Butternut Squash and Pear Soup

SOUL_SOUP
I was born in Redbank, New Jersey, then we moved to Pennsylvania, and then to Rochester, New York. Although I was young and do not remember that much about any of those places, my parents made some wonderful friends there (especially in Rochester), whom they are still in touch with today. Her dear friends, Judy and Richard Columbus now own a home in California and they spend their winters together. Judy recently made it into the local newspaper with her delicious Butternut Squash and Pear Soup recipe. Not only does Judy look great, but her soup is both Thanksgiving-worthy and weeknight worthy too. I added a sprinkle of cinnamon and pumpkin seeds to the top for a sweet and crunchy garnish.

DESERT SUN RECEIPE

Butternut Squash and Pear Soup
By Judy Columbus
Serves 6

2 Anjou or Bosc pears, peeled, cored and chopped
2 tart cooking apples, peeled, cored and chopped
Juice of 2 lemons
2 tablespoons olive oil
½ cup diced Vidalia or Spanish onions
3 cups or 24 ounces butternut squash, peeled, seeded and diced
1 carrot, peeled and diced
1½ tablespoons minced fresh garlic or 1 frozen garlic cube,
½ cup dry white wine
2 (14.5-ounce) cans vegetable or chicken broth
Few sprigs of fresh thyme, discard after cooking
½ teaspoon salt

Place pears and apples in a 2 quart bowl with lemon juice. Cover with water; set aside.
In a large saucepan over medium high heat, add oil. Add onions, sauté until translucent. Add squash, carrots and garlic. Drain liquid from 2 quart bowl and add pears and apples to the squash mixture. Add wine, broth, thyme and salt. Bring soup to a boil, turn down heat and simmer, covered, until squash is tender, about 20 minutes. Let cool slightly.
Transfer soup in batches to a blender; puree until smooth. Serve hot on a chilly winter’s eve or cold on a hot summer’s day.
Tips: Soup may be made ahead and refrigerated or frozen. Serve in soup bowls or mugs. Pour into tall cordial glasses, as a cold shooter. Garnish with a small sprig of savory or thyme.

Pumpkin Tiramisu

Pumpkin Tiramisu Beauty A140728 FW Mastering My Mistakes Nov 2014
Serves 12

One 15-ounce can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups Tofutti cream cheese
2 1/2 cups pareve whipping cream
2 cups brewed coffee, cooled
Two 7-ounce packages dry ladyfingers
Chocolate shavings and candied ginger, for garnish, optional

In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the tofutti cream cheese and 1 1/2 cups of the pareve whipping cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.

In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
In a large bowl, using an electric mixer, beat the remaining 1 cup of whipping cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.

Savory Carrot and Apple Soup

savory-carrotapplesoup

Serves 12
4 tablespoons margarine or oil
1 medium onion, chopped
1 medium leek, halved lengthwise and thinly sliced crosswise
1 medium fennel bulb, cored and chopped
Kosher salt
Pepper
2 pounds carrots, cut crosswise into 1/4-inch rounds
2 parsnips , peeled and cut in rounds
1 Granny Smith apple, peeled, cored and chopped
7 gingersnap cookies or 4 full graham crackers, plus ½ teaspoon dried ginger
1 tablespoon curry powder
2 garlic cloves, crushed
1 teaspoon finely grated peeled fresh ginger
2 thyme sprigs
2 quarts chicken stock
1 cup Tofutti sour cream
1 teaspoon apple cider vinegar
Toasted pumpkin seeds, for garnish

In a large saucepan, melt the margarine. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 9 minutes. Add the carrots, parsnip, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.
With an immersion blender, puree the soup in a blender with the Tofutti sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and serve.

