Wednesday, July 23, 2014
Rugelach is usually filled with fruit flavored preserves or chocolate - flavors more commonly associated with Eastern European baking. This version of rugelach is non-dairy (pareve) and filled with an "American" flavor combination- maple and walnuts.
The recipe is loosely based on one given to me by my cousin Nancy, who was an exceptional baker. Her freezer was full of beautiful (and delicious) perfectly formed cookies and pastry. The dough is a yeast dough, although it requires very little proofing time - so don't let the use of yeast scare you away from making this cookie.
Rugelach is a shaped cookie that is made with a high-fat dough that is rolled out into a thin sheet, spread with filling, and rolled up. The dough can be rolled into a rectangle or circle; the rolled cookie dough can be shaped into small crescents or rectangles. It's best to work quickly because the fat source (margarine, butter, sour cream or cream cheese) will soften the dough, making it increasingly difficult to work with. The finished cookies will stay fresh for a day or two in a covered container, I prefer to store the baked cookies in a covered container placed in the refrigerator. The baked cookies freeze well (double wrapped).
One word of caution: this is a recipe where less is more: spread the filling (maple cream) sparingly. The cream will melt and run out of the cookies if you spread it too thickly, forming a sticky mass on the baking sheet. The melted and cooled maple cream will form a glass-like covering on the parchment paper, reminiscent of the "jelly" on a jelly apple, delicious, but a waste.
large mixing bowl and mixing spoons
kitchen scale, measuring cups, measuring spoons
2 cookie sheet, lined with parchment paper
flexible pastry scraper (available at baking supply stores or on line)
baking mat or other work surface, to roll out dough
1 stick margarine (1/2 c)
3c all purpose flour (14 oz) plus a few Tbsp for dusting your work area
1/4c warm water
3/4 c faux "sour cream" (if you can find one with a minimum number of ingredients, go for it!)
1 tsp maple flavor (don't use maple syrup, you won't get the same results. If you can't find maple flavoring in a local store, you can order a wide assortment of flavors from King Arthur baking company or Lorann Oils)
2 1/4 tsp instant yeast (1 package if you purchase yeast in small amounts). I use SAF Gold for this recipe
5-6 oz (approximately) maple cream (I purchase mine on-line from The Green Mountain Refining Company)
1 c chopped walnuts (4 oz)
demerara sugar (for topping the cookies) - this is optional
1. This recipe is mixed by hand. Measure and add the flour to a large mixing bowl.
2. Melt the margarine. Cool to room temperature (still liquid).
3. Chop the nuts (divide into 3 portions)
4. Line 2 baking sheets with parchment paper
5. Mix the maple cream; if it is too thick or the solid and liquid has separated,you can warm for 10-15 seconds in the microwave
6. Add the yeast to one corner of the bowl with the flour, pour the water over the yeast to make sure that it is hydrated. Start mixing - I find that using the side of the scraper is easiest
7. Mix the maple flavor into the faux "sour cream" and melted margarine. Pour the mixture into the bowl and using the pastry scraper mix until the dough holds together. It will feel a bit "spongy," to the touch.
8.Cover the dough and let rest while you preheat the oven to 375 degrees. Prepare an area to roll out the dough by dusting it with a bit of flour.
9. Divide the dough into 3 pieces. Remove one piece, cover the remaining two. Roll out the piece you are working with to approximately a 2"x10" rectangle that is about 1/4 inch thick. Trim the edges of the rectangle.
10. Using 2-3 Tbsp of maple cream, smooth a very thin layer over the rectangle of dough. Sprinkle 1/3 of the nuts over the cream. Roll up the dough along the long edge. You'll have a log about 10 inches long and 1 1/5 inches thick. Using the edge of your pastry scraper, cut small pieces of dough (3/4-1 inch wide).
11. Place the small dough pieces, dough side up (seam on the bottom) onto the parchment lined cookie sheet. Leave about 1/2-1 inch between dough pieces. The cookies will "grow" slightly in the oven. Brush each cookie top with a bit of maple cream. You can sprinkle demerara sugar on top if you wish).
12. Repeat the process with the other two pieces of dough.
13. Lower the oven temperature to 325- 330 degrees and bake (one baking sheet at a time) for 25-28 minutes.
14. Wait for 3-5 minutes and then gently move the baked cookies to a cooling rack. If the cookie is sticky, cool it on its side, otherwise it may stick to the rack as the maple cream cools.
