FacebookTwitter
Hatrack River Forum Post New Topic  Post A Reply
my profile login | register | search | faq | forum home

  next oldest topic   next newest topic
» Hatrack River Forum » Active Forums » Books, Films, Food and Culture » Hatrack Recipe Challenge! (Are we finished?!) (Page 0)

  This topic comprises 8 pages: 1  2  3  4  5  6  7  8   
Author Topic: Hatrack Recipe Challenge! (Are we finished?!)
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
I'm sure there's some form of sap producing trees in Trinidad. Make your own syrup! The directions for that are in the Little House books too. I seem to recall it required oxen. Although maybe that was just the way they did it in Farmer Boy. They had bigger farms in that one. [Razz]
Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by dkw:
I'm sure there's some form of sap producing trees in Trinidad. Make your own syrup!

We've got rubber trees. I'll gather some sap for you and make some syrup if you promise to use it in your dessert.
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
I think the company Twinky works for makes food-grade rubber. They use it in chewing gum. I could make a Willie-Wonka style dessert that you chew to get all the yummy flavor but don't swallow.

Alternate answer: Sure! I can't eat this one anyway because I'm off dairy until the nursling grows out of his allergy.

Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
If you are off dairy due to the nursling's allergy, you are allowed to make substitution for the cream.

I think its definitely cheating if you don't eat your own creation.

Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by The Rabbit:
I've blanched almonds too, and you are right its a pain. Making the marzipan is trivial compared to blanching the almonds.

Tis true. And your hands get all leathery from the tannin.

quote:
Originally posted by Tante Shvester:
I have to keep looking for marzipan. I have found kosher almond paste, though, and I can make marzipan out of that.

I'd call the almond paste itself a reasonable substitution.

quote:
Originally posted by The Rabbit:
If you are off dairy due to the nursling's allergy, you are allowed to make substitution for the cream.

I used non-dairy whipping cream just so I could serve it at a meat meal.
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
(Measurements are approximate.)

Creamy Nectarine Tart

3/4 pound whole wheat filo sheets
1/2 c. Rich's Whip Topping (unwhipped)
100 g. marzipan
1 can (11 oz.) hazelnut praline
2 large nectarines
handful of hazelnuts, coarsely chopped
1/4 maple syrup

Grease tart pan. Take 2-3 sheets filo, and fold to fit tart pan -- draping over one side and then folding it back in. Take another two sheets and repeat on the opposite side of the pan. As much as possible, flute edges. Brush with a thin layer of Rich's. Repeat layering of filo and brushing with Rich's -- you should use about 8-12 sheets of filo altogether, and maybe 1/8 c. of the "cream".

In mixer, combine marzipan and praline. Mix until smooth, then slowly add Rich's until consistency is like a very thick batter -- pourable but stiff. Pour into filo crust and spread to edges.

Slice nectarines into slices, and layer in circles on top of marzipan/praline mixture, which should be covered as completely as possible. Sprinkle with chopped hazelnuts and drizzle with maple syrup.

Bake at 325 for 35-45 minutes, until lightly browned. Cool and chill; serve in small wedges.



(I had originally planned to whip the remainder of the Rich's with some maple syrup and serve that with the tart, but I forgot that you're supposed to whip the Rich's and THEN add any other stuff. [Embarrassed] However, the curdled mess worked quite well as part of a simple cake -- just added a couple eggs, some more maple syrup, some whole wheat flour, a bit of baking powder, some slivered almonds, and some golden raisins. It's been a long time since I baked two deserts for one Shabbos!)

Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
Hmm. I have never seen this non-dairy whipping cream. I shall have to look for some.
Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
It also comes in small 8 oz. cartons.

In Iowa, look at HyVee & Fareway Foods.

Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
Rivka, that sounds really good. I think I'll make the same thing for my recipe.
Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
imogen
Member
Member # 5485

 - posted      Profile for imogen   Email imogen         Edit/Delete Post   Reply With Quote 
Rivka that sounds great! Did the base set (sort of like a frangipane)?

Mmm, now *I* want creamy nectarine tart!

