Nn, M.D.

I think that Pomona’s recipe is just what I’m looking for. I assume the calcium water refers to the package that comes in the pectin box? And do you have any experience using natural pectin (e.g. lemon seeds)?

And generally I find that to be the case. It depends, of course, on the context. For a birthday cake, usually cake + frosting is fine. But for something sort of special, I like to have some textural play. I usually go for soft + creamy + crunchy, or crumbly + gooey + crunchy. I find that doing it that way produces something that isn’t monotonous and has 4 potential texture combinations.

As a southerner I adore pound cake! So I will absolutely check it out. And thanks for the warm welcome

I guess I’m more looking for a ginger spread with a lemon accent than the other way around. Marmalade and lemon curd might be too far removed from the ginger flavor.

That tart was my opus magnum, forever trying to outdo that. And thanks, I’m looking forward to the transition.

Not too many spots, Johns roast pork, a few spots in italian market, some brunch diner near central city (I’m not great with names haha) but they were all good.

That sounds delicious, and the rhubarb probably does what the lemon will do to offset the spice of the ginger with a little sharpness. If you don’t mind sharing...

I’m moving for work, so I’m very excited for all the eating I’ll get to do. I’ve been very impressed on my visits so far.

Hi all, it's great to meet you. I have been baking for several years, cooking for a few more, and I have loved learning about different world cultures and cuisines through the process. I've sort of realized that my interest has surpassed "casual participant" and is now in full-on "nerd", which I don't mind at all. I self-identify as a baker, and I love making cakes especially. Cakes are special because the sum is greater than the parts combined: you take a bunch of components, sandwich them together, and present layers of complexity and diversity in texture. So don't be surprised if most of my questions center around that arena However, I love cooking as well, and hope to learn more about other methods of preparation (grilling, smoking, dehydrating, etc) to become more well-rounded. P.S. I am moving to Philadelphia very soon and would love to bake with anyone who is around! Pecan and orange frangipane tart topped w/ maple and barley malt caramel and toasted pecans Fenugreek genoise sponge w/ maple vanilla crème patissière, fenugreek and vanilla swiss meringue buttercream and maple honeycomb crumbles on the outside

Hi all, I'm fairly new to the jam making process, and I haven't really tried jellies yet as they're even more removed from the original fruit than jam. However, I wanted to make a ginger-based layer cake and have a ginger and lemon jam or jelly in the center. Does anyone have an idea of how I'd get a jelly that was firm enough to set in between cake layers? Any recipes you've tried that you've liked? Ideally it would be a ginger predominant flavor with some lemon juice and zest, so I imagine there's a way to leverage the natural pectins in the lemon rind, but any experience would be appreciated!