DineOut

Team Effort

Mo Mong and Dacapo's join forces for a delectable fundraiser

Two community favorites, Mo Mong and Dacapo's, are among the restaurants and food outlets providing sweet treats for the Decadent Dessert Extravaganza 2002 on Sunday, October 6, 4-7 p.m. The second annual event at Meteor (2306 Genesee) raises funds for AssistHers, the volunteer organization that works to meet the health needs of lesbians in the Houston area.

Other participants include Acadian Bakers, Baba Yega, Don Carlos Catering, Fabio's, Jim Benton Catering, Luby's, Oscar's Creamery, Sweet Tooth Solutions by Chef Angela, and Three Dog Bakery (for pet treats). Jerry Atwood and Marsha Carlton will entertain. Tickets are $20 in advance, $25 at the door.

OutSmart readers named Mo Mong (1201 Westheimer; 713/524-5664) best Vietnamese restaurant in the Gayest & Greatest survey (see page 00). Dacapo's in the Heights (1141 East 11th; 713/869-9141) is one of the top bakeries in town. Dacapo's chef Lisa Biggerstaff, who will be serving treats at the Decadent Dessert Extravaganza, offered this recipe for a tasty cookie to enjoy at the event or make at home.

Dacapo's Raspberry Swirl Cookies

Dough:

2 sticks unsalted butter

2 cups granulated sugar

2 whole eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Filling:

Your favorite prepared raspberry jam

Cream butter and sugar in a bowl with an electric mixer. Gradually add eggs and vanilla a little at a time. Mix until light, about five minutes. Add remaining dry ingredients. Mix until soft dough forms. Chill dough in refrigerator for at least two hours.

Remove dough from refrigerator and divide in half. Form each half into a long roll. Roll out each onto a floured surface to form a 12-by-15-inch rectangle that is about 3/16 of an inch thick. Spread a thin layer of jam over the dough. Starting with one long side, tightly roll up the rectangle, jellyroll fashion. Wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.

Preheat oven to 350 degrees. Remove dough from refrigerator, unwrap, and slice about 3/4 of an inch thick. Bake cookies on a baking sheet for 8-10 minutes until slightly brown. Makes about four dozen cookies.