Archive for August, 2010

Papaya mango salad

Red onion

Balsamic vinegar
Olive oil
Freshly ground black pepper

Slice chunks of each of the vegetables and fruit, place in bowl or on platter, mix with dressing as soon as you are ready to serve.


August 29, 2010 at 2:10 am Leave a comment

Revisiting the Classic Linzer Tart Cookie

There are some desserts that are classic for a reason, and the mini-Linzer Tart is one of them. These sweet and tart beauties are one of the reasons why we love baking. And while they are certainly beautiful, they are not complicated to make. We hope you enjoy this delectable recipe.

1 cup Unsalted margarine
1 cup Sugar
2 Egg yolks
2 tbsp Lemon Zest
1 and 1/3 cup plus 1 tbsp All-purpose flour
3/4 cup Hazelnut flour (finely ground hazelnuts)
1 tsp Baking powder
2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp Nutmeg, ground
1/4 tsp Salt
3/4 cup Raspberry or apricot preserves
1/2 cup powdered sugar

Cream the margarine and sugar until light and fluffy. Add the egg yolks and lemon zest and mix until combined. In a separate bowl, combine the remaining ingredients except for the raspberry preserves and powdered sugar. Add the dry ingredients all at once to the wet mixture and mix until just combined; do not overmix. Wrap cookie dough in plastic and refrigerator until very firm (at least 4 hours or even overnight).

Divide the dough in half, knead briefly on a floured board, and roll both dough pieces out to the thickness of 1/3 inch. Using a cookie cutter, shape one set of dough into rounds and flatten them with the palm of your hand. Shape the second set of dough to the same size, but add an additional round hollow in the center of the dough piece, so that the preserves can peek through.

Chill dough again for approximately 10-30 minutes. Dab the dough rounds with a small amount of preserves, and cover lightly with the second dough piece.

Bake at 350 degrees for 12-18 minutes or until just crisp and lightly browned. For a softer cookie, bake for a shorter period of time and do not allow cookie to brown.

After baking, dust cookies lightly with powdered sugar. Add a dab more preserves to the middle of the cookie, if desired.

August 26, 2010 at 3:57 am Leave a comment

Rosh Hashanah Recipe: Mom’s Classic Honey Cake


At this time of the year, ovens the world over are being fired up, and home pastry chefs are baking batch after batch of delectable, moist honey cake, the traditional dessert of Rosh Hashanah,the Jewish New Year. (To skip ahead to Mom’s Classic Honey Cake recipe, scroll down to the bottom of the page.)

Most bakers have a love/hate relationship with honey cake. They either have an amazing recipe that works out fantastically well every time, or they slave for hours and come up only with a tough, dry mess. My job today is to give you that ideal recipe—coupled with an understanding of the science that backs it up—that will turn out that “perfect” honey cake every time you make it.

The main problem people experience with honey cake is toughness, but luckily, it’s a very easy problem to solve. What makes honey cake tough is overbeating and over mixing. Honey cake is not made by the “creaming method”; the method by which most cakes with shortening or butter/margarine are made. Instead, honey cake is meant to be made with the “combining method,” which is very simple and straightforward. The key to this technique is to incorporate the flour only enough so that there aren’t any lumps. Otherwise, you run the risk of developing the gluten.

Bakers know that gluten is a protein. It is the rubbery, strand like substance that gives chewiness to bread. It is a natural by-product of the combination of wheat flour and water. Gluten, above most things, is what gives texture, volume and depth to baked goods. If you want the gluten to develop, which you would certainly want if you were baking challah, bread or especially chewy bagels, it is important above all to mix and knead the dough extensively. For bread recipes, you can also purchase high-gluten flour, which has more protein and therefore more gluten-forming potential. Only extreme over mixing of these kinds of flours would break down the gluten structure. But for honey cake, all-purpose flour is best, though cake or pastry flour would work just as well.

For honey cake, your goal is simply to combine the ingredients until you have a uniform mixture, but no more. You now know what happens when the gluten is developed, so now you understand that the less developed the gluten, the lighter and more delectable your honey cake will be.

The order in which you add your ingredients is also vital with honey cake. You want to first beat the eggs well, because any moist cake is built, first and foremost, upon well-beaten eggs. After the eggs, add the sugar, oil and finally, your honey, because the measured oil helps coat the cup so that the honey will slip out easily. Since the honey is the most expensive, and arguably the most important part of the recipe, it’s important to use just the right amount.

