2 cups all-purpose flour, sifted before measuring
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons vinegar and enough regular milk or soymilk to make 1/2 cup
Into a bowl, sift together flour, baking soda, nutmeg, and salt. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla.
Add combined vinegar and milk alternately with dry ingredients; stir just until well blended.
Roll small quantities of the dough at a time, to about 1/3-inch thick. Cut doughnuts with a 2 1/2-inch cutter and let stand for about 10 minutes.
3 tablespoons yeast
3 cups water
½ cup sugar
½ cup honey
½ cup oil
2 tablespoons salt
Approximately 12 cups flour
Proof yeast in water with sugar. When foamy, whisk in honey, oil, eggs and salt. Stir in flour 3 to 4 cups at a time. Knead until dough is smooth and elastic. Drizzle oil into bowl and roll yeast in oil to keep moist. Cover with damp cloth and let it rise for 2 hours. Punch down and shape into 4 to 6 braided loaves and place in greased pans. Cover and let rise for another hour. Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until golden. All challahs can be glazed with a mixture of 1 egg and 2 tablespoons water (well-beaten) and sprinkled with sesame or poppy seeds as desired.
1 pound ground beef or stew meat, cut into small chunks
4 celery stalks, chopped
4 carrots, chopped
1 onion, chopped
2 tablespoons oil
1 (32 ounce) box chicken stock
2 cups non-dairy creamer
1 (15 ounce) can mushroom pieces, drained
1 box long grain and wild rice, spice package discarded
Salt and pepper to taste
Sauté meat, celery, carrots and onion in oil until meat is no longer pink. Drain off oil and fat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
1 (29 ounce) can sweet potatoes, drained
½ cup sugar
¼ cup margarine, softened
½ teaspoon nutmeg
8 – 12 large marshmallows
2 cups cornflakes crumbs
Preheat oven to 350 degrees and greased an 8-inch square pan. Mash the sweet potatoes in a large bowl and stir in the sugar, margarine and nutmeg. Shape the mixture into 8 to 12 balls and press a marshmallow into each. Roll in cornflakes crumbs. Flatten the bottoms so they will stand upright and place in pan. Bake for 15 minutes.
6 red onions, sliced
2 teaspoons kosher salt
2 tablespoons olive oil
Preheat oven to 400 degrees. Arrange onions in a single layer in a pan. Sprinkle with salt and drizzle with oil. Roast, uncovered, for 1 hour, turning them at the ½ hour point. These can be served warm or at room temperature.
24 pareve chocolate chips cookies, crushed
4 tablespoons (1/2 stick) margarine, melted
1 (8 ounce) package tofutti cream cheese
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub pareve whipped topping, thawed
Grated semisweet or bittersweet chocolate for garnish
Mix cookie crumbs and margarine and press into bottom and up sides of a 9-inch pie pan. Beat together the tofutti cream cheese, peanut butter, sugar and vanilla. Fold in 1-1/2 cups of the whipped topping and spoon into crust. Freeze until firm (about 4 hours). Top with remaining whip and grated chocolate if desired. Return to freezer. Remove from freezer about ½ hour before serving.
1 leftover medium-sized challah, torn into small pieces
2 (20 ounce) cans crushed pineapple, drained
1 teaspoon vanilla
½ cup oil
½ cup sugar
2 tablespoons margarine
Preheat oven to 350 degrees. Mix together all ingredients except margarine and pour into a 9 x 13-inch pan. Break margarine into small pieces and dot top of kugel. Bake for 45 minutes to 1 hour. Good hot, at room temperature or even cold from the refrigerator.
1 store-bought deep-dish pie crust
1 cup light corn syrup
¾ cup brown sugar
¼ cup (1/2 stick) margarine, melted
2 teaspoons vanilla
1 cup miniature semisweet chocolate chips
¾ cup coconut
1-1/2 cups pecan halves
Preheat oven to 350 degrees. In a mixer, beat together corn syrup, brown sugar, margarine, eggs and vanilla. Stir in remaining ingredients and pour into crust. Bake for about 40 to 45 minutes – until filling is set and golden brown.
