Swisskaese

My fiance made the following for Shabbat dinner: Spanish red wine First course: Steamed asparagus Main course: Stewed chicken with red peppers, green peppers, mushrooms, lemon juice, lemon zest, fresh oregano, fresh rosemary, onion, garlic, balsamico Sides: Steamed broccoli, red and white rice After dinner drink: Kiwi liqueur from a winery in the Galil

I just got back yesterday from Taiwan and I had something different that they told me was vegeterian intestines. They were made of tofu, gray with specks of something and smelled, looked and tasted like what one would think stuffed intestines would smell and taste like. All I can say is that I did not like them and it took all of my strength to swallow them and smile without offending my host. The dish also had multi-colored strips of tofu that were suppose to be vegetarian squid.

Foodman would you mind sending the recipe for the apple crumble? It sounds delicious.

You could make Paula's Seven Vegetable Couscous or I have a recipe I could PM you for Fall Ragout over Polenta. You could serve the ragout over rice instead of polenta or make the polenta a day before and cut them into squares instead of trying to cook polenta for 40 at the last minute .

Hi Ludja, The recipes I have for charlotte either use a Jaconde or Sponge Cake recipe. The Jaconde recipe is for a 12 x 16 inch or 13 x 200 baking sheet 2 eggs 5 1/4 oz (1 cup+ 2 tbsp) almond and sugar powder 1 oz (3 tbsp) all purpose flour 2 egg whites 1/8 tsp cream of tartar 1 oz (2 tbsp) superfine sugar 1/2 oz (1 tbsp) unsalted butter The sponge recipe makes two 8 1/4 inch rounds 4 eggs separated 1/8 tsp cream of tartar 1 1/2 oz (3 tbsp.) superfine sugar 2 oz (1/4 c+ 3 tbsp) icing sugar 2 1/4 oz (1/2 cup) flour 3/4 oz (2 tbsp) potato starch I will be happy to PM you the rest of the recipes if you are interested.

I just got back from my two-week business trip in Taipei and I had some very interesting restaurant experiences. Kiki Fu-Shin North Road The food here is sezchuan and it is one of the "in" restaurants. I had two very good fish dishes there. One with a soy and chili sauce and the other with a green onion, garlic, lemon and chili sauce. Both were excellent. They have some very interesting side dishes. Dinner with beer is about 30 - 35 USD. Lotus This is a Buddhist restaurant. Obviously, this is a vegetarian restaurant. Buddhist cooking is quite bland, but I thought the ambiance and the quality of the food was very good. They have an all you can eat buffet for 12 USD. Don't let the price fool you, this is a restaurant that you could take a client to. Hindustan and Tandoor Two descent Indian restaurants. Expensive. Very Thai Fu-Shin North Road Excellent Thai restaurant. Expensive.

I know that Boviatrix gave up on the all apple dinner, but I went to the supermarket today in Tel Aviv and they gave me a magazine with some very interesting Rosh Hashana recipes. One in particular caught my eye: Apples stuffed with Meat and Mushrooms 8 large apples 1 onion, chopped Oil for frying 300g minced beef 1 cup chopped walnuts 250g chopped champignon 1/3 tsp. ground nutmeg 1/3 tsp. ground cloves 1/2 tsp. cinnamon 1 tbsp. chicken soup powder Mushroom Sauce 1 c water 1 tbsp margarine 30 grams mushroom sauce powder 8 whole walnuts for decoration Cut off the top of the apples and empty them using a a serrated spoon (not an apple corer). Saute onion in oil until transparent. Remove from heat. In a bowl, mix together the sauteed onion, meat, walnuts, mushrooms, eggs and spices. Melt the magarine, add the water, add mushroom sauce powder. Cook 5-6 minutes on low, until the sauce thickens. Add the sauce to the meat mixture and mix well. Fill the apples with the meat mixture, until there is a dome on top. Put the apples in a pyrex dish. Cover with aluminum foil. Bake at 180C for 20 minutes. Remove foil and back for an additional 30 minutes.

