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ludja

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  1. ludja

    Making Tamales

    Thank you very much Abra; the recipe sounds delcious.
  2. 8/11 (missed China, Poland and Scotland questions...) The Austrian one cracked me up (coming from that background). I had to 'teach' a few close friends to make eye contact when 'prosting' or toasting... I would think this would be the convention anywhere where toasting is done though...
  3. The cream-filled ones are nice--but I really like the unfilled ones--especially to serve with ice cream or an iced coffee. It got harder and harder to find those awhile back. Not sure if they even make them anymore. First it seems the plain unfilled ones disappeared as they added chocolate bits to the dough. Then came the cream-filled... Other than that, my favorite was Brussels (regular, dark chocolate).
  4. ludja

    Making Tamales

    Also, one can usually get fresh pork fat to make good lard from a regular supermarket even if they don't have it pre-packaged for sale on the shelf. Just ask the meat counter when they trim the pork (usually in the am) and they'll usually be happy to oblige and sell it for a nominal amount. (Just made up a batch for use in my T-day pies). edited to add: and the extra treat are the cracklings or krammeln you'll get alongside!
  5. I really like Punt e Mes for Negronis. A friend made me the best ones I ever had using it. The gin was regular Bombay. One of my favorite drinks!
  6. It's beautifully green then, and as a local to the area, one of my favorite times to visit. As Carolyn mentioned, it might not rain at all or it could rain quite a bit. So the golf is something that may or may not work out. It's very fun to have the tasting rooms more quiet; can often taste more or different wines and have better discussions with the winery staff. If you have the time, you may also want to check out some wineries in Sonoma. Much of the settings are even more picturesque than Napa--small winding roads, etc. And of course, very good wines!
  7. What, no other breakfast pie eaters??? We've been enjoying sweet potato and pear ginger pie for the last few days. (Last piece today).
  8. Also--on the off chance that you're not doing this already-- chill the dough for 30-60 min before rolling out. Then, roll out as Sinclair describes above. My pie crust is 1/2 butter and 1/2 lard and this works just fine.
  9. I just came across this thread searching for something else, but grapefruit season is around the corner... I've had Nevada Cocktails at Absinthe (in SF) a few times and really liked it. I haven't made it at home yet though so I'm not sure it the proportions are good in this recipe ... It's an interesting mysterious drink--difficult to divine all the flavors as you sip it; they come together to create something very nice. Nevada Cocktail - 2 oz Light Rum - 2 oz Grapefruit Juice - 1 oz Lime Juice - 2 tsp Superfine Sugar - 1 dash Bitters - Glassware: Cocktail Glass Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
  10. I've been reading David Bouley's Danube cookbook. His restaurant in NYC has a signature drink, "The Danube Cocktail" which is simply champagne, elderflower syrup (4 oz: 2oz) stirred gently with ice and strained. The drink you had sounds v. interesting. It's been awhile, but any idea on the remaining ingredients? Elderflower is a lovely flavor; I've only had it in non-alcoholic drinks (syrup plus club soda) to date.
  11. I've been to a very good family-run Mexican restaurant in Durango several times. Very good chile verde and excellent margaritas with fresh lime juice for the adults... The same family owns a restaurant in Pagosa Springs--so that might be good... I haven't eaten at the Pagosa Springs restaurant though just seen it driving thru and mentioned at their restaurant in Durango... Here's the address: Tequila's Family Mexican Restaurant 439 San Juan St. Pagosa Springs, CO 81147 Phone: 970-264-9989 Description: Authentic Mexican food, including various seafood dishes, pollo asado, fajitas, t-bone ranchero, combination plates. Foods sure to please all family members, alcholic and non-alcholic beverages, desserts and appetizers.
  12. Nope. You're probably thinking of the Jack Rose. That's applejack, lemon or lime juice and grenadine. ← Hey I wasn't that far off --at least with some of the ingredients!!! Thanks for name and recipe though... So to revise, I guess the drink would be called a "Frappeed Jack Rose Martini"...
  13. Hmmm... published in the Chromicle... could it be our very own JAZ??? Not sure on the drink name though off the top of my head... keep thinking of something like "Apple Rose" don't know why...
  14. sounds like some more recent New Mexico influences there rather than Hudson Valley/Ireland ones! Did your grandmothers make something different? They sound interesting. Easier to picture the red chile rather than the green chile combo tho... (I've had red chile with chocolate before...) Was this the first time making them or are they family favorites by now? (if you don't mind me asking--they sound like something I would be interested in trying...) Thanks!
  15. Tasted a very nice Rhone-inspired (Chateau Neuf de Pape Blanc) wine from Bonny Doon this past weekend: 2003 Le Cigare Blanc. ($18) (bottle says it is 97% roussanne and 3% grenache blanc A nice crisp wine, little to no oak that I could tell; seemed to fit the common roussane descriptor of "racy". I'm not sure how long they've been making this but it was the first taste for me. Any other recommendations for roussanne-dominated wines from California or France? (I think I'm hooked; have had a few and love them each time).
  16. ludja

    Dinner! 2004

    Two beautiful meals and photos--intrigued by the oatmeal rolls; need to make some green cabbage soon!
  17. ludja

