Easy. . .
on the salt!
Salad
Time
Page 2
Page 5
FOOD SECTION
January 7, 1982
Volume XII, Number 13
Section II
i "LOW BUDGET” MJ WBT
with the
ooking for a low budget but elegant way to entertain
friends d u r 'ng the c h illy m onths? Here’s a d e lic io u s ly
hot supper that w ill warm the s p irits of ten or twelve
cross country skiers -- all for an estim ated cost of about $1.50
per person.
L
Base your buffet around a pip in g hot “ W inter Rum
Punch’ made w ith cider, tea and gold Puerto Rican Rum. Then
start o ff by serving “ Herring B its M e tro p o lita n ,” seasoned w ith
w hite or gold Puerto Rican Rum and a w ine sauce - spread on
th in ly sliced pieces of dark bread.
GOURMET
TOUCH
Your main dish - chicken sauted in a fabulous rum
orange sauce -- w ill convince friends of your culinary s k ills .
Surround pieces of chicken w ith “ Pasta Carbonara’’ and you’ve
got a meal. If you feel th a t’s not enough you m ight want to
add the recipe below for "W in te r S alad."
Everyone w ill ask you for your “ Rum and Spice Bread"
recipe. You may even want to make a few extra loaves to qive
out as g ifts .
But the hit of the evening w ill be your “ C hocolate Rum
Cheese Cake, garnished w ith a layer of w hipped cream and
chocolate curls -- irre sistib le , even to a dedicated dieter.
H E R R IN G B ITS
M E T R O P O L IT A N
3 jars IN ounces each) her
ring in wine sauce
1 lemon, halved
1/2 cucumber, peeled, seeded,
sliced as (hin as possible
2 tablespoons w hile
Puerto Rican Hum
1-1/4 cup dairy sour cream
Drain the herring and discard
the liq u id , spices and onion.
Squeeze half the lemon over
the herring b its ; cut the re
m aining half in paperthin
slices. L ig h tly mix herring,
lemon slices and rem aining
ingredients.
C hill
several
hours or overnight. Serve w ith
th in ly
sliced
dark
bread
spread w ith sweet butter.
Serves 8 to 10
C H IC K E N IN
R U M -O R A N G E SA U C E
3 large fryers, quartered
(about 9 pounds or 12
pieces in all)
1 cup flour
I tablespoon salt
I teaspoon seasoned pepper
1 teaspoon fines herbes
seasoning
1/2 to 3 /4 cup oil
2 cups orange juice
1-1/2 cups gold Puerto Rican
Rum
2 teaspoons nutmeg
1 teaspoon basil
1/2 teaspoon allspice
1 tablespoon green peppercorns
3 large cloves garlic, minced
3 tablespoons brown sugar
1/4 cup white vinegar
2 tablespoons slivered
orange peel
Trim and partially bone the
chicken pieces to make them
more com pact and shapely.
Mix the flou r and seasonings,
dredge chicken in m ixture.
Heat oil in large frying pan,
q u ickly saute chicken pieces.
Transfer chicken to a baking
pan or pans. Discard o il re
m aining in frying pan but
leave any brown bits or flou r
left from cooking. C om bine
rem aining ingredients in fry
ing pan, m ix w ell. S tir u n til
hot and bubbly, pour over
chicken in baking pan (s).
S prinkle w ith orange peel. Co
ver. Cook in a m oderate oven,
350°, about 45 m inutes u n til
chicken pieces are fork ten
der Sauce may be thickened
s lig h tly before serving if de
sired Makes 8 to 10 servings.
PA STA C A R B O N A R A
1 pound pasta*
1/3 cup butter or margarine
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 pound sliced bacon, cooked
crisp,drained and crumbled
Minced parsley
Cook pasta fo llo w in g package
directions. Drain. Toss hot
cooked pasta w ith butter or
margarine. Add rem aining in
gredients and toss all lig h tly
but w ell. To serve, m ound in
a ring around sauced chicken.
Serves 8.
•Use any favorite pasta—roti, zitl,
fusilll, elbows, spaghetti, shells.
