Swisskaese

Thanks Abra for a beautiful blog. Can't wait to see how your root vegetable course turns out. I am glad that my recipe helped.

Mama Kemp’s Vienna Cookies Serves 3. 1/2 lb Butter 3/4 c Sugar 4 Egg Yolks 3/4 lb Flour Juice and grated rind of 1/2 Lemon Cherry or Apricot preserves 1 Beaten egg (for glaze) Cream butter and sugar. Add egg yolks. Cream for 10 minutes or until pale yellow and fluffy. Add lemon juice and rind. Slowly blend in 3/4 Lb. flour. Form small balls. Press in centre with thumb to form a well. Brush with egg. Fill centre with preserves. Bake for 20 minutes at 350º, until golden brown. Keywords: Dessert, Easy, Cookie ( RG1495 )

Mama Tonkel’s Cherry Tarts Serves 3 as Dessert. This is my maternal grandmother's recipe. 8 oz Cream Cheese 1/2 lb Sticks Butter 1 c Flour 2 jars Cherry Preserves Mix first three ingredients well. Cover with wax paper and refrigerate overnight. Roll out thin and cut into squares. Put a cherry in centre and pinch the corners together to make a flower. Bake on cookie sheet lined with foil at 375 degrees for 30 minutes or until light golden brown. Keywords: Dessert, Intermediate, Cookie ( RG1494 )

It is probably too late, but I just remembered that I make something called "The Envelope Please" with roasted root vegetables. I usually make it for elegant dinner parties, such as New Years Eve. The Envelope Please

This is a family favourite. My father makes it every Thanksgiving. We don't celebrate Thanksgiving here, so I am going to miss it. It is a very creamy, mind-blowing experience for the tastebuds. North Carolina Yam Custard

North Carolina Yam Custard Serves 8 as Side. A Thanksgiving family favourite. Custard 1-1/2 c Half & Half 1 T Butter 3 c Cooked and mashed yams or sweet potatoes 2 eggs, slightly beaten 3/4 c Sugar 1/2 tsp each of Salt, Cinnamon, Ginger & Nutmeg 1 tsp Vanilla 1/4 c Bourbon Topping 1/2 c Dark brown sugar 3 T melted butter 1/2 c chopped pecans 1/2 c Flaked coconut Preheat oven to 400 degrees. Heat 1 cup of half & half and butter in a saucepan. Combine the warm cream/butter mixture and yams in the food processor. Add the remaining half & half, eggs, sugar, salt, spices, bourbon and vanilla. Blend until smooth. Pour in a 2 Qt. casserole. Mix topping ingredients and put over custard. Bake in hot water bath (bain marie) for approximately 50 minutes or until a knife comes out clean. Keywords: Side, Vegetarian, Intermediate, Potatoes ( RG1492 )

I make this recipe all the time with seasonal fruits. It is very easy to make. Apple Gallette

The meal looks delicious. Speculaas are my 94-year-old grandmother's favorite dessert. My cousin's in Holland always send her a big box of them for Chanukah. I will have to make her some when I go to the States.

As far as I know Barbari is Persian bread, not Armenian. I think the Armenians call it Pedah. It is usually made in a round shape instead of a long shape like Barbari. This is not Pita bread. Hatz means bread in Armenian. Here are a couple of links: Pideh Hatz Peda

Excited about your blog Abra. I am biased about Dutch food because I have family in Holland, but I think you should cook something from Paula's cookbook. Can't wait to see more photos.

We went to a friends for Shabbat dinner. I brought: Roasted chicken stuffed with rice, apricots and walnuts. I seasoned it with pomegranate molasses, honey and ras al hanout. My host made: vegetable soup salad pasta with carrots chocolate cake pumpkin cake

Hi Paula, How did you adapt some of the recipes in order to make them easier to prepare? How do you decide if a recipe is too hard for your target audience? David and I love the book. He is already begging me to stop reading the book and start cooking already. Take care and congratulations on your wonderful book, Michelle

It sounds like you are look for a quick bread recipe Wendy, but just in case, here is a very good apple challah recipe: Apple Challah Note: I use 1/4 cup of sugar in the Apple mixture.

Your Anissa Helou! I had no idea. I love Cafe Morocco. Welcome to eGullet.

