Dessert And Demitasse
For Holiday Dinner
Along with Santa Claus and New Year’s Eve, the holiday sea
son brings lots of festive dinners for family and friends. Most of
us look forward to a traditional favorite for a hearty main course,
but dessert is the time for an unusual surprise. Here’s where this
creamy, refreshing Marquis Royale, accompanied by cups of
steaming coffee, should appear. Rich ricotta cheese, a hint of
brandy flavoring and a dusting of granulated espresso coffee are
the key ingredients. This Italian treat is elegant, delicious and
simple to Drepare.
For another bit of continental trimming, serve dark, rich Italian
coffee. Authentic Italian espresso is made only in a special ma
chine, but you can get an equally fine brew with a regular drip
pot. Use one Approved Coffee Measure (equal to two level meas
uring tablespoons) of Italian or French-roast drip grind coffee
to three ounces of water per serving. This is half the amount of
water used for regular coffee. For excellent coffee — whether
continental or American — start with a clean coffee-maker and
freshly-drawn cold water. Pour immediately after brewing for
full flavor and aroma.
Marquis Royale
1 lb. ricotta (Italian cottage 3 tablespoons brandy or
cheese) 1 teaspoon brandy extract
Vi cup milk 2 tablespoons instant
Vi cup extra fine granulated espresso
Combine ricotta and milk in bowl and blend until creamy. Gradu
ally add sugar and blend. Add brandy or extract and blend to
custard consistency. Spoon into dessert glasses and chill. Before
eerving, dust with instant espresso. Makes 6 servings.
Delicious Gifts
With a handsome decorator jar that’s filled with your own
homemade jelly, you have the perfect gift. And you can find these
jars in your local markets filled with instant premium blended
coffee. In three sizes, 2, 5, and 9 ounces, these jars are convenient
holders for other things as well — herbs and spices, dried fruits,
candies, cookies — to name just a few. Start a collection now to
fill with this flavorful Herb Jelly which is so delicious served with
meats and chicken dishes.
Herb Jelly
2 cups herb infusion (2Va cups boiling water
and 4 tablespoons dried herb leaves*)
4Vi cups (2 lb.) sugar
Vi cup vinegar
Few drops of green food coloring
Vi bottle liquid fruit pectin
•Use sage, thyme, tarragon, or marjoram leaves, or a combina
tion of these herbs.
First prepare the herb infusion. Pour 2Vi cups boiling water over
4 tablespoons herb leaves. Cover and let stand 15 minutes. Strain
and measure 2 cups into a large saucepan.
Then make the jelly. Thoroughly mix sugar and vinegar into
infusion in saucepan. Place over high heat and bring to a boil,
stirring constantly. Add food coloring. At once stir in fruit pectin.
Then bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, skim off foam with metal spoon,
and pour quickly into glasses. Cover at once with V« inch hot
paraffin. Makes about 4V4 cups jelly or enough for seven 5-oz. jars.
Sweets While On A Diet? Yes!
New low calone fruit cocktail turns grapefruit into a festive
tot course or dessert by making this attractive “fruit basket”.
Tne firm texture and fresh flavor of low calorie fruit cocktail is
eaperially good with the tart grapefruit sections. And, good news
for calorie watchers, this extra special dessert is 112 calories . . .
substitute for a 860 calorie wedge of cake or pie.
• “you re really being strict, V4 cup fruit cocktail is less than
ID calories.
Spiced Fruit Cup
2 grapefruit
ltt cups drained Low Calorie Fruit Cocktail »
(No. 303 or 1 lb. can )
Nutmeg
fi* Jpupofruit in half and remove meat and membrane. Com
with the fruit cocktail. Spoon the fruit
mixture into the grapefruit rinds and sprinkle with nutmeg, nwni
hiakaa 2 servings 112 calorics per serving.
