THE VILLAGE VOICE

" All I really need is love, but a little chocolate now and then doesn't hurt!" ~ Lucy Van Pelt (in Peanuts, by Charles M. Schulz) ~Valentine Tulip _____ CHOCOLATE-CHERRY ICE CREAM BOMBE ~Begin making this a day ahead. Chill the mold well before filling it. Allow several hours for the bombe to freeze and mellow before serving time. This easy recipe is from Bon Appetit (February 2000). ______ 1 16-oz. jar hot fudge sauce (Sanders Bittersweet Fudge - the best ) 1 12-oz. package semisweet chocolate chips 3 Tbsp. water 1/4 cup brandy 3 pints (slightly softened) cherry-vanilla ice cream with chocolate chunks or fudge flakes 1 1/2 (slightly softened) pints chocolate sorbet (or frozen yogurt) or chocolate-cherry sorbet (or frozen yogurt) 1 9-oz. package chocolate wafer cookies Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool. Line 10-inch diameter, 10-cup metal bowl with plastic wrap...

"There was an Old Person of Rheims, Who was troubled with horrible dreams; So, to keep him awake, they fed him with cake, Which amused that Old Person of Rheims." ~ Edward Lear English artist, writer; known for his 'literary nonsense' & limericks (1812-1888) WANING GIBBOUS MOON __________________ CARROT CAKE ~ Over 30 year old favorite (because of all the carrots) retro carrot cake recipe, clipped and adapted from Better Homes & Gardens ________________ 2 cups flour 2 cups sugar 2 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 4 organic eggs 1 cup oil 4 cups grated raw carrots (about 8 medium) 1/2 - 1 cup chopped pecans Cream Cheese Frosting: 4 Tbsp. soft unsalted butter 2 3 oz. packages Philadelphia cream cheese 4 1/3 cup sifted powdered sugar 1 tsp. vanilla 1 tsp. maple syrup Preheat oven to 350º. Combine flour, sugar, soda, salt and cinnamon. Set aside. In large bowl, beat eggs till frothy; slowly beat in oil. Gradually add flour mixture. B...

"In summer, the song sings itself. " ~William Carlos Williams Alpine Poppy ( Papaver alpinum ) _______________ PEPPERED ROAST BEEF SANDWICH with DILL HORSERADISH SAUCE ~ Travels well and always a hit ... adapted from The Totally Picnic Cookbook _____ 3 lb. tied roast beef 1 Tbsp. cracked freshly ground black pepper 1 Tbsp. coarse salt 1 tsp. garlic powder 1/4 tsp. mustard seeds 1/2 tsp. Hungarian paprika 2 Tbsp. butter good rolls Preheat oven to 475 degrees. Pat roast dry. Combine pepper, salt, garlic powder mustard seeds, and paprika . Press mixture over roast. Melt butter in roasting pan in hot oven. Add beef, rolling to coat evenly and return to oven. Roast 45 minutes for rare, up to 1 hour for well-done. Set aside to cool. Thinly slice. Serve on good rolls with Dill Horseradish Sauce (Combine 1/2 cup fresh grated horseradish, 1/2 sour cream, 3 Tbsp. mayonnaise, pinch coarse salt and 1 tsp. dill weed). Alpin...

"Winter is on my head, but eternal spring is in my heart." ~ Victor Hugo Primrose (February Flower of the Month) The American Primrose Society __________________ MUSSEL and CORN CHOWDER ~ A treasured recipe from chef Milos Cihelka ( The Golden Mushroom ) 18 mussels 1/2 cup white wine few parsley stems 15 cruised peppercorns 1/2 sprig thyme 4 minced shallots 1 crushed garlic clove 3 ears of corn, kernels cut off, set aside 1/3 cup sliced leeks 1/3 cup diced carrot 1/3 cup diced onion 3 Tbsp. unsalted butter 2 Tbsp. flour 1 cup chicken broth mussel juice salt & pepper to taste 1 cup heavy cream 2 Tbsp. chopped chives Soak mussels in cold water for 1 hour, drain and rinse in fresh water. In stainless steel saucepan, bring to boil the wine, parsley, shallots, garlic and herbs. Add mussels, cover tightly and, over high heat, steam just until mussels open. Remove from hear, drain juice and reserve. Allow mussels to cool, remove from shells, beard them and cut in halves. I...

“The best of all medicines is resting and fasting." ~ Benjamin Franklin ~ Michigan Sunrise ( Leelanau Peninsla ) _________ BANANA BREAD FRENCH TOAST ~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI) __________ Banana bread: 2 cups sifted all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup room temp unsalted butter 1 cup sugar 2 eggs 1 cup (about 2) mashed ripe bananas 1 tsp. fresh lemon juice 1/3 cup milk 1/2 cup chopped pecans French Toast: 4 large eggs 1/4 cup whipping cream 2 Tbsp. brown sugar 1 tsp. vanilla extract 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 3 Tbsp. butter Michigan Maple syrup ______________ Banana Bread : Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingre...

"Miracles never cease to amaze me. I expect them, but their consistent arrival is always delightful to experience." ~ Mark Victor Hansen ~ Small miracle ( Reblooming cymbidium ) ______________ JARLSBERG TARTS ~ Rich custardy appetizer or delightful compliment to fresh green/fruit luncheon salad ______________ 2 packages Pillsbury Crescent Rolls 1 lb. crisp & crumbled bacon 1 lb. shredded Jarlsberg cheese 1 cup whipping cream 3 eggs 1 bunch chopped fine green onions Lawry's Seasoned Pepper Preheat oven to 375- degrees . Butter small muffin tins. Cut each crescent into 3 pieces and press each 1/3 into bottom and sides of muffin cup. Sprinkle each with bacon & shredded cheese. Beat eggs & whipping cream. Add seasoned pepper and divide filling over each muffin cup. Sprinkle with chopped onion. Bake until puffy and lightly browned, about 20 minutes. (24 small tarts)

"Things are beautiful if you love them." ~ Jean Anouilh ~ Hubbard Lake Winter __________________ BEEF CARBONNADE (Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.) ~ The Silver Plate Cookbook _________ 1/4 lb.bacon 2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced 1 Tbsp. granulated sugar 1 cup unbleached flour 1 Tbsp. dried thyme 1 tsp. salt 1/2 tsp. freshly ground pepper 3 lbs. (1-in. cubed) beef stew meat (chuck is best) vegetable oil (optional) 2 cups imported dark beer chopped parsley (garnish) Coarsely dice bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve. Add onions to skillet and cook, covered, in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl...

“No winter lasts forever; no spring skips its turn.” ~ Hal Borland ~ Icy Fingers __________________________ SAVORY SAUERBRATEN ~ Perfect comfort food for a cold winter day ... but plan ahead since the key to great flavor depends on a long marinade. _________ 4 lbs. thick round or rump roast coarse salt & freshly ground pepper 2 cups dry red wine 1 1/2 cups red wine vinegar 1/2 cup water 4 bay leaves 8 cloves 1 Tbsp. coarsely crushed peppercorns 1 Tbsp. coarsely crushed juniper berries* 1 Tbsp. mustard seeds 1/4 tsp. nutmeg (freshly grated best) 3 thinly sliced onions 1 cup chopped celery leaves 1 bunch chopped parsley 4 Tbsp. unsalted butter 2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 2 Tbsp. flour 4 tsp. sugar 3 cups strained cooking liquid 3/4 cup crushed gingersnaps 8 dried slivered pitted prunes (optional) coarse salt & freshly ground pepper 1/4 cup sour cream (optional) *( Penzeys Spices carries a wonderful variety of herbs and spices) Rub meat well ...