By Marcy Goldman
The up to date variation of a kitchen vintage, now with 30 new recipes for favourite savory vacation dishes
Keep age-old vacation traditions alive and begin scrumptious new ones with A Treasury of Jewish vacation Baking, nominated for a Julia baby Cookbook Award. specialist pastry chef and BetterBaking.com author, Marcy Goldman has lovingly assembled a finished choice of easy-to-follow, time-tested recipes from one of many world's nice baking traditions, from candy raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now deliver the heat of the vacations into your home with hundreds of thousands of easy-to-follow, time-tested recipes, absolute to carry again previous stories and create new ones.
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Additional info for A Treasury of Jewish Holiday Baking (10th Anniversary Edition)
Makes 24. SOFT PRETZELS KNOTS Pretzel knots are great for topping with cheese or streusel. Follow the instructions for shaping the pretzels, making the following changes: Divide the dough into twelve equal portions. 5-cm rope, tapering the ends slightly as you roll from the center of the dough to the ends. Loop the dough into a loose knot without tugging or stretching. There is no need to slash the dough before baking. Proceed as instructed in the recipe. Makes 12. ROLLS Pretzel dough can be fashioned into dinner rolls for a dazzling addition to your breadbasket or a clever bun for sliders.
Some of the cheese may ooze out, but there will be plenty left inside the pockets and the crispy cheese just adds to their enjoyment. Transfer them to a rack to cool for 5 minutes before serving. Pretzel pockets are best enjoyed hot from the oven on the day they are made. To store the pockets, see page 21. Reheat in a 350°F/180°C/gas 4 oven for 10 to 12 minutes, or 15 to 20 minutes if frozen. 59 60 PRETZEL MAKING AT HOME 4 Philadelphia-style soft pretzels (½ batch Traditional Soft Pretzels, page 26, made in the Philadelphia-style shape, page 31) 4 tbsp/55 g unsalted butter, at room temperature 4 oz/115 g chèvre (soft, fresh goat cheese) ½ cup/130 g TomatoBasil Jam (page 117) 3½ oz/100 g cold Taleggio cheese, rind removed and thinly sliced 3½ oz/100 g Fontina Val d'Aosta cheese or another good Italian Fontina, shredded makes 4 PRETZEL GRILLED CHEESE WITH TOMATO-BASIL JAM Two velvety Italian melting cheeses, Fontina and Taleggio, and creamy-soft goat cheese make an ideal combination for the quintessential grilled cheese sandwich, cooked panini-style between pretzel halves.
Makes 8 dozen. STICKS Pretzel sticks are the easiest shape to create. The dough is simply rolled out into slender, ﬂuteshaped batons with no twisting required. Follow the instructions for shaping the pretzels, making the following changes: Divide the dough into twentyfour equal portions. 5-cm stick, applying even pressure as you roll from the center of the dough to the ends. Apply more pressure at the ends to dramatically taper them to ﬁne points. Note that you’ll need to prepare the dipping solution in a pot or pan that is wide enough to accommodate the sticks, such as a stainless-steel roasting pan.
A Treasury of Jewish Holiday Baking (10th Anniversary Edition) by Marcy Goldman