gift certificati banner

  • 1
  • 2
  • 3
  • 4

Welcome To Ridgewood Culinary Studio

Welcome to Ridgewood Culinary Studio. We are an exciting, year round cooking studio. Owned and operated by Nanci Gregory and Jo Marie Quinn two friends brought together by our passion for cooking. Each of us brings to the table a world of experience and talents. We have been trained by some of the top chefs from around the world in many exciting cities such as Rome, Paris and Madrid just to name a few. We hope that our dedication, talent and enthusiasm for cooking will shine through in you and your children. So let's start cooking! We offer sessions for adults and children and registration is continuous. Walk in classes are available. We offer a broad range of other services as well as community service, private parties, birthday parties, Business Team Building and various private cooking demonstrations. Classes are kept small to maximize learning and hands on culinary experience. We are a 600 sq foot facility with a fully equipped cooking studio located in The Village of Ridgewood.

Attention Chefs!

Butternut Pear Soup

2 Tbsp olive oil
1 medium butternut squash, peeled and diced (about 2 lbs)
1 medium onion, diced
3 cloves garlic, minced
3 ripe pears, peeled, cored, and diced
1/2 tsp cinnamon
1/4 tsp cumin
4 cups vegetable broth
1 sprig fresh rosemary
Salt and pepper to taste

Preheat oven to 425°

Lightly oil a glass baking dish or roasting pan with olive oil and add diced butternut squash. Drizzle a little olive oil on top, season with salt and pepper. Roast butternut squash in preheated oven for about 20 minutes, or until soft.

Heat a stock pot or Dutch oven over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 3-4 minutes or until soft, add garlic and cook for 2 minutes. Add diced pears and cook for 2-3 minutes.

Transfer roasted butternut squash to stock pot and add cinnamon, cumin, a little salt and pepper, and cook for 1-2 minutes to release the aromatic spice flavors. Add vegetable broth and rosemary, bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove woody rosemary stem if present.

Pour entire contents into blender if it's large enough, if not you can do this in batches. You can also use an immersion blender if you have one. The idea is to blend this soup very well, we want a very smooth consistency, not chunky. Serve immediately.

 

Root Vegetable Rissoto

Olive oil and butter for cooking1 medium onion, chopped1/2 tsp ground pepper1/2 tsp each ground thyme and sage1-2 cups of various chopped root vegetables like carrots, turnips, rutabaga, sweet potato, parsnip, shitake mushrooms

1 tsp salt

1-2 garlic cloves

1 cup of arborio rice

1/4 cup dry white wine or sherry

4 cups of gltuen free vegetable or chicken broth, heated

2 Tbl unsalted butter

1. Heat oil in large pot. Add onion, pepper, thyme and sage and sauté for 3-5 minutes until golden.
2. Add root vegetables and cook until squash begins to soften, stirring. Add garlic and stir for 1-minutes. Add the rice and stir, then add the wine or sherry. Cook until wine/sherry is absorbed.
3. Stir in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding next and until rice is tender and creamy-looking but still firm, about 18 minutes.
4. Add butter at the end to add extra creaminess. You can garnish this risotto with sage or fresh grated cheese

Panko Potato Latke

2 1/2 lbs Russet or Yukon Gold potatoes

1 large onion

3/4 cup panko breadcrumbs

2 eggs, beaten

1 tbsp potato starch

Salt and pepper

Grapeseed oil for frying

Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).Place grated potato into a bowl and immediately cover with cold water.Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, potato starch, salt and pepper into the potato shreds. You can add salt and pepper to taste. Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).Shape the potato mixture into a tightly compacted disk.Place the disk carefully into the hot oil. Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- don't crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter "holds." You can also add another egg to the mixture and more panko, if needed.Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes

 

Rugelach Cookie

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

 

Butternut Pear Soup

2 Tbsp olive oil
1 medium butternut squash, peeled and diced (about 2 lbs)
1 medium onion, diced
3 cloves garlic, minced
3 ripe pears, peeled, cored, and diced
1/2 tsp cinnamon
1/4 tsp cumin
4 cups vegetable broth
1 sprig fresh rosemary
Salt and pepper to taste

Preheat oven to 425°

Lightly oil a glass baking dish or roasting pan with olive oil and add diced butternut squash. Drizzle a little olive oil on top, season with salt and pepper. Roast butternut squash in preheated oven for about 20 minutes, or until soft.

