If you have a question or comment about this site or a recipe, please send me an email at
kimberly [at] daringgourmet [dot] com.
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John Schoenfeldt says
Hi, Kimberly. Love your site and especially the European-influenced recipes. My family is of German ancestry so I am always looking for that. Have you ever done a recipe on Stuffed Cabbage rolls? I have my mom’s and grandmothers recipes and wondered how they would compare. I seem to be lacking some essential spice(s), but not sure what. Thanks for all you do
Kimberly @ The Daring Gourmet says
Thank you so much, John, I appreciate that. I don’t have a recipe readily available but in terms of flavors/seasonings a “classic” German stuffed cabbage rolls recipe will nearly always include mild paprika powder and yellow mustard. Finely diced bacon is also commonly included. Depending on the region of Germany some variations also include marjoram or caraway seeds. The meat is usually a combination of ground beef and ground pork.
Sarah says
My German great grandmother used to make two German recipes that I have never been able to figure out the German name of and was curious if you have any idea what the actual names of the recipes are. One was “Vanilla Sticks” which is made like cinnamon stars, minus the cinnamon. The other was “Lemon Crackers” which uses lard, lemon oil, and baker’s ammonia and cut into squares or strips.
Kimberly @ The Daring Gourmet says
Hi Sarah! Yes, two things come to mind. The vanilla cinnamon stars without the cinnamon: There’s a German cookie known as “Vanillesterne” that fits that description. For the lemon cookies that use lard and baker’s ammonia: There are some traditional cookies from North Germany (they’re also found in Denmark) that match your description that are known as Schmalzplätzchen or Schmalznüsse. They traditionally use lemon zest but lemon oil can also be used. Hopefully this has led you closer to what you’ve been searching for!
Sarah says
Thank you for your reply and suggestions. The Vanillesterne recipes I have seen are very different in that they contain flour and egg yolks. The vanilla sticks are just nuts, whites, sugar, and vanilla. I’ve also came across the lard cookies in my prior searches for the name of the lemon crackers but they are very different. I can find a few very similar recipes for each in American blogs and old newspapers, all connected to the central/southern Ohio regions. My family comes from the Black Forest area and lived in German settlements in Ohio during the mid-1800’s. I have been able to trace both recipes in old newspapers to the 1930’s with articles stating “this recipe has been in my family for several generations”. I am really beginning to think these recipes originated in the 1800’s in German settlements in Ohio and not actually in Germany, which is why I can find no German name for them.
Kimberly @ The Daring Gourmet says
Hi Sarah, in that case I’m inclined to think that’s the correct conclusion as well. I’ve gotten several questions from readers over the years with similar dilemmas – recipes that their German-American ancestors made that were certainly German-influenced but originated here in the U.S. in German settlements.
Jill Edwards says
Thanks for your Membrillo Paste recipe..this is certainly the time to process quince.
we live on Vancouver Islandin British Columbia and we have over 150 trees of Le Bougeut, Champion and Provance quince. Much of our product is processed by the local brewery to make Quince beer and also some distilleries.
Its an amazing fruit.. use your imagination to use it in many types of cooking and baking!
Tom Stauffer says
You mentioned in your site that you make Sauerkraut but I can’t find a recipe. Do you have a good one?
Kimberly @ The Daring Gourmet says
Hi Tom, I do but haven’t published it yet and I need to, so thanks for the reminder!
Carri says
Re. Preserved Lemons
When your recipe says “1 preserved lemon” do you mean 1 piece (as in half a lemon from the jar) or do you mean 1 whole lemon (2 halves/pcs) from the jar?
Kimberly @ The Daring Gourmet says
Hi Carri, which recipe are you referring to?
Wilbur JOHNSTON says
Hi Kimberly,
Your mascarpone cheese is something I am going to start using. You said the recipe can be doubled which is great. But trying to use the recipe as is, makes two cups which is twice as much as I would use before the 3 to5 days expire. Is it possible to make just one cup using half of the amounts?
Kimberly @ The Daring Gourmet says
Hi Wilbur, yes that should be fine.
John Johnston says
Thank you Kimberly, I thought so to, but I just like to chat with you. He He …John
Next week we are having Escargot A La Bourgogne (my white burgundy came in Tuesday), Osso Buco, with a Gremolata, Saffron infused Risotto A la Milanaise, and the Tiramisu with the home made mascarpone for desert.
Kimberly @ The Daring Gourmet says
You’re making me drool, John! Happy eating!
Joi Rodriguez says
Hi Kimberly… I am so excited that I tried and made this recipe! These crumpets are amazing! I can’t wait to make them again and I look forward to looking at your other recipes since I am new to your site
Kimberly @ The Daring Gourmet says
Thanks so much, Joi, I’m happy you enjoyed them!
Sunny says
Hi there! Would you put up a recipe for Ethiopian shiro wat – so delicious – and maybe kik alicha and minchetabish if you can? Would be so wonderful I really appreciate your other Ethiopian recipes!
