I don’t make those rugelach often, even though I should. I wonder if it’s because no one expects them anymore. I always bake something fresh for Shabbos, but it’s usually quick. Code word: easy. But I love the relaxation of rolling out dough for pie, and I couldn’t be prouder of the time I made an imitation Siegelman’s log for my husband’s birthday a few years into our marriage. Honestly, I miss those days.
I think a good portion of us are experiencing the dark ages of fancy desserts. It’s become culturally acceptable to hack, buy, or wing dessert. Restaurants are on this train too; I haven’t eaten in a restaurant that had a dessert worth ordering in a very long time.
It makes sense; we’re overbooked and overwhelmed on a good day, and there isn’t much room for luxuries like dessert. To me, though, dessert making represents relaxation. The message a delicious pie made for a Yom Tov dessert sends is: we’re in no rush, enjoy the Yom Tov, enjoy the present company.
This week, Brynie prepared four freezer-friendly desserts for us. Maybe you can find a quiet hour to squeeze in some baking. If it’s the kind of thing you enjoy, luxuriate in it.
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