Special Holiday Recipes
Easy as Eggnog Pie
Delectable Eggnog Pie, fluffy as an angel’s wing, is a knockout
dish for the holiday buffet. The pie has that wonderful “blue
ribbon cook” appearance—and can be made in two shakes of a
reindeer’s tail. Reliable unflavored gelatine combines with pre
pared eggnog for holiday flair; like other dishes made with
unflavored gelatine, it’s sure to be the kind of light, cool dessert
perfect for a hearty dinner. The filling goes into a chocolate nut
crust; garnish with a wreath of whipped cream, slivered nuts,
chocolate curls, and maraschino cherries.
Eggnog Chiffon Pie
2 envelopes unflavored gelatine
y4 cup sugar
1 quart non-alcoholic eggnog
1 cup heavy cream, whipped until stiff
Brazil Nut Chocolate Crust*
In the top of a double boiler, stir together the gelatine and
supar; stir in 1 cup of the eggnog. Cook and stir constantly over
boiling water until gelatine is dissolved. Remove from heat; stir
in remaining eggnog. Chill until thickened but not set. Beat until
fluffy and uniform in texture; fold in whipped cream. Chill a few
minutes until a little of the mixture mounds when lifted and
dropped back with a spoon. Turn into Brazil Nut Chocolate Crust.
Chill until set. Cover and refrigerate — overnight, if you like_
until serving time.
*Brazil Nut Chocolate Crust
Mix together 1 cup finely ground Brazil nuts, 2 tablespoons
sugar and y4 cup chopped semi-sweet chocolate pieces. Press over
bottom and sides of 10-inch pie plate. Bake in 300° F. oven 15
minutes. Cool.
Cranberry Christmas Ring
. 11 ..m :
Just right for holiday serving is this Cranberry Christmas Ring.
It’s home-baked from a brand new cranberry bread mix with
berry bits right in the mix. Pair pecans with the cranberries’ tang,
and bake the bread in a mold for this handsome ring. How to
serve it? In slices, dolloped with a flavor-matched topping —
whipped cream cheese laced with cranberry-orange relish. When
to serve it? Just about any time the doorbell rings to announce
holiday callers.
Cranberry Christmas Ring
1 package cranberry bread mix
Va cup coarsely broken pecan pieces
Cranberry-Orange Fluff:
8 ounce package softened cream cheese
Vi cup cranberry-orange relish
OVEN 350° ONE RING MOLD
Prepare cranberry bread mix as directed on package adding pecan
pieces with the dry mix. Turn into lVa-quart ring mold which has
been greased and floured on bottom only. Bake at 350° for 40 to
60 minutes until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely. Serve with
Cranberry-Orange Fluff.
Cranberry-Orange Fluff: Beat softened cream cheese until fluffy
Fold in cranberry-orange relish.
Coordinate Homemade Chocolate
Fudge To Design Of Gift Paper!
Kitchen Santas always have more fun than aiyone at Christ
mas! See what delightful work they’ll be doing this year. Here’s
a simple recipe which produces a marvelous nomemade candy.
Because semi-sweet chocolate morsels are pre-sweetened, ready
m to-eat “as is”, they make delicious fudge with the addition of only
one ingredient—thrifty, sweetened condensed milk. With frosting
and a paper tube, you can pipe designs on squares of fudge/hox
four squares, then wrap the boxes in Christmas papers that go
with the fudge designs. It’s fun and there’s jio end to tl* nferry
designs you can make! *
Gift Box Fudge
2 6-ounce packages or 1 % cup sweetened condensed
12-ounce jumbo package miift
(2 cuds) semi-sweet 1 tablespoon water
chocolate morsels 1 teaspoon vanilla
Melt semi-sweet chocolate morsels over hot, not boiling water in
top of double boiler. Remove from hot water. Add milk, water
and vanilla; stir until smooth (do not beat). Turn into greased
10". *5 J 3 pan. Chill until- firm. Mark into squares. Decorate
individual squares with butter frosting from pastry tube in pink
and white candy stripes. Or cover sauares with flaked coconut;
decorate with candied red cherry halves and pieces of eng^lin^.
