ElsieD

I just finished reading this entire topic and am left with one burning question: I know that only the peel is used but is that just the peel without any of the pith? If so, what is the easiest way to de-pith (is that a word?) the peel? Also, I have 2 jars of commercially made preserved lemons. Is there a shelf life?

https://www.carolinescooking.com/crema-catalana/ This is a link to the recipe I used. I did have to add more cornstarch than the recipe calls for to get it to set. I didn't measure how much, but I did at least double it.

Crema Catalan:

I just measured them. They are 5/8" thick, 4" across and weigh 70 grams each. Edited to add: the brand also makes mini pitas which can also be made into a pocket but they are quite a bit thinner than these. I know I have 2 of those buns in the stand-up freezer but I can't find them to measure them.

Here you go. I bought them at Loblaws. https://ozerybakery.com/ca-en/our-products/deluxe-sandwich-rounds-frena/

Update: those labels work in the fridge, sort of. I was able to remove them with just a gentle tug and some had lifted part-way off what they were taped to. In the freezer they stay put, and i rinse them off or rub them off with a wet cloth.

I ended up serving it with whipped cream.. I was going to add some lemon zest. But my lemons refused to be zested, I think they were too soft.

@Pete Fred OH lordy, that looks good. Too late for today but I'll keep this in mind. I don't suppose by chance you have the recipe for the pear caramel?

Pizza Beans?

I am making a ginger cake tomorrow that is very gingery. Is there a sauce that I could make to accompany it? A lemon sauce maybe?

I did make a Chocolate Dulcs Pudding Cake from her book. I was disappointed in it.

I made something called Chocolate Dulce Puddle Cakes from Smitten Kitchen Keepers. This was definitely more fudgy than the cakes pictured in the book. I made the mistake of dusting the pans in black cocoa so that outside of the cakes were rather bitter. I used 60% cocoa and thought the cakes needed more sugar than the 1 tablespoon it called for. I also thought it could have used more dulce de leche. I won't make this, as written, again.

Thank you. I'll be making them for sure. The sound delicious.

I copied that one as well.

I just read through this topic and now have some wonderful ideas for waffle-making using my new waffle iron. I found all the info very useful, so thanks to everyone who contributed to this topic.

@Kim Shook Do you still have that recipe?

Welcome, and another wild rice fan here.

I've made arancini and love them. I usually just used leftover risotto and stuff the cheese in there, bread them and fry them. We devour them using marinara sauce to dip them in.

@Smithyif that meal happened here, we'd be on the same vegetable page but his plate would have rice on it and mine, spuds.

I use them all the time in the freezer and have never had a problem. Just running a bit of water over the label dissolves in them and leaves no residue. I don't thinl I've ever used them in the fridge but I'll go now and slap a couple of those labels on a few things to see what happens. I'll post an update.

I use these. https://www.leevalley.com/en-ca/shop/kitchen/canning-and-preserving/52558-dissolvable-labels?item=EV161

That looks good. Do you suppose I could sub peanut butter for the tahini?

I bought the book and was disappointed as I found there was very little in it I wanted to make. Given that I paid full price for it at a bookstore, I should have leafed through it before I parted with my $$$. Strange thing is, I love her blog and have made many of her recipes and really enjoyed them. This book, however, will not have me rushing into the kitchen except for a couple of dessert recipes.

I had never heard of peeps. I need to get out more.

What is a peep?