Rugelach with a twist
loves2cook4six
12 years ago
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lyndaluu2
12 years agolast modified: 9 years agoRelated Discussions
'Jewish Foods' Are For Everyone
Comments (31)It would have been helpful if the menu was more descriptive like a menu in a Chinese restaurant that gives a short description of the ingredients and if it's spicy or not. The lack of description of a dish on the menu is a pet peeve of mine. I've seen it in Chinese, Mexican, Indian, etc. (you name it) restaurants. I've never understood why they assume you'll know what's in a particular dish, particularly when the name of the dish is a foreign word*. Nowadays with so many people on special diets or with allergies, it seems to me that it would be in any restaurant's best interest to list ingredients for any dish, even what they might consider to be "obvious" ones, especially since every restaurant makes things differently. gellchom, thanks for introducing me to a new word: shibolleth. *Ok, reading that over before I posted reminded me of something. Many years ago at some local Mexican restaurant they not only described the dishes but included pronunciation guides. I was young, keep in mind, but we laughed our heads off at Taco (TAH - ko). WHY do I still remember that?...See MoreWhat's For Dinner # 258
Comments (102)Holy sheet Marigene...that truly all looks GOOOOD. Well, my pork dinner turned out to be ...for tomorrow...since I didn't read the recipe again until too late for 5 hrs of cooking. I had thawed a turkey for a surprise to Dick but whichever day we were to have it seems to have been waylaid by new computer stuff. I spatchcoked it the other day then and roasted it with southwest seasoning. (Darn side by side refrig doesn't seem to have as much usable storage space at times...) Well, that turkey became the meal for Boys Night In, and they were happy as clams. I made a gravy with some powdered green chile in it - half leftover fresh and half a jarred gravy. Sometimes you need what you need. Macaroni and cheese and about 3 lb of our frozen yellow beans and 1 lb of store frozen green beans, sauted with an onion and a can of diced tomatoes with green chiles. That veggie got raves, and couldn't be simpler. Dessert was Ann T's bread pudding with homemde caramel sauce. I tried to get them to finish up our cookies, but they only ate half. Oh well....there's only a small amount, and I prob will freeze them for desperation times. I know there were a bunch of men who won't be cold tonight! This is sooo much fun for me to do, and I had a nice walk to and from the library in the cold night....See MoreWhat's Your Favorite Christmas Cookie?
Comments (33)Almond horns, made with almond paste. They are sooo delicious, I only make them once a year because we always manage to eat them up within a day or two. 1 box Almond Paste, grated (I use Odense, I think it's 7 ounces) 3/4 cup confectionary sugar 1 large egg (room temperature), separated 1 tablespoons and 2 teaspoons all-purpose flour 1 cup thinly sliced almonds, slightly crushed 4 oz bittersweet chocolate DIRECTIONS Line cookie sheet with parchment or foil. In a food processor or with a mixer combine Almond Paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky. Turn dough out onto a lightly floured surface. With floured hands roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends. Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. Dampen log with beaten yolk. Roll each log in almonds until coated, bending into crescents. Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350 F. Bake 12 to 14 minutes or until light golden in color. Cool sheet on wire rack for 5 minutes, and loosen crescents with a spatula. Slide parchment off of sheet and back onto wire rack to finish cooling cookies. Melt chocolate in a double boiler or microwave. Dip cookie ends into melted chocolate. Place back on parchment until chocolate is dry. Layer 'Almond Horns' between sheets of wax paper in an airtight container....See MoreRemote grief support ideas, including food . . .
Comments (23)Yes the deli was a Jewish deli in a Jewish suburb of Detroit. I'm sure they know what a Shiva Tray, Platter or Basket is but their menu called them "Condolence Platters" because I am also sure that not all their customers are Jewish and Jews don't have a monopoly on sending food to people's houses, although it is mostly common in homes populated by mensches of various ilks . . . What I sent wasn't a traditional shiva tray anyway. A traditional shiva tray would be a dairy assortment of mounded egg salad, tuna salad, and bagels with maybe some fruits and other embellishments depending on how elaborate you want to get like lox, whitefish, cottage cheese, etc. That would be to a kosher home. Otherwise, a cold cut assortment, and/or mazah ball soup. The tradition is to serve round things--eggs, bagels, fruits. muffins, rolls, rugelach, lentils. Renewal of life is the symbolism. Having gone through this, I sent a small sandwich platter because they can be bagged up and sent with people who are traveling, and also frozen if leftovers. Same with the rugelach, easy to freeze anything left over. That's what we did with the leftovers from my Mom's funeral day. Here's a great link describing traditional and not so traditional shiva food gifts. I stayed away from kugel and strudel because there would be simply no way the quality of a deli made version of either of those things could compete with the memory of the wonderful versions made by the deceased and enjoyed in her home. https://www.jta.org/2019/07/31/food/the-best-foods-to-bring-to-shiva...See Moreannie1992
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loves2cook4sixOriginal Author