Darienne
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Posts posted by Darienne
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This is my first nominee:
Top the grilled slices with fruit compote in winter when fresh fruits are questionable but summer fruits, peaches, strawberries, etc., lend a special something.
Or, if you want something that is time consuming but really worth it, try this one.
The bread pudding sounds wonderful...and I'll try it. The second recipe sounds wonderful too, but beyond my present scope. I have yet to make marzipan. It's on my list of things to make while in Moab...but then it was on my list of things to make in the fall also.
Thanks, Andie
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[i just finished a new batch. I stood there and laboriously sliced each one into circles and removed the pits.
(I didn't do that last year and I think it's worth the extra effort.)It's wonderful stirred into plain yogurt, drizzled over chocolate ice cream or bittersweet chocolate cake or even a plain pound cake. Very elegant and versatile.
Thanks. I think I'll just halve them and remove the pits that way. Lazy....
and then see. I usually dip just about everything candied in very dark chocolate, but these won't work. Well, not very well.
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I don't know if you saw my edit above, but I recommend using regular slices of whole wheat bread, not thin - they won't hold up the banana stuffing well, and it may be the reason a few reviewers complained of mushiness. Also, I always add more cinnamon!
Here's the link:
http://www.epicurious.com/recipes/food/vie...ench-Toast-4388
Thanks for the recipe link, Merstar. I would probably substitute real milk and real bread and unsliced at that. Does Epicurious feature low/no fat recipes?
And I ALWAYS add more cinnamon. Life without cinnamon would be dull. And I would like to try real cinnamon, instead of the cassia which we normally get. I have a friend currently in Goa and I have asked her to see if she could find some cinnamon and bring it back.
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Baked Banana-Stuffed French Toast, topped with fresh strawberries and powdered sugar, drizzled with pure maple syrup - from Bon Appetit.
Sounds delicious...thanks.
I might use raspberries instead. Strawberries can be so not wonderful out of season. -
Once a week we have dessert for supper. It's far better than having a slice of something after a full meal which means only a little piece for the ladies among us. This way, with the entire meal simply a dessert, we can all eat as much as we want and have a wonderful time!
Of course the desserts have to be within certain limits. It's not all that satisfying to just pig out on a very rich chocolate cake...well, I can't...you need to have a grain component which is not too rich or too sweet and lots of fruit and dairy. ...or that's as far as we have gotten so far... This is all prompted by a lucky purchase of a waffle iron today. Waffles are next.
So waffles with fruit and whipped cream/sourcream/ice cream will be perfect, as are shortcakes with fruit and cream as above, and fruit pancakes with ditto.
Then there are blintzes and rice puddings and bread puddings and noodle puddings and things in puff or phyllo pastry...
Any wonderful recipes to pass along?
ps. You are all invited.
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So
...now I have a lovely bunch of candied kumquats, some deflated, some not. Besides eating them straight out...no one told me about the pits ...what else can I do with them?I looked in the recipe section. No recipes.
Thanks.
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I made the meyer lemon and chocolate tart from Sunday Suppers with Lucques. I added candied lemon peel to the top for decoration. This was my first time making a tart, I was pretty happy with it.
Bee-oo-ti-ful. I am almost drooling on the keyboard.
And the glaceed lemon peel on top...exquisite. I just bought my first ever Meyer lemons in Albuquerque and am on my way with the candied peel. The lemon innards are in the fridge waiting for just this kind of inspiration.
Wonderful!!!
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This is my first post on the forum. A conservative estimate is about 600. I can't count because I loaded them all in boxes about 3 years ago when I redid my kitchen and I only unboxed about 3 boxes. I still need to get new shelving so I can have somewhere to put them all. But now I'm at the point I'm afaird to look in the boxes. I hope they haven't gotten ruined sitting in those boxes for so long.
Hello Claypot.
Don't worry about your books. Three years is nothing. We unpacked books after 12 years of sitting in boxes in our drive shed and they were fine. I really thought they would end up in the trash bin.
