European Stars and Stripes (Newspaper) - December 13, 1991, Darmstadt, Hesse                                A amps photos by Lynda Davidson French chef teaches children traditional Holiday treat chef Douville Proton o lighter Moro breadline Gongo abroad than Moat americana oat. By . K0m1nicki senior staff writer Michel Douville Che de cuisine at be Stanislas restaurant in Nancy France believes in the pragmatic approach when it comes to getting children to try new foods. His View get them involved in the preparation and make it As fun As possible. Little Surprise then to find Douville surrounded by a group of Nancy children on a recent weekend As he extolled the Virtues of France s traditional Christmas Gingerbread pain d spices. Gingerbread and similar Holiday treats enjoy added prominence around Nancy where Nicolas is the Patron Saint. His feast Day dec 6, is celebrated with a procession through the streets of the baroque City that culminates with fireworks at the towns famed place Stanislas. Douville a Veteran of such Michelin starred eateries As the Palm d or in Cannes and evian s restaurant Royale decided to help area youngsters celebrate this year by introducing them to some of the culinary basics separating egg Whites sifting flour and blending traditional spices and Honey. Decked out in paper chef hats and plastic aprons the children got a Brief lecture on the history of Gingerbread plus the importance of the spices involved and finally the fruits of their labors a hot from the Stanislas ovens. Gingerbread s connection with Christmas dates Back to medieval times but simpler versions of the bread were popular among the ancient greeks. Spices brought Back from the crusades were added to the recipe and the bread became prize for its exotic taste and Long shelf life which made it Ideal for Winter storage. Gingerbread was introduced to France by the armenian Bishop Gregory in the 11 the Century and the French in typical French fashion have been improving it Ever since. Douville makes a Light and Savory version that is More Akin to american nut bread or spice cake than the molasses based variety popular in the United states. The following recipe yields one loaf. Pain do spices Michel Douville ground almonds Are available in most european supermarkets or you can make your own by pulverizing 4 ounces of blanched almonds in a food processor or blender use a blender or Coffee grinder to pulverize whole Anise seeds if you Are unable to find the ground variety. % cup ground almonds a cup powdered sugar a cup flour 5 egg Whites 3 whole eggs a cup sugar 2 ounces Honey a Teaspoon Ginger i Teaspoon cinnamon a Teaspoon ground Anise zest from 1 Lemon 1 ounce a stick butter Lina Large bowl whisk together the sugar flour and powdered almonds. 2. In a Small bowl Combine the whole eggs with the spices add the Honey and Lemon zest and mix thoroughly. Combine with the Almond flour mixture stirring until smooth. 3. Beat the egg Whites until they begin to stiffen add the powdered sugar and continue beating until stiff peaks form. Add the egg Whites a Dollop at a time to the Almond mixture stirring continuously until blended. 4. Pour the mixture into a bread pan that has been buttered and coated with flour. A a 5. Bake in the Center of a 325 degree oven 160 degrees celsius for 45 minutes or until the top Springs Back when poked. Slice and serve. Like Al Gingerbread Douville a version is even better the next Day. Tha Chat sifts sour for from loft Damian Seine Rene the Matte Judith Nail no and Jessica Perrin. Children of Nancy watch Douville. From left Damien Seine 5, Reno the Matte 7, and Judith Nail no 7. Douvie Checka the stiffness of the egg Whitea it he propane the Gongo abroad. A Talca Perrin 9, of Wicy Franco tries her hand at separating an egg. Page 14 the stars and stripes Friday december 13,1991 Christmas gilts from your Kitchen by Anne Byrn Cox news service maybe you Don t have time to dig up aunt Liza s fudge recipe shop for ingredients make and then package it for Holiday gift giving with these eight easy recipes however rest assured that your time investment will be quite Small arid the results will be appreciated Christmas treats key Lime squares makes 34ozen preparation time 15 minutes cooking time 45 minutes based on a classic Lemon squares recipe this one pan recipe is made with bottled key Lime juice found in specially stores or with fresh Lime juice 1 cup butter or Margarine vie cup powdered sugar 2 cups All purpose flour Vic Teaspoon Salt 4 eggs 2 cups granulated sugar 6 Tablespoons All purpose flour 6 Tablespoons Lime juice 1 Tablespoon grated Lime or Lemon Rind powdered sugar for dusting preheat oven to 350 degrees Combine butter or Margarine powdered sugar 2 cups flour and Salt. Mix with a pastry blender or 2 knives until mixture is Well blended. Pat evenly into a 15-by 10-by-1 Inch Jelly Roll pan and bake 20 minutes beat eggs lightly stir in granulated sugar g Tablespoons hour Lime juice and Rind. Mix Well and spread Over baked crust. Bake for 25 minutes Long i remove from oven and sift powdered sugar Over the top Lei Cool then Cut into squares. Packing tip Slack in a decorative tin Between layers of waxed paper to keep them intact per piece 129 calories 6 Grams fat 44 milligrams cholesterol 67 milligrams sodium. Espresso chocolate sauce makes 1% cups preparation Lima 5 minutes cooking time 10 minutes nothing dresses up a simple bowl of Vanilla ice Cream belter than a Rich chocolate sauce. 5 ounces bittersweet or semisweet chocolate chopped 1 ounce unsweetened chocolate chopped a cup heavy Cream a cup i stick uncalled butter. 1 Tablespoon instant espresso powder i cup granulated sugar 3 Tablespoons Kahlua in a Small heavy Saucepan Combine chocolates Cream and butter Cook Over medium heat until chocolates and butter melt and Cream boils. Add Coffee powder and sugar. Stir until Coffee and sugar crystals dissolve. Remove sauce from heat. Stir in Kahlua pour into Glass ars cover and refrigerate. Sauce keeps refrigerated for 1 week reheat slowly before using packing tip select a pretty Clear Glass Jar. Secure lid tie a Square of Green or red cellophane around the lid with red and Green ribbons for an add treat attach a Small bag of chocolate covered Coffee Beans sold at Coffee specially stores. Per /4-cup serving 365 calories 26 Grams fat 51 milligrams cholesterol 14 milligrams sodium Quick Pepper Jelly make 5 half pint Jar preparation Tima 30 Man Utah to top new year s Black eyed peas or to add As a Glaze to a grilled pork tenderloin this Sweet spicy Pepper Jelly comes in Handy 4 to 5 hot Pap Para cored and Cut into Pia Caa 4 await Rad or Graan Pap Para cored and Cut into Pia Caa 1 cup Whit vinegar 5 cupa Augar 1 Pouch liquid actin continued on Page 16 the stars and stripes b Page 15