McAuliflower

no problem- it was a good refresher of what's on the list (its pretty dense with ideas!).

I had assumed the honeycomb suggestion was refering to the candy not the actually structure that bees make. It's like a Violet Crumble candy bar. I don't have a recipe, but googling brings up a bunch.

from ludja's post on June taylor's Jams... Grapefruit & Meyer Lemon Meyer Lemon and Lime Meyer Lemon and Rose Geranium Silver Lime and Ginger Blackberry & Lemon Verbena Boysenberry & Rose Geranium Fig & Plum Pluot & Lavender Apricot & Almond Quince & Rose Geranium edited to add more found on june taylor's site... Blood Orange & Port Strawberry & Rose Geranium Strawberry Rosemary Boysenberry & Rose Geranium Buddha's Hand & Rose Geranium Buddha's Hand & Rosemary Silver Lime & Rosemary Strawberry Mint Strawberry & Provençal Lavender oh joy!

I noted a fair number using my browsers "find in page" feature. Caramel Occurances in thread so far: - Saffron + caramel (just steep some saffron in hot water and add it a batch of dulce de leche as it simmers) - red stripe beer caramel + sauteed bananna + espelette pepper + hybiscus syrup + cardamon ice cream - black truffle ice cream + truffle caramel + marcona almonds + shaved truffle + cognac choco sauce + warm chocolate chip & truffle cookie or white truffle madelines = $50 ice cream sunday - Espresso and Caramel (especially for ice cream) - Buttery caramel ganache enrobed in dark chocolate and garnished with candied Hawaiian ginger. - Caramel ganache over cashew praline, enrobed in dark choc. - Milk chocolate ganache with caramelized bananas tossed in Jamaician rum and vanilla seeds, enrobed in milk choc. - Granny smith apple pate de fruit over a white choc. ganache with ground caramel, nutmeg, cinnamon, clove and all spice - Caramel ganache over coffee ganache enrobed in milk choc. - and, who could forget the classic pear and caramel - dark chocolate + burnt caramel - chestnut + caramel - browned butter + any nut + chocolate caramel - mango + caramel sauce - black truffle + sugar + cream + water = truffle caramel sauce - apple sorbet + bacon + caramel + balsalmic - espelette pepper + macadamia nuts + caramel + maldon sea salt I've also enjoyed caramel with roasted orange peel salt.

short bread sounds nice too. Macaroons? (my spelling is shot... I'm thinking both coconut or the almond ones).

I thought square plates ran their course a couple of years ago. I was still making ceramics when they were really popular so had a good run making my own. maybe I just burned out on them! Simple oval dishes, similar to an egg shell's slope, with no lip, are hot. I've really enjoyed them for my food photography on the ole blog: Soft Cooked Eggs with Warm Anchovy Vinegarette

while making brownies today I remembered trying to deep fry chocolate chip cookie dough. It was a good lesson in the importance of a batter coating ...restraining myself from deepfrying brownie batter...

Just one night- thank goodness. Don't know the budget yet. I have a pre-pre-planning meeting tonight. Hope to nail down questions about what ammenities I have available.

Thanks Tammy and everyone else who has been chiming in on this thread over the years (Tammy- its fun watching your pregnancy in this thread transition to a little one running around the kitchen!). I'm in the planning stages to feed ~150 in a campground situation this summer. The Greek menu has been the best looking one for meals without alot of refrigereation emphasis. I love falafels, tho making up enough for this many people has me doubting my own obsessive complusiveness. I'm getting hung up on specializing for special diets... some very out-spoken low-carb people in my midst, plus the mythical vegan and gluten free person. Oh yeah, and we have meat eaters! Will probably do a veg menu - the refigeration thing and safe food handling issue.

