Lemon Scented Almond Milk Custard

photo: whatscookingamerica.net

This recipe was submitted by www.mayihavethatrecipe.com and is the perfect ending to a fleischig Indian meal. We love when our readers send us their favorites!

Ingredients:
2 cups UNSWEETENED almond milk
1 stick cinnamon
1 lemon rind
4 egg yolk
¾ cup sugar
1 tbsp cornstarch
1 tsp vanilla extract

Cooking Instructions:
Heat up almond milk, cinnamon stick and lemon rind together in a pot at medium heat until bubbles start to form on the sides.
In the meantime, in medium bowl beat eggs yolks and sugar until pale yellow. Add corn starch and keep beating for another minute or so.
Add vanilla extract and beat until smooth and creamy.
Remove cinnamon stick and lemon rind from milk. Slowly add about ½ cup of warm milk to the egg yolks, stirring constantly.
Add the rest of the milk and stir until well incorporated.
Return mixture to stove and cook at medium to low heat, until it thickens slightly and coats the back of a wooden spoon (do not let it boil)
Pour into ramekins, let it cool and refrigerate for a minimum of 3 hours.
Before serving, sprinkle each ramekin with sugar and caramelize using a torch or oven broiler.

submitted by:
www.mayihavethatrecipe.com
recipes@mayihavethatrecipe.com

Tequila Mustard Glazed Chicken Skewers

photo: foodandwine.com

Makes 24 skewers

Marinated Chicken
1/2 cup tequila
1/2 cup brown sugar
3 tablespoons olive oil
4 garlic cloves, chopped
1 tablespoon chopped oregano
1 tablespoon kosher salt
3 pounds skinless, boneless chicken, cut into 1/2-inch-wide strips

Tequila Mustard
4 large egg yolks
1/4 cup water
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup tequila
2 tablespoons lime juice
1 tablespoon dry mustard
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chile powder
1 teaspoon finely grated lime zest

In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour.

In a saucepan, whisk together the egg yolks, water, vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder. Cook over low heat, whisking, until thickened, 5 minutes; do not boil. Transfer to a heatproof bowl. Stir in the lime zest. Let cool to room temperature, then refrigerate.

Soak 24 bamboo skewers in water for 30 minutes. Heat a grill pan over medium-high heat. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers. Add to pan, and cook about 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and continue cooking until cooked through. Serve the skewers with the remaining mustard.

Rice with Lentils and Caramelized Onions

Adapted From the Persian Food Book by Reyna Simneger

3 cups basmati rice
8 cups water
2 tablespoons salt
1/8 teaspoon turmeric
½ cup canola oil

Topping
½ cup brown lentils
1-½ cups water
1 onion
1/8 cup canola oil
dash turmeric

Fill a 6 quart nonstick saucepan with 8 cups water. Add oil, salt and turmeric. Cover and bring to a brisk boil over high heat. When water boils, add rice and continue cooking, uncovered over medium heat, stirring occasionally about 5 minutes or until cooked through. Drain in a colander.

For the topping:
In a small saucepan, bring the water and lentils to a boil. Reduce heat to medium and cook for 7 – 10 minutes or until the lentils are cooked. Remove from heat, drain, and set aside.

In a small saucepan, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add a dash of turmeric.

To assemble, combine rice, lentils and onions. Season with salt and pepper.

Butterscotch Blondie Bars with Peanut –Pretzel Caramel

photo: epicurious.com


Makes 40

BLONDIE
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1-1/2 sticks) margarine
2 cups brown sugar
2 eggs
1 tablespoon vanilla extract

PEANUT-PRETZEL CARAMEL
4 cups roasted unsalted peanuts
2 cups sugar
1/4 cup honey
1/4 cup (1/2 stick) margarine
1/2 cup pareve whippingcream
1-1/2 cups 1-1/2″-wide thin twisted pretzels, coarsely crushed

BLONDIE
Preheat oven to 350 degrees. Line baking pan with parchment paper, leaving a 1-inch overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir margarine in a medium skillet over medium heat until browned bits form at bottom of pan, 7–8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2–3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out with a few moist crumbs attached, 20–25 minutes. Let cool completely in pan on a wire rack.

