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overwhelmed with pot roast options
Oh, cool, I'd never heard of top sirloin. And using a bulb baster to remove fat is a great idea! I need to buy one for my first T-day turkey in 15 years, anyway. Thanks so much.
Looking for veggie burger recipe
After trying lots of veggie burger recipes over the years, I've found the ones made with nuts and/or seeds have a heartier mouthfeel than the ones that are just veggies or veggies + grain/beans.
Here's a template for one made with sunflower seeds -- could probably sub other nuts, add mushrooms for part of the carrot, etc.
http://heathereatsalmondbutter.com/2009/09/11/lets-talk-veggie-burgers/
What do you use maple syrup for?
I use it in bourbon/whiskey cocktails instead of simple syrup.
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Grass Fed Burgers from The Blue Spoon in Portland, Maine
Posted by Mary Phillips-Sandy, November 19, 2009 at 10:45 AM
overwhelmed with pot roast options
Posted by Mary Phillips-Sandy, November 9, 2009 at 1:22 PM
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Sugar Rush: Cheesecake from Monteleone's Bakery
Posted by Ed Levine, March 3, 2009 at 5:00 PM
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Recent Comments | Response to Comments
And now the cake dilemma...c'est finalement l'ennui gateau
Have you ever done a Boston cream pie? Lately I've been pondering non-traditional BCP experiments... peanut butter in the cream filling, brown sugar in the sponge cake? Maple-cream filling, almond sponge?
overwhelmed with pot roast options
Oh, cool, I'd never heard of top sirloin. And using a bulb baster to remove fat is a great idea! I need to buy one for my first T-day turkey in 15 years, anyway. Thanks so much.
Looking for veggie burger recipe
After trying lots of veggie burger recipes over the years, I've found the ones made with nuts and/or seeds have a heartier mouthfeel than the ones that are just veggies or veggies + grain/beans.
Here's a template for one made with sunflower seeds -- could probably sub other nuts, add mushrooms for part of the carrot, etc.
http://heathereatsalmondbutter.com/2009/09/11/lets-talk-veggie-burgers/
What do you use maple syrup for?
I use it in bourbon/whiskey cocktails instead of simple syrup.
Cereal with Water and Other Cereal Compulsions
Ditto what HeartofGlass said -- plain unsweetened almond millk is great for those of us who can't do dairy and can't bring ourselves to pour water on cold cereal. No sugar, a nice hit of nutritional value, and most importantly, a delicious light nutty flavor. Far tastier than hemp, rice or soy milks, in my opinion.
Applesauce is another tasty cereal-mate, especially if you're dealing with cinnamon or peanut butter-flavored specimens.
The Dessert Files: One Girl Cookies
Agree that if you order wisely there are delicious treats here, and that pear and ginger cake looks amazing. But as a Mainer, I have to say, these whoopie pies aren't worthy of the name. (They taste okay as far as 'things that contain sugar' go, but to me they aren't authentically whoopie pie-esque. And as noted, they aren't nearly soft enough.)
Casual Fall dinner party ideas
One of the best casual gathering meals I've ever experienced was a smoky split pea soup (two versions: one with ham, one without); a basket of hearty bread (a rustic sourdough, cornbread squares); a platter of roasted fall veggies (different-colored beets, carrots, and onions). Served on a brisk fall day, in fact, with lots of local beer. Everyone helped themselves and it was utterly perfect.
For dessert, maybe one last round of ice cream sandwiches (purchased or homemade)? Just to remember summer!
Unusual Bake Sale Items
I've always had great success with lemon bars at bake sales -- just don't drown them in powdered sugar, to minimize mess when they're unwrapped.
I agree that "traditional" items sell well, so maybe add a unique spin to an old standby: substitute white chocolate & macadamia nuts in a basic chocolate chip/walnut cookie recipe. Or do big, chewy oatmeal cookies with dried cherries and chocolate instead of just raisins - there's a simple, easily modified recipe on the inside of the Quaker oats canister lid. Saleswise, it always helps to wrap your treats neatly and make a cute label for the display pan/box so people know what's inside.
Oh, and whoopie pies are a great idea, as someone just said. Make 'em mini, because some recipes will give you full-sized whoopies that typically require two to eat! (At least in public, if we are being polite.)
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
vanilla-bean shells + sweet red bean filling.
chocolate-cayenne shells + cinnamon filling.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Any combination of dark chocolate and marzipan -- from fancy shapes to the Ritter Sport bars in delis.
Mike's Pastry vs. Modern Pastry Shop: Holy Cannoli!
I confess I'm not a huge fan of cannoli... but when it comes to rum cake, Mike's. Hands down.
I don't like cookies made with _______!
White chocolate.
Milk chocolate, except in rare cases.
The ever-divisive coconut.
Walnuts or pecans. (Almonds and cashews are fine, though!)
Pretzels or potato chips.
