apronstrings
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Posts posted by apronstrings
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Someone else made the banana bread pudding, and someone else baked the cookies.
Otherwise, I've been in a baking frenzy for the last 6 weeks. The nice part for me was that, since I had made so many, I got to taste as I went along, so there wasn't as much need to indulge on Turkey Day itself.
PH's Pave and the Apple Prune tart (with a lard crust) were my favorites.
So here's my list of the desserts i prepared for the holidays. I will send some photos, but feel like a real chump after seeing Patrick's glorous photos!!!
Russian Apple Cake
Strawbery Marshmallows
Mocha Marshmallows
Pumpkin Caramel Cheesecake with Pumpkin Truffles
Alfajores
Mexican Brownies
Chocolate Raspberry Rugelach
Korova Cookies
Key Lime Coconut Cheesecake Points
Nutella Tart
Chocolate Chestnut Roulade
Cherry Cheese Strudel
Banana Chocolate Strudel
Dutch Almond Cookies
Mini High Hat Cupcakes
Italian Sesame Cookies
Macadamia Praline Truffles
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apronstrings, I am honoured that the humble Dutch 'gevulde koek' will feature at your Thanksgiving! I hope the finished pastries taste as good the dough!
So I accidentally (heh heh heh) dropped a cookie after baking them off. Had to eat it, of course. Thanks so much for the recipe! They remind me of my father, who loved all things almond paste and marzipan. The cookies will earn raves tomorrow!!!! I also prepped the kofta rolls/balls. I inadvertantly added too many red pepper flakes, so I poured some pomegranate molasses into the mixture to balance the spiciness and keep the regional flavors. WOW! Great! If I have time tomorrow I'll try to get some pics for you.
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Hi Chufi! I have always enjoyed all your eGullet entries. This year for my Thanksgiving for 75, I have included 2 of your recipes-- the Dutch Almond Pastries and the Kofte/Kibbe. I prepared the cookie dough and it is ready to bake off from my freezer. It was all I could do to not eat all of the luscious raw dough. I will be baking it at 350 rather than the 250 stated in the recipe. I think that makes more sense in my American oven. I will let you know. Can't wait.
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Ah yes, the cream cake. People lined up at this lakeside restaurant to have a piece. At every booth and counter, sweet creaminess. It consisted of a top and bottom layer of puff pastry, then a thick pastry cream, and lighter than a cloud sweetened whipped cream. I'm writing to Bon Appetit so I can get the recipe. If I weren't on Weight watchers, I would have had a second piece. Some of our friends shared a piece---SISSIES!!!
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Beautiful Burano. We had the best tremezzini here, with the crispest crust and most luscious prosciutto. It was hard to leave this dreamlike town.
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Friendly Zagreb Butcher
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Taste Better Than They Look!
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VENICE MARKET
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We just got back from our magical trip to Venice and the former Yugoslavia. Thanks to all at eGullet for your suggestions and tips. I ate EVERYTHING I planned - squid ink risotto with cuttle fish, every manner of squid, Croatian fish soup, lamb "Under the Bell", blood sauage, tremezzini, cichetti of every shape, style, and presentation, liver Venetian style, as well as their pasta fagiole,whole wheat pasta with sardines and onions, and croissants con marmellata... Then there was the gelato, torrone, that AMAZING Slovenian cream cake, walnut liqueur, pear brandy, the biggest, fattest juiciest tangerines at Zagreb, more pomegranates and persimmons than one could count. I will attempt to send some pics, but though I am REALLY good at eating, I seem to be impaired at eGullet picture posting. BURP!
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Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels. I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods. I don't know how to do the hyperlink for you---duh!
Apronstrings,
I made the fleur de sel caramels this past weekend, coated in dark chocolate. My husband promptly labeled them crack and made me take the rest of them to work where my secretary promptly swooned and the boss and I finished off the rest.
I know just what you mean!!! I have found that the caramels that are dipped in chocolate retain their shapes a lot longer than the plain fleur de sel caramels.
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Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels. I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods.
