Herb Roasted Turkey Breast

herb roasted turkey breast
I love this recipe by Ina Garten
Serves 8 – 10
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey

Mashed Potatoes with Sauteed Leeks

mashed
Serves 8

8 medium potatoes, peeled and cut into chunks
Salt
1 tablespoon olive oil
4 tablespoons margarine
3 to 4 leeks, quartered lengthwise, chopped and washed
Pepper
1 tablespoon lemon zest
6 ounces softened tofutti cream cheese or tofutti onion and garlic cream cheese or herb flavor
soymilk, for mashing

Place potatoes in a pot and cover with water. Cover pot and bring to a boil; salt water and cook potatoes until tender, 12-15 minutes. Drain and return potatoes to hot pot.
Meanwhile, heat olive oil over medium heat and melt margarine into warm oil. When margarine foams, add leeks and wilt 5 minutes, season with salt and pepper.
Mash potatoes with leeks, lemon zest, tofutti cream cheese, soymilk. Season with salt and pepper to taste.

Bourbon Pecan Pie

pie
Serves 10

Yes, this pie has a slightly drunken flavor but its not overwhelming and adds a richness and delicious taste to an already scrumptious pie. It’s a great alternative to traditional pecan pie.

PIE DOUGH:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
8 ounces (2 sticks) cold margarine/butter, cut into small cubes and chilled

FILLING:
5 ounces sugar
2 eggs plus 2 egg yolks
8.5 ounces dark corn syrup
3 ounces (6 tablespoons) margarine/butter, melted
1.4 ounces bourbon
3.5 ounces chocolate chips, melted and cooled to room temperature (but not hardened)
7 ounces pecans

EGG WASH:

1 egg, beaten
Splash of soymilk

Preheat the oven to 350 degrees F. 


For the pie dough:
Combine the flour, sugar and salt in the bowl of a food processor and mix. Add the margarine/butter cubes and process until the largest pieces are the size of peas and the smallest are the size of a grain of rice (or use a pastry cutter). Transfer to a bowl and slowly pour in 1/4 to 1/2 cup ice water, a few drops at a time, mixing vigorously with your hands in between pours; the margarine/butter and flour mixture should just come together. 

Divide the dough into two equal pieces, shape into discs and wrap tightly in plastic wrap. Let rest, refrigerated, for at least 1 hour. 

Roll one piece of dough into a circle just larger than the pie pan you will be using. Fit the dough into the pan, fold the edges under and crimp as you like. Put this pastry shell in the freezer while you make the pie filling.

For the filling:
Whisk together the sugar and whole eggs and yolks in a medium bowl until fully incorporated. Add the dark corn syrup, melted margarine/butter and bourbon and mix to combine. (The mixture should be completely smooth and homogenous. The margarine/butter will rise to the top rather rapidly if you let the mixture sit, but you can whisk it back together in a few seconds.) 

Brush the frozen pastry shell with the melted chocolate using a pastry brush, spreading it evenly over the bottom and sides. Scatter the pecans over the bottom of the pastry shell and pour the sugar and egg mixture over the pecans. 

For the egg wash: Mix the beaten egg with a splash of soymilk. Brush the sides of the pastry crust with the egg wash. 

Bake until the filling has puffed up and cracked and the crust is golden brown, about 45 minutes. All home ovens are different, so if the pecans start to burn, turn the oven down to 325 degrees F to finish baking, or tent some aluminum foil over the pie to prevent more unwanted darkening. You also may need to rotate the pie mid-bake, if one side is browning more rapidly than the other. 
Let cool for at least 2 hours before eating. 


Pumpkin Doughnuts

Pumpkin Donuts

Makes 15

Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste.

