Mustard Braised Beef
from Kerry Saretsky
2 1/2 pounds brisket, tied in a round with butcher’s twine
1 tablespoon ground mustard seeds
1 tablespoon chopped fresh thyme
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, thinly sliced
1 head of garlic, cloves separated, skin on
1/3 cup Cognac
1 1/2 cups dry red wine
3 cups beef broth
1 tablespoon unsalted butter, room temperature
1 1/2 tablespoons unbleached all-purpose flour
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
Rub the brisket all over with the mustard and thyme, wrap in plastic wrap, and refrigerate for two hours to overnight.
Season the beef liberally with salt and pepper. Heat the olive oil over medium-heat in a Dutch oven. When the oil shimmers, brown the meat on all sides: this should take about 12 minutes.
Set the meat aside, and add the onions to the pan. You may need to add an additional tablespoon of olive oil if the pan is too dry. Sauté just until slightly softened, about 1 minute. Deglaze with the Cognac, scraping up all the brown bits from the bottom of the pan.
Place the brisket back in the pot, along with the red wine and beef broth. Bring to a boil, then reduce to a simmer. Cover the pot, and simmer for 3 hours.
After 3 hours, set the meat aside to rest. Boil the liquid in the Dutch oven vigorously until 4 cups remains. Lift out the garlic cloves, and squeeze the contents back into the pan. Pour the liquid, onions, and garlic into the food processor.
Mash together the butter and flour until well combined, and add along with the two mustards to the food processor. Whiz until smooth.
Cut the twine off the brisket, and slice into thin slices. Serve with the mustard gravy.
Easy Lentil Soup With Lemon Zest, Garlic, and Parsley
from J. Kenji Lopez-Alt
2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons
1/2 cup chopped fresh parsley leaves
6 medium cloves garlic, minced (about 2 tablespoons)
1/2 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 large leek, white and pale green parts only, finely chopped (about 1 cup)
1 medium onion, finely diced (about 1 cup)
1 large carrot, peeled finely diced (about 1 cup)
2 stalks celery, finely diced (about 1 cup)
1 pound dried brown or Puy lentils
2 bay leaves
2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock
Special equipment: microplane grater, large Dutch oven, immersion blender or standing blender
Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper and set aside.
Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).
Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.
Makes about 2 quarts, serving 3 to 4
Pumpkin Pie Rugelach
from Carrie Vasios Mullins, Serious Eats
For the Crust
2 cups all purpose flour
4 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, cut into large chunks (see note)
8 ounces cream cheese, cut into large chunks (see note)
1 cup pumpkin butter
4 tablespoons finely chopped walnuts
1 egg beaten with 1 teaspoon water
Make Dough: In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, allspice, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese just until smooth. Add dry ingredients and mix just until mixture forms large curds and holds together when pressed between your fingers. Take dough out of mixer, divide in two pieces, wrap each in plastic wrap, and chill for 2 hours.
Assemble: Lightly flour a clean work surface. Roll one piece of dough out to be 1/4-inch thick, about an 9- by 13- inch rectangle. Spread dough with 1/2 cup pumpkin butter then sprinkle with 2 tablespoons walnuts. Roll dough up, jelly-roll style, into a long log. Cut log into 1-inch wide pieces and transfer pieces to a baking sheet. Repeat with remaining dough. Cover each baking sheet lightly with plastic wrap and chill cookies for 30 minutes.
Preheat oven to 350°F. Brush the top of each cookie with egg wash and sprinkle generously with sugar. Bake until golden and puffed, about 25 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.
Note: For the flakiest dough, use cool butter and cream cheese. Take them out of the fridge only 5-10 minutes before using.
Cinnamon Raisin Rugelach
from Christopher Stephens, Serious Eats
3 cups unbleached flour
2 egg yolks
2 tablespoons sour cream
1/2 pound cream cheese
1/2 pound softened butter or margarine
1 tablespoon vanilla
For the filling:
12 heaping tablespoons canned whole cranberry sauce
2 cups sugar
2 cups chopped walnuts
2 cups raisins
2 tablespoons cinnamon
1 tablespoon cinnamon
3 tablespoons sugar, mixed
Blend all pastry ingredients and divide dough into 6 equal pieces. Shape into balls, cover, and refrigerate until chilled.
Sprinkle a little flour on a flat surface. Take each ball and roll out into a 12-inch circle, dusting with flour as needed to keep dough from sticking. Place 2 heaping tablespoons of cranberry sauce on each pastry round, covering a 6-inch circle at the center of it.
