Conference turris::cooks

1217.0. "Fruit 'n Cream Dessert" by GLASS::HAIGHT () Thu Jun 16 1988 17:13

    Fruit 'n Cream
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    This recipe hails from the Grand Concourse, a Chuck Muer Restaurant,
    housed in the old P&LE Railroad Station at Station Square on the
    Mt. Washington side of the Pittsburgh Triangle.  The peppercorns are 
    a must!
    
    (And if you get a chance to visit the Steel City, don't pass this
    place up.  The atmosphere is stunning and the food impeccable for
    the price...about $30.00 per person with wine.  Just ask for directions
    to Station Square.)  Chuck is most famous in Michigan for his Red
    Fox chain.  It was in Chuck's original Red Fox near Detroit that Jimmy 
    Hoffa was last seen (Dining Trivia).
    
    1 part Gran Marnier (the VERY expensive orange-like liquor)
    4 parts cream (coffee cream does fine...whipping cream is too thick)
    peppercorns
    strawberries
    cantaloupe
    
    Hull strawberries and poke side ONCE with toothpick.  Clean melon
    and slice THINNLY (1/8" - 1/4").  Place fruit in bowl/casserole,
    cantaloupe first, trying to spread slices out as much as possible
    (I used a 3 qt. casserole that worked well), then berries.  Combine
    liquor, cream, and peppercorns (1 corn for every strawberry will
    do) and mix well.  Pour over fruit until covered.  Refridgerate
    at least 12 hours.  Serve strained of peppercorns and cream.  (Don't
    throw the peppercorns back in that get strained!  Hot, hot!)