Pam R

It's all about the fine print! But in the case of milk and meat, we can't mix any dairy with any meat from any animal.

And it was in the Western Living magazine that was waiting on my doorstep last night. Doesn't fall into kosher or vegetarian, but I'll definitely take a look at the book if I can get to Chapters this weekend.

So you'd choose a slice of pie over a slice of cake with fondant?

Chris is crazy. And I'd leave out the sage. I don't think we'll be able to judge whether or not Lorna really accomplished her task unless she sends us all a sample. Your jelly roll looks great - you're definitely on your way.

[thanks]

Anybody have the book? He was on CTV this morning cooking from it. I have to cater a kosher/vegetarian/Indian Bar Mitzvah party soon - good candidate?

There are different varieties of persimmon. Astringent vs. non-astringent. Astringent are only good ripe.

Pheh. I also noticed the spots on HGTV about the insider program. I haven't really been a fan of Alton, but I saw a couple of episodes of Feasting on Asphalt when I was in the States and I really enjoyed it. I'd also like to see Ace of Cakes on the air.

Kerry... you've created a monster! This is going to be a really fun topic. <host mode> I'd just like to reiterate something Kerry mentioned in her initial post - please add all final recipes to RecipeGullet and follow the P&B Posting Guidelines. Thanks! </host mode> They're readily available. You can get them at any grocery store - even at Walmart. How would you make a Shirley Temple without them?

Should I assume that I'll never hear from FTVC? I'm annoyed. I have so many good ideas that they should listen to.

Yep - it was the smear/foil/oven technique - and the brisket was kept intact. The layer of fat in between is a good thing.

I was very happy with this year's Apple Honey Cake. Recipe is here. (Still good for Yom Kippur! )

One of the positions I hold is that of Official Brisket Tester . Please excuse the china and the slicing (not so much across the grain...). I can testify that this brisket was in fact moist, tender and tasty. Richard - how did your brisket-making turn out?

In case any of you aren't still full from Rosh Hashana, just a week 'til break the fast and more food. I'm almost looking forward to fasting this year... With all the talk about breaking the fast, I'm curious about what people have Erev Yom Kippur. Once upon a time we would have chicken soup, gefilte fish, always grilled steak with lots of sides and dessert (I think these family traditions were leftover from my fathers' childhood on a farm - lots of food all the time - it took a few decades to shake the habits). Nobody in my family can handle that much food anymore and it's always a much simpler meal.

Yom Kippur thread over here!

Apple Honey Cake 3 c all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 T kosher salt 1 tsp cinnamon 1 tsp allspice 1/4 tsp cloves 1/4 tsp nutmeg 1 c honey 3/4 c tea, brewed 3/4 c orange juice 1/2 c white sugar 1/2 c brown sugar 1/2 c canola oil 3 large eggs 1 tsp vanilla 2 medium Fuji apples -- peeled, cored and diced (approximately 2 cups of diced apple) Sift together the flour, baking powder and soda, salt, cinnamon and allspice. I like to use a whisk to combine all of these ingredients. In another bowl, combine the hot tea, honey and orange juice. Using either a stand mixer or a hand mixer, cream together the oil and white and brown sugars. Add the eggs, mixing them in one at a time. Add the vanilla. Add one third of the liquid and mix on low speed. Add one third of the flour mixture and mix on low speed until just combined. Repeat until all of the wet and dry ingredients have been incorporated. Fold the diced apple into the batter. Pour into a bundt pan that has been greased and lightly floured. Bake at 350 for 1 hour or until a skewer inserted comes out clean. Let cool completely and then turn the pan over and carefully unmold the cake onto a serving plate. Keywords: Dessert, Jewish, Kosher, Easy, Cake ( RG1808 )

My mother likes to whack the 10lb. blocks of chocolate against the edge of a butcher-block table. Never warns any of us and generally scares the crap out of me. For melting I'm not concerned with chopping it - and do much the same as Kerry. But we do a torte that's finished by sticking chunks of chocolate all over it and it's a pain to get the chocolate cut properly. I usually use a chef's knife..

Gabriel, Lake of the Woods? West Hawk? Not Gabriel, but yep and yep! When I was growing up we had a cottage just north of Kenora and the Lake of the Woods and spent a lot of time with family at Falcon Lake (next to West Hawk) - your pictures definitely remind me of those places. Just beautiful.

Daily dessert reporting here!

If it helps at all, I'd just substitute the butter in any recipe you like with Earth Balance Buttery Sticks.

I can't speak to the cupcake issue - but there are many honey cake recipes out there that call for rye - and I often substitute tea or orange juice with no problems. The alcohol in the recipe acts just like any other liquid.

It's both! (do a search on oofda taco) - I had one at the Norsk Hostfest. Whichever way, they're good! Kerry - did they have Beaver-tails too?

I'm lucky enough to be going to my aunt's on Friday night - and friends of the family are having us over on Saturday. For the second night it's just my immediate family and I think I'll do a lamb shoulder and roast it long and low - probably with garlic, lemon, rosemary. Simple sides - maybe a kugle (my favorite mushroom and onion), maybe just some roasted veg. A salad. I've been baking honey cakes for most of the day - but if I have time I'll make either an apple/honey cake or a plum cake that I did for a column - or maybe a slow-baked caramelized apple. Shana tova u'metuka. I hope you all have a happy, healthy, sweet and successful New Year.

I haven't seen something like that since I was in univeristy. But in northern Minnesota and North Dakota they're not Indian Taco's - they're Oofda Taco's. I had no idea they were in Ontario too. (They were good!)

I have just the thing for you: meat kreplach! Another option - don't use a whole soup chicken. Just use an assortment of bones, necks, and wings and the soup will be great without all the meat you don't want.