ludja

Excellent point. My post notwithstanding regarding a penchant for bourbon in the autumn--I have switched to champagne and champagne cocktails b/4 Thanksgiving Day dinner for the last few years...

Sounds like a delicious feast you had last year; I'll try to think a few hors d'oeuvres. This would be a good post for the "Special Occasions" forum, but I guess the moderators can decide on that one...

For thanksgiving and fall type menus I think bourbon or whiskey. the Manhattans sound great (especially with home-made brandied cherries!) also Sazeracs Mint Juleps will also contribute to a festive mood (but more than one before dinner is not suggested...) On a non-bourbon front, I think that Negroni's go well with rich and earthy fall flavors. These are all strong cocktails, so some lighter aperatifs like those suggested above are nice. A lighter drink that I make often was published by Paul Albrecht in "Home Food": "Campari, Vodka and Grapefruit Cooler" For 6 drinks: 1 1/2 cups campari 1/2 cup vodka 2 cups fresh grapefruit juice 1 lime, thinly sliced 2 cups club soda 2 Tbs finely grated fresh ginger 1/2 cup sugar syrup crushed ice mint sprigs First mix everything but the sugar syrup. Then mix in the sugar syrup. Pour over crushed ice and garnish with mint. Very refreshing drink... (don't know if the club soda seems off this time of year, but the grapefruit, ginger, lime, campari is a sprightly combination--maybe could fulifill your quest for "citrusy and herbal"?

I make a rather straightforward version that is similar to melkor's. Although I can't personally testify to this, it seems like a PA dutch or old-fashioned New England style recipe with its simple seasonings and pie crust. It works very well with turkey also and makes good use of turkey broth. It has a pie top crust--which is particularly nice if made w/half lard and half butter. I make it in a deep dish pie pan. Make a blond roux with butter and flour (4 Tbs butter, 6 Tbs flour); then slowly add 1 cup milk and 2 cups broth, stirring over heat until thickened. (Can sub apple cider or dry white one for half of the broth.) Add chicken pieces (~ 3 cups), rosemary, parsley, savory, s&p to mix and simmer for ~ 5- 10 min. Cool to RT and stir in 2 cups each of cooked sliced carrots and cooked peas. (if peas are frozen, add peas without cooking first). Spoon into dish, add pie crust on top, cut vents, brush w/egg yolk + water glaze and cook in 425 deg oven for ~ 30-40 min. Two notes: a pan underneath is a good idea to catch drips I use stock made from the roasted bird carcass. This type of broth can be strong for some apps but definately works well here. edit: should also add that fresh Italian parsley and rosemary are a big plus here; savory if you can get it.

Lots of info on baking macarons on this egullet thread

Thank you very much andiesenji! I've only candied citrus peel before but I am excited to try some of the others you describe. There are many cakes and desserts that I avoid now if I can't find good quality glaceed fruit etc. I haven't looked through all the links you provided yet, but have you also made candied cherries? (Good commercial ones seem particularly difficult to find). It seems like your general instructions for candying fruit would work... I have some recipes for brandied or pickled cherries but I don't think I have seen ones for glaceed/candied cherries. Thank you again...

