A Cure For The Chol Hamoed BluesPreheat oven to 350 degrees

It's that time of year again!  Passover is almost here.  We're all in the midst of the annual cleaning frenzy. We've all made at least one of many trips to the grocery, the butcher, the fish market. Pulled out our well used Passover recipes.  

Our cupboards have been cleaned and are now filling up with Passover staples.  Refrigerators have been emptied, except for one shelf.  Our Seder menus are planned.  Cooking can start when everything is spotless and every trace of chometz is gone.  

Now the question to be answered is what do we make for Chol Hamoed once the leftovers are gone.   Something different would be great!  Matzo pizza and cauliflower pizza are old hat.  How about a fantastic Potato Kugel Parmesan!  Really delicious with universal appeal.  Everyone will love it, vegetarians, carnivores, children, adults, grandparents.  Try it, you'll love it. 

POTATO KUGEL PARMESAN 

4 large Idaho potatoes 

1 medium onion

2 cloves garlic, well minced

2 eggs, well beaten 

1/4 cup matzo meal

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon grape seed oil

1 to 1 1/2 cups tomato sauce

2 cups shredded mozzarella cheese 

1/4 c Parmesan cheese

2 tablespoons grape seed oil for pan

Preheat oven to 350 degrees

Place oven rack in lower 1/3 of the oven

Place the 2 tablespoons of oil in a 9 X 13 pan and place in the oven to heat, creates a crisper bottom crust. 

Grate the potatoes and onion together, either on the large holes of a hand grater or in a food processor.   Place in a large bowl and add the garlic, eggs, matzo meal, Italian seasonings, salt pepper and the 1 tablespoon of oil.  Pour into the prepared pan, spread with a spatula until evenly distribute, and place in the oven.  Bake for 15 to 20 minutes until it is done and the top is browned and crisp. 

Remove from the oven and spread the tomato sauce evenly over the top.  Distribute the mozzarella cheese on top of the tomato sauce and sprinkle with the Parmesan cheese.  

Return the pan to the oven and bake until the sauce is hot and the cheese is melted and bubbly, about 7 minutes. 

Doubles easily. 

B' tayavon. A sissen Pesach. 

Sharyn Rosler (c) February, 2015

A Review of a Very Special Book -- SPIRITUAL KNEADING THROUGH THE JEWISH MONTHS

When the author of this wonderful book, Dahlia Abraham-Klein, invited me to review it, I was flattered.  When I received this book, I felt honored.
Having baked challahs for over forty years, I didn't know what to expect from Spiritual Kneading a through the Jewish Months. What I found gave validation to the feeling of connection to the spiritual, to past generations of Jewish woman, that I have always experienced when baking challah.
This book illustrates what I have always believed that baking challah differs from baking daily bread. There is a depth of feeling, of the spiritual, that encompasses the baking of challah.
Spiritual Kneading through the Jewish Months is much more than a challah cookbook. It is a journey of spiritual dimensions. The mitzvah of baking challah, of kneading and braiding it, this mitzvah is woven into the dough itself.  The creative recipes in this book, along with the traditions and biblical references, fill you with blessings and a sense of fulfillment of the spirit.
Whether you bake challah or not, whether you are Jewish or not, this book is a must have for everyone's library.

Chanukah is coming!

I'm sorry I haven't been posting lately, I've been nursing a very bad back and was banned from the kitchen.  However, I'm back in the kitchen and have a couple of latke recipes that I really must share and I know you'll love them!

They're a bit unusual, but everyone who has had the opportunity to taste them, loves them.

Enjoy!

Carrot Latkes

Makes 24 to 30 latkes

3 cups coarsely grated carrots

1 bunch scallions, thinly sliced

3 large eggs, lightly beaten

1/2 cup flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon ground ginger

Oil for frying

Place the carrots, scallions, eggs, flour, salt, pepper and ginger in a large bowl and mix until well combined.

Heat 1/4 cup of oil over medium-high heat in a 14 inch saute pan. Drop the batter into the pan by tablespoons and fry until golden brown, turn and fry until golden brown on the second side.  Remove the latkes and drain on paper towels.

Keep warm in a 200 degree oven until ready to serve.

(c) Sharyn Rosler, May, 2009

Sephardic Spinach Latkes

Makes 24 to 30 latkes

3 tablespoons olive oil or grape seed oil

1 large onion chopped

3 cloves garlic, chopped

1 - 16 ounce bag frozen chopped spinach, thawed, drained and squeezed dry

1/2 cup matzo meal

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/4 to 1/2 teaspoon cayenne pepper

4 eggs, lightly beaten

Oil for frying

Heat the oil in a 12 inch saute pan over medium heat.  Add the onion and garlic and cook 5 minutes until soft.  