Posts: 4392 | Registered: Aug 2003  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
It actually didn't set as much as I'd hoped, but it did firm up some.
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
You'd need to cook it with some starch (pudding-style) or an egg (custard-style) to have it set properly, I think. I don't think the praline paste and marzipan have enough starch to set the cream.
Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
Well, or just use less cream. I assume some liquid cooked off, and chilling firms it up somewhat.
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
It might make a nice variation to add some dark chocolate to the filling. The starch and fats from the chocolate would help firm up the filling (particularly when chilled). That and its hard to imagine any dessert that couldn't be improved by adding a little chocolate.
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
I don't know that chocolate really would be a good addition. It is already exceedingly rich, especially the filling, which is also as dense as a neutron star. [Wink]

But someone should try it and report back. For science! [Big Grin]

Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by rivka:
It also comes in small 8 oz. cartons.

In Iowa, look at HyVee & Fareway Foods.

I no longer live in Iowa. I'm back in MN now.
Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
. . . I knew that. [Embarrassed]

Ok, scratch Fareway, then. Just try HyVee.

Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
The only HyVees in Minnesota are a lot closer to the Iowa border than I am. So no luck.

I think I'm just going to make it with real cream, take a tiny little taste for myself, and feed the rest to the other five Hatrackers in the family. They can testify for me whether it works or not. (Heck, if I do it this weekend I could have 6!)

Or I could skim the cream off the milk I've been pumping and use that.

Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
OK, I couldn't find kosher maple sugar, and I substituted Sugar in the Raw (Turbinado sugar) and maple syrup. I also couldn't find kosher marzipan, but I made some out of almond paste. Y'all didn't make it easy for me to make:

Peach Ice Cream Pastries

For the hazelnut topping:
In a dry pan, lightly toast a half cup of chopped hazelnuts, then pour 1/3 cup maple syrup into the hot pan. Bring to a boil, and stir the syrup and nuts until the syrup becomes very thick and spins threads when you lift the spoon. Pour the hot syrup and nuts onto a greased piece of foil and cool. Once it is cool, break up the nut brittle into small pieces.

For the marzipan:
Beat an egg white with a whisk until it is all fluffy, then mix in an 8 oz can of almond paste. Sift 1 1/2 cups confectioners sugar into the almond paste mixture, and mix it all in until you have a marzipan the consistency of modeling clay. Knead it a bit, then wrap it in plastic wrap.

For the pastry shells:
Grease mini-muffin tins and line them with 8 layers of phyllo dough, with a bit of oil between each layer. Oil the top layers, then lay a bit of foil on top of each shell, and weigh each one down with some beans. Bake at 350 for 8 minutes, or until done.

For the peach ice cream:
Peel and mash a big ripe peach. Stir in a pinch of salt and 2 Tbsp of the raw sugar, cover and refrigerate. Combine 3/4 cup whipping cream and 3/4 cup milk, 1 Tbsp maple syrup and 1 Tbsp raw sugar. Pour into the ice cream maker and churn until it is half-frozen, then dump in the mashed peach and churn until it is ice cream. Put the ice cream into a tupperware, seal it and keep it i n the freezer until it is scoopable.

To assemble:
Roll out the marzipan and cut out little circles (I used a shot glass). Put a little marzipan circle in the bottom of each shell. With a round spoon, scoop the peach ice cream into each shell. Top with the hazelnut maple crunch.

[Party]

Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
Yum!
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
Honestly, the delicate peach flavor was delicious on its own in the ice cream, but was overwhelmed by the strong flavors of the marzipan and maple brittle. Maybe a strong chocolate flavor or a maple-nut flavor ice cream would stand up better. The contrast in textures, though -- crispy phyllo, creamy ice cream, crunchy nut brittle, and chewy marzipan -- was nice. I assembled these immediately before we ate them, so that the phyllo and nuts didn't get a chance to get soft. Each one was just three or four bites (well, two bites, if you are my son, but he inhales all his food).

The maple brittle did come out gorgeous, though -- a crunchy, glossy confection. My son would be happy if I made more of that. And I think I will have to hide or freeze (or both!) the leftover marzipan, or he will eat all that up, too.

Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
No one else wants to share their recipes?


My son found, and consumed, all the leftover marzipan.

Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
Sorry, I finally found time to make mine this last week end. I'll post later today.
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
Here is my recipe.

quote:
Peach Molokov

Cake:
5 egg whites
3 egg yolks
½ cup demerara sugar
1 cup ground hazel nuts

Whip egg whites until until they form a soft peak. Blend sugar and egg yolks mixing until the sugar is fully dissolved and the mixture is nearly white. Fold egg yolk/sugar mixture and ground hazel nuts into the whipped egg whites. Spead batter on a greased, parchment lined spring form pan and bake at 350°F for 15 minutes or until edges of cake are lightly browned and allow to cool.

Marzipan Custard Filling.

100 g marzipan
2 cups milk
2 egg yolks
1 pkg Knox gelatin
1 cup whipping cream

Whip cream and reserve. Combine egg yolks, milk and Marzipan and stir over low heat until the custard begins thicken. Soften Knox gelatin in ¼ cup of water. Melt over low heat and add to custard mixture. Remove custard from heat, place in an ice bath and whip until the mixture begins to set. Fold in whipping cream.

Assembling the Molokov

3 peaches
1 Tbsp of demerara sugar
hazelnut cake
Marzipan custard
1 cup whipping cream

Peal and slices peaches. Sprinking them with the demerara sugar and allow to sit until they become juicy. Cut one long strip from the cake ~ 2 inches wide for the sides of the Molokov. Cut remaining cake into pieces approximately the size of lady fingers. Arrange ½ the pieces in the bottom of a spring form pan and arrange the long strip around the inside of the pan. Arrange half of the peach mixture on top of the bottom layer of cake. Add the marzipan custard and then top it with the remaining cake, peaches and the whipping cream. Refrigerate until fully set.

Here's the picture

I shared it with my husband and a neighbor friend. It was delicious. Amazingly, I was able to buy actual fresh peaches but they were rather disappointing. They had kind of a crunchy texture and started to mold before ever getting soft and juicy. I never was able to find maple sugar or syrup, or marzipan or hazelnuts at the local store. I did find some marzipan in my freezer that I'd brought back from Germany and forgot about so I didn't have to make it from scratch. I also had hazelnuts I'd brought from Germany so those to ingredients worked out. The cream I was actually able to buy locally. I'd like to see how the nut cake would turn out if it had been made with maple sugar rather than demerara but that will have to wait until I can make a trip to somewhere that actually sells maple sugar.

Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
Sounds decadent, and looks yummy.
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
Thanks!
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
Finally made mine! I couldn't find maple sugar either. [Blushing] Our grocery store in Iowa always had it, but not here. I'm sure someplace in town does, but I didn't want to drive all over town so I decided to try to make it myself. It was surprisingly easy -- poured a small bottle of maple syrup in the top of a double boiler and cooked it down until it started to crystalize. Spooned into shallow dishes to finish drying. I skimmed from the top, so the last dish was still very moist the next morning and we spread it on toast -- yummy!

Peachy Keen Custard Tarts

pics

2 oz hazelnuts
6 oz marzipan
4 egg yolks
1 cup heavy cream
1/3 cup sugar
1 tsp vanilla
1 ripe peach
¼ c maple sugar
butter

Coarsely hop hazel nuts, toast, and grind in blender. Butter six 10cm tartlet pans. Spoon ground nuts into buttered pans, shake to cover bottom and sides, pour out extra. Divide marzipan into six balls, roll into thin circles and press into bottom and sides of pans. Trim edges. Toast in toaster oven on med-dark (or bake in oven until they puff up a little and turn golden).

Heat cream in double boiler until steamy but not boiling. Meanwhile whisk egg yolks, sugar, and vanilla until very smooth. Whisk in 1/3 of hot cream to temper, then add egg mixture to the remainder of the cream in the double boiler. Whisk over med heat until thick.

Thinly slice the peach, cut into small pieces and divide between tartlet pans. Pour custard over the top and chill for 10-15 minutes. Sprinkle with maple sugar and serve. (You need to use a fork to lift these out of the pans to serve -- they're soft enough that if you try to tip them over you'll get a floppy-gloppy mess.)

