Never underestimate the power of a request.
We got dozens of responses from people who remember Grisanti’s chocolate mint “reception sticks.” John, a former Denverite now living in Sierra Vista, Ariz., had written wondering what had happened to the restaurant and the candies.
The restaurant had several locations, and one seemed to be near everyone who wrote. Judy remembers the candies, and Paula remembers Grisanti’s bread, which was served with a marinara sauce for dipping. Alas, the sticks were made outstate, not at the restaurant.
Judy, another ex-Denverite who now lives in California, was searching for MIJA topping. It is available from Hammond’s Candies, 5735 Washington St., Denver, CO 80216. To reach the company, call 303-333-5588 or 303-333-5622 to send a fax. The toll-free number is 1-888-226-3999.
Once again, eagle-eyed Suzie Roser of Tony’s Market rides to the rescue of the reader who wanted the recipe for a chocolate syrup brownie. She has a reproduction of a Hershey’s cookbook from 1934 containing the recipe.
Finally, we’ve included a couple of recipes to spice up Valentine’s Day.
And remember, if you can’t be with the one you love, love the one you’re with.
Bon Appetit.
Chocolate Syrup Brownies
Makes 16 brownies.
Ingredients
Directions
Preheat oven to 350. Beat egg, add sugar and chocolate syrup. In a separate bowl, sift flour, baking soda and salt together. Add to sugar mixture. Fold in butter and nuts. Spread in a well-greased 9-inch-square pan, and bake 35-40 minutes. Cut while warm into small squares.
Elegant Saffron Soup
The folks at The Spice Hunter tell us that chocolate isn’t the only aphrodisiac. Saffron stimulates the erogenous zones, so this soup should get things started. Serves 2.
Ingredients
Directions
In a large pan over medium heat, sauté onions, potatoes, leeks and bacon in butter until onion is translucent. Add turmeric and 1/2 package saffron. Cover with stock and milk, simmer gently 45 minutes. Let cool, put through a blender or food processor, then a fine sieve. Place in the top of a double boiler over boiling water and stir in cream. Season to taste with salt and pepper. Add lemon juice. Just before serving, boil remaining saffron briefly in white wine. Add saffron to soup. Garnish with lemon slices, chopped chives and crème frâiche.
Erogenous Rice
We have run this recipe twice before but continue to get requests for it. Maybe that’s because cardamom and mustard are stimulants. Serves about 4.
Ingredients
Directions
Heat olive oil, mustard seeds, cumin seeds and cardamom pods in a 2-quart saucepan over medium-high heat, until they just begin to pop, about 1 minute. Stir in rice and cook 1 minute more until rice begins to turn white and opaque.
Stir chicken broth and coconut milk into rice. Add turmeric and salt, if using. Bring just to a boil, cover and reduce heat to simmer. Cook 12-15 minutes, or until liquid has been absorbed.
Staff writer Ellen Sweets can be reached at 303-820-1284 or at esweets@denverpost.com