She could hang on to it until Chanukah and make soufganyiot with vanilla chestnut filling.

Thanks everyone for the well wishes. My MIL is doing much better and David arrived home yesterday evening. We had the following for Shabbat: Chicken with sage, rosemary, lemons and whole heads of garlic Baked sweet potato Roasted cauliflower Barkan Lachish (red table wine) Shabbat Shalom everyone!

Are you referring to the recipe I posted? The recipe I put in RecipeGullet is for plain and filled pide. I have made both with this recipe. As for Borek dough, there are several different kinds of dough: 1. Some with flour, butter, egg and milk 2. Some with flour, water and eggs 3. Puff pastry 4. Filo pastry 5. Warka

This is going to be fun! Can't wait to see more....

I have put the Pide recipe in RecipeGullet.

Pide (Turkish Flat Bread) Serves 4. This is a Turkish flat bread that is traditionally served during Ramadan, but is also served all year round. It can be sprinkled with sesame or nigella seeds or stuffed with various fillings of meat or vegetables or cheese. This recipe has been adapted from Classical Turkish Cooking by Alya Algar. Sponge 4 tsp active dry yeast 1/2 tsp sugar 1/2 c warm water 1/2 c unbleached all-purpose flour Dough 3-1/2 c bread flour 1 tsp salt 3 T olive oil 1 c plus 1 tbsp warm water Glaze 2 eggs, lightly beaten Topping Nigella seeds and/or sesame seeds Mix the yeast and sugar in the warm water and set aside in a warm place for 10 minutes, until bubbly. With a fork, stir in the flour, cover with saran wrap and leave to rise for 30 minutes. Place the bread flour in a large bowl, make a well and add the sponge, salt, olive oil and water to the well in the middle. Add the flour, a little at a time until the dough is soft and sticky. Knead the dough on a floured board for approximately 15 minutes until the there is no resistance. Place the dough in a buttered bowl, cover with saran wrap and rise for 1 hour, until doubled in size. Divide the dough into two parts and mold into a ball. Cover with a tea towel and rest for approximately 30 minutes. Preheat a baking stone in a 550 degree oven for 30 minutes. Stretch the rested dough, using wet hands, into a 10-inch circle. Glaze the dough with egg, leaving a 1-inch wide boarder. Dip your fingers in egg and make four horizontal rows of deep indentations with your fingertips. Place the pide on the baking stone and sprinkle it with nigella and or sesame seeds. Bake for 6-8 minutes and place in a towel. Repeat with the second piece of dough. Keywords: Appetizer, Dinner, Main Dish, Snack, Intermediate, Middle Eastern, Lunch, Bread ( RG1455 )

I have a pide recipe. I will post it this evening.

I haven't been contributing lately because my MIL was in the hospital for the past three weeks. She is out now, but David has been in London since before Yom Kippur. I went to friends for Shabbat dinner (the wife is a vegetarian): Corn soup Salad with parsley, mushrooms, garlic and arugala Mushroom lasagna Butternut squash and carmelised onion tart (I brought this) Coffee icecream cake

I just saw an episode of Rick Stein's Food Hero's that featured The Cartmel Village Shop which is the original maker of the sticky toffee pudding that is made by the English Pudding Co in the US. The English Pudding Co. is owned by the son of the owner of the Cartmel Village Shop. His mother made her famous sticky toffee pudding on the show. It looked yummy.

I believe schmaltz was originally goose fat. At least according to my German grandmother. In the states you can buy frozen rendered schmaltz, but my mother and grandmothers always rendered their own. I also render my own chicken fat, but I also buy goose fat. They sell it either frozen, which I have the butcher cut into small chunks so I can use a little at a time or I buy it in already rendered in a jar. I will be cooking my latkes in goose fat and will post pictures in December. I can also show you how I render the fat. Chris, basically I take the fat from either side of the breast in the inside of a whole chicken. I wrap it in saran wrap and place it in a zip lock bag in the freezer. I do not render the fat, in otherwords cook it, until I am ready to use it. I only use my schmaltz for cooking, I do not spread it on dark bread. There are a few restaurants here in Israel that serve schmaltz with bread as a vorspeise.

This recipe. Dean Fearing is the chef at the Mansion at Turtle Creek in Dallas. This recipe is very good.