Swisskaese

Sweet Potato Cinnamon Rolls This recipe makes about 20 rolls. 1 c hot mashed sweet potatoes 1 c warm potato water, warm water, or scalded milk 1 c scalded milk 7 c all purpose flour 2 T dry yeast 1 c butter, softened 1 c sugar 1 tsp salt 4 large eggs 1/2 tsp mace, ground The spread: 1/2 c butter, softened Brown sugar 1 tsp cinnamon, ground 1/2 c broken pecan pieces (or walnuts, or hazelnuts if chopped fine) (optional) melted butter Mix the mashed sweet potatoes, potato water, milk and 1 cup of flour and cool until the mixture is tepid. Add the yeast and cover and let rise for 1/2 hour. Punch down with a wooden spoon In an electric mixer, cream the butter and sugar, add the salt and then the eggs and mix until thoroughly incorporated. Stir butter/egg mixture and the remainding flour into potato mixture. Mix until the dough is firm, but not stiff. Knead on a floured board until the dough becomes elastic. Place in a buttered bowl and let rise until doubled, approximately 1 hour. Roll out the dough on a floured board with a floured rolling pin into a retangle about 1/4 inch thick. Spread the dough with softened butter and sprinkle with a generous amount of brown sugar, then sprinkle over the cinnamon and the nuts. Roll length wise into a log, pinch the seal and cut into 1-inch slices. Put the slices, cut side down in a buttered cake pan or in a muffin tin. Brush with melted butter. Cover and let rise for approximately 30 minutes. Preheat the oven to 375F/190C and bake for 20 minutes. You can put the pans in the refrigerator overnight, take them out in the morning and let them rise and then bake them. Keywords: Intermediate, Bread, Potatoes, Vegetarian, Breakfast, Brunch ( RG1681 )

If you are going to starting working with yeast again, then you should try sweet potato cinnamon rolls. What kind of scones do you make?

I agree with adding more fat to the meat. If you are going to make kebab, then you should have them add a little fat. Here you can have the butcher add sheep fat to the meat that they grind fresh for you. The cubed meat skewers, which we call shishlik, can be cooked with pieces of sheep fat in between the pieces of meat. It really depends on the cut of meat you use. If it is lean, then you would want to put a little fat in between. It also enhances the flavour. If you are scared of cholesterol, then leave it out. Some restaurants put cherry tomatoes and onion inbetween the meat, others cook them on a separate skewer.

Here is a nice Almond Cake. This is Thomas Keller's recipe.

I have some very nice muffin recipes, if you would like some new recipes to try. Your breakfasts look very nice. I really want to visit South Africa. I have family in Durban and live near a very large South African community here in Israel.

As Bloviatrix wrote, all vegetables are Kosher. We soak the vegetables to make sure that any insects are removed. Most frozen vegetables that are sold abroad have a Kosher certification with the exception of some of the ones that have a sauce or meat mixed in with them. Same with canned vegetables. Artichokes are most definitely Kosher and you can find them here stuffed with rice and minced meat or stuffed with a spinach and cheese mixture, artichoke soup, artichoke risotto or served au naturel. In fact there is a very famous Jewish-Italian artichoke dish that is offered in restaurants in Rome. It is called Carciofi alla Giudia. We love artichokes and at 2.99NIS - 4.99NIS (.64USD - 1.06USD) per kilo, we are having them every week. I went to the Artichoke Festival last year and bought a a flat of artichokes. Fresh of the farm and picked that day. You can't beat that.

Oh, sorry, I was referring to your stay in Antibes. Catch the A8 from the coast road by the Nice Airport and go 10 miles east to exit 8, there is a giant Carrefour market off that exit. I had thought you mentioned you were staying in Antibes, non? That is much, much closer to Nice... P.S. Check out a photo link I posted on another thread about the Marina Baie des Anges apartment complex, very unique architecture, in Villeneuve-Loubet, just west of Antibes. ← Yes, we are staying at a villa in Antibes for most of the trip, but I have free tickets on El Al and they don't fly to Nice. We are staying in Avignon for two days and then will drive to Antibes. I found a Carrefour near the Marseilles airport.

Thanks for all of the help. Menton, is the Carrefour hypermarche you are referring to near the Marseilles airport or Nice? We are flying into Marseilles. As for planning, I am an ex-conference organizer and a Virgo. I enjoy planning trips. I sometimes drive my husband a little nuts with the planning.

