‘Tis the Season for Salted Dulce de Leche Cookie Tarts

 

 

This is my third post for our little band of holiday cookie bakers, affectionately known as the Cookie Freaks. This week’s theme is “Fancies: Your cookie tray stars.”  I think you’ll agree that these Salted Dulce de Leche Cookie Tarts fill that description to a tee!

Coincidentally – or maybe not so much – it is also posting day for the Food Bloggers Cookie Swap, partnering with Cookies for Kids’ Cancer. For the swap part of the FB Cookie Swap, I sent a dozen Salted Dulce de Leche Cookie Tarts to each of three other food bloggers. I hope they enjoyed them as much as I enjoyed creating them!
The Great Food Blogger Cookie Swap 2014

I took this recipe for my favorite no-chill sugar cookies, reduced the sugar a bit, and combined it with this “recipe” for dulce de leche, topped them with my favorite finishing salt, and was absolutely delighted with the combination! I think you’ll love them, too!

Dulce de Leche Cookie Tarts | Flamingo Musings

Salted Dulce de Leche Cookie Tarts

Yields about 2 dozen cookies.

For the cookies:

Ingredients:

  • 2 cups AP flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ½ cup sugar
  • ¼ cup vegetable oil
  • ¼ cup lemon or orange juice
  • 1 tsp vanilla

Preparation:

Preheat oven to 350º F.  Prepare a cookie sheet by your choice of (a) lining it with parchment paper; (b) lightly greasing it; or (c) lining it with a silicone baking mat.

In a large bowl, sift together the flour, baking powder and salt. Make a well in the center. Add the egg, sugar, oil, juice and vanilla to the well. Stir together, then switch to using your hand to combine thoroughly into a firm dough.

Roll out the dough to ¼” thick and cut into 1-1/2” discs. Tuck each disc into the bottom of a muffin tin and press down with a juice glass to form a rimmed cookie. Bake for 17-18 minutes, or until the bottoms are golden brown. Remove the cookies from the pan and allow to cool on racks.

cookie mold

I used the bottom of my 1/4 cup measure to mold the cookies, but a juice glass, or whatever fits the cups of your muffin tin, will work.

Dulce de Leche:

Ingredient:

  • 2 cans of sweetened condensed milk

Preparation:

Fill a large saucepan with water and bring to a boil. Remove all labels from the cans of sweetened condensed milk, and put the unopened cans  in the pot of boiling water. Cover the pot and reduce the heat slightly so that the water continues to boil a bit less violently. Allow to boil for 2 hours, taking care to keep the water level over the tops of the cans at all times. Keep a kettle of hot water available to top off the pot when the water level drops. You can even go 3 hours, if you like it darker.

Remove the cans from the water and allow to cool before handling. If not using right away, you should probably mark the contents on the can. I keep mine in the refrigerator, just to be on the safe side (see previous paragraph regarding “paranoia”). Once opened, you should transfer it to a sealable container and refrigerate. It’ll keep for months unopened, and weeks after opening… if it actually lasts that long!

When you want to use some, open a can of your now-dulce de leche, spoon some out into a microwave-safe bowl. It will be really thick. Microwave on high for 15 seconds, give it a stir, and microwave for another 10 seconds. Repeat if necessary to get the spreadable or drizzly consistency you need. It will set up once cooled, so save this step for the last moment before serving.

Assemble:

Spoon or pipe a small amount of the dulce de leche into the “cookie tart”. Sprinkle each with a pinch of Wild Hibiscus Flower Pyramid Salt Flakes or your favorite finishing salt.

filling the cookie tarts

I used this fun decorating kit sent to me by OXO, one of the cookie swap’s partners to fill the cookies, but you can use two spoons – one to scoop up the dulce de leche, then another to push it off into each cookie.

You will have leftover dulce de leche, but since when is that a bad thing? If you haven’t eaten it with a spoon, just transfer the unused portion into an airtight container and refrigerate it until you do. ;-)

Allow the cookies to sit undisturbed for several hours, or overnight, so the filling will set up. Then you can store them in a container for at least a week.

If they haven’t all disappeared before then.

Dulce de Leche Cookie Tarts | Flamingo Musings

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Thank you for stopping by – you’ll love these cookies and there’s more coming up! Visit often – surprises are in store!

signature

cookie_badge_2014

Please visit the rest of the Cookie Freaks crew and see what delights they’ve baked up for you, this week!

Diana Cannone, To Di for Bakery, http://todiforbakery.com/news/

Dianne Simmons, Dianne’s Dishes, http://www.diannesdishes.com/

Judy Chiappini, No Fear Entertaining, http://www.nofearentertaining.blogspot.com/

Mandee Racer Pogue, The Kitchen Wife, http://www.thekitchenwife.net/

Marye Audet-White, Restless Chipotle, http://www.restlesschipotle.com/

Sandy Smith, Eat Real, http://www.weeatreal.com/

Sherri Jo, The Adventures of Kitchen Girl Jo, http://kitchengirljo.blogspot.com/

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If you’d like to learn more about the Food Bloggers Cookie Swap, or would like to participate next year, visit here and sign up to receive notifications!

All opinions, recipes, text, and photographs are my own and original to RJ Flamingo and her real-life alter-ego, and are copyrighted materials, not to be reproduced in any form without express permission from the author. Links contained in this post may be affiliate links to my Amazon store. If you start here and buy anything on Amazon, I get a small commission. This does not increase your price, but does help me pay my web host. And buy food. Thank you for your support!

By RJ Flamingo ~ 3 Comments

Paté de Hibiscus, Cheese, & Girls’ Night In Wrap Party + Jarlsberg Giveaway

 

 

Chanukah begins next week, with Christmas and the New Year not too far behind. It’s the perfect time to have a “just us girls” evening, and wrap up the kids’ (and significant others’) gifts, away from those snooping curious eyes,  don’t you think? Well, Jarlsberg, Wild Hibiscus Flower Co., and Honey Ridge Farms thought so, too. They’re sponsoring this post and a fun giveaway, so you can make it happen. Oh, and *bonus* – Frieda’s Specialty Produce will be sending the lucky winner a box o’ yum, including just about all the fruit you see in this post, plus some other goodies, too!

jarlsberg | Flamingo Musings

We all love the Holiday Season and can’t wait for it to get here, right? And then it finally gets here and everything revolves around the rugrats kids and out-of-town visitors and family obligations. And we all promise our friends that we’ll get together after the New Year. Why wait?  With a few simple ingredients that take virtually no time at all (really!) to make it our own, and some help from the cheese counter and produce department at the store – and maybe a case of couple bottles of wine –  just have the girls over to dish and get “wrapped up” in the spirit, together!

