Swisskaese

Molokhieh is called Mallow. You can also make this dish with mangold (swiss chard) or spinach if you can't find it where you live.

I make a dip of mayonnaise, dijon mustard, fresh thyme and 2 cloves of garlic.

Is this in imperial tons or metric tonnes?! Jackal could you please put this into lb, oz, cups, tbsp, tsp, grams, kg, etc.? Some of us are not professional bakers.

The best fish restaurant in Israel, Uri Burri makes all of their ice creams and sorbets. I had two amazing ice creams there, clove and date/walnut. What about Christmas Pudding flavor - Candied lemon peel, orange peel, rum soaked raisins, nutmeg, ginger, cinnamon, etc with a swirl of brandy hardsauce. Could be interesting. White Chocolate-Tequila ice cream with chili pepper.

This is a recipe from a Master Stollen Baker and also gives you other options: Marzipan Stollen Here is one with a marzipan log in the center; however, I prefer the one above: Marzipan Stollen

Come on over and I will give you the grand sufganyiot tour!

Here is a recipe: Sweet Potato - Parsnip Latkes

We went to Roladin Bakery tonight after Shul for their famous designer sufganyiot. They had some interesting new flavours this year and these are the ones that we chose: Mozart - Cappuccino creme with bitter chocolate icing Mexicana - Guanduja creme with tequila and white chocolate icing with chile powder Cinnamon - Cinnamon creme with white chocolate and cinnamon Chocolate - Plain with bittersweet chocolate coating and purple star (courtesy of one of our local cellular companies). You dial a special number and receive an SMS that entitles you to two free sufganyiot! Chag Hannukah Sameach Everyone!

They look like some type of Burekas, but they are usually made with puff pastry. They look delicious.

We roasted some in the oven this past weekend at 200C for 25 minutes. Unfortunately, a 1/3 of them were off. But the rest were very nice. I like to make them with brussel sprouts. Brussel Sprout and Chestnut Gratin Carmelised Chestnuts and Brussel Sprouts

I found a recipe for Pumpkin Fritters that looks very interesting. Pumpkin Fritters Can you tell that I didn't get to celebrate Thanksgiving.

Here are some interesting Dessert Banquet Menus: Susanna Foo Princeton Club English Inn University Club Space Needle The Peabody Hotel - Memphis

What kind of yogurt did you use? You really need to make them with a full fat yogurt and even better if it is sheep or goat yogurt.

Hi Rehovot, Make sure you get your 400 calories worth. Go to Rolodin bakery.

I think its an extension of the doctrine of shatnes. ← Shaatnez is about mixing wool and linen, which are fabrics from the animal and plant world. Potatoes, sweet potatoes, cabbage, etc. are all vegetables.

Thanks much. I used that recipe with a few changes (primarily less sugar than called for), and it produced six 4 1/2 inch springform cheesecakes, with a little pumpkin batter left over. I did not use a water bath. The white chocolate was El Rey. About 1/3 of one of the 4 1/2 inchers was enough for most people. I think for an individual size, a 2 1/2 inch pan would be about right. Nonetheless, this cheesecake was wonderful, with layers of flavor and texure. I would do it again. ← Richard that looks divine. I will have to try the recipe. Now I have to find pumpkin puree in Israel! Just kidding. They actually have it at a few mini-markets here.

← With all due respect, you may be somewhat of an expert on potatoes, but I beg to differ. I think it is unfair to say that someone's latke recipe is wrong because they use egg and flour or matza meal. It might be wrong for you, but some of us have been using recipes that have been passed down for hundred of years and my philosophy is don't mess with perfection. As for adding additional ingredients, well so what?! I also think it is fun to experiment. There is a restaurant here in Tel Aviv that is famous for its sweet potato latkes. People line up for them throughout the year and not just at Hanukah. The most important thing about the Hanukah table is making sure that you have oily foods. Latke is not a term that is just reserved for pure white potato pancakes. Show me in the Talmud where it says, "Thou shall only call a pancake made from white potatoes a latke."

Hi Yetty, Please post your pictures if you make them. I am sure your friend will really appreciate them, but Bloviatrix is correct, you should ask if they keep Kosher. Michelle

Very nice Boviatrix. Can I have the recipe for the Chicken Marbella? It looks delicious.

I like to bake them and eat them plain. My grandmother use to hollow out oranges, fill it with pureed sweet potato that she spiced up and baked in the oven. At the last minute she would top it with a large marshmallow and grill under the oven. It wasn't my favourite. However, my favourite Thanksgiving dish is NC Yam Custard. Custard: 1-1/2 C. Half & Half 1 Tbsp. Butter 3 C. Cooked & Mashed Yams 2 Eggs, slightly beaten 3/4 C. Sugar 1/2 tsp. ea. Salt,Cinnamon, Ginger & Nutmeg 1tsp. Vanilla 1/6 C. Bourbon Topping Ingredients: 1/2 C. Dk. Brown Sugar 3 Tbsp. melted Butter 1/2 C Pecans, chopped 1/2 C. flaked Coconut Preheat oven to 400º. Heat 1 cup half & half with butter. Combine warm cream and yams in processor. Add remaining half & half, eggs, sugar, salt, spices, Bourbon and vanilla. Blend until smooth. Pour in a 2-quart casserole. Mix topping ingredients and sprinkle over yams. Bake in Hot Water bath 50 minutes, or until knife comes out clean.

Store bought ones in the States are definitely not the same as they are here. The closest ones are Krispy Kreme doughnuts, but I think they are too sweet. I tried the Joan Nathan recipe and they are ok. Here is a Martha Stewart recipe that might come close: Sufganiyot

Hanukah is next week (my week has already begun, Dec 7th) and I was wondering what everyone is planning. I am going to a party at my Synagogue next Wednesday and we will go to some of our favourite bakeries for sufganiyot. We usually buy them at a bakery called Rolodin. There is always a line for about a half a block for the first couple of days. They have jam filled, dulce de leche, bavarian, vanilla creme, guanduja, etc. I will try and post some pictures. I always make latkes. Last year I tried to be a little different and made a combination of sweet potato and regular potato latkes. I added carmelised onions and a pinch of nutmeg. They were quite good. My Grandmother always made the most amazing apple pancakes and latkes for Hanukah. She would serve the latkes with bowls of sour cream, applesauce and apricot jam. What are your family traditions and/or new twists?

Here is a recipe from Williams-Sonoma. They never let me down: Caramel-Apple Lattice Pie

Here are some interesting goose recipes: Goose with Chestnut and Leek stuffing Roast Goose with Forcemeat, Spiced Cranberry and Apple Stuffing Gala Goose Roast Goose with Wild Rice, Hazelnuts & Apple Spiced Roast Goose with Dried-Fruit Pan Sauce Michaelmas Goose Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sauce

I flew back home from England yesterday morning. Shabbat Dinner was as follows (made by my beloved): Bunnahabhain single malt whiskey Baked chicken breast with fresh oregano, sage, rosemary, lemon zest and lemon juice Jerusalem Artichokes Roasted Carrots Brussel Sprouts A bottle of cider in honour of Merry Olde England