Cornbread, Sausage, Cherry, and Pecan Stuffing

cornbread-cherry-and-pecan-stuffing
Serves 8

¾ cup (1½ sticks) margarine, cut into pieces, divided plus more
¼ cup white wine vinegar
½ cup dried tart cherries
10 cups coarsely crumbled cornbread, dried out overnight
⅓ cup coarsely chopped pecans, toasted
¼ cup olive oil
1 pound kielbasa, Italian sausage or other sausage, optional
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
¼ cup finely chopped fresh parsley

Preheat oven to 400°. Grease a shallow 3-qt. baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15–20 minutes.
Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes. Let cool. Place in a very large bowl.
Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
Heat oil in a large skillet over medium-high. Cook kielbasa/sausage, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with a slotted spoon.
Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup margarine; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining ¼ cup margarine.
Cover with greased foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.

Fruit and Spice Cranberry Sauce

fruit-spice-cranberry-sauce
Makes 3 cups

8 ounces fresh or frozen cranberries
1/2 cup raisins
1/2 cup golden raisins
1/2 cup dried tart cherries or craisins
1/4 cup chopped dried apricots
1 cinnamon stick (about 3 in. long)
1 wide piece lemon peel (about 3 in. long)
1 wide piece orange peel (about 3 in. long)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves

Put all ingredients and 1 1/2 cups water in a medium saucepan. Simmer over low heat, stirring often, until cranberries have popped, flavors are developed, and dried fruit has softened, about 30 minutes. Let cool, then spoon into a serving bowl and chill until ready to take to the party (remove citrus peels and cinnamon stick before serving). Can be made up to 2 -3 days ahead of serving.

Sweet Potato and Pecan Pie

sweet-potato-pecan-pie-1114-l
Serves 12

1/2 recipe Pie Crust, see recipe below or store-bought

FILLING
2-1/4 pounds orange-fleshed sweet potatoes, such as Garnet (sometimes called “yams”)
3 large eggs
2/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoons pareve whipping cream
3 tablespoons melted margarine
2 1/2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg

PECAN TOPPING
2 tablespoons packed light brown sugar
1 tablespoon dark corn syrup
1 tablespoon melted margarine
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/2 cup coarsely chopped pecans

Make pastry as directed in a regular 9-in. pie pan. Let cool.

Preheat oven to 375° and make filling: Bake sweet potatoes in a shallow pan until very tender when pierced, 1 1/4 to 1 3/4 hours. Let cool. Scoop flesh into a food processor and purée until smooth. Measure 2 cups; save extra for soup or another use.

Reduce oven to 350°. With a mixer, beat eggs in a large bowl until frothy. Beat in remaining filling ingredients until blended. Pour into crust and spread level. Wrap pie rim with 4 strips of foil.

Bake pie 30 minutes. Meanwhile, in a small bowl, stir together topping ingredients except pecans until smooth. Stir in pecans.

Remove foil from pie. Evenly drop small spoonfuls of pecan mixture in a border around edge of pie. Continue to bake until center jiggles only slightly when shaken gently, 15 to 20 minutes. Let cool on a rack at least 2 hours.
Make ahead: Through step 2 or the whole pie, up to 1 day.

Pie crust
2 1/2 cups flour
1 1/2 tablespoons sugar
1 teaspoon kosher salt
4 tablespoons cold vegetable shortening
10 tablespoon cold unsalted margarine, cut into 1/2-in. cubes

In a mixer, beat flour, sugar, and salt on low speed to blend. Add shortening in spoonfuls and beat on low speed until pieces are pea-size, about 1 minute. Add margarine and beat until pieces are pea-size, stopping once to scrape bowl, about 2 1/2 minutes. Gradually drizzle in 5 1/2 tbsp. ice water, beating just until dough comes together, 15 to 30 seconds.

Divide mixture in half and gently gather and press each into a 3/4-in.-thick disk. Wrap each in plastic wrap. Chill until firm, at least 2 hours and up to 2 days.

Unwrap 1 pastry disk and lightly flour pastry, work surface, and rolling pin (save remaining disk for another use). Working from center with short strokes, roll pastry into an even 12-in. circle. As you work, lift pastry using a bench scraper or long metal spatula, and reflour board and pin as needed to keep it from sticking.

Fold pastry in half and open up into a regular 9-in. pie pan, easing it into place without stretching. Using scissors, trim overhang to 1 in.

