By ROSE DOSTI : Chocolate Creme Brulee

DEAR SOS: For my birthday my boyfriend surprised me with a trip to Enchantment Resort in Sedona, Ariz. As consummate chocoholics, we scraped up every last smidgen of chocolate creme brulee , and since it was my birthday, I got to lick the spoon. I would love to make this wonderful dessert for my boyfriend’s birthday. Any chance of obtaining the recipe?

--LYNN

*

DEAR LYNN: Executive chef Jerry Peters was pleased to comply for a good cause.

DARK CHOCOLATE CREME BRULEE

2 cups heavy whipping cream

2 cups half and half

1/2 pound semisweet chocolate

10 egg yolks

Sugar

1/2 cup any flavor liqueur

Chocolate shavings or coffee beans

*

* Heat cream and half and half until boiling. Add chocolate and bring to boil, stirring constantly.

* Combine egg yolks, 1/3 cup sugar and liqueur in mixing bowl. Slowly stir in cream and chocolate mixture. Strain through fine sieve.

* Divide mixture evenly among 8 ramekins. Put in baking pan large enough to hold all ramekins at once and place on rack in oven. Fill pan halfway up ramekins with boiling water and bake at 300 degrees until custards are set, about 50 to 60 minutes. Cool in refrigerator 3 to 4 hours.

* Sprinkle 1 1/2 tablespoons sugar evenly over top of each custard. Place under broiler, rotating every minute or so, until sugar is melted. Garnish with chocolate shavings.

*

Makes 8 servings.

Each serving contains about:

583 calories; 61 mg sodium; 445 mg cholesterol; 44 grams fat; 15 grams carbohydrates; 6 grams protein; 0 fiber.

Cuban Black Beans

DEAR SOS: Please print a recipe for Cuban black beans. I would love to have it as a going away present now that I am leaving the area.

--JOEL

*

DEAR JOEL: Here’s a standard recipe. And good luck.

CUBAN BLACK BEANS

(Frijoles Negros)

1 pound dried black beans

Water

2 small green peppers

2 small onions

1/2 pound salt pork, diced

1 1/2 teaspoons salt

1/4 cup olive oil

2 cloves garlic, minced

1 tablespoon vinegar

Hot cooked rice

Finely chopped onion

Lemon or lime wedges

*

* In bowl cover beans generously with cold water and soak overnight.

* Chop green peppers and onions coarsely. Combine half green peppers, onions and salt pork with drained beans in pot. Add salt, cover and bring to boil. Reduce heat to low and simmer, covered, until skins of beans begin to pop, about 1 to 1 1/2 hours. Stir occasionally to prevent scorching. Add hot water as needed to prevent beans from sticking, but do not allow to swim in liquid.

* Heat oil with remaining salt pork in skillet and brown lightly. Add remaining green peppers, onions and garlic. Cook until onions are tender, but not browned. Add onion mixture to beans and stir in vinegar. Cover and simmer about 45 minutes longer, adding hot water if needed, but be careful not to make mixture soupy.

* Serve over hot cooked rice. If desired, pass finely chopped onion and lemon wedges or lime wedges on side.

*

Makes 6 to 8 servings.

Each of 6 servings contains about:

554 calories; 972 mg sodium; 23 mg cholesterol; 31 grams fat; 51 grams carbohydrates; 18 grams protein; 4.28 grams fiber.