Swisskaese

I am not sure that this will work, but you could experiment making Apricot Lekvar and adding that to the tea cake recipe. It would definitely be a more intense apricot flavour. I would suggest making it with the sour apricots as opposed to the sweet mediterranean ones. If you do use the mediterranean apricots, then either don't use any sugar or use 1/4-cup to a 1/2-cup of sugar. I only use 1/2-cup of sugar with the sour apricots. We prefer things less sweet here. You could also spice it up with some apricot brandy. APPRICOT -OR- PRUNE LEKVAR 1 lb. of dried Apricots -OR- pitted dried Prunes water to just cover 1 cup of sugar Put the dried fruit in a sauce pan to cover with water and set them on the stove to cook. Do not let all the water evaporate or the lekvar will burn. Once the fruit is soft, add the sugar and cook until thick. Remove from pot and puree with a food mill or a cuisinart. The puree should be thick, not runny. If it is runny, cook until it is thick.

Clafoutis made with griottine cherries instead of fresh. Griottines are semi-confit, i.e. half-cooked, and macerated in alcohol. They are extremely more-ish, which is unfortunate given the price. Would you like to see a picture of that? ← Yes please! I may be able to use this technique for my cherry tarts.

Beautiful Chef. I learned a few new things. What is Griottine Cherry Clafoutis as opposed to regular cherry clafoutis?

Does it have to be cherry pies? I make a cherry tart using a pre-baked butter crust, filling it with grand marnier creme patissiere and topping it with cherries that have been macerated in rum. You could use other types of liqueur and alcohol or not use it. You could also make chocolate creme patissiere. I also use other berries, such as raspberries, blackberries and blueberries. Or you could make sour cherry strudel.

I can't believe how much you pay for pine nuts in the States. I pay $1.50 for 100 grams.

Jackal10's method is the Belgian method which I think are the best. Here is an interesting website about Belgian Fries

My trip was cancelled. So, I will have to try your suggestions another time. Thanks everyone.

If I have time, which I am not sure that I will have the time, I might make this: Love Goddess Cake

If you are not looking for boutique cheeses, but good cheese none the less, then you might try contacting Gad Dairies. They are still a small cheese factory that produce some nice cow, sheep and goat cheeses, soft and hard. Again, it is not like buying from some of the boutique dairies that Boaziko has suggested and mind you if the boutique dairies export, I would suggest buying from them. Gad Dairies could be your fallback. Unfortunately, the website is only in Hebrew. www.gad-dairy.co.il I could not find an email address on the website, but their phone and fax numbers are: Phone: +972 -3-551-4111 Fax: +972-3-551-7961

Here is the recipe for Rose Pistola's Chocolate Budino

I am getting married in April and had thought about making my own individual Cottin cakes. I have now decided to forget it and let the caterers do everything. As Wendy said, let someone else deal with all of the stress. You should enjoy your wedding and you can with only fifty guests. Surely there is a good bakery where you live and with only fifty guests, you could have a small cake to cut for the pictures and make other desserts to serve. We are having a dessert table with 4 or 5 different desserts to choose from. You could make those desserts ahead of time if you want and not worry about all of the fancy decorating. We could all make some suggestions for memorable desserts to serve at the dessert table, if you decide to go that way.

Thank you pnapoli for the links, but I am looking for an authentic NO spinach-artichoke casserole recipe. I have a sweet potato pone recipe.

I went to the Kubbeh festival at the Doda (Aunt) restaurant a couple of weeks ago and thoroughly enjoyed it. We tried about five different types of Kubbeh. Occasionally, I buy kubbeh from an Iraqi woman at the food fair at Dizengoff Center. The food fair is every Thursday evening and Friday morning at Dizengoff Center, which is a shopping mall in the center of Tel Aviv. The food fair contains stalls where vendors sell various types of food (Moroccan, Iraqi, Persian, Japanese, Chinese, Brazilian, Druze, Boutique Cheese, chocolate, etc.) Thanks Zeitoun for the recipe. I am going to try and make it.

River Cafe Chocolate Nemesis is the ultimate flourless chocolate cake. Make sure you use Valharona or equal quality. And if you like mocha then you must try Oaxacan Chocolate Mocha Cake

An apple gallette

We were not feeling well on Shabbat. I made stuffed eggplant and served it with steamed artichokes. Yesterday, I served roasted chicken wings with sliced lemons, garlic, fresh rosemary and thyme. Baked sweet potato and broccoli.

Israeli weddings are all about the food Big surprise! We are having the following at our wedding in April for 120 people: Welcome Caipirinha Waiters passing around chicken and salmon satay Pre-reception: Dates stuffed with lamb Chicken liver pate with a blueberry sauce several other things Antipasti Gnocchi (sweet potato and spinach) Buffet Dinner: Prime Rib with a wine sauce Goose leg with a dried fruit sauce Salmon with a pistachio crust Various salads Rice Roasted vegetables Dessert Table Fruit Compote with forest fruits Halvah parfait Strudel Chocolate lava cake Coffee and Tea Open bar I know I have forgotten a few items, but that will give you an idea. It is not customary to have a wedding cake. The price of a wedding in Israel is half the price of a wedding in the States. It is normal to have upwards of 300 guests at a wedding. Our wedding is considered small and there were only a few places to choose from for our "small" wedding. We are having the wedding in an old villa.

Yes, you can. Just omit the almonds in the recipe I provided, and don't coat with chocolate/nuts. I use the crumbs left after I break mine apart for ice cream topping but of course there is some chocolate and nuts. A friend made the recipe w/o nuts for her allergic husband and it was fine. ← Ditto with my recipe.

Here are a few yummy biscotti recipes that I recommend: Chocolate, Chocolate, Chocolate Biscotti Orange-Pistachio Biscotti Chocolate Pistachio Biscotti Can you tell I like pistachios?

This is my family English Toffee recipe. It is a big hit. We used to give it as Christmas gifts to our teachers when I was in elementary school a hundred years ago.... Kemp Family English Toffee 2 Sticks butter 1 C. Sugar 1 Tbsp. light Karo Syrup 1 Tbsp. Water 1/3 C. Slivered Almonds 8 oz bar broken Hershey Chocolate Put first five ingredients into heavy saucepan. Insert Candy thermometer. Set on medium high heat. Line 12" x 9" pan with aluminium foil. Heat ingredients until they reach 300º. (Not a degree over or under.) Immediately spread onto foil with a spatula and place broken chocolate pieces to cover surface. Chocolate will melt in a few minutes. Spread evenly. When hard, break into small pieces.

Here is a picture of them Apolline It is puff pastry shaped like a croissant or triangle filled with whatever tickles your fancy. These are filled with hazelnut, coffee cream, white cream (?), vanilla cream and lemon cream. Italians are not apt to make these at home. I have also seen them filled with ricotta.

Hi Melissa, Maybe you could contact MEC3 directly and asking them for the nearest distributor.

On New Years Eve, which was eruv shabbat, we sang Adon Olum to the tune of Auld lang Syne. Try it...it's quite catchy. Happy New Year, Y'all. ← Welcome back Comfort me! Hope you are able to join in more often. Shabbat Shalom everyone.

I also dusted them with powdered sugar. Rebecca is right, I should have explained myself better. I think you should dust them when they are warm and then give them another light sprinkling the day before you serve them.

You would have to dip the lime meltaways in powdered sugar the day before you serve them. The Mexican Wedding cookie recipe is from the www.williams-sonoma.com website. Search for the cookie in the recipe search. They are similiar to pecan sandies. BTW - You can make the marshmallows with Ko-jel.