Speculoos, or European cookie butter, seems to be all the rage these days. Trader Joe’s makes their own brand and also has several speculoos related products including a chocolate bar and even flavored cookies. Food52 has a recipe for making your own cookie butter and Kitchen-Tested has a vegan recipe as well. I bought mine at Target, but I wager most major supermarkets will have it in stock.
I don’t always fall into trends, but I will admit: speculoos cookie butter is delicious and addictive. It is sweet, it tastes like a cookie but has the smooth, creamy consistency of peanut butter. I am not one to eat peanut butter right out of the jar, but dear god help me if I see a spoon near a jar of speculoos.
And so, it seemed perfectly obvious when my husband suggested a speculoos filled hamantaschen. I went to work right away, filling each triangle and then drizzling the finished product in dark chocolate and topped with pearl sugar. After all, a European cookie butter hamantaschen needs an extra sophisticated topping. I also added a pinch of thick sea salt to take the sweet flavors up a notch.
Note: the speculoos will spread a lot when it is baked, so make sure to pop your assembled cookies into the freezer for 5-10 minutes before baking. This will help ensure the cookies remain intact.
½ cup butter (or margarine)
¾ cup granulated sugar
1 Tbsp milk (or almond milk)
1 tsp vanilla extract
1 ¼ cups all purpose flour plus more
¼ tsp baking powder
¼ tsp salt
speculoos for filling
1/2 cup dark chocolate, chopped pieces or chips
2 tsp vegetable oil
pearl sugar (optional)
thick sea salt (optional)
Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly.
Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until more firm.
Chill dough for at least 1 hour or up to 24 hours.
Preheat the oven to 400 degrees.
Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
Fill cookies with scant 1/2 tsp of speculoos in each round. Place cookies on baking sheet with silpat or parchment paper and place entire baking sheet into the freezer for 10 minutes before baking. This will ensure the cookie don't fall apart while baking.
Bake for 7-8 minutes. Allow cookies to cool completely.
Place dark chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30 second intervals until melted. Mix until completely smooth. Use right away.
Use a fork or a small plastic squeeze bottle to drizzle dark chocolate sauce back and forth on cookies. Sprinkle with pearl sugar and a pinch of sea salt if desired. Allow to dry completely on a cooling rack before serving or packaging.
I feel like I have barely left my apartment building for the past several weeks. Every week has been another snow storm, another reason to hunker down, bake something and avoid the wet, dreary weather. All you people living in warm climates – I know you have no idea what I am talking about. But my friends in Boston can certainly sympathize as the Northeast braces for more potential snow in the coming week.
While I might be going a bit stir crazy, the time indoors has allowed me to explore some new recipes and ingredients.
I love making banana bread, pumpkin bread and zucchini bread, but sometimes you just want to shake things up a bit, you know? I came across this recipe for banana pineapple bread from The View from Grand Island, and I knew at once I needed to make it. The bread came out perfect and I loved the slight crunch from the poppy seeds. The pineapple added a nice tropical touch, a welcome flavor in this winter weather.
I also made this chicken and chorizo gumbo from Better Homes and Gardens Magazine.It was SO good, and much easier than I thought; I was a bit nervous to try my Northern hand at making such a Souther staple. I even replaced the okra with broccoli stems because that’s what I had in my fridge. If you are wondering: Kosher chorizo? The answer is yes! Have you heard of Jack’s Gourmet Kosher Sausage? They have a number of delicious flavors which you can find at your local kosher market or even order online. I have also made this potato and kale soup with chorizo using the sausage. It is spicy, but delicious.
It’s officially citrus season! I look forward to blood oranges all year, and so last week during the snow storm I invited some neighbors over and made a batch of blood orange martinis, one of my favorite ways to enjoy the winter fruit.
And in case you missed it, I also made my husband’s absolute favorite: spiced chocolate pudding pie with bourbon whipped cream.
I still have a few recipes up my sleeves including some upcoming hamantaschen recipes for Purim. I also came across this adorable idea for a heart-shaped caprese salad that I think could be made with triangle or other kid-friendly shapes, or even Jewish-shaped cookie cutters for holidays. And next week I will be checking out the Ninth Annual Kosher Food and Wine Expo where I am hoping to take in some great new kosher wines to share with you all too.
