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----- Original Message -----
From: "Elaine"
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 27, 2008 11:06 AM
Subject: Pope John Paul's Cream Cake
> While visiting the pope's birthplace we ate at a local restaurant that
> featured te above item. I found a somewhat similar recipe on your
> website, but it was lacking the richness and liqueur that our version had.
> If you can recreate the cream filling I will be eternally grateful.
> Elaine
Hello Elaine,
Since you didn't give me the name of the restaurant at which you had the
particular version that you want, I could not search for it. The recipe for
it on my site is the version that the Polish sites have:
Kremowki
The bakery at which John Paul recalled getting this pastry as a child has been
closed for decades. It would be premature to assume that the version that you had
at that restaurant was the "correct" version. It may have just been a variation
created by that restaurant. See:
Poland Today
I did find this statement on a message board:
"Kremówka also contains a local brandy called winiak".
On another site, I found the below recipe for the pastry that does indeed call
for "brandy Winiak." So, perhaps this recipe is close to what you had. The "liqueur"
that you tasted was this brandy.
Phaed
Kremowka Papieska
Pastry:
250 g flour
250 g margarine
3 tbsp water
3 egg yolks
Cream filling:
3 cups of milk (about 700 ml)
150 g sugar
1 vanilla sugar
3 egg yolks
3 tbsp flour
3 tbsp potato flour
Polish brandy winiak
icing sugar
Make pastry: sift flour into a bowl, rub in the margarine finely, then add
yolks and water and combine. Chill for around 3 hours. Grease two baking
sheets and dust with flour or breadcrumbs.
Divide pastry in half. Roll out into two rectangles about 1 cm thick and
bake until golden. Cool.
Make cream filling: boil two cups of milk with the sugar and vanilla sugar.
Beat egg yolks until frothy, blend with remaining milk and flour and potato flour.
Add to hot milk and sugar, bring to boil carefully. Add winiak brandy to taste.
Spread cream evenly on one of baked pastry rectangles, cover with second.
Dust with icing sugar. Slice and serve when cool.
----- Original Message -----
From: Gilles
To: phaedrus@hungrybrowser.com
Sent: Friday, September 26, 2008 2:08 PM
Subject: searching for bali miki marinade or receipe
Good afternoon,
I live in Montreal, Quebec. Iin the 1960's I use to go to a restaurant called the Kon Tiki which was
located on the ground floor of the Windsor hotel. They served an appetizer that I thoroughly enjoyed
called Bali-Miki. it is made of marinated tenderloin of beef skewered on slender bamboo spears, bbq'ed
most likely. The marinade would most likely be made up of soya sauce, posibly brown sugar or molasses
or honey and spices. I would love to find the marinade used to make these.
I have perused the archives and searched the web using google to no avail, can you help.
Thank you so much,
Gilles
Hello Gilles,
There are some postcards from the Kon Tiki here:
"The Kon Tiki Restaurant was located at the Sheraton Mt. Royal Hotel, Montreal, QC, Canada. "
The Kon-Tiki
I could not find a recipe for bali miki at all. However, I did find the below recipes, which might
be similar.
Phaed
Hawaiian Beef Sticks
2 inch piece fresh ginger, sliced
2 cloves garlic, mashed
6 green onions, chopped
1 c. soy sauce
4 tbsp. sugar
2 tbsp. red wine vinegar
4 tsp. cornstarch
1/2 c. water
2 lbs. beef sirloin
Skewers required
In a small pan, combine ginger, garlic, onions, soy sauce, sugar, and vinegar. Cook over medium heat
until slightly thick, about 20 minutes. Combine cornstarch with water. Gradually stir into sauce;
cook, stirring, until clear and thickened. Pour mixture through a wire strainer, pressing out all
juices and discard the pulp. Cool. Cut beef into bite size pieces; add to marinade and allow to
stand, covered, for 2 hours. Thread 2 or 3 pieces onto skewers. Barbecue over charcoal.
-------------------------
Polynesian Beef Kabobs
3 lb. sirloin steak, cut into small cubes
50 6" skewers
3/4 c. soy sauce
1/2 c. vinegar
4 tbsp. sugar
1 tbsp. pepper
1 tsp. paprika
1/2 bunch scallions, diced
Slide cubed meat onto skewer leaving 1/2" open on end to make handling easier. Place in marinade
container. Repeat until meat is gone. Mix remaining ingredients and pour over meat. Marinade 24
to 30 hours (no longer) in refrigerator turning frequently. Cook on BBQ grill 10 to 15 minutes.
