Mexican food is one of our favorite options during these meatless nine days. You can use the vegetarian ground round or just vegetables to make many flavorful and spicy dishes. They are colorful, filling and a treat. No one will even miss the meat. Some of our new favorites are:
1 jalapeno, quartered and seeded
3 scallions, chopped
2 garlic cloves, unpeeled
1 tablespoon olive oil
3 avocadoes, peeled
¼ cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon mayonnaise
In a small bowl, mix jalapeno, scallions, garlic and olive oil until coated. Heat a grill pan over a medium-high flame. Add vegetables and grill until charred, 5 to 6 minutes. Remove from heat and cool.
Place jalapeno and scallions in a medium bowl. Remove garlic from peel, mash and add to bowl. Add avocadoes and begin to mash. Add remaining ingredients and continue mashing until thick and well-combined. Serve immediately.
A spicy variety on an easy favorite. Recipe is for 1 – can be doubled, tripled, quadrupled etc. etc.
1 jalapeno, halved and seeded
2 slices crusty bread
1 tablespoon butter, softened
¼ cup shredded pizza cheese
Place jalapeno on a baking sheet, cut side down. Broil for about 10 minutes or until blackened. Cool and chop. Mix with grated cheese. Butter outsides of bread. Place cheese and jalapeno mixture on top of one bread slice. Cover with other slice and grill in pan – about 2 to 3 minutes per side or until cheese is melted and bread is crisp. Yum!
2 tablespoons olive oil
1 (4-ounce) can diced, roasted green chilies
1 jalapeno, minced
1 onion, chopped
2 teaspoons fresh minced garlic
1 (12-ounce) bottle beer (preferably Corona)
2 (15-ounce) cans black beans, drained
2 tablespoons chili powder
1-1/2 teaspoons cumin
1 (15-ounce) can diced tomatoes
2 cups vegetable broth or pareve chicken broth
4 tablespoons fresh lime juice
Accompaniments: sour cream, grated cheddar cheese, tortilla chips, guacamole, sliced olive rings
In a medium Dutch oven, heat oil over medium-high heat. Add chilies, jalapeno, onion and garlic and sauté until soft, about 6 minutes. Stir in beer. Cook until reduced by half. Add beans, chili powder, cumin, tomatoes and broth. Bring to a boil. Reduce heat and simmer for about 15 minutes, allowing flavors to blend. Stir in lime juice, remove from heat and serve. Good over rice with some or all of the accompaniments listed above.
The food trend of the summer is the burger. Everyone from Rachael Ray to Jean George is making them, featuring them, and writing books about them. GKC just had to get our two cents in about them. Here’s what we’ve learned from the newest articles and columns on making burgers plus our own practical and delicious experimenting.
Fat is Good in a meat burger. You want to use ground beef (FRESHLY ground by the butcher) that contains about 80% beef and 20% fat.
Be Gentle! Kneading is for bread. Handle the meat gently and form loose patties to retain flavor. Packed patties become tough.
Burgers need salt and pepper. We recommend kosher salt and pepper and then whatever other seasonings you like, mesquite, onion, etc. The experts are claiming that they need little other than salt and pepper. I still like a few dried spices like onion powder and mustard.
Spatulas are NOT for pressing. Use them for flipping and DO NOT press on your burgers. All that juice that drips out is the flavor.
Make a small indentation in the center of each burger. Burgers contract as they cook, causing the middle to form a dome-like top. Making a small indentation in the center of the patty will keep the burger flat and even and therefore allow all the toppings to stay on under the bun.
Use a meat thermometer to check doneness. A rare burger is about 125 degrees, and a well-done burger is 160 degrees.
Add a little liquid. Some experts disagree with GKC here, but Cook’s Illustrated and Bobby Flay agree that moisture is the key to a juicy burger. Remember no pressing on the burgers to lose moisture. We recommend adding 2 to 3 tablespoons of ice water to the meat or any other liquid of your choice, like a combination of ketchup and Worcestershire sauce, seltzer, beer, mustard, you name it but add a bit to add moisture to the patty.
Buy lots of condiments for a burger bar. We love serving fried onions, guacamole, spicy mustard, sautéed mushrooms, and tons of store bought mustards, salsas, tapenades, or whatever you like, for a fun burger bar evening with guests.
