{"id":751822,"date":"2021-11-09T14:25:34","date_gmt":"2021-11-09T19:25:34","guid":{"rendered":"https:\/\/www.rochester.edu\/advancement\/?p=751822"},"modified":"2021-11-11T15:41:32","modified_gmt":"2021-11-11T20:41:32","slug":"whats-cooking","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/advancement\/whats-cooking\/","title":{"rendered":"What’s cooking?"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” background_image=”752422″ css_animation=”” box_shadow_on_row=”no”][vc_column][vc_empty_space height=”150px” image_repeat=”no-repeat”][vc_row_inner row_type=”row” type=”full_width” use_row_as_full_screen_section_slide=”no” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1636486110412{padding-top: 15px !important;padding-right: 5px !important;padding-bottom: 15px !important;padding-left: 5px !important;background-color: rgba(24,41,87,0.8) !important;*background-color: rgb(24,41,87) !important;}”]<\/p>\n

What’s cooking?<\/h1>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”150px” image_repeat=”no-repeat”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_empty_space height=”40px” image_repeat=”no-repeat”][vc_column_text css=”.vc_custom_1636655155151{padding-top: 25px !important;padding-right: 40px !important;padding-bottom: 25px !important;padding-left: 40px !important;background-color: #15234a !important;}”]<\/p>\n

\u201cWe make a big pot of hot cider on my mom\u2019s stove every Thanksgiving morning\u2014the aroma fills the house. I started making glo\u0308gg for when we celebrate Christmas with my husband\u2019s family as a nod to their Scandinavian heritage.\u201d<\/em><\/span><\/h4>\n

\u2014 NORA RUBEL | Jane and Alan Batkin Professor in Jewish Studies and chair of the Department of Religion and Classics<\/strong><\/span><\/p>\n

Besides being a noted food, religion, and culture scholar, Rubel is also an entrepreneur. She and her husband, Rob Nipe, run Grass Fed<\/a>, a kosher and vegan butcher shop in Rochester, N.Y.<\/span><\/strong>[\/vc_column_text][vc_empty_space height=”25px” image_repeat=”no-repeat”][vc_column_text]<\/p>\n

Recipe one:<\/h3>\n

Hot spiced cider<\/strong><\/h3>\n

1 gallon unpasteurized apple cider
\n1 sliced orange
\n3 cinnamon sticks, broken in half
\n6 whole cloves
\n6 whole allspice berries
\n4 star anise<\/p>\n

Bring to a boil<\/strong> cider, orange slices, and spices, and then drop to a very low heat.<\/p>\n

Let simmer<\/strong> at least 20 minutes or for hours so your home smells festive.<\/p>\n

Ladle<\/strong> into mugs.<\/p>\n

Recipe two:<\/h3>\n

\"Glo\u0308gg<\/p>\n

Glo\u0308gg (mulled wine)<\/strong><\/h3>\n

1 bottle full-bodied red wine, a Shiraz or Zinfandel<\/p>\n

Aquavit OR orange-flavored liqueur such as Grand Marnier<\/p>\n

12-15 juniper berries
\n7-10 green cardamom pods
\n\u00bc cup organic sugar
\n1 sliced orange
\n1 sliced Meyer lemon
\n3 kumquats (halved)
\nOrange or lemon slices<\/p>\n

Combine<\/strong> juniper and cardamom in a tea ball or cheesecloth.<\/p>\n

Heat<\/strong> wine, sugar, the kumquats, half the orange, half the Meyer lemon, and spices over medium heat until sugar dissolves, about 5 minutes.<\/p>\n

Ladle<\/strong> into mugs (serves about six).
\nStir \u00bd ounce of liqueur into each.<\/p>\n

Garnish<\/strong> with orange or lemon slices.[\/vc_column_text][vc_empty_space height=”25px” image_repeat=”no-repeat”][vc_column_text css=”.vc_custom_1636491072716{padding-top: 25px !important;padding-right: 40px !important;padding-bottom: 25px !important;padding-left: 40px !important;background-color: #15234a !important;}”]<\/p>\n

\u201cThis recipe has been in our family for years. We make and decorate these cookies with our kids every year, then share with family and friends.\u201d <\/em><\/span><\/h4>\n

\u2014 EMMETT WILSON \u201914 (MA) AND MARISA WILSON <\/strong><\/span>[\/vc_column_text][vc_empty_space height=”25px” image_repeat=”no-repeat”][vc_column_text]<\/p>\n

Recipe three:<\/h3>\n

Cut-out cookies<\/strong><\/h3>\n

Makes about 3 dozen<\/p>\n

3 cups flour
\n1 teaspoon baking soda
\n1 teaspoon baking powder
\nDash of salt
\n1 cup butter, softened
\n1 cup sugar
\n2 egg yolks
\n\u00bd cup sour cream
\n1 \u00bd teaspoons vanilla extract<\/p>\n

Preheat<\/strong> oven to 350F<\/p>\n

Sift<\/strong> together flour, baking soda, baking powder, and salt in separate bowl.<\/p>\n

Cream<\/strong> the butter and sugar with an electric mixer in separate bowl.<\/p>\n

Add<\/strong> egg yolks, sour cream, and vanilla to the butter and sugar mixture; mix until blended.<\/p>\n

Slowly add<\/strong> the dry ingredients\u2014the dough should be very stiff.<\/p>\n

Split<\/strong> dough into manageable pieces.<\/p>\n

Roll<\/strong> out the dough on a floured surface to about \u00bc inch and cut into desired shapes.<\/p>\n

Bake<\/strong> 8-10 minutes on a cookie sheet.[\/vc_column_text][vc_empty_space height=”50px” image_repeat=”no-repeat”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

Besides being a noted food, religion, and culture scholar, Rubel is also an entrepreneur. 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