Maple Bread Pudding

Kosher Recipe: Maple Bread Pudding

photo: Julie Van Rosendaal

I love the taste of warm bread pudding with whipped cream or ice cream. It is perfect for breakfast, dessert or afternoon snack. And it is a great use of leftover challah! I like vanilla bread pudding, chocolate bread pudding, coconut bread pudding and this new maple version.

8 eggs
4 cups vanilla soy milk
1 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
1(about 1-pound) challah, torn into small pieces
1 teaspoon cinnamon
¼ cup margarine, broken into small pieces

Whisk together eggs, soy milk, brown sugar, maple syrup and vanilla. Add bread and stir until all pieces are covered with liquid. Cover and chill for 1 hour. Preheat oven to 350 degrees. Pour mixture into greased 9 x 13-inch pan. Sprinkle with cinnamon and dot with margarine. Bake for 45 minutes – until top is golden brown.

Creamy Mashed Potatoes

photo: alinefromlinda.blogspot.com

Serves 6

This is just an easy and delicious recipe for Thanksgiving or for anytime. You can add any additional flavorings that you like, such as roasted garlic, chives, pastrami, broccoli, or make it dairy with grated cheese. Use a food mill; it makes the potatoes come out very creamy.
3 pounds boiling potatoes, peeled
Kosher salt
1-1/2 cups pareve milk or non-dairy creamer
6 tablespoons unsalted margarine
1/2 cup pareve tofutti sour cream
1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the pareve milk and margarine in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot pareve milk/margarine mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the tofutti sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Honey Glazed Brussels Sprouts with Chestnuts

Recipe by Jeff Nathan

Serves 4 – 6
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags 5 ounces Gefen roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon

In a large skillet, heat the olive oil. Add the Brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.

Pour in the water and let steam cook a few minutes until crisp tender.

Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.

Roasted Maple-Mustard Green Beans

photo: cooksillustrated.com

Serves 4

My mom found this green bean recipe on Cooksillustrated.com, and thought it was GKC worthy. We love green beans anytime of year and this one is another good one to add to the repertoire.

1 
tablespoon maple syrup
1
 tablespoon Dijon mustard
1 
tablespoon whole grain mustard
pinch cayenne pepper
1
 pound green beans, stem ends snapped off
2 
medium carrots, peeled and cut into matchsticks
1 
tablespoon vegetable oil

Table salt
1 
tablespoon minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.

Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

Roasted Turkey with Smoked Paprika

photo: Mccormick and Co.

This turkey tastes more like a smoked turkey due to the smoked paprika but it is still roasted in the oven. Make sure to use a high quality and naturally smoked Paprika like McCormick or Pereg.

2 tablespoons Herbes De Provence
2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground dry mustard
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 bay leaves
1 tablespoon olive oil

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first Herbes De Provence, sea salt, pepper, smoked paprika, garlic powder, and dry mustard in small bowl. 



Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. 



Roast 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.

Butternut Squash and Corn Bread Stuffing Muffins

Makes 12

These are so cute and I like to make these ahead of time and rewarm them so I have room in the oven for all the turkeys.
One 2-pound butternut squash, halved lengthwise and seeded
Vegetable oil, for rubbing
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 pound prepared corn bread, cut into 1-inch cubes You can use a mix or make homemade corn bread)
1/2 pound Italian sausage or kielbasa, cut into 1-inch pieces
1 medium red onion, cut into a small dice
1 celery rib, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chopped sage
2 teaspoons sugar
2 large eggs
1/2 cup chicken stock or low-sodium broth

Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.

Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.

Generously grease a 12-cup muffin tin. In a medium skillet, cook the sausage over moderate heat until browned. Using a slotted spoon, transfer the sausage to a paper towel–lined plate. Heat the fat in the skillet plus 1 tablespoon oil. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the sausage.

Peel the roasted squash. Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.

In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes. Stir lightly, add the onion-sausage mixture and 1 teaspoon of salt and stir again. Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.

Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

Braised Fennel with Oranges

photo: Scott Phillips

Serves 8

I love this unusual recipe from Finecooking.com that we adapted for GKC readers.

3 tablespoons extra-virgin olive oil
4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
2 medium cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup lower-salt chicken broth
1 medium navel orange
1/2 teaspoon fennel seeds, toasted and lightly crushed
1/2 teaspoon coriander seeds, toasted and lightly crushed
Kosher salt
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Heat 2 tablespoons of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 tablespoons oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise.

