Yes, its true…Rosh Hashannah is really early this year (is it ever on time?), and GKC is ready to help you get ready. First, check out the amazing all new recipes perfect for your Yom Tov tables. Then bring extra gourmet dishes to your table with the famous restaurant recipes sections. See what the professional chefs from some of our favorite restaurants make at home and see how easy it is to cook like a pro. Next, submit for the great giveaways (we will have one EACH week!). Don’t miss out on the amazing gifts from honey and honey dishes to challahs and artisan glass. Of course, we will include wine recommendations, health articles, crafts, and more new recipes and features each week. Send us your cooking questions and any recipes you would like us to share with our readers. GKC wishes all of our readers a very sweet New Year.
I think I was born in the wrong generation. One trivial reason is my love of poppy seeds. They seem to be associated with my great aunts and my buby. Who else buys poppy seed danishes or strudel or hamantashen? My kids go for the chocolate-filled ones or even better yet, the chocolate-peanut butter. But I’m a traditionalist and, as mentioned, a big fan of poppy seeds. I like them in hamantashen, in danishes and strudels, in cakes and cookies. There are worse ways of being old-fashioned…Here are a few of my favorite recipes incorporating poppy seeds: some cookies, a cake based on a cake mix (always good when the craving needs to be satisfied now!) and a scratch cake. Pick one or try all three. You can join my poppy seed fan club.
Lemon Poppy Seed Cookies
Cookies become classic for a reason.
1 cup (2 sticks) margarine, softened
½ cup sugar
1 large egg yolk
1 tablespoon lemon zest
¾ teaspoon lemon extract
½ teaspoon vanilla
2 cups flour
⅓ cup poppy seeds
Cream together the margarine and sugar until fluffy. Beat in the egg yolk, lemon zest, lemon extract and vanilla. On a low speed, add the flour and poppy seeds and beat until well mixed. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Divide dough in half and roll out one piece on a lightly floured surface. Cut out cookies in the shape desired (can just be plain round ones if you like) and place on greased baking sheets. Bake for about 15 minutes, until just barely brown around the edges.
Yellow Cake with Poppy Seed Filling
1 package Duncan Hines Classic Yellow cake mix
1 package vanilla instant pudding
1 cup orange juice
½ cup oil
¼ cup sugar
1 tablespoon brown sugar
2 teaspoons cinnamon
1 tablespoon poppy seeds
Preheat oven to 350 degrees. Place all cake ingredients in a mixer and beat until blended and lumps have disappeared. Pour half the batter into a greased 10-inch tube pan. Stir together filling ingredients. Drop half the filling over the batter and swirl with a knife. Add remaining batter and repeat the process. Bake for about 35 minutes. Cool on wire rack for 20 minutes before removing from pan.
Poppy Seed Cake with Tofutti Cream Cheese Icing
1 cup nondairy creamer
½ cup poppy seeds
2 cups flour
2½ teaspoons baking powder
¼ cup margarine, softened
1¼ cups sugar
2 teaspoons vanilla
3 egg whites
1 (8 ounce) package tofutti cream cheese
¼ cup margarine, softened
2½ cups powdered sugar
Microwave nondairy creamer until hot and stir in poppy seeds. Set it aside. Place flour and baking powder in a small bowl or measuring cup. With mixer on low, gradually beat in dry ingredients alternating with the milk-poppy seed mixture. Cream together the margarine, 1 cup sugar and vanilla. Gradually beat in the dry ingredients, alternating with the liquid, beginning and ending with the dry ingredients. In a clean bowl beat egg whites on high until stiff peaks form. Beat in remaining ¼ cup sugar. Fold into batter. Pour into greased 10-inch round bans and bake for about 30 minutes. Let cool before removing from pan. Cool completely before frosting.
For frosting, cream together all ingredients and speak across bottom layer and all over top and sides of cake.
With the summer in full swing and lots of warm weather and friends to catch up with, I am back at the barbeque. In New York, we have a shorter season for this so I try and use it as often as possible. This means lots of variety and homemade condiments to take the ordinary to extraordinary. Try these but also check your grocery store for interesting sauces like spicy mayonnaise (from the sushi guy), or smoked cheese for the top of a veggie burger, or homemade guacamole with beans on a turkey burger.
These are some fun favorites that dress up an ordinary barbeque and make a buffet look a little more gourmet.
