Gifted Gourmet

article here on muscadines I love them and eat them skins and all .. removing the seeds as I go ... thanks for reminding me of one of living in the South's sweetest memories ... article here

Was this it? The honeycake this thread refers to is more of a loaf cake, or even a bundt honeycake, with no filling.

Bought a very nice 7" Dexter cleaver a few months ago and, out of habit, forget to use it and wind up using my other chef's knives. It seems a little steep to pay this kind of money and just use it to crush garlic ... I did use it to spatchcock a cornish hen and that worked out well. I use a lot of acorn squash on the fall/winter and will try it on the tough outer skin to split them into halves.

A lot of honeycakes have whisky in them but you can use an orange juice instead .. as for the coffee? very popular in this deep, dark cake. Some have both .. what could that hurt?

Did a quick search and found nothing in the states on this .. only this in Adelaide, Australia. Perhaps the demand isn't there for the degree and maybe people interested in gastronomy wind up going to culinary programs at various cooking schools instead.

Still the classic for me is the often mentioned "Moist and Majestic Honey Cake" in Jewish Holiday Baking .. it's a "keeper"! Then there is this new recipe: Beekeepers Honey Cake full of various spices, dried cranberries, and walnuts ... Apricot Honey Cake which I have made and love as well ...

Dessert wines, as I understand it, are sweet wines that are served with (or instead of) dessert. And I also understand that a dessert wine should always be sweeter than the dessert it accompanies, n'est pas? I enjoy fortified wines like tawny ports and sherries, eisweins (Inniskillen),"Vin de Glacier" from Bonny Doon Winery in Santa Cruz, California (where my daughter lives) and, of course, Banyuls, Domaines et Terroirs du Sud, are my favorites at the moment.

article from Business Week International Herald Tribune article Appealing to you women here at eG? For which reasons? $10 per bottle and only 97 calories per glass ...

article from the Washington Times Nathan includes her recipes for: Moroccan red pepper salad Israeli carrot salad Apple beet salad with sunflower seeds fresh honey herb dressing

As of 2003, I just read this factoid: The top cities for passport ownership are: New York, 38% San Francisco, 37% Miami/Fort Lauderdale, 33% West Palm Beach, 31% San Diego, 29% Los Angeles, 27% Washington DC, 27% What does this tell you about travel and passports and the cities from which United States people travel? Having a passport may not mean they travel at all ...

In response to the comments about how few Americans hold passports, might I offer one possible explanation? The fact remains that America is very big and exceedingly diverse so maybe there isn’t as much need or even desire to travel. Also have to acknowledge the fact that American vacations aren't as long as some of the European vacations or "holidays". Just how many people from poor countries have passports? Countries like Tanzania or Morocco or Turkey. Many of their citizens simply want to get their passports so they can go to another country and get a job.

They sound great. I'd make them right now if it weren't 90F outside. ← Sound doesn't begin to describe Marlene's Butter Tarts! They are wonderfully buttery and sweet and I can still taste them ... I went all the way to Raleigh to see if they matched their "advanced press." They did!

In spite of my thinking it would be so incredibly cool to avoid the traditional foods, Malawry's thread on stuffed cabbage destroyed my will to "deconstruct" and "Paco jet" the dish and, instead, I caved in ... the results? Those are golden acorn squash around the casserole dish just waiting to be stuffed with orange-cranberry-port filling ...

I know that this is English but I am so confused that I will just take a swig of EVOO from time to time, or maybe just saute a few naproxen tablets in it, and hope for the best! Thanks for your insight on this idea!

Vegetables not listed on the menu: Carrot/apricot/apple/carrot tzimmes with Trader Joe's dried orange cranberries and andiesenji's crystallized (homemade) ginger Golden acorn squash filled with cranberries stewed in Kedem port wine with orange segments (added at the end of cooking) Lots of colors! will take pictures of finished dishes and post them ...

Since I seem a bit slow in thinking out my Rosh Hashonah menu, I have finally bought the ingredients for the (possibly final) dishes: appetizers: Roasted Beet Salad with Apples and Horseradish (the Forward, Matthew Goodman's recipe) homecured Gravlax platter with hearts of palm, kalamatas eGullet recipe and photo Soup will be traditional with noodles and fluffy matzo balls Salad will be a variety of fresh vegetables, lettuces, with a garlicky vinaigrette Entrees: Sweet and sour stuffed cabbage with veal/rice filling Lamb shoulder roast with port sauce recipe here Desserts: Jewish Apple cake, traditional (or below) something with honeyed, perhaps a baklava Phyllo apple strudel nouveau ... Wine and round challahs Thanks for your eG inspirations on some of these dishes!

I can only speak for the places I ate: Gabrielle's ... yes Tupelo Honey Cafe .. no Zambra .... yes, fills up later in the evening The Marketplace .. yes Rezaz ... yes

I have to agree with you 100% on The Laughing Seed, jachef! As a nonvegetarian, I was completely blown away by both the creativity of the dishes and the tastes! the website: check out their menu!

You certainly hit the nail on the head, JAZ! The place is a wondrous mix of all sorts of delightful items, most of which I would love to cram into my trunk and take home ...

So, for you alone Jason here is a marvelous spinach kugel with sour cream and cheese which I am dying to make! butter & spinach & sour cream & small-curd cottage cheese & grated Parmesan cheese & Swiss cheese .. does that sound incredible??

Here is the recipe which is in the NYT article for Killer Kugel and, true to its name, the ingredients are delicious but it needs a Lipitor chaser ... serves 25 though ... and, luckily, the pieces aren't too large. Would you make this recipe? And who can resist the 'midnight snacking' on the leftovers a la Nigella Lawson?

A thousand pardons, effendi! I am wrong and fully admit the error .. but I live on the other side of the 'pond' and have to apologize profusely. but I was right about the others, I'll bet ... Best wishes, The Groveling Gourmet

Westminster College is not a cooking school but a regular college, if memory serves me. I certainly could be wrong but that isn't how I understood it ... sorry if I am in error.

Chef Paul Prudhomme ... learned from his family

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