Sunday, January 21, 2018

Michael Twitty's Sorghum-Brined Chicken

This last week, I tried out one of the recipe's from Michael Twitty's, The Cooking Gene. Sorghum-Brined Chicken sounded very "exotic" to me, because sorghum is something completely unavailable in Seattle. A previous blog post tells the tale of how I recently came to be the proud owner of my own adorable pint of sorghum syrup and finally had the chance to taste it. When my local grocery store had a great sale on whole chickens, and I got one for under $5, I knew my time had finally come. Here's a link to the recipe. The recipe for kitchen pepper, that isn't included in the link, is available in his book. Here are some pictures of the cooking process. It was surprisingly not difficult to make, and had more hands-off time than hands-on time. This is a great way to roast a chicken if you don't have a lot of time to devote to chopping and mincing.

This is the kitchen pepper that I made. I didn't have all the ingredients, but was happy with the results anyway.
 The brine is really simple, it's just salt, water, vegetable stock, and sorghum syrup. I used an oven roasting bag to put the brine and chicken in. I never use them in the oven, they're just lying around my kitchen, but I discovered that those bags are really great for brining. I highly recommend using one for this!
 Post-brined chicken with the kitchen pepper covering all of it. Under the chicken is a layer of green cabbage leaves. Under the cabbage are two pieces of kitchen twine. You can kind of see them on three sides. You definitely need kitchen twine for this recipe, so if you don't have any on-hand, buy some at the store beforehand.
 The chicken has been topped with another layer of cabbage leaves, and I have tied all the twine to hold everything together. The recipe calls for a Dutch oven, but I don't have one. I used a disposable roasting pan that I covered with foil, instead. It seems to have worked just fine.
This is the final result. I took the foil and top layer of cabbage off and let it sit in the oven for a while to brown on top more. Definitely test it with a thermometer to make sure it's at least 165 degrees. I think it had great color! The pepper blends well with the sweetness of the syrup and the salt from the brine. The cabbage cooks down and mixes with the flavors too. I made some garlic-flavored rice to eat with this and it was a perfect meal!

The next time you're looking for a new and simple way to roast a chicken, I recommend this recipe. If you can, try to find a chicken that doesn't have additional salt water added to it. This can be difficult to find because it's a cheap and easy way to make chicken stay moist while jacking up the price because it also makes the chicken weigh more than it really does. (Random capitalism-ruining-food rant.) I haven't checked lately, but in the past, Foster Farms chicken never added salt water to their chicken.

There are some other recipes in The Cooking Gene that I'd like to try some day. I'll make sure to write a report about them when I have a chance to make them! If anybody else out there has read or reads this book, I'd love to hear what you thought of it. If you try this recipe, let me know what you think of it! And if you do the Twitter thing, give Michael Twitty, aka, Kosher Soul, a follow. He's great!

Sunday, October 15, 2017

New Ingredient-Sorghum Syrup

I have finally finished reading Michael Twitty's book, The Cooking Gene, and in order to try out some of the recipes featured in the book, I had to get my hands on an ingredient that turns out is pretty much impossible to get your hands on in Seattle. I scoured every grocery store in my vicinity, and even made a special trip to Whole Paycheck Foods to look for it there, but with no luck. The only thing that could be done, was to order it online. I finally did, and it arrived last week in a super cute jug. I had no idea what it tasted like or how to use it, but I had a couple recipes to try and also have this handy guide called the internet to refer to for answers.

I had a roasted salmon recipe that calls for sorghum syrup, and decided to try it out last night. The recipe is from Cooking Light, and can be found here. The first thing I noticed when I opened the jug, was how sticky it is. It's super sticky. I'd say it's halfway between molasses and maple syrup in thickness. It got on everything, including things I swear I hadn't even touched. Be prepared to clean extensively when you're finished!

 This is the salmon with the sorghum-mustard glaze on it, waiting to go into the oven. After a discussion on twitter last night, I would say that using tofu would be an excellent vegetarian option for this. Please note, that the recipe doesn't call for salt, so you might want to add some anyway, or make sure to season properly before eating. Especially if you end up using tofu. I didn't have lemon zest on-hand, so I just threw in some lemon juice instead. It worked fine.
Here is the post-roasted, post-broiled salmon. I probably could have broiled it longer, but the glaze on the pan was getting really burned and I was afraid of it smoking too much, so I took it out. You can see the edges are nice and browned.