1 cup ketchup
½ cup bourbon
3 tablespoons brown sugar
3 tablespoons mild molasses
3 tablespoons apple cider vinegar
2 tablespoons (fish-free) Worcestershire sauce
1 tablespoons soy sauce
1 tablespoon Dijon mustard
1½ teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried crushed red pepper
½ teaspoon freshly ground black pepper
Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; simmer until sauce is reduced to 2 cups, stirring frequently, about 10 minutes. Can be made up to two weeks in advance and stored in the refrigerator. Use on chicken, meat, brisket or ribs.
3 red onions, sliced
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon pepper
Preheat into 375ºF . Cut the onions in half and slice ¼-inch think, place on a baking sheet and toss with balsamic vinegar, olive oil, salt and pepper. Bake for 20 minutes, until the onions are tender.
2 (16-ounce) cans baked beans, drained
½ cup chili sauce
¼ cup bourbon
1 tablespoon molasses
2 tablespoons brown sugar
Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.
5 pickling cucumbers (about 4 inches long)
4 slices fresh horseradish, peeled and cut into ½-inch slices
4 sprigs fresh dill weed
1 cup white vinegar
1 cup sugar
3 cups water
4 cloves garlic, peeled
2 tablespoons pickling spice
2 teaspoons turmeric
Kosher salt and freshly ground black pepper
Special equipment: 1 (1-quart) mason jar, sterilized by boiling in water
Wash cucumbers, slice into ¼-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.
¾ cup mayonnaise
2¼ teaspoons curry powder
1½ tablespoons plain tofutti sour cream
1½ tablespoons ketchup
1 garlic clove, minced
Mix mayonnaise, curry powder, tofutti sour cream, ketchup, and garlic in small bowl for sauce. Let stand at room temperature while preparing sliders.
Coconut – you either love it or you hate it. I happen to love it (which is why I have a secret stash of Mounds bars hidden in the closet). I like it in cookies, in cakes, mixed with chocolate, mixed with oatmeal. I like the sweetened flaked kind, not the healthier (drier) version. So if you’re like me, read on. Here are some of my favorite recipes. And if you’re not, in the spirit of adventure, try some of these. Or wait for next week’s blog!
Coconut Pound Cake
1 cup margarine, softened
¾ cup shortening
3 cups sugar
3 cups flour
½ teaspoon baking powder
1 cup nondairy creamer
2 teaspoons coconut extract
½ cup flaked sweetened coconut (the best kind!)
Preheat oven to 325 degrees. Cream together shortening, margarine and sugar. Beat in eggs, one at a time. Combine dry ingredients and add to batter alternatively with the nondairy creamer, beginning and ending with the flour. Stir in extract and coconut. Pour into greased 10-inch Bundt pan and bake for 1 hour 25 minutes. Cool for 10 minutes in the pan, loosen sides and invert onto wire rack to finish cooling.
Seven Layer Magic Cookie Bars
This milchig dessert is the classic use of coconut. These are really good and need to be saved for special occasions – and when no one in the family is watching their weight!
1-1/2 cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips (I usually leave these out)
1 cup semisweet chocolate chips
1-1/3 cups coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool. Store in the refrigerator and take out a few minutes early to soften before serving.
Oatmeal Coconut Cookies
1 cup margarine, softened
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup old-fashioned oats
1 cup coconut
Preheat oven to 350 degrees. Cream together margarine and sugars. Beat in eggs, one at a time and mix in vanilla. On a low speed, beat in flour, baking soda and baking powder. Then add oats and coconut. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes. Cool on sheets for 3-5 minutes, then transfer to wire rack to cool completely.
The Nine Days isn’t a big deal around my home – culinary-wise that is. With a female-dominated household and living in southern California, we don’t have meat that often on weekdays. We are used to fish, pastas, quiches and other dairy dishes. In that respect the nine days are not noticeably different from the rest of the year. Except that human nature is to rebel. If I can’t have it, then I really want it. We promise that these recipes will make you forget your craving for meat. They are so good, however, that they may not reinforce the proper spirit of mourning!
Baked Salmon With Blackberry Ginger Glaze
Seared Tuna with Mustard and Soy Sauce
Caramelized Onion and Boursin Cheese Pizza
White Chocolate Pound Cake
Chocolate Yogurt Snack Cakes
Start with the Baked Salmon with Blackberry Ginger Glaze. It’s the perfect sweet and savory sauce for salmon. I add ¼ cup sugar to the extra glaze and drizzle it over ice cream for dessert. And don’t forget to try all the other fish and dairy recipes in our index as well as the Nine Days Recipes.
