[b]recipes for valentine's by vincent & mary price[/b]

[Bill Hollweg]

RECIPES FOR VALENTINE'S BY VINCENT & MARY PRICE

Vincent Leonard Price
Actor, author, artist and art historian, gourmet chef and raconteur
[Born: May 27, 1911, St. Louis, Mo., U.S.—died October 25, 1993, Los
Angeles, Calif.]

Quote:
Price was the son of the owner of the National Candy Company and the grandson of the inventor of baking powder. He graduated from Yale University in 1933 and spent a year as a schoolteacher before, as Price himself put it, “I had the extraordinary experience of finding out that I knew nothing.” He enrolled at the University of London in 1934 to pursue a master's degree in fine arts, but his burgeoning interest in the theatre soon led him to pursue an acting career. He first appeared onstage in a London production of the play Chicago and next portrayed the leading role of Prince Albert in Victoria Regina (both 1934). The latter production was particularly successful and transferred to Broadway in 1935 as a vehicle for actress Helen Hayes. “I came along with the sets,” Price later joked, and he stayed with the production for three years.

While in New York, Price joined Orson Welles's prestigious Mercury Theatre ensemble of radio actors and performed leading roles in several Mercury productions. In 1938 he traveled to Hollywood and made his screen debut in Service de Luxe, and he eventually landed lead and character roles in such popular films as The Private Lives of Elizabeth and Essex (1939), The House of the Seven Gables (1940), Laura (1944), Leave Her to Heaven (1945), and Champagne for Caesar (1950). He portrayed romantic leads and classical characters during this period but was at his best when playing evil men for dramatic or comedic effect, as in the low-budget Shock (1946). By the 1950s Price had accumulated an impressively diverse résumé but had yet to establish himself as a major
star.

...devote himself to his other passions in life: fine art and gourmet cooking. In 1951 he established the Vincent Price Gallery and Art Foundation on the campus of East Los Angeles Community College, to which he donated much of his prestigious private collection. He donated generously to museums and art foundations throughout his life, and in 1972 he wrote the best-selling coffee-table book A Treasury of American Art. With his second wife, Mary, he coauthored several cookbooks and cohosted several television cooking shows throughout the 1960s and
early '70s. Their A Treasury of Great Recipes (1965) is well regarded.
Brittanica




His Dad's company.




His grandfather's company.




Beverly Hills Cookbook or International Cooking Course 1977




Wine is Elegance 1977









Boccone Dolce (Sweet Mouthful) - Sardi's


Recipe from A Treasury of Great Recipes by Mary and Vincent Price. This is a classic northern Italian dessert. The combination of strawberries and chocolate in a meringue is enough to send you right out of this world!
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Meringue Layers (see recipe below)
6 ounces semi-sweet chocolate pieces
3 tablespoons water
3 tablespoons powdered sugar
3 cups heavy cream
1/2 teaspoon vanilla extract
1 pint fresh strawberries, sliced
1 pint strawberries, sliced; sugared
Chocolate curls (for garnish)

Make Meringue Layers. Melt over hot water the chocolate pieces and water. When perfectly smooth, remove from heat and cool (but don't let harden).

In a large bowl, whip the heavy cream until stiff; gradually add powdered sugar and then vanilla extract.

Slice two pints of strawberries: One is used between cake layers, the other is sliced, sugared and refrigerated to produce more juice. The sugared berries are served as a sauce. Save several whole berries for garnish.

To assemble, place a meringue layer on a serving plate, rounded side down. Spread a VERY THIN coating of chocolate over it. NOTE: GO EASY on chocolate - too much will make it impossible to cut cake!

Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top cream with a layer of sliced berries. Place a second layer of meringue on top of this, and repeat filling. Top with final meringue, rounded side up, and frost sides and top smoothly with remaining whipped cream.

Additional cream may be used to pipe a design onto sides and top of cake.

Refrigerator at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls.

Makes 8 servings.

MERINGUE LAYERS:

Check out my Hints and Tips for Making a Perfect Meringue .

4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 cup superfine sugar

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The Dark and Handsome Mousse for Dark and Handsome Men


This recipe comes from an old Vincent Price cookbook. It is so elegant, so dark, so rich — definitely for dark and handsome men as Mary Price declared.

4 -6 individual ramekins

Ingredients
3 ounces unsweetened chocolate
1/4 cup milk
3 tablespoons rum or brandy or very strong coffee
4 eggs, separated
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
4-6 sprigs mint (optional)

Directions
1 Put chocolate and milk in the top of a double boiler and stir over hot
water until smooth.
2 Blend in liquor and remove from heat.
3 In a bowl, beat egg whites until foamy.
4 Add salt, cream of tartar, and beat until soft peaks form.
5 Gradually add 1/2 cup sugar, and continue beating until mixture holds
a stiff peak.
6 In another bowl beat egg yolks until thick and pale, and then beat in
remaining sugar.
7 Gently stir egg yolk and sugar into the chocolate, then add the vanilla.
8 Carefully fold in egg whites.
9 Pour chocolate mixture into individual moulds or ramekins and chill.
10 Garnish each ramekin with a sprig of mint, if desired.