This was really tasty! Sorghum is hard to describe. When you initially taste it, there's an explosion of flavor in your mouth. There's an almost tart/sour flavor up front, but it quickly dissipates into a round, sweetness. It's less harsh than molasses, which I'm not terribly fond of. It's not mapley like maple syrup or like sugar. It really is its own, unique flavor. I was impressed, and ended up keeping the extra glaze to use again on some more salmon.

I found some other recipes to try, a cookie recipe and a cake recipe to try. I am also going to try out some of the recipes from The Cooking Gene, so I'll try to update when I try them out.

If you live in a region where you can easily access sorghum syrup, take a moment to appreciate it! It might not be special to you, but it's not something everybody can easily access. And for those of you wondering about ordering it for yourself, go for it! A little goes a long way, so it will last you a long time and make the cost worthwhile.

Monday, August 14, 2017

Feed the love, starve the hate

As the news of Charlottesville rolled out this past weekend, I, like you, was dismayed to see the horrifying display of hatred. People parading around with such anger, yet so open and proud about it. It was disturbing on many levels. I was angered, saddened, and filled with a sense of helplessness to do anything to stop it. What can I do, one person all the way across the country, to stop this group of hateful people? In the end, I decided that all I can ultimately do, is try to live my life in a way that helps others, and promotes peace and love, wherever I am. It might not be much, but it's better than nothing.

And then I had another idea, today. I always look to food to cure what ails the world. We all need food. We all love it. It unites and unifies us all. So, why not use food to combat this hatred? Here is my proposal: Every town and city in the United States that ends up the victim of one of these rallies, should host a potluck in response. Everybody from near and far who can get there, should go. Bring foods from your unique cultures and regions, and help make the "melting pot" narrative real. So, bring your Scottish shortbread, your bbq skills, your pho, your vegan tacos, your spaghetti, your potstickers, your Halal curry, your matzo ball soup, and anything and everything else you can think of, and share it with your friends, your family, your neighbors, and complete strangers. Break bread with one another, and make the haters drool.

And while we're at it, let's fill the food banks of these communities with food for those who need it. Food heals, food is love, food is life. Let us combat hate and anger with the very basics of life. Making us all stronger will allow us to keep fighting harder and longer. I don't know about you, but being angry on a full tummy seems nearly impossible to me.

Sunday, August 6, 2017

Pizza Nachos

So, what do you do when a coworker gives you all her leftover tortilla chips and all you have is pizza-type ingredients at home? Well, you combine them, of course! I didn't measure anything, I just threw it all together. Here's the before:
The ingredients I used are: tortilla chips, Italian blend cheese, Italian seasoning, and pepperoni that's been cut into smaller pieces. Layer them just as you would any other nachos and stick them in a 350 degree oven for about 10 minutes and they look like this:
I topped them with some chopped olives and ate them with a bowl of spaghetti sauce to dip in. They were amazing!!
The only thing I'd do differently, is put foil or parchment paper on the bottom of the sheet pan because the cheese did stick pretty badly. But flavor-wise, I wouldn't change anything!

The next time you're in the mood for nachos, but want something a little different, I highly recommend this!

Tuesday, August 1, 2017

The Cooking Gene-Before

The Cooking Gene-by Michael Twitty, was released today and I am eagerly awaiting my copy, which is probably sitting at my parents' house, as I write this. I feel like I have been waiting for this book my entire life, but in reality, it's only been less than a year. I discovered Michael Twitty by accident, I can't even remember how anymore, but I have enjoyed his blog posts and his tweets ever since. I feel as though we are destined to meet in real life sometime, though when, where, or how, I know not.

I have always been interested in both food and history and have spent a lot of time combining them. When I was young, I loved The Frugal Gourmet on PBS and how Jeff Smith entwined the history of a country into the dishes he was preparing. I went to cooking school right out of high school and spent time in the restaurant industry before realizing I wanted to focus on writing. I left and went back to school. When I was in college, I focused on World War II as a history major, and spent most of my time writing about the home front and food rationing in both Britain and the United States. They were issues that fascinated me, yet hadn't been covered as much as the battles had. I have collected books on food history, which aren't that plentiful, and even contemplated writing one of my own, though I've never figured out what to focus on.