Let us know your best burger tips. And find lots of great burger recipes on GKC!
The 4th of July is about so much more than food – but we’ll leave that part for other more eloquent bloggers to express. Our concern is with the meal – the picnic, the barbecue, the celebration. Every serving of fried chicken, every grilled burger or hot dog needs a good side to go with it and what could be better than classic coleslaw and its myriad variations. Here are some of our favorites – old:
Terra Chip Coleslaw
Spicy Indian Coleslaw
New Year’s Cole Slaw
1-1/2 packages cole slaw
2 scallions, minced
2 radishes sliced
1 cup mayonnaise
1 tablespoon lime juice
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon pepper
In a large bowl, combine cole slaw with scallions and radishes. Whisk together all dressing ingredients and pour over vegetables. Mix until well-combined. Cover and chill for at least one hour.
I am not sure if it’s because I am in charge of the kitchen or if it’s because I am home earlier than my husband, but I am the one who barbeques in our family. And aside from the bbq smell that lingers on my clothing and hair, I love it. I love experimenting with different sauces and meats. I love the quick cooking and all the gadgets and I love that my kids eat up every bite.
Lately, I have been experimenting with BBQ sauce and am excited to share my new favorite. It is fantastic on chicken, meat, burgers, and lamb. I also used the leftover sauce as the base on a Roasted Vegetable Tart.
1 head of garlic, roasted, squeezed from the skin
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chipolte in adobe sauce (optional: made by Roland in a can with OU hashgacha)
½ cup chicken stock or vegetable stock
1/2 teaspoon coarse black pepper
For the sauce: Place the roasted garlic, ketchup, brown sugar, syrup, vinegar, Worcestershire, chipolte, chicken stock and pepper in a small pot. Bring to a low boil, reduce the heat to low and thicken 20 minutes. (This sauce stores well for weeks)
1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup leftover BBQ Sauce
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 teaspoons chopped fresh basil, divided
Preheat the oven to 400 degrees F. Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
Spread the BBQ sauce evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper. Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the basil before serving.
I don’t know how barbequing and grilling came to be a father’s job. And I certainly know that mother’s are perfectly capable of it as well! But if there’s a cooking job that men like to do, hey, far be it from me to stand in their way! It’s a nice way to end a slow Sunday – or any other day for that matter – and the possibilities are truly endless. This year we are focused on burgers and we have rounded up a few of our favorites. As always, we’d love to hear yours!
Crispy green lettuce is the most sought after leafy vegetable, for both salads and sandwiches. Lettuce is rich in vitamins and minerals such as Vitamin K, Vitamin A and iron, calcium, magnesium and potassium. Best yet, it is helpful to maintain a healthy metabolism.. Lettuce is high in dietary fiber, which aids digestion and helps those suffering from constipation. Some say that the juice of lettuce mixed with rose oil and applied to the forehead can help ease a painful headache.
In my house, we use a lot of lettuce and keeping it crisp is crucial. No one wants unappetizing, limp and wrinkled lettuce in your refrigerator when you bought it only two days before. Storage is key.
Here are our best GKC tips on how to buy and store lettuce:
1. In the store, choose the leaves that look crispy and bright in color. Avoid wilted leaves that are shriveled at the edges. Looking for bright color and perky edges should help you differentiate between quality lettuce and those that arrived several days before.
2. The main storage problem is usually too much moisture. This dampness condenses on the leaves and suffocates them. The key is to store the lettuce wrapped in damp paper towels and sealed in a Ziploc bag. This will absorb the extra water without dehydrating the leaves. Store this lettuce in your crisper drawer, if you have one, otherwise store it with other vegetables.
3. Do not pile lots of other vegetables on top of the lettuce. It will bruise and become wilted.
4. Store leftover salad with a damp paper towel on top of the salad. Do not cover it with plastic wrap. This will stay surprisingly well for a day or two without become brown or wilted.
