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La Belle Cuisine


Frozen Baci
Chocolatier December 1994

1/2 cup vanilla ice cream
2 tablespoons hazelnut liqueur,
such as Frangelico or Capella
1 teaspoon unsweetened non-alkalized
cocoa powder (not Dutch process)
Perugina Baci chocolates (optional)

Place all the ingredients [except Baci] into the jar of a blender and
process until smooth, about 1 minute. Pour the mixture into 2 glasses
and serve with Perugina Baci chocolates, if desired. Makes 2 servings.


Chocolate Berry Freeze
Chocolatier December 1994

2 large strawberries, hulled and frozen
2 tablespoons Godiva chocolate liqueur
1 tablespoon Chambord (raspberry liqueur)
1/2 cup light cream
2 strawberries, for garnish

Place all the ingredients in the jar of a blender and process until
smooth, about 1 minute. Pour into 2 tall glasses and garnish with
strawberries. Makes 2 servings.


Spirited Chocolate Egg Cream
Chocolatier December 1994

3/4 cup very cold milk
3 tablespoons Godiva chocolate liqueur
2 tablespoons chocolate syrup
Seltzer to fill glass

Pour the milk, chocolate liqueur and chocolate syrup into a tall glass.
Using a long spoon, briskly stir the milk mixture while filling the glass
with seltzer. Serve with a straw. Makes 1 serving.


Frozen Brandy Mint Juleps
Gary Darling
Bon Appetit Archives

Bon Appetit - One Year Subscription

3 tablespoons green crème de menthe
3 tablespoons brandy
1 cup vanilla ice cream
2 tablespoons half-and-half
1 cup crushed ice
Green crème de menthe
2 fresh mint sprigs

Add 3 tablespoons green crème de menthe, brandy, ice cream and
half-and-half, in that order, to blender. Mix on high speed while
gradually adding crushed ice. Pour into 2 large glasses. Drizzle
with crème de menthe and garnish with fresh mint sprigs. Serve
immediately. Serves 2.


Tequila Sunsets
Bon Appetit Archives

Bon Appetit - One Year Subscription

10 large juice oranges
1 large lemon
1 cup sugar
1/2 cup tequila
1/2 cup heavy cream
1/4 cup Cointreau
Shredded coconut
6 fresh mint sprigs

Cut top third off each orange. Squeeze juice from both parts of oranges.
You should have about 1 quart. Pour juice into a shallow metal (non-aluminum) pan. Reserve the six best hollowed out orange bottoms.
Squeeze juice from lemon. Add to pan. Freeze juice until solid. Using
fork, break up the frozen mixture into chunks. Transfer the mixture to blender. Add sugar, tequila, cream and Cointreau. Mix well. Return to
pan; freeze sherbet until firm. Scoop sherbet into hollowed-out oranges. Garnish with shredded coconut. Freeze until firm.
Set each orange in dessert cup. Drizzle with grenadine. Garnish with
mint sprig. Serve immediately.


Gold Cadillac

5 ice cubes, crushed
3 tablespoons heavy cream
1 ounce white crème de cacao
1 ounce Galliano

In a blender with motor on high, blend ice cubes, heavy cream, white
crème de cacao and Galliano for 15 seconds or until the mixture is
smooth. Pour the mixture into a chilled saucer-shaped Champagne
glass. Makes 1 drink.


Kahlúa Velvet Frosty

1 cup Kahlúa
1 pint vanilla ice cream
1 cup half-and-half
1/8 teaspoon almond extract

Combine all ingredients in container of electric blender;then add
enough ice cubes to bring the mixture to the 6-cup level. Process
until frothy.


White Chocolate Lullaby
Desserts to Die For
Marcel Desaulniers, September 1995, Simon & Schuster


3 cups White Chocolate Ice Cream
1/2 cup brandy
1/4 cup dark crème de cacao
1/4 cup Frangelico
1/4 teaspoon unsweetened cocoa

Place the White Chocolate Ice Cream in the blender. Add the brandy,
dark crème de cacao, and Frangelico. Blend until smooth. Pour blended drink into 10-ounce glasses and garnish with cocoa. Enjoy, and sweet dreams! Serves 2. (If time does not permit the preparation of the White Chocolate Ice Cream, purchase top-quality vanilla ice cream and use
that instead.)


Banana Colada
Bon Appetit September 1996

Bon Appetit - One Year Subscription 

20 ice cubes
3 ripe medium bananas, cut into chunks
1 cup canned cream of coconut
(such as Coco Lopez)
1 cup pineapple juice
1/2 cup dark rum
1/2 cup light rum
4 tablespoons fresh lemon juice
4 fresh pineapple wedges
4 fresh mint sprigs

Place 4 tall glasses in freezer. Combine 10 ice cubes, 1 1/2 bananas, 1/2
cup cream of coconut, 1/2 cup pineapple juice, 1/4 cup dark rum, 1/4 cup light rum and 2 tablespoons lemon juice in blender and blend until smooth. Divide between 2 frozen glasses. Attach pineapple wedge and mint sprig to side of each glass and serve. Repeat as described above to make second
batch of drinks.


The Pink Polo
from The Polo Lounge at The Beverly Hills Hotel

1 pint fresh raspberries
One 750-ml. bottle vodka
(triple distillate is best for
absorption of delicate fruits)

To infuse vodka, rinse raspberries and place them in a large bowl. Pour
vodka over berries. Save bottle. Cover bowl and store at room temper-
ature. Leave to infuse for 72 hours. Vodka should turn a brilliant ruby
color. Strain vodka, pour into bottle and recap.
Place ice in blender to 10-ounce level. Add:
1 ounce raspberry infused vodka
1 ounce Chambord liqueur
1 ounce pineapple juice
1/2 ounce grenadine
2 ounces sweet and sour mix

Blend the mixture on high for 20 seconds. Pour into an 11-ounce double
Old-Fashioned glass. Garnish with fresh raspberries.

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