So i've never tried Glühwein before but my boyfriend and his parents used to live in Germany and keep talking about how great it is and i'd like to try it.

I know its a seasonal thing but does anyone know if it's being sold around this time? I live in Texas...It's pretty cold to me already on some days since I'm not accustomed to the cold at all =)
I'd like to get some but havent been able to find any so far..

soo...Making some seems to be an option..I looked online to order it and mainly just see recipes..It seems pretty simple to make

I thought I'd ask you guys for the recipes you've used and how it turned out =)

Thanks!

-Traci

My family has traditionally roasted a duck for Thanksgiving, mostly because none of us like turkey. However, in my quest to find a local market that has fresh/frozen duck, one of the circular ads shows that frozen geese are on sale..

So.. having never bought, cooked, or eaten a goose before, what roasting recipes are there, or should I just apply the roast duck recipe to the goose?

A gift basket found its way into our home last week. Sadly, it's full of crap -- some of it allegedly 'edible'.

There's a 4-inch cheese wheel box. Or, so I thought. It's actually a 4-inch cheese-spread tub-box. Tucked inside is a "Do not eat" brand of silica desiccant gel and a 3.75oz tub of ... Well, that's what I'm asking about.

The box is labeled La Region des vignobles qualite superieure 'Camembert' Pasteurized Process Cheese Spread. The tub itself is devoid of any markings save a dot-matrix printed code that reads "1996 0848 CAM".

My main question is: Is Camembert cheese spread supposed to be eight or so years old, or is that an expiration date from eight years ago, or is this merely an unfortunate code that means nothing to the consumer?

Is it safe to eat? I mean, sure; there's only one real way to find out -- and believe me, the idea of something sort-of tasting like Camembert spread on my bagel this morning sounds sort-of intriguing.

Stop me before I poison myself.

We have bklyndirt to thank for this request.

This is on the edge of food porniness. Everyone must see how some people experiment with food:

http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php

[Edited to add] And What's not to like about Huitlacoche?

My favorite head cook and I might be doing a non-sca feast this winter. Here is the tenative menu:

Orange Cinamon Chicken
Black Beans and Rice
Salad (tomatos, Red Onion, Cucumber and Hearts of Palm)
Carnitas with bell peppers
Bread Pudding with Butter Rum Sauce
Bananas Foster

Thoughts please? She's going for a Caribbean theme, but we need to keep in mind people with allergies, vegitarians etc. Do you guys think there is a good selection here? How would you alter it? Keep in mind that we want this to be as inexpensive as possible because the idea is to raise funds for the group not spend it on the food.

Edited to say: I should note that this is a more elaborate menu than the client is used to. Apparently they usually have stew and noodles etc. So we don't want to go WAY out there in flavors cause we want the guests happy.

I've been vegetarian for eight years and every Thanksgiving I try another brand of packaged mushroom or "no-chicken" gravy and it sucks. Anyone know of any really good recipes or brands I could try this year?

Does anyone have a good recipe for a mushroom sauce to serve over chicken breasts? I don't want to use something chock of sodium and fat like mushroom soup- I'd rather make it from scratch.

I have just about everything I could need, I think.

Thanks!

Greetings all,

I have volunteered to coordinate a "finger food nibbles" reception for about 150 people.

Because of the nature of the event (it's after a church service that all of the kitchen help wish to attend, and won't happen till about 9 pm on a weeknight), I thought that small savory puff pastry turnovers would be an excellent idea. We have had great success in the past with savory spirals and palmiers, and I might go in that direction, but I was also thinking of serving lavash rollup sandwich slices, so wanted to vary shapes a little bit.

I have a couple of questions:

Can I make up the turnovers in advance and freeze them? (The puff pastry has been frozen and thawed once already by this point.) I do plan to do a dry run for sizing, etc.

If I want to do a quick reheat of the turnovers before serving (I will have about a ten minute headstart on the guests), is it better to slightly underbake the turnovers the first time, or should they be fully baked and just shoved in the oven for a minute or so to reheat? (They will be sitting out for at least 1.25 hours.) We have a commercial oven that heats well.

I also presume that about any reasonably dry filling will work (I was thinking artichoke or mushroom), but if you've good ones, please let me know.

Thanks!

Today I received my tub o' tastiness.