Fiona gai Kerr says
Hi Kimberley
the mincemeat recipe was interesting particularly with the inclusion of actual beef !
The traditional English recipe for mincemeat tart filling for those we eat at Christmas does not contain meat.
The reconstituted dried fruit filling makes up the ‘meat’ referred in the name mincemeat tarts, so not sure your recipe is appropriate for these.
Kimberly @ The Daring Gourmet says
Hi Fiona, “traditional” in the sense of most of the last century you are correct. This recipe is for a traditional mincemeat dating back much further when the inclusion of meat was standard. If you read the blog post I include the historic background on the inclusion of meat.
Steven Braun says
you need to have a return to top of page button. your pages are long. I was considering subscribing but the popup threw me.
Deb suddeth says
Thank you so much! Can’t wait for my supplies to arrive so I can get to it!
Deb Suddeth says
Hi, I want to try your quark recipe and I have a couple of questions. If I use raw milk would I need rennet at all?
Have you flavored it with vanilla or vanilla beans ? I love Elli quark vanilla and would love to be able to make it as it’s really hard to find in stores near me.
Kimberly @ The Daring Gourmet says
Hi Deb, technically no, you don’t need rennet but I use raw milk and use rennet anyway because I find that it gives the quark an even better/firmer consistency. I do flavor my quark but not until after it’s done because adding any additional ingredients at the beginning or during the process will most likely interfere and prevent the quark form setting properly.
Sarah says
Hi Kim! Second gen Gambian here. I absolutely loved your domoda recipe! My mum has never made it with squash, she’s mostly used garden eggs with beef or lamb. But having to make it myself at uni and knowing how much I love squash/pumpkin I thought hey why not give it a try? and man oh man am I glad I did! Thanks so much for your work on it!
If you get the chance to visit Gambia again I hope you get to try ebbeh if you haven’t already, its a seafood gumbo type dish and one of my favourites, I’m sure you’ll love it too!
Sending love and gratitude, keep up the amazing work!
Kimberly @ The Daring Gourmet says
That’s wonderful, Sarah, I’m absolutely thrilled to hear it! Thanks so much for the feedback and for the tip on ebbeh, I’ll most certainly have to try it! Warm regards, Kimberly
Scott says
Hello Kimberly,
I have been wanting to try making a schnitzel at home for some time, and I decided to do it last night. I found your recipe for Authentic German Schnitzel. I was really happy to find a schnitzel recipe using pork (I never realized the usual German way was to use pork rather than the veal of the traditional Wien version – I’m not a fan of veal). I haven’t had a lot of success in the past with cooking breaded meat, and your pictures looked really awesome, so I was prepared for disappointment. However, I was NOT disappointed. Your detailed step-by-step instructions about how to properly bread and then fry the schnitzel eliminated any guesswork (or error) on my part. I couldn’t believe how beautiful the cutlets came out (neither could my wife – she was really impressed at how good they looked). My girls ate it, and they loved it. The only issue I had was that I did not pound the cutlets thin enough. The inside was white, but not entirely hot, and to me seemed slightly undercooked. That was not your fault, of course, as your instructions are very specific and, in fact, I thought I did pound them down to the right thickness, but they seemed to have expanded again. Is that a thing? Do pork cutlets have the tendency to re-expand after having been pounded? Maybe I needed to pound them thinner to compensate? Anyway, any advice about that will be most appreciated. I’ve been looking over your mushrooom gravy, which seems to be pretty similar to the way I make it, and I’m looking forward to trying this recipe again but in the Hunter style (Jagerschnitzel) along with your Traditional Rotkohl (which is a favorite of mine). Thank you for posting these wonderful recipes!
Kimberly @ The Daring Gourmet says
Thanks so much, Scott, I’m thrilled your wife and girls enjoyed it! Yes, fattier meats tend to shrink and when they’re cooked and as they shrink they can become a bit thicker again if that makes sense. I would do what you already suggested which is to pound it a bit thinner next time. Thanks again, Scott!
Jet Moore says
In 1959, my father had a TOD, in Munich for a year. My mother shopped alot in Munich and surrounding areas. One of my favorite things she would bring home was a plum cake or biscuit cake, I was only 9 at the time. but once I grew up and started visiting any German bakeries close , I could not find anyone who could identify this product. Would this be something you would know. The cake was round,a densecake layer 1 and 1/2 inch high with split plums layered around the top, sprinkled with powdered sugar. I don’t remember what mom called it but it was a real treat. My dad was stationed in Germany for 3 years, and my mother did not let the grass grow under her feet, whether school was on or not if mom could she would pack of the tent and camping gear and we were off. 20 countries we visited and the memories are still bright in my mind and so was all the different foods we tried, a true growing experience for my older sister and I. An example was my 8th grade class back home in the states when the teacher wanted to know how many kids knew the list of foods he called out, I missed a couple but got all the rest, the others did not, I even had to explain the difference between a flowering artichoke and a sun artichoke.If you know of the plum dessert, I would be very grateful for a little piece of history.