¼ ounce (1 envelope; 7g) dry yeast
¼ cup (60ml) warm water
¼ cup (50g) plus 1 teaspoon sugar, divided
2 tablespoons light brown sugar, packed
⅓ cup (80ml) soy milk
2 tablespoons (28g) margarine, at room temperature for at least 15 minutes
1 large egg
½ cup (120g) pumpkin purée (not pumpkin pie filling)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
3–3¼ cups (375–405g) all-purpose flour, plus extra for dusting
canola oil for frying
¼ cup (30g) confectioners’ sugar for dusting

IN A LARGE BOWL, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick.

ADD THE REMAINING SUGAR, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour.

COVER THE DOUGH with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven.

PUNCH DOWN THE DOUGH by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes.

DUST A COOKIE SHEET with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 2½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes.

HEAT 1½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365°F and 375°F (185°C and 190°C); adjust the flame so the oil stays in that temperature range.

COVER A COOKIE SHEET with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1½ minutes. Turn the doughnuts over and cook another 1½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.

Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress

Almond and Olive Oil Cake

Almond Olive Cake
Serves 8-12

3/4 cup sliced almonds (with or without skins)
1 cup sugar
3 large eggs
½ cup extra virgin olive oil
1 cup all-purpose flour
½ cup ground almonds
1-½ 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. Trace an 8-inch round pan on parchment paper and cut out. 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 the sliced almonds on the bottom of the pan and spread to cover.

In a medium bowl, beat the sugar, eggs and olive oil together until creamy, about one minute at medium speed. Add the flour, ground almonds, baking powder, salt, almond extract and orange zest and beat until combined. Pour over the sliced nuts. Bake for 35 minutes, or until a skewer inserted comes out clean.

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

Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress

Spinach Salad with Persimmons

spinachsalad-su

Serves 8

1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste.
In a large bowl, toss the spinach, persimmons, and pecans. Mix gently to coat with dressing.

Roasted Cauliflower Soup with Chimichurri and Poblano Pisto

Serves 6 (I doubled it)

Soup:
1 head of cauliflower, sliced thinly, including core
3 tablespoons margarine or canola oil
1 tablespoon olive oil
½ onion, diced
1 leek, white and green parts, sliced thin
1 clove garlic
2 ribs celery, sliced thin
1 teaspoon salt (I used a bit more of kosher salt)
1 cup chicken broth or vegetable broth
1 tablespoon parmesan cheese (I omitted)
2 tablespoons cream (I used soymilk)

Chimichurri:
1 serrano or jalapeno, depending on how hot you like it
2 cloves garlic
2 cups cilantro leaves
2 tablespoons mint leaves (I used a bit more)
5 tablespoons olive oil
½ tablespoon fresh lemon juice
½ teaspoon kosher salt

Poblano pisto:
1 poblano pepper, roasted and peeled and seeded
(I could not get any so I used 1 red pepper and 2 jalapenos and it was awesome with just the right amount of heat)
2 cloves garlic
Pinch kosher salt
1 tablespoon olive oil
2 tablespoons cream, non-dairy creamer or soymilk
2 tablespoons tofutti sour cream or crème fraiche
Generous dash of sugar if you need to tame the heat

Preheat the oven to 350 degrees. Place cauliflower in a single layer and roast until soft, about 20 minutes (I sprayed the cauliflower with a bit of olive oil non-stick cooking spray before cooking)

In a large soup pot, heat the margarine/oil over medium heat until melted. Add onion, leek, garlic and celery and cook until soft about 5 – 7 minutes. Add salt to season. Add cauliflower and toss to coat. Cook another 2 minutes.

Add broth and 2-1/2 cups water (a bit more if you need to cover cauliflower), and bring to a boil. Lower heat and simmer for 5 minutes, or until cauliflower is tender.

Add all chimichurri ingredients to the cauliflower mixture and with an immersion blender, puree the soup together.

In as separate bowl, puree the poblano pisto ingredients with an immersion blender or in a regular blender.

Rewarm the soup and serve it hot, with a swirl of the pisto on top. More for spice lovers and less for those with a softer palate.