I don’t know if you’re like us– we find a particular food item and for a while, we’re obsessed with it. Some obsessions fade and some (like the one for ice cream and our current dippin’ dots addiction –we know they’re so 2008 but who cares?!) never do. At the moment we are focused on muffins – healthy ones, decadent ones, muffins to have with morning coffee, muffins to have with afternoon tea, muffins to eat before bed…Yes, we’ve seen the calorie count but we don’t have to eat the whole thing at once – or do we? And they can be instead of lunch, can’t they? Or we could make smaller ones…whatever your preferences, we’re sure there is a perfect muffin out there for you. Here is a roundup of just a few that GKC has to offer. Send us your favorite muffin recipe!! (We’ll send a prize to the one we like best!)
Take the icing off our pumpkin cupcakes and they qualify. Check out our Cooking with Kids section.
And these special ones:
Remember to send us your favorite muffin recipe; indulge our obsession!
With a three day Yom Tov approaching we have received many great questions about which fish recipes can be prepared ahead of time and either stored for a few days or frozen. Here are a few tips for fresh fish preparation and storage, then some recipes we recommend. Don’t forget to check the fish recipes in the index and on the homepage, there are so many choices, there is sure to be a recipe for everyone’s taste.
Tips for Great Fish Preparation
- Only buy fresh fish. Make sure you ask the fish counter if it is fresh. Fish that has been frozen and defrosted already will not refreeze well. It will come out smelling very fishy.
- Fish should look good and not have a strong odor. If the fish smells, do not use it or buy it.
- Fish can be frozen and thawed in the refrigerator, not at room temperature.
- Only freeze fresh fish or fish patty recipes, like croquettes. Grilled, baked or roasted fish does not taste good after it has been cooked and then frozen and defrosted. Most fish can be prepared a day or two early and stored, covered in the refrigerator until ready to serve.
- Fresh fish can be frozen. Wrap it tightly, with as little air as possible in plastic wrap and then put it in a resealable plastic bag, like a zip lock. Freeze and defrost in the refrigerator, not at room temperature.
To sum it up, either prepare the fish on Friday and store it until ready to cook on Sunday. Or, buy the fish fresh on Thursday and store it in the freezer, wrapped, as we suggested above. Then on Saturday evening put it in the refrigerator to defrost. Prepare the fish fresh on Sunday morning and serve.
These recipes below may be prepared and stored in the refrigerator, covered, for up to two days.
Baked Salmon with Blackberry Ginger Glaze
Blackened Tilapia with Mango Salsa
Flounder Fillets with Tomatoes and Capers
Grilled Tuna with Asian Dipping Sauce
Salmon Croquettes with Roasted Red Pepper Coulis
Salmon Patties with Ginger Sesame Sauce
Salmon with Brown Sugar and Mustard Glaze
Thai Fish Cakes
Don’t forget to check out all the cheesecakes! What’s Shavuot without cheesecake?
With summer sneaking up on us, our meals are becoming more salad and vegetable-based, less meat-centered. My new favorite salad addition is roasted vegetables – of all kinds, shapes and sizes. All you do is cut into chunks, drizzle with olive oil, sprinkle with some kosher salt and cook at 400 degrees until soft, stirring every 20 minutes. Add to your salads or eat alone as a snack. Some great options filling my refrigerator right now are roasted yellow beets, roasted red beets, roasted sweet potatoes, roasted red onions and roasted red peppers. But you are only limited by your imagination. Roasted scallions are good. As are roasted mushrooms, roasted zucchini, roasted corn kernels…Add these favorites to your next salad bar night.
What do you get when you cross a health conscience mom with a ravishing sweet tooth, and an entrepreneurial husband? The Soft Serve Fruit Co., New York’s newest refreshing and healthy alternative to frozen yogurt. No dairy, no fat, no gluten, allergen free, low calorie, PAREVE…just simple wholesome ingredients like fruit, water, and a touch of organic cane sugar (Yes! That’s it), yield Soft Serve Fruit and yes, it’s very tasty.
Chloe Epstein, husband Josh Epstein, and tri-athlete friend Michael Sloan came together to develop this delicious product and the fantastic stores they sell it in. No chic and cold design here. These stores are fashioned like a farm fresh fruit stand in the Hamptons, with fruit crates and lots of shingles. Soft Serve Fruit Co. has an all natural and fresh feeling and taste. Their mission? Celebrate good, wholesome foods that are delicious and avoid empty calories. Fellow moms and GKC readers agree with that!