I’ll be sharing more easy and quick recipe ideas over the next several days, but for now, let’s get started with the easiest one of them all: Paté de Hibiscus. Actually, it’s a much firmer version of my Wild Hibiscus Jelly recipe, especially prepared so it can be sliced or cut into fun shapes to go with cheese plates or just snacking. Sort of a paté de fruit, but made from Wild Hibiscus Heart-Tee herbal tea! Fine. It’s more like really firm jello. But vegan. Also, it sounds better in French.

cutouts01_6147_400

Paté de Wild Hibiscus

Ingredients:

  • 2 cups water
  • 3 Wild Hibiscus Heart-T herbal tea bags
  • 1 Tbs. lemon juice
  • 4 tsp. Pomona’s Pectin calcium water*
  • 1/2 cup pure cane sugar
  • 3 tsp. Pomona’s Pectin pectin powder*

Preparation:

Place a small dish in the freezer for gel-testing, later.

In a small saucepan (2 quart or so capacity), bring the water to a boil. Remove the saucepan from the heat, remove the tags from the tea bags and place the tea bags in the hot water. Stir, then cover and allow to steep for about 3 minutes. Remove the tea bags from the water.

Hibiscus Paté Gel

Bring the tea back to a rolling boil over high heat. Add the lemon juice and the calcium water.

Mix the pectin powder thoroughly with the sugar, and add it to the pot gradually, stirring vigorously until the sugar and pectin are completely dissolved.

Continue boiling for another 2 minutes.  Take the dish out of the freezer and place a small amount of the liquid onto it. Return the dish to the freezer for another 2 minutes. At the end of that time, remove the dish from the freezer. If the liquid is firm and moves intact when pushed with your finger or the tip of a spoon, it’s ready.

Pour the liquid into an 8″ x 8″ or 9″ x 9″ square heat-proof glass casserole dish. It will start setting up almost immediately. Cover with plastic wrap and refrigerate until ready to use – at least one hour, to make sure that it’s cool enough to handle.

Hibiscus Paté Gel

Here’s where we have some fun! Run a dinner knife or thin-bladed spatula around the edges. Now, flip the dish over onto a cutting board. If you have small (1-inch) pastry cutters, just press them into the jell and cut out your shapes! *Hint* – After pressing the cutter all the way through the jell, tilt it slightly before lifting it out. Your cut-out shape should come out with the cutter and you can gently push it out. If your shape stays in the jell, just take that same dinner knife and slide it under the shape and gently push it up. It’ll pop right out!

Don’t have itty-bitty cutters? No problem. Just use that dinner knife to slice squares into the jell. Surely you can do a better job than I did. ;-)

Hibiscus Jell Cutouts | Flamingo Musings

Hibiscus Jell Shapes | Flamingo Musings

*(Recipe Note:  I only use Pomona’s Universal Pectin in my jam and jelly  – and now, vegan jell and paté de fruit – recipes. Each box consists of 2 packets: one smaller packet that contains the calcium powder to be mixed with water – 1/2 tsp. calcium powder mixed with 1/2 cup of water – that’s the “calcium water” – and one larger packet that contains the pectin powder.)

jarlsberg | Flamingo Musings

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Ready to put it together? Get a head start by entering to win all of this deliciousness! The winner of this giveaway will receive: A coupon for FREE Jarlsberg cheese, a very cool slate cheeseboard, a cheese plane, a whole range of Wild Hibiscus Flower Co. products, and a variety of Honey Ridge Farms honey products!

prize package

~~PLUS~~

A gift box from Frieda’s Specialty Produce, including the best seasonal produce, Pine Nuts, sweet and delicious Raisins on the Vine, crepes, and much more!

Friedas_PRIZEBOX

Just click into the Rafflecopter box, below, and get your entries in by Monday night (December 15th) at midnight!

a Rafflecopter giveaway

While this post was sponsored by Jarlsberg, USA, Wild Hibiscus Flower Company, and Honey Ridge Farms, all opinions, recipes, text, and photographs are my own and original to RJ Flamingo and her real-life alter-ego, and are copyrighted materials, not to be reproduced in any form without express permission from the author. All fruit used in this post and its photographs, was provided by Frieda’s Specialty Produce. When I write about a brand or product, it’s always something that I personally love and would recommend to my own mother. Sponsored posts help me pay my web host. And buy food. Thank you for your support!

Vegan Hibiscus
By RJ Flamingo ~ 58 Comments

‘Tis the Season for Chocolate Cut-Out Cookies

 

 

(Dear Readers:  The photos for this post are just awful. I’m sorry. I can’t dwell on it. It’s too depressing. Please don’t judge the recipe on the basis of the pictures. The cookies are delicious!  Thank you.)

This is my second post for our little band of holiday cookie bakers, affectionately known as the Cookie Freaks. This week’s theme is: Formed and Decorated. Among the group, you’ll find shortbreads, spritz, sandwich cookies, rolls, maybe even a gingerbread house, if the rumors are true!

Chocolate Cut-Out Cookies | Flamingo Musings

Not here, of course.  I will start out by informing you that I am cookie-decorating-challenged. I’m of the “drag it through some sugar and be done with it” school of decorating. So, I’m keeping it simple this week, and because I think we’re all feeling a bit of a yen for chocolate, I thought it might be fun to take my usual sugar cookie and infuse it with deep, soul-satisfying, chocolatey (is that a word?) flavor. It’s also a wonderful blank canvas for decoration, whether with sparkly sugars, shiny dragees, or even frosting. This is a sturdy, crispy cookie that will travel well and will stand up to the decorating excesses of the most enthusiastic toddler without breaking!

Chocolate Cut-Out Cookies | Flamingo Musings

Chocolate Cut-Out Cookies

Ingredients:

  • 2 cups AP flour
  • 1/2 cup dark cocoa
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice
  • 1 tsp vanilla

Preparation:

Preheat oven to 350º F.  Prepare a cookie sheet by your choice of (a) lining it with parchment paper; (b) lightly greasing it; or (c) lining it with a silicone baking mat.

