janeer

So glad. See: better and better after a few days. Have you tried the sandwich yet? Imagine it was really good with homemade salt pork. In NYC, any supermarket should have salt pork, especially any that is in a neighborhood with Portuguese.

I have been making plum puddings for 40 yrs and do exactly this. I open the puddings every few weeks and add more cognac or brandy. Foil starts to deteriorate with the alcohol, so if you see that, replace it, and surely replace it at the end before giving. I leave it in cheesecloth for the final steaming. I generally leave it in the cupboard, not the fridge, but can see the point. As for ice cream, Chris: the classic pairing is hard sauce--essentially butter and 10x, very stiff--or vanilla sauce, made with water, cornstarch, liquor, and nutmeg. So for ice cream, a very rich vanilla scented with nutmeg (a kind of eggnog ice cream) would be quite traditional.

Ok, Baron, you constantly amaze me but "Venn Diagram motif" just made my day.

100F here today too but that looks gorgeous almost makes me miss winter, Linda

Yeah, that's what I'm talking about; you just gotta hang with the right people.

Good for many days. Hence the famous baked bean sandwich. If you find they get too dry, add a little water. But they really improve with age, I think.

I remember when I was in cooking school, the butcher who taught the meat course recommended twice-freezing pork. It is, according to the USDA, perfectly safe.

Some of us never left old-fashioned eating.

As I sit grading 200 papers, and it is not even midterm yet, nothing like making me feel way, way behind. But I do like this topic an awful lot.

Good heavens. But in the spirit of play: you could put a dollop into a buttercream, and use it to frost a cake made with maple. Or a spice cake.

It sounds as if you are looking for what are called "rim soups," a classic old china shape, or more modernly, pasta bowls. Rim soup bowls are not cheap; I like to pick them up at thrift stores and other places that sell old china.

You're welcome. Purcell Mountain is an excellent source.

Basically, the use of maple syrup and molasses (made from rum), a staple in the Colonies (as in Massachusetts Bay-- Boston).

Have you tried baking it without the tile?

Welcome! Those look good. We actually have similar items, with variations, in the US. The first is like a fruit parfait (but we have nothing so PURPLE!); the second we have many variations of, a sponge cake rolled with various fillings (and yours is similar to the brazo de gitano of Spain); the third is similar to a famous cookie here that contains ground almonds and spices, but like yours is chewy and, when baked, is similarly crinkled.

The butterscotch or yellow eye is a superior bean for baked beans; the standard store variety is Great Northern. Here is how I make them. I am feeling a little deja vu so there may be a topic on this already.

Used a conversion program, so here the photos are. Helen Fletcher rich brioche, toasted for breakfast.

All good things must end

So I made Helen Fletcher's brioche recipe--it is made in the food processor, and it is a high-fat (like Reinhart's "rich man's brioche) recipe. My individual brioche molds seem to have gone missing in my recent move, so I made brioche a tete in my big brioche pan. Thought I had the topknot well-seated but it slid to one side on rising. True, decadant,melting brioche flavor and texture. Pic toasted and buttered. I cut it a little warm. Have a hard time with the bread-cooling thing. My Dannenberg arrived today so I look forward to reading that Sorry, can't seem to upload my pix--too big. will have to figure that out, haven't had problems before.

If you have 1 1/2 hours NOT including baking, I would buy the Pilssbury box mix, which would allow them to mix and roll it, fit it into the pans. Use foil pans. I would divide the group in two--one to mix and roll; one to peel, slice and season apples; then all can fit into pans, fill, and seal their own pie. I think you might run out of time if you don't divide and conquer. I don't know if you have access to any of those apple peeling gadgets. It doesn't sound like a venue for paring knives/teaching knife skills. Maybe vegetable peelers will be ok, but they are so inefficient.

Seriously, baron, if you don't win, I don't know what to say. Rigged!

Sherry Yard also has a laminated brioche recipe I've been meaning to try, and danish. I love danish. I am making brioche as we speak from yet another recipe, will post results.

I just make my batter with a beer. or you can use club soda

cook until soft with the skin on, put through a food mill, then cook down to your butter with the seasoning.

But that is not Champagne! :-) At least get your mom a real Champagne from France. Why? Not necessarily the best for the money...