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bakery

Shiksa Matzoh

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Ach! can I tell you? I’ve been dying to make matzoh for years now, years I tell you- so why was I waiting? What was so important that I had to put it off to now?

Nothing but a good impetus.

For many, many years I hosted Easter at my loft. Two long tables were placed in the middle of the space and I would run small vases of bright flowers down the middle. Tucked in amongst the blooms I placed my china bunnies and birds and nests.  I always really loved Easter because the menu is completely open. The traditions are all ours and who can resist the pastels and the colors?

20-30 people would gather around the table. My favorite thing to make were small potato nests that I filled with two little bocconcini and nestled amongst tender lettuces. So beautiful!

And the desserts! A chocolate cake in the shape of a lamb with white buttercream icing, lemon tartlets, homemade ice creams and long before they were fashionable- homemade marshmallows.

However this year my lamb mould did not see the light of day. Instead my kids and I will be joining my cousin Patty and her fiancé’s family who are all Jewish. Since we will be having dinner on Sunday, and since it’s not quite Passover- Patty is calling it East-over, which as she said, “Sounds better than Pass-ster”.

So, getting my Jewish on, I decided to make matzoh. Shiksa Matzoh. I’ve been dragging this recipe around for so many years I hate to admit it. A super simple thing to make, I just never got around to it.

After covering myself in flour and working out the kinks of matzoh making, I finally got a flan into the oven- my family’s little tradition that I will bring to the table. There is room and a place for all things.

I am not a follower of a faith per se, but I whole heartedly believe in resurrection and rebirth. Raising my glass to growth and starting anew! Happy Holiday all!
Homemade Matzoh
makes 12, 8-10″ matzoh
 
1.75c flour
.75c water
pinch of salt
 
 
Mix the flour, water and salt in a bowl until it comes together into a dough.
 
It will be a little on the sticky side. Knead for a quick 2 minutes. Then let rest.
 
Heat oven to 450˚ If you have a pizza stone it works great here. I used my cast iron grill pan, which worked beautifully. (seriously, I use that pan for just about everything)
 
On a floured surface roll out the dough into crazy thin circles. Prick all over with a fork to prevent them from puffing when baked.
 
Using a spatula lay the dough onto the pan in the oven and bake for just 2-3 minutes until just starting to brown.
 
Remove and cool on a cooling rack.
 
 

Golden Meringues

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As a rule I am not much of a cookie fan. Not really sure why that is, it’s not like I have anything against them, just less my thing. When I was in High School I had an Art teacher named Anne DeReeder who really loved them. I spent a lot of time in the art room back then. Aside from the science lab (I was President of the Outing Club if you could believe it), it was where I gravitated to. It was a room of creation, of possibilities and the coolest people in the building.
Anne was full of energy and brightness. She was more laugh and hugs than teacher and authoritarian. She was about fun and possibility, and really delighted in us kids and what we were doing. I mean, she flew her own Cessna- She was pretty cool.
I recall a conversation one late afternoon that we had where she got all goosey about cookies. They were little jewels to her- a simple formula that could be done so wrong and be so bad- but when made right, got her excited. I would have made cookies for her, I was a baker even as a small kid, but just never quite got onto the cookie bandwagon.
But I do like to make meringues.
They’re so simple and just a little magical to me. This batch I did half plain and half with some chocolate folded in. I like them both ways. I like the grainy crunch and the melt away on the tongue. They can also hold for a bit. They’re easy to make and just keep on hand for awhile.
I’ve been known to pipe my meringues into pretty shapes- one day I’ll do some for you- but I kinda like the geode style. I find them beautiful and unique and soft and romantic. I’ve been known to make them monster big for laughs, or bitsy ones when I’m thinking I should be sugar mindful.
Golden Meringues
made 30 of medium large cookies
 
4 egg whites, room temperature
.5t white vinegar
2/3 c granulated sugar
4t cornstarch
The cleanest bowl and beater on the planet- I mean it
 
preheat oven to 250˚ and line cookie sheet with parchment paper
 
in your super clean mixing bowl (do not use a plastic bowl, only glass or metal)
place the eggs and the vinegar. 
 