Pumpkin Bread Stuffed with Cream Cheese

pumpkinbread
Makes 3 loaves

FILLING
2 packages (8 ounces. each) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk or soymilk
1 teaspoon maple extract or 1 tablespoon maple syrup

BREAD
3 cups sugar
1-3/4 cup pumpkin puree (or one 15oz can solid-packed pumpkin)
1 cup canola oil
1 cup water
4 eggs
4 cups all purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup currants or raisins

Preheat the oven to 350 degrees.
In a mixer, beat the cream cheese, sugar, egg and milk until creamy, add your maple extract or syrup and blend. Set aside.
In a large bowl of a mixer, beat the sugar, pumpkin, oil, water and eggs. In another large bowl stir the flour, baking soda, baking powder, salt and spices.

Gradually add the dry ingredients(the flour mixture) to the pumpkin mixture. Stir in the nuts. Pour half of the batter into three greased 8″ x 4″ loaf pans.

Spoon the filling (divided into three equal parts) over the batter in each pan. Use a spatula to spread it out carefully. Add the remaining batter over each loaf making sure you completely cover the filling.

Bake for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap until ready to serve.

Easiest Pumpkin Pie

Serves 8

9” baked pie shell
1-½ cups canned pure pumpkin
2 eggs
1 cup non-dairy creamer or soymilk
½ cup pure maple syrup
1 tablespoon flour
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt

Preheat oven to 350 degrees. Whisk pumpkin and eggs to blend in a medium bowl. Add soymilk, maple syrup, flour, cinnamon, ginger and salt and mix well until blended. Pour into a baked pie shell. Bake until center is just set, about 55 – 60 minutes. Transfer to a wire rach and cool. Serve with whipped cream sweetened with cinnamon.

Pumpkin Bread

Serves 8

¼ cup canola oil, plus more for pan
2 cups flour, plus more for pan
1½ cups sugar
¼ cup soy milk or non-dairy creamer
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
2 (15-ounces) cans pumpkin purée

Heat oven to 350° F. Grease and flour a 9″ round cake pan; set aside. Stir together oil, sugar, soymilk, vanilla, cinnamon, salt, and pumpkin in a bowl; add flour, and stir until just combined. Pour into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cut into squares or wedges to serve.

Roast Turkey with Chestnut-Apple Stuffing

turkey

Serves 10-12

This is from Food and Wine magazine with a little GKC adaptation. Its great, sweet and savory.

TURKEY
One 13- to 15-pound turkey, neck and giblets reserved for stuffing (optional)
Kosher salt
2 sticks unsalted margarine, softened
2 tablespoons finely chopped sage
1 small shallot, minced
Freshly ground pepper
3 celery ribs, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
1 small onion, thinly sliced
2 cups chicken stock or low-sodium broth, for roasting

STUFFING
1 pound country bread or challah, crusts removed, bread cut into 1-inch cubes (12 cups)
2 tablespoons extra-virgin olive oil
3 celery ribs, finely chopped
1 medium onion, finely chopped
3 Fuji apples—peeled, cored, quartered and thinly sliced crosswise
Reserved turkey giblets, finely chopped (optional)
1/4 cup finely chopped parsley
2 tablespoons finely chopped sage
1 tablespoon chopped thyme
2 teaspoons finely chopped rosemary
2 cups peeled roasted chestnuts, crumbled (14 ounces)
2 cups chicken stock or low-sodium broth, warmed
Salt
Freshly ground pepper

PREPARE THE TURKEY Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels.. In a bowl, blend the margarine, sage and shallot and season with salt and pepper. Starting at the cavity end of the bird, slip your hand between the skin and meat, loosening the skin over the breast and around the legs. Spread the shallot-sage butter under the skin, covering as much of the breasts and legs as possible. Scatter the celery, carrots, onion and turkey neck in a large roasting pan and set the turkey on top; let stand at room temperature for 1 hour.

