A Return to Sunday Dinner by Russell Cronkhite

By Russell Cronkhite

In years passed by, lifestyles slowed for at some point every week: an afternoon of worship and quiet mirrored image, an afternoon for friends and family, an afternoon except the standard bustle.

It was once additionally an afternoon of get together, a time to please within the corporation of household, to rebuild the unwritten customs of our prior, and to get pleasure from jointly the bounty of healthy foods.

It may be that approach again.

Russell Cronkhite has created twenty-one entire menus. With dishes like Sage-Rubbed Roast beef Loin with Apple Cider Glaze, Savory poultry and Dumplings, Banana Black-Bottom Cream Pie, and hot Peach Cobbler with Vanilla Ice Cream, you'll style the richness of our nation's heritage.

It's time to restore the Sunday desk, a spot the place foodstuff is the basis of a wealthy and significant accumulating. "Return to Sunday Dinner" is a choice to set up your personal indelible stories for generations to return.

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Pulse or stir until the mixture becomes crumbly and begins to stick together, 15 pulses (do not overmix), stopping once to scrape the sides of the bowl. 5 cm in diameter. Roll up the log in the plastic wrap and roll on the work surface under your palms to make a uniform cylinder. Repeat with the other half of the dough and another piece of plastic wrap. Chill the logs in the refrigerator until firm, at least 2 hours and up to 3 days. Preheat the oven to 350°F/180°C/ gas 4. Line a baking sheet with a silicone baking mat or parchment paper.

The Global Cracker: Crispy Snacks from Around the World 51 bLacK pEpPer tArAllI I first came across these little snack loops—not quite a cracker, not quite a breadstick—in Puglia in southern Italy; they were great “pack food” for nibbling on endless train rides and meanderings through dark cobblestone streets. Taralli come in both sweet and savory flavors; my particular favorites are the slightly hot black pepper–flecked ones. They are often served with wine, into which the taralli are dipped. Because they are so sturdy, they’re great dunked into gooey dips like the Sconnie Beer and Cheese Fondue (page 120) or the Trieste-Style Crab Gratin (page 136).

32 Preheat the oven to 400°F/200°C/ gas 6. Line two baking sheets with silicone baking mats or parchment paper. Roll the dough out on a lightly floured surface until it is ¹⁄16 in/2 mm thick, picking up the dough occasionally and rotating it to make sure it’s not sticking to the work surface. Using a round scalloped cookie cutter, cut the dough into 2½-in/6-cm rounds; reserve the scraps. Fill one baking sheet with crackers, spacing them about ½ in/12 mm apart. Brush the crackers lightly with the beaten egg and then prick the crackers several times with a fork (a spoke pattern adds visual appeal).

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