Wednesday, December 29, 2010

A Festive 4-Course Menu to Celebrate New Year's Eve 2011 and Shabbat!

Why shouldn't New Years Eve be just as festive when it falls on Shabbat? Take this opportunity to kick your usual Shabbat fare up a notch with an elegant 4 course menu.
To drink? A fabulous Kosher Champagne, of course!


Hors D’oeuvre:
Tapenade Ears
Armenian Meat Balls

Soup:
Vegetarian Vegetable Soup


Entree:
Duck with Orange Sauce
Wild Rice
Steamed Broccoli



Dessert:
Coconut Lemon Layer Cake
Florentines with Orange Peel
Sorbet

Tuesday, December 28, 2010

Black Olive Tapenade--a Perfect New Years Eve Hors D’oeuvres



Black Olive Tapenade P Yield: 1 ½ cups

Quick, easy and multi purpose! Use it for hot/cold hors d’oeuvres or as a topping for any mild firm fleshed fish before cooking. Tapenade has a zesty bright flavor that will please any palate.
Prep time: 10 min.
INGREDIENTS
8 ounces pitted Kalamata olives
2 tablespoons capers (rinsed)
1 clove garlic- smashed
1 medium shallot- peeled and minced (enough to equal 3 tablespoons)
¼ cup olive oil
2-3 tablespoons fresh lemon juice- to taste
EQUIPMENT
Electric food processor
DIRECTIONS
  1. Place all ingredients in bowl of processor. Pulse on and off until desired smoothness is achieved. My preference is for it to look like you have finely minced all the ingredients as opposed to a paste- but it is up to you to decide.
  2. HORS D’OEUVRES

To serve cold: Use tapenade as a dip for crackers, chips or crudités.

To serve hot: Spread 1- 1 ¼ cups tapenade on one sheet of defrosted pareve puff pastry leaving at least ½ inch around the edges. Roll each short end three times toward the middle so that both sides meet. Wrap in plastic wrap and chill at least 1 ½ hours before slicing. Place thin slices (less than ¼”) on lined cookie sheet. Brush with beaten egg and bake in preheated 350 F. oven for 20 minutes or until browned. Cool on rack for at least 10 minutes until tapenade ears become crisp and are easy to handle. Serve warm or at room temperature.

FISH

Cover any firm mild fish with a layer of tapenade. Bake until fish is done the way you like it.

Thursday, December 23, 2010

Chinese Food on Christmas--A NYC Jewish Tradition!




Weren't expecting to see a Christmas post on the Kosher Cookbook blog?
Well, for those of us who live in New York City, it is impossible to escape the sights, the sounds and all that seem to envelop the city.
Though clearly there is no Christmas celebration going on in the houses of observant jews...Chinese food on Christmas is a fun ritual with deep roots in NY Jewish culture.
Why Chinese food? Simply put, before the days when almost anything could be gotten at any time and Kosher restaurants were hard to come by, Chinese restaurants were the only ones open on Christmas Eve :)
Not interested in the back story, or find it offensive? You can enjoy this great stir fry recipe on any other day of the year!

Stir-Fried Vegetables with Beef

INGREDIENTS


  • 3 cups small cubes of cooked beef
  • 2 heads of broccoli
  • 2 large peppers (not green)
  • 1 pound baby carrots
  • ½ pound sugarsnap peas
  • 10 ounces assorted mushrooms
  • 5 tablespoons olive oil
  • 3 large garlic cloves
  • 1 tablespoon pure toasted sesame oil
  • salt and pepper

DIRECTIONS


  1. Cut the heads off broccoli (discard stalks) and separate them into florets. Rinse florets well and drain in colander. Add carrots to broccoli.
  2. Rinse and trim snap peas. Set aside.
  3. Rinse, seed, and core peppers. Cut peppers into one inch pieces. Add to peas.
  4. Wipe off mushrooms and trim stems. Slice larger mushrooms and leave small ones whole. Set aside.
  5. Peel and mince garlic cloves.
  6. Heat oil in skillet over medium flame. Add garlic. Saute quickly taking care not to burn garlic. Add broccoli and carrots. Stir well until all vegetables are coated in oil. Cover skillet and cook about seven minutes or until vegetables are almost crisp-tender. Remove cover. Add peas, peppers and cooked beef. Stir briskly. Add mushrooms. Stir two or three minutes longer or just until mushrooms have wilted. Add sesame oil. Stir well. Taste. Season with salt and pepper. Remove vegetables and meat with a slotted spoon and arrange in a serving dish. Serve hot or at room temperature.

