ludja

Thanks ned. Sounds very interesting. I googled a bit to find out more and interestingly, almost all the hits were german web sites. Found one english listing on Beverages and More Website where they describe it as "The original Italian sweet and strong liqueur. Powerful and fresh made according to a traditional recipe. Try as a shooter, after dinner digestif, or on the rocks. Refreshing!" ramazzotti

Intriguing name; pray tell how do you make it?

Thanks for the report; especially the cool tip on Hyde Street Seafood House. I've never been but will check it out now. The oysters sound great and I'd like to check out the clams too.

Ooohh, thanks for the tip on the jarred Cannon's NM green chile. Also ditto on the Santa Fe Farmer's Market; it's great.

Use it to make a lovely batch of carnitas (great thread!) Use with toasted, roasted nuts like pecans or almonds. Barbara Tropp has a great recipe in China Moon for spicy chile orange pecans. Use with other spices like rosemary or red pepper to make marinated olives. Use to infuse a custard sauce to have with fresh strawberries or pineapple. Spicy fermented black bean and orange chicken stirfry. A little out of season for right now, but it's a good ingredient in a french style beef stew with cognac, red wine and black olives... (Patricia Wells; Bistro Cooking). Flavored compound butter to put over fresh biscuits or asparagus...

What are some of people's favorite muddled drinks? The two I make most often are Mint Juleps and Mojitos. (yum) edited to add: When I am making those for more than one, it does help to have a sort of 'mise en place'. That is, have each of the muddling ingredients measured into each glass. Then it is quicker to add the liquor, etc and make them one after another.

I"m sure some natives to the area can give more advice but here is what I do on trips to Albuquerque. I do have pretty good access to mexican ingredients where I live but there are two ingredients I always bring back from trips that are difficult to get in places other than NM--Chimayo ground red chile and New Mexcio Green Chiles. You can get both of these at 'regular' supermarkets like an Albertsons--along with many other new mexico and southwesteren ingredients. The green chiles are harder to transport because they are frozen. I bring containers to fill with icepacks so that I can bring some back. If you visit in the fall during chile harvest season there are lots of farmer's stands, etc. where you can get fresh roasted green chiles. Other times of year I buy Bueno Green Chile (found in the frozen section of any supermarket). Heavy to carry, but there are some great salsas you can bring back also. Again--I'm sure locals will have other favorites, and I haven't tried them all-- but El Pinto's Hot Green Chile Salsa is great and unique compared to salsas from other places! I've also bought dried posole; easy to transport. Other easy items to bring back if you can't get them at home would be different types of dried chiles to make moles and dried corn husks for tamales. Farmer's markets are fun to go to of course. I've only been to the Corrales Market--when I was there it was mainly fresh produce but that may vary seasonally. Here's a link to the farmer's markets there: New Mexico Farmer's Markets Have a nice trip---and although it's a little bit of work to bring green chile back--your husband will love the green-chile pork stew made from it!

Great dinner calimero... and incredible photos. I've had some recipes for Italian potato pie--but that sounds (and looks) quite amazing with the mortadella added.

Despite having been to Paris (once) I had never heard of or tasted french macarons until I read this thread Macaroons: The Delicate French Invention Since then I've had them at Keller's Bouchon Bakery and at Bay Bread Boulangerie in SF and have made them several times at home. (with great help from this egullet thread and others). Another side effect is tha I have baked a bunch of other wonderful cookies in Healy and Bugat's The French Cookie Book. I am eternally grateful!

I'm not sure on the rum substitution--flavor wise maybe a mix of orange and lemon juice. Could be interesting; I've never had chestnuts with too much citrus, maybe lemon. I'm not sure how the citrus juice would work in cooking with the chestnuts. It could be an inspired new combination; maybe someone else can comment here... A safer bet might be to make a ricotta cheesecake w/out the chestnuts but flavored with lemon or orange. Another idea would be a ground almond cake flavored with orange. If you do go ahead w/the orange/lemon substitution, you could decorate with thin strips of candied orange peel and/or a few whipped cream rosettes around the edge... I've only been a cassata consumer... If you make one of these creamy concoctions though--I like your first idea of a plum crostata as a second dessert.

amen; that's how I make them also, with Herradura except I use more than a splash of cointreau. When I make them for most people it is an "aha" moment if they haven't made them at home before... When I'm in a likely bar, sometimes I'll just ask for (silver) tequila with fresh lime juice and a little Cointreau. (This is sometimes successful in getting a real margarita and avoiding the limeade...). Also--you can ask in a new place if they use fresh lime juice for the margaritas. If so, they're likely to be very good.

Two cakes come to mind; one I've made, the other I want to try. The one I've made a few times (b/c it is so good and lovely looking) is Emily Luchetti's "Tuscan Cream Cake" in her book Stars Desserts. Five layers of spongecake (3, cut in half' use 5 of the 6 layers). In between is zabaglione flavored w/Marsala and Sherry. Fill layers and chill for several hours in springform pan. Remove from pan and frost w/whipped cream. Cover sides with crushed amaretti cookies and cover top with dark chocolate curls. Does need to be refrigerated up until some time before you serve it; but could stay out for a while unless very hot... Lynne Rossetto Kasper has a great sounding recipe for a chestnut ricotta cheescake in her book, The Splendid Table that I've always wanted to try. It's also on her website: The Splendid Table May be some other ideas on the site as well. Another elegant cake would be a Sicilian Cassata. Non-alcoholic drinks: Italian Lemon and/or Orange Sodas.

