Newspaper Page Text
-FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY 27, 1985
PAGE 10A
Flaming desserts made in chafing dish
If you’re planning a dessert for
friends after the theater or something
special to complement a meal fit for
royalty, nothing is more dramatic
than a flaming dessert. Cherries Ju
bilee, Crepes Suzette or Bananas
Royale are just a few of the choices
available, and you can be assured of
rave reviews.
Tabletop cooking can be tricky, so
to assure a grand performance, be
sure to practice first. After all, no
experienced entertainer would
dream of presenting a show without a
rehearsal and chafing dish cuisine is
no exception.
The term “chafing dish” dates
back to the 15th century and artisans
of every era since have created el
egant sterling silver vessels for im
pressive dining tables. Today,
however, handsome chafing pans are
made not only of sterling silver, but of
copper, brass, aluminum, stainless
steel, and pewter. Electric units are
available and have the advantage of a
thermostat-controlled heating unit.
Pano’s and Paul’s restaurant on
West Paces Ferry in Atlanta has been
serving flaming desserts since their
opening six years ago. Tom Michella,
known as Chef Tom to patrons, said
the type of liquor used for the flame
definitely affects the flavor of the
food. He suggests the use of liquors
that complement the specific dish
you’re preparing: for Cherries Jubi
lee, cherry liquor; Bananas Foster,
banana liquor, etc. For Crepe Suzette
he suggests Grand Marnier.
Whatever you use, it must be at
least 80 proof to sustain a flame.
Michella recommends a stainless
steel pan with a copper clad bottom
because it gets hotter and the dessert
will flame better.
The basic chafing dish consists of
several parts: the skillet-like blazer
pan, bain marie (hot water bath),
burner and cover. Recipe directions
will specify whether to use the blazer
pan over direct heat or over the
water-filled bain-marie.
Chafing dish burners are classified
by heat source: alcohol, canned heat,
electricity, butane or candle.
Alcohol burners with a wick or a
pad of compressed fiber use dena
tured alcohol as fuel. This type of
alcohol is poisonous and should be
stored out of children’s reach. This
alcohol ruins wood finishes, so fill the
burner over newspapers in a safe
area. Fill the cool burner half full.
Never fill while it is burning or is still
hot.
After filling be sure to wipe the
outside with a dry cloth or paper
towels to catch all spills. Raise or
lower the wick to regulate the flame
of wick-type burners.
Burners with compressed fiber
pads are regulated by opening and
closing the damper. To extinguish an
alcohol burner place the cover over
the flame. Always empty and thor
oughly dry an alcohol burner before
storing the chafing dish.
Canned heat units consist of a stand
with a holder for the canned heat
container. These holders have a mov
able cover for heat regulation but the
can lid can also be used. Close the
cover or set the can lid in place to
extinguish the flame.
Chafing dish cooking goes hand-in
hand with elegant dining, using your
best linens, china and silver. But if
you prefer something more casual,
you can also use a richly colored
tablecloth or straw mats, pottery and
colorful accessories.
With preparations already made
and the chafing dish center stage, all
you need do is turn the lights low,
prepare for a grand performance and
begin the ceremonious lighting. After
serving this applause-winning des
sert, you’re sure to have requests for
an encore.
Pears Flambe
6 whole pears
Vh cups sauteme
1 cup light brown sugar
12 thin strips of lemon peel
1 teaspoon lemon juice
3 teaspoons butter
Vi cup light rum, warmed
1 cup heavy cream, whipped and
sweetened with vanilla
extract
Peel, halve and core pears. Put
pears, wine, sugar, lemon peel and
juice and butter in a shallow enam
elware pan. Cover pan and poach
pears over low heat until tender, 45
minutes to an hour. When pears are
tender, remove to chafing dish. Cook
liquid until syrupy, approximately 10
minutes; pour over pears.
This can be prepared early in the
day. At serving time, heat pears in
syrup in chafing dish. Have warmed
rum ready. Pour rum over fruit and
ignite. When flames die out serve
pears with cold, whipped cream.
Flaming Strawberries
with Ice Cream
6 tablespoons butter
% cup sugar
Vi pint fresh strawberries, washed,
hulled and halved
IVz ounces strawberry liqueur
1% ounces brandy
Vanilla ice cream
Melt butter, add sugar and stir.