****

These got good reviews. Bob thought almonds would complement the flavor better than hazelnuts, and ElJay thought the custard was too sweet. Enigmatic didn’t like the marzipan, but liked the filling. Mom & her sister thought it was perfect just the way it was. I risked the wrath of baby to try it, and we’ll see if the little bit of cream I ate affects Charles. (And if not, I’m so having a piece of cheese tomorrow.)

Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
And my long overdue main course post -- once I had my computer unpacked and could get to the recipe I typed in July I had to remember to bug mom for the photo. But here it is:

Corn Chip Chicken with Raspberry Fire & Ice Salsa and Marinated Cabbage

pic

½ a red cabbage
1/3 cup mild vinegar (I used aged sherry vinegar)
1 tsp coarse salt
¼ c sugar

1 small seedless watermelon
2 jalapeno peppers
1 leek
2 cloves garlic
½ tsp salt
juice of one lime
1 cup fresh raspberries

1 large bag Doritos “Toasted Corn” flavor
8 oz sour cream
6 boneless chicken breasts

The day before:

Core the cabbage and cut into long strips. Place in a large zip-lock bag with the vinegar and coarse salt, seal and smoosh it around to mix. Refrigerate.

Slice the watermelon into ¼ inch slices and cut off the peel. Place in a strainer, cover and refrigerate.

When ready to prepare meal:

Reduce Doritos to crumbs in blender. Trim chicken breasts. Smear each breast all over with sour cream and coat in crumbs. Bake at 350 for 45 minutes.

Dice watermelon and leek (use the white & light green part of the leek, discard the tough, dark green part). Mince the jalapenos & garlic. Mix melon, leek, jalapenos, garlic, salt, and lime juice. You now have twice as much salsa as you need. Serve half of it with chips at a party earlier in the day, as an appetizer before the meal, or reserve for later. To the other half add 1 cup raspberries.

Remove the marinating cabbage from the fridge and taste. Add up to ¼ c sugar, as needed.

Serve chicken on a bed of cabbage topped with the fruit salsa.

****

This turned out pretty good. I think green cabbage would look better – the red kind of clashed with the salsa. And I would use at least one more jalapeno next time – it could have used a little more heat.

Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
Both of them sound yummy and look delicious.
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
So we have completed the 5 courses. Things got pretty drawn out over the last two due to summer and moves and life.

Are we done? Does anyone have any interest in doing another round? If not right now, would people be interested in starting again perhaps after the beginning of the New Year?

Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
It was fun, but I don't particularly want to do it again. I'll read and cheer on anyone who does, though. [Smile]

Is it me, or were the desserts far more similar to each other than any of the other courses?

Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
I would participate if others want to do it again. Or if we came up with some other cooking game.
Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
Dagonee
Member
Member # 5818

 - posted      Profile for Dagonee           Edit/Delete Post   Reply With Quote 
I don't think I'd want to do this particular challenge again (not that I got past the first course). I think it might be fun to change the focus from working unrelated ingredients into dishes to a more focused set of challenges.

I would suggest each participant be assigned at random a course to pick a main ingredient (or focused group of ingredients, or some kind of unifying theme). Then each person make a dish using that ingredient or theme.

Posts: 26071 | Registered: Oct 2003  |  IP: Logged | Report this post to a Moderator
Hank
Member
Member # 8916

 - posted      Profile for Hank   Email Hank         Edit/Delete Post   Reply With Quote 
I'd participate in the same method (Sorry I flaked out on the last course, there was a wedding, a family emergency, and a cross-country move, so I had to cut back on non-essentials).

But, I'm also intrigued by Dagonee's suggestion. I think it would be interesting to pick a semi-abstract theme (I'm a semi-abstract kind of gal) and see how people interpret it. For example, "Childhood" might be an interesting theme. Some people would come up with dishes that would be kid-friendly, other would come up with things that remind them of their own childhood, and others might come up with something that makes them feel child-like.

Okay, not a great example, but do you follow me?

Posts: 368 | Registered: Dec 2005  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by rivka:
Is it me, or were the desserts far more similar to each other than any of the other courses?

Yeah, well, peaches and cream naturally suggest custard or ice cream, so there's that.

I had fun with this. I'd do it again, maybe with the Dag Variation.

Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
dkw
Member
Member # 3264

 - posted      Profile for dkw   Email dkw         Edit/Delete Post   Reply With Quote 
We could do an Iron Chef variation and have one of the non-participants pick a theme ingredient and we come up with a multi-course meal with all dishes using that ingredient.
Posts: 9866 | Registered: Apr 2002  |  IP: Logged | Report this post to a Moderator
Dagonee
Member
Member # 5818

 - posted      Profile for Dagonee           Edit/Delete Post   Reply With Quote 
That sounds fun, too.
Posts: 26071 | Registered: Oct 2003  |  IP: Logged | Report this post to a Moderator
Tante Shvester
Member
Member # 8202

 - posted      Profile for Tante Shvester   Email Tante Shvester         Edit/Delete Post   Reply With Quote 
Kyo no tema . . . matzah!
Posts: 10397 | Registered: Jun 2005  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
I can't eat matzah.

If we decide to go with one ingredient, we have to make sure we pick a one that isn't prohibited under any of the participants dietary restrictions and that is easily available to all participants. The reasonable substitution rule falls apart if you have only one ingredient.

Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by Tante Shvester:
Kyo no tema . . . matzah!

As noted, I can't eat Matzah.


I propose: Jello. [Evil]

Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
That's not an ingredient. It's an abomination.
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
Dagonee
Member
Member # 5818

 - posted      Profile for Dagonee           Edit/Delete Post   Reply With Quote 
Gelatin as an ingredient would be pretty good, though. I've got lots of good ideas for that, for all courses. [Smile]
Posts: 26071 | Registered: Oct 2003  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by rivka:
That's not an ingredient. It's an abomination.

[Evil]
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
quote:
Originally posted by Dagonee:
Gelatin as an ingredient would be pretty good, though. I've got lots of good ideas for that, for all courses. [Smile]

Yes, if we made it gelatin it could be a very interesting challenge.
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
rivka
Member
Member # 4859

 - posted      Profile for rivka   Email rivka         Edit/Delete Post   Reply With Quote 
I know Esther has had trouble finding kosher gelatin in the past. I could mail her some though. [Wink]
Posts: 32919 | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
I noticed in the last round that I ended up using hot peppers in everything but the dessert.

I think I need to try a hot pepper dessert.

I'm think chocolate and hot pepper pot de creme.


They make a hot pepper wine in Barbados.

Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
breyerchic04
Member
Member # 6423

 - posted      Profile for breyerchic04   Email breyerchic04         Edit/Delete Post   Reply With Quote 
Chocolate and hot pepper pot de creme sounds amazing!
Posts: 5362 | Registered: Apr 2004  |  IP: Logged | Report this post to a Moderator
The Rabbit
Member
Member # 671

 - posted      Profile for The Rabbit   Email The Rabbit         Edit/Delete Post   Reply With Quote 
I'll let you know how it turns out.
Posts: 12591 | Registered: Jan 2000  |  IP: Logged | Report this post to a Moderator
Dagonee
Member
Member # 5818

 - posted      Profile for Dagonee           Edit/Delete Post   Reply With Quote 
Please do. Sounds yummy.
Posts: 26071 | Registered: Oct 2003  |  IP: Logged | Report this post to a Moderator
Dagonee
Member
Member # 5818

 - posted      Profile for Dagonee           Edit/Delete Post   Reply With Quote 
BTW, if you're trying just for flavor from the peppers, and not texture or color, there's a cool technique for clarifying liquids using gelatin. Sometimes it makes them actually clear, sometimes transparent.
Posts: 26071 | Registered: Oct 2003  |  IP: Logged | Report this post to a Moderator
  This topic comprises 8 pages: 1  2  3  4  5  6  7  8   

Quick Reply
Message:

HTML is not enabled.
UBB Code™ is enabled.
UBB Code™ Images not permitted.
Instant Graemlins
   


Post New Topic  Post A Reply Close Topic   Feature Topic   Move Topic   Delete Topic next oldest topic   next newest topic
 - Printer-friendly view of this topic
Hop To:


Contact Us | Hatrack River Home Page

Copyright © 2008 Hatrack River Enterprises Inc. All rights reserved.
Reproduction in whole or in part without permission is prohibited.


Powered by Infopop Corporation
UBB.classic™ 6.7.2