Sunday, December 19, 2010

Mac & Cheese with Steamed Spinach



This Shabbat, I was lucky enough to be invited to dear friends for Friday night dinner. When I know that I don't have to prepare both meals for Shabbat, I often prefer to make a lighter dairy meal for Saturday's lunch. This Macaroni and Cheese, along with some soup and a Salad fit the bill perfectly!



Mac & Cheese with Steamed Spinach


INGREDIENTS

  • 1 pound macaroni noodles
  • 1 stick unsalted butter
  • 1/3 cup flour
  • 2 teaspoons dried mustard
  • ½ teaspoon black pepper
  • 4 cups whole milk
  • 3 cups grated sharp cheddar cheese
  • 16 ounces baby spinach
  • 1 cup Panko crumbs
  • baking spray

DIRECTIONS

  1. Parboil macaroni according to package directions. Drain in colander. Rinse well with warm water and set aside.
  2. Preheat oven to: 375 F.
  3. Melt butter in skillet over low heat. Mix flour with mustard and pepper and stir briskly into melted butter. Cook for two minutes. Slowly, pour milk into skillet and stir well until a white sauce has formed. Remove from heat and add grated cheese. Stir cheese into sauce until it has completely melted.
  4. Steam 1 pound of spinach. Drain well and stir into cheese sauce.
  5. Spray baking pan. Spoon macaroni and vegetables into pan. Sprinkle with crumbs. Bake 30-45 minutes until top has browned and cheese is bubbling over. Serve hot.
*Whole milk will make a creamier dish but 1% milk is delicious as well.








Don't Have to Make Dinner? A Perfect Dairy Shabbat Lunch Menu














Mushroom and Barley Soup*
Frittata with Leeks, Zucchini, Peppers & Parmesean
Mac & Cheese with Steamed Spinach*
Green Salad
Ice Cream
Burnt Sugar Cookies*

*Recipes available on the Kosher Cookbook App for iPhone,iPod Touch and iPad

Thursday, December 9, 2010

Still haven't had enough Latkes? A Post-Chanukah Shabbat Menu


Had enough of fried food but still have potatoes to use up post-Chanukah?
Potato Kugel can easily be substituted for the Latkes...your decision whether or not to include the applesauce!


French String Bean Salad
Pot Roast with Beer, Carrots & Onions
Potato Latkes
Strawberry/Raspberry Sorbet
No Bake Bourbon Balls

Thursday, December 2, 2010

Manischewitz's Reduced Sodium Broth-- Contest Extended!

For some reason, people don't seem to be interested in winning boxes of this lovely free broth. While I don't particularly love their regular broth, the Reduced Sodium broths and Vegetable broth are really quite good.
To give you a chance to enter, I've extended this contest a little bit. Please leave your comments by Monday December 6 to be entered to win. To enter,all you have to do is leave a comment by December 6th telling me which Reduced-Sodium Broth you'd like to try. There are some additional ways to get extra entries, but they are completely optional.
To make your lives easier, I've included the original post below:

Let's face it--packaged broth is a necessary evil. While clearly homemade broth is a wonderful thing, I know very few people who have the time to cook up a vat of broth every time they need to use a cup or two in a recipe.
My main complaint with most kosher brands of broth has always been the overabundance of salt. Manischewitz has addressed this problem with it's new(ish) Reduced Sodium broths. While not exactly appropriate for those who need to be on a low sodium diet for health reasons, at 420 mg of sodium per cup (for chicken broth) it is 40% less than Manichewitz regular chicken broth. The broth is flavorful, but with a light enough taste to enrich your recipes without overpowering them.

If you haven't been working on your recipe entry for the Man-O-Manichewitz cook off, you'd better get cracking! Entries are due on December 31st!
To help you out, Manichewitz is being generous enough to provide one Reduced-Sodium Broth and one All-Natural Vegetable Broth to a lucky reader.
To enter, just leave a comment by Sunday November 28th telling me which Reduced-Sodium Broth you'd like to try.
For additional entries (leave an additional comment for each):

1.Follow this blog

2.Follow me on twitter @koshercookbook (leave an additional comment with your twitter name) and Retweet on twitter @koshercookbook.