So how different is fleur du sel from regular salt, especially when cooked into candy? I'll probably go ahead and try it with regular salt anyway, as even if I could find fleur du sel here, it would probably cost an arm and a leg and several organs in between...
Fleur de Sel is a crunchy, pure salt, and tastes less "salty" than regular salt. It has a nice aroma, like the ocean, I'd say. A very clean taste. It is so expensive because of the way it is harvested- on top of the salt beds, by hand, before it sinks to the bottom. I love the way the crystals look when sprinkled on food.
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I cook for 75 people- a family dinner on Thanksgiving, and then friends for a left overs open house on Friday. Everone gets a dessert goody bag of their choice when they leave. Been doing this for 35 years. Here's my list, many recipes thanks to E-Gullet!!
Thanksgiving 2006
Dill Dip in a Pumpernickel Bowl
Assorted baked pita crisps
Walnut baked goat cheese with mango salsa
Texas Pecans
Sweet Wasabi Cashews
Curry Fired Cashews
Stuffed Baked Wontons
Jumbo Bollitas
Fleur de Sel Caramels
Chocolate Covered Caramel Squares
Fresh seasonal vegetables
Cocoa Dusted Chocolate Almonds
Sugar Dusted Chocolate Almonds
Halvah with Pistachio Nuts
White Chocolate Bark with Caramelized Cocoa Nibs
Butternut Squash Soup with Apple Cream Drizzle
Flaky cream biscuits
Salad of Mixed Greens
Orange Vinaigrette
Roast Turkey with Sherry Gravy
Slow braised brisket
Roasted onion gravy
Fresh cranberry relish
Cranberry sauce
Corn pudding
Vegetarian Kofte rolls
Roasted asparagus
Sauteed Button Mushrooms
Spinach Balls
Roasted Cauliflower with Garlic
Sweet Potato Ravioli with Brown Butter Sauce
Boursin Smashed Potatoes with Scallions
Slow Cooked String Beans, Greek Style
Apple Cake
Strawberry Marshmallows
Mocha Marshmallows
Pumpkin Caramel Cheesecake
Mexican Brownies
Alfajores
Chocolate Raspberry Rugelach
Korova Cookies
Key Lime Coconut Cheesecake Points
Nutella Pie
Chestnut Chocolate Pave
Cherry Cheese Strudel
Banana Chocolate Strudel, Russian Style
Dutch Almond Paste Cookies
Chocolate Malted Tartlets
Lemon Cream Tartlets
Mini High Hat Cupcakes
Italian Sesame Cookies
Macadamia Praline Truffles
Strawberry Marshmallows
Mocha Marshmallows
Pumpkin Spice Coffee
Kona Coffee
Tea
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No pics yet, but I was very busy today. I made Fleur de Sel Caramels again, but this time I coated them with bittersweet chocolate. Also, I made Michael Recchiuti's White Chocolate Bark with Caramelized Cocoa Nibs, my old fashioned Russian Apple Cake, and prepped a chocolate tart shell for Pierre Herme's Nutella Tart. And I didn't break one nail!
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Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels. I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods. I don't know how to do the hyperlink for you---duh!
After clicking the '""reply' or 'add reply' button, you'll be in the reply window. Click on the 'http://' button, paste the url in, click on 'OK' and then type in what you'd like the link to say (in this case, 'this one?'). Click 'ok' again. Then 'Add Reply" - hope that makes sense!
Yes!! Let me know how they come out. And thanks for the tip!
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Thanks! Sure-- It's Epicurious' recipe for Fleur de Sel Caramels. I used twice the amount of salt called for in the recipe (as recommended in the reviews) and organic corn syrup from Whole Foods. I don't know how to do the hyperlink for you---duh!
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Gorgeous! They look so fresh and juicy. Since I've never made them I have to ask - was that too much salt on top?
Actually, no! The caramels are so buttery that it really counterpoints them beautifully!
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I made Fleur De Sel Caramels today. They are Great! Next timeI will dip them in chocolate before sprinkling with salt.
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This the Maida Heatter recipe I've wanted to make for umpteen years. Italian Sesame Cookies, just like they make in Little Italy--really!
What are you making for Thanksgiving dessert?
in Pastry & Baking
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