In a large bowl, sift or whisk together the flour, cocoa, baking powder and salt. Make a well in the center. Add the egg, sugar, oil, juice and vanilla to the well. Stir together, then switch to using your hand to combine thoroughly into a firm dough.

Roll out the dough to ¼” thick and cut into shapes with your favorite cookie cutters. Place each raw cookie on a plate of decorative sugar or cookie decor of your choice (sprinkles, jimmies, whatever you like), then place the cookie on the prepared baking pan.

Bake for 12-15 minutes, or until the edges are set and you can smell chocolate.  Allow the cookies to cool in place on the pan for about 5 minutes, then remove them to racks to cool completely.

Chocolate Cut-Out Cookies | Flamingo Musings

*Recipe Notes:

Use a flavorless vegetable oil (generic vegetable oil, sunflower, safflower, canola, etc.) not olive oil.

You may substitute soy or almond milk, or dairy milk for the orange juice. I wanted to keep this non-dairy.

If you want to decorate the cookies with frosting, just skip the sugar or decor dip prior to baking, and bake them plain. Decorate when the cookies are completely cool. I’m just not that talented. :-)  I’m not sure where I’d put iced cookies to dry for 24 hours, but if you have the time and space, try this (relatively) easy recipe and technique from TheKitchn.com – a simple milk and powdered sugar icing for us non-pros.

Chocolate Cut-Out Cookies | Flamingo Musings

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Thank you for stopping by – you’ll love these cookies and everything else I’ve got coming up in the next few weeks! Visit often – surprises are in store!signature

cookie_badge_2014

Please visit the rest of the Cookie Freaks crew and see what delights they’ve baked up for you, this week!

Diana Cannone, To Di for Bakery, http://todiforbakery.com/news/

Dianne Simmons, Dianne’s Dishes, http://www.diannesdishes.com/

Judy Chiappini, No Fear Entertaining, http://www.nofearentertaining.blogspot.com/

Mandee Racer Pogue, The Kitchen Wife, http://www.thekitchenwife.net/

Marye Audet-White, Restless Chipotle, http://www.restlesschipotle.com/

Sandy Smith, Eat Real, http://www.weeatreal.com/

Sherri Jo, The Adventures of Kitchen Girl Jo, http://kitchengirljo.blogspot.com/

Chocolate Cut-Out Cookies | Flamingo Musings

By RJ Flamingo ~ 9 Comments

Cranberry Oat Cookies & Nutri Ninja | Ninja Blender System #Review

 

 

The Holidays are well and truly upon us! To celebrate, a group of us – eight of us, to be exact – decided to bring back one of our old traditions, a Holiday cookie roundup. We’re calling it “Cookie Freaks”. Which, you know, is right up my alley. This is Week One, and of course, I’m already late. But I have an excuse, Teacher! I had to try out the new Nutri Ninja | Ninja Blender System that the nice people at Ninja sent me to review. I swear – there really is a cookie connection!

Cranberry Oat Cookies | Flamingo Musings

Yes, I know. It’s a cookie. Bear with me.

You’ve seen all the commercials on TV, right? But, all they show you is smoothie-making. So, okay, I made a few smoothies. Not green ones, ’cause you know I can’t stand green ones. And yes, the Nutri Ninja | Ninja Blender System makes fabulous and smooth smoothies. And it comes with three different sizes of blender cups.

ninja_smoothie_400

Which, by the way, I used mostly to chop nuts and grate Parmesan cheese. The Auto IQ pulse function counts the number of pulses, which all but prevent you from overdoing it. But this bad boy comes with a food processor and huge blender pitcher together with double blades. The husband and I put those functions through their paces over Thanksgiving weekend, and I admit that I was impressed.  We chopped chunks of stale bread and veggies for the turkey stuffing, made frozen beverages and more. The double stacked blades made sure that the food on top got chopped as well as the food on the bottom, and we rarely had to scrape down the sides of the work bowl. And, there were no chunks of unchopped food hiding in the mix! For me, that’s a big deal. We also really liked the Auto IQ functions. The base knows which attachment you’re using, and only the appropriate functions for that attachment are activated. And when you select one of the IQ buttons for, say, Food Puree, it times and pulses itself, to make sure every bit of food is pureed perfectly. That is one smart appliance!

The only thing that kind of disappoints me, is that it doesn’t have the ability to shred food. So if you want to shred potatoes for hash browns or cheese for tacos, you’ll either have to use a box grater or another food processor. On the plus side, however, you can use every bit of the work bowl’s capacity. The bowl sits on a narrow pin, rather than a large post, so there’s no big hole in the center to allow seepage of liquid (or liquified) ingredients, and you don’t have to try to hold the blade in place with your finger when dumping the contents into another bowl. That’s also a big plus, from where I stand.

Those yellow stickers are there to remind me how to put the top on and remove it again. Which is easier than my old food pro. Just till I get used to it.

We’re coming to the cookie part, now. The food processor attachment also comes with a dough blade. And the recipe booklet that came with it, contains a recipe for Cranberry Oat Cookies, which falls right into this week’s Cookie Freaks theme: Fruit and Nut Cookies! Perfect for one last test!  Alas, once you add the dry ingredients to the wet ones, the dough blade and function don’t really work any better than the ones on my old Cuisinart, so I had to finish the process by hand. *Sigh*

On balance, however, the Nutri Ninja | Ninja Blender System is definitely worth your consideration, either for yourself or as a holiday gift for someone you love, and has earned its parking space in my appliance garage. The old “11 cup” Cuisinart and its multitude of dangerous blades are leaving the building. I think I’ll hang onto the small one though, for shredding cheese.

Now, for the cookies! I did have to make a couple of modifications, however. First, the original recipe calls for coconut oil. I found that the flavor could have benefited from using butter instead – I made it both ways, so it’s completely your choice. The original recipe is also gluten-free and calls for “gluten-free flour blend” instead of flour. I used all purpose flour. The original recipe calls for dried cranberries, which I didn’t have, so I chopped up some fresh ones.  Once I added all of the dry ingredients, I found the mixture to be a bit too dry, so I added 1/4 cup of almond milk, and that made it the perfect texture. The original recipe says that it makes 16 cookies. I got 30. Go figure.  The recipe that follows is my modified version. Use a regular electric mixer.