Thanks for the thoughtful post ExtraMSG and the lard tips... Re: cookbook carnitas recipes; here are a few others: Milliken and Feniger (in Mesa Mexicana) have a basic 'confit' type recipe using lard. They stew the pork cubes in the lard with s&p only. They add flavor later by mixing with a salsa. I have one Martinez book, Food From My Heart. She has a carnitas recipe in which pork with s&p, and orange zest is sauteed/browned in lard in batches. Then cooked stovetop with orange juice until juices reduced. Then baked in oven, tightlly covered. Thanks also for your Michoacan carnitas stories; sounds like your cabbie detective work payed off in spades. I will definately try both approaches; I don't think I can lose! edit for typo

Love this thread--I have a nice pork shoulder in the freezer ready to try this out with very soon. Thanks to Jaymes for the detailed instructions--and for those of you who have also followed up with their experiences. Thanks also to ExtraMSG for the other detailed version simmered in lard. ExtraMSG: do you use the 'regular' supermarket commercial lard? I render some myself to use in special dishes but I don't usually have as much as would be needed in your recipe... Do you re-use the lard more than once? If so, would appreciate to hear your methods. I've seen both versions in cookbooks and always wondered if they both give the same great results of my favorite local taquerias. Does anyone have experience in making them both ways? I'd be interested to hear of the differences in the end result.

A few other great women cookbook authors ( that I think I didn't see above): Lynne Rossetta Kasper esp. for The Splendid Table and Patricia Wells esp for Bistro Cooking and Carol Field (Italian Baker and In Nonna's Kitchen)

Could be tricky to blend with other flavors, but an anisette flavored liqueur like Sambuca could be interesting... I have no idea how it would go with chocolate; but perhaps could be interesting with some fruit flavors--strawberries, raspberries, figs, pineapples... This is probably too far out for a wedding cake; but it may be interesting to try another time...

Am staying in Sedona for the first time and am wondering what people's favorite restaurants are in the area. I'm interested in all price ranges and am also interested in good Mexican restaurants. If you care to share a favorite hike or other activity that would be great too! Thanks in advance!

Another nice idea is a spongecake roll filled with a bluebarry and/or blackberry filling. Powdered sugar on top, whipped cream on the side...

Two new southern cookbooks for me by Damon Lee Fowler. I previously had one of his books, Classical Southern Cooking. Love this book and it has been discussed previously a bit on e-gullet. To me it is a direct heir to Bill Neal's classic, Bill Neal's Southern Cooking (egullet credit Amazon link). Unfortunately Fowler's book is out of print and relatively difficult to get. Luckily Bill Neal's is still in print. The two Fowler books are: Beans, Greens and Sweet Georgia Peaches (egullet credit Amazon link). I really love this book on inspection but haven't cooked from it yet. Looks like great recipes for Southern vegetable and fruit dishes. To me the dishes seems to be a great blend of traditional and updated. (For vegetarians: many of the veg recipes have meat in them although he usually gives subs and/or they can be omitted). New Southern Kitchen (egullet credit Amazon link). The subtitle is: "Traditional Flavors for Contemporary Cooks" I agree that compared to some other "new southern" cuisine books it is more based in traditional techniques and flavors--and I prefer that to less than successful combos developed for novelty's sake. There are some interesting twists though--on the cover is an asparagus shortcake that looks and sounds great. There seems to be quite a bit of overlap with his two other cookbooks above; maybe not bad for those who don't have Classical Southern Cooking though... I'm pretty psyched to start making lots of these recipes after raiding my farmer's markets. Stuffed Mirlitons, Creole Style; Leek Spoonbread, Grilled Okra Salad with Tomato Vinagrette, Tomato and Vidalia Onion Salad, Creamed Green Beans, Fresh Corn Relish.... you get the idea!

If there are any german delis/butchers in town they are likely to have marizpan imported from Germany...

For homemade vanilla, I always use bourbon; Wild Turkey. The idea of vodka somehow does not seem good to me; but then I'm one of those people who actively dislikes the taste of vodka while most say it has 'no taste'. So, for me, rum or bourbon sounds like a better choice--since many desserts already use them as flavoring. Can anyone who has use vanilla in vodka describe if they think it adds a discernable taste/flavor? Does it come out very similar in taste to commercial vanilla? edited to add: you're probably right that this would get more comments in the "pastry and baking" section.

All great suggestions so far---and tough to choose between. Zuni is a great idea and even more so if the idea of starting off with a few raw oysters grabs you. Also, Zuni Cafe has a a nice atmosphere during the day with lots of natural light and is usually very interesting for people watching.

Thanks Brad; this is a great site for all things Italian!

Wow that looks incredible! Now I feel silly with my suggestion. I see we get plenty of mutual inspiration from the Bayless books though! The pumpkin fritters with goat milk ice cream, spiced peptitas and cajeta sounds and looks particularly wonderful. Another mediterranean idea that wouldl also be a good showcase for sherry and wine pairing could be a tapas evening...

Don't know if this is the flavor you are looking for, but I've always wanted to have a tamale making party. Could do at least some of the prep for the fillings before hand. Same with salsas--people could make some uncooked salsas; maybe have cooked ones made ahead. While the tamales are steaming, have Mexican Chicken Soup which are garnished with a whole variety of different condiments--fresh lime, guacamole, radishes, cheese, cilantro, etc. so that people can customize. An easy salad/ appetizer to make is sliced jicama, cucumber, orange salad with lime juice and cayenne. For dessert can have 'make your own' cajeta (goat milk caramel--delcious) sundaes with choice of ice cream/toppings. Else can bake a cake ahead of time for Tres Leches Cake--have the 'cooks' do the final assembly and let it 'ripen in fridge for a few hrs. Lots of good ideas for other side dishes in Rick Bayless', Mexico, One Plate at a Time and Mexican Kitchen. More likely drinks would be an array of Mexican Beers. A unique drink would be a Sangrita Cocktail made with tequila, red chile, tomato juice, orange juice and lime.