Freeze and Bake Rugelach! Perfect for your Holidays!

Sep 02 2010

I love recipes that say right from the start “make the whole recipe and freeze them unbaked.” As I get ready for the upcoming holidays which are so early this year there is a blur between Labor Day and Rosh Hashanah, I am excited that Ina Garten’s Rugelach recipe fits the bill!


I am trying to remember my first rugelach memory but to be honest I can’t!  All I know is that rugelach was always a staple in our house when I was growing up in New York and it did not matter if it was homemade or from Walls or the Cedarhurst Cake Shop, it was always a great and favorite treat.


So as the cream cheese and butter get to the needed room temperature on my kitchen counter, I am writing this blog and sharing Ina’s wonderful recipe which I am about to make!  With so many fillings to choose from to fill my Rugelach, this year chocolate and nuts won out over apricot!


So here is the recipe for Rugelach from Ina Garten’s Barefoot Contessa Parties! I hope you enjoy it as much as my family does!


Rugelach

8 ounces cream cheese at room temperature

½ pound unsalted butter at room temperature

¼ cup granulated sugar plus 9 tablespoons

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all purpose flour

¼ cup light brown sugar, packed

1 ½ teaspoons ground cinnamon

¾ cup raisins

½ cup apricot preserves, pureed in a food processor

1 cup finely chopped walnuts

1 egg beaten with 1 tablespoon milk for egg wash


Cream the cheese and butter until light; add ¼ cup granulated sugar, the salt and vanilla.  With mixer on low speed, add the flour and mix until just combined.  Dump the dough onto a well floured board and roll into a ball.  Cut the ball in quarters and wrap each in plastic and refrigerate for one hour.

To make the filling, combine 6 tablespoons of the granulated sugar, the brown sugar, ½ teaspoon of the cinnamon, the raisins and walnuts.

(It is also good if made with raspberry jam, or just with raisins and nuts with or without chocolate chips!)

On a well floured board, roll out each ball of dough into a 9 inch circle.  Spread dough with 2 tablespoons apricot preserves and sprinkle with ½ cup of the filling.  Press the filling lightly into the dough.  Cut the circle into 12 equal wedges, cutting the whole circle into quarters, then each quarter into thirds.  Starting with the wide edge, roll up each wedge, place the cookies points tucked under on a baking sheet lined with parchment paper and chill for 30 minutes.

This is where I freeze the cookies in a single layer and wrapped well.  Cookies must be defrosted before baking!

Preheat the oven to 350 degrees.

Brush each cookie with egg wash.  Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.  Bake for 15 -20 minutes, until lightly browned remove to a wire rack and let cool.

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Cooking for the Jewish Holidays, Get a Jumpstart Cook and Freeze Your Chicken Soup!

Sep 01 2010

Chicken Soup

With the Jewish Holidays so early this year, the dilemma was what I could make and freeze so I could still enjoy the Labor Day Weekend!  I could make my chicken soup, well not mine but a recipe that has been one of my favorites for many years.  Whenever I make chicken soup, I always make a double batch one for the holiday and one for the freezer after all you never know when you will get a cold or the flu and need chicken soup, after all is called Jewish penicillin!

Everyone will have their favorite way of making soup and their own opinions as well.  Should a chicken soup be filled with chicken and vegetables or just a broth?  Should you use kosher chickens or fowl?  I prefer a good broth and my recipe calls for fowl, then fowl it will be! A good chicken soup needs both time and patience for it takes hours to make! The aromas that fill the house are wonderful.

The supermarkets did not get their fowls in for the holiday just yet since it is a little early but lucky for me Owens in Needham always has fowls!

I hope you enjoy this recipe From My Mother’s Kitchen by Mimi Sheraton which is now a tradition at my home as well and so easy to double!

Chicken Soup

1 fowl, 5-6 pounds

Salt

2 ½ -3 quarts water

1 small or ½ medium-sized parsnip

1 small petrouchka (root of Italian parsley)   sometimes I find it sometimes I don’t so I omit it if I can’t find it! The first time I found it I was

surprised it looks like parsnip!