MEANWHILE, MAKE THE STUFFING Preheat the oven to 375°. Spread the bread cubes on a large rimmed baking sheet and bake for 20 to 25 minutes, until golden. Let cool slightly, then transfer to a large bowl.

Increase the oven temperature to 425° F. In a large skillet, heat the olive oil until shimmering. Add the celery and onion and cook over moderately high heat, stirring occasionally, until softened and barely browned, 7 minutes. Add the apples and giblets and cook, stirring occasionally, until the apples are just tender and the giblets are cooked, 5 minutes. Stir in the parsley, sage, thyme and rosemary and cook until fragrant, 1 minute. Add to the bread along with the chestnuts and the 2 cups of warm stock. Toss well and season the stuffing with salt and pepper; let cool.

Pack the turkey cavity and neck with the stuffing, then tie the legs together with kitchen twine. Roast for about 45 minutes, until richly browned. Baste with any accumulated pan juices and tent the breast with foil. Pour the remaining 2 cups of stock into the roasting pan. Turn the oven temperature down to 325° and roast the turkey for 2 to 2 1/2 hours longer, basting every 30 minutes; remove the foil for the last 30 minutes of roasting. The turkey is done when an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the turkey to a carving board and let rest for at least 30 minutes.

Scoop the stuffing into a bowl. Strain the pan juices into a heatproof bowl and skim off the fat. Carve the turkey and serve with the stuffing and the strained pan juices.

Whipped Sweet Potatoes with Coconut and Ginger

whipped sweet potatoes

Serves 10

6 pounds sweet potatoes (6 large)
1 stick margarine, melted
3/4 cup unsweetened coconut milk
1-1/2 tablespoons finely grated peeled fresh ginger
Kosher salt
Freshly ground white pepper
Unsweetened finely shredded coconut, for garnish

Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake on a baking sheet for about 1 hour, until tender. Let cool slightly.

Peel the sweet potatoes and transfer to a food processor. Add the butter, coconut milk and ginger and puree until smooth. Season the pureed potatoes with salt and white pepper, garnish with shredded coconut and serve right away.

Mashed Potatoes with Wasabi

wasabi-mashed-potatoes

Serves 8

2-1/4 pounds large russet potatoes, peeled and cut into chunks
1 tablespoon reduced-sodium soy sauce
2 tablespoons powdered wasabi or wasabi paste
1 teaspoon sea salt
About 1 cup pareve whipping cream, warmed
Chopped chives

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.

Add remaining ingredients except chives Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with chopped chives

Chocolate Pumpkin Cupcakes

Makes 12 cupcakes

CUPCAKES
1-1/2 cups sugar
1/2 cup soymilk
1 tablespoon vinegar
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder

FROSTING
8 ounces tofutti cream cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1-1/4 cups powdered sugar

TOPPING
About 1-1/2 cups pareve whipped cream
22 chocolate wafers or decorative pieces

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, soymilk, vinegar, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tablespoons batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Make frosting: In a medium bowl, beat cream cheese, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a chocolate wafer or big shard of decorative chocolate. Chill until frosting is firm, about 30 minutes.

Special Spice Cranberry Relish

spiced-cranberry-relish

Serves 8-10
3 tablespoons canola oil
1/2 teaspoon Dijon mustard
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
½ tablespoon curry powder
12 ounces fresh cranberries
1-1/2 cups cilantro leaves
2 or 3 jalapenos chiles, stemmed and chopped
1 teaspoon sugar
1-1/2 teaspoons kosher salt

In a saucepan, heat oil. Add Dijon mustard, turmeric, garlic powder, and curry. Add cranberries and cook until softened, about 3 – 5 minutes.
Blend remaining ingredients in a food processor until smooth, adding up to 1/4 cup of water if it looks too thick.
Transfer to a serving bowl and stir in spiced cranberry mixture.

*Find in Indian grocery stores. You can use 4 or 5 dried curry leaves instead of fresh (don’t use powder). If you can’t find asafetida and curry leaves, relish won’t have the same Indian flavor, but will still taste fresh and delicious.