PEANUT-PRETZEL CARAMEL
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5–7 minutes. Set aside.

Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occassionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12–15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add margarine; stir until blended. Add pareve cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.

Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into squares.

Iced Irish Coffee

Serves 8

8 cups strong, brewed coffee
2 tablespoons superfine sugar
1 pint pareve coffee ice cream or pareve chocolate
½ cup Irish whiskey

Combine the coffee and sugar in a pitcher and whisk to dissolve the sugar. Refrigerate until well chilled. Place ¼ cup of ice cream in the bottom of 8 tall glasses. Pour the chilled coffee and whiskey into each glass and serve with long handled spoons.

Substitute Kahlua, sambuca, ouzo or other liquor for the whiskey to make Iced Mexican or Greek coffee.

Sweet Monkey Bread

SWEET VANILLA YEAST DOUGH
3/4 cup lukewarm milk
1/4 cup unsalted butter, melted
2-1/4 teaspoons instant yeast
1-1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup sugar
1 large egg
3 cups flour

FILLING AND DOUGH TOPPING
1/2 to 3/4 cup chocolate chips
1/ 2 to 3/4 cup caramel bits
1/4 cup unsalted butter, melted
1 teaspoon vanilla

BUTTER VANILLA GLAZE
2 tablespoon unsalted butter, melted
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla
2 to 4 tablespoons heavy cream

Combine milk, butter, yeast, salt, vanilla, sugar, egg and flour by hand or with a mixer. Mix until smooth. Allow dough to rise, lightly covered with a towel, for 1 hour. Dough should rise and get puffy.

Gently deflate the dough and pat to an 8″ x 10″ rectangle. Cut into 4 equal lengths, then cut each length into 10 pieces.
Taking one piece at a time, create a small well in the dough ball and add a few chocolate chips and caramel pieces. Seal the dough into a ball and place in a well-greased 10 cup bundt pan.
Continue to fill and add dough balls to the pan until all dough is used.

In a small pan, heat butter and vanilla until melted. Pour the melted butter/vanilla mixture over the dough and cover the pan with plastic wrap. Allow to rise for an additional 30 minutes or until puffy.
Preheat oven to 350 degrees. Remove the plastic wrap and bake for 20 to 30 minutes or until golden brown and crisp on the outside.
Turn the hot bread out onto a rimmed serving platter. Allow to cool for 10 minutes. Prepare the glaze by whisking butter, confectioners’ sugar, vanilla and cream together until smooth and pourable, adding more cream if needed. Pour over the bread and serve warm.

Lemon Marinated Olives

photo by A. Baranowski


While smashed and somewhat showed through the Machane Shuk in Israel, I still managed to be drawn toward the endless spice and olive stands. We bought many types, Moroccan, herbed, spicy amongst others but the stand out was the Lemon Garlic Green Olives. Alone, on a cracker, or with chicken or fish, this recipe is a must try.

Lemon Garlic Olives
1 pound good quality green olives
(preferably cracked)
1⁄3 cup extra-virgin olive oil

1⁄4 cup fresh lemon juice

4 garlic cloves, coarsely chopped
¼ teaspoon coriander
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
1 lemon, cut in ½ inch chunks
¼ teaspoon crushed red pepper (optional)

In a large bowl, mix olives with oil, lemon juice, garlic, coriander, cilantro, mint, lemon and crushed red pepper (if using).

Stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.

Deconstructed Cookie Jar

photo by bakerella.com


What’s a Deconstructed Cookie Jar, you ask? It’s simple: Layers of dry cookie ingredients are placed in a jar, and the directions for adding wet ingredients and baking the cookies are attached. With a shelf life of several weeks, these are ideal mishloach manot, they look great in a clear jar and are easy to make. Make a cute label with the baking instructions for a great finish.

My go to blondies in a Jar
(I suggest a half of recipe per jar)
Recipe and instructions below are for one full recipe

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 cups brown sugar
1 ½ cups walnuts
2 cups chocolate chips
Or 2 cups dried fruit, chips of your choice, marshmallows, or coconut (Get creative, it looks fabulous in the jar)
Glass covered jars, 3 cup capacity

Mix flour, baking powder and salt together and set aside.

