Pam R

I checked this book out today - the recipe called for gelatin. The same author (Bette Hagman) had another book - the original - "Gluten-Free Gourmet". This one has 4 recipes, at least 2 of them don't contain gelatin. The book also has recipes for desserts so the kid may even get a brownie. I'll try a couple of the recipes in the next couple of days.

Thanks for the search tips (and cookbook tips) - I'll explore more after work today when I have some time. Still open if anybody would like to post a recipe... oh.. I'm not sure if the child has celiac's or not - but decided it was best to be safe

The dough sounds like the ones I grew up on and we continue to make at work - I guess that's because my baba was from Poland and she taught us all how to make them Are you ready to try making them yourself? Do you need a dough recipe?

We're catering a wedding next weekend. While the adults are having salmon, the children are getting pizza. One of the kids is gluten intolerant and my mother promised them that this wouldn't be a problem. Then she told me that I needed to come up with a recipe. My searches aren't turning up anything great - it's kosher so I can't use gelatin - which most of them use. Anybody have a good recipe? Thanks, Pam

Mayo in chocolate cake is not a new idea. My grandmother used to make one (she passed away about 20 years ago). Exactly as Melissa said - it's really just eggs and oil. It keeps the cake moist. Having said that, I hate mayo. I don't want any part of this!

I always thought of their breads as good Jewish Rye, not Canadian... I have had similar elsewhere. Good stuff though

Any idea who distributes them? I tried filling out the form on their website, but it doesn't seem to be working for me. Thanks.

Since many snacky-type foods are fried - look into a countertop fry unit. They make models that do not need to be vented - it's all self contained. You can also get finishing ovens - they really just brown - like a salamander, but not. Convection ovens don't need hoods or venting. Don't they make home versions now that just sit on a counter? You know - the small ones. If you can get any type of oven (even a small one) you will have many more options. Is hummus, bruschetta, etc. something they'd consider or is that off target?

Latest sighting was at a wedding. The glass that the groom steps on at the end of the wedding ceremony was in a purple bag - I'm guessing they were serving the liquid contents later that evening.

Rugelach

I haven't frozen already-baked pp (so this is the voice of inexperience!), but wouldn't thawing them still wrapped cause the condensation to end up on the outside of the wrapping, rather on the pp itself? ← I was aprehensive about saying that, because I think that depending on the climate you live in, things may differ. I live in a DRY DRY place. There is a very limited time during the summer when we have any humidity. So for me, opening them up works best. I also have one display cooler (showcase) that's nice and dry. Things thaw well in it unwrapped. I find that if something is frozen, even if it's wrapped, the item will still give off some moisture when it thaws - so the wrapping will keep it in. Unfortunately, I think this means that you have to test it yourself - bake off a couple of pieces and try thawing a couple of ways. It works for me though - so hopefully it will work for others.

or...teiglach There were lots of Jews in Italy at one time ... it may be the next pasta debate...

They definately don't taste as good as ones I make myself - but if I need a few hundred, they are the best ones I can get my hands on (don't forget, I need them to be kosher, and I often need them to be non-dairy). Good luck in your search

I was going to suggest a hot Mexican layered dip too. Just layer refried beans, salsa, shredded cheese and heat in the oven until warm and gooey. Then layer saour cream, black olives, chopped tomato and green onion on it. For some reason people love stuff like this. How about doing a few dips/spreads (hummus, a mexican thing, babaganoush, etc.) and have lots of tortilla chips, pitas cut into triangles, breadsticks, breads, whatever you like for eating with them. I like to set up a table with this sort of stuff and add some crudite and grilled veg. All the other posts gave great suggestions - your guests will enjoy whichever ones you choose to have for them. Enjoy the party.

Smithy - I'm looking forward to your blog - I went to university in NorthWestern MN and travel to MN at least once a year. I haven't been to Duluth in about 15 years... what's the population? Good food shopping? We're having the same weather here - but it's supposed to warm up by the end of the weekend - summer's not over yet!

CandianBakin - I don't know if you have a Real Canadian Wholesale Club out your way or not (part of the Superstore, Loblaws company). I use the ones they sell.. 2" I think. They are not the sweetened kind - I use them both for tarts and mini-quiche. I like 'em.

akwa/will - I haven't posted earlier... because I didn't really have anything to contribute - I was just sitting back and enjoying what you were sharing with us. Thanks for taking the time - good luck with all your ideas.

Not A place, but many many places. My poultry comes from Chai poultry (I believe they are shipping to California - so you can buy it too). My beef, lamb & veal (and all forms of it) come from Shefa meats. My grocery items come from Supreme Foods, Kaufman Berenholtz and (hopefully) Food Fest. All 3 of these companies import foods from Israel. I've been trying to track down some Israeli cheeses (anybody who's been there knows that Israeli yogurt and white cheeses are amazing) and am close to getting them. Then for completely non-middle eastern food I order directly from places like Eden Foods - for nori, wasabi, refried beans, agar agar. I've also ordered some coffee syrups in from North Carolina ... the internet it a wonderful thing you know. In addition to using things myself for catering or prepped foods in my store, we have a retail space and we also wholesale ingredients to the local synagogues and the big hotels that have kosher kitchens. The retail/wholesale part is growing like crazy so I try to source more and more stuff all the time. IF I was big enough, I'd bring stuff directly from Israel - but I'm not. So I have to find companies that are already importing and go through them. It can be really frustrating, but I think it's worth it.

I know... but I never got a definitive answer on that thread about how they turned out... I intend on trying them soon. Thanks for the link - these recipes are making me think about different ways to use it. How do you make your mousses? I have always made a chocolate mousse (which doesn't se any gelatin, but I think the chocolate holds it together). But am concerned with fruit mousses that they just won't hold up.

I don't know why, but I'm really facinated by this. Although I had heard of it, I really never knew anyody who made it. Thanks

With the added bonus of needing my ingredients to be kosher... I end up bringing them all in from other places - then reselling them to the locals. So I guess some people come to me for middle eastern ingredients. In fact, just yesterday a Jordanian came in looking for oksher pepperoni/sausage. He can't get any halal, so he came to me. My next order from Toronto will include some, along with all the other meats.. including beef or lamb merguez. For the last month or so I've been sourcing Israeli products to sell in my store - we have a growing Israeli group of customers that are looking for items that are common throughout middle eastern countries. So I make sure to have cous cous, halvah, t'china, Israeli pickled vegetables and whatever else I can get my hands on. The list of requests is growing, so I imagine this part of my business will grow as well. As it stands right now though, I order almost all of my products from Toronto - and they are bringing them in from Israel and Europe if they aren't local.

I couldn't agree more. While previous posts may have had experience with people not eating much, unless you know the guests you can't assume this will be true. I don't do traditional 'teas' but I have done many daytime functions (showers, bar/bat mitzvahs, funerals, unveilings, etc.) to know that while sometimes they don't eat, often they devour the food. If the host can tell you that her guests aren't eaters and she wants (and fully understands) that she may run out of food so be it. If the host doesn't know what kind of eaters she has, I'd always rather have too much than too little. Rarely does somebody complain after attending a function that there was too much food - if there isn't enough it's all they'll talk about.

I'm guessing mousse uses less agar? I'll research.

Danielle - mazel tov to you and the family! I like the idea of the savory cheesecake- I've made them with cream cheese - can you use the rice to make a crust? I've done something with rice .. mixing it with some eggs and seasoning and it holds together when it's baked. I really have no other ideas... any other cheese and I'd have lots. What about roasting a bunch of vegetables and then adding dollops of the cheese to it and letting it melt? eh. Good luck!