Sunday, March 2, 2008

Sisters Go Baking

I must say, living 5 minutes from my sister is a really nice thing. It allows me to see her regularly and talk about the mundane. I wouldn't normally advocate mundane anything, but it's the ultimate sign you are keeping up a relationship. Conversation topics aren't, "Wow, I love how you've decorated your place"; they're, "Can I borrow your Anchorman DVD? I'll bring it back tomorrow." My sister Beth and I do a pretty good job with the mundane.

Today was a special sister outing. Completely un-mundane. Beth and I attended a wonderful baking class featuring a traditional Jewish cookie and a traditional Southern treat: Rugelach and Pecan Tassies. The class was taught by Amy Ostrower, who just published a book of recipes and memories called Nana Lena's Kitchen: Recipes for Life. Amy shared endearing stories of her grandmother, some of which made me think Nana Lena and my great grandmother could have been BFFs. Amy even let us use Nana Lena's rolling pin (an heirloom) for our rugelach dough. I thought that was really nice of Amy, but I also thought she was nuts for sharing it!

I wish I could capture in a bottle the smell of rugelach wafting through Amy's house. I actually left the kitchen just so I could walk back in and get a better whiff. But smell, shmell. One taste and you'll be sold. Oh my gawwwwwd. Nana Lena knew her stuff! You really should pick up a copy of Amy's book. And check out her cute website.

I also have to give a little shout out to Brandeis University. This baking class was organized by the Los Angeles alumni group, of which my sister is a part. What a fun alumni event...and the perfect sisterly activity.


In Pictures

Rugelach dough with raspberry jam, chocolate chips, and chopped walnuts, before the rolling begins...

Apricot-filled rugelach, some rolled in powdered sugar, some sans...

Pecan tassies, the perfect two-bite treat...

3 comments:

Joyce said...

How wonderful for the two of you to create memories like these! I would especially love to try the pecan tassies. On special occasions, my mother used to make these. They would usually be given to others and I would rarely get enough to satisfy myself!

Zach Landes said...

That picture of the uncooked rugelach is so gorgeous and MOUTH WATERING. Ahhhhh.

Marni said...

Joyce- Let me know if you end up making the pecan tassies. Mail me some!

Zach- Thanks! It tasted good raw too.

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