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 teaspoon salt, and a few grinds of pepper.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Citrus Cranberry Sauce

photo: Karen Manesco

Makes 1 ½ cups
1 orange
2 cups (8 oz.) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Add the oranges. Chill until cold.

Sweet and Savory Roasted Sweet Potatoes and Apples

photo: Scott Phillips

Serves 8

Sweet potatoes prepared any way is a winner dish for me. The combination of sweet apples and savory sage make this both a kid friendly and adult friendly dish.

1-1/2 to 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted margarine
1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
1 tablespoons chopped fresh sage
1-1/2 teaspoons fresh lemon juice
1 teaspoon pure maple syrup

Position a rack in the top third of the oven and heat the oven to 475°F.

In a large bowl, toss the sweet potatoes with the oil, 1 teaspoon salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.

While the potatoes roast, heat the margarine in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and margarine into the bowl used for tossing the potatoes.


When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

Corn Bread Stuffings

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup kielbasa
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons margarine, plus more for dish

Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add kielbasa; cook, stirring, until beginning to brown, about 4 minutes.
In a large bowl, combine onion mixture, cornbread, and sage.
Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a greased 1 1/2-quart shallow baking dish.
Dot with margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

Apple Pie with Cranberries

photo: kingarthur.com

1 double crust, recipe below

1-1/2 cups (5 1/4 ounces) chopped cranberries

1 cup (7 ounces) sugar

1/2 teaspoon grated orange peel (zest)

1 tablespoon flour

1/3 cup (2 5/8 ounces) orange or cranberry juice

6 tablespoons (1-1/2 ounces) chopped pecans

3 firm, tart apples sliced 1/4 inch thick

1/2 teaspoon cinnamon

1 tablespoon margarine

Preheat your oven to 425°F. 

In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened, about 4 – 5 minutes. Roll out the crust for the bottom of the pie and place it in a pie shell. 

Sprinkle half the pecans on the bottom crust of the pie shell. Make 2 layers of apples on top of the nuts. Sprinkle these with cinnamon and dot with margarine. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans. Cover with a latticed top. 

Bake for 30 minutes or until the crust is golden and the berries are bubbly. Remove from the oven and allow to cool before slicing.

Pie Crust

2 cups flour
1/2 to 1 teaspoon salt

2 teaspoons sugar
½ tablespoon vodka (optional)

1/4 cup margarine, chilled and cut into pieces
½ cup shortening ( or ½ cup additional margarine)

4 to 7 tablespoons (2 to 3 1/2 ounces) tablespoons ice water

In a large bowl, combine the flour, salt and sugar. 

With a pastry blender, two knives, or your fingertips, cut or rub half of the shortening into the flour mixture until it resembles cornmeal. Then take the remainder of the shortening plus the margarine and cut or rub it in until the largest pieces are the size of a dime, or flattened peas. 

Sprinkle the ice water and vodka (if using), one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Then gather it into a ball (a bit like gently packing a snowball), cut it in half and flatten the halves into two disks. If you’re making a double-crust pie, make the piece for the bottom crust slightly larger, since it has to fit down into the pie plate. 

Wrap the two pieces of dough and put them in the refrigerator to give them a rest for 30 minutes or more before rolling them out.

Roasted Cranberry Pear Relish

photo: Annabelle Breakey

Makes 1 ½ cups

2-1/2 cups diced (1/2 in.) firm-ripe peeled Bosc pears
2 cups fresh or frozen cranberries
3/4 cup light brown sugar
1 cinnamon stick

Preheat oven to 350°. In a medium bowl, mix pears, cranberries, sugar, cinnamon stick, and 1/4 cup water. Transfer to a rimmed baking sheet and roast, stirring occasionally, until the berries have popped and the juices have thickened, about 40 minutes. Chill until cool, covered.

Corn Bread

1/2 cup (1 stick) unsalted margarine, melted, plus more for pan
1-1/2 cups yellow or cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1-1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup soy milk
2 tablespoons white vinegar
3 large eggs

Preheat oven to 400 degrees. Grease an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted margarine, soymilk, white vinegar, and eggs. Add milk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Pumpkin Mousse Pie with Pecan Streusel

A super sweet and super easy and seemingly lighter version of pumpkin pie. It tastes mousse like and looks fluffy. Top it with some pecan streusel if you like.
1 (9-inch) frozen deep-dish pie crust or 1 homemade pie crust
38 large marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
12-ounces pareve whipping cream, whipped to soft peaks
Cinnamon, garnish or Pecan Streusel topping

Preheat oven to 350 degrees. Bake the pie crust for 15 to 20 minutes or until golden. Cool.