Make ahead: Up to 2 days. Cover and chill.

Apple Brined Turkey

applebrine turkey

Serves 12

BRINE
3 cups apple juice
1 green apple, quartered
1/2 navel orange
2 tablespoons coriander seeds
2 tablespoons fennel seeds
4 tarragon sprigs
1 medium bunch of thyme
2 garlic cloves, crushed
2 tablespoons Old Bay seasoning
8 sage leaves
2 whole cloves
1 tablespoon whole black peppercorns
2 cups light brown sugar
1 cup kosher salt
One 15-pound turkey

HERB RUB
2 sticks unsalted butter (1-1/2 pounds), at room temperature
3 tablespoons chopped thyme
3 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped sage
Salt
Freshly ground pepper

BRINE THE TURKEY
In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.
Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.

MAKE THE HERB RUB
In a medium bowl, blend all of the ingredients except the salt and pepper.
Set a clean rack over a clean baking sheet and set a large rack in a large roasting pan. Gently separate the turkey skin from the breast meat. Rub half of the herb butter over the breast meat under the skin. Spread the remaining herb rub all over the skin of the breast and legs; season with salt and pepper. Set the breast in the prepared roasting pan. Let stand at room temperature for 1 hour.

Preheat the oven to 400° F. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb rub and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.

Pecan Pie Bars

pecanpiebar

Serves 12
Crust:
2-1/2 sticks cold unsalted margarine or butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2-1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt

In the bowl of a stand mixer fitted with the paddle, cream the margarine with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.

Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. Refrigerate until firm.

Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.

4 tablespoons unsalted margarine
1 cup light corn syrup
1 cup dark brown sugar
5 large eggs
1-1/2 teaspoons pure vanilla extract
1-1/2 teaspoons salt
2 cups pecan halves

Preheat the oven to 350°. In a medium saucepan, melt the unsalted margarine over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.

Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.

The pecan pie bars can be refrigerated overnight. Serve chilled or at room temperature.

Lemon Bars with Cranberries

lemonbar
Serves 12
Crust:
2-1/2 sticks cold unsalted margarine or butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2-1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt

In the bowl of a stand mixer fitted with the paddle, cream the margarine with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.

Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. Refrigerate until firm.

Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.

1 cup cranberries
2-3/4 cups granulated sugar
Pinch of ground cloves
1/4 cup water
4 large eggs
2 egg yolks
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
3/4 cup all purpose flour

Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners’ sugar and serve.

I make these a day or two ahead of time. The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.

Olive Oil Cake

olive_oil_cake_600_600
Olive oil cake is not only perfect for Hanukkah but also a big food trend. Its rich and flavorful. I like to serve it with caramel sauce and some roasted or poached fruit and all its juices. You can make some baked apples or poached pears and serve them along side the cake for the ultimate Thanksgivvukah finale.

Serves 10
2 large eggs
1-2/3 cups sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup non-dairy milk
1 cup olive oil (use a mild extra virgin)
1 teaspoon lemon zest
3 tablespoons lemon juice

Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then grease parchment and dust pan with flour. Set aside.

Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk non-dairy milk, oil, and lemon zest and juice together in a large measuring cup.

Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely. Serve with caramel sauce or some fruit compote.

Make ahead: Up to 2 days, wrapped airtight.

Sweet Potato Latkes

SONY DSC

Traditional latkes are great too. Potatoes work for both Thanksgiving and Hanukkah. I figure everyone has a good traditional recipe so I tasted and tested (this has been a yummy week) and decided on this great Thanksgivvukah combo, sweet potato and latke mashup.

Makes 48 latkes
2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled

3 large eggs

6 tablespoons flour

1/4 cup honey

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon ground black pepper

Vegetable oil, for frying


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.
Optional: serve with Cranberry Apple Sauce

Cranberry Apple Sauce

Cranberries and apples are amazing together. The perfect sweet and tart combination. This one is great for both latkes and turkey and therefore is part of our Thanksgivvukah menu.