2 ¼ lb fish fillet (cod or haddock or pike), chopped (ask your fish market to chop it for you)
1 cup dried breadcrumbs
½ ground almonds
½ cup chopped basil
½ cup chopped mint
½ cup chopped cilantro
½ chili pepper, chopped
2 cloves garlic, chopped
½ inch piece ginger, chopped
1 inch piece lemongrass, chopped (substitute with chopped chives or scallions and a pinch lemon zest)
1 tablespoon limejuice or 1 teaspoon lime zest
1 ½ tablespoons lemon juice
¼ cup light soy sauce
Salt and Pepper to taste
Canola oil for frying
Coconut milk (optional)
Mix all ingredients together, cover, and leave overnight in the fridge. A little coconut milk can be used to sweeten the mixture.
Mold into small patties and fry in oil until golden brown on each side and cooked through.
Serve with Sweet Chili Dipping Sauce.
Sweet Chili Dipping Sauce
¾ cup rice vinegar
½ cup superfine sugar
1 ½ inch piece fresh root ginger
4 red chili peppers, finely diced (use jalapenos for less spicy heat, and cut out seeds and membranes)
½ medium cucumber, finely diced
½ red pepper, finely diced
1 clove garlic, crushed
1 shallot, finely chopped
In a saucepan, bring to boil the vinegar, sugar, and ginger. Reduce by half. (Avoid overcooking, as this will caramelize the sugar)
Remove from the heat and, while still hot, add the rest of the ingredients.
Leave to cool so that the flavors infuse before serving.
1/3 cup vegetable oil
1/2 cup thinly sliced shallots (5 or 6)
2 tablespoons unsalted margarine
2 tablespoons olive oil
2 pounds green beans, trimmed
fresh ground pepper
1. Heat vegetable oil in a small skillet over medium-high heat. Add half the shallots and fry until crisp and nicely brown, 1-2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Repeat with remaining shallots. Set aside at room temperature. (Shallots may be cooked several hours in advance).
2 . Heat a large skillet over medium-high heat and add margarine and olive oil. When margarine is melted, add green beans and saute, stirring frequently, until bright green and crisp tender, about 5 minutes. Season with salt and pepper. Transfer to a serving platter and top with crisp shallots. Serve immediately.
We recently spent Shabbos with my good friend Chaya. When we arrived she had this delicious kugel ready for us. We all loved it and requested the recipe. At my children’s request, I have been making it each week since then.
According to Chaya, this recipe has evolved, it is mostly based on her sister-in-law Beverly’s recipe, that she got from her mother, Mrs. Fruchter, with advice from Chaya’s Aunt Szuszi on how to keep it white (crack the eggs first!). This is a great tip.
4 large Idaho potatos
3 x-large eggs
1/4 cup oil
A little salt
A little pepper
I added 1 onion
Preheat oven to 350, heat the oil in the baking pan.
Open the eggs into your mixing bowl.
Grate the potatoes into the eggs, the quicker the better (by hand is best, but with a proper blade on a food processor, it is not bad)
Add the heated oil into the potatoes/egg mixture, stir quickly.
Add the salt and pepper.
Bake at 350 for 1hr. and 20 min.
4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup mueslix cereal, rolled oats, or grape nuts cereal
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons margarine, cut into pieces
1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint pareve ice cream
Pareve Whipped cream, in a canister
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.
Adapted from Levana Kirschenbaum
Makes 12 servings
1 ½ lb. stew meat (optional)
½ cup extra virgin olive oil
4 large cloves garlic
1 large onion, cut into large chunks
1 large red bell pepper, seeded and cut into large chunks
1 small bunch cilantro
1 large bunch flat-leaf parsley
3 ribs celery, peeled and halved
1 large carrot, grated
One 28-ounce can crushed tomatoes
2 cups dry red wine
2 cups red beans, soaked overnight, rinsed and drained
½ cup pearl barley
¼ cup chili powder
2 tablespoons oregano
2 tablespoons cumin
¼ cup chopped semisweet chocolate
3 tablespoons sugar
2 ½ quarts (10 cups) water
Salt and pepper
Heat the oil in a heavy pot over high heat. Combine the garlic, onion, red pepper, cilantro, parsley and celery in a food processor and pulse until coarsely chopped. Add these vegetables to the oil and sauté until they look translucent and the liquid has cooked off 3 to 4 minutes. Add the carrot, meat (if you are using it), tomatoes, wine, beans, barley, chili powder, oregano, cumin, chocolate, sugar, water, and salt and pepper to taste. Bring the mixture to a boil.
Transfer to a slow cooker and cook on low for three hours. Turn crockpot to warm and leave the cholent warming until ready to serve.
