Rugelach

This recipe is from the Barefoot Contessa. It's superb! Definitely give it a go when you want to bake something really special.
Dough
8 oz cream cheese, softened
1/2 lb butter, softened
1/4 cup sugar plus 9 tablespoons
1/4 tsp salt
1 tsp vanilla extract
2 cups flour
Filling
1/2 cup raspberry preserves
6 Tbs sugar
1/4 cup light brown sugar
1/2 tsp ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
Egg wash and Sugar sprinkle
1 egg beaten with 1 Tsp milk, for egg wash
3 Tbs sugar
1 tsp cinnamon

Directions

• Cream the cheese and butter together in an electric mixer using the paddle attachment until light and fluffy. Add 1/4 cup sugar, salt, and vanilla, and with the mixer on low speed, add the flour and mix until the dough just comes together. On a floured board and roll the dough into a ball, and cut into quarters. Wrap each piece in plastic wrap and chill in the fridge for about an hour, or overnight.
• For the filling, mix 6 tablespoons of sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts, and set aside.
• Roll each ball of dough into a 9-inch circle on a floured board. Then evenly spread the dough with 2 tablespoons of jam and sprinkle half a cup of the filling on top and lightly press it into the dough. Cut the circle into 12 equal pie slices, then starting with the wide edge, roll up each slice like a mini croissant. Place the rugelach, on a baking sheet lined with a silpat and chill for about half an hour.
• Preheat the oven to 350 degrees F.
• Brush each pastry with the egg wash. Mix 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the pastries. Bake for about 15 minutes, until lightly browned. Let the pastries cool on a wire rack. I  normally bake them in two batches.
• These pastries are absolutely superb and just melt in your mouth! 

They’re very special indeed and well worth the time it takes to make them.

Granny's Lemon Cream Pudding

This is a delicious pudding with a lemony, creamy custard at the bottom, and a light spongy cake on top. I like to serve it in my Granny's bowls too. Perfect comfort food.

Ingredients

3/4 stick butter (3 oz) at room temperature

1/2 cup sugar minus 1 tablespoon

Zest and juice of 2 lemons (or 1 lemon and 1 lime)

1/2 cup flour 

1/2 tsp of baking powder

2 egg yolks

1 1/2 cups warm milk

2 egg whites (stiffly beaten)

Preheat oven to 300 degrees F. 

Cream together butter and sugar until soft.

Stir in lemon juice and zest (the mixture will be quite soupy)

Add the flour and egg yolks and mix together.

Then gradually stir in 1 1/2 cups warm milk—it will most likely curdle. 

Beat the egg whites, then gently fold them into the milk and lemon mixture. 

Pour into a buttered 1 1/2 quart baking dish, and set it in a pan of hot water, that comes half way up the sides. 

Bake for 45 minutes. It’s delicious served warm or at room temperature.

Nigella's Ginger Bread and Butter Pudding

This recipe is adapted from Nigella's recipe. I love ginger, so I always find new ways of adding a little bit more to my dishes. For this one I added some crystallized ginger to the brown sugar topping. Delicious!

Ingredients

6 tablespoons butter (1 tablespoon to grease the baking dish, and 5 tablespoons to spread in the sandwiches)
1/3 cup golden raisins
3 tablespoons dark rum
8-10 slices brown bread (with crusts)
10 tablespoons ginger preserves
3 eggs
2 tablespoons sugar
2 1/4 cups heavy cream
3/4 cup milk
1 teaspoon ground ginger
2 tablespoons brown sugar
1/4 cup crystallized ginger, chopped finely

Directions

Preheat the oven to 350 degrees F.

Grease a shallow (1 1/2-quarts capacity) baking dish with a little butter.

Soak the raisins in the rum in a small bowl for a few minutes, then microwave for about 1 minute. This technique really helps the raisins soak up the rum.

Thanksgiving, Lincoln, New Hampshire

We had a very relaxing Thanksgiving this year in Lincoln, New Hampshire—right in the heart of the White Mountains. We soaked up the gorgeous scenery and fresh country air, and of course a delicious salmon and lobster lunch with asparagus and all the fixings at Woodstock Station, rounded out the day quite perfectly!

