Posted by TofuEmmy on October 30, 2004, at 18:52:10
In reply to Party food, posted by Daisym on October 30, 2004, at 11:11:21
Fumé Blanc and French Vanilla served with your choice of Rum Raisen Sauce or Mexican Chocolate Sauce
Mexican Chocolate Sauce (Food Network)8 ounces Mexican chocolate, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlza or other coffee-flavored liqueurIn a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream and liqueur until combined well. Keep the sauce, covered and chilled, up to 1 month.
Rum Raisin Sauce (Helen Corbitt's Potluck Cookbook)
1/2 c rum
1/2 c seedless raisins
1/2 c sugar
1/4 c water
1 stick cinnamon; optional
1/4 ts vanilla extract
1 tb grated lemon peel
1 tb grated orange peel
1/2 c coarsely chopped pecansPour rum over raisins and let stand until raisins are puffed. Mix sugar,
water and cinnamon and boil 2 minutes. Discard cinnamon and add raisins and
rum. Cook for 5 minutes. Add vanilla. Remove from heat and add lemon and
orange peel. Add nuts. Serve warm, over ice cream.
poster:TofuEmmy
thread:408857
URL: http://www.dr-bob.org/babble/psycho/20041026/msgs/409340.html