Remove the onion mixture from the heat and add the spinach, matzo meal, salt pepper, cumin, cardamom, and cayenne pepper.  Mix in the eggs and allow to sit for 15 minutes.

Heat oil in a 12 inch or 14 inch, nonstick, saute pan over medium heat.  Drop the batter by tablespoons into the pan and fry the latkes until golden brown, turning to cook the second side.  Remove from the pan to paper towels to drain.

Keep warm in a 200 degree oven until ready to serve.

Serve harissa on the side or tahini sauce.

1. Sharyn Rosler, (c) October, 2009

Sicilian Chickpea Latkes

Makes approximately 2 dozen latkes

1 - 15 ounce can chickpeas, drained and rinsed well

3 cloves garlic

1 tablespoon fresh rosemary leaves

3 eggs

1/3 cup water

2 tablespoons olive oil

3 tablespoons flour

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon baking powder

1/2 a red bell pepper, diced fine

4 scallions chopped

1/2 cup chopped flat leaf parsley

Oil for frying

Place the chickpeas, garlic, and rosemary in the bowl of a food processor and process until it forms a coarse paste.  Add the eggs, water, and olive oil and process until smooth.  Add the flour, cumin, coriander, salt, pepper and baking powder and pulse until blended.  Transfer the batter to a bowl and stir in the bell pepper, scallions and parsley until well blended.

Heat 1/3 cup oil in a 12 inch saute pan over medium high heat.  Drop the chickpea batter into the pan by tablespoons.  Cook until golden brown, flip and cook the second side until golden brown.  Remove from the pan and drain on paper towels.  Add more oil to the pan as needed.

Keep the latkes warm in a 200 degree oven until ready to serve.

Serve with tahini sauce.

1. Sharyn Rosler, October, 2008

Tahini Sauce

1 cup tahini

2 cloves garlic, minced

1/4 to 1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 cup water

Mix all ingredients together in a medium bowl.  Serve with chickpea latkes.

(c) Sharyn Rosler, October, 2008

Harissa

Makes 2 cups

1 jar roasted red peppers, drained and chopped

3 tablespoons tomato paste

3 tablespoons red wine vinegar

3 tablespoons olive oil

1/2 teaspoon salt

1 to 2 jalapenos, seeded and chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Whisk the tomato paste and vinegar together in a medium bowl.  Slowly whisk in the oil,  then whisk in the cumin, coriander, and salt.  Stir in the peppers and jalapenos.  

Can be prepared one to two days ahead.  Keep covered in the refrigerator.  Before serving bring to room temperature.

1. 
   
2. Sharyn Rosler, (c) August, 2008

Something Different for Shabbat or Yom Tov

Hi all.  Hope you've been having a great summer.

We did a bit of traveling this spring and early summer, but we're home now with some great ideas for recipes, that I will be sharing with you over the next few weeks.

This is something that I'm sure you will love.  It's a play on gefilte fish that's absolutely delicious.
Enjoy!

Faux Crab Cakes

Looking for something different to serve as an appetizer on Shabbat or Rosh Hashanah?  Try this scrumptious dish that adds a little zest to your meal.

Makes 12 large or 24 small “crab” cakes.

Enjoy!

1 log frozen gefilte fish, thawed

4 scallions chopped fine

1 stalk of celery chopped fine

1 red bell pepper chopped fine

4 tablespoons chopped dill

1/4 cup finely diced sweet onion, Vidalia, Walla Walla, or Texas Sweets

10 sticks imitation, kosher crab, sliced into 1/4 inch to 1/2 inch pieces

1 large egg

1/4 cup mayonnaise (not low fat or fat free)

3 to 4 tablespoons Old Bay Seasoning, or to taste

2 cups of Panko crumbs to coat the “crab” cakes

Grape seed or vegetable oil for frying

Sweet and Tangy Mustard Sauce to serve

Chopped dill to garnish

Preheat the oven to 350 degrees.

Line a rimmed sheet pan with parchment paper

In a large bowl, mix together the thawed gefilte fish, scallions, celery, bell pepper, dill, onion, crab, egg, mayonnaise and Old Bay.  Form into cakes and dredge in the Panko.

Heat the oil in a large fry pan on medium heat, use just enough oil to coat the bottom of the pan, about 1 to 2 tablespoons.  Put the crab cakes in the pan and fry until golden brown, about 2 to 3 minutes.

Place the crab cakes on the prepared sheet pans and bake for 35 to 40 minutes, until done.  (Can be made 2 days ahead and kept in an airtight container in the refrigerator.  To reheat, place on a rack in a sheet pan and bake for 10 to 15 minutes in a preheated 300 degree oven.)

To serve garnish with chopped dill with the Sweet and Tangy Mustard Sauce on the sid

Sweet and Tangy Mustard Sauce

1 cup mayonnaise

2 tablespoons honey

1/4 cup Dijon mustard

3 tablespoons Old Bay Seasoning

Mix all ingredients together.  Refrigerate until needed.

