COOKING WITH THE FOOD ARSONIST

This is an easily prepared menu; most of the work can be done ahead of time, leaving plenty of time for serving drinks before dinner. Recently, some Goreans gathered at Master’s house to watch two of the Six Nations Rugby tournament games. The Antipasto-Kebobs made for hearty munching during the games (along with an ample supply of other liquid refreshments!). While this one knows that rugby is not a big sport in the US (being from the States originally), the menu would work equally well for hockey or basketball games, as well as for other dinners. The kebobs could even be done the night before and wrapped in plastic wrap, along with the dressings, in the refrigerator.

TARSK WITH A TWIST

Antipasto-Kebobs

Zingy Gammon

Ginger Carrots

Broccoli

Mirasha’s Cheesecake

Chardonnay

Café South of the Border

ANTIPASTO-KEBOBS

Ingredients:

1/2 pound pepperoni or summer sausage, sliced and cut into bite-size wedges
2 large stalks celery, cut diagonally into 1-inch slices (about 1 1/2 cups)
1 can (14 ounces) artichoke hearts, drained and cut into fourths
1 cup cherry tomatoes, cut in half
1 cup pitted ripe olives
1 cucumber, sliced and cut into bite-size wedges
Skewers

Dressing:

1/2 cup mayonnaise or salad dressing
1 tablespoon milk
1/4 teaspoon garlic powder

1. Alternate sausage/pepperoni, celery, artichoke hearts, tomatoes, cucumbers and olives on 6-inch skewers. Arrange on serving tray.
2. Mix mayonnaise, milk and garlic powder, serve with kabobs. (You may substitute or also offer a creamy Italian dressing. Other fresh crisp vegetables may be added to the kebobs also.)

ZINGY GAMMON

Ingredients:

2 1/4 to 2 1/2 lb (1-1 1/4 kg) Lean Gammon Joint (Ham can be substituted)
1 onion, peeled and sliced
1 carrot, peeled and sliced
Bouquet garni
3-4 tablespoons (45-60ml) orange marmalade
8 1/2 fl ounces (241 ml) bottle ginger ale
1 tablespoon (15 ml) cornflour
1 tablespoon (15 ml) medium sweet sherry (optional)
Salt and freshly ground black pepper

Cooking Time: 1 1/2 - 2 hours

Oven: 180C, 350F, Gas Mark 4

1. Soak the gammon (or ham) in cold water for one hour.
2. Drain and place in a large pan, cover with fresh cold water.
3. Add an onion, carrot and bouquet garni.
4. Allow 30 minutes per pound (1/2 kg) weight and simmer covered for half the cooking time. (For example, a two pound gammon joint requires two hours cooking time total, so simmer it for one hour).
5. Remove the gammon from the pan and peel off the skin.
6. Line a roasting tin with enough foil to wrap round the gammon and place the joint on the foil.
7. Spread the marmalade over the fat and pour the ginger ale over.
8. Loosely package foil around the joint and bake in a moderate oven for the rest of the calculated cooking time, basting joint frequently with the ginger ale.
9. Transfer joint to a serving platter.
10. Remove foil from the roasting tin.
11. Blend cornflour with a little cold water and stir into juices in pan with the sherry (if desired). Bring to the boil, stirring all the time. Taste and adjust with seasoning. Pour into a sauce boat.

GINGER CARROTS

Ingredients:

6 medium fresh carrots (about one pound), cut lengthwise into 3 3/8-inch strips
1/2 cup water
1/4 cup butter or margarine
3 tablespoons honey
1 tablespoon lemon juice
1/2 to 3/4 teaspoon ground ginger
1/4 teaspoon salt

1. Heat carrots and water to boiling in 10-inch skillet; reduce heat.
2. Cover and simmer until tender, 15 to 20 minutes.
3. Drain; remove carrots from skillet.
4. Cook and stir butter, honey, lemon juice, ginger and salt in skillet until bubbly.
5. Add carrots; cook uncovered, stirring occasionally, until carrots are glazed, about 5 minutes.

BROCCOLI

1 1/2 pounds broccoli, separated into flowerets and cut in half (about 3 cups)

1. Place broccoli into medium saucepan with 1 cup water. Cover and bring to a boil, steaming until tender.
2. Drain and alternate a portion of broccoli with a portion of the Ginger Carrots on the platter around the Zingy Gammon joint. Serve.

MIRASHA’S CHEESECAKE

Ingredients:

1 3/4 cup finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 eggs
1 egg yolk
1/4 cup milk

1. Preheat oven to 375F

For Crust:

1. Combine crushed crackers, nuts, and cinnamon in a large bowl.
2. Stir in butter.
3. Reserve 1/4 cup of the crumb mixture for the topping, if desired.
4. Press remaining onto bottom and about 2 inches up sides of an 8 or 9 inch springform pan.

For Filling:

1. In a mixer bowl combine cream cheese, sugar, flour, vanilla.
2. Beat with an electric mixer till fluffy.
3. Add eggs and yolk all at once, beating on low speed just till combined.
4. Stir in milk.
5. Pour into crust lined pan.
6. Place on a shallow baking pan in oven. Bake in a 375 F. degree oven for 45 to 50 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or till center appears nearly set when shaken. (Cheesecake is done when its center appears nearly set but jiggles slightly when gently shaken) Cool 15 minutes.
7. Loosen crust from sides of pan.
8. Cool for 30 minutes more; remove sides of pan.
9. Cool completely. Chill at least 4 hours.

CAFÉ SOUTH OF THE BORDER

Ingredients:

8 cups Cold Water
1/3 cup Dark Brown Sugar; Packed
1/2 oz Baking Chocolate, finely chopped
2 ea Cloves, whole
1 ea Cinnamon Stick broken in half
1 cup Coffee, dry regular grind
1 tsp Vanilla
1/4 cup Brandy
8 tablespoons Coffee Liqueur
Whipped Cream

1. Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan. Reduce heat and simmer, uncovered, for 15 minutes.
2. Stir in coffee. Remove from heat, cover and let stand for 5 minutes.
3. Stir in vanilla. Strain coffee through four thicknesses of cheesecloth.
4. Return to saucepan and keep hot after straining.
5. Heat brandy just until warm in small, long-handled saucepan.
6. Remove from heat, ignite. Pour flaming brandy over coffee. Allow flame to burn out, stir.
7. Pour coffee into cups or mugs. Top each with whipped cream and one tablespoon coffee liqueur. Garnish with cinnamon stick, if desired.

Yield: 8 servings