1 large or 2 small carrots

1 small or ½ large knob celery

1 medium onion

1 medium leek, (cleaned really well)

2 stalks celery with leaves

3-4 springs Italian parsley

White pepper, optional and to taste

Pinch of sugar if needed

Quarter the chicken so it can be covered with as little water as possible.  Singe the chicken to remove pin feathers and trim off excess fat. Scrape the gizzard, clean and rinse along with the heart.  Do not use the liver.

Place the chicken with giblets and 2 teaspoons of salt in a tall, straight-sided pot, preferably not aluminum  and add just enough water barely to cover, ideally not more than 2 ½ quarts of water because the soup will lack strength.

Bring to a boil, reduce the heat and simmer uncovered skimming scum off the surface as it rises.  When the soup seems clear, cover and simmer slowly but steadily for about 45 minutes.

While the soup simmers, prepare the vegetables.  Scrape the parsnip, petouchka and carrots; peek the knob of celery and onions, trim and wash the leek well. Add all of these along with the celery and parsley to the soup pot.  Bring the soup back to a simmer and cook for 1 ½ hours longer or until the meat begins to fall from the bones.

As the soup cooks, add a little salt gradually, if needed.  Don’t add too much too early for the soup will become salty as it cooks down.

Remove the chicken and vegetables with slotted spoon.  Let the soup cool then stain it through a fine sieve.  Season with bit of white pepper if you like and if the soup has acidy edge, add the tiniest pinch of sugar.

The soup should be served scalding hot, never boil it if reheating.

Makes 2 ½ quarts

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A focus on breast cancer in young women by Elaine Gottlieb

Aug 31 2010

Carie Capossela, here with her two children, was diagnosed with  breast cancer in 2001 at age 33.Carie Capossela, here with her two children, was diagnosed with breast cancer in 2001 at age 33.

By and large, breast cancer is not thought of as a young woman’s disease. After all, 95 percent of women with breast cancer are over age 40.

But every year, 10,000 women age 40 and younger in the U.S. alone learn that breast cancer can and does affect women their age, and it brings with it an additional layer of challenges.

“We know from research and clinical experience that younger women have a harder time with a breast cancer diagnosis than older women,” says Ann Partridge, MD, director of Dana-Farber’s Program for Young Women with Breast Cancer and clinical director of the Breast Oncology Program.

“They have parenting and work responsibilities that are not easily handled by someone else. They may be trying to start a family or trying to date. All of those things are hard enough without a breast cancer diagnosis thrown on top of it. Most young people don’t have to deal with a life-threatening illness.”

Carie Capossela did. In 2001, Capossela was diagnosed with breast cancer at age 33, when she was busy caring for two toddlers.

“I felt very disconnected from the other women in the waiting room who were at a different stage of life and obviously facing very different issues,” she says. “My biggest fear was that my children would grow up without a mother.”

Beyond the psychological and emotional issues that accompany a breast cancer diagnosis, the nature and treatment of the disease itself can also be different for younger women.

Unlike post-menopausal women, they may be concerned with preserving fertility, which can affect treatment choices. Young women aren’t routinely screened for breast cancer unless they have a family history of the disease, so they are often diagnosed at a later stage.

The disease also tends to be more complex in young patients, and the risk of a recurrence of cancer is heightened. As a result, “young women tend to be treated more aggressively,” says Dr. Partridge.

To provide more specialized care and research, Dana-Farber’s Program for Young Women with Breast Cancer was established in 2005.

“We help organize resources such as fertility services, genetic screening, and psychological counseling for young women to address their unique concerns. We want to be certain there are no missing pieces in care,” says Eric Winer, MD, director of the Breast Oncology Center in Dana-Farber’s Women’s Cancers Program.

Working with the Lance Armstrong Foundation Adult Survivorship Program at Dana-Farber, Dr. Partridge has also developed an evening series for young survivors, featuring speakers such as Geralyn Lucas, author of Why I Wore Lipstick to My Mastectomy.