Roll overhang under itself so it’s flush with and sitting on top of rim. Pinch pastry along lip to form an even ridge. Flute ridge. Wrap with plastic wrap and freeze until firm, 30 to 40 minutes.

Preheat oven to 400° with a rack in lower third. Line pastry with foil, letting ends come straight up from pan but not over rim. Fill with pie weights or dried beans. Bake until crust is golden at edges, 20 to 25 minutes. Remove foil and weights. If needed, bake until center is dry, 2 to 5 more minutes.
Make ahead: For dough, up to 2 days, chilled or 1 month, frozen. For blind-baked crust, up to 1 day, airtight.

Roasted Brussels Sprouts with Caramelized Onions

roasted-brussels-sprouts-recipe_xlg
Serves 6 -8

1/4 cup extra-virgin olive oil
6 cups thinly sliced sweet onions (from 2 large)
1 medium clove garlic, thinly sliced
Kosher salt
1 tablespoon plus 1/2 teaspoon cider vinegar; more as needed
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper
1-1/4 pound Brussels sprouts, trimmed and halved or quartered if large

Position a rack in the center of the oven and heat the oven to 450°F.
Heat 2 Tbs. of the olive oil in a 5-quart heavy-duty pot over medium-high heat. Add the onions and garlic, reduce the heat to medium, and cook without stirring until the onions begin to brown on the bottom, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are very soft and evenly browned, 20 to 25 minutes. Stir in the vinegar and cook for 1 minute. Stir in the thyme and season to taste with salt and pepper.
Meanwhile, toss the sprouts with the remaining 2 tablespoons oil and season generously with salt and pepper. Roast in a single layer on a large rimmed baking sheet, stirring once or twice, until tender, 20 to 25 minutes.
Toss the Brussels sprouts with the onions. Season to taste with salt, pepper, and vinegar, and serve.

Garlicky Green Beans

green-beans-recipe_xlg
Serves 8

Kosher salt
2 pounds green beans, trimmed
1 tablespoon olive oil
1/2 cup sliced almonds
5 medium cloves garlic, minced
2 tablespoon margarine
1 tablespoon fresh lemon juice
Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the beans and cook, stirring once, until crisp-tender, about 5 minutes. Drain and refrigerate until ready to use.
Heat the oil in a 12-inch skillet over low heat. Add the almonds and cook, stirring, until golden, 3 minutes. Add the garlic and cook until fragrant, 10 seconds; transfer to a plate.
Add the margarine and cook, stirring, until it begins to brown, 3 minutes. Add the beans and toss to coat. Cook, stirring often, until tender, 4 minutes. Add the lemon juice; season to taste with salt and pepper. Serve the beans topped with the almonds.

Sauteed Spinach with Shallots

sauteed-spinach
Serves 6

5 tablespoons unsalted margarine or olive oil
1/4 cup finely chopped shallots
3/4 teaspoon ground coriander
Pinch crushed red pepper flakes
1-1/4 pound spinach (two 10-oz. bags), stemmed and thoroughly washed but not dried
Kosher salt and freshly ground pepper
Pinch freshly grated nutmeg, or to taste

Heat the margarine in a large (12-inch) skillet over medium heat. Add the shallot, coriander, and red pepper flakes, and cook, stirring occasionally, until the shallot begins to soften but does not brown, 2 to 3 minutes. Increase the heat to medium high, and begin adding the spinach, a large handful at a time, tossing with tongs, until all the spinach is in the skillet. Cook, tossing frequently, until the spinach is wilted and bright green, about 2 minutes. If a lot of water remains, cook on high heat, until the leaves are coated with margarine but not soupy, another 1 to 2 minutes. Season to taste with salt, pepper, and nutmeg.

