I am burnt to a cinder. Sizzled to a crisp. Ready for an extended vacay in a land with no kitchens. If I never see the innards of another supermarket it'll be too soon. If I have to wash another pot, I will flip my lid. If this week was a book it'd be the Berenstain Bears and Too Much Cooking! Kiddie Cooking Class was the final spatula. I am coming off quite a bender of Kitchenicity. I spent the majority of the past week testing a jelly donut muffin recipe for an article I wrote. I finally figured it out after the fourth batch. I should have known all along that the testing is the easy part, the writing is where it gets rough. How many ways can you say yummy? How to describe messy projects as tidily as possible? Sometimes I feel like I am sifting through a pile of junk searching for a gem.
Kiddie Cooking Class project was tomato soup with crispy parmesan croutons. I improvised by using tomato sauce instead of whole canned tomatoes the recipe called for, knowing full well that lots of kids have issues with chunky textures when it comes to soup. I should've substituted it with tomato puree instead. The kiddies swallowed up the soup, due in no small part to the fact that I threw handfulls of parmesan cheese into it in addition to the DELICIOUS parmesan croutons. But the soup was unnecessarily salty, next time-tomato puree.
This morning I did a chocolate project with Girlette's class which was cute and fun and really easy. Cleaning up after a chocolate project with kids is like dealing with the aftermath of a chocolate tornado. No matter how much fun it is to witness the unfettered glee of kids wrist deep in chocolate, the scraping and scrubbing still sucks.
I was thinking that I would get a head start on the eggnog cheesecakes I'm giving our neighbors for Xmas (they freeze beautifully)- but there's no #$%*& way that's happening tonight. Tonight I am watching Top Chef and eating cereal.
Wednesday, November 18, 2009
Tuesday, November 10, 2009
Brown Butter Apple Pie
Just returned from paying a shiva call. Shiva is the 7 days of mourning immediately following the funeral. The mourner sits on a low stool, in their stocking feet, and accepts visitors who pay their respect to the passed and the family in mourning. I never know what to say. Today's visit was particularly difficult as the woman who lost her mother is a year younger than I am, with kids that are similar in age to mine, her mother was the same age as my mother. She still had a lot of living to do.
I baked a pie, because that's what I do. I felt almost embarassed as I placed it on the table alongside the other bakery stuff. What good is a pie when you're facing the rest of your life without your mother? Inevitably I started thinking about my mother and I how I just assume she'll always be here. If I'm a little abrupt on the phone- no matter I'll call her tomorrow. Sometimes when she's dispensing motherly advice I tune out, because I can always get more.
One day I will be on that low stool, in my stocking feet and I will have to face the concept of my life without my mother. My mother is always on my side, even when I'm wrong. She is like a soft and comfy chair in a world that can sometimes be harsh and unyielding. The world without my mother will be darker with more hard edges. All the brown butter apple pies in the world won't be able to sweeten that.
Brown Butter Apple Pie
Preheat oven to 400F. In saucepan melt 1/4 c. butter over med. high heat, stirring often until lightly browned. Set aside and cool for about 10-15 minutes. In the meantime, peel and core 3 large apples, cut into 1/2" slices. In a small bowl and with wire whisk beat 1/2 c. white sugar and 1 egg until yellow and custardy. Stir in 2 tbsp. all purpose flour and 1 tsp. vanilla. Beat in browned butter with whisk. Pour into pie crust, and smooth over bottom. Arrange apple slices on top. In a medium bowl mix 1/2 c. all purpose flour, 1/4 c. white sugar, 1/4 c. brown sugar, 1/2 tsp. apple pie spice together, then with a pastry blender or fork cut in 1/4 c. butter until coarse pea sized crumbs occur, add 1/2 c. chopped pecans. Sprinkle streusel over top of apples. Bake for 50-60 minutes until apples are tender. If necessary, cover edge of crust with strips of foil to prevent burning.
I baked a pie, because that's what I do. I felt almost embarassed as I placed it on the table alongside the other bakery stuff. What good is a pie when you're facing the rest of your life without your mother? Inevitably I started thinking about my mother and I how I just assume she'll always be here. If I'm a little abrupt on the phone- no matter I'll call her tomorrow. Sometimes when she's dispensing motherly advice I tune out, because I can always get more.