“Young women definitely feel more comfortable here and appreciate the extra services,” says Dr. Partridge. One of the services offered is the opportunity to meet fellow patients through in-person and telephone support groups.

“It was critically important for me to connect with other young women who were going through the experience,” says Capossela. “That’s what pulled me through.”

Capossela and her husband, Rob Adler, were instrumental in establishing the program for young women.

“Like many Dana-Farber patients, I wanted to give back,” Capossela says. “As soon as Dr. Winer told me that they were planning the program, I knew I wanted to be actively involved in creating it. I want every young woman to have the exceptional care I had.”

Today, Capossela continues to contribute as a member of the program’s steering committee.

A year after the program for young women started, Drs. Partridge and Winer launched “Helping Ourselves, Helping Others: The Young Women’s Breast Cancer Study,” a multicenter study to investigate both the biology of breast cancer and the experiences of young women who have the disease.

It is the largest and most comprehensive prospective cohort study focused on young women with breast cancer.

A “cohort” study follows a group of participants over a number of years. Participants answer periodic surveys about their health and quality of life and allow researchers to review their medical records and study their tumor specimens.

While recent research has uncovered some of the genetic underpinnings of breast cancer, scientists still know little about how the disease differs between women young and old.

Even if a younger and older patient have genetically identical breast tumors, other factors – such as hormonal factors, immune system health, or metabolic rate – could influence how the disease behaves, and, in some cases, how it is treated.

“We don’t know if age still plays a role if you have the same exact type of cancer in a 60-year-old and a 35-year-old,” says Dr. Winer. “If you control for biology, does age still matter in terms of prognosis and appropriate treatment?”

One critical area under study is the time it takes for younger women to be diagnosed with breast cancer.

“Delay in diagnosis plagues young women,” says Dr. Winer. “Sometimes they don’t realize they might have cancer, and they put off seeing a doctor. In other cases, their providers may reassure them that it couldn’t be cancer because of their age.”

Working with Dana-Farber’s Kathryn Ruddy, MD, MPH, Dr. Partridge is studying the differences in time frame of diagnosis. Based on data from the first 222 women who enrolled in the cohort study, researchers found that about 80 percent of the women detected a breast abnormality themselves and were promptly diagnosed.

However, nearly 25 percent of the women delayed seeking medical attention for more than 30 days. Similarly, after seeking medical attention, 25 percent of the women experienced a delay in diagnosis of more than 30 days.

Drs. Ruddy and Partridge presented the preliminary findings at the annual meeting of the American Society of Clinical Oncology (ASCO) in May 2009. The researchers have subsequently compared the data to delays found among older women. The results will be published in a journal article later this year.

Drs. Partridge and Ruddy are also using cohort resources to examine how the body uses, or metabolizes, the drug tamoxifen in 160 pre-menopausal breast cancer patients.

Tamoxifen is the most common therapy for women whose breast cancer is fueled by the hormone estrogen. By blocking estrogen receptors on cancer cells, tamoxifen prevents the hormone from stimulating tumor growth.

The effectiveness of this therapy appears to depend on how well a woman metabolizes tamoxifen, which patients often take for several years following treatment, in an effort to prevent recurrence of the cancer.

However, tamoxifen occasionally doesn’t have much effect on younger women’s tumors.

“We are trying to figure out if this is due to inadequate hormonal therapy or if it is related to a difference in the cancer,” says Dr. Partridge.

The goal of the study is to determine whether the data might identify a subset of young women who might benefit from an alternative hormonal therapy that would be more effective and decrease the risk of recurrence.

As researchers continue to gather data and results from studies involving younger women, they hope to maintain a steady stream of new discoveries that will help uncover new details and answers to questions that often go unaddressed in younger patients with cancer.

Through the process, clinicians and researchers are optimistic that this work may help develop more effective, personalized care, guiding more young women through the challenges of diagnosis, treatment, and longterm survivorship.

2010 Turning Point

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Tale of 2 Egg Creams

Aug 30 2010

I grew up hearing the stories of what a treat it was for my mother to go down to the corner store in her Brooklyn neighborhood and get an egg cream for a nickel.  Those days are long gone but an egg cream still is one of the best and refreshing drinks around and so easy to make with just three easy ingredients-chocolate syrup, milk and seltzer and yes one of my favorite drinks!