Thanksgiving Recipes 2014

thanksgiving-turkey

Appetizers
Savory Carrot and Apple Soup
Spinach Salad with Persimmons
Sweet Potato Latke
Curried Leftover Turkey Salad
Quick Thai Pumpkin Soup

Main Dish

Herb Roasted Turkey Breast
Roast Turkey with Chestnut-Apple Stuffing
Classic Roast Turkey
Apple Brined Turkey
Roasted Turkey with Smoked Paprika
Chicken Breasts Stuffed with Pareve Ricotta Cheese and Olives with Balsamic Glaze
Fall Stew
Perfect Roast Turkey

Side Dish

Cornbread, Sausage, Cherry, and Pecan Stuffing
Roasted Brussels Sprouts with Caramelized Onions
Sautéed Spinach with Shallots
Garlicky Green Beans
Mashed Potatoes with Sauteed Leeks
Mashed Potatoes with Wasabi
Whipped Sweet Potatoes with Coconut and Ginger
Spinach Salad with Apple Cider Vinaigrette
Green Bean Almondine
Creamy Mashed Potatoes
Roasted Cranberry Pear Relish
Pumpkin Pilaf
Sweet Potato Coconut Crumble
Special Spice Cranberry Relish
Butternut Squash Stuffin Muffins
Baby Winter Squash with Spiced Orange-Currant Stuffing
Roast Turkey with Chestnut-Apple Stuffing
Roasted Turkey Roulade with Sausage Stuffing
Roasted Turkey with Smoked Paprika
Sausage and Apple Kosher Stuffing
Stuffed Chicken with Turkey and Apple-Cranberry Sausage Stuffing
Stuffing
Turkey Pie with Cranberry Thyme Crust
Whipped Sweet Potatoes with Coconut and Ginger
Citrus Cranberry Sauce
Orange Maple Cranberry Sauce
Cranberry Chutney
Creamy Mashed Potatoes
Marilyn’s Stuffing
Provencal Potato Gratin
Smashed Potatoes with Pareve Sour Cream and Chives
Spanish Rice
Wild Rice with Roasted Grapes, Pecans and Sage
Lots of Stuffing Recipes here, Lots of Cranberry Sauces here, Potatoes everyway you can think of here

Desserts
Pumpkin Tiramisu
Fruit and Spice Cranberry Sauce
Sweet Potato and Pecan Pie
Recipe by Paula Shoyer, author of The Holiday Kosher Baker
Pumpkin Doughnuts and Almond and Olive Oil Cake
Bourbon Pecan Pie
Pumpkin Bread Stuffed with Cream Cheese
Easiest Pumpkin Pie
Pumpkin Bread
Cranberry Apple Sauce
Doughnut Bread Pudding
Olive Oil Cake
Lemon Bars with Cranberries
Pecan Pie Bars
Chocolate Pumpkin Cupcakes
Pumpkin Mousse Pie with Pecan Streusel
Apple Blueberry Pie
Apple Pie with Cranberries
Best Whipped Sweet Potatoes with Caramelized Apples
Lemon Bars with Cranberries
Olive Oil Cake
Roasted Cranberry Pear Relish
Sweet Potato Coconut Crumble
Chocolate Pumpkin Cupcakes
Cranberry Macadamia Nut Stuffing
Cranberry-Pistachio Paté
Pumpkin Doughnuts
Pumpkin Mousse Pie with Pecan Streusel
Spicy Pumpkin Cake with Maple Glaze

Spanish Rice

spanish-rice
Serves 6

We love rice in my family so I had to start creating recipes that used rice in different and unexpected ways. I love the color and flavor in this dish. I often serve it along side a turkey breast so keep it on file for Thanksgiving, which is just around the corner!

2 tablespoons margarine or oil
1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
Pinch salt
Pinch cayenne
Several dashes hot sauce or Srirachi sauce

Melt the margarine in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.

Delicious Oven Baked Chicken Cutlets

oven-fried-chicken
Serves 4, Can be doubled

Making tasty oven baked chicken can be challenging. With the addition of a few flavorful seasonings, a healthier version can be really good and guilt-free. I like to keep the leftovers in the refrigerator to use in wraps, sandwiches, and salads for school lunches. I still sometimes make the fried version at times, but this great recipe has become a go-to for that mid-week schnitzel craving.

