The Chicago Food Swap has become a fixture in our lives. I sign up, the date is on the calendar and then as the date approaches the frenzy begins on what to bring. After all, this is a very food savvy group we're dealing with!
This month's swap was held at The Chopping Block, located in the Merchandise Mart building. This particular location, they have two, is a dream for anyone who enjoys cooking. Subzero fridges, Viking stoves, Subzero Wine fridges, beautiful countertops that are asking to be used, to cook, bake, and create. And it was not only myself that felt this way—my two kiddos were awestruck as well which always get dangerous when I let them loose in the retail section. Sigh.
As always we came home with some major goodies. Emily's cherry syrup, Pamela's Ginger Honey Syrup and Beef Bulgogi Kimbap, Spaghetti Squash and Pumpkin, Gingerbread caramels, Cheesy Garlicky Biscuits…the photo says it all…(all that was left after the ride home that is!)
My contribution to this swap was Sufganiyot, a traditional jelly filled donut for Hanukah. The recipe jumped out at me from the pages of Bon Appetit Magazine and after a few tries, I got the recipe to where I wanted it (I tend to cut back on the sugar and butter if possible while maintaining the integrity of the recipe, and it was a hit! No, our family is not of the Jewish faith but it was yet another opportunity to try something different, especially with Hanukah coming up next week and it is a very easy to follow recipe, especially if you enjoy working with bread.
Recipe to follow tomorrow…