Swisskaese

Hi Elie, What is Shanklish cheese? Michelle

Thanks Foodman. I am going to go the the food fair down the street from my house and eat some saj with labane and zatar tomorrow!!!! Come for my wedding in November or any time and I will be happy to take you both to Dalayit al Karmel and we will have some amazing Druze specialties.

Those pans are used to make Pita Druzit, not the pita like Foodman makes which is baked in an regular oven (like is recipe) or in a taboon. From: Daniel Rogov - "Dining with the Druze" "Made by spreading batter on a specially designed round cooking surface, even the pita bread prepared in the Druze villages are special. Unlike most of the small, plump pita breads served throughout the Middle-East, Druze pitas are paper thin and can be as much as fifty centimeters in diameter and whether eaten plain, spread with clarified butter and dried herbs, or used in making a sandwich, these are special indeed." I will try and find a recipe for you.

These recipes sound good to me: Tea Fruitcake This one I plan to make for Shavuot next year: Free Range Fruitcake

This sounds like what you are referring to: Carribean Fruitcake

Thank you Jason! I really needed a laugh today. I just found out that the Chief Rabbinate in Jerusalem does not recognise my Rabbi in the States and my wedding is in seven weeks!!! I am having a slight nervous breakdown since erev Sukkot is tommorow.

Foodman that is gorgeous. Makes me want to come through the computer and eat a piece. Good job!!!

Here is more information about the different varieties of dates: Dates

These are not fresh dates at all. They are called Chinese dates and are completely different from dates that come from a date palm. I was referring to palm dates. I am not familiar with these at all. They sound interesting.

I not familiar with greenish brown dates. The fresh dates that we have in Israel are a very light brown. As far as I know, we just eat them as is. I have never had any dishes that included fresh dates. All of the stuffed dishes call for dried dates. We are serving stuffed dates with lamb as an appetizer for my wedding pre-reception.

Here is a recipe for PISCHINGER TORTE which I think is the same thing as Pišingruv Dort? The only thing I am concerned about is the two eggs. I saw a few recipes in German and they do not have eggs in the recipe.

It is a great book. Nightscotsman recommended it for a cake that I wanted to make for my wedding.

Most of us do not have two kitchens because we cannot afford it. We have separate dishes, utensils, pots and pans, plastic containers, etc. for meat, dairy and Passover. We have separate washing up bowls for the sink and we put the dairy items on a separate shelf or in an enclosed box in the refrigerator. It all sounds quite complicated, but the truth is that you just get used to it (those of us who haven't kept kosher from birth) and as Alacarte said, we do sometimes make mistakes. There are rules for correcting mistakes, too.

Are these the wafers you are talking about? Ziegler Wafers I don't see any plain ones listed in their product list.

Please forgive me for not mentioning that !!!

If it is oblaten, then you should make Lebkuchen. Of course, it is neither creamy nor a cake, but it sure is good!!!

The recipe I have for Gateau Clichy, which is from "The Art of Cake" and is as close to the original as you can get has a coffee buttercream and ganache filling with a glaze as follows: For one 12 x 16-inch cake 4 1/2 oz (130g) European bittersweet chocolate 3/4 oz (20g); 1 1/2 tablespoons clarified butter, at room temperature Temper the chocolate. Beat the clarified butter with a wooden spatula until smooth and creamy and stir into the chocolate. Pour it over the gateau and smooth the top surface with a large icing spatula. Let the chocolate set.

I believe this is chocolate glaze.

Is the gateau call "Clichy" and "Opera" the same thing?

When buying a fruit basket, also make sure that the fruit is whole. In other words, it shouldn't include pineapple chunks or 1/4 of a cantelope, etc. People who keep strictly kosher will not accept cut fruit unless it was cut and wrapped at a kosher grocery store.

Joconde is a type of sponge cake that used for multi-layer gateaux and jam rolls, jam sandwiches and linings that are used for charlottes. The difference between joconde and regular sponge cake is that joconde is made with whole eggs and almond-sugar powder.

I just found another interesting carrot cake recipe that I am going to have to try. I will have to make it without the coconut because my fiance hates dessicated coconut. BTW - Wholemeal flour is what Americans call wholewheat. The Ultimate Carrot Cake with Marscarpone, Fromage Frais and Cinnamon Icing

Bruce Healy and Paul Bugat suggest freezing the cigarette cookie batter on a sheet of Silpat before spreading the Jaconde batter on top.

We are going to a friend's house this year and I am making chicken with apricots, figs and dates with pomegranate molasses, ginger, cinnamon and nutmeg. Before serving, I am going to sprinkle it with pomegranate seeds. It will be served over couscous. Shana Tova Everyone!!!

The thought of frosting a flourless chocolate cake makes me sick. The cake is rich enough without frosting. I agree, make the cake and frost it and unless she enjoys going into a diabetic coma, she will probably change her mind.