Ten-Forward
Welcome friends! Please, find yourselves a vacant table and relax. After all, that is what Ten-Forward is for. Now, what would you like tonight? A cup of Valerian root tea? Delovian souffle? Or would you perhaps be in the mood for proper Rokeg blood pie with gagh?
If you're in the mood for something salty, may I suggest some caviar to begin with? We have a wonderful selection from the most exotic to the old classics. Please, feel free to take your time and browse through the menu, it comes with A Complete Guide To Caviar to help you make your choice.
And if the occasion calls for celebration what would be more appropriate than champagne?
And for dessert, a little chocolate, perhaps? How about a selection of fine chocolate sea shells, guaranteed to water your mouth? Or, if you're worried about all those nasty calories we have just the thing for you - Virtual Chocolate!
Enjoy your evening.
Banana Split
What you'll need:
Peel the banana and cut it in half, lengthwise. Place each half on an opposite side of your dish and in between the banana halves, place two or three scoops of ice cream. Top each scoop with a topping of your choosing, and then top that with some sweetened, whipped cream. Decorate with cherries, nuts, sprinkles or with what ever else that happens to strike your fancy. And finally, enjoy.
- 1 ripe banana
- 2-3 scoops of ice cream (what ever flavour you fancy)
- Whipped cream
- e.g. raspberry or strawberry topping (warm or cold), hot fudge sauce
- e.g. cherries, nuts, sprinkles
If you're not a split purist, you might like to try this variation of a theme: Cut the banana into thin slices and mix them in a big bowl with two or three scoops of ice cream. Decorate as explained above. A little different but just as good as a true split :)
Hot ChocolateWhat you'll need:
Chop the chocolate and then set it aside for the moment. Heat, do not boil, the milk slowly for 15-20 minutes. Add the vanilla and the chocolate. Mix until it is all melted. Add what you like, i.e. a dash of cinnamon and/or marshmallows. Serve topped with whipped cream.
- 6-8 oz. of milk
- 2 oz. of dark chocolate
- 1-2 tsp. of vanilla
- e.g. cinnamon, marshmallows, whipped cream
To make mint hot chocolate, simply substitute the plain chocolate with mint chocolate chips.
Sachertorte Chocolate CakeWhat you'll need:
Warm the 150 g of dark chocolate with the butter in a double boiler. Separate the eggs. Whip the egg yellows with the sugar. Whip the salt and the egg whites until the peaks are stiff. Mix the flour, maize flour, baking powder and the vanilla sugar. Sift the flour mix, the whipped egg whites and the slightly cooled down chocolate/butter mix with the whipped egg yellows.
- 150 g of dark chocolate
- 125 g of real butter
- 5 eggs
- 120 g of table sugar
- a dash of salt
- 50 g of flour
- 50 g of maize flour (cornstarch)
- 1 teaspoon of baking powder
- 1 tablespoon of vanilla sugar
- 200 g of apricot marmalade
- 200 g of dark chocolate
Preheat the oven to 180� C. Butter and flour a baking tin. Pour the cake mixture into the baking tin and bake at 180� C for 45 minutes/ one hour. After removing the cake from the oven leave it to cool.
When the cake is relatively cool, remove the baking tin and cut the cake in half. Slather the apricot marmalade onto the lower half still on the plate, then reattach the top half of the cake.
Then the final touch, the frosting. Warm the 200 g of dark chocolate in a double boiler. Then, pour the chocolate over the top of the cake and move it around to cover the top and the sides until the cake is completely covered in icing. Wait until the icing is thoroughly hardened, and enjoy :)
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