Rugelach

I'm not the only 3L at USC Law that has time to bake.  In the past week, there were multiple occasions when homemade goodies were being passed around the classroom.  From homemade shortbread, to Rugelach (a Jewish pastry).  I didn't even know what rugelach was--I just knew that the texture of this cookie/pastry was incredible, and I had to try to replicate it.

"Tom" baked them.  I don't know who Tom is, but whoever you are, thank you for introducing me to these delicious treats.  The texture is so flaky and soft.  I ate several of these for breakfast this morning with a latte.  It was one of those surreal, I'm so thankful moments...

Here is the recipe and some photos of the rugelach-making process...

Recipe- Rugelach.  Yields 48 cookies.

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1" squares
1 8oz. package cream cheese, cut into 1" squares
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins (optional)
8 tablespoons apricot preserves (optional)
OR mini chocolate chips (optional)


1. In a food processor (or stand mixer), pulse flour, salt, butter, cream cheese, and sour cream until crumbly (like pie crust).  Shape the crumbly mixture into 4 equal discs, wrap in plastic and refrigerate until the dough is firm.  It should chill for at least 2 hours, or up to 2 days.
2. Once chilled, roll each disc into a 9" round on a lightly floured surface, keeping the other discs chilled until you are ready to roll them.

3. Combine the sugar, cinnamon, chopped nuts, and finely chopped raisins.  You may substitute mini chocolate chips for raisins.  Sprinkle the round with the sugar/nut mixture.  
4. With a sharp knife, or pizza cutter, cut each round into 12 wedges.  Roll the wedges from the wide end to the narrow end, and place on ungreased baking sheet.  Chill for 20 minutes before baking.

5. Preheat oven to 350.  Bake on the center rack for 22 minutes, until light golden.  Cool completely on wire racks.  Store in airtight containers.  
VARIATIONS: Before putting the filling on the dough, use a pastry brush to layer 2 tablespoons of apricot jam.  Then add the recommended filling.
Enjoy!

New Orleans Food Crawl

New Orleans is one of the great culinary capitals of the world, and I am certain that my love affair with food has its roots in creole cuisine.  My earliest memories involve Louisiana food--the aquariums and hush puppies at Ralph and Kacoo's or the Saturday afternoon cajun dancing to go along with your crawfish etoufee at Boutin's (formerly Mulate's).

More recently, I have had the pleasure of enjoying meals at some of New Orleans' most famed restaurants--from Commander Palace's creole bread pudding souffle (above), to the "gumbo z'herbes" and fried chicken (below) at Dooky Chase, an African-American family-run restaurant that played a pivotal role during the Civil Rights era.

I was in New Orleans with a couple of first-timers, so we decided to go on a food crawl.  We started at Palace Cafe on Canal Street.  Palace Cafe is the bistro version of Commander's Palace, so it's an excellent budget option.   I love their crabmeat cheesecake and their pecan-crusted fish, "gulf fish pecan."  (official Palace Cafe crabmeat cheesecake recipe)  But most importantly, make sure you save room for dessert and try the classic New Orleans dish, Bananas Foster (below).  The bananas are flambeed tableside in banana liquer and rum.

Our next stop was Cafe Du Monde in Jackson square.  We enjoyed cafe au lait and delicious beignets!  My family uses the mix over the holidays to make beignets, and they come out incredible.  Extremely easy if you can control the temperature of heat in your skillet.

The next day, we went to Mother's.  I think tourists enjoy this place more than locals.  I ordered pancakes and red beans and rice.  Neither impressed me.  Their shrimp creole, however, was quite tasty. 

If you are visiting New Orleans, be sure to try some gumbo, a shrimp po boy, and crawfish (if it's in season).  And if you like to party, make sure you get a hand grenade (below) from one of the four locations that sells them in the French Quarter.

Apple-Maple Bread Pudding

This dish was inspired by someone I'll just call, "Bashful Boy Baker," who happens to like bread pudding and was looking for a recipe. I come across so many delicious recipes that I often need inspiration for something to jump out at me.  Plus, the dish has to be worth the calories  ;)

I was also fortunate to have one of the more bizarre ingredients this recipe calls for, apple brandy, on hand.  I purchased this small bottle of Calvados (a liquor made from apples) when I was in the Normandy region of France.  It is one of their regional specialties.  I never got around to opening it, so I was really excited that the recipe called for it.