Can be made 2 to 3 days ahead.

Sharyn Rosler (c) November, 2013

More For Passover-- substitution list for baking plus some recipes

PASSOVER SUBSTITUTIONS

It happens every year.  You wish you were able to make your fantastic lemon or apple cake for Passover.
Well, you can!!!!!
Just use these substitutions and you will find you will be able to recreate your prized recipes any time you wish to during Passover.

5/8 cup potato starch                               equals                           1 cup flour

3/4 cup matzo cake meal                         equals                           1 cup flour

1 cup matzo cake meal                            equals                           1 cup breadcrumbs

1 cup ground nuts                                    equals                           1 cup flour

7/8 cup potato starch                                equals                           1 cup matzo cake meal

3/4 cup matzo cake meal                          equals                           5/8 cup potato starch

To replace vanilla extract in baking, place a vanilla bean that has been broken in half in a jar with a cup of granulated sugar.  Allow this mixture to stand for at least one week.  You will have vanilla sugar.  1 teaspoon of vanilla sugar is equal to 1 teaspoon of vanilla extract.

To make confectioner's sugar for Passover, place1 cup of sugar and 1/2 tablespoon of potato starch in the bowl of a food processor fitted with the steel blade.  Process for 2 to 4 minutes until very fine.  The texture will be grainier than regular confectioner's sugar.  It makes 1 cup.

Use finely ground almonds, walnuts, pecans or pistachio nuts to coat chicken, fish or veal that has been dipped in egg whites.

Use a grated white potato in place of bread crumbs when making meatloaf or hamburgers or in kugels other than potato if you don't wish to use matzo meal.


Now, for some different recipes for Passover!

Matzo Scallion Latkes
Perfect when you want something different to serve as a side dish or an appetizer.
Makes approximately 3 dozen latkes

1 cup thinly sliced scallions, the white and pale green parts
1 cup scallion tops, the dark green part
1 tablespoon olive oil
5 eggs
1 1/2 cups water
1 1/2 cups matzo meal
1/2 teaspoon dried oregano
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Oil for frying

Heat the 1 tablespoon of oil in a 12" sauté pan over medium heat.  Add the sliced scallions and sauté for 2 to 3 minutes, until tender.  Remove the pan from the heat and stir in the scallion tops.  Set aside.
In a large bowl, whisk the eggs well and the add the water and mix until well combined.  Whisk in the salt, pepper, oregano, cardamom and pepper.  Add the matzo meal and scallions and mix until well combined.
Heat the oil in a 12 inch nonstick fry pan over medium heat.  Drop 2 tablespoons of batter for each latke into the pan and spread to form a 2 inch circle.  Cook until the bottoms are a golden brown, about 2 minutes.  Turn and cook until the second side is golden brown and the latkes are cooked through, an additional 1 1/2 minutes.  Place on paper towels to drain.  As needed, add more oil to finish frying the latkes.
The latkes can be made ahead and reheated at 350 degrees for 10 minutes.

Passover Tart Dough
A parve Passover dough for your favorite tart.

1 large egg yolk
1 tablespoon ice water
1 teaspoon vanilla extract or vanilla sugar
1 1/2 cups matzo cake meal
3 tablespoons sugar
1/8 teaspoon salt
1 stick cold parve margarine cut into 1/2 inch cubes
1/2 cup shelled almonds, toasted and finely chopped

Preheat the oven to 400 degrees.
Grease and flour with matzo cake meal a 9" round tart pan with removable bottom.

In a small bowl, mix the egg yolk, water, and vanilla together.  Place the cake meal, sugar, and salt into the bowl of a food processor and mix until combined.  Add the margarine and pulse until the pieces of margarine are no longer visible.
With the processor running, add the egg yolk mixture in a stead stream.  Then pulse the mixture until the liquid is evenly distributed, about 15 seconds.
Place the mixture in a large bowl, and using your hands, mix in the chopped almonds, evenly.
The dough will be fairly crumbly at this point.  Transfer the dough to the tart pan, and starting at the sides, press the dough firmly agains the pan to make a crust about 1/4 inch thick.  Dock the bottom of the crust with a fork, and place in the freezer for 10 minutes.  Remove from the freezer, place in the oven, and bake until golden brown, about 10 to 25 minutes.  Remove from the oven and place on a wire rack to cool.
When cool, fill with your choice of fillings.

