Favorite Recipes of the Stars
June 25, 1967
No. 2 in a series by Ruth Morgan
“I love to eat,” says Barbra Streisand. “I enjoy almost anything, but I like food that is cooked the day before. It tastes better warmed up the next day.”
Barbra is a non-conformist in food matters, completely unpredictable, for her tastes range from the very simple to the exotic. “I love caviar alone, or with a baked potato,” she said.
“I'm a pretty good breakfast eater. I don't eat many eggs, but it's fun to break the top off a three-minute boiled egg and stuff it with toast and marmalade.”
Barbra's food loves range from fresh mushrooms ( cut raw into salads, floating in hot soup, or stuffed with sour cream) to escargots provencale: and the chicken soup her mother used to make and bring her backstage on matinee days. She likes the riches of a Jewish delicatessen, too. Her favorites include kiska (sausage filled with a seasoned matzo meat mixture) and stuffed cabbage.
Despite her phenomenal success in show business, Barbra still enjoys the food she used to love in her childhood. “I adore Chinese food,” she said. She is capable of ordering a complete meal in Chinese. She acquired this talent at fifteen while working as a cashier in a Chinese restaurant.
When she and her husband, Elliott Gould, entertain at home, dinner becomes a very formal affair. Barbra plans the menu, table appointments and flower arrangements. A favorite dessert on these occasions is coffee and ice cream. “I'm really mad about it,” says Barbra. “I used to eat it at the corner drug store when I was a kid.” Try it with her delicious nutty chocolate sauce.
SERVES SIX: 1/2 pint milk, 24 marshmallows, 2 rounded teaspoons (1/2 oz.) instant coffee, pinch salt, 1/2 pint double cream.
Turn refrigerator to the coldest setting. Heat the milk slowly over low heat; add the marshmallows, a few at a time, stirring well until they have dissolved. Stir in the instant coffee and pinch of salt. Stir until dissolved then leave on one side to cool. Damp the base of the freezing tray then pour in the prepared mixture. Place in freezer until almost firm, stirring once to prevent large crystals forming. Whisk the ice cream until thick then carefully fold into the frozen mixture. Return to the refrigerator and freeze until firm. Serve with nutty chocolate sauce (below) drizzled over the top. If liked, sprinkle with a few chopped nuts.
NUTTY CHOCOLATE SAUCE
2 oz. plain black chocolate, 1 oz. butter, 1/4 pint boiling water, 2-3 oz. sugar, pinch salt, 2 tablespoons corn or golden syrup, 2 oz. crushed walnuts or toasted almonds; 1/2 teaspoon vanilla essence.
Place the chocolate and butter into the top of a double boiler. When the chocolate and butter have melted, gently stir in the boiling water. Add the sugar, salt, and syrup and stir until the sugar has dissolved. Boil over direct heat six minutes, stirring throughout to prevent burning. Cool to room temperature then stir in the walnuts or toasted almonds and the vanilla essence.
End.
Note:
A similar recipe also appeared in the 1967 book, Singers & Swingers in the Kitchen by Roberta Ashley.
[ top of page ]