One day I will be on that low stool, in my stocking feet and I will have to face the concept of my life without my mother. My mother is always on my side, even when I'm wrong. She is like a soft and comfy chair in a world that can sometimes be harsh and unyielding. The world without my mother will be darker with more hard edges. All the brown butter apple pies in the world won't be able to sweeten that.
Brown Butter Apple Pie
Preheat oven to 400F. In saucepan melt 1/4 c. butter over med. high heat, stirring often until lightly browned. Set aside and cool for about 10-15 minutes. In the meantime, peel and core 3 large apples, cut into 1/2" slices. In a small bowl and with wire whisk beat 1/2 c. white sugar and 1 egg until yellow and custardy. Stir in 2 tbsp. all purpose flour and 1 tsp. vanilla. Beat in browned butter with whisk. Pour into pie crust, and smooth over bottom. Arrange apple slices on top. In a medium bowl mix 1/2 c. all purpose flour, 1/4 c. white sugar, 1/4 c. brown sugar, 1/2 tsp. apple pie spice together, then with a pastry blender or fork cut in 1/4 c. butter until coarse pea sized crumbs occur, add 1/2 c. chopped pecans. Sprinkle streusel over top of apples. Bake for 50-60 minutes until apples are tender. If necessary, cover edge of crust with strips of foil to prevent burning.
Thursday, November 5, 2009
Kiddie Cooking Class Chronicles
Kiddie Cooking Class Chronicles: Chapter 5
Maple Syrup Pudding & Fall Leaf Cinnamon Sugar Cookies
Autumn is almost gone: the leaves are lying everywhere in dry heaps, daylight savings is darkening the days early, and jackets are required when leaving the house. I decided we might as well get one last look. I found a bottle of Grade B maple syrup from the new foodie emporium. After making a maple syrup cheesecake a few years ago I came to realize how rare it is to find Grade B syrup. Grade A maple syrup is good, but grade B is great- richer, deeper, smokier. I found a quick and simple recipe for Maple Pudding, and knew that I needed a baking project as well to go along. I decided to use refrigerated sugar cookie dough from the supermarket for this one, busted out my fall leaf cookie cutters, melted 2 tbsp. of butter and mixed up a cinnamon sugar for sprinkling. They painted the butter on top of their leaves and covered them with a dry dusting. On the cookie tray they looked like the dead leaves scattered on our patio. Which led us right onto our mini art project, using fallen leaves and acorns, glitter and googly eyes they made end-of-autumn collages. Before long the pudding had set, albeit with lumps, and the cookies were golden and smelling like a warm bakery. The pudding was slurped up instantly, and I'm dissappointed in myself for underestimating these little gourmands by adding a redundant dollop of whipped cream to the treat- the syrup stands alone. The cookies were snarfed down at a respectable rate.
Came home and it was almost night, made a filling dinner of shakshuka, greek salad, and garlic naan. Let hub bathe the kiddles and watch the Yankees with Kid1. Slipped out and went to Eustacia's Grilled Vegetables and their many uses demonstration. A warm and yummy day.
Maple Pudding
Beat 2 c. milk, 2 c. real maple syrup, 2 beaten eggs, 5 tbsp. flour, 4 tbsp. butter, 1 tsp. vanilla in a large saucepan until well blended. Place saucepan on top of pot of boiling water stirring regularly until thick.
Maple Syrup Pudding & Fall Leaf Cinnamon Sugar Cookies
Autumn is almost gone: the leaves are lying everywhere in dry heaps, daylight savings is darkening the days early, and jackets are required when leaving the house. I decided we might as well get one last look. I found a bottle of Grade B maple syrup from the new foodie emporium. After making a maple syrup cheesecake a few years ago I came to realize how rare it is to find Grade B syrup. Grade A maple syrup is good, but grade B is great- richer, deeper, smokier. I found a quick and simple recipe for Maple Pudding, and knew that I needed a baking project as well to go along. I decided to use refrigerated sugar cookie dough from the supermarket for this one, busted out my fall leaf cookie cutters, melted 2 tbsp. of butter and mixed up a cinnamon sugar for sprinkling. They painted the butter on top of their leaves and covered them with a dry dusting. On the cookie tray they looked like the dead leaves scattered on our patio. Which led us right onto our mini art project, using fallen leaves and acorns, glitter and googly eyes they made end-of-autumn collages. Before long the pudding had set, albeit with lumps, and the cookies were golden and smelling like a warm bakery. The pudding was slurped up instantly, and I'm dissappointed in myself for underestimating these little gourmands by adding a redundant dollop of whipped cream to the treat- the syrup stands alone. The cookies were snarfed down at a respectable rate.
