Recipes

Aunt Maryann's Famous Almond Citrus Mandelbrot

1 cup sugar
Scant cup vegetable oil
3 large eggs
2 1/2 cups all-purpose flour, sifted
Grated rind of one lemon
Grated rind of one medium orange
1 teaspoon vanilla
1/2 cup slivered almonds
Cinnamon-sugar

Beat sugar and oil together. Add eggs one at a time. Gradually add
flour. Add rinds. Add vanilla and almonds. Spoon onto a lightly greased
cookie sheet. This recipe makes either two large loaves or three
smaller ones. The batter is very sticky, so don’t try to handle it too
much. Sprinkle with a mixture of cinnamon and sugar. Bake at 350
degrees for about 25 minutes. While warm, cut each loaf into 1/2” to
3/4” slices and turn each slice on its side. Sprinkle again lightly
with cinnamon and sugar and bake about 5 or 6 minutes. Take out of oven
and turn slices to the other side and bake again about 5 minutes. (You
can sprinkle again with sugar and cinnamon if you are really addicted
to a sugar high.)

Source: Dede Ginter


Dede Ginter's Orange Blintz Soufflé

Look for cheese blintzes in the freezer case. Dede uses Trader Joe's or Golden brand.


12 frozen cheese blintzes
6 large eggs
6 tablespoons butter, melted
1 1/2 cups sour cream
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup sugar
1/4 cup orange juice

Preheat oven to 350° F. Grease a 13 x 9-inch glass baking dish. Arrange
blintzes in the prepared dish. Beat eggs with remaining ingredients;
pour over blintzes. Bake about 40 minutes. Serve at once. Serves 6 to
12


Baked Apples with Dates and Apricots

from “Jewish Cooking for All Seasons” by Laura Frankel
Yield: 6 servings

1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1 tablespoon pomegranate molasses
3 tablespoons best-quality honey
3/4 cup sweet white wine, such as Riesling
1 teaspoon ground cinnamon
Pinch of ground cloves
1/8 teaspoon freshly grated nutmeg
6 large, firm apples, cored, preferably Pink Lady or Rome Beauty

  1. Preheat oven to 300°F.
  2. Pulse dates and apricots in
    a food processor 10 to 12 times, until fruits are chopped and clumping
    together. You don’t want them to form a smooth paste. Transfer fruit to
    a bowl and stir in pomegranate molasses, honey, 1/4 cup of the wine,
    and cinnamon, cloves, and nutmeg.
  3. Stuff mixture into cored
    apples. You should have enough stuffing to generously stuff apples and
    have some stuffing “pop” out of top of apples (I love this part, as it
    gets crispy on top).
  4. Place apples in a baking dish and pour
    remaining 1/2 cup wine around apples. Bake apples until they are soft
    and fairly wrinkly, 30 to 45 minutes. Occasionally, spoon some of the
    wine and juices onto the apples so they do not dry out.
  5. Serve apples warm or at room temperature with some of the cooking juice spooned around the apples.

Notes: Apples can be baked 4 hours ahead and kept loosely covered at
room temperature. Pomegranate molasses (also called “paste”) can be
found in Middle Eastern markets or at www.sadaf.com.


Pomegranate Glazed Chicken

Yield: 4 to 6 servings
from “Jewish Cooking for All Seasons” by Laura Frankel

2 chickens, about 4 pounds each, cut by your butcher into 6 pieces each, on the bone
Kosher salt and freshly ground black pepper
Olive oil

For the Glaze

Olive oil
2 garlic cloves, finely chopped
1 medium shallot, finely chopped
1/2 cup pomegranate molasses
3 tablespoons dark brown sugar
1 tablespoon tomato paste
1/4 cup dark chicken stock

Suggested Garnishes

Fresh pomegranate seeds
Chopped fresh flat-leaf parsley


Posted in Submitted by Judy on Fri, 09/14/2007 - 7:14pm.

Slow Simmering Beef Stock with Red Wine

from “Food to Live By' by Myra Goodman with Linda Holland and Pamela McKinstry

as seen in The Orange County Register
September 5, 2007

Yield: 8 to 10 cups

10 pounds beef or veal bones, preferably with some meat attached
2 tablespoons olive oil
2 large yellow onions, unpeeled, cut into wedges
4 celery stalks with leaves, cut into 1-inch pieces
1 large carrot, unpeeled and cut into 1-inch pieces
8 cloves garlic, unpeeled
1 bottle (750 milliliters) dry red wine
1 can (28 ounces) diced tomatoes
1 teaspoon whole black peppercorns

Cook's note: To prevent harmful bacteria from developing, cool stocks quickly after cooking
before refrigerating or freezing. Divide stock into small containers, or use an ice bath: transfer stock to a clean pot and place in a pan filled with ice water, stirring occasionally.

Procedure:

1. Position a rack in the lower third of the oven and preheat the oven to 450ºF.

2. Place meat bones in a large roasting pan in a single layer and rub olive oil over them. (If necessary, arrange the bones in 2 pans to avoid crowding, which could slow down the browning process.)

3. Roast the bones until they begin to brown, about 1 hour. Add onions, celery, carrot, and garlic and continue baking, stirring occasionally, until bones are deep brown, about 45 minutes.

