I'm always curious to see/try other people's recipes and more people have expressed interest in mine. Am I wrong but doesn't it seem that more people are doing recipe blogs? Regardless, this is a good time to share some favorite recipes as well as stories.
Tribute to Florence Telfus
I suppose I'm now about the age that Florence Telfus was when I first met her and her husband Harry. They lived across the "courtyard" and our windows faced each other. Florence was a legendary cook; Harry provided the political commentary, a critical ingredient for any NY eating experience. Together they were among a very special group of loving New Yorkers (including Rachel Menasche, Ichiro and Masa Shirato, Barbara Newman and Mirla Stockman) who were Alisa' New York "grandparents" providing hugs, treats, attending Grandparents' Day at school, cheering her on during recitals, etc.
Florence, of course, didn't use recipes and I always kept trying to figure out what made her food a little different and so much better than anything I had tasted. There always seemed to be a secret that she was holding out. After she died, we all miss her deeply and remember fondly her cooking. While Harry was still alive, he always asked me to make him treats but they never quite reached the bar that Florence had set. Once, Harry whispered to me -- Florence used to use yeast in her rugelach. Aha! That's it. The secret ingredient. So, here's my approximation for
Rugelach a la Florence (photo to come)
About 3 C flour
Between 1/2 and 3/4 C sugar
1/4 C butter
1/4 C cream cheese
2 eggs
1 package yeast
Filling:
1/2 C ground walnuts
1/2 C raisins
1/3 C sugar
1 T cinnamon
Jam
1/3 c melted butter
Cut butter and cream cheese into about 2 1/2 C of flour. Add yeast and mix in eggs. Add flour as needed. Divide dough in 4 parts and chill for several hours.
Mix walnuts, raisins, sugar and cinnamon in a small bowl.
Preheat oven to 350 degrees. Grease and flour baking sheet.
Roll dough in a circle. Brush with melted butter. Spread thin layer of jam. Sprinkle with nut and raisin mixture. Cut into 12 wedges with pizza cutter. Roll each triangle from outside in. Place on baking sheet with pointed end down. Bake 16-17 minutes until done (don't let them burn).
Tribute to Florence Telfus
I suppose I'm now about the age that Florence Telfus was when I first met her and her husband Harry. They lived across the "courtyard" and our windows faced each other. Florence was a legendary cook; Harry provided the political commentary, a critical ingredient for any NY eating experience. Together they were among a very special group of loving New Yorkers (including Rachel Menasche, Ichiro and Masa Shirato, Barbara Newman and Mirla Stockman) who were Alisa' New York "grandparents" providing hugs, treats, attending Grandparents' Day at school, cheering her on during recitals, etc.
Florence, of course, didn't use recipes and I always kept trying to figure out what made her food a little different and so much better than anything I had tasted. There always seemed to be a secret that she was holding out. After she died, we all miss her deeply and remember fondly her cooking. While Harry was still alive, he always asked me to make him treats but they never quite reached the bar that Florence had set. Once, Harry whispered to me -- Florence used to use yeast in her rugelach. Aha! That's it. The secret ingredient. So, here's my approximation for
Rugelach a la Florence (photo to come)
About 3 C flour
Between 1/2 and 3/4 C sugar
1/4 C butter
1/4 C cream cheese
2 eggs
1 package yeast
Filling:
1/2 C ground walnuts
1/2 C raisins
1/3 C sugar
1 T cinnamon
Jam
1/3 c melted butter
Cut butter and cream cheese into about 2 1/2 C of flour. Add yeast and mix in eggs. Add flour as needed. Divide dough in 4 parts and chill for several hours.
Mix walnuts, raisins, sugar and cinnamon in a small bowl.
Preheat oven to 350 degrees. Grease and flour baking sheet.
Roll dough in a circle. Brush with melted butter. Spread thin layer of jam. Sprinkle with nut and raisin mixture. Cut into 12 wedges with pizza cutter. Roll each triangle from outside in. Place on baking sheet with pointed end down. Bake 16-17 minutes until done (don't let them burn).