In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. , Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the pumpkin pie spice and salt.

When the mixture is completely cool, stir in half of the pareve whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon or pecan streusel.

Pecan Streusel

1 cup pecans, chopped, and toasted
¼ cup brown sugar
½ cup cooking oats
¼ cup flour
½ cup oil
½ teaspoon cinnamon

Preheat oven to 350 degrees. Mix together streusel ingredients. Pour onto a baking dish. Bake for 20 minutes or until the oats are cooked. Let cool. Gently scatter on top of whipped topping.

Mini Sweet Potato Latkes with Spiced Apple Cream

photo from Dash cookbook

The traditional potato latke has been kicked up a few notches with the addition of sweet potatoes, honey and spices. Topped with the sweet, spiced apple cream – it’s almost a dessert!

Recipe from Dash cookbook by Torah Academy for Girls

yields 48 latkes

2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled
3 large eggs
6 tablespoons all-purpose flour
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Spiced Apple Cream (recipe below)

Prep: Finely grate potatoes in a food processor. Press to remove all liquid and place in a large bowl. Add remaining ingredients, except oil, and mix well.

Fry: Coat bottom of a large skillet with oil and heat over medium heat. Drop batter, by tablespoonful, into the skillet. Press with a spatula to 1½-inch rounds. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towel-lined plates. Continue until batter is finished, draining off liquid that accumulates in batter and adding oil to the skillet as needed. Serve hot with Spiced Apple Cream.

Spiced Apple Cream
1 medium apple (½ cup), peeled and finely diced
2 cups sour cream, at room temperature
1/4 cup brown sugar
3/4 teaspoon apple pie spice
1/8 teaspoon cayenne pepper
Pinch of sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until ready to serve.

French Macaroons with Three Fillings

photo: Dash cookbook

Recipe from Dash Cookbook by Torah Academy for Girls

Stylish and pretty, these one-bite wonders have taken the dessert world by storm.
Mix and match your favorites!

Yields 3 dozen cookies

2 cups confectioner’s sugar
1 cup (lightly packed) almond flour*
½ cup egg whites (from about 3 large eggs)
2 tablespoons plus ½ teaspoon sugar
Your choice of fillings (see below)
chocolate cinnamon ganache, banana crème and strawberry crème

Prep: Line 2 large baking sheets with parchment paper. Position oven racks on top and bottom shelves of the oven; preheat to 375˚.

Beat: Sift confectioner’s sugar and almond flour into a large bowl. Place egg whites, sugar and pinch of salt into another large bowl. Using an electric mixer, beat on high speed until stiff peaks form. Gently fold egg white mixture into almond mixture until incorporated. Spoon mixture into a pastry bag and pipe 1¼-inch rounds onto the prepared baking sheets, spacing 1 inch apart (this can also be done with a teaspoon). Let rest on sheets at room temperature for 20 minutes.

Bake: Bake cookies for 5 minutes. Reduce oven temperature to 325˚. Continue to bake cookies until puffed and golden on top, about 10 minutes, rotating sheets in oven after 5 minutes. Transfer to cooling racks. Carefully peel cookies from parchment paper when cool.

Fill: Line a rimmed baking sheet with parchment paper. Spoon 1 scant teaspoon of filling onto the flat side of macaroon. Top with second macaroon, flat side down, pressing slightly to adhere and to gently press filling almost to edge of macaroon. Place on the prepared sheet. Repeat with remaining filling and macaroons. Cover and refrigerate overnight.

Fillings

Chocolate Cinnamon Ganache Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1⁄3 cup light brown sugar
6 ounces bittersweet chocolate, chopped
¼ cup (½ stick) unsalted butter or margarine, softened
½ teaspoon cinnamon

Combine whipping cream or whip topping and brown sugar in a small heavy saucepan. Bring mixture to a boil over medium-high heat, whisking occasionally, until brown sugar is dissolved. remove the pan from the heat, add chocolate and whisk until mixture is melted and smooth. add butter or margarine and cinnamon, whisking until filling is well blended; cool slightly.

Banana Crème Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water
1 (4-ounce) jar banana baby food

Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. slowly add baby food, beating until well combined.

Strawberry Crème Filling
1⁄3 cup seedless strawberry jelly
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water

In a small saucepan, melt jelly over low heat until jelly liquifies. let cool slightly. Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. Slowly add melted jelly; gently mix to combine.

Quick Minute Steaks with Spiced Paprika Drizzle

photo: foodnetwork.co.uk

Serves 6

We get a lot of personal and email requests for quick week night meals. This is an easy meat recipe that is a crowd pleaser. The spiced drizzle can be made days in advance and used on chicken, potatoes, or on any vegetable that needs an extra zing.

