Time for something completely different. Yes, that’s right, it’s time for the annual quick-review-of-books-I-have-finally-had-time-to-read-now-that-I-moved-into-a-stable-house-and-have-free-time!
Oh, that’s not a thing? Also the name is too long? Party poopers. Ah, well, we’re doing it anyway. Books are great gifts. You should totally get a book for someone this Christmas. Give the gift of another world.
Jane Eyre – A classic that deserves to be a classic. The perfectly written solution to the eternal question of class difference in a romance. And yes, it’s taken me this long to get around to it. Don’t let that happen to you.
The Secret History – Murder, intrigue and ancient Greek. Also sex, alcohol and drugs. I almost want to live in this book. (Almost).
Extremely Loud and Incredibly Close – Make sure you have time to read this book all the way through in one sitting. Then read it again.
Adapted from the Food Network
Rugelach is traditionally made with a filling of raisins, apricot jam and walnuts but I decided to go non traditional with this one and we didn’t complain.
250 g unsalted butter, at room temperature
250 g cream cheese, at room temperature
60 g white sugar
310 g plain flour
1/4 tsp kosher salt (1/2 tsp if not kosher)
1 tsp vanilla extract
For the filling:
Jam of your choice, usually apricot preserves
slivered nuts of your choice, usually walnuts, chopped
dried fruit as you like, usually raisins
1/4 cup light brown sugar
1 tbsp cinnamon
2 tbsp milk
1 tbsp white sugar
Beat butter and cream cheese together until smooth. Add the sugar and cream until fluffy, scraping down the sides of the bowl as needed.
Fold in the flour on low speed, then the vanilla and salt. Divide the dough into four quarters and shape them into discs. Cover in cling wrap and refrigerate for at least two hours.
Roll out discs into rounds, about half a centimetre thick. Warm two tablespoons of jam for each round and spread onto the rounds.
I didn’t use sugar and cinnamon because I used raspberry and plum jam with almonds and I didn’t feel it necessary. If you want to, stir the sugar with the cinnamon, nuts and dried fruit. Sprinkle over the jam.
Slice the rounds into twelve wedges. From the long end, roll up each wedge, so they look like miniature chocolate croissants. Lay out on baking trays lined with baking paper.
Refrigerate for thirty minutes. Preheat oven to 180°Celsius/350°Fahrenheit. Line Brush with milk and sprinkle with a little sugar. Bake about 20 minutes.
Eat all of them at once.