In the bottom of the jar, pour in the chocolate chips (or add in of your choice). On top of the chips, pour in the walnuts and on top of that the flour mixture. Cover the jar.

Include a tag with instructions:

**** (If you are making jars with ½ the ingredients make sure to adjust below to 1 stick margarine, 1 egg, 1 teaspoon vanilla extract and use an 8 x 8 inch pan)

Blondies in a Jar
(All you need is 2 sticks margarine, 2 eggs, and 2 teaspoons vanilla extract)
Melt margarine and mix with 2 eggs, 2 teaspoons vanilla extract and the Blondies in a Jar. Stir until combined.

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.
Pour batter in pan.
Bake for 25 minutes or until blondies are just set in the center.

Almond and Olive Biscotti

I like the idea of sending a soup (any kind you like) in a glass jar with some homemade savory biscotti like the almond and olive biscotti below. These are dairy so it would need to accompany a dairy soup but for fleish soup just omit the Parmesan cheese. They are also great served along side a homemade sun-dried tomato pesto.

1 cup whole almonds
1 ½ cups flour
½ cup finely ground yellow cornmeal
2 teaspoons sugar
½ teaspoon baking powder
1 teaspoon salt
4 tablespoons margarine, room temperature
1 cup finely grated Parmesan cheese
3 eggs
¾ cup pitted green olives, chopped
2 teaspoons chopped fresh sage

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

Spread almonds on a large baking sheet and toast them until fragrant, 6 to 8 minutes. Cool. When cool, coarsely chop them.

Place flour, cornmeal, sugar, baking powder and salt in a large bowl and stir to combine. In a mixer, beat margarine, and Parmesan on low until the mixture resembles coarse meal. Add eggs and mix until the dough comes together. Mix in almonds, olives and sage.

Turn dough out onto a lightly floured work surface and divide it in half. Shape each half into a flattened log about 12 inches long and 2 inches wide. Place the logs several inches apart on the prepared baking sheet.

Bake the logs 30 minutes. Remove the baking sheet from oven and cool completely. Reduce oven temperature to 325 degrees. Transfer logs to a cutting board and cut them into ½ inch thick slices. Lay the slices cut side down on parchment lined baking sheet.

Bake cookies until they are crisp, about 10 minutes. Cool.

Mini Meaf Loaves

Meat loaf sometimes gets a bad rap. It’s a great comfort food, especially when served with mashed potatoes. And when made in mini-loaf pans and smothered in mushroom sauce, everyone in the family sits up and takes notice.

Meat Loaves:
1-1/2 pounds lean ground beef
½ pound ground turkey
2-1/2 cups fresh bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
1/3 cup nondairy creamer
3 tablespoons ketchup
2 teaspoons Worcestershire sauce (fish free)
2 teaspoons Dijon mustard
2 eggs

Sauce:
3 tablespoons margarine
1 onion, sliced
2 tablespoons flour
1 teaspoon beef consommé powder
1/3 cup red wine
1 cup water
1 (4 ounce) can sliced mushrooms, drained

Preheat oven to 350 degrees. Stir together beef, turkey, bread crumbs, salt, pepper, nondairy creamer, ketchup, Worcestershire sauce, mustard and eggs until well combined. Pack into mini loaf pans – each one will be about 2/3 full – and bake for 35 to 45 minutes. Let sit briefly before removing to platter.

In a small sauce pan, melt margarine. Sauté onion until soft, 3 to 4 minutes. Whisk in flour. Stirring constantly, add consommé powder, wine, water and mushrooms. Cook until thickened.

Pour over meat loaves and serve.

Dark Chocolate and Peanut Butter Cookies

1-½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups margarine, room temperature
1 cup light brown sugar
1 cup smooth peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup chocolate chips
1 cup chopped roasted and salted peanuts

Combine the flour, baking soda, baking powder and salt in a mixing bowl. Set aside

In a mixer, beat margarine and brown sugar until creamy, about 4 minutes. Add the peanut butter and then beat in eggs one at a time. Scrape down sides of bowl and add vanilla. Gradually add the flour mixture, beating just to blend. Fold in the peanut butter chips, chocolate chips and peanuts.

Cover dough with plastic and refrigerate for at least 1 hour or until firm. Remove from fridge.

