DIY Doughnut Ice Cream Sundaes with Homemade Fudge Sauce and Sesame Caramel Sauce

doughnuticecream

For Chanukah I usually serve doughnuts with some homemade twist, like doughnut bread pudding or doughnut ice cream sandwiches. This year, I’m making DIY doughnut ice cream sundaes, how decadent is that?!
Here is how I’m doing it but certainly use your own flair and let me know how they come out.
What you need:
Doughnuts (I like cake-style for this)
Assorted toppings: ice cream, sprinkles, nuts, chocolate chips, bananas, whipping cream, cookie crumbs, etc.
Sauces: these two below are amazing, or buy anything you like.

Chocolate Fudge Sauce
Salted Sesame Caramel

Make a buffet for assembly and have fun!

Salted Sesame Caramel

salted-caramel-sauce
Makes 2 cups

This has real sesame flavor from the tahini. Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

1 cup sugar
Pinch of cream of tartar (optional)
¼ cup tahini
2 tablespoons unsalted margarine or butter
⅔ cup pareve whipping cream or heavy cream
¼ cup sesame seeds, toasted
¾ teaspoon kosher salt

Bring sugar, cream of tartar, if using, and 3 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil until sugar begins to caramelize in spots. Stir with a heatproof spatula (this will help sugar cook evenly) and cook, stirring occasionally, until the color of honey, 5–7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.

Remove caramel from heat and carefully whisk in tahini and margarine/butter, then cream, sesame seeds, and salt. Let cool slightly before serving.

Do Ahead: Caramel sauce can be made 1 week ahead. Let cool; cover and chill.

Chocolate Fudge Sauce

Chocolate-Fudge-Sauce

(Adult and Child Version)
Makes 2 cups

It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

⅓ cup sugar
¼ cup light corn syrup
3 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate (about 70% cacao), chopped
¼ cup bourbon, whiskey, or rum, optional
½ teaspoon kosher salt

Bring sugar, corn syrup, cocoa powder, and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until it begins to thicken, 10–12 minutes. Add chocolate, bourbon, and salt and return to a simmer, whisking. Cook, whisking, until sauce is thick and glossy, about 5 minutes. Let cool slightly before serving.

Do Ahead: Sauce can be made 1 week ahead. Let cool; cover and chill.

Dreidel Rum Punch

dreidel_rum_punch

Be careful with this one, drink too much and your head will be spinning!
Rum is a wonderfully versatile spirit that can be mixed with just about everything and the Walder’s Creamy Liqueur add a decadent rich layer to this festive punch

What you’ll need:
Large punch bowl
1 Bottle Ron Viejo De Caldas 3 Year Aged Rum
4 Cans Ginger Ale
4 Cups Pineapple Juice
1 Bottle Walder’s Vodka & Vanilla Creamy Liqueur
Plenty of Ice

In a large punch bowl, combine all of the ingredients except the ice and ginger ale. Refrigerate the punch for about an hour before you’re ready to serve. Then, add the ice, ginger ale and stir.

Churros

Churros

Recipe by Paula Shoyer, The Kosher Baker

Makes 35
Churros are long, thin-ridged Spanish doughnuts made out of choux pastry, the dough used for éclairs and profiteroles. In Cuba and Brazil, churros are filled, just as we fill sufganiyot. Here they are rolled in cinnamon sugar, the way they are eaten as street food in many Latin American countries.

Dough
1 cup (240ml) water
¼ cup (60ml) canola oil, plus extra for frying
1 tablespoon sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 cup (125g) all-purpose flour
3 large eggs

Cinnamon Sugar
⅓ cup (65g) sugar
2 teaspoons cinnamon
8 ounces (230g) melted chocolate for dipping, if desired

Preparing the dough

PLACE THE WATER, oil, sugar, vanilla, and salt into a small saucepan and stir over medium heat to dissolve the sugar. Bring to a rolling boil. Reduce heat to low and add the flour.

USE A WOODEN SPOON to mix the dough over the heat until the flour is completely mixed in and the dough comes together into a ball, about 30 seconds. Remove this mixture from the heat and scoop it into a medium bowl. Spread the dough around the bowl and press the dough up the sides of the bowl and let sit for about two minutes to help it cool down.

