Warm up with Mushroom and Barley Soup (recipe, pareve)

MUSHROOM AND BARLEY SOUP P SERVES: 8-10

This soup is brimming over with flavor oozing from carrots, parsnips, turnips, onions and yes, mushrooms.

Prep time: 30 min.  Simmering time: 60 min.

Ingredients           

6 carrots                       

1 each large: leek, onion, parsnip, turnip

1 pound white potatoes

1 pound mushrooms

½ cup barley

½ cup vegetable oil

8 cups fresh/boxed vegetable broth

3 bay leaves

6 tablespoons chopped fresh dill

Salt and pepper to taste

Equipment

12 cup soup pot with cover

Directions

1. Halve leek lengthwise and wash carefully. Slice white and pale green parts. Set aside.
2. Peel onion, parsnip and turnip. Dice vegetables and add to leeks.
3. Peel carrots and cut them into ¼ inch slices. Add to other vegetables.
4. Wipe, trim stems and slice mushrooms. Add to vegetables.
5. Peel and dice potatoes. Set aside.
6. Pour vegetable oil in soup pot. Heat over medium flame. Add vegetables and saute until onions are translucent.   Add potatoes, barley, stock, and bay leaves to the pot. Cover, bring to a boil then reduce to a simmer. Cook one hour or until vegetables are very tender. Add dill. Taste. Add salt and pepper as needed. Serve hot.

Note: As with other soups made with grains, it is best to strain the broth from the solids when you make the soup a day in advance of serving it. If you choose not to do this, know that the barley will absorb much of the liquid and the soup will thicken. In this case, you can add more pareve vegetable broth or water to thin the soup until it reaches the desired consistency.

My Prize Winning Pumpkin-Chocolate Creme Brulee (recipe, dairy)

My daughter, Jessica Kobrin Bernstein, entered me in this Stonyfield contest. They sent me Stonyfield Organic Heavy Cream and a whisk and told me to come up with a new recipe using their cream. I happened to have some pureed roasted pumpkin in my freezer and so my Pumpkin Chocolate Creme Brulee was born! I was so excited to win my week and even more excited to get a huge stack of coupons for FREE Stonyfield Organic milk.
Thank you Stonyfield!

Pumpkin-Chocolate Crème Brulee D Yield: 6 four ounce servings

This dessert is creamy, smooth as silk and leaves a hint of pumpkin and cocoa on your tongue.
Ingredients
4 ounces puréed  fresh –not canned-pumpkin *
1 tablespoon white sugar
½ teaspoon pure Vanilla extract
¼ teaspoon ground cinnamon
2 large egg yolks
2 tablespoons unsweetened pure cocoa
2 cups Stonyfield Organic Heavy Whipping Cream
¼ cup dark brown sugar
Equipment
Medium mixing bowl
Medium saucepan
Whisk
Liquid measuring cup
6 ramekins: 5 x 1 inch or 3 x 1 ½ inch
2 large roasting pans
Cooling rack
Small cookie sheet
Directions
I recommend using fresh pureed pumpkin for several reasons: 1. It is fresh-no preservatives. 2. The color of fresh pumpkin is a beautiful orange. Although the finished product is not orange, I prefer starting out with a fresh orange product instead of a canned brown one.  3. The taste and texture of pureed fresh pumpkin is far superior to that of the canned version. All this being said, the recipe will work with canned pumpkin.

1. Mix puréed pumpkin, white sugar, Vanilla, and cinnamon, in mixing bowl. Stir well. Taste. Add a bit more sugar if you like it sweeter. Add egg yolks and mix again.
2. Preheat oven to: 325 F.
3. Stir cocoa into ¼ cup of heavy cream until smooth.
4. Pour remaining heavy cream into saucepan and add cocoa mixture to it. Place saucepan over medium flame. Stir briskly with a whisk until cocoa mixture is thoroughly blended into cream. Heat until cream almost boils. Remove from heat and whisk slowly into pumpkin mixture.
5. Divide ramekins between roasting pans. Pour pumpkin mixture into liquid measuring cup and pour four ounces into each ramekin.
6. Pour enough boiling water into each roasting pan so that it comes at least half way up the sides of the ramekins. Place roasting pans on the bottom racks of your oven. Bake 5x1 ramekins for 40 minutes. The 3x1 ½ ramekins will take 50 minutes. When you insert a cake tester, it should come out clean with the filling set.  I use a wide spatula to remove ramekins from the hot water  and place them on a cooling rack. Then I carefully remove the pan of water and discard the water. Place ramekins in the fridge for at least three hours after they have cooled.
7. Turn oven on to broil. Sprinkle about 1 tablespoon brown sugar over the top of each ramekin. Place them on a small cookie sheet and then place that on the top level of the broiler.  Watch carefully. They only take a few minutes to melt and crisp. Remove from broiler and return to refrigerator to chill until you are ready to serve them.  This dessert is best eaten the day it is made. It will taste good the next day but the topping will not be crisp.