Passover Pecan Cookies
Non-gebrokt for everyone!
Makes approximately 24 cookies

1 cup pecan halves
3/4 cup potato starch
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 stick unsalted butter or parve margarine, at room temperature, cut into small pieces

Preheat the oven to 325 degrees.
Line two baking sheets with parchment paper

In a food processor pulse pecans, potato starch, sugar, cinnamon, and salt until the mixture is the texture of coarse corn meal.
To the pecan/potato starch mixture, add the butter or margarine (for parve) and pulse until a dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1/2 hour.
Measure 1 tablespoon of dough for each cookie and roll into a ball.  Place on the prepared baking sheet, about 1 1/2 inches apart.
Bake, turning the baking sheets halfway through, until the cookies are golden at the edges, about 20 to 25 minutes.
Cool for 5 minutes on the baking sheets and then transfer to a wire rack to cool completely.
If you would like, you can make jam sandwich cookies by spreading either apricot or raspberry jam on the bottom of a cookie and placing a second cookie on top.

The information on this page can be find in my cookbook:  Kosher Salt and Exotic Spices.

Chocolate-Chocolate Passover Brownies

I love chocolate and anything made with chocolate. So do most people I know.  Passover chocolate desserts generally run the gamut from just okay to really good. This recipe makes really, really good parve Passover brownies.
Make them this year, your family will be ecstatic!

Chocolate-Chocolate Brownies

4 ounces bitter-sweet chocolate, chopped
1/2 pound parve margarine
4 extra large eggs
1 cup fine sugar
1/2 teaspoon table salt
1/2 teaspoon instant coffee or espresso
1/2 teaspoon ground cinnamon
1 1/2 cups chocolate chips
1 teaspoon vanilla extract or vanilla sugar
7/8 cup matzoh cake meal
1/2 cup toaste, chopped pecan halves, optional

Preheat the oven to 325 degrees
Grease an 8x12x2 pan and line with parchment paper.

In a double boiler, place the bitter sweet chocolate and margarine.  When melted, remove from heat, stir to be sure it is combined, and set aside.
In a large bowl, with an electric mixer, beat the eggs, sugar, instant coffee, salt, and cinnamon.  When well combined, add the chocolate/butter mixture and mix well. Sift in the cake meal and add the chocolate chips and vanilla. Mix until combined.
Place the batter in the prepared pan. If using, sprinkle the chopped pecans over the top and put in the preheated oven. Bake for approximately 50 to 60 minutes or until done.
Cool on wire rack in pan for 1/2 hour then, using parchment paper, remove from pan, carefully remove the parchment paper, and place the brownies on the wire rack. When completely cool, slice into bars.

Enjoy!

Cauliflower, perfect for Pesach!

Hi everyone.  I'm finally back. I had some major abdominal surgery last month, after 6 months of persistent diverticulitis which curtailed almost all my activities.

Passover is coming so I hope to post several recipes and ideas for some different ideas to perk up Pesach meals and snacks.

Baked Cauliflower with Dates and Almonds

1head cauliflower separated into florets
1/4 cup grape seed oil
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper or to taste
15 pitted dates, chopped
1/2 cup toasted almonds
1/2 cup thinly sliced red onion
4 cups mixed herbs, loosely packed, arugala, parsley, basil, cilantro or mint

Dressing:

1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1 teaspoon honey
1 tablespoon extra virgin olive oil
3 tablespoons water
Salt and pepper to taste

Preheat the oven to 425 degrees
Lightly oil a rimmed sheet pan

In a large bowl, mix the oil, coriander, cinnamon, ginger, nutmeg, cayenne pepper, salt, and pepper. Add the cauliflower and toss until well coated. Pour the cauliflower into the prepared pan and bake for 20 to 25 minutes, turning twice, until tender and lightly browned.

In a large bowl, put the lemon juice, zest, honey, salt, pepper, olive oil, and water and whisk until well combined. Add the cauliflower, almonds, dates, onion, and mixed herbs. Toss gently, pour onto a platter, and serve.

B'tayavon!

Some Interesting News and A Recipe

I though I would share this news with all of you.
A couple of weeks ago, I got a new connection of twitter.  We sent a couple of direct messages to each other, and I was invited to be a celebrity judge at the First Annual Southeastern New England BBQ Festival.  I am very excited about this opportunity.
The BBQ Festival will be held on Sunday, September 5, 2014 on the grounds of Congregation Beth El in Fairfield, Connecticut.  They don't have a website yet, but are on Facebook and Twitter.  On Face Book you can find them at:  facebook.com/SNEKBBQ.
I love good barbecue and this should be a lot of fun.  I hope many of you will be able to attend.
Stay warm.

Pickled Eggplant Israeli Style
Makes 24 Servings

12 baby eggplants, with stems
2 tablespoons olive oil
salt and pepper to taste
2 red bell peppers cut into 1 inch cubes
3 cups red wine vinegar
1/2 cup olive oil
8 to 12 cloves garlic, cut in half
1 1/2 tablespoons kosher salt
1 1/2 tablespoons ground cumin
1/2 teaspoon red pepper flakes, or to taste
1 jalapeno pepper, seeded, membranes removed, diced (optional)
1 teaspoon ground black pepper
4 cups water

Preheat oven to 350 degrees.