Cranberry Oat Cookies | Flamingo Musings

Cranberry Oat Cookies

Ingredients:

  • 1/2 cup coconut oil (or butter)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup almond milk (or regular milk, or soy milk)
  • 1/3 cup packed brown sugar
  • 1/3 cup white granulated sugar
  • 1-1/4 cups all purpose flour
  • 1/2 cup almond meal
  • 1/4 cup shredded coconut
  • 1/2 cup oatmeal (uncooked)
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup whole cranberries (fresh or frozen), chopped fine (may substitute dried cranberries)

Preparation:

Preheat your oven to 350º F.

In a large bowl, blend together the coconut oil, egg, and vanilla extract. Add the brown sugar and white sugar, and blend thoroughly.

In a separate bowl, whisk together all of the dry ingredients, except the cranberries.  Add half of the dry mixture to the wet and blend completely. Scrape down the sides of the bowl, then mix in the rest of the dry mix. When completely blended, add the cranberries and mix (or fold by hand) into the dough until distributed evenly.

Line cookie sheets with parchment paper (or your favorite silicone baking mats), and scoop the cookie dough by tablespoons onto the prepared cookie sheets, 2 inches apart.

Bake for 14 – 16 minutes, or until the edges of the cookies are golden brown. The hot cookies will be very soft, so leave them on the cookie sheets for several minutes. They’ll set right up and you can then remove them to a rack to finish cooling.

Thank you for stopping by – you’ll love these cookies and everything else I’ve got coming up in the next few weeks! Visit often – surprises are in store!

cookie_badge_2014

Please visit the rest of the Cookie Freaks crew and see what delights they’ve baked up for you!

Diana Cannone, To Di for Bakery, http://todiforbakery.com/news/

Dianne Simmons, Dianne’s Dishes, http://www.diannesdishes.com/

Judy Chiappini, No Fear Entertaining, http://www.nofearentertaining.blogspot.com/

Mandee Racer Pogue, The Kitchen Wife, http://www.thekitchenwife.net/

Marye Audet-White, Restless Chipotle, http://www.restlesschipotle.com/

Sandy Smith, Eat Real, http://www.weeatreal.com/

Sherri Jo, The Adventures of Kitchen Girl Jo, http://kitchengirljo.blogspot.com/

I was sent a Nutri Ninja | Ninja Blender System by the manufacturer for the purposes of review. I was not compensated in any way for writing this post. All opinions, adapted recipes, text, and photographs are my own and original to RJ Flamingo and her real-life alter-ego, and are copyrighted materials, not to be reproduced in any form without express permission from the author.

By RJ Flamingo ~ 5 Comments

Wild Hibiscus Jelly, Trifle Shooters Dessert and a Giveaway!

 

 

If you know me at all, it should come as no surprise that I will try to make jam or jelly out of nearly any edible plant life, these days. I love the challenge, and when it works, there’s no greater rush! I’m also into multitasking my jams and jellies – that is, using them for more than just toast at breakfast –  and am always encouraging people to “think outside the jar”.

When I had the opportunity to work with the Wild Hibiscus Flower Company, I knew I had to come up with something unique. Something that you would want to share with your family and friends on any special occasion.  This is – bar none – the easiest jelly recipe on the planet. If you can boil water, you can make this Wild Hibiscus Jelly. And if you made it that far, you can throw together these Wild Hibiscus Jelly Trifle Shooters in just a few minutes. No one needs to know that you didn’t break a sweat!

Did I mention the giveaway? No? Well, Wild Hibiscus Flower Company wants you to join the fun! You’ll find all the details after the recipes. I keep telling you that I’m sneaky that way.

Wild Hibiscus Jelly Trifle Shots | Flamingo Musings

Even if you’re not a canner, this jelly is so easy to make, it could turn you into one! You can pour it into pretty canning jars, tie them up with a ribbon, and have truly unique and delicious hostess gifts, or whenever you have a “gifting emergency”.

Wild Hibiscus Tea Jelly

Wild Hibiscus Jelly

Ingredients:

  • 4 cups water
  • 5 Wild Hibiscus Heart-T herbal tea bags
  • 2 Tbs. lemon juice -or- 1/2 tsp powdered citric acid
  • 5 tsp. Pomona’s Pectin calcium water*
  • 2-1/2 cups pure cane sugar
  • 5 tsp. Pomona’s Pectin pectin powder*

Preparation:

Place a small dish in the freezer for gel-testing, later.

In a 4 quart or larger saucepan, bring the water to a boil. Remove the saucepan from the heat, remove the tags from the tea bags and place the tea bags in the hot water. Stir, then cover and allow to steep for about an hour. Remove the tea bags from the water.

Bring the tea back to a rolling boil over high heat. Add the lemon juice (or citric acid), and the calcium water.

Mix the pectin powder thoroughly with the sugar, and add it to the pot gradually, stirring vigorously until the sugar and pectin are completely dissolved.

Continue boiling for another 2 minutes.  Take the dish out of the freezer and place a small amount of the liquid onto it. Return the dish to the freezer for another 2 minutes. At the end of that time, remove the dish from the freezer. If the liquid is firm and wrinkles when pushed with your finger or the tip of a spoon, you’re ready to jar up!

*(Recipe Note:  I only use Pomona’s Universal Pectin in my jam and jelly recipes. Each box consists of 2 packets: one smaller packet that contains the calcium powder to be mixed with water – 1/2 tsp. calcium powder mixed with 1/2 cup of water  (that’s the “calcium water”), and one larger packet that contains the pectin powder.)

Small-Batch Canning Instructions:

This recipe may be doubled if you want to make more to give as gifts or for future use.

