Fall/Winter 2005 Newsletter
In 1992 when I had the brilliant idea to set up Dial-A-Chef, my intention was to provide culinary information, cooking tips and recipes via the telephone!! I must say things have changed quite a bit since then and very few of you call me for advice. What was supposed to be a paid service is now available for free. Don’t be shy – call me anytime with any of your culinary questions!
Bravo to the many who planned ahead and already booked their 2005 Christmas Party. I still have a few dates available and I’d be happy to help make your celebration a smashing success! Whether you chose an intimate dinner party at home or a banquet for the whole office, let me help youentertain this Christmas.
Perhaps you are already thinking about next summer. Why not reserve the Rockcliffe Park Gazebo for your party or special event? Rain or shine the show can go on and it’s free of charge! They do have a waiting list so book now for your summer reception.
Not enough dishes, tables and chairs? I can arrange to have whatever you need delivered to your door and picked up the day after your special event—hassle free!
Speaking of hassle free, I know many people are too busy to shop, especially as the Christmas season approaches. Why not enlist the services of Craig Richardson from Select Personal Services. You can view the services offered at www.selectpersonal.ca.
Tips
– Caterers use a fairly standard formula to figure out the number of appetizers required from each recipe. Twelve pieces per person times the number of people divided by the number of appetizers. When appetizers are being served before a full dinner, you can divide the total in half. If your guest list has fewer than 45 people, plan on using six different appetizers; for more than 45 guests, use eight types. The rule of thumb for smaller gatherings is that three types are suitable for eight to ten guests and four or five for 14 to 16 people. An equal number of hot and cold foods is also helpful so that while one appetizer is heating in the oven, a cold one can be circulating keeping everyone happily nibbling!
If you are not afraid of calories, you will love this recipe. It is rich and decadent and wonderful for the holidays!
Chocolate Marquise
1 square genoise 145 g dark chocolate
7 egg yolks 200 g sugar
300 g melted butter 160 g powdered bitter cocoa
500 g whipping cream
Melt the chocolate in a bain Marie. Whip up the whipping cream. Whisk the egg yolk with the sugar until pale and thick. Add the melted chocolate and better. Mix well. Add the whipped cream and the cocoa. Mix. Mold in a pan coated with baking paper. Put a layer of genoise and then a layer of chocolate. Another layer of genoise and again chocolate. Cover with a sheet of baking paper. Leave it to set overnight. Serve with custard. Magnificent!!