Cooking spray
2/3 cup panko
1-3/4 ounces (1/3 cup) toasted, skinned hazelnuts, finely chopped
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3 tablespoons mayonnaise
1 tablespoons Dijon mustard
4 thin-cut chicken breast cutlets (about 1 pound)

Position a rack in the center of the oven and heat the oven to 425°F. Put a wire rack over a large, foil-lined baking sheet; spray the rack with cooking spray.
Toast the panko in a dry skillet over medium-high heat, tossing occasionally, until golden brown, about 3 minutes. Transfer to a shallow dish or plate; cool briefly then add the hazelnuts, rosemary, garlic powder, 3/4 teaspoon salt, and a few grinds of pepper.
Combine the mayonnaise and mustard in a second shallow dish. Coat the chicken in the mayonnaise mixture and then the panko mixture, and then transfer to the prepared rack. Mist the chicken lightly with cooking spray and bake until just cooked through, 13 to 15 minutes.

One Pot Fish with Tomatoes and Potatoes

onepotfish1
Still a little tired of cooking and feeling like you need to lighten up? I am. This week has been a week of fish, lots of salad, and smaller meals. I cannot believe we are even hungry, but we are. This dish was hit. Super simple and flavorful and even my non-fish lovers enjoyed it. I made it without the potatoes and served it over brown rice.

Serves 6

3 Yukon potatoes, sliced into 1/4-inch slices
Salt and freshly ground pepper
1/4 cup olive oil, plus extra
3/4 pound white fish fillets, such as flounder, tilapia, and cod
4 cloves garlic, minced
2 teaspoon dried thyme
2 tablespoons soy sauce
1/2 lemon, juiced
1 yellow onion, sliced
3 Roma tomatoes, cut in chunks
1/2 cup good quality black olives, pitted and sliced in half

Preheat the oven to 400 degrees F.

Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes. Drain and set aside. Grease baking dish or Dutch oven with the olive oil and place the fish in the dish.

In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, soy sauce, lemon, salt, and pepper. Add the onion, tomatoes, olives, and potatoes. Toss gently to coat.

Pour the vinaigrette and vegetables over the fish. Bake in oven until fish is cooked through, about 15 minutes.

Toasted Marshmallow Chocolate Brownies

coconut-cookies
Makes 16 bars

1 cup dark brown sugar
1 egg
½ cup flour
½ cup non-dairy creamer or soymilk
1 teaspoon vanilla extract
½ cup margarine
½ cup cocoa
1 2/3 cups chocolate chips
1 cup walnuts, chopped or other nut of your choice
2 cups mini marshmallows
½ cup toasted coconut

Preheat oven to 350 degrees. Grease and line a 9 x 9 inch baking pan with parchment paper.

In a large mixing bowl, combine sugar, egg, flour, non-dairy creamer, and vanilla and set aside.

In a medium saucepan over low heat, melt margarine. Add cocoa and whisk to combine. Add cocoa mixture to sugar/flour mixture and whisk to combine. Spread mixture into greased pan.

Bake for 20 minutes or until base is set.

Remove from oven and sprinkle with chocolate chips and walnuts. Return pan to oven and bake an additional 5 minutes or until chips start to melt. With offset spatula spread melted chocolate a little bit.

Remove from oven and sprinkle marshmallows and toasted coconut over melted chocolate. Press them lightly with your hands to help them adhere to the chocolate. Cool completely.

Cut into 2 x 2 inch bars.

Tip: It is easiest to remove the whole slab of brownies from the pan and then cut them with a sharp knife on a cutting board. Do not drag the knife across the whole bar; it will pull the marshmallows away from the brownies.

Roasted Za’atar Chicken

zaatar-chicken
Serves 6

1 (4 pounds) chicken, cut in 1/8’s or 2 small
2 red onions, thinly sliced
2 cloves garlic, minced
1 lemon, thinly sliced
1 tablespoon sumac
1 ½ teaspoon allspice
1 teaspoon cinnamon
1 cup chicken broth or water
¼ cup olive oil
1 teaspoon Kosher salt
¼ teaspoon pepper
2 tablespoons za’atar spice
¼ cup pine nuts or almonds, toasted

Mix chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a zip-lock plastic bag. Season with salt and pepper. Mix well so that chicken is coated with all ingredients. Marinate for at least 2 hours or up to overnight.

