It’s rugelach season for us over here- well it’s Dillon’s thing but I get to share in the joy of it all too! He’s the prince of rugelach, so we had to start making them ASAP. Of course, his mother makes the best— who else would?! That first year after eating a Hannakuah dinner of braised brisket and potato latkes with sour cream, I went right for the pile of rugelach. I’m pretty sure there was a raspberry and an apricot type, both of which were wonderful. The important part is that we didn’t grow up celebrating or eating all of the same things. I love that we can share our differences through food.
This weekend we used a recipe from Delish and added a little of our flair to it: raspberry, walnut, and chocolate. Get that raspberry jam with the seeds; the texture is more pleasurable, in my opinion. It also reminds you that the jam came from a real fruit instead of being wiped out of its contents! The chocolate was chopped from a bar of bittersweet Ghiradelli which makes it all the better.
