Bourboned Cherry and Walnut Rugelach

The last of the holiday parties rolled around last Saturday evening, so off we went through fog and over slick, rain-misted roads to gather at Cathy and Harold's house for one last Bacchanalian food fest! My goodness, what a lot of wonderful tidbits! Cathy always asks that folks share a savory or sweet platter of small bites. There were little shrimp skewered with pineapple and grapes, salty mixed nuts that were perfectly roasted, tiny egg rolls with dipping sauce, spicy kielbasa bites on skewers, hummus and veggie spears, warm meatballs and sauce, decadent brownies, copious Christmas cookies in all their spangled glory, small cheesecake bites, and these perfectly golden and sugar glazed rugelach.

Apricot or Prune and Pine Nut Jam in Hamentaschen

My friend, Amy came for a snowshoe outing and lunch the other day. As we were sitting over our soup and sandwiches, she was saying that Purim is here! Purim is a Jewish holiday that involves remembering Esther's success in defeating the evil Hamen's plot to crush the Jewish population in Persia of the 4th century BCE (nutshell story - for more info on Purim, do a Google search or read the Book of Esther in the Old Testament). Modern day Purim celebrations include games, tricks, costumes, and special foods that symbolize the Purim story and characters involved. Amy said that hamentaschen are a traditional treat prepared ... and they sounded tasty ...

Sweet and Sour Cucumber with Fresh Dill and a Kugel ....

This evening, SB and I are headed to the regional Ahavas Achim Temple to celebrate at a potluck and interfaith discussion of Spring festivals - specifically Easter and Passover. The potluck is a vegetarian affair, so I'm playing by the rules and trying a couple recipes from my Jewish cookbook ... the cucumber pickle is completely tasty and I've paired it with Russian Pumpernickel slices for an appetizer/salad offering.

... simple fresh green crunchy ingredients ... perfect for waking up the taste buds ...

The Kugel Yerushalayim is a complete stretch for me. My niece, Beth is always raving about a kugel that she makes for her family celebrations, so I was encouraged to try this recipe. It smells fantastic ... but the jury's out until I see just how many folks actually chow down on it. I'm actually having doubts about it as the sugar content is quite high and it has this funky cooked sugar and olive oil component that just feels wrong to me, but one must follow the recipe when one is in unknown territory ... and I have never made this classic of Jewish cuisine.

Sweet and Sour Cucumber with Fresh Dill

Ingredients:

4 small cucumbers, tipped and sliced thinly

1/2 large sweet white onion, sliced into thin half-moons

a generous pinch of kosher salt

3 tbsp. sugar

5 tbsp. white wine vinegar

2 tbsp. cold water

3 generous tbsp. fresh chopped dill

fresh pumpernickel bread, sliced into thin half slices

1. Combine the cucumbers and onion slices and toss with your hands to separate the slices and mix the two.

2. Sprinkle the salt and toss again. Set aside for ten minutes in a cool spot.

3. Mix the sugar, vinegar, and cold water, stirring to dissolve the sugar.

4. Pour the brine over the vegetables and add the chopped dill. Toss to coat all the veg and distribute the dill.

5. Cover and chill for a few hours.

6. Serve the pickle with slices of fresh pumpernickel bread, as a salad or appetizer.

... time machine ...

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Should have left the kugel at home ... it was too thin, sticky and too crisped -a complete fail. However, I've NEVER met a more gracious group of people who assured me that it was just fine! Haha! Guess I'll be taking lessons from Elaine, who brought the most luscious apple kugel that it made me close my eyes and smile! It was truly a revelation!

Oh well ... the pickle was totally tasty!

Random Recipe and We Should Cocoa - Chocolate Rugelach

Soft and lighter than air with a dark chocolate crumbly filling, and a shiny sugar glaze  ... mmmmm!

SB needed a special something to take to a potluck dinner that he is attending this evening for his tree-hugger group. Wendy, the director of the home office requested something with chocolate. How fortuitous! Dom has told us that this month's Random Recipes is having a sweet collision with Choclette of We Should Cocoa. Sometimes the stars align.

Pumpernickel Bread and Dad's Sandwich ...

Pumpernickel Braid

When I was a little girl, sandwiches were one of the typical lunches that Mom would make us. During the week, a peanut butter, egg salad, tuna fish, or bologna and cheese sandwich always sat neatly wrapped in wax paper and nestled in my little tin lunch box. It would always have a small indentation from an apple or orange or a mis-shapen corner from being swung about in the lunch box on the way to school. Sandwiches were the staple of every school kid's midday meal and I was no exception. Unfortunately, mine were always made with a spongy white bread that came from a plastic bag. In my case, the store-brand or Nissen Bakery brand.

There's No Place Like Home ... and Nothing Like Kasha Varnishkes!

I'm back! For someone who usually posts every couple days, being away from The Spice Garden has felt like going through withdrawal! I do love cooking and blogging, but life has just been crazy of late!