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Amy
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Post subject: Re: Christmas Menu  Posted: Tue Dec 20, 2011 5:26 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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We used to do a pear gingerbread dessert at the Biltmore, but we did it in hotel pans. Given how easy it is to lay the pears out in a perfect grid in the hotel pan you immediately see how the cake should be cut into perfect rectangles. it made cutting the dessert very easy, as it would always be on a defined grid.
Amy
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jeanf
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Post subject: Re: Christmas Menu Posted: Tue Dec 20, 2011 11:08 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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TheFuzzy wrote: jeanf wrote: Grease 10 inch (3 lt) springform pan and set aside.
That's 10" by what? Mary is right, round. Or any pan that holds 3 litres. darn metric. 
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javafiend
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Post subject: Re: Christmas Menu Posted: Tue Dec 20, 2011 11:15 am |
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Joined: Sat Dec 20, 2008 8:19 am
Posts: 215
Location: Just outside of Philadelphia PA
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jeanf wrote: TheFuzzy wrote: jeanf wrote: Grease 10 inch (3 lt) springform pan and set aside.
That's 10" by what? Mary is right, round. Or any pan that holds 3 litres. darn metric. in Fuzzy's defense, I have seen square/rectangular springform pans 
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Martha...no, not that Martha
I dream a dream of home...Where there’s coffee on the table...And kindness in your hand- Lyle Lovett
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jeanf
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Post subject: Re: Christmas Menu Posted: Tue Dec 20, 2011 11:20 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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lol Java...me too. the wink was becaue the recipe lists the pan in inches but the volume in litres.
i used to have a square springform..loved it and it disappeared. sigh. This cake would looke nice in one like that and like amy points out would slice easier.
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TheFuzzy
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Post subject: Re: Christmas Menu Posted: Tue Dec 20, 2011 7:25 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Mary, Amy:
Well, I guess I'm so used to making rectangular gingerbread that circular didn't even occur to me. Lemme see ... so a 9X13 pan would be approximately 1.5 recipes. Right!
My in-laws have a whole fridge full of pears from their pear trees, so this recipe is excellent timing. I'll let you know how it goes using fresh pears.
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The Fuzzy Chef
Serious Chef iz Serious!
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Amy
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Post subject: Re: Christmas Menu Posted: Tue Dec 20, 2011 8:39 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Yay! I was able to buy a rack of lamb from the restaurant. Significantly cheaper than in the store. What has happened to the price of lamb for the last year?!
Amy
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TheFuzzy
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Post subject: Re: Christmas Menu Posted: Wed Dec 21, 2011 11:43 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Ok, so I think I've worked this out. Christmas Eve will be Georgian food: - caviar & trimmings
- beet pilaski ("pate")
- kachapuri (cheese bread)
- lobia (herbed red beans)
- sole simmered in tomato/plum sauce
Christmas morning is bagel breakfast with the works, as usual. Christmas day we're going to a friend's, apparently I'm making bread. So I'll try my hand at sourdough-semolina.
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The Fuzzy Chef
Serious Chef iz Serious!
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marygott
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Post subject: Re: Christmas Menu Posted: Sat Dec 24, 2011 4:11 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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The gingerbread was fantastic, thanks Jean. I served it with some sweetened whipped cream. And my 8 in square spring form was the perfect size.
Mary
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Darcie
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Post subject: Re: Christmas Menu Posted: Sat Dec 24, 2011 8:32 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Amy wrote: Yay! I was able to buy a rack of lamb from the restaurant. Significantly cheaper than in the store. What has happened to the price of lamb for the last year?!
Amy Come to North Dakota. Just found some lamb shoulder at the tiny (only) grocery store in my hometown...$1.99/lb. Not much else to recommend here, I'm afraid. Though I did help my mom make 5 pies for Christmas dinner... And I forgot to bring any wine, so it's going to be a dry Christmas (we do have beer, I guess...) 
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jeanf
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Post subject: Re: Christmas Menu Posted: Sat Dec 24, 2011 11:00 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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marygott wrote: The gingerbread was fantastic, thanks Jean. I served it with some sweetened whipped cream. And my 8 in square spring form was the perfect size.
Mary thanks Mary, glad to hear! I may need to make that one again soon, it's been a while and we all really liked it.
Last edited by jeanf on Sat Dec 24, 2011 11:01 pm, edited 1 time in total.
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