Oriental Pasta Salad

oriental-pasta
When making this for shabbos, prepare the pasta and vegetables separately and combine before serving.

Dressing:
1 frozen garlic cube (eden)
1 frozen ginger cube (eden)
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons toasted sesame oil

Ingredients:

2 lbs (900 g) Spaghettini pasta
1 bag broccoli florets (1.5 lbs)
3 sliced green onions
2 stalks celery thinly sliced
3 carrots – julienned
1 can baby corns cut into bite size peices
1/3 cup toasted sesame seeds

Directions:
1. Cook pasta according to package directions. Drain well.
2. Place the frozen garlic and ginger cubes into a bowl and let defrost. Add the soy sauve, honey and sesame oil and mix well.
3. Pour dressing over and toss to evenly coat. Place noodles into a Ziploc bag and marinate in fridge for minimum 3 hours
4. Boil a large pot of salted water. Add frozen broccoli florets and blanch for about 4-5 minutes, until color turns a bright green. Stain and set aside. Place the pasta in a large mixing bowl and add all the remaining ingredients. Toss well and serve at room temperature .

Vanilla Bean Apple Bundt cake

vanilla-apple-bundt
I recently came across a vanilla cane sugar with actual vanilla bean seeds in it. It is so far superior from artificially flavored vanilla sugar that I decided to use it as the main flavoring in this recipe. If you cannot find this sugar, take a vanilla bean, cut a slit in one side, and use a sharp knife to scrape the inside seeds out. Mix those seeds with 1-1/2 cups of sugar, to create your own authentic vanilla studded sugar. Mix the sugar and the seeds to combine well, and place the pod in as well. let site for 24 hours. You cannot compare the taste of this sugar of that of fake vanilla sugar.

6 McIntosh apples peeled, cored and quartered
¼ cup vanilla sugar (see note)
1-½ tablespoons pure lemon juice

Batter
1 cup +2 tablespoons oil
2 cups sugar
3 cups flour
5 eggs
3-½ teaspoons baking powder
½ teaspoon salt
2 tablespoons pure apple or orange juice

Preheat the oven to 325 degrees. Grease a 10 or 12 cup Bundt pan with baking spray.

Slice the apples very thinly, using the slicing attachment of a food processor. Place them in a bowl. Add the vanilla sugar, lemon juice and cinnamon. Let sit for 20 minutes.

Cake: Mix together the oil and sugar in the bowl of a standing mixer fitted with the whisk attachment. Add the remaining ingredients and mix until well combined.

Place 1 cup of the batter in the bottom of the prepared Bundt cake pan. Layer about 1/2 of the apples mixture on top of the batter. Pour on another thin layer of batter, add another layer of apples. Layer the batter and apples one more time, but make sure there is at least a thin layer of batter covering the top layer of apples.

Bake in the center of the preheated oven for 1 hour. Remove the cake to a wire rack. Let the cake sit in the pan for about 5 minutes and then turn it upside down onto a plate, removing the Bundt pan. Let cool completely.

Roast Chicken with Shallot and Meyer Lemon Sauce

roast-chicken
Serves 6 – 8

1 (4- to 5-pound) chicken
1 tablespoon kosher salt
2 medium Meyer or regular lemons
2-1/2 tablespoons olive oil, divided
1-1/2 teaspoons dried thyme
1 pound shallots
1/2 to 3/4 cup chicken broth
1/3 cup dry white wine

Preheat oven to 375°. Zest lemons. Slice 1 lemon; juice half of the other.
Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoon olive oil and the thyme. Put lemon slices in cavity.
Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoon olive oil, turning them to coat the onions in the oil.
Roast chicken, basting every 30 minutes or so, until browned about 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Remove from oven to let it rest before carving.
Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tbsp. fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoon reserved Meyer lemon juice, or more to taste. Carve chicken, serve with sauce.

Baby Lamb Chops with Minted Meyer Lemon Spread

Serves 6
The technique for this recipe seems a bit strange. The results are great so follow the directions closely. Basically you need to dissolve the sugar with the wine and mint to infuse the mint and sweetness into the wine. Then you are adding the best of the lemon, the zest and the fruit without the pith to make a sweet lemon compote to top the lamb chops.

3/4 cup dry white wine
1/2 cup sugar
1/4 cup (packed) fresh mint leaves
2 Meyer lemons
1/4 teaspoon coarse kosher salt
16 baby lamb chops or 8 3/4-inch-thick lamb chops
2 tablespoons vegetable oil

Combine wine, sugar, and mint in heavy small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat; let stand 30 minutes. Strain syrup into medium saucepan; discard mint. Using vegetable peeler, remove peel from lemons in strips. Place strips in mini processor. Cut away all white pith from lemons and discard. Working on plate to catch juice, quarter lemons; remove seeds. Add lemons and juice to mini processor; using on/off turns, chop coarsely. Add lemon mixture to mint syrup. Boil until mixture is reduced to 2/3 cup, about 10 minutes. Stir in salt. Cool.

Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in a large skillet or grill pan over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Repeat with remaining lamb. Serve lamb with lemon compote.

Meyer Lemon and Coconut Shortbread Bars

lemon-bar
Recipe adapted from Bon Appetit. I make these with regular lemon juice too, but the Meyer lemons make them worth the calories!
Makes 16 bars

BARS
3/4 cup sweetened shredded coconut
2 whole graham crackers
3/4 cup (1-1/2 sticks) unsalted margarine, room temperature
1/3 cup powdered sugar
1 cup all-purpose flour
3/4 teaspoon vanilla extract
1/8 teaspoon kosher salt

LEMON CURD
12 large egg yolks
4 large eggs
2 cups sugar
3/4 cup finely grated Meyer lemon zest (from about 8 Meyer lemons)
1-1/3 cups fresh Meyer lemon juice
3/4 cup (1 1/2 sticks) chilled unsalted margarine, cut into 1/2-inch cubes
1/2 cup canned unsweetened coconut milk or pareve whipping cream

SHORTBREAD CRUST
Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray; set aside. Spread out coconut on a small rimmed baking sheet and bake, stirring every 2 minutes, until light golden brown, 6–8 minutes. Transfer pan to a wire rack; let coconut cool in pan.
Pulse graham crackers in a food processor until finely ground (there should be about 1/4 cup). Transfer to a small bowl; stir in coconut and set aside.
Using an electric mixer, beat margarine and powdered sugar in a medium bowl until fluffy, 2–3 minutes. Add flour, vanilla, and salt. Mix just until dough begins to form. Fold in coconut-crumb mixture (dough will be soft and will hold together when pressed between your fingers).
Press dough evenly onto bottom of prepared dish (smooth surface with an offset spatula, if desired). Using a fork, prick dough all over.
Bake crust until golden brown and just set, 18–22 minutes. Set aside.

LEMON CURD
Cook egg yolks, eggs, sugar, lemon zest, and lemon juice in a medium saucepan over medium heat, whisking constantly and beating in as much air as possible (keeping the whisk moving prevents the curd from burning and the eggs from scrambling), until curd has thickened and begins to bubble, about 10 minutes. Remove immediately from heat.
Whisk in margarine and coconut milk until butter is fully incorporated and curd is smooth. Strain curd through a fine-mesh sieve directly onto baked crust. Smooth top.
Bake bars until center of filling is just set, 15–17 minutes. Transfer to a wire rack; let cool in pan for 30 minutes. Chill until cold, 2–3 hours. DO AHEAD: Lemon bars can be made 2 days ahead. Cover and keep chilled.
Cut into bars. Serve cold.

Pumpkin Bread Sweetened with Bananas

bananabread
Serves 8

Bananas are naturally sweet and serve as a good, non-processed sugar substitute in baking. They are full of fiber (sugar has none) Calorie-wise, you save BIG for this swap: 1 cup mashed banana is 73 kcal, for 1 cup sugar at 775 kcal.
They also contain resistant starch, which has been linked to burning fat. But because they contain more moisture than sugar does, make sure you use less milk or water when baking with bananas (about 3 tablespoons less for each banana).

1 banana, mashed (this is in place of 1 cup sugar)
2 eggs
1/2 cup vegetable oil (or coconut oil!)
1/3 cup water or soymilk
1 (15 ounces) can pumpkin puree
1-3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Preheat oven to 325 degrees.
Beat eggs and mix with banana (or sugar), oil, water, and pumpkin.
In another bowl, mix flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice.
Combine wet ingredients with dry ingredients until just blended
Pour into a greased and floured loaf pan.
Bake for 50 to 60 minutes.

Chocolate Avocado Brownies

Avocado-Brownies
Serves 10

The substitution of avocado in baked goods helps increase their nutritional value by contributing nearly 20 vitamins and minerals.
Over 75 percent of the fat in avocados is unsaturated (heart-healthy monounsaturated and polyunsaturated fats), making them a great substitute for foods or ingredients high in saturated fat.

For avocado brownies:
2 avocados, mashed
8 ounces dark chocolate, melted
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
3 tablespoons coconut oil, or canola oil
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees; spray 9-inch square pan with non-stick spray.
In bowl, mix mashed avocado and melted chocolate; mix in sugar, then eggs, vanilla extract, and oil.
Add in flour, cocoa, baking powder and salt until combined.
Spread batter in pan and bake for 25 to 30 minutes or until cooked through middle.

Equivalency note:
½ cup mashed avocado is equivalent to ¼ of a large avocado.

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.