Swisskaese

I want to try this recipe, it also calls for 3 tbsp of instant espresso. I don't think it will be too much, but I like my coffee strong. Coffee Caramel Swirl Ice Cream http://www.hungrymonster.com/recipe/recipe...ipe_id_int=8717

I like to make wings because they are quick and easy to prepare. Here are a couple of recipes I made up (the amounts are approximates, I usually just guess): Lemon and Chive Wings 1/4 c chopped fresh chives zest of lemon juice of 4 lemons 1/2 c water olive oil 1.5kg chicken wings In a frying pan I add olive oil and brown the chicken wings. Then I reduce the heat and add the lemon juice and 1/2 water and cover. Let cook for 30 minutes and add the chives and lemon zest, stir and cook for another 20 minutes until the sauce has thickened. It is very lemony. Hoisin, Pomegranate, Lemon and Honey Wings 4 tbsp. pomegranate syrup 2 tbsp. hoisin sauce juice of 1/2 lemon 2tbsp honey 1/4 tsp. sesame oil Mix together and rub in chicken wings. Place wings on a baking pan and cover with foil. Bake for 30 minutes, uncover and bake for another 20 -30 minutes until done.

Here are a several recipes. None of them have almond filling, but you could substitute an almond filling. http://www.gjenvick.com/recipes/danish_kringle.html http://www.foodnetwork.com/food/recipes/re...6_25332,00.html http://www.foodnetwork.com/food/recipes/re...6_23025,00.html

Thanks to the much appreciated help from Marlene, I posted my father's Black Pepper Brownie recipe on RecipeGullet. He used this for his hot fudge sundae brownies at his ice cream store. It was called, are you ready for this one folks, The Cream Machine. I never lived that one down!!!

Here is a recipe for "Cakey Brownies" http://www.taunton.com/finecooking/pages/c00014_rec01.asp

Black Pepper Brownies Serves 16. My father adapted this recipe to use at his ice cream store for hot fudge sundaes. 3/4 c Butter or Margarine 1-1/4 c Packed brown sugar 1 tsp Instant Coffee 1/2 tsp Fresh Black Pepper 1 tsp Vanilla 1/8 tsp Salt 3 Eggs 4 oz Unsweetened Chocolate - melted and cooled 3/4 c Flour 1 c Walnut Pieces Vanilla Ice Cream Your favourite hot fudge sauce Cream Butter. Add Sugar, Coffee, Pepper, Vanilla, and Salt. Beat well, scraping bowl. Add eggs one at a time, beating only until incorporated. Beat in Chocolate slowly, then add flour scraping bowl and beating only until blended. Stir in nuts. Turn into greased foil-lined 9" square pan. Smooth top. Bake in lower third of preheated 375 degree oven 25-30 minutes until toothpick comes out moist. Cool in pan 15 minutes. Peel off foil. Cool on rack. Serve with Vanilla Ice Cream and hot fudge or just eat them plain. Keywords: Easy, Dessert, Chocolate, Brownies/Bars ( RG1051 )

Black Pepper Brownies Serves 16. My father adapted this recipe to use at his ice cream store for hot fudge sundaes. 3/4 c Butter or Margarine 1-1/4 c Packed brown sugar 1 tsp Instant Coffee 1/2 tsp Fresh Black Pepper 1 tsp Vanilla 1/8 tsp Salt 3 Eggs 4 oz Unsweetened Chocolate - melted and cooled 3/4 c Flour 1 c Walnut Pieces Vanilla Ice Cream Your favourite hot fudge sauce Cream Butter. Add Sugar, Coffee, Pepper, Vanilla, and Salt. Beat well, scraping bowl. Add eggs one at a time, beating only until incorporated. Beat in Chocolate slowly, then add flour scraping bowl and beating only until blended. Stir in nuts. Turn into greased foil-lined 9" square pan. Smooth top. Bake in lower third of preheated 375 degree oven 25-30 minutes until toothpick comes out moist. Cool in pan 15 minutes. Peel off foil. Cool on rack. Serve with Vanilla Ice Cream and hot fudge or just eat them plain. Keywords: Easy, Dessert, Chocolate, Brownies/Bars ( RG1051 )

I have made Clafouti several times and have had success. It is not dish for the typical American palate because it is not very sweet. I will be happy to send it by email to anyone whose is interested. I also just purchased "The Art of the Cake" by Bruce Healy and Paul Bugat. They have a slightly different recipe from the one I make.