The flavors are seasonal like berry, and mango in the summer, apple and pumpkin in the fall, pear and cranberry for the winter, and almost always strawberry and banana. That’s not all though. They are currently developing new flavors, some surprises and some request flavors, coming this summer. We are sworn to secrecy but we tasted some and you are going to love them.
With Chloe’s guidance, (thanks for the great time!) GKC tasted and tasted and loved every bite. Our favorites? The strawberry and banana; strawberry was sweet and delicious and hard to believe that it was just made from pure and simple strawberries. The banana was creamy, just like the consistency of yogurt. Best yet, the adorable stores feature sundaes – we loved the Crunchy Salty (banana soft fruit, fresh bananas, pretzels, all natural peanut butter, and chocolate chips;WOW!), smoothies, vegan waffles topped with soft serve fruit, gluten-free chocolate chip cookies, granola, and tons of other toppings that contain no high-fructose corn syrup or hydrogenated oils.
Where to try it or find Soft Serve Fruit Co? Union Square, Upper East Side, the Hamptons, Fairway Market in Queens and expanding soon across the country or to your local market – just ask for it. They deliver too, to offices and residences as well as catering special events; just email them at firstname.lastname@example.org for more information.
Try it soon! We will see you there.
Upper East Side: 1371 Third Ave, at 78th St. 212 794 2200
Union Square: 25 East 17th St, at Broadway 212 675 0550
Hamptons 869 Montauk Highway, Watermill 631 726 6166
In Maurice Sendak’s children’s book, “Chicken Soup with Rice”, he suggests that “All seasons of the year are nice for eating chicken soup with rice.” That’s how I feel about chocolate. There is no need of an excuse, an event or a Hallmark card occasion. Chocolate is the go-to, feel-good treat all year ’round. And nowadays they even suggest it has some health value. So go for it. Here are some of our favorite – and easiest – chocolate recipes to satisfy that craving. We’d love to try yours…
This recipe is dairy so serve it during the week – just because – or save it for a special Shavuos treat.
1 cup (2 sticks) margarine, melted
1-1/2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups flour
2/3 cup cocoa powder
¼ cup milk or soy milk
1 cup chopped toasted peanuts, divided (optional)
½ cup (1 stick) margarine
1 (10-ounce) package peanut butter chips
1 (14-ounce) can sweetened condensed milk
¼ cup semisweet chocolate chips, melted
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
In a large bowl, beat together melted margarine, sugar, eggs and vanilla. Stir in flour, cocoa and milk until completely incorporated. Stir in ¾ cup nuts, if using Pour into prepared pan. Bake for 25 minutes. Cool completely on wire rack.
In a medium saucepan, over low heat, melt ½ cup margarine with peanut butter chips, stirring until smooth. Add sweetened condensed milk and mix well. Pour over brownie layer in pan.
Drizzle with melted chocolate and sprinkle with remaining peanuts, if using. Refrigerate at least 1 hour, or until firm.
½ cup (1 stick) margarine, softened
1 cup sugar
1 cup tofutti sour cream
1-3/4 cups flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
In a large bowl, cream margarine and sugar until fluffy. Beat in eggs and sour cream. On low speed, add dry ingredients until well blended. Pour into prepared pan and bake for 50 minutes, or until tester inserted in center comes out with moist crumbs. Cool for 15 minutes in pan before removing to wire rack to finish cooling.
Personally, I am not sure white sugar is quite as evil as its critics make it out to be, but clearly our society suffers from rising numbers of adults and children with obesity and other health related issues.
Recently I read that on average Americans consume 72 pounds of sugar a year; that’s 22 teaspoons a day and is more than 2 times what our grandparents ate. At first I thought, no way, not my family! But then I examined and gave some thought to the diet of most kids, including mine, special candy on every holiday, Shabbos food, Shabbos cereal (as we call it), treats in school, yogurts and granola bars all loaded with extra sweets, coffee with sweeteners, and more.
I am not suggesting a world without sweets but thought it might be appropriate to make a few suggestions about refined sugar. Try alternatives like honey, molasses, maple syrup, and agave instead of white sugar or brown sugar (which is essentially white sugar with a little molasses added for flavor and color). While these minimally processed sweeteners do count as added sugar and should still be used sparingly, they provide antioxidants and essential minerals and don’t cause as big a spike in blood sugar as refined sweeteners do.
