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 firstname.lastname@example.org.