A sweet treat, rugelach (pronounced roo-ge-la) is a bit time consuming but well worth the effort. The pastry is a tender mix of butter and cream cheese, and the filling can be as rich or as basic as you desire. I didn't have any chocolate chips this time so they were omitted. I think I used a little too much jam - it can be spread quite thinly - as it oozed out during cooking. However, the end results were more than just good; they were decadent!
Dough
1 cup all-purpose flour
1/4 tsp. salt
4 oz. cream cheese, cut in 4 pieces
1/2 cup butter, cut in 4 pieces
Filling
2/3 cup jam or jelly
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 cup chopped nuts
1/4 cup currants
4 oz. mini chocolate chips
Glaze
1 egg
1 tsp. cold water
2 tbsp. sugar
For Dough, place flour and salt in food processor; scatter over room temperature butter and cream cheese. Pulse 6 to 10 times, then process until dough forms large curds - don't let it form a ball on the blade. Turn dough out and gather into a ball and divide in half. Shape each half into a disc; wrap in plastic wrap and refrigerate at least 2 hours or up to 1 day.
For Filling, heat jam in microwave just until it melts. Cool. In a small bowl mix sugar and cinnamon. Line 2 baking sheets with parchment paper or silicon mat.
Remove one disc from fridge. On sheet of waxed paper, roll into about 11 inch circle. Brush jam on top, sprinkle on half of cinnamon sugar, scatter on half of nuts, currants and chocolate chips. Cover with sheet of waxed paper and gently press filling into dough. Remove paper.
Using pizza wheel or sharp knife, cut dough into 12 triangles, by first cutting into quarters and then cutting each quarter in three. Starting at the base of each triangle, roll up dough the form crescent. Arrange rugelach, seam side down on baking sheet; refrigerate at least 30 minutes or, covered, overnight. Repeat with second dough disc.
Preheat oven to 350C.
For glaze, combine egg and water and use to brush each rugelach. Sprinkle with sugar. Bake in oven for 20 to 25 minutes until puffed and golden. Cool on baking sheets on wire racks.
After much discussion with the guy at the bulk food store, I bought cracked wheat instead of bulgar for the tabbouleh. It required a few minutes of cooking, but basically looked the same when finished. I did change the recipe slightly by reducing the amount of olive oil by half and adding a little extra lemon juice. I also added 1 tsp. of Zattar mix, a Moroccan spice that contains thyme, sesame seeds and sumac.
Tabbouleh is a great way to use up all the mint and parsley that is growing in my garden, also the tomatoes which are just coming to fruition. I cooked some basa fillets with a panko and parmesan coating which came out nice and crunchy.
1 cup water
1/2 cup bulgar
1 tomato
1 garlic clove, minced
1 small bunch mint, chopped
1 small bunch parsley, chopped
1/2 cup olive oil (I used 1/4 cup)
1/4 cup fresh lemon juice, or to taste
salt and pepper to taste
Bring water to boil, add bulgar, season with salt, and remove from heat. Cover and let sit for 5 minutes. Cool completely before using. Combine bulgar with all other ingredients in a large bowl. Toss until well mixed. Taste and adjust seasoning.
My hibiscus, which lives indoors all winter under very low light conditions, has been outside in full sun since mid-May. However, it has not, until now produced any blooms. Finally, today I caught the first flower as it opened this morning. By noon it was fully open. It will probably only last a day or two. I see another small bud just forming but who knows how long that will take to reach maturity?
Stepped out into the back yard at dusk a couple of days ago and came face to face with a raccoon! Usually they are heard but not seen, or leave evidence of their presence - footprints or overturned garbage pails. To actually confront one is quite unusual as they are nocturnal creatures. I don't know who was more surprised as neither of us moved for about 30 seconds, then he climbed the fence and disappeared into my neighbour's yard.
True to his thieving nature, I had caught him in the act of stripping my raspberry bushes of ripe berries! This may have been what lured him out before dark. He wasn't very big, about the size of a large cat, so I think he may have been a youngster, not aware of the dangers humans present. Although, truthfully, there was no way I was going to go after him with a shovel. I did that once when a family of raccoons settled in my attic to breed - and did extensive and expensive damage to my roof before being unceremoniously evicted by a wildlife control officer.
A few nights ago, as I was reading in the family room, there was an unholy crash outside. Although I went out and peered around, I couldn't identify what had made the noise. However, come morning, I discovered the bowl of my birdbath in two pieces on the ground. Now I suspect the culprit may have been my new raccoon friend looking for a drink of water.
It got very dark a few minutes ago and now the heavens have opened and I just heard a crash of thunder. So much for tennis tonight. This was to have been a "food night" - in between matches we are treated to pizza, wings and other goodies - but I guess I will have to fend for myself for dinner tonight.
A sweet treat, rugelach (pronounced roo-ge-la) is a bit time consuming but well worth the effort. The pastry is a tender mix of butter and cream cheese, and the filling can be as rich or as basic as you desire. I didn't have any chocolate chips this time so they were omitted. I think I used a little too much jam - it can be spread quite thinly - as it oozed out during cooking. However, the end results were more than just good; they were decadent!
Dough
2/3 cup jam or jelly
Using pizza wheel or sharp knife, cut dough into 12 triangles, by first cutting into quarters and then cutting each quarter in three. Starting at the base of each triangle, roll up dough the form crescent. Arrange rugelach, seam side down on baking sheet; refrigerate at least 30 minutes or, covered, overnight. Repeat with second dough disc.
