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Re: Starting to plan for Easter dinner

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01 / Original postRe: Starting to plan for Easter dinnerEmail address hidden · 24 Feb 2005 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Charlotte L. Blackmer · 6 Mar 2005

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General fitness, health and nutrition
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24 February 2005
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  1. Original post
    Email address hidden
    Archived post
    #1
    Quoted message said:

    2. My guests aren't all that big on coffee. What would you want to


    drink

    Quoted message said:

    with the strawberry [censored]? (We'll be eating around 3:30 PM.)

    Tea, or perhaps a late harvest wine ?

    Quoted message said:

    4. I'm not all that sure about the Bordeaux with the main course. Any
    suggestions for a different wine?

    There are many good options. I like red Rhone's, Shiraz, and Barbera
    with lamb. YMMV. If cost is truely not a consideration, perhaps an
    Hermitage or a Barbaresco ? All of these should stand up well against
    the rosemary and lamb.

    But enough about the wine, tell me more about the Focaccia. It sounds
    delicious.

    Dean G.

    Report
  2. Bob
    Archived post
    #2
    Dean said:

    But enough about the wine, tell me more about the Focaccia. It sounds
    delicious.

    There's not really much to tell: I follow the focaccia recipe in _Baking
    With Julia_, but add some seeded olives, some olive paste (made by seeding
    olives and either squashing them in a mortar or whirring them in a
    mini-chopper), some walnut pieces, and I substitute walnut oil for a third
    of the olive oil. I use whatever black olives appeal to me at the time.

    As far as I know, it's my own invention.

    Bob

    Report
  3. Charlotte L. Blackmer
    Archived post
    #3

    In article <[email hidden]>,

    Bob virtualgoth@die_spammer.biz said:
    Dean said:

    But enough about the wine, tell me more about the Focaccia. It sounds
    delicious.

    There's not really much to tell: I follow the focaccia recipe in _Baking
    With Julia_, but add some seeded olives, some olive paste (made by seeding
    olives and either squashing them in a mortar or whirring them in a
    mini-chopper), some walnut pieces, and I substitute walnut oil for a third
    of the olive oil. I use whatever black olives appeal to me at the time.

    Are the olives incorporated in the dough, or spread on top?

    Sounds yummy. I have been having good success with rosemary foccaccia
    these days and my formula is easy enough for me to remember (1 lb flour is
    3 rounded cups, 1 package yeast in 250 ml water, 1 TBS kosher salt, 7 TBS
    olive oil, plus the rosemary) but branching out is always good.

    If I weren't committed to a bunch of other things, I'd invite myself over
    ;-) but I'm thinking my own menu may be:

    artichoke dip
    shrimp cocktail

    baked salmon (fishitarian guests, otherwise I would have my dad's
    butterflied marinated leg of lamb)
    scalloped potatoes or rice
    roast asparagus

    something springy for dessert (if I can find a good recipe for an almond
    bundt cake, I'm there, with something involving strawberries or rhubarb on
    the side)

    Charlotte
    --

    Report
  4. Bob
    Archived post
    #4

    Charlotte asked:

    Quoted message said:
    Quoted message said:

    There's not really much to tell: I follow the focaccia recipe in _Baking
    With Julia_, but add some seeded olives, some olive paste (made by seeding
    olives and either squashing them in a mortar or whirring them in a
    mini-chopper), some walnut pieces, and I substitute walnut oil for a third
    of the olive oil. I use whatever black olives appeal to me at the time.

    Are the olives incorporated in the dough, or spread on top?

    The olives are incorporated, but since the bread isn't all that thick,
    they're not ALL inside the dough; some of them inevitably stick out.

    Quoted message said:

    I'm thinking my own menu may be:

    artichoke dip
    shrimp cocktail

    baked salmon (fishitarian guests, otherwise I would have my dad's
    butterflied marinated leg of lamb)
    scalloped potatoes or rice
    roast asparagus

    something springy for dessert (if I can find a good recipe for an almond
    bundt cake, I'm there, with something involving strawberries or rhubarb on
    the side)

    Sounds excellent! I ought to uninvite my guests and come over there!

    Bob

    Report
  5. Christine Dabney
    Archived post
    #5

    On Sun, 6 Mar 2005 00:48:47 +0000 (UTC), [email hidden]

    (Charlotte L. Blackmer) said:

    something springy for dessert (if I can find a good recipe for an almond
    bundt cake, I'm there, with something involving strawberries or rhubarb on
    the side)

    If you can get your hands on a copy of The Savory Way, by Deborah
    Madison, she has a marvelous almond bundt cake in there. You can also
    modify it with little bits of almond paste in the batter.

    Christine

    Report
  6. Charlotte L. Blackmer
    Archived post
    #6

    In article <[email hidden]>,

    Bob virtualgoth@die_spammer.biz said:

    Charlotte asked:

    Quoted message said:
    Quoted message said:

    There's not really much to tell: I follow the focaccia recipe in _Baking
    With Julia_, but add some seeded olives, some olive paste (made by seeding
    olives and either squashing them in a mortar or whirring them in a
    mini-chopper), some walnut pieces, and I substitute walnut oil for a third
    of the olive oil. I use whatever black olives appeal to me at the time.

    Are the olives incorporated in the dough, or spread on top?

    The olives are incorporated, but since the bread isn't all that thick,
    they're not ALL inside the dough; some of them inevitably stick out.

    Thanks.

    Quoted message said:


    Quoted message said:

    I'm thinking my own menu may be:

    artichoke dip
    shrimp cocktail

    or devilled eggs!

    Quoted message said:
    Quoted message said:

    baked salmon (fishitarian guests, otherwise I would have my dad's
    butterflied marinated leg of lamb)
    scalloped potatoes or rice
    roast asparagus

    something springy for dessert (if I can find a good recipe for an almond
    bundt cake, I'm there, with something involving strawberries or rhubarb on
    the side)

    Sounds excellent! I ought to uninvite my guests and come over there!

    I'll be out of town Friday and Saturday most of the day so I will be
    scrambling. I will at least have enough time to go grocery shopping on
    Friday morning.

    I may farm out the dessert course.

    That would make it easy enough to slap together after I get home from
    church on Sunday, even if I ended up helping out in some way with the main
    service (I'm attending Vigil at oh-dark-thirty).

    Charlotte

    --

    Report

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