Shelby Shopper Shelby NC
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Page 20 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, January 26-February 1, 2023 ANSWER KEY BLOOD CELLS WORD SEARCH ALLELE ANTIBODY ANTIGEN ASSURANCE BANK BLOOD CELLS CODOMINANT COMPATIBLE DONOR DOSE ENZYMES GENE GROUPING MANAGEMENT MATCH PHERESIS PLASMA RED TESTING THERAPY TRANSFUSION TYPE VIAL SUDOKU SUDOKU Fill in the blank squares so that each row, each column, and each 3 by 3 block contain all of the digits 1 thru 9 using logic. Answers ? ? ? ? Plan a special Valentine's Day Couples have been commemorating their love for one another in Febru- ary for quite some time. Couples may go about such celebrating in their own unique ways, but it's not uncommon to focus on a night out on the town. Valentine's Day is a busy holiday for many busi- nesses, but especially so at restaurants and other ro- mantic venues. So it's best to plan ahead to ensure a perfect evening. These tips can help you organize a Valentine's experience to remember. Tip #1: Reserve early The closer to Valen- tine's Day, the more likely popular restaurants will be all booked up. If the goal is to dine at a particularly trendy spot — or anywhere but the most obscure es- tablishment — be sure to make a reservation well in advance. Start planning the Valentine's Day dinner in December so you won't have to look far and wide to book a reservation. If a res- taurant does not take res- ervations that far out, ask when they will start collect- ing names for Valentine's Day and book the moment you can. Tip #2: Secure trans- portation One way to make the night more romantic is to snuggle in the back seat of a vehicle and have some- one else do the driving. This also is a safer option if you plan to pop a bottle of bubbly or sip some wine while celebrating. Hiring a limousine, luxury car, horse-drawn carriage, or something similar also will require advanced reserva- tions. However, going the extra mile can make the night memorable. Tip #3: Emulate a scene from a favorite film The person you love may adore a romantic movie, whether it's a clas- sic or more recent tear- jerker. When planning a romantic evening out, con- sider reenacting a movie scene with you and your special someone in the starring roles. For example, recall when Tom Hanks met Meg Ryan at the top of the Empire State Building in "Sleepless in Seattle." Include a visit to the obser- vation deck or roof as part of a whirlwind Valentine's Day experience. Tip #4: Attend a live music performance Music can touch the heart and soul. That makes an evening watching a band play or enjoying a musical on the stage even more memorable if it occurs on Valentine's Day. Select an intimate venue to add to the romantic ambiance of the night. Tip #5: Think outside tradition While dinner and a movie are Valentine's Day favorites, any activity done together can be memo- rable and romantic. Why not book a couple's cook- ing class? Or enjoy a win- ter sport like skiing or ice skating? Or warm up after window shopping on Main Street by sipping hot cocoa and snuggling on the sofa under a blanket at a nearby B&B? Romantic nights out on Valentine's Day can be made even more special with some forethought and planning. If asked to describe the favored foods of Valentine's Day in a single word, "deca- dent" might prove the most apt descriptor. Foodies and non-foodies alike recognize that Valentine's Day and chocolate are intertwined, making the day an ideal time to indulge in something deca- dent. This Valentine's Day, couples can share their love for decadent delights by work- ing alongside one another to whip up this recipe for "Devil's Food Layer Cake" from Elis- abeth M. Prueitt and Chad Robertson's "Tartine" (Chron- icle Books). DEVIL'S FOOD LAYER CAKE Yields 1 10-inch cake; 12 to 16 servings Cake layers 1-3⁄4 cups all-purpose flour 4-1⁄2 tablespoons cornstarch 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1-1⁄4 cups cocoa powder 1 teaspoon salt 1 cup unsalted butter, at room temperature 2-3⁄4 cups sugar 5 large eggs 1-1⁄4 cups full-fat buttermilk CHOCOLATE GANACHE 24 ounces or 32 ounces bittersweet chocolate 3 cups or 4 cups heavy cream 1⁄2 cup plus 1 tablespoon caramel Preheat the oven to 350 F. Butter and lightly flour the sides of two 9-inch cake pans, knocking out the excess flour. Line the bottom of each pan with parchment paper cut to fit exactly. To make the cake lay- ers, sift together the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the paddle at- tachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and continue to beat on the same speed light in color and fluffy. Add the eggs one at a time, mixing well after each addition until incorpo- rated before adding the next egg. Stop the mixer and scrape down the sides of the bowl with the rub- ber spatula. With the mixer on low speed, add the flour mixture in 3 equal batches al- ternately with the but- termilk in 2 batches, beginning and ending with the flour mixture. Stop the mixer, scrape down the sides of the bowl and then mix again for another few seconds. Divide the cake batter evenly between the prepared cake pans. Bake until the top springs back when lightly touched or a cake tester inserted in the center comes out clean, about 45 minutes. Let the cakes cool completely in the pans on a wire rack. When the cakes are cool, turn them out by inverting the pans, and then turn the cakes upright. Using a serrated knife, slice off the domed por- tion from the top of each cake to make the tops flat. If you want to decorate the cake with crumbs as described in the headnote, reserve the slices for making the crumbs. To make the crumbs, pre- heat the oven to 250 F. Line a baking sheet with parch- ment paper or a nonstick liner. Break up the cake slices and spread on the lined bak- ing sheet. Place in the oven and toast until completely dry, about 1 hour. Let cool completely, then transfer to a food processor or blender and process until finely ground. Sift the crumbs through a me- dium-mesh sieve. (Don't use a sieve with fine mesh or the crumbs won't pass through.) Set aside. To make the ganache, place the chocolate in a heat- proof bowl, using the smaller amount of each ingredient if you will be decorating the cake with crumbs and the larger amount if you will not. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate. Let the mixture sit for a few minutes without stir- ring until the chocolate is par- tially melted, and then stir with a rubber spatula until smooth and shiny. To assemble the cake, split each cake into 2 lay- ers to make 4 layers in all. Transfer 1 layer to a serving plate. Using an offset spatula, spread 3 tablespoons of the caramel evenly over the cake layer. Spread a thin layer of ganache (about 1⁄4-inch thick) over the caramel. Top with a second cake layer, and again spread with 3 tablespoons caramel and then a thin layer of ganache. Top with the fourth cake layer. Refriger- ate the cake until the center seems firm, 1 to 2 hours. Cover the remaining ganache with plastic wrap and leave at room temperature for finishing the cake. Remove the cake from the refrigerator. Using the rest of the ganache, frost the top and sides of the cake with the off- set spatula. If you are going to coat the cake with the toasted cake crumbs, the cake must be evenly frosted and the ga- nache must be soft enough for the crumbs to adhere. If the ganache has hardened, use a kitchen torch to soften it slightly, or put the whole cake into a 400 F oven for 10 seconds or so, just until the chocolate looks shiny. Sprin- kle the crumbs evenly over the top of the cake, then tilt and turn the cake so that they spill over the sides, adhering to them as they fall. If you are using only the ganache and not the crumbs, the ganache will be thicker on both the top and sides. Serve the cake at room temperature. To store, cover tightly and keep in a cool place for up to 4 days. It is not necessary to keep this cake in the refrigerator. Valentine's Day indulgence done devilishly right This Valentine's Day, couples can share their love for decadent de- lights by working alongside one another to whip up this recipe for "Devil's Food Layer Cake."