Hello Detroit

GKC visited Detroit to teach two classes, one for kids and one for adults. Thank you for such a great time. Here are the photos and some of the recipes. Special thanks to Rabbi and Rebbetzin Tolwin for hosting and organizing the events. You and all your friends in Detroit were a lot fun. If you would like GKC for an event in your community, contact us.

Turkey Roast with Cumin Spiked Berry Sauce
Crunchy Oat and Cranberry Muffins
Peanut Butter and Chocolate Granola Bars
Raspberry Ice Cream Sodas
Pumpkin Black Bean Soup
Sweet Spinach Salad
Sweet or Savory Phyllo Twists
Cake Doughnut Bread Pudding

Cake Doughnut Bread Pudding

Serves:
8 to 10 servings

This is not dietetic but is delicious and a fun alternative to sufganiyot for Chanukah.

Bread pudding:
1 stick unsalted margarine
1 cup sugar
5 large eggs, lightly beaten
2 cups pareve cream (to lighten it up use vanilla soymilk)
1-1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins (optional)
½ cup pecans, toasted (optional)
16 cake doughnuts

Caramel sauce
1-1/2 cups (packed) dark brown sugar
1-1/2 cups pareve whipping cream
6 tablespoons (3/4 stick) unsalted margarine

Preheat oven to 350 degrees F.

In a food processor, combine margarine and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.

Lightly grease a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins and pecans over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.

For Caramel Sauce:

Bring sugar, pareve cream, and margarine to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

Red Wine Caramel Sauce
1/2 vanilla bean, halved lengthwise
1 cup dry red wine
1-1/3 cups sugar
1/4 cup water
1 tablespoon unsalted margarine

Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.

While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.

Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in margarine and serve warm.

Cooks’ note: • Red-wine caramel sauce keeps, covered and chilled, 1 week. Reheat before serving.

Sweet or Savory Phyllo Twists

(Alternatively buy fancy toasts, croutons or breadsticks)
Sweet
1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed according to package instructions
1/2 cup apricot jam (6 ounces), melted
1/4 cup confectioners sugar
1 tablespoon soymilk
2 teaspoons fresh lemon juice

Savory
1 tablespoon soymilk
½ cup apricot jam, melted
Cumin, Chili Powder, or any spice blend of your choice
Special equipment: parchment paper

Put oven rack in middle position and preheat oven to 425°F. Line a baking sheet with parchment paper.

Roll out pastry on a lightly floured surface into a 12- by 10-inch rectangle, then cut in half lengthwise. Cut each half crosswise into 4 (5- by 3-inch) strips (for a total of 8 strips).

Spread each strip with 1/2 tablespoon jam, then fold strips in half lengthwise to form 1 1/2-inch-wide strips. Twist each strip 3 times and place on baking sheet.

Bake until golden brown, 15 to 20 minutes. Transfer twists to a rack set over a sheet of parchment. Stir together confectioners sugar, soymilk, and lemon juice until smooth, then brush over warm twists. Or Stir together soymilk, and spice blend and mix until smooth. Brush over warm twists. Serve warm.

Raspberry Ice Cream Sodas


Serves 4

Adapted by GKC, original recipe by Giada De Laurentiis
Buy pretty plastic wine glasses or champagne flutes and fun straws. The kids love them

Ingredients
1 pint raspberry sherbet
1 pint vanilla ice cream or frozen yogurt
1-1/3 cups club soda, chilled
1/2 cup Raspberry Syrup, recipe follows
1 cup fresh berries

Directions
Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla frozen yogurt on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh berries. Serve immediately with straws and sundae spoons.

Raspberry Syrup:
1/2 cup orange juice
2 tablespoons cornstarch
10 ounces frozen raspberries, thawed
1/4 cup raspberry jam
1/4 cup granulated sugar

Place orange juice in a small sauce pan. Whisk in cornstarch until dissolved. Add the raspberry jam and the sugar and whisk until combined. Add the frozen raspberries with the juice and stir. Turn down the heat and cook until thickened slightly, about 10 minutes. If your children do not like pulp and seeds, strain the sauce through a sieve to get a smooth sauce.

Crunchy Oat and Cranberry Muffins

These fiber filed muffins are as tasty as they are nutritious

Makes 1 dozen

¾ cup flour
¾ cup whole-wheat flour (if you can find white whole wheat flour that is best)
1 cup oatmeal (uncooked, and not instant)
½ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup cranberries (if frozen, thaw and drain)
4 tablespoons unsalted butter or margarine, melted
1 cup milk
1 large egg

Preheat the oven to 425 degrees. Lightly grease a 12-cup regular muffin tin. In a bowl, combine the flours, oatmeal, sugar, baking powder, salt and cinnamon.

Toss the cranberries with a tablespoon or two of the dry ingredients.

Beat together the butter, milk and egg. Pour the mixture into the dry ingredients and mix. Add the cranberries and stir until well distributed.

Divide the batter among the muffin cups and bake for about 15 minutes or until lightly browned. Let the muffins stand in the tins for about 5 minutes before unmolding.

Peanut Butter and Chocolate Granola Bars

Vegetable cooking spray
1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1-stick) unsalted butter or margarine, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted, *see Cook’s Note
1/3 cup miniature chocolate chips

Directions
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats, flour and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook’s Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.