ADD THE EGGS one at a time, mixing well after each addition. You will need to mix vigorously to incorporate the eggs. Press the dough into the sides of the bowl with the spoon to mash the eggs into the dough. The dough will clump up, but after more stirring it will come together. Put the dough in a pastry bag fitted with a large star tip or a round tip with points, with about a ⅓-inch (8-mm) opening; I use Ateco #864.

IN A SHALLOW BOWL, combine the sugar and cinnamon. Set aside.

HEAT 1½ inches (4cm) of oil in a medium saucepan over medium-high heat until the temperature holds at 375°F (190°C). Place a wire rack over an aluminum foil-covered baking sheet. Hold the pastry bag an inch or two over the hot oil by reaching a little into the saucepan. With the pastry bag in one hand and a knife or kitchen scissors in the other, quickly squeeze out a 3- to 4-inch-long (8- to 10-cm) strip of dough and then use the knife or scissors to cut it off and let the dough drop into the hot oil. Repeat five more times. Cook no more than six strips of dough at a time.

AFTER ONE MINUTE, separate any churros that are stuck together. Fry for a total of four to five
minutes, turning them over after about two minutes, until they’re golden. Use a slotted spoon to lift the churros onto the rack to cool slightly for a minute, or until you can handle them. Roll the churros in the cinnamon sugar and serve. Do not wait until the churros are completely cool before rolling them in the sugar; the residual oil helps the cinnamon sugar stick to the churros. These are best eaten the day they are made. Serve with melted chocolate. Store covered at room temperature for up to two days or freeze for up to three months. Reheat to serve

Almond and Olive Oil Cake

Almond Olive Cake

Recipe by Paula Shoyer, The Kosher Baker
Serves 8 to 12

The use of olive oil in cakes dates back farther than the Chanukah story itself. Olive oil was used in baked offerings at the Temple. This is a super easy teatime cake that reminds me of simple cakes I have eaten in Italy. If you are feeling decadent, serve this with whipped cream.

¾ cup (90g) sliced almonds (with or without skins)
1 cup (200g) sugar
3 large eggs
½ cup (120ml) extra virgin olive oil
1 cup (125g) all-purpose flour
½ cup (60g) ground almonds
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon almond extract
½ teaspoon orange zest (from one orange)
spray oil containing flour

PREHEAT OVEN to 350°F (180°C). Trace an 8-inch (20-cm) round pan on parchment paper and cut it out with scissors. Grease and flour the pan, press in the parchment circle; and grease and flour the top of the parchment and sides of the pan. Sprinkle and spread the sliced almonds on the bottom of the pan to cover it.

IN A MEDIUM BOWL, beat the sugar, eggs, and olive oil for about one minute at medium speed until creamy. Add the flour, ground almonds, baking powder, salt, almond extract, and orange zest and beat until combined. Pour the mixture over the sliced nuts. Bake for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.

LET THE CAKE COOL in the pan for 10 minutes and then run a knife around the sides. Turn the cake onto a wire rack and let it cool. Serve the cake almond side up. Store it covered at room temperature for up to four days or freeze for up to three months.

Heirloom Potato Latkes

latkes-blog

Makes 24
3 pounds russet potatoes, about 6
1 vidalia onion
2 eggs
1/4 cup breads crumbs or matzo meal
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it’s ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Pulled Brisket-Topped Latkes

SONY DSC
My friend Malkie Hirsch, from Kiss the Kosher Cook, posted this recipe on facebook. She saw it posted on Thenosher.com. All I can say is thank you for sharing this wonderful concept and recipe. Rich and tasty pulled brisket mashed up with crispy fresh latkes. It’s a homerun idea and definitely being served at one or many of my Hanukah meals.

Serves 10

For the brisket:
2-3 pounds brisket
1 tablespoon salt
½ tablespoon freshly grated black pepper
2 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
3-4 tablespoons olive oil
1 can beer
1 can ginger ale
1 bottle red wine
4 ounces tomato paste
4 medium carrots, cut into medium size pieces
2 onions, cut into quarters

For the latkes:
12 medium-large Yukon gold potatoes, peeled and cut into large chunks
4 small onions, or 1 medium-large onion, cut into large chunks
4 garlic cloves, peeled and left whole
¾ -1 cup flour
4 eggs, lightly beaten
1 ½ tablespoons salt
½ tablespoon pepper, or to taste
Vegetable oil for frying

To make the brisket:

In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.

Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.

Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.

Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.

When the meat is fork tender, remove the meat and set aside on a large cutting board.

Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.

On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavor.

Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.

To make the latkes:

Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes, onions and garlic. Place in a large bowl.

Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.

Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.

Maple Ginger Roasted Sweet Potatoes

maplegingersweetpotatoes2

Excerpted from Gluten Free Around the World by Aviva Kanoff

Yield: 6 servings

Ingredients:
4 large sweet potatoes, unpeeled and diced
3 tablespoons olive oil
2 tablespoons peeled, chopped fresh ginger
3 tablespoons maple syrup
a pinch of ground cinnamon
a pinch of nutmeg

Directions:
1. Preheat oven to 400°.
2. Mix all ingredients in a large bowl until sweet potatoes are fully coated, then place on a roasting pan and bake until sweet potatoes are soft, about 35-40 minutes, tossing occasionally. Serve immediately.

Beef Tacos

Beef tacos with lettuce cheese and tomato
Excerpted from Gluten Free Around the World by Aviva Kanoff

Yield: 6 servings

Ingredients:
3 tablespoons olive oil
1 large white onion, diced
1 garlic clove, minced
2 pounds ground beef
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cracked black pepper
¼ teaspoon ground chipotle
¼ cup chopped fresh cilantro or parsley
12 (6-inch) corn tortillas, warmed
salsa, guacamole and lime juice

Directions:

1. Heat oil in a large skillet over medium-high heat. Once hot, add onion and garlic and sauté, stirring occasionally, until onion is translucent and garlic is golden brown, about 5 minutes, then add beef, salt, cumin, paprika, cracked pepper, and chipotle. Stir until beef is cooked through, about 7-10 minutes.

2. Once beef is cooked, add cilantro or parsley. Serve with warmed tortillas, your favorite salsa, guacamole, and a squeeze of lime.

Dirt Bombs

dirt-bombs
Dirt Bombs just like a Cinnamon-Sugar Doughnut
Makes 12
Like a cinnamon-sugar doughnut in muffin form. You’ve been warned. I found this recipe in Bon Appetit and its delightful.

Muffins
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) margarine or butter, room temperature
¾ cup sugar
1 large egg
1 cup non-dairy creamer or whole milk

Topping and Assembly
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted margarine or butter, melted

Muffins
Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
Using an electric mixer, beat margarine/butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with non-dairy creamer/milk in 2 additions, beginning and ending with dry ingredients.
Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

Topping and Assembly
Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

Cabernet Braised Short Ribs with Fall Root Vegetables and Fried Onions

cabernetribs
Serves 6

1 teaspoon kosher salt
1 tablespoon coriander
½ teaspoon ground ginger1/2 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
2 tablespoons canola oil
5 – 6 lbs. bone-in short ribs
1 onion, cut into chunks
2 carrots cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
2 cloves garlic
1 teaspoon fresh thyme
1 (6 ounce) can tomato paste
1 ½ cups cabernet sauvignon wine
2 cups beef stock
6 cups assorted vegetables, like parsnips, sweet potatoes, carrots, turnips), cut into 1-inch dice
2 tablespoons olive oil
¾ cup fried onions, like French’s

Preheat oven to 350 degrees. In a small bowl, stir salt through cinnamon (all spices). Rub spice mixture evenly onto short ribs on all sides. Heat 1 tablespoon canola oil in a large heavy pot over medium heat, until very hot. Brown on each side, about 8 minutes per side, working in batches. Remove meat from pot. Add remaining canola oil and cook onion, carrot, celery and garlic, about 5 minutes. Add thyme and tomato paste, cook, stirring frequently, about 4 minutes. Return meat to pot, add wine, and beef stock. Add more stock if necessary, until beef is almost covered but not completely submerged. Bring to a simmer, cover and bake in oven until meat is tender about 3 hours.

