Text 23024, 128 rader
Skriven 2007-11-18 11:34:00 av DAVE DRUM (1:123/140)
Ärende: Food Kops Get Another One
=================================
Mice, roaches close home of $25,000 dessert
Sat Nov 17, 2007 11:56am EST

NEW YORK (Reuters) - A Manhattan restaurant that unveiled a record-
breaking $25,000 dessert last week has been forced to shut its doors 
temporarily due to an infestation of mice and cockroaches.

Serendipity 3 on the Upper East Side failed its second consecutive 
health inspection in a month on Wednesday night after health officials 
found a live mouse, mouse droppings in multiple places, flies and dozens 
of live cockroaches, the Heath Department said.

"We're rectifying it as quickly as we can," said owner Steven Bruce, 
adding the restaurant would then be allowed to reopen.

Serendipity 3 set a Guinness world record on November 7 for the most 
expensive dessert when it partnered with luxury jeweler Euphoria New 
York to create "Frrozen Haute Chocolate," a blend of 28 cocoas fused 
with 0.2 ounces of edible 23-karat gold.

It comes with an 18-karat gold bracelet with 1 carat of white diamonds 
at the base of the goblet. The sundae is topped with whipped cream 
covered with more gold and a side of La Madeline au Truffle from 
Knipschildt Chocolatier, which sells for $2,600 a pound.

The desert is a more decadent take on Serendipity's $8.50 "Frrrozen Hot 
Chocolate," which the talk show host Oprah Winfrey once endorsed by 
saying it made her want to "dance on the chandeliers." Bruce also has a 
$1,000 ice cream sundae on the menu called Golden Opulence.

(Reporting by Edith Honan; Editing by Daniel Trotta and Sandra Maler)

FRRROZEN HOT CHOCOLATE: SERENDIPITY'S BEST-KEPT SECRET

It's famous, it's infamous, it's notorious. It has destroyed diets and
led to love affairs. Marriages have been proposed over it, couples have
been wed in it, princes have been made from it. People have traveled
from all corners of the world for just one sip of our creamy, dreamy,
icy blend of chocolatey goodness. It'll make you want to blow bubbles
through your straw. It makes everyone a child again.

For years, fans begged and plead and offered firstborn sons for the
recipe, but we three princes guarded the formula with our lives. It was
such a closely kept secret that not even the White House could gain
access to it. Jackie Kennedy once requested the recipe so that it could
be served at a gala evening at the While House. I offered to travel to
Washington to make it myself, but when my security clearance didn't come
through in time, I refused to hand over the secret formula — not even to
the First Lady herself!

When customers asked how it was made, we would respond that we had a
Rube Goldberg machine churning it out in the back — a hodgepodge of
arms, wheels, gears, handles, paddles, and even canaries in cages
working in concert to concoct the magic elixir. We would never let on
that it was as simple as a blender and some magnificent chocolate.

And now, to thank our customers for fifty great years, we've finally
decided to share the secret recipe with the world. For truly authentic
Serendipity taste, throw a sprinkle of magic in the mix. For this and
all the frozen drinks that follow, the recipe yields one gigantic
Serendipity-sized serving, which is perfect for sharing. Enjoy.

MMMMM----- Meal Master Recipe

      Title: Frrrozen Hot Chocolate
 Categories: Desserts, Specialty, Chocolate, Beverage
      Yield: 1 Serving

      6    (1/2 oz) pieces of favorite
           - chocolate varieties 
      2 ts Commercial hot chocolate mix
  1 1/2 tb Sugar
  1 1/2 c  Milk
      3 c  Ice
           Whipped cream
           Chocolate shavings

Chop the chocolate into small pieces and place it in the top of a 
double boiler over simmering water, stirring occasionally until 
melted.

Add the cocoa and sugar, stirring constantly until thoroughly 
blended. Remove from heat and slowly add 1/2 cup of the milk and 
stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature
chocolate mixture, and the ice. Blend on high speed until smooth 
and the consistency of a frozen daiquiri. Pour into a giant goblet 
and top with whipped cream and chocolate shavings. Enjoy with a 
spoon or a straw. . . .or both!
 
Add the cocoa and sugar, stirring constantly until thoroughly 
blended. Remove from heat and slowly add 1/2 cup of the milk 
and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature
chocolate mixture, and the ice. Blend on high speed until smooth 
and the consistency of a frozen daiquiri. Pour into a giant goblet 
and top with whipped cream and chocolate shavings. Enjoy with a 
spoon or a straw. . . .or both!

Recipe by Stephen Bruce

Makes 1 Serving

Gourmet | October 2004

MM Format by Dave Drum - 18 November 2007

Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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