Swisskaese

Okay, so here is the challange: I have studied Paula Wolfert's recipe for Cassoulet and I have found substitutes for the following: Prosciutto - Smoked Goose breast Garlic Pork Sausage - Beef sausage Ham Hock - Smoked turkey leg? Pork Rind? Lean salt pork? Any ideas?

Thanks Boulak for the advice. I haven't had time to make bread. I will try this weekend. I will try Seth's advice on one loaf and I will make another loaf with a starter and see how that works.

I saw this on a BBC program and it looked interesting: Buttered Oranges

I toyed around with joining this cook-off until I pulled out my copy of Les Halles. . Now perhaps we can come up with a way of adapting it. Anyone know a good replacement for lardons? ← Use smoked goose in place of the lardons. I think it is going to be very difficult to make a Kosher cassoulet. If you have any ideas, please let me know. In any case, Cassoulet is "kielou" (sort-of) Cholent. Why don't we have a Cholent Cook-off? There is a recipe in The Book of Jewish Food by Claudia Roden that speaks about the similarities of Sephardic Cholent to Cassoulet. Gifted Gourmet and Bloviatrix, you will have to teach me how to make gefillte fish. We never served it at my house. We always bought the horrible jarred version. I didn't know what good gefilte fish was until I had my cousin's here in Israel.

I'll post my pictures from Shabbat tonight. Actually, my other half is going to post them. He has joined the fold. David's name is Tapenade.

Did you stuff the Turkey with cornbread dressing? I prefer making it as a casserole, like the recipe I gave you. It is moist and doesn't have dry bits of cornbread. I will have to give you a pictorial lesson sometime, if I can find the ingredients here. I know, I will get my mother to bring them when she comes for the wedding in April. She won't mind bringing me a few more things.

I think you should serve Sweet Potato Pone as a dessert ! Sweet Potato Pone

I have never made Gumbo because I keep Kosher and it has too many things I can't have, but maybe I will try making the duck gumbo. I hope you bought or are buying some andouille sausage: Turkey and Andouille Sausage Gumbo This one sounds good to me. You can leave out the mushrooms and substitute turkey for duck: Duck, Duck, Goose Rustic Country Gumbo Can you get Gumbo File powder in Ontario?

Merry Christmas Marlene. You got some very nice gifts.

I realise this is extremely late, but my family's holiday cookies are: Mama Tonkel’s Cherry Tarts - My maternal grandmother's recipe 1 8oz. Cream Cheese 2 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. Mama Kemp’s Vienna Cookies - My paternal grandmother's recipe 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 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. And we also make: RLB's Un-Rugelach Apricot Tarts Pecan Tassies Butter Cookies - A secret family recipe Pecan Sandies

Lemon Curd and Kevin your cakes are beautiful. Lemon Curd, what was the technique to make the cream look the way it does around the top? Kevin, are the pine cone leaves (what do you call those things?) made out of meringue?

Removed because my computer went postal.

You can send it to me!!! I can't get any of that here. But can you make it Crisco instead of Lard? Think of it as an early Wedding present. I am getting married in April.

My recipe above is with self-rising flour and you don't have to roll them out.

In that case you are looking for this: Potato Farl

This is the biscuit recipe that I use and they never fail me: Rachel's Biscuits

Crunchy on the outside, moist on the inside. Which recipe are you making?

I don't think it would be a problem. You could try adding another can of Cream of Chicken or Cream of Celery.

It is never too late! I have not made the cornbread yet, and I'd love to see your recipe. Please? ← I just got home from work. This recipe makes me very homesick because I can't make it here. I can't find the ingredients. This is Alberta Davis's Cornbread Dressing. She raised me from the age of 3 months. That translates as she was the family nanny and housekeeper. She is really my second mother. Alberta's Cornbread Dressing 1lb box self-rising Cornbread Mix or homemade buttermilk cornbread in a 8 x 8 -inch pan 6 Eggs 1/2 bunch of Celery, chopped 1 large Onion, chopped 1 stick Margarine or butter 2 slices old white bread 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 can Evaporated Milk 2 cans Chicken Broth Ground Sage (right smart to taste - translates to approx. 1tbsp) Accent (just a little or optional) Bake cornbread according to directions. Crumble bread and cornbread in a large bowl. Chop celery and onion and saute in margarine until onion is clear. Add chicken broth and simmer. Pour over bread mixture. Add soups. Mix well. Add eggs, milk, sage and Accent. Place in a buttered 9 x 13 pyrex dish. Bake at 350 until lightly browned-about 40 minutes. Should still be quite moist.

Is it too late to offer up my mammy's southern cornbread dressing from Alabama? It is the best cornbread dressing I have ever had and it is not difficult to make.

Here is another recipe: Potato Scones

You can make the following: smaller version of Apple Strudel Vanilla Kipferl (Hazelnut or Almond crescent cookies) Sacher Torte (cut into small pieces) Mini fruit tarts with pastry cream Mini Linzer Torte Creme Schnitten

I never confined the dough and I never had any problems. This was for a basic round loaf and Challah. I have never seen Challah put in a couche or a banneton. I will try Seth's suggestion and see what happens. Thanks,

Here is a recipe for Lou Malnati's Buttercrust Pizza: Lou Malnati's Buttercrust Pizza I just have one question. Where is the butter?

Bruce Healy and Paul Bugat have a very nice recipe for Strawberry Charlotte in "The Art of Cake". They say that you can keep the Charlotte in the refrigerator for 2-3 days or before glazing and unmolding freeze for up to 2 weeks, covering the top airtight with plastic wrap. Remove the plastic and vacherin ring and defrost overnight in the refrigerator before glazing. Glaze: 3/4 tsp unflavoured gelatin 3 tbsp + 1tsp cold water 3 tbsp + 1tsp orange juice, without pulp 3 tbsp + 1tsp superfine or extra fine sugar Stir the gelatin into the cold water. Heat the juice and sugar until the sugar is dissolved. Add the gelatin and stir until it dissolves. Pour into a bowl and let cool. Dip the bowl into a larger bowl filled with ice water and stir until it begins to thicken slightly, remove and pour a thick coating of the glaze to the top of the cake, spread it over the cake with a soft brush. Let it set in the refrigerator.