  • Place a stock pot filled about 2/3 with water on the stove and bring to a boil. Make sure that there is a rack or a pot holder in the bottom of the pot, so your canning jars do not come into direct contact with the bottom of the pot, itself.
  • Sterilize the appropriate number of jars by placing them in the boiling water. Boil for 10 minutes.
  • Heat the jar lids in the boiling water for a minute or two.
  • Empty the water out of each jar, then fill with the hot jelly, leaving 1/4″ to 1/2″ headroom at the top. Place a hot lid on top of the jar and screw on the lid ring, finger-tight.  Place the filled jar back into the pot of boiling water and boil for 5 minutes.
  • Remove the jar(s) from the boiling water and place on a towel or newspaper-covered surface to cool and seal. You should shortly hear the *ping* or *pop* of the lid sealing. When completely cool, store on a shelf or in a cupboard, away from heat and direct sunlight. If a jar does not seal within 24 hours, refrigerate and use within 2 weeks.

 ~~~~~~~~~~~~~~~~~~~~~~~~~

Okay, what else can I do with it?

I’m so glad you asked!  Here’s that easy peasy, but elegant dessert I was talking about earlier. These Wild Hibiscus Trifle Shooters take only a few minutes to put together, and make a light counterpoint to the heavy meals and other rich foods we always seem to indulge in, this time of year. Displayed with your pies, cakes, and cookies, these will be the little jewels of the dessert table! You can make as many or as few as you’d like, so there are really no measurements – just assembly.

Wild Hibiscus Jelly Trifle Shots

Wild Hibiscus Trifle Shooters

Ingredients:

  • Store-bought or homemade pound cake
  • Wild Hibiscus Jelly
  • 1 (or more) jars of Wild Hibiscus Flowers in Syrup (your choice of Original or Rose Syrup)
  • Whipping cream (your choice of regular or heavy)
  • *Optional – Wild Hibiscus Flower Pyramid Salt Flakes
  • Tall shot glasses (glass or plastic from your local party store)
  • Several dessert spoons
  • Pastry brush

Preparation:

Drain the Wild Hibiscus Flowers, reserving the syrup.

Whip the cream until very soft peaks form. Add one tablespoon of the Wild Hibiscus Syrup per half-cup of cream, and continue whipping for another few seconds until firm. Set aside.

Slice the pound cake into 1/2″ slices, lengthwise. Take one of the shot glasses that you’re planning to use, and use the rim to cut circles out of the slices of cake. You’ll want 2 circles per shooter. Set the circles aside.

cake circles

Ready? Let’s put it together!

Brush each cake circle with some of the reserved syrup and use a dessert spoon to help push it to the bottom of a shot glass.

With another dessert spoon, put a spoonful of Wild Hibiscus Jelly on top of the cake.

Trifle Shots - Assembly

Put a spoonful of the whipped cream on top of the jelly.

Repeat with the next layers: cake circle brushed with syrup, jelly, whipped cream. Garnish with a Wild Hibiscus Flower.

*Optional: Sprinkle each with a bit of Wild Hibiscus Flower Pyramid Salt Flakes just before serving.

Wild Hibiscus Jelly Trifle Shooters | Flamingo Musings

Wild Hibiscus Trifle Shots

 ~~~~~~~~

I want you to make this fun and fabulous jelly and dessert, so Wild Hibiscus is going to send one lucky winner a gift package containing one jar of the original Wild Hibiscus Flowers in Syrup, one jar of Wild Hibiscus Flowers in Rose Syrup, one box of Wild Hibiscus Heart-T (herbal tea), and one package of Wild Hibiscus Flower Pyramid Salt Flakes – a $45 value!  You’ll have everything you need to make my Wild Hibiscus Jelly and elegant looking Trifle Shots. Except the cake and whipped cream. But you can handle that, right?

This is a quickie – it ends Monday night (November 24) at midnight – so don’t wait! Just click into the Rafflecopter box, below, to enter! (U.S. addresses only, please)

Wild Hibiscus Products

signature

a Rafflecopter giveaway

 

While I was compensated to write this post, all opinions, recipes, text, and photographs are my own and original to RJ Flamingo and her real-life alter-ego, and are copyrighted materials, not to be reproduced in any form without express permission from the author. Links contained in this post may be affiliate links to my Amazon store. If you start here and buy anything on Amazon, I get a small commission. This does not increase your price, but does help me pay my web host. And buy food. Thank you for your support!

Wild Hibiscus Jelly on Punk  Domestics
By RJ Flamingo ~ 40 Comments

Mushroom Jam

 

 

I originally called this, “Oyster Mushroom Jam”. Predictably, people went a little nuts. “Eewww! Oysters in jam???” No. I used the variety of mushroom called oyster. They look like this:

Oyster Mushrooms

While slightly sweet from the small amount of honey, this is more of a savory, tangy condiment that’s meant as a topping or go-with. Like a pickle. Almost. It goes particularly well with poultry and beef, and even adds depth to soups.

You can certainly use portobellos or even white button mushrooms in this savory, tangy “jam” – or even a combination of your favorites.

Mushroom Jam | Flamingo MusingsMushroom Jam

Ingredients:

  • 2 Tbs. Extra Virgin Olive Oil
  • 1 medium Sweet Onion (such as Vidalia), chopped coarsely
  • 2 – 3 cloves Garlic, smashed then chopped coarsely
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper (preferably freshly ground green peppercorns)
  • 8 oz. Oyster Mushrooms, chopped coarsely
  • 1/2 cup White Wine
  • 1/2 cup Cider Vinegar
  • 1/2 cup Water
  • 2 Tbs. Honey

Preparation:

Heat the olive oil in a large saute pan over medium-high heat. Add the sweet onion and garlic, followed by the salt and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent.

Add the mushrooms (you may need to add them in batches) and cook until they have softened and reduced in size.

Reduce the heat to medium and add the wine, cider vinegar, and water. Simmer, stirring frequently, until nearly all the liquid has been absorbed.

Keeps in a sealed container in the refrigerator for up to 2 weeks.

** For the experienced canner: If you wish to water-bath can this delicious condiment, chop the mushrooms a little finer (smaller), simmer for 15 minutes and make sure liquid covers the mushroom mixture in your jar(s). Do not allow the liquid to evaporate, as above. Leave a good 1/2 inch of headspace, and boil the jars of jam for 20 minutes. Do not increase the amount of oil, if increasing the quantity.**

Try it as a burger topping or as a table condiment with your turkey – sooo good!

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Mushroom Jam on Punk Domestics
By RJ Flamingo ~ 6 Comments

Easiest Homemade Dulce de Leche (Milk Caramel)

 

 

Today’s “project” is making Dulce de Leche (Milk Caramel). That’s right – I’m making my own. Of course, I’m cheating – and you can, too, and still wind up with an end result that’s as sweet, caramel-ly (yes, I know that’s not a word), and infinitely satisfying as if you’d stood over the hot stove stirring milk and sugar together for hours. There’s no excuse – or reason – to buy the commercial brands in the store. They’re full of additives and preservatives that you don’t need. The only ingredients listed should be milk and sugar!