Came home and it was almost night, made a filling dinner of shakshuka, greek salad, and garlic naan. Let hub bathe the kiddles and watch the Yankees with Kid1. Slipped out and went to Eustacia's Grilled Vegetables and their many uses demonstration. A warm and yummy day.
Maple Pudding
Beat 2 c. milk, 2 c. real maple syrup, 2 beaten eggs, 5 tbsp. flour, 4 tbsp. butter, 1 tsp. vanilla in a large saucepan until well blended. Place saucepan on top of pot of boiling water stirring regularly until thick.
Thursday, October 29, 2009
Pizza Monkey Ring
So I'm teaching a cooking class at the local JCC. It's called "What's Cookin' Good Lookin'" and is geared towards PreK aged kids and their grown-ups. Initially I was daunted by the extreme youth of the kids, as well as the grown up element of the parents. But now I really like it, even if the grown ups think I'm sorta loopy. I play good music and we begin the class by washing our hands with soap (instilling good kitchen habits) and being a little silly. Then we gather around the kiddie tables and prepare a semi-healthy snack.
Week One: Hoppin' Popcorn 2 Ways- Apples & Honey, and Spicy Cheese
Week Two: Dino Chips and Grrrrreat Dips (tortilla's cut with dino shaped cutters and baked 'til crispy)- Guacamole and Ranch
Week Three: Bananachocolata Muffins with a side of Hot Cocoa
Week Four (yesterday): Pizza Monkey Ring (Recipe below)
The actual cooking takes maybe 20 minutes because let's be realistic they're 4- so while the stuff is in the oven, I give them an arts 'n craft project to do. Yesterday I brought in molding clay and rollers and cookie cutters and they made pretend pizzas as the aroma of melting cheese and garlic tumbled and rolled through the kitchen. By the time we're finished art-ing and craft-ing, the food is ready for enjoying. A nice way to spend an hour. The parents enjoy the snack as much as the littlelies do.
Yesterday's pizza ring recipe was adapted from a Susie Fishbein Kids Cookbook, and there was not so much as a crumb letfover.
Pizza Monkey Ring (like a pizza flavored monkeybread):
Preheat oven to 350F. With a pizza cutter cut 2 lbs. pizza dough into little 2" pieces. Set aside. Cut a ball of mozzarella cheese into 1" cubes and set aside. In a small bowl combine 3/4 c.-1 c. of olive oil with 2 tbsp. of pizza herb and spice mix or 1 tsp. oregano, 1 1/2 tbsp. garlic powder, 1/2 tsp. chili flakes mix well. Take dough pieces and with your fingers flatten them , then place cube of cheese in center. Roll cheese into dough ball and then dip in olive oil concoction and place in a ring or bundt pan. Repeat process until all dough is rolled up, and tossed evenly in the pan. Sprinkle top with parmesan cheese. Place in oven until golden and bubbling. Serve with pizza sauce on side and dip pizza monkey into sauce for pizzalicious results. YUM!
Week One: Hoppin' Popcorn 2 Ways- Apples & Honey, and Spicy Cheese
Week Two: Dino Chips and Grrrrreat Dips (tortilla's cut with dino shaped cutters and baked 'til crispy)- Guacamole and Ranch
Week Three: Bananachocolata Muffins with a side of Hot Cocoa
Week Four (yesterday): Pizza Monkey Ring (Recipe below)
The actual cooking takes maybe 20 minutes because let's be realistic they're 4- so while the stuff is in the oven, I give them an arts 'n craft project to do. Yesterday I brought in molding clay and rollers and cookie cutters and they made pretend pizzas as the aroma of melting cheese and garlic tumbled and rolled through the kitchen. By the time we're finished art-ing and craft-ing, the food is ready for enjoying. A nice way to spend an hour. The parents enjoy the snack as much as the littlelies do.