My mom was always baking when I was growing up. Nothing complicated, in fact, quite the opposite: leftover slices of white bread became bread pudding, banana bread was a frequent way to use up mushy bananas and we even got scratch-made chocolate chip cookies on rainy days. But perhaps the dessert I remember most fondly is my mom’s pudding pie. Also uncomplicated, she would make it from a box of pudding mix and pour it into a graham cracker crust, with several bowls filled with the leftover pudding for us to enjoy. I even loved the thick skin that would form on top.
Fast forward, and chocolate pudding pie is now my husband’s favorite dessert that I make. I don’t know quite how long ago, but probably shortly after we were married his cousin gifted me the Williams Sonoma Baking Book which has become a go-to for lots of my own rainy day baking projects. I found this chocolate pudding pie recipe and have been making a slightly altered version ever since. In fact, it’s probably the dessert I make most frequently because I know how much my husband covets the dessert.
Unlike my mom’s version, I do make the pudding from scratch using whole milk, egg yolks, corn starch and a few special spices. But true to my mom’s version, I prefer using a store-bought graham cracker, or sometimes when I am feeling like we need a little extra chocolate, a chocolate cookie crust, which makes this recipe pretty simple to whip up even at the last minute. The taste is a little more sophisticated than your average chocolate pudding, a little bit decadent and absolutely easy as pie.
One store-bought graham cracker or chocolate cookie pie crust
For the filling:
2 ½ cups milk
5 oz dark chocolate chips or block chocolate chopped into pieces
4 egg yolks
¾ cups sugar
3 Tbsp cornstarch
Pinch cayenne pepper
½ tsp cinnamon
¼ tsp ground clove
¼ tsp salt
1 tsp vanilla
For the topping:
1 cup heavy cream
2 Tbsp powdered sugar
1 tsp vanilla
½ Tbsp cinnamon
½ Tbsp bourbon (optional)
Chocolate curls for garnish (optional)
In a saucepan over low heat, warm the milk and chocolate together until the chocolate is completely melted.
Meanwhile, whisk together the egg yolks and sugar until they become pale yellow. Add the cornstarch, salt, cayenne, ground clove, cinnamon and vanilla and whisk until smooth.
Slowly pour the warm chocolate mixture into the yolk mixture until combined. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slightly, around 7-8 minutes or just a touch longer. Remove from the heat and stir until smooth.
Pour into pie crust. Cover with plastic wrap and place in the fridge for several hours or overnight.
To make the whipped cream, beat heavy cream on high using an electric mixer or stand mixer fitted with the whisk attachment. After 1 minute, add sugar, vanilla, cinnamon and bourbon and whisk on high until stiff peaks form.
Spread whipped cream all over pie. Decorate with additional chocolate curls or a dusting of cocoa powder if desired.
I have always had a love of affair with the city of New Orleans. I have traveled there nearly ten times since my early 20’s: for work a few times, but more often, to visit our growing number of dear friends who live there. I love the warmth of the city, the vibrant culture and history, the music, and of course, the food.
While I enjoyed many delicious eats over my travels to the city, the first time I tasted a King Cake was three years ago, just a few months before our daughter was born. I was seven and a half months pregnant, waddling around Mardi Gras with an enormous protruding stomach, enjoying every moment, especially all the food. To welcome us to the Mardi Gras festivities, our dear friend Melanie arrived with a beautiful, colorful King Cake from Cake Cafe. This was no ordinary King Cake – it was stuffed with goat cheese and apples, and it was one of the best treats I have ever enjoyed. So much so that each year since, my husband longs to have another one, but there is just nothing comparable in the New York area.
For those not familiar with a King Cake, it is a Christian tradition that marks Kings Day (when the three kings brought gifts to baby Jesus) and so a small baby Jesus is traditionally baked inside a King Cake. It also marks the coming of Mardi Gras season in New Orleans, when it’s commnon to encounter many varieties of King Cake throughout the city between early January and Mardi Gras itself.
A King Cake should also not be confused with The King’s Cake, or a galette des rois, a beautiful French pastry that, to me, tastes like an enormous, buttery almond croissant. You may see it in your local bakery topped literally with a crown. It is absolutely delicious as well, but different from a King Cake. A King Cake in its modern form tastes most closely to a cheese danish or Entenmann’s coffee cake.