Each has its own distinct flavor, which adds an extra dimension to food and beverages.
Honey is a go-to sweetener for yogurt, teas, challah, as well as compotes, fruit crisps, and cobblers. It’s filled with antioxidants. The darker the color the more it contains.
Maple syrup is especially good in granola, oatmeal, and some cakes. It’s rich in zinc and manganese so they help boost the immune system.
Molasses have an intense flavor that works perfectly in barbecue sauces and marinades. It has the highest nutritional value of all the sweeteners but the strongest and distinctive flavor.
Agave has the mildest flavor of the bunch; it dissolves easily, so it’s great in cold drinks and coffee. It has a low glycemic index and therefore a more moderate effect on blood sugar.
You can bake with all of these alternative sweeteners too; they tend to make baked goods very soft and moist. Depending on the recipe, you might need to experiment with the amount you use. Start by substituting 3/4 cup honey, maple syrup, or molasses for each cup of sugar, and reduce the liquid by 3 tablespoons. To substitute agave, use 2/3 cup agave nectar for each cup of sugar ( I often use it in my challah recipe) and reduce the liquid by 1/4 cup. Also, since these sweeteners will speed the browning process (the form of sugar they contain reacts more readily to heat), reduce the baking temperature by 25°F. Check for doneness at the usual time, but you may have to increase the baking time slightly.
Try some of these recipes that contain white sugar alternatives:
Kitchen closed until next week for much needed vacation!
It’s that time of year again, the time where we make those funny three-cornered pastries shaped like Haman’s hat, the time when we try to find the best recipe for those pastries!
Here is a round-up of some of our favorites:
3 cups flour
½ cup finely ground almonds
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup sugar
Zest of 1 lemon
½ pound unsalted margarine or butter
2 tablespoons cold water
1 tablespoon lemon juice
1 egg white, lightly beaten
Preheat the oven to 350 degrees.
In a large bowl of an electric mixer, combine the flour, almonds, baking powder, salt, sugar, and lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
In a small bow, beat the egg, water and lemon juice until well blended. Add to the flour mixture and beat until completely blended and the mixture begin to form a dough. Do not over mix.
Transfer to a floured board and knead the dough into a ball. Divide the ball into 6 equal portions for easier handling. Flatten each portion with the palms of your hands and roll it out to ¼ inch thick. With a scalloped cookie cutter or the top of a water glass, cut into 3 ½ inch rounds. Place 1 heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
Place the hamantashen on a lightly greased foil-lined baking sheet and brush with egg white. Bake fro 20 minutes or until lightly browned. Cool and eat.
2 cups apricot preserves
½ cup shredded coconut
½ cup chopped nuts like walnuts, toasted
Grated zest of 1 lemon
Combine all the ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate.
1 ¼ cups pitted prunes
½ cup raisins
Sweet wine or water
½ cup sugar
Juice and zest of 1 lemon
Zest of 1 orange
½ cup walnuts, toasted
In a large bowl, soak the prunes and raisins in enough wine to cover for 3 hours or overnight. Drain well. Chop or mince the prunes and raisins. Add the sugar, lemon juice and zests, and walnuts and mix well. Cover with plastic wrap and refrigerate.
4 ounces poppy seed
½ cup nondairy creamer
1 tablespoon unsalted margarine or butter
¼ cup seedless raisins
¼ cup walnuts, toasted
1 tablespoon honey
½ teaspoon vanilla extract
In a medium saucepan, combine the poppy seeds, creamer, margarine, raisins, walnuts, and honey. Bring to a boil and stir over medium heat until the creamer is absorbed and the mixture thickens. Cool. Stir in the vanilla.
½ cup cocoa
½ cup sugar
¼ cup nondairy creamer
1 cup toasted nuts, finely chopped
Combine all the ingredients in a bowl and blend thoroughly.
The next recipe was submitted by Sarah Faygie Berkowitz. I think I’m going to try it this year.
Easy Hamentashen with Gourmet Fillings
1 Duncan Hines Cake Mix (lemon, chocolate, butter golden, yellow strawberry,etc…)
1 cup white whole wheat flour (or regular)
2 tablespoons water
(Note the absence of oil, margarine or butter!)