Or use pastry tube to make candy canes; top canes with multi
color sugar candy.
YIELD: Approximately 1% pounds.
Orange Cranberry Relish
0 .
What’s round and firm and packed with luscious, healthful
juice? A fresh Florida orange, of course! The fruit is so good this
season it’s been teirned a vintage crop. It’s also the biggest crop
in Florida citrus history, making prices lower than last year.
Orange Cranberry Relish is a delicious way to enjoy fresh
oranges during the holiday season. It’s easy to make (no cooking!),
and so good with ham, chicken, turkey, fresh pork and game.
Orange Cranberry Relish
2 Florida oranges, quartered and seeded
4 cups fresh cranberries
2 cups sugar
Put orange quarters with peel and cranberries through food
chopper. Add sugar to mixture. Chill in refrigerator several hours
before serving. (The relish will also keep well in refrigerator
several weeks.)
YIELD: 1 quart.
NOTE: For holiday garnish, serve Orange Cranberry Relish in
orange cups with picot edge. To prepare, make a penal guideline
around the center of orange. Insert a small-bladed pointed knife
in center of orange at an angle to make one side of a point.
Remove knife; insert to make opposite side of point. Continue
around orange, following line to keep halves equal size. Pull
apart. Ream oranges for juice; remove membrane.
French Crepes ... Elegant Dessert
If you have never made French Crepes, then here is your
chance to try a delightful recipe. These thin pancakes are fun
and satisfying to make.
Sizzling French Crepes
(Crepes)
2 cups unsifted flour 2 eggs
2 teaspoons baking powder Vi cup com oil
1 teaspoon salt y4 cup light com syrup
2Vi cups milk
To prepare crepes: Sift flour, baking powder and salt together.
Combine milk, eggs, com oil and com syrup in mixing bowl. Beat
with rotary beater until blended. Add dry ingredients and beat
until batter is smooth. Refrigerate several hours or overnight, if
possible. Bake batter on ungreased hot griddle, using about 2
tablespoons for each pancake. Fold each in half, then in half
again while still hot. Set aside.
To prepare sauce and serve: Combine com syrup, orange mar
malade and margarine in large skillet. Place over medium heat
and stir occasionally until margarine melts and ingredients are
blended. Add folded pancakes; heat, turning once. Reduce heat.
Sprinkle sauce with extract. Ignite and serve when flaming stops.
Makes 6 servings, about 30 pancakes.
(Orange Sauce)
1Vi cups light com syrup
1 cup orange marmalade
Vi cup margarine
1 tablespoon orange, almond
or rum extract
Sing A Song Of Flavor
■i
Here a a wonderful way to serve meat loaf—baked in a pie!
Ac’cent wakes up all the fine flavor of the meat in the filling and
blends it with the other ingredients. The baked meat loaf is topped
with a fluffy “crust” of mashed potato and delicately browned
before serving. And when the pie is opened—there’s a surprise
layer of melted cheese between meat and potato. It’s a delightful
dish to set before guests and family, appealing to the eye m Well
as the appetite.
Meat ’N Tatar Pie
1V4 teaspoons Ac’cent
1(4 pounds ground beef
% cup evaporated milk
1(4 cups sort bread crumbs
1 egg
"4 teaspoons salt
i teaspoons dry mustard
A teaspoon pepper
A teaspoon thyme
A cup minced onion
4 ounces process American"
cheese, thinly sliced
1 4-serving envelope
instant mashed potatoes
Sprinkle Ac’cent over beef in mixing bowl. Add remainins in
gredienta except cheese and instant potatoes. Mix withforkuntfl
blended. Turn into a 9-inch pie plate. Bake in a 360* P oven
40 minutes. Borovs from oven. Increase heat to 460" F. Preoars
potatoes according to package directions. Cover hot meat mStaro
yUora. Swiri potatoes on top. If desired, dot
aoMall jmiiss Ustsias a _ -
additional chroro cut
10 mmutes longer.
YIELD: 6 servings.
with