“Coffee” Coffee Cake

coffee-cake
Streusel:

¾ cup chopped toasted walnuts
1/3 cup sugar
1 tablespoon cocoa
1 teaspoon instant coffee
1 teaspoon cinnamon

Batter:

¾ cup margarine, at room temperature
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla
2-1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 cups tofutti sour cream
½ cup semisweet chocolate chips

Preheat oven to 350 degrees. Combine all streusel ingredients in a small bowl. Mix well. In a large mixing bow, cream together margarine and sugar until light and fluffy. Beat in eggs and vanilla. Slowly add dry ingredients on low speed alternately with sour cream. Stir in chocolate chips. Pour 1/3 of batter into a greased 10-inch bundt or tube pan. Sprinkle with half the streusel mixture. Add another third of the batter and sprinkle with remaining streusel. Top with the rest of the batter. Bake for 40 to 45 minutes.

Apricot-Pecan Bread

apricot-pecan
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 egg
1 cup non-dairy creamer
¼ cup oil
½ cup chopped toasted pecans
½ cup chopped dried apricots (I use a scissors)

Preheat oven to 350 degrees. Stir together flour, sugar and baking powder. Whisk together the egg, non-dairy creamer and oil. Stir into dry ingredients and mix until just moistened. Stir in pecans and dried apricots. Pour into a greased loaf pan (standard size: 9 x 5 x 3) and bake for 60 to 65 minutes.

Moroccan Beef with Vegetables

beef-stew
Easy
1 (5 pound) shoulder roast
2 teaspoons cumin
2 teaspoons granulated garlic
1 teaspoon pepper
6 potatoes, peeled and chopped
6 carrots, peeled and chopped
1 butternut squash, peeled and chopped
2 stalks celery, chopped
3 cups beef stock (or enough to almost cover, potatoes should be submerged)

Place all ingredients in crockpot and turn on low.

Wine suggestion: Verdetto Umbria Rosso

Couscous Cashew Salad

½ pound snow peas, trimmed
2/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons minced garlic
½ teaspoon chili pepper flakes
½ teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
6 cups cooked couscous (usually 1-1/2 boxes)
2 cups salted roasted cashews
2 scallions, green parts only, chopped

Steam or boil snow peas until crisp-tender – 2 to 4 minutes. Rinse and dry. Whisk together olive oil, lemon juice, garlic and spices. Combine couscous, snow peas, cashews and scallions. Add dressing and mix thoroughly. Serve immediately after dressing.

Truffles

truffles
1 tablespoon boiling water
2 teaspoons instant coffee
1 teaspoon cinnamon
1/3 cup pareve whip
6 ounces bittersweet chocolate, chopped
2 tablespoons margarine, softened
Cocoa
Powdered sugar
Coconut

Combine the water, coffee and cinnamon and set aside. In a small saucepan or the microwave, bring pareve whip to a boil. Stir in chocolate and margarine until melted and smooth. Stir into coffee mixture. Refrigerate for 1 hour. Shape into balls and roll some in cocoa, some in powdered sugar and some in coconut if desired. Store in the refrigerator.

Almond Horns

almondhorns1
These are a bit of an effort but totally worth it!

1 (7 ounce) package almond paste, grated
¾ cup powdered sugar
1 large egg, separated
1 tablespoon plus 2 teaspoons flour
1 cup thinly sliced almonds
4 ounces bittersweet chocolate, melted

Line cookie sheet with parchment paper or a silpat mat (see STORE to purchase). In a food processor, combine almond pate and sugar until the texture is that of fine crumbs. Add egg white and flour and mix until dough is a smooth, sticky paste. Roll into a 12-inch log. Divide into 12 pieces and roll into balls. Roll balls into curved logs. Beat egg yolk with 2 tablespoons water. Dampen logs slightly with yolk and then roll in almonds until coated. Place crescents on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350 degrees. Bake for 12 to 14 minutes. Cool on cookie sheets for 5 minutes, then remove to wire rack while still on parchment to cool. Gently loosen cookies and dip both ends in melted chocolate. Return to parchment to harden.

Shabbos

Upside Down Stuffed Cabbage

stuffedcabbage

From Sara’s Bubbe

1 large pan 12 x 15-inch pan
2 packages shredded cabbage
2 – 2.5 pounds chopped meat
2 eggs
2 handfuls rice
Salt, to taste
Pepper, to taste
2 tablespoons onion soup mix
4 tablespoons ketchup

Mix all ingredients together, except the cabbage. Line the pan with half of the cabbage. Put the meat mixture on top. Then put the rest of the cabbage on top and set aside.

