mm84321

I think the color will not be blanched too substantially, as I am replacing the butter with olive oil. I'll report back. In any case, the top will be garnished with the seeds themselves. The molasses idea is a good suggestion! Thanks!

Same amount of sugar, too!

Gelatin *

Here is the idea for a pomegranate tart. To substitute the lemon juice for a lemon curd with 3/4 freshly squeezed pomegranate juice, 1/4 lemon juice, same amount of eggs, and instead of butter, olive oil, with a sheet of gel eat in thrown in for setting. How does that sound?

Quiche!

Lobster, semolina pasta and sauce Nantua..Asian pear tart

Great. Thanks!

Yes, I was thinking of using olive oil. Would appreciate the recipe. Thanks! so, with the margarine, just substitute equal amounts for butter in the dough?

I am loathe to be asking this, but I've been summined to make two tarts without butter for a client. What might you suggest I use in place of butter for a pate sucree dough? And to emulsify a lemon curd? Thanks?

Dessert...deep fried spheres of vanilla ice cream, with a sort of banana compote and chocolate sauce !

Fall vegetable tart !

That kielbasa up there looks mighty fine!

Fluke grenobloise

From what I understand, the kernels contain amygdalin, a compound comprised of cyanide bound with 2 other molecules that I currently do not recall. One certainly wouldn't want to consume those seeds in high doses, but they are great for amaretti!

Unsure whether I broke any cardinal rules in the canons of orthodox chili making, but this came out pretty damn tasty. Using the last of my green peppers, the largest shallot I've ever seen, and a proprietary spice blend including caraway, cumin, coriander and the seductive, smokey, black cardamom.

Not at all. They are rather bitter, with a sharp, almond flavor, but, used in the right proportion, can add a pleasantly distinct flavor.

Thanks! Those are in fact apricot kernels! I processed them in a spice grinder. The filling is comprised of the pumpkin lightly roasted/dried, mixed with an egg, the kernels, diced mostarda fruit (apricot/orange) and a ton of parmesan!