Cut the eggplants in half, lengthwise.  Brush eggplants and red peppers with the olive oil, sprinkle with salt and pepper and place on a rimmed sheet pan.  Roast in the oven until just tender, about 20 to 30 minutes.  Remove from the oven and allow to cool.
When the eggplants and peppers are cool, place in a large crock, jar, or storage container with a tight fitting cover.
In a large bowl, combine the remaining ingredients.  Mix well and pour over the eggplant and peppers. If the eggplants aren't covered by the liquid, add some more water.
Cover the container and let stand at room temperature for 12 hours.  Place in the refrigerator and allow to marinate for 2 to 3 days before serving.
The pickled eggplant will keep for at least a month.
Enjoy!

One week to Thanksgivukkah!

Sorry I'm posting so late, but I have had numerous health issues including a recent stay in the hospital.
There are no new recipes today. Just an apology and a few add ins for latkes.
Since everyone makes potato latkes, why not spice them up and change them up a little.
Add some grated parsnips or celery root to the latke batter.  How about some sautéed, sliced leeks or some sliced green onions?  For spiciness, try some cayenne pepper to taste.  How about some diced, pickled jalapeños for those who like it hot.
For a sweeter latke, add some grated carrots, or pears, or apples to the batter with a sprinkling of ground cinnamon.
With apologies for no new recipes.
I wish you a very happy Thanksgiving and Chanukah.
B'tayavon!

Easy Rugelach for Yom Kippur

Shana Tova again to all!
I had meant to post another entry for Rosh Hashanah, but I wound up in the hospital for a few days and had not access to my computer.  Hopefully, all will be well now.
Since Yom Kippur is so hectic, I thought a quick, easy, make ahead dessert would be great.  This recipe is easy to execute and can be made a day or so ahead.  They can also be frozen before baking and popped into the oven as needed.

EASY RUGELACH

1 package puff pastry, thawed
1 stick unsalted butter, 4 ounces, softened
1/2 cup sugar
1 tablespoon ground cinnamon (I prefer Vietnamese cinnamon, but use whatever you have at hand.)
1/3 cup currants
1/3 cup chopped walnuts, optional
1 egg beaten with 1 tablespoon cold water
Coarse sugar, aka sanding sugar

Preheat the oven to 400 degrees F
Line a rimmed baking sheet with parchment paper

In a small bowl, mix the sugar and cinnamon together.
Remove the puff pastry from the packaging.
On a floured surface, roll out the pastry until it measures 15" X 10".  Repeat with the second sheet.
Brush each sheet of the pastry with the softened butter, leaving a 1/2 inch border all around.  Sprinkle each sheet with 1/2 the cinnamon/sugar mixture and 1/2 the currants and walnuts.
Starting on the long end, tightly roll the pastry, like a jelly roll.  Brush with the beaten egg and sprinkle with the coarse sugar.  Slice into 1 inch pieces and place on the prepared baking sheet.
Put in the oven and bake for 15 to 20 minutes or until golden brown and puffed.
Remove to a cooling rack.  When cool, store in an airtight container.  Will keep for 1 to 3 days.

Variations:  Instead of the butter, use apricot jam or raspberry jam.

Enjoy!

May you be inscribed in the Book of Life for a Good and Healthy year!

Desserts for a Sweet Year

The summer is coming to an end, autumn is coming, and Rosh Hashanah is a week away.
Since everyone seems to make the same main courses of brisket and chicken, I've been concentrating on interesting sides and desserts.  So, in the interest of sweetness for the New Year, here come desserts.

Honey Cookies (P)

Sweet cookies for a sweet New Year, a treat for Rosh Hashanah

Makes approximately 4 dozen cookies

1 cup honey

1 cup unsalted parve margarine (2 sticks), at room temperature

1 teaspoon cinnamon

2 1/2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.

In a large bowl, cream the butter and honey until light and fluffy.  Stir in the flour mixture until just blended.

Drop the dough by heaping teaspoons placing cookies 2 inches apart.  Press with the back of a floured teaspoon to flatten slightly.

Bake until golden brown, about 12 to 15 minutes.  Let cool for 5 minutes on baking sheet then place the cookies on a wire rack to cool completely. 

Store in an air tight container for up to 2 weeks.

(Page 143, "Kosher Salt and Exotic Spices," by Sharyn Rosler)

Honey Ginger Cookies (P)

Honey and ginger for a Rosh Hashanah treat.