Yesterday's pizza ring recipe was adapted from a Susie Fishbein Kids Cookbook, and there was not so much as a crumb letfover.
Pizza Monkey Ring (like a pizza flavored monkeybread):
Preheat oven to 350F. With a pizza cutter cut 2 lbs. pizza dough into little 2" pieces. Set aside. Cut a ball of mozzarella cheese into 1" cubes and set aside. In a small bowl combine 3/4 c.-1 c. of olive oil with 2 tbsp. of pizza herb and spice mix or 1 tsp. oregano, 1 1/2 tbsp. garlic powder, 1/2 tsp. chili flakes mix well. Take dough pieces and with your fingers flatten them , then place cube of cheese in center. Roll cheese into dough ball and then dip in olive oil concoction and place in a ring or bundt pan. Repeat process until all dough is rolled up, and tossed evenly in the pan. Sprinkle top with parmesan cheese. Place in oven until golden and bubbling. Serve with pizza sauce on side and dip pizza monkey into sauce for pizzalicious results. YUM!
Tuesday, October 20, 2009
Happy To Know You And Here's The Cake To Prove It
This past sunday evening my good friend, Kenzo, got married. It was a lovely and traditional affair, the kind of celebration that makes you feel warm, sentimental, and hopeful. I've been friends with Kenzo since college, all the way through our post-collegiate City days. Often times she was a co-conspirator, sometimes a foil, always a true pal. We wiled away many a dingy City day in her apartment on the Upper East Side, watching cheesey TV, drinking Diet Coke, and chain smoking (it was a long time ago). And huge blocks of time were occupied speaking on the phone hatching plans or unravelling our stories for one another.
I was very much looking forward to her wedding as I knew it would be a reunion of sorts. I was excited about seeing people from ye olde college days, as well as my newly sprung NYC days. After the beautiful ceremony in the elegant synagogue, we enjoyed cocktail hour which doubled for me as "This Is Your Life" Early Adulthood Edition. And the greatest thing about it? Everyone was exactly as I remembered them. I was so happy to meet their partners, view pictures of their offspring, hear about their lives. Goodwill deluged me all evening long, and the fruity cocktails didn't hurt one bit either. While chatting with them I was returned to the former moments when they were all a part of my life, whether peripherally or centrally, and I hold onto the bittersweetness of those moments. I was so young and so dumb and so insecure-but also completely free to live as selfishly and irresponsibly as I wished. I felt so grateful for knowing each of these interesting and fantastic people during this time.
Tomorrow night is book group. Book group is also a gathering of old friends- new old friends who I've spent my early Mommy days with. Eventually this too will pass, and I will reflect longingly on these moments. I will remember it with sweet sadness, how quickly it flew away. Growing older and moving on is inevitable. All I ask for is the foresight and wisdom to appreciate it while immersed in it.
I baked a warm and homey coffee cake for the occasion. Coffee cake goes perfectly with friendship and conversation. While I was preparing it I thought of the book club ladies and
how wonderful each one is, and how grateful I am to know them during these special moments in my life.
Friendship Coffee Cake
Mix together 1 1/2 c. sugar, 1 1/2 sticks of softened butter, and 1 tsp. vanilla extract until fluffy. Add 2 eggs one at a time until a batter forms. In a separate bowl mix 2 c flour, 1 tsp. baking powder, and 1/2 tsp. baking soda. Add flour mixture in parts to batter, alternating with 1 c. thick greek yogurt (I used 2%) beating after each addition until smooth and thick. Scrape the beans of half a vanilla pod into the batter, mix well.
In a small bowl mix 1/2 c. chopped pecans, 1/3 c. brown sugar, and scant tsp. of nutmeg. Pour half of the batter into a greased bundt pan, sprinkle pecan mix on top. Spoon and smooth out the rest of the batter on top of pecan layer, and then sprinkle rest of pecans on top. Bake at 350F for about an hour, or until toothpick comes out clean. Let cool.
Post Script: The cake was served last night to general approval. However, Daz, my most honest and constructive critic- is decidedly not a nutmeg fan. I suggested that if she was to make the cake she simply substitute the nutmeg for cinnamon.
