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----- Original Message -----
From: Margaret
To: phaedrus@hungrybrowser.com
Sent: Friday, September 10, 2010 8:10 PM
Subject: Mandelbrot/Mandelbread
Hi!
Today a lady I was taking a class with shared with me a thin slice of Mandelbrot
(she called it Mandelbread) which she had purchased in New York City. She is Jewish
and says it's the best she ever had. I always thought Mandelbrot was like a Biscotti
and, indeed, everything I researched on line seemed to agree. But this was not like
Biscotti.
It was soft but firm and had the shape of Biscotti. It was baked in the same way, but
apparently not double-baked after slicing. It was sold in the shape of a flattened loaf,
such as Biscotti is after it's baked the first time. One could "toast it" afterwards,
as my friend said, or not. They preferred it soft, and it was sliced to order at the
bakery on Long Island where it was made. It had a yellow eggy color, and toward the
center seemed to be a mixture of almond paste swirled with chocolate....definitely
almond paste, and this mixture was a bit different from the rest of the dough. Chocolate
drizzled the outside. Nothing about it was crunchy. It was absolutely WONDERFUL and
I would love to make it. The dough was moist and dense. I will not see this lady again,
as we were taking a one-time class together, and I wouldn't even know how to reach her.
I think she gave me the best information she had, and this is the way I described it
to you. I hope that you can help me solve this mystery! Thank you so much!
Margaret
Hi Margaret,
There is no way for me to locate a specific recipe out of many for the same dish without
it's having a unique name or unique ingredients. Sorry. I wish there was a way for me to
locate a recipe by a description of how the end product looks or tastes, but there isn't.
If you had the name of the Long Island bakery at which it was purchased, then that might
give me a lead to work with, but you said you don't know and cannot find out.
While looking for this, I found that mandel bread or "mandelbrot" is not always baked
twice, unlike biscotti. There is some discussion of, and a couple of recipes for,
mandel bread on these sites that might interest you:
Mandel Bread & Biscotti
Passover Mandel Bread
Mandel Bread
There is a typical mandel bread recipe below.
This is the best that I can do without more specific information about the
mandel bread that the lady had. However, I'll post this on the site. Perhaps
a reader will recognize it and be able to assist us.
Phaed
Mandel Bread
3 Eggs
3/4 c Oil
2 tb Potato starch
3/4 c Nuts; finely chopped
2 tb Matzo meal
3/4 c Sugar
1/2 ts Salt
1 ts Cinnamon
3/4 c Cake meal
Sift potato starch cake meal, matzo meal, salt and cinnamon together. Beat eggs
and sugar together. Add oil, beating well. Add sifted dry ingredients and nuts
and blend well. Refrigerate for a while. Lightly oil a cookie sheet. Shape dough
on sheet into 3 x 1 inch rolls. Bake at 350 F. for 30 min., or until lightly browned.
Cool slightly. Slice rolls and place, cut side up, on cookie sheet. Return to hot
oven after turning heat off. Let stand in oven until lightly browned and crisp.
One tablespoon lemon or orange rind may be added instead of cinnamon.
====================================================================
From: Jan
Sent: Saturday, June 01, 2013 4:24 PM
To: phaedrus@hungrybrowser.com
Subject: Mandel Bread
I read someone asked you for a soft yellow toned marble mandel bread but didnt know the name of the Long Island Bakery.
It is called "The Bakery" and has locations in Plainview and Albertson.
It is one of their best selling products. I have been trying to figure out how to get this recipe for a while.
because my ancestors owned the original bakery where this recipe came from and I wanted to make it for my kids.
If you can figure it our by buying the product--that would be really great. It is by far the best mandel bread
I have EVER tasted and I buy andel bread everywhere. The secret is the almond paste and the soft consistency and
of course the eggs, sugar,etc.... Would be amazing if you could figure it out! Please let me know....Thanks
Jan/NY
Hi Jan,
Sorry, I’m not one of those people who figures out copycat recipes. I’m a recipe finder, not a recipe creator.
I had no success finding any mention of The Bakery’s mandel bread or mandelbrot.
Phaed
----- Original Message -----
From: Joanna
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 11, 2010 6:25 PM
Subject: cod fish receipe
dear phaedrus:
I am looking for a recipe. It is a New England recipe. the ingredients are,
salt pork, onions, cod fish, mashed potatoes and vinegar. I just don't remember
how much of each and how to cook it. Your help would be greatly appreciated.
My mom is 91 and is requesting this. I want to make it for her. thank you.
Joanna
Hi Joanna,
I cannot find a recipe with exactly those ingredients.
The only cod fish recipes that I can find that call for pre- mashed
potatoes are cod cakes.