Add strawberries and cook until
slightly softened. Add strawberry
liqueur. Heat brandy. Place straw
berry mixture over ice cream, pour
brandy over and ignite.
Cherries Jubilee
1 16 ounce can pitted dark sweet
cherries
V« cup sugar
2 ta bispoons cornstarch
V 4 cup brandy
Vanilla ice cream
Drain cherries, reserving syrup.
Add cold water to syrup to make 1
cup. In saucepan blend sugar and
cornstarch; gradually stir in syAp
water mixture, mixing well. Cook and
stir over medium heat until mixture
is thickened and bubbly. Remove
from heat; stir in cherries. Turn
mixture into blazer pan of chafing
dish. Set pan over hot water (bain
mari).
Heat brandy in small saucepan. (If
desired, pour heated brandy into
large ladle.) Ignite and pour over
cherry mixture. Stir to blend brandy
into sauce. Serve immediately over
row
GIANT
COUNTRY PRIDE GRADE "A”
MIXED FRYER PARTS OR
Whole
Fryers
.48*
WHOLE C.O.V. BONELESS BEEF
Shoulder
Roast
$l3B
l R CUSTOM CUT
& WRAPPED FREE!
HORMEL SUPER SELECT-WHOLE
Boston Butt
Pork Roast
98*
QUALITY MEATS
LENOX FARM
Sliced Bacon
a 98*
BREAD & BUTTER-24 02 ,
ICICLE OR WHOLE KOSHER sllß
Claussen Pickles 32 m 1
RUDY’S FARM-MILD OR HOT JO
Pork Sausage .. 4 I
FRESH FRYER-FAMILY PACK
Leg Quarters
1.48*1
GROUND FRESH DAILY!
Ground Beef
I I
ARMOUR MEAT OR $l4B
Beef Franks I
GROUND FRESH DAILY!
Ground Chuck
I I
HORMEL SUPER SELECT
Pork Steak
•TORE ADDRESS:
• HIGHWAY IS. LANIER VILLAGE • CAMMING
OPEN I t MON. SAT.. 10-7 SON.
vanilla ice cream. Makes 6-8 serv
ings.
Crepes Suzette
% cup sifted all-purpose flour
2 tablespoons sugar
lMs cups milk
2 eggs
2 egg yolks
2 tablespoons butter or margarine,
melted
M> cup butter or margarine
Ms cup sugar
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
V 4 cup orange juice
1 tablespoon lemon juice
HI I HIS Wl-IK'S
I IAII Kl 111 M AND Kl (I IVI
1 FREE 99t
BONUS CHINA STAMP
*• A ulhmffc I i/npnm
V j Chinoj
SPU lAI lust tH M PKK l *6 IS
RECEIVE 1 FREE
BONUS CHINA STAMP
FOOD GIANT
1 12% Lowfat
Milk
$-159
GALLON 'A
JUG
ALL VARIETIES
Jenos Crisp N
Tasty Pizza
10-oz. ■■ - W
pkg.
CHICKEN, BEEF, TURKEY
Morton
Pot Pies
3sl
8-OZ. ■
PKGS.
FROZEN FOODS
ORE-IDA An an
Golden Crinkles... m
SANDWICH STEAK $ 1 AO
Steak-umms .... pkg
TROPICANA FROZEN
Orange Juice
$-109
12-OZ ■
PKG
ORE-IDA A n IQ
Corn On The Cob. .
ALL VARIETIES
Jeno s Pizza Roils
.. sll9
CHOCOLATE OR LEMON $l9O
Morton Cream Pies Wo t**
FROZEN $069
Chef Saluto Pizza pkg z O
FRESH DAIRY
CITRUS HILL A W CQ
Orange Juice. . . . 6 c 4 tn I 0 *
FOOD GIANT O $ 1 AH
Sour Cream. . .2 SBS»I W
LIGHT N LIVELY OR REG SEALTEST Q A
Cottage Cheese. . 09
LIGHTLY SALTED OR UNSALTED
Land 0 Lakes Butter
$909
PKG
Confectioners’ sugar
Vi cup orange-flavored liqueur
In mixing bowl combine first six
ingredients and Vs teaspoon salt. Beat
till smooth. Lightly grease a 6-inch
skillet; heat. Remove from heat;
spoon in about 2 tablespoons batter.
