Cinnamon Raisin Bagels

It’s been a long time since I’ve posted anything here, and while I’ve got some stuff in the works, I thought I’d post this photo since making these was fun and turned out so well. It’s a blog recipe, though it came from an author of one of our favorite cookbooks, so I’ll justify it in that respect. I’ve been wanting to make this recipe since right after Karin and I met and started cooking together, but never had the weekend time (or stand mixer) during graduate school to dedicate to the recipe. They turned out a bit lighter than I was expecting, but definitely delicious. The recipe is here – it would have been a lot of work to do it in one day, but spread out over two it was definitely manageable and fun.

Maybe I’ll try bialys next time…


Jennie June’s Brown Fricassee Chicken

For this week’s recipe, and perhaps due to some lingering guilt over not having a Passover Seder this year, I chose Joan Nathan’s book Jewish Cooking in America.

Jewish Cooking in America

I like this book a lot – it’s filled with equal parts recipes and stories/photographs of the American Jewish experience. Almost every recipe has a blurb of where it’s from or some historical context to set it in. For this recipe, Nathan writes that it “came from a section on Jewish recipes in Jennie June’s American Cookery Book of 1866. Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club.” Nathan has written at least a half-dozen of cookbooks that cover this same general food genre, so I can’t speak to the difference between this book and the others, but Jewish Cooking in America does have a much larger number of non-Ashkenazic recipes than I expected – it’s nice to read about Sephardic, Druze and North African Jewish food traditions, and some of the most interesting recipes are the ones with a Southern influence to them (maybe I’ll try “Baton Rouge Matzoh Balls” next time!)

This recipe was a fairly simple braised chicken dish that benefits from the tried-and-true plan of combing caramelized onions with…anything savory. It was interesting to get the flavors of allspice and mace in this dish, since I’ve only really used allspice in baking contexts before. I halved the recipe, so I used only chicken thighs – it’s easier to find 2 lbs of chicken thighs than a 2 lb chicken! We ate it with some white rice, but it would have benefited from some simple green vegetables or a salad to go with it next time. It takes about an hour from start to finish, but most of that time isn’t spent in front of the stove.

Brown Fricassee Chicken

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