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Cakes and Icings

Patty Vineyard MacDonald University of North Texas Press PDF

Cakes and Icings

333

When Neiman Marcus had its Irish Fortnight I had this cake served at the opening ball. It met with raves and still does every time it is served.

. . . Being allergic to alcohol, I sometimes serve the cake with ice cream and hot Fudge Sauce [page 315] instead—and it is almost as welcome.

Not quite!

IRISH COFFEE LIQUEUR CHOCOLATE CAKE

¾ cup butter, softened

2 cups sugar

¾ cup cocoa, sifted

4 eggs, separated

1 teaspoon baking soda

2 tablespoons cold water

½ cup cold coffee

½ cup Irish Coffee Liqueur [or Kahlua]

1¾ cups thrice sifted cake flour

2 teaspoons vanilla

[Preheat oven to 325º.] Cream butter and sugar. Add cocoa and beat in egg yolks, one at a time. Dissolve baking soda in water, and combine with coffee and liqueur. Add to the batter alternately beginning with the flour. Add vanilla. Fold in stiffly beaten egg whites. Turn into a greased and lightly floured 9-inch bundt pan. Bake for 45 minutes.

GLAZE

1 cup Irish Coffee Liqueur

1 cup powdered sugar

Turn cake out onto a plate while still warm and prick or pierce all over with a skewer. Combine liqueur and sugar and spoon this glaze mixture all over cake until it is completely soaked. Cover with foil and store in refrigerator.

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Ices,Ice Cream, and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press PDF

326

The Best From Helen Corbitt’s Kitchens

These recipes I used a great deal in New York and at the University Tea

House in Austin. In testing them . . . everyone who tasted was too enthusiastic for their waistlines.

FRENCH VANILLA ICE CREAM

Makes 1 quart

½ cup sugar

4 egg yolks

2 cups scalded milk

2 cups whipping cream

¼ teaspoon salt

2 teaspoons vanilla

Mix the sugar with the egg yolks and beat until thick. Pour in the scalded milk slowly, beating with a wire whisk. Boil until slightly thickened. Cool and strain; add cream, salt and vanilla. Freeze.

Variations can be added to 1 recipe of cooled French Vanilla Ice

Cream before it is frozen:

GINGER ICE CREAM: Add ½ cup minced crystallized ginger.

PEANUT BRITTLE ICE CREAM: Omit sugar and add ½ pound of peanut brittle rolled out into crumbs.

CAROB ICE CREAM: Add ⅓ cup carob powder.

EGGNOG ICE CREAM: Heat and ignite 2 tablespoons brandy or bourbon before adding; sprinkle nutmeg over the surface.

GRAPENUT ICE CREAM: Add ¼ cup Grape-Nuts [cereal] and substitute almond extract for vanilla.

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Denver

Williams, Lee Globe Pequot PDF

22

29

27

28

2

5

21

4

20

23

Breckenridge Brewery

CAUTION: Brewing Company

Copper Kettle Brewing Company

Del Norte Brewing Company

Denver Beer Co.

Great Divide Brewing Company

Renegade Brewing Company

River North Brewery

Strange Brewing Company

Wit’s End Brewing Company

87

Santa Fe Dr.

24

Bannock St.

W Ellworth Ave.

W 1st Ave.

W 3rd Ave.

W 4th Ave.

Broadway

Del Norte 28

Brewing Company

85

Ave.

19

W 14th Ave.

5

Lincoln St.

W Alameda Ave.

25

22

21

15

6

7

17

E Colfax Ave.

0

287

18

3

Cheeky Monk Belgian Beer Cafe

Colt & Gray

24

Rackhouse Pub

26

12

16

Copper Kettle Brewing Company 27

Bull & Bush Pub & Brewery 26

Wazee Supper Club

Vine Street Pub & Brewery

Star Bar Denver

5

25

Hops & Pie

E 1st Ave.

9

13

Freshcraft

14

Euclid Hall Bar & Kitchen

Falling Rock Tap House

17

Denver Bicycle Cafe

E 6th Ave.

E 8th Ave.

7

Cheesman

1

Park

E 13th Ave.

E 14th Ave.

40

E 18th Ave.

16

0.5 mile

E 21st Ave.

N

29

CAUTION:

Brewing Company

E 31st Ave.

Breckenridge Colorado Craft

Ale House at Amato’s

BARS

18

E 17th Ave.

E 20th Ave.

Pearl St.

26

23

W 2nd Ave.

Bryant St.

W 1st Ave.

11

W 6th Ave.

W 9th

9

8

Delaware St.

Wynkoop Brewing Company

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Appetizers

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Appetizers

21

Appetizers

The cocktail party has become the American way of turning everyone into a “Blithe Spirit.” How we do it depends entirely on the host—or hostess. Informality is its purpose, as munching on such oddments before or in place of a meal should keep conversation on the lighter and brighter things of the day.

Where to serve? Anywhere—the living room, the back porch, the kitchen; anywhere your guests or family choose to light.

If you are interested in its family tree, go to the Russian Zakouska.

Being a hearty race, before dinner the Russians gather around a sideboard in a room adjoining the dining room and partake of all kinds of special pastries, smoked fish and such, with much conversation and strong drink. The French Hors d’oeuvre, the Scandinavian

Smörgåsbord, the Italian Antipasto, all are offshoots of the Zakouska.

. . . I like to keep [the cocktail tidbit] as uncomplicated in flavor as possible, freshly made, cold and crisp—or hot—as the case may be. . . .

These few ideas, I think, will answer for all kinds of tastes, for the hostess who has time, or not much time; an unlimited budget, or just a few spare dimes. I think you should let guests pile as high and wide as they like, so very few of these ideas are to be spread on silly little squares of this and that by the hostess beforehand.

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Desserts

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The Best From Helen Corbitt’s Kitchens

Reader’s Request

What is easier or more gracious than serving Pots de Crème for dessert in the living room with coffee after dinner. The crème pots are available all over the country in china shops—so invest! Good too for holding vitamin pills, cocktail picks or whatever.

POTS DE CRÈME

For 8 except someone always wants two

3 cups half-and-half

9 egg yolks

¾ cup white sugar

¼ teaspoon salt

1½ teaspoons vanilla

Light brown sugar

[Preheat oven to 325°.] Heat the half-and-half. Beat egg yolks with sugar and salt. Beat in the hot half-and-half gradually with a French whip. Add vanilla. Strain and pour into pots de crème cups. Cover the pots and put in a pan of hot water 1-inch deep. Bake for 30 minutes or until a knife when inserted comes out clean. Remove pots and chill. Place a teaspoon of brown sugar on top of each dessert and run under the broiler to melt; cover and serve.

Use the same recipe but change the flavoring: omit the brown sugar

(brulée). Add 6 ounces semi-sweet chocolate to the hot milk for Pots de Crème au Chocolat.

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