In a separate roasting pan, toss vegetables with olive oil. Season with salt and pepper. During last 45 minutes of cooking, roast vegetables for 45 minutes. When meat is removed from oven, increase oven temperature to 400. Roast vegetables an additional 15-20 minutes.

If desired, puree meat sauce with an immersion blender. Serve meat with vegetables and sauce. Sprinkle with fried onions.

Moroccan Carrot Salad

carrot-salad
Recipe courtesy of Barbara Bensoussan

Serves 6
1 pound fresh carrots, peeled, the ends cut off, cut in halves
1 ½ tablespoons oil
Juice of 1/2 lemon
1 clove garlic, run through a press
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon hot paprika or cayenne (or to taste)
½ teaspoon tomato paste (optional)
Salt
¼ cup chopped fresh parsley or cilantro

Cook the carrots in a pot of boiling water until tender but not mushy, about fifteen minutes. While carrots are boiling, mix remaining ingredients together in a bowl (or plastic container with a lid if you’re planning to store them). When carrots are cooked, drain and cover with cold water to cool. When cool enough to handle, cut into coins and toss with the dressing. If you like you can cut them with one of those wavy knives that create a corrugated texture.

Moroccan Sfeng (Donuts)

sfeng-donuts
Recipe courtesy of Barbara Bensoussan

Serves 10

2 packages dry yeast (about 4 ½ teaspoons)
1 tablespoon sugar
3 cups warm water
1 teaspoon salt
7 cups all-purpose flour
Vegetable oil for frying

Dissolve yeast and sugar in the water in a large bowl. When yeast begins to foam, add the salt and flour and knead gently to form a very light, soft dough. (If dough is too wet, add more flour; if too dry, add a little more water.) Cover and let rise for two hours.

Heat two inches of oil in a large frying pan (to about 375 degrees–you can use a candy thermometer to check). Without punching down the dough, pull off small balls of dough, make a generous hole in the center (the surrounding dough will rise and fill in fast during frying). Let rise another 15 minutes and fry in the hot oil (turn doughnuts over when bottom becomes golden). Drain on paper towels; dust with confectioner’s sugar and serve with assorted jams and honey.

Chicken With Olives

chicken-olives
Recipe courtesy of Barbara Bensoussan

Serves 6
2 tablespoons olive oil or cooking oil
1 onion, diced
6 cloves of garlic, peeled, coarsely chopped
1 teaspoon turmeric
3-4 pounds chicken pieces (bottoms work well, but you can use the whole chicken)
Salt, pepper
1 teaspoon cumin
½ teaspoon thyme
1 teaspoon za’atar (optional)
1 tablespoon tomato paste
1 can green olives
½ lemon, cut into about six pieces
¼ cup fresh parsley or cilantro

Saute onion in the oil for a few minutes over medium high heat, until transparent; add garlic. Add the turmeric and blend until the oil is uniformly yellow. Raise the heat slightly and add the chicken pieces, browning them on each side (2-3 minutes a side). As you brown the pieces, sprinkle them with the salt, pepper, cumin, thyme and za’atar.
Now add two cups of water, the tomato paste, the drained olives, and the lemon pieces. Partially cover and simmer over medium-low heat for one hour, until the chicken is tender and most of the liquid has evaporated (add more water if it evaporates too fast and begins to burn). Sprinkle with parley or cilantro and serve over rice or couscous.

Note: If you want to be really authentic, you can use preserved lemon pieces instead of fresh ones.

Fried Eggplant Salad

eggplantsalad
Recipe courtesy of Barbara Bensoussan

Serves 6
1 large eggplant (long and thin is better than short and fat for this recipe)
Salt
Cooking oil
1 red pepper, charred on all sides on the stove, cooled, peeled, and cut into dice
1 clove garlic
Juice of half a lemon
1 tablespoon chopped parsley or cilantro for garnish
Salt, pepper to taste

Cut the eggplant (unpeeled) into thin slices and sprinkle with salt. Let sit for twenty minutes, then dry any excess moisture with paper towels. Heat oil in a saucepan until piping hot, then fry slices golden brown on both sides, adding more oil as necessary. Mix in remaining ingredients gently and serve.
Variation: Cut eggplant into chunks instead of slices and fry in a deeper pot.

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.