1 cup water
12 ounces blackberries (fresh or frozen and any berry can be substituted)
1 (1-inch) piece ginger, peeled and sliced into coins
1/2 lemon, juice
1/4 cup sugar
1 tablespoon olive oil
6 (8-ounce) skinless salmon fillets
Salt and freshly ground black pepper
Preheat oven to 400 degrees.
In a small sauce pot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil; reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
July 4th is a special time to celebrate. I’m not sure why all American holidays turn into 3-day weekends (well I guess I do understand that!) and barbecues but since I enjoy both, who’s complaining? For those of us who live in the United States, there’s a lot to be grateful for and for those of us who don’t, even with all its problems, the United States is still our good friend. So light up the grill, raise your glasses and let’s have a toast to our grand old flag.
These ribs don’t actually go on the barbecue but they are so easy (and delicious) and they fit perfectly with the spirit of the day. Serve with some potato salad and coleslaw and this patriotic cake for dessert!
Enough ribs for each person to have two
Sliced onions to Cover
Char-B-Que barbecue sauce to cover
Preheat oven to 350 degrees. Place ribs in a large baking pan (or two depending on the size of your family). Top with sliced onions. Cover with foil and bake for 2 hours. Remove onions and drain fat from pan. Cover for with barbecue sauce and return, uncovered, to the oven. Bake for another hour.
American Flag Cake
1 (18.25 ounce) package Duncan Hines yellow cake mix
1 (8 ounce) container vanilla icing
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced (raspberries can also work; don’t slice)
1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
2. Frost cake. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Summer is the perfect time for guacamole because avocados (although available year round) are in season and are at their peak of ripeness. We love guacamole for chips of course, but also on burgers, salmon, mixed with rice, and in different varieties like the ones below.
Here are a few tips for the tastiest variations and for the perfect guacamole every time. First, use Hass avocados, the brown wrinkly kind for guacamole. They’re especially rich and creamy. Buy avocados that are slightly soft but not squishy. Ripen in a paper bag with an apple or a banana at room temperature. Store ripe whole avocados in the fridge for 2 to days. Use lime juice instead of lemon juice. Mash garlic and salt with a mortar and pestle (available in our shop), to fully incorporate the ingredients and add avocados for soft and creamy guacamole. Leave one pit in the guacamole to keep the bright green color of the avocados from oxidizing. Lastly, to keep a halved avocado from becoming black while reserving for later use, generously sprinkle the exposed flesh with flour and wipe off before reusing.
Try these variations for a little break with traditional guacamole.
1 small diced papaya
Juice of a lime
½ chopped, seeded jalapeno pepper (mashed in a mortar with a pestle with salt into a paste)
½ teaspoon kosher salt
½ cup cilantro, chopped fine
2 avocados, diced
½ cup red onion, chopped fine
Combine all ingredients together. Let flavors blend for 20 minutes.
Southwest Corn Guacamole
1 ear of corn
2 plum tomatoes, chopped
1 bunch scallions, chopped
3 avocados, diced
2 minced jalapenos, seeded, diced (optional)
¼ cup cilantro, diced
juice of 1 lime
Sprinkle the corn with chili powder, coriander and slat. Broil the corn for 2 minutes. Remove kernels from cobb when cool enough to handle. Add the rest of the ingredients and season with more chili powder, coriander and salt.
Even when the air-conditioning is blasting, the urge to cook is just not as great in the summer as it is on those cold winter nights. And while the desire to eat never leaves me, I’m definitely interested in lighter dinners. I’m really grateful that my kids enjoy eating vegetables (in fact we tried to feed my grandson pizza the other day but he only wanted orange pepper!) and so on particularly warm or slow summer days, we have a salad bar for dinner. You can supplement this with fresh bagels or crusty bread (buy it from the bakery since this is all about avoiding the heat!) and voila – dinner is served. You can certainly roast vegetables to put in your salad but I like to keep things simple and limit myself to cutting them and opening cans. Here are some possible salad fixins – feel free to add your own.
Red Leaf Lettuce
Hearts of Palm
Peppers – of all colors!
