A beautiful dessert from the author of the blog Sweet Amandine and the new memoir, ‘Stir.’
From the author of the blog Sweet Amandine and the new memoir, ‘Stir,’ a recipe for challah that involves folding in place of kneading.
That first Friday after the clocks fall back can be a serious shock to the system. An entire hour of daylight: gone. It’s a bold move. What happens next is more insidious. Over the next month or so, the light will continue to slip away, but quietly, dwindling by mere seconds each day. Those seconds add up; each Friday, we’ll be out a handful of minutes that, just the week before, we didn’t think we could do without. In other words, squeezing in all of our cooking before Shabbat is only going to get harder. Cooking most of the meal beforehand will take us only so far. To get us the rest of the way there, we’ll need a second strategy, one that can be summed up in three little words: mise en place.
I don’t usually make it my business to tell people how to spend less time in the kitchen. I can bang together a five-minute meal with the best of them but, time permitting, I prefer to tie on an apron and stay a while. Especially when the clocks fall back, and darkness seeps in around the edges of our already too-short days. It’s the season of slow braises; long, yeasty rises; double batches of cookies; and quick breads just because. With a lineup like that, it’s hard to complain. But try planning a dinner for a Friday night, when the so-called Sabbath “eve” tiptoes in by late afternoon, and things can get a little tricky.