Swisskaese

All the rehearsal dinners I have been to in the States were either at a restaurant or at a country club. Only the out-of-towners and wedding party were invited.

OMG!!!!!! They both look delicious. I see from their website that they have other versions of Religieuse, such as: Truffle Tomato Caramel Rose Blackcurrant - Violet Fleur de Orange The Ladurée "Baiser" (Kiss) also looks very interesting. I wonder what the Muguet (Lily of the Valley) macaroon tastes like?

I am going to be in Birmingham in December. Where is the Lakeview area?

I am glad you and your wife liked it. I am making a trial run in the next two weeks before I serve it for a special event in December.

Churriascurias is very popular here in Israel because we have a large Argentinian and Brazilian community here. One of the restaurants is called Papagaio (Parrot) and it is a Kosher restaurant. I have been there a couple of times and it is very good. I am surprised how inexpensive the restaurant is in Philly. It is about the same as we pay here. We pay $30.00 for all-you-can-eat. I went to a wedding a couple of weeks ago that was catered by Papagaio.

Gfron1, how did you make the filling? It looks a lot darker and heavier than I expected. From the way my Hungarian husband described it, it is supposed to be a creamier filling. Which recipe did you use? It does look delicious.

Flammkuchen (tarte flambee) is also found in the area around Heidelberg. They are very nice, but I prefer Italian pizza. If I wasn't afraid of getting sea sick, I would like to see the Alsace again by river barge.

No, this cake is a walnut/vanilla sponge cake filled with a chesnut buttercream filling. It is not sweet like American cakes.

They were not cooked in a broth. I think they were baked.

The kubbeh that I had did not have meat in the rice mixture.

I asked the chef and he said it was made with rice. I also saw bits of rice on the outside. These were not served in a sauce. They looked like they had been baked. They were round, about two inches in diameter and about one inch in height. I just found out they are Iraqi and/or Kurdish. Now I need to find a recipe.

Today at my company cafeteria they served kubbeh made out of ground rice and stuffed with meat. It was delicious. The rice crust was creamy on the inside. What is this called and does anyone have a recipe? I have eaten many different types of kubbeh. I had never heard of this one before.

Giorgio Locatelli's daughter has an egg allergy and he invented an eggless chocolate cake for her: Torta di cioccolata alla Margherita

Thanks ludja! I would be ever so grateful. I am making this for a special occasion.

Yes and Niedersachsen is one of the aspargus regions of Germany. I adore Spargelzeit. However, September is Winzerfest (Wine Festivals) season. I went to a Winzerfest in the Odenwald last month and had a very nice time.

I was also surprised by the cherries in the description. ludja, George Lang's recipe sounds spot on. Now, I need to find a copy of his book here in Israel. Oli, I would love your recipe.

I am looking for a recipe for this famous Hungarian cake. I have seen a few on the internet, but I would prefer making a walnut sponge cake. I have seen the following descriptions: I have seen recipes where the cake is made with breadcrumbs and I get the feeling that this cake would be very dry. Any suggestions for this cake?

It most certainly has a name. It is called Staroceske trdlo (Old-Bohemian muff) and it is food from medieval times. It is also made in Hungary and Romania. I love them. The first time I had them was in a medieval city in Romania. You went to the city of my forefathers. My great-great......grandfather from the 1600s rebuilt the Alt-Neu Shul in Prague. This where my title of Baroness comes from. Did I forget to mention that in my blogs? I haven't been to Prague in about three years, but there was a restaurant I went to in a cellar near the Church of St Nicholas (I think) that is below the Castle. I will have to find the name of it. They had great beer and also served some wonderful plum dumplings. The truth is I have been to Prague three times and I have yet to be wowed by the food, but I am definitely wowed by the city.

I am very familiar with biscuits. I am originally from Alabama. I have had many a homemade biscuit and I have also had Hardee's biscuits.

Scones are not supposed to be like american biscuits. They are crunchy on the outside and soft on the inside. There is a whole thread on scones. This is my tried and true recipe. Those triangle things they serve in the States are not scones.

If you go to Koeln, you have to go to Dieter Mueller's Gourmet Restaurant at the Schlosshotel Lerbach in Bergish Gladbach. It is 16km from Koeln and I believe it is a Michelin 2-Star restaurant. Way out of my league, but I have only heard good things about this restaurant. And the Michelin 3-Star, Gourmet Restaurant Vendome at the Grand Hotel Schlossbensberg. Or, more in my price range is Hotel Zur Poste in Odenthal.

Yom, Yom Muledet, Ha Yom Yom Muledet l' Sandy! Happy birthday in Hebrew.

Legourmet your cakes look delicious, especially the Apfelkuchen. At first I thought it was Gedeketer Apfelkuchen, which I adore. Can you please give us the recipe?

I recommend and they freeze well: Berry Berry Streusel Bars Luscious Apricot Squares Scroll down and you will see the recipe. It is hard to read, just copy it into Word.

My suggestions still stand. You can go to Berlin and also visit one or more of the 9 Unesco World Heritage Sites in Niedersachsen: Goettingen Goslar Celle Lueneburg Braunschweig Hannover Wolfenbuettel Hildesheim Hameln (as in the Pied Piper!) Or go to three big cities Berlin, Leipzig and Dresden As all of us have explained, they every place is accessible by train, plane and automobile. I would suggest searching on the net and checking the train schedule on the Deutsche Bahn website. I have provided links to the cities I mentioned above, with the exception of Berlin, Liepzig and Dresden.