Happy birthday to me! Today, for my birthday, I wish for you a very happy take your vitamins and drink some water, and many happy returns of the move your body and thank God for the day.
Yesterday, we got some . . . medium-rotten financial news, which I delivered while Damien was replacing his brakes on his car, one of the kids called because their car had broken down, and while I was picking her up, my check engine light came on, and then we got home and one of the kids tested positive for Covid, which would explain a thing or two. We’re supposed to be getting ready for Benny’s birthday party, but of course we had to cancel. El bummer supremo.
However, excelsior. Right? What is the other option? This year was better than last year, and I can only conclude that the coming year will be even better. I am 49 and I thank God for the day.
Hey, this is the year I finally got the hang of deep frying things without freaking out or trashing the kitchen. AS YOU WILL SEE.
Here is what we ate this week!
SATURDAY
Chic-ken-bur-gers! [clap! clap! clap-clap-clap!]
And chips.
SUNDAY
Ham, peas, and mashed potatoes
The supermarket Dora works for got a shipment of . . . mislabeled hams, or something? So everybody got hams. Some days, the two most beautiful words in the English language are “fully cooked.”
On Sunday I decided it was time to finally get around to dealing with the rugelach dough I made last week or possibly the week before. If you are wondering, the dough is still good! It’s just butter and cream cheese and flour, so it’s hard to hurt, as long as you wrap it up good.
Jump to Recipe
The dough becomes sweet, and it gets a lovely little fragile crisp outside, because you roll it out on drifts of sugar. It’s really surprisingly tender, considering how dense the ingredients are.
Then you spread your fillings over the circle you’ve rolled out, cut it into triangles with a pizza cutter, and roll them rugelachim up
Then you do it 4,000 more times, and bake them on sprayed baking racks. This was my big breakthrough with rugelach production, because the filling leaks out now matter what I do. This way, it leaks onto the pan below (which you have lined with parchment paper), and the rugelach stay above the fray.
Let the rugelach cool for about ten minutes before you try to remove them from the rack. The easiest way is to push up on them from underneath, to pop them off the rack in one piece.
So I ended up making some Nutella, some apricot walnut, some strawberry jam, and some with honey, cinnamon, and pistachios.
These are unbaked, demonstrating that you can re-use the parchment paper and bake several batches without having to clean the pan.
And here are the honey pistachio cinnamon ones, baked. I made some with the pistachios sprinkled over the dough, and some with the pistachios rolled right into the dough. I also drizzled more honey over the top of the second variety.
And I could not taste the difference. They were all good!
It’s always a little startling to see how few you come up with, after such a long time rolling and baking, but on the other hand, I think we still have a few leftover today, Friday (after giving away several tins of them), so I guess it was the right number.
You can save time by rolling the dough into a rectangle, rather than a circle, and spreading the filling on and then rolling it up in a log, like you would cinnamon buns; and then you just slice it into a bunch of little pastries all at once. Much faster. But then you get spirals/rosettes, rather than these sort of snail-shaped treats, and I just like them better this way. Why can’t more things be snail shaped?
Tonight is the last night of Chanukah, but I am here to tell you that you can still make rugelach all through December and beyond, because nobody says “no” to rugelach.
MONDAY
Muffaletta sandwiches and raw veg
I started (I mean years ago) trying to make these sandwiches as close to the authentic originals as possible, but now we just do whatever. This time it was baguettes for the bread, ham, turkey, salami, pepperoni, and I think some Italian speck, and provolone, and I used the food processor to make an olive salad with black and green olives, banana peppers, and red onion, with olive oil and wine vinegar, salt and pepper.
Maybe not authentic muffaletta sandwiches, but they were good.
I made a big platter of raw vegetables
and I’ve been snacking on it all week. There is a time of day, every day, when I’m really not hungry in any meaningful way, but I cannot seem to convince my mouth that it doesn’t need to be chomping on something, so it’s helpful to have some pre-cut vegetables. Easy to transport, easy to grab.
So I snack on these, and THEN I start gobbling leftover cookies and whatnot. Follow me for more strategies on putting a ton of energy into not losing weight.
TUESDAY
Chicken biryani, pomegranates
Been thinking about biryani for several weeks now. I use this basic recipe and adjust the seasoning as I see fit. It’s not hard at all. You just have to brown up the chicken, which you have opened up by slicing it along the bone
and then cook up your onion and ginger and spices in the hot oil, and then add in the rest of your stuff. It’s a little more involved than that, but it’s all in one big pan.