,
W IN T E R S A L A D
3 zucchini, thinly sliced
3 tomatoes, quartered
1 small green pepper, cubed
1 ripe avocado, cubed
2 scallions, chopped
1/2 teaspoon sugar
I teaspoon salt
1 2 teaspoon black pepper
Toss and c h ill 1
w ith vinegar and
plus and a few
of w h ite Puerto
Serves 8
hour. Serve
o il dressing
tablespoons
Rican Rum.
R C M A N D S P IC E BREA D
1 teaspoon anise seeds
1/2 cup water
1/2 cup honey
1/2 cup sugar
1/4 cup gold Puerto Rican Rum
2-1/3 cups flour
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup chopped citron
1/2 cup chopped walnuts
1 egg
C om bine anise seeds and
water in sm all saucepan,
bring to a bo il. Add honey and
sugar, s tir u n til sugar d is
solves. S tir in gold Puerto
Rican Rum. Cool. S ift dry in
gredients together in to m ixing
bow l. S tir in chopped c itro n
and w alnuts. Mix in com bined
liq u id ingredients. Beat in
egg. Turn batter in to a 9 X 5 X
3-inch loaf pan, bake for 50
m inutes in a 350° oven. A llo w
loaf to stand 1 day before s li
cing. Makes 1 loaf.
W IN T E R R U M P U N C H
(M ay be served hot or cold)
1 quart apple cider
1 teaspoon whole allspice
3 sticks cinnamon
1 pint freshly made tea
(medium strength)
1 fifth gold Puerto Rican Rum
Rum and 2 tablespoons su
gar. Press around sides of
w ell buttered 9 -in c h spring-
form pan and press on to b o t
tom of pan. Bake in 350’ oven
C om bine and heat cider, s p i
8
m in u te s; cool. Melt choco
ces and tea. Strain in to punch
late in top part of double b o i
bowl and s tir in gold Puerto
ler over hot water. Remove
Rican Rum. Serves 10 to 12.
from heat and cool few m in
Garnish w ith c itru s slices. For
utes.
Beat cream cheese w ith
a sweeter punch s tir 1 /3 to
salt,
vanilla,
1 /2 cup rem ain
1 /2 cup sugar (granulated or
ing
sugar
and
egg yolks. Fold
brown) in to hot m ixtu re be
in
m
elted
cho
colate and re
fore stra ining .
m aining rum . Beat egg w hites
u n til they hold s tiff peaks.
CHOCOLATE RU M
Beat in rem aining sugar un
CHEESECAKE
til w ell blended and very s tiff.
1-1/2 cups chocolate w afer crumbs
Beat 1 cup cream u n til very
1/3 cup melted butter
s tiff. Pour w hipped cream
1/3 cup gold Puerto Rican Rum
over egg w hites and add
3/ 4 cup sugar
cream cheese m ixture. Begin
8 ounces sweet cooking
fo ld in g all the ingredients to
chocolate
gether very gently, gradually
1-1/2 pounds cream cheese,
adding and fo ld in g in the
softened (3 8-oz. packages)
flour. Pour the m ixture in to
1/4 teaspoon salt
the prepared pan. Bake for 1
2 teaspoons vanilla
hour and 15 m inutes in a 325°
4 eggs, separated
oven. Turn o ff oven and allow
1 cup heavy cream
cake to stand in closed oven
1/2 cup sifted all-purpose flour
for 3 to 4 hours. Cool and
c h ill cake. Garnish w ith layer
Chocolate curls
of w hipped cream or topping
Mix crum bs w ith butter, 2 ta
and chocolate curls. Serves
blespoons gold Puerto Rican
10 to 12.
M E N U
—
H e r r in g B i t s M e t r o p o lit a n
(B u tte r e d d ark b rea d )
t h i c k e n in R u m -O r a n g e S a u c e
P a sta C a rb o n a ra
W in te r S a la d -R u m a n d S p i c e B r e a d
C h o c o la t e R u m C h e e s e C a k e
W in te r R u m P u n c h