• Note: To roast pumpkin- Cut off top of pumpkin and then cut it in half. Remove seeds and pulp.  Cut each half in half again. Roast in 400 F. oven for 30-45 minutes or until pumpkin is soft. Remove any scorched pieces. Scrape soft pumpkin from shell and puree it in an electric food processor. Measure as much as you need for various recipes and freeze in labeled plastic bags.

Grandma Jeannie’s Split Pea Soup (recipe, meat)

Grandma Jeannie’s Split Pea Soup M Serves: 10

From the moment I put the spoon in my mouth, I was catapulted back to my childhood. This was truly the Split Pea Soup that I ate on many a Friday night over the course of my childhood. I still remember my Mother fully enjoying the bones and my brother and I chomping on the sliced hot dogs that were floating on top. I altered my Grandmother’s recipe a little and added meat to the soup as it was cooking; and then left out the hot dogs.  This is a very hearty, stick to your ribs soup that is perfect for a cold Winter’s night. Next time, I may add the hot dogs as well!
Ingredients
7-8 beef bones
1 pound chuck meat-cut into pieces about 1/3 inch thick and 1 inch long
1 pound dried split peas
2 medium onions-peeled and diced
3 leeks-white part only-quartered , rinsed well and sliced
2 parsnips-peeled, halved and sliced
4 long stalks celery-trimmed, washed, halved and sliced
2 large carrots-peeled, halved and sliced
1 small celery root- peeled and diced
2 teaspoons salt
1 small bunch flat leaf parsley
1 small bunch dill
Optional: 2-3 boiled hot dogs-cut into slices
Equipment
Large soup pot with cover
Directions

1. Rinse bones. Place them in bottom of soup pot and cover with water. Bring to a boil. Remove bones and discard water. Return bones to pot. Add meat and split peas. Cover with water. Bring to a boil. Skim the scum that rises to the top. Add all the remaining ingredients. Add more water to almost cover vegetables. Bring to a boil and then reduce to a simmer. Simmer about 3 hours or more until meat is falling apart. Serve hot.

To serve: Place a bone in the bottom of the soup bowl and ladle the soup over it. Scatter sliced hot dogs over the top if desired.

Note: The soup thickens over night. You might have to add one cup of water to it to bring it to the right consistency. Don’t thin it too much- this is a thick soup!

Very Berry Vegan Latkes (recipe, pareve)

Very Berry Vegan Latkes P Yield: 10-12

These are delicious for everyone but especially wonderful for those who are vegan and /or gluten intolerant!
Ingredients
1 cup frozen blueberries-defrosted and drained
1 cup frozen strawberries-defrosted, diced and drained
One 6 ounce banana-peeled and diced
1/3 cup coconut flakes (mine were sweetened)
1 teaspoon lemon zest
2 tablespoons cornstarch
Vegan margarine
Equipment
Mixing bowl
Non-stick frying pan
Slotted spoon
Spatula
Directions

1. Mix all ingredients together.
2. Melt 1 tablespoon margarine in frying pan over medium heat. Drop about 2 tablespoons of berry mixture from slotted spoon into pan. Press down lightly. Depending on the size of your pan, don’t cook more than four or five latkes at a time. Let them fry until you see the mixture browning on the bottom. This takes a few minutes. Slip a spatula underneath them carefully (they are somewhat fragile) and flip them over to the other side. You may need to use a small spoon to help you balance them as they flip. Fry on the other side and then gently place them on a paper towel to drain.
3. Carefully, lift latkes on to a serving dish. Serve them with cinnamon sugar and plain yogurt, or vanilla ice cream.

Coffee Cocktails with a Heering Twist for Chanukah or Anytime!

        

 Cherry Herring, though a specialty liqueur made in Denmark, has become an iconic Jewish drink found at synagogue kiddushes everywhere across all denominations.  With the 2010 launch of Cherry Heering's "little sister" Coffee Heering, the brand took a turn in a more modern and culinarily creative direction.  If you're looking to try something new for your dairy Chanukah feasts, these twists on Irish Coffee will certainly offer your crowd a dessert treat that will pair beautifully with the holiday's traditional fried desserts.