Writing and food are very much my life still, but I have added to it. Another element is my love of genealogy. I have always been fascinated by my family's long-past history, probably because of my family's more-recent history. My maternal grandparents both died very young, when my mother was still a child. She and her siblings were always incredibly close because of this, but because they were so young, none of them knew much about their parents or their past. I've always felt a hole inside of me that my grandparents left behind, and I think genealogy has helped me fill it, somewhat.

Technology has advanced over the years, allowing me to find out things I never would have imagined about my past. Most of my family lines come from Canada, but one line is American. My mother's father's line. It seemed to have originated in the South, a place I've always thought of as "far away" and "over there," but never connected to me or my history. I'd never been able to trace the line back very far for some reason and it always frustrated me. An internet search on my maternal family's surname brought a shocking discovery, in that it was the name of an enslaved man from Virginia. The first of his line. But I didn't have proof beyond the name. Is that why I couldn't trace it? Because they'd been enslaved and therefore, unlikely to have documentation? I didn't know what to make of it. How could a white person have had black ancestors? How is that even possible? I lived with this information and uncertainty for a few years, not sure what to make of it. Then DNA tests began to be available at affordable prices, and I had my parents and father's parents take the tests. And there it was, on my mother's test, a tiny bit of African, which I am happy to have inherited when I took my own test and saw the results. The proof I needed, well, more proof, at least.

As I lived with this information, things began to hit me differently. History that you always thought of as terrible, but not yours, felt more personal. A place that was far off and over there, now felt closer to me. People that I never thought I was connected to, are now connected to me, through a shared past. Knowing you have ancestors who were enslaved takes getting used to. Things make me angry now that I used to not even think about, before. My white privilege glares in my face and I see how ridiculous it is that it is granted to me, but not to everybody.

How do you come to grips with this? Do I have the right to embrace this? Should I ignore it all because it's not my place? Or do I have the privilege to ignore it because it doesn't show in my skin? Ignoring it doesn't change how your family's past played out, it just disrespects it. Embracing the past, acknowledging it, feeling the pain, sorrow, and the unfairness of it all, is how we honor the past, and our ancestors.

I was in the middle of all of this when I first came across Michael Twitty and heard about the book he was working on. It was perfect timing, possibly kismet. Here was a man who was talking and writing about a past and a place and a people that I had just found out I was a part of, even if only in small part. Would I find anymore clues to my family's past in these writings? Would I find my place in the past, and therefore, in the present? Will this help fill the void that I have spent my life trying to fill with family history? I don't know, but I hope I will at least find something that I can see myself in.

I will post again after I've read the book, and even during, if I feel the need to. I will try some of the recipes and share my experiences here. If you want to read along with me, click the link above and order your own copy today! I'd love to hear what you all think of the book too!

Monday, December 26, 2016

Holiday Soiree: Nochebuena

The Holiday: Nochebuena(Spain, Latin America, the Philippines)
Nochebuena, or "Good Night," is the celebration of Christmas Eve in Spain and other countries who have been colonized by Spain. It usually consists of a gigantic family meal, after Mass, depending on the country. The country I focused on for this holiday, was the Philippines. The traditional food for this meal is roast suckling pig, but that was a bit much for one person in an apartment to deal with, so I picked some other traditional Filipino foods that I have always wanted to try, but never had a chance to. Researching through the internet and speaking with one of my coworkers led me to feel confident that I had picked out appropriate foods for this meal. 

The Food: Lumpia, Pancit, and Suman Malagkit
All of my recipes come from the internet, so I am going to post links to them and share pictures and explanations, rather than type out the recipes here.
First up, is Lumpia.
Lumpia is the Filipino version of eggrolls, and it shows the influence China has had on the Philippines. I have heard about the amazingness that is lumpia for years, but have never had a chance to try it, so I was really excited to make these. I had planned on doing the Philippines when I was doing my Countries of the World project I scrapped, so I had purchased a package of lumpia wrappers several months ago when I was at one of the local Asian markets and they've been in my freezer ever since.

My simple camera doesn't have a panoramic setting, so here are a couple pictures showing the grand total of ingredients used in all the recipes! As you can see, it's a lot! This is what I have noticed about most Asian recipes. They utilize a lot of ingredients and require a lot of prep work. Based on the time and effort it takes to put into it, I can see and understand why it can cost so much money to buy it at a restaurant.

