NEWS
By Julie Rothman | December 12, 2007
Katherine Kruckel of Salisbury, N.C., was looking for a recipe that she was given years ago for a faux fruitcake made with gumdrops in place of the traditional candied fruit. Kruckel says that "it was a fruitcake recipe for those who hate fruitcake." Doretha Barnes of Glen Burnie sent in her recipe for Gumdrop Cake, which she thought might be close to what Kruckel wanted. I think it's a nice twist on the old-fashioned favorite - and great for anyone who has an aversion to the real thing.
NEWS
By ROB KASPER | August 1, 2007
I knew I was in for an adventure when I tried a dish from The Whole Beast cookbook by Fergus Henderson. Henderson is a London chef who specializes in what he calls "nose to tail" dishes. He cooks the parts of animals that, as he puts it in his book, "are often forgotten and sadly discarded in today's kitchen." Those include pig's head and tails, pigeon and duck hearts. He serves these dishes at St. John, his London restaurant. Cookbooks written by chefs often take what I call a creative approach to recipes.
FEATURES
By Ellen Hawks | August 11, 1999
Alexander A. Chasan of Baltimore has been looking for a recipe for chremslech (fruit fritters) for many years. He said his mother used to make it.Anne Tallarico of Laurel sent in this recipe for a fritter batter for fruit.CHREMSLECH OR FRUIT FRITTERSServes 8-102 cups assorted sliced fruits and whole berriessugar to taste plus 1 tablespoon2 eggs, yolks and whites separated2/3 cup cup milk or liquid from sugared fruit1 tablespoon melted butter1 cup sifted all-purpose flour1/4 teaspoon salt1 quart vegetable oil, for fryingconfectioners' sugar, for dustingSprinkle fruit with sugar to taste and allow to sit 1 hour.
FEATURES
By Ellen Hawks | January 27, 1999
Dorothy Ruth of Baltimore sent out a call for help that has now been answered. "Help!" she wrote, "I need a recipe for rum buns made with yeast dough. My sister is bugging me to make them."Sandra K. Hayslett of Olney responded with a recipe and a message. "In the 1960s and 1970s, my husband and I used to visit the Flagship Restaurant in Washington, D.C., an excellent seafood restaurant. As a specialty, a luscious, warm rum bun drizzled with a warm rum-flavored icing was served alongside the meal.
FEATURES
By Ellen Hawks | December 16, 1998
Marianne Thomas of Bend, Ore., writes that she remembers the Depression years and a spicy cake that was "our favorite." It was a nameless cake that had "chocolate (maybe cocoa) and nuts. The frosting was fluffy and contained coffee as well as chocolate. Can you find such a recipe?"Kathy Dallam of Bel Air sent the response chosen by tester Laura Reiley. Dallam wrote:"My mother-in-law, Louise Ackerman, always made this cake for my husband's birthday when he was growing up. Here's her recipe, unchanged.
FEATURES
By ROB KASPER | December 21, 1998
Editor Note: Since there will be no A La Carte section on Wednesday, Rob Kasper's eggnog column -- with his much-requested recipe -- appears today. AROUND THIS TIME of year, people often lose track of things -- their credit cards, their good sense, their favorite recipes.For losses suffered in the first two categories -- credit cards and common sense -- I can offer sympathy, not useful advice. I also can report that on a recent holiday shopping excursion, every time I used a credit card I was quickly overcome with panic.
FEATURES
By Ellen Hawks | March 4, 1998
"I have been thinking of a recipe which my Mom used to make oh so many years ago," wrote Cynthia M. Dills of Havre de Grace. "I can't recall the ingredients but it was called Meatzza Pie and was a delicious variation of a pizza using lean ground beef and Parmesan cheese, I think. Hope someone out there has a good memory for the original recipe."Responses included recipes from Barbara P. Barry of Towson, ** Regina Motter of Chestertown, Mira B. Campbell of Watertown, S.D., Patricia L. Frakes of Luverne, Minn.
FEATURES
By Ellen Hawks | October 7, 1998
Rhoda A. Barry of Fayetteville, N.C., requested a recipe for Jewish blintzes made with "farmers' cheese and with all-natural ingredients. It's not low-cal," she wrote.Her answer came from Eileen Creeger of Pikesville, who wrote, "For years my mom has been the 'blintz maven' in the family. Below is her recipe (which may have been my grandmother's) that even a non-maven like me can make."Blintzes With Farmers' CheeseServes 4 as breakfast entreeBATTER:2 eggs1/2 cup flour1 cup waterpinch of salt1/4 teaspoon vanillaFILLING:2 eggs12 to 14 ounces farmers' cheesepinch of salt1/2 teaspoon vanillaTo make the batter, beat the eggs and flour together.
FEATURES
By Elizabeth Large | September 9, 1998
Pikesville shop offers food for memoryMany caterers and gourmet shops in the area prepare traditional holiday foods for those too busy to do their own cooking, but Gourmet Again (3713 Old Court Road, Pikesville) goes them one better. The shop offers a separate "Remember When" section on its holiday menu, dishes that "everybody's bubbe made for them," says co-owner Barbara Collurafici. These are dishes you may not have had in years, such as homemade teglach (rolled dough with honey, above)
FEATURES
By Ellen Hawks | June 10, 1998
Vito A. Favarola of Jarrettsville asked if we could help her find a recipe for sour beef and dumplings.Yes, indeed. Many answers arrived and tester Laura Reiley chose one from Sally J. Breig of Severn, whose recipe "came from a German-Viennese cookbook." Others who responded with similar recipes included Chris Wirchert of Laurel, Jean Nohe of Forest Hill, Lisa Resau of Baltimore, Beth Hunter of Timonium and Deborah Scott of Belcamp.Breig's Sour Beef and DumplingsServes 63 pounds chuck roast, cut into 1-inch cubes2 medium onions, chopped1 1/2 cups cider vinegar1 1/2 cups water4 bay leaves3 tablespoons sugar4 tablespoons pickling spices, wrapped in cheesecloth and tied1 to 2 tablespoons vegetable oil12 gingersnaps1 cup waterDUMPLINGS6 medium potatoes, peeled, cooked, mashed and cooled1 egg1 teaspoon salt1/4 cup cornstarch2/3 cup flourPlace meat in a large glass bowl.