Kimberly @ The Daring Gourmet says
Hi Jet, that’s fantastic that your your mom took so much initiative to take you guys traveling while you were there. The plum cake was a fairly thin single layer, no cream or filling, just split plums on top and sprinkled with powdered sugar? No streusel? Was the cake itself a dense sponge or something firmer like a yeast dough? Your memory is pretty amazing if you can remember those details from when you were 9!
Peter-Jurgen Schnee says
Hi Kimmberly,
My name is Peter. I am originally from Stuttgart. One of my relatives introduced me to your Website. A couple of days ago I baked the French Almond Plum Cake following your recipe. That cake is awesome. However, by the time the cake was baked the Zwetschgen I used had sunk to the bottom, thus viewing the cake from the top there is absolutely no trace of the fruit visible. Do you have a suggestion as to what I could do to prevent this. A few weeks ago I had a similar experience with a Peach Cake. It just doesn’t look nice visually if you view a slice from the side. Appreciate your comment. Thank you.
May I make a suggestion to the recipe AMOUNTS stated in your ingredients lists? Being a European I find that specifying CUP or TABLESPOON/TEASPOON measurements is kind of strange to me. May I suggest that you add GRAMS in brackets such as 1/2 cup Butter (114g). To me, at least, expressing recipes in the European fashion (grams, liters) is more precise. Just a suggestion. While I have no problem deciphering the recipes in both systems I find myself constantly converting them into metric.
Kimberly @ The Daring Gourmet says
Hallo Peter-Jürgen! Thanks for the feedback, I’m glad you enjoyed the cake. Yes, sinking fruit can sometimes happen and there’s an easy solution: Simply toss the fruit with a little bit of flour before laying them on the batter (or folding them in the batter depending on the particular cake recipe) and that will help prevent them from sinking. You won’t get as nice of a sheen on the skins of the plums but they’ll be partially hidden by the almonds and it’s probably a better solution than the plums being completely hidden.
Metric: Agreed, it’s far more precise. I have a built in tool for that in my more recent recipes (the old ones are gradually being updated). If you look underneath the list of ingredients in the recipe box you’ll see in blue “Customary US – Metric”. That’s a conversion tool. If you click “metric” it will automatically convert the ingredient amounts in to metric.
Clem Kost says
I just found your website and browsed through the entrees. I found the Sauerbraten and can attest to its authenticity. My parents were from Germany and had a large restaurant in New Jersey years ago. I have made Sauerbraten numerous times and your recipe is spot on. I love the little hints such as the ground dried porcini in the beef stew. Living in S.C. with recent temps in the low 100’s is not the time to make the stew or sauerbraten; However, I certainly will follow those explicitly.
I have since forwarded your site to my children who are also foodies.
Kimberly @ The Daring Gourmet says
Thank you, Clem, I really appreciate that feedback and thanks also for passing my site on to your kids. Once the weather cools down I hope you enjoy those recipes. Have a great summer and stay cool!
Debra bergazin says
To non pork eaters, my husband wont eat pork, thats ok. I eat it and pick chicken or beef dishes for him. These recipies, I imagine could be altered for the use of chicken. I love this sight and dont want it to change.
joseph says
Hello , sent you recipe for machaca,Have you made it ? also zucchini rampacanti been workin with it any ideas ?
Kimberly @ The Daring Gourmet says
Hi Joseph, I haven’t received anything, the message must not have gone through. I’ve never tried rampicante but it looks like a really fun squash!
Deni says
I’m going to start the pot roast for tonight… and while it’s cooking, I’ll go thru your recipes! Thank you for sharing them!!
Kimberly @ The Daring Gourmet says
Awesome, Deni! Hope you enjoyed your dinner! :)
Wayne Gordon says
Just noticed Ron’s comments about pork. Sigh & headshake. I guess he won’t touch
shellfish, fish without scales, etc. either? Does one go to church on Friday, Saturday
or Sunday? Which is truly the Sabbath? LOL!
Michael says
Hi Kimberly – Do you have a recipe for Sauerbraten? Thanks
Kimberly @ The Daring Gourmet says
Hi Michael, I haven’t published it yet on my blog, but it’s coming! :)
Ron says
I viewed some of your recipes on FB through Tablespoon, a division of General Mills. I noticed part of your opening statement, saying the following: “Being married to a doctor, I emphasise health and healthy eating”, and I noticed that some of your recipes contain pork. Pigs were never meant to be eaten for food. In fact, the Creator specifically says in His Word (Bible / Scriptures) in the third book which He gave to Moses known as Leviticus, in Chapter 11, verses 2-4a, 7&8, the following: “These are the living creatures which you do eat among all the beasts that are on the earth: Whatever has a split hoof completely divided, chewing the cud, among the beasts, that you do eat. Only, these you do not eat among those that chew the cud or those that have a split hoof: ……..and the pig, though it has a split hoof, completely divided, yet does not chew the cud, it is unclean to you. Their flesh you do not eat, and their carcasses you do not touch, They are unclean to you.”