Beat on medium high until foamy and starts to thicken.
 
Tablespoonfuls at a time sprinkle in the sugar. When all incorporated turn beaters on to high until whites are stiff and glossy. 
 
They should be tight with soft peaks when you pull the beater, but not grainy and not floppy.
 
gently stir in the cornstarch.
 
using a large spoon mound meringue onto the cookie sheets.
 
If you like chocolate in yours, just toss in a handful of chopped chocolate and fold in at the end.
 
Bake for 90 mins and then reduce the heat to 200˚ and back another 90 mins
 
store meringues in an airtight container and keep on the counter or cupboard.

Crackers: Tarragon Crisps and Cracked Black Pepper

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Tarragon Crisps served with a creamy cheese

A little ironic that I decided to post about crackers since I sort of feel like I’m a bit nuts these days. There has to be some reason why I was so hell bent to make these today.
Making crackers is one of those things that I tend to think can be just too time consuming to worth the bother- but then again… In preparation for a luncheon I am making for my business partner Lauren tomorrow,  I was shopping for something special to offer. The options on the market shelves were far from appealing, mostly filled with the old standbys. I am not afraid to say that this girl loves her Ritz, but not for la-di-dah entertaining. I did spot a box of gourmet crackers, but they were going to set me back about five bucks.Now let me be perfectly clear here. When it comes to fine food I can be fairly blind to price tags- but when I picked up the box and it nearly flew out of my hands due to it’s lightness- well now- that was just too silly.

And so that is how my insanity sets itself into motion.
But I do have to be honest. The hardest thing about making crackers was hauling out the Cuisinart and then wiping the counter clean. AND, btw, making crackers is also a nifty little way to use up some of those semi-dessicated herbs in the back of the fridge drawer.

 

 

A few turns in the food processor, a short rest in the fridge and then a quick roll out. Unlike a pastry crust, this dough is much easier to work with and roll out. There are two different recipes here. You can see from the top photo of the Tarragon Crisps, the dough is much tackier and soft. I used butter and half-and-half in that recipe. For the Cracked Pepper, I used olive oil and milk- which I feel made a better dough- though both are perfectly wonderful. In the end product I preferred the oil based dough better. It yielded a puffier, lighter cracker with a satisfying crunch.Another interesting note: If you’re looking to make a recipe with kids that doesn’t include mounds of sugar or chocolate chips- I say you can’t go wrong with this one. Heck, you can go cracker crazy yourself and cut out little shapes!
Tarragon Crisp Crackers
makes about $20 bucks worth (or ~100)


2c AP flour
2T of dried herbs or 4T fresh
1T sugar
1 pinch salt
3T cold butter, cubed
1c cold heavy cream
1 egg white and salt for topping


In a food processor combine the flour, herbs, sugar and salt. Pulse to combine.


Toss in cold butter and pulse to incorporate into a grainy consistency.


With the motor running slowly pour in the cream. Continue until the mass forms a loose ball.


Remove dough onto a sheet of plastic wrap and pat into a flat square, then wrap tightly. Rest in the fridge for at least an hour before rolling out.


Preheat oven to 375˚ and lightly grease two cookie sheets.


On a lightly floured surface roll out 1/4 sections of the dough into thiiiiiin rectangles. Err on the side of too thin. Score dough with a sharp knife if you want shapes, or leave whole to break into rustic pieces.


With a pastry brush dab on the egg white and sprinkle kosher salt on top (or seeds…)


Bake until done- now I say this because depending on the thickness the timing will be different. A good 10 minutes at least is what you’ll need, but keep a hawk eye on that oven, because they go from crunchy lovely to dark and hard in a snap.


Cool the crackers off the cookie sheet on a wire rack, then break into pieces.




Olive Oil Cracked Pepper Crackers
same yield as above


2c AP flour
1T fresh cracked pepper
1 pinch salt
1T sugar
4T Spanish Olive Oil
.75c whole milk
1 beaten egg white and salt for topping


Same exact methodology as above.








I hope you enjoy these lovelies! and if I haven’t said it enough lately: Thank you SO much for reading!