Sweet Things on Challah

I can’t stop thinking back over this weekend and trying to relive it in slow motion. We wrote on our website that we wanted the weekend of March 16 to be “a celebratory dance party slash weekend-long feast slash opportunity to bring together in one place all the people we love.” Well, good job us, because our wedding weekend absolutely accomplished that.

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I could gush ad naseum about how I teared up when I first saw the perfect chuppah Daniel’s brother Jacob made, decorated with colorful spring flowers and draped with family tablecloths. I could talk about how we went from hora to Rueda to Natalie Merchant to 500 Miles and every single person danced to each one. I could gush about our perfectly “us” cake lovingly created by my bestie Leah and topped with narwhals, or about how friends flew in from literally all over the country for the weekend, or how I watched my dad salsa dance with my coworker, or how I felt as Daniel and I exchanged our vows and then got pelted by pompoms.

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But I won’t. Instead I’ll gush about my sister and cousin and their awesome co-maids of honor speech. These two lovely humans shared such silly and heartwarming stories. I am so lucky to have them in my network and supportive of my journey. In their speech (which of course they killed), they mentioned finding evidence of “my first recipe” — surely a bi-product of a neighborhood round of iron chef with the secret ingredient of apples, or something of the like.

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Of course I had to remake it. I don’t think cinnamon chips still exist, so regular old cinnamon had to suffice. I did have two kinds of sprinkles hiding in the pantry (one bought for making Heddy’s baby shower cake, one bought for making Lauren’s bachelorette party … cake). I had challah lying around (Thanks grandma! Sorry everyone at the wedding who we didn’t get around to delivering challah to! It was well-intentioned but poorly executed!). And so here we are. Recreate if you dare — Daniel and I each managed a bite and gave up.

#swankyoriginal

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one year ago: tonight for dinner I made the salad of my dreams with roasted squash, barley, feta, sugar snap peas, mizuna, and mint #norecipe #firstmealwemadeasmarriedpeople
two years ago: eh, two outta four isn’t so bad…
three years ago:
kungpao Brussel sprouts and tofu 
four years ago: spicy lemon fregola with artichokes and caramelized onions 

 

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Kabocha and Caramelized Onion Toasts with Ricotta and Mint

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…or how I managed to totally slut up an innocent and slightly aging squash.

…or How To Make You Kitchen Smell, like, the BEST it ever has (note to self: caramelized onions + apple cider vinegar + maple syrup = oniony jam kitchentime nirvana).

….or the post where we use up all the CSA veggies accumulating in the fridge. Side note: I didn’t even try to take pictures of the, shall we say, creative and somewhat gelatinous side of golden beet-tiny potato-peas-pickle-parsley salad. Trust me on this one, tastes about a zillion times better than it looks, and it looks like something you may feed someone named, say, Fido.

…or the “Daniel went salsa dancing and I have no camera so I took a million sucky iphone pictures” post. Feel free to skip the blurry awkward food pictures and RUN to the grocery store. I don’t blame you. Food heaven.

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Kabocha and Caramelized Onion Toasts with Ricotta and Mint

greedily and happily borrowed from Chez Catey Lou 

1 1/2 (or 2 if you don’t happen to have a half lying around) sweet yellow onions, sliced thin
½ c olive oil, divided
3 t salt, divided
¼ c REAL maple syrup
⅔ c apple cider vinegar
1 medium kabocha squash, peeled and cut into ½-inch slices (easier said than done–just use those arm muscles, friends)
pinch red pepper flakes
½ c ricotta cheese
4 T fresh mint, chopped
4 slices hearty bread (I used thick slices of Bakeri multigrain)

Preheat oven to 450F.

In a medium pan, heat ¼ cup olive oil on medium-high heat. Add onions and 1 t salt and saute over medium heat, stirring occasionally, for about 25 minutes or until tender, browned, and amazing-smelling. Then, add maple syrup and apple cider vinegar. Continue cooking, stirring intermitently, until thickened and jammy, about another 25 minutes. Turn off heat.

Meanwhile, mix squash, ¼ c olive oil, 2 t salt, and red pepper flakes on a rimmed baking sheet lined with foil. Bake for 15 minutes, then flip squash and cook for another 10 minutes or so. Squash is done with it’s soft, lightly browned, and sweet.

Add squash to onion pan and mash with a wooden spoon. Leave some larger chunks; you don’t want a puree but more a coarse mash.

Toast bread slices. Slather with ricotta and top with squash/onion mixture. Drizzle olive oil, sprinkle with coarse sea salt, and finally add chopped mint. Rejoice and praise the onion jam gods.

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The cutey on the right is the kabocha

(For a delicious and unphotogenic side dish, mix chopped boiled potatoes, chopped roasted golden beets, chopped dill pickles, minced red onion, 1 small can green peas, and parsley with red wine vinegar, olive oil, and a dollop of mayo. Or don’t, and eat another toast!)