In the Kitchen with Chozen
For those of you who celebrate it (and those of you who don’t), I wish you a wonderful, blessed, and very happy New Year.
Recipes from Chozen
Meredith and Ronne in their kitchen.
Chozen‘s current flavors:
“Green’s Babka, made in their Brooklyn factory, is one of the best babkas around. However, making my own chocolate babka is a little like entering chocolate heaven … the textures of the beneath your fingers is, well, sensual, the smell of the baking yeast bread and chocolate is divine, and the satisfaction of having baked with yeast always makes me feel fulfilled. You can understand why Jerry and Elaine were distraught when that last chocolate babka left the bakery without them.(Hats off to Martha Stewart for creating this recipe.)”
“These little pastry crescents are always available at our house, either fresh from the oven or out of the freezer. Because the pastry is rich in butter and cream cheese, it never dries out and is always flaky and delicious. The raisin, nut, apricot trio that fills the pastry is luscious. Rugelach have been made by our family since I was a little girl. One of our neighbors, transported from Eastern Europe, was a magical baker. I spent many afternoons watching her mix and roll and fold and sometimes she even let me lick the bowls! Our rugelach is a derivation of Mrs. Gaden’s.”
“While researching different types of honey and their genesis, I came across A Taste of a Honey, Recipes and Traditions. Needless to say, the story of honey is an interesting one, but the recipes, upon first reading, seemed to be mouth watering. This apple and honey cake is about to become a tradition at our Rosh Hashanah table, served with Apples and Honey ice cream, of course.”
It’s been a long, brutal winter (says the people living in Los Angeles). For all those couch-bound weekends, some marathon-able foreign shows. Spoiler alert: Most of these are really dark, but that's kind of what makes them so damn addictive.