Combine all other filling ingredients and spoon one cup of it on each round, spreading evenly to an inch of the edge.
Using a pizza cutter or sharp knife, cut into 16 triangles, slicing the dough like a pie.
Starting at the outer edge, roll each triangle toward the center and place on a greased cookie sheet with the small end of the triangle on the bottom.
When all the triangles are rolled, dust the tops with the cinnamon-sugar mixture and bake in a 325°F oven for 20 to 25 minutes, until tops are golden-brown.
Makes 96 pieces
Cranberry Orange Rugelach
from Carrie Vasios, Serious Eats
For the Dough
2 cups (about 10 ounces) all purpose flour
1/2 teaspoon salt
2 tablespoons plus 1/4 cup sugar, divided
8 ounces cream cheese, diced
16 tablespoons (2 sticks) unsalted butter, diced
1 cup dried cranberries
3/4 cup finely chopped walnuts
1 tablespoon grated orange zest
1/2 cup apricot preserves
1 large egg beaten with 1 teaspoon water, for egg wash
1 tablespoon sugar
In the bowl of a food processor, combine flour, salt, and 2 tablespoons sugar and pulse twice to combine. Add cream cheese and butter and pulse until dough is just starting to come together, but not a coherent ball, about 10 short pulses. Transfer to a lightly floured work surface and form dough into a ball, then cut ball into four equal pieces. Wrap each in plastic wrap, and chill in refrigerator for 1 hour.
In a small bowl, combine cranberries, walnuts, remaining 1/4 cup sugar, and orange zest; set aside. Place preserves in a small bowl and microwave until warm and loose, about 30 seconds. Line two baking sheets with parchment paper.
On a clean, lightly floured surface, roll one ball dough out into a 9-inch circle. Brush circle with apricot jam. Sprinkle with 1/4 cranberry mixture. Cut dough into 12 equal wedges. Roll each wedge up, starting at the wide end, and pressing lightly to seal. Place each cookie, point side down, on prepared baking sheets. Repeat with remaining balls of dough. Cover sheets with plastic wrap and let chill 30 minutes.
Adjust oven rack to middle position and preheat oven to 350°F. Take cookies out of refrigerator, brush each with egg wash, and sprinkle with sugar. Bake cookies until golden, about 15 minutes. Let cool for 5 minutes, and serve. Cooled cookies can be stored in an airtight container at room temperature for up to 5 days.
Makes 4 dozen cookies
from The King Arthur Flour Cookie Companion
For the dough
1 cup (2 sticks, 8 ounces) unsalted butter
1 eight-ounce package cream cheese (reduced fat [Neufchâtel] or full fat)
1/2 cup (3 1/2 ounces) sugar
1 1/4 teaspoons salt
3 cups (12 3/4 ounces) unbleached all-purpose flour
For the filling
1 cup (4 5/8 ounces) dried cherries
3/4 cup (3 ounces) walnuts, toasted
1 cup (7 ounces) sugar
1/4 cup (2 ounces) unsalted butter, melted
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
For the topping
1 large egg beaten with 2 teaspoons water
Granulated, coarse, or pearl sugar
To make the dough: In a large bowl, beat the butter and cream cheese until light. Add the sugar and salt and beat until fluffy. Stir in the flour, then gather the dough into a ball and knead until it's smooth and all the flour is incorporated.
Divide the dough into 8 equal pieces, roll each piece into a ball, then flatten each slightly into thick disks. Wrap each in plastic wrap and refrigerate for 1 hour or longer.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. Parchment is preferred, as it will shorten the cleanup time necessitated by some of the inevitable oozing of the filling as these cookies bake.
Combine all of the filling ingredients in a food processor and pulse a few times (or finely dice the cherries and walnuts, add the remaining filling ingredients and blend well).
Work with the dough one disk at a time, and keep the others refrigerated. On a piece of parchment or lightly floured work surface, roll the dough into an 8-inch circle. Place a small round lid (from a film canister, a salad dressing bottle, or something similar-sized) in the center of the circle. Spread 1/4 cup of the filling over the dough, leaving 1/2 inch uncovered around the outside edge of the circle.
Remove the lid and use a sharp knife or a pizza wheel to cut the circle into 8 equal wedges. Starting at the wide (outside) edge of each wedge, roll it toward its narrow edge, as you would a crescent roll. Place the rolled wedges, tip down, on the prepared baking sheets. Curve each cookie into a crescent shape. Repeat this process with the remaining dough.