15. Store cookies in a covered container for a day or two. For longer storage, double wrap in small plastic bags and place in the freezer.
Sunday, July 13, 2014
Chard Patties with Garlic-Pesto Yogurt Sauce
(vegetable patties lightly adapted from Ottolenghi's Plenty, Chronicle Books, 2011)
It's been too hot to cook anything complicated and a trip to the local Farmer's market today yielded some beautiful yellow-stalked chard today. I also happened to make some peach ice cream and so we decided that meat was out. Fred checked out some Ottolenghi recipes because chard is often used in Middle Eastern and Syrian dishes. He found this one and we organized a really delicious dairy dinner in under and hour.
I do want to give a shout out to the farmers markets that dot the northeastern states at this time of year, they are an inspiration to gardener's, cooks and environmentalists.
Ottolenghi suggests this dish as an appetizer, we added a portion of pasta and served it as a light dinner.
cutting board, knives
2 large pots for boiling the chard and pasta
large bowl for mixing the vegetable cake ingredients
frying pan to toast pine nuts and saute the vegetable cakes
Ingredients for the Chard patties:
1 1/4 lb chard (a bit more won't hurt the recipe)
1/3 c pine nuts
1-2 Tbsp olive oil
4 oz salty brined cheese (feta, kashkaval, bulgarian are a few examples)
1/4 tsp salt (scant! the cheese is salty)
black pepper (to taste)
6 Tbsp unflavored bread crumbs
oil for frying
Ingredients for the garlic-pesto yogurt sauce:
1/2 cup plain yogurt (I used 1% Chobani Greek yogurt)
2-3 cloves garlic , minced very finely
1/2 tsp Dijon mustard
3-4 Tbsp finely minced parsley
2 Tbsp pesto (I used homemade, but I'm sure commercial would be fine)
Ingredients for pasta and sauce:
Any shape pasta, make enough for 2-3 people (we used farfalle)
1/4 c pesto
1/4 c garlic-pesto yogurt sauce
- We were working together, Fred making the chard and me making the pasta. If you are working alone, start with the yogurt sauce, it will need to stand to allow the flavors to meld (about 30 minutes).
- Prepare the pasta, drain and allow to cool (mix in a bit of olive oil to prevent sticking if necessary).
- Make the garlic pesto yogurt sauce while the pasta is cooking.
- Mix the drained pasta with the pesto- yogurt sauce and let stand at room temperature while you prepare the chard patties.
- Prepare the chard patties
- Serve the warm patties with chilled sauce and room-temperature pasta
1. To make the sauce: combine yogurt, minced garlic, minced parsley, mustard and pesto. Remove 1/4 cup to a small bowl, cover the remaining sauce and chill. This will allow the flavors to meld. WARNING: the raw garlic will be sharp, if you are not a garlic lover, cut back on the amount of garlic (but do not use powdered garlic, it won't give you the same taste).
2. Cook the pasta. While the pasta is cooking, mix the reserved 1/4c yogurt sauce with pesto. I happen to have home made pesto (lots of basil growing in my garden), but you can certainly use prepared pesto.
3. Drain the pasta, add the pesto-yogurt sauce , cover and let stand at room temperature while you prepare the chard patties.
4. Bring a large pot of slightly salted water (about 2 quarts) to a boil while preparing the chard.
5. Separate the stalks from the leaves. roughly chop the stalks and then roughly cut the leaves. Add the stalks to the boiling water, simmer for 3-4 minutes and add the leaves, simmering for an additional 3-4 minutes. Drain and press as much water as you can out of the chard.
6. Allow chard to cool while you toast the pine nuts in the hot frying pan with a bit of oil. Be careful not to burn the nuts. Cool.
7. Measure off the 4 oz of cheese and either mash or dice. Set aside.
8. Roughly chop the chard into smaller pieces, slide the chopped vegetables into a bowl, add the nuts and oil, cheese, egg, and breadcrumbs. Mix well. S&P to taste. Fred found the mix sticky, but decided not to add more breadcrumbs until he tried making one patty. Ottolenghi recommends adding a bit more breadcrumbs if it's too sticky.
9. The mixture will make approximately 8 patties (2 in rounds, about 3/4 of an inch thick). Fry in a small amount of hot oil , 3 minutes on each side. Drain on a paper towel. The cheese pieces will become golden and the pine nuts that touch the oil will darken.
10. Serve warm with the garlic-pesto-yogurt sauce and prepared pasta on the side.