Which chocolate syrup makes the best Egg Cream?  Growing up we did not have Hershey’s, but we did have Bosco and Fox’s U Bet.  I gathered 4 people and we did a taste test using Bosco and Fox’s U Bet!  I chilled the glasses because somewhere I read that was very important in making the perfect egg cream and mixed each egg cream to perfection, foam and all.

The results were split down the middle!  Some found one of the chocolate syrups to blend better with the seltzer than the other and have a smoother chocolate flavor.  Some found the egg cream with one of the chocolate syrups to have more of a distinct seltzer flavor.  There were no clear chocolate syrup winner!  It was split down the middle.

It shows me that everyone’s taste is different and you have to try for yourself to find your favorites.  I am not going to tell you my favorite. Although if you read the ingredients on each of the syrups, they are very different I am happy to use both!

The Original Brooklyn Egg-Cream

  • Take a tall, chilled, straight-sided, 8oz. glass

  • Spoon 1 inch of  Chocolate syrup into glass

  • Add 1 inch whole milk

  • Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon, to make a big chocolate head

  • Stir, Drink, Enjoy

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S’more Brownies Please!

Aug 27 2010

So I have been exploring S’mores and somehow I stumbled upon a S’more Brownie recipe from the Food Network. Since I was making and trying different methods of making s’mores why not add one more to the mix at the same time!

The Recipe was easy to follow and my only mistake in making them was I use the roaster marshmallow which might have been a bit too big so I cut them in half and boy when under the broiler, they cooked much faster than the recipe even suggested!

My first reaction to tasting the brownies was that it was good, but not sure I liked graham crackers and marshmallow with my brownie.  Maybe I needed to keep eating the brownies or just admit I am a purist! Perhaps I would have preferred a mousse filling instead of a brownie in between the graham cracker and marshmallow! I will put it on my list of things to do and try! I will admit it tasted better to me on the second day or was I just getting use to the combination of flavors.

My house guests instantly loved the S’more Brownies and the recipe was deemed a keeper!

S’more Brownies

Crust:

  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups crushed graham cracker crumbs
  • 2 tablespoons sugar
  • Pinch fine salt

Brownie:

  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup packed light brown sugar
  • 3/4 cup white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 4 large cold eggs
  • 1 cup all-purpose flour

Topping:

  • 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

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S’mores The Finale!

Aug 25 2010

So now that I know I still have to work on making the perfect marshmallow for my s’mores, the question turns to the chocolate. What chocolate do you use for your s’mores?

I use Hershey’s chocolate bars since it breaks so easy and fits so well on my graham cracker.  Should the chocolate be melted?  How melted should the chocolate be?  Does the warm marshmallow melt the chocolate enough? In my trials the marshmallows did not melt the chocolate enough for my taste.  I couldn’t really tell that the chocolate melted at all.  So, I put the finished s’more on a piece of foil on my grill and heated them briefly.

Yes, the marshmallow and chocolate were oozing everywhere and it was not the easiest to eat neatly, but the warm graham crackers, gooey marshmallow and melted chocolate worked for me! I only wish the marshmallow had a bit of the crunch it gets when it is toasted to a dark brown color right before it gets charred.

So I will try and try again until I get it right, but in the meantime, I will keep the wet wipes handy!

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S’mores- The Marshmallow….

Aug 24 2010

What do you do to get the perfect marshmallow for your s’mores? Is the marshmallow supposed to be crunchy and brown? Char burnt?  Or roasted over the heat to become soft and gooey?

I tried marshmallows 3 ways; unfortunately a 4th way was not available to me.  Using Campfire Roaster Marshmallows for my experiment, I soon realized maybe a smaller marshmallow might have been better for my s’mores! My mission was to find a way to make the perfect marshmallow for my s’mores!

Method 1:  Gas Grill- I could not brown marshmallows on my gas grill but the marshmallow did come out soft and gooey which was a good consistency for a s’more.