Too much... stuff. Someone once gave me a cookie that had, like, peanut butter cups AND toffee bars AND M&Ms AND chocolate chips... it was a trainwreck of sugar and goo. Yuck.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Polish diner brunch in Greenpoint: omelette with mushrooms, kasha, and rye toast. And lots of coffee. I miss New York!
Things that make you go AAAAAAARGH!
1. Have you ever eaten horseradish? Yes
2. If yes, what would you put it on? A roast beef sandwich, mixed with cocktail sauce to dip chilled seafood. As wasabi, on sushi... or those wasabi peas from Chinatown.
3. Where do you shop for special meal ingredients? Farmer's market, small neighborhood market, large grocery store. Depending on the meal, a local ethnic market.
4. Would you order ingredients online? If so, which sites? Maybe... I never have, though.
5. 1 to 10 scale, how adventurous are you at trying new foods? 9
6. How far have you driven to eat-out? About 2 hours each way.
7. How often do you prepare meals each week? Every day, most meals.
8. What colors come to mind associated with adventure? Orange, pink, red, silver
9. Do you consume artificial sweeteners? Only an occasional diet soda. I'm trying to stop entirely, though. I check labels for them now.
And now the cake dilemma...c'est finalement l'ennui gateau
After having considered the cake ennui, I have switched gears and decided that Turkey day will be different.
There will be a chocolate tart (mr tomato loves chocolate) and a lemon tart (because like Chelle I love lemon) a pecan pie (everyone loves that except me) and a pumpkin cheese pie which is cheesecake and pumpkin ...pie because its rock and roll and no one I know has done it before. So the cake has been moved to Christmas when all I have to do is make cake.
Thank you all for your input.
http://www.kingarthurflour.com/recipes/pumpkin-cheesecake-pie-recipe
And now the cake dilemma...c'est finalement l'ennui gateau
I forgot. There is a third wow dessert on that post. It is called Gâteau Surprise Chocolat Pistache.
And now the cake dilemma...c'est finalement l'ennui gateau
How about two wow desserts I made for my wedding:
Hungarian Chestnut Torte and Anacapri Tart
http://baronesstapuzina.wordpress.com/2007/07/06/wedding-fit-for-a-baroness/
And now the cake dilemma...c'est finalement l'ennui gateau
No photo for this cake:
http://www.thatsmyhome.com/chocolate/tuxedo-cake.htm
Drool-inducing phot for this one, but no cheesecake:
And now the cake dilemma...c'est finalement l'ennui gateau
How about the carrot cake from the old " Frog Commissary Cookbook"? It's probably the carrot cake recipe by which all others are judged, at least around these parts...
And now the cake dilemma...c'est finalement l'ennui gateau
Jerzee- I like this cake. Made it and many people were impressed!
And now the cake dilemma...c'est finalement l'ennui gateau
Ok, Jerz...I have a cookbook here called "Grand Finales" by Dick Taeuber (Barron's 1982). It contains nothing but desserts using liqueurs, rums and brandies. Everything in it sounds gorgeous - some of my pages are stuck together (you know why) but there are some great cake ideas - esp. the Sacher Cheescake, the Brandy Alexander Cheesecake, and the Mai Tai Cheesecake. There are also some classic cakes to try, but if you can get a hold of the book (or try looking into desserts with, you know, spirits, it might be the thing you're looking for.
Personally, no matter how full I am after a huge meal, if I know the dessert's got that extra zip ("cordially" speaking) I always want at least a bite.
And now the cake dilemma...c'est finalement l'ennui gateau
Shoneyjoe - I made something like that for my kids one year for April Fools Day. They were so thrilled to be getting cake for dinner lol. bwahahaha
And now the cake dilemma...c'est finalement l'ennui gateau
Chocolate, Coffee and Cardamom Cake, you can always add ganache for a bit of extra sparkle in the presentation department, but it really doesn't need it.
And now the cake dilemma...c'est finalement l'ennui gateau
For those interested I was talking to some this morning who told me the cake in their neck of the woods of NJ is called chocolate fantasy cake or NY chocolate temptation and the recipe for it is similar to this
http://www.thatsmyhome.com/chocolate/chocolate-fantasy-cake.htm
but with a simple 1/3 recipe of NY style cheesecake in the middle.
Where I come from we called it polish cheesecake and it was a diner staple. No idea who named it that or why since it doesn't look ethnically polish to me at all.
And now the cake dilemma...c'est finalement l'ennui gateau
@nightmoon gateau st honore is a great idea but I am not messing with puff pastry more than one in one meal, the baked brie is already getting a nice bit of puff pastry en croute.
@dbcurrie oh God the pressure
@Madelyn my people are not trifle folks they want a slice O cake.
@dhorst this is very good and much like (no offense to those in NJ who have not had it) polish cheesecake which is a chocolate cake split and a layer of cheesecake in the middle covered with mocha frosting and then ganache, often with some kind of fruit spread on top the cheesecake layer.
@Maureen pumpkin roll and cake rolls are very nice but Turkey day is my olympics and I put out my best meal all year on that day I need something WOW.