I was very much looking forward to her wedding as I knew it would be a reunion of sorts. I was excited about seeing people from ye olde college days, as well as my newly sprung NYC days. After the beautiful ceremony in the elegant synagogue, we enjoyed cocktail hour which doubled for me as "This Is Your Life" Early Adulthood Edition. And the greatest thing about it? Everyone was exactly as I remembered them. I was so happy to meet their partners, view pictures of their offspring, hear about their lives. Goodwill deluged me all evening long, and the fruity cocktails didn't hurt one bit either. While chatting with them I was returned to the former moments when they were all a part of my life, whether peripherally or centrally, and I hold onto the bittersweetness of those moments. I was so young and so dumb and so insecure-but also completely free to live as selfishly and irresponsibly as I wished. I felt so grateful for knowing each of these interesting and fantastic people during this time.
Tomorrow night is book group. Book group is also a gathering of old friends- new old friends who I've spent my early Mommy days with. Eventually this too will pass, and I will reflect longingly on these moments. I will remember it with sweet sadness, how quickly it flew away. Growing older and moving on is inevitable. All I ask for is the foresight and wisdom to appreciate it while immersed in it.
I baked a warm and homey coffee cake for the occasion. Coffee cake goes perfectly with friendship and conversation. While I was preparing it I thought of the book club ladies and
how wonderful each one is, and how grateful I am to know them during these special moments in my life.
Friendship Coffee Cake
Mix together 1 1/2 c. sugar, 1 1/2 sticks of softened butter, and 1 tsp. vanilla extract until fluffy. Add 2 eggs one at a time until a batter forms. In a separate bowl mix 2 c flour, 1 tsp. baking powder, and 1/2 tsp. baking soda. Add flour mixture in parts to batter, alternating with 1 c. thick greek yogurt (I used 2%) beating after each addition until smooth and thick. Scrape the beans of half a vanilla pod into the batter, mix well.
In a small bowl mix 1/2 c. chopped pecans, 1/3 c. brown sugar, and scant tsp. of nutmeg. Pour half of the batter into a greased bundt pan, sprinkle pecan mix on top. Spoon and smooth out the rest of the batter on top of pecan layer, and then sprinkle rest of pecans on top. Bake at 350F for about an hour, or until toothpick comes out clean. Let cool.
Post Script: The cake was served last night to general approval. However, Daz, my most honest and constructive critic- is decidedly not a nutmeg fan. I suggested that if she was to make the cake she simply substitute the nutmeg for cinnamon.
Tuesday, October 13, 2009
A Birthday For Girlette!
Yesterday was girlette's birthday. Wary of another kiddie party where I would have to come up with a theme and amusements, all the while spending needless amounts of money, I offered her the option of going into the City for a manicure and lunch and playtime with her brothers in Central Park and FAO Schwartz. Done and done, I didn't have to ask her twice. The manicure would have been enough, as I'm a real girlie-girl grinch and save nail polish for just for special times like birthdays.
We began the day by being dropped off on my beloved UWS, and to our great good luck right in front of Loehmanns! I could definitely not miss the opportunity to share a Loehmanns moment with my daughter, as I had with my mother many times before. It being her birthday no less! We dragged les boys into the store, Boy 1, grumbling the whole time, and almost ruining it. I got her a sparkly long sleeved tee. And for me a woollen winter cap and cat's eye sunglasses. Fun! Despite the boys.
Then off to her first real-life/big-lady manicure. She went straight for the gold colored polish and sat at the table like she'd been doing this for years. I wanted to get one too, as my nails look like some lazy goth girl's . But les Boys insited on acting like the boys that they are- and alas my chipped-off nails remain. Then we met my brother, also a boy, at Crumbs cupcake eporium on Amsterdam and 75th. Wowee! I had a golden cupcake with chocolate frosting and sprinkles YUM! My brother had one named the Artie Lang which was appropriately overladen with junk (but delicious I hear). Here's were the day gets New Yorky but not in a good way. I wanted to take Girlette for the perfect ladies lunch (despite the Boys tagging along). Initially I called to make a reservation at Sweetiepie for the Eloise experience, but like Museums they are closed on Mondays-boo! Then I tried Alice's Tea Cup, despite the fact that I swore never to darken their tea cup again. Well, they showed me- no reservations, not even for a party of six in the middle of a recession. Apparently, Manhattan really is a magical island that is not affected by a recession that gnaws at the rest of the country. Or maybe just parts of NYC?
