Jewish Archive

Thursday, December 11, 2014

jelly doughnuts

jelly doughnuts

I have been promising you a recipe for homemade jelly doughnuts for as many Hanukahs as this site has been in existence, which is to say 9, including the one that begins next week. This might lead you to conclude that I like neither fried food, doughnuts or even jelly, or all over the above showered in unholy amounts of powdered sugar, but this couldn’t be further from the truth, which is that I like them so much that if they want a chance to live out their short shelf-life destiny, they should stay far from my home.

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Thursday, October 9, 2014

better chocolate babka

new chocolate babkas + impatient kindergartener feet

Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times. Still, nobody could more surprised than I am that of all the recipes in the archives, it’s Martha Stewart’s decadent chocolate babkas from seven years ago that have ended up in this queue, because at the time we found them beyond reproach: rich, buttery, crumbly and intensely chocolaty. They were precisely what we’d remembered getting from the store growing up, but better, I mean, I’d hope they’d be. Clocking in at 3/4 pound of semisweet chocolate and almost a cup of butter per loaf, the recipe in fact uses triple this (2.25 pounds of chocolate! 1.25 pounds of butter!) for three loaves. And not unlike the chicken pot pies, this, along with the messy, complicated prep, became the problem. Despite repeated requests from our families every holiday, I’ve probably only made it once since, if that. It’s all too much.

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Monday, September 22, 2014

sunken apple and honey cake

sunken apple and honey cake

There are recipes on my Cook This list that I’ve been plotting for years but take forever to jump from that place where they’re a rough idea of how I think something might taste good and how I’ll make that happen. There are items on the list which are just the names of dishes I haven’t tried yet and want to learn more about. And there are recipes that make me kick myself every time I see them because how have we not made a good hearty tortilla soup here yet? And where is that Russian napoleon I’ve been promising you? But this here is none of the above. Exactly one month ago, someone emailed me (hi Angela!) and asked if I had ever made a German Sunken Apple Cake [which sounds even cooler in its native language: Versunkener Apfelkuchen] and I had barely finished reading the email before I had a new tab open because I had to immediately know what it was.

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Monday, January 27, 2014

cheese blintz

cheese blintz with loose strawberry jam

Today, it’s time to correct one of the greatest oversights of the last 7.5 years on this website — sorry, no, not the grammar or excesses of commas and em-dashes, oops, there I did it again — we’re going to talk about cheese blintzes. I mean, really, what have I been waiting for? I’ve got all of the bases covered that would prequalify me for a cheese blintz proclivity: I love crêpes and Eastern European food, I’m Jewish, married to a Russian, had a deep cheese blintz addiction* when I was pregnant, and our little half-Russkie predictably cut his teeth on grandma’s homemade cheese blintzes (and Salad Olivier). And with this, I think we can isolate the real reason I’ve never made cheese blintzes for you: I don’t have to, because my mother-in-law makes them for us.

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Tuesday, September 11, 2012

fig, olive oil and sea salt challah + book tour!

fig, olive oil and sea salt challah

Last week, this little url turned six years old, though I am absolutely, unequivocally certain that the day I started typo-ing typing away here was a lifetime ago. I’d been married for almost a year. I was terrified to cook most things without a recipe. I kind of hated my day job (but loved my coworkers — still!). And this little guy — more on him next week — well, he wasn’t even a glimmer in our (still well-rested) eyes yet. While some things haven’t changed (for example, I have no idea what the buttons on my camera do, still), 801 recipes and over 151,000 comments later, I am fairly certain that what comes next is the last place I’d imagined this conversation going back then. And yet:

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