From: "Amy"
To: phaedrus@hungrybrowser.com
Subject: Bali Miki Recipe as per request
Date: Sunday, November 09, 2008 10:38 AM
On 10/24/08, someone requested the recipe for Bali Miki marinade. I have the recipe for Bali Miki
from the popular Luau Restaurant in Beverly Hills (427 North Rodeo Drive, 1954-1978). I found the
recipe in the book Lost Recipes Of Legendary Hollywood Haunts by Betty Goodwin and it includes recipes
from restaurants including The Coconut Grove, The Brown Derby, Perino's, Schwab's Pharmacy, Don the
Beachcomber, Scandia, Café Swiss, Cyrano, etc.
Here is the Bali Miki recipe:
I pint ketchup
1/2 cup sugar
1 cup bbq sauce (any brand)
1/2 teaspoon finely minced garlic
1/2 cup white wine
24 6 inch skewers
3 lbs. beef fillet, cut in small pieces
STIR together ketchup, sugar bbq sauce, garlic and wine
Fill wood skewers with pieces of beef.
Brush on sauce and broil one minute on each side.
Brush on more sauce and cook a few minutes longer until done.
Makes 24 hors d'oevres
Amy
----- Original Message -----
From: "Lisa"
To: phaedrus@hungrybrowser.com
Sent: Saturday, October 04, 2008 5:44 PM
Subject: Recipe request
> In baltimore, there is a staple treat called Berger Cookie (named after the
> bakery that makes them). https://www.bergercookies.com/
>
> They are in a simple paper tray box celophaned. It's a soft cake cookie with
> a fudgy topping that almost outweighs the cookie. I actually had the recipe
> for this once and have lost. Since then, I have googled everywhere and
> cannot find.
>
> I remember that you cook the cookie first. The bottom is the part you ice,
> so the rounded side is showing. The icing is choc chips and 2-3 ingredients
> max. maybe condensed sweet milk.
>
> I've seen in my searches lots of people looking, it would be great to find!
> Lisa
>
Hi Lisa,
Some recipes just can't be found, because the recipe is a closely guarded secret.
The real recipe for Berger cookies is like that. The site to buy authentic Berger
cookies is here:
Berger Cookies
There are, however, a couple of copycat recipes available.
See the bottom recipe here:
King Arthur Flour
and there's a recipe here:
Baking Delights
Phaed
----- Original Message -----
From: Tracy
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 02, 2008 4:22 PM
Subject: FROG Jam
Good Afternoon Uncle,
I have been searching for a recipe for FROG Jam. Could you help me?
Kindest Regards,
Tracy
Hello Tracy,
FROG jam appears to be a commercial product sold in South Carolina and Georgia. It is made with
Figs, Raspberries, Oranges, and Ginger (hence the name) plus sugar and pectin. There are several
requests for a recipe on various message boards across the web, but no one has been able to provide
a recipe. Sorry.
You can buy it here:
Hillside Orchard Farms
Phaed
DE sent us a link to a couple of recipes in the Cincinnati Enquirer
Brinda sent us her own recipe:
From: "Brinda"
To: phaedrus@hungrybrowser.com
Subject: Frog Jam
Date: Wednesday, February 25, 2009 4:41 PM
I have made this recipe several times and everyone loves it. It is my recipe from my cook book
"Make It And Take It". I am from S.C.
Brinda
Frog Jam
Fig, Raspberry, Orange, Ginger (FROG)
Several weeks ago my daughter in law called asking if I had the recipe for frog jam I had
to reply no. She had bought a jar in a gourmet shop and thought it was delicious. She shared
figs from her trees with me and yesterday was my test day. The jam turned out wonderful, hope
you enjoy it.
3 oranges juiced
2 (3 oz.) packages raspberry gelatin
4 cups mashed ripe figs
4 cups sugar
4 tablespoons orange zest (3 oranges)
4 tablespoons fresh ginger finely chopped (food processor)
In large sauce pan add orange juice and gelatin stir until dissolved add chopped figs,
sugar, orange zest, and ginger let come to a boil on medium heat, reduce down to low,
stirring often as it will burn. Cook for 15 to 20 minutes continue stirring. Mixture will
become thicker. Pour into sterilized jars: seal. Place in canner fill with water process
15 minutes. Remove jars place on towel and let cool.
A great place to buy jerky:
www.jerky.com
And dozens of recipes for making your own:
Beef Jerky Recipes
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