Sneakeater Posted June 25 Share Posted June 25 I have a feeling we’ll be hearing a lot about sour cherries over the next few weeks. 1 Quote Link to post Share on other sites
Evelyn Posted June 25 Share Posted June 25 I so wish I could find those in LV. But it seems I must be the only person who wants to buy them 😞 Quote Link to post Share on other sites
joethefoodie Posted June 25 Share Posted June 25 I guess I gotta get to the market so as to make this again... Sour cherry soup with vanilla ice cream and Bing cherry sorbet. A cold mess, but delish. 2 Quote Link to post Share on other sites
voyager Posted June 26 Share Posted June 26 On 6/20/2022 at 5:42 PM, StephanieL said: Mango pie from the NYT recipe, though I made it in a 9 x 13 pan since I don't have two pie tins. And even though I'd read the user notes, followed the recipe exactly, and made sure to soften the cream cheese and blend thoroughly, I still ended up with small lumps of cream cheese in the final mixture. Reminds me of when hippy parents of our son's pre-school friend invited us to dinner. Dessert was this drop-dead delicious bowl full of lemony custard and huge cheezy globs. "This is wonderful!" I crooned. "What do you call it?" The mother looked at me blankly and answered, "Cheesecake". Quote Link to post Share on other sites
StephanieL Posted July 5 Share Posted July 5 For N's birthday, I made Maida Heatter's FBI Chocolate Layer Cake, so named because Heatter's mother supposedly made it for J. Edgar Hoover on several occasions. It's two layers of chocolate cake with whipped cream in the middle and outside; you can add toasted almonds to the whipped cream (I did). I actually made the strawberry variation, where you add sliced strawberries in the middle and whole strawberries on top, and serve with more strawberries macerated in a little sugar and kirsch. (Didn't have kirsch--used a combo of maraschino liqueur and homemade strawberry brandy instead.) 1 Quote Link to post Share on other sites
Sneakeater Posted July 5 Share Posted July 5 I am so positive your kirsch substitute was an improvement. Quote Link to post Share on other sites
Sneakeater Posted July 5 Share Posted July 5 How does something as funky as Maraschino liqueur taste with chocolate? Quote Link to post Share on other sites
StephanieL Posted July 6 Share Posted July 6 19 hours ago, Sneakeater said: How does something as funky as Maraschino liqueur taste with chocolate? I only used a tiny bit in the macerated strawberries, plus it was combined with the strawberry brandy. In other words, its actual taste was mostly nonexistent. Quote Link to post Share on other sites
Sneakeater Posted July 6 Share Posted July 6 That must have been SO good. Quote Link to post Share on other sites
StephanieL Posted July 14 Share Posted July 14 Mandelbrot, for a potluck tonight--the theme is to make something from a cookbook called The Jewish House Beautiful. It was first published by the National Women's League of the United Synagogue of America in 1941 and was reprinted several times until 1975. Book link here: #1 - The Jewish home beautiful, written by Betty D. Greenberg and ... - Full View | HathiTrust Digital Library Quote Link to post Share on other sites
voyager Posted July 26 Share Posted July 26 Son's birthday -> requested white velvet cake with cream and strawberries. I'm off-duty now until twins' birthday in November. That's always fun as they vie to request the most esoteric and cockamany cakes and frostings. 1 Quote Link to post Share on other sites
StephanieL Posted July 26 Share Posted July 26 So what makes it "white velvet", rather than plain vanilla? Quote Link to post Share on other sites
voyager Posted July 26 Share Posted July 26 29 minutes ago, StephanieL said: So what makes it "white velvet", rather than plain vanilla? Dunno Someone's ego? Maybe the process. Seems to be a "thing". Quote Link to post Share on other sites
Sneakeater Posted July 26 Share Posted July 26 Sounds like the buttermilk? 1 Quote Link to post Share on other sites
StephanieL Posted July 26 Share Posted July 26 I see--it's red velvet cake without the food coloring. Quote Link to post Share on other sites
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