Newspaper Page Text
— Griffin Daily News Wednesday, Dec. 29, 1971
Page 14
Swiss pastry master
creates yummy delights
BERN, Switzerland — Swiss
pastry is world renowned and
vies with Austrian for top
honors. The bakers of Bern,
particularly, have worked for
many generations exhibiting
their expertise with cream,
eggs, chocolate and nuts.
Located less than a hundred
yards from the famous 12th
Century Clock Tower in the
center of the old town of Bern
is, to all outside appearances, a
small pastry shop and tearoom,
the Tschirren Confiserie.
Behind its unassuming facade,
however, are extensive kitch
ens and baking ovens
presided over by Swiss pastry
Prices Effective Meaty
LlillllliJtlx PORKCHOPS
I /—JBB®] 1 Cen,er Cut Ist Cut
FOOD STORE
1003 W. TAYLOR ST. QQC AQC
H Fresh Meaty m
BACKBONE “• 49* FR ®"~
— FOODS
Fresh Shurfine
PORK RIBS ib. ©9* “ i S r
P Fresh Pan Fresh Pkg - JI
SAUSAGE HOG JOWLS "T'
b* a a a. Cut Beans
p 39* u. 29* s 23 s
Fresh or Smoked Shurfine Green
Y H AM HOCKS 29* L “
Boiling Meat ■ Pkgs ’ ■
NSTREAK-O-LEAN u. 39* Onto'ifc
Fresh Cuts - Sliced p or |< p k ° g z
SMOKED HAM CRACKLINGS LIVER r r hf ™“
E__„ Coconut
ib. 59* “39*
W Calif. Dried o Thank You
Solids
Blackeyed Peas OLEO 5 SIOO Spiced Peaches
Y 2:35* - . n 49 c
Tea n 8 Lb flS c 1
A fl" 1 " W BMnS - QQC
A Butter <» □□ 4
" PilHb-n Refrigerated CBtSUP Xjf
R WW Morton House
Cookl6S Libby’s Seasoned Baked Beans
49* Corn A qqc g? 39*
„ L Barna ■ Apple, Blackberry
Shurfine Q p
ORed 303 nA t Easi Wa ’ J6lly n qa c
Cherries" J J Meal 5 JJc A33
A Pineannle Nabis “ ’m!* Pepsi-Cola
A " TOW 53 c
L PrOdUCC Golden Ripe Fresh Turnip Juicy Calif. Juicy Fla. Fresh Bell
and Bananas Salad Lemons Gp. Fruit Pepper
L S. < < 49 c -29 c 19 c
chef Hans Peter Widmer. He
holds the Swiss government’s
top honor — Maitre Confiseur
Patissier. His recipes date
back more than a century to the
days when chefs measured
their butter on the point of a
knife. Now the recipes are
written down in grams to be
followed by his 32 assistants
and associates.
Although Swiss pastry is very
rich, it does not leave one
overly satiated, for close at
tention is paid to balancing fat,
flour and sugar content. Ac
cording to Chef Widmer, U. S.
chefs use more sugar than
necessary to increase the shelf
life of their pastries. At the
Tschirren some pastries are
made twice a day to assure
freshness.
Surprisingly, inasmuch as
freshness is his byword, the
chef does use the freezer. But,
as he explains, only in certain
instances. Sponge cakes, as an
example, are well wrapped in
aluminum foil while hot, put
into the freezer, and can be
kept frozen in perfect condition
for up to two months. He
freezes his puff pastry raw,
also well wrapped.
For those who are calorie
conscious, he has developed a
carrot cake.
While not actually much
lower in caloric content than
other cakes, it tastes so, as it is
flavored more with cinnamon
than with sugar.
RUEBLISCHNITTEN
(CARROT CAKE)
1 cup finely grated carrots
Juice and finely grated
peel of 1 lemon
1 cup ground almonds,
blanched and roasted
% cup flour
2 tbsps. cornstarch
1 tbsp, baking powder
A4 tsp. cinnamon
. 4 egg yolks beaten
with 2 ounces water
3 egg whites beaten
until foamy with
3 tsps, sugar
Add the lemon juice and peel
to the carrots, mix together,
and set aside. Beat the egg
yolks and* water until foamy
and light in color and set aside.
Beat the egg whites until foamy
adding the sugar gradually
until stiff. Then add the egg
yolk mixture to the whites,
folding in carefully, and add
the carrot-lemon mixture,
flour, cornstarch, baking
powder and cinnamon — also
folding in slowly. It is best to
dissolve the cornstarch in some
of the lemon juice before ad
ding to the batter.
When the batter is well
mixed, pour into two greased
and floured six-inch cake tins.
Bake at 400 degrees for about 30
minutes until cake springs
back when pressed in center.
Cool on rack.
Chef Widmer garnishes the
cake with an icing made by
mixing confectioners’ sugar
with milk and warming it until
lukewarm to the consistency of
heavy cream. Flavor it with
lemon juice or nun flavoring
and spread over the cake with a
pastry brush.
For the Christmas season
here is one of Chef Widmer’s
cookie recipes.
■ 4 wl
HL* ■
J
A-PEELING DlSH—Bananas connoisseur, served in a chafing dish heated with canned-heat fuel,
makes a dramatic climax for a special meal. Top lime and apricot-flavored bananas with sour
cream.
Flaming dessert ends
mean in blaze of glory
By SUSAN DELIGHT
Copley News Service
Any host or hostess can end a
special meal with a blaze of
glory. Flaming desserts do just
that. And, what’s more, des
serts flambe are usually simple
to prepare.
naming food is more than
just dinner-table dramatics —
it also adds fascinating flavor.
Any spirit containing at least
20 per cent alcohol can be
flamed. This includes all whis
kys, rum, brandy, gin, vodka —
even cordials or sherry. How
ever, the more alcohol in a bev
erage, the more easily and
brightly it will flame.