Preheat oven to 325 degrees. Prepare two baking sheets with parchment paper or silpat mats. Using 1 tablespoon of dough, roll into balls and place on about 2 inches apart on baking sheets. Flatten the top of each cookie slightly.

Bake for 8 minutes. Transfer to wire racks to cool.

Italian Herb Meat Loaf

4-5 pounds of chopped meat (preferably beef, and lean)
3/4 can of Italian Herb bread crumbs (if you cant get this, use regular bread crumbs and add extra amounts of the spices listed below
7 whole eggs
3 generous shakes of the following spices:
Onion powder
Garlic powder
Dried parsley
4 pinches of salt so about 1 teaspoon or more
2 shakes of black pepper
2 jars of marinara sauce

Preheat oven to 350 degrees. Mix the meat, eggs, and spices together. Add about 1/3 of a jar of marinara sauce, mix well, then add bread crumbs. Shape into a loaf, taking care to seal as many cracks as possible to prevent breaking. Gently pour marinara sauce on the entire outside of the loaf, taking care to cover all surface areas. Bake for approx 1 1/2 hrs or until a knife stuck into the middle comes out completely clean and extremely hot. When it is cut into, the meat should be completely cooked.

Mashed Yukon Gold Potatoes

5-7 pounds Yukon Gold Potatoes, peeled and quartered
Salt
Margarine to taste

In a 8 quart pot of boiling water, add several shakes of salt. Add quartered potatoes. cooking until you can cut through easily with a knife. Drain well, then add margarine and mash. You may wish to add more salt at this point. (Alternate preparation: after potatoes are drained, add a bit of olive oil. mix well, and bake in the oven at 350degrees for about 20 minutes, or until potatoes get a nice golden crust)

Meat Gravy with Mushrooms

1 large handful chopped meat
2 cloves of garlic
1/2 medium onion
2 cups sliced mushrooms
2 teaspoons dried basil, chopped
Dry Red wine for cooking (I prefer Gefen Burgandy Royale)
2 3-fingered pinches of flour

In a saute pan, add a small amount of red wine, the meat, garlic, onion and mushroom. Cook for several minutes, until the meat is thoroughly cooked, and onions are soft. By this time you should a good amount of juices from the meat. Add a little more wine and the basil, and cook on high for about 3 minutes, or until it reduces noticeably. Add flour, and stir in completely. Gravy is ready when all ingredients are incorporated and thick. Serve with potatoes.

Green Beans with Onions

3-4 lbs fresh green beans
1/2 large onion, chopped fine
Olive oil for frying onion
About ½ cup water
Salt to taste
Margarine to taste

Snap point ends off green beans. In a preheated large soup pot, add a bit of oil. When heated, add onion and cook until they begin to soften. Add green beans, mix well with the onions and oil. The beans should be barely coated with oil. Add at most 1/2 cup of water, cover. Check once or twice to stir. Green beans are done when they are bright green, and upon tasting they are still firm but not crunchy. Add margarine and salt to taste.

Tu B’shvat Salad

This salad is not only perfect for Tu B’shvat but also inspired by my recent trip to Israel. I was amazed at how delicious the food was (I really don’t remember this from my last trip). Each restaurant used ingredients that are common to Israel in unique and beautiful ways. Even the foods that are so familiar and simple like Israeli salad seemed more interesting this time with spicy tahini dressing (I’m still working on recreating that one!).

4 Persian cucumbers, sliced
8 cherry tomatoes, halved
½ cup roasted red peppers, sliced
¼ cup chopped dates
¼ cup sliced fennel
6 cups arugula lettuce, or other lettuce of choice
½ cup chopped walnuts, toasted
¼ cup chopped pistachios, toasted
¼ cup craisins or dried cherries

Dressing:
1 tablespoon honey
1 tablespoon lemon juice
3 tablespoons red wine vinegar
½ teaspoon oregano
½ teaspoon kosher salt
¼ teaspoon pepper
2/3 cup canola oil

For the dressing, whisk together the honey, lemon juice, red wine vinegar, oregano, salt and pepper. While whisking pour the oil in a stream until emulsified. Set aside until ready to use.

For the salad, toss the cucumbers, tomatoes, red peppers, dates, fennel and arugula well. Add dressing and toss to coat. Top with walnuts, pistachios, and craisins.