Green Olive Rings
Toasted Pine Nuts
Toasted Sunflower Seeds
Grated Cheddar Cheese
Grated Mozzarella Cheese
Crumbled Feta Cheese
1 cup olive oil
2/3 cup red wine vinegar
1 tablespoon granulated garlic
2 teaspoons basil
2 teaspoons oregano
1 teaspoon pepper
Panini have been around for centuries, and these days they’re being grilled up in practically every kosher lunch restaurant. The popularity of grilling Panini at home reached an all time high when Oprah Winfrey featured a Panini Press among her 2007 “favorite things” (I bought mine after that I admit!). As I mentioned in Great Products they are the ultimate traveling machines for kosher families. Why? Real food for breakfast, lunch, and dinner while you travel (get one for summer in our shop). We toast bagels, grill sandwiches, grill fish and so much more. Here are a few gourmet Paninis to try but simple grilled cheese Panini, Pizza Panini, tuna melts and mashed bananas with nutella (family travel favorite) work just as well and are super easy and very family-friendly.
Here are 7 tips that will ensure that the Panini you make at home are as scrumptious as can be.
1. Experiment with a variety of breads and fillings. Just because Panini originated in Italy doesn’t mean you have to limit yourself to foccacia, mozzarella and other Italian ingredients. Or even just savory ingredients. If it’s got bread and fillings and is prepared on the grill, it’s a Panini!
2. Go for the crunch. What separates Panini from “regular” sandwiches? It’s the grilling! Grilled bread is the hallmark of Panini – make the most of it by brushing olive oil or melted margarine on top for a crostini-like crunch.
3. Be careful with “wet” ingredients. No one likes a soggy sandwich. Many of the great fillings we enjoy on “regular” non-grilled sandwiches, such as tomatoes and juicy meats, sometimes aren’t ideal candidates for Panini, where crispness is key. Seed tomatoes before using them and brush fish with panko before grilling in the sandwich. Also, add the wet ingredients to the center of the sandwich.
4. Cut with a straight-edged knife. A sharp, straight-edged knife, rather than a serrated one, will ensure a smooth separation for your finished Panini.
5. Greens go last. Greens, like lettuce or spinach get wilted when grilled. Food Network’s George Duran (aka “Ham on the Street”) offers a great solution: add them in last. Grill your sandwich and then insert anything you’d like to keep leafy – lettuce, spinach, arugula, and cilantro to name a few – right before serving.
To purchase a Panini press go to our shop and get ready for delicious food even when there are no kosher restaurants for miles.
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive tapenade, recipe follows
Mozzarella cheese, sliced thin
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra-virgin olive oil, plus additional as needed
Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.
2 6-ounce cans chunk light tuna, drained
1 plum tomato, chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped marinated artichoke hearts
2 tablespoons minced red onion
1 tablespoon chopped pitted kalamata olives
1 teaspoon capers, rinsed and chopped
1 teaspoon lemon juice
Freshly ground pepper to taste
8 slices whole-wheat bread
2 teaspoons canola oil
Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
Heat Panini press. Place paninis in the pan and lower top grate. Cook the panini until golden on one side, about 2 – 4 minutes.
The menu doesn’t need to be Mexican to enjoy the refreshing cool wine drink known as Sangria. Choose either the more traditional red wine version or the updated white wine style the next time you need (or just want!) . You can serve it for Shabbos lunch, with a Sunday barbecue or just because…Although oranges and lemons are standard fruits, you can vary the rest if you like and add cherries or strawberries or raspberries as the whim hits. Sit back, relax, enjoy!
1/3 cup sugar
1/3 cup lemon juice (fresh is always better)
½ cup orange juice
1 (750-milliliter) bottle red wine, preferably a Merlot or Burgundy but you can use what you have
1 small orange, thinly sliced
1 lemon, thinly sliced
Combine sugar, lemon juice and orange juice in a large pitcher, stirring to dissolve sugar. Add remaining ingredients, give a gentle stir and add ice.
1-1/2 cups sugar
2 lemons, thinly sliced
2 limes, thinly sliced
1 red apple, thinly sliced
2 (750-milliliter) bottles white wine, preferably Sauvignon Blanc although again you can use what you have (it adds more sparkle but I prefer Moscato d’Asti)
1 (1-liter) bottle lime seltzer
1 (1-liter) bottle lemon seltzer
1 cup frozen green grapes (Freeze more than you need; they’re great for snacking!)
Combine sugar, lemons, limes, apple and wine in a large pitcher. Stir and chill. Before serving, add seltzer and grapes. Gently stir and add ice.
Recently GKC got to be on the other side of the kitchen counter and attend a cooking class /birthday party for a friend.
