More rugelach

The Hanukkah season is approaching and we're looking for new and exciting recipes to make. I found a very good slideshow on Seriouseats. As for me, this site is absolutely one of the best resources for new ideas and recipes. I hope, everyone will find a right rugelach for the Holiday party. Enjoy!

Curried Tuna with Apples and Raisins - Extra Healthy Sandwich

Working on article for Russian newspapers, I found this very easy and absolutely healthy recipe. I tried and it turns very delicious, easy lunch for 2 people.  Definetely, I take the recipe for the future article.

Curried Tuna with Apples and Raisins - Extra Healthy Sandwich

For 2 big sandwiches

2 big whole-wheat buns
1 (5 oz/140 gramm) can water-packed albacore tuna, drained
4 teaspoons mayonnaise
1 small Granny Smith apple, pelled, halved, cored and shredded
2 tablespoons raisins, soaked in hot water for 2-3 minutes and drained
1 tablespoon minced red onion
1 teaspoon mild curry
1 teaspoon fresh lemon juice
salt and pepper to taste
1 cup loosely packed greens or other mild lettuce
1 medium carrot, peeled and sheredded
1 medium size ripe tomatoes, thinly sliced
To make a curried tuna: In a medium bowl, using a large spoon, mix together tuna, mayonnaise, apple, raisins, onion, curry powder and lemon juice. Add salt and pepper to taste.
Cut buns in half lengthwise and toast the slices. Lay them out on a clean dry counter. Top 2 bottom slices with equal amount of green or lettuce.  Top greens with carrots and tomatoes, followed with tuna mix. Sprinkle each piece with a little bit of salt. Close each sandwich with a top slice of bun, pressing down slightly to make the shole sandwich stick together, then cut in half vertically and serve.

Полезный бутерброд с тунцом, яблоками и изюмом.

На 2 больших бутерброда

2 большие булочки
1 упаковка (140 грамм) тунца в воде, воду отцедить
4 чайных ложек майонеза
1 маленькое яблокo, очищенное от кожуры и натертое на крупной терке
2 столовых ложки изюма, предварительно подержать изюм в горячей воде 2-3 минуты. Вынуть и отжать.
1 столовая ложка очень мелко нарезанного красного лука
1 чайная ложка порошка карри
1 чайная ложка свежего лимонного сока
соль и перец по вкусу
1 чашка зелени
1 средняя морковка, очищенная и натертая на крупной терке
1 средней величины помидор, тонко нарезанный.

Приготовить тунец, Хорошо перемешать тунец, яблоко, изюм, лук, майонез, лимонный сок и порошок карри. Добавить соль и перец по вкусу. Разрезать булочки пополам по длине и подсушить в тостере или в духовке. Вынуть из тостера, дать немного остыть. Выложить зелень на нижнюю половинку, наверх положить морковь и помидоры. На самый верх выложить тунцовую смесь.  Накрыть верхней половинкой и немного прижать, чтобы будерброд держался вместе. Подавать сразу.

Recipe idea came from "flour, too" by Joanne Chang, who is an owner  of "Flour", one of the best bakery in Boston. MIT teachers and students are the customers of hers.

Baking class with Jeffrey Sherman

So, I went to a baking class to meet new people and learn things. I also checked if my knowledge is up to the level of professional baker.
First of all, baking class was organised by wonderful rabbi Alexander Davis in BethEl synagogue. He  created an inspirational food program for all of us, who like cooking and want to learn more about cooking.

For a second, Jeffrey Sherman, one is the best Jewish cooking professionals, presented excellent recipes for the class. So, I met new people and learned new things.