Method 2:  The Oven -I then broiled a marshmallow (I could have even roasted the marshmallow) until it was nicely browned but the marshmallow was only brown and toasty one side.

Method 3:  A Match – Then I tried a skewer with the marshmallow and used a match to get the marshmallow nice and burnt.  (Burnt marshmallows are a favorite snack of mine.)

Method 4:  A Campfire – I had no campfire to roast a marshmallow and that is truly my one big regret. I think that would have been the best preparation for the marshmallow.

The marshmallows were nice and gooey, but did not have the taste of I was looking for so I guess this is still a work in progress and I will not stop until I find the taste I am looking for!

No matter how the marshmallow was prepared it did not melt the chocolate when the s’more was assembled.  Was I expecting too much or should the chocolate be melted at all?

Too be continued….

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On the Fence about S’mores!

Aug 23 2010

How do you make your s’mores? What is the best way to make them to make the perfect s’more? Is the marshmallow supposed to be browned or burnt?  Is the chocolate supposed to be firm or melted?  Is the graham cracker better warm or at room temperature?

What makes them so popular that supermarkets set up displays with all the fixings in one place?  These are just some of my questions I have regarding the making of the perfect s’more!

Have you tried s’mores cupcakes and brownies? How do they compare with the tried and true s’mores? Is it wrong to try to make a s’more into a cupcake or brownie? Should a s’more be unaltered and pure?

The options are endless and I am trying to find out how I like my s’mores or even if I like s’mores! Maybe I just like all the ingredients separately and not together!  Shocking I know!  After trying them several ways, there is one way of making a s’more that has eluded me and that is at a campfire because maybe it is the wood smoke flavor that makes a s’more a s’more.

Catch my next blog when I tell you about my s’more making experience! In the meantime, tell me what a s’more means to you!

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Petite Profiteroles Au Nutella

Aug 19 2010

While visiting a friend in Fairfield, CT we enjoyed a Sunday brunch at Café Lola. Café Lola is a cozy bohemian inspired restaurant that seduces their customers with French Comfort food. For brunch, I enjoyed traditional French Toast with mix berries. But my friend was more adventures and opted for the Henri’s Mom’s French Toast. This is French toast cooked in bacon fat, topped with a fried egg and bacon. The menu notes “please approach with caution, as it is highly addictive” and according to my friend it was.

After a successful main course we could not resist looking at the dessert menu. The menu was full of a variety of chesses, pastries, pudding, etc. However, we were quite curious about the Petite Profiteroles Au Nutella. I did not know what Profiteroles were, but we both love nutella. Come to find out profiteroles is a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. Café Lola’s version, offered six pastries filled with a creamy vanilla ice.

Next time I visit a French Bistro in Boston, I might be eyeing the dessert menu first, and looking this savory treats. Will keep you updated on my search…hopefully the winner is a Boston Bakes participant.

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My Trip to Barlow’s Clam Shack!

Aug 18 2010

I have always been fascinated by the Cape Cod Canal ever since I saw an old Royal Viking Cruiseship passing through as I was going over the Sagamore Bridge.  Scenic Cruises through the Canal are offered but I have never made time to take a scenic cruise down the Canal nor do I know anyone who has done the cruise!   Hopefully one day, I will try the scenic cruise.

One of my favorite roads to because of its view of the Canal is the road traveling between the Bourne & Sagamore Bridges (Route 6) and I have notice two seasonal restaurants for years.  For some reason, I only take Route 6 in the off season when both restaurants are closed.   Finally I took the time to go in season and stop at one and it was worth the trip!

A stop at Barlow’s Clam Shack was in order. It was like going back in time.  This little family run restaurant offers fried foods, ice cream and a Fluffernutter!  My favorite childhood sandwich that has withheld the test of time in my book!   Hard decision on what to order, fried clams or Fluffernutter but the fried clams won out and they were what a fried clam should be!

It was a fun stop, now I owe it to myself to try the other clam shack on Route 6 and to go back to Barlow’s Clam Shack for a Fluffernutter!

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