Quoting Michael Loo to Jim Weller <=-

I know that tourists are there for the soaking, but
unless one can purchase day or week licenses, is
there a reason for outlanders to fall for that kind
of thing?

In the NWT, NWT residents pay $10.00 a year and other Canadian
Residents $20.00, with children under 16 and seniors over 65 free. Non-residents pay $40 with the option of a 3 day licence for $15.
Most jurisdictions have similar structures. Inuit and Native
Aboriginals from all over are exempt.

Mr. Embury must have been very much the manly man.

Whether or not he was a strong man, he liked strong drink. He was a
tax attorney which is a fiddly sort of occupation. He only wrote
that one book and he never worked in the hospitality business. He
described himself as "entirely a consumer and a shaker-upper of
drinks for the delectation of my guests".

James McNair's Soups (c) 1990 SF Chronicle

A few of his books were sent to me for review

He has quite a few.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pera Bella Helena
Categories: Italian, French, Desserts, Fruit, Chocolate
Yield: 4 Servings

SEMIFREDDO:
3/4 c Chilled whipping cream
1 pt Vanilla ice cream; slightly
-softened
1/2 c Chopped husked toasted
-hazelnuts
3 tb Frangelico or other nut
-liqueur
1 oz Bittersweet; (not
-unsweetened) or
-semisweet chocolate,
-finely grated
1/2 ts Grated orange peel
SAUCE:
1/4 c Whipping cream
1/4 c Frangelico liqueur
1 pn Salt
6 oz Bittersweet; (not
-unsweetened) or
-semisweet chocolate, chop'd
1/4 c Light corn syrup
PEARS:
6 c Water
1 1/2 c Sugar
8 Orange peel strips;
-(1x3-inch)
2 ts Vanilla extract
4 sm Firm ripe Anjou; Bartlett or
-Comice pears, peeled
1/4 c Chopped husked toasted
-hazelnuts
4 Orange slices

For Semifreddo: Line 8-inch square pan with plastic. Whip 3/4 cup
cream to soft peaks in medium bowl. Mix ice cream, hazelnuts,
liqueur, chocolate and orange peel in large bowl just until
blended. Gently fold in whipped cream. Transfer mixture to
prepared pan; smooth top. Cover and freeze until firm, at least 4
hours. (Can be prepared 4 days ahead. Keep frozen.)

For Sauce: Bring cream, liqueur and salt to boil in heavy small
saucepan. Remove from heat and add chocolate. Let stand 3 minutes.
Whisk until chocolate is melted and sauce is smooth. Whisk in corn
syrup. (Can be prepared 3 days ahead. Cover and refrigerate.)

For Pears: Stir first 4 ingredients in heavy medium saucepan over
medium heat until sugar dissolves. Bring to boil. Reduce heat, add
pears and simmer until pears are just tender, about 20 minutes.
Remove pears from poaching liquid. Cool pears and syrup
separately. Return pears to syrup and refrigerate until cold. (Can
be prepared 8 hours ahead.)

Stir chocolate sauce over low heat until warm. Cut semifreddo into 4
squares. Place 1 semifreddo piece in each of 4 bowls. Remove pears
from syrup with slotted spoon. Place pears atop semifreddo. Spoon
chocolate sauce over pears to coat, letting extra sauce drizzle onto
semifreddo and plate. Sprinkle with nuts. Garnish with orange slices
and serve.

Bon Appetit January 1992

Poire Belle Helene was originally French, created by Escoffier

MMMMM


Cheers

Jim


... Not all desserts are created equal. Frozen yogurt is not ice cream.

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