A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
Let me just begin with the fact that I have a Rugelach recipe that I absolutely love. (Thank you, Ina.) So, going into this assignment I was curious to see if this one would not only win over France, but also win me over. That said, I was a little skeptical on the preparation aspect alone...this one seemed a bit fussy and time consuming (something my other recipe is not).
As with all Dorie's recipes, the recipe is well-written and easy to follow...you just take one step at a time and end up with a successful product. No exception here at all, the end product was delicious in taste and texture. The little crusts were crunchy and flaky, tasting of butter and pastry, what's not to love about that combination? The filling was generous and tasty (okay, I will admit that the ones I tasted might not have had any chocolate in them and Dorie herself says in the book that there are many different filling choices, but others here thought the ones with chocolate were wonderful).
Will it replace my tried-and-true recipe? Nope, not this time. It's not that this recipe has faults (other than fussy preparation), or that it tastes inferior to my other one, it's just that the other one is so easy and delicious and so cute (it is rolled up like little crescents, I'm all about the cute as well as taste in food) that I'm sticking with that one and leaving this one to France, and everyone else who absolutely loved it (and I am certain there will be many). I enjoyed the opportunity to make a different Rugelach recipe from the one that is my standard and we enjoyed eating them immensely, so I am counting this a successful week.
Check around with the other bakers this week and see how they did with the recipe this week. The blogroll can be found here.
Come and bake with us from Dorie Greenspan's Baking Chez Moi cookbook: the remaining December assignments are as follows. December 23 - Gingerbread Buche de Noel, page 86. Since there is an extra Tuesday in December, the group will use that Tuesday (December 30) to Rewind (the opportunity to make up a missed recipe) or bake another recipe from another of Dorie's baking books or just take the week off. The Tuesdays with Dorie group information for joining the group, recipe selection, and general information can be found here.