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Topic: DELICIOUS (02/04/16)
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TITLE: Crimson Delight | Previous Challenge Entry
By Sanna Scales
02/11/16 -
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Going through the drawers, I came across a real treasure. It was a small, two, ringed booklet. The cover read “The Student’s Loose Leaf Note Book 1937.” It was beige with blue edging but time gave it an antique quality. I opened it up and found handwritten recipes handed down through the generations. Clearly written with a fountain pen, beautiful swooped penmanship crafted the pages.
Looking at the heading of one recipe was titled “Russian Piroshki”. Instantly I remembered the succulent taste of Russian (tarts) Piroshki. My favorites were made with wild cranberry. My mouth watered, just thinking of the tartness. The soft pastry enveloped the fruit in such a delicate way.
I recalled the smell as she took the pan of fresh, delicious piroshki out of the oven. The tarts still bubbling in the center. Already knowing what was coming, the sweet tart aroma captivated my senses. I could hardly wait for them to cool, so I could put a dollop of sour cream on top and dig in.
It was quite a process to make these authentic, ethnic delicacies. My aunt was a veteran. She took such care making the sweet pastry dough. The flour, sugar, and salt were mixed together, then cutting in the unsalted butter, she blended it into a fine crumb. Gently adding ice water formed the dough. She would compose a ball, cover the bowl and let it chill in the fridge for a while.
During my aunts younger years, we would go into the woods and look for the shrubs of wild cranberry. They seemed to always be in the thickest of bushes and hardest to get to. She spent hours standing in the brush picking the crimson berries, only to come home and have to sift through them. she would wash them and gently lay them on a tea towel to dry, bag and preserve them in the freezer.
Once the dough cooled, she broke off tablespoon sized pieces of dough. She rolled them into small balls and dabbed the center of it with her finger. When she had several portions ready, she rolled out each one into a 3``circle. She laid a generous portion of fresh or frozen cranberries down, next a teaspoon of flour and 2 teaspoons of white sugar were piled in the center. She then brought up the dough to the sides and pleated the edges forming a beautiful tart. She raised the edges, so the juices would not run out while baking.
My aunt put much love and care into each piroshki she made. I think that is why they were so delicious. She took the time and effort to make them because she loved us. In doing so, she kept the traditional spirit alive.
This is in memory of my Auntie Jean January 1913 - October 2007
I will always love you.
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