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Everything posted by Lindacakes

  1. Couple of thoughts after reading everyone's wonderful replies: Betty Crocker has a re-issued cookbook from the 60's you might enjoy -- Betty Crocker's Cooky Book. The pictures are what you describe. In our house, strawberry shortcake was made with the recipe on the back of the Bisquick box -- a sweetened biscuit. The biscuit is supreme for soaking up the strawberry juice. Maida Heatter! She's the queen. JeanneCake, from one 'Cake to another, if you want some good Maida Heatter, try her lemon squares or the pecan sour cream dreams. I have all of Maida Heatter's original books. Not hard to find on eBay, etc. My mom liked to do lime jello with grated carrots. I've always been fascinated by the more complicated jello desserts with melon balls floating in them and elaborate colors and layers. You could do something fabulous with that. As for whoopie pies, there are recipes out there, but Williams Sonoma was selling a pan that made Twinkies (they avoided using the name, but it was a Twinkie) and a recipe came with the pan. Those who know report that the recipe for the Twinkie cream was exact. I went to college at O.U. There was a bakery in that time and place that made whoopie pies. Dark chocolatey, cocoa cakes, about 3/4 inch thick, glued together with copious amounts of that fluffy cream. They were highly delicious and not for the feint of heart. Very filling. One other thing I think would be fun, but wasn't part of my childhood repetoire -- brownie sundaes. I never ever eat this, because it just seems too decadent, but if done with quality ingredients -- ooo la la. Imagine the Nick Malgieri brownie with a scoop of homemade coffee ice cream (high quality beans), covered with a thick hot fudge sauce and freshly whipped cream. Everything top of the line. Salted pecans. A person could die and go immediately to heaven.
  2. Interesting replies . . . the infusion of grocery-store items into the consciousness of American Regional Classic Desserts. You might look to Marion Cunningham's Lost Recipes. If we are talking about commercially-made products, I would appreciate if someone could replicate the Mickey's Flip. Basically, a whoopie pie. But made from about a six inch in diameter circle of spongey cake, covered with about a half inch of that incredible creamy filling snack cakes sport, and then folded in half. The result is a half circle with a giant gob of white deliciousness hanging out. I was extremely fond of the banana version, which was probably a yellow cake with a banana-flavored cream. Also, Lawson's featured half gallons of ice cream with their own brand. They had a unique flavor called banana split that had streaks of fudge through it, bananas, and chunks of maraschino cherries. It was delicious. However, when I think of regional classics (I grew up in Ohio), I think: cherry pie with a lattice crust -- made from the sour cherry tree in the back yard strawberry shortcake -- made from the pick-your-own strawberry farm blueberry pie -- ditto As a current New Yorker, rice pudding or black and white cookies are the two classics. The best rice pudding comes from a Polish coffee shop. The only good black and white cookie I ever ate came from the student cafeteria at the Rochester Institute of Technology.
  3. Before that booger eats Memphis, I want some grapefruit curd. Pink grapefruit curd, that sounds delicious. K8, you are going to do just fine. Smart to do so much market research. For your little bowls, how about the mis en place bowls that come rather small? Little glass ones? I've seen them at Williams Sonoma, six for something. Of course, you don't want to buy them from WS, you'll pay more, but that's what I mean. Ginger tea is a popular one. Yorkshire Gold.
  4. Ah, Chef Rubber, well, that gives a person ideas, all sorts of ideas. I was thinking make, but truly, I'd prefer to buy. But I get these ideas in my head, of how it could be. I was disappointed to go to the chocolate show. In my mind, there were fountains of chocolate burbling away, and everything a deep mysterious dark brown, and Sophia Loren-like women with mesmeric cleavage would offer you trays of the most delicate and exquisite chocolates. And, of course, it wasn't like that at all. Flower shaped fruit jellies would be beautiful.
  5. Has anyone tried Shirley Corriher's yellow cake from Cookwise? It's one I've always wanted to try.
  6. I love rhubarb pie, but I really like this, too: Rhubard Cake with Candied Ginger • 1 pound rhubarb cut into 1 inch chunks • 1/2 cup (3 ounces) of crystallized ginger • 1/2 to 3/4 cup maple syrup • 1 cup flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup (4 ounces buttermilk) • 1 egg • 1/3 cup sugar • 1/2 stick unsalted butter, melted Preheat oven to 350. Put cut rhubarb in an 8 x 8 glass baking pan. Add ginger and mix together. Pour maple syrup over the mixture. Bake, uncovered, for 25 to 30 minutes. Stir gently. Blend flour, baking powder and salt in a medium bowl. In another bowl, beat buttermilk, egg and sugar. Whisk gently into dry ingredients and stir in the butter. Spoon this batter over the rhubarb, and bake for about 30 minutes. Serve upside down with whipped cream and diced ginger sprinkled on top.
  7. Thank you, John, the thread is very interesting. Your link to Payard doesn't work for me, but I'm sure it's the same thing -- I might go there this weekend and get some; just talking about them has made me hungry for them. The "tablet" form, though, is nothing like the delightful miniature fruit shapes found in Venice, but I suppose this is the tantilization that gives us hope -- just knowing that the idea exists, we can strive for it. Speaking of which, your chocolates are exquisite.
  8. Does anyone have a recipe or advice on tracking down the elusive delicious fruit jelly? I don't mean jelly in the jam sense . . . The best ones I ever had were bought in Venice -- shaped like the fruit they tasted like, about the size of a small plum, covered with a very fine coating of very fine sugar, so that they appeared . . . frosted. Beautiful transparent colors. And subtle flavors, nothing easily identified. I've searched the Internet for already made ones and came up with this -- http://www.payard.com/prodslist10.php Not a candy many people go for, I suppose, but I love them.
  9. You can buy a nice pie chain from King Arthur.
  10. If I were to give anyone who is opening a tea room advice, I would say wash your dishes carefully! Tea stains tea cups and pots very easily and it's not easy to get off. Someone mentioned Tea and Sympathy here in New York City. A place that I don't care for, for a variety of reasons which include gross teaware. Ditto for sugar pots. Some poeple put a used teaspoon into a sugar pot and make the sugar stained and clumped. Which is why food rules are nice, they make for a nicer world, and we could use more of that in America. Freedom for us too often means freedom to ignore someone else's feelings or a valid sense of esthetics. I would have to agree with everyone who recommended loose tea steeped for an appropriate time. Cream will clot in tea, which is why milk is used, and it should be whole milk. Regarding the mania for Earl Grey infused foods -- I can't imagine why this is a good idea since the tea itself seems to be the point, but I once had an Earl Grey infused creme brulee, and it was delicious. I am in agreement that the sandwiches should be cold, and delicately flavored. There are some nice recipes for tea sandwiches in the Two Fat Ladies' cookbooks. But to the point that truly interests me: what sweets to serve. I agree with the scone purists. There is a dandy recipe for scones in Joy of Cooking that is perfect. A Victoria Sandwich is always a good idea. With a nice lemon or lime curd, preferably homemade. I like a selection of not-too-flavorful cookies. Shortbread, sugar cookies, and the like. And something with a lot of cream to it. A cake, or a cream puff or a cream-filled merengue. The fresh clean taste and creamy texture is a good foil for tea. But my opinions are based on what is a good companion for a cup of tea, as I am a tea lover. For many people, tea is a pleasant experience that may have very little to do with tea itself. The important thing for me is that tea is a refreshing respite. The best tea I ever had was about seven courses, all you can eat, and the final course started with the question, "Would you care for dessert?" The tea itself included very interesting offerings in the courses, one of which was candied ginger slices. When I plan a tea myself, I try to include surprising extras like that. The atmosphere was also very nice, dark and quiet and sedate. One could easily imagine a man in the setting, whereas in most tea settings, one can't. Here's a recipe for clotted cream. 20 ounces heavy whipping cream 2 quarts or more of milk Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it with milk, leaving a deep enough rim free to avoid spillage. Add 20 oz double cream. Leave in the refrigerator for at least several hours, and preferably overnight. Set the bowl over a pan of water kept at 82C (180F) and leave until the top of the milk is crusted with a nubbly yellowish-cream surface. This will take at least 1 1/2 hours, but it is prudent to allow much longer. Take the bowl from the pan and cool it rapidly in a bowl of ice water, then store in the refrigerator until very cold. Take the crust off with a skimmer, and put it into another bowl with a certain amount of the creamy liquid underneath; it is surprising how much the clotted part firms up--it needs the liquid. You can now put the milk back over the heat for a second crust to form, and add that in its turn to the first one. The milk left over makes the most delicious rice pudding, or can be used in baking, especially of yeast buns. Preferably extra-rich milk, if you can get it in your area. Makes 8 servings.
  11. Oh, yum. Flour in a cheesecake? Personally, if you are worried about cracks, put a nice sour cream layer on there and fill 'em in!
  12. Lindacakes