Liquor must be warm in or
der to flame successfully. Pour
the amount needed into a small
pan or ladle and warm slowly
over a table warmer of the low
est heat of range. Don’t get the
spirits too hot or they may
ignite before ready.
For a brighter flame, sprin
kle sweet foods with a little
sugar or savory foods with a
few grains of salt before ignit
ing.
The spirits can be warmed in
a ladle or small pan and poured
flaming over foods. Or, if you
are blazing a dish that’s al
ready hot and has little liquid
in the pan, pour the warmed
spirits right into the pan and
ignite.
Be sure to observe safety
rules, such as being careful
that there’s nothing flammable
near the blazing dish.
The recipes featured today
will provide festive finales for
special meals.
BANANAS
CONNOISSEUR
4 large green-tipped
bananas, sliced diagonally in
1-inch pieces
3 tbsps. lime juice
V< cup butter or margarine
Vz cup sugar
Vi cup apricot brandy
1 cup sour cream
Sprinkle bananas with lime
juice. Heat butter in larger
blazer pan over Sterno with
medium flame. Add bananas
and heat quickly. Stir in sugar
and all but 1 tablespoon apricot
brandy. Heat remaining
apricot brandy in ladle or large
serving spoon over flame.
Ignite hot liqueur and pour over
bananas. Shake pan or stir until
flame dies away; serve
bananas topped with sour
cream. Makes four servings.
ORANGE-MERINGUE
FLAMBE
5 small seedless oranges
Water
% cup confectioner’s sugar
Vi cup light rum
IVi cups custard filling
(below)
10-inch meringue shell
(below)
Granulated sugar
Remove zest (yellow outer
peel) from 2 oranges with a
potato peeler; be careful not
to cut off any of the white pith.
Sliver the zest. Peel all the
oranges, removing every bit of
white pith. Slice Vi inch thick;
cut each slice in half. Put
slivered zest in a large skillet
and cover with water. Bring to
boil; boil 5 minutes; drain. Add
3 /4 cup water, confectioner’s
sugar, cup rum to zest in
skillet. Bring to boil and cook
until thickened, about 5
minutes.
Add orange slices to syrup in
pan. Heat through, basting with
syrup. Spoon custard filling in
to meringue shell. Remove
orange slices and zest from
syrup and arrange over
custard. Sprinkle lightly with
granulated sugar. Warm re
maining V« cup rum in a ladle;
ignite; pour flaming over
oranges. Serve when flames die
out. Makes 8 servings.
MERINGUE SHELL
4 egg whites
tsp. cream of tartar
Vs tsp. salt
1 cup sugar
Cut a 10-inch circle of brown
paper; place on a greased shal
low pan; grease the paper.
Preheat oven to 275 degrees.
Beat egg whites until frothy.
Beat in cream of tartar and
salt. When whites form soft
Hearty squash soup
By AILEEN CLAIRE
NEA Food Editor
Squashes are members of
the gourd family and have
such tasty relatives as pump
kins, watermelons and cu
cumbers. Native to the West
ern Hemisphere, squashes
provided food for Indians
summer and winter as they
do now for all who like to
eat them year-round. Squash,
depending upon the variety,
is good baked, mashed,
sauteed, steamed, scalloped
And it makes a very filling
and delicious soup for a win
ter’s meal.
SQUASH SOUP
2 tablespoons butter or
margarine
2 tablespoons flour
1 quart milk
2 cups cooked, mashed
Marriage
bonus
CAIRO (UPl)—The governor
of the district of Mersa
Matrouh has offered a bonus of
$l3O to female teachers who
marry their male counterparts
from rural areas. Most female
teachers refuse to move from
towns to farm areas because
they would feel lonely, the
governor said.
An additional problem is that
conservative Egyptian rural
families don’t want to send
their own daughters to schools
where there are only male
teachers. To solve both prob
lems the governor hopes to
attract more female teachers to
the rural areas with his bonus
idea.
peaks, very gradually beat in
all but 2 tablespoons of sugar,
until meringue is stiff.
Gently fold in last 2 table
spoons of sugar. Spread %-inch
layer of meringue on the paper.
Spoon remaining meringue (or
pipe through pastry bag)
around edge of circle. Bake 1
hour. Turn off oven but leave
meringue in until cool. Careful
ly remove from paper and
place on serving dish.
CUSTARD FILLING
4 egg yolks
Vi cup sugar
Vi cup flour
Dash of salt
IVi cups milk, scalded
Vi tsp. vanilla
Combine egg yolks and sugar
in a heavy saucepan. Beat until
thick and lemon-colored. Stir in
flour and salt, just until
blended. Gradually stir scalded
milk into egg yolk mixture.
Cook over low heat, stirring
constantly, until mixture
comes to boil. Cook, stirring for
2 minutes. Strain into bowl.
Cover surface of custard with
waxed paper. Chill until serv
ing time. Makes about IVi cups.
yellow winter squash
'A teaspoon ground white
pepper
1 teaspoon salt
V 4 teaspoon ground nutmeg
1 tablespoon parsley flakes
Melt butter; stir in flour.
Blend in milk. Stir in squash,
white pepper, salt and nut
meg. Cook and stir until
slightly thickened. Serve hot,
sprinkled with parsley
flakes. Makes 6 portions.
(NEWSPAPER ENTERPRISE ASSN.)
'' ' V
n
jig
. Aijj- iBRaZ',
THE NOSE IS NEW, but
behind it is a familiar face
and talent—Laurence Oliv
ier. The British star’s nor
mal matinee-idol profile
undergoes a radical change
for his role as the Duke of
Wellington in a new film,
“Lady Caroline Lamb.”