Swisskaese

What about hazelnut, coconut, chocolate and almond macaroons? Zimtsterne (Cinnamon Stars) The blog writer said that were made for Yom Kippur. I am not sure this is correct. My grandmother said that they made them for Hannukah. They are yummy cookies anytime of year.

I already referred to this site above.

I am glad that you tried David Leite's recipe. That is the same one I used. Thank you for the step-by-step instructions. I will have to get muffin tins for my next batch. I will also try reducing the sugar in the recipe and see what happens, but it will have to wait a while.

I guess I hear enough Israeli bashing on a daily basis. I would rather not hear on a site where I come to enjoy talking about food. I will stay away from this part of the site for a while.

You misunderstood what I was saying. He commented that Israelis go to Michelin starred restaurants because "some of those people truly enjoy the foods on which they are dining and the culture that surrounds such dining but many hunt these places out because they perceive them as a kind of "status" ". The shallowness was referring to go to a Michelin restaurant because it is a kind of status, something they can brag about. I just felt that he was giving an impression that Israelis like to brag alot and only want to go to a restaurant for the status symbol. I don't agree with that. People do that everywhere.

I used my grandmother's butter crust recipe. I thought all those pinenuts were a bit extravagant for the guests I was making this for. Is that ugly?

Daniel, my reference to hi-tech was not referring to lunch coupons. I work in hi-tech and some of us make a decent enough salary to eat at Michelin starred restaurants abroad. I do not search for a Michelin starred restaurant myself, I choose to eat at a restaurant because I heard the food was good, not that it looks like el bulli stuff, which I am not interested in at all. Not all of us are that shallow. All of the hi-tech people that I work, travel and eat dinner with here in Israel drink wine with their meals. Lunch is a different story. My company has a cafeteria, so the point about lunch is moot. I agree, Israel will probably never become a culinary superpower, but so what. We have a lot of restaurant choices here, there good choices and that is what is important.

I made this and it is a fantastic recipe. I highly recommend it. Gorgeous picture as usual Patrick.

I absolutely agree. Yes, we are a small country and having a very large hi-tech base, there is money to spend in the Michelin star restaurants abroad. Well-travelled Israelis expect good food here and abroad. That doesn't mean it has to include popcorn dust or pea ravioli. There are touristy restaurants for tourists, but there is also fine dining here. Come for a visit. We will be happy to show you around. As I said before, the article was not properly translated into English.

You could also make Il castagnaccio (Chestnut Cake) which is also a Tuscan dessert.

You could also make a Basque Cake.

I don't think that Israel needs an el bulli restaurant to bring it to the culinary forefront. We have some excellent restaurants here, such as Arcadia, Catit, Carmella ba Nachala, Uri Burri and Food Art. Chaim Cohen's restaurant, which is now closed, was a top class restaurant. Why does el bulli and wd40 (or whatever it is called) have to be the barometer for calling something a culinary superpower? The restaurants listed in the Haaretz article are not wow restaurants, with maybe the exception of Jonathan Roshfeld's restaurant. I don't think the title of the article was translated correctly. The intention of the article was to show that there are international "higher quality" chain restaurants coming to Israel. Chris, have you ever been to Israel? We have plenty of talented chefs here.

The Turkish Restaurant they are referring to is misspelled. It is called Tike. I looked forward to a few new Kosher restaurants near me. Especially, Kohinoor.

Here are some Spanish dessert recipes that might give you some ideas: Spanish desserts

Good luck to all three of you. I know it is difficult. I quit 18 years ago. I starting smoking when I was 13 years old and quit when I was 23, cold turkey! At my height of smoking, I smoked 1 pack a day. If I can do it, you can do it. Both of my grandfathers were heavy smokers. One grandfather made a bet with an alcoholic. My grandfather smoked three packs a day and started smoking when he was eleven. He stopped smoking in 1960 and died a few years ago at the age of 88. My other grandfather quit smoking in 1988 on New Year's eve. He smoked 2 packs a day. He died almost two years ago at the age of 87.

Definitely jaconde.

They sell the mock shrimp here and also serve them sometimes at the company cafeteria. I tried them once. I just couldn't get past the texture. I am not crazy about them. When I was in China, they had what I thought was mock shrimp made with pollock, but I forgot that I was at a Buddhist restaurant and realized after I took a bite that these were soya shrimps. The texture was more rubbery than the pollock version and I couldn't finish the dish. The rest of the meal was outstanding.

Darcie, the White Chocolate and Raspberry Mousse Cake looks incredible. Good job! I will have to try it that way next time. I didn't have a problem with the genoise. You just have to have a very large knife to cut the cake and also be very patient.

You could also make Apfel in Shlafsack. Cut puff pastry in a square large enough to pull the corners together to cover the apple. Put about a 2 teaspoons of crushed amaretti cookies in the middle of the square. Place the cored apple on top and fill it with pastry cream that has been flavored with a liqueur of your choices (such as, Grand Marnier, Chambord or Cassis). Pull the corners of the puff pastry and either twist together like a package or place on the top of the apple, wet the puffed pastry with an egg wash on the top and place a leaf shaped piece of puff pastry or other shape as decoration. Then paint the entire pastry with egg wash. Bake at 220 for 15-20 minutes, until brown. Cool on a rack. Serve on a bed of creme anglaise or fruit coulis (such as raspberry).

I think you should make a suggestion that you make a separate cake for her for the cutting pictures and maybe including the topper for her anniversary and have a regular sheet cake that is for the rest of the guests. I am sorry that she has these allergies, but why punish everyone else. |I have had vegan cakes and I am not sure I would want to have one as a wedding cake. No offence to vegans, but I find them sickenly sweet and I can't imagine one enrobed in fondant. Maybe someone has a recipe that isn't so sweet.

I highly recommend the Nautilus. I and my other half ate there last year and it was delicious.

Cute cake Lorinda. All of the dogs are adorable.

Sorry about your cat. Happy birthday. I am happy that you decided on the White Chocolate Mousse cake. As for the Kirsch, I am sorry I did see your comment earlier. You could also soak them in rum, if you can't find Kirsch. I realize that it is not the same, but I have soaked them in rum before and it still tasted just fine.

I have placed Million Dollar Pound Cake in RecipeGullet.

Million Dollar Pound Cake Serves 12 as Dessert. 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c all-purpose Flour 3/4 c Milk 1 tsp Almond Extract 1 tsp Vanilla Extract Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Keywords: Dessert, Easy, Cake ( RG1599 )