My pug, Jelly, hates it when I travel. A couple of weeks ago, as my buddy Cas was wrapping up his stay with us, Jelly spotted me wheeling his carry-on bag out the door. She scrambled up (as best she could given her hip dysplasia) and hurried over, barking as if to say: “Whoa! Where the hell do you think YOU’RE going?!”. A false alarm and she was greatly relieved and downright excited to see me walk back through in.
This morning, as I was packing up for this Toronto business trip and last minute Montreal detour, she was looking worried. Akemi claims I’m simply seeing what I want to see – but I ask you: Is this not the look of an anxious pug?
So, an early blog entry today as I’ll be spending much of the day in flight. We touch down in T.O. at around 7:30 p.m. after which we’ll check in and then meet two of our former Toronto cohorts, Tara and Trevor, for drinks – and whatever gifts they’ll surprise us with.
Before flying out of Vancouver, Akemi and I did manage to test DP Cobbler’s recipe. The results –
I should have used a wider, shallower bowl. This one was too deep and resulted in the strawberries (our fruit of choice) sinking. Regardless of how it looked, it was pretty damn delicious – with vanilla ice cream of course. I gave it my own twist, adding white chocolate chips that mingled and melted in the batter, and sliced almonds for a nice little textural pop.
Next up = Mark’s great grandmother’s kifli recipe! What’s a kifli? Well, according to Mark, it’s a delicious pastry filled with jam (or walnut) – a traditional East European dessert. He offers the recipe with handy diagrams here: http://126.96.36.199/staff/mcsele/recipe.htm#Kifli
Mix together the following three ingredients and set aside. Ensure it does not clump.
1/4 CUP MILK (Warmed) 1 TBSP YEAST 1 tsp SUGAR
Using a pastry knife, Mix the following three ingredients in a bowl:
3 CUPS FLOUR 1/2 lb. BUTTER (1 CUP) Pinch of Salt
Add the following two dry ingredients to the above:
3-1/2 TBSP SUGAR 1/2 tsp BAKING POWDER
In a separate bowl, mix the following:
3 EGG YOLKS (SEPARATE FROM WHITES), Beaten
The add the yeast mixture from above (by now it has frothed) and add:
1/2 CUP SOUR CREAM 1/2 tsp VANILLA
Mix these ‘wet’ ingredients together with the dry ingredients. Should have the consistency of peanut butter cookie dough. Add flour if sticky. Knead well and let stand 2 hours in a warm place. To allow the dough to rise, we place the bowl with the dough (covered with a tea towel) onto the top rack of our oven and place a bowl of hot water on the lower rack. Leave the oven off and it will gently warm and allow the dough to rise.
Divide the dough into 5 equal sized balls. Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across. Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1-1/2 inches at widest. Put Lecvar plum jam on each wedge (about 1 tsp each) and roll in sugar. Bake on a cookie sheet at 325 F for 15 min until golden brown.
Hmmmmm. Seems a little more involved than previous entires. Who’s up for the challenge?!