Sauce
1 large onion chopped
3 (16-oz) cans tomato sauce
2 (16-oz) cans water
3/4 cup canned sauerkraut
1/2 cup brown sugar

Saute onion in oil. Add tomato sauce, water, sauerkraut and brown sugar. Bring to a boil. Pour the sauce over the meat and cabbage mixture. Cover very well . Bake 2-1/2 hours at 350°.

Wine suggestion:
Barkan Pinotage, Rothberg Pinotage
available at OnlineKosherWine.com.

Coconut Breaded Chicken

coconut-breaded-chicken

2 chickens cut in 1/8’s
¼ cup Dijon mustard
1 ½ cup coconut milk
2 cups bread crumbs
Salt and pepper to taste
3 tablespoons honey

Spread Dijon mustard all over the chicken. Cover all sides of chicken. Dip chicken in coconut milk then in the breadcrumbs. Generously season with salt and pepper. Drizzle the honey over all the chicken pieces. Preheat the oven to 425 degrees. Cook the chicken for 1 hour and 15 minutes to 1 ½ hours. It should be crisp on the outside and moist on the inside.

Wine suggestion:
sweet: Baron Herzog Jeunesse Chardonnay
regular: Rashi Pinot Grigio
available at OnlineKosherWine.com.

Baby Winter Squash with Spiced Orange-Currant Stuffing

babywintersquash

8 individual baby winter squash (such as sweet dumpling) or four 1½-pound acorn squash
2 tablespoons extra-virgin oil plus additional for brushing
1 teaspoon coarse kosher salt plus additional for sprinkling
10 cups ½-inch cubes peeled seeded butternut squash (from 4½ pounds)
4 tablespoons (½ stick) unsalted margarine, divided
3 cups chopped onions
½ cup low-salt chicken broth or vegetable broth
½ cup dried currants
1 tablespoon finely grated orange peel
1 tablespoon chopped fresh thyme
½ teaspoon ground cinnamon

Preheat oven to 425°F. Cut off top of baby squash (for acorn squash, cut each in half crosswise). Reserve tops. Scoop out seeds. Brush inside of squash with oil. Sprinkle with salt and pepper. Place squash, cut side down on large rimmed baking sheet. Roast squash until barely tender, about 20 minutes and 30 minutes for larger squash. Turn squash cut side up.

Toss cubed butternut squash in large bowl, with 2 tablespoons of coarse salt and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Melt 2 tablespoons margarine in heavy large skillet, over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons margarine and broth to skillet, stir until margarine melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cube. Season filling to taste with pepper. Spoon filling into squash, place tops securely on small squash.

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash, continue to bake all squash until very tender, filling is heated through, and cut surfaces brown. 10 to 20 minutes longer, depending on squash. Let stand 10 minutes. Bake leftovers along side in a dish.

Grape, Toasted Almond and Sweet Onion Salad

grape-almond-salad

¾ teaspoon salt
1 tablespoon plus 1 teaspoon lemon juice
5 tablespoons roasted almond oil or walnut oil
4 cups mixed salad greens, including frisee, radicchio, mesclun lettuce
1 sweet onion, sliced thin
2 cups seedless red grapes, cut in half
1 cup toasted sliced almonds

Whisk together salt, lemon juice and oil. Toss with remaining ingredients.

Caramelized – Apple and Pecan Pie

caramelizedapple

Yield : 10 servings. This dessert is a pecan pie-apple pie hybrid

Crust
2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted margarine cut into ½-inch cubes
5 tablespoons (about) chilled orange juice, divided
1 large egg, white, beaten to blend

Apples
1½ cups (packed) golden brown sugar
¾ cup (1½ sticks) unsalted margarine, diced
3 Albemarle Pippin apples or Fuji apples (1½ to 1¾ pounds), peeled, quartered cored

Filling
¾ cup sugar
2 tablespoons all purpose flour
½ teaspoon salt
4 large eggs
¼ cup light corn syrup
2 teaspoons vanilla extract
1½ cups coarsely chopped pecans, toasted

Crush
Blend flour, sugar, and salt in processor 5 seconds. Add margarine. Using on/off turns, blend until margarine is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill at least 1 hour.

Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but ½ inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. Brush inside of crust with enough beaten egg white to coat.

Apples
Preheat oven to 350°F. Whisk brown sugar and margarine in large ovenproof skillet over medium heat until margarine melts, sugar dissolves and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes, turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet, until smooth. Cool slightly and reserve. Maintain oven temperature.

Filling
Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture, whisk until smooth. Stir in pecans. Pour filling into crust, arrange apples, rounded side up, atop filling.

