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I just remembered to post this:
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Fake Olive oil seized!
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GF made Mexican hot chocolate cookies, from NYT recipe. They have cayenne and cinnamon, and mini marshmallows.
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It was laktepaloosa at my house tonight-beet and walnut, zucchini with Parmesan and pine nuts, squash, sweet potato and carrot, and (of course!) the gold standard potato and onion.
Homemade apple sauce, plenty of sour cream, horseradish mayo, cranberry orange relish for toppings.
I always have problems with doughnuts, so I made gulub jamun for dessert instead. Hey-theyāre fried!
Now everyone is deep in a food coma.
We also lit the hannukiah. Since we have 7 everyone got to choose the one they wanted. Fun all around.
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KƤsekuchen
Made without quark.
you might ask. Because I canāt find a source in my corner of Michigan (quark being a German cheese). But Iāve wanted to try German cheesecake since seeing it an episode of Rick Steveās Europe, so I tried one of the recipes I found online using a substitute (sour cream and an extra egg, in this case).
I donāt know how it compares to the original, but it looks right, the texture is light, and it tastes very good. I went a little heavy on the lemon zest, knowing how much I love lemon, but next time Iāll dial it back a bit. Hereās the recipe for those interested:
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Can you find farmerās cheese locally? Because that is a good approximation.
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I f$%king love gulab jamun! Ate way to many while I was in India.
Since you make them, have you ever considered using real maple syrup instead of, or in addition to, the simple sugar syrup traditionally used? With or without the cardamon? Something tells me that would be tasty.
Iād try myself but donāt have an oil fryer. And I hate the mess. Maybe air-fried gulab jamun is possible?
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I think that Iāve seen something in the supermarkets up here called farmerās cheese, but if I remember right it looked like a white brick cheese, similar to muenster but without the rind. It didnāt look like this: Farmer cheese - Wikipedia. I will keep an eye out for it, though. Thank you!
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A brick? Yikes! Not the same thing at all.
Yes, the Wiki photo is a good example. In fact, thatās the brand easiest for me to get locally. If it still felt too grainy to you, a quick whip with an immersion blender would do the trick.
Happy to help!
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Farmer cheese looks like what we call cottage cheese.
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What is happening here?? Is the person on the sidewalk hawking cheesecake, or looking for cheesecake? I canāt quite make out what the people in the windows are saying.
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If you drained cottage cheese in cheesecloth overnight you would probably get farmers cheese.
If there is a store that sells European foods near you you should be able to find it there. Kosher stores will also carry it, but it will be more expensive. At my preferred store itās about 7$/kilo and the kosher stuff is about twice that.
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There is some graininess depending on brand, but no curds as such. Our version of cottage cheese looks like:
Our version of farmer cheese is like this, or even milkier:
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I always found quark to more closely resemble Greek yogurt, but thicker.
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Oh, yeah, that makes a lot of sense! I donāt like Greek yogurt so I never buy it, but I can totally see how it could work well as a substitution for quark.
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All of them! Even the halal shops where I buy my paneer sell European food!
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