Raspberry Rugelach

August 23, 2012

Author: Bubbie

Ingredients:

Dough

7 Ounces butter

8 Ounces cream cheese

1/4 cup sugar

1 teaspoon Vanilla extract

2 Cup(s)s all-purpose flour

Raspberry Filling

3/4 cup White Sugar

1 cup chopped walnuts

3/4 cup dried apricots, chopped

1/4 cup packed brown sugar

1 1/2 Teaspoons ground cinnamon

1/2 cup seedless raspberry jam

1 tablespoon milk

Preparation:

In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.

1. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.

2. Line 2 large baking sheets with parchment paper.

3. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

4. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.

Bake at 350 degrees for 20 to 25 minutes or until golden brown.

Italian Chanukah Jelly

December 28, 2012

Author: Tara Berger

Ingredients:

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 pound or 1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoon baking powder

Blackberry Jam or Nutella for filling

Vegetable oil, for frying

Preparation:

In a large saucepan, heat 2 inches of vegetable oil at 375 degrees.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. (if making ahead of time- take out of the fridge 10 minutes before cooking to get batter to room temp)

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-sized rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Balls should rise to the top as they puff up. Using a slotted spoon, transfer the balls to the cookie sheet to drain. Continue frying the remaining fritters in batches of 8.

Arrange the fritters on a platter- using a small melon baller scoop our top of ball- fill with jelly or nutella place ball back in and dust well with confectioners’ sugar.

Strudel

December 28, 2012

Author: Janie Krantz

Ingredients

½ pound soft butter

2 c. flour

5 T. water

1 T. vinegar

1 egg

cinnamon

sugar

tart jam

nuts

coconut

powdered sugar

Preparation

Dough: Cut together the soft butter and flour like pie dough. Then add the next three ingredients and work together. Divide into 4 parts – refrigerate for an hour. Roll out very thin. Sprinkle with cinnamon, sugar, tart jam, nuts, and coconut. Roll up like a jelly roll. Seal ends. Bake 1 hr at 325 degrees on a flat pan. Cut while warm. Sprinkle with powdered sugar.

Grandma’s Swedish Meatballs and Lingonberry Sauce

May 9, 2013

Author: Chef Zane Holmquist

Watch Video Here. 

The Holmquist family came to Utah at about 1910, as Mormon immigrants to Utah as Mormon pioneers they got homestead land from the church and had a dry farm. They went from being boat builders, building motors and engines for boats, to farming and a few had cattle. They eventually moved to Salt Lake City. But the family came here because of their religious beliefs and then ended up going back to Sweden for a while as missionaries and then returned to Utah. But a big group of Utahans are Swedish and all the Utah Holmquists are related and one family.

Ingredients:

Swedish Meatball Mixture:

2 lbs ground pork

1 lb ground veal

1/2 yellow onion

10 springs parsley

2 oz. Utah honey

Kosher salt/ pepper to taste

2 whole eggs

1/4 cup Panko bread crumbs

Lingonberry Sauce:

8 oz. of lingonberry jam

3 cups veal demi-glaze (can be found in specialty food stores)

3/4 cup heavy cream

*Combine all ingredients, simmer and reduce until sauce has a nappe consistency.

Preparation:

Small dice the yellow onion, pick parsley leaves from stems and finely chop.

Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.

Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.

Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in lingonberry sauce.

Serve & Enjoy!

Hamantaschen in a Hurry

April 4, 2014

Author: Ali Berzon

Ingredients:

Dough:

4 cups flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

2/3 cup vegetable oil

2 large eggs plus 1 large egg yolk

1 cup sugar

Juice of 1 lemon

Juice of 1/2 orange

2 tablespoons brandy

Filling:

Any fruit flavor jam

Preparation:

Preheat oven to 350 degrees.

In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed.

Knead dough. Form small balls with dough and then push dough with thumb to form a flat circle around 3 inches across (or something resembling a circle). Put about 1/2 to 1 tsp of apricot or raspberry jam (or any other filling) in the middle. Fold up three sides to form a triangle. Place on buttered cookie tin. Cook for about 15 minutes until browned.