So what is a challah queen like me supposed to do with a love of King Cake, but no quality one available? Make a king cake challah of course.
I flavored the dough with some traditional king cake flavors, such as cinnamon, nutmeg and lemon zest. But the most fun parts of this challah creation are the icing and the colorful sprinkles. Gold, purple and green are the colors of Mardi Gras, and are the distinguishing factor between merely a round cheese danish, and a King Cake for Mardi Gras.
I didn’t bake a baby Jesus in the challah of course, but it would be perfect with a cup of coffee in the late afternoon. Or for breakfast, who am I to judge how you start your day? And while it won’t ever be the same as the amazing version from our time in New Orleans, at least it brought back some fond memories of New Orleans and our dear friends who welcome us back time and time again.
1 ½ Tbsp dry active yeast
1 tsp sugar
1 ¼ cup lukewarm water
4.5-5 cups of all-purpose, unbleached flour (preferably King Arthur flour)
½ Tbsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp fresh lemon zest
¼ cup vegetable oil
¾ cup sugar
2 eggs + 1 egg for egg wash
1 cup powdered sugar
3 Tbsp milk or almond milk (more if needed)
1/2 tsp vanilla
1 tsp fresh lemon zest
Gold, green and purple sprinkles for decorating
In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 ½ cups flour, salt, cinnamon, nutmeg, lemon zest and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
Add another 1 cup of flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add another 1 ½- 2 cups of flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes.
Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours, punching down at least once if possible.
Preheat oven to 350 degrees. Split dough into three even pieces and form into three long snake shapes. Braid challah and form into a circle, pinching the end tight. Place on a parchment or silpat lined baking sheet.
Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
In a small bowl beat 1 egg lightly for the egg wash.
Brush egg wash liberally over challah.
If making one large challah, bake around 27-28 minutes.
While challah is baking, whisk together milk, powdered sugar, vanilla and lemon zest for the glaze.
After the challah has cooled out of the oven for around 20-30 minutes, glaze challah covering as much surface as you can. Immediately cover with sprinkles in a decorative pattern. Allow to dry before serving.
My friends, family and even random Facebook buddies all know that I love using schmaltz. But the most frequent question I receive on the topic: how should I use leftover chicken fat?
Let’s start at the beginning.
First, what is schmaltz and how do you make it? Schmaltz is most commonly chicken fat, but can also be duck fat (my favorite) or goose fat (even better). You can buy chicken fat in most grocery stores or butcher shops, but it is also very easy to make.
Most Jews I know use their schmaltz once per year, when they make chopped liver. I will admit: I love having an excuse to go a little schmaltz crazy when I make my Tuscan-style liver every year for Passover. Or maybe even when making matzah balls. But there are lots of other ways to use up that fat for delicious results throughout the year.
I know some of you are ready to yell at me. Schmaltz is unhealthy! Why are you advocating adding more fat to your diet? And to you people I will say, you are probably reading the wrong blog. But also, I am not advocating more, regular, excessive schmaltz consumption; I just want to share some other ways to use small amounts of the fat in order to add lots of flavor.
Some of my favorite ways to use a little shmaltz in my cooking:
– Swap out half the oil in a base of a soup, and saute your onions, garlic and/or vegetables in the golden fat for an extra flavor boost.
– Make caramelized onions using schmaltz for a great sandwich or hamburger topping.
– Swap out some of the oil in a savory noodle kugel or potato kugel recipe for schmaltz
– Drizzle on top of roasted vegetables or potatoes.
And even more great recipes ideas:
Has your schmaltz craving and questions been answered? If not get yourself a copy of Michael Ruhlman’s Book of Schmaltz for even more recipes and tips.
Great recipes to share? Still more questions? Post below!
In the chill of January and February, comfort foods are more than just a welcome respite on the table. For a soul-warming winter dish, I often make soup. And there is one soup that I make that combines several of my favorite flavor profiles: Chicken soup (read: Ashkenazi all the way) with leeks (read: French- and Sephardic-influenced), albondigas, or little meatballs (read: Arab- and Mediterranean-influenced) with quinoa (read: healthy and Latino-influenced).
Quinoa has been a culinary darling for a number of years, but this Peruvian–Bolivian grain is worthy of the attention it gets. It’s packed with protein and gluten free. Oh yes, and it’s kosher for Passover too. The key to quinoa is to rinse it well and let it drain before using, and cook it until the little white circles—those cute curlicues—lift away from the center of the each grain.