Another suggestion is Ligurian Lemon Cake. Okay, the recipe is from a French pastry chef, but it is an Italian recipe. http://www.foodnetwork.com/food/recipes/re...6_23954,00.html It is a great hot weather dessert.

Pastry cream and creme anglaise are two different things. Pastry cream is used as a filling and creme anglaise is a sauce. I have frozen pastry cream (I make Julia Child's recipe from her "French Cooking" cookbook) several times and it has always maintained the correct consistency. I would not keep it in the freezer for more than a month. If you are making creme anglaise, then I would not recommend freezing it.

Neil, those pastries are gorgeous. I would love to have a raspberry tart. Wow! Tel Aviv to Las Vegas......hmmmmmm......

I make mushroom-stuffed brie en croute from Gourmet magazine. They have the recipe on Epicurious: http://www.epicurious.com/run/recipe/view?...om-stuffed+brie and I make another one with apricots, pine nuts and honey and I serve it with ginger snaps or twist refrigerated bread dough around it (I can't get refrigerated bread dough in Israel, so I use the ginger snaps) and bake it. I will put it in the recipe file.

I use to live in Atlanta and there was a sign on Ponce de Leon Avenue that said "Chinese Restaurant and Oil Change". I was always worried that they might cook using the oil from the oil changes!!!

I spread it out. Enjoy!

Mostarda di Cremona is a very, very special condiment that goes well with cheese, meat and foie gras. You can it buy at William-Sonoma and I am sure you will find it at the Italian shop at Chelsea Market. Here is a recipe for it: http://italianfood.about.com/library/rec/blr0834.htm

You can also stuff them. The Morrocan stuffed artichoke is very good. Moroccan Stuffed: http://homecooking.about.com/library/archive/blv75.htm Ricotta and walnut stuffed: http://www.epicurious.com/run/recipe/view?...uffed+artichoke

I buy a refrigerated roll of filo dough and cut the roll in 1/2 inch slices. Shake the slices and form a mound, like fettucine on a baking pan. Try to form it into a round disk. Sprinkle liberally with butter and bake in the oven. Check the directions for time and temperature on the filo box. Place the mound or disk on a plate. Top with your favorite ice cream and sauce. I usually make a sauce with canned or fresh-frozen cherries and drizzle chocolate sauce on top. It is elegant and simple.

Here is a butter pecan ice cream recipe that I haven't tried yet, but it doesn't mix the butter in the custard, it mixes the butter with the pecans. http://www.epicurious.com/run/recipe/view?...rd=butter+pecan

Marlena that sounds amazing. I am going to have to try that when my boyfriend gets back from London.

You can wrap them around fish. I had whole grilled red mullet wrapped in fresh grape leaves and brushed with olive oil and lemon. They were fantastic. Here are a few fish recipes: http://www.tln.com/program/cheferic/recipe21.html http://www.krinos.com/ind_recipe.php?RId=56 http://www.cooking.com/recipes/static/recipe690.htm or Roast Quail: http://www.deliaonline.com/recipes/r_0000001372.asp or Beef: http://www.foodlines.com/recipe_swap/start...er_leaves.shtml

Are you referring to Hofer's Bakery in Helen, GA? They are okay. I lived in Atlanta and Germany and I tried the bread at Hofer's, IMO it was okay, not great. You might want to try this one, they were recommended on "Food Finds" on Food Network: http://www.guglhupf.com/

Thanks Nightscotsman for the recipe!

Wow Nightscotsman, that sounds amazing. How about some pictures!!!! What is mango brunoise? Can I have a recipe for the pistachio pastry cream? BTW - I just ordered the Bruce Healey book you suggested. I think a pistachio cream filling would be good for my Crottin cakes!

I think it may be called something else, but you will have to ask Daniel. I know it as the Coffee Nazi. You are talking about a country that has places called: Meat Bar Willy Dog Ben Wa Bar and so forth I realise that these are not in the same category as Coffee Nazi, but subtley is not an Israeli strong point.