Biz part II

"Alice in PA" schrieb im Newsbeitrag news:SumdnSNjOudSbLvTnZ2dnUVZ snipped-for-privacy@ptd.net...

No, unfortunately my cake looked more like this:

No, not my pic, but that's how it looks when it comes out of the mould. The whole thing has a slightly unnatural shade of yellow due to the lemon Jell-O. I decorated it with thin slices of ripe carambolas. Looked really nice and tasted even better. Next time, I'll use less sugar though.

U.

"Alice in PA" schrieb im Newsbeitrag news:SumdnSNjOudSbLvTnZ2dnUVZ snipped-for-privacy@ptd.net...

No, unfortunately my cake looked more like this:

No, not my pic, but that's how it looks when it comes out of the mould. The whole thing has a slightly unnatural shade of yellow due to the lemon Jell-O. I decorated it with thin slices of ripe carambolas. Looked really nice and tasted even better. Next time, I'll use less sugar though.

U.

OK, I'll try to translate it for you, but be prepared for something very rich, and invite a host of hungry school kids to clear off the leftovers since one hardly manages more than one slice. The recipe I use is an older one, originating from the 1960s or so. I went to the coconut fat manufacturer's website and found that there is a newer one that looks a bit lighter, but I haven't tried that. I could translate both, if you like, and you'll try what sounds best. I only hope you can find the right type of cookies. Just give me some time, please, at the moment computer time is rather few for me.

U.

And, what is a carambola? I'm afraid to google it, I'll find more mouth-watering recipes!

We're going out for Chinese food tonight.....too hot to cook!!!

According to Wikipedia, it's starfruit. I had some when we spent a year in Hawaii. Crosswise slices make a nice garnish floating in fruit salad. I didn't care much for the flavor, except as a seasoning for other fruits.

It's forbidden to import it to the U.S., but some is grown in Florida, Puerto Rico, and Hawaii. I may have seen one in the supermarket.

I suppose any slightly-tart fruit that looks pretty when sliced would work.

"Joy Beeson" schrieb im Newsbeitrag news: snipped-for-privacy@4ax.com...

Huh! Why is it forbidden to import it? Protection of US starfruit farmers? Anyway, many people use physalis but I thought that a bit too common. The slices of starfruit were just scattered over the top and it looked quite attractive until we tried to cut the whole thing. However, the starfruit was ripe and the cake solid enough to prevent a major disaster.

For physalis look here:

"Ursula Schrader" wrote crap again...

U. - not quite awake yet, need my cuppa tea

Ursula, please take all the time needed. I am leaving for FL next Thursday to attend my elder DGS's wedding. From there we will go to SC for a few days, visiting the 2 youngest DGDs, who are 2 and 12 and of course, their parents. Hopefully, we will be able to stop by a sister's home in MS for an afternoon; she has been ill and since losing her sight in one eye, she has become very depressed, according to her daughters. Emily

We went for Mexican food last night, and I had chicken enchiladas in mole, which is difficult to find most of the time. They were delicious. Emily

It's a shame that Physalis philadelphica isn't suitable for garnishing a Philadelphia cake. According to Wikipedia, it's tomatillo.

Hmmm, a bit too tart perhaps, and the size might be not quite the thing... Reminds me of the old joke: Watermelon punch with whole fruit. ;-)

U.

From what Ursula has written, I am wondering if she might have made what sounds to me like a no-bake lemon cheesecake????

If that is what she made, then I think physalis would work well on it as agarnish on top. The reason why I say that is that often those sorts of lemon cheesecake are topped with fresh passionfruit - the tartish flavour of both fresh passionfruit or physalis would work to counterbalance that tendency to teeth hurting sweetness that some non-bake cheesecakes can have.