As I was getting ready to start the Great Sauerruben Project I heard my lovely sleeping son say, in his sleep, “I think this is it, mama. Can you hold this for me, mama?” My heart just melted a little and I am energized to deal with turnips!
I am so excited, I am about to make my first, semi-experimental, batch of sauerruben. It is basically sauerkraut made with turnips instead of, well, kraut (cabbage.) I have my beautiful, clean, sweet hakurai turnips from the CSA waiting on the counter along with a bunch of gorgeous radishes, also from the CSA. I have my pickling salt (which is reallly just very fine, very pure salt – nothing fancy) and cheesecloth ready. Now a quick jaunt out to the garage to find my crock (in this case a large glass jar with a heavy lid. I will wrap it in a towel when I put it in the cool, dark place so it stays darker. If this experiment works then I may actually invest in a real crock.) Grating commences in 15 minutes. Eating of sauerruben in 2-4 weeks. I will take pictures as the ruben ferments. Oooooh, what fun!
To paraphrase Shakespeare, tea cookies by any other name still taste as sweet. Russian Tea Cakes, Mexican Wedding Cookies, Snowballs, Almond Tea Cookies – it’s all the same when you bite into this buttery, sugary, rich delight. This recipe should make about 2 dozen, you can easily double it.
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1 Tbs amaretto
- 1 1/4 cup flour
- 1/2 cup ground almonds
- extra powdered sugar for rolling
Cream together the first three ingredients. Mix in the next two. Roll into little balls and bake at 350 on an ungreased cookie sheet until they barely start to turn light golden. Do not brown. Take out of oven, allow to stand for a minute then roll, very gently, in the powdered sugar. Allow to cool then roll in powdered sugar again. They will last in an airtight container for several days if they aren’t all eaten within hours first.
Tonight’s Food Book Group met and read food related poetry and ate delicious food. A couple Nerudas, a Soto, a child’s poem book about Italian food, an original Hersh (thank you Orly), Persian rice and red lentils, caponata, crunchy mustard fish, homemade pretzels (made by the kids’ own hands!), brie stuffed apricots, popcorn, watermelon. All in all a lovely evening followed by a now cooler and languid night. Kids are sleeping, we are looking at houses for sale and fantasizing about where to put the china cabinet and will the bed fit there. Maybe by next summer we will be closer to the dream house. If not, we will still be eating delicious food, reading poetry and food books, and enjoying weather hot enough to droop the tomato plants and dry enough to crack the earth and sunny enough to bleach the floorboards through the windows. And loving it. Right? Of course right.