Rotate pan so batter is spread evenly
over bottom. Return to heat; brown
on one side only. To remove, invert
pan over paper toweling. Repeat with
remaining batter, greasing pan occa
sionally. Keep warm till served.
Cream the Vs cup butter and % cup
sugar; add grated peels and fruit
juices. Spread about 1 tablespoon
Red Banner
Savings!
You Can Feed Your Family For Less At Food Giant!
PRICES GOOD MON., FEB. 24, THRU SUN., MARCH 3, 1985
WE RESERVE THE RIGHT TO LIMIT QUANTITIES NO SALES TO DEALERS OR RESTAURANTS WE GLADLY ACCEPT U S D A FOOD STAMPS
cream filling on each crepe. Roll up;
sprinkle with confectioners’ sugar.
Flaming Raisin Sauce
and Ice Cream
% cup light raisins
Vi cup brandy
3 tablespoons brown sugar
Vi teaspoon grated lemon peel
1 tablespoon lemon juice
Vanilla ice cream
In saucepan cover Vz cup light
raisins with water. Bring to boil;
simmer 5 minutes. Drain. Add % cup
brandy, 3 tablespoons brown sugar,
Vi teaspoon grated lemon peel and 1
tablespoon lemon juice. Cover; let
stand 1 hour.
SELF RISING, PLAIN, BREAD
Pillsbury
Flour
TO t
THICK AND RICH - TOMATO
Heinz
Ketchup
sll9
32-OZ. »
BOTTLE
20C OFF LABEL
Arm & Hammer
Detergent
99*
BOX
NATIONAL BRAND
COFFEE MATE NON DAIRY A m QQ
Coffee Creamer. .
ALL VARIETIES - PILLSBURY PLUS
Cake Mix
6Qt
17/20-OZ
BOX
CARNATION 4*
♦Evaporated Milk Z ■ 99
CONTADINA 0% $129
Tomato Sauce. . W CANS
SPRITE, TAB, DIET SPRITE, FANTA,
MELLO YELLO OR
Coca-Cola
sll9
2-LITER tk
BOTTLE
THICK RICH #l#\C
Del Monte Catsup 3 in z 99
LUCK’S $ 190
Hot Chili Beans J <s£s 0 1 **
THE TINY LITTLE TEA LEAF $ O 1 Q
Tetley Tea Bags.. .'^Z'*
“^^™“" , 7sSoßTED , " ,, “^™™ ,, “""
Waldorf Tissue
■ g 89*
CONTADINA 4% Cl Aft
Tomato Paste .. W CA°NS 1
CONVENIENCE PK, 66 CT SM , 48 CT MED , 32 CT LG
Luvs Diapers
$099
EACH
Bananas Royale
4 medium bananas, peeled
% cup butter or margarine
V» cup firmly packed brown sugar ;
Vi teaspoon cinnamon
Vi teaspoon ground nutmeg
Vi cup light cream
Vi cup brandy
4 cups vanilla ice cream. . .
Slice bananas in half, then length
wise. In chafing dish or fondue pot,
melt butter. Stir in brown sugar,
cinnamon and nutmeg. Add bananas;
cook 3-4 minutes. Stir in cream, cook
ing until thickened, about 2 minutes.
Just before serving, heat brandy in
small saucepan or ladle; ignite.
ASSORTED
Brawny
Paper Towels
LARGE
ROLL
FRESH CRISP CALIFORNIA
Iceberg
Lettuce
2sl
LARGE .§&
heads
WASHINGTON STATE
Golden
Delicious Apples
99*
FRESH PRODUCE
ICY FRESH
Green Broccoli
QQ*
LARGE m
BUNCH
FIRST OF THE SEASON A fa
Cantaloupes ... . . EACH I
THOMPSON SEEDLESS WHITE A n /.q
Grapes
FRESH
Crisp Carrots
<
ROMAINE BOSTON, RED OR GREEN
Lettuce 69°
TROPICANA
Grapefruit Juice . BOTTLE I
US, no"!"™™ I™™"™ 1 ™™"™
Yellow Onions
« 69*
TROPICANA a_
Orange Juice .. . BOTTLE I
HEALTH & BEAUTY
ANTISEPTIC a -
Listerine 3 l T ? z5 2 49
PEPSODENT . -
Toothpaste 49 c
COLD MEDICINE
Contac Capsules 5 2 19
ALL VARIETIES CONDITIONER a _
HalsaShampoo...’if 5 | 39