Now, besides the fact that it’s a commandment given to the children of Israel as an example to the rest of the world, the ingestion of pork has very unsettling consequences! Trichinosis is a given to alot of people, but it is responsible for causing over 200 well
known diseases and just to name one,
Rheumatoid arthritis. Pigs don’t have sweat glands and therefore build up a tremendous amount of uric acid inside their bodies. They also contain an extremely tiny parasite that alot of the time cannot be seen under an electron microscope and when cooked, regardless of how long, the parasite does not die. If you so desire, you can go on YouTube and type in raw pork and soda or cocacola and watch!! Last, but not least; Don’t believe what I say,
rather, verify what I say!! Thanks for listening and blessings :)
Kimberly @ The Daring Gourmet says
Ron, the question you raise is one of religious interpretation and is viewed differently by different religious traditions. I see it differently. As for you commentary about the supposed unhealthfulness of pork, I suppose I would say two things: 1) That just leaves more bacon for the rest of us (thank you!) and 2) You’ll be happy to know that there are acres of non-pork recipes on my site to harvest.
Jennifer says
Hi Ron, I dont eat pork either and I agree with your view but Kimberly does have a good variety of recipes with out pork AND her recipes ROCK! This is a place for foodies and to help people like me, get good home cook meals from an expert like Kimberly. Please don’t dampen her site if you have nothing else better to say, except to preach.
Kimberly @ The Daring Gourmet says
Jennifer, thanks so much for your generous and kind words, I really appreciate them :)
Kelly says
Hi Kim, I love your recipes and a few of them have become staple favourites, like the Ethiopian chicken and Beef Saag. I even noticed that the butter chicken recipe I put together a few years ago is very similar to yours, which I am really pleased about as it’s an amalgamation of all the recipes I could find! I have been looking for a really delicious satay dish; one for stir fry satay sauce and another as peanut dipping sauce for skewered chicken and veggies. Do you have any recipes for these? Thanks!
Kimberly @ The Daring Gourmet says
Hi Kelly, thanks so much, that really means a lot! And I’m always happy to hear of others who have as wide-ranging of a palate as I do :) You know, I haven’t yet published a satay dish and I really need to – both the stir fry and dipping sauce. I made a note of it a while ago and just keep forgetting. So thanks for reminding me! :) Kind regards, Kimberly
zak says
Hi Kimberly I really like your recipe on the Ethiopian berberee sauce, I can’t wait to try it out and whatever you have put up here:p keep up the good work! Are you still active?
Kimberly @ The Daring Gourmet says
Thanks, Zak, I appreciate that! Still “active” in the sense that I’m still running this website and adding new recipes regularly? Absolutely! And I hope to be doing so for a very long time :)
Anonymous says
yay! cant wait to try it! my husband will be in heaven. thanks :)
Lori says
Hi. I was looking at your recipe for the chocolate peanut butter banana bread. Can I use regular flour instead? I have never used spelt flour and have regular flour on hand? Thanks in advance.
The Daring Gourmet says
Hi Lori! Yes, you can use regular flour and don’t really need to make any other alterations to the recipe. Happy baking!
Maggie says
Hi,
this weekend I made the rhubarb buttermilk steusel cake. It was amzing & everyone loved it; but there were a couple of changes I made to the recipe (one on purpose & one by accident). The accident was that after I made the batter & had poured it into the pan I realized I had forgotten the rhubarb. So I sprinkled it around the top of the batter. Next I replaced the white sugar, in the topping, for brown (as I like the taste better) & sprinkled that over the rhubarb. It was awsome!! The 2nd cake (I made 2 that day) I still used the brown sugar, in place of the white); but mixed the rhubarb into the batter, as instructed. We tasted both & everyone liked the one where the rhubarb was on top instead of mixed in, better. I’ll make this cake again!!
I’ve also tried several other of your recipes (mostly desserts), & they’re all very good.
