SC - bread pudding

[Etain1263@aol.com]

In a message dated 4/24/00 3:19:03 PM Pacific Daylight Time, 
ekoogler at chesapeake.net writes:

> Ooooooo.....yes, yes, yes!  One of my favorites is a Kira Royale (I think 
> that's
>  how it's spelled)...a dollop of chambord in a glass of champagne...I can 
> almost
>  taste it now!

Gentles, here are my own recipes for Chambord drinks.  They are not 
proprietary, so use them at your pleasure :)

Emotion Lotion:  1/2 oz vodka, 2 oz Chambord, 2 oz. Orange Juice and a float 
of Grenadine on top.  Serve in a chilled Collins glass, over ice if you like.

Razz'matazz:  2 oz Chambord, 8 oz Zima (malt beverage), 1/2 oz Peppermint 
Schnapps.  Pour Chambord and schnapps over cracked ice in collins glass, fill 
with Zima and garnish with a cherry.

Cham-Pooh:  2 oz Chambord, 1 oz Creme de Cacao (dark), 2 oz Kahlua, 1 oz 
Bailey's Irish Cream.  Mix well and serve over crushed ice (or blended) in a 
tall glass. Add a dollop of whipped cream if it suits your tastes.

Berries in the Mud:  8 oz Hot, strong coffee, 1 oz Chambord, 1 oz Kahlua, and 
1/2 oz heavy cream.  Serve in coffee cup with chocolate swizzle stick.

The following are a few recipes for desserts I have created using Chambord.

Nervous Pudding :  1 pint vanilla ice cream (melted), 1 pkg strawberry 
Jell-O, and 1/4 Cup Chambord.  Follow package directions for jello, stirring 
in the ice cream and chambord in place of a portion of the water called for 
on the package.  Pour into a mold (you choose the shape) and let set until 
firm.  Unmold on serving platter, and allow guests to serve themselves, or 
plate individually on top of a slice of warm pound cake.

Chambord Granite:  1 cup Chambord, 1 Cup Sugar, 6 cups water.  Combine sugar 
and water and bring to a boil.  Boil until sugar is dissolved, and mixture is 
reduced by 1/3.  Remove from heat and add Chambord.  Pour into a rectangular 
pan (such as a half sheet pan) and place in freezer overnight.  When ready to 
serve, chill champagne flutes or other nice glasses (I use gold gilt Lambic 
glasses), and place a thin slice of lemon, lime or orange in the bottom.  
Scrape the granite into the glasses using a vegetable peeler or melon baller 
(it should look rather like crushed ice) and serve with a dollop of lightly 
whipped cream or yoghurt.

Black Raspberry Demi-Glace (for Duck, Pheasant or other game bird):
    Take your favorite game stock (or beef stock will do nicely), and an 
equal amount of brown sauce, and boil them together until reduced by half.  
Add a few grates of fresh nutmeg, the zest of 1 orange, finely minced, and 
1/2 cup Chambord.  Monte au beurre (finish with butter), and serve 
over/under/with your meat.  Note that this recipe also goes well with 
Venison, though for this I add a few drops of Balsamic vinegar to the sauce 
just before serving.

Sorry for the Off Topic stuff, folks.  Hope you enjoy anyway.

Balthazar of Blackmoor 

Words are Trains for moving past what really has no Name.