 This is the lumpia filling. It's missing the onions because I forgot to add them. I did remember the green onions, though.
 Here is a pre-rolled and rolled version of the lumpia. They are bigger than they should be because the wrappers were freezer burned and they all stuck together. Each lumpia has about 3 wrappers for each one because I couldn't get them apart. They're more like egg rolls or miniature burritos, but lumpia should be much more delicate and small than mine ended up being.
 Here they are frying in the pan. Technically they should be deep-fried, but I found pan-frying in a lot of oil worked just as well. These have been turned over but should be a little darker than this.
Here is the delicious final result. They are as amazing as they were promised to be! I feel sad that it's taken this long for me to have these in my life. I will hopefully have lumpia much more often now! I might try out some of the varieties I've seen in the frozen section of the grocery store.

Next up is, Pancit.
Pancit is akin to chow mein, but generally it uses rice noodles instead of wheat noodles. According to my coworker, this dish is pronounced "Pahn-sit," and I'm glad I asked because I was saying it differently. So, now you know too!

This dish cooks in several steps. First is the meat and vegetables. It starts out like a basic stir-fry. Then you add the liquid and seasoning and simmer for a while. The meat and vegetables are then removed from the pan and you add the soaked noodles to the liquid to continue cooking over heat. I found the best way to soak the noodles, which as you can see in the very top picture, the package with the shrimp on it, are very tall, is the cut the top of the package off, fill the package with cold water and let it sit in the dish drainer for a while. Every few minutes, I pushed down on it to get the top of the noodles to get them into the water too. This worked really well.
 Once the noodles have soaked in the cold water, you remove the vegetables and meat out of the liquid and put the drained noodles into it. Let them cook until they turn translucent and then add the meat and vegetables back to it. Most of the liquid absorbed into the noodles and I found I would have liked a bit more. I halved the recipe, but if I make it again, I'd probably do 2/3 of the liquid instead of half.
This is what the final product looks like. This is a nice one for people who need to have a gluten-free diet. Most noodle dishes are prepared with wheat noodles, but this is just rice. The flavor and texture is awesome and I couldn't stop eating it!

Those two dishes made a filling and delicious meal and I was running late that night, so I held off on the dessert until the next day. My choice for dessert was Suman Malagkit. This looks really complicated, but it's actually quite simple. The most complicated step is finding the ingredients. The banana leaves can be found in the freezer section of most Asian markets and I had some leftover from my cities in America project, so I didn't have to buy more. The cool thing is, because they're a byproduct, they're super cheap. They are also gigantic, so be prepared when you work with them that you will be dealing with a leaf that is nearly as tall as you are.
 Here is the rice and coconut mixture on the stove before it's heated.
 Here it is after it's been cooked and has absorbed all the coconut milk. It's not fully cooked at this point.
 I cut down the banana leaf to a reasonable size and used small strips of them to tie it up.
 The rice sticks together really well, but I tried to spread it out a bit.
 Folded up like a little present.
The strip has been used to tie the package together and keep it from opening up in the steamer.
 Here they all are in the steamer.
 You can see how the leaf gets darker as it steams. It imparts a slight banana flavor into whatever food you cook in it.
The finished product. You can see it's akin to a tamale, except it's made of rice instead of corn. The texture of the rice is great and I liked the flavor, except it was too salty for my tastes. I think if I was to make this again, I would either cut the amount of salt in half or leave it out altogether. I liked the coconut flavor mixed with the slight banana flavor. The rice is very tender, sort of like a rice pudding. This is also gluten free.

I have never had Filipino food before, and this just makes me want to keep exploring it. I love learning about new cultures through the food they eat. It's a very intimate way to get to know people. Maybe next year I'll have to make some of this for my family's Christmas Eve dinner...! We can call it Nochebuena too!

Sunday, December 11, 2016

Holiday Soiree: Hanukkah

The Holiday: Hanukkah(Worldwide)
So, it's early to be celebrating Hanukkah, but this year, it falls on the same day as Christmas, and those both fall on a weekend, making it difficult to do anything for this blog project on that weekend. Instead of skipping it this year, I am doing it early. So, Happy Hanukkah, everybody!

For those of you who are not familiar with this holiday, it is a Jewish holiday celebrating a rebellion in 200 BCE of the Jewish people against their oppressors. In this case, it was Antiochus III, of Greek-Syrian origin. It turns out that Antiochus was a jerkass, and made life unlivable for the Jewish people there. They rose up in protest, and what ensued was a seven year series of battles between them and Antiochus III. The famous story about the temple with the oil lasting eight days is a wonderful story, but it is also possibly within the realm of myth/legend. It's a fun story, and probably has some basis in a true historical event that has since been embellished upon.

