Chocolate Cherry Rugelach

Chocolate Cherry Rugelach

Rugelach are the perfect way to say “I love you.” Whether the gift is motivated by romance, friendship, the desire to provide solace, rugelach provide fit the bill. Making these tiny treasures, hand-rolled and filled with sweets, is like offering someone a piece of your heart.

Big or small, chock full of tidbits or simply rolled with a slick of jam, they’re a joy to make and give, plus they are pretty wonderful to eat.

These are chocolate and cherry filled because it’s close to Valentine’s Day and I love that combination. I’ve posted about rugelach before, as part of the Tuesdays with Dorie baking group. That time the filling was apricot-based filling and the dough was sweeter and smoother than this one. There are endless variations on filling and even recipes that use yeast in the dough. I love homemade rugelach so much I'm tempted to try at least a few more versions soon. 

Chocolate Cherry Rugelach

Read More
2 Comments
Print Friendly and PDF
Related Posts

Vegetarian Chili

Vegetarian Chili

We’re carnivores when it comes to chili. But when my husband announced that he had volunteered to put together a vegetarian chili for an event and asked for my help, I figured that if he could move out of his comfort zone chili-wise, so could I. Our efforts yielded a chili that is so tasty that neither of us missed the meat. I realize that’s not the way true vegetarians would describe a culinary triumph, but that’s the truth from my/our perspective.

The best part of this chili is that the flavor is incredibly complex. Sure it’s spicy, but it’s also sweet and smoky, with hints of chipotle. The series of separate steps for cooking the vegetables may seem like a pain, but they're worth it in the end. 

Chili powders are not all the same and which one you use makes a difference. I used a combination of store-bought chili powder (a mixture of various chilies, herbs, and spices) and pure ancho chili powder. If you have an "artisan" chili powder mix (yes, I realize that's an oxymoron), all the better. I removed most of the seeds from the canned chipotle chiles in adobo because they amp up the heat, but leave them in if you’re a brave soul when it comes to the Scoville scale.

Read More
3 Comments
Print Friendly and PDF
Related Posts

Macaroni and Cheese

Macaroni and Cheese

Macaroni and cheese with a crusty top is just about the best comfort food I can imagine. Soft inside and crunchy on the top, it is the perfect way to ward off the wind during a cold winter evening.

This recipe is pretty simple. The only part that requires a bit of concentration is making the sauce. It begins with a mixture of equal parts melted butter and flour, cooked while stirring constantly for a few minutes (called a roux), to which you add heated milk until you get a creamy sauce. The tricky part is that you have to constantly stir the mixture. While it doesn’t takes long (less than 10 minutes), you do have to stay off your phone and away from funny cat videos while you stand over a pot.

Still, the few minutes that you devote to concentrating on this task will be rewarded; you’ll end up with a sublime casserole that bears no resemblance to the Velveeta stuff that used to pass for food in my parents’ house.

Macaroni and Cheese Casserole

Read More
3 Comments
Print Friendly and PDF
Related Posts