The goal in a good schnitzel (pork, chicken) or Wienershnitzel (veal) is to have a slight separation between meat and breading with it puffed up a bit more in some places. Some people describe it as being able to slip a knife in between the crust and meat (after you have cut into it). There is quite a good discussion of the ins and outs of making schnitzel in David Bouly's East of Paris: The New Cuisines of Austrai and the Danube cookbook (based on dishes from his NYC restaurant, Danube): He discusses a whole bunch of important variables in making a good schnitzel but here is the part on the crust: "You need the crust to puff like a souflee*, and to do that you have to trap the air inside the crust. Moving and shaking the veal while its cooking in oil creates steam that lifts the crust away from the meat. That way you don't get a damp crust stuck next to gummy meat. Your aim is for the oil to continually roll over the top of the cutlet like waves, so you have to use enough oil in the pan." *emphasis added by me A few other things he covers: other factors in attaining the "puff": 1. Remove excess flour and egg at each step. 2. Don't overhandle the cutlet as you bread it. (Press crumbs on top, slide hand under cutlet and gently turn over and bread the other side) 3. Don't fry too many schnitzel in one pan; they need to slide around a bit as described above. As with all frying, need proper temp--too hot and breading will burn before meat is cooked, too cold and meat will dry out before being cooked and/or breading will be greasy. As guideline, he says that it should take about 3 min per side to cook meat and get nice brown-golden crust. i.e. oil should be heated up to nearly smoking. Best bread crumbs from simple country bread or baguette (not flavored, sandwich or processed breads). Veal should be pounded to 1/8 inch thick as mentioned earlier Their recipes use canola oil (1/4 inch). (I can't remember how much I use, but it seems like it is a bit more than that). And I agree with emsny that lard is also great. Drain on paper towels after cooking and hold in warm oven while cooking the rest. Serve as soon as the last ones are done! He also mentions that pork is often used in Austrian homes. I just have the book out of the library and thought of this thread as I was reading it...

You may have done this, but it's good to feel inside the chicken cavity to make sure it is completly unfrozen. If the internal temperature was significantly lower that would slow down the whole cooking process...

Trying to save a buck? (And because they can get away with it-- i.e. without people complaining...) To me it would be sad if there was actually a preference for these subs of real butter but maybe it is true. Wonder what other people's opinions are. This is a great point though; especially given, as you mention, the great biscuits, cornbread, rolls, etc. that are sometime available. I think you lay out the basis for what could be a great strategy. If you're eating in a place that serves great breads--compliment them on it and mention how it's a shame not to have real butter with it... i.e. a disservice to the good breads they are going out of their way to serve. If it is a matter of choices for health for some people; they could offer both options! Arguing for non-butter subs may becoming mute now though with the realization among many that transfats are not a great sub for butter...

Thanks for the gelatin info and tip on where to buy the sheet gelatin Suzanne F. I do love making things using gelatin, bavarians, panna cotta, gelees, etc.

I was going to comment on Barbara Tropp as well--I remember her making this recommendation as well. Do you know a brand you like better for mushroom soy sauce? I'm also intrigued by Laska's reference to "fake" Pearl River Bridge... do you remember how to tell the difference Laska? Thanks!

It looks great! (We need pix of your other four kitties... I think in the photo you shared with us the cat is trying to look unconcerned but does know he/she shouldn't be up there... )

Just listened to this on my computer; it was very interesting and poignant. As I listened, I wondered if there has been any attempt to "resurrect" the idea. The briefly mentioned some attempts in the 1980's but from what I could tell--it got gobbled up by the Riverwalk development, etc. Maybe I should start a thread on this...

Thank you for the information and interesting anecdote Boris; it's true, it's expected that the schnitzel is reaching to the edges of the plate if not hanging over! A few other variations which use a "Natur Schnitzel" as a base; then, the cutlets are briefly warmed in the sauce or else the sauce poured ove them: Rahmschnitzel (pan gravy with stock, capers, mustard, lemon and finished w/sour cream). Paprikaschnitzel (pan gravy with stock, paprika, caraway, onion, garlic, flour and finished w/ sour cream) Sardellenschnitzel (pan gravy with stock, anchovies, a little flour and finished with sour cream)

Why not go ahead and make the wienerscnitzel with panko crumbs? I'm sure it will taste delicious; it may not be exactly like a schnitzel but it will be good!

Touche!!! Our family, including those in Austria, freely interchange pork and veal for the various types of schnitzel. My grandmother maintains she likes pork better b/c she says it retains more moistness.... If you use pork, it's lovingly called a "schweinschnitzel" --- I think that for the classic schnitzel dishes in restaurants there they would be made with veal and just use the dish descriptor. If they use pork, somehow "schwein" would be in the name. I have a few pork schnitzel dishes in some of my cookbooks but I don't know if they are always traditionally pork. I also love the schnitzel a la Holstein that jackal10 mentions--but for me the the anchovies and capers are a must.