    I'm sorry, I don't -- but I think it's possible, or at least, you could arrange for it next week.
  13. Lindacakes


    Most readily available generic honeys are blends. Are you interested in quality? It's recommended that you use raw honey. You can get a blended raw honey at the Farmer's Market in Union Square. You might try your recipe with buckwheat honey, which has a darker, heavier and sweeter taste.
  14. "To say that it is to show off for others is kind of like saying that the purpose of Christmas is to show people how much stuff you can buy." Isn't it?
  15. I went to a little place on Bleecker and had a glass of rose champagne and shared the cheese plate. Then we went to Film Forum to see a black and white thriller called The Fallen Idol. During which I snacked on a few chocolates I'd been given. It was entirely pleasant. Usually I make a red velvet cake and read Loving Wanda Beaver aloud, because it is a marvelous love story. I have the ingredients for the red velvet cake and will make it this weekend, in miniature heart-shaped pans. Some of the cakes will go down to my landlord, who I love very much, and who is having his first Valentine's Day without his wife. My favorite gift was a handmade card from my father. I'd sent both my parents the Li-Lac chocolate chocolate box. Remember those dolled-up shoeboxes we had as kids, to collect Valentine's in? I keep heart-shaped candy boxes in my dresser to hold jewelry. I wish more people would celebrate love on Valentine's Day. It seems to have fallen to a public display of who is getting laid.
  16. Anything that lasts forever. Cast iron skillets and pots, especially when the dumb salesgirl at Macy's doesn't charge you for the glass lids, thinking they're included in the price. Chicago Metallic Commercial bakeware. Graduated Pyrex mixing bowls. I have a set of blue, yellow and red. Paid about fifteen for them. Saw them at Mood Indigo recently for $100. Anything you inherit.
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