Would green pecans produce a bitter drink? If so, I think praline liqueur is more the direction I'm thinking. Silly question- did Sazerac survive Katrina? thanks

.:bump:. eje just reported a nice one in a liqueur thread: - fantastic lemon/oregano jam at Babbo

disclaimer: total Spirits and Cocktails Newbie here (I usually follow the pastry boards- hi!)... I'm always taken aback by how good pecans are when I nibble on them... a flavor that seems to speak of sweetness in itself. I've had almond and hazlenut liquers, but I've never seen a pecan varitety (or pistachio for that matter!). Does anyone have a pecan liqueur to recommend? Pistachio? Would making a nut liquor be similar to making fruit ones? thanks

this is a great thread. I have a memory of cooking in a high school kitchen so that we could safely serve items in class. Perhaps school kitchens are available for rent to (ahh, but that's assuming schools actually cook these days!). Sorry if this is already in here... what's a "bake sale" legally. If I don't want to make a habit of retail selling, its a bake sale?

thanks! I bet that would be great on pizza.

Mmmm or goat cheese stuffed plums wrapped in prosciutto and breaded then deep fried... sigh

Hmmm deep fried smores would be great (disclaimer: never tried it!). chocolate covered marshmallow rolled in graham cracker crumbs, frozen then fried? My favorite is deep fried ice cream served with honey and strawberries!

recipe? I just have my pedestrian use of chopping some into tuna sandwiches. We get garlic whistles here, which are the curled tops right before a flower fully forms. This stalk is nice and crunchy raw. I've also received in my csa bin, bags of what looks lke grass but is actually garlic flavored. A coworker called it Chinese Garlic and said he's had it stir fried. I just chopped it up like chives and added it to my sunny side up eggs.

I'm glad you reported back with your results chefmoni... these sounds wonderful. Now I'm struck with the insane urge to make more marshmallows *right now*! I have a bottles of cassis and framboise lambic in the cooler begging to be marshmallow-fied!

mint and lemon mint and cherry (sorbet) green tea and cantaloupe (ice cream and sorbet!) bitter orange and cinnamon (tea)

It seems easy enough to substitute the water amounts from the recipe with champagne. ps- recipe in RecipeGullet, follow the vanilla variation's water amounts

I don't think its worth arguing whether it is the whites or the yolk of the egg that she may be allergic to.... who would want to be the one who was wrong, and on her wedding day? For fillings... Alton Brown's chocolate silken tofu pie filling works well and is surprisingly good. You can make dairy free ganache too (just substitute wine or juice for the cream). Dagoba baking drops are vegan.

Admin: split from the Showstopper Gelatin Desserts thread in the P&B forum. I hate the jiggly stuff, but this technique would make wicked jello shots!! Oh dear, i think I need to be held back!

I made two batches since Christmas- both in rainy conditions (humidity note) and both witha stand mixer, and neither has gotten stale or crispy! I suspect your sugar solution temperature may not be coming to the correct temperature? Maybe something to do with your mixing? Doing this with a hand mixer sounds tedious I've even been doing staleness tests, as I like stale marshmallows... and can't get mine to harden! Even when stored out in the open, not covered. They do develop more of a subtle 'skin' but that's about it. It seems that they age very nicely. My partner, when taste testing a 3 week old honey vanillia one said they had taken on a texture more similar to store bought ones.

I think you've got something here... maybe using rubberbands around a cupcake wrapper high container to create a criss cross of rubber bands? I'm thinking these could create the dividers for cupcakes to sit within. I've made individual cupcake holders that have survived a 120mi motorcycle trek. I took basic clear 12 oz plastic cups (like what coffee shops give you your ice coffee in), and sawed off the bottom, up a centimeter. Drop your frosted cupcake in, and with the bottom removed, you can push it out via the bottom. This method works well for intricately designed and frosted cupcakes as the cups are conical shaped. The cupcake sinks down and is protected at the top. Would it be too crazy to do this for a whole batch of cupcakes? Maybe... image made for cupcake holder : Or, get slabs of foam from an upholstery store cut to fit in a cardboard box. Have circles cut out for the cup cakes to nestle in.

It would be great if you could enter this cheesecake into Recipe Gullet so I can easily find it when my New Year's resolutions wear off