Recipe: Apple-Maple Bread Pudding

Custard

6 large eggs

1/2 cup pure maple syrup

1/2 cup packed dark brown sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup milk

1 cup heavy whipping cream

2 tablespoons apple brandy (like applejack or Calvados)

1 1-lb. loaf pain rustique, all crust trimmed, cut into 1" cubes

Apples

3 tablespoons unsalted butter

2 and 1/2 pounds apples (i used a combination of Granny Smith and Red Delicious)

1/4 cup pure maple syrup

1/4 cup packed dark brown sugar

Custard: Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and salt in large bowl.  Add milk, cream, and brandy and whisk until blended.  Add bread cubes and press to submerge into custard.  Let soak at least 30 minutes, occasionally pressing on the bread cubes to submerge.

Apples: Position a rack in the bottom third of the oven.  Preheat to 350 F.  Generously butter 9x5 inch glass or ceramic loaf pan with at least 3" high sides.  Melt 3 tablespoons of butter in a large nonstick skillet over medium-high heat.  Add apple slices and saute until deep golden and beginning to soften, stirring and turning frequently, 10-12 minutes.  Stir in 1/4 cup maple syrup, then brown sugar.  Simmer until sugar dissolves and mixture thickens, about 1 minute. Remove from heat.

Mix half of apple slices into bread-custard mixture.  Transfer to prepared loaf pan.  Arrange remaining apple slices atop bread pudding in rows.  Spoon any remaining syrup from skillet over apple slices.  Place loaf pan on rimmed baking sheet.  

Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant read thermometer inserted deep into bread pudding registers 170 F to 180 F, about one hour and 30 minutes.  Pudding will rise above the pan.  Remove from oven and let rest at room temp for 45 minutes.  During this time, the pudding will fall.  Brush additional maple syrup on top of pudding.  Spoon into bowls and serve warm or at room temp. with vanilla ice cream.

I noticed that this tasted waaaaay better the second day, but not as good the third day.  

Pâté à choux (Choux Pastry)

Choux pastry is used to make cream puffs, eclairs, and profiteroles.  You can also use choux pastry for a number of savory items, including cheese puff and even gnocchi. 

This was my first time working with choux pastry, and we made "cheese puffs."  I made the basic choux pastry, and then I added Swiss cheese to it before I put it in the pastry bag.  The cheese puffs were absolutely delectable and disappeared as soon as I took them out of the oven.

Recipe: Choux Pastry

1/2 cup milk

1/2 cup water

6 tablespoons unsalted butter, cut into pieces

1/4 tsp salt

1 cup flour

4 large eggs

1. In a saucepan over medium heat, combine the milk, water, butter and salt. Bring to a boil.  Remove the pan from the heat when the butter melts.  Add the flour and stir vigourously with a wooden spoon until blended. 

2. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.  Remove from heat and let cool for 3 minutes, or until 140 degrees F.

3. Whisk one egg in a small bowl.  Once the batter has cooled, pour the egg into the batter and beat with a spoon until incorporated.  Add the remaining 3 eggs one at a time by whisking each one first and then stirring it into the batter.  Let the paste cool for 10 minutes before shaping.

4. Position a rack in the center of the oven.  Preheat oven to 425 F.  Line a rimless baking sheet with a silicone mat.  Fit a piping bag with a 5 mm plain tip, and fill the bag with the paste. 

5. For each puff, pipe about 1 teaspoon paste onto the lined baking sheet.  Bake the puffs for 15 minutes.  Then, reduce the heat to 375 F and bake until golden brown, about 5 minutes. Remove from the oven and prick the sides to allow the steam to vent.  Return to the oven, leave the door open, and allow the puffs to vent for about 10 minutes.

For cheese puffs:
Follow the above recipe, but add 1 cup of Swiss cheese after beating the eggs into the paste.  Stir the cheese into the warm paste, and fill the piping bag with the paste.