Heat a stock pot or Dutch oven over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 3-4 minutes or until soft, add garlic and cook for 2 minutes. Add diced pears and cook for 2-3 minutes.

Transfer roasted butternut squash to stock pot and add cinnamon, cumin, a little salt and pepper, and cook for 1-2 minutes to release the aromatic spice flavors. Add vegetable broth and rosemary, bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove woody rosemary stem if present.

Pour entire contents into blender if it's large enough, if not you can do this in batches. You can also use an immersion blender if you have one. The idea is to blend this soup very well, we want a very smooth consistency, not chunky. Serve immediately.

 

Root Vegetable Rissoto

Olive oil and butter for cooking1 medium onion, chopped1/2 tsp ground pepper1/2 tsp each ground thyme and sage1-2 cups of various chopped root vegetables like carrots, turnips, rutabaga, sweet potato, parsnip, shitake mushrooms

1 tsp salt

1-2 garlic cloves

1 cup of arborio rice

1/4 cup dry white wine or sherry

4 cups of gltuen free vegetable or chicken broth, heated

2 Tbl unsalted butter

1. Heat oil in large pot. Add onion, pepper, thyme and sage and sauté for 3-5 minutes until golden.
2. Add root vegetables and cook until squash begins to soften, stirring. Add garlic and stir for 1-minutes. Add the rice and stir, then add the wine or sherry. Cook until wine/sherry is absorbed.
3. Stir in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding next and until rice is tender and creamy-looking but still firm, about 18 minutes.
4. Add butter at the end to add extra creaminess. You can garnish this risotto with sage or fresh grated cheese

Panko Potato Latke

2 1/2 lbs Russet or Yukon Gold potatoes

1 large onion

3/4 cup panko breadcrumbs

2 eggs, beaten

1 tbsp potato starch

Salt and pepper

Grapeseed oil for frying

Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).Place grated potato into a bowl and immediately cover with cold water.Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, potato starch, salt and pepper into the potato shreds. You can add salt and pepper to taste. Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).Shape the potato mixture into a tightly compacted disk.Place the disk carefully into the hot oil. Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- don't crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter "holds." You can also add another egg to the mixture and more panko, if needed.Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes

 

Rugelach Cookie

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

 

Butternut Pear Soup

2 Tbsp olive oil
1 medium butternut squash, peeled and diced (about 2 lbs)
1 medium onion, diced
3 cloves garlic, minced
3 ripe pears, peeled, cored, and diced
1/2 tsp cinnamon
1/4 tsp cumin
4 cups vegetable broth
1 sprig fresh rosemary
Salt and pepper to taste

Preheat oven to 425°

Lightly oil a glass baking dish or roasting pan with olive oil and add diced butternut squash. Drizzle a little olive oil on top, season with salt and pepper. Roast butternut squash in preheated oven for about 20 minutes, or until soft.

Heat a stock pot or Dutch oven over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 3-4 minutes or until soft, add garlic and cook for 2 minutes. Add diced pears and cook for 2-3 minutes.

Transfer roasted butternut squash to stock pot and add cinnamon, cumin, a little salt and pepper, and cook for 1-2 minutes to release the aromatic spice flavors. Add vegetable broth and rosemary, bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove woody rosemary stem if present.

Pour entire contents into blender if it's large enough, if not you can do this in batches. You can also use an immersion blender if you have one. The idea is to blend this soup very well, we want a very smooth consistency, not chunky. Serve immediately.