Jeff Sherman's Rugelach

One of the recipes is famous rugelach. The recipes is quite familiar and well-tested, and rugelach are absolutely delicious.
Dough:
2 sticks unsalted butter, room temperature (not melted)
8 ounces cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon salt
1 & 1/2 tablespoon sugar
2 & 1/4 cups all-purpose-flout (+ flour for rolling)
Filling for one recipe:
1 cup sugar
1 tablespoon cinnamon
18-ounce jar of jam
2 & 1/2 cups finely chopped walnuts
1/2 stick butter, melted
Egg wash:
2 yolks mixed with water or milk
Cream butter, cheese; add sour cream, scraping bowl to mix well. Add dry ingredients. Mix well; start the mixer on LOW speed. Watch closely to not over-beat, The dough should be soft and pliable, but not wet and not dry.
Divide into 4 pieces. Refrigerate several hours.
Working with one portion of dough at a time, roll into an 8-inch circle for Crescents. Dough must be rolled thin but still able to be manipulated. Brush the dough with light coating of melted butter. Spoon and smooth jam. Sprinkle with cinnamon/sugar, followed by nuts. Cut the circle into 8-12 wedges (12 wedges provides 2-bites) Roll the dough beginning from ling edge to narrow point. Place each crescent onto a parchment lines cookie sheet.
Preheat oven to 375F. Brush each piece with egg wash and sprinkle with cinnamon sugar. Bake for 21-23 minutes. Begin checking at 18 minutes. Using a metal spatula transfer rugelach to a cooling rack.
Since the uncooked cookies are frozen, it is preferable to bake amount needed on the day they will be served, and keep the remaining pieces frozen until needed.

Pie Weight Disc

Why don't I bake tarts?.. ...because I hate to use pie weights (ceramic beads, dried rice or beans). Now I'm happy to present something new, modern, and, most important, reusable. He is a Pie Weight Disc  Definitely, it would do easy work for all of us to make tarts and pies. From my side, I would like to thank you a blogger behind Baking bites for introducing new and quite useful kitchen gadget. I hope to buy such good thing and use for my own baking adventures.

Russian style Mushroom pie

Russian style Mushroom pie

Dough I:

1 & 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (8 tablespoons) margarine, melted
1/2 cup sour-cream

Dough II:

1 cup Crème fraîche or sour cream
1 egg
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 gloves garlic, minced

Filling:
1 pound fresh mushrooms, sliced
2 tablespoon butter

To prepare the base (dough I): combine the flour, baking powder and salt in a bowl. Add the melted margarine and sour cream. Use a spoon and then your hands to stir the mixture until it comes together into a ball. Leave the dough for 30 minutes to rest.

To make the filling: in a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, 7-10 mintes. Remove from heat.

While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.

To prepare the dough II: in bowl, whisk together the sour cream, egg, salt garlic and flour.

Add the mushroom mixture to a pie shell and pour dough II.

Bake at 350 degrees F about 40 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.

Store pie in the fridge. If desired, reheat pie at microwave oven.

Пирог с грибами.

Тесто I

1 & 1/2 чашки муки
1 чайная ложка разрыхлителя
1/2 чайной ложки соли
1/2 чашки (8 столовый ложек) маргарина
1/2 чашки сметаны

Тесто II

1 чашка сметаны
1 яйцо
3 столовых ложки муки
1/2 чайной ложки соли
2 зубца чеснока, мелко порезанного

Начинка

1/2 кг свежих грибов
2 столовых ложки сливочного масла

Приготовить тесто для основы пирога. Смешать муку, разрыхлитель и соль. Добавить растопленный маргарин и сметану. Замесить тесто и оставить отдыхать на 30 минут.

Приготовить начинку из грибов. Нарезать грибы. Нагреть масло в сковороде и выложить в нее грибы. Помешать и жарить на среднем огне до того, как все жидкость испорится, приблизительно 7-10 минут. Снать с огня и дать остынуть.

Приготовить тесто для верха, смешав сметану, яйцо, муку, соль и чеснок.

Тесто для основы раскатать в круг диаметром 26 см и выложить в приготовленную форму диаметром 18-20 см. Выложить на тесто грибы и залить вторым тестом. Нагреть духовку до 350 Фаренгейтов и печь 40 минут, до полной готовности. Вынуть из духовки и дать полностью остынуть. Хранить пирог в холодильнике, если нужно подогреть в микроволновой плите.