sincerely,
Maggie
The Daring Gourmet says
That’s wonderful, Maggie, I’m so glad you all enjoyed it! Your variation of it sounds excellent and thanks so much for the feedback. Best, Kimberly
Mary Ann says
Hello Kimberly,
Gruss Gott! Getting ready to go downstairs and make spaetzle to go with rouladen. My husband was in the Army, and we lived in Scharnhausen just a bit away from your home town, Stuttgart; I taught at the Stuttgart Elementary Junior High School. When I put spaetzle in as a search, your recipe was there, and when I saw how easy (I hope, with my fingers crossed) it looked. Our wonderful German exchange student left her spaetzle maker (the press) for me when she went back home; she was our second exchange student. Anyway, can you tell how excited I am? I think I was lead to your website. Not only is the little bit I’ve seen of your site beautiful and easy to navigate, the photographs are styled with a European flair that is enchanting. Thank you for giving me a sense of adventure and joy. If you ever get a chance to come to Indianapolis, you can enjoy a wonderful landmark restaurant in a striking turn of the century building and where German and American workingman food meet. Schuss, Mary Ann
The Daring Gourmet says
Hi Mary Ann, welcome!! I’m so happy you found my site and am excited to hear how close to home you used to live from me. I’m very familiar with that area as well as with the schools – Robinson Barracks Elementary, Ludwigsburg Middle, and Stuttgart and Patch High (go Stallions and Panthers!). So sad that most of those places no longer exist, but the memories sure do. You’re lucky to have inherited that Spätzle maker! They’re fantastic! Thank you so much for your kind words. I hope you’ll try and enjoy many of the recipes on here. And you definitely have me very interested in that restaurant. Eating is one of my favorite travel activities (well, it’s one of my favorite activities period ;) and you can be sure I’ll look it up if ever I’m there. Aufwiederhören! Kimberly
Anonymous says
I came to your site looking for the banana upside down cake
The Daring Gourmet says
Hi, I’m glad you stopped by! Here is the recipe link for the cake: http://www.daringgourmet.com/2013/06/10/caramel-banana-upside-down-bread/
softlyshescreams says
I just came across your blog randomly not even 30 minutes ago and I can not pull myself away from your recipes.
You have a really great collection of yummies and I can’t wait till to try them all out!
Thank you so much for the time and dedication you put forth for your fans. <3
-A
The Daring Gourmet says
Thanks so much, A.! I really, really appreciate that. So happy you found my site and I’m thrilled you’re on board! Best, Kimberly
Angi Simon says
I was looking for a vegan bread recipe and ended up on your blog. The spaetzel looks delish! I thought the mountain resembled one I see from US 405 and yes, it’s Mount Rainier. We live in Monroe. Thanks for sharing such wonderful recipes with us. Your site is very user friendly and well constructed. Keep up the good work!
The Daring Gourmet says
Thanks so much for your compliments, Angi, and welcome! I’ve been to Monroe many times and we were actually just there this past Saturday – we took our kids to the Reptile Zoo. If you by some near-impossible chance were there at the same time, our son was the brave 3 year old holding two snakes! :) I’m always amazed at the courage of young children. Our kids must have been quite amused to see their adult mother wince, gasp and shudder, haha. I’m so happy you found my site and hope you’ll be a frequent visitor! Best, Kimberly
Beth Jenkins says
Thank you for posting the best recipes of 2013. But I must say, I think your pumpkin bread should be in the list. I know that the list was taken from hits, put that must be because not enough people thought to hit it. It is the best – Ultimate Pumpkin bread is correctly named. Thanks for all the great food and I am looking forward to a wonderful 2014 with you!
The Daring Gourmet says
Thanks so much for your kind words, Beth :) I really appreciate it and am so happy to have your support!
Lisa says
Have you ever made your Ultimate Green Bean Casserole the night before, then cooked it the next day and did it turn out oK?
The Daring Gourmet says
Hi, Lisa! Yes, I have! Don’t put the French fried onions on top until you’re ready to bake it though to prevent them from getting soggy. Everything else can be done the day before. Then just sprinkle on the onions, bake, and voila – perfection!
Beth Jenkins says
I live in Germany and can not find brown sugar. We have sugar that is brown, but is natural sugar and not the type that packs. What do you suggest that I can use instead of brown sugar. I am really wanting to make the new cookies you posted today. So please let me know a quick suggestion ASAP – I usually just use white sugar.
The Daring Gourmet says
Hi Beth! Yes, that’s right – no brown sugar as we know it. You can simply double up on the white sugar and they’ll still taste fantastic. But so that you have a long-term solution for brown sugar while you’re in Germany, here’s a good option: Make your own brown sugar by adding a little molasses to the white sugar (that’s all that brown sugar is anyway). Molasses in Germany is called Zuckerrüben Syrup. Any time a recipe calls for brown sugar, simply use white and add a little molasses. You’ll need about 1 tablespoon of molasses per cup of sugar (a little more if you want a really dark brown sugar). I’d probably go with 1 tbs for most recipes. Another thing you can try is going to a Reformhaus (they’re pretty much everywhere) and see if they carry brown sugar – it’s a specialty health store that often has ingredients that are harder to find in regular grocery stores.
Ellen Monteith says
I don’t remember how I first came upon your blog, but now very much look forward to your posts. I lived in Stuttgart for several years in the early 80’s and have been a foodie all my life as well, having watched and learned beside my mother and grand who were both excellent cooks. Also, I grew up in Augusta GA, so it appears we have both in common. I do have a request. I’m sure you remember Swabian maltaschen. I have a hand written recipe that a family who befriended us while there gave me but it is in grams and such. I’ve never tried to redo the recipe with American ingredients and thought if anyone could do it, it would be you.