Bake pie until filling is set, in center, covering edges with foil if browning to quickly, about 1 hour 20 minutes. Transfer rack and cool completely. Do ahead can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.

Won Ton Cups with Smoked Salmon and Avocado

salmon-wonton

24 square won ton wrappers
2 tablespoons margarine, melted
2 teaspoons white sesame seeds
4 ounces smoked salmon, flaked into small pieces
½ cup green onions, finely sliced including tops
¼ cup cilantro, chopped
1 Tablespoon lime juice
2 teaspoons fresh ginger, grated
½ teaspoon kosher salt
1 small avocado, finely diced

Preheat oven to 350 degrees. Lay 12 wonton wrappers flat and using about half the margarine, brush both sides. Press into mini muffin cups, pleating each to form a small cup. Sprinkle wrapper with half the sesame seeds. Bake until golden brown (watch carefully), 7 – 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 wonton wrappers, margarine and sesame seeds.

In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger and salt. Mix well. Add avocado and toss very gently until combined. Put a generous spoonful in each won ton cup. Serve immediately. Won Ton cups can be made ahead of time and stored in an airtight container.

Spiced Steak

spiced-steak
This is great day or warm at night and makes great sandwiches if leftover.

¼ cup olive oil
1 ½ tablespoon lemon juice
½ teaspoon cumin
½ teaspoon curry powder
½ teaspoon turmeric
½ teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon balsamic vinegar
2 ½ lbs. mush steak, flank steak, skirt steak or equivalent type of thin boneless steak

In a glass dish large enough to hold the meat, mix together the olive oil, lemon juice, cumin, curry powder, turmeric, black pepper, and salt. Turn the steak in the mixture and marinate at room temperature for 2 hours.

Prepare a grill or a grill pan. Pour the marinade in a small saucepan. Add the balsamic vinegar and bring to a boil. Reduce heat and simmer until a little thicker, about 5 minutes. Grill the steak until desired doneness, about 5 minutes each side. Cool steak. Slice steak and pour the reduced sauce over it. Serve room temperature or warm.

Wine suggestion:
Barkan Reserve Tempranillo or Rothberg Cellars Shiraz
available at OnlineKosherWine.com.

Sweet Potato Salad with Spicy Peanut Dressing

¼ cup rice vinegar
¼ cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil ( such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1½ teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into ½-inch cubes
1½ cups sugar snap peas, cut crosswise into ½-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Whisk first 9 ingredients in medium bowl to blend. Add enough water to large saucepan to cover sweet potatoes by about 1/2 inch. Remove sweet potatoes. Bring water to a boil, add sweet potatoes and cook until just tender, about 5 minutes. Drain, cool.

Mix sweet potatoes, dressing, sugar peas, and green onion in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate). Sprinkle salad with peanuts and serve.

Salted Chocolate Tart

chocolate-salted-tart-l

Makes 16 servings

Chocolate crust:

6 tablespoons unsalted margarine, softened
3/4 cup powdered sugar
1-1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened cocoa powder (not Dutch-processed)
5 large egg yolks

Chocolate filling:
8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
3/4 cup unsalted margarine
1/3 cup plus 1 tablespoon sugar
1/4 cup brewed coffee
4 large eggs

Chocolate glaze:
4 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
2 tablespoons light corn syrup
1/3 cup pareve whipping cream
2 tablespoons unsalted margarine
Fleur de Sel for sprinkling

Preparation:
1. For the crust:
In a stand mixer fitted with a paddle attachment, beat margarine and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to margarine mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.

2. Unwrap dough and set on a lightly floured work surface. Roll into a 12-in circle. Transfer dough to a 9-1/2 in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans o’pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.

3. Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.

4. For the filling:
Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine margarine, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.

5. Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, and appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.

6. For the glaze:
Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat pareve cream to boiling; pour over chocolate. Add margarine and stir slowly until smooth,working in one direction to prevent air bubbles from forming (if margarine does not melt completely, microwave in 5-second intervals to warm slightly).

7. Pour glaze onto center of tart and use a small spatula to push glaze to edges. let sit at least 15 minutes to set up before slicing. Serve with the Fluer de Sel for sprinkling.

Asian Chicken and Corn Soup

corn-chicken-soup

2 tablespoons vegetable oil
2 tablespoons finely chopped fresh ginger
½ teaspoon crushed red chili pepper flakes
2 teaspoons minced garlic
2 (32 ounce) boxes chicken broth (both Manischewitz and Imagine make a nice one) or of course you can use homemade if you have
4 cups fresh corn kernels (you can use canned if you’re stuck but fresh is so much better)
2 (14 ounce) cans coconut milk
2 pounds boneless, skinless chicken breast, cut into strips
1/3 cup minced cilantro
2 tablespoons lime juice

Heat oil in large stock pot and add oil, chili pepper flakes, garlic and ginger. Sauté for about 5 minutes over low to medium heat. Add broth, corn and coconut milk and bring to a boil. Immediately reduce heat to simmer and add chicken. Cook for about 20 minutes, then stir in cilantro and lime juice.