Cuban Chicken

4 tablespoons olive oil
6 skinless, boneless chicken breasts
1-1/2 teaspoons cumin
½ teaspoon oregano
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 teaspoon minced fresh garlic
1 onion, chopped
1 tablespoon tomato pate
1/3 cup red wine
1 (14-1/2-ounce) can diced tomatoes, NOT drained
1 tablespoon brown sugar
¼ cup sliced green olives
1 tablespoon capers, drained

In a large skillet with 2-inch sides, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 2 minutes per side. Remove from pan and keep warm. Add onion to the pan and sauté until softened, about 3 minutes. Stir in cumin, oregano, cinnamon, nutmeg, cloves, cayenne and garlic. Add tomato paste and wine and simmer for about 2 minutes. Stir in tomatoes and brown sugar. Cover and simmer for about 5 minutes. Stir in olives and capers and return chicken to sauce. Heat briefly and serve.

Country Bread

kosher country bread recipe

photo: belleepoque.co.uk

3 teaspoons active dry yeast
1 cup nondairy creamer, heated to lukewarm (I use a microwave)
2 tablespoons sugar
¼ cup semolina flour
½ cup whole wheat flour
3-1/2 – 4 cups bread flour
1 cup warm water
1 tablespoon kosher salt
2 tablespoons margarine, melted

In a large bowl, combine 1-1/2 teaspoons yeast, creamer, sugar, semolina flour, whole wheat flour and ½ cup bread flour. Whisk until smooth. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.

Add remaining yeast, water, salt, margarine and 1 cup bread flour. Stir until completely combined. Add remaining flour, ½ cup at a time, until dough is formed. Knead until smooth and elastic. Oil bowl and roll dough in oil. Cover bowl and let rise for 2 hours.

Punch dough down and form into round ball. Place on a baking sheet that has been lightly sprinkled with semolina flour. Cover and let rise an additional 45 minutes.

Preheat oven to 475 degrees. Make a slash in top of loaf. Bake for 10 minutes, reduce heat to 400 degrees. Bake for 15 minutes, reduce heat to 325 degrees. Cook for an additional 20 to 30 minutes – until browned.

Beef Curry

kosher beef curry recipe

photo: quickfreerecipes.com

The delicious aroma of this stew will fill your home and make your mouth water.

4 tablespoons canola oil
2 pounds boneless stew meat, cut into 1-inch cubes
2 onions, chopped
6 whole cloves
1 heaping teaspoon fresh minced garlic
2 cinnamon sticks
¼ teaspoon crushed red pepper
1-1/2 cups coconut milk (you can use nondairy creamer or soy milk if you’re stuck)
3 tomatoes, chopped
3 tablespoons chutney
3 tablespoons lemon juice
2 tablespoons minced fresh ginger
1-1/2 tablespoons curry powder

In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides- 6 – 10 minutes. Add onion and sauté for about 5 minutes. Stir in cloves, garlic, cinnamon sticks and crushed red pepper. Cook for 1 minute. Add coconut milk, tomatoes, chutney, lemon juice, ginger and curry. Bring to a boil; reduce heat, cover and simmer for about 2 hours. Serve over rice.

Pecan Cream Cheese Cookies

kosher recipes: pecan cream cheese cookies

photo: food.com

These are a rich, really delicious cookie. The addition of tofutti cream cheese makes all the difference!

1 cup (2 sticks) margarine, room temperature
¼ cup (2 tablespoons) tofutti cream cheese
1 cup brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
2-1/2 cups old-fashioned oats
1 cup toasted chopped pecans

In a large bowl, cream the margarine and cream cheese until light and fluffy. Beat in sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla. On low speed, add flour, baking powder and baking soda until thoroughly incorporated. Stir in oats and nuts. Cover bowl and refrigerate until chilled, at least 3 hours and up to overnight.

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silicone mats. Drop the batter by tablespoonfuls onto prepared cookie sheets. Bake for 9 to 11 minutes, until lightly browned. Let rest for 2 minutes on cookie sheets before removing to wire racks to finish cooling.