Serves 8
6 pounds apples, cut into 1/2-inch-thick slices (try a combination of Gala, Granny Smith, or any local apples you can find)
2 cups fresh or frozen cranberries
2 cinnamon sticks
6 -7 tablespoons sugar
1-1/4 cup water
2 teaspoons freshly squeezed lemon juice

In a large saucepan, combine apples, cranberries, cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Stir in lemon juice.

Easy Lemon Baked Sole with Breadcrumb Topping

Baked-Lemon-Sole
Serves 4

This is so easy and fresh tasting. My entire family enjoys it. I usually serve it with mushroom pasta and a crisp salad. It’s a great weeknight meal that is also light.

For bread crumb mixture:
¾ cup breadcrumbs
1 teaspoon lemon zest
3 tablespoons ground nuts (optional)
1/4 cup grated Parmesan

For Sole or Flounder:
4 sole fillets, rinsed and patted dry
Salt and freshly ground black pepper
4 tablespoons butter
1/4 cup lemon juice
3 tablespoons capers

Preheat oven to 400 degrees F.
In a small bowl, combine breadcrumbs, lemon zest, nuts and cheese. Set aside.
Season fish with salt and pepper. Place 4 fillets in a single layer on a greased 9 by 13-inch oven-safe dish. In a small saucepan melt 4 tablespoons of butter and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with breadcrumb mixture. Spray the fish with non-stick cooking spray. Bake uncovered for 15 to 20 minutes.

Seriously Delicious Ribs

ribs

Serves 4 – 6

These are just seriously good and oh, so easy! They have smoky depth from the instant espresso and chipotle powder, plus sweetness from the Prosecco. The recipe works on roasts as well, just adjust the cooking time.

Dry Rub
½ cup light brown sugar
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon kosher salt
1 teaspoon instant espresso powder
¼ teaspoon allspice
1 teaspoon chipotle powder or chili powder (optional, but I always use it)
3 – 3 ½ lbs. beef ribs

Glaze
1 cup sparkling white wine, like Prosecco or champagne
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce (non-fish brand)
1 tablespoon honey

Preheat oven to 250 degrees.

Add all the dry rub ingredients to a bowl and mix well. Rub all over the ribs, coating all sides. Place in a single layer on 2 rimmed baking sheets or in a roasting pan and let sit, covered in the refrigerator for 1 hour.

Place the glaze ingredients in a small pot and cook over medium heat until just hot.

Remove ribs from the refrigerator. Pour the glaze over the ribs. Cover the pan with heavy-duty aluminum foil and cook for 2 ½ hours, or until tender. Rotate the pans halfway through cooking if on two separate racks.

Remove from the oven. Pour the liquid into a saucepan. Bring to a boil and reduce to a simmer and let it cook until the liquid reduces by half and is thick, about 20- 25 minutes.

Brush the glaze on to the ribs. Heat the broiler. Set the ribs under the broiler until the glaze caramelizes, 1-2 minutes. DO NOT burn them! Serve with remaining glaze. (I like the ribs with this crust on the top, but if you prefer, serve them with glaze and skip the broiling step).

Gooey Chocolate Cherry Cake

choc-cake
From the forthcoming book JOY OF KOSHER: Fast, Fresh Family Recipes by Jamie Geller. Copyright (c) 2013 by Jamie Geller. To be published on October 15, 2013 by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.

Prep: 15 minutes
Bake: 1 hour
Cool: 15 minutes
Tota: 1 hour, 30 minutes
Yield: 9 servings

For great moist chocolate cakes, the best of the best recipes call for buttermilk. If you go nondairy, you can use soy milk, but it just ain’t the same. yes you can make a homemade version of buttermilk with soy milk and some lemon juice, but I also love using soy sour cream for that really moist texture. I think it’s pretty ingenious.

