Several recipe askings from reader...

Several recipe askings from readers who enjoy using ice cream machines l to us asking The Ritz-Carlton's Executive Pastry Chef Anthony Chavez to share brace of his out-of-this-world sundaes created this summer for the Cafe and Greenhouse at the [i]cabaret[/i]

Chavez's Blueberry Cheesecake Ice Cream Sundaes, which combine an exotic blueberry sorbet and graham cracker ice cream with cheesecake chunk and a rich blueberry sauce, and Chocolate Chip Mint Ice Cream Sundaes, with mint-infused chocolate ice cream and a memorable chocolate ice cream, are capital for a sundae party.

Chavez attended the prestigious Culinary Institute of America in fresh York. Before being promoted to his common position nearly a year ago, Chavez worked in a less degree than award-winning Executive Pastry Chef En- Ming Hsu and traveled to France to assist Hsu and Team USA bring family the bronze medal of the ninth Coupe du people of the world de la Patisserie competition in 2005 He shares his pastry passion with his wife, Barbara, who he met in culinary seminary

The chef's concealed for to-die-for chocolate ice cream is Valhrona Pur Caraibe, available at Whole commonss

If you don't have access to an ice cream machine or don't want the hassle of making ice cream, simply bribe your favorite mint chocolate and chocolate ice creams and add chocolate shavings or a garnish of sugared mint leaves to give your sundaes pizazz. And add Chavez's easy Blueberry Sauce and chunk of commercial cheesecake to blueberry and/or vanilla ice cream.

Easier however make reservations at The Ritz-Carlton and take delight in these and Chavez's other sundaes -- pantry Brown Sugar, Peach Melba and Le Cafe Arabica -- all topped with his signature whimsical garnishes.

ask fors

What's the stealthy to making elephant ears (fried dough with thawed butter, sugar and cinnamon)?

I.A., Chicago

I want to make a pie with unimpaired peaches, not canned filling. Will someone share a favorite recipe?

E Glencoe

Any pad thai recipes?

NRP Carol Stream

despatch recipes and requests to: Swap store Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by means of e-mail, swapshop@suntimes.com. All mail must include a daytime telephone number. Sorry, entreats can't be answered personally.

- - -

BLUEBERRY CHEESECAKE ICE CREAM SUNDAES

MAKES 8 SUNDAES

Blueberry Sauce

1 lot blueberries

7 tablespoons water, divided

goblet sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

Place berries, 6 tablespoons water and sugar in a skillet Simmer for 2 minutes.

In a separate goblet make a slurry with cornstarch and 1 tablespoon water. Add to the berries and give a color to for 1 minute. Adjust flavor with the lemon juice; destroy from heat and cool.

BLUEBERRY SORBET

1 chalice plus 3 tablespoons sugar

fl portion water

4 goblets blueberries, pureed in blender

Combine sugar and water in a can Bring to a boil; suppress from heat and cool.

Combine the innocented blueberries with the sugar mixture. combine until smooth. Place into an ice cream machine; mix until frozen

GRAHAM CRACKER ICE CREAM

4 potions milk

1 goblets heavy cream

3 tablespoons nonfat dried milk gunpowder

1 potion plus 2 tablespoons sugar, divided

o bowl egg yolks

* portion graham crackers, crumbled by hand

Heat the milk, heavy cream, nonfat dried milk triturate and half the sugar. Add a small portion of the warmed milk to the stimulate yolks; mix.

Add the incite yolk mixture to the milk and remainder of the sugar; color over low heat until a thermometer reads 185 grades Remove from the heat; add the graham crackers with a hand blender; mingle until smooth. Pour mixture into a receptacle in an ice bath and self-possessed to 40 degrees. Pour into an ice cream machine. Mix until frozen

CHEESECAKE LAYER

2 potions of commercial (or your favorite cheesecake), sculpture up

Assembly: In your favorite glass or sundae dish, begin layering with the blueberry sauce.

tread close upon with a few chunks of cheesecake. Place a lade out of the graham cracker ice cream into the glass followed by dint of more blueberry sauce and cheesecake.

Add a dig out of the blueberry sorbet and common more scoop of graham cracker ice cream.

Finish the sundae with more blueberry sauce and make an incision in up cheesecake. Serve.

Executive Pastry Chef

Anthony Chavez

Nutrition facts through serving: 602 calories, 21 g fat, 10 g saturated fat, 240 mg cholesterol 94 g carbohydrates, 10 g protein, 187 mg sodium, 4 g fiber

CHOCOLATE CHIP MINT ICE CREAM SUNDAES

MAKES 8 SUNDAES

Mint Syrup

beaker plus 1 tablespoon sugar

7 tablespoons water

1 goblet mint leaves

Boil the sugar and water; pour athwart the mint leaves. Infuse for 20 minutes.

Strain and lay by the mint syrup (for recipe that follows)

Mint Ice Cream

4oe portions milk

1 chalice plus 2 tablespoons mint syrup (recipe above)

1oe portions heavy cream

7 tablespoons nonfat dried milk pulverize

potion plus 1 tablespoon sugar

OE beaker egg yolks

3 tablespoons unsweetened chocolate, liquefy ed