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Just saw this Michael. All of my recipes are packed up in boxes, but it was a simple thin cake.
Joined: Dec 12, 2005
Posted to Thread #30056 at 3:09 pm on Jan 7, 2018
The semolina gives it a grittiness that I like and the cherries weren't very abundant. Maybe three/four pieces in my two inch square piece...which was less than an inch high.
Let me look online. However the key was the complimentary add-ons...the tangy lemon curd (very easy to make) and the mild ginger ice cream. They really made the cherry taste pop.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 30056. A lovely dessert served at Frick Museum cafe: Semolina cake with dark cherries, lemon curd & ginger - MarilynFL - 11:23pm on 12/29/17 (5)
- I have a big container of dried, pitted sweet bing cherries soaked in dark Jamaican rum... - Michael in Phoenix - 4:32pm on 01/01/18
- Just saw this Michael. All of my recipes are packed up in boxes, but it was a simple thin cake. - MarilynFL - 3:09pm on 01/07/18
- Frick Museum has a semolina cake recipe online. Does this sound like the one? [NT] [LINK] - Pat-NoCal - 4:32pm on 01/07/18
- Pat nailed it. I'm gonna start calling her Little GayR. I've got a call into the pastry chef at - MarilynFL - 9:30pm on 01/08/18
- Had emailed them also and just heard back that it's 1/2 cup semolina flour. - Pat-NoCal - 5:38pm on 01/09/18