. Sauce for Scallops: Saute garlic in butter. Add parsicy, lemon juice, white wine, salt and pepper to taste. | from TUES. - SAT. FUN — SING-A-LONG — DANCING GEMUETLICHKEIT Lots of German Food Example: Eisbein—Sauerbraten—Beef Rouladen Variety of Schnitzels etc. The Anchor In 1653 Columbia Street, N.Van. We also cater for groups from 1-70 gourq. 9 auld: Iq.= Breast of Duckling Calvados 14.85 waa with anich apple sauce FOR RESERVATIONS Filet Mignon and Tiger Prawns an 926-1 006 4368 MARINE DR, WEST VANCOUVER BC._| 16.75 980-9508 Reservations Required