The Food: Rugelach and Buñuelos/Bimuelos
Because of the traditional story about the temple with the miraculous oil, it is customary to eat fried foods at Hanukkah, and who am I to question tradition?!

Rugelach is a cookie that looks like a crescent roll, but with stuff inside it. It's amazing, if you've never had them before, you should try them out! I don't have a source for this recipe.

3 cups flour
1/4 tsp. salt
1/2 cup butter, softened
1(8oz.) pkg. cream cheese, softened(I used the 1/3 reduced-fat kind)
1 cup sugar, divided
2 egg yolks, room temp.
2 tsp. vanilla
1 cup finely chopped walnuts
2 Tbsp. cinnamon
1/2 cup seedless raspberry or apricot jam
1 cup raisins, divided

1.) Whisk flour and salt in bowl.
2.) Beat butter and cream cheese in mixer bowl until smooth. Beat in 1/2 cup sugar, yolks, and vanilla until combined.
On low speed, beat in flour mixture until dough holds together. Gather dough into a ball and divide into 4 equal pieces; shape each into a 6" disk. Wrap each disk; refrigerate overnight.
3.) Line a sheet pan with foil. Remove dough disks from refrigerator; let stand 10 minutes.
Combine walnuts, remaining sugar and cinnamon in bowl; set aside 1 cup in another bowl for filling. Roll one disk on cutting board between 2 sheets of waxed paper into a 10" circle about 1/8" thick. Remove top sheet, but leave on the bottom sheet.(I only did 1/4th of the dough. I froze the rest for Christmas/Hanukkah Eve with my family. I think replacing the bottom sheet of wax paper is a good idea because this allows you to make the mess of spreading stuff on this and cutting it and rolling it up on something you can just throw away when you're finished. It really cut down on the mess.)
Spread 2 Tbsp. jam evenly onto circle.
Sprinkle evenly with 1/4 cup nut filling. Cut dough into 16 wedges; sprinkle with 1/4 cup raisins over top.(I spread everything on it and then made the cuts, but do what works best for you.)
Tightly roll wedges up from outer edge to form a crescent. Gently toss in remaining nut mixture to coat.(I didn't do this, I sprinkled a little bit on top but didn't toss it in there. It was just so messy I didn't want to do that.) Arrange seam-side down on pan so that sides touch. Repeat process with remaining dough, and jam.
4.) Heat oven to 350 degrees. Bake 33-35 minutes(This is what the recipe says, but I found that alarmingly too long. I think I did mine for closer to 25 minutes, but test them at 20 and add time from there,) until golden. Cool in pan 5 minutes; transfer cookies to wire rack.
Makes 5 dozen. I sprinkled powdered sugar on these to make it look festive.

These are amazing!! I used leftover cranberry sauce that I made at Thanksgiving that still needed to be used up. The ones I will make for my family in a couple weeks will have strawberry jam, because that's the kind I have on hand. I have never made dough with cream cheese in it before and I think it's really tasty! The cookies are crunchy on the outside and soft on the inside. I hope the dough I froze will work ok when I thaw it out. Because I've never made it before, it's a risk, but it's been my experience that when a dough recipe has the refrigerate step, it can be frozen at that point and thawed out at another time. Time will tell, I suppose! I have a few of these to take to work for my coworkers to try, and I also gave some to my parents and grandparents too.

This was a fun cookie, but there's no frying involved. I have done latkes before and even made apple fritters once for Hanukkah, and needed something new and exciting. You may not know this about me, but I have a fascination with Jewish cuisine. As a history major with a focus on food, it's a match made in Heaven for me! I have never run across a people whose history is so steeped in everything they eat, more than Jewish people. Every dish seems to tell the story of who they are, and their past. So, because of this, I actually have several Jewish cuisine cookbooks, in spite of not being Jewish, myself. I looked through all of them, and found just the right thing in a book called, "A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews," by David M. Gitlitz and Linda Kay Davidson.

