Black Forest Waffles

By: Anna Olson

I have actually gotten away with serving these for breakfast, but they are truly meant as a sweet dessert waffle. Try adding a spoonful of Cinnamon Hot Fudge Sauce (recipe follows) for an added bit of decadence.

Waffles
1 cup (250 mL) sugar
¾ cup (175 mL) all-purpose flour
¾ cup (175 mL) pastry flour
? cup (75 mL) cocoa powder (preferably Dutch process)
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) fine salt
? cup (75 mL) warm water
1 tsp (5 mL) instant coffee powder
2½ oz (75 g) unsweetened chocolate, chopped
3 tbsp (45 mL) unsalted butter
2 tbsp (25 mL) canola oil
2 tsp (10 mL) vanilla extract
2 large eggs
1 large egg yolk
1½ cups (375 mL) buttermilk

Cherries
3 cups (750 mL) pitted fresh or tinned sweet cherries
¾ cup (175 mL) sugar
¼ cup (50 mL) water or brandy
1 tbsp (15 mL) lemon juice
2 cinnamon sticks
2½ tbsp (35 mL) cornstarch

Garnish
Vanilla ice cream
Chocolate shavings

1. For waffles, whisk sugar, flours, cocoa, baking powder, baking soda and salt to blend. In a separate bowl, stir warm water and coffee powder to dissolve. Melt chocolate and butter in a medium saucepot over low heat until smooth. Remove from heat and stir in oil, vanilla and coffee mixture. Cool slightly.

2. Whisk eggs and buttermilk into chocolate mixture. Pour into dry ingredients and whisk to blend (a few lumps are fine).

3. Preheat waffle iron to medium-high heat, following manufacturer's instructions. Lightly grease iron and pour ½ to ¾ cup (125 to 175 mL) (depending on size of waffle iron) into center of iron and spread slightly. Close waffle iron and cook until waffle is cooked through, about 4 minutes (time may vary). Gently using a spatula, transfer waffle to a cooling rack. Repeat with remaining batter.

4. Waffles can be made in advance and frozen or kept warm and covered in a 200ºF (100ºC) oven until ready to serve.

5. For cherry sauce, bring cherries, sugar, brandy or water, lemon juice and cinnamon sticks up to a simmer. Cook, uncovered, for 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) cold water and whisk into cherries. Return sauce to a simmer and remove from heat. Remove cinnamon sticks. Sauce can be prepared in advance and reheated in microwave before serving.

6. To assemble, arrange waffles on a plate and place a generous scoop of vanilla ice cream on top. Top with cherry sauce and chocolate shavings and serve.

Makes 8 large Belgian-style waffles

Cinnamon Hot Fudge Sauce
¾ cup (175 mL) evaporated milk
¾ cup (175 mL) sugar
2 oz (60 g) unsweetened chocolate, chopped
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) corn syrup
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
Dash fine salt

1. In a small, heavy saucepan, heat evaporated milk and sugar until sugar is dissolved. Stir in chocolate, butter and corn syrup and bring to a boil. Boil for 8 minutes, stirring often, until sauce has thickened. Remove from heat and stir in vanilla, cinnamon and salt. Serve fudge sauce warm or chilled.

Makes about 1 cup (250 mL)

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Bloody Mary

By: Michelle P. E. Hunt and Laura Panter

This very un-French spot is not to be mistaken for a misplaced American diner - Harry's Bar is a Parisian landmark. Its history is evident, marked with the framed photos of movie stars, politicians and celebrities who have stopped in for a drink since it opened in 1911. The cocktail list, like the bartender, is old-school classic, but you can't leave without ordering a Bloody Mary from the bar where this ubiquitous cocktail was invented in 1921.

1. Fill a highball glass with ice. Add 1½ oz vodka, a dash of Tabasco, 2 dashes of Worcestershire and 4 oz tomato juice.

2. Stir to mix. Add a pinch of pepper and garnish with a lemon wedge.

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Black Forest Ice Cream Sandwiches

By: Jill Snider

Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream bar. Best of all, you can keep them ready in the freezer for whenever the urge hits.

Brownies
1 cup (250 mL) butter
4 oz (125 g) unsweetened chocolate, chopped
2 cups (500 mL) granulated sugar
1½ tsp (7 mL) vanilla extract
2 eggs
1¼ cups (300 mL) all-purpose flour
3 tbsp (45 mL) unsweetened cocoa powder, sifted
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt

Filling
6 cups (1.5 L) burgundy cherry ice cream (see Tip below).
3 oz (90 g) bittersweet chocolate, finely chopped
2 tbsp (25 mL) cherry liqueur or cherry brandy

1. Preheat oven to 350ºF (180ºC).

2. Line a 17 x 11-inch (45 x 29-cm) jelly-roll pan with aluminum foil or parchment paper. Grease lightly.

3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.

4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan

5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.

6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.

7. Trim edges from brownie. Cut in half vertically to make two 10 x 8-inch (25 x 20-cm) rectangles. Brush bottom side of brownie lightly with liqueur. Spread ice cream evenly over 1 piece. Place second on top, bottom-side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually in plastic wrap or aluminum foil. Freeze until firm, about 3 hours. Store in freezer.

Makes about 24 brownies, 12 sandwiches, about 2 x 3½- inches (5 cm x 9-cm)

Tip
For a quick filling simply use the store-bought ice cream right from the carton without the chocolate addition and liqueur.

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