Swisskaese

I wish I could get my other half as organised as you. I am a Virgo and I like to organise everything. Well....I shouldn't have moved to a Middle Eastern country.

I would suggest either buying a good quality marzipan at a good cooking/baking supply store or making your own. The only brand that was available when I lived in the States was a brand called Solo. It was ok, but homemade is better. If you want something special you could order marzipan.

If Loic is willing, I would love to have the recipe for the cheese puffs. My Mom makes them, but his look better. Shhhhh! Don't tell her I said that..... I wish I could find the cheese with rosemary. It looks delicous. What is the name of that cheese?

I also like my freezer bowl, but if you can afford one, buy an ice cream machine. It does make better ice cream.

Daniel, your cake and pie look great. I have a recipe for Tre Leches, but I have been afraid to make it because it looks like it will be sickeningly sweet. Is it very sweet? When I make cakes or cookies, I usually cut the sugar by 1/2 or 1/3.

I always use all-purpose flour for cookies. I think that the type of fat you use is one of the factors in a tender cookie. Did you have a problem?

Ditto on the desserts Alinka. Can you please put the recipe for the Carmel-Hazelnut Cheesecake in RecipeGullet? I would love to have that recipe.

Can you fedex me one of these?! Is that with crushed peanuts or peanut butter?

We have all different types of honey: Avocado Wildflower Carob Citrus eucalyptus Retama (Jerusalem thorn) za'atar (hyssop) I may have forgotten a few.

Those are the toppings for the bread. They do a mix of all of them and they make them with just tomato, aubergine, sweet potato, onion, etc.

You can also try my grandmother's recipe Vienna Cookies. They do not crack and they are delicious.

How about phyllo triangles stuffed with spinach and feta. There is a wonderful bakery in Tel Aviv that sells antipasti foccacia with aubergine, sweet potato and tomato slices.

Lucy, I would definitely stick with the turkey. Goose is good, but you will need 2-3 of them to feed 10 people. Your bagel looks good, but I would kill to have the pear cake or chocolate brioche.

Lucy, I will show you mine all in good time......... and I will fix the link above. It is not sweet and has some real peanut in it, so some parents are scared to give it to their children because they are afraid of peanut allergies. Some nurseries do not serve them as snacks anymore.

Elie that is gorgeous. Now I know why your desserts look so nice! You hung out a a pastry shoppe. Is that flavoured whipped cream?

Lekker Klary! The Appeltaart reminds me of my grandmothers Apfel Kuchen.

I asked a few colleagues of mine about serving Bamba and Champagne together and they thought it was a good idea! I am shocked. I figured if I even attempted to serve this at a dinner party here, they would take my citizenship away. I am going to try this and see what happens.

Dinner looks delicious. I am going to have to try making the soup. I am laughing about the peanut cheetos because I believe that this snack was invented here in Israel. It is called Bamba (Click on Brands => Snacks => Bamba) and is given to every Israeli child at birth. One could be so bold to call it a national snack.

Mon Dieu Lucy! Your pictures are always so beautiful and simple. The quince tart looks delicious. I also find that pate brisee is so easy to make at the last minute. Did you put mustard in the butter that you rubbed on the birds? Unfortunately, I can't cook like that anymore. You know, Kashrut.

My family makes cornbread dressing instead of stuffing. It is moist and delicious. Here is the recipe, Alberta's Cornbread Dressing.

Alberta's Cornbread Dressing Serves 8 as Side. This recipe belongs to my nanny that raised me from the age of 6 months. She is an amazing cook. 1 lb box self-rising Cornbread Mix 6 Eggs 1/2 bunch of celery, chopped 1 large onion, chopped 1 stick butter 2 slices day-old white bread 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 can evaporated milk 2 cans chicken Broth or homemade stock 1 T dried Sage Bake cornbread according to directions. Crumble bread and cornbread. Chop celery and onion and saute in butter until onion is clear. Add chicken broth and simmer. Pour over bread mixture. Add soups. Mix well. Add eggs, milk, sage and Accent. Bake at 350 until lightly browned-about 40 minutes. Should still be quite moist. Keywords: Side, Easy, Lunch, Dinner ( RG1497 )

One year my father decided to do something different with the Thanksgiving turkey and he made the most amazing stuffing from a recipe from Gourmet magazine. Fruit and Nut Stuffing

Fruit and Nut Stuffing Serves 9. 18 whole pitted prunes 1/2 c dried currants 1 c dark raisins 24 dried sour apricot halves 1/4 c bourbon 3 tart cooking apples, unpeeled, cored, chopped 3 large onions, peeled and diced 2 celery ribs, diced 4 T melted butter 2/3 c unsalted whole macadamia nuts 2/3 c unsalted whole cashews 1 c unsalted walnut pieces 2 c whole raw cranberries 1 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp dried chervil leaves 1 tsp finely minced fresh parsely 2 tsp salt 1/2 tsp freshly ground black pepper 2 eggs, slightly beaten FOR A 20 LB TURKEY. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove the salt by holding them under cold running water; dry them on paper towels. Heat 2 teaspoons vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Put the prunes, currants, raisins, and apricots halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. Combine the apples, onions and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes. Transfer the sauteed onion mixture to a large mixing bowl. Add the soaked fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting. Keywords: Side, Intermediate, Lunch, Dinner ( RG1496 )

Shabbat dinner at home: Roasted Chicken with garlic, juniper berrries, orange slices Mangold (a.k.a Swiss Chard) Brown rice Barkan red wine Shabbat Shalom everyone!

We can read you loud and clear. I feel like I should be waving navy flags.