In the U.S., leeks, unlike quinoa, are still living in the shadow of other foods—largely by other members of the allium family, like onions. But leeks have a wonderfully gentle flavor that has always been loved in many other areas of the world. Now, they are a bit messy to deal with since soil is embedded between those big leaves.But you can buy them already nice and clean, all cut up, in well-stocked grocery stores, either in the produce aisle or freezer case.
Albondigas means meatballs in Spanish, though they aren’t Spanish at all – they originate from the Middle East. And just about every culture in every country has come up with their own meatballs, based on what they had available and their favorite herbs and spices. For Latino countries, that often meant onions, a bread-style binder, eggs, and fresh, local herbs such as flat-leaf parsley, Mexican oregano, mint, and epazote (another Mexican herb). In Mexico and Central America the most common way to eat little meatballs is in soups.
This chicken soup is an amalgam of flavor profiles, with a distinct emphasis on Latin flavors. Enjoy it—and make it your own; the recipe is as much a formula as a template for your favorite flavors. So reach for what you like best, and have fun with comfort foods from around the world.
To clean leeks, remove the tough green outer leaves and root ends. Cut them in half lengthwise and slice crosswise in half-circles. Fill a bowl with water, place the leeks into it and wash well, separating the interior layers with your fingertips. Leeks absorb huge amounts of dirt and sand as they grow, so keep washing until they are perfectly clean; the dirt should fall to the bottom of the bowl while the leeks float to the surface. Lift the leeks out of the bowl and set aside. (Don’t drain by pouring the water out of the bowl over them or you will be pouring the dirt back onto them.) Rinse the bowl thoroughly, fill with water, return the leeks to the bowl, and soak until you are ready to use them.
Pimenton, a sweet smoked paprika is Spain’s favorite seasoning. It imparts both sweetness and smokiness to recipes and is beloved throughout the Mediterranean region.
Masa harina is a traditional Mexican cornmeal flour. Dried corn is processed in a mixture of lime and water, which makes it easier to hull and also makes its nutrients more accessible. The wet, processed corn is ground into a dough called masa. When the processed corn is dried and ground into flour, it is called masa harina.
For the soup:
2 Tbsp olive oil
6 medium (about 4½ pounds) leeks, trimmed, cleaned, and soaked in cold water (see note above)
1 small bunch flat-leaf parsley, chopped finely, divided
2 medium carrots, peeled and cut into ½-inch pieces
1 stalk celery, cut into ½-inch dice
2 large red and/or yellow bell peppers, cut into ½-inch dice
1 tsp fresh oregano leaves
1 cup fresh or frozen corn kernels (see Kitchen Tips)
2 bay leaves
12 cups low-sodium chicken broth
1 cup quinoa, rinsed twice and drained
For the albóndigas (little meatballs)
1 lb ground chicken
3 large cloves garlic, peeled and grated, any green center discarded
2 tsp pimenton or sweet smoked paprika
½ tsp ground cumin
4 to 5 sprigs fresh mint, minced
⅓ cup masa harina or fine cornmeal (see notes above)
2 tsp kosher salt, plus more to taste
½ tsp freshly ground white pepper, plus more to taste
Prepare the soup: In a large saucepan or Dutch oven set over high heat, heat the oil until it shimmers.
Add the leeks and cook for about 5 minutes, until they begin to wilt and become transparent.
Reserve 1 to 2 tablespoons of the parsley in a small bowl for garnish.
Add the carrots, celery, peppers, oregano, corn, bay leaves, and parsley and continue to cook, stirring occasionally for about 7 minutes, until the vegetables wilt and become transparent.
Add the chicken broth and bring to a boil; then reduce the heat to a low simmer. Partially cover by placing a lid on the pot, so that about an inch or more of the surface of the soup is exposed. Continue to cook as you prepare the meatballs.
Prepare the meatballs: In a large mixing bowl, combine the chicken, eggs, garlic, paprika, cumin, mint, masa harina or cornmeal, salt, and white pepper. Mix with your hands until thoroughly combined.
With slightly wet hands, form the mixture into meatballs (about ½ inch in diameter), dropping them directly into the broth as you go. Wet your hands again when the meatballs begin to stick. You should have about 75 little meatballs.
