Some time in middle school, I discovered English Breakfast tea, and it became one of my favorite beverages. On and off for years at a time, my day has started with a large mug of dark-brewed tea, with milk and sugar added.
As I mentioned in this post, I found a recipe several years ago for Black Tea Cardamom Cookies and was instantly intrigued. The first year I tried them, the cookies were so crumbly as to be almost impossible. The flavor seemed good, and I decided it was worth tinkering with the recipe. The second year I adjusted the dough, I believe by adding an extra egg and reducing the flour. The cookie definitely worked better, but the tea wasn’t necessarily the highlight. It was a decent spice cookie, but didn’t make a huge impression on myself or my friends.
Continue reading “Earl Grey Sandwich Cookies”
Stumbling upon a new recipe is sometimes a grand adventure, starting in one place and ending somewhere you never had even thought of. The cookie-baking bug largely passed me by in December – I watched my friends baking with enthusiasm, but had little desire to do my own crazy baking.
But with New Year’s approaching, and with it my friends’ annual party, I started brainstorming what I wanted to bring. The last two years I have brought my version of a tarte soleil along with an assortment of cookies and sweets. I went looking through my notes for previous cookies I’ve brought, and various recipes I’ve saved over the years. Continue reading “Vanilla Platzchen”
How fun are these? This past summer there was a large bat mitzvah celebration at my synagogue, and most of the cookies were white or brown. I decided to make a brightly colored cookie that would help brighten up the cookie trays.
Continue reading “Rainbow or Tie-Dye Cookies”
When researching traditional Chanukah foods, I stumbled on this recipe for Fried Noodle Pudding. While it seems different from a traditional latke, it does have a lot in common – plain starch as the main component, onions for flavor, eggs to bind, and fried in oil.
Continue reading “Romanian Fried Noodle Pudding”
During the 2015-2016 and 2016-2017 school years, I spent a trimester each year teaching cooking to the high schoolers in my synagogue’s religious school. I was so thrilled to be asked, and really enjoyed teaching them basic and advanced skills as we cooked our way through different dishes.
Our first year for Chanukah, we cooked sufganiyot, and last year we made five different latkes and other fried foods from various backgrounds. There are many resources, both internet and in print, for many, many traditional Chanukah dishes and some modern twists on traditional favorites. One of the latkes we made was this apple latke from Smitten Kitchen, which was definitely a favorite.
Continue reading “Ashkenazic Cheese Pancakes”
There are almost as many different ways to make a potato latke as there are people to eat them. Some of it goes back to what you ate growing up, or a new method you’ve found, or any one of a number of variables.
However, at the core is a very simple formula – grated potatoes, onion, egg, some kind of starch, salt and pepper.
Continue reading “Potato Latkes, the Slightly Cheater Method”
Apples and honey are common symbols of Rosh Hashanah, the Jewish new year. Apples are dipped in honey to symbolize wishes for a sweet new year, and both feature prominently in traditional dessert recipes (see honey cake truffles and apple honey cake).
Growing up, my mother made this amazing apple cake every year for Rosh Hashanah. When I moved to Texas, I usually don’t cook meals for Rosh Hashanah, so I started making it for Yom Kippur’s break fast. Apple cakes like this are incredibly common, and so associated with Jews that many recipes are called “Jewish Apple Cake”.
Continue reading “My Mother’s Apple Cake”
For the last two years, my friend Karen and I have led a fundraiser for our synagogue’s religious school, making round challot for the High Holy Days. Challot is the plural of challah, that wonderful egg bread similar to brioche, that is traditionally eaten at every Shabbat and holidays. Rosh Hashanah is the Jewish new year, and to celebrate it, challot are traditionally round-shaped and often contain dried fruit (usually raisins) to symbolize a sweet new year.
Continue reading “Overnight Challah French Toast”
Everyone has a couple of go-to dessert recipes, things that are easy to whip up and crowd favorites. For many of us in America, this includes chocolate chip cookies (usually the Toll House recipe with or without slight variations; personally I follow the recipe except use only one stick of butter – recipe gets raves and it’s a little healthier) and brownies.
There is a lot of debate when it comes to brownies, mainly between whether melted chocolate or cocoa is better. There are good reasons for both, and many recipes actually call for both to take advantage of those reasons.
Continue reading “Loaded Candy Bar Brownies”
Most Saturdays I head for the farmer’s market as soon as I wake up, as a lot of things sell out early. For the last year or so, I also treat myself to a couple of pastries from Black Rooster Bakery – including my favorite croissant, which is a very traditional Parisienne style that I crave. Twice in the last couple of weeks, they didn’t have my croissant, and I opted instead for a peach pecan scone.
Tuesday nights I play mah jongg with a group of women, and sometimes I like to bring dessert. Last week I made this Cannoli Pound Cake. This week, I was trying to decide what to make and I think the scone popped in my head, because as soon as I thought “Peach Pecan Bread” I was filled with a sense of wonder, and excitement.
Continue reading “Peach Pecan Bread”