3. Add me to your networked blogs.

4. Subscribe via RSS feed.

5. 'Like' Kosher Cookbook on Facebook

6. 'Like' peek a blog (peek a baby)--My daughter's parenting blog on Facebook

A winner will be chosen via Random.org

Disclosure: I received a sample of Manichewitz broth to facilitate this review

Wednesday, December 1, 2010

Plain, Simple, Perfect Potato Latkes

Potato Latkes

Crispy on the outside edges with a small soft center is the ultimate latke.

INGREDIENTS

  • 3 eggs
  • 3 pounds all-purpose potatoes
  • 1 cup minced onion
  • 1 ¾ teaspoons salt
  • ½ teaspoon black pepper
  • 4 tablespoons flour/matzah meal
  • vegetable oil

EQUIPMENT

  • food processor
  • large mixing bowl
  • large skillet

DIRECTIONS


  1. Beat eggs briskly in mixing bowl.. Mix minced onion, salt and pepper into eggs. Set aside.
  2. Peel potatoes. (Place peeled potatoes in a bowl of cold water if you are not going to use them right away.)
  3. Attach shredder to food processor. Shred potatoes and add them to egg mixture. Sprinkle with flour and stir well.
  4. Pour about ½ inch oil in 1 or 2 large skillets. Heat oil til very hot. Carefully drop small amounts of potato mixture from a wooden spoon into the hot oil. Flatten with the top of spoon. Fry latkes until the edges turn brown; then flip them carefully with a spatula and fry a few minutes longer. I slightly undercook the latkes if I plan to reheat them in the oven.
  5. Remove cooked latkes from oil and drain on paper towels. Serve latkes hot with fresh applesauce.
Note: Shred one large zucchini, 2 large carrots, and or a large sweet potato to all or a portion of the white potato mixture for a dash of color. The sweet potato makes a sweeter latke; while the other vegetables do not really change the flavor at all.

Wednesday, November 24, 2010

Wouldn't you like to get the Kosher Cookbook App for Free?!



This Friday, November 26, 2010 Appsolute Media will be running a super special Black Friday promotion...

For this one special day, all Appsolute Media apps will be download-able for FREE! I can't tell you why they're doing it, but, if I were you, I'd make sure not to miss the boat :)

Make sure you take full advantage and get not only Kosher Cookbook but also Card Power, Happy Houred, Celebrity Dead or Alive & Jewel Trader as well.

Now you'll have no excuse not to have them all!

Tuesday, November 23, 2010

The Perfect Way to End Your Thanksgiving Festivities: Pumpkin Chiffon Pie



Pumpkin Chiffon Pie

This pie is especially delicious when made with fresh pumpkin and. better than anything you’ll get in a box!
INGREDIENTS

  • 1 9” baked pie shell
  • 1 ½ cups pureed fresh pumpkin
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 2 eggs-separated
  • ¼ cup sugar
  • ½ cup honey
  • ½ cup non-dairy creamer
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • optional: 3 additional egg whites
  • 6 teaspoons sugar
  • pinch cream of tartar
DIRECTIONS

  1. Open package of gelatin and pour into cold water. Stir until all granules are moistened.
  2. Place yolks, sugar, and ¼ cup honey in the top of double boiler. Beat ingredients until thick. Add pumpkin, non-dairy milk, salt and spices to thickened mixture.
  3. Fill bottom of double boiler with water until it is half full. Bring water to a boil. Reduce to a simmer and place top over water. Stir ingredients until mixture has thickened.
  4. Add gelatin and mix thoroughly. Remove from heat. Scrape mixture into glass bowl and chill until it begins to thicken (about 2-3 hours).
  5. Beat egg whites with remaining ¼ cup honey until peaks form.
  6. Fold beaten egg whites into pumpkin mixture. Scrape into cooked pie shell and chill. Serve chilled.
  7. Optional: Beat additional egg whites until frothy. Add pinch cream of tartar. Continue beating, adding sugar 2 teaspoons at a time until stiff peaks form. Spread meringue attractively over pumpkin pie. Place in 425 oven for about 8 minutes or until some of the meringue peaks have browned. Remove from oven and chill.

Friday, November 19, 2010

Spiced Apple Pie--Great for Thanksgiving or Any Special Fall Meal!

A nice alternative (or addition) the usual pumpkin pie!


