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Thx for the link. Looks like fun. Curious, tho... Where does one find gold leaf-is there an "FDA approved" gold leaf for food or do I just go to my local jeweler to buy it?
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Back in the early 90s I lived and worked in Oman. Once when some American colleagues and I went to the desert camps we were invited to spend the evening in the bar with the largely British workers. It was quiz night and we were invited to join in the fun. Unfortunately all the questions had to do with British topics and we didn't get a single answer correct. Finally the emcee had pity on us and announced that the next question was one that the Americans would surely get right.
The question was "What is the favorite pudding at Thanksgiving dinner?" We hadn't a clue. The answer - pumpkin pie. It seems that "pudding" is Brit for "dessert".
As they say, the British and the Americans are two peoples separated by the same language.
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DP wrote:
Curious, tho... Where does one find gold leaf-is there an "FDA approved" gold leaf for food or do I just go to my local jeweler to buy it?
Over here it is easily available in shops specialising in baking, I also see that Amazon sells a lot.
http://www.amazon.co.uk/s/?ie=UTF8&keywords=gold+edible+leaf&tag=googhydr-21&index=aps&hvadid=24539348574&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1382447584507213961&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_5pbf8gidpa_b
Paul
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I love cheesecake and I love mincemeat. Sounds good to me.
I also love goat cheese almost any way you can think of, that photo looks yummers!
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what about haggis....???
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I reject your reality and substitute my own!
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Personally, I like haggis. I also like scrapple.
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I've been staying out of this, but now that it seems to be a dead topic, and others have had their say, I am putting this in for posterity:
The Pomegranate Jelly is brilliant. I can just imagine it thinly sliced and layered on top of too-dry Turkey, instead of the only recently traditional Cranberry Jelly.
The Cheesecake recipe is worth trying, if only for two reasons- it is baked, and there are no nasty Graham Crackers involved. If possible, use Crosse & Blackwell Mincemeat.
The Pears are impossible- Perry as it is traditionally prepared is just not available here. My Father tried making Perry once, including the traditional growing of a likely Pear in a likely bottle, on a likely tree.
The result was pretty much like his attempts at Mead. Not good.
And Gold Leaf??? To call this pretentious is an insult to pretension.
Just take a can, (Yes, really, a can.), of Pears, drain off the syrup, and lightly coat with heavy cream.
The Brownies are just a terrible idea. Prunes have only one real purpose in Life- as part of the stuffing for Embalment. (Even the Undead need to be Regular.)
My old Elementary school Cafeteria on Staten Island did two things right- Navy Bean soup, and Stewed Plums. Five decades later, I can still remember those Plums. Prunes? Yecch.
Now we get to the Quince. As the poem goes:
"They dined on mince and slices of quince,
Which they ate with a runcible spoon."
If you are ever in the back-rubbing process with a likely lady-friend, just recite the poem while doing so. Any girl who resists "The Owl And the Pussycat" while having her back rubbed has no romance about her whatsoever. Especially if she smells of Goat.
Eustace
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Hey Eustace don't knock the prune brownies until you've tried them!
I've made brownies with: beets, zucchini, raisins, and sweet potato, all very good.
haven't tried pot brownies yet but the way things are going, that might be next...
