We are having a Mediterranean themed Easter dinner and spotted a recipe in The Complete Book of Greek Cooking from the Recipe Club of St. Paul’s Greek Orthodox Cathedral, probably the greatest community cookbook ever published. Honey Pie (Melopeta) is an Easter dish from the island of Sifnos. In Sifnos, this would have been made Read More …
Cheese strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Cheese Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted Preheat the oven to 435 degrees. With a Read More …
This is another popular filling for strudel. It is not very sweet, and would be very good as a snack with coffee. This version is adapted from Nick Malgieri’s instructions on Craftsy. ½ cup raisins 1 Tbs. rum (optional) 4 oz. cream cheese, softened to room temperature 1 lb. whole milk ricotta cheese 1/3 cup Read More …
Apple strudel is a great cooking project since the result is so impressive and tasty. This recipe is adapted from Nick Maglieri’s instructions on Craftsy. Dough for Pulled (Thin) Strudel Apple Strudel Filling Flour 1-2 Tbs. vegetable oil (as needed) 12 Tbs. (1-1/2 sticks) unsalted butter, melted ¼ cup bread crumbs Preheat the oven to Read More …
Above photo is a fully pulled batch of strudel dough. On one of my business trips to Budapest, I spent a lot of time looking around the Central Market. The highlight was watching a husband-wife team make strudel after strudel. It was amazing to watch the two of them take a blob of dough and Read More …
This is the classic filling for strudel and is easy to make. This version is adapted from Nick Malgieri’s instructions on Craftsy. 2 Tbs. unsalted butter 2-1/2 lbs. Granny Smith or Golden Delicious apples 2/3 cup sugar 1 tsp. cinnamon ½ cup dried currants or raisins ½ cup coarsely chopped walnuts Peel and core the Read More …
My birthday this year was on a Friday, and we are going to have a family birthday party on Sunday to fit everyone’s calendar better. We thought it would be nice to have a small cake for my actual birthday, and looked at the options in America’s Test Kitchen’s The Complete Cooking for Two Cookbook. Read More …
These brownies were a hit at last night’s choir party. They are essentially a brownie sandwich, consisting of a brownie layer, a caramel-pecan layer, a second brownie layer, and a topping of nuts. This is an adaptation of the recipe which is on the package of Kraft caramels, and which is also very similar to Read More …
Twice now we have made individual apple tarts using some leftover pastry dough. They turned out well, so I am starting to document how we made them. More to come. Dough Leftover pastry dough, such as from Canadian Butter Tarts Filling (for 2 tarts) 2 Granny Smith apples, peeled, cored and sliced ¼ cup brown Read More …
I spotted a recipe on the Taste of Home website, which seemed to have great promise as a camping dessert since it mostly used staple ingredients. I have done it twice now at home as a proof of concept. The first version (which was consistent with the original recipe, I thought was pretty good and Read More …