 

Root Vegetable Rissoto

Olive oil and butter for cooking1 medium onion, chopped1/2 tsp ground pepper1/2 tsp each ground thyme and sage1-2 cups of various chopped root vegetables like carrots, turnips, rutabaga, sweet potato, parsnip, shitake mushrooms

1 tsp salt

1-2 garlic cloves

1 cup of arborio rice

1/4 cup dry white wine or sherry

4 cups of gltuen free vegetable or chicken broth, heated

2 Tbl unsalted butter

1. Heat oil in large pot. Add onion, pepper, thyme and sage and sauté for 3-5 minutes until golden.
2. Add root vegetables and cook until squash begins to soften, stirring. Add garlic and stir for 1-minutes. Add the rice and stir, then add the wine or sherry. Cook until wine/sherry is absorbed.
3. Stir in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding next and until rice is tender and creamy-looking but still firm, about 18 minutes.
4. Add butter at the end to add extra creaminess. You can garnish this risotto with sage or fresh grated cheese

Panko Potato Latke

2 1/2 lbs Russet or Yukon Gold potatoes

1 large onion

3/4 cup panko breadcrumbs

2 eggs, beaten

1 tbsp potato starch

Salt and pepper

Grapeseed oil for frying

Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).Place grated potato into a bowl and immediately cover with cold water.Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, potato starch, salt and pepper into the potato shreds. You can add salt and pepper to taste. Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).Shape the potato mixture into a tightly compacted disk.Place the disk carefully into the hot oil. Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- don't crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter "holds." You can also add another egg to the mixture and more panko, if needed.Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes

 

Rugelach Cookie

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

 

Butternut Pear Soup

2 Tbsp olive oil
1 medium butternut squash, peeled and diced (about 2 lbs)
1 medium onion, diced
3 cloves garlic, minced
3 ripe pears, peeled, cored, and diced
1/2 tsp cinnamon
1/4 tsp cumin
4 cups vegetable broth
1 sprig fresh rosemary
Salt and pepper to taste

Preheat oven to 425°

Lightly oil a glass baking dish or roasting pan with olive oil and add diced butternut squash. Drizzle a little olive oil on top, season with salt and pepper. Roast butternut squash in preheated oven for about 20 minutes, or until soft.

Heat a stock pot or Dutch oven over medium-high heat, add 1 Tbsp olive oil and diced onions. Cook onions for 3-4 minutes or until soft, add garlic and cook for 2 minutes. Add diced pears and cook for 2-3 minutes.

Transfer roasted butternut squash to stock pot and add cinnamon, cumin, a little salt and pepper, and cook for 1-2 minutes to release the aromatic spice flavors. Add vegetable broth and rosemary, bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove woody rosemary stem if present.

Pour entire contents into blender if it's large enough, if not you can do this in batches. You can also use an immersion blender if you have one. The idea is to blend this soup very well, we want a very smooth consistency, not chunky. Serve immediately.

 

Root Vegetable Rissoto

Olive oil and butter for cooking1 medium onion, chopped1/2 tsp ground pepper1/2 tsp each ground thyme and sage1-2 cups of various chopped root vegetables like carrots, turnips, rutabaga, sweet potato, parsnip, shitake mushrooms

1 tsp salt

1-2 garlic cloves

1 cup of arborio rice

1/4 cup dry white wine or sherry

4 cups of gltuen free vegetable or chicken broth, heated

2 Tbl unsalted butter

1. Heat oil in large pot. Add onion, pepper, thyme and sage and sauté for 3-5 minutes until golden.
2. Add root vegetables and cook until squash begins to soften, stirring. Add garlic and stir for 1-minutes. Add the rice and stir, then add the wine or sherry. Cook until wine/sherry is absorbed.
3. Stir in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding next and until rice is tender and creamy-looking but still firm, about 18 minutes.
4. Add butter at the end to add extra creaminess. You can garnish this risotto with sage or fresh grated cheese

Panko Potato Latke

2 1/2 lbs Russet or Yukon Gold potatoes

1 large onion

3/4 cup panko breadcrumbs

2 eggs, beaten

1 tbsp potato starch

Salt and pepper

Grapeseed oil for frying

Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).Place grated potato into a bowl and immediately cover with cold water.Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, potato starch, salt and pepper into the potato shreds. You can add salt and pepper to taste. Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).Shape the potato mixture into a tightly compacted disk.Place the disk carefully into the hot oil. Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- don't crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter "holds." You can also add another egg to the mixture and more panko, if needed.Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes

 

Rugelach Cookie

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

 

Mommy and Me Classes

Adult Class Schedule