SPICED APPLE PIE P SERVES: 10

Prep time: 20 minutes Baking time: 50 minutes

INGREDIENTS

dough for double pie crust

3 pounds Granny Smith apples

½ cup dark brown sugar

½ cup + 1 teaspoon white sugar

grated rind from 1 small lemon

1 tablespoon fresh lemon juice

½ teaspoon nutmeg

1 teaspoon cinnamon

¼ teaspoon each: mace,cloves, allspice

DIRECTIONS

1. Line pie plate with half of the dough. Leave ½ inch overhang after trimming dough. Prick the bottom of crust with fork and chill until needed.

2. Peel, core and slice apples thinly. Place in a large mixing bowl. Add remaining ingredients to apples and mix well.

3. Preheat oven to: 400.

4. Spoon apples into pie shell. Pour any remaining juice in bowl over apples.

5. Roll out remaining pie dough. Cover apples with dough. Bend bottom dough over top and squeeze them together attractively to form a seal. Make three slits in the top of pie. Brush pie with one teaspoon water. Sprinkle top of pie with remaining sugar.

6. Place pie on cookie sheet and bake on bottom level of oven for about 50 minutes or until juices begin to ooze out of the slits in the pastry top. Cool on rack. Serve pie warm or at room temperature.

Wednesday, November 17, 2010

Manischewitz's Reduced Sodium Broth-- Giveaway!


Let's face it--packaged broth is a necessary evil. While clearly homemade broth is a wonderful thing, I know very few people who have the time to cook up a vat of broth every time they need to use a cup or two in a recipe.
My main complaint with most kosher brands of broth has always been the overabundance of salt. Manischewitz has addressed this problem with it's new(ish) Reduced Sodium broths. While not exactly appropriate for those who need to be on a low sodium diet for health reasons, at 420 mg of sodium per cup (for chicken broth) it is 40% less than Manichewitz regular chicken broth. The broth is flavorful, but with a light enough taste to enrich your recipes without overpowering them.

If you haven't been working on your recipe entry for the Man-O-Manichewitz cook off, you'd better get cracking! Entries are due on December 31st!
To help you out, Manichewitz is being generous enough to provide one Reduced-Sodium Broth and one All-Natural Vegetable Broth to a lucky reader.
To enter, just leave a comment by Sunday November 28th telling me which Reduced-Sodium Broth you'd like to try.
For additional entries (leave an additional comment for each):

1.Follow this blog

2.Follow me on twitter @koshercookbook (leave an additional comment with your twitter name) and Retweet on twitter @koshercookbook.

3. Add me to your networked blogs.

4. Subscribe via RSS feed.

5. 'Like' Kosher Cookbook on Facebook

6. 'Like' peek a blog (peek a baby)--My daughter's parenting blog on Facebook

A winner will be chosen via Random.org

Disclosure: I received a sample of Manichewitz broth to facilitate this review

Thursday, November 11, 2010

A French Stew--A Hearty Fall Shabbat Menu

Avocado Orange Salad
Boeuf Bourguignon
Broccoli and Cauliflower with Crumbs
Rice
Apple Crisp

**all recipes available on the Kosher Cookbook App for iPhone, iPod Touch and iPad**

Wednesday, November 10, 2010

Mushroom Ears--A Perfect Thanksgiving Hors D'oeuvres

Mushroom Ears

INGREDIENTS


  • 3 frozen pareve puff pastry sheets (1 ½ boxes)-thawed
  • 20 ounces white mushrooms
  • 1 large onion
  • ¾ teaspoon fresh lemon juice
  • 2 tablespoons flour + flour for dusting
  • 1½ teaspoons dried thyme
  • freshly ground black pepper
  • 5 tablespoons pareve margarine
  • 2 eggs beaten with 4 teaspoons water