Bastilla (Moroccan Chicken Pie)

Chicken-bastilla-blog

This recipe is a little more effort than others (although I have tried to simplify it) but it is just so good.

2 tablespoons olive oil
1 onion, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon pepper
½ teaspoon turmeric
2 pounds boneless, skinless chicken breasts, cut into small strips
1 tablespoon flour
2 cups chicken broth
2 tablespoons chopped cilantro (optional)
4 eggs
2 cups toasted almonds
½ cup powdered sugar
1 teaspoon cinnamon
1 pound filo dough, thawed
½ cup margarine, melted
Powdered sugar for top

Heat oil in a large skillet with high sides over medium heat. Sauté onions and spices until soft – about 10 minutes. Add chicken, mix with onion and spices and continue to sauté until chicken is no longer pink. Sprinkle flour over chicken and mix well. Add broth and bring to a boil: reduce heat and simmer for about 20 minutes. Mix with cilantro if using and cool. When cool, mix with eggs and set aside. In the meantime, combine the almonds, ½ cup powdered sugar and cinnamon in the bowl of a food processor. Pulse until finely ground. Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 14-inch round pan with some of the melted margarine. Start draping the filo dough across the bottom of the pan; place the sheets at right angles to each other so that there will be dough all around the outside as well. Brush with margarine every two sheets. Continue until filo is used up. Place a thin layer of the crushed almonds along the bottom of the dough, then a layer of half the chicken mixture, another layer of almonds, a layer of the remaining chicken mixture and a layer of the remaining almond mixture. Fold the excess dough over this mixture to cover. Brush with melted margarine and sprinkle with powdered sugar. Bake for 40 minutes – until top is golden. Sprinkle with more powdered sugar and some cinnamon if desired.

Wine suggestion: Baron Herzog Cabernet Sauvignon Juenesse from OnlineKosherWine.com

Saffron Rice

saffron_rice

2 cups raw long-grain rice (can use jasmine or basmati for a little extra flavor but not absolutely necessary – you may need to adjust the amount of liquid accordingly)
¾ teaspoon crushed saffron threads
¼ cup margarine
1 onion, chopped
1 teaspoon cloves
1 teaspoon cinnamon
3 cups boiling water, vegetable broth or chicken broth

Soak saffron in 2 tablespoons boiling water. Melt margarine in a saucepan over medium heat. Add onion, cloves and cinnamon. Mix well and sauté for about 5 minutes. Stir in rice and sauté for another 5 minutes, mixing well. Pour in broth and saffron. Reduce heat to simmer, cover pot and cook until all liquid is absorbed – anywhere from 20 to 40 minutes.

Caramel Apple Crisp

Topping:
1-1/4 cups flour
1-1/4 cups sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup (1-1/2 sticks) margarine, cut into small pieces
apple-crisp

Filling:
½ cup sugar
¼ cup (1/2 stick) margarine
6 apples (I always prefer Granny Smith), sliced

Mix together all topping ingredients with your fingers or a fork or a pastry blender until you have coarse crumbs. Set aside. Preheat oven to 375 degrees. In a large skillet, heat margarine and sugar over medium heat. Stir until sauce is smooth and a deep brown color. Toss in apples and coat. Pour into 9 x 3-inch pan and spread across the bottom. Sprinkle topping evenly across the top. Bake for about 50 minutes. Best served warm with either pareve whipped cream or pareve vanilla ice cream.

Salmon Croquettes with Roasted Red Pepper Coulis

salmon-croquettes

2 (14.75 ounce) cans pink salmon, drained
1 cup bread crumbs (use panko for a lighter touch – try the plain by Jeff Nathan Creations)
2 eggs
2 scallions, green part only, minced
2 teaspoons Dijon mustard
½ teaspoon pepper
½ teaspoon salt
2 – 4 tablespoons oil

Mash salmon well (do not discard bones). Mix with all remaining ingredients except oil. Heat oil in a large skillet over a medium heat. Form salmon mixture into patties and fry until brown – about 5 minutes per side. Serve warm or at room temperature. Although I am offering them with a red pepper coulis, they are also really good with that other vegetable – ketchup!

Wine suggestion Altoona Hills Chardonnay from OnlineKosherwine.com