Gourmet Filling Options:
chopped apples and walnuts, cinnamon and sugar
Cappucino: Nestle’s Iced Jave syrup and a few chocolate chunks or chips Strawberry Daiquiri: Strawberry Preserves (or cut up fresh strawberries) and a shot of Strawberry Daiquiri Syrup Peanut butter and Jelly: A 1/2 spoonful of each side by side Lemon Zest: a small spoonful of lemon pie filling and grated lemon zest Cranberry Pecan: A scoop of whole cranberry sauce (chopped fresh or frozen cranberries optional) and chopped pecans
Mix all ingredients well with an electric mixer. Roll out dough to desired thickness. Cut out circles using a yartzheit glass or other round shape.
Place spoonfuls of filling, pinch corners together, place on parchment paper or greased cookie sheet and bake 12 – 15 minutes, depending on desired firmness and oven accuracy.
This dough really needs to be mixed in a kitchen aid. I tried by hand and only got crumbs and thought it was yet another defective recipe. The mixer made a perfect dough of my crumbs in about 4 seconds. The trick is to try to roll it out evenly on a floured surface (thick or thin – however you like it). One of the beauties of this dough is that you don’t have to pinch it to death to keep the filling contained. It doesn’t open up and ooze out like some other recipes I’ve tried.
Cranberry White Chocolate Hamentashen
This one is from Shoshana Ohriner
1/2 cup margarine, cut into 8 pieces
1/2 cup shortening, cut into 8 pieces
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup chopped nuts
1 teaspoon orange zest
2 beaten eggs
2-4 tablespoons orange juice
1 egg + 1 tablespoon water, lightly beaten
Cranberry White Chocolate Filling:
1 12 oz bag cranberries, fresh or frozen
1/2 cup orange juice
6 tablespoons sugar
4 oz white chocolate chips
Pulse the dry ingredients in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal.
Add beaten eggs and pulse until combined.
Remove the from the food processor and pour into a large bowl. Sprinkle with two tablespoons of orange juice and mix until it comes together into a ball.
If the dough seems dry add the remaining orange juice.
Divide the dough into two disks, wrap each disk in plastic wrap and refrigerate for one hour.
While the dough is chilling make the filling. Place the cranberries, orange juice and sugar in a medium saucepan. Bring to a boil and then reduce the heat and simmer, stirring frequently, until all the cranberries have popped.
Remove from heat and add chocolate chips. Stir until they are melted. Let filling cool to room temperature.
Roll out dough and using a round cutter, cut into circles. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling). Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.
Bake at 350 until they are slightly firm to the touch, about 11 minutes.
American Embassy Hamentashen
And here is Rochel Lieberman’s submission:
3/4 cup sugar
1/2 cup shortening
2 cups flour, sifted
1 egg, beaten
2 teaspoons baking powder
2 tablespoons Orange Juice
1/4 teaspoon salt
(either prepared or home-made)
Sift together sugar, flour, baking powder, and salt. Work the shortening in by hand (you can also do this in a food processor). Add the egg and orange juice, mixing until a dough is formed. Chill overnight, if possible, or at least 2 hours. Prepare Filling.
Roll out dough ~ 1/8th inch thick on a lightly floured surface. Cut into 3″ circles, and place 1 heaping teaspoonful of the filling on each. Pinch 3 edges together, leaving a small opening in the center. Place on a greased and floured cookie sheet, cover with a towel and let rest for 1/2 hour. Preheat oven to 400 degrees and bake for 20 minutes, until delicately browned on top. Transfer to cooling rack until completely cool. Can be frozen, but don’t expect to find too many left for Purim!
When we lived in Mexico in the 1980′s we became close friends with a giyores tzedek who was on diplomatic post in the American Embassy, She often brought us “treats” from the commissary, including her own baked goods that used “American” (i.e. unavailable to us) ingredients. This is her recipe, which we have enjoyed making for years afterwards, now that we are back in the US and have access to kosher ingredients. Enjoy!