DIRECTIONS

  1. Clean mushrooms and chop finely. Peel onion, chop finely and add to mushrooms.
  2. Melt margarine in skillet over medium heat. Add mushrooms and onions and cook until juices almost completely evaporate. Stir occasionally. Remove from heat.
  3. Add lemon juice, 2 tablespoons flour and thyme. Stir well. Season with pepper to taste. Cool.
  4. Sprinkle flour over flat surface. Place 1 pastry sheet on surface and roll slightly- maintaining a rectangular shape.
  5. Spread 1/3 mushroom mixture over pastry sheet, leaving a ¼ inch border on all sides. Starting from one short side, roll three times towards the middle. Repeat with the other side. Press the two sides together. Wrap rolls in waxed paper and chill for at least one hour or overnight. (To freeze: wrap in waxed paper and then tin foil before freezing.)
  6. Preheat oven to 400.
  7. Line baking sheets with parchment paper. Remove rolls from refrigerator. Slice rolls into ¼ inch slices. Place cut side down on paper one inch apart. Brush with egg glaze. Bake about 20 minutes or until golden brown. Serve hot or at room temperature.
Note: To prepare frozen rolls: Thaw just enough to be able to cut them cleanly. Proceed with recipe above.

Thursday, November 4, 2010

A Spicy and Sweet November Friday Night Dinner



Spicy and Sweet Curried Butternut Squash and Apple Soup
Apricot Glazed Turkey
Vegetarian Tzimmis
Roasted Asparagus
Poached Pear Tart
Fruit Salad
Orange Crisps








**All recipes available on the Kosher Cookbook app for iphone**











Sunday, October 31, 2010

A Rich & Satisfying End of October Friday Night Dinner




Mushroom Vegetable Soup
Roast Veal with Rosemary & Thyme
Roasted New Potatoes, Pearl Onions & Carrots
Fruit Salad
Nut Drops







**all recipes available on the Kosher Cookbook App for iphone**








Wednesday, October 20, 2010

Time to enter the 5th Annual Man-O-Manischewitz Cook-Off!

I am not a competitive type. I've never had much interest in besting anybody at sports or at board games...but this just sounds too much fun to pass up!

To enter, all you have to do is submit an original entrée) and include any Manischewitz Broth in your ingredient list. Recipes should have no more than a total of nine ingredients (not including salt, pepper and water) and be prepared in 60 minutes start to finish--including prep time.

For more information and for official contest rules log onto www.manischewitz.com and complete the official entry form and submit your recipe on-line or by mail by December 31, 2010.

The best part? (besides, of course, the $25,000 Grand Prize Package)
Five Finalists will compete live at the Jewish Community Center in New York City in front of an panel of judges headed by non other than celebrity chef Jacques Pépin!

I'm going to enter, will you?

Friday, October 15, 2010

A Mid-October Menu from Kosher Cookbook


Celery Root and Pear Soup

Baked Chicken Breast with Apple Almond Stuffing

Steamed Broccoli

Wild Rice

Chocolate Mousse with Minced Orange Rind

Strawberries



**All recipes available on the Kosher Cookbook App for iPhone**

Thursday, October 14, 2010

It's Apple Season! Baked Chicken Breast with Apple Almond Stuffing


Baked Chicken Breast with Apple Almond Stuffing

INGREDIENTS

  • 8 medium chicken cutlets- fingers removed, rinsed and patted dry
  • 2 cups non dairy margarine
  • 3 large onions-peeled and chopped
  • 4 stalks celery- ¼ inch slices
  • 6 medium Granny Smith apples- peeled, cored, cut into chunks
  • 2 ½ cups slivered almonds- toasted
  • 2 ½ cups unseasoned non dairy bread crumbs
  • 1 ½ teaspoons dried thyme
  • ¾ teaspoon dried marjoram
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon nutmeg
  • ¾ cup flour

DIRECTIONS


1. Melt 1 ½ cups margarine in skillet over medium heat. Sauté onions and celery until onions are soft. Add apples, currants and almonds and mix thoroughly. Stir in bread crumbs and herbs. Taste. Adjust seasoning. Spoon stuffing into baking dish and set aside.


2. Preheat oven to: 350 F. Rinse skillet.


3. Mix flour with white pepper. Dredge chicken breasts in flour-pepper mixture.


4. Melt four tablespoons margarine in skillet over medium-high heat. Brown chicken on both sides. Add more margarine as necessary. Arrange chicken in a single layer on top of the stuffing. Pour remaining margarine from pan along with all the little browned bits left in the pan over the chicken. Cover with foil. Bake 10 minutes. Remove foil and bake15 minutes longer or until chicken is done. Serve hot. Cranberry sauce is a delicious accompaniment to this dish.

Sunday, October 10, 2010

The Best Fried Chicken You Will Ever Eat! (and it's skinless!)


This chicken is delicious hot or cold and will quickly become a family favorite. I recommend making more than you think you'll need because you will definitely require leftovers!