28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6 clementines, peeled, sectioned
¼ cup slivered almonds, toasted
2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel
Preheat oven to 400°F. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint, clementine peel, and almonds. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Serve at room temperature.
4 Portobello mushroom caps
3 tablespoons balsamic vinegar
2 tablespoons red wine
3 tablespoons olive oil
1 clove of garlic, minced
1 teaspoon kosher salt
Wash mushrooms and remove stems. Place mushrooms and all ingredients in a zip lock bag. Shake and marinate for at least 30 minutes. Preheat oven to 400 degrees. Place mushrooms and marinade in a pan with low sides. Bake for 15 minutes. Slice and serve.
Cut the peppers in half and remove the seeds and membranes. Preheat to 425F. Arrange the peppers on a cookie sheet lined with foil, open side down. Spray the peppers with nonstick cooking spray and roast in the oven, for about 25 minutes. Once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.
Once the peppers have cooled, carefully peel off the blackened skin and discard. Sprinkle with kosher salt and pepper. You can do this with your fingers or a sharp pairing knife. Never rinse or wash the peppers as the water will diminish the smoky flavor.
Serve them on a platter with Balsamic Marinated Portobello Mushrooms. I place a few mushroom slices down and then overlap them with a pepper and repeat in a pattern. Garnish with large basil leaves.
To save for future use:
When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.
This pie is made with soy milk and still delivers great taste with fewer calories. If you like it a bit richer and are not worried about the calories use pareve creamer instead of soy milk or use a combination to your taste.
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade
1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.
Garnish decoratively with cinnamon whipped cream, plain cinnamon, pecans, or with chocolate shavings.
The variations on challah recipes are endless. This comes from my daughter’s friends, the Mirmans. She ate it there last Shabbos and begged me NOT to get the recipe because she’ll eat too much! This recipe only makes 2 challahs but it can be doubled or tripled.
4 teaspoons yeast
1 cup warm water
½ cup sugar
½ cup oil
1 teaspoon salt
4 cups bread flour
Proof yeast in water. Add sugar. When yeast is bubbly, whisky in oil, eggs and salt. Slowly stir in bread flour and knead until smooth and elastic. Drizzle oil in bowl and roll dough in oil. Cover with a damp cloth and let the dough rise for 2 hours. Punch down dough, divide in half and then divide each half into number of braids desired. Braid challah and place on greased baking sheets or in greased loaf or challah pans. (To purchase great challah pans, please go to: http://gourmetkoshercooking.theopenskyproject.com/non-stick-challah-pan.html) Cover again and let rise for 1 hour. Preheat oven to 350 degrees. Bake for about 30 minutes until crust is golden and challah sounds hollow when tapped.
½ cup (1 stick) margarine
2 (8 ounce) packages sliced mushrooms
1 portobello mushroom, sliced (optional)
Any other mushrooms of your choice (optional)
½ onion, chopped
1 teaspoon minced garlic
¼ cup flour
¼ teaspoon pepper
4 cups regular or pareve chicken broth
2 cups nondairy creamer
¼ cup red wine
Melt the margarine in a large stockpot over medium-high heat. Add mushrooms, onions and garlic and sauté until browned. Stir in the flour and pepper and mix well. Slowly add the broth, stirring continually until thickened. Do the same with the non-dairy creamer and then the wine. Simmer briefly. It can be served as is or it can be partially puréed, then served.
4 (5.25 ounce) bags, salad croutons (I use the garlic paprika)
4 cups pareve or regular chicken stock
4 eggs, beaten
1 tablespoon oil
1 (8 ounce) package sliced mushrooms
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, diced
1 teaspoon garlic
2 teaspoons paprika
Preheat oven to 350 degrees. Place croutons in a bowl and cover with boiling water. Mix and allow croutons to soften. Pour chicken stock over stuffing and let it sit and absorb the liquid. Stir in eggs. In the meantime, in a large skillet over medium heat, sauté the vegetables in the oil. Combine with the croutons and mix in spices. Pour the whole mixture into a 9 x13-inch pan. Bake for about 45 minutes.
1 (12 ounce) package fresh cranberries
1 apple, chopped
½ cup brown sugar
1/3 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon Dijon mustard
¼ cup chopped crystallized ginger
1/3 cup raisins
Combine all ingredients except in a small sauce pan on top of the stove. Bring to a boil and simmer over low heat until cranberries pop. Remove from heat and stir in raisins. Cool and store in refrigerator. Serve at room temperature.