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Come on over...always room for another sweet tooth/wine lover
Thanks, but it's a bit too far, both from Ontario...our home...and from Moab UT where we are now for the next three wonderful sunshine filled months!
Have a good party. We will just have to eat chocolate in Moab.
(Brought some with me and am ordering some more today.) -
what more could we ask for???
What WE could ask for is a personal invitation to join you.
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I'd like to try them both. If we hit Sarnia on the way across the border, I'll look for the local $rama.
Thanks.
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I have the BeaterBlade and am quite impressed with it as well. Does a lovely job of creaming and mixing ingredients without having to scrape once. I've found that The Baker's Catalogue/King Arthur Flour staff really test the items before they sell them, and they've chosen the BeaterBlade.
Thanks for that piece of information.
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This news is very disconcerting, coming as it does, on top of that other curious fact, that the Dollarama stores in Ontario...no price of anything is more than one dollar...is selling Scharrfen Berger chocolate bars for $1. They normally retail for $5 USD. The 82% dark and the 41% milk.
I actually phoned the Berkeley outlet a few days ago and spoke to a young woman there who was astounded that the bars were selling for $1. They don't even make a profit on $1 she said (if I understood correctly).
The bars are distributed by a Canadian outfit based in BC. Others on the 'Fine Chocolate' thread answered my questions about the low price with suggestions of past due dates...nope...or buyout of some bankruptcy somewhere. Strange...
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Properly tempered chocolate will be glossy on dipped items - but you can only get shine by molding against a smooth surface as you discovered with your dipper.
Thanks.
So much to learn, so wonderful learning it. Glad to know another piece of information about chocolate shine.
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A question about chocolate shine.
Partner Barbara and I have never made chocolates with that intense shine which the rest of you seem to get. Until this past weekend, we have not owned any polycarbonate molds.
Today, I was dipping candied ginger (thanks, forever, Andie
) into dark chocolate, plus using a stainless dipper to fill a few lollipops for friends. The dipped ginger has some shine, snap, all that good stuff...but no real SHINE! Then, when I was chipping out the remaining hardened chocolate from the inside of the dipper, I noticed that the shell of the chocolate which touched the steel was incredibly SHINY!
So, dipped things will get only so shiny, you need molds (which Barbara has just purchased from the inimitable Kerry Beal over the weekend) to get the SHINE! Non-porous surfaces I guess.
Why? Please. Something about air?
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Thank you all for the excellent information.
Kerry, please. American flour contains more / less protein? So this makes what kind of difference in baking what?
Next time in Sobeys I'll get Western dairy.
Perhaps I have never used beet sugar at all....
(still not getting any notification of this thread although still noted as receiving said)
Canadian tends to have higher protein content - which results in more gluten as I understand it - which probably also explains why RLB cake recipes were always tough and dry for me.
Thanks, as always.
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Five more to add. Went Amazon wild a couple of nights ago.
They are all confirmed as on the way, so I guess they can count."Truffles, Candies, and Confections: Techniques and Recipes for Candymaking"
Carole Bloom;
"Chocolate Obsession: Confections and Treats to Create and Savor"
Michael Recchiuti
"The Pie and Pastry Bible"
Rose Levy Beranbaum
"The Cake Bible"
Rose Levy Beranbaum
"Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone"
Francois Payard
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Thank you all for the excellent information.
Kerry, please. American flour contains more / less protein? So this makes what kind of difference in baking what?
Next time in Sobeys I'll get Western dairy.
Perhaps I have never used beet sugar at all....
(still not getting any notification of this thread although still noted as receiving said)
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The real reason I opened this thread this morning was to ask:
What IS the difference between American and Canadian flour? My DH thought that maybe most Canadian flour might be made from Durham wheat, a wheat specially devised to grow in our colder growing climate....but he then said he had no idea if any of that was correct. I have no idea.
Can anyone answer this question? I admit I haven't gone to Google about it. Trying to pack....
