Bie-Uncwttf Firming, Saturday, December 18, 1993 LOU ANN GOOD Lancaster Farming Staff EPHRATA (Lancaster Co.) With the holiday season in full swing, you may be looking for some unique ideas to entertain last minute guests or perhaps you’d like to have a few friends over but don’t feel energetic enought to pro vide a full-course dinner. It’s perfectly legitimate to skip the full-course dinner and have guests for dessert only. Mim Enck, who manages the Old Philadelphia Roasting Com pany at the Earners Market at Doneckers of Ephrata, recently demonstrated creative ways for using unique blends of coffee. She thinks coffee sipped leisurely from your best china or crystal is the per fect ending to a holiday meal or to dessert only. From the recipes below, you’ll see that Mim believes in using real whipping cream for that extra special touch to coffee. The food demonstration also included ideas for entertaining with cheeses and holiday leftover ideas. Clip these recipes for your holiday file. SPICED COFFEE 6 cups strong hot coffee 4 cups water 14 cup packed dark brown sugar 4 3-inch cinnamon sticks, broken 4 214 -inch strips orange zest 14 teaspoon allspice In saucepan, combine water, sugar, cinnamon sticks, orange zest and allspice. Over moderate heal, bring mixture to a boil, then remove pan from heat. Allow to set for a few minutes. Strain and divide equally among 6 cups. BUTTERY CASHEW BRITTLE 2 cups sugar 1 cup light com syrup '/a cup water 214 cups coarsely chopped salted cashews '/icup butter 2 teaspoons baking soda Butter 2 large cookie sheets, set aside. Combine sugar, com syrup and water in 3-quart mixing bowl or casserole. Microwave on high 8 to 10 minutes, stirring twice, until soft ball stage is reached. Stir in cashews. Microwave on high 10 to 12 minutes, until hard crack stage is reached. Stir in butter and bak ing soda. Pour half of mixture on cookie sheet, spreading to 'A -inch thickness. Cool completely. Break into pieces. w»t«atr«»«Vfi*»et«awa»ttHKa«at«a«anßar«aneenaa»Ba«a»Banßatflnaat!6a»Ba»aateaBatteatißa«ea»e«»ag / '"4 . 4 $ tf/'' K * ') Hold a Christmas Tea and have each guest bring their own favorite teacup and tell how they received It. From left, Mary Goshert, Doris Gates, Jeanne Kramer, and June Unruh share stories about their cups and saucers. Some teacups came from other countries, as presents, and some represented hobbles or careers of the owners. Ideas For Holiday Entertainl CHEESE FONDUE V* pound Emmenthal (Switzer land Swiss) chees, grated 'A pound Swiss Gruyere cheese, grated 1 cup dry white wine 1 tablespoon cornstarch Dash nutmeg 1 clove garlic Pinch baking soda Cnist bread Mix grated cheese with corns tarch and allow to come to room temperature. Rub a ceramic fondue pot with the split clove of garlic. Add lemon juice and wine. Heat the liquids until champagne like bubbles begin to appear on side of pot. Remove garlic and dis card. Add cheese and fold until smooth. Add dash of freshly grated nutmeg and a pinch of baking soda. Put cube of crust bread on end of fondue fork and dip with a figure eight in fondue pot. Makes 2 to 4 servings. PRALINE BRIE IS ounces baby brie, room temperature 14 cup roasted slivered almonds '/a cup brown sugar Slice thin layer off top of brie. Sprinkle with slivered almonds and brown sugar. Place cm flat pan under broiler for 3 to 5 minutes. When sugar bubbles, remove from heat. Allow to stand a few minutes and serve. MARINATED MIXED BEAN SALAD 2 cups cooked cut green beans 1 cup cooked chickpeas 1 cup cooked lima beans 1 red onion, sliced 1 carrot, shredded Italian dressing: 1 egg '/a cup chopped parsley 2 tablespoons capers 2 cloves garlic 2 teaspoons anchovy paste 1 cup green olive oil '/> cup balsamic vinegar Salt Shredded escarole leaves In a bowl, combine green beans, chick peas and beans, onions and carrot. For dressing, combine egg. parsley, capers, garlic, anchovy paste, oil and vinegar in a blender and puree. Pour dressing over salad and season to taste with salt. Chill. Serve on a bed of escarole leaves. Makes 6-8 servings. }/ vi'* «VV*» * *■. * *'* 9 * Use your best china, crystal and silver to make your guests feel special during your holiday entertaining. Here Mlm Enck adds a dollop of whipped cream to Turkish coffee. TURKEY CAJUN GUMBO 'A cup butter V* cup all-puipose flour 1 onion, chopped 1 green bell pepper, seeded and chopped 2 stalks celery, chopped 4 cloves garlic, chopped 2 cups sliced flesh zucchini 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 2 cups canned tomatoes, undrained 2 cups chicken broth 1 teaspoon powdered sassafras leaves 4 cups diced cooked turkey Salt Cooked rice In a 2-quart saucepan, melt but ter, add flour and stir over low heat until mixture is deep brown but not burned. Add onion, pepper, celery, garlic, and zucchini and stir over medium heat for S minutes. Add Worcestershire sauce, chili pow der. tomatoes, broth and sassafras leaves. Cover and simmer, stirring occasionally for 20 to 25 minutes or until vegetables are tender. Stir in chicken and season to taste with salt. Simmer S minutes. Serve in bowls spooned over rice. Makes 6 servings. TURKISH COFFEE 4 cups strong hot coffee 4 tablespoons honey 4 cardamon seeds Whipped cream to garnish Divide honey and cardamon seeds equally among 4 cups cof fee. Top with dollops of whipped cream and serve immediately. NAPPY Wms? L-ILiiiOMiMAii Marinated Bean Salad demonstrated by Lisa Kudela Is a perfect addition to buffets or full-course dinners and can be di leftr - beai Om sure htt with guests is serving unique cheeses. San dy Bowman demonstrates how easy It is to serve cheese fondue. COFFEE FLOAT I'A cups strong hot coffee (pre ferrably expresso) Vi cup heavy cream 4 teaspoons honey 8 scoops of ice cream Grated dark bittersweet choco late to garnish Whip cream and honey until stiff. Place two scoops ice cream in four tall stemmed glasses. Pour on coffee, dividing evenly among servings. Dollop with whipped cream and garnish with grated
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