Makes about 64 cookies
Gluten-Free Sweet Potato Latkes
1 medium onion, peeled
1 pound sweet potatoes, peeled (about two large sweet potatoes)
1/2 cup white rice flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 large eggs, beaten
Vegetable oil, for frying
Sour cream and applesauce for serving
Preheat the oven to 200°F. Grate onion and sweet potatoes using a food processor fitted with a medium grate, or on the large holes of a box grater. Combine in a medium bowl.
Place half of the onion and potato mixture on a clean kitchen towel. Roll the towel around the mixture and wring the towel to draw out excess moisture. Unroll the towel and transfer the mixture to a large bowl. Repeat with the remaining onion and potatoes.
In a small bowl, whisk together the white rice flour, salt, and pepper. Add to the potato mixture and stir to combine. Add the eggs and stir to combine. Line a rimmed baking sheet with several layers of paper towels and set it near the stove but safely away from the burner. Heat 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high heat until shimmering.
Working in batches, drop the potato mixture into the hot oil by scant 1/4-cups. (The mixture should sizzle when it hits the oil.) Using two forks, flatten each latke a little in the pan. (You almost "pull" the latkes apart to flatten.)
Fry until deep golden brown, 2 to 3 minutes. Flip with a pancake flipper or spatula and fry an additional 2 to 3 minutes. Transfer to a paper towel–lined baking sheet and keep warm in oven while you cook remaining latkes. Serve with sour cream and apple sauce.
Beef Brisket with Apricots and Prunes
1 tablespoon chopped garlic, plus 6 garlic cloves
1/3 cup chopped dried apricots, plus 1/3 cup quartered
3 1/2 teaspoons ground cumin, divided
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt, divided
Freshly ground black pepper
4 to 5 pounds brisket (first- or second-cut beef), trimmed of excess fat, wiped with damp paper towel and patted dry
3 tablespoons olive oil
4 cups chopped onion
2 medium carrots, coarsely chopped
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne
1 cup dry red wine
3 cups reduced-sodium beef broth
2/3 cup pitted prune
Chopped cilantro, optional
Combine chopped garlic, chopped apricots, 1 teaspoon cumin, cinnamon, 1/2 teaspoon salt and black pepper in a blender and process until coarsely puréed. Make slits all over
the brisket with the point of a sharp knife. Using your fingers, rub the purée into the slits. Place brisket and remaining purée in a zip-top plastic bag and refrigerate up
to 24 hours.
Preheat oven to 275°F.
Heat oil over medium-high heat in a large Dutch oven. Add brisket and brown on all sides, about 10 minutes. Remove to a platter.
Pour off all but 1 tablespoon oil from pan. Add onion and sauté 10 minutes. Add whole garlic cloves, carrots, ginger, coriander, cayenne and 2 teaspoons cumin. Sauté 3
minutes. Add cider and vinegar, scraping up browned bits. Bring to a boil, and cook until liquid is reduced to a glaze. Add broth and bring to a simmer.
Return brisket to pan. Cover and bake 3 to 4 hours, until fork tender, basting with pan juices every half hour. About 30 minutes before the meat is done, stir in quartered
apricots and prunes. Sprinkle with cilantro, if using, and serve.
Yield 10 servings
Apple Date Honey Cake with Sweet Sesame Sauce and Sautéed Apples
2 1/4 cups (9½ ounces) flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 cup mild olive oil or vegetable oil, divided
1 cup dates, such as Deglet Noor (about 5½ ounces), pitted, quartered lengthwise and diced small (¼-inch dice)
3/4 cup walnuts (about 2½ ounces), chopped
2 sweet-tart apples such as Braeburn (about 14 ounces)
1/2 cup granulated sugar
1/3 cup light brown sugar
3/4 cup honey
1/2 cup unsweetened applesauce
2 teaspoons finely grated lemon zest
Sweet sesame sauce, for serving (see recipe below)
Sautéed apples, for serving (see recipe below)
Heat the oven to 350 degrees. Lightly grease a 9-inch square pan, line it with parchment paper or waxed paper and grease the paper.
Sift the flour with the baking powder, baking soda, cinnamon and cloves into a medium bowl.
In a small bowl, combine 1 tablespoon of the oil with the diced dates and rub gently to separate them. Add the chopped walnuts and toss lightly with a fork to keep the dates in separate pieces.