For the drizzle:
8 tablespoons unsalted margarine (1 stick), at room temperature
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

For the steaks:
6 (6 ounces each) minute steaks, or skirt steaks
1 tablespoon olive oil
kosher salt and pepper to taste

For the drizzle: Using a rubber spatula or wooden spoon, mix margarine in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place spiced margarine in the middle of a piece of plastic wrap, shape it into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes and up to one week.

For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes. Heat a large skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to rest, do not cut them or the juices will run out and the steaks will get dry. Slice the spiced margarine into disks, about ¼ inch thick. Place the disks on top of each piece of steak and allow it to melt on top of the meat. Serve.

Homemade Fig Newtons

photo: family.go.com

Dough:
½ cup margarine
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
½ teaspoon baking soda

Filling:
1 (12-ounce) packages dried figs
½ cup sugar
¾ cup water
2 tablespoons lemon juice

To prepare filling, place all ingredients in a medium saucepan and combine. Cook, stirring constantly, for about 10 minutes – until thick. Remove from heat. Cover and chill.

For dough, beat together margarine, sugar, eggs and vanilla. Stir in flour and baking soda and combine well. Wrap in plastic wrap and chill 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Roll out dough into an approximately 14 x 12-inch rectangle. Cut into 4 (3-1/2-inch) wide strips. Spoon filling evenly down center of strips. Fold over sides and press edges to seal. Cut each strip into 10 pieces and arrange, seam-side down on ungreased baking sheets. Bake for 10 to 12 minutes.

Moroccan Meatballs

photo by Christopher Fjelde

This is from my friend Debby Segura. Everything from her kitchen tastes good.

For the meatballs:
1 onion, minced
½ cup matzah meal
½ cup water
2 teaspoons cumin
1 tablespoon paprika
½ teaspoon cayenne
½ teaspoon pepper
½ teaspoon cinnamon
¼ teaspoon ground cloves
1/3 cup chopped cilantro
2 pounds ground beef
2 tablespoons olive oil

For the sauce:
2 cups canned tomatoes
2 tablespoons olive oil
2 onions, finely chopped
2 teaspoons fresh minced garlic
2 teaspoons cumin
¼ teaspoons cayenne
½ teaspoon pepper
½ cup chopped cilantro
1 cup canned tomato purée
1 (15-ounce) can pitted green olives, drained

In a food processor, combine all the meatball ingredients except the olive oil. Pulse until well mixed. Form 1-inch round balls. Place olive oil in the bottom of a large soup pot and heat. Add as many meatballs as possible without crowding and brown. Set aside. Repeat if necessary.

For sauce, place tomatoes with liquid in food processor and process until finely chopped. Heat oil in a medium-sized saucepan and sauté onions until translucent. Add the garlic, cumin, cayenne, pepper and cilantro and sauté five more minutes. Add the reserved meatballs, tomato purée and olives. Simmer for 15 minutes. Serve over couscous or rice.

Chicken Breast in Puff Pastry with Red Pepper Coulis

This can be saved for Shabbos if you like.

2 tablespoons margarine
2 rounded teaspoons fresh minced garlic
1 (10-ounce) package fresh spinach, cleaned
½ teaspoon salt
6 skinless, boneless chicken breasts, pounded thin
4 teaspoons basil
6 large squares puff pastry
1 egg white, beaten
3 tablespoons sesame seeds (optional)
1 (7-ounce) jar roasted red peppers, drained
¼ cup olive oil
1 tablespoon balsamic vinegar
½ teaspoon fresh minced garlic

Preheat oven to 400 degrees. Melt the margarine in a large skillet over medium heat and sauté garlic. Add spinach and salt and continue to sauté until much of the liquid has evaporated. Drain. Sprinkle basil over each chicken breast and top with spinach. Roll up breasts and place each one atop a piece of puff pastry (near end). Roll up, jelly-roll style, and press edges to seal. Place seam-side down on ungreased pan. Brush with egg white and sprinkle with sesame seeds. Make a few slashes in the top of each piece of pastry. Bake for about 35 minutes. In the meantime, in a food processor, purée the peppers, oil, vinegar and garlic. Serve over chicken.

Indian Tofu with Spinach

photo: tqn.com

This is a bright and flavorful alternative to meat. Add more vegetables if desired.

