CELEBRATE 'MULTIPLE PERSONALITY DAY' ~ COFFEE BAKED ALASKA with MOCHA SAUCE

When : Always March 5th

" Multiple Personality Day is an opportunity to get in touch with yourselves. Someone with a split personality has two personalities. Someone with multiple personalities has more than two personalities. Its a psychological disorder that we hope none of our readers have. When you wish someone 'Happy Multiple Personalty Day', you may need to do so multiple times, once for each personality. "

~ Holiday Insights

~ 'Multiple Personality' Rose

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COFFEE BAKED ALASKA with MOCHA SAUCE

~ A newer twist on and old 'multiple personality (hot & cold)' yummy '50s favorite, perfect for this crazy 'multiple personality' month of March. (Bon Appetit 1999)

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CAKE

1 quart softened coffee ice cream

1 (10.75 oz.) frozen pound cake

4 large room temperature egg whites

1/4 tsp. cream of tartar

1 tsp. coffee liqueur (like Kahlua)

1/3 cup sugar

SAUCE

1 1/2 cups freshly brewed strong coffee

10 oz. chopped semisweet chocolate

2 Tbsp. coffee liqueur

CAKE: Line 9x5x2 1/2 inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm (at least 4 hours).
Uncover cake. Invert onto metal or ovenproof platter. Freeze while preparing meringue.
Beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
SAUCE: Combine coffee and semisweet chocolate n heavy saucepan. Stir over medium-low hear until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm over medium-low heat before serving.)
Position rack in center of oven. Preheat to 500-degrees for 20 minutes.
Bake dessert until meringue is lightly browned and just set, about 3 minutes. Cut baked Alaska into slices and arrange on plates. Spoon warm sauce around dessert and serve. (6-8 servings)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

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FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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