The Cookie, Not the City

The next Great American Bake Sale featured item is the humble kolaczek (kolaczki is plural).  Amidst my eternal indecision of what to bake for the masses, I decided to embrace my heritage and attempt a Polish mass of white ingredients.  

I grew up eating kolaczki, but they were always store-bought or restaurant-made.  Most of the time, they are anemic pieces of dough folded over filled with either more white stuff (cheese), or a fruit jelly, then garnished with powdered sugar (even more white stuff).  The following recipe I got from a great chef who makes the best [foie gras] pierogies I know.  It doesn't include baking powder, which is an ingredient that seems to be up to much debate in online grandma forums.

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Madeleines

Until the Great American Bake Sale on May 7th, I'm going to feature recipes from bakers or myself that will be part of the menu.  There's almost 30 Chicago food bloggers and home-bakers that have signed up to donate so far, in addition to various local businesses, so there's going to be something for everyone.  

The first featured pasty is the madeleine, which gets its name from the unique shape given from the baking vessel used.  Without using the proper mold, this pastry is just another genoise cake.  This version calls for

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Upscale Dining

This weekend I came upon something very special in my cellar, a 2006 Sutter Home cabernet sauvignon.  I wouldn't be surprised if it was the last of its kind.  Despite its rarity, I twisted off the screw-top on the small bottle for my friends, because they deserve the best.  I always try to bring something special to the table when entertaining.

The cab is just what I need to make onion gravy for the popular peasant dish, Toad in the Hole.  Not to be confused with eggs in a basket, toad in the hole is a dish of sausages baked in a Yorkshire pudding batter.  It's very Brittish and can be very bland, but with the proper ingredients and care, it can be an inexpensive hit dish at brunch.

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Wild Cherry

Cherries are in season now, paving the path for their stone fruit brethren.  Even though they pair wonderfully with pork, I'm going to to use another protein, eggs, and construct clafoutis glory.  Clafoutis is a classic French dessert, similar to a Dutch baby, but sweeter.  When cherries aren't the fruit of choice, the dish's name changes to flaugnarde, which is excellent when made with plums, peachs, and pluots.

The first step is to flavor the cherries, in this case bing cherries, with booze.  Traditionally the cherries are not pitted, but I'm vetoing extra crunch.  Kirsch is a good cherry drowning agent, but I prefer a high quality amaretto.  Once the cherries are deemed unconscious, the batter can be made.  

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