etables and cook, stirring, until heated through
and sauce thickens, 1 to 3 minutes. Season
with salt and pepper to taste. With a spatula,
place a hot Hominy Heart on each plate and
spoon chicken and vegetables across the cen-
ter. Makes 2 generous servings.
Petite Raspberry Baked
Alaskas
2 slices pound cake, cut about 3/4-inch
thick
2 tablespoons Chambord, divided
2 scoops raspberry swirl, or desired flavor,
ice cream or frozen yogurt
2 egg whites, at room temperature
3 tablespoons sugar
Raspberry Sauce, recipe follows
To prepare Alaskas: Line a small baking
sheet with foil. Place pound cake on foil and
brush with 1 tablespoon Chambord. Place a
scoop of ice cream onto each slice. Freeze
while preparing meringue.
To make meringue: In a small mixing bowl
with electric mixer, beat egg whites until soft
peaks form. Beating continuously add sugar,
1 tablespoon at a time, until whites are stiff and
shiny like marshmallow creme. Beat in 1 ta-
blespoon Chambord. Spread meringue over
ice cream and cake, making sure the ice
cream is well covered. Return to freezer until
ice cream is solid.
To bake: Place rack in center of oven and
preheat to 500 degrees. Bake for 2 to 3 min-
utes or until peaks are golden. If not serving
immediately, return to freezer. (Alaskas may
be frozen up to three days. Cover with foil af-
ter the meringue is solid.)
To serve: Place 3 to 4 tablespoons rasp-
berry sauce in center of each plate. Rotate the
plate to coat the bottom. Place an Alaska in
the center and serve with additional sauce.
Makes 2 servings.
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27033 Northwestern Hwy., Southfield
810-356-7400
Raspberry Sauce
1 package (10-ounce) frozen raspberries in
syrup, thawed
2 tablespoons sugar
2 tablespoons Chambord
In a food processor with the metal blade,
puree raspberries and sugar. Place a medium-
mesh strainer over a small bowl. Push rasp-
berries through the strainer to extract as much
juice and pulp as possible, scraping the bot-
tom often. Discard seeds. Stir in Chambord.
Refrigerate until serving. (Sauce may be re-
frigerated up to one week or frozen.) Makes
3/4 cup sauce. II
Marlene Sorosky is a contributing editor of Style.
Crosswinds Mall • West Bloomfield • By Appointment Only
s -rvuE • JANUARY/FEliRUARY 1904 • 63