I misread the article in the newspaper. It is an artichoke festival at different restaurants. I am bummed. I thought it was at a moshav near Kiryat Gat. If you are interested, the link to more information is Artichoke Festival. It is only in Hebrew

We are going to an Artichoke Festival on Friday. I will take lots of pictures. We are going to be eating and buying beautiful artichokes.

We had the following for Shabbat: Artichoke with garlic mayonnaise Roasted chicken with lemon, thyme and whole heads of garlic Rice mixture that I bought in Taiwan (It has mung bean, barley, red rice, short grain rice, short grain brown rice) Green Peas Fresh strawberries Swiss white wine (from Geneva) wasn't my favourite

We always make our haroset a day ahead. It always tastes better the second day because all of th spices and wine have soaked into the fruit. We use granny smith apples, so they don't get mushy. The pears are another story. We don't add pears to our haroset.

We are going to travel through Provence in May and will probably go to markets and find things to picnic with for lunch, but we also need a few supplies. Do they sell coolers in a supermarket or do we need to go to another type of store? I know it is a silly question, but here in Israel you can only buy a cooler at somewhere like Ace. In the States I have seen styrofoam coolers in supermarkets. If you have any markets are other specialty shops to suggest for the makings of a nice romantic picnic in Avignon area and aroung Antibes, then please let me know.

The Great British Kitchen is my favourite site for English Tea recipes. Here is a recipe for Victoria Sandwich Cake

Here in Atlanta, the odds of my locating a kosher l'Pesach chestnut paste are infinitesmally small .. but I may go with the nouveau California charoset ... in tribute to my daughter who lives there ← Melissa, I will bring you some Chesnut paste when I come to Atlanta in August or September. You won't be able to use it for Passover, but you can make lots of other yummy things with it.

The majority of Iraqi Jews that lived in India, did live in Calcutta, but there were a number of Iraqi Jews in Bombay. I worked with an Iraqi Jew from Bombay. He used to keep me abreast of where to find coconut milk in Israel.

← Tapenade (my David) makes the most amazing Haroset. It is an adaption of Venetian Haroset. He makes his with chestnut paste and other goodies.

Here is a source for Kosher bison and venison.

I love date ice cream. There is a fish restaurant here in Israel called Uri Burri that is one of the best fish restaurants I have every been to and I have travelled a lot. They make all of their ice creams and sorbets in house. My favourite ice cream is their date ice cream. It tastes like you are in a date palm tree licking a frozen date. They also make cardamom ice cream which is to die for.

If you had a shoichet in the family could you imagine the shank you could have had for the seder plate? ← Now that is funny!! I will have to tell my parents when I speak to them on Friday.

Something very much like that happened to me and my dog went totally crazy and took off out the door after the cat. We finally grabbed him a block away .. so much for the sanctity of the seder ... Or, when I first was married and kept the house kosher for Passover with nothing made of flour ... a guest brought his little son who promptly strewed Apple Jacks all over my kitchen carpet .. The dessert thing, Debbie, I do an Apple Charlotte which is sweet and cinnamony and it has been considered a success ... ← One year a deer came to the door and another year a possom. My parent's house is surrounded by a forest. I think I am going to make Gâteau à l'Orange et au Gingembre for my second dessert.

Lorna that is gorgeous. I agree, though about the whipped cream. Maybe you should try lining a round ring with acetate and build the cake in the ring. The acetate will give you a smooth finish on the outside. How did you design the top of the cake?

Welcome Miriam. It is nice to have another Israeli on board. Your seder meal sounds very nice. I am going to have my family over during Chol Hamo'ed. This will be when I get to cook what I want. I haven't decided what we are having yet.

I am really enjoying this blog Henry. I think it is so cool that you are getting to see how a restaurants runs. I also like your living space and it reminds me of a Japanese architect called Kei ichi Irie. Here is a link to his website.

Well, I guess it is time to think about what I am going to make for Passover. We are going to my cousin's house as we have been doing for the past four years. They cater the dinner, but I insist on bringing homemade matzah ball soup, Tapenade's world famous haroset and dessert. The truth is I wish we could just make the entire meal, but I don't want to hurt their feelings. I would like to bring a new dessert this year and one of them will be Chufi's Weesper Moppen. I am thinking about dipping them in bittersweet chocolate. The desserts I have made in the past have been: Chocolate Almond Torte Pistachio Cake Chocolate sorbet