Peel and core the apples and slice them about one-eighth-inch thick. Cut the slices into one-fourth to one-third-inch pieces.
In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the eggs lightly. Add the white and brown sugars and beat until smooth. Beat in the honey. Beat at high speed until the mixture is smooth and lightened in color, about 3 minutes. Gradually beat in the remaining oil at low speed until blended.
With a wooden spoon, stir in the flour mixture alternately with the applesauce, each in two batches. Add the lemon zest and mix it in thoroughly. Stir in the apple pieces and the date and walnut mixture, mixing them in thoroughly.
Pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, 35 to 50 minutes.
Cool the cake in the pan for 15 minutes. Turn it out onto a rack and carefully peel off the paper and set aside to cool completely. Tightly cover the cooled cake until needed.
Serve the cake at room temperature as squares or bars. If you are serving it with the sauce and garnish, spoon 2 teaspoons sauce on the plate alongside each piece of cake and add 2 apple wedges. Serve any remaining sauce separately.
Servings: 9 to 12
Note: This cake contains no dairy products and thus is suitable for a kosher meal that includes meat. If you're serving the cake on another occasion, you can serve it with sour cream instead of making the sauce.
Sweet Sesame Sauce
6 tablespoons tahini, stirred in the jar until blended before measuring
3 tablespoons water, more if needed
6 tablespoons date honey (also known as silan or date molasses) or bee honey, more if desired
Spoon the tahini into a small bowl. Add the water and stir until smooth. Stir in the date honey and continue stirring until the sauce is smooth. Taste, and add more date honey if you would like the sauce to be sweeter. Stir in more water by teaspoons if the sauce is too thick. This makes about three-fourth cup of sauce. Serve at room temperature.
Servings: 9 to 12
2 large sweet-tart apples, such as Braeburn (14 ounces to 1 pound), unpeeled
2 tablespoons vegetable, grapeseed or canola oil
2 tablespoons sugar, or to taste
1/4 teaspoon ground cinnamon
Pinch ground cloves
Halve the unpeeled apples lengthwise and core them. Cut each half into 6 slices.
In a large skillet, heat the oil over medium-high heat. Add the apples and cook for 2 minutes, then flip and cook for another 2 minutes to soften slightly. Cover and continue to cook over medium heat, gently stirring once or twice, until the apples are just tender when pierced with a fork, about 3 minutes.
Meanwhile, mix 2 tablespoons sugar with the cinnamon and cloves.
Increase the heat to high and sprinkle the apple wedges with 1 tablespoon of the spiced sugar, turning the wedges over carefully with a slotted spatula to coat them with sugar. Sprinkle them with the remaining sugar mixture and sauté, turning the apple wedges gently, just until the sugar dissolves and the apples are well coated, about 1 minute.
Transfer the apples to a plate and arrange them in one layer. Serve them warm or at room temperature.
Servings: 12 servings of 2 apple pieces, as garnish
Note: If you prefer more apple pieces for each serving, double the ingredients and cook the apples in two batches.
Middle-Eastern Zucchini Cakes with Tahini Sauce
2 pounds zucchini, trimmed
3 small shallots, minced
2 large garlic cloves, minced
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 teaspoon baking powder
1/2 cup all-purpose flour, plus extra
1 large egg
1/2 cup canola oil, for frying
For the Tahini Sauce:
1/2 cup tahini, well stirred
2 tablespoons orange juice or 1 tablespoon lemon juice
3 garlic cloves, minced
1 teaspoon cumin
2 tablespoons chopped cilantro or flat-leaf parsley
1/2 teaspoon kosher salt
Place a colander in the sink. Using a food processor or hand grater, shred the zucchini and transfer it to the colander (or grate directly into it). Sprinkle the zucchini generously with the salt. Allow the zucchini to exude liquid, about 20 minutes, rinse under cool running water then squeeze with your hands or in a kitchen towel to remove as much remaining liquid as you can.
Transfer the zucchini to a large bowl and add the shallots, garlic and cumin. Taste and season with salt, if necessary. Mix well and stir in the olive oil, baking powder, flour and egg.
Flour your hands lightly and form the mixture into 24 rounds about 2 inches in diameter. Flatten the rounds and place on a plate. (The zucchini can be made ahead and refrigerated, for 2 to 3 hours.)
To make the tahini sauce, combine all the ingredients plus 1/4 to 1/3 cup water in a medium bowl or immersion blender container and blend with an immersion blender until the consistency reaches a thick cream. Alternatively, use a regular blender. If the mixture seems too thick, add more water by the tablespoon, blending after each addition. Adjust the seasoning and chill, if desired.
