Comments on: Eating my way to midnight 2008 — duck, pistachios and stollen

By: SJ

SJ — Sat, 31 Jan 2009 02:13:00 +0000

Hi Duncan, we had confit duck on New Year's as well – though I combined mine with Cherries. I've pickled a kilo from the last Convent Farmer's market and frozen a kilo so I can keep on having duck and cherries in winter – when it really is more suited.

Thanks for your blog – you have inspired me to try to master macarons (my musk ones were quite nice – I added some fresh strawberry pulp to white chocolate ganache and flavoured with musk. Gave some depth to the flavour.)

Stay cool…no baking this week.

By: Duncan

Duncan — Sat, 24 Jan 2009 08:19:55 +0000

Hi Cath. My Stollen was a hybrid of two or three recipes I have. I do intend writing about Stollen soooonish, at which time I'll also write about marzipan:) Unfancy homemade marzipan is a doddle… high-grade stuff is fiddlier.

By: Cath

Cath — Tue, 20 Jan 2009 05:05:29 +0000

Hey Duncan,

I copied that David Lebowitz pistachio thing and started making it today, couldn't remember where I got the link from until just now came across this post again when I was reading Thanh's entry about the barbeque and it mentioned your stollen.

Where did you get the recipe? and for the marzipan? I found a really good one with handmade marzipan in St Kilda before Christmas, but making it yourself must be Something Else.

By: Thanh

Thanh — Mon, 05 Jan 2009 02:20:33 +0000

Happy New Year Master Baker.

Look foward to reading more of your blog this coming year.

How can you be over cherries, they're perfect as they are. They are the epitome of summer in Melbourne. A bowl of cherries, the tennis on TV and a nice cold beer, perfect.

By: Duncan

Duncan — Sun, 04 Jan 2009 02:11:55 +0000

Hey everyone! Thanks for all the wishes!

@elra: if I get time, I'll do a post about the Stollen:) By the way, Dan Lepard has done a rather fancy Stollen recipe (just google and you'll find it easily). Mine is simpler and, I believe, more traditional.

@Y: I'm just a nut. I baked two at a time (very tight squeeze) and as the kitchen got hotter, I tried to squeeze two trays in… which just worked with some juggling!

@Harry: I am totally over cherries. I have done more cherry dishes in the last week than I ever thought possible!

By: Manggy

Manggy — Sat, 03 Jan 2009 22:20:37 +0000

Oh man, you were exhausted by our launch?! You could've asked me to take some more of your load. (Still mighty proud of my misplaced H1 tag discovery, though, heh heh heh.) Looks like 2008 was a maahvelous year web-wise at least. Here's hoping for more successes in the coming year *clink*

By: Harry

Harry — Fri, 02 Jan 2009 13:44:48 +0000

I suspect we may be seeing a few more recipes with cherries… given your recent expedition into the cherry groves of Victoria

All the best for the year to come, and many a macaron may you make!

By: J_dogmancat

J_dogmancat — Thu, 01 Jan 2009 19:24:08 +0000

Great year D! Looking forward to the next one. The food here in Buenos Aires is weird. They have a couple of national treats, but mostly with considerable E_coli. Look forward to meeting up when im back.

By: breadpitt

breadpitt — Thu, 01 Jan 2009 15:59:18 +0000

hey , happy new year to you and your lovely blog, and nice macaron you have here…..all the best to you for 2009

By: Johanna

Johanna — Thu, 01 Jan 2009 11:36:37 +0000

happy new year duncan – a very impressive round up – I am particularly impressed with your achievement in baking all that stollen – I love the stuff and hope to attempt it some day!