I didn’t have golden raisins, so I chopped up some apricots
So I cook it all up as early in the day as I can, and then transfer it to the slow cooker and keep it warm all day. This almost always makes the rice/liquid proportions come out even, and you don’t end up with soupy biryani or chompy rice
I accidentally threw the cilantro in with the chicken when I was cooking it, so I just added more fresh on top, along with some toasted almonds. Yum. We also had pomegranates.
Oh, the apricots kind of turned to mush, which was disappointing. I didn’t think of it, but I guess raisins are better because they cook inside their little skins. It wasn’t bad, but the apricots didn’t really add anything.
WEDNESDAY
Pizza
I was informed that one cheese, one olive, and one pepperoni pizza would “do numbers,” so that’s what I made.
I also felt a sudden urge to make sufganiyot before Chanukah was over. I used this recipe from Once Upon a Chef. I made the dough in the early afternoon and set it to rise while I did my afternoon errands. When I got back, I rolled it out and cut it into 48 squares
and then you just fry them in a few inches of oil, about six at a time, and they puff up.
I always have a larf when I get out my candy thermometer. I can’t remember if I’ve told this story before, but when Irene was little, we were making caramel for something, and she said, while stirring: “We don’t want it to get too hot. Not hard ball. Or hard crack. Or . . . [peering at thermometer] fish donut.”
I’ve said it before and I’ll say it again: Little kids are heroes. They are so willing to accept so much NONSENSE from the adult world. They’re just like, “Welp, I guess fish donut is a thing, and I just have to deal with it,” and off they go.
We just made donuts, though. No fish involved.
When the donuts are cool enough to handle, you cut a little slit in the side and get some filling in there. I used pastry bags and did half raspberry jelly
and half vanilla pudding.
Then you dust them with powdered sugar and eat them up. They were nice! They didn’t inflate as nicely as the ones in the recipe picture, so they stayed pretty square-ish, which was a little odd; but they were cooked all the way through, and had a nice crisp exterior and fluffy interior. I’ll probably use this recipe in the future. Everyone was very impressed, and 48 turned out to be the right number. (They’re smaller than, say, Dunkin’ Donut donuts, but bigger than Munchkins or whatever they’re called.)
THURSDAY
Roast turkey, cranberry sauce, brussels sprouts and squash, potato latkes
I had bought an extra turkey while they were still on sale for Thanksgiving, and Damien roasted it slowly with lemon halves and an entire head of garlic shoved inside, and salt, pepper, and garlic powder outside. Delicious and moist.
I roasted a pan of Brussels sprouts and butter nut squash wedges along with, I don’t know, olive oil and honey, salt and pepper, and shoved that in the oven while I was frying up the potato latkes.
Jump to Recipe
Every year I think I’m going to try some interesting variation on the recipe, or at least some onion or something, but every year, Chanukah comes right when I’m barely keeping my head above water with a million other projects. So basically just potatoes, eggs, flour, and little salt and pepper it is! And lots of oil, of course, which is what makes it a Chanukah food.
They turned out pretty good.
I served them with sour cream and mashed-up whole berry cranberry sauce, which turned out to be not really a great companion for latkes. So now I know! But it was a nice meal.
We also discovered our dreidels are all missing, so I made one out of a paper plate and a matchstick,
annnnd then drew the letters on upside down by mistake.
But it spun fine and fairly, and that’s what matters. I had bought chocolate coins back when everyone else was getting ready for St. Nicholas day, so that was set, anyway. The kids had a surprisingly good time playing dreidel.
We have been doing okay keeping up with Chanukah candles and Advent candles and the Jesse tree. By “okay,” I mean we mostly didn’t skip it, and when we did do it, nobody got into a fist fight. Mehr licht.
Thursday was the day I put up my annual Ludicrous Display (this began years ago, when I nailed a giant garbage bag spider on the shed for Halloween, and I kind of thought Hurricane Irene would take care of it after Halloween, but it didn’t, because I used so many nails; so we just put a Santa hat on it and let it stay. Thus began a tradition of putting up Halloween decorations with an eye toward longevity, so if there are skeletons, they put on bunny ears for Easter, and so on.