It was a lot of fun…good company, great food, new recipes. Something caught my eye on the table -big, fluffy, fresh-smelling, and very inviting challah rolls, piled in baskets. Normally, GKC doesn’t wash for weekday lunch but those rolls just needed to be tasted. They wafted homemade as they called out my name. They looked so light but, seriously, who makes challah on a Wednesday? Even for a birthday? Were these going to be part of the class?
GKC was smitten and went in for the kill… Wow! Delicious, light, homemade-tasting and gorgeous with the perfect muffin shape and a twist on top, almost like a cream puff.
Okay, GKC needed to know who made them. Was it a neighbor, the cooking instructor, my friend – who was the woman behind this challah??!! … Little did GKC know, the secret chef was…a man named Laizer. And here’s the kicker: these challah rolls as well as large challahs (regular and whole wheat) are made, available and delivered each week by Laizer’s bakery, the Solash Challah Bakery in the Five Towns.
Laizer Solash, owner and head chef/baker at Solash Challah Bakery, bakes and delivers challah, challah rolls, sandwich rolls, and specialty sizes to the New York area each week (free delivery to the Five Towns, Rockaways, Ocean Side and Great Neck) – sorry out-of-towners, but maybe if you scream loud enough Laizer will figure out a way to get some to you…
Laizer started the business just a few months ago when a friend suggested that if he pursued his passion, he’d find success.
GKC asked and received some tips on baking beautiful and delicious challahs every time. “One of the keys to great challah making is in the rising. Here’s a tip: they need humidity to rise beautifully every time. If you have a proofing oven, great, but I can’t imagine that every home owner has a proofing oven in their kitchen, so an alternative would be to run the dishwasher for a cycle with no soap. When it’s done, place the challahs in the pan that they will be baked in, and put them in the dishwasher on a tray until they rise above the pan. Take them out and bake as your recipe instructs. Let them cool on a cooling rack, serve and wait for the compliments to follow!”
Try this with your favorite recipe or better yet, take a break and order one for Shabbos, or many for your next event. Call 718-337-6706 or email them at email@example.com
My husband loves the combination of chocolate and peanut butter (He also likes chocolate and coffee and just plain chocolate – you may detect a theme here!). He likes chocolate and peanut butter brownies, Reese’s peanut butter cups, you name it – almost every variation and every form works. So I was thrilled to discover the products by Peanut Butter & Co. Not only do they have regular smooth and crunchy peanut butter but they have a series of variations including mighty maple and cinnamon swirl. However the one that really caught my eye – and is now sitting in my pantry – is the Dark Chocolate Dreams, peanut butter blended with rich dark chocolate. No need to bake. Just dip in your spoon, I mean, use your knife and spread it on the bread or cracker of your choice.
There is also White Chocolate Wonderful for those whose tastes run in that direction. Check out their website www.ilovepeanutbutter.com and enjoy! Mmmm…
I love babkas. I love the fluffy yeast dough. I love the crunchy streusel topping. I love them with chocolate. I love them with cinnamon. I love them with apples and I love them with cheese. I’m an equal opportunity babka lover. And this recipe makes a rich and delicious one. Use either the chocolate or cheese filling or make half and half. But don’t do what I just did – this recipe makes 4 good-sized babkas – I tried to make 2 large ones. They looked beautiful but they collapsed in the middle…and my kitchen was full of cheese filling!! So we all took out our spoons…
Babka – Cheese or Chocolate
4 teaspoons yeast
1 cup warm water
10 cups bread flour
1-1/2 cups (3 sticks) margarine, softened
4 egg yolks
1 cup sugar
1-1/2 cups nondairy creamer, slightly warmed
3 (8 ounce) packages cream cheese
2 (7.5 ounce) packages farmer’s cheese
4 teaspoons vanillin sugar
1 egg yolk
1-1/2 cups sugar
1-1/2 cups cocoa
3 cups sugar
10 teaspoons vanillin sugar
1 cup (2 sticks) margarine, cut into pieces
2 cups flour
2 cups sugar
Proof yeast in warm water. Add sugar and nondairy creamer. Mix in a few cups of flour, some of the margarine, some of the eggs and continue like that until flour is totally incorporated. Knead until smooth and elastic. Cover with a damp cloth and let rise for 1-1/2 hours.
In the meantime, beat all filling ingredients (either cheese or chocolate) until smooth.
For streusel topping, use food processor to pulse together margarine, flour and sugar until coarse crumbs form. Set aside.