Skinless Fried Chicken

INGREDIENTS

  • 3 frying chickens-skinned and cut into joints

  • 3 eggs

  • 2-3 tablespoons seasoning salt*

  • 3 tablespoons water

  • 2 cups flour

  • vegetable oil

  • *Use 2 tablespoons seasoning salt for small joints-3 tablespoons for large ones.

DIRECTIONS

1. Beat eggs with water and seasoning salt in mixing bowl.

2. Clean chicken thoroughly. Remove any fat or bone chips that have been left on chicken. Often, the butcher doesn’t take the time to skin the wings. The best way I’ve found to do it is to just grab the skin with a paper towel and pull. Most of the skin can be removed this way. Add chicken to beaten eggs and mix well. (If you have the time, let the chicken sit in the eggs and salt, covered with waxed paper, for about an hour in the refrigerator.)


3. Pour two cups of flour in plastic bag. Add one or two pieces of chicken to the bag, close it and shake. Remove coated chicken and place in remaining large mixing bowl. Repeat process until all the chicken is coated with flour. Pour any remaining egg mixture over chicken and mix all the chicken together. The chicken will be very moist and sticky. Chill for at least 30 minutes in the refrigerator to allow coating to set.


4. Pour about two inches of oil into skillet. Heat over high flame until oil is very hot. You can test the heat of the oil by dropping a bread cube into the pan. If it browns right away, the oil is hot enough for the chicken. Carefully, using a long handled tongs, place three or four pieces of chicken in the hot oil. Do not overcrowd the pan.


5. Fry chicken for about ten minutes on each side until chicken is tender and golden brown. After you brown the chicken on the second side, reduce heat and cover frying pan. Steam chicken five or six minutes. Remove cover, raise heat again, and turn chicken to be sure it is well browned. If you are nervous about the breasts being cooked through, make a small slit with a sharp knife into the thickest part and test it.


6. Remove chicken from oil and drain in a single layer on paper towels. Serve hot or at room temperature.

Saturday, October 9, 2010

A Fabulous Friday Night Dinner from Kosher Cookbook

This a great menu for any time of year!












Skinless Fried Chicken
Coleslaw
Kidney Beans, Apples & Onions
Roasted Butternut Squash
Almond Crescents

**All recipes available on the Kosher Cookbook App for iPhone**

Monday, September 27, 2010

Menus for Shemini Atzeret from Gloria


Erev Shemini Atzeret

Carrot Ginger Soup
Chicken with Currants, Pinenuts & Olives
Tofu with Currants,Pinenuts & Olives
Roasted Potatoes & Sugarsnaps
Chocolate-Chip Mousse





Shemini Atzeret Lunch
Celery Root & Pear Salad
Rolled Turkey Breast Stuffed with Spinach
Vegetable Tart
Wild Rice Salad with Tofu, Apples & Cranberries
Fruit Salad
Pecan Dreams

What to Serve for Shabbat Dinner after Simchat Torah




Shabbat Dinner

Artichokes
Scallopine of Veal with Capers
Tofu with White Wine, Lemon & Capers
Rice
Roasted Zucchini
Ginger Peach Pie

Menus for Simchat Torah from Kosher Cookbook



Thurs. Dinner
-probably eaten late by grownups after bringing children home from S T celeb. in shul and early by children before shul
Mixed Salad
Mac and Cheese (with optional truffle oil)
Asparagus
Strawberries
Meringues

Fri Lunch
Spinach, Avocado, Orange & Radish Salad
Salmon Croquettes
Whole Wheat Pasta with Broccoli & Asparagus
Cheesecake


Tuesday, September 21, 2010

Two Sukkah-friendly Dairy Meals from Kosher Cookbook














For those who try to eat every meal during Sukkot in the sukkah, there are a lot of meals coming up! Best to serve some dairy meals for variety's sake.
The majority of these recipes are either encased in crust or extremely saucy, both of which will help your food retain heat as you sup in your outdoor abode.


Note: butter can be substituted for any recipe using pareve margarine. If you do opt to use butter, be careful about oven temperatures and timing because butter burns more quickly than margarine.



