Tuesdays with Dorie - Hungarian Shortbread

Yowza! A whopping pound of butter!  That was my first thought when I scanned the recipe for this delectable treat.  It's so buttery an adaptation of the recipe was featured in Issue #109 of Saveur ... the Butter issue!.

The Hungarians call this Omlos Teasutemeny (oom-loosh TAY-ahsh-soo-teh-men-ee) which I still can't pronounce even with the phonetic spelling!  The Czechs have a version called Cukrovi that includes nuts in the jam filling.  True Scottish shortbread is made with only butter, flour, and sugar ... no eggs.  But none of that matters 'cause this jam-filled treat is addictively declicious!

I figured with dough this rich I needed to keep the filling on the tart side.  So, for the rhubarb jam, I cut the sugar down by 2 tablespoons, added 1/2 c. chopped strawberries for color and pectin, and a handful of chopped candied ginger for some zing.  Because I couldn't find fresh rhubarb and had to use frozen, I reduced the 1/2 c. water to 1/4 c.  The jam was a little loose after cooking, but it thickened up after a day in the refrigerator.

Rhubarb jam with the addition of strawberries and candied ginger.

Tuesdays with Dorie - Lemon Loaf Cake

I love lemon anything, and the tarter the better, so my first impulse was to jump right in and bake this cake.  I had planned to bake it for Easter and serve it with fresh berries, but something kept telling me to wait...

Tuesdays with Dorie - Pizza Rustica and Homemade Ricotta

I wasn't sure I was going to like this "pizza", which is really a ricotta-filled pie.  I knew I'd never had anything like it before and I've never been a big fan of the ricotta available in most grocery stores, so I went all Martha Stewart and made my own ricotta using David Lebovitz's recipe.  A gallon of fresh goat milk (thanks to my sister and her goats), some yogurt, cream, vinegar and salt, a few minutes over the heat, a quick drain through some cheese cloth et voila! ricotta.  This recipe yielded a creamy ricotta, not at all grainy like the commercially produced stuff.  In retrospect I think I drained it a little too well.  However, the consistency was fine and produced a nice creamy filling with a nutty flavor.

Tuesdays with Dorie - Irish Soda Bread

St. Paddy's Day finally arrived!  I had been anticipating this holiday for weeks so I could make Irish soda bread to go with the traditional corned beef, cabbage, potatoes and carrots.  Since I'd never made soda bread before and simple recipes with just a few ingredients are often deceiving, I did a little research here and here.  Thanks to Galletista for providing the Epicurious link at the Tuesday's with Dorie Blog Roll where you can find links to the other TWD-BWJ blogs.

This bread is so simple and delicious I can't believe I haven't made it before.  You can see Marion Cunningham making soda bread with Julia Child here.  It takes just a few minutes to assemble and mix the ingredients and minimum handling to shape it.  No special pans needed...it can be baked in a pie plate.  The Irish peasants, who didn't have ovens, cooked theirs in cast iron pots called bastibles over an open turf fire.  The ingredients are things they would have had and could afford; wheat they had grown themselves for the flour, buttermilk left over from making butter, bread soda, and salt.

Tuesdays with Dorie - Rugelach: Taste 10, Looks 7

You say roo-ga-lach and I say roo-ga-la...whatever way you pronounce it these little (or not so little) "cookies" are more like a small pastry and absolutely delicious.  And they provided the perfect opportunity to use all those bits and bobs left over from Christmas baking.  The dough is made in a stand mixer and the fillings went together in the food processor in only a few minutes.  Get the recipe from this Tuesday's hosts, Jessica of My Baking Heart and Margaret of The Urban Hiker.