The Best Coconut Cake

kosher coconut cake recipe

photo: firstlookthencook.wordpress.com

I thought I found the best already but this one may be even better. It starts with a cake mix but definitely does not have the cake mix taste and the frosting alone is soooo good.

I adapted the recipe from one I found in an old copy of Bon Appetit.

Cake:
1 (18.5-ounce) package butter golden cake mix
3 eggs
½ cup (1 stick) margarine, room temperature
1/3 cup cream of coconut (NOT coconut milk)
1/3 cup water
1 tablespoon vodka

Frosting:
2 (8-ounce) packages tofutti cream cheese
½ cup (1 stick) margarine, room temperature
½ cup cream of coconut
¾ cup powdered sugar
1 teaspoon vanilla
2 cups shredded coconut

To prepare cake, preheat oven to 375 degrees. Grease two 9-inch round cake pans. In large bowl, combine cake mix, eggs, margarine, cream of coconut, water and vodka. Beat on medium speed until smooth. Pour half of batter into each pan. Bake until tester in center comes out just clean, about 35 minutes. Cool in pans for 10 minutes before turning onto wire rack to finish cooling. Frost when completely cool

To prepare frosting, beat tofutti cream cheese, margarine and cream of coconut until smooth. On low speed, add powdered sugar and vanilla and beat until smooth.

To assemble, place 1 cake layer, flat side up, on platter. Spread with ¾ cup frosting. Sprinkle with ¾ cup coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining coconut over top and onto sides. Chill until firm, at least 1 hour. Store, loosely covered, in refrigerator.

If you want to make a good coconut cake from scratch, I still recommend this one.

Filo Hamantaschen

The LA Times printed a nice Filo Hamentaschen a few years ago.

Sugar Syrup
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon honey

Hamantaschen
1 cup (2 sticks) butter or margarine, melted
1/4 cup oil
1 (1-pound) package filo dough
2 cups ground walnuts, almonds or filberts
2 (8-ounce) cans poppy seed filling or other filling

Sugar Syrup
Bring sugar, water and lemon juice to boil over medium-high heat and stir until sugar dissolves. Cook at slow boil 5 minutes. Stir in honey. Keep warm.

Hamantaschen
Combine butter and oil in saucepan.
Place sheets of filo dough on damp towel on counter and keep covered with wax paper while working with individual filo sheets.
Put 1 sheet filo dough on another piece of wax paper and cut lengthwise into 4 equal strips. Brush with butter mixture. Sprinkle with ground nuts. Place 1 teaspoon poppy seed filling 1 inch from 1 narrow edge. Fold 1 corner over filling. Fold filo, flag fashion, making triangle, then fold angle over again and again until whole strip is folded. Repeat with remaining filo and filling.

Place each hamantasch on foil-lined greased baking sheets and brush with melted butter.

Bake at 350 degrees until golden brown and crisp, 15 to 20 minutes. Remove from oven and spoon sugar syrup over each hamantasch. Cool on rack.

Hamantashen Recipes

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It wouldn’t be Purim without hamantashen, the three-corner pastries shaped like the evil Haman’s hat. They are an expression of our wish to completely “consume” our enemies – and fun for the kids to boot. We are always searching for the best hamantashen recipes (Let us know which one you prefer or sent in yet another!) We have listed a variety here – some of our favorites and some contest entries – for you to try. Rolling out the dough is a bit of an effort so it’s wise to try to make them in advance – but be sure to save some for Purim!!
These cookies are traditionally filled with prune, poppy or fruit fillings (see recipes below) but can be filled with any preserve or filling of your liking. Be creative; try peanut butter and marshmallow fluff for your kids, or homemade applesauce with cinnamon for the apple pie lover)

unbaked-hamantaschen

3 cups flour
½ cup finely ground almonds
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup sugar
Zest of 1 lemon
½ pound unsalted margarine or butter
1 egg
2 tablespoons cold water
1 tablespoon lemon juice

Hamantashen Fillings: (recipes follow)
1 egg white, lightly beaten

Preheat the oven to 350 degrees.

In a large bowl of an electric mixer, combine the flour, almonds, baking powder, salt, sugar, and lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.

In a small bow, beat the egg, water and lemon juice until well blended. Add to the flour mixture and beat until completely blended and the mixture begin to form a dough. Do not over mix.