If the potatoes aren't pre-mashed, it could be some sort of boiled dinner such as
"South Shore Boiled Dinner". These are popular in New England and the Maritime
Provinces of Canada. Other than the recipes at these links and below, I have no
idea what this might be.
South Shore Boiled Dinner
South Shore Boiled Dinner
Salt Cod and Mashed Potatoes
Brandade de Morue
Phaed
Codfish À La Bonne Femme
Soak over night three pounds of salt codfish.
Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove,
and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the
fish on a platter with the drained potatoes for a border.
Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls
of water in which the fish was cooked and cook until thick, stirring constantly. Take
from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and
a tablespoonful of melted butter.
Season with pepper, pour over the fish and the potatoes, and serve.
--------------------------------------
Salt Cod Dinner
Buy a pound PIECE of salt fish for 3 or 4 servings. Cover fish with cold water and
bring to a simmer on lowest burner on stove. If water tastes very salty pour off
and start over again. Never boil, just simmer until tender. While cod is cooking,
try out bits of salt pork and drain. Save 2 tablespoons fat from pork and add
2 heaping tablespoons flour. Blend well and use to thicken 2 cups hot milk for
cream sauce. Serve the cod on your prettiest platter. Cover with cream sauce and
sprinkle with pork scraps. Surround with new boiled potatoes.
-----------------------------------------
Cod Cakes
1 lb cod fillet
1 lb potatoes or instant mashed equivalent
salt
olive oil
butter
Prepare mashed potatoes as usual (no lumps) in a shallow pan. Bring two inches
of water to a boil adding a half teaspoon of salt. Place the fillet in the boiling
water and reduce heat to a simmer. The cod is done when the flesh parts easily
with a fork.
Lift it from the pan with a spatula or perforated spoon into a bowl large enough
for mixing the potatoes and fish.
Blend these by tumbling the mixture. Add salt to taste.
Form hamburger-sized patties or cakes. Pour four tablespoons of olive oil into a
medium size frying pan and place cod cakes in when the pan is hot.
Allow each side to become brown before turning over. Turn over only once.
Serve with butter and your favorite vegetable.
Serves two.
These can be frozen before the frying step and should keep for several days.
----- Original Message -----
From: Vicky
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 11, 2010 5:25 PM
Subject: Different version of Malakoff torte
Dear Phaed
I note that you recently dug out a version of the Malakoff torte for somebody.
I really wonder whether you could possibly find me Robert Carrier's version of
the Malakoff torte, I believe there was a weekly magazine which carried his name
(?Carrier's Kitchen) and I am quite sure that my mother had got the recipe from there.
I hope this is not too inconvenient.
Many thanks
Vicky
Hello Vicky,
This recipe does not appear to be on the Internet. However, there are several
collections (used copies) of Robert Carrier's recipes available at Amazon. com .
This one sounds like it might have the torte recipe:
"Delectable Desserts" (Robert Carrier\'S Kitchen) [Import] [Hardcover]
Robert Carrier (Author) - $4.95
Phaed
----- Original Message -----
From: "Julia "
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 11, 2010 2:58 PM
Subject: Recipe - Peanut Butter Pie
> Phaedrus,
>
> I worked in a family run restaurant in a small town of Cedarville,
> Ohio in the late 1980's. It was owned by a married couple that
> relocated from Michigan. the wife, who was about 30 at that time, made
> a PB pie that she said had orange juice in the recipe. I know it was
> cooked on the stove top, and then baked in an oven. I do not believe
> she used any gelatin. Unfortunately, that is all the information I
> have, since she kept the wonderful recipe to herself. Do you know of
> anything that resembles this?
>
> Thank You,
> Julia
Hi Julia,
Sorry, no luck with this.
Phaed
From: Janice
Sent: Sunday, November 26, 2017 7:10 PM
To: phaedrus@hungrybrowser.com
Subject: Responding to a reader request
In 2010 a reader Julia asked for a peanut butter pie recipe made with orange juice.
I wonder if this is the recipe she was seeking? While the end result is not baked,
it was cooked on the stovetop and baked in the oven during the preparation.
Pennlive
Janice
Hi Janice,
Thanks for the effort, but I no longer have Julia’s e-mail address, so I can’t
send the link to her.
Phaed
----- Original Message -----
From: Cindy
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 22, 2010 12:24 PM
Subject: Breakfast bread
When home bread machines first became popular..( 10 + years ago?) ...
there was a Breakfast Bread recipe on the back of a 5 lb bag of flour ..
(Gold Medal I think. I can remember it having yeast, nuts, cinnamon
and maybe brown sugar. It was formulated specifically for bread machines.
I appreciate your help !
Cindy
Hello Cindy,
Sorry, I could not find this. I'll post it on the site so that perhaps a reader can help.
Phaed
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