Ellen
The Daring Gourmet says
Hi Ellen! Thank you so much for the compliment. I’m happy to meet a kindred spirit :)
Maultaschen!!! One of my favorite German dishes! I ate them regularly and enjoyed them prepared several different ways: In soup with a clear chicken broth, sliced and fried with scrambled eggs and onions, and topped with ham and Swiss cheese and then baked. I LOVE Maultaschen! I haven’t made them since moving to the U.S.. The filling is made with Bratwurstbrät, the seasoned ground meat that is put into bratwursts, and you just can’t find it here. Theoretically you can remove the casings from fresh bratwursts and use that, but it doesn’t taste anything like German bratwursts do. But…we can always improvise right? And we can be grateful that we can make something that at least tastes “slightly similar” to the real thing, right? Right! I’ve made note. I don’t know how soon I’ll be able to get around to the Maultaschen, but it’s definitely on my list – because I’ve really missed them! Best, Kimberly
Ellen Monteith says
yes the wurst meat would be the hardest to replicate. I also remember having them once with a brown sauce (hunter sauce probably). No worries; it will happen when you can’t stop thinking about them. LOL
The Daring Gourmet says
Haha! Well, if that’s what it were based on they’d be happening today! :) I’ll definitely be making these – I’ll find a way!
Jill Craft says
I made your apple butter cinnamon rolls….which were delicious! I was wondering if you could make them ahead of time. I wanted to make them for Thanksgiving breakfast but do not want to prep the dough so early. If not the entire roll maybe just the dough? Thank you.
The Daring Gourmet says
Hi Jill! I’m so pleased that you were happy with this recipe! To answer your question, often you can make yeast dough items in advance. Here’s what you would do: In step 9 after you’ve placed the rolls in the baking pan (but don’t let them rise), immediately cover them with plastic wrap and put them in the fridge overnight. The next morning place them on the middle rack in the oven (turned off), fill a shallow pan 2/3 full of boiling water and place it on the rack below the cinnamon rolls. Close the oven door. Let the rolls sit in there for about 30-40 minutes until they’ve risen. Then bake as instructed. Theoretically they should be able to be frozen as well (at the same stage in step 9) and would then be removed from the freezer and then set out on the counter to thaw completely (you could set them out overnight) and then continue with the rising process in a warm place. Now, here’s my disclosure: I haven’t tried either of these methods with this particular recipe. SO, since you’re wanting to make these for a special occasion and want to be sure they turn out, I’d recommend you give this method a test run first. And not that any of the lucky eaters will complain about enjoying an additional batch :) Let me know how whichever method you try works out!
Karen says
Hi Love your recipes. Just read the one for pumpkin bread. Sounds great but don’t now when to put the topping on. Before or after baking? I assume before but thought I would check. Thanks
The Daring Gourmet says
Thanks, Karen! And thank you for catching that! I’ve updated it – yes, sprinkle it on just before baking.
Anonymous says
Just stumbled onto your recipe for hot and sour soup. I made it last night and the end result got two thumbs up at the dinner table. I’ve bookmarked your site and can hardly wait to try your other recipes.
Thanks for sharing your expertise. D from BC.
The Daring Gourmet says
Hello! I can’t tell you how happy I am to hear that! I’m looking forward to your feedback once you’ve had the chance to try some of the other recipes! Welcome and so thrilled to have you on board!
Sandy says
Found your site and the recipe for Creamy Mushrooom and Tofu Stroganoff. I made it last night and it was outstanding… you are right, even my meat loving husband thought it was great. I just subscribed to your recipes but am wondering if there is any compilation of your vegetarian recipes, or, if not, what you suggest to substitute for chicken, beef, etc if modifying your recipes to vegetarian!
The Daring Gourmet says
Hi, Sandy, and welcome! Wonderful, I’m thrilled to hear that and am so happy you’ve subscribed! And YES, I do have a small but growing compilation! At the top of my blog where the “Contact” link is, a few links to the right you’ll see “Recipes.” Scroll down to the very bottom – the next to the last category is “Vegetarian.” There are some excellent recipes there that I’m sure you’ll enjoy. Some of my personal favorites: Thai Peanut Noodles, Creamy Fettucine…, Masoor Dal, Hungarian Mushroom Soup, and Hungarian Mushroom Pasta. Once again, welcome, and I look forward to your feedback as you’ve had the chance to try some more recipes!
Anonymous says
Happy to be onboard!! I was trying to maintain a “raw” diet, but with my meat-loving/traditional diet eating husband, that was hard to maintain. So, I am trying now to be mostly vegan and with all of the coconut milk/almond milks out there, it is easier to maintain.
Thanks for the lead on where to find your veg recipes. I will let you know which ones are the “winners” as I try them!!
BTW, your family is beautiful… thanks for sharing!
The Daring Gourmet says
Hello and welcome! Oh yes, it is very, very hard to maintain any kind of diet when you’re spouse isn’t doing the same. I admire your determination and all the best with sticking with veganism while serving your husband meat! Thanks so much for the compliment and I look forward to your feedback once you’ve had the chance to try some of the recipes!
