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FeaturesFebruary 9, 2000

While meandering about the countryside, about an hour from Alexandria, Va., we discovered the quaint little village of Occoquan, founded in 1734. We decided to partake of a few morsels to eat at the Virginia Grill perched above the Occoquan River. It was evident that this was the local gathering place because we were greeted by the police chief, mayor and a host of others. ...

Angie Holtzhouser

While meandering about the countryside, about an hour from Alexandria, Va., we discovered the quaint little village of Occoquan, founded in 1734. We decided to partake of a few morsels to eat at the Virginia Grill perched above the Occoquan River.

It was evident that this was the local gathering place because we were greeted by the police chief, mayor and a host of others. As we were leaving, they said that we should visit the new shop in town, the Lazy Bean Coffee Shop. Being short of time this day, we promised to return.

When we returned to Occoquan, we discovered treasures form the nautical to fine crystal, but we had the most fun at the Lazy Bean Coffee Shop.

The cozy shop served coffee delights to you at one of the old rustic tables or from the lace-covered sofa, along with plenty of friendly chatter. This was Lazy Bean No. 2, the first being in Mannassa, Va. The Lazy Bean shops were the brain child of Mary Rearick and her husband. Mary was as charming as her Occoquan shop, making you feel like an old friend.

In the Lazy Bean spirit, here is a recipe for coffee parfait.

Coffee Parfait

2 tablespoons cornstarch

2/3 cup sugar

1/8 teaspoon salt

2 tablespoons milk

2 egg yolks, beaten

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1 cup strong coffee

1 1/2 cups whipping cream

Whipping cream for topping, if desired

Grated chocolate for topping, if desired

1. Combine cornstarch, sugar and salt in top of double boiler.

2. Stir milk into sugar mixture.

3. Add beaten yolks and coffee to sugar mixture. Stir and cook this custard in double boiler, over -- not in -- boiling water, until it coats the back of a spoon. Chill custard.

4. Whip whipping cream until thickened, but not stiff. Fold into chilled custard.

5. Serve in tall glasses, topped with whipping cream and grated chocolate, if desired.

Yield: 6 servings.

Visit Angie at her Web site, www.cookingwithangie.com

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.

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