1. Carrot soup with Dill
Baked Stuffed Bass in Cream Cheese Crust and/or Lasagne (veg alternative)
Roasted Asparagus
Spiced Apple Pie (a la mode if there is a freezer available)

2. Minestrone (with grated parmesan cheese)
Baked Halibut in Tomato Sauce and/or Mushroom Quiche (veg alternative)
Brown Rice
Steamed Broccoli
Chocolate Chip Brownie Pie

Monday, September 20, 2010

Menus to take with you to the Sukkah

While those who live in the suburbs, with sukkot in their backyards needn't change their menus much, those of use who live in the city and might choose to schlep food to one of the many synagogue sukkot have to plan what we bring very carefully!
Dishes that are saucy, such as the Boeuf Bourguignon, or covered in crust, such as the Chicken Pot Pie, will serve you well as they will retain heat for longer periods of time than drier foods. Additionally, since many people may choose to bring plastic flatware with them to the sukkah, it may be more efficient to have food that is either easy to cut or full of bite-sized pieces.




1.-Vegetarian Vegetable Soup
Boeuf Bourguignon
Rice
Stuffed Peppers (great for vegetarians)
Fruit Salad
Apricot sorbet (if there is a refrigerator available)
Pecan Dreams

2. Mushroom Soup with Rosemary
Chicken Pot Pie-Crust on pies retain heat for a long time)
Veg Pot Pie
Tri-color Salad
Poached Pears in Red wine & Cinnamon
Burnt Sugar Cookies

Friday, September 17, 2010

A Break Fast Tradition: Grandma Jeanie’s Noodle Pudding



These are made from my Grandma's recipe, and we serve them every year at break fast in her honor. I can't imagine my Yom Kippur break fast meal without them!



Grandma Jeanie’s Noodle Pudding D Yield: 60 muffin size puddings

The rich smell of cottage cheese, sour cream, cinnamon and noodles baking in the oven can’t be beat. Serve them plain or with sour cream on the side. They are a guilty pleasure.

Prep time: 30 min. Baking time: 30-45 min.

INGREDIENTS

36 oz. medium egg noodles

2 sticks margarine-softened*

¾ cup sugar (or more to taste)

3 tablespoons cinnamon (or more to taste)+ some for sprinkling the tops

8 oz. sour cream

16 oz. small curd cottage cheese

9 eggs

*You can use unsalted butter but I found the puddings to be too rich and greasy when I did so.

Baking spray

EQUIPMENT

Muffin tins

Large pot

colander

Large mixing bowl

DIRECTIONS

1. Preheat oven: 350 F.

2. Spray muffin tins and set aside.

3. Bring three quarts of lightly salted water to a boil. Add noodles and follow package directions for par-boiled noodles. Drain noodles in colander.

4. Beat eggs in mixing bowl with sugar and cinnamon. Add warm noodles and margarine. Stir well. Add cottage cheese and sour cream and stir again. Taste. Add more sugar /cinnamon if necessary.

5. Fill muffin tins to the top and sprinkle them with a little more cinnamon. Bake 30-45 min. or until tops have browned. Carefully, empty muffin tins on cooling racks. Repeat process until all the noodle mixture has been baked. Serve puddings warm with sour cream on the side.

6. These puddings freeze very well. Cool them completely and freeze them in a pan separating the layers with waxed paper. Defrost completely before warming in the oven.

Wednesday, September 15, 2010

Goodies to Break the Yom Kippur Fast












To be delivered Friday morning in anticipation of the Saturday night break fast:
Bagels*
Nova*
Vegetable & Scallion Cream Cheese*
Vegetarian Chopped liver*
Pickled Herring in Cream Sauce*
Homemade:
Chopped Eggs & Onions
Mandelbrodt, Rugelach, Apple cake, Fruit salad
Individual noodle puddings

A Perfect Seudah Hamafseket/Pre-Fast Meal before Yom Kippur









Chicken Soup with Matza balls (made from Manichevitz/Streits mix)
Roast Hen
Tzimmis/Veggie Tzimmis
Green beans
Cranberry sauce
Sliced lemon pie

Wednesday, September 8, 2010

Shabbat Dinner on the First Friday Night of the Jewish New Year

It's easy to forget that after preparing for two days of feasting, you still have to remember to cook for Friday night!
Save the dieting for next week :)

Salad
Pot Roast with Beer , Carrots & Onions
Potato Kugel
Apple Crisp

**All recipes available on the Kosher Cookbook App for iPhone**

Tuesday, September 7, 2010

A Rosh Hashana Apple Crisp!