Cut dough into 4 pieces and roll each one out on a lightly flour surface. Place filling along edge and roll up like a jelly roll. Attach ends to form circle and place in tube or other round pan. Cover and let rise another ½ hour. Sprinkle with streusel and bake until golden – 45 – 50 minutes. Take a piece for yourself – you won’t get another chance!
Cooking for kids is easy (really!) if you use the right ingredients and flavors. We know that our GKC readers enjoy hearing about new or existing products in the market (thanks for all those great comments that tell us so) and how we can use them in our everyday and holiday cooking, especially if they help get our kids to eat. Here are a few more products to use in your Yom Tov – just watch; your kids will eat every bite.
Jeff Nathan’s Gourmet Panko: Panko finally became kosher a few years ago and it is a “must have” staple in my pantry. Panko is the name for Japanese-style bread crumbs. They are crispier than regular bread crumbs and create a crunchier texture since they hold up better through the cooking process. They are less greasy too because they absorb less oil. This brand has a variety of flavors that add a little zing to every recipe. Try them in our Panko Crusted Chicken Nuggets or in Salmon Burgers. They can be used in place of breadcrumbs in any recipe to create a crispy topping or a lighter feel in meatballs.
Mehadrin Ice Cream: Everyone looks forward to extra ice cream on Shavuos. Mehadrin’s dairy and pareve ice creams are so smooth, creamy, and sweet that they are delicious on their own or in these decadent ice cream desserts – Tiramisu Bundt Cake or Razzle Dazzle Ice Cream Pie.
Lipton Onion Soup Mix: Finally, Lipton made a kosher onion soup mix! A welcome addition to the every kitchen. Onion soup mix adds great flavor to meat, dips, and of course, soup. Try the traditional recipes on the back of the package, like the onion dip with sour cream (I put that on top of salmon and bake it in a 425 degree oven for 15 minutes – amazing, melt-in-your-mouth salmon) or use it in Brick Roast for the easiest and most delicious Shabbos roast.
Let us know how you use these products and we can post your recipes. Submit a recipe here or send us an email with a product you would like to see featured and we can make some recipe suggestions. Happy cooking and good Yom Tov!
Panko Crusted Chicken Nuggets
1 large egg
1/3 cup soy milk or pareve milk
1 tablespoon white vinegar
1 pound boneless skinless chicken breast, cut into bite size pieces
1 1/2 cups Jeff Nathan’s Gourmet Panko bread crumbs (fine herb or Italian)
1/4 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
1/2 cup canola or vegetable oil
Honey mustard or barbecue sauce for dipping, optional
Whisk the egg, the pareve milk or soymilk, and vinegar in a medium bowl. Soak chicken pieces in egg mixture and marinate for 30 minutes (this makes the chicken tender). Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
Heat oil in a large skillet over medium heat. Lift chicken out of pareve milk mixture, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Serve with honey mustard sauce or barbeque sauce for dipping.
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
3/4 cup Jeff Nathan’s Gourmet Panko
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fresh lemon juice
¼ teaspoon ginger
1/2 teaspoon salt
Sesame mayonnaise, recipe follows
8 toasted sandwich buns
8 lettuce leaves
8 slices tomato
In a medium bowl, combine peppers, panko, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, ginger and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.
1 cup mayonnaise
2 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon sesame oil
In a small bowl, combine all ingredients. Cover and chill.
Yields: 1 cup
1 box (18.25 ounces) white cake mix
1 pint coffee ice cream, such as Mehadrin’s, melted
1 container (12 ounces) whipped vanilla frosting (or make homemade, recipe follows)
1 teaspoon instant coffee granules dissolved in 1 tablespoon water
½ teaspoon cinnamon
Cinnamon sugar for dusting, optional
1. Heat oven to 350 degrees F. Coat a 10-cup Bundt pan with nonstick cooking spray.
2. In a large bowl, beat cake mix, melted ice cream and eggs on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.
3. Bake at 350 degrees F for 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
4. In large bowl, beat together frosting, cinnamon and instant coffee mixture.
5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar, if desired.
2 1/2 sticks (10 ounces) unsalted margarine, at room temperature
5 cups confectioners’ sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons pareve milk
In a large bowl, using a mixer, beat the margarine on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon pareve milk. Beat at high speed until fluffy, adding an additional 1 tablespoon pareve milk if necessary.
This makes a generous amount of frosting but it keeps in the refrigerator for up to one month.