If you’ve got a can or two of sweetened condensed milk in the cupboard, do this right now while you’re watching The Game. Then you can tell everyone that you really accomplished something today! It’ll be our secret.  ;-)

Dulce De Leche

Ingredient:

  • 1 or 2 (or more!) cans of sweetened condensed milk

Sweetened condensed milk, pre-dulce de leche
Preparation:

Fill a large saucepan with water and bring to a boil. Remove all labels from the cans of sweetened condensed milk, and put the unopened can(s)  in the pot of boiling water. Cover the pot and reduce the heat slightly so that the water continues to boil a bit less violently. Allow to boil for 2 hours, taking care to keep the water level over the tops of the cans at all times. Keep a kettle of hot water available to top off the pot when the water level drops.

Notice I said “when the water level drops.” It will. Check on the pot every 15 – 20 minutes (maybe during commercial breaks while you’re watching The Game) and top off the pot when needed. Do not allow the pot to boil dry, as it’s possible that the can(s) could explode. I’ve never had it happen to me, but I’m paranoid. A little paranoia is never a bad thing.

Remove the can(s) from the water and allow to cool before handling. If not using right away, you should probably mark the contents on the can. I keep mine in the refrigerator, just to be on the safe side (see previous paragraph regarding “paranoia”). Once opened, you should transfer it to a sealable container and refrigerate. It’ll keep for months unopened, and weeks after opening… if it actually lasts that long!

When you want to use some, open a can of your now-dulce de leche, spoon some out into a microwave-safe bowl. It will be really thick. Microwave on high for 15 seconds, give it a stir, and microwave for another 10 seconds. Repeat if necessary to get the spreadable or drizzly consistency you need. It will set up once cooled, so save this step for the last moment before serving.

What can I do with it?

Alfajores – South American Shortbread Cookies filled with Dulce de Leche

Alfajores filled with Dulce de Leche, Argentinian Sandwich Cookie

Apple Cream Napoleons with Dulce de Leche – easy and quick to make with Freakin’ Flamingo Apple Ginger Jam (or your favorite), cream cheese, and frozen puff pastry sheets!

Apple Dulce de Leche Napoleon

If you have Dulce De Leche on hand, you’ll never be at a loss for a last-minute dessert. And with the holidays approaching, expect the unexpected!

Okay Caramel and Dulce de Leche fans – What do you like to do with it?

 

By RJ Flamingo ~ 7 Comments

The Versailles Restaurant Cookbook: A Review, A Recipe & Giveaway

 

 

Maduros (Sweet Plantains) | Flamingo Musings

Maduros (Sweet Plantains) – the classic side dish for every Cuban meal.

When I heard that Versailles Restaurant, the de facto epicenter of Cuban Cuisine & Culture in South Florida was publishing a cookbook of its famous, home-style recipes, I admit that I became a little giddy. I live about 20 minutes away from Versailles. With traffic.  In the 40+ years that I’ve lived in South Florida, I’ve lost track of how many times I’ve indulged myself in, and dragged out of town visitors to Versailles. You want a taste of the real Miami? Skip South Beach – trek to Little Havana and Calle Ocho!

Versailles has been in Miami nearly as long as I have. The restaurant itself is a little like the Tardis – bigger on the inside than the outside. They don’t take reservations. Show up with a group of from 2 to 20, there’s always space for you. Not to mention the separate bakery area and the outside ventanita – the little window on the outside of the restaurant that serves Cuban coffee, pastries and other small bites.  Everyone from pop stars to politicians goes to Versailles. Don’t even think about running for any political office from local commissioner to President of the United States, without stopping and stumping at Versailles!

Savory with a touch of sweet, a bit salty balanced by a hint of acid, and the melding of the sofrito – the Cuban mirepoix (onion, bell pepper, garlic) – as the flavor base of so many classic dishes such as picadillo (spiced ground beef), ropa vieja (shredded beef in sauce), and arroz con pollo (chicken with rice), makes Cuban cuisine unique among many others.

Ana Quincoces, celebrity chef, guest cohost of ABC’s The View and former star of Bravo’s The Real Housewives of Miami, has partnered with Nicole Valls of Valls Group, Inc. to release The Versailles Restaurant Cookbook. The Valls family began Versailles and grew it to include the equally delicious La Carreta chain of Cuban restaurants, as well as 5 kiosks scattered through Miami International Airport, so you’re never at a loss for a cafecíto fix!  The cookbook is filled with a history of the Valls family and the evolution of the restaurant, mouthwatering photographs, and recipes for very nearly everything on their menu, including a selection of popular beverages, and a glossary of some Spanish/Cuban food terms.

So, yeah, I can not tell a lie. I contacted the publisher and requested a copy of The Versailles Restaurant Cookbook to review and to give away a copy to one of you. I don’t do that a lot. And when it comes to cookbooks purporting to represent famous restaurants, I’m usually disappointed.  Not this time.

Which is not to say that I didn’t have one major bone to pick with the cookbook. While there are many classic and famous desserts represented, there is not a single pastry recipe in the entire book. In fact, whenever a pastry crust is required for something like an empanada, you are instructed to purchase refrigerated pie dough. The caption under the photograph for the Santiago-Style Chicken Pie on Page 37 explains it: “This recipe is a little different… in that it uses refrigerated pie crust. The pastry made at the bakery is too labor intensive to include here...” [emphasis added by me]. Personally, I find that statement to be a bit disingenuous and condescending. It assumes that the reader is either too lazy or incapable of making a pastry crust. Perhaps it’s a secret recipe. That’s fine, but my feeling is, either give us the complete recipe, or don’t include it in the book and insult the reader/cook simultaneously.

That logic extends to giving us the recipe for Picadillo (a Cuban-spiced ground beef dish), telling us that this is also the filling for the empanadas (beef hand pies or turnovers), then, under empanadas, giving us the exact same recipe for picadillo, but telling us to buy prepared refrigerated empanada discs! Why waste the space with the redundancy? Give us the pastry recipe, or skip the empanadas.

Overall, I prepared at least 6 or 7 recipes from the cookbook, and while (for my own personal taste) I might cut back a bit on the oil and salt, I was very happy with the results. I found the instructions clear and logical. Before long, I had a taste of Versailles coming out of my own kitchen!

The recipe I’m going to share with you is for the Mariquitas with Mojo Criollo – plantain chips with garlicky dipping sauce.  This appetizer is positively addictive, whether you order it at the restaurant or make it at home, so make lots! And it’s very easy to make. Be sure to choose firm and very green plantains and slice them very thinly. I find a small, hand-held mandolin slicer to be the perfect tool for the job. Be sure to use the hand guard or cut-resistant glove, for safety! The Mojo Criollo is a great dipping sauce for so many other foods like veggie chips or chicken wings, and leftover mojo can be stored in a sealed container in the refrigerator.