Spicy Sweet Potato Hamentashen
This recipe was contributed by Naomi Nachman at www.theaussiegourmet.com
2 sheets puff pastry
2 sweet potatoes
1 teaspoon honey
¼ teaspoon cinnamon
1 teaspoon olive oil
Peel the sweet potatoes and boil them until they are soft then drain them.
Once they are slightly cooled, mash them with a fork.
Add honey, cinnamon, cumin, salt and. Mix well.
Cut defrosted puff pastry dough into 3-4 inch round with a cookie cutter. Place the filling inside the center and bring up 3 sides of the dough to form a hamentashen. Brush circles with egg wash and bake on a cookie sheet lined with parchment paper at 350 for 20- 25 minutes until golden.
Purim is around the corner and its one of GKC’s favorite holidays because it means lots of creativity in the kitchen. Here are a few new ideas we have for homemade mishloach manot. And don’t forget to share your Purim ideas with us. One other suggestion is to check out our terrific coverage of KFWE for our best picks for great wine gifts for Purim too.
KFWE (Kosher Food and Wine Experience) was bigger and better than ever, more wines and wineries, more restaurants, more delicious food and definitely more people!
GKC started the evening with a shared taxi ride with GKC friend, personal chef and soon to be GKC contributor, Naomi Nachman, my favorite Aussie gourmet. Its always fun to spend time with her, she loves to talk about food as much as we do, and we are both already talking about Pesach, ahhh!
As soon as we arrived we ran into good friend Miriam Morgenstern from the Wine Spectator. Miriam always gives GKC the best wine tips and what’s hot and what will be soon! (Flam Classico and Elvi Herenza were at the top of her list). Those hot picks are golden because those wines often run out fast at the show. Thanks for the heads up Miriam.
One of the things that is so much fun about KFWE is that you taste so many wines from so many kosher vineyards around the world, seriously it was the UN of wine tasting, with special call outs to the delicious wines of Goose Bay from New Zealand. Loved the Sauvignon Blanc! Tasting special occasion wines to the everyday, you can compare and contrast the same bottles from year to year and try the newest wines that are not even released yet. And best yet, you meet and speak to the winemakers from South Africa, Italy, France, Spain and of course Israel! Listening to them speak of the winemaking craft enhances the experience and totally inspires us to quit our day jobs and go crush some grapes!
So what were the favorites?
We loved the Capcanes wines and tasting them with winemaker Jurgen Wagner. GKC is looking forward to the special event at City Winery with them on March 11. Elvi, from Spain, had some favorites. The soon to be released, Clos Mesorah is a must taste. Its grown on a 90-year-old vine from the family reserve and is only available in limited quantities. The Elvi Herenza is the best Rioja GKC has ever tasted. Spicy and warm flavors, its Spanish wine at its best. A fantastic find and brand new to GKC was both the Tulip and Flam wineries, both Israeli wines became kosher in 2010 and the kosher world became more delicious because of it! In the Flam Classico, a combination of Cabernet, Merlot, Cab Franc, and Pertit Verdu grapes make it a complex and flavorful wine. Tulip showcased their new White Tulip, made of Gewurztraminer and Sauvignon Blanc grapes, both dry and light, it was impressive and an instant hit. Their Cab was a favorite too. GKC loved to learn that Tulip is located inside a village near Haifa where a large community of disabled people live. They employ many of these adults and take great pride in their inclusiveness. This chesed is clearly bringing lots of mazel to their winemaking, as these wines were delish!
Herzog Wine Cellars should be exceptionally proud of their new release, Mt. Veeder Cabernet. Herzog’s winemaker, Joe Hurliman, shared the secret to this fine wine, which is, hand harvested grapes from the wildcat vineyard in California. It’s a perfect accompaniment to any Shabbos meal and will only be available in limited quantities and they will go fast. While we are mentioning Herzog wines, we must not forget the Clone Six, Chalk Hill Cabernet. We raved about it last year and enjoyed it again this show – Hey what’s delish stays delish!
As readers of this blog know, we love our new BFF’s from Psagot Wines. Yaakov and staff came with all our favorites – Yum the Edom! But tonight, GKC especially loved the single vineyard Cabernet.
