Swisskaese

Shabbat Shalom, Shana Tova, Gmar Chatima Tova and lots of good wishes to Rebecca. Tonight we had: Asado Sauteed mushrooms Broccoli Boiled Potatoes No dessert

It is called Kaposztasalata: 1 small cabbage 1/2 tsp salt 1 small onion 1/2 tsp caraway seeds Shred the cabbage, add the salt and let sit for 1 hour. Squeeze out the juice, add thinly sliced onion rings and the caraway seeds. Dressing: water pinch of salt sugar vinegar Mix enough of each so that it tastes something like lemonade, but not too sweet. Pour on the salad and let sit for another hour.

Ling, I am sorry about the problem with the pineapple, but I have a solution. Make the mousse with homemade pineapple syrup. Pineapple syrup Do you have a store in Vancouver that sells spices and dried fruits? I buy sundried pineapple slices here. They are not the sickeningly sweet dried pineapples. These are not sugared, they are air dried, but still tender and they are delicious. As for the cherries, you can also buy top quality canned or jarred sour cherries and confit those.

They are called nokerli. Unfortunately, I do not have a recipe.

I just meant the cherry should look like Pierre Herme's, not the cake.

Sounds interesting. If I was doing an individual dessert, I would put the dried pineapple on the bottom, one layer of the cake, pineapple mousse, cake, a layer of brown sugar ice cream, dried pineapple and your caramel coated confit cherries on a stick on the top. If it was cherry season, I would suggest finding a luscious cherry with the stem still on and coat it with caramel and make it look like Pierre Herme's Cherry on the Top cake.

If you use a mini pineapple, you could cut it in such a way that the bottom half or third is like a cup for the ice cream.

I still think that sponge roll needs ice cream. It is a shame you don't want to try the brown sugar ice cream. Brown Sugar Ice Cream

If you don't have a budget, the best cut to use is tenderloin. Otherwise, use sirloin. Cut them into cubes. Fondue is not Mongolian Hotpot. My mother served fondue every new year's from late 60s to the 80s. She always used tenderloin or sirloin.

I don't see how this procedure is workable. How could the meat possibly brown using this technique? On the other hand, I don't think that browning the meat is traditional in Hungarian goulash. ← I dare you to go and tell an 89-year-old Hungarian woman that her Gulash is not traditional and I want to watch it. Remember Zsa Zsa and the policeman..... The meat doesn't get that brown. It is more to sear the meat. I was translating the recipe from another language. I will go back tonight and look at the sentence again.

My MIL is Hungarian. She was born and raised in Budapest and always made her soup with bell peppers. Here is a recipe for Gulyasleves (Gulash Soup): 3 medium onions 4 tbsp goose fat or lard 1 1/2 kg beef, cut into medium size cubes 1 garlic clove 1/4 tsp carraway seeds salt 2 tsp sweet Hungarian paprika 10 cups hot water 1 ripe tomato 2 green peppers 1/2 kg potatoes Dumplings (optional) Peel and coarsely chop the onion; brown it in the fat over a low flame, when transparent, add the meat. Stir and brown for about 10 minutes. Meanwhile, mix the garlic, salt to taste and carraway and grind in a mortar and pestle. Take the pot off the flame, add the garlic mixture and paprika, stir. As soon as the paprika is absorbed, add the hot water. Put the pot back on a low flame, cover and cook for an hour. Cut the tomato into large cubes, clean the green peppers or hot peppers, if you prefer. Slice them into rings. Cut the potatoes in medium size cubes and place in a a bowl of cold water. Add the tomatoes and peppers in the pot, together with enough water to make a thick soup. Add a little salt, cover and continue to cook on a low flame 30 minutes. Add the potatoes and cook until they are tender. The soup should be fairly thick. If it is too water, cook uncovered until some of the water is evaporated. If it is too thick, add more water. Serves 8 people or 1 hungry Hungarian

The cherry confit should be made with sour cherries, not maraschino.

How about a jelly roll filled with pineapple mousse and served with a side of cherry confit and brown sugar gelato or Upside down mini cherry cake served with a side of pineapple carpaccio

That is hysterical!!! Maybe we should take up a collection for an espresso machine. I heard that they were having some wine and cheese events in their new addition. I haven't checked it out yet.

Tapenade bought a special dried fruit stuffing that I am going to use to stuff a chicken. The dried fruit is: Raisins Sultanas Currants Papaya Passion Fruit Kiwi Mango Coconut Apple Cranberries Lemon We will have chicken soup. Believe it or not, but I couldn't find any matza before I left for my business trip, so I am on a mission to find a box before Friday and will make matza balls. Otherwise, I will buy some homemade kreplach from my butcher. He makes really good ones. Sorry, Pam, I don't have the energy to make them this week. I can make matza balls in my sleep. For sides: Roasted potatoes Not sure what vegetable, maybe asparagus Something fruity for dessert

We have very good wines and have been making non-sacremental wine long before 1990. Flam winery is a non-Kosher winery that produces some outstanding wine. I featured this winery in my first blog. Flam Winery For more information about Israeli wineries, check out this thread in the Middle East & Africa forum: Israeli Wine Harvest Saved

Here are some erev Yom Kippur ideas from some well known Israeli restaurants: High Holiday Recipes

I made the Indonesian Spice Cake for my birthday and it was not dense at all. It is very light and delicious. Here are my comments about the cake.

I also have a good and easy kugel recipe: Marion's Noodle Pudding Since I am only returning from my business trip on Friday morning at 4am, I don't have to cook anything for Friday night. Tapenade and I wish you and all your loved ones, a happy, healthy and joyous New Year. May we all be inscribed in the Book of Life for a year of happiness and peace. Shana Tova and Gmar Chatimah Tovah.

What are Donner Kebabs? ← A Doner Kebab is what is also known as Shwarma or the Greek Gyro.

Tonight, I made cod with a matza meal crust. I beat an egg with a little cream in a plate with sides. Then, in a separate plate, I put matza meal, fresh thyme, herb salt from Provence and some ground pepper. I dipped the fish in the egg mixture and then dredged it through the matzah meal mixture and fried the fish in canola oil. I don't have a deep fryer like Marlene, so I fried the fish in a frying pan. Sorry, but it is a bit blurry.

Even though you had a few glitches, the fish looks good. I do not like a heavy batter. I prefer fish & chips from a really nice restaurant in Hampstead Heath, near my MIL's house. They dip the fish in egg and then coat in matza meal. And, it is not a Kosher restaurant. It was really delicious. I am planning to fry some cod tonight, so I will try and post some pictures.

Are non-alcoholic drinks still free?

Shabbat Shalom everyone! We are both sick and are having rice for dinner. I am flying to Germany on Sunday for two weeks on business. Chag Sameach and Shana Tova kulam! I hope you all have a peaceful, happy and healthy New Year! I am especially sending good wishes of health and happiness to Rebbeca. Stay strong. We are all praying for you!

I just made the Indonesian Spice Cake (Spekkoek) on Leites website for my office birthday party and it was delicious. The only change I made was that I adjusted and added to the spices: 3 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 1 tsp cardamon 1 tsp ginger Even though the cake has a lot of butter, it is a light cake. I highly recommend this cake.