This is less funny than it used to be, because lots of people now have permanent skeletons; so I was looking for something a little different this year, and for some reason I got it into my head that we needed a Sacred Heart. So I made one out of foam and zip ties.
and added some lights and gold whatnot. Then I took the Groucho glasses and bats and whatnot off our front skeletons and made them look like they were paying impressed, and I put the heart up, and
ehhh, I thought maybe it would look better in the dark
but it still looks kinda dumb! I guess it needs some work. Or whatever. I was okay with weird, but this is just confusing. Anyway, I took the bats down.
The mailbox looks pretty good
and we haven’t gotten one of those chiding postcards from the post office yet.
FRIDAY
??
I don’t know, I got tuna and fries for the kids, thinking Damien and I could go out for my birthday, but I think I’ve done enough plague superspreading for one week, going to the store 5,000 times and not realizing we all had Covid. (This year’s Covid seems to look like feeling kinda low and yucky for a few days and then throwing up one time, and then feeling much better, but sneezing.)
Oh, speaking of feeling better, I started a 30-day plank challenge group on Facebook, if anyone wants to join. We’re on day 4 today. No pressure, and nobody’s a super athlete or anything. It’s just easier to get this kind of thing going if you’re not alone!
And that’s my story. Next year, I’m gonna make blintzes. Blintzes with blueberry and pot cheese. Then we’ll see a ludicrous display.
Rugelach
These are tender little pastries for Chanukah or any time. Use whatever kind of filling you like: Jams, preserves, cinnamon sugar, nutella, etc. These are time consuming, but don't take much skill, and they freeze well, so they make pretty little gifts.
dough
-
half
pound
butter
-
8
oz
cream cheese
-
2
cups
flour
-
1
cup or more
sugar, for rolling
filling
-
1/4-1/2
cup
preserves or other filling
-
1/4-1/2
cup
finely chopped nuts (optional)
-
In a food processor, combine the cream cheese and butter until smooth. Slowly add in the flour and keep mixing until smooth. You can do this by hand, but it will take a while! The dough should be fairly stiff and not sticky when it's done.
-
Divide the dough into 8 balls. Cover with plastic wrap and chill for at least 30 minutes.
-
-
Prepare a pan by lining it with parchment paper, then spraying a baking rack and putting the rack on the parchment paper. Line a second pan with parchment paper, to which you will remove the rugelach when they come out of the oven.
-
Use the sugar to cover your work space, and use a rolling pin to roll a ball of dough into a round shape the size of a large plate. It should be thin enough to flap a bit when you give it a shake. If your rolling pin sticks, sprinkle more sugar on. You can turn the dough over to make sure both sides get sugared. It doesn't have to be perfectly round, as it will be cut into pieces.
-
Spread the jam or other filling over the dough, leaving an open space in the middle. If you're adding nuts, sprinkle them over the filling.
-
Using a pizza cutter, cut the dough into 16-20 triangles.
-
Roll each triangle up from the outside in. Place each rolled rugelach on the sprayed baking rack on the pan, with the skinny point down. They puff up a bit, so leave the space of one rugelach in between.
-
Repeat for each ball of dough.
-
Bake for ten minutes. If the dough isn't golden brown, give it another two minutes. These go from perfect to burnt very quickly, so be alert.
-
When they bake, the filling will ooze out and pool and burn on the parchment paper, but the rugelach will not burn.
-
When the rugelach come out of the oven, immediately use a butter knife to transfer them to another pan or rack to cool.
-
Once they are cool, they can be wrapped in plastic and kept in the freezer for weeks without harm.
Potato latkes
Serve with sour cream and/or apple sauce for Hanukkah or ANY TIME. Makes about 25+ latkes
-
4
lbs
potatoes, peeled
-
6
eggs
beaten
-
6
Tbsp
flour (substitute matzoh meal for Passover)
-
salt and pepper
-
oil for frying
-
Grate the potatoes. Let them sit in a colander for a while, if you can, and squeeze out as much liquid as possible.
-
Mix together the eggs, salt and pepper, and flour. Stir into the potato mixture and mix well.
-
Turn the oven on to 350 and put a paper-lined pan in the oven to receive the latkes and keep them warm while you're frying.
-
Put 1/4 to 1/2 and inch of oil in your frying pan and heat it up until a drop of batter will bubble.
-
Take a handful of the potato mixture, flatten it slightly, and lay it in the pan, leaving room between latkes. Repeat with the rest of the mixture, making several batches to leave room in between latkes. Fry until golden brown on both sides, turning once. Eat right away or keep warm in oven, but not too long.
-
Serve with sour cream and/or applesauce or apple slices.