Are you worried that we didn’t eat? Worry not!! We ate and ate and ate. Chef Moshe Wendel from Pardes wowed us again with his creative and innovative pairings, smoked ribeye tartare, soy enoki, basil seeds, fresh radish and a rice krispie crunch. Chef and owner of Le Marais, Jose Meirelles, served both fabulous smoked duck and a hanger steak salad. I loved the colors and flavors in the steak salad. Watermelon, cucumber, jalapeno, peppers and micro cilantro with star anise vinaigrette, ambitious and delicious. The Pomegranate market was bigger and better than ever this year. People crowded around their booths to get a look and taste of the extravagant display. My top picks, purple eggplant dip, kalamata olive tapenade, pareve blue cheese dip, lamb riblets and the honey mustard corn beef. A special call out to the entire staff at Pomegranate that seems to truly love what they do. New at KFWE, the Reserve from Lakewood made an out of the box, spicy tuna taco that won huge accolades from all as a show fav.
GKC finally made our way over to Gemstone caterers for some super savory apple and hickory Texas smokehouse brisket (if it didn’t cook for 18 hours I would definitely try and make it myself!). They also get high marks for super creative presentation; we loved those Chinese spoon won ton cups (the won tons were toasted in the shapes of spoons – more on that instruction at another time). Also, making a splash was new New York sensation Sushein with a dumpling and duck sauce that people were lining up for!
With a full stomach and a wine happy smile we still had time to enjoy dessert from GKC friend, Udi Ezra, from Basil. His beautiful, rich and smooth flourless chocolate cake was coated with a light ganache and gorgeous white drizzle. Then a tasty bite of whipped cream infused with cocoa and espresso. Picture and taste perfect. GKC ended the night indulging in a perfectly sweetened Meyer lemon tart from Pardes with special friend, Jamie Geller of Joy of Kosher. We both agreed it was worth waiting for as is everything that comes from the Pardes kitchen.
Many thanks to Gary Landsman who is a frequent and totally fabulous contributor to GKC, we can always count on Gary to tell us what wines to try and which ones to have with whatever you’re serving. The entire Royal Wine Family deserves huge kudos for such an absolutely terrific event. Can’t wait til KFWE 2013!!
One of the highlights on our recent trip to Israel was a visit to Psagot Winery. Just 20 minutes outside of Jerusalem and nestled on a beautiful hillside peak with hostile neighbors nearby, this winery was fascinating to me. As we drove there I could not help but wonder how the rocky and seemingly dry terrain of these Judean hills could grow anything let alone grapes. Yaakov Berg the owner and wine maker surprised us with his response. “This limestone rock is one of the secrets to our flavorful wines. The vines of the grapes grow deep into the bedrock and the grapes flourish from the minerals of the rocks.”
The beautiful Jerusalem stone visitor center of the winery has a magnificent view of vineyards, and neighboring villages. Like so many things in Israel, the Psagot winery experience is not just about making great wines, and they are great, it’s about falling in love with the land and appreciating the natural resources of Israel. Upon arriving we saw a wonderful movie about falling in love, with family, with the land, and with wine making. They shared a mulit-media game with us challenging our knowledge of Israel and the land and finally they spent time with us telling us all you could want to know about making great wine in Israel. Maybe most awesome of all is the ancient Cave from the Second Temple period where Psagot stores and ages some of its wines. It was discovered in the heart of the winery and is an ideal place for storing wines due to its natural humidity and temperatures. In every word that Yaakov, you could hear his deep conviction about the wines divine inspiration. The wines are divine and they inspire you to want more.
Not only did we enjoy amazing wine, our favorites, the flavorful 2009 Cab and the highly regarded and multi awarded Psagot Edom not to leave out the delicious Cabernet Franc, but when you go bring friends, it makes every sip that much more delicious and fun. I highly recommend making a special event at Psagot. We enjoyed a magnificent brunch, arranged and catered by Judy Bernstein of Judy Events. They served some of the best kosher cheeses I have ever tasted, wonderful salads of wild mushrooms, beets, and dates, super light quiches, warm soup and rich and creamy tiramisu.
Psagot wines are a must have for all kosher wine drinkers. We look forward to drinking them again at KFWE this Monday night and to visiting Psagot again very soon. Thank you Yaakov! You made us feel like those hills were home… We can’t wait to come back!
This article is from: http://www.psagotwines.com/102442/Winery-Wines