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96
FRIDAY, NOVEMBER 9, 1990
wo minutes in the com-
pany of Myra Chanin
is guaranteed to
reduce the most ferbessine
(sour-faced) to a good belly
laugh, along with renewed op-
timism that life isn't so bad
after all.
If you don't already know,
Myra Chanin is "Mother
Wonderful" — Philadelphia,
Pa.'s pride and joy — who in
her first cookbook (published
in 1982 and now out of print)
introduced food lovers to the
exotic and elegant in cheese-
cakes. Mother Wonderful's
Cheesecakes and Other Good-
ies (Owl Books, Henry Holt,
1990) is a completely revised
and updated version designed
to tittilate the taste buds of
anyone who lusts for the
ultimate in desserts. In it, Ms.
Chanin woos readers with
zany wit and simplified reci-
pes for dozens of the desserts
which skyrocketed her to
fame and made national TV
hosts take notice.
In this new book, Ms.
Chanin cleverly weaves
sidesplitting humor with in-
structions for easier and more
delicious ways to make
America's most popular
dessert. She has successfully
destroyed the mystique of
cheesecake — giving direc-
tions for mixing, both in an
electric mixer and the food
processor, and sharing her
flavoring secrets (a most phe-
nomenal section — I counted
67!).
She assures you that yes,
you can make a marvelous
cheesecake at home for about
$7 and no, there will be no
cracks or fissures which have
to be camouflaged with sour
cream. Ms. Chanin spares no
detail in guiding you step by
step to a triumphant finish.
Quantities for both an 8-inch
and 10-inch cheesecake are
given.
What really intrigued me,
though, were the six chapters
on no-bake cheesecakes.
There are 20 no-bake cheese-
cakes and nine no-bake
cheesecake muffins, all in-
tensely flavored so that just
reading the ingredients
makes you yearn for a sliver.
These recipes are a variety of
no-bake, no-gelatin desserts
that whip up in minutes in a
food processor and set in the
refrigerator overnight. They
were created for a generation
with no great skill or culinary
training as well as for the rest
of us who may pride ourselves
on having some skill.
Chapters 10 and 11 are
directed to tricks and recipes
for — guess what? Lower cal-
orie cheesecakes. They won't
be as rich and sweet as the
ones on previous pages, she
assures us, but they are quite
tasty and definitely may be
consumed with a lot less
guilt. Also, a tip that's not in
the book, most of the no-bake
cheesecakes may be prepared
with 1 percent fat cottage
cheese — a fact Mother Won-
derful figured out after the
book was at the printers.
With this bright and snap-
py little paperback, you'll
chuckle your way through the
recipes and be astounded at
how little time it takes to pro-
duce what the men in my life
classed as "one hell of a
cheesecake!'
The recipes which follow
are from Mother Wonderful's
Cheesecakes and Other Good-
ies by Myra Chanin.
NO-BAKE BUTTER
BRANDY BRICKLE
CHEESECAKE
Crust:
10" springform
23/4 tablespoons lightly
salted butter
3 oz. white chocolate
2 teaspoons good brandy
3 /4 cup finely ground
shortbread cookie
crumbs
3 /4 cup chopped cashews
or almonds
8" springform
1% tablespoons lightly
salted butter
2 oz. white chocolate
1 teaspoon good brandy
1 /2 cup finely ground
shortbread cookie
crumbs
1 /2 cup chopped cashews or
almonds
Melt butter and white choc-
olate over simmering water in
the top of a double boiler, in
a saucepan on a heat diffuser,
or in a microwave oven. When
melted, remove from heat and
whisk into a smooth, even
mass. Whisk in brandy. Mea-
Continued on Page 98