Swisskaese

Wow, hubby's German is still good enough to translate that. Looks like I would need to pull out my Dr. Oetker stuff, and buy that kitchen scale I have coveted for some time now anyway. Thanks. ← I would definitely recommend Dr. Oetker, if you have it. I go to Germany about every two months, so I am constantly restocking my pantry with things I can't find here.

We are going to stay in a house in Cap d'Antibes for 10 days in May and are going to be driving around Provence. Any suggestions for good restaurants that won't hurt our pocket book.

The Hessische dessert for special occassions is the Frankfurter Kranz. But, you would need to make this ahead of time. Are you driving or flying to the hotel? If you are driving you could bring the frozen cake and frozen butter cream with you. This recipe does not include the apricot jam that you spread on the layers before you put the buttercream on the layers. Here is a picture and recipe (in German).

I made the Kibbet El Rahib for dinner tonight and it is delicious. Thanks Elie for the recipe. I made it with 1/2 cup of cilantro, but I think I will try it with 1 cup next time. The cilantro is not as strong cooked as it is raw. Here are the kubbeh before I cooked them: And here is the soup with the kubbeh: It is really nice and lemony.

Shabbat Shalom Everyone. We had the following: Artichoke with garlic mayonnaise Steak with a red wine, sage, thyme, mustard and lemon sauce Roasted cauliflower Steamed broccoli Spanish red wine Fresh Orange Cake

The best egg cream I ever had was made by my grandfather, Papa Tonkel, G-d rest his soul. He had seltzer and chocolate syrup delivered to his home in Atlanta, Ga. I used to love them. Then he would take me to Happy Herman's on La Vista Road and buy me chocolate cigarettes and chewing gum cigars. That was in the late 60's, early 70s when smoking was still cool. Wow, I really miss him.

The icing has a banana flavor, but I think you could revamp it and make a cookie with a layer of marshmallow and a layer of banana cream.

I think Berag is the Armenian word for Bureka. This dish is typically (at least here in Israel) made with phyllo and I think it is similar to spanikopita without the spinach. You find in made in pans and as turnovers (burekas). However, I also saw the recipes for Armenian lasagna. So, maybe it is both.

I am orginally from Alabama: Moonpies (chocolate, vanilla and banana) and an RC Cola with peanuts Pecan pie Fried peach and apple pies Lady Baltimore Cake Coconut cake with seven minute icing Coconut cream pie Black bottom pie Boston cream pie Little Debbie's oatmeal creme pie and raisin creme pies Dairy Queen Peanut Buster Parfait Howard Johnson's peppermint ice cream Caramel cake peanut brittle

Fedex all of them to me and I will be happy to give you feedback. They all sound wonderful. Especially the first and the last.

The Tatin d'Abricot looks amazing!!!! I have got to try and make one of those when apricot season begins. I wonder where they got the fresh apricots.

yeap and before you can say Adas Seriously, cilantro is one of the basic flavors in this soup. Use half the amount and cook it all with the garlic instead of keeping some raw. If you really cannot stand cilantro, then by all means, try it without it and let us know how it turned out. That is why we have discussion forums, to discuss. Maybe someone can try Nicolai's pureed version also and see how it compares? ← Ok. I will try it with half as much cilantro.

I use Claudia Roden's hamentaschen dough recipe. I like it because it is flaky. I do not like the hard cookie dough. They are a little more fragile, but really delicious. I think the dough should not be sweet because the filling is usually sweet enough to compensate. I use dried sour apricots for my lekvar. I prefer a tart apricot filling.

Nicolai, I am curious. What is your background? Are you from Syria? Are you a food historian? What makes you an expert on cuisine from Syria, Lebanon, Greece, etc? Have you written a book? Elie, the soup looks delicious. I have jar of lentils on my counter that I need to use up. Can I make this with green lentils? Will I be kicked of this part of the forum if i don't put cilantro in soup? I am not crazy about the taste.

No, I am going to use dried pears. However, I think it will be ok to use fresh apple. This is the best poppyseed filling I have ever had. Don't worry, I rewrote the recipe. Joan Nathan's Poppy-Seed Filling 1 pound sugar 1/2 c water 1lb poppy seeds 2 egg whites 1 tsp vanilla Rind and juice of 1 lemon Rind and juice of 1 orange 2 tbsp rum 4 oz raisins 4 oz figs, chopped Cinnamon to taste 2 c apricot jam 1/2 cup unsalted butter or margarine Add water and sugar to a pot and cook at a low simmer. Make sure that you stir the mixture. Put the poppy seeds in a food processor and grind them. You could also use a blender. Place the poppy seeds in the pot of sugar and water. Add everything, but the jam and butter. Cook over low heat for about five minutes. Add butter and apricot jam and stir until the butter has melted and everything is mixed together. You can use this mixture immediately or you can put in the fridge until the mixture has firmed up a bit.

That is what I was afraid might happen. I don't think I have the patience to figure out a way to make a hollow hamentaschen. How about frangipane with chopped pears?

I would try this recipe for Pastry Cream it is very thick and perfect for filling eclairs.

I do have a poppyseed filling I like. I will look it up tonight when I get home. I'll trade you a poppyseed recipe for a sour cherry. I fill mine with apricot lekvar and date & walnut. This year I am going to try and experiment and make an apple filling with just chopped granny smith apples, cinnamon, nutmeg, cardamon and sugar. I wonder how an orange curd filling with pomegranate syrup would turn out? Do I bake them with a curd filling?

Shavua Tov Everyone! My other half has been away for the past five weeks and I was not at home for Shabbat. He's back! Yeah!!! We had the following for Shabbat: Chicken with tangerine, lemon, garlic and pomegranate Artichoke with garlic-thyme mayonnaise Roasted cauliflower Santori Cake (Apple & Walnut cake) I used 1-1/2 cups of sugar instead of 3 cups

I've made them before, but I used a recipe from a cookbook I bought in Greece. Unfortunately, it is still in the USA, so I can't look up the recipe for you, but I definitely made them with butter.

As someone who has made the Thomas Keller tart, I would not substitute the pine nuts for anything but almonds. All other nuts would be too over powering and I wouldn't use as many almonds as it calls for pinenuts. Pinenuts are quite subtle in this recipe. I decided not to use any nuts in the crust and it still tasted wonderful.

Very cool Chufi. I am going to try and make them without the flour and serve them as a dessert for Passover. They look delicious.

Marmite; I hope all the Brits (including the one I am married to) will forgive me, but..... It is a brewers yeast extract and it tastes terrrible, blech, yuck, phooey. But, it is rich in vitamin B. Here is a site about Marmite. I think you have to start eating this at a young age to appreciate it. I believe Vegemite is the same thing as Marmite. Only, it was invented by an Aussie. Marmite gets its name from a French casserole because it was originally sold in an earthenware pot that resembled the French casserole dish called a Marmite.

You can find the butterfly cake recipe on the website I posted. The clotted cream and jam (preferably homemade) are served with plain scones. I don't think you should serve them with pumpkin scones. Also, if you are going to serve clotted cream, make sure it is clotted cream and not whipped cream. Here is a picture of a cream tea cream tea. That is scones slathered with lovely clotted cream and a spoonful of homemade strawberry jam. This is clotted cream. This happens to be Cornish clotted cream which I like very much. I am a bit biased because I spent some time on the Cornish coast.

I also recommend Thomas Keller's lemon tart. I made it with a plain butter crust instead of the expensive pine nut crust and it tasted amazing. It was very lemony and creamy. I reduced the sugar a bit and added more lemon. American recipes are too sweet IMHO.