Crunchy Brussels Sprouts Salad

Crunchy Brussels Sprouts Salad

Makes 10 to 12 servings

1 cup walnuts, chopped
1/4 cup olive oil
2 pounds Brussels sprouts, trimmed and thinly sliced
1 cup red onion, finely chopped
1/2 teaspoon ground nutmeg
kosher salt
ground black pepper
1 cup dried cranberries
2 teaspoons lemon juice (optional)

In large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside and reserve pan.

Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, onion, nutmeg, and salt and pepper to taste. Cook, stirring, until Brussels sprouts are wilted, 2 to 3 mintes. Remove from heat. Add dried cranberries and reserved walnuts. Toss to combine and transfer to a serving bowl.  If you need, add lemon juice. Serve warm

Салат из брюссельской капусты.

На 10-12 порций.

1 чашка грецких орех, мелко нарезанных
1/2 чашки оливкового масла
1 кг Брюссельской калусты, мелко нарезанной
1 чашка мелко нарезанного сладкого красного лука
1/2 чайной ложки натертого мускатного ореха
соль
черный перец
1 чашка сухой клюквы
2 чайной ложки лимонного сока

Выложить грецкие орехи в большую сковороду и поджарить в течении 5 минут. Выложить орехи в небольшую миску. В ту же сковороду добавить оливковое масло и нагреть его на среднем огне. Добавить брюссельскую капусту и лук и жарить 2-3 минуты, помешивая. Выложить капусту и лук в салатницу, добавить орехи и клюкву. Посолить и поперчить. если нужно добавить лимонный сок. Подавать теплым.

Recipe from "Oprah"-magazine November 2013

Nutella Rugelach

Nutella Rugelach

Yield: 24 cookies

Ingredients:
1 9-inch pie dough (store bought or homemade)
1/2 cup Nutella
1 tablespoon butter, melted
coarse sugar

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.

Roll out pie crust into a 9 inch circle (or if it's store bought...open the package and unroll the pie crust) and slice into 12 triangles each one(like you would a pizza).

Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.

Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 - 12 minutes, or until they are lightly golden brown.

Remove from oven and serve immediately, or store in an airtight container for up to 3 days.

Быстрые рогалики с Нутеллой

На 24 рогалика

1 упаковка теста для американского пая
1/2 чашки Нутелла
1 столовая ложка сливочного масла, растопленного
крупный сахар

Нагреть духовку до 400Ф. Выложить дечку пекарской бумагой.

Раскатать листы пая и нарезать на 12 секторов каждый. Намазать каждый сектор небольшим количеством Нутеллы (healthy amount) и завернуть рогалики. Положить на приготовленное деко. Помазать каждый рогалик растопленным сливочным маслом и поставить в духовку на 10-12 минут. Вынуть из духовки, дать остыть и подать к столу.

Это быстро, удобно и прекрасно подходит к молоку, кофе и чаю.

Recipe from http://www.thenovicechefblog.com/2013/08/nutella-crescents/

Heavenly Buttermilk Pancakes

I found this easy recipe on a site with THE interesting note: "This recipe was entered in the contest for Your Best Holiday Breakfast." So, I decided to try. Previously I learned about another definitely delicious recipe, which I make all the time. Of course, many of you will ask me a question which recipe is better.  I think, my old recipe with oatmeal is much better. Probably, no one entered my old recipe in the contest, because my recipe would be a winner.

Heavenly Buttermilk Pancakes

Makes 20-25 medium size pancakes

1 cup flour
1 cup buttermilk
2 eggs
1 tablespoon sugar
1 tablespoon melted butter
1 teaspoon baking powder
dash of salt

Sift the flour, sugar, baking soda, and salt into a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Add the buttermilk mixture to the flour mixture and stir until just incorporated.
Heat a frying pan or griddle over medium heat and lightly coat with butter or nonstick spray. Ladle the batter into the heated pan and cook until the top bubbles and the bottom is browned.
Flip and cook until the other side is nicely browned. Serve as you like them. We like ours with powdered sugar, homemade jam and some sprinkled cinnamon.

Recipe came from http://food52.com/recipes/8262-heavenly-buttermilk-pancakes