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-----Original Message-----
From: Nancy
Sent: Saturday, January 03, 2015 9:52 PM
To: phaedrus@hungrybrowser.com
Subject: frango mint cake
I’m looking for the cake that Frederick Nelson in Seattle carried in the
late 80’s or 90’s? It was a Frango Mint cake made with the mints and
flavored with mint.
I have found several recipes, but they are just chocolate cake recipes not
mint.
Can you help me??
Thanks,
Nancy
Hi Nancy,
Remember, the thing that makes a frango mint cake what it is, is frango
mints. A frango mint cake is basically a chocolate cake with chopped frango
mints. There's usually no other mint in them. There are lots of frango mint
cake recipes on the web. I only saw one that was just a chocolate cake and
didn't have the frango mints. For examples, see:
Cooks.com
Snapguide
Cooking from Memory
Tastebook
All of those have frango mints.
Now, as to the frango mint cake sold at Frederick and Nelson, it was a
"Frango Triple Treat Chocolate Layer Cake". I could only find one recipe
that claimed to be for that particular cake. The blogger said she got it
from an old Frederick and Nelson book. See:
Triple Treat Frango Mint Chocolate layer Cake
You can get frango mints at Macy's.
Phaed
From: matt
Sent: Monday, January 05, 2015 2:25 PM
To: phaedrus@hungrybrowser.com
Subject: Chicken Spiedies?
Any way you could track down a recipe for chicken spiedies from Manos Diner in Ithaca, NY?
They just closed down, so they're not serving them anymore, would love to know how to make them.
Thanks!
Matt
Hello Matt,
I had no success at all with finding anything about the chicken spiedies from Manos Diner,
but there are other chicken spiedes recipes on these sites:
Meatwave
Recipelink
Lupo's Chicken Spiedies
Serious Eats
Phaed
Spoom (Mauna Kea Beach Hotel - Kamuela, Hawaii)
1 cup granulated sugar
1/2 cup water
4 egg whites*
2 pints lemon sherbet, softened
2 cups champagne
Bring sugar and water to a boil in a medium sauce-pan,
stirring until sugar is dissolved. Continue cooking,
without stirring, until mixture reaches 238° on a
candy thermometer.
Meanwhile, beat eggs in a large mixer bowl until soft
peaks form. Beating constantly, slowly pour hot sugar
syrup over egg whites until blended. Stir in sherbet.
Spoon mixture into 12 freezerproof dessert glasses.
Cover and freeze until firm.
Sprinkle with champagne before serving
Serves 12.
Maybe served between courses or as a dessert.
*Use pasteurized egg whites.
("Recipes from America's Favorite Resorts" presented by Benson & Hedges)
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