Makes at least 3 dozen cookies

2 cups flour

1 teaspoon baking soda

1/3 cup chopped crystallized ginger

1/4 teaspoon salt

1/2 cup vegetable shortening

1/2 cup well packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup honey

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper

Place the four, baking soda, ginger and salt in a medium bowl and whisk together well.

Place the shortening and light brown sugar in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy.  Add the egg, vanilla and honey and beat until well combined.  Reduce speed to low and add the flour mixture, beating until just combined.

Drop by heaping teaspoonfuls onto the prepared baking sheet.  Bake about 10 to 12 minutes or until golden brown.  Cool on wire racks for 5 minutes and then transfer the cookies to the wire racks to cool completely.

Will keep for two weeks in an airtight container.

(Page 144, "Kosher Salt and Exotic Spice," by Sharyn Rosler)

Apple Nut Cake (P)

The perfect dessert for Shabbat.  Enjoy!

Makes 12 servings

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon grated nutmeg

1 teaspoon salt

2 large apples, peeled, cored and cut into ¼” to ½” dice, either Granny Smiths or Jonathon Apples

1 1/2 cups sugar

1 1/4 cups oil

2 large eggs, beaten

2 teaspoons vanilla

1 cup chopped pecans

Preheat oven to 350 degrees.  Oil a 9” x 2” cake pan and line with parchment paper.

Place the dry ingredients in a medium bowl and whisk well to combine.  

In a large bowl, mix the apples and the sugar together.  Stir in the oil and mix to combine well.  Add the eggs, vanilla and nuts and mix until well combined.  Add the flour and stir until just moistened.

Pour the batter into the prepared pan.  Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.

Cool in pan for 10 minutes.  Then invert onto a wire rack, turn over and cool completely.

Place cake on a serving platter and sprinkle with powdered sugar.

(Page 129, "Kosher Salt and Exotic Spices," by Sharyn Rosler)

Wishing all of you a Happy, Healthy, Loving, and Prosperous NewYear.

L'Shana Tova!

A Sweet Kugel for Rosh Hashanah

Sweet foods for a sweet year. Traditionally, we eat sweet foods on Rosh Hashanah. 

This kugel is a sweet treat that can be eaten as a side dish, a dessert, or a snack. It is delicious hot out of the oven, or prepared ahead of time and eaten cold or at room temperature.  Best of all, it is parve.

This kugel is full of summer fruit, a gift from my kitchen to yours for a sweet year. enjoy its peachy goodness. 

Parve Peach Noodle Kugel

1 -- 12 ounce package egg noodles, cooked according to package directions

4 large eggs

1/4 cup light brown sugar, packed

1/2 cup chopped pecans

Zest of 1 lemon

1/2 cup dried cherries

1/4 cup melted, unsalted parve margarine

1 teaspoon cinnamon

3 to 4 peaches, pitted and diced

2 tablespoons sugar mixed with 1/4 teaspoon cinnamon

2 tablespoons unsalted parve margarine, cut into cubes

Preheat oven to 350 degrees. 

Lightly oil a 9 X 11 Pyrex baking pan

In a large bowl, beat the eggs with the salt. Add the noodles and toss gently until well mixed. 

In a medium bowl, mix together the sugar, pecans, zest, cherries, melted margarine, 1 teaspoon of cinnamon, and the peaches. 

Place a layer of the noodle mixture in the bottom of the prepared pan. Lightly sprinkler a layer of the peach mixture over the top. Then another layer of noodles, another layer of the peach mixture, repeating until the noodles are used up.   Dot the top with the cubed margarine and sprinkle with the cinnamon and sugar mixture. 

Place in the oven and bake until the top is golden brown, about 30 to 40 minutes. 

B'tayavon!

Rosh Hashanah is coming

Okay people, don't panic!  I know it's only a little over 3 weeks to Rosh Hashanah!

Don't worry!  I've got you covered.  

I realize many of you prepare the same main courses every year.  Brisket and/or chicken, but what about side dishes?  I know, tzimmes is a regular guest at your Rosh Hashanah table, but what if we change that up!  You might be surprised at the results you receive from your family and friends.  They'll probably gobble up the new sides.

Have you ever made a tagine?  It's a Moroccan dish named after the pot it's cooked in.  However, you don't need to run out and buy any special equipment.  You can prepare it in an ordinary saute pan.

Here's my recipe for a sweet potato tagine that's great for carnivores and vegetarians alike.

Sweet Potato Tagine (P)

A tagine is a Moroccan stew.  This is a flavorful dish that is sweet enough to serve on Rosh Hashanah or any time of the year.

Makes 6 servings

3 tablespoons olive oil

1 – 10 ounce package frozen pearl onions, thawed and drained

2 pounds sweet potatoes, peeled and cut into 1 inch cubes

3 carrots cut into 1/2 inch rounds

1/2 cup pitted prunes

1/2 cup dried apricots

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

2 tablespoons honey

1 1/2 cups vegetable stock

2 tablespoons chopped fresh cilantro leaves

2 tablespoons chopped fresh mint leaves

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Heat the oil on medium high heat in the base of the tagine, if your tagine has a metal base, or a large saute or fry pan.  Add the onions and saute about 5 minutes, until tender.  Remove half and reserve for later.

