Next time Mrs. L and I are going somewhere and need to bring a dish…
Here’s someone else’s opinion of it (with Milnot). I think because of the non-animal fat in it, it whips more easily but others in the comments say you can make it with evap, but put milk, bowl, beaters all in freezer to get cold.
So here’s the thing: this is a cheesecake, but it is no ordinary cheese cake. I want you to imagine a heavy, dense New York style cheesecake, the kind that sits like paste on your tongue. Now, I want you to forget everything you know about that cheesecake. Instead imagine a cheesecake unlike anything you’ve ever had—imagine a thick, buttery graham cracker crust topped with the fluffiest, lightest cheesecake ever. Imagine eating sweet, rich clouds of cheesecake—lemony, sun-drenched clouds. Now you are beginning to understand Milnot cheesecake.
True story: years ago, we had a dessert contest at work. I took this. Three categories: best tasting, best presentation, and most creative. I won the first two. I guess swirling strawberry preserves throughout the cheesecake floated their boat.
Speaking of canned milk, did anybody mention these (slap yo mama) yet?
I make an awesome trifle. It’s always a HUGE hit when I bring it to potlucks. One of my coworkers transferred to another group, and I swear for years after I’d brought it to a Christmas luncheon, he’d mention it every time I saw him.
The first time I made it, every element was made from scratch. Heh, I didn’t do that again, and no one could tell the difference.
From the recipe, they appear to be Russian Tea cakes, aka Mexican Wedding cakes. I’ve never seen the Eskimo cookies name. I used to make them all the time. Super easy.
Not that they aren’t wonderful, but I don’t think they’re anymore forgotten than Bananas Foster. Uncommon, yes, forgotten no.
A dessert that I enjoyed as a child (very young, while my family still lived in the Northeast) was baked apples - apples, raisins, brown sugar, and a small touch of rum, topped with rolled oats and baked until soft. Not something I see at stores or restaurants, but I still make it for myself when winter rolls around.
I watched a Youtube video awhile back of a Slavic fellow making holodets, an aspic made of shredded pigs’ feet in their own gelatin. It looked both terrifying and intriguing enough that I’ve considered making it myself just to see what it’s like.
In North America, kholodets is known as “head cheese.” I don’t know who buys it, but you can find it in supermarkets as lunch meat.
I’ve had meat in aspic. It’s not bad. When it comes right down to it, meat is meat, regardless of what part of the animal it comes from. It’s illogical to refuse pigs’ feet just because they’re not pork loin. This especially makes sense when you consider the need to reduce waste by using every part of the animal.
