Lindacakes

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.

You can buy a nice pie chain from King Arthur.

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.

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!

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

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.

Do the eggplant and pork recipe.

"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?

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.

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.