Once all the meatballs are in the broth, increase the heat to a low boil and add the quinoa. Cook, stirring occasionally for about 15 minutes, until the meatballs are cooked through (the inside will no longer be pink) and the quinoa is tender and a white ring appears around each seed. Season the soup to taste with salt and pepper if necessary. Garnish with the reserved parsley.
Every year when I work on a new recipe in preparation for Superbowl Sunday, I write and reflect on the same fact: I have zero interest in football, but I just love Superbowl snacks. Potato skins. Nachos. Chicken wings. Brisket sliders. All the most delicious and unhealthy bites you can imagine.
I love breaking out my deep fryer for a batch of wings, but it can be time consuming and even a bit messy. Sometimes, you just don’t want a layer of oil all over your kitchen, ya know?
One of the reasons I love this recipe so much, aside from how delicious and fun it is, is that you can improvise to make it any way you like: make a super spicy coleslaw, or your family’s favorite recipe for coleslaw, add corned beef and pastrami, or swap out the regular fries for some sweet potato fries or even tater tots.
You can also make it easy on yourself and just buy a bag of frozen fries. Prepare them as directed and top with chopped corned beef, coleslaw and Russian dressing. No one will be the wiser, and maybe your kitchen will remain that much cleaner. You can also buy Russian dressing, or make your own. I like using this recipe, I just omit the onion.
5 large Idaho potatoes
1 Tbsp caraway seeds
Salt and pepper
1/2 lb chopped, sliced corned beef
1 bag prepared shredded cabbage or coleslaw mix
½ cup mayonnaise
2 Tbsp white vinegar
1 Tbsp horseradish (optional)
½ tsp sugar
Salt and pepper
1 batch prepared Russian dressing
Preheat oven to 400 degrees. Cut potatoes into wedges and toss with olive oil, caraway seeds, salt and pepper. Spread out evenly on two baking sheets.
Bake until crisp, around 40 minutes, or to your liking.
While potatoes are cooking, prepare the coleslaw. Whisk together mayo, white vinegar, sugar, horseradish (if desired), salt and pepper in a large bowl. Add cabbage and toss until completely coated.
Heat up corned beef in oven or microwave briefly.
Pile fries on a platter and add warm corned beef, about half the coleslaw and prepared Russian dressing. Serve while warm.
The past few weeks have felt like a whirlwind of packing, unpacking, eating, and then packing again. My daughter and I spent the last two weeks of 2014 in Los Angeles, spending time with some of my family, attending a dear friend’s wedding and what else: eating. And we got the chance to eat some pretty great stuff.
On of our most important goals in LA was to sample some divine donuts, and I can happily say, we were successful. One of our favorite spots? Donut Friend in Glendale that features largely vegan doughnuts. I was skeptical, but they were delicious, beautiful to look at and the flavors were very creative. We even got to try a vegan “bacon” doughnut made from coconut bacon chips.
I got to spend a glorious morning chatting, noshing and baking with Nosher contributor Jennifer Stempel right in her Los Angeles home. Our goal, in addition to talking all things food and family, was to try and re-create the guava and cheese pastries from the famous Cuban bakery Portos. It was such a fun exercise and in the end, we got incredibly close to remaking the original. It also inspired a new recipe from Jennifer for a savory version of her beloved pastry, manchego and quince turnovers. Yum!
Here we are taking a selfie in her kitchen. We are pretty adorable.
Other LA highlights? We visited the famous Canter’s Deli, which opened its doors in 1931! My brother wanted to go because the eatery is featured in an episode of Entourage. I was all about their mish mosh soup, which included matzah balls, kreplach, noodles and rice. I will now only only serve soup in this way. We also hit up a newer spot on the recommendation of several friends called Eggslut, a breakfast spot in Grand Central Market in downtown LA. Doughnuts, matzah ball soup and egg sandwiches: an all around successful trip.
And this week? We are lounging and eating from the beaches of Turks and Caicos, an island in the Caribbean. The views, weather and lowkey pace down here have been definite highlights, and we’ve had a few great eats though mostly we have been cooking and grilling from home. Fresh coconuts right from the trees outside mean lots of coconut cocktails.
