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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 5, 1983)
FOOD SECTION Cranberries, brandy spark colorful holiday drink F ra n k ly m y d e a r, d o n ’ t give a — dessert— not w ith o u t firs t screening and taste-testing S carlett O ’ H a ra 's . N o . i t ’ s n ot th e fa m o u s S o u th e rn b elle t h a t ’ s the m a in fe a tu re h ere , but tasty adaptations o f an o rig in a l, classic d rin k n am ed a fte r h er. T h e liqu id version first m ade an a p p ear ance in 1939. right a fte r the fam ous heroine made her m ovie debut. N o w . th e re a re tw o new dessert acts th a t ta k e t h e ir cue f r o m th e d rin k and jo in forces w ith the same tem p lin g and tim e-tested m ix o f in gredients B oth fe a tu re a fia v o r fu l allian ce o f “ n o rth e rn ” and " s o u th e rn " tastes. T o set the p ro p e r hue a n d ta n g , a ll a re o u t f it t e d w ith th e ta s te o f c ra n b e rrie s , a n ativ e N o rth A m e r i can b e r ry th a t g ro w s w ild in th e 1 (3 -o z .) package cherry flav o r gelatin I H cups cranberry juice cocktail 2 tablespoons lim e ju ic e * $ tablespoons brandy 2'A cups fro zen w hipped topping, thaw ed or w hipped cream I (8 -o z .) can pineapple chunks, drained P r e p a r e g e la tin as d ir e c te d on p a c k a g e , s u b s titu tin g c r a n b e r r y ju ic e c o c k ta il fo r the w a te r. A f te r g e la tin is d is s o lve d , a d d lim e ju ic e and I tablespoon brandy along w ith rem ainin g cra n b e rry ju ic e c o c k ta il. C h ill u n til th ic k e n e d b u t n ot con gealed. F o ld the re m a in in g 4 ta b le spoons b ra n d y in t o th e w h ip p e d cooler northern regions o f the cou n try . T o d a y , i t ’ s n ot ju s t relished as topping. C h ill u ntil needed. T o layer the parfaits: place 2 to 3 the tra d itio n a l T h a n k s g ivin g sauce, but has w on a fo llo w in g as a ju ic e tablespoons g ela tin m ix tu re in b o t and je lly. U n ite d together, the rest o f c ra n berries and the liq u o r are d elicious com rades in ail the Scarlett O ’ H a ra recipes. T h e o rig in a l d rin k is arm ed w ith e q u a l p a r ts , a b o u t o n e a n d o n e -h a lf ounces each, o f c ra n b e rry ju ic e a n d b r a n d y , a lo n g w ith the juice o f one-quarter lim e. T he mm is served on ice in a cocktail glass. F o r p a trio tic re d , w h ite and new te m p ta tio n , th e re ’ s S c a r le tt’ s P a r - f a ils . Its w h ite a n d red la y e rs o f w hipped cream and fia v o rfu l gelatin are sure to flag d ow n quite a few re c ru its to th is c o o l a n d re fre s h in g treat. F o r a m u lt i- la y e r e d a tta c k th a t y o u r guests w ill g la d ly s u rre n d e r th e ir taste buds to , try T r if le A L a S c a r le tt. I t ’ s a f i a v o r f u l s a lv o o f c a k e , je lly , p u d d in g a n d w h ip p e d topping. t a l l these recipes up for delicious dessert d u ty a n y tim e . T h e y ’ re easy to m ake and fo r added convenience, have orders to be prepared ahead o f tom o f a p a rfa it glass o r 8-ounce to 10-ounce w ine glass. A d d a p in e a p ple c h u n k , then to p w ith 2 o r 3 ta b le s p o o n s w h ip p e d to p p in g m ix tu r e . W h ile p re p a r in g each glass, chill others so only one p a rfa it is out o f the refrig erato r at a tim e, Repeat layers in each p a rfa it glass u ntil gel 2 cups fro zen w hipped top pin g, thaw ed or w hipped cream 3 tablespoons bottled sweetened lim e juice 2 tablespoons brandy M ara s c h in o cherries, drained C o o k p ud ding and pie fillin g m ix, u sin g lig h t c re a m in s te a d o f the m ilk , as d ire c te d on th e p a c k a g e . A f te r m ix tu r e com es to a b o il, re m o v e fro m h e a t. S tir in c ra n b e rry ju ic e c o c k ta il and g re n a d in e syrup. C h ill fo r 1 h our. In an 8- o r 9 -in c h b o w l, p la c e 1 layer o f cake. D riz z le w ith I M to 2 ta b le s p o o n s b r a n d y . S t ir j e lly to soften; spread Vt cup over cake lay er in b o w l. T o p w ith the th ird cake la y e r . D r iz z le w ith 1 '/i to 2 ta b le spoons b rand y. L et stand w hile pre paring topping. Fold lim e ju ic e and 2 tablespoons brand y in to w hipped topping. S tir p u d d in g , th e n s p o o n o v e r cake layers in b ow l. Spread whipped to p p in g o ver p u d d in g . C o v e r w ith p la s tic w r a p . R e fr ig e r a te f o r 24 hours b efore serving. T o serve, gar nish w ith m a r a s c h in o c h e rrie s . M akes 8 servings. a tin and w h ip p e d to p p in g m ixtures have all been used. C h ill p arfa its at least 4 hours b efo re serving M akes 4 to 6 servings. • E it h e r fresh or b o ttle d sw eetened lim e ju ic e m a y be used; o r fro z e n lim e a d e c o n c e n tra te , th a w e d , m ay be used. T R IF L E A L A S C A R L E T T I (3% -oz.) package vanilla pudding and pie fillin g m ix I '/« cups light cream or h a lf and h a lf M cup cranberry juice cocktail I teaspoon grenadine syrup or 4 to 6 drops red food coloring 3 (6-in ch ) layers sponge cake, each H to K inch thick 4 '6 to 6 tablespoons brandy 16 cup cu rra n t jelly tim e. This curtain call for Scarlatt O’Hara faaturas not tha famous balls. Shown Instead ara tha original classic drink from 1939 named for her and two S C A R L E T T ’S P A R F A I T You don’t need a whet stone to keep kitchen knives at their peak of sharpness Try an old clay flower pot. Using the rim of the pot, you can hone a knife to the proverbial razor's edge, • • e Don't throw out that half-used steel wool pad. You can save it from rust- ing by submerging the pad in a solution of water and baking soda. The soda acts as a rust inhibitor. tasty adaptations. Tha Ingredients, cranberry juice and brandy, producad tha drink's long running an- gagamant and ara casted In both dessert acts. MAKE A NEW HOME AT THE OLD ADDRESS WITH A NEIGHBORHOOD PROFESSIONAL W m . D. Herboth Remodeling CALL: 289-1600 •nterior • Exterior Addition» * Weatherization« 25% on all N e w & Used Vacuum Cleaners SHOP lENO W 'S r FOR B R A N D S yew fc n o - V A R I I T I I i v o u lik a 1 I I I S you o t o m I - SAI I I I • 1 > T * a S •» I m ,- • M lamhe-M w* fbewa'«« • t •‘»»•f* M II« • i f ] a a r 1 I O'» ■ ••*»« • net «■a«asafcn» w EUREKA ELECTRIC CO. 140 N .E. B ro a d w a y »287-9420 ♦ • rt. I»»* ))r4 A 9 I A m I 9 I A )•«»> g late ■ '«t < »V Oni»i»A *0 A A a • I W M , J