The coffee really brings out the flavor of the chocolate, and the orange zest gives off little hints of fanciness. Oh, and the cherries – well, you gotta love cherries – and chocolate. I like how they sound together, and I looove how they taste together. This is going to become your favorite easy-as-cake chocolate cake recipe.

Ingredients:
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2-1/4 cups granulated sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs, lightly beaten
1/2 cup canola oil
One 12-ounce container soy sour cream
1 tablespoon instant coffee granules, dissolved in 1 cup boiling water
Grated zest of 1 small orange
One 3-1/2-ounce bar 72% cacao bittersweet chocolate, chopped
2 cups frozen pitted cherries, thawed and drained well
Cooking spray

1. Preheat the oven to 350F. Lightly spray one 9×13-inch baking pan or two 8-inch square baking pans with cooking spray.
2. Stir together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on medium speed, add the eggs, canola oil and soy sour cream and mix until fully incorporated, about 2 minutes. Gently fold in the coffee and orange zest. Pour the batter into the prepared pan(s) and bake immediately.
3. After 20 minutes, remove the pans from the oven. Sprinkle the chocolate and arrange the cherries on top. Return to the oven and continue baking until a toothpick inserted in the center comes out clean, about 40 minutes or more.
4. Cool the cake for 15 minutes in the pan. Serve warm or allow to cool completely on a wire rack.

Variation
For a classic moist, rich chocolate cake, omit the cherries.

Dress it up
Red Wine Chocolate Cherry Cake

Replace the coffee with 1 cup dry red wine for a richer treat and stencil a bow, star, heart, or other shape or message of your choice on top of the cake with confectioners’ sugar.

Draw and cut out the desired shape on thick cardstock paper. Remove the cooled cake from the pan and place the stencil on top. Dust with confectioners’ sugar. Carefully remove the stencil and you’ll be left with a beautiful decoration.

Garlic Honey Brisket

brisket
From the forthcoming book JOY OF KOSHER: Fast, Fresh Family Recipes by Jamie Geller. Copyright (c) 2013 by Jamie Geller. To be published on October 15, 2013 by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.

Prep: 10 minutes
Marinate : 1 to 24 hours
Cook: 3 hours 5 minutes
Rest: 15 minutes
Total: 3 hours, 30 minutes, plus marinating time

Yield: 8 servings

I developed this for Rosh Hashanah, pouncing on the chance to add honey to brisket. It’s a tender, rich entree for the holiday, but not overly sweet. This is destined to be one of your favorite brisket recipes; turn to it like an old friend whenever you need a good showing.

Ingredients
1 cup honey
1/2 cup Dijon mustard
8 garlic cloves, minced
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 4-pound brisket
2 tablespoons olive oil
1/2 teaspoon all-purpose flour

1. Combine the honey, mustard, garlic, orange and lemon juices, red pepper flakes, thyme, salt and pepper in a medium bowl, whisking to blend well. Place the brisket in a resealable plastic bag. Add the marinade, seal, and refrigerate at least 1 hour or up to 24 hours.

2. Preheat the oven to 350F. Remove the brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

3. Heat the olive oil in an ovenproof Dutch oven over medium heat. Remove the brisket from the marinade, reserving the marinade. Add the brisket to the oil and sear it until nicely browned, about 5 minutes per side. Pour the reserved marinade over the brisket, cover, place it in the oven, and bake for 2 hours. Remove the lid and continue to cook until tender, 30 minutes to 1 hour more. Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.

4. Return the Dutch oven to the stovetop and bring the pan juices to a simmer. (Skim off some fat if there’s more than 1 to 2 tablespoons in the pan.) Whisk in the flour and simmer until thickened, 3 to 5 minutes. Pour the gravy over the sliced brisket and serve.

Dress it Down
Honey Brisket Pita Pockets
Stuff slices of brisket in warmed pita bread with chopped crisp lettuce and drizzle with sauce.