The best thing I have eaten on the island? Would you believe, of all things, it was a doughnut! The custard filled doughnuts from Caicos Bakery in Grace Bay was one of the best doughnuts I have ever eaten. Perfectly fried and with a dusting of sugar, I would have liked to eat several in one sitting. But I stopped at just one.
Next week I am looking forward to being back home, unpacked and working on some new recipes from my own kitchen again. But for now I think there is a coconut with my name on it. Maybe a doughnut too.
Cuban cuisine is inspired by many different regions, but in my family, there is a clear Spanish influence. This should come as no surprise, as my mother is second generation Cuban-born, by way of Spain. Her grandparents made the trek from the motherland to Cuba, and brought with them their distinguished culinary traditions. Over time, our family recipes have morphed, depending on the ingredients available, as well as personal preferences. No matter how authentically Cuban our dishes may be, I can almost always find a nod to our Spanish origins in each bite.
Recently, while recreating one of my most coveted treats from the acclaimed Cuban bakery Portos (Guava and Cheese Pastry), I developed a new love for all things frozen puff pastry dough. After taking a bite of my sweet creation, and realizing how easy it was to work with store-bought puff pastry, I couldn’t help but imagine how the dough would taste with a savory filling. My mind quickly went to work envisioning different pairings, and finally, I settled on a Spanish-inspired combination. For the first time in the history of my kitchen, I turned the tables, and made a Spanish dish inspired by the flavors of Cuba.
My savory Manchego and Quince Turnovers seem like second cousins to the guava and cheese pastries I made before. The nutty flavor of Manchego cheese melts together with the slightly sweet quince filling, and the chopped Marcona almonds on top create a pleasant crunchy texture in each bite. If you’re in the mood for something sweet, try the Cuban originals, but if you favor savory flavors, these turnovers will not disappoint.
1 box frozen puff pastry, thawed
4 oz Manchego cheese
8+ Tbsp quince paste
1 Tbsp water
1/8 cup Marcona almonds, chopped
freshly ground black pepper
Preheat oven to 400 degrees.
Roll out puff pastry on floured surface, and cut into 8 even squares.
Fill each square with ½ oz of Manchego cheese and a heaping Tbs. of quince paste.
In a small bowl, whisk the egg and water to create an egg wash.
Brush the egg wash over the perimeter of the puff pastry squares, and fold one corner over, creating a triangle. Press edges to seal (*note: you can also crimp with the prongs of a fork).
Score tops of triangles to create a small opening for steam to escape during baking.
Brush tops generously with egg wash, and sprinkle with chopped almonds, coarse salt, and freshly ground black pepper.
Bake for 18-20 minutes, or until puffed and golden brown.
Remove from oven, and after 10 minutes, place pastries on a cooling rack.
Serve warm or at room temperature.
When my husband and I first got married and we started to host Shabbat dinner I was determined to make my own challah. My mom made homemade challah each week and I wanted to do the same for my husband, for our guests and, most importantly, for myself. It felt like a rite of passage in becoming an adult and wife.
I am going to tell you about my recipe, but I have a confession to make: I make challah every week but I let my beloved bread maker do the hard work for me. My bread maker kneads the dough while I am at work. I come home, braid the challah, add any of Shannon’s amazing fillings (my favorite is the balsamic apple and date), and pop it in the oven. My bread machine allows me to make homemade challah every week without stressing about the timing while I am at work.
This recipe came from my mom and I have updated it over the years. It’s delicious and easy, But you don’t have to tell anyone else the secret.
1 cup warm water
½ cup vegetable oil
2 eggs (2 for the dough and 1 for brushing before baking)
1 tsp honey
2 ½ cups bread flour
1 ½ cups whole wheat flour
1 Tbsp flakey sea salt
¼ cup sugar
1 Tbsp yeast
Place all the ingredients into machine in order listed and set machine on "dough" setting.
Let sit in machine 60-90 minutes after the machine has completed its cycle.
Remove dough. Cover with a damp cloth. Let rise for another 30 minutes.
Braid dough into desired shape.
Beat remaining egg with 1 tsp water in a small bowl. Brush liberally over challah. Sprinkle with sesame seeds or the topping of your choice.
Bake at 350 degrees about 30 minutes. After the challah has baked for 15 minutes do a second brush with the reserved egg mix - this gives the challah a beautiful, shiny gloss.