Put the sweet potatoes and carrots in the base of the tagine and saute until lightly browned.  Add the prunes, apricots, cinnamon, ginger and nutmeg and cook for 1 minute.  Add the honey and vegetable stock, season with salt and pepper, bring to a boil.  Reduce heat to simmer, cover and simmer for 1 hour, until carrots and sweet potatoes are very tender.  

Stir in the reserved onions, cover and cook an additional 15 to 20 minutes.  Fold in the cilantro and mint, taste and adjust seasonings.  Serve warm.

Goes well with brisket, roast chicken or lamb.

This is the first installment of Rosh Hashanah entries.  Check back every few days for something new for Rosh Hashanah and for Yom Kippur.

Enjoy!

Challah Musings

This time of year, with the holidays sneaking up on us, my thoughts go to freshly baked,honey laden, yeasty, delicious challah. Interestingly enough, I have no pictures of challahs I have baked.
Today, coincidentally, I ran into a couple of friends who do a challah bake for the local chapter of Jewish Women International.  It was the day of their annual challah bake and rising time coincided with lunch.
I have been musing on the different types of challah s I have eaten and those I have heard rumors about. There are the normal challah s, plain, with sesame seeds, with poppy seeds, and with raisins. Then there are the challahs that a bit different. Israeli challahs which are sweeter than American challahs. Chocolate chip challahs and chocolate cherry challahs, remind me to blog that recipe for you before Rosh Hashanah.
Then there are the challahs that I've heard of that are totally off the beaten path.  One that really took me by surprise was a challah made with a Milky Way Bar baked in the center.  Oh, anyone for a peanut butter and jelly challah?  I suppose the variations are endless.
As for forming a challah, how many strands would you like?  I've seen everything from a simple three strand braid to an elaborate twenty-four strand braid.  Round challahs, square challahs, rectangular challahs,  pull apart challahs and free form challahs.
A plethora of form and flavor.
One thing that is constant is their presence on Shabbat and on the holidays.
Enjoy your challahs.
B'tayavon!

Barbecue Beans for the 4th of July

I can't believe it's almost July 4th.  Where did the time go?  It's been a hectic month for me and I'm hoping things will be calming down.

July 4th congers up memories of parades, flags waving in the breeze, swimming, and barbecues.  Hot dogs, hamburgers, chicken, corn on the cob, cole slaw, potato salad, and always, baked beans--usually from a can.
These beans evoke flavors and memories of barbecues from the past.  Feel free to change any ingredients that you don't like and make this recipe your own.
Enjoy!

Yummy Baked Beans

Makes about 24 servings

Baked Beans are great at a barbecue or picnic.  This recipe is easy even though it does have a long list of ingredients.

2 tablespoons grape seed or vegetable oil

1 large, Spanish onion, chopped

4 to 6 cloves garlic, minced

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1 jalapeno pepper, seeded and chopped

3 -- 1 lb. 13 oz. cans kidney beans, rinsed and drained

2 cups ketchup

2 tablespoons yellow mustard

1 bottle smokey barbecue sauce

1/4 cup agave nectar

1/2 cup dark brown sugar

1 teaspoon liquid smoke

Preheat the oven to 350 degrees

Heat the oil in a large, heavy Dutch oven.  Add the onion, garlic, and peppers and cook, stirring often, until soft.  Add the beans and mix with the vegetables.

Add the remaining ingredients and stir gently until well blended.

Cover the pot and bring to a boil.  Place int the oven and bake, covered, for 1 1/2 to 2 hours, stirring every 1/2 hour.

Remove the pot from the oven.  Let stand 10 minutes, uncovered, before serving.  Serve hot.

To reheat:  Place baked beans in a casserole and heat, covered, in a 350 degree oven for 1/2 hour until hot.

Sharyn Rosler (c) July, 2013

Easy Pickles

It looks like it's finally summer.  Of course, it seems that spring decided to skip us this year, although we did have a few days that seemed like spring before it became cold again.
The farm stands are open and cucumbers will soon be abundant.
I love pickles.  Pickling is really nothing to fear.  In fact, you'll be surprised at how easy it is.
Just follow these easy instructions.  The only equipment you'll need are some mason jars.  That's it.
So sit back, relax, and make these wonderful pickles.  You'll surprise yourself!