Heering Coffee Egg Cream 

2 Tbsp Chocolate Syrup

2 oz Heering Coffee Liqueur

3/4 cup cold milk

3/4 cup cold seltzer

In a 12-ounce glass, stir together chocolate syrup, Heering coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw. 

Heering Coffee Latte

                

1.5 oz Coffee Heering Liqueur

6-8 oz steamed milk, may use skim

Chocolate shavings, for garnish

 

Pour Coffee Heering into a 6-8 ox mug or glass and add Steamed Milk

Garnish with chocolate shavings

In case you want to run out and get your own bottle of Heering for your Chanukah entertaining, here is a link to a list of places in the New York Metro Area in which you can buy a bottle.

Pumpkin Chocolate Chip Bread Pudding (recipe, pareve)

Pumpkin Chocolate Chip Bread Pudding P Serves: 12

This dessert has all the richness of cream without  a drop in it. Fresh roasted and pureed pumpkin mixed with coconut milk, eggs, spices and chocolate chips produces a delicious, rich, chocolaty dessert. Make it in a baking dish or in muffin cups for individual bread puddings. Perfect for Thanksgiving or any time of year.

Prep time: 20 minutes  Baking time: 30-45 min.
Ingredients
5 cups crusty bread-cut into cubes (I used leftover challah)
1 stick pareve margarine-diced
1 ½ cups pureed pumpkin
¾ cup coconut milk
½ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
2 eggs + 2 yolks
1 cup pareve chocolate chips
Non dairy baking spray
Equipment
2 mixing bowls
8 inch square glass baking pan
Directions

Preheat oven: 350 F. Spray baking pan.

Toss bread cubes with diced margarine in mixing bowl. Set aside.

Whisk together all remaining ingredients except for chocolate chips in another mixing bowl.  Stir in chips. Combine bread cubes and margarine with liquid mixture and pour into baking pan. Place in preheated oven and bake 30-35 minutes or until the bread pudding has puffed and browned. It is delicious when served warm or cold.

Try an Apricot Glazed Turkey for Thanksgiving! (recipe, meat)

Squeezing the herbed margarine under the skin of the turkey not only gives it flavor but also keeps it moist. Anything you put on top of the skin only flavors the skin but makes it look amazing. Happy Thanksgiving!

APRICOT GLAZED TURKEY M SERVES: 12-16

It’s exotic, delicious, beautiful and moist. What more could you ask of a turkey dinner?

Ingredients                   

20-22 pound turkey               

¾ cup pareve margarine- softened       

1 tablespoon each: dried thyme, sage       

1 bunch each: fresh thyme, sage           

1½ teaspoons ground black pepper       

1 cup apricot nectar               

1 cup apricot preserves

1 tablespoon honey

4 inches fresh gingerroot

6 cups chicken broth (fresh or boxed low salt)

½ cup flour

Equipment

large turkey roaster with non stick rack

large pastry brush

heavy duty foil

large saucepan

strainer

Directions

Clean turkey thoroughly. Rub turkey cavity with ½ teaspoon pepper. Place 3 sprigs fresh thyme and 3 sprigs of fresh sage in turkey cavity. Pat turkey dry. Set aside. Preheat oven to: 400 F.

Mix soft margarine with remaining herbs. With your hands (plastic gloves are useful here), spread half this mixture under the skin of the turkey breast- pushing through the membrane as you go. Spread remaining mixture over outside of turkey.  Place turkey on rack in roasting pan. Place meat thermometer in thickest part of turkey. Roast turkey 30 minutes.

Reduce oven to: 325 F. Roast turkey 1½ hours more, basting every 20 minutes.

Tent turkey with foil. Roast 1 hour longer and then remove foil.

While turkey is roasting, peel and mince ginger. Add ginger with nectar, preserves, and honey to saucepan (or melt in microwave) and melt over low heat. Brush glaze generously over entire turkey. Roast 40-50 minutes more, brushing turkey every 10 minutes or so with more glaze. Turkey is done when thermometer reads 180 F. and juices run clear. Cool slightly. Carefully remove turkey from rack (Save pan drippings.) and place on platter. Tent with foil until serving or carving time.

Gravy: Pour off most of the fat. Sprinkle flour over remaining drippings and stir until a paste has formed. Pour chicken broth slowly over mixture and stir briskly to make gravy. Strain into saucepan. Serve gravy hot with turkey.

Note: The neck and the gizzard usually come with the turkey. I simmer them both with a medium onion and then peel off any skin or fat remaining before I scrape the neck meat and mince the gizzard before adding them to the gravy. Save them (uncooked) for making stock or soup if you don’t want to add them to the gravy,