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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. gfron1

    Your Daily Sweets (2005-2012)

    Curry Marshmallows in 82% Sharffen Berger!
  2. After ignoring this thread for months because I didn't feel up for obsessing over something new, I finally jumped into marshmallows. Tonight I made curry marshmallows dipped in 82% Sharffen Berger. Here's my step-by-step. First whipping it. I used about 2 T. of mild Madras Curry (SWAD brand): and then it started thickening up... Dumped them out of the pan... And after it set up for a few hours, I started cutting... and cutting... then dipped them... They were fantastics - I'll serve them to guests tomorrow. I would go with 65% chocolate next time. Thanks for obliging me with all these pics, but these were really fun and now I'm psyched to play around more...green tea, etc.
  3. gfron1

    I'm Cuckoo for Loco Pops

    Two of my friends went today and both said the peach sage was their favorite.
  4. I was just wondering when the party was...and here is your post! Thanks for the pics and the tips. Everything looks great and I'm glad it was fun for you. Your post is helping me warm up for a big baking weekend!
  5. gfron1

    Your Daily Sweets (2005-2012)

    So few desserts lately...That does it! I'm going on a dessert making binge this weekend!
  6. gfron1

    Crepes--Cook-Off 23

    I'm gonna toss in my friend's creation. Marcia Smith spent some time working with Martha Stewart and now runs a gallery in our small town. She is a fantastic cook. My store pulled together 3 couples and created a reality TV cooking show that was a play on Iron Chef with a bit more drama. Marcia's assignment was a dessert that incorporated pinhead oats and lychee. What she came up with was this (This is the best pic I could pull from the DVD): Pan Asian Crepes with Roasted Mango & Banana It was the absolute best dessert I have ever had! I moved the recipe to recipe gullet HERE
  7. Pan Asian Crepes with Roasted Mango & Banana Serves 8 as Dessert. Crepes ½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional) 1 vanilla bean, split and scraped Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature. === Roasted Banana & Mango Filling: 10 bananas 3 mangoes 1-2 vanilla beans split 2 cinnamon sticks ¼ C. palm sugar 1/3 C. Armagnac, Brandy, or Rum Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup. === Orange-Lychee Sauce Juice from a can of lychees 1 C. of orange juice 2 T. honey In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low. === Raspberry Coulis 1 C. Fresh raspberries 2 T. Fructose ( or lychee syrup) 2 T Apple juice 1 T. Honey 2 t. Orange liqueur, optional In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed. Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve. === Crepes: 3 Eggs 1 C. Coconut milk 1 C. Cooked Pinhead Oat Meal 2 T. Flour 1 t. Ground cloves 1 t. Ground cinnamon 2 T. Melted butter 1 T. Palm sugar (brown sugar, or raw sugar, will work) Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour. Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve. Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut. Keywords: Dessert, Intermediate ( RG1741 )
  8. Pan Asian Crepes with Roasted Mango & Banana Serves 8 as Dessert. Crepes ½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional) 1 vanilla bean, split and scraped Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature. === Roasted Banana & Mango Filling: 10 bananas 3 mangoes 1-2 vanilla beans split 2 cinnamon sticks ¼ C. palm sugar 1/3 C. Armagnac, Brandy, or Rum Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup. === Orange-Lychee Sauce Juice from a can of lychees 1 C. of orange juice 2 T. honey In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low. === Raspberry Coulis 1 C. Fresh raspberries 2 T. Fructose ( or lychee syrup) 2 T Apple juice 1 T. Honey 2 t. Orange liqueur, optional In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed. Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve. === Crepes: 3 Eggs 1 C. Coconut milk 1 C. Cooked Pinhead Oat Meal 2 T. Flour 1 t. Ground cloves 1 t. Ground cinnamon 2 T. Melted butter 1 T. Palm sugar (brown sugar, or raw sugar, will work) Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour. Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve. Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut. Keywords: Dessert, Intermediate ( RG1740 )
  9. Here is a previous thread that has some pics.
  10. No connection except that I had some in my fridge forever and wanted to get rid of it. So I used them as decoration and the few people who knew what they were nibbled on them.
  11. gfron1

    Goat Heads for Dinner

    They don't look too appetizing to me, but I won't stick my tongue out at them
  12. gfron1

    Delicia Limon

    WOW! That is gorgeous. Now I see why that was a highlight of the trip.
  13. gfron1

    One Cook's Trash

    My spouse abosutely loves it when I burn our rice (not too often, but it does happen), because he gets the rice disk from the bottom of the pan.
  14. gfron1

