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| Mountains, sky, and strip in the distance |
It's been weeks hasn't it? We've survived the Mayan apocalypse and the holiday season (well there is still New Years I guess)- I can't be the only one relieved, can I?
The holidays were really stressful for me this year and I'm not sure why. Oh yeah-- it's because I procrastinated until 2 weeks before before xmas to start making handmade gifts!
Consequently I really crapped out on the dinner (thanks to my awesome sis and sis-in-law for the potluck; sorry I burnt the rolls).
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| Yoko! |
I might not have posted anything in almost a month, but I've kept the blogger mentality. I've taken photos of most of the stuff I made and some of the noteworthy food I've cooked-- so there's no shortage of material!
But some of my presents haven't reached their recipients yet (did I mention I procrastinated this year?) so I think I will wait on the show and tell....
Instead, lets talk kolaches!!
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| ricotta cheese kolaches |
What is a kolache? Well if you are from the Czech republic or Texas-- who ever thought a sentence would start like that?-- then you know they are a delicious sort of danish pastry thing.
I am neither from the Czech republic or Texas, but I am an avid reader of America's Test Kitchen, and when I saw the kolache recipe in the newest Cooks Country I knew I wanted to make them.
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| Mixed berry kolaches |
This is just the type of thing I love to bake. Complicated and delicate. Precise and impressive. Because in general, you can't rationalize the act of baking, so if you are going to bother with the time and expense it might as well be something amazing!
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| Ricotta cheese kolache |
The recipe makes 16 pastries, and they stay fresh for about 3 days.... perfect for two people right? Half are a lemon ricotta cheese, and half are a mixed berry filling. They are dusted with a streusel. The dough has a fine, firm crumb and a slightly sweet taste.
You can get the recipe here (you must sign up for a free trial). Happy baking!
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| Frida! |
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