kateq's Reviews
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Website: Bon Appetit
This soup is not only delicious, but it is quite extraordinarily beautiful. This was made without the kefir, but I did drizzle a bit of yogurt over the top at service. The color is a deep magenta; the scent is rich and woodsy; the flavor is terrific. It's good hot or cold. If served in clear glass with some fennel fronds to garnish, the effect is fabulous.
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This is a very good biscotti which results in a particularly sticky dough. I have found that it is necessary to chill the dough for at least 30 minutes in order for it to be manageable. In convection, it bakes at 325 F for about 25 minutes, cools briefly and then bakes at 300 F for about ten minutes.
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It's Purim so it's time for Hamantaschen...and this recipe makes for really good ones. The dough is just right as long as one has the patience to chill the dough for at least two hours and then let it come to room temp for at least thirty minutes. I cut out 4 inch circles and had a yield of 20 cookies. Fpr my filling, I just snipped dried apricots into a pot with a little warm water and simmered till the fruit was very soft. Then I added minimal sugar and stirred and mashed till I had a preserve-like texture.
The cookie baked in about 18 minutes at 325 F convection. Absolutely yummy!
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