Esterh

Growing up, the only paprika I had was a tiny sprinkle of the rare deviled egg. I have it, but

don't use it that often. I've used the sweet more often than the hot paprika. However, neither of those affect my tongue at all compared with the smoked version.

I think, along with the five taste sensations (sweet, sour, salty, bitter, umami) my tongue has a special NO GO lounge area restricted to raw garlic, raw onions, and most smoked items.

Oh ya and cantaloupe, lima and kidney beans, lamb, goat cheese and some spice that's in certain German Christmas cookies. I've never figured that last one out, but I practically gag when I inadvertently bite into one of those.

I wonder if they all have something in common? Or my tongue is just too persnickety?

 
Here is the recipe, already posted at FOOD.com

I hand-ground my roasted hazelnuts with a cheese grater and used almond meal.

My egg whites were left over from last week's poppyseed roll dough so they whipped up beautifully.

I only used one TBL of Kirschwasser. I love that word, but not the taste, so I switch over to Drambuie for the other TBL.

Rick Rodgers says to have the chocolate READY to go when you make the faux fondant and he was right. I don't know why, but that white icing hardened almost immediately, which meant I couldn't feather the chocolate stripes. So I just covered my mess with more chocolate. (Note: This is my standard solution for most problems in life: cover with chocolate.)

I think next time (and that dacquoise is really easy so there will definitely be a next time), I'll bake in a smaller 10x15 pan with short sides. Then I'll run a 12" knife or flat spatula supported on the pan sides to level the meringue batter. I think that will work...at least in my head it sounds like that will work.

http://www.food.com/recipe/esterhazy-torte-esterhazyschnitten-almond-meringue-slices-431349

 
Yah, my tongue and I have a very tenuous relationship. That German cookie has a few

more things I remember....cocoa (either in the cookie or in an icing?), maybe allspice? Could cloves be taking it over the top? I just avoid all German cookies now...the type sold at World Market.

I like cloves in pumpkin pie!

 
Could be the allspice--here's my fav recipe for lebkuchen...

Lebkuchen

Yield: makes about 36 cookies

1 1/2 cups blanched whole almonds
2 cups all-purpose flour, sifted
1 3/4 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon fine salt
Pinch of freshly grated nutmeg
1 1/2 cups light brown sugar
1/2 cup sweet orange marmalade
1/4 cup finely chopped candied ginger (1 ounce)
1/4 cup unsulfured molasses
5 large eggs
3 cups plus 2 tablespoons confectioners’ sugar
1/4 cup whole milk
3 tablespoons unsalted butter, softened

Directions:

1. MAKE THE COOKIES Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 10 minutes, until fragrant and lightly golden. Let cool completely. In a medium bowl, whisk the flour with the baking powder, cinnamon, ground ginger, cloves, allspice, salt and nutmeg.

2. In a food processor, pulse the cooled almonds until coarsely chopped. Add the brown sugar and pulse until incorporated. Add the marmalade, candied ginger and molasses and pulse until the mixture is well blended and the nuts are finely chopped. Add the eggs all at once and pulse until just incorporated. Add the dry ingredients and pulse until incorporated and the batter is uniform in color. Scrape the soft batter into a bowl, cover and freeze until very firm, at least 4 hours.

3. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Using a 2-tablespoon ice cream scoop, scoop 8 level mounds onto each baking sheet, about 3 inches apart. Freeze the remaining batter between batches. Bake the cookies in the upper and lower thirds of the oven for about 20 minutes, until risen and slightly firm; shift the pans from top to bottom and front to back halfway through. Transfer the sheets to racks and let the cookies and pans cool completely. Repeat with the remaining batter.

4. MAKE THE ICING In a bowl, whisk the confectioners’ sugar with the milk and butter. Spread the cookies with icing and let dry completely before serving or wrapping.

Notes:

Make Ahead The cookies can be stored between sheets of wax paper in an airtight container for up to 5 days.

 
We used to get boxes of them from Stella Doro---probably not that authentic but we devoured them

 
That's interesting. Everyone has "something". ;o) I don't use regular paprika

a lot either but you are reminding me of a very good paprika salad dressing that does use a lot (just regular).
Oh, raw onion would be big miss for me on salads. And I do like all the cheeses. And not overly smoked things. Folks used to LOVE it when I smoked chickens on our smoker for gifts.

 
Stellar--simply magnifique, Marilyn! You are a veritable artiste & created one gorgeous dessert.

 
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