You can also make mascarpone ice cream and lemon marscarpone creme brulee.

I have a recipe for a Cherry Nut Cake. It is a german recipe from that doesn't have flour or baking powder in the recipe. 1 28 cm Springform pan 500g cherries (fresh or frozen. If frozen thaw and drain) 150g soft butter 150g sugar 4 eggs 100g bitter chocolate 200g ground hazelnuts 1 tablespoon icing sugar Preheat the oven to 180C. Grease a 28 cm springform pan with butter and sprinkle breadcrumbs, biscuit crumbs or flour in the pan. Wash the cherries, dry them and remove the stones. Mix the butter and sugar until fluffy. Separate the eggs. Grate the chocolate. Whip the eggs until stiff. Add the egg yolks to the butter/sugar mixture one at a time. Add the chocolate and hazelnuts and then gently fold in the egg whites. Place the batter evenly in the pan and evenly distribute the cherries. Place the cake in the preheated oven for approximately 1 hour. Cool the cake in the pan for 10 minutes, remove and place on a cake rack to cool completely and sprinkle with powdered sugar.

Thanks Melissa. I will give it try. I am currently in Taiwan and will be back in Israel next Friday. I am going to be scrambling to cook and deal with my jet lag at the same time. Chag Sameach everyone!!!

I really like honey cake, but I have never found one that was very moist. Does anyone have a moist and luscious honey cake recipe, but not overly sweet. Is that asking for too much?

The Jewish New Year is approaching and I am looking for a moist honey cake recipe. I have tried a number of recipes and they are all dry. I am very careful not to overcook them; I just haven't been able to find the same moist cake that I buy at my local bakery. I would like to make my own and give them as gifts.

I can't view F&W recipes anymore. I wrote them and told them that I can't buy a magazine here and I can't subscribe because I do not live in the US and Canada. They didn't bother to reply.

I am happy that you tried the cake. The truth is, since I have moved to Israel I have been reducing the sugar on most of my American cake recipes. I would probably cut the sugar to 1 1/4 cups for the cake batter. I would also cut the powdered sugar in the frosting to 3/4 of a cup. It has been a while since I have made the cake.

I've never made this recipe, but it sounds interesting: Orange Rum Cake

Here is the recipe with US measurements: UCLA Carrot Cake

Yes, I agree. So why is it that so many carrot cake recipes are made with oil rather than butter? I have always abhorred the use of oil in carrot cakes and typically substitute 1/2 or all of the oil with melted butter. I find that butter helps to hide that chemical taste of leavenings that oil does nothing to mask. Is it because carrot cake is supposed to be healthy, so the fats in the cake come from an unsaturated fat source? The recipe I make, UCLA Carrot Cake (see first page of this thread) is made with butter and it is not as sweet as some of the other carrot cakes I have had. I make it without raisins.

I would bring the following: Figs, gorganzola and honey Mangoes Tiramisu Chocolate body paint Drambuie Who needs an appetizer and a main course, let's go straight for dessert!!!

I am going to Taipei 28 Aug - 8 Sep and would like to know if anyone has any restaurant recommendations? I will be staying at the Westin.

I am going to Taiwan on business at the end of August. Does anyone have suggestions for restaurants in Taipei? I am going to be staying at the Westin.

Wow Mel, everything looks delicious. How about opening a branch in Tel Aviv?! I would be willing to help.

Here are a few recipes: http://www.cookbrazil.com/beijinho.htm http://www.toptastes.com/cgi-bin/ubbcgi/ul...ic&f=3&t=001089 http://www.justchocolaterecipes.com/cho-0045720.html

I second the Piled High Peach Pie. It is very good.

The best one I have ever had is my cousin's recipe. I will be happy to send it to you by PM. I just found a link to the recipe UCLA Carrot Cake

I always use pastry cream or curd. But, if you are going to travel with it, I would assemble it onsite. Put the fruit and pastry cream in plastic containers and you won't have to worry about a soggy tart. My base is my grandmother's butter crust. It is simple and doesn't need an egg wash.