onehsancare

My guess is that any reluctance to post would be caused by the worry that maybe my idea isn't all that special . . . So, here's one: Cracking eggs, I always crack into a small bowl, then add the contents to the main bowl. This protects the recipe from egg shells, stray yolk, or rotten eggs. A few weeks ago, I was doing that and said to myself, "I've never had a rotten egg" when the next one was rotten. Made a believer out of me.

How do you sell Christmas cookies? I'm planning to sell trays with assorted cookies to friends and co-workers. How do you decide how many to offer? Sell by the pound or by the dozen? I choose the assortment? They choose the assortment?--and from how many options? I've got a long list of possible cookies to offer, but I think it would be overwhelming for the customer to choose among 20 options. . . . and I'd prefer to commit to make only about ten varieties. Should I have a core list of classics (5 types?) for every platter, plus the customer's choice of one or two others from a limited list of specials? In addition and as an alternative to the assortment, what do you think about a tray of bar cookies cut into smaller pieces for grazing? If you've done this yourself, please share what has worked and what hasn't. Thanks!

The Godiva biscotti upthread caught my eye, looking not only interesting, but requiring a purchase of a nicer--or at least more expensive!--liqueur than we usually use. (I think we've got DeKuyper's Creme de Cacao in our pantry, but I could be wrong.) So, with the recipe calling for a grand total of FOUR TEASPOONS of the Godiva, even I'm having trouble convincing myself that buying it is a necessary indulgence. Help me out, please!

It's that time of year again, already! What are you baking? So far, my plan is: *Gingersnap balls *Lemon bars *Mocha Nut Butterballs *Cream Cheese Foldovers *Chocolate meringue kisses *Spritz *Sugar cookies (I hate making these and they're not special enough IMO, but they are demanded) My dilemma: I'm very proud of the first four recipes, and with also making the last three, that's generally enough for my family and friends. I've seen dozens of scrumptious-sounding recipes in this thread, but I don't want to give up the tried and true for the unknown. (No, I don't have time to make test batches!) This is extra-important to me this year, because I've been asked to bake trays of cookies and sell them. (Huge excitement for me!!) But--how many different types? How many of each type? How much to charge? What do you think?

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I'm making a pumpkin pecan torte for a friend. She's travelling, though, so she's going to pick it up Saturday, and I just don't think whipped cream will last that long. Should I frost it with a buttercream? Cream cheese frosting? Both of those seem too sweet with the pecan praline layer. (Okay, I'll test it tonight, but both seem too sweet in my imagination!) Will a buttercream keep that long? (It will probably be in and out of car and refrigerator.)

So, is there a consensus recipe? One that takes the best of the various tweaks and results in the . . . (I need a drum roll) . . . Best Chocolate Cake Ever?

Knob Creek what?

I'm not a big fan of brown liquor (bourbon, rye, whiskey, etc.), but I enjoy their tastes in my baked goods. Since I don't drink them, I have no idea about their relative qualities. Usually, a recipe will call for a specific type of liquor, so I can narrow the field of possible ingredients (cognac isn't whiskey, right? ), but I always feel like I'm stumbling around in the dark. I'd love some direction on what liquors you use in baking and for which purposes--top shelf, specific brands? and (if you want) your favorite recipes using them.

That must be it! I didn't know the name, so I googled. The only site I found (not showing up in my history, so I can't give you the real address) was about preserved food in Thailand, and it called it three-flavor. Thanks for the real name!

Pickled ginger, straight from the container! Not gari, the pickled ginger you get with sushi (although I wouldn't turn my nose up if it were available!), but the three-flavored kind, cut in shreds. The flavor is strong, and combines sour, salty, and sweet flavors. Yum.

Gee, it would really be a shame if you dropped the stupid Crate & Barrel Copco on Dec 23 or so. Santa could be clairvoyant!

THAT DOES IT!!! I want Ling's metabolism!!

Postponement on the pear babas in class this week--I had a terrible time locating 10 oz. ramekins. They should arrive by next week, and I'll report on our attempts. I had really high hopes that I could find some disposable paper baking molds that might work. The most complete site (name is escaping me now) had panettone molds up to 9 oz, then the next larger mold was more tart-proportioned and was 12.5 oz. (I enjoyed the spreadsheet drafting that would allow me to take dimensions in inches, calculate volume as cubic inches, then convert cubic inches into ounces!) So I gave up on paper and am buying ramekins on eBay. I'll report on the success of that, too!

At Postrio, in San Francisco, last Easter. Carmelized Pear Baba, filled with St. Andre triple cream. Served with a scoop of black pepper ice cream. To die for. We're going to try to replicate it at my European Specialty Baking class tomorrow and Thursday--I'll report if you want.

I don't have a recipe, but I do have a sort of hokey idea--bake two cakes in bundt pans, then assemble with their bottoms in the middle, so you get a pumpkin shape.

I juice them and freeze the juice in ice cube trays, so I've always got a couple of tablespoonsful when I need them.

What did you use to ice this? I'm planning to make an almond cake with a raspberry filling, but I want to cover it in fondant. I thought I'd ice it in a buttercream before applying the fondant, but amaretto/almond BC might be too much almond. Any suggestions? Carolyn PS--if you've got great recipes for the almond cake, raspberry filling, or both, could you share them, pls?

I've never had red velvet cake. Other than the novelty of a red cake, what does it bring to the table?

Check out the Portland tip sheet, put together by Extramsg. It's here.

I've been looking at the Heathman Private Dining option. The downside: in addition to the food & gratuity, there's a set-up fee AND a room rental; the upside: the menus were interesting and gave us lots of options. Any experience with the Heathman?

I'm in charge (self-appointed--the last time someone else planned a dinner meeting I was more than disappointed) of finding a restaurant with a separate room for a dinner meeting of 16. It's a budget meeting, so it's not one I'd be comfortable doing in a main dining room. I've called Wildwood, Park Kitchen, clarklewis, and more (not keeping good notes to start). Most places don't have a room, or if they have a room, it's not available October 6. (That's a Thursday.) We get to Portland so seldom, I wanted something wonderful. Ideas?

What I'd give to even be close to in your league! Beautiful, gorgeous cakes!

And the pictures are . . . where?

I took some puff pastry out of the freezer, walked up the street, and picked a lot of little yellow plums (they've got more pit than flesh, so I might need another trip up the street!) I'm going to cook the plums down and make a free-form galette.