Preheat oven to 400 degrees.

Place chicken and all of marinade in a large roasting pan, spooning any remaining marinade over and around chicken. Sprinkle with za’atar. Roast in oven until chicken is browned and cooked through, about 50 – 60 minutes.

Serve chicken with onions and lemons and pan juices.

Split Pea and Flanken Soup

splitpea-soup
Adapted from the Wall Street Journal
Serves 6 – 8

2 teaspoons black peppercorns
2 bay leaves
1 bunch fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
2 pounds marrow bones
2 pounds beef flanken
2 Vidalia onions cut into 1-inch pieces
6 ribs celery, cut into 1-inch pieces
2 pounds carrots cut into 1-inch pieces
5 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 pound green split peas
½ pound barley
5 cups beef stock
3 tablespoons fresh dill
2 tablespoons chopped parsley
Kosher salt to taste
Garnish: Homemade or store-bought croutons

Preheat oven to 450 degrees.

In a small soup bag or cheesecloth, combine peppercorns, bay leaves and thyme and gather and tie bag closed. Set aside.

In a large Dutch oven, mix 1 tablespoon oil with marrow bones. Cover and roast in oven for 30-45 minutes. Remove bones from pot, but do not wash pot.

In same pot, add remaining tablespoon oil. Season flanken with a little salt. Brown flanken on both sides, about 12 minutes total. Remove meat from pot.

To same pot, reduce heat to medium, add onions, celery, carrots and garlic and cook until softened, about 5 – 7 minutes. Add tomato paste, and stir until vegetables are covered, about 1 -2 minutes. Return marrow bones and flanken to pot. Add red wine and deglaze pan by scraping up brown bits on bottom of pot. Add spice packet, split peas, barley and beef broth. Bring to a boil. Reduce heat to low, cover and simmer until meat is tender, about 2 hours. Remove marrow bones. Season with salt, dill and parsley.

Serve warm with croutons.

Chocolate Espresso Bundt Cake

Guiness+Chocolate+Stout+Cake
Serves 10 – 12
Easy, luscious, and make-ahead friendly.

3 cups flour
½ cup coca
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups margarine
1 ½ cups sugar
1 ½ cups light brown sugar
5 eggs
2 tablespoons instant espresso powder
¼ cup hot water
1 cup non-dairy milk or soymilk
1 teaspoon vanilla extract
Glaze:
¾ cup chocolate chips
3 tablespoons margarine
1 tablespoon corn syrup
¼ teaspoon vanilla extract

Preheat oven to 325 degrees.

In a small bowl, sift flour, cocoa, baking powder and salt. Set aside.

In a mixer, cream margarine and both sugars until light and fluffy. Add eggs one at a time and beat after each addition.

In a small bowl, dissolve espresso powder into water. Stir in milk and vanilla.

On low speed, add dry ingredients alternately with espresso mixture into batter, beginning and ending with dry ingredients. Scrape down bowl and mix again until blended.

Grease a 10 cup bundt pan or 2 8-inch round cake pans. Pour batter in pans. Bake for 60 minutes or until tester comes out with moist crumbs. Cool for 10 minutes, then cool completely on wire rack.

Prepare glaze:
In a medium saucepan over very low heat, combine chocolate chips, margarine, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

This cake freezes well or store in the refrigerator until ready to serve. Sprinkle with coarse salt if you like.

Chocolate Almond Swirled Pound Cake

Makes 2 loaves

Gorgeous and delicious.

Almond Batter
1-2/3 cups flour
½ teaspoon salt
1 cup margarine
1 cup sugar
2 eggs
1 tablespoon vanilla extract
2 tablespoons almond paste

Chocolate Batter
1 cup flour
2/3 cup cocoa
½ teaspoon salt
1 cup margarine
1 cup sugar
2 eggs
1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Grease 2 (8-inch) loaf pans.

