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Sunday, December 25, 2011

Israel Matzav: Second Temple seal found in Jerusalem

Israel Matzav: Second Temple seal found in Jerusalem

Just another piece of proof of a Jewish presence in Eretz Israel for millennia. Something else to disprove Muslim claims.

Thursday, December 1, 2011

Two Chanukah treats

Hope everyone had as good a Thanksgiving as we did.  We had a houseful.  The only one missing was our oldest daughter who had to work.
It's now December and that means that Chanukah is right around the corner.  I hope everyone has all their candles and their chanukiahs polished and cleaned.
Here are two recipes I would like to share with you.  The first is a latke with a difference and the second is a sweet treat for those who have nut allergies or want something different.
I will be on the road for the next four weeks.  Hopefully, I will be posting a couple of times during our travels.
Enjoy!


White Bean and Zucchini Latkes (P)
A wonderful side dish any time of the year, especially at Chanukah
Makes 12 large latkes
1 cup grated zucchini
1 teaspoon kosher salt
1 small yellow onion, minced
1 tablespoon pareve margarine or butter
1 tablespoon grape seed oil
2 slices challah
3 tablespoons water
3 cloves garlic
1—15 ounce can white beans
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro or flat leaf parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Grape seed oil or vegetable oil for frying
Sprinkle the zucchini with the salt and drain in a colander for 5 minutes.  Rinse well and squeeze well, in paper towels, to remove all excess water.
Heat the margarine and oil in a nonstick fry pan over medium heat.  Add the zucchini and onion and sauté until tender, about 5 minutes.
Place the challah, water, beans, eggs, salt, pepper, cilantro or parsley, thyme and oregano and blend until combined.  Pour into a bowl and mix in the zucchini/onion mixture until well blended.  
Heat oil in 14” nonstick fry pan.  Drop batter into pan 2 tablespoons at a time and fry for 4 to 5 minutes, until golden brown, turn and fry the other side until golden brown.  Place on paper towels to drain and repeat with the remaining batter.
Pumpkin Seed Brittle
Makes a pound or more
1 1/2 cups sugar
1 cup water
1 cup agave nectar (also called syrup)
2 cups unsalted pumpkin seeds
3 tablespoons unsalted parve margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons baking soda
Line a heavy baking sheet with a silpat.
Place the sugar, water, and agave nectar in a heavy four quart saucepan.  Stir over medium heat until the sugar has dissolved.  Brush the sides down with a pastry brush dipped in water.  
Increase the heat to medium-high.  Boil the mixture, without stirring, until a candy thermometer reads 260 degrees, about 20 to 25 minutes.
Reduce the heat to medium low and stir in the pumpkin seeds, margarine, vanilla, and salt.  Stirring constantly, cook until the thermometer reads 295 degrees, about 15 minutes.  Remove from the heat and sift the baking soda over the top.  Quickly give the mixture a good stir and pour onto the prepared baking sheet, spreading it quickly to make it as thin as possible.
When the brittle has cooled and hardened, break it into pieces and store it in an airtight container.