Did you know there is a group of Jewish people who settled in Spain? They are called Sephardic, and have a long history in the Iberian Peninsula. Once upon a time, the Muslims settled in the Iberian Peninsula, and ended up ruling there for over 800 years. During this time, they brought with them a lot of ingredients and cooking techniques that the region is still known for to this day. Also during this time, Muslims, Jews, and Christians lived together in a sort of peace. When the Christians eventually took over the region, they were less kind and expelled the Jews from the region. To work around this, many of them converted publicly to Christianity, but kept their own beliefs and traditions in their homes. Unfortunately, the Inquisition was at this same time period, and friends and family members were encouraged to turn each other in if they suspected them of heresy. Jewish traditions were considered a heresy. A lot of the recipes from this book come from people who were turned in and tortured by the Church. Many of them were burned at the stake.

This is why food is important. It tells a story after people are long gone and can no longer tell it for themselves. It keeps their history alive. Enjoy it, love it, have fun making, eating, and sharing it, but always be respectful of it. This is not my history, and the people who had to hide it from the world didn't have the luxury of being able to share it with others. So, enjoy the food, remember their history, and share both for them.

Buñuelos/Bimuelos(Found on page270-272 in the paperback copy of the book)
These are also popular in Mexican cuisine. The reason? Because the cultures blended over the years, a lot of what the Jewish people ate ended up being what the larger Christian population ate as well.

1 pkg. dry yeast
1 1/3 cups warm water
3 cups unsifted white flour
2 eggs, well beaten
1/2 tsp. salt
1 Tbsp. olive oil

3 cups honey
1/4 cup water

Olive oil(enough to cover a deep pan to a depth of 1")

Powdered sugar

Mix the dough:
1. Dissolve the yeast in 1/3 cup warm water. Let sit for 10 minutes.
2. Place the flour into a medium bowl. Stir the yeasted water, the beaten eggs, salt, and olive oil into the flour all at once. Gradually add the remaining 1 cup water to make a slightly tacky dough.
 3. Cover and let rise in a warm place for 1 hour until doubled in bulk.

Make the syrup:
4. Mix the honey and water in a medium saucepan and bring to a hard boil. Reduce the heat to low. Simmer for 5 minutes and then turn down the heat to its minimum setting so that the syrup remains hot but does not boil again. (I used less honey than it called for. I actually didn't measure it or the water.)

Fry the fritters:
5. In a large deep skillet or saucepan, heat the olive oil to approximately 375 degrees or hot enough for a drop of water to sputter.
6. Dip a tablespoon into the oil to coat it. Dip out a scant teaspoon of the dough and drop it in the boiling oil.

You can fry several buñuelos at one time as long as you do not crowd them in the pan. (I did four at a time.) As they fry, turn them several times until they puff up and become golden in color, about 8 minutes.
 7. Remove them with a slotted spoon and drain them on paper towels.

Serve the fritters:
8. Place the fritters on a plate. Drizzle the hot honey syrup over them and sprinkle them with cinnamon and powdered sugar.

Note: These are best when eaten fresh. In a pinch, or for a crowd, the fritters can be made ahead, and then dipped into the honey syrup just before serving.
Variation: Sephardic cooks would have used olive oil to fry the fritters. We suggest a mixture of 1 3/4 cups vegetable oil and 1/4 cup olive oil.(I used a blend of all the oil I had in the house. Olive oil is a really heavy oil and I didn't want to use too much of it for a dessert.)

In keeping with the story of the temple and the oil lasting for eight days when there was only enough for one day, I had my own Hanukkah miracle! I used up most of my oil to make these, and ended up having just enough to fry the entire amount of dough without having to make an emergency trip to the store to buy more!

So, these were like little pillows from Heaven. They taste like waffles! My apartment smells like a fish fry now! But it was worth it to taste these little nuggets of joy. I drizzled them in all the toppings and then stirred them around. You might need to use a spoon or a fork to do this because that honey is molten, but if you're more seasoned, you can use your fingers like I did. In the restaurant business, the term is "asbestos fingers" to describe when you can touch hot things and not burn yourself. It comes with time and practice and is not for the faint of heart!

Also, be careful with the honey, it's currently on everything, including my water bottle. It's sticky as heck! I have some of these to take to work tomorrow too. Hopefully they'll reheat decently for people to try them out.

Well, hopefully my family will get to try the rugelach in a couple weeks when I see them for Christmas! This was a fun set of recipes. I recommend them both very highly. For those of you who celebrate, I hope you have a most wonderful and joyous Hanukkah this year!