Miss Bellows Falls Diner, Bellows Falls, Vermont

Definitely check out Miss Bellows Falls Diner next time you're driving through southern Vermont. It's a quirky little diner nestled into a hillside. They offer traditional diner fare in a friendly atmosphere. They close promptly at 2:00 p.m., so don't dilly dally!

Miss Bellows Falls Diner, 900 Rockingham Street, Bellows Falls, VT.

Pumpkin Whoopie Pies

These whoopie pies are delicious little pumpkin cakes that are sandwiched together with a sharp cream cheese filling. The crystallized ginger adds a wonderful heat and a little sweet crunchiness to the filling. It seems like whoopie pies are very popular in New England! This recipe was adapted from a King Arthur Flour recipe. I reduced the amount of sugar in the filling as I like my desserts less sweet. 

Yield: 22 whoopie pies (approx.)

Whoopie Pies

1/2 cup soft butter

1/2 cup vegetable oil

2 cups firmly packed brown sugar

2 Tbsp molasses

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

2 large eggs

1 x 15 oz can pumpkin

2 1/4 cups flour 

Cream Cheese Filling

5 oz cream cheese at room temperature

2 Tbsp soft butter

2/3 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

1/3 cup diced crystallized ginger (or more to taste)

To make the cookies:

Preheat the oven to 375°F. Line two baking sheets with parchment paper, or use Silpat silicone non-stick baking mats.

Using a mixer with the paddle attachment, beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices. Scrape down the sides of the bowl, and then add the eggs one at a time until light and fluffy.

Stir in the can of pumpkin, and then add the flour in two additions, mixing well after each one.

Use an ice-cream scoop (1/4 cup) to measure the batter onto the baking mats, leaving a few inches around each mound.

Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 12 minutes.

Cool the cakes on a rack before making the pies.

To make the filling: 

Beat the cream cheese and butter until smooth and fluffy.

Beat in the sugar in two additions.

Add the vanilla and beat for about two minutes.

Stir in the crystallized ginger.

Finally, sandwich two whoopie pies around 2 tablespoons of the cream cheese filling. Wrap each pie in plastic wrap, as they do tend to get a little sticky. Everyone loved them! 

Green Tomato Chutney

This recipe is in Delia Smith’s Complete Illustrated Cookery Course. (Makes about  8 lbs)

2 1/2 lbs green tomatoes (washed and cut into quarters)

2 lbs onions (peeled and quartered)

2 1/2 lbs cooking apples (quartered and cored, leave the peels on)

1 lb raisins

6 large cloves of garlic (peeled and crushed)

1/2 tbsp cayenne pepper

1/2 tbsp salt

4 tsp ground ginger

1lb 6oz soft brown sugar 

1 oz pickling spice

3 pints genuine malt vinegar (1 3/4 litres)

Equipment

A small preserving pan, eight 1lb preserving jars, a mincer or a food processor, string and some gauze.

Pulse the tomatoes in a food processor for a few seconds until they’re finely chopped, and then place them in the pan. Pulse the onions, raisins and the apples (don’t worry if they turned brown), and add them all to the pan. Now add the crushed garlic, cayenne, salt, ground ginger and brown sugar, and blend everything thoroughly. Tie the pickling spice in a small piece of double thickness gauze, and attach it to the handle so that it hangs down into the other ingredients.

Pour in the vinegar and bring to simmering point. Remove any scum from the surface and let the mixture simmer very gently for approximately 3 1/2 hours with out covering. Stir occasionally, especially towards the end to prevent the mixture from sticking. The chutney is ready when the vinegar has almost been absorbed, and it has thickened to a nice soft consistency and the spoon leaves a trail. Be careful not to overcook.

When the chutney is ready fill the hot jars as full as you can. Cover with waxed sealing discs and seal with a tight lid immediately. I wash my jars and lids in the dishwasher, so that they’re sterilized and won’t crack when I pour in the hot chutney.

This chutney is delicious with cheese and cold cuts, and excellent with a ploughman’s lunch. I keep intending to make extra so that I can give some chutney as a gift, but it's so delicious I can't bear to give it away. Maybe next year I can make three batches! 

