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Here you go, Natho.Enjoy! Halvah 2 c sugar 1 c water 1 3/4 c sesame paste(tahini) 1 T pure vanilla 2 egg whites 1 c shelled pistachios(unsalted) Combine sugar and water in saucepan and bring to a boil. Cook to the hard-ball stage (a few drops of syrup, when dropped into small basin of cold water, will form a firm ball that will not flatten on removal). Set aside. Put sesame paste with its oil in container of electric mixer or food processor. Add vanilla, blending thoroughly. Beat egg whites until stiff and fold into sesame paste. When thoroughly blended, gradually add 3/4 c of the syrup, stirring. When completely blended fold in nuts and remaining syrup. Pour and scrape mixture into loaf pan. Smooth over top. Cover tightly and refrigerate 3 days before unmolding. This halvah will keep for 6 months in refrigerator.

I am enjoying The New York Times Dessert Cookbook. A Marcy Goldman fan (BEFORE she started charging for her website), I am looking forward to the publication of her new book. Never tried a recipe of hers that I didn't love. Yum! Alfajores! Cream Cheese Rugelach! Oreo Cheesecake! Sticky Chewy Chocolate Babka! And so it goes.

OUTSTANDING!!! Exactly what kind of chocolate did you use??? I MUST try this next week.

Here are some of the desserts I made for my dinner party on New Year's Eve- Croissant Bread Pudding (forgot to take a pic of the cinnamon rum sauce), Galaktobourekos for my Greek friend, Halvah, and Pistachio Chocolate Praline Strudel. Clarity of pictures and amount of wine consumed at that time are obvious.

Happy Chanukah and Good Shabbos to all! I am neither kosher nor a Sabbath observer, but have been using some terrific cookbooks a friend exposed me to. You probably are familiar with them, but if not, I would like to share the titles with you because I like them so much -- even better than Joan Nathan. Fishbein is the author. She also published one for cooking with kids. Kosher by Design Entertains Kosher by Design - Picture Perfect Food for the Holidays and Everyday Kosher By Design -- Short on Time ( Just came out last month) I am in love with the Cranberry Apple Torte, which is ridiculously easy to make. I like it even better than my Grandma's Russian Apple Cake that I've been baking for 35 years.

I can just imagine the heavenly aromas coming from your home. Everything looks so wonderful, but the toffee piqued my interest. I just tracked down Orangette's recipe and will be making the Coffee Walnut Toffee next week. Thanks for the heads up on that one!

Hmm, I don't work with imperial measurements so my guess is as good as yours. Have you tried any of the online unit converters? Yes, gotta love the cookies chapters in the Herme books. One of the easier recipes to attempt. ← Done. Thanks.

Thanks! The "lacquer" boxes are actually plastic. I bought it for $25CND at Utsuwa no Yakata (http://www.utsuwa.com). The box is actually 3 tiers but I don't want to make the gift too large so I only used two. I used paper muffin liners to hold the cookies. ← Just lovely!! Say, could you please give me your BLOG'S recipe for SOUFFLE CHEESECAKE in US measurements?? I am afraid I might MISCONVERT some of the metric measurements. Thanks!!

http://forums.egullet.org/uploads/1164394683/gallery_46284_3749_13680.jpg[/img So here's the late post from my Thanksgiving strawberry marshmallows. I used Nightscotsman's trusty recipe ( the third time, too --I've also had success with the chocolate ones!). Dipped each corner in dark chocolate and sprinkled with pulverized freeze dried strawberries. Sorry you can't see the lovely pinkness of the confection, and I hope you can imagine how lovely their color was. Oh, the other dessert is Martha's high Hat cupcakes, miniaturized. Another wowee recipe.

I made some new desserts for our family Chanukah party -- Caramel Cake with caramelized cocoa nibs and chocolate caramel sauce, Coconut Almond Cake with a bittersweet glaze, Apple Torte ( i don't think the pic uploaded), Miniature Star Cakes, Coconut Balls, A Redux of Bourbon Balls with Kahlua, shortbread crumbs, and ground freeze dried strawberries. I hope you can see the pics.

I used Plain old granulated sugar for my koeken.

Bollitas are nice hot tapas to serve. I use queen sized pimiento stuffed olives. I roll them in an easy dough I throw together in the processor- sharp cheddar cheese, flour, softened butter, and cayenne pepper. Bake at 400 and serve hot. Simple and wonderful!!!

The Water Club ( Sunday brunch) The Plaza Hotel ( Sunday brunch) Sarah Beth's ( there are a couple-- we go to the one on 80th and Amsterdam)

I froze the dough briefly and sliced it with a large chef's knife. Only one chunk of chocolate fell out from the whole batch.

These are the gevulde koeke I made for Thanksgiving. They were flying off the table and into everyone's goody bags for enjoying again the next day. Thanks for sharing the recipe with all of us. Wonderful!

Giant rosemary loaves in the bakery section. FRESH sushi wrapped in brown rice. Israeli cousous (That I could only find in Zabar's). I pour myself bags and bags.

TUNA FISH SALAD (SANDWICH) WITH SALTY POTATO CHIPS RIGHT UNDERNEATH THE BREAD. BITE INTO SALTY CRUNCHY CREAMINESS. AND A BAG OF FRITOS CORN CHIPS WITH A LARGE GLASS OF OJ. YUM!