Archive for February, 2011
At five years old my mother enrolled me in a child’s cooking class at a local community center. I was just high enough to reach the top of the table. The very first thing we made was banana bread. I remember feeling that I had just created something that was worthy enough for the Food Gods. This is where it all began. I moved on to an Easy Bake Oven and created cakes , muffins and cookies that were nothing short of sweet treasures .I was lucky to have two older brothers that were eager to be my taste testers. My appetite to learn became ferocious. My grandmother was a master baker and I would watch her roll out challahs and fill strudels and masterfully make delicious blueberry pies. I would then go home and imitate everything I had watched my grandmother do. I would roll out pie dough fill the shells with fruit and carefully crimp the edges. I had become a baker.
I was also influenced by a wonderful family member whom we spent many holidays with. She was the type of woman who could take a can of Cool Whip and a box of instant pudding and turn into a culinary master piece. I still hold dear all the recipes she passed onto me and one of the most special is her Bubka recipe filled with meringue and cinnamon. I have included this recipe for all of you to indulge in for yourselves.
My culinary path was further explored on my first trip to Europe and age 17, when I ate my first cheesy gooey Omelette Fromage in Brussels and had my first Tartine in Paris. I was now a full fledged foodie and I wanted to cook and bake forever. After a few twists and turns I was able to parlay my love and passion into a career. I opened my first catering and take out in 1981. Thirty years later my love for food has not waned. With my partner, Lisa we hope to offer you some food tales as well as recipes and food chatter. Please let us know if you have any specific questions , we would love to hear from you.
Cousin Ruth’s Bubka
Makes one large delicious loaf.
Feeds about 6 to 8 hungry mouths.
1 envelope dry yeast
¼ cup warm water
¼ cup sugar and 1 teaspoon sugar
4 ½ cups all-purpose flour
1 cup melted sweet butter
4 large eggs- separated
1 teaspoon vanilla
½ cup milk
½ cup sour cream
½ teaspoon salt
½ cup golden raisins
½ cup chopped pecans (optional)
2 teaspoons cinnamon mixed with 3 T sugar
¾ cup chocolate chips (if desired)
Proof yeast in warm water with 1 teaspoon sugar- let this stand for 5 minutes.
Combine all egg yolks, butter, salt, ¼ cup sugar and sour cream in bowl of electric stand mixer and mix.
Add the yeast mixture.
Gradually add the flour until a soft ball forms.
Knead this until soft and not sticky. (The dough should feel like a baby’s bottom.)
Place into greased bowl and cover.
Place the bowl in a warm place for a minimum of two hours. You can refrigerate over night.
Put the egg whites into a clean bowl. Gradually add ½ cup sugar and beat until stiff peaks form.
After set- roll the dough into a large rectangle. Approximately 30X24.
Spread meringue over dough and cover with cinnamon and sugar mixture, raisins, nuts and chocolate chips.
Roll this like a jelly roll and cut into six pieces. Put the cute side up in a well greased angel food pan.
Cover and let rise for one hour.
Pre-heat oven and bake for 45-50 minutes.
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