Ok folks thanks for all the wonderful input keep the ideas coming as you watch tv, read and think.
And now the cake dilemma...c'est finalement l'ennui gateau
I don't have access to my recipes right now, unfortunately. But I do make a divine dark chocolate cake. Not quite a pound cake but not a really light sponge either. Three layers with white-chocolate mousse in between, covered with ganache and topped with fresh raspberries and macadamia nuts. Has always gotten RAVE reviews. If you are interested, let me know and I will look up the chocolate cake recipe when I get home tonight.
And now the cake dilemma...c'est finalement l'ennui gateau
I live in NJ and have never heard tuxedo cake called a Polish cheesecake--I have heard cheesecakes made with sour cream called various Eastern European ethnic terms though.
I've always found cheesecake after a big meal to be too heavy (but then I'm not a fan). What about one of 'old time' cakes like Opera cake, German Chocolate cake, Black Forest cake or something like that.
And now the cake dilemma...c'est finalement l'ennui gateau
I am doing a pumpkin roll for a party I'm hosting this weekend -it's basically a jelly roll, made with pumpkin and pumpkin spices, topped with chopped walnuts. The filling is cream cheese based. I'm serving it with whipped cream and maybe a few cut up strawberries on the platter.
And now the cake dilemma...c'est finalement l'ennui gateau
How about a pan of really great gingerbread? Very fallish. You could stencil leaves on top with powedered sugar. Or you could bake it in cake layers and sandwich it with lemon curd.
And now the cake dilemma...c'est finalement l'ennui gateau
Showstopper--chocolate cake, thin layer of raspberry preserves, small layer of cheesecake more chocolate cake all encased in chocolate ganache. Serve with whipped cream if desired.
And now the cake dilemma...c'est finalement l'ennui gateau
I feel your pain. Much of the T-day menu is set in stone, but dessert is more flexible. And so far, I'm struggling with what that crowning event will be.
And now the cake dilemma...c'est finalement l'ennui gateau
you know what I did once, and looks really pretty... a Cranberry Triffle. I bought pound cake (but you can make your own if you'd like) and cut it up in cubes, did my very own sweet whipped cream and my own cranberry preserves sauce and started layering... if you have a big triffle thing, it looks awesome. I did it in big wine glasses for individual servings.
And for added flair, you can drizzle some Cointreu or Grand Marnier over the pound cake cubes...
And now the cake dilemma...c'est finalement l'ennui gateau
Pies are covered. Crumb cake for us is breakfast. I need show stopping.
And now the cake dilemma...c'est finalement l'ennui gateau
The kwanzaa cake is out but funny as all hell.
I am thinking of what is called a tuxedo cake.
Chocolate cake, ganache and cheesecake in the middle. Mocha frosting.
In NJ we called it a polish cheesecake. No idea why.
Anyone got any ideas in that vein.
And now the cake dilemma...c'est finalement l'ennui gateau
Here is the BEST Crumb cake recipe of all time. I think I saw a guest chef make it on a Martha Stewart show one time and had a helluva time looking it back up when i went searching for it. When you make this cake you will be completely disappointed how little batter is in the cake pan. It barely covers the bottom of the pan and i was worried at first. It's ok.
New York Crumb Cake
Cake:
1 ½ cups self rising flour
½ cup granulated sugar
½ teaspoon salt
2 tablespoons canola oil
1 large egg
½ cup milk
2 teaspoons pure vanilla extract
Topping:
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.
2. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper cut into 3-inch squares. Store in an airtight container for up to 3 days
And now the cake dilemma...c'est finalement l'ennui gateau
What type of flavor profiles haven't you covered in your other desserts? Traditionally, I'd say you need a pumpkin and an apple flavoring (like pumpkin pie and apple cake or vice versa).
If those flavors are covered, maybe another fall flavoring, like carrot, date, or spice cake with pecans and walnuts?
You could also go crazy and try one of those super-old fashioned cakes like Lady Baltimore Cake or super-non traditional like an ice cream cake--or go really 'humble' and serve a crumb coffee cake.
And now the cake dilemma...c'est finalement l'ennui gateau
@gastromeg - ha, ha, I am wiping tears from my eyes just thinking about that video someone posted last year of that Kwanzaa cake - and - I am not sure if they are tears of mirth or horror! That one deserves a "gold medal!"
Recent Posts
Grass Fed Burgers from The Blue Spoon in Portland, Maine
Posted by Mary Phillips-Sandy, November 19, 2009 at 10:45 AM
overwhelmed with pot roast options
Posted by Mary Phillips-Sandy, November 9, 2009 at 1:22 PM
Recent Favorites
Sugar Rush: Cheesecake from Monteleone's Bakery
Posted by Ed Levine, March 3, 2009 at 5:00 PM
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Have you ever done a Boston cream pie? Lately I've been pondering non-traditional BCP experiments... peanut butter in the cream filling, brown sugar in the sponge cake? Maple-cream filling, almond sponge?