Suzy Quinn says
Thanks so much for such a quick answer! I just ordered the Magic Line pan too! Eager to check out your other recipes. Have a lovely wknd. Suzy
The Daring Gourmet says
You’re welcome! I love those pans! Eager to hear your feedback on the recipes you try!
Suzy Quinn says
Hello, I just printed your recipes for the first time – the upside down pear cake and banana cake. They both look great, but I have a question. The recipe for the caramel sauce for the pear cake calls for 1 stick of butter for the sauce – yet the picture doesn’t look like a whole stick, and the glaze recipe for the banana cake/bread calls for just 2 tablespoons. Could I just make that glaze for the pear cake, do you think? It just seems like an awful lot of butter to add the stick to the 6 tblsp for the cake part. Thanks for any info. Suzy Quinn
The Daring Gourmet says
Hi, Suzy! I’m so excited to hear you’ll be making these cakes! I really enjoyed them both and will be making the pear cake again in the next week. To answer your question: The caramel sauce for the banana bread is meant as more of a glaze – just enough to coat it. For the pear cake it’s meant as a sauce that you drizzle over each serving, thus more of is needed. However, there’s no right or wrong in terms of how much or little of the sauce you want to make. You can certainly cut the caramel sauce in half for the pear cake if you just want to serve each slice with a dab. It’s purely a matter of personal preference. Let me know what you think once you’ve had the chance to try these cakes!
Connie Gentry says
Love your site and recipes. I’m ready to try the Peanut Butter-Chocolate-Banana Bread. Right up my taste bud alley!! My question is where did you get those loaf pans? I have been looking for those kind (which look like the kind my mother used) hers got lost somewhere in the move. She would only bake breads in those, just like her pot for making Tea, nothing else was to be put in it she said because it would pick up oils and flavors that would change the taste of the tea. Her bread pans where the same as well as others that where “assigned” to certain pots/pans. Now that I’m grown and have grand children and have done a lot of cooking and baking, I understand what she learned from her Mother and passed on to me and it made sense considering the metals that where used at that time. Other than the cast iron which I sincerely believe we women were born with the natural instinct to care for. lol… I to have certain pot/pans used for only certain things. Do you? I cringe if family members try to meatloaf into my loaf pans that are used for breads only. My daughter calls me OCD.
Anyway I got way off track. Those loaf pans pictured are exactly what I’ve been searching for. I don’t like to use Teflon coated pans.
Thanks for your help and keep the recipes and tips coming.
The Daring Gourmet says
Hi Connie! Haha, you make me laugh! :) I’m not quite as OCD as you, but may be pretty close ;) I use two different pans for cake loaves and bread loaves. You can click on the links I’ve provided to see where I bought them and found the best deals.
For cake loaves (like the one you see in the picture), I use Fat Daddio 9X5 aluminum pans. They’re inexpensive and do a great job.
For bread loaves I use (and LOVE) Magic Line Loaf 9X5 Pans. You can see a pic of those in my recipe for Fresh Roasted Tomato Herb Bread. I love the straight edges of the Magic Line pans for my bread (that’s where my OCD comes in) ;)
I also use Magic Line Square Cake Pans for my square cakes. You can see a pic of those in my Honey Olive Quinoa Cake.
For my round cakes, I use Magic Line’s 9X3 inch Round Pans. You can see a pic of that one in my Killer Peanut Butter Cake recipe.
And I also use Magic Line’s 9X13 cake pans.
As you can tell, I’m a huge Magic Line fan. Straight, clean edges, hand-forged aluminum, made in the USA. Yep, I love them.
Hope this answers your question. Let me know if you have any more!
Connie Gentry says
Thank you. Old habits die hard.
The Daring Gourmet says
That’s what my husband says about me as well ;)
Pat Breheim says
wheres the recipe for the chocolate deception cake made with zuccnni
The Daring Gourmet says
Hi Pat! It’s right here: Chocolate Deception Cake
Anonymous says
Can I leave out the chicken boulion cubes? Or substitute? I am making this for friend with cancer who is on salt restricted diet. Thanks
The Daring Gourmet says
Hello! Which recipe are you referring to?
Molly Sepulvado says
Kim,
I am not sure you remember me, but we went to Alconbury together. I am Mandi’s sister and managed the tennis team. Anywho, I love to cook and spend many hours a week scouring for recipes and pouring over any of my 100 plus cookbooks. My mom turned me onto your blog and I have really enjoyed it. I just took the Almond Poppyseed muffins out of the oven! I just wanted to say hi and let you know how much I have enjoyed everything.