The other issue is sugar: I have written elsewhere about Canadian sugar, how it never states what it is...beet or cane...and how the prevalent thinking is that, if it doesn't say 'cane', then it is beet.
This morning I went to the Redpath website. We have always purchased Redpath. It's there, right in the center of it all. Canadian. Everywhere. In profusion.
Aha! I said. Their website doesn't say what's in their sugar.
But then I went to the FAQs and guess what? Right there is print and I am pasting it in:All of our products are made from pure cane sugar.
I have mud on my face. Or rather, cane sugar.
My apologies, Redpath! -
Western sour cream is the best thing to come along for a long time. I will go out of my way to find a store that sells it. I finally convinced the manager at Sobeys to stock it. They were stocking other Western products so I knew they could get it.
Thanks Marlene,
We are off to Utah in a couple of days so I cannot check our local Sobeys but will do so when we return. For sure!
ps 1 (We live 35 minutes from the city and are not planning to go in unless obliged to)
ps 2 And I'll check on the cream cheese also
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Obviously you have all the regs at your finger tips.
No, I had previously looked it up. I don't care for the taste (actually, its more of a mouth feel thing...) of the stabilizers in the common whipping cream. I was curious as to the regs and looked them up.
I blithely bought a container of whipped cream and was horrified to taste it and found it sweet without my help.Ahhhh ... a "container of whipped cream" is a very different beast then "whipping cream" (or, as the reg calls it, cream for whipping). The latter falls under fairly strict dairy regulations; the former, being a more "finished" product, probably does not fall under the dairy regulations and can contain anything food safe. Might depend on exact wording on the container.
I have not been able to buy sour cream in Canada which tastes remotely like sour cream should.Try Western, it seems to be better then most. It has quite a bit more flavour. Also, make sure you buy full fat; the lighter stuff tastes funny. My g/f is from Romania and is horrified by what most call sour cream here; she says the Western stuff is passable. Tis true though, good sour cream is hard to come by. Yogurt too, though the balkan stuff is pretty good.
Sorry that I did not get back to you. For some reason I am not receiving any notification from this thread although I am noted as doing so.
* When I said a container of whipped cream...I meant to say simply a waxed cardboard type container of whipping cream...the 'stuff' to make whipped cream. It was not any kind of finished product at all.
* Is Western a Canadian product and if so, perhaps they don't sell it in Eastern Canadian, my region. We always use full fat dairy ...I keep typing products...ingredients and we do use the balkan yoghurt only.
Thanks for all the input. I'll check back later and not wait for notification....
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I have been following this thread with envy. I haven't seen a Seville orange in our area for two years now.
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egg noodles w/ cottage cheese( small curd) and a Tbls of sour cream. A little salt and lots of fresh cracked pepper. I think this is a Jewish thing as I've never seen anybody other than Jews eat it.
My mom made this for me all the time when I was younger. Lots of cottage cheese mixed with buttered noodles and salt. Sometimes sour cream and poppy seeds are added. I thought it was a Hungarian thing. It is my go to comfort food when I am sick or hungover. My partner can't stand the sight of it. She thinks it's gross. Thanks for sharing. Nice to know I'm not alone.
My Mother's parents were Polish Jews and the dish at their house which I loved as a kid was torn up fresh Pumpernickel (you just can't get REAL pumpernickel anywhere), slathered with cottage cheese, sour cream (ditto for sour cream), salt & pepper. My mouth is watering as I type these words.
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I've read that ginger is good for treating motion sickness in dogs (and people), so maybe it's time to travel!
Strange you should mention that...we leave for Moab UT, our home away from home, on Saturday. Weather willing. It's a bit of a drive. Still our dogs have never been carsick. They are great travelers.
crystallized ginger
in Pastry & Baking
Posted
There is a way to use them, but it's some trouble. Put some water in a cookie sheet and put the mold into the water. The water should not over run the mold. Put the cookie sheet into the freezer until the mold is frozen into it. Then use it with the hot syrup. It works! (I tried it once.)