Transfer to a floured board and knead the dough into a ball. Divide the ball into 6 equal portions for easier handling. Flatten each portion with the palms of your hands and roll it out to ¼ inch thick. With a scalloped cookie cutter or the top of a water glass, cut into 3 ½ inch rounds. Place 1 heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.

Place the hamantashen on a lightly greased foil-lined baking sheet and brush with egg white. Bake fro 20 minutes or until lightly browned. Cool and eat.

Hamantashen Fillings
Apricot-Coconut
2 cups apricot preserves
½ cup shredded coconut
½ cup chopped nuts like walnuts, toasted
Grated zest of 1 lemon

Combine all the ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate.

Prune Filling
1 ¼ cups pitted prunes
½ cup raisins
Sweet wine or water
½ cup sugar
Juice and zest of 1 lemon
Zest of 1 orange
½ cup walnuts, toasted

In a large bowl, soak the prunes and raisins in enough wine to cover for 3 hours or overnight. Drain well. Chop or mince the prunes and raisins. Add the sugar, lemon juice and zests, and walnuts and mix well. Cover with plastic wrap and refrigerate.

Poppy Seed Filling
4 ounces poppy seed
½ cup pareve milk
1 tablespoon unsalted margarine or butter
¼ cup seedless raisins
¼ cup walnuts, toasted
1 tablespoon honey
½ teaspoon vanilla extract

In a medium saucepan, combine the poppy seeds, pareve milk, margarine, raisins, walnuts, and honey. Bring to a boil and stir over medium heat until the pareve milk is absorbed and the mixture thickens. Cool. Stir in the vanilla.

Chocolate Filling
½ cup cocoa
½ cup sugar
¼ cup pareve milk, pareve cream or coffee
1 cup nuts, toasted

Combine all the ingredients in a bowl and blend thoroughly.

The next recipe was submitted by Sarah Faygie Berkowitz. I think I’m going to try it this year.

Easy Hamentashen w/ Gourmet Fillings
Ingredients:
1 Duncan Hines Cake Mix (lemon, chocolate, butter golden, yellow strawberry,etc…)
1 cup white whole wheat flour (or regular)
2 eggs
2 tablespoons water
(Note the absence of oil, margarine or butter!)

Gourmet Filling Options:
Apple Pie: chopped apples and walnuts, cinnamon and sugar

Cappucino: Nestle’s Iced Jave syrup and a few chocolate chunks or chips Strawberry Daiquiri: Strawberry Preserves (or cut up fresh strawberries) and a shot of Strawberry Daiquiri Syrup Peanut butter and Jelly: A 1/2 spoonful of each side by side Lemon Zest: a small spoonful of lemon pie filling and grated lemon zest Cranberry Pecan: A scoop of whole cranberry sauce (chopped fresh or frozen cranberries optional) and chopped pecans

Cooking Instructions:

Mix all ingredients well with an electric mixer. Roll out dough to desired thickness. Cut out circles using a yartzheit glass or other round shape.

Place spoonfuls of filling, pinch corners together, place on parchment paper or greased cookie sheet and bake 12 – 15 minutes, depending on desired firmness and oven accuracy.

Other Tips/Notes:

TIPS:

This dough really needs to be mixed in a kitchen aid. I tried by hand and only got crumbs and thought it was yet another defective recipe. The mixer made a perfect dough of my crumbs in about 4 seconds. The trick is to try to roll it out evenly on a floured surface (thick or thin – however you like it). One of the beauties of this dough is that you don’t have to pinch it to death to keep the filling contained. It doesn’t open up and ooze out like some other recipes I’ve tried.

Note:

I’ve waited my whole life for this recipe. I’ve made dozens over the years and none of them were what I wanted. I got the fillings down pat (anything but prune) but the great dough eluded me. Back in Atlanta, I suddenly remembered tasting a hamentash a neighbor had made years ago. I called her, and here it is in all its simple glory (if you’ve seen it before and everyone and her sister knows this one, don’t burst my bubble. Just be happy for me.)
This one is from Shoshana Ohriner
Recipe : Cranberry White Chocolate Hamentashen

Ingredients:
1/2 cup margarine, cut into 8 pieces
1/2 cup shortening, cut into 8 pieces
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup chopped nuts
1 teaspoon orange zest
2 beaten eggs
2-4 tablespoons orange juice
1 egg + 1 tablespoon water, lightly beaten

Cranberry White Chocolate Filling
1 12 oz bag cranberries, fresh or frozen
1/2 cup orange juice
6 tablespoons sugar
4 oz white chocolate chips

Cooking Instructions:

Pulse the dry ingredients in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal.