God Bless,
Molly Sparks Sepulvado
The Daring Gourmet says
Hi Molly! Of course I remember you! And any member of the Sparks family is a friend of mine :) I’m so thrilled you’ve been following my blog and have been trying some of my recipes! As a fellow foodie, I look forward to your feedback. And yes, cookbooks! I’m a bit of a fanatic. (My husband will readily agree!) I love looking through cookbooks for pure enjoyment. We’re getting ready to head off for a week-long family road trip and guess what reading material I’ll be bringing along? You got it, cookbooks! ;) Thanks so much for your kind words and I’m so happy to have you on board!
And now for the really important question: Were you the manager of my tennis team the year I championed first place or the year I shamefully settled for second? (That way I know who to blame, haha!) ;)
God bless,
Kimberly
Jenny Portscheller says
Hi! Really like your recipes. Easy and good. Thanks. Question on the Homemade Teriyaki Sauce. What’s Mirin? Your “note” says to just add more brown sugar if you want it sweeter but doesn’t say what Mirin is first. Please explain. Can’t eat commercial sauce anymore. Going back to home made. Thanks!
The Daring Gourmet says
Hi Jenny, thank you for the compliment! You know, I’ve added a “note” section to the recipe box at twice and it keeps “disappearing.” I’ve added it again and hopefully this time it sticks! To answer your question, Mirin is a sweet Japanese rice wine. It’s similar to sake but has a lower alcohol content and more sugar. If you don’t have mirin, you can use sherry with a pinch of sugar added to it (like 1/4 teaspoon sugar per 1/4 cup sherry). Thanks for making the recipe and I hope you enjoy it!
Renee says
Have you ever cooked using young jackfruit? I recently made a “BBQ pulled jackfruit” in the crock pot and served it on a sandwich with cole slaw. It was amazing. Next I’m going to try cooking it carnitas style.
The Daring Gourmet says
Hi Renee! I have not! I’ve seen it in Asian grocery stores before, both fresh and canned, and know it’s used as a vegetarian alternative to meat, but have never tried it. Do you use it primarily as a meat substitute or because you like it’s particular flavor? I am curious about its texture and will have to give it a try!
AJ says
Good Morning, I was receiving your newsletter then it stopped. And I didn’t unsubscribe???
Please, please put me back on your list…thx!
The Daring Gourmet says
Hi AJ! I’m not sure what could have happened! I just confirmed that you’re still on my mailing list. I’ll be posting a recipe later today. If you haven’t received the email notification by the end of the day, please let me know and I’ll troubleshoot it. I also post my recipe notifications and other updates to my Facebook page. If you’re on Facebook you can click “like” in order to receive updates there as well: https://www.facebook.com/TheDaringGourmet In any case, hopefully the email issue is resolved and please do let me know if you haven’t received an email by the end of today. Thanks, AJ, and so happy to have you on board!
Rahul Hans says
Hi There!
I’m sorry, I couldn’t find your name.
I am an Indian who loves to eat and cook. I just happened to come to your site looking for a recipe for pulled chicken.
And I must say, I am impressed with what you are doing here!. I have made quiche a number of times (without the crust). But your crust recipes seems easy enough, so I am going to try it out.
By the way, I am impressed with your knowledge of Indian food.
Sincerely
Rahul
The Daring Gourmet says
Hello Rahul! Thank you so much for the compliment! Coming from you, I especially appreciate the compliment about my Indian recipes. I’m so happy you’ve found my site and look forward to your feedback once you’ve tried some of the recipes! Cheers, Kimberly
Michaela says
Um. You know how when you dial 911 the fire goes out. Or ask where the bread aisle is and your standing in it? I literally scrolled down and found the email subscription. Soo sooo sorry!
The Daring Gourmet says
HA! Yes, I know those scenarios all too well ;) Glad you located the sign-up button – thrilled to have you on board, Michaela!
Michaela hoenignan says
Hello beautiful! Do you have an email subscribtion ?I would love to get mail updates from you! Feel free to sign me up!
LaVida Williams says
I just want to compliment you on your outstanding skills. I love variety and international food and so I am very interested in your recipes. I am making the mango chutney tonight and have decided to turn it into the pulled chicken sandwich tomorrow. I eagerly await experimenting with all of these tasty treats as there are too many for me to list. In fact, I come from a small family of foodies and I’m thinking…cook-off!! Thank you for sharing your inspiration and passion!!! Aloha, LaVida
The Daring Gourmet says
LaVida, thank you so much! I really appreciate your kind words. It’s comments like yours that makes the effort that goes into food blogging worth it :) I’m happy that you found my blog and am flattered that you’re going to make some of my recipes! I eagerly await your feedback! :)
Susie Overholser says
Hi,
Just wondering if your photo’s are really large because they are taking forever to load. Have you thought of adding a pin for pinterest? Are you on pinterest?
Your food looks incredible :)
Keep smiling,
Susie O.
The Daring Gourmet says
Hi Susie, thanks for the compliment! I had pinterest/facebook/twitter buttons on all of my posts until just a couple of days ago when I hit a technical glitch. My web host is working on it and things should be up and running properly shortly, including the page load time. Thanks for stopping by!