In a large skillet, heat the canola oil over medium heat until a bit of the zucchini mixture immediately sizzles when added. Add the zucchini cakes and sauté until golden on the bottom, about 2 minutes. Turn, press to flatten and sauté about 1 minute more. Reduce the heat to medium low and cook until the cakes are done through, 5 to 8 minutes, turning once. Meanwhile, place paper towels on a wire rack. When the cakes are done, transfer them to the rack and blot the tops with additional paper towels. Serve hot with the sauce on the side.
Makes 25 to 30 cakes
Herb Baked Salmon
1/2 cup extra virgin olive oil
2 tsp. freshly squeezed lemon juice
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 garlic cloves, minced
4 salmon fillets (skinless) - approximately 6 ounces (180 grams) each
Preheat oven to 375°F (190°C). Spray a broiler pan with non-stick spray.
In a small bowl, mix together all ingredients except salmon.
Place salmon in a pan. Pour marinade over salmon. Marinate for 1/2 hour.
Discard marinade. Place salmon on the broiler pan. Bake in the oven for 5-6 minutes on each side, or until fish flakes easily.
Yields: 4 servings
2 1/2 cups whole wheat pastry or spelt flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves or allspice
1 cup dark agave nectar or pure maple syrup, or half of each
1 cup applesauce
1/2 cup safflower oil
2 teaspoons vanilla extract
1/2 cup dark or golden raisins
1/4 cup sliced almonds
Preheat the oven to 325° F.
Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.
Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves.
Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.
Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve.
Frittata with Cheese and Fresh Herbs
1 tablespoon olive oil or unsalted butter
1/2 small onion , 1 medium scallion, or 1 medium shallot, chopped fine
2 tablespoons minced fresh parsley leaves , basil, dill, tarragon or mint
2 tablespoons Parmigiano-Reggiano , up to 1/3 cup, or any grated cheese (1/2 to 1 ounce)
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
6 large eggs , lightly beaten
Adjust oven rack to upper-middle position and heat oven to 350 degrees.
Heat oil or butter in 10-inch nonstick, ovenproof skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides. Add onions and sauté until softened, 3 to 4 minutes. Stir in herbs.
Meanwhile, stir cheese, salt, and pepper into eggs.
Pour mixture into skillet; stir lightly with fork until eggs start to set, (illustration 1). Once bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath, (illustration 2). Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.
Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set.
Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled.
Setting Eggs for a Frittata
Prep time: 10 min.
Decoration time: 20 min.
What you'll need:
* 1 bag M&M’S® Brand Dark Chocolate Candies
* 1 bag MILKY WAY® Brand Milk Chocolate Covered Caramels
* 1 Family-size (16-ounce) frozen pound cake(s), thawed
* 1 can (16-ounce each) plus 1/2 cup vanilla frosting
* Blue food coloring
* 1/2 cup dark chocolate frosting
* 2 Resealable plastic bags
* Wire rack
* Jellyroll pan
* Toothpick, optional
* Printable template
What to do:
Cut cake into four pieces. Use our printable template as a guide to trim the cake pieces to resemble a dreidel.
Place cake pieces on a wire rack fitted over a jelly roll pan. Tint 1/2-cup vanilla frosting blue and transfer to a resealable plastic bag with a snipped corner, set aside.
Heat the remaining vanilla frosting, in microwave until texture of slightly whipped cream, about 15 to 30 seconds. One at a time, spoon melted frosting over cakes coating them completely. Refrigerate for 30 minutes.
Transfer chocolate frosting into a resealable bag with a very small-snipped corner. Pipe Hebrew letters on top of the cakes. Pipe blue frosting along edges of cakes and decorate with M&M’S® Brand Dark Chocolate Candies.
Press a MILKY WAY® Brand Milk Chocolate Covered Caramels into the top of the dreidel, using a toothpick as support it if necessary. Scatter yellow M&M’S® Brand Dark Chocolate Candies on the serving plate.
Low-Fat Carrot and Pineapple Tzimmes (Parve)
Source: Faye Levy's LOW-FAT JEWISH COOKBOOK
Since carrots cut horizontally resemble coins, Carrot Tzimmes seems to
make its way onto the menu at Rosh Hashanah and at Hanukkah. Here is an
updated version of this classic.