Next defense was Sarabeth's- and if Alice's Tea Cup doesn't take reservations, her all-grown up sister Sarabeth's sure as hell won't. I'd have to chance it. Suffice to say we ended up lunching with Hub at Le Pain Quotidien which was perfectly fine and the fudge fallen souffle delighted Girlette regardless. However, next time I take Girlette to the City it will be any day but monday.
We then spent time at Central Park, for the children to observe how city kids live and play in their habitats, and to enjoy the differences. We ended the day at FAO Schwartz and by this time Munch had fallen asleep, mouth ajar in the stroller, and Girlette and I had a... disagreement. The perfect time for Hub to pull up and whisk us back home to the country.
Because I'm a guilty Jewish mother, or maybe because you can't take the Celebration out of Celebrationist, tomorrow I'm serving lunch to both Kindergarten classes at her school. Mac 'n cheese (Girlette's fave) and cupcakes are on the menu. Easy, fun, festive, convenient, and inexpensive for everyone. Happy Birthday, Girlette! Life with you is a wonderfully female experience!
We began the day by being dropped off on my beloved UWS, and to our great good luck right in front of Loehmanns! I could definitely not miss the opportunity to share a Loehmanns moment with my daughter, as I had with my mother many times before. It being her birthday no less! We dragged les boys into the store, Boy 1, grumbling the whole time, and almost ruining it. I got her a sparkly long sleeved tee. And for me a woollen winter cap and cat's eye sunglasses. Fun! Despite the boys.
Then off to her first real-life/big-lady manicure. She went straight for the gold colored polish and sat at the table like she'd been doing this for years. I wanted to get one too, as my nails look like some lazy goth girl's . But les Boys insited on acting like the boys that they are- and alas my chipped-off nails remain. Then we met my brother, also a boy, at Crumbs cupcake eporium on Amsterdam and 75th. Wowee! I had a golden cupcake with chocolate frosting and sprinkles YUM! My brother had one named the Artie Lang which was appropriately overladen with junk (but delicious I hear). Here's were the day gets New Yorky but not in a good way. I wanted to take Girlette for the perfect ladies lunch (despite the Boys tagging along). Initially I called to make a reservation at Sweetiepie for the Eloise experience, but like Museums they are closed on Mondays-boo! Then I tried Alice's Tea Cup, despite the fact that I swore never to darken their tea cup again. Well, they showed me- no reservations, not even for a party of six in the middle of a recession. Apparently, Manhattan really is a magical island that is not affected by a recession that gnaws at the rest of the country. Or maybe just parts of NYC?
Next defense was Sarabeth's- and if Alice's Tea Cup doesn't take reservations, her all-grown up sister Sarabeth's sure as hell won't. I'd have to chance it. Suffice to say we ended up lunching with Hub at Le Pain Quotidien which was perfectly fine and the fudge fallen souffle delighted Girlette regardless. However, next time I take Girlette to the City it will be any day but monday.
We then spent time at Central Park, for the children to observe how city kids live and play in their habitats, and to enjoy the differences. We ended the day at FAO Schwartz and by this time Munch had fallen asleep, mouth ajar in the stroller, and Girlette and I had a... disagreement. The perfect time for Hub to pull up and whisk us back home to the country.
Because I'm a guilty Jewish mother, or maybe because you can't take the Celebration out of Celebrationist, tomorrow I'm serving lunch to both Kindergarten classes at her school. Mac 'n cheese (Girlette's fave) and cupcakes are on the menu. Easy, fun, festive, convenient, and inexpensive for everyone. Happy Birthday, Girlette! Life with you is a wonderfully female experience!
Monday, September 28, 2009
Fast Birthday
Q: What do you get when you cross a 36th birthday with Yom Kippur?
A: A hungry birthday girl.