Mariquitas (Plantain Chips) | Flamingo Musings

Mariquitas (Plantain Chips) with Mojo Criollo dip. Don’t skip the dip!

Mariquitas with Mojo Criollo

Ingredients:

  • 2 or 3 green plantains
  • 3 cups vegetable oil for frying
  • salt to season

Method:

Heat the oil to 375º F in a large, heavy pot over medium-high heat.

Once the oil is hot, peel a plantain and cut into paper-thin slices, no more than 1/16 of an inch thick.  Immediately place the slices into the hot oil and fry the plantains for 3 to 4 minutes, turning them occasionally, until they are crisp but not brown.  Transfer the fried plantains to drain on a paper towel-lined plate and sprinkle them generously with salt.

Let the oil return to 375º F before cutting more slices and frying each consecutive batch.

Mojo Criollo for Mariquitas

Ingredients:

  • 10 – 12 garlic cloves, minced
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1/4 cup grapefruit juice
  • 1/4 cup fresh lime juice
  • 1 Tbs. white vinegar
  • 1 bay leaf
  • 3 Tbs. of water or more to reduce acidity

Method:

Combine all the ingredients and mix well.  Taste, adding more salt and water as necessary. Allow to sit for 30 minutes to an hour before serving alongside hot mariquitas.

Note:  This mojo is uncooked and is generally used for fried vegetables. It will keep for up to a week, covered and refrigerated.

This serves 4 – 6. I won’t lie. My husband and I polished off the entire batch, watching a baseball game!

I also made the Maduros (a fried sweet plantain that’s nearly always a side dish to any Cuban meal and pictured at the top), the Picadillo (pictured below), as well as the Arroz con Pollo (Chicken and Rice) and Black Bean Soup (not pictured), and a couple of the desserts. Each and every one turned out – and tasted – like the Versailles version.

Cuban Picadillo |Flamingo Musings

Picadillo – Cuban seasoned ground beef with olives and raisins. The basic dish by which I judge all Cuban restaurants – and Cuban cookbooks!

Drooling yet? Enter below to win your own copy of The Versailles Restaurant Cookbook, sent to you directly from the publisher! This giveaway is open to anyone, Worldwide, so go for it!

Versailles Restaurant Cookbook

You want this! Enter to win your own copy of The Versailles Restaurant Cookbook, below!

a Rafflecopter giveaway

 

I received a copy of The Versailles Restaurant Cookbook for review. Another copy will be shipped to the winner of this giveaway, directly from the publisher. I have received no compensation or anything else as an inducement to write this review, which represents my honest opinion. I received permission from the publisher to reproduce the recipe included here, as well as the photograph of the book. All other photos and text are original to me and is copyrighted material, not to be reproduced without express permission from RJ Flamingo and her real-life alter-ego. Links contained in this post may be affiliate links to my Amazon store. If you start here and buy anything on Amazon, I get a small commission. This does not increase your price, but does help me pay my web host. Thank you for your support!

By RJ Flamingo ~ 42 Comments

Eastern European Apple Cake

 

Eastern European Apple Cake | Flamingo Musings

The theme of apples and sweetness continues through the coming weeks, as we move from the Jewish Holy Days, on through the holiday of  Sukkot. Sukkot (or Succos), translates as “Feast of Tabernacles”, and commemorates the Jewish people’s 40 years of wandering in the desert between being released from bondage in Egypt to finally being permitted to enter Israel, their new permanent home. We are supposed to build a kind of impermanent dwelling outdoors, with a roof made of branches or palm leaves (depending on what’s available in your area), so you can still see the sky through it, and eat all of our meals during that week there.

This rustic Eastern European Apple Cake was always baked by my mother for the Jewish New Year (Rosh Hashana), and for Sukkot. Two layers of sweet sugar cookie dough sandwich a layer of cinnamon-spiced shredded apples. I guess you could think of it as the less-sweet Jewish equivalent of a deep-dish apple pie. Except that it’s not pie. It’s cake. And it makes a delicious ending to dinner or your Yom Kippur break fast, a tasty snack with a cup of tea or coffee, or even your regular breakfast in a pinch. I won’t tell.

This post is about three years overdue. If it were a library book, I’d own it by now.

Eastern European Apple Cake | Flamingo Musings

Eastern European Apple Cake

(Makes 8 – 12 servings)

Ingredients:

For the dough:

  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice
  • 1/2 cup sugar
  • 1 tsp. vanilla extract

For the filling:

  • 3 large apples (your choice)
  • 1 tsp. ground cinnamon
  • 1 Tbs. cane sugar
  • Pinch of salt
  • About 1 Tbs. additional sugar for sprinkling over the top.

Preparation:

Preheat the oven to 350ºF.  Lightly grease (either a thin coat of oil applied with paper towel, or cooking spray) an oven-safe 8″ x 12″ rectangular baking dish (I prefer clear glass, but you can use a metal baking pan), set aside.

In a large bowl, whisk together the flour, baking powder and salt. Make a well in the center. Add the egg, sugar, oil, juice, and vanilla extract to the well. Stir together, drawing the flour mixture in a little at a time as you stir, then switch to using your hand to combine thoroughly into a firm dough.

Eastern European Apple Cake | Flamingo Musings

Divide the dough into 2 halves, cover with a clean kitchen towel, and allow to rest for about 10 minutes.

Roll one dough half into a rectangle about 1/4″ thick to fit into the bottom of the baking dish. Trim any excess dough and use it to patch any holes in the bottom crust.

Peel and core the apples, then shred them using either the large holes on a box grater or the shredding disc of your food processor. You should get about 4 cups of shredded apple. Mix the shredded apples with the cinnamon, sugar, and salt. When thoroughly combined, spread the filling evenly over the bottom crust.

Roll the second dough half into a rectangle about 1/4″ thick, as before. Lay the second crust over the top of the filling, tucking in around the edges. Trim off any excess and patch any holes.

Lightly score the top crust with a knife into 8 or 12 portions (see photo), and sprinkle the additional sugar evenly over the top.

Bake on the bottom oven rack for 55 – 60 minutes, or until both the top and bottom crusts are golden brown.

Jewish Apple Cake | Flamingo Musings

Notes:

Don’t prepare the filling until the bottom crust is in place in the baking pan/dish. If left to sit too long, the apples will start juicing prematurely. You can drain off the juices, but that will result in a drier filling, and if you stir them back in, you could wind up with a soggy bottom crust.