Ice Box Pickles

Makes about 6 quarts

3 pounds kirby cucumbers, washed well and cut in quarters

1 large, white onion, sliced

8 cloves garlic, cut in quarters

2 cups white vinegar, you can use apple cider vinegar for a sweeter flavor

4 cups water

Enough sprigs of dill to have one sprig in each jar (about 6)

1/2 cup kosher salt

3 tablespoons sugar or to taste

Wash 6 quart jars in the dishwasher on sterilize.

Distribute the cucumbers, onion, garlic, and dill among the clean jars.

Mix the vinegar water, salt, and sugar together.  Stir until the salt and sugar are dissolved.  Divide among the cucumbers in the jars. 

Cover with clean lids and seal.  Let stand at room temperature for 12 to 24 hours.  Store in the refrigerator for two to three months.

These can be eaten after two days, but the longer they stand, the stronger the flavor.

Enjoy!

Sharyn Rosler (c) July, 2000

Another Yummy Dairy Recipe

Sorry it's been so long between postings, but I have had a few health challenges I had to deal with.
But enough about my problems.
Shavuot is a week away.  Here is a wonderful alternative to blintzes.  It can be made gluten free using gluten free flour.  These pancakes are delicious either way.
Have a wonderful Shavuot.  Chag Sameach!

Farmer Cheese Pancakes

A wonderful dish for Shavuot instead of blintzes or with them.  Delicious and easy to make.

Makes about 30 pancakes

2 1/2 pounds farmer cheese (or cottage cheese well drained.)

2 teaspoons freshly squeezed lemon or lime juice

Grated zest of 2 lemons or limes

1/3 cup agave nectar or light brown sugar

3 large eggs lightly beaten

2/3 cups dried cherries

2 cups flour

1/4 cup grape seed oil or olive oil to cook

Sour cream for serving

Powdered sugar for serving.

Mix the cheese, lemon or lime juice, and zest together.  Set aside for 5 minutes.

In a large bowl, beat the sugar and eggs together until light and fluffy.  Mix in the cheese mixture and the cherries.  Add 1 cup of the flour, slowly, stirring until a sticky dough forms.

Put the remaining cup of flour on a plate.  Shape the  dough into 30 - 2 inch rounds approximately 1/2 inch thick and lightly dredge in the flour.

Heat a nonstick fry pan over medium heat.  Pour in about 1 tablespoon of the oil and distribute over the pan.  Place pancakes in the pan  and fry until golden brown on each side.

Sprinkle with powdered sugar and serve with sour cream on the side.

B'tayavon!

Shavuot is coming 2

I promised more dairy recipes for Shavuot.  Sorry about the lack of pictures for the next one.  I was sure I had some in my archives, but I searched to no avail.  Trust me, it is as good looking as it is delicious.

Savory Cheesecake with Sun-dried Tomatoes and Herbs (D)

Makes a wonderful main course when served with a salad or a fantastic appetizer.

Makes at least 12 servings

For the tomatoes:

1 1/2 cups packed fresh basil leaves

6 ounces sun-dried tomatoes in oil, drained with 2 tablespoons of the oil reserved

1 garlic clove, minced

1/3 cup Parmesan cheese

1/4 cup pecans

For the cheese cake:

1 cup finely chopped pecans

1 tablespoon melted butter

24 ounces cream cheese, at room temperature and cut into pieces or 16 ounces cream cheese and 8 ounces mascarpone

1/2 cup sour cream, if using mascarpone, use only ¼ cup sour cream

1 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 large eggs, lightly beaten

1 tablespoon flour

Preheat the oven to 325 degrees.

Butter a 9” x 2” cake pan and line with parchment paper.

Prepare the sun-dried tomato mixture:

Place the basil, sun-dried tomatoes and their reserved oil, garlic, Parmesan and pecans in the bowl of a food processor.  Process until the mixture is well blended and almost smooth.  Set aside.

Prepare the cheese cake:

Place the cream cheese, sour cream, thyme, salt, pepper, eggs and flour in the bowl of a food processor.  Process until the mixture is smooth.

Butter the top of the parchment in the prepared cake pan and sprinkle the pecans over the top.  Press into the butter.  Pour half the cheese cake mixture over the pecans.  Spoon the sun-dried tomato mixture evenly over the cheese cake mixture.  Spread the remainder of the cheese cake mixture over the sun-dried tomato mixture.

Bake the cheesecake in the center of the preheated oven for 45 to 60 minutes.

Allow the cheesecake to cool in the pan on a rack and refrigerate, covered loosely for at least 3 hours, preferably overnight.  (Will keep in the refrigerator up to 3 days.)

To serve, run a knife around the side of the pan to loosen the cake, invert onto a serving platter, nut side up.  Garnish with basil leaves and smoked salmon curls.

I know you will really enjoy this.  Serve it with a nice mixed leaf lettuce salad dressed simply with freshly squeezed lemon juice and olive oil.

Another Shavuot installment coming soon.