For the almond batter: Sift flour and salt in a small bowl and set aside. In a mixer, cream margarine and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla and almond paste and beat to combine. Slowly add dry ingredients. Transfer batter to another bowl.

For the chocolate batter: In a small bowl sift flour, cocoa and salt and set aside. In a mixer, cream margarine and sugar. Add eggs one at a time, beating after each addition. Add vanilla and then slowly add dry ingredients. Mix until just combined.

With an ice cream scoop, place one scoop of chocolate batter and one scoop of almond batter next to each other at one end of the oaf pan. Continue to fill pan with rows of scoops of both batters, in alternate order to the batter in the row before. When loaf pan is full, gently run a knife through the batter to create a swirl of two flavors. Repeat for 2nd loaf pan.

Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs. Cool.

4-Hour, Fall off the Bone Lamb

Serves 8 – 10
Adapted from Ina Garten

1 (4 – 6 lb) boneless lamb
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Preheat the oven to 300 degrees F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)

Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

Warm Blueberry or Apple Clafouti

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Serves 8

This is like a moist cake, or soufflé-like dessert. Some people serve it as a kugel or a side dish. Use whatever fruit you like, pears, berries, or even pineapple.

1/2 stick margarine, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup non-dairy milk or soymilk
2 cups fresh (or frozen) blueberries or 2 Granny Smith apples, peeled and sliced thin
Pareve whipped cream, for serving

Preheat oven to 350 degrees F. Grease a 3-quart baking dish.

In a medium bowl, whisk 1 cup sugar with the flour and non-dairy milk. Whisk in the melted margarine.

Pour the batter into the baking dish. Sprinkle the berries evenly over the top of the batter, gently pressing them into the batter. Sprinkle 1/4 cup sugar over fruit. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream.

Classic Easy Pot Roast

potroast
Serves 8

This is as the title says classic, and rich, delicious, and perfect for Yom Tov. Make it a few days ahead of time, it gets better and better.
Salt and freshly ground black pepper

One 3 to 5-pound chuck roast or pot roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, add red wine to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add beef stock to cover the meat halfway.

Return the onions, carrots and fresh herbs to liquid.

Cover, then roast for 3 hours for a 3-pound roast and 4 hours for 4 to 5-pound roast.

Oatmeal Nutella Cookies (pareve)

Nutella Oatmeal Cookies A140407 FW Nick Kokonas July 2014
Makes 4 dozen cookies

1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup vegetable shortening or margarine
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
One 13-ounce jar pareve hazelnut and chocolate spread or Nutella
2 cups rolled oats

Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the hazelnut spread or Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.

Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.

MAKE AHEAD The cookies can be stored in an airtight container for up to 5 days.

Asian Spinach Salad with Miso, Ginger and Sesame Dressing

Serves 8

3 tablespoons white miso
1 – 2 tablespoons finely minced ginger
1 tablespoon white vinegar
6 tablespoons water
½ cup canola oil
6 cups baby spinach lettuce
½ cup shredded carrots
½ cup thinly sliced cucumber
½ cup snow peas
¼ cup toasted peanuts or almonds, toasted
1 tablespoon sesame seeds, toasted

In a small bowl, whisk together miso, ginger, vinegar and water. Slowly whisk in oil until blended.

In a large salad bowl, mix spinach, carrots, cucumber, snow peas, peanuts and sesame seeds. Pour dressing over salad. Toss and serve immediately.

Romaine Salad with Tomatoes, Olives, and Tomato Shallot Dressing

Serves 8

1 large tomato, grated (skin discarded)
2 tablespoons lemon juice
2 tablespoons minced shallot
1 tablespoons chopped chives
1 teaspoon kosher salt
1/3 cup olive oil
5 cups Romaine lettuce
1 cup cherry or grape tomatoes, halved
½ cup kalamata or green pitted olives
½ cup chopped cucumbers

In a small bowl, whisk grated tomato, lemon juice, shallot, chives, and salt. Gradually whisk in olive oil until well blended and emulsified.

In a large salad bowl, toss romaine, tomatoes, olives and cucumbers. Pour dressing over salad. Toss and serve immediately.