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2015


Frango Mint Cake Like Frederick & Nelson's

-----Original Message----- 
From: Nancy
Sent: Saturday, January 03, 2015 9:52 PM
To: phaedrus@hungrybrowser.com
Subject: frango mint cake

Im looking for the cake that Frederick  Nelson in Seattle carried in the 
late 80s or 90s?  It was a Frango Mint cake made with the mints and 
flavored with mint.

I have found several recipes, but they are just chocolate cake recipes not 
mint.

Can you help me??

Thanks,

Nancy 

Hi Nancy,

Remember, the thing that makes a frango mint cake what it is, is frango mints. A frango mint cake is basically a chocolate cake with chopped frango mints. There's usually no other mint in them. There are lots of frango mint cake recipes on the web. I only saw one that was just a chocolate cake and didn't have the frango mints. For examples, see:

Cooks.com

Snapguide

Cooking from Memory

Tastebook

All of those have frango mints.

Now, as to the frango mint cake sold at Frederick and Nelson, it was a "Frango Triple Treat Chocolate Layer Cake". I could only find one recipe that claimed to be for that particular cake. The blogger said she got it from an old Frederick and Nelson book. See:

Triple Treat Frango Mint Chocolate layer Cake

You can get frango mints at Macy's.

Phaed


Chicken Spiedes Like Manos Diner

From: matt  
Sent: Monday, January 05, 2015 2:25 PM
To: phaedrus@hungrybrowser.com 
Subject: Chicken Spiedies?

Any way you could track down a recipe for chicken spiedies from Manos Diner in Ithaca, NY?  
They just closed down, so they're not serving them anymore, would love to know how to make them.
Thanks!

Matt

Hello Matt,

I had no success at all with finding anything about the chicken spiedies from Manos Diner, but there are other chicken spiedes recipes on these sites:

Meatwave

Recipelink

Lupo's Chicken Spiedies

Serious Eats

Phaed


Spoom

Spoom (Mauna Kea Beach Hotel - Kamuela, Hawaii)

1 cup	granulated sugar
1/2 cup water
4 	egg whites*
2 pints lemon sherbet, softened
2 cups	champagne

Bring sugar and water to a boil in a medium sauce-pan,
stirring until sugar is dissolved. Continue cooking,
without stirring, until mixture reaches 238 on a
candy thermometer.

Meanwhile, beat eggs in a large mixer bowl until soft
peaks form. Beating constantly, slowly pour hot sugar 
syrup over egg whites until blended. Stir in sherbet.

Spoon mixture into 12 freezerproof dessert glasses.
Cover and freeze until firm.

Sprinkle with champagne before serving
Serves 12. 
Maybe served between courses or as a dessert.

*Use pasteurized egg whites.

("Recipes from America's Favorite Resorts" presented by Benson & Hedges)

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