Showing posts from 2017

A Winter Galette : cranberry, apple, maple

    Galette's are easy(ier) than pie  I love making galette's, which allow for more imperfections than making a beautiful pie with pinched edges. You needn't worry about rolling out a perfect circle when you roll out the dough and you can patch holes or tears prior to filling. It's easier to move the unfilled pastry dough onto a piece of baking parchment paper before filling and folding over.  The filling ratio for each galette is approximately 5 c of filling to one crust. The crust is sprinkled with a crumb filling to help absorb the fruit juices.  Pie crust is not a health food. Making it pareve means margarine and/or Crisco, which is not any healthier than butter and lard. The ratio of fat to flour is high (about 1:2), so  suspend your commitment to health for this short period of time you make and consume anything with a "short" crust.  I avoided making pie crust for years - not because of the health issue, but because it seemed like it was

Apple-Walnut Rosh Hashanah Babka

This gorgeous cake is a third iteration of a delicious yeast-apple-cinnamon cake. The recipe that inspired me initially is the Cinnamon-Apple Twist Bread from King Arthur flour. That cake was inspired by a packaged Entenmann's Apple Twist found in supermarkets across America. King Arthur Flour recently uploaded the Cinnamon-Apple Twist Bread, challenging bakers to bake and post photos of the cake. After baking and then modifying the recipe the result is the babka pictured above.  This year this babka, in another shape, was served as one of our Rosh Hashanah desserts. The one in the photo was brought to a friend's Yom Kippur break-fast. Although this cake isn't particularly complicated to make, the dough is pretty soft and a bit sticky, so I'm advising that you get a bit of experience with a firmer, drier, yeast dough before moving onto this babka. I find that babka dough benefits from a very cool slow rise in the refrigerator for 8-12 hours. This m

Rosh Hashanah Baked Chicken Dumplings (uses the boiled chicken from soup)

Baked Chicken Dumpling What to do with boiled chicken from your R'H chicken soup  This is one answer to the dilemma of what to do with the boiled chicken left from the soup we're all making for Rosh Hashanah. Other than me, and only on the night that it's cooked, no one in our family likes to eat boiled chicken. So to me, this is like the perennial problem of what to do with left-over turkey from Thanksgiving.  I make these before the holidays and serve them immediately, although you could make them, freeze and use like kreplach.  This is not so much a recipe as it is a guide. The filling is generally 2c meat to 1c vegetable.  Equipment: cutting board, knife cookie sheet parchment paper  pastry brush , small bowl  large mixing bowl Recipe proportion: 1 package (50 pieces) dumping wrappers (square or round) 2 cups finely chopped chicken mixed with 1 c finely chopped vegetable filling. Vegetable filling: 1 small onion, 1-2 cloves garl

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies  If it's not a holiday, I'm not enamored of baking complicated-to-make cookies and prefer cookie baking be a smooth, non-intense activity.  These cookies are pretty straight forward; the dough is adapted from a stand-by chocolate chip cookie recipe from the Silver Palate Cookbook (Rosso & Lukins).  You can decide you want to bake these and get the whole project done in a bit over an hour.  Choreography:  Mix and bake! No waiting period.  Equipment: hand mixer or stand mixer measuring cups, spoons 2 baking sheets parchment paper to line the cookie sheets  1 Tbsp cookie scoop (optional, but handy to use) Ingredients: 1 c (2 sticks) margarine or butter 1 c brown sugar 2/3 c granulated sugar 2 large eggs  1 tsp vanilla extract 1 tsp LorAnn oil - buttery sweet dough bakery emulsion (this is optional, but really makes a nice            difference!)  1/2 tsp salt 1/2 c almond flour 1 1/2 c all pu

Embutido: Filipino style meatloaf (kosher friendly recipe)

Embuitdo, a (pork) meatloaf made throughout the Philippines can be made in a kosher-friendly version. I made the pictured loaf with beef and contains no grated cheese (Edam or Cheddar is typically used in the traditional version). The meat mixture is filled with a variable number of filling ingredients, although the ingredients always contain an olive-raisin-sweet pickle (or pickle relish) mixture. Ground beef, veal, chicken or turkey works well. At one time ovens were rare in the Philippines and were found only in the kitchen of the wealthy; therefore, traditionally the meat mixture is wrapped in aluminum foil and steamed, I would imagine that before foil the mixture may have been wrapped in banana leaves. My version is baked in a water bath and completely cooled prior to opening the foil and slicing. Embutido is also a dry cured sausage from the Iberian peninsula. During the three centuries that Spain colonized the Philippine Archipelago Filipino cooks created several Spanish