Southgate Family Restaurant, Bath, Maine

I love the little town of Bath in Maine, and fortunately for me I get to visit about twice a year! There are some wonderful shops, including Renys and April 56—I never know what I'm going to find. This year I found a gorgeous door mat made from reclaimed fishing rope. Maine lobstermen are turning in their floating lines for sinking lines, so selling off the old rope is offsetting the cost for all the time and effort it takes to do that. As you can imagine these mats are very durable, waterproof and very colorful! 
My favorite place to eat in Bath is the Southgate Restaurant, opposite Bath Iron Works, a major shipyard which was founded in 1884. Southgate Family Restaurant is very clean and bright, and hugely popular with the locals. The atmosphere is very buzzy and friendly with a lovely whiff of coffee in the air. The portions are generous, and they make delicious chowders and home-made fruit pies.

Southgate Family Restaurant,

510 Washington St, Bath, ME 04530-1819

(207) 442-8185

The Square Diner, Tribeca, New York City

The Square Diner is a cosy old-fashioned diner in the heart of Tribeca. It’s a perfect spot to escape from the bustle. The staff is friendly, and the food is delicious with generous portions and amazingly low prices for New York City! It was a warm day when we stopped for breakfast, so we sat outside which was a real treat. This is a real jewel!

It so happened that we were in town on the anniversary of 9/11, so after breakfast we walked the ten blocks or so to Ground Zero. There were thousands of visitors milling about. There was a definite heaviness in the air. When we visited St. Paul’s, a little church right next to Ground Zero, the emotions of that day just flooded right back. The emergency workers used the church as a resource center and as a place to rest. The exhibits and photos of people who perished brought tears to my eyes.

Square Diner

33 Leonard Street (at Leonard and Varick)

Tribeca, NY 10013

(212) 925-7188

Cup & Saucer Luncheonette, Chinatown, New York City

The Manhattan Bridge is close by.

I was so happy when I went online and found the Cup & Saucer Luncheonette, located on Canal Street, which was about a two minute walk from our hotel. The seating is very limited but this only added to the cosy atmosphere, and the place was spotless. The breakfast was served quickly and came with an orange juice and a toasted New York bagel. The owner was very warm and friendly and extremely organized in a small work space. Everyone who worked there seemed to take great pride in wearing the white chef uniforms with matching hats. This is a real jewel in the hub-bub of Chinatown. It's as though time stopped still here.....definitely stop by when you're in the neighborhood.

89 Canal Street (between Eldridge Street and Allen Street)

New York, NY 10002

(212) 925-3298

SPQR, Mulberry Street, New York City

 

We were spoiled for choice in Little Italy and it took us some time to decide on SPQR. The waiters were extremely professional and polite, and it was fun sitting out watching deliveries and all the people walking by. The calamari was delicious, but unfortunately the mussels were very disappointing. Where were they?

Four of us shared an appetizer of calamari which was served with a warm, spiky, marinara sauce. It was great value for $9.95!

A light tiramisu was a perfect way to end lunch.

S.P.Q.R. Restaurant

133 Mulberry St, New York, NY 10013 (212) 925-3120

Yankee Clipper, Beacon, New York

The Yankee Clipper Diner in Beacon is one of those beautiful shiny diners that just sparkles. The atmosphere was quite sedate, civilized and unrushed—which is a rarity in a diner. This one's a real treasure! It was a perfect place to stop for breakfast before getting the train into Grand Central Station for a weekend in New York City. I found out recently that the Yankee Clipper Diner was the scene for "Nobody's Fool" (1994) which starred Paul Newman. I'd better put that on my list to rent from Netflix!
397 Main Street Beacon, NY 12508 (845) 440-0021.

Peach Frangipane Tart

This is a spectacular dessert, and incredibly easy to make. The fresh peaches and marzipan fuse to create a mouthwatering mixture of flavors.

Ingredients

1 sheet of frozen puff pastry, thawed (8 1/2 oz. approx.)

8 oz. white marzipan—I use Solo “Pure Almond Paste”

3 to 4 ripe, juicy peaches, sliced thinly

3 T apricot conserve

2 T lemon juice

Method

Preheat the oven to 425°F. Lightly grease a large baking sheet. Roll out the pastry on a lightly floured surface to a rectangle, measuring about 14 inches by 8 1/2 inches and about 1/4 inch thick. Transfer to the baking sheet, then score a line around the edges of the pastry, about 1/2 inch from the sides, with the tip of a sharp knife.

