Thursday, November 25, 2010

Thanksgiving



I was too tired this year filling last minute orders to even think of cooking anything for Thanksgiving. Luckily our gracious friends are hosting us and I whipped up some raw cranberry relish because I couldn't bear coming to the party empty handed. This recipe is a delicious, tart way to cut the richness of the traditional Thanksgiving fare. It's is also super good on sandwiches the next day.

Also, if you are still looking for pie recipes, Cook's Illustrated has never let me down.

Raw Cranberry Relish

1 1/2c raw cranberries, washed
1 tart apple, peeled, cored, cut into big hunks
1/2 seedless orange, including peel, cut into 4 pieces
1/2 c sugar

Add the first three ingredients in the bowl of a food processor and pulse until finely chopped, but not ground. Add the chopped mixture to a bowl and stir in the sugar, let sit at room temperature for a few minutes until the sugar dissolves and then store in the fridge until you're ready to eat it.

Wednesday, November 17, 2010

Rugelach with Cranberries, Pecans, and Apple Butter





It's time for another recipe don't you think? Thank you for all of your kind words about my shop. Keep checking back because I have some exciting announcements just around the bend, but for now let's talk cookies.

Rugelach are awesome for a lot of reasons, but my #1 favorite thing about them is that they taste like little bites of pie, and if you read the Dining Section of the NYTimes you know that pie is so hot right now. These cookies are made from a flaky cream cheese dough and can be filled with everything from apricot preserves and almonds to raspberry jam and chocolate chips, or any combo of dried fruit, nuts, and jam you have lying around. I'm a big fan of raspberry preserves with chopped walnuts and a bit of orange zest.

For this batch, I used some of my apple butter and upped the autumn ante and added dried cranberries and chopped pecans.

Dough
1 stick butter, cut into cubes
4 oz cream cheese, cut into cubish pieces
1 cup flour

Combine all ingredients in a food processor and pulse until a ball forms. Alternately, mix 'em all together with your hands, just move quickly so the butter doesn't get melty.
Divide the dough in half, form 2 disks, wrap them in plastic and chill for 30 min.

Filling
1/4 cup apple butter (or any other jam)
1/2 cup chopped, toasted pecans (or any other nuts)
2T chopped, dried cranberries (or any other dried fruit or chocolate)

Topping
1 beaten egg
1/4 cup sugar+1T cinnamon, mixed together

To Assemble the cookies
Preheat oven to 350
Remove the dough from the fridge and roll one disk into a skinny rectangle, about 4''x12''
Spread 1/2 of the apple butter onto the dough in a thin layer, then sprinkle half of the pecans and cranberries onto the surface. Roll the whole mess into a long, skinny log
Brush the log with the beaten egg and sprinkle with cinnamon sugar
Cut the log into 1-1 1/2'' pieces and place seam side down onto a parchment lined baking sheet
Repeat with other dough disk
Bake the cookies for about 20min, or until golden brown, don't worry if they slump and ooze a bit. The caramelized jammy parts are my favorite.

This recipe makes 20-24 pieces and they'll last a few days at room temp in a sealed container.