What can we say about 2014?
Well, the last time we remember taking a deep breath, it was April.
No lie. April.
We have been damn busy, not losing our way but busting ass at what we do best. Staying up till 1 AM making sausage garland for the Christmas tree in the Butcher, shooting the photos for holiday social media blasts, hammering out the photography for the e-store, digging our heels into R&D for new retail product for 2015. And those are just a few of the highlights from the last month or two…
It also means we haven’t been updating the blog lately.
*Ahem* we’re down to once a month.
However this does not mean we ain’t cooking, shooting photos or eating our butts off.
It just means we ain’t found the time to sit down and write it all out.
I know, I know…I know what you’re thinking: “If you really want it/love it/need it you’ll figure out a way to get it done.” And that my friends, that’s what we’re doing here. We said we’d get it up, out and done by New Year’s and dang it, it is the 11th hour and we’re here hammering it out all.
We’re here to share a few photographs of what we’ve been doing these passed few months and yeah, there’s a recipe for some delicious blackberry rugelach that follows… get into it.
We hope y'all stuffed yourselves beyond silly this holiday season.
Yeah, we went there. Who doesn’t love a classic 1950’s photo done right. Notice that was not a question…
We know y'all got everything your little hearts desired this season, eh?
Yeah, us either. However this. This whole setup, organized chaos is where is ridiculous mess and kind of our modus operandi when it comes to taking photo.
We also did a bit of traveling this holiday season, back to the homeland. This palm tree. It’s damn near 60 ft tall and just stands smack dab in the middle of the yard. So cliche, that it’s a classic.
First thing we did upon arrival?
Hit up the local fish market for snapper and smoked mullet dip.
And in case you were wondering this was lunch: fried snapper, jalapeño onion hushpuppies and a salad.
AND we’re still kicking ourselves in the pants for not also picking up some sheepshead too…
A walk around the property revealed a bottle brush in all it’s glory…
Of course, this would not be complete without the pooch in her natural environment.
She’s taking that much needed break after getting into the cranberry fruit mold, a half loaf of jalapeño cheddar bread and one 12 ounce bag of semisweet chocolate chips she ate…sneaky hound.
And since we’re writing the longest blog post ever here’s your Rugelach
Blackberry Rugelach
Disclaimer: this treat is no easy task. The dough is barely holds together and if it wouldn’t have been for a few failed attempts and then watching a few YouTube videos from some sweet but very stern old ladies, that have probably made this for more years than I have been alive, I am sure I would have given up. So we’re here, here to share what those awesome gals shared with me. Via the YouTube…
Prep time: 35 mins plus a few hours up to over night for chilling dough
Cook time: 20-25 mins
Yield: 2 dozen
INGREDIENTS
2 cups all-purpose flour
½ cup plus 2 TBSP granulated sugar
¼ cup kosher salt
2 sticks unsalted butter, chilled and cut into ½ inch cubes
6 oz. chilled cream cheese, cut into 8 chunks
½ cup almonds, chopped
4-6 TBSP blackberry jam per disc
METHOD
Bust out y’alls food processor and dough blade. Also break out the wax paper, two big pieces.
Pulse the flour, the 2 TBSP granulated sugar and the ¼ cup kosher salt until it resembles a coarse, pea-crumb meal.
Next, add in the cream cheese, one chunk at a time until the dough just starts to come together. It will be loose and that’s what you want, just barely holding together.
Scrape the dough out onto a big piece of wax paper and shape the dough into a ball using the waxing paper to hold it together. You’ll need it, the wax paper that is.
Now halve the dough. Lay another piece of wax paper over too.
Slowly and carefully roll/flatten out into disk.
Wrap disc in plastic wrap and refrigerate at least 1 hour up to overnight.
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Let dough sit at room temperature for about 10 mins before rolling out.
Now break out the waxing paper, roll out 1 disc about ¼"thick and into a 16” round. Careful to take it slow, as it has tendency to want to go back to its original crumb state.
Spread 2—3 TBSP of jam.
(I know it doesn’t sound like a lot be any more than that and you’ll have a hot mess on your hands.)
Sprinkle about half of the chopped almonds and ¼ cup of granulated sugar over top of jam.
Using a knife or pizza cutter, cut the dough into 12 wedges.
Starting at the wide end of the wedge, roll up each wedge towards the center.
Set each wedge with the tip facing up.
Repeat the method above with 2nd disc.
Next, mix together ¼ cup granulated sugar and a bit of cinnamon about 1 tsp. Sprinkle cinnamon sugar over top.
Arrange rolls 1” apart on parchment paper lined baking sheets.
Bake rugelach for 20 – 25 mins until golden brown.
Allow to cool for 10 minutes on baking sheet then transfer to baking rack to cool completely.
Et Volia and Happy New Year!