    Baked Beans

    New Mexican green chile and pork stew-- with pinto beans on the side, is excellent. thanks for sharing the idea of the bean puree w/pork chops Susan in FL-sounds like a great winter dish.
  18. Again--never heard of anyone having cranberry pie in New England either---but I also just remembered to look at my New England Time Life Series Cookbook-- (published in the late 60's and aspiring in part at least, to capture traditional N.England fare) and they have a cranberry nut pie in there! (someone must of ate it, I guess...). I wonder if there is any 'old yankee' stock out there that ever had this? It doesn't personally sing to me--after a T-day dinner b/c it seems too similar a taste to the preceding cranberry sauce. Would feel better about a cranberry-apple pie or a cranberry cheesecake... By the way, thanks for sharing the article and starting this thread bloviatix--fun discussion!
  19. Great idea re: the crepes and leftover turkey--and the whole "Saturday-After" gathering for more people is also a good idea--- lots of food around, the house all nice and clean-- good time to have more people over!! Thanks for sharing your wonderful feast.
  20. Both parents, New England via Austria a generation back. pumpkin pie and apple pie... An old New England family we knew definately always had mincemeat pie as well. However it wasn't something my Mom wanted to try and perpetuate in "the new country". A little too foreign for one weaned on tortes and strudels... I never heard of cranberry pie either--but looking in The Mystic Seaport Cookbook which has lots of older recipes that do have two recipes for a "cranberry tart"-- which has two crusts and looks to be a pie! There are two different fillings given; one with cranberries and oranges pre-cooked before going into the pie; the other not, with cranberries, oranges and pecans. She (Lillian Langseth-Christensen) mentions that "the spelling of cranberries differs with the age of the recipe. You'll find them listed as 'cramberry' or 'craneberry' in addition to "cranberry". I was intrigued with the mention of "Marlborough Pie" mentioned above from Massachusetts which I hadn't heard of. I think I must try this some time--it's an open-faced pie described by John T. Edge below in an interview re: his recent book on "Apple Pies": Other recipes have nutmeg as a flavoring. It was also interesting to see b/c I had been independently leafing thru Bill Neal's Biscuits, Spoonbread and Sweet Potato Pie for inspiration last week and found an old Southern recipe with some similarities to Marlborough Pie that I also want to try soon called, "Vanity Pie". It's also an open-faced pie and the filling is grated apples, eggs, sugar, bread or cake crumbs, orange juice and zest, orange liqueur and butter.... Both pie fillings are essentially an apple-citrus curd with optional flavorings of sherry or nutmeg... (Mentioned in another thread, but I tried another pie in his book that was excellent--Pear and Ginger Two-Crust Pie (Ginger from crystallized ginger; also flavored w/tangerine zest...)
  21. I would love to have this thread as a reference for next year--so I rounded up some of the other desserts people mentioned on other threads: applely things: apple strudel, cranberry and apple pie, caramel apple pie, apple tarte tatin pumpkin: pumpkin cheesecake, pumpkin tart, pumpkin ice cream, pumpkin creme brulee cranberry: cranberry cheesecake, orange cranberry cake, cranberry & apple pie other: nut strudel, mincemeat pie, pecan tart, roasted pears with candied hazelnuts and hazelnut syrup, chocolate pecan pie (aka derby pie), bourbon bread pudding and boubon molasses pudding Woods: I'll pm you the chestnut cake recipe after a guest leaves this weekend!
  22. Ludja, those sound good. I've eaten at A Southern Season many times. That is Neal's original restaurant. Can you tell me how the chestnut cream cake was received? I'd love to have a recipe for it. Happy Thanksgiving, Woods ←
  23. How great that you DID find it though... thanks for a great tip. I'll pass it along to a friend that lives in the Philly burbs and hopefully I'll try it out some time soon too. Thanks for the nice photos too... I'm craving a dog w/spicy sauce right now! One thing makes me laugh though... too many years of German, I guess. Do they really spell the dogs, "weiners" (that would be pronounced "whiners". "Weeners" as in hot dogs and pooches, I believe, is spelled, "wiener". I'm curious to know! (The way to remember the pronunciation/sp for German words is "EIsenhower's nIEce"...
  24. sounds like some interesting choices. Fun to try a bunch of new recipes as well. I'm always caught between making the standbyes and trying new things--hence the 'third' option I keep in rotation... The asian pear crumble sounds nice as well; I've never cooked w/them. I see a lot of pecan pies on the Texas thread... sounds good too.
  25. My traditional fare is: Bill Neal's Sweet Potato Pie (from Southern Cooking) Apple Pie and usually a third non-pie dessert; last year was a Chestnut Cream Cake. My mom started our 'tradition' to have a third non-pie option as she doesn't get as excited about pies. It's also fun, having something new to choose to make each year while keeping the must haves.... (Her's are pumpkin and apple, but I fell in love with the sweet potato). This year I'm a guest and was requested to bring two pies-- Will be Bill Neal's Sweet Potato (flavored w/bourbon and has a nice pecan crumble topping) and another recipe from him (in Biscuits, Spoonbread and Sweet Potato Pie) Ginger Pear Pie. (pears, crystallized ginger, lemon juice, tangerine zest, butter; first time making this one...) What are you making or already have made this year?
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