Add beaten eggs and pulse until combined.

Remove the from the food processor and pour into a large bowl. Sprinkle with two tablespoons of orange juice and mix until it comes together into a ball.

If the dough seems dry add the remaining orange juice.

Divide the dough into two disks, wrap each disk in plastic wrap and refrigerate for one hour.
While the dough is chilling make the filling. Place the cranberries, orange juice and sugar in a medium saucepan. Bring to a boil and then reduce the heat and simmer, stirring frequently, until all the cranberries have popped.

Remove from heat and add chocolate chips. Stir until they are melted. Let filling cool to room temperature.
Roll out dough and using a round cutter, cut into circles. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling). Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.
Bake at 350 until they are slightly firm to the touch, about 11 minutes.

And here is Rochel Lieberman’s submission:

Recipe : American Embassy Hamentashen
Ingredients:
Dough:
3/4 cup sugar
1/2 cup shortening
2 cups flour, sifted
1 egg, beaten
2 teaspoons baking powder
2 tablespoons Orange Juice
1/4 teaspoon salt

Filling:
(either prepared or home-made)

Cooking Instructions:

Sift together sugar, flour, baking powder, and salt. Work the shortening in by hand (you can also do this in a food processor). Add the egg and orange juice, mixing until a dough is formed. Chill overnight, if possible, or at least 2 hours. Prepare Filling.

Roll out dough ~ 1/8th inch thick on a lightly floured surface. Cut into 3″ circles, and place 1 heaping teaspoonful of the filling on each. Pinch 3 edges together, leaving a small opening in the center. Place on a greased and floured cookie sheet, cover with a towel and let rest for 1/2 hour. Preheat oven to 400 degrees and bake for 20 minutes, until delicately browned on top. Transfer to cooling rack until completely cool. Can be frozen, but don’t expect to find too many left for Purim!
Other Tips/Notes:

When we lived in Mexico in the 1980′s we became close friends with a giyores tzedek who was on diplomatic post in the American Embassy, She often brought us “treats” from the commissary, including her own baked goods that used “American” (i.e. unavailable to us) ingredients. This is her recipe, which we have enjoyed making for years afterwards, now that we are back in the US and have access to kosher ingredients. Enjoy!

Teriyaki Steak

Kosher Recipe Teriyaki Steak
Serves 6
This is pretty easy but it’s also pretty good. And you can throw it together really quickly; you just need to remember to do the marinade ahead of time.

1 (3-pound) flank steak

Marinade:
½ cup soy sauce
½ cup honey
¼ cup vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
4 scallions, chopped
1-1/4 cups canola oil

To prepare marinade, stir together soy sauce, honey, vinegar, garlic, ginger and scallions. Whisk in oil. Pour into plastic container with lid or even freezer-strength Ziploc bag. Pierce meat on both sides with a fork and add to marinade. Coat completely. Cover and refrigerate for 4 hours. Heat broiler and cook, basting occasionally, about 8 minutes per side. Cool slightly and slice into 1-inch strips. Invite me for dinner!

Creamy Pareve Tomato Soup

photo by hubpages.com

2 tablespoons canola oil
2-1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon rosemary
1 teaspoon basil
½ teaspoon black pepper
3 (28-ounce cans) canned chopped tomatoes
3 tablespoons red wine
1 tablespoon honey
8 ounces tofutti cream cheese

In a soup pot, heat the oil over medium-high heat. Add onions and garlic and cook until soft, about 5 minutes. Add salt, rosemary, basil, and pepper and cook 2 more minutes. Add tomatoes, wine, and honey. Cover and turn down heat to low. Simmer for 35 minutes.

Separate the cream cheese into small amounts (about 2 tablespoons each) and add to the hot soup. Continue cooking, stirring until dissolved and smooth.