Swisskaese

I far as I know a pomponette pan is used to make either small bite size pastries or amuse bouche.

We also have coated peanuts here. They are not chili flavoured. They are plain. I like the chili flavoured peanuts and chips. I always buy some when I am in Germany. Klary, do you buy your coffee and tea at Geels & Co.? I really like that store and they have a very interesting coffee museum.

But, Mayhaw Man, cake can have goo on it too! I do not like icing on cakes. I grew up in the South, too where it is mandatory to put a gazillion pounds of frosting on top and between cakes. For example, a hummingbird cake.

I only like pure fruit pies. I really dislike pies made with tapioca and tons of goop. My homemade pies are only the fruit, a tiny bit of flour and a little sugar.

I prefer pie. All types of fruit pie, except for rhubarb. Key lime pie and lemon pie without the meringue are delicious. I also like fried pies. I had the most amazing pie at Moody's Diner in Waldoboro, Maine and huckleberry pie in Montana.

Weissen Spargel Zeit! I love it. Unfortunately, it is hard to find good quality white asparagus here in Israel.

The restaurant looks very nice and the food looks delicious I would choose one of the following: Aubergine met geitenkaas,geroosterde parika, pijnboompitten en pesto Eggplant sandwich with goats cheese, roasted pepper, pinenuts and pesto or Forel in zijn geheel uit de oven met druivenblad met geroosterde venkel, olijven en witte wijnsaus Whole trout from the oven with grapeleaves with roasted fennel and olives in a white wine sauce or Heilbot met laurier en knoflook uit de oven, met gebakken groenten en polenta Halibut with bay leaves and garlic from the oven with baked greens and polenta

They also sell them in Israel. Here is a picture of them from my blog from last year. Scroll down to the last picture in that entry. I don't know if they call them Russian tea biscuits because they are large. The are the size of a strudel and you cut them in slices. They are filled with various dried fruits and candied fruit. I will ask about them at the bakery tomorrow.

I found the Dutch store. It is in Tel Aviv. If anyone from Israel is interested: Beatrice N.L. Rechov Rashi 19 Tel Aviv I will have to show it to you sometime soon.

I was looking forward to seeing the mille crepe. Oh well. It is a lot of work. How about chocolate covered weesper moppen?

Stroop is syrup, like molasses or treacle. The stroop in a stroopwafel is like caramel. It is delicious. Most of the recipes I have seen make the caramel from corn syrup, like in the recipe below. Here is a recipe.

I took this picture for you Michelle in the supermarket: an entire display of ginger and spicecakes. They are called ontbijtkoek (breakfast cake), because a slice of this was traditionally eaten for breakfast or with an early morning cup of coffee. ← Yes, those are it!!!! Ontbijtkoek. Thanks, now I have to make one. There is a Dutch store here in Israel, I just haven't figured out where yet.

Dankjewel Michelle! Do you mean a spicy gingercake, shaped like a loaf? I think I've donme one of those in the Dutch cooking thread. Or do you mean something different? ← Yes, I mean the spicy gingercake, with chunks of candied ginger. I must of missed that one on the thread.

That is so funny, we call it Cafe Hafooch, which means "upside down" coffee.

I will have to try the citrus blossoms in the tea. I can grab some on my way home.

Shalom Ayana, Welcome to eGullet and thanks for your family recipes. Please put the recipes in RecipeGullet so everyone can find them. I love Ma'amul. I have never tried to make them. I will have to see if I can find the molds. I haven't looked for them, maybe they are sold in Shuk HaCarmel in Tel Aviv.

I just rinse mine three times in a colander. I do not soak it.

Gelukkige Verjaardag Klary! Heb een fantastische verjaardag week. I really miss a good Dutch ginger cake. Can you take a picture of some when you go to a bakery. My cousin and I were talking about this cake when I made the orange and ginger cake for Passover. Do you have a good recipe for one?

Well, it's water ice, not frozen custard, but I'm glad to oblige: I'm eating a passion fruit water ice, which was fantastic! ← Thanks Sandy! Passion fruit is one of my favorite flavours for water ice. Looks really good. Great blog. It is really nice to see Walnut Street again. My former company's headquarters was on Walnut.

They are an Italian pastry called La Sfogliatella.. Scroll down, there are several recipes. The remember a discussion about this pastry. I will have to look for it.

Thanks Anzu! That is very interesting. I was to referring to all types of halvah, although I am most familar with sesame and carrot halvah. I don't have any other information about the references to Epirus and Turkey. I will keep looking.

I recommend: Rami Utangac Sokak 6 Cankurtaran 0212 517 6593 This restaurant is in an old Ottoman house across from the Blue Mosque. My husband took me there for my birthday two years ago. We had dinner on the rooftop whilst listening to live Dervish music that was playing in the courtyard of the Blue Mosque across the street. The food is Ottoman food and was very good. The ambiance was romantic. The restaurant is named after the owner's father, Rami Uluer, who is a famous Turkish artist. His artwork is all over the restaurant. They do not accept credit cards.

I think the Lanesborough would be a beautiful place to have afternoon tea. What about the Cadogan? Has anyone had afternoon tea there? If you don't want to pay a fortune, you could also go to the Tea Palace, but you won't have the same ambiance and the other suggestions.

Now I have become obsessed with finding out where Halvah originated. Some people claim it originated in Northern Epirus, which is now Southern Alabania. Others say Turkey and still others say India. Anyone have a history book on the orgins of food?

I am not a native speaker, but I thought the Arabic the word gandi or quandi is the origin of the English word candy and halvah, the candy, is originally Turkish. I think gandi or quandi means "something with sugar". I think the word Halvah comes from the Arabic root hulw, which means sweet. Is the word sweetmeat a translation from Arabic? Hulvah - This is a 15th century recipe for Halvah.