Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Caneles (or Canneles) de Bordeaux are a traditional French pastry, soft and custardy on the inside, crispy on the outside, and flavored with rum.
Traditionally, these are made with a special mold; and you can still do them this way, or make them in simpler, modern variations. Some sources indicate that the best molds to use for this are copper ones; but you can buy them now in other materials. Amazon has the traditional copper:
as well as carbon-steel and silicone molds. You can also use small, oven-safe custard cups.
For authentic canneles, the inside of the mold is coated with beeswax, for which you will need food-grade beeswax. But again, there are modern recipes that don’t use it.
Chef John Mitzewich of 'Food Wishes' does use beeswax, but does them in a regular muffin pan; I think these would be great for a Christmas brunch:
http://foodwishes.blogspot.com/2017/10/caneles-de-bordeaux-crispy-baked-french.html
A couple of weeks ago, we did a thread on Brazilian chicken croquettes, a street food favorite. But Brazil also has a famous pastry, ‘Bolo de Rolo’, or ‘Guava Roll Cake’, from the state of Pernambuco - (which reminds me a little of our Maryland 'Smith Island Cake' in a different shape ;-)
This recipe comes from the website ‘Brazilian Foodie:
http://brazilianfoodie.com/2011/11/bolo-de-rolo/
-JT
I like the fried egg over avocado idea. Might not wait for the holiday! For me since I avoid sweets in the am, I’d prefer a good salsa than a jam with it. But my daughter loves French fries dipped in jam...
I will check out the coupon and the yogurt. Wonder if they make a plain?
They are adorable.
Since this allergy hit me only 5 years ago, I’m growing used to it but I could envision a mistake. I am very careful about eating, in general, though. Kosher and sensitive to msg so I’m always reading labels.
Now that I’ve never heard of......fries/jam, but sometimes the unexpected turns out to be so delicious. I know fries & mayo are a French thing & I thought it sounded repulsive.......until I tried it. Pure heaven!!!!!
I tried one... it was a sweet potato fry dipped into orange marmalade. I’m telling you, it tasted good.
Some food mfg even print a second line on the labels.....listing ing that might be allergens.
Come on...I heard of "sweet potatoes."
Well, I got a second paper today and there was no ‘Oui’ in it; so maybe I was mistaken. Will check again.
Sometimes when new products come out, the company’s website will have coupons.
I’m wondering - when Pom Wonderful first came out, they sold it in nice reusable glass tumblers; but later went to all plastic. I wonder if Oui will continue with the jars?
Here’s a good picture:
Yoplait seems to be making a big deal out of the glass pots.
Must be part of the business plan to market OUI.
Nevertheless, you could be right....so buy as many as you can....I’m up to six jars, already.
Is vanilla the only one you’ve tried?
Vanilla is really good.....haven’t even looked at the other flavors.
Pumpkin Spice Coffee Creamer
Blender can coconut cream, tb vanilla, 6 tb maple syrup, 2 tb
pumpkin puree, 2 tsp pumpkin pie spice. Pour into glass jar w/ lid.
SUGGESTION: Brew together 5 scoops Pumpkin Spice and
5 scoops Hazelnut ground coffee. Tastes great w/ creamer.
Borscht
(Make you strong, like bull!)
A quart of pork stock
About a pound of shredded pork
3 beets (large)
1 onion (chopped)
1 carrot (chopped)
Red Cabbage (It was what I had, white or green will work) about two cups
2 Leeks (chopped)
1 tablespoon Pickling Spice (in a cloth bag)
6 Garlic cloves, mushed (we like garlic)
1 can of diced tomatoes
Splash of Apple Cider vinegar
Poach the beets (whole with tops and bottoms cut off) in the pork stock with picking spice until they peel easily.
Save pork/beet stock and saute onion, cabbage, carrot, leeks and potatoes in pot until the onion is glossy. Add in garlic and continue to saute (Do not burn the garlic!)
Peel and chop beets. You are suppose to shred but my grater has gone walkabout.
Add to pot along with shredded pork and can of tomatoes.
Add in pork/beet stock.
Cook for one hour or until potatoes are tender.
Add splash of vinegar, teaspoon of sugar if you like and serve with sour cream and fresh chopped parsley.
You can use beef and beef stock if you like. Chicken is a bit weak for this soup (IMHO) You can use vegetable stock if want to make it a vegetarian dish.
I didn’t realize it was made with meat. I’ve always wanted to try the meatless borscht.
You can make it with or without meat.
It is actually very easy to make, you can even make it with canned beets but please don't let my teacher know I said that. :)
It is a fall or winter soup to me but some people serve it cold in the summer.
You can also use dill instead of parsley if you like.
Yes, the cold with dill is what attracted me. (I wouldn’t use canned :-)
That sounds good.
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