8 oz sweet butter
8 oz cream cheese
1/2 t vanilla
2 cups all purpose flour
2 T sugar
1/2 cup sugar mixed with 2 T cinnamon
approx. 3/4 cup finely chopped walnuts
approx. 1/4 cup each– dried currents and mini choc chips
approx. 1/2 cup preserves
Beat softened butter and cream cheese until smooth and creamy. Beat in 2 T sugar, salt, and vanilla until well blended. Add 1 cup flour until blended. Mix in remaining flour but don’t overbeat.
Scrape dough onto well floured board. Flour hands and lightly knead dough for about 10 seconds. Divide into 4 balls and refrigerate at least one hour or even overnight in wax paper or separate baggies. Take out as you need them. Roll out onto floured surface (dough will be stiff at first) to make a large circle (doesn’t have to be perfectly round) and roll thin (like 1/8 inch– you’ll figure it out after you have worked with dough a few times).
Leaving about an inch border with no fillings– spread preserves, nuts, then cinnamon sugar, either currents or choc chips (I use different fillings for each ball rolled out).
Using a perforated knife or a pizza cutter, divide each rolled ball into 16 crescents. Starting from the outer side of each wedge, roll in towards middle. Be sure to put the “seam” of the rugelach on the bottom sitting on the cookie sheet to avoid unrolling.
350 for approx 30 minutes until lightly browned.
Sprinkle with sifted confectioner’s sugar (optional) when serving
yield: 64 If you like larger cookies, make only three balls or make 12 crescents out of each instead of 16.
This reads like it is very complicated when actually it is easy once you have mastered technique.
put into food processor and process until it all comes together, leaving the sides
1 1/2 c flour
1 t baking powder
2 t sugar
1/2 t salt
1 stick butter
2 T milk
1 egg yolk
Press into pan (I use tart pan) with fingers.
Peel and slice thin (again in processor) 3/4 apples (or peaches or unpeeled plums). Lay fruit across dough in neat pattern. Use as much fruit as necessary to cover crust well.
Then spread over the top a crumb made of:
1/2 cup sugar
1 1/2 T flour
2 T butter
Sprinkle some cinnamon and nutmeg
Bake 375 to 400 in 9″ pan 45-60 minutes until crust looks done
1/2 cup (1 stick) plus 3 T butter
1 scant cup granulated sugar
1 t lemon zest, plus 1 T lemon juice
1 t vanilla
3 large eggs, beaten
2/3 cup all-purpose flour
1 1/4 t baking powder
1/8 t salt
1 cup almond flour
1 1/2 c blueberries
1/3 cup confectioners’ sugar
Heat oven to 375 and grease 9 or 8 1/2″ loaf pan, line with parchment paper sling
Place butter, sugar, zest, and vanilla in bowl of electric mixer. Beat high for 3/4 minutes until light then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.
In separate bowl, whisk flour, powder, salt and almond flour. With mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in blueberries… then scoop batter into the pan.
Bake until toothpick placed in center comes out clean. Will take approximately 45 minutes…. not exactly sure because I have changed some of these steps. If you look thru oven door, you will see moisture (not done yet) even after top gets brown.
While cake baking, make icing. Add lemon juice to confectioners’ sugar, whisk until smooth. Let cake cool in pan for 10 minutes before removing from pan. Place on wire rack to cool completely before icing.
1 cup pure maple syrup
2 Tble finely grated peeled ginger root
4 Tble lemon juice
3 TBLE soy sauce
1 1/2 tea minced garlic
a 2 1/2 pound center-cut salon fillet with skin
greens from 1 bunch scallions
Accompaniment: mustard mashed potatoes
In a small heavy saucepan simmer maple syrup, ginger, 3 TBE lemon juice, soy, garlic and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool (glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temp before proceeding).
Preheat oven to 350. If using plank lightly oil and heat in middle of oven for 15 minutes; or lightly oil a shallow baking dish large enough to hold salmon.
Arrange scallion greens in one layer on plank or in pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as sauce. Stir in remaining TBLE of lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through –about 20 minutes if using pan and 35 with plank.
Cut salmon crosswise into 6 pieces. On each plate arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
1 pound celery root peeled and grated
1 pound parship peeled and grated
1 medium onion peeled and grated
1 1/4 cups matzo meal
1/4 cup chopped parsley
5 large eggs
1 T k salt
3/4 t pepper
Place three grated ingredients in large bowl. Sprinkle in matzo meal and toss mixture together by hand. Add parsley, eggs, salt and pepper and combine again using your hands until all the ingredients are incorporated.
Heat 2 T canola in a large saute pan over medium heat. Take heaping T of the mixture and flatten between your palms. Fry latkes without moving them for 4-5 minutes, checking that they don’t over-brown. You should be able to fry them in batches of 11 to 12, depending on pan size. Flip latkes, turn heat down to medium low and fry another minutes or until well browned and tender. Transfer to baking sheet lined with paper towels. Sprinkle with a little additional salt. Like traditional potato latkes, these freeze well and taste delicious with apple sauce.
3/4 cups oj
1/3 cup lemon juice
a pound pitted prunes
a cup dark raisins
1/3 cup sugar, plus more if needed
1/4 tea cinnamon
1/2 cup finely chopped walnuts (optional)
Place oj, lemon juice, prunes, raisins, and sugar in a small saucepan. Cook over low heat, tossing and stirring mixture until it softens and plumps the prunes and raisins, for about 8 – 10 minutes. Be sure it doesn’t stick to the bottom of the pan; lower the heat if the mixture starts to boil. Remove the pan from the heat and, with slotted spoon, transfer the fruit to the bowl of processor. Reserve liquid. Let the fruit cool for about 5 minutes. Add cinnamon and walnuts. Process well to achieve a thick pastelike puree, adding liquid bit at a time as needed if the mixture is too thick. Too much liquid will make it runny. Taste and add more sugar if required. The filling should be thick and moist.
Chill slightly before using. The chilled mixture can be used immediately or refrigerated for up to two weeks or even frozen.
This makes enough for several (maybe even three) of my Hamentaschen Dough recipes. If you don’t expect to bake too many hamentaschen, then half.