Diva 04 _ Diva Cooks a Goose, The (35 page)

Slightly thaw 2 pints of the chocolate ice cream and slice into ½-inch rounds. Using your fingers, press the ice cream into the bowl or mold until the bottom and sides are covered, filling in little crevices as needed. Cover and freeze until firm.

Slightly thaw the 2 pints of coffee ice cream, slice into ½-inch rounds, and press on top of the chocolate ice cream until covered. Cover and freeze until firm.

Beat the egg yolks until thick and lemon-colored. Leave in the mixer. Meanwhile, stirring and taking care not to burn, cook the frozen raspberries with the sugar until the mixture registers 236 degrees (or makes a soft ball when dropped into water) on a candy thermometer or thermapen. Immediately beat the egg yolks and slowly pour the raspberry mixture into them as they are beating. Continue to beat about 5 minutes, then allow to cool. When cool, add the Chambord. Pour the cool raspberry mixture into the mold. Cover and freeze until firm.

Slightly thaw the remaining chocolate ice cream and slice into ½-inch rounds. Cover the bottom of the bombe with the ice cream. Cover and freeze until firm, at least 6 hours. Overnight usually works well.

To serve, dip very briefly in warm water and turn the mold onto a serving platter (save yourself a lot of trouble and use one that you can put into the freezer), loosen the edges, and the mold should slide off. Serve and enjoy!

Preheat the oven to 400 degrees. Crack the eggs into four teacups or small dishes. Pour the cream into an 8-by-8-inch baking pan (glass works well), and add the butter and the herbs. Bake in the oven for a couple of minutes, until the butter has melted and the cream is a little bit bubbly. Slide the eggs into the pan so they’re spread out and salt as desired. Bake 5 minutes or until the whites are set and the yolks are to your liking.

Meanwhile, lightly toast the bread. Top each half roll or slice of bread with a portion of salmon. When baked, scoop one egg and a portion of the egg white out of the pan and ladle onto the salmon. Serve.

Preheat oven to 350. Add the vinegar to the milk. In a small bowl, mix the cocoa powder and the beet powder. Beat the egg’s yolks with ¾ cup sugar until thick and light colored (about five minutes). Add the vanilla and the flour and mix well. Add the beet powder mixture and beat. Add the milk mixture and beat. Slowly add the melted butter and beat thoroughly. Set aside. Beat the egg whites with the cream of tartar. When they begin to take shape, add the remaining ¼ cup of sugar. Beat until stiff but not dry. Fold a dollop of the egg whites into the red batter to lighten it. Fold a dollop of the red batter into the egg whites. Merge the two and fold gently but thoroughly. Spoon into cupcake liners. Bake 18 minutes.

Combine the milk and flour and cook until thick, stirring constantly. Cover with plastic wrap and store in refrigerator until cool.

Cream butter with sugar. Add cooled milk mixture and vanilla and beat until fluffy.

The key to glühwein is to let it steep so the flavors mingle. Put everything into a pot and heat, but do not bring to a boil. Stir occasionally. Let steep at least 30 minutes or up to 1 hour. Feel free to add what you like and have on hand. It’s an evolving recipe that changes!

THE DIVA RUNS OUT OF THYME
THE DIVA TAKES THE CAKE
THE DIVA PAINTS THE TOWN
THE DIVA COOKS A GOOSE