LIVING
Saturday, June 16, 2001 Wendy's News Section L
Inside this Section
Appetizers
Sma Kottbullar - Swedish meatballs, page L6.
Soups
Soupe à l'Oignon - French Onion Soup, page L11.
Salads
Nothing available in this section, yet.
Entrees
Parmigiana di Melanzane - Eggplant Parmesan, page L7.
Salsa de Pomodori - Tomato Sauce, page L8.
Spanikopita - spinach-cheese pie, page L2.
Desserts
Chocolate Cake with Cheesecake Layer - page L10.
Chocolate Raspberry Cake - page L5.
Cream Cheese Pound Cake - page L3.
Espresso Chiffon Torte - page L13.
Pea-Pickin' Cake - page L4.
Pumpkin Roulade - page L9.
Sorbet Torte - Page L14.
Turtle Fudge Cake - page L12.
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Sorbet Torte

Sorbet Torte
A frozen dessert consisting of layers of mango, raspberry, and lemon sorbet.

Turtle Fudge Cake with Caramel Drizzle

KITCHEN - Wendy got this recipe from Chocolatier Magazine. She made one earlier in the year for herself, then decided to make it for a birthday at the restaurant. One comment about the cake - "This is your best cake, yet." Get the recipe on page L12.
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Sorbet Torte

KITCHEN - Unlike most of the other desserts that Wendy tries, this one wasn't made with a birthday in mind. Someone had brought in a Family Circle magazine to work, and one waitress was going crazy over the way this dessert sounded. Cue Wendy. She wanted to try one of the other desserts in that article, so she decided to make this one, too.
   It was easy to make and turned out well. Getting it to the restaurant turned out to be a little messy, though. It was a hot day and the torte started to melt during the drive to the restaurant and the walk through the parking lot. But everyone loved it.
   Get the recipe on page L14

Espresso Chiffon Torte

KITCHEN - Wendy was pretty excited about this dessert when she saw it in a Family Circle that someone had brought into the restaurant. And since a birthday was coming up a few days later, it seemed like a good reason to try it. It didn't taste as good as Wendy had hoped, being a little heavier than she expected. She compared it's texture to what she would expect a salmon mousse to be like. She thinks she may have messed up somewhere, although it looked right. Get the recipe on page L13.
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