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Me, I make spreads. I have three I do either excellently or very well, depending on how I do it (I don't write specific recipes anywhere). My first is a garlic/parmesan/onion/pesto/olive spread, with a bit of tomato and some basil. My second is a tomato cream cheese spread; pretty much, tomatoes with herbs and a few vegetable oils blended with light cream cheese. My third is especially for deserts: very thick, all fruit and berries sort of spread. Really good on pancakes.
So what can you bring to the Hatrack virtual picnic?
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Does anyone the know the walnuts I am talking about? They were spicy but sweet, and it took her forever to make them.
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Well, sounds like we have chocolate covered, so I'll make my lemon-poppy bundt cake, with orange glaze.
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I make beautiful salads, very fresh from the garden. A variety of lettuces and green herbs, decorated with edible flowers. Every bite is a new adventure!
Posts: 3141 | Registered: Apr 2000
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Dagonee, I live in one of the best cities in the world for a kosher consumer. Within a two mile radius of where I used to live (and still work), I can find fresh, authentic baguettes and croissants; sushi; assorted Israeli imports, including chocolate spread and at least five brands of halvah; and many other wonderful things.
*drools* Man, it's a good thing we're having supper soon!
Posts: 32919 | Registered: Mar 2003
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Liz: Nasturtium, violet, carnation, daylily, sorrel, fennel, broccoli, chamomile, redbud... name an edible flower, and it's probably in my salad when it's in season. My salads tend to be very colorful and festive.
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Liz: Nasturtium, violet, carnation, daylily, sorrel, fennel, broccoli, chamomile, redbud... name an edible flower, and it's probably in my salad when it's in season. My salads tend to be very colorful and festive.
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Despite my best efforts, I'm still a much better dessert then savoury cook.
(Though I think I'm pretty good at both )
So, I'll bring pavlova. Maybe with a marscapone/fresh cream blended filling. Strawberries, blueberries, kiwifruit and passionfruit to top it.
Posts: 4393 | Registered: Aug 2003
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It's a complicated recipe. It's my late great grandma's. There's a bit of brandy, some cinnamon, quite a lot of powdered sugar . . . they taste like what you described.
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Well, these were not pancakes that you cooked on the stove, they were called honey cakes, and baked. They were very rich and dense, and spicy, almost like a spice cake. I remember there was a cup of honey.
(I made them once for a multicultural event, and got the recipe from Joy of Cooking, so I am sure mine is not a real honeycake)
Posts: 10890 | Registered: May 2003
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Ummm, lets see, Napa cabbage slaw which has Napa cabbage, green onions, almonds, seasame seeds and ramen noodles in a soy sauce, sugar and olive oil dressing. I'd also bring my mother's olive cream cheese dip that has olives, cream cheese, bell peppers with garlic powder, onion powder and celery salt.
Posts: 2022 | Registered: Mar 2004
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My culinary specialty is consumption. I would like, at some point, to taste authentic funeral potatoes, and possibly feijoada (sp?).
Posts: 6213 | Registered: May 2001
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I'll make my cookies. Triple chip with nuts. I haven't yet had a person fail to moan upon trying them warm, nor have I had someone fail to like them in general. And yes, I am bragging
(Will bring to any WI gathering )
Posts: 3932 | Registered: Sep 1999
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I know how to make crackers. When the mark of the beast is required to purchase crackers, we will be safe. As mentioned previously, I have actually developed a Chicago-style deep dish pizza crust.
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As mentioned previously, I have actually developed a Chicago-style deep dish pizza crust.
