Side Orders: Wish Bowl good goal for Sunday

IT’S NOT TOO LATE to help make a child’s dream come true if you attend the Wish Bowl at Finley Stadium, starting at 5 p.m. Sunday.

Consider it a tasty way to watch the Super Bowl.

The local Make-A-Wish foundation is sponsoring the event in the Stadium Club, complete with televisions tuned to the game. Festivities include a delicious dinner donated and catered by Famous Dave’s.

The menu includes chopped pork and roasted chicken, along with coleslaw, beans and potato salad.

There will be a full bar as well, provided by Beasley Distributing and Horizon Wine and Spirits.

It sounds like it will be a fun party.

Also planned are silent and live auctions, with such items as a new kayak from Rock/Creek Outfitters and an AKC-registered Shiba Inu puppy.

Since the local chapter was founded 21 years ago, more than 600 wishes have been granted to children ages 21⁄2 to 18 who are diagnosed with life-threatening illnesses, according to www.wishetn.org.

Tickets to Wish Bowl are $65 per person or $500 for a table of eight, and will be available at the door until sold out.

For your best shot at tickets, buy them in advance. Call 629-9474 for more information.

HERE’S A GREAT-SOUNDING dessert if you plan to give your Valentine something homemade.

Actually, I plan to go ahead and make it before Feb. 14. It’s good enough any time of year. With the dark chocolate, it’s even good for your health.

And I wouldn’t hesitate to use Splenda in place of all the sugar. The recipe comes courtesy of Nestle.

Dark Chocolate Cream Brulée

1 cup whipping cream

1 cup half-and-half

1⁄2 teaspoon vanilla

4 ounces Nestle 53 percent cacao dark chocolate baking bar, broken into small pieces (or 2⁄3 cup semisweet morsels)

4 large egg yolks

1⁄3 cup sugar

6 teaspoons sugar, divided

Heat oven to 300 F. Place cream, half-and-half and vanilla in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until smooth. Whisk egg yolks and 1⁄3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture. Pour mixture through fine sieve into 6 (4-ounce) ramekins or custard cups. Place ramekins in 13- by 9-inch baking dish; fill pan with hot water to 1-inch depth.

Bake for 30 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.

Heat broiler. Sprinkle 1 teaspoon sugar over tops of custards; place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set. Makes 6 servings.

E-mail Anne Braly at abraly@timesfreepress.com.