When I came to, they were serving the rather
meager lunches - a nasty-sounding veggie wrap
or a cheese plate of wedges of Brie and some
kind of Cheddarish substance, sided with water
crackers, a spray of grapes, and a strawberry.

That does sound rather meager...

It wasn't anything I'd have missed.

What was interesting was that the flight
attendant came by with a cheese-and-crackers box
from coach (list price $7), sensible so far, but
then offered to make things righter by offering
miles as compensation for my inconvenience!
essentially paying me for falling asleep during
the food orders. The other flight attendant
(noting my scruffiness) and my seatmate (noting
my good fortune) were agape.

Indeed a change in fortune... ;)

Minor but notable.

The snack box contained the following:
from the Gilman Cheese Corporation (ominous name)
came "vintage cheddar" and "white cheddat," both
of which turned out to be that abomination
pasteurized process cheese, tinted different colors;
and a bean-yogurt-cheese dip that I'd tasted before,
and it tastes like vomit, and I did not care to
experience it again. Rye bread chips accompanied,
which tasted of salt (bad) and garlic (good) and
made the cheddarish things tolerable from the crunch,

So far mediocre to bad....

Indeed.

but what mde me the big winner (besides the miles)
was Everything Parm Crisps, which are 100% Parmesan,
baked into crunchy rounds that were similar to
something I've made for some of you, probably at
an echo picnic. Oh, yeah, the carb-free pizza
crust at Boyd Pond; possibly other things.

Right. And those sound quite a bit better than the rest... :)

My friend Link has gone keto and experimented with
flour-free pizza crusts: she's using almond meal for
now, but I urged her to consider an all-cheese one,
which she's considering for a change.

Completing the package was a tiny tablet of dark
chocolate from California manufacturer Tcho; this
was a slightly vegetal but fairly nice 50-ish bite
that almost redeemed the red wine. Notes of brown
or unrefined sugar and coffee.

A nice enough ending... :)

Oakland's best, what can I say.

BTW... Happy Brahms/Tchaikovsky's Birthday... ;)

Thanks.

Pleasurable toffee-terrine with raspberry sorbet
categories: sweet, East European
servings: 4

h - Biscuit
2 eggs
80 g sugar
80 g flour
h - Toffee
200 g light cream (15%)
100 g brown sugar
100 g sugar
2 ts vanilla sugar
1 Tb butter
h - Chocolate foam
3 egg yolks
100 g melted dark chocolate
75 g whipping cream
3 egg whites
1 fl liqueur "Vana Tallinn" (sub Bacardi rum)
sugar
a little milk
h - Raspberry sorbet
150 g frozen raspberries
150 ml water
lemon juice
3/4 oz sugar
1 gelatine sheet
h - Meringue
1 egg white
40 g sugar
15 g walnuts (or other nuts or seeds)

For the biscuit. Separate the eggs. Whip the egg
whites with sugar. Add one by one the egg yolks
and whip well. Sieve in flour and mix with wooden
spoon. Place on a tray and bake at 200C/400F
for 4 to 6 min.

For the toffee. Put all the ingredients apart from
the butter in a pot and boil until thickened. Add
butter and leave to cool. Spread on the biscuit.

For the chocolate foam. Melt the chocolate in a
double boiler. Whip separately egg whites and cream.
Add egg yolks in the melted chocolate along with
liqueur and sugar. Mix well. Add half of the egg
white foam and whipped cream to the chocolate mass.
Cool down, add a little milk, poor in siphon and
put in fridge.

For the sorbet. Boil the raspberries with sugar,
season with lemon juice. Drain with sieve. Per
one litre of liquid add one gelatine sheet. Poor
the liquid in a container, keep in freezer until
totally frozen. Run through ice cream machine.

For the meringue. Roast and crush the nuts or
seeds. Whip the egg white and sugar to stiff peaks.
Turn out onto sheet and bake at 90C/195F for 20 to
40 min. Halfway through cooking strew the nuts over.

Arrange on plate as desired. Photo shows a central
Dobosch-like arrangement of layers of biscuit and
toffee topped with chocolate "foam" and flanked
with sorbet on a crushed meringue base on one side
and more meringue and something else (toffee?) on
the other.

Kerstina Oun, Restaurant Tchaikovsky, visittallinn.ee
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