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January 28, 1995 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-01-28

Disclaimer: Computer generated plain text may have errors. Read more about this.

The Darkest, Richest Sin

.ofibib\

A MATTER OF STYLE

Presents

ZELDA

Zelda, a name

that is synony mous

with style...

at Scott Gregory,

where we bring you

the best and

the hottest in

fashion ideas....

when the basics

are simply

not enough.

New Arrivals

coming this Spring.

'Look for them

a ry

February & March.

APPLEGATE SQUARE

29999 Northwestern Hwy. at Inkster in Southfield
MIVFS: 10 am - 6 pm, TH till 8pm
(810)355-9400

58. EMI DES 1 095 • STYLI.:

(continued from page 56)

bubbles form around the edges. Add
chopped chocolate and stir with a whisk un-
til melted and smooth. Pour into crust. Cov-
er and refrigerate until firm, about 2 hours.
(Tart may be refrigerated up to 2 days.)
To make sauce: In a heavy, medium skil-
let over medium-high heat, melt butter. Add
sugar and cook until deep golden brown,
whisking frequently, about 10 minutes.
(Mixture will be grainy.) Add cream and boil
until sauce is reduced to 2 Y2cups, whisking
occasionally, about 10 minutes. Cool slight-
ly. (Sauce may be refrigerated covered up to
2 days. Reheat in microwave or in saucepan
on top of stove before serving.)
To serve: Remove sides of tart pan. Slide
off pan bottom, if desired. Cut tart into
wedges, transfer to plates and spoon sauce
around. Makes 12 servings.

White and Dark Chocolate
Dipped Fruits

3 ounces (1/2 cup) semisweet chocolate
chips (or 3 squares, finely chopped)
3 ounces white chocolate, preferably
Tobler Narcisse or Lindt Blancor,
finely chopped
Suggested Fruits:
Fresh strawberries with leaves
Oranges, cut in half and sliced
Grapefruit, divided into segments
Dried apricots, pears, peaches, figs

Line a baking sheet with waxed paper.
Place dark and white chocolate in separate
microwave-safe bowls, such as 6-ounce cus-
tard cups. Microwave uncovered on 50 per-
cent power for 1 to 4 minutes, stirring every
minute, until melted and smooth. Or, melt
on top of stove in double boiler.
Holding stem ends, dip one side of each
fruit in dark chocolate. Place on prepared
baking sheet until firm. Dip other side of
fruit into white chocolate (if chocolate sets,
remelt as needed). Refrigerate. (Fresh fruits
may be refrigerated overnight. Dried fruits
may be refrigerated up to 1 week.) Makes
25 to 30 pieces.

Some smooth tips for melting chocolate: Even when
melted, chocolate holds its shape until stirred. • Over-
heated chocolate will "seize," or become grainy, and can-
not be retrieved. • Chop squares of chocolate into small
pieces (preferably in a food processor) so they will melt
evenly. • To melt semisweet chocolate in the microwave,
place in a Pyrex cup, uncovered, at 100 percent power un-
til smooth when stirred. (Or at 50 percent for a longer time.)
White chocolate does not keep well. For best results,
use an imported variety purchased from a store with quick
turnover.
Noted cookbook author Marlene Somsky is a contributingeditor
of Style.

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