curls

Ruth, which nights is the group rate available for? Does not look like it is available for Sunday 18 May 2014.

Is there a code for registering for a room in the hotel at the block rate?

Your croissants look gorgeous Cherylf2112. What do you find lacking in your current recipe? If it is a flavor issue, perhaps you should keep working with that recipe but try different brands of butter.

Minas6907, really like the color of your grapefruit pdf.The candied fruit looks good too.

I havent done this yet, but plan to soon, I wanted to put together some molded cherry cordials. When the instructions call for warming the fondant to 80 degrees and thinning it, is it problematic at all to close the shell? If you allow time for the cherry cordial filling to crust over it will make capping off the mold a lot easier. Don't let them sit too long without capping if you are using invertase.

Just getting cool enough to think about making chocolates (at least in a well air conditioned room). Clockwise from top left: muscovado sugar salted caramel, mint, peach buttercream, and mint (again).

Trying out Greweling's mint fondant filling in a variety of moulds to figure out which ones offer the best balance of dark chocolate to mint.

So glad you two went to Manitoulin again and shared your experiences with us; your trips look like so much fun!

You figured out how to make halvah?!!! Would you be willing to share your recipe? We've got a thread on this somewhere - http://forums.egullet.org/topic/129825-halvah-a-favorite-confection/?p=1707060Thank you! I remember that discussion but did not know that a solution had been found. In fact Pat was trying to make halvah at the 2013 NOTL workshop... He made an amazing sesame fudge.

You figured out how to make halvah?!!! Would you be willing to share your recipe?

Not nearly peachy enough! I think with luscious tree-ripe peaches it would be much more impressive. Well the peaches are starting to come in very nicely around here... I'll try out the recipe soon and see what happens.

Pretty peach color on the peach and bourbon sorbet! Did you like it?

Here you go http://www.thekitchn.com/recipe-bourbon-peach-sorbet-no-ice-cream-maker-necessary-recipes-from-the-kitchn-192547 This will be my first attempt and I am cheating by using frozen peaches. The bourbon, however, will be "fresh", Thank you for the recipe. Think I'll be trying this soon with "aged" bourbon and fresh peaches.

I will need a room. Not having to go through a smoke filled casino to get to my room is a big plus. Do you know where the workshop will be... just wondering if whatever hotel you pick we will need a car to get there or if there is a possibility of being within walking distance of the workshop site.

How many dishes are you planning to make at the Eggfest? Do you coordinate with the other participants or is it just a gigantic "potluck" that just works out well in the end?

Would you mind sharing your recipe for peach & bourbon sorbet? Sounds like a great flavor combination.

What sort of pan did you use to bake the lemon bliss cake? Did you make your own tube pan? Thanks for reminding me about Eeyore's Requiem, think I'll try that one out this weekend.

It is possible that you should have allowed the dough to rise for a bit longer... most good recipes instruct you to wait until the dough doubles in size vs. giving you a time limit for rising. Ingredient temperature and room temperature can affect dough rising times. Also, fresh yeast can be more difficult to work with than dry yeasts. Next time you attempt to cook to pans at once, swap the bottom pan with the top pan half way through the cooking cycle.

Goatjunky, what went wrong with your bread on the second attempt? Most likely the problem was that you baked two pans at once... but if you can describe what happened when you did that, folks will probably be able to make suggestions so that you can bake two loaves of this bread at once.

Thank you FrogPrincesse. That is the latest bundt cake mold from NordicWare. I picked it up from their factory store when I was in the area for a wedding. The pattern is called "Jubilee." I also had a chance to visit Robyn and Deidre from St. Croix Chocolate Company; they are wonderful people with delicious and beautiful chocolates! Will upload pictures of some of their chocolates soon.

Marble Bundt cake

So glad you are in Manitoulin, always great to see all you cook and bake while you are there. Will Anna be joining you? I think it has been awhile since you posted a photo of your daughter, she looks so much taller. The strawberry sorbet looks great, may try that recipe soon.

I would cut down on the variety and increase the quantities. Make 3 or 4 times the number of guests for each item. Include some easier to set up items: charcuterie board, cheese plate, crudités platter, smoked fish, etc. Make two types of tartlets vs. tartlets and eclairs. Simplify and try to figure out what you can do with half of the spare time that you have. Unless you have done something like this many times before, you are most likely taking on far more than you can accomplish.

So sad!!! The pie looked gorgeous. You not only lost a pie but a very nice pie plate. Hope you can get more tart cherries and try again.

coffee ganache, passionfruit caramel, and hazelnut (gianduja and feuilletine)