But seriously folks, I'm glad it's over. Thirty six hardly seems like a birthday worth getting emotional over. It's just loitering around in the thirties neighborhood- spry and energetic 30 is way back there and empowered and assured 40 is still a ways off. So instead, I focused on Yom Kippur, and the transgressions, sins, follies, inequities, and slips that weighed my year down. And I decided that this year I will try to listen more. Listening means less talking, less gossiping, less naysaying, less yelling, less imposing, less noise.
The thing about Yom Kippur is that it is supposed to be a day of reflection and inwardness, soul searching and new resolutions, but at about 4:00 p.m. my interior starts to grumble and my head inevitably turns to what I want to eat. On Yom Kippur my true pallette affirms itself- I long for pizza, cheese, and sweet pastry. And that's what YK is for me, it is a day that strips everything down to it's bare elements.
Knowing myself as I do, after 36 years of inhabiting these skin and bones- I put together a maple french toast right before the fast began, and left it in the fridge for those 25 hrs. to soak up the egg/milk/vanilla mixture. Straight out of the oven it was homey and sweet and warm. And it reminded me that life, like my astrological sign, is about balance. The harshness and hunger of the Yom Kippur fast was important, but so was the comforting and warm nourishment of the french toast that followed it.
Maple French Toast
In a small saucepan combine 1/3 c. butter (I used light butter spread and it was fine), 2/3 c. packed brown sugar, and 1/3 c. maple syrup. Stir over medium flame until a smooth syrupy mixture occurs. Spread syrup mixture over a casserole pan. Slice up a challah into 1" slices, trim off the crusts and place the challah over the syrup covering the pan in a single layer of challah slices. In a med. bowl beat 4 eggs, 1 c. milk (I used 2%), and a teaspoon of vanilla extract and if you have it a tsp. maple extract. Cover and place in the fridge overnight. Bake uncovered at 375F until the challah is golden brown and puffy.
Serving suggestions: Butter and jam is delicious on this breakfast dish, as well as additional maple syrup. Sliced bananas are also a fantastic addition.
A: A hungry birthday girl.
But seriously folks, I'm glad it's over. Thirty six hardly seems like a birthday worth getting emotional over. It's just loitering around in the thirties neighborhood- spry and energetic 30 is way back there and empowered and assured 40 is still a ways off. So instead, I focused on Yom Kippur, and the transgressions, sins, follies, inequities, and slips that weighed my year down. And I decided that this year I will try to listen more. Listening means less talking, less gossiping, less naysaying, less yelling, less imposing, less noise.
The thing about Yom Kippur is that it is supposed to be a day of reflection and inwardness, soul searching and new resolutions, but at about 4:00 p.m. my interior starts to grumble and my head inevitably turns to what I want to eat. On Yom Kippur my true pallette affirms itself- I long for pizza, cheese, and sweet pastry. And that's what YK is for me, it is a day that strips everything down to it's bare elements.
Knowing myself as I do, after 36 years of inhabiting these skin and bones- I put together a maple french toast right before the fast began, and left it in the fridge for those 25 hrs. to soak up the egg/milk/vanilla mixture. Straight out of the oven it was homey and sweet and warm. And it reminded me that life, like my astrological sign, is about balance. The harshness and hunger of the Yom Kippur fast was important, but so was the comforting and warm nourishment of the french toast that followed it.
Maple French Toast
In a small saucepan combine 1/3 c. butter (I used light butter spread and it was fine), 2/3 c. packed brown sugar, and 1/3 c. maple syrup. Stir over medium flame until a smooth syrupy mixture occurs. Spread syrup mixture over a casserole pan. Slice up a challah into 1" slices, trim off the crusts and place the challah over the syrup covering the pan in a single layer of challah slices. In a med. bowl beat 4 eggs, 1 c. milk (I used 2%), and a teaspoon of vanilla extract and if you have it a tsp. maple extract. Cover and place in the fridge overnight. Bake uncovered at 375F until the challah is golden brown and puffy.
Serving suggestions: Butter and jam is delicious on this breakfast dish, as well as additional maple syrup. Sliced bananas are also a fantastic addition.
Addendum: if you are after a more ooey-gooey cozy breakfast experience- increase butter to 1/2 c., brown sugar to 3/4c. and maple syrup to 1/2 c. (especially if you are using Grade B syrup- and in that case save a piece for me)
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