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HOLIDAY GOURMET Sukkot Holiday Menu
Pumpkin
Challah
This
is a colorful and delicious Succos variation.
Makes 4 small loaves.
Ingredients 4-1/2 teaspoons dry yeast 1/2 cup brown sugar 1-1/3 cups warm water 4 tablespoons canola oil 2-1/2 cups canned pumpkin 8 cups bread flour 1 egg white combined with 1 tablespoon water Preparation Place yeast in a large bowl. Sprinkle sugar on top and pour water lover. Allow to proof (5-10 minutes). Whisk in oil and pumpkin. Then stir in flour and knead until smooth, adding more flour if sticky. Oil bowl and roll dough in it to coat. Cover with a damp towel and allow to rise for 2 hours. Punch down, shape into loaves and place on greased baking sheets. Cover and allow to rise for another hour. Preheat oven to 350 degrees. Brush dough with egg wash. Bake for 30 minutes, until challah is golden and loaves sound hollow when tapped. Remove to racks to cool.
Crepes
4 eggs 1 cup flour 1 cup water ½ teaspoon salt ½ teaspoon sugar Mix eggs and flour well. Stir in all the other ingredients. Spray a pan (preferably non-stick) with Pam (or other cooking spray) and place over medium-high heat. Cover bottom of pan with 1/8th to ¼ cup batter. Flip when bubbles form on surface. Cook until golden, a few minutes per side. Fill with vegetables and cover with mushroom sauce. Filling 8 ounces sliced mushrooms 2 medium zucchini, diced and sliced 1 red pepper, sliced, 1 onion, halved and sliced Mushroom Sauce 4 tablespoons margarine ¼ onion, chopped fine 8 ounces sliced mushrooms 4 tablespoons flour 2 cups chicken stock or Imagine chicken broth (pareve or fleischig) Dash pepper Sauté onion and mushrooms in margarine over medium to low heat. Whisk in flour until smooth. Slowly whisk in chicken stock, stirring continuously until sauce thickens.
Cornish Hens
Ingredients 1 cup margarine, melted 1 cup lemon juice 8 teaspoons minced garlic 4 teaspoons rosemary (fresh or dried) 2 teaspoons pepper 1 teaspoon paprika 8 small Cornish hens Preparation Preheat oven to 425 degrees. Combine all ingredients and spoon half over the hens. Bake uncovered for about 1 hour, basting with remaining sauce as you go. Skin should be crispy.
Spinach with Pine Nuts
2
teaspoons olive oil
1 teaspoon minced garlic 3 pounds spinach 2 tablespoons toasted pine nuts ½ teaspoon nutmeg freshly ground black pepper ¼ cup raisins (optional) Sauté garlic in oil. Add spinach and pepper and continue to sauté over low heat until spinach is wilted. Toss briefly with pine nuts and nutmeg and pepper. Add raisins, if using and remove from heat.
Spice Cake with Tofutti Cream
Cheese Icing
Ingredients 1 package spice cake mix 3 eggs 1 cup canned pumpkin ½ cup water ½ cup oil 1 package instant vanilla pudding mix 1 teaspoon cinnamon Icing 8 ounces tofutti cream cheese, at room temperature ½ cup margarine, at room temperature 1 teaspoon vanilla 2 tablespoons lemon juice 3 cups powdered sugar Beat all ingredients together until smooth. Preparation Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into greased bundt pan and bake for 45 to 55 minutes. Cool 10 to 20 minutes in pan before removing to wire rack to finish cooling. When completely cool, frost with tofutti cream cheese icing. Can be frozen before frosting. After frosting, must be stored in refrigerator.
Ceviche
Ingredients
1 pound fillets of red snapper or any good quality white fish Juice of three lemons Juice of three limes One red onion, thinly sliced A pinch of cayenne 1 teaspoon minced garlic 1 jalapeno, chopped 2 tablespoons chopped cilantro Preparation Cut fish into pieces and place in a plastic container. Place the onions on top of the fish, then cover with remaining ingredients. Refrigerate for at least 4 hours before serving. Can be refrigerated up to 48 hours.
Cornbread
Ingredients 1-1/2 cups cornmeal 2-1/2 cups non-dairy creamer 2 cups flour 1 tablespoon baking powder 2/3 cup sugar 2 eggs ½ cup oil (I use canola) 1 (4 ounce) can chopped fire-roasted green chilies (optional) Preparation Preheat oven to 400 degrees. In a small bowl, combine the cornmeal and the non-dairy creamer and let it sit for 5 minutes. Grease a 9×13-inch baking pan. In a larger bowl, whisk together the flour, baking powder and sugar. Stir in the cornmeal mixture, eggs and oil and mix just until smooth. Add green chilies if you like it spicy. Pour batter into prepared pan. Bake for 30 to 35 minutes. Best served warm.