    Delicia Limon

    I don't know, but my guess would be Northern since they travelled to Germany as well.
  15. Here we go...I stayed up to do this report because I had at least 20 of the 110 guests say this was the best party they have been to in years. The party was hosted by a local spa that has a courtyard between its styling space and massage space. There was a classical guitarist playing throughout. We started by lighting the grills. Here is our gracious host Mari starting with some sausages: And as stated in this thread, we were sure to burn half of each sausage... And then the guests started bringing their contributions. As expected there was lots of Yellow Tail wine and kiwi fruit (the party was billed as Aussie and Kiwi)... Some were a bit nicer. Here are some cream puffs with kiwi fruit... And then the parade of pavlovas began! First our German guest brought hers... Then the woman in our town with possibly the most impeccable tastes... Then our resident New Zealander's pavlova... Here's a closeup for my EGullet friends who like details! Enough of the pavlova already! How about some more meat. We grilled four different sausages, lamb chops and lamb burgers. Rack was not available in town. We also did a leg of lamb in the oven prior to the party. There were a few odd surprises... How about green chili wine (some New Mexican was bound to do it)... And then there was my creation to really capture the night! A kielbasa with guacamole and kiwi fruit...suprisingly...well...I did eat anyway. And let's not forget the reason for the party - CHEESE. We had four cheeses. None were very special in my book. Roaring Forties Blue by King Island Dairy (the best of the lot). King Island Black Label Cloth Wrapped Cheddar. Superior 2 Year New Zealand Cheddar. And some other cheap cheese. I didn't care for any of them, but we ate around 40 pounds tonight. For the record my favorite Aussie cheese still is the Targo River Blue - great stuff. So that was our evening. Absolutely perfect. Everyone had a great time. The food was perfect and while heavy on the kiwi fruit, was really nice on a hot summer night in the middle of nowhere in New Mexico. A final thanks to all of you who made this happen by your suggestions. Rob
  16. Here is my pre-report from the party. The town is abuzz with anticipation (we're a small town, so this is big news). The party is in 2 hours. I'm marinating prawns in one of three things: lime juice, pineapple or coconut milk. All with have various seasonings added at the last minute. I am getting ready to put in my leg of lamb - rack was unavailable. I have lamb burgers using a recipe provided above. And tons of sausage which I'll do my best to burn on one side as recommended in this thread. The 100+ guests will be bringing all sorts of things (unfortunatley I can expect lots and lots of Yellow Tail wine). I've heard of 3 people doing pavlovas! I'm prepared to take many pics and will get them posted tomorrow (or late tonight if I have energy). Thanks again for all of the suggestions and help!
  17. gfron1

    Complete Transportable Meal

    I'm 3rding the chicken idea. In our town the thing to do is provide meals for families that give birth. I've done easily a dozen "feedings" this year and every time, they thank me for not bringing "another casserole." And they can pick at the chicken for a while, and potato wedges are yummy any time!
  18. gfron1

    Piedmont Hazelnut Importer

    I would also check Ritrovo. There focus is retail, but they do have some foodservice products.
  19. My store's arrangement with Global has set pricing so you may not find much variance (if any).
  20. gfron1

    Your Daily Sweets (2005-2012)

    Patrick that is absolutely stunning - incredible photo. How big was it - I can't tell if it was large or individual serving?
  21. gfron1

    Who goes camping?

    When I go out, it tends to be for 3-4 days with a backpack (v car), so for me its about high energy and small space/low weight. I typically pack with two key foods. The first is tortillas filled with peanut butter and honey - they can be smooshed in a pack. The other is the Indian MREs. Any Indian market has them - I use SWAD, but they are foil pouch meals (they actually just made them some type of plastic) with very spicy Indian foods. I use these because I can boil water with a tea bag in it. Eat my meal, drink my tea and have no clean up at all. My best hiking meal was when we hauled in the cast iron and chateau briand (sp?), and a bottle of nice wine.
  22. I wanted to let the dust settle before I stepped back in. These are all great suggestions - and thank you so much for the recipe links. I'm going to pass the info on to the guests and I'll be sure to post pics. Thanks Rob
  23. gfron1

    Your Daily Sweets (2005-2012)

    Ablosh - looks great - and I love the pic. Makes me want cheesecake...can I bear to turn on the oven?!
  24. gfron1

    Your Daily Sweets (2005-2012)

    Ablosh - looks great - and I love the pic. Makes me want cheesecake...can I bear to turn on the overn?!
  25. gfron1

    The Pleasures of Moka

    Do you use soap? I'm still not using soap, but I use a Mukka-specific sponge. But I'm a little wary of not using soap, because of the milk residue ← Oh my! I'm very sorry to respond so late - I must have missed your question. We have been using soap with no problems. We don't have a dishwasher but I think that would do a great job cleaning.
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