Sunday, October 27, 2013

Creamy with some texture! This delicious soup looks like a sunset in a bowl and brightens up any meal.
Prep time: 20 min.  Simmering time: 35-45 min.  Puréeing time: 15 min.
2 large onions (about 1½ pounds)           
2 large cloves garlic                   
2 teaspoons olive oil                   
2 pounds carrots
2 large white potatoes
10 cups pareve chicken/vegetable broth
½ cup sugar
3 inches fresh ginger-root
Optional: diced crystallized ginger, croutons
4 quart soup pot
Electric food processor
Grater, ginger grater
  1. Peel carrots and potatoes. Chop them coarsely by hand or in processor.
  2. Peel onions and garlic.  Quarter onions. Mince together by hand or in processor.  
  3. Peel ginger-root and grate.
  4. Heat oil in soup pot over low flame. Add garlic and onions and cook until soft-about five minutes.
  5. Add remaining ingredients. Bring to a boil; then reduce to a simmer. Cover pot. Simmer 35-45 minutes. While soup is simmering, rinse out processor bowl.
  6. After 35 minutes (or when vegetables are soft but firm when pressed with back of wooden spoon), remove from heat. Cool slightly. Ladle soup about two cups at a time into processor. Process eight cups of soup until they are completely puréed. Pour into a large bowl. Pulse the remaining soup so that there are some small lumps left. Add to bowl. Stir well. Check completed soup for seasoning. Add sugar, salt or pepper to taste. Return soup to stock pot and reheat before serving. Garnish each bowl with diced ginger and /or croutons if desired.
  7. To freeze: Let soup cool completely before freezing. Flavors intensify in the freezer so you may want to dilute soup with more broth after defrosting and reheating it.
NOTE: This is a great soup for Passover. Garnish with small matzah pieces instead of croutons.

Wednesday, October 16, 2013

Pumpkin-Corn Fritters (recipe, pareve) #chanukah #thanksgiving #thanksgivukkah

Pumpkin-Corn Fritters P Yield: 25 Fritters
The goal for this recipe was to create a dish that would satisfy the menus for both Chanukah and Thanksgiving. Pumpkin and corn signify Thanksgiving.  Add a little cinnamon, allspice and ginger, turn it all into fritter batter, fry and you have the requisite oil for Chanukah.  Taste the pumpkin before you start to add the spices and honey. Adjust the measurements accordingly. The fritters are best when eaten right after they’ve been fried. They won’t last longer than that anyway!
2 cups puréed fresh pumpkin
1 tablespoon cinnamon
¾ teaspoon ginger
½ teaspoon allspice
½ teaspoon salt
1 teaspoon honey
15.5 oz. kernel corn-drained (about 2 cups)
1 ½ teaspoons baking powder
½ cup flour
1 egg-beaten
4 tablespoons vegetable oil (more if needed)
Medium mixing bowl
Medium/large skillet
Flat surface lined with paper towels for draining
  1. Mix all the ingredients together with a wooden spoon.
  2. Heat 2 tablespoons oil in skillet over medium flame. Using the wooden spoon, drop spoonfuls of batter into the oil. Flatten slightly with the back of spoon.  Fry until brown on one side; then turn fritters over and brown again. Drain on towels and serve hot.