Wednesday, November 24, 2010
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 :)
Tuesday, November 23, 2010
Pumpkin Chiffon PieThis pie is especially delicious when made with fresh pumpkin and. better than anything you’ll get in a box!
- 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
- Open package of gelatin and pour into cold water. Stir until all granules are moistened.
- 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.
- 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.
- Add gelatin and mix thoroughly. Remove from heat. Scrape mixture into glass bowl and chill until it begins to thicken (about 2-3 hours).
- Beat egg whites with remaining ¼ cup honey until peaks form.
- Fold beaten egg whites into pumpkin mixture. Scrape into cooked pie shell and chill. Serve chilled.
- 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 P SERVES: 10
Prep time: 20 minutes Baking time: 50 minutes
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
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
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
Thursday, November 11, 2010
Wednesday, November 10, 2010
- 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
- Clean mushrooms and chop finely. Peel onion, chop finely and add to mushrooms.
- Melt margarine in skillet over medium heat. Add mushrooms and onions and cook until juices almost completely evaporate. Stir occasionally. Remove from heat.
- Add lemon juice, 2 tablespoons flour and thyme. Stir well. Season with pepper to taste. Cool.
- Sprinkle flour over flat surface. Place 1 pastry sheet on surface and roll slightly- maintaining a rectangular shape.
- 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.)
- Preheat oven to 400.
- 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.