1 (12-ounce) package fresh pineapple chunks, with juice
1 tablespoon cornstarch
1 pound carrots, peeled and sliced 1/2 inch thick
1 cup water
2 tablespoons honey
1 tablespoon minced ginger root
1 (8-ounce) can sliced water chestnuts, rinsed and drained
Mix 2 tablespoons juice from pineapple chunks with cornstarch in cup.
Combine carrots with water and salt in medium saucepan. Bring to boil.
Cover and cook over low heat until just tender, 10 to 12 minutes. Remove
carrots with slotted spoon and set aside.
Add honey and ginger to carrot cooking liquid and bring to simmer,
stirring. Mix cornstarch solution to blend and stir into simmering
liquid. Cook over medium-low heat, stirring, until sauce comes to simmer
Gently stir in reserved carrots, water chestnuts and pineapple chunks
and heat until bubbling. Serve hot.
Toppings for Latkes
Dill Sour Cream
1 cup dairy sour cream or yogurt
1 tablespoon snipped fresh dill
Freshly ground white pepper
Mix sour cream and dill. Season to taste with salt and pepper. Serve at
Yield: 1 cup
1 cup plain yogurt
1 tablespoon chopped fresh mint
1 small clove garlic, finely minced
Freshly ground white pepper
Mix yogurt with mint and garlic. Season to taste with salt, pepper and
cayenne. Serve at room temperature.
Yield: 1 cup
Chunky Cinnamon Applesauce
2 pounds sweet or tart cooking apples
1/4 cup ( 1/2 stick) butter
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
4 to 6 tablespoons granulated sugar, or to taste
Peel, halve and core apples. Cut them into thin wedges or slices. Heat
butter in large, heavy, deep saute pan or flameproof casserole. Add
apples and saute over medium-high heat, turning pieces over from time to
time, 2 minutes or until they are coated with butter. Add lemon juice.
Cover tightly and cook over low heat, stirring often, about 20 minutes
or until apples are very tender.
Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat,
stirring, until mixture is thick and nearly all liquid in pan vaporates.
Taste and add more sugar if desired. Heat briefly to dissolve sugar.
Serve warm or cold.
Yield: 4 to 6 servings
Brisket in Wine Sauce (Meat)
From Jamie Geller "Quick and Kosher Recipes from the Bride Who Knew Nothing"
* 1 (2 1/2 -pound) beef brisket, thick-cut
* 1 tablespoon paprika
* 1/2 teaspoon basil
* 1 teaspoon salt
* 1 teaspoon pepper
* 3 medium onions, sliced
* 2 cloves garlic, peeled, halved
* 1 1/2 cups ketchup
* 1 1/2 cups dry red wine
* 1 1/2 cups water
Preheat oven to 325° Fahrenheit (165° Celsius).
Rinse brisket. Place in roasting pan.
Rub paprika, basil, salt and pepper into meat.
Scatter onions and garlic over meat.
In a medium bowl, mix ketchup, wine and water. Pour over brisket.
Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
Bake at 325° Fahrenheit (165° Celsius) for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
YIELD: 8 servings
5 large potatoes, peeled
1 large onion
1/3 cup flour
1 tsp. Salt
1/4 tsp. pepper
3/4 cup oil for frying
Use: 10-inch skillet
Yields: 4 to 6 servings
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce on the side.
Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.
From Giora Shimoni
Sufganiot are deep-fried jelly doughnuts that are traditionally eaten during the Jewish festival of Hanukkah. Sufganiot are especially popular in Israel. The oil used to fry the doughnuts are reminiscent of the oil that miraculously burned, according to the Hanukkah story, in the ancient Temple in Jerusalem.
* 25 grams (1 ounce) yeast
* 1 Tbsp. sugar
* 1 Tbsp. water
* 1 Tbsp. flour
* 3 cups flour
* 50 grams (1/4 cup) margarine, melted
* dash of salt
* 3 Tablespoons sugar
* 2 egg yolks
* 1 1/4 cups water (room temperature)
* jelly (strawberry is recommended)
* oil for frying (canola is recommended)
* powdered sugar
To make the dough: Combine the first four ingredients in a bowl. Mix well, cover, and wait until it rises. In another bowl, mix 3 cups of flour with the melted margarine, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.
To make the doughnuts: After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle. Cover the doughnuts with a towel and let rise.
To fry the doughnuts: Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar.
TIP: These sufganiot are only good fresh. After you make the dough, only fry a few at a time. Store the rest of the dough in the refrigerator.