Eastern European Apple Cake | Flamingo Musings

By RJ Flamingo ~ 6 Comments

Mom’s Traditional Sweet Gefilte Fish

 

 

It was a tradition for Rosh Hashana, Passover, or whatever in between. No matter where the holiday dinner was hosted – my mother’s, my brother’s, or my place – Mom always brought the Gefilte Fish and the chopped liver.

gefilte_fish_03_400

This was the benchmark against which all others were measured. In the grocery stores, shelves were loaded with jars filled with little beige loaves purporting to be gefilte fish. I passed them with idle curiosity. Occasionally, we’d be guests at friends’ homes where they busted out the jars and sometimes tried to dress them up, but they wouldn’t fool me. Hard as a rock, with a kind of tinny flavor and even stranger texture – this was absolutely not gefilte fish. No matter how much horseradish you dump on it. No. I still feel sorry for people who’ve never had the real thing, because most of them are haters without ever knowing that that’s not what it tastes like. I’m talking to you.

Please make this recipe today. Even if you’re not Jewish. It takes a little bit of time, but with a food processor, it’s easy to do. You (and your family) will never eat that stuff out of the jars ever again. At least, not willingly.

Gefilte Fish | Flamingo Musings

Traditional Sweet Gefilte Fish

(makes about 12 portions)

Ingredients:

Broth:

  • 2 large carrots, peeled and sliced into coins, or on the bias
  • 1 large onion, peeled and sliced
  • 1 Tbs. salt
  • 1/2 tsp. ground white pepper

Water (see preparation instructions)

Fish:

  • 2 lbs white fish filets
  • 2 large eggs, hardboiled, peeled, and cut in half
  • 1 small onion, peeled and cut into quarters
  • 3/4 cup ice water
  • 2 large eggs, raw
  • 3/4 cup matzo meal
  • 1/3 – 1/2 cup granulated cane sugar
  • 2 tsp. kosher salt
  • 1/2 tsp. ground white pepper

Preparation:

Place the onions and carrots in the bottom of a 6 – 8 quart pot (not a tall-sided stockpot). Using a large measuring cup or a pitcher, slowly add water to the pot without disturbing the vegetables at the bottom, until the pot is about half-full.  Add the seasonings, and bring the water to a boil. Cover the pot and reduce the heat until the broth is just simmering.

Cut each fish filet into four pieces.

Have a large mixing bowl ready.  Using a large food processor fitted with the metal blade, and pulsing, chop the fish together with the hardboiled eggs, the raw eggs, and the small onion.  I like to put in several pieces of fish with a quarter of the onion and a half of the hardboiled egg at a time, alternating with 1/4 cup of the ice water, and finishing with the raw eggs, scraping down the side of the processor’s work bowl between additions.  If your food processor is not large enough, do this in batches, making sure that the end result is smooth and that there are no “chunks”.

Empty the contents of the food processor into the large mixing bowl.  Add the matzo meal, sugar, salt and pepper, and mix well. This is the point when we check for seasoning:  Take a bit of the batter, about the size of a nickel (or a Euro, if you’re reading this elsewhere), and drop it into the now-simmering broth. Let it poach for about 5 minutes. Remove it from the broth and let it cool for a few minutes. Now, take a bite. Does it need more salt? Is it sweet enough? Would you like another pinch of salt? Another tablespoon or two of sugar? If you add more of anything to the batter, make sure it’s well-incorporated and repeat the taste test. When you’re happy with it, cover the bowl and refrigerate the batter for at least one hour.

Form the chilled batter into patties about 1/2″ – 3/4″ thick and gently place them into the simmering broth. Use your hands. Fine. Wear gloves if you’re squeamish.  Using that measuring cup or pitcher, gently add more water, if necessary, to raise the broth level to just cover the fish patties. Avoid pouring water directly onto the fish patties! Aim for in between. Bring the pot back up to a boil, then partially cover the pot with its lid and reduce the heat until it is just simmering.

Cook at a simmer for 1-1/2 hours. Remove the pot from the heat, and use a slotted spoon to remove the fish patties from the broth, onto a platter. Use the “good” dishes. Blot up any liquid from the plate with a paper towel. Fish out the prettiest carrot slices from the pot and garnish each patty. Cover the plate with plastic wrap and chill thoroughly before serving.

If you wish to save the broth, strain it into a clean bowl, using a fine strainer lined with several thicknesses of cheesecloth.

Gefilte Fish Cooking

Serve chilled with red horseradish (horseradish mixed with beets) on the side.

~~~~~~~~~~~~

*Notes:

I call this “Mom’s Traditional Sweet Gefilte Fish”, but of course Mom never owned a food processor. She used a heavy meat grinder and then chopped it all yet again in a wooden bowl with one of those two-bladed choppers. That’s how she made her chopped liver, too.  To this day, I’m convinced that’s how she got bursitis in her shoulder. That, and hand-grating potatoes on a box grater for kugels and latkes. We have the technology, people. Use it!

This recipe is easily doubled for a big crowd. Or if you want lots of leftovers. Which you will.

You can make the Gefilte Fish several days ahead of time – it’s a sturdy dish and only gets better with time.

Recommended fishes are cod, whitefish, or pike, or any combination of these.  For this batch, I used all cod.

Of course you want the freshest fish possible. I will not, however, look down my nose at you if you bought frozen filets. I won’t tell anyone.  Just make sure that they’re thawed completely and wiped dry with a paper towel before you begin. If you happen to be buying the fish fresh, however, ask your fishmonger to put the skin and bones in a separate bag for you. If you have the fish skin and bones, put those in the pot first, then cover with the onion slices, followed by the carrot slices. This will mostly protect your fish patties from getting all that nasty junk all over them when they’re poaching, while adding a lot of flavor and body to your broth. This will also transform your broth into actual “stock”, which – if you’re very lucky – will gel when it’s refrigerated later. Really delicious when mopped up with chunks of challah! Don’t get all upset if the transformation doesn’t happen. Even Mom’s didn’t gel all the time. Sometimes it did, and sometimes it didn’t – don’t stress it.

Gefilte Fish | Flamingo Musings

~~~~~~~~~~~~

Your New Year just started tasting a lot sweeter. L’Shana Tova!

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By RJ Flamingo ~ 4 Comments
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