On Rosh Hashana, apples are traditionally served dipped in honey to celebrate a sweet new year. If you're like me, you always tend to err on the side of overbuying the apples...this should put them to good use!

Apple Crisp

INGREDIENTS

  • 1 ½ cups dark brown sugar

  • 1 cup flour

  • 12 tablespoons nom-dairy margarine

  • 8-10 tart apples

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • ½ cup sugar

  • 1 large lemon

DIRECTIONS


1. Crumbs: Insert steel knife into bowl of processor. Combine brown sugar and flour in bowl and pulse for one minute. Cut margarine into tablespoons and add to processor. Pulse on and off for a few minutes until mixture starts to form soft lumps. Set aside.


2. Preheat oven to: 375 F.


3. Quarter, core and peel apples. Place them in a large mixing bowl. Grate lemon directly over apples. Squeeze lemon juice over apples and toss lightly. Add white sugar, cinnamon and nutmeg and toss again.


4. Pour apple mixture into baking dish and cover with soft crumbs. Place in oven and bake 45 minutes or until you see the apple juices bubbling at the top of the crumbs. Remove from oven and cool on rack. Serve warm or at room temperature (even cold is good).

Monday, September 6, 2010

Gloria's Rosh Hashana Menus: Second Night



Melon
Roasted Rock Cornish Hens
Rice with Sauteed Veg & Currants
Carrot Pudding
Stuffed Cabbage
Poached Pears in Red Wine & Cinnamon
Lace Cookies

**All recipes available on the Kosher Cookbook App for iPhone**

Gloria's Rosh Hashana Menus: First Night



Melon
Breast of chicken with White wine, Mushrooms & Grapes
Stuffed Cabbage
Green/White Asparagus
Potato Kugel
Chocolate Cake with Mocha Icing
Berries


**All recipes available on the Kosher Cookbook App for iPhone**

Thursday, September 2, 2010

Rosh Hashana at Gloria Kobrin's House: Chicken with Grapes and Mushrooms



Everyone has their go-to holiday recipes that they make year after year. This is one of those recipes in my house. I can't even imagine what would happen if I chose to make another chicken recipe for the first night of Rosh Hashana.

I am pretty certain that there would be mutiny!



Chicken Breast with Grapes & Mushrooms

INGREDIENTS

  • 8 medium chicken breasts- wings off and skinned
  • 15 unsalted non-dairy soda crackers (1 full cup)
  • 1 tablespoon dried tarragon
  • ¼ teaspoon finely ground black pepper
  • 9 tablespoons non-dairy margarine
  • 1 medium onion
  • 1 cup chicken stock (instant or fresh)
  • 1 cup dry white wine
  • 1 pound white mushrooms- sliced
  • 3 cups seedless green grapes- stems removed

EQUIPMENT

  • large skillet
  • large baking pan
  • slotted spoon

DIRECTIONS

1. Preheat oven to: 350 F.


2. Crush crackers finely. Mix cracker crumbs with tarragon and pepper. Set aside.

3. Clean chicken thoroughly. Remove any unsightly pieces of fat and bone. Rinse well.

4. Pour crumbs into a plastic bag. Add one chicken breast at a time and shake vigorously until it is completely coated with crumbs. Repeat process with remaining breasts. Set aside.

5. Melt six tablespoons margarine in skillet over medium-high heat. Place no more than three or four chicken breasts in skillet at one time. Brown them on both sides over high heat. Add more margarine- one tablespoon at a time if needed. Place browned chicken breasts in a single layer in baking pan.

6. Peel and chop onion finely. Sauté onions in margarine remaining in skillet. Add chicken stock and wine to the onions and bring to a boil. Remove skillet from heat. Ladle sauce over and around chicken breasts. Bake chicken breasts, uncovered, for 30 minutes.

7. While chicken is baking, wipe mushrooms clean trim their stems. Slice mushrooms thinly.

8. Melt three tablespoons margarine in skillet. Sauté mushrooms quickly over high heat. Remove mushrooms from skillet with a slotted spoon and scatter over baked chicken. (The recipe may be cooled, wrapped and frozen at this point. The grapes should be added after chicken has defrosted. Heat chicken in a 325 F. oven for 35-45 minutes before serving.)

9. Rinse grapes and scatter them over chicken. Bake 30 minutes more. Serve hot with rice.