Fruit and Curry Dip

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

A customer was bothering the waiter in a restaurant. First, he
asked that the air conditioning be turned up because he was
too hot, then he asked it be turned down cause he was too
cold, and so on for about half an hour. Surprisingly, the waiter
was very patient; he walked back and forth and never once got
angry. So finally, a second customer asked him why he didn't
throw out the pest. "Oh, I really don't mind," said the waiter
with a smile. "We don't even have an air conditioner."

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                            TODAY'S RECIPE
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James Beard says in introducing this recipe "Originally a
California idea, this cocktail delight has become known in
other parts of the country and is especially good for summer
parties in the garden or on the terrace."

Fruit and Curry Dip

3 cups (750 ml) chicken stock
2 Tbs (30 ml) curry powder
2 Tbs (30 ml) arrowroot
2/3 cups (150 ml) raisins, plumped in warm water, drained
2 cups toasted almonds, finely chopped
2 cups grated coconut, fresh or dried
Fresh fruits, such as apples, peaches, pears, pineapple,
melons, banana, papaya, mango, apricots, figs, cut into
bite-size pieces and brushed with lemon juice

Heat the stock in a saucepan and stir in the curry powder. Mix
the arrowroot with a little cold water and stir it into the stock.
Add the raisins and heat the stock, stirring frequently, until
thickened. Place the chopped almonds and the coconut in two
bowls and arrange the fruits on a platter. Serve the curry sauce
while still hot and invite your guests to dip the fruit into the
curry sauce and then into the almonds and coconut.
Received on Mon Feb 21 11:02:42 2011