Chicken or Beef Fajitas
Ingredients
¼ cup olive oil 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon red chili pepper flakes 2 pounds beef strips or chicken strips 1 red onion, sliced 1 red pepper, sliced 1 yellow pepper, sliced 1 orange pepper, sliced Tortillas Preparation Combine olive oil, lime juice, garlic and chili pepper in a plastic container or strong Ziploc bag. Add meat or chicken and marinate, refrigerated for at least 1 hour and up to 4 hours. In a wok or large skillet over high heat sauté the meat or chicken (pour it into the pan with the marinade). When meat is done, add onions and peppers and continue to fry until peppers are soft. Serve inside tortillas topped with guacamole.
Gravlax Salmon fillets are cold-cured with salt, sugar, pepper, dill, and alcohol to make gravlax. It is imperative that the fish be absolutely as fresh as possible. No cooking required. Plan ahead. This will take about 3 days.Prep Time: 30 minutesIngredients:
Preparation:Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.Lay both halves, skin side down, on a plate. Sprinkle with the salt, sugar, and pepper, spread the dill over them, and splash on the spirits. Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap. Cover the sandwich with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel, and lemon wedges. Yield: 12 or more appetizer servings
The following recipes courtesy of ROASTED VEGETABLE SOUP Ingredients Preparation Slice the top off of the entire head of garlic. Wrap in aluminum foil and drizzle with olive oil before tightly closed in foil. Roast in the oven for about 30 minutes or until soft. Place all the cut vegetables (except the tomatoes) in a single layer on 2 sheet pans (lined with foil for easy cleanup). Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes or until all the vegetables are soft and roasted. Separately place the tomatoes on a sheet pan, drizzle with olive oil, salt, and pepper and roast for about 15 minutes. Heat the chicken stock in a large soup pot. Add all the vegetables and their juices, and the roasted garlic. With an immersion blender puree the vegetables with the chicken stock. This should be thick but not like baby food so add more chicken stock or water as needed. Season with parsley and more salt if needed. This is best if made a few days in advance. It will get thick so have more stock available to thin it out when you want to heat and serve it. HONEY GAME HENS Ingredients Preparation Preheat oven to 350 degrees F. Place game hens in shallow roasting pan; pour marinade on top. Bake for 1 hour, basting every 15 minutes. Remove hens to serving platter. Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens. Pour over hens just before serving. Serve with sesame noodles or rice pilaf. These hens can also be grilled; just remember to baste often. SWEET POTATOES WITH CARAMELIZED APPLES Ingredients Directions 2. Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons margarine and the pareve cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper. 3. Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes. 4. Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons margarine in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes. 5. Remove potato mixture from oven; top with caramelized apples, and serve.
ROASTED ASPARAGUS Directions 1 bunch asparagus, washed, and trimmed Preheat the oven to 400 degrees. Drizzle asparagus with olive oil. Roast for 12 – 18 minutes, until the asparagus is cooked but still crisp. Sprinkle with salt and pepper and lemon zest.
PRETTY LITTLE HONEY CAKES Directions 2 eggs Preheat oven to 350 degrees. Mix all ingredients together. Grease and flour pretty muffin tins (flower is nice). Put about ½ cup batter in each. Bake for 18 to 25 minutes. Let cool and then take out gently.
Simanim for the HolidaysOn Rosh HaShanah, we eat various symbolic foods as omens for the new year. Through them we express our desires for a sweet new year, inscription in the book of life, and the destruction of our enemies among others. While each item can certainly be eaten raw, making unique dishes incorporating those makes each siman a little more special and may bring a greater focus to the activity. The following are just a sampling of the possibilities. Please visit Gourmetkoshercooking.com for more great Yom Tov recipes, we wish everyone a sweet and happy new year. Dip the Apple in
the Honey
Ingredients 4 ounces (1 stick) unsalted margarine Preparation 2. Transfer dough to buttered bowl, and brush with 1 tablespoon melted margarine. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 ½ hours. 3. Turn dough out onto a floured surface. Pat into a 8 ½-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted margarine; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more. 4. Preheat oven to 375°, with rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Let rise again until dough almost doubles in volume, about 45 minutes more. 5. Heat remaining 4 tablespoons margarine and 1/3 cup honey in a saucepan over medium-low heat until melted. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes. 6. Brush challah with the remaining honey-butter. Let
cool in pan on a wire rack for 30 minutes. Turn out loaf
from pan, and let cool.
Ingredients Preparation Carrot Soup
Preparation
Ingredients Preparation
Line a low rimmed cookie sheet or jelly roll pan with aluminum foil. Spray the foil with non stick cooking spray. Put sliced beets in a single layer on the pan (you may need two pans). Preheat the oven to 400 degrees. Drizzle the beets with olive oil and toss the oil and beets together. Roast in the oven until the beets are soft and a little crisp on the edges (the peel will come right off). Sprinkle generously with kosher salt.
Preparation
Preparation
Ingredients
DirectionsPreheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
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