I was curious as to differences b/t schnitzel and tonkatsu-- According to URL: tonkatsu recipe and origins It is derived from european schnitzel dishes. Main distinction they make is the use of panko crumbs and being deep vs shallow pan fried. (And of course the difference in accompaniments such as mustard, worcestershire sauce, etc! )

Don't forget to salt and pepper the meat after pounding and before coating. Fry in neutral vegetable oil. I'm sure it would taste good also, but for a traditional Wiener schnitzel it should be just plain, unflavored fine bread crumbs (after the s/p, flour and egg). But there are lots of different schnitzels! Coating just with flour is a "Natur Schnitzel" Coating with flour and egg is a "Pariser schnitzel" A "Wiener schnitzel" is as Rachel described! It's traditional (and very nice) to serve these unsauced schniztels with a good wedge of lemon. Seems like when I've had Natur Schnitzel there is often a sauce with it; for eg. mushroom. Lot's of good side dishes already mentioned: buttered spatzle, red cabbage, frites. some others: cucumber salad, buttered green beans or grean bean salad.

The Saveur article (by Paul Bertolli) recommends " a large, thin cotton kitchen towel", rinsed in hot water... i.e. something stronger than cheesecloth--although I guess it depends on how many layers you use... Thanks for tip Suzaane re: sheet gelatin vs powdered. Is it generally applicable that you can get a clearer gelatin with the sheets? Also, any other reasons, in general, where you prefer sheets to powdered? Thanks.

Can't recall which issue it was in, but Saveur had an article on tomatoes with a recipe for tomato water. I looked and they have it online here. The procedure looks very similar to what rlibkind has already described. If you click on "related recipes", there are two using tomato water: chilled tomato consomme & currant tomato parfait (the parfait looks and sounds delicious; I've been wanting to make it, but alas, will certainly have to wait until at least next year!) I like your idea rlibking to add lemongrass and shrimp to the consomme, tres elegante!

I must perloin this idea tejon! (thanks)

The white bean dishes sound good Mistinguett... A week or so ago I made a very good Hungarian potato goulash with smoked kielbasa. Basically, par boil ~ 2-3 lbs potatoes and then peel. Saute lots of onions and some chopped garlic in preferably lard or bacon fat. Add 2 carrots worth of carrot coins and cook some more. Take off heat, add generous amount of paprika (~ 2 Tbs) and mix thoroughly to coat. Return to heat and add 2 cups beef or chicken stock and bring to a boil. Add 1 or 2 peeled, seeded tomatoes, 1 chopped green pepper, 1 tsp caraway seeds, and sliced potatoes. If adding meat, add in sliced, smoked sausage at this point. Cover and simmer for ~ 30 min until potatoes are tender. Taste for seasoning. If it gets too thick, add some more stock; it firms up some as it cools; you want a nice sauce. Can also serve w/a dollop of sour cream. I also add some cayenne pepper to increase the piquancy. The carrots may not be an authentic part of the recipe, but I llike it better w/them. Don't skip the caraway seeds; they add a great taste to the dish! We had some cool weather before this past week and it hit the spot. edited to add: I didn't have any smoked Hungarian sausage so I used the smoked kielbasa. I've also made it with other smoked sausages with good success.

Ditto on the bravo! I think some simple buttered green beans would go great with the pilaf and your chicken breasts in apple-cream sauce. Seems nice to keep the sides simple to focus on the richness and flavor of the sauce and a pilaf will soak up some of the sauce nicely without contributing a lot of extra richness itself. Also, mushroom in the pilaf will go well with the apples and cream... Just my 2 bits...

Hi andiesenji, Thanks for the detailed information. Now I have a silly question! I wanted to confirm if the procedure you just described (for mandarins and clementines) is for the whole fruit? (seems so--but as I haven't done this, I wanted to double check). If so, how do you use the end product? Just chop it up and use it as candied fruit in fruitcakes, etc? When Sobaicecream asked the initial question, somehow I thought she was referring to candying segments of peeled mandarin... Have you also made something like this? Thankyou!

Yes! I loved getting this freshly made. Has anyone baked a Kouign Amann at home? I have some recipes but haven't yet.