Odd revelation -- ce n'est pas du rose c'est du poulsard

[kirk wallace]

Bindernagel '09 Poulsard is amazing with honey cake left over from Rosh Hashanah.

It was, in its cranberry-geranium tartness with something like rasberries on the finish, just fine with a Rio Zappe, roast chicken and Eckerton cherry tomatoes mix up on windfall pea shoots and ruby streaks with a bit of rice, but only with a few slices of Amy's Breads honey cake did everything in the wine come together, for me.

 

[Jeff Connell]

Is that like a pain d'épices?

 

[kirk wallace]

originally posted by Jeff Connell:
Is that like a pain d'épices?

Similar, Jeff, but I think of pain d'epices as being a bit denser and spicier. I don't think the RH honey cakes traditionally includes ginger and its crumb is definitely more like a lighter styled pound cake, maybe more eggs? Here's one recipe that I found which seemed plausible, but I hesitate saying that to you, given that you know about baking and I definitely do not.

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[Peter Creasey]

originally posted by kirk wallace: Here's one recipe that I found which seemed plausible, but I hesitate saying that to you, given that you know about baking and I definitely do not.

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Kirk, Except, Mickey Kroon (whoever that is) added these comments at the page you cite...

I made this cake TWICE today and both times were a catastrophy. The second time set a fire in the oven. I thought that perhaps I had filled the tins too much, hence they overflowed BIG time. The second time I filled them in half and this time set fire to the oven. I am SO disappointed.

. . . . . Pete

 

[Sharon Bowman]

originally posted by kirk wallace:

originally posted by Jeff Connell:
Is that like a pain d'épices?

Similar, Jeff, but I think of pain d'epices as being a bit denser and spicier. I don't think the RH honey cakes traditionally includes ginger and its crumb is definitely more like a lighter styled pound cake, maybe more eggs? Here's one recipe that I found which seemed plausible, but I hesitate saying that to you, given that you know about baking and I definitely do not.

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Sounds like fruitcake sans fruit.

 

[kirk wallace]

originally posted by Sharon Bowman:

originally posted by kirk wallace:

originally posted by Jeff Connell:
Is that like a pain d'épices?

Similar, Jeff, but I think of pain d'epices as being a bit denser and spicier. I don't think the RH honey cakes traditionally includes ginger and its crumb is definitely more like a lighter styled pound cake, maybe more eggs? Here's one recipe that I found which seemed plausible, but I hesitate saying that to you, given that you know about baking and I definitely do not.

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Sounds like fruitcake sans fruit.

Again, not as dense. Not at all.

 

[kirk wallace]

originally posted by Peter Creasey:

originally posted by kirk wallace: Here's one recipe that I found which seemed plausible, but I hesitate saying that to you, given that you know about baking and I definitely do not.

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Kirk, Except, Mickey Kroon (whoever that is) added these comments at the page you cite...

I made this cake TWICE today and both times were a catastrophy. The second time set a fire in the oven. I thought that perhaps I had filled the tins too much, hence they overflowed BIG time. The second time I filled them in half and this time set fire to the oven. I am SO disappointed.

. . . . . Pete

Pete, you are more fun than a barrel of monkeys.

 

[Jay Miller]

My idea of a traditional Rosh Hashonah honey cake is something of the approximate density of lead and about the same amount of flavor. This scarred me for life and I haven't eaten one for over 30 years. And don't get me started on the sponge cake we used to get for Passover. Styrofoam.

 

[MLipton]

originally posted by Jay Miller:
My idea of a traditional Rosh Hashonah honey cake is something of the approximate density of lead and about the same amount of flavor. This scarred me for life and I haven't eaten one for over 30 years. And don't get me started on the sponge cake we used to get for Passover. Styrofoam.

Hmmm.... Too bad there's no Cake Therapy site, Jay... scratch that, there is.

Mark Lipton

 

[Ian Fitzsimmons]

That sounds like fruitcake with fruit.

 

[Jeff Connell]

originally posted by MLipton:
Hmmm.... Too bad there's no Cake Therapy site, Jay... scratch that, there is.

Mark Lipton

And there is also Cake Asylum.

 

[MLipton]

originally posted by Jeff Connell:

originally posted by MLipton:
Hmmm.... Too bad there's no Cake Therapy site, Jay... scratch that, there is.

Mark Lipton

And there is also Cake Asylum.

Perhaps I should be proactive and register www.cakeloverspage.com now for the eventual arrival of the CLDG?

Ever thinking ahead,
Mark Lipton

 

[SFJoe]

I had a fabulous Paris-Brest tonight.

 

[MLipton]

originally posted by SFJoe:
I had a fabulous Paris-Brest tonight.

Such salacious talk for a wine bored!

Mark Lipton

 

[Unknown]

originally posted by SFJoe:
I had a fabulous Paris-Brest tonight.

you should try one made at high altitude

 

[Oswaldo Costa]

everybody's a comedian

 

[Sharon Bowman]

and nobody uses capital letters or punctuation

ETA: However, Paris-Brest is a thing of greatness, when done well.

 

[Sharon Bowman]

originally posted by .sasha:

originally posted by SFJoe:
I had a fabulous Paris-Brest tonight.

you should try one made at high altitude

Mile high Paris-Brest?

 

[Jeff Grossman]

originally posted by Sharon Bowman:
Mile high Paris-Brest?

That's a sandwich at Carnegie, right?

 

[Ian Fitzsimmons]

originally posted by .sasha:

originally posted by SFJoe:
I had a fabulous Paris-Brest tonight.

you should try one made at high altitude

Cool idea.