January 27, 2012

Something New From Gramma Agoo....
                        AKA  MARY PELZEL

"I have a Toothache"

My molars, incisors, wisdom, biting, chewing and chomping teeth are just fine.  The problem lies with my sweet tooth.  As I viewed the dessert table at The Faculty Club Lounge laden with cheesecakes, frosted cakes, pies, custards, tarts (all with the option of whipping cream) and chocolate dipped whatever you want (the ice cream is at a different table), the pain in my tooth was excruciating.  The cure is simple.  I don't need a dentist to say "open wide....".  I can "open wide" all by myself.  All I need is a fork heavily laden with treats from this table. 

The drool is running down my chin as I hover around the eye popping display of sweet treasures for the second time with my dinner sized plate.  The visual field in front of me is so amazing and so outside of my normal realm that my excitement is causing my deodorant to start letting down. I had to  move down wind of the ceiling fan so that I could inhale.

With my final choices made and as I'm reaching out for the first selection, I see it.  Crocodile sized tears are forming in the corners of my eyes as I read the newly posted sign.  "ONLY ONE (1) DESSERT CHOICE IS ALLOWED". 

Does whoever wrote this sign understand that  I only sniffed at the salad bar, avoided the vegetable and casserole offerings and waived my option for chicken, fish or prime rib so that I could flounder in the whipping cream like a beached whale?  Oh no! Do they care that I, the Pasta Queen, slurped nary a noodle and no cheese sauce, red sauce or white sauce? 

What I really want to know is who will pay the dental bill when my sweet tooth is not properly cared for due to the writings of the DESSERT DEMON?

At this point, there is a Tooth Fairy on my right shoulder saying, "Take only one chocolate dipped strawberry."  The DESSERT DIVA, dressed in a red velvet cake, is perched on my left shoulder saying, "Take a hit from everything on the table." 

I said, "OK", to the left shoulder.  Guess what?  I was armed with a sharp, pointed object (also known as a fork) and the dessert patrol did not make me put anything back.  Let it be known that I also licked the top of each dessert as I placed them on my plate. 

I'm Happy - Toothache is Gone!

So now let's make a yummy dessert.  The blending of a simple chocolate candy and vanilla ice cream with a gourmet sauce create a fun, yet elegant and special Valentine dessert.  Enjoy!

First the candy:  You will need - 1  (12 oz.) package semisweet chocolate morsels, 1 1/4 cups pecan halves, 28 caramels (I suggest unwrapping them, it keeps the paper out of your treats), 2 tablespoons whipping cream.

MAKE IT:  Microwave morsels in a glass bowl at HIGH for 1 1/2 minutes, stirring after one minute.  Stir until smooth; cool until slightly thickened.  Drop chocolate by tablespoonfulls (16) onto a wax paper lined baking sheet shaping each drop into a circle.  Set aside remaining chocolate.  Arrange 4 pecans over each circle; chill.  Place caramels and cream in a glass bowl; microwave at HIGH 2 minutes or until caramels are melted.  Stir after one minute.  Drizzle caramel over pecans.  Microwave remaining chocolate and drizzle over caramel.  Yield:  16 candies.

Serve the candies with STRAWBERRIES ARNAUD.

You will need:  3 cups vanilla ice cream, 3 cups sliced strawberries, Arnaud Sauce, whipped cream, fresh mint.  MAKE IT:  Place 1 scoop (1/2 cup) of ice cream into each champagne or dessert glass; add 1/2 cup strawberries to each serving.  Top with about 1/4 cup Arnaud sauce and a dollop of whipped cream.  Garnish with fresh mint. 

STRAWBERRY ARNAUD SAUCE:  2 cups Burgundy or other dry red wine, 1/2 cup sugar, 1 lime sliced, 1/2 orange sliced, 1 whole clove, 1 - 3" stick cinnamon.  Bring wine to a boil in a saucepan; add remaining ingredients, stirring until sugar dissolved.  Return to a boil, and boil 1 minute.  Remove from heat, and let stand 30 minutes.  Pour liquid through a large wire mesh strainer into a bowl, discarding fruits and spices.  Cover and refrigerate up to 2 weeks.  Yield 1 3/4 cups.      

As always, I welcome your questions and comments.  If you have cooking questions, send them to me.  If I don't have the answer, I'll find someone who does. 

Mary

marysplace1st@yahoo.com
www.marysplacegifts.com
509-658-1057

Return to the Main Page of Gramma Agoo

Open by appointment only for shopping and teas. Contact Mary to make an appointment.