( Beecher's Anniversary Collection )

They kinda skimped me on the Reserve, but I got generous portions of the other two. I plan to savor it all with some apples and wine. I had some of the Blank Slate with apples and crackers for lunch. Their website recommends Syrah or Pouilly Fuisse for the regular Flagship, and Cabernet for the raw milk Flagship. I'm intrigued by the Syrah + Flagship combination, so I might go with that. Any other suggestions are welcome!

I'm trying to be nice and wait until my fiance gets home to break into the various Flagship cheeses...but they are so tempting!

Monday night I made a pot roast in the slow cooker. I went the simple route - onions, baby potatoes, carrots, garlic, thyme, bay leaves, water. Seared the meat first, then put it on top of the veggies, and let it cook for 9 hours. My best yet. And for dessert...

( Let the foodening begin! )

I am hoping for some help this holiday season. We are expecting our first child in early Feb-so Christmas money is a little tight (to say the least). I want to make gift baskets full of all sorts of goodies (I know I will be a "nesting" cooking/baking queen by then)....

So I was hoping you could share with me some of your favorites :)
(not limited to cookies-I am open to anything)

Another question-has anyone ever made the dry baking mixes in decorated mason jars?
Did you get a good response?

Thanks in advance-I love this community!!!

I am looking for favorite recipes that revolve around Blue or Gorgonzola Cheese. I have just recently learned to LOVE this stuff and now can’t get enough of it into my mouth! Any suggestions?

Does anyone out there have a good, not too complicated pozole recipe? For some bizarre and wholly unjustifiable reason, Mr. Bayless did not include one in the one book of his that I have. Thanks in advance for the help.

X-posted

So my inlaws were here last weekend to celebrate Thanksgiving early and they left half of a HUGE tub of marshmallow creme (that we never used).

I have never really seen marshmallow creme or used it and i was hoping for some good suggestions on how to use it up. We are having a party this Saturday and I'd like to use it up then. There has got to be something to do with it that isn't completely trashy...

Hello! It is finally cold here in south Louisiana (at least for now) and I am craving some split pea soup. Does anyone have any recipes for it they would please share with me? :-D Thanks in advance!

I'd taken a bit of a break from baking, but on my day off yesterday I finally got to it again! In addition to some delicious char siu bao (BBQ Pork Buns...no pictures, sorry, maybe next time!) I mixed up a couple loaves of Roasted Potato Bread. It's not nearly as soft as your typical potato sandwich bread, but is quite delicious in its own right and nonetheless makes a lovely sandwich. The recipe is from Jeffrey Hammelman's Bread: A Baker's Book of Techniques and Formulas. The potatoes are roasted and then diced. I leave the skins on 'cause I like to. The dough is about 80/20 bread flour/whole wheat flour. After a trip to Great Harvest for some wheat berries I was finally able to put the Kitchen Aid Grain Mill attachment to good use for that 20% of whole wheat (I got it as a brithday present in August...it's about time I used it!).

Anywho...on to the bread! First off, these are the two loaves after pre-shaping and a bench rest...



...and the rest will be under the cut.

( More doughy goodness! )
Cross posted to breadmaking

I saw a lovely post for an Onion Soup recipe, and it has occurred to me that any recipe I've seen uses beef stock. I am not against this, I'm just wondering, can the soup be made and come out nice using Chicken Stock?

Mn, today I was craving something really comforting for dinner, something I could eat with a spoon from a single bowl, but I didn't feel like pasta, and there was a jar of fresh chicken stock I'd made from a roast chicken a couple of nights ago, that needed using up. So risotto it was - I was going to search online for a recipe/guideline, but I looked at my kitchen recipe wall (I've cut out recipes from magazines and newspapers and stuck them up in a collage for easy referencing) and found a recipe for roast pumpkin risotto which I'd meant to try for ages. We had a pumpkin stored down in the pantry, so I got my boyfriend to provide muscles for cutting the damn thing up, and roasted chunks while I cooked the rice.
We also had half a red capsicum which was looking a bit sad, a bunch of spinach, a tailend of a bottle of cream, and half a packet of feta and a few pinenuts. What more could I need? This made a really delicious risotto which was just what I was after, and although it's spring here, I imagine that with the pumpkin and the rich warmth of the risotto, it would be great as a fall dinner, perhaps with a fresh green salad and some crusty rye or pumpernickel as a counterpart.

( Click me for a recipe of sorts! )