Roll out the marzipan or almond paste to a rectangle, about 13 inches by 7 1/2 inches. Place it on top of the puff pastry base, leaving 1/2 inch all round, so that the puff pastry can rise up on the edges to create a casing around the fruit tart.

Arrange the peach slices over the marzipan. Bake for about 25 minutes or until the pastry has risen to form a case and is a deep golden color. Leave to stand for 10 minutes.

Meanwhile gently heat the apricot conserve and lemon juice in a saucepan, and brush or drizzle over the filling and pastry crust. Serve warm or cold with ice cream or whipped cream.

This recipe is definitely a keeper! I adore marzipan—and I’d forgotten how much I love it. I might try using sliced pears and ginger conserve next time—I think that combination would make a super tart.

Eggplant and Feta Soup

I had a wonderful crop of eggplants this summer...

Ingredients

3 medium tomatoes, halved

2-3 large eggplants halved lengthwise

1 small onion, halved

6 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups vegetable stock (I use Marigold)

1 cup light cream

3/4 cup crumbled feta

Preheat oven to 400°F. Place tomatoes, eggplants, onion and garlic in a large pyrex dish, and drizzle them with olive oil, and then roast for about 45 minutes or so until tender. Remove the pan from oven, and scoop eggplant into a heavy large saucepan, discarding the skin. Add the remaining roasted vegetables and herbs, and add 4 cups vegetable stock and bring to a boil. Reduce heat to a simmer, and cook for about 45 minutes until the onion is well done. Cool slightly, or leave in the fridge overnight.

Purée the mixture with a stick blender. Stir in cream, and gently bring to a simmer. You can add more stock if you like a runnier soup. Check seasoning, before ladling into bowls. Sprinkle with feta before serving. Enjoy!

TJ's Lunch Counter, Wells River, Vermont

We were heading to P & H Truck Stop in Wells River, Vermont, for breakfast en route to the White Mountains, when we happened to stop at a flea market just off the highway. As were chatting to some of the vendors the subject of breakfast came up, and TJ's Lunch Counter was voted their first choice for breakfast, so we went with the flow and checked out TJ's instead. What a superb find! TJ's shares a space with the town's pharmacy—the diner is on the left side, and the pharmacy/general store is on the right. The atmosphere was welcoming, and the food was fresh and tasty. Everyone knew each other.
I felt Norman Rockwell might have stopped in on his travels—it reminded me of his 1958 Saturday Evening Post cover "The Runaway," which was set in Joe's Diner, Lee, Massachusetts. 

This Wells River Breakfast was delicious, and a great deal for $5.69, which includes coffee!

Wells River Pharmacy and TJ's Lunch Counter, 41 Main Street, Wells River, Vermont

(802) 757-2244 or toll-free (888) 316-2244

New York City

Yonah Schimmel Knish Bakery

137 East Houston Street New York, NY 10002 

This was the most delicious spinach knish I've ever tasted! It was full-flavoured, a little crispy on the outside and moist on the inside. If they were a little cheaper to ship I'd arrange a weekly delivery.

Katz's' Deli
205 East Houston Street, New York, NY 10002
Katz's Deli was absolutely mobbed at lunch time. The layout was very confusing and it wasn't quite clear what you were supposed to do. You could either wander down the counter and order your own lunch; or you could grab a table and wait to be served. They were very generous with the pickles, but unfortunately we soon found out that they don't have white fish salad on the menu!
It seems that Katz's may still be getting lots of publicity from the famous scene in "When Harry Met Sally". This interview with Jerry Stiller though is a much more personal appreciation of delis and of growing up in New York:

Union Square Farmers' Market

Broadway at 17th St (Bordered by 17th Street, Union Square West, 14th Street and Union Square East) New York, NY 10011 

We just fell into this farmers' market strolling around—what an amazing resource in the middle of the city. I don't think I've seen so much wonderful fresh produce before! Lots of fresh cheeses, home-made jams, yogurts and fresh fruits and vegetables. A pure feast for the senses...