I said that I thought they were honey bells or Minolas because it
looked like they were round with a protruding nub where they connected
to the branch. That may have been an optical trick -- don't know. Take
a look at minolas in the store and you will see what I thought I saw.

I know those - with that little neck thing; these
were completely ordinary navels, except for the
aroma and sweetness, which were exceptional.

Another recipe with a glaring error -- unless you accept Clean Dave's definition of pork being his favorite vegetable. :-}}
Title: Chinese Mapo Tofu
Categories: Chinese, Vegetarian
1/4 lb Ground pork
1 pk Fresh tofu (any firmness)
- cut into cubes

A perfectly sensible recipe, though a bit
simplified. One could omit the pork or
substitute TVP granules without doing a
fundamental violence to the dish, but of
course it's much better with pork -
preferably not too lean and not too
fine ground.

Chocolate Charoset Truffles
categories: KfP, dessert
yield: 24

3 lb dark or bittersweet chocolate, broken into pieces
1/4 c pistachios
1/4 c pecans
1/8 c almonds
1/8 c pine nuts
1/2 tart apple
1/4 navel orange, with rind
1 ts sweet white wine or tt
1 ts honey or tt
1 pn ginger or tt
1 pn ground cinnamon or tt

Line a large baking sheet with parchment paper
or waxed paper.

Grind the nuts, apples, and orange separately
in a food processor. The nuts should be as
close to a powder as possible without becoming
"butter."

Combine the nuts, apple, orange, wine, honey,
ginger, and cinnamon in a bowl, mixing well.
The charoset filling should have a smooth,
thick texture. Roll the charoset into 1" balls.

Melt the chocolate in a large heatproof bowl
set over a pan of simmering water; remove from
the heat.

Using two forks, dip the balls into the melted
chocolate and place on the prepared baking sheet.
Refrigerate until the chocolate has set.

onthechocolatetrail.org
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