Great Pesach entry
- bone-in chicken thighs
- dijon mustard
- kosher salt and black pepper
- For garnish:
delicious and pretty works fine with red wine since that’s what i tend to have around.
- dry white wine
- olive oil
- kosher salt
- fresh lemon juice
- unsalted butter
- sugar
- bay leaf
- olive oil
- sugar
- active dry yeast
- warm water
- salt
- flour
- raisins
- - 1/2 tsp nutmeg
- - 1 tbs cardamom
- vegetable oil
- salt
- sugar or light molasses or honey
- yeast
- 1⁄4 c. water
Easy 4:1 ratio
- freshly grated Parmesan or Romano cheese
- extra virgin olive oil
- pine nuts or walnuts
- whole milk
- Whipped cream
The first time I made them I tried to roll them out as thin as possible but I find that they come out better when I role them out thicker than when I role them out super thin. Note, the recipe asks to be started the night before so that the flavors can develop and the gluten can rest. The only problem for making them immediately is that the recipe also asks for golden syrup which is popular in Europe but not the US. I get mine from amazon but I hear that whole foods sometimes also sells it. The internet says you can try substituting light corn syrup and molasses in a 2 to 1 ratio, but I haven’t tried that.
This dough makes a LOT of cookies, the recipes says 350 small ones or 175 little bigger ones. But it is a very durable dough, so you don’t need to make them all at once. I made it and used it for weeks. If you keep it around, the goal is to keep it cool but not cold. I kept mine on it on a cold window sill. The recipe said that if you keep it in the fridge the dough becomes crumbly. I’ve also split the recipe in half (and just halved the egg) so that I would have a more manageable number of cookies.
Finally, I don’t freshly grind my spices.
- caster sugar
- golden syrup
- egg
- all purpose flour
shmamy pointed me to this recipe
- Butter
- whole Eggs
- whole Egg Yolks
- Flour
- Sugar
Can be frozen
- salt
- Tbs. olive oil