4. Transfer bones and vegetables to a very large soup pot or divide them between 2 pots, if needed. Add wine to the roasting pan and scrape up any brown bits from the bottom of the pan. Pour this into the soup
pot and add just enough cool water to barely cover the bones, about 12 cups.

5. Bring liquid just to a boil over high heat, then reduce heat to low. Using a large spoon, skim off any foam that accumulates on the surface.


Posted in Submitted by Judy on Fri, 09/14/2007 - 2:42pm.

Streusel-Stuffed Baked Apples

from The Orange County Register
September 6, 2007

Yield: 6 servings

3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking or 1-minute type)
6 tablespoons (3/4 stick) unsalted butter or margarine, melted
3 medium red apples, such as McIntosh or Cortland
3 medium green apples, such as Granny Smith
1 cup apple juice
1/2 cup honey
2 teaspoons ground cinnamon
Thick caramel (recipe follows)
Ice cream or whipped cream, dairy or pareve (optional)


Posted in Submitted by Judy on Fri, 09/14/2007 - 2:25pm.

Merlot-Braised Short Ribs with Cipollini Onions

from “Food to Live By' by Myra Goodman with Linda Holland and Pamela McKinstry
seen in The Orange County Register
September 6, 2007

Yield: 8 to 10 servings

1 ounce dried porcini mushrooms
5 pounds boneless beef short ribs, or 7 pounds bone-in beef short ribs
Salt and freshly ground black pepper
4 tablespoons olive oil; divided use
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 small yellow onions, coarsely chopped
3 cloves garlic, peeled and thinly sliced
1 bay leaf
3 tablespoons fresh thyme leaves
1/4 cup tomato paste
1 bottle (750 milliliters) merlot
4 cups Slow Simmering Beef Stock (recipe follows) or store-bought low-sodium beef broth

12 ounces cipollini or pearl onions (12 to 16 onions)
1/4 cup good-quality balsamic vinegar

Procedure:


Posted in Submitted by Judy on Fri, 09/14/2007 - 2:23pm.

Lillian Bart's Chicken Soup

from The Orange County Register
September 6, 2007

Yield: About 6 quarts

8-10 pounds carrots, trimmed, peeled
1 sweet potato, peeled and cut into fourths
1 green bell pepper, cored and seeded, cut into fourths
3-4 large onions, peeled, halved
1 large bunch celery, washed, separated
3 large parsnips, trimmed, peeled
1 large bunch parsley
6 cloves garlic, peeled
1 large turnip, peeled and cut into fourths
1 piece flanken, about 3/4 pound; see cook's notes
4-5 kosher roasting chickens, cleaned and cut into fourths, divided use
Bottled water
2-3 large bunches fresh dill
Optional: 2 kosher chickens, cut into fourths

For serving: matzo balls, lukshen (thin noodles) or mandlen (soup nuts)


Posted in Submitted by Judy on Fri, 09/14/2007 - 2:20pm.

Toffee Walnuts

From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman) by Judy Bart Kancigor
Preorder on amazon

I happened to be testing Rita's Special Kugel the day before my sister-in-law Karina’s birthday party. Not realizing the party was catered, I brought it, but no problem – caterer Cathy Giannone of It’s a G Thing Caterers generously made room for it on the buffet. While we were eating, my brother, Gary, speared a candied walnut from Cathy’s outrageous salad and said, “Can you believe how good these are? You should put them in the kugel!” I said, “Get me the recipe and I will!”

These are the richest, crunchiest caramelized walnuts that ever graced a salad…or a kugel! But there’s never enough for either one, because the snackers get to them first. You can try this recipe with pecans or other nuts as well.

To add Toffee Walnuts to your kugel batter, strain them first to release any excess brown sugar.

1/2 cup (packed) dark brown sugar
1 1/2 cups walnut pieces
3 tablespoons butter


Posted in Submitted by Judy on Thu, 09/13/2007 - 9:57pm.

Sally Bower's Apricot Pineapple Sauce

From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman) by Judy Bart Kancigor

This recipe began as Aunt Sally's conserve, which is a thick spread of fruits, nuts, and sugar. Take away the nuts and you have preserves. Omit the nuts and cut the fruit into smaller pieces, and you have jam. Cook the jam for a shorter time and you have a glorious, fruity sauce with a punch of citrus, begging to be poured over ice cream or cake.

I had never made conserve (or jam or preserves, for that matter) before I tried Aunt Sally's recipe. It became such a favorite that I included it in my Rosh Hashanah cooking classes as a sauce for my mother's Nova Scotia Honey Orange Sponge Cake (above). Talk about easy! I would begin the class by asking for a show of hands: "How many of you have never made jam?" followed by "How many of you can open a can?"

1 pound dried apricots, halved (cut larger ones in thirds)
1 can (20 ounces) crushed pineapple, undrained
3 1/2 cups sugar
Grated zest of 1 orange
1 cup orange juice
1/2 teaspoon salt
3/4 cup broken walnuts (optional)


Posted in Submitted by Judy on Tue, 08/21/2007 - 1:40pm.
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