3 tablespoons peanut or grapeseed oil
1 (14-ounce) container firm or extra firm tofu, drained well and cut into small cubes
Salt and pepper
2 teaspoons fresh minced garlic
2 teaspoons fresh minced ginger
1 onion, chopped
1 teaspoon cumin
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 tablespoons flour
2 cups vegetable broth or pareve chicken broth
2 tablespoons curry paste
¼ cup mango chutney
1 (15-ounce) can chick peas, drained

Heat oil over medium-high heat in a large skillet or wok. Add tofu and season with salt and pepper. Brown (about 4 to 5 minutes), remove from pan and set aside. To same pan, add the garlic, ginger, onion and cumin. Sauté for about 5 minutes. Add the spinach and cook an additional 5 minutes. Whisk in the flour and then the broth. Bring to a boil. Add the curry paste, mango chutney and chick peas and stir well. Return tofu to pan, reduce heat and simmer for about 10 minutes. Serve over rice – preferably basmati or jasmine.

Iced Brownies

photo: islandeat.wordpress.com

These are basic but really good.

1 cup (2 sticks) margarine, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 cup chopped walnuts

Icing:
1/2 cup (1 stick) margarine, softened
3-1/2 cups powdered sugar
1/3 cup cocoa powder
¼ cup nondairy creamer
1 teaspoon vanilla

Preheat oven to 350 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla. On low speed, add flour and cocoa. Stir in walnuts and pour into ungreased 9 x 13-inch pan. Spread to edges. Bake for about 25 minutes. Cool on a wire rack. When completely cool, ice. Beat margarine until fluffy. On low to medium speed, add powder sugar, cocoa, nondairy creamer and vanilla. Mix until smooth. Spread over brownies.

Light and Luscious Lemon Cake

photo: http://judicialpeach.wordpress.com

This lemony cake brings a bit of summer to these cooler days. The frosting really takes it to a new level. If that is too much for you, you can skip it and just dust with powdered sugar.

1 – 2 lemons, enough for 3 tablespoons juice and 2 tablespoons peel
3 cups flour
½ teaspoon baking soda
2 cups sugar
1 cup (2 sticks) margarine, softened
4 eggs
1 teaspoon vanilla
1 cup nondairy creamer mixed with 1 teaspoon vinegar

Frosting:
2 cups powdered sugar
½ cup (1 stick) margarine, softened
½ cup (4 ounces) tofutti cream cheese
2 tablespoons lemon juice (fresh preferably if you have more lemons)
½ teaspoon vanilla

Preheat oven to 325 degrees. Grease a 12-cup Bundt pan. Grate peel from lemons and squeeze out juice. Mix flour and baking soda in a small bowl or measuring cup with rim (for easier pouring). In mixer, cream together sugar and margarine until fluffy. Beat in eggs, one at a time; then vanilla. Add flour mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in lemon juice and lemon peel and pour into prepared pan. Bake for 60 to 70 minutes. Let sit in pan for 15 minutes before inverting onto wire rack to finish cooling. When completely cool, prepare frosting, if using.

Cream together powdered sugar, margarine and tofutti cream juice until fluffy. Beat in lemon juice and vanilla. Spread over cake. Store, covered if possible, in refrigerator.

Spanish Chicken and Rice Soup

photo: foodnetwork.com

Serves 8
2 tablespoons margarine
1/4 cup thin spaghetti, 1-inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces chicken breast, cooked (great use of leftover chicken), shredded or cut into ½ inch pieces, or cut up smoked turkey
1 small yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Italian sausage or kielbasa, sliced
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 jalapeno pepper, thinly sliced (or for a less spicy soup, remove seeds and membrane, then slice)
1 cup water
1 cup red wine
4 cloves garlic, chopped or very thinly sliced
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1-1/2 teaspoons smoked paprika or sweet paprika
1 (15-ounce) can crushed tomatoes

Place the margarine in a small pot over medium heat. Melt the margarine and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool.

Heat a Dutch oven over medium-high heat. Add the extra-virgin olive oil, then the sausage or kielbasa and brown a couple of minutes. Add the onions, carrot, celery, chile, and garlic to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften. Stir in the saffron threads and paprika to combine. Add in the water and wine and add 3 cups more chicken stock, chicken, and tomatoes. Bring the soup to a boil; simmer 15 minutes to combine flavors. Add the rice and spaghetti mixture to the soup and serve.

Red Wine and Mushroom Glazed Hanger Steak

photo: bonappetit.com


Serves 4

Adapted from Bon Appétit
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted margarine, divided
1-1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness (you can also use skirt steak)
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 (6-inch) sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

Melt 1 tablespoon margarine with remaining 1-tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons margarine. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.