Georgia Hagood read a recent column with a recipe for Chocolate Chip Cake and called to say that she has a similar recipe, one she found in Gourmet magazine years ago and has been making ever since.
Her recipe, though, included one for a topping to go on the cake. It’s simple and sounds very good.
Kahlua Creme
1 pint whipping cream
1/4 cup Kahlua
1 tablespoon instant coffee granules
In chilled bowl, whip together cream and Kahlua until stiff peaks form. Gradually add coffee, stirring gently. Keep chilled. Serve with cake.
New on the market … When I eat Chinese, I always go for a taste of General Tso’s chicken. I just love the slightly sweet/hot flavor. So when I saw Tyson’s new Anytizers, one of which was Chicken Breast Chunks with General Tso sauce, I had to give it a try. Could it be as good as what you get in a restaurant? My answer is yes.
Even though you make them in the microwave, they come out crispy. The chicken chunks were pure chicken pieces, not pureed mush. And the sauce had a bite to it. They are perfect to serve as an appetizer, but I served them with rice for dinner. I had to add more of my own sauce to mix with the rice, though, and luckily I had a bottle of it in my refrigerator. There’s plenty of it for snacking, however.
Tyson has a winner with this item. Can’t wait to try the new spicy sweet and sour variety, too.
I’m still looking for an Irish cook. Let me know by e-mail at abraly@timesfreepress.com or by phone at 757-6285.