In his first inaugural address, Franklin D. Roosevelt said, “The only thing we have to fear is fear itself.” I think he was right on the money with that one.
This week I confronted one of my biggest baking fears: piecrust. And, like childbirth, I had built it up to be far more heinous than it actually was. I think I was more afraid of my fear than I was of the piecrust. I had to do the crust twice because the first batch was way too crumbly. (I did childbirth just once, and luckily Max was just the right consistency.) I think my measurements may have been a bit off on the crust. I did invest in a pastry scraper prior to attempting the second batch, and I’m glad I did.
I made the Chocolate Truffle Tartlets for Valentine’s Day. I’m generally not too gung-ho about V Day, and I hate going out to dinner. I’d much rather stay home and cook. The tartlets were pretty good. I’m total chocolate lover, but there was something about these that just didn’t rock my world. Maybe I was tired from a long day of work, and I would have felt differently if I weren’t exhausted. I don’t know. It was probably the crust. I truly enjoyed the filling and would have been very content to consume it in its entirety with a wooden spoon while listening to Adele, who often accompanies me in the kitchen.
The recipe calls for biscotti or amaretti cookies as part of the filling. I couldn’t find biscotti that looked up to snuff and I’m not a big fan of amaretti cookies, so I used these almond thins. They are delicious, but I think the filling would have been fine without them.
So, another baking fear conquered, and I think when I’m caught up on sleep I will feel more triumphant. I’m looking forward to rugelach, which I’ve been wanting to make for years, on March 6. If you’ve never eaten rugelach, treat yo self and partake as soon as you possibly can.