Swisskaese

I believe one of the brands that they sell in the States is called KoJel.

A lemon cream/strawberry napoleon sounds really good. On the other hand, I'm also thinking Herme's lemon tart sounds good too, with is just a sucree shell filled with the lemon cream and covered with a fruity clear glaze. On the third hand, I have some phyllo left over from the last time I made baklava, and phyllo cups or purses with lemon cream and strawberries sounds really good too. . . ← Patrick, You can also do something interesting with the phyllo. I keep the filo rolled up and slice in 1/4-inch slices, shake it out as you would fettucine and place it in a round circle on a buttered baking sheet. Bake them according to the instructions on the box. You can make a filo shortcake or napolean by using two or more layers of the flat round disks. I usually scoop ice cream on top of one, sprinkle chopped strawberries, whole raspberries or blueberries and top with a sauce, but I think your lemon curd cream would work nicely with this.

Overcooked fusilli with a ginger jam sauce! We were told it was a Hungarian specialty. I wasn't sure if we misunderstood and were invited for dessert instead of dinner.

When I think of spice cake, I think of cake with ginger. I don't think this is what you are looking for, but .... Ginger Spice Cake Here is another one.... Moist, Tender Spice Cake

My favourite Chocolate Pound Cake recipe has cocoa and bittersweet chocolate in the recipe.

Amen and Amen

The best tehina here is from Nablus. I buy hummous and baba ganoush fresh from the supermarket or from a shop that makes it.

"Attack of the Killer Challah"

Michelle, please let me know how it turns out. I always appreciate more feedback. Happy 2005. David ← Hi David, I will be happy to let you know how it turns out. I am going to buy a Panettone collar on Friday. I also look forward to testing January's recipes. Take care, Michelle

Hi Patrick, If you look at the second link that I posted towards the top of this topic string, it says that the Italians use 00 flour for Panettone and add a little glucose to keep the bread softer for a longer period of time.

Fat Guy, I would be a good study for your research. My grandparents had a Chinese cook and she made fantastic matzah ball soup and matzah shalet. Naturally, she also made great chinese food.

Patrick that is a beautiful Panetonne. I am going to try the Cranberry-Pistachio Panetonne from Leite's Culinaria website next weekend.

I would like to thank everyone for their advice. It worked! I now have renewed faith that I can bake bread here. Here is a picture from the 2nd rise: And here is the final product: Happy New Year!!

I am looking for a recipe for the creamy Spinach-Artichoke casserole you can buy with the Sweet Potato Pone at the New Orleans Jazz Festival. It is yummy! It is not spinach artichoke dip.

Okay, I have started very late today, but we are not going to a New Year's Eve party tonight. I decided not to make Challah. I am going to make Walnut Bread on the King Arthur website. (For some strange reason I could not get the link to work because the URL has a "?" on the end of the string and it was removing the ? from the string and putting after the title of the link that appears on this message. Was that TMI? Sorry, I work in hitech.) I don't have the luxury of being able to purchase King Authur flour in Israel, so I am using Stybel's #2 Bread flour and a yeast cake. I reduced the amount of liquid that I put in the dough. It is now on its first rise.

Thanks for the link. I really like those dishes!

Maybe I haven't made myself very clear. I am and was a very good bread baker. I am just having a hard time adjusting to the flour combined with the weather and the lack of central heating/air conditioning here in Israel. I also go by feel and add more flour and/or liquid when necessary or add less of both. The dough is not too moist, it just spreads out during the final rise, after I braid the dough. I am going to make some bread (not Challah) tomorrow, trying Seth's advice. I am also going to make a honey starter and try Boulak's suggestion, but that will have to wait until next week. I will post my results. The results will not be as scientific as Jackal's because I do not have a chemistry background nor do I have a scale, but I will do my best.

What brand are these dishes?

Why would my dough be too wet, if I am using the amount that the recipe calls for? Does it have to do with the makeup of lower protein in the flour I am using?

The challah recipe that I use has a fair amount of sugar in it, so I don't think that is the problem.

I used to buy them in a bakery in Milano when I lived in Lugano. I have never tried to make one. These recipe sounds good to me: Cranberry - Pistachio Panettone This recipe has some good tips: Il Panettone Milanese

I think we should get Marlene to make a New Orleans Jazz Festival Meal : Fried Alligator Spinach-Artichoke Casserole Crawfish ettoufee Sweet Potato Pone Mayhaw Man, do you have a recipe for Spinach-Artichoke Casserole ala New Orleans Jazz Festival? I can't seem to find one on the net. Thanks Marlene for a great thread! I think you deserve an honorary degree as a Southern Fried Chick! Thanks for making me homesick!

Steven, you are absolutely right. I will also take another look at the recipe and go to the butcher and see what is available. Leg of lamb is not Kosher, unless you can find a butcher who will remove the sciatic nerve. They tend to be very expensive here. So basically, I have to work with lamb shoulder (very fatty) or lamb chops, lamb stew meat or lamb shanks (I think).

I am referring to the recipe in The Slow Mediterranean Kitchen. The reason I like to try to adapt recipes is because I only starting keeping Kosher four years ago and at the age of 40, I remember what non-kosher things taste like. I like to think of it as a challenge to try and adapt recipes. I adapted one of Paula's recipes that she asked me to test for her and it turned out very well. So, I think it is possible to adapt and as Melissa said and I have said in other threads, that is what Jews did around the world, we adapted recipes wherever we lived. Even though my parents did not keep Kosher, pork was not allowed in the house, so I never developed at taste for it, even outside of the home. However, I have had prosciutto and melon, so I know the difference between duck or goose "prosciutto" and the real deal from Friuli or Parma. I have to say that my great-grandfather made the most amazing rauchfleisch (smoked meat or beef "prosciutto") and it could have gone head-to-head with regular rauchfleisch from Germany or Switzerland. A friend of mine's cousin is a chef here who apparently makes amazing parve sauces. I realise that "amazing" and "parve" should not be written in the same sentence, but I heard in the Kosher hood that he does some very interesting things. He has a males-only Kosher cooking school in Jerusalem for restaurant and hotel chef wannabe's and has special dinners there to show off his students. He is suppose to offer courses for women at some point, but only for home cooking! But that is another thread.....

I absolutely agree that there is no such thing as a substitution, but I guess I was trying to figure out a way to make cassoulet that would fit to my dietary restrictions. I mentioned in the eGullet Cookoff thread that Cholent is a "sort of" cassoulet. Fat Guy, I have never eaten cassoulet and I am not a fan of Cholent, so I would love your insight on the dish. I found a recipe for Duck Cassoulet and figured that I could adapt that recipe. It includes sausage and foie gras.