kitwilliams

Thanks, Kay. That is it. Tastes just as I remember (my mom didn't use the allspice so I didn't either). Even better with rum. Happy Holidays and don't forget to drink your hot spiced tea!

Thanks, Kay! That looks like the recipe! What cookbook did you find it in?

That's the ticket, jenni. The word 'punch'! Thanks for all the assistance!

Thanks, andiesenji...not the frozen concentrate I am used to but will likely be even better with the fresh juices. My mom did the same with the big percolator. I can smell it now!

Absolutely, Jenni. I just seem to recall that there was something really odd about it and I don't remember what! It has been decades since we've made this! But who knows? Maybe I'll come up with something better than the original! If I do, I'll let you all know. But keep those cards and letters coming! Thanks again!

Thanks for that, cookingofjoy. I've seen a lot of recipes similar to the 'russian tea'. I think SOMEONE must know of the other using the frozen concentrates...where is that Someone???

When we were growing up, my mom made this drink for parties: black tea, lemonade concentrate, orange juice concentrate, a few cinnamon sticks and whole cloves, sugar. No one in the family has the recipe. Does this sound familiar to anyone? Would love to serve it at an open house. A great warmer-upper, and also easily made 'adult' with the addition of rum or whatever you please. Hope someone remembers this! Thanks!

Have to agree with the "make it at home" group. It is late in the season and my tomatoes are just beginning to ripen. Nice fresh Orowheat Honey Wheat Berry bread, just the right amount of mayo ;-) three or four slices of thick bacon and a 1/2" thick slice of beefsteak tomato straight off the vine. No lettuce when I make them at home. Perfection. I'm off to the kitchen to make another!

I have customers who ask to buy leftover ganache to spread on their morning croissant!

I'm all for adding a little extra fruit to the ready-made mix, pear and apple being first thoughts but at this moment in time, with excess poached quince in the fridge, I'm thinking the quince an excellent idea: it was poached with honey and a touch of cinnamon. Another reason to find some more quince! Good ideas, gang. Happy Holiday baking to you all!

When a Parisian gentleman told me that my croissants were the best he'd had in years.

I agree with Sony that browning the chicken first is preferable. I also prefer just thigh meat. I made a creamy chicken dish from Normandy (with hard cider and Calvados) just yesterday and, as I write, am polishing off the leftovers. Scrumptious. Nickrey is right about the addition of a little bit of sharpness from the creme fraiche, especially to offset the sweet of cider and Calvados: Chicken with Calvados & Creme Fraiche, based on recipe from Jane Sigal's Normandy Gastronomique 4 lbs or so of chicken pieces 4 Tbsp. clarified butter (I used duck fat instead) 2 onions, finely chopped 2 carrots, finely chopped 2 Tbsp. flour 1 1/2 cups dry hard cider 1 1/2 cups chicken stock 3/4 cup Calvados 1 heaping cup creme fraiche salt and pepper Wash, dry and season chicken with salt. Brown on all sides in duck fat and remove to platter. Saute onion and carrot until onion is translucent. Pour off excess fat. Sprinkle vegetables with flour and cook until flour browns slightly, 2 or 3 minutes. Add cider and stock. Return chicken to pan. Simmer, covered, 15 minutes. Heat Calvados in saucepan, lighting with care, and cook to reduce by half. Add to chicken and continue cooking until chicken very tender (10 to 15 minutes more). Remove chicken and keep warm. Bring cooking liquid to boil and simmer until reduced by half. Strain liquid into heavy saucepan. Add creme fraiche and simmer to reduce by a third. Season to taste. Pour over chicken. I served with a saffron rice. Quite simple, really. And, like most everything of this sort, improves with age!

Boysenberry Pie. mmmmmmmmmmmmmmmmmm. pie.

Agreed. And I'd add that I'd bring back the idea of the whole family sitting down to dinner at the same time, no cell phones, no TV, no distractions - just good food and conversation. I'm 57, and that was already going out of style when I was a kid - I guess I'm nostalgic for something I never really had. I don't have kids of my own, but if I did, I would absolutely fight for the family dinner hour. And further to this ideal, everyone in the family ate the meal that Mom put in front of them! Anyone else in Southern California miss the Helms Man?

Here, here, cbread! And since I entered my "160, give or take" in February of 2003, I must've added another 25 cookbooks or so. So "Hey Cookbook Publishing World!...Get A Clue!" And if anyone wants to hire me to convert recipes, give me a jingle. I would be so happy to do so!

Do you have his cookbook? I haven't cooked much out of it but it has fun and interesting anecdotes... http://www.fantasticfiction.co.uk/d/roald-...ls-cookbook.htm ...and would certainly supply you with loads of ideas.

Paula Wolfert's Clay Pot Cookery book is due out in September! Can't wait!

I can bake a cake from scratch, think I can get in for some experience on the weekends? ←

Yes. The Dubai location is a franchise.

Thank you for that understandable explanation, jackal. Much appreciated.

You're right, dougal, I have no idea what "pre-pack administration" means. My point is that there are many people involved here, many angles and stories which are unreported, and it is a very emotional issue to those of us with family and friends who are involved. This is a public forum and making bold judgments without ALL the facts, is unfair. That's all.

No disrespect to anyone, but be sure you know all of the facts before making accusatory statements. Here's a little more info: Spice Bakery Limited acquires Baker & Spice Ltd

My pet peeve. If you're interested, here is another thread on the subject: Wrestling with Wrecipe Writing

What about a recipe for Spanish hot chocolate...anyone have one? Made with corn starch. Nice and thick. Yum.

With the economy as it is, plenty of sous chefs/line cooks being laid off and looking for work so don't know how Dubai authorities are dealing with cooks coming in from elsewhere when there are many in the country currently looking for work. It will be very interesting to see how things progress. I was just there assisting in opening Baker & Spice (a London-based food shop) which, in Dubai, has plenty of seating and fabulous lunch and dinner menus, changing daily. If you want the best croissants and danish in Dubai, you'll find your way here. Located directly across the lake (yes, it is a lake now. it was such fun seeing the water level rise day-by-day) from the Burj Dubai, and in Souk al Bahar, which is in-between Dubai Mall and the Palace Hotel. We have Filipino and Indian staff, some of whom we've hired due to their recently being laid-off. Lots of people being laid-off. We've had difficulty finding people who are experienced in what we do which is fresh and from scratch daily. I'm a pastry chef and to find those who have actually baked a cake from scratch is a difficult thing!