And most importantly, mix your dry ingredients separately before adding them to your wet ingredients. This will ensure even mixing, and remember only to mix until the flour is incorporated.

Recipe: Mom’s Classic Honey Cake

2 eggs
1 cup sugar
1/2 cup + 1 tablespoon canola oil
3/4 cup honey
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon unsweetened cocoa
1 teaspoon cinnamon
2 cups flour
1 cup strong brewed decaf or regular coffee
1/2 cup golden raisins, coated first in flour (optional)

Preheat oven to 375 degrees. Sift dry ingredients and set aside. Beat eggs in mixing bowl. Combine slowly with sugar, oil and then honey. Add coffee alternating with your dry ingredients, taking care to mix only until the dry ingredients are combined. Sprinkle in the flour covered raisins at the end, by hand. Mixture can be poured into one 9 by 12 cake pan, or two loaf pans, or in mini-loaf or cupcake pans. Fill the pans halfway or a little more. The baking time can be anywhere from 15 to 35 or 40 minutes, depending on the depth of your pan. Test for doneness by piercing with a toothpick; If the toothpick comes away clean, the cake is done. The recipe doubles well and freezes well.

August 25, 2010 at 7:30 pm 1 comment

Basil Mozzarella Leave Salad:

From kosherinthekitch

Basil Leaves

Tomatos cut into chunks

Mozzarella cut into pieces

A tablespoon of Olive Oil

Salt & Pepper to taste

place the ingredients onto a plate

drizzle a little bit of olive oil on top

spice with: salt & pepper to taste

~ Erez Safar

August 23, 2010 at 1:20 am Leave a comment

Cheddar Broccoli “Twice Baked” Potatoes:

From kosherinthekitch

6 large potatoes (pierced with a fork)
1/2-1 cup sour cream
1 bunch of broccoli- finely chopped (or 1-2 boxes of frozen or 16 oz)
1 1/2 cups cheddar cheese (divided into 1 cup and 1/2 cup)

preheat oven to 450

bake potatoes for 30 minutes or until soft. lower oven to 350.

cut off tops, hollow out potatoes- save the skins

in large bowl, mash potatoes with sour cream, salt and pepper until smooth. mix in broccoli and 1 cup of cheese, spoon mixtue back into shells, and overfill them. sprinkle cheese over the top, and bake for about 15 minutes- or until cheese is bubbly.

– recipe from Gatherings cookbook, photo submitted by Sarrit Kovacs

August 23, 2010 at 1:12 am Leave a comment

Butternut Squash Pie

From kosherinthekitch
1 medium butternut squash
(TIP: put in oven for 1/2 hr. on a pc. of silverfoil so it will be easy to peel)
cut into chunks and boil in a pot of water covering until soft
drain water and add:
1 stick margarine
1 cup flour
1 cup sugar
3 eggs
3/4 cup soy milk or rich’s creamer
1 teaspoon vanilla extract

Use hand blender and blend all ingredients until smooth
bake in 2 graham cracker pie crust
sprinkle bottom and top with cinnamon
bake for 1 hour at 350′

you can also bake it in an oven-to-table dish or pan without pie crust. tastes really good that way too.
bon apetit

~ Recipe submitted by Fay Minkowitz-Scheiner

August 23, 2010 at 12:45 am Leave a comment

Bubbie’s Lasagna:

This recipe has been passed down in my family for a three generations. I’ve made a few changes to it, but it is seriously the best lasagna ever, and incredibly quick and easy to prepare. For a diet version, use Dreamfield’s pasta (which is what I used here). For an added time saver, use no-bake lasagna noodles.

1 box cooked lasagna noodles
2 small containers cottage cheese
American cheese
1 package shredded mozzarella cheese
4 cans tomato sauce
Lemon juice
Garlic Powder

All measurements except for noodles and mozzarella cheese are approximate. If you want more layers, you will need more cottage cheese, tomato sauce, and American cheese. This makes a two layer lasagna in a 9×11 pan.*

* Pour tomato sauce into medium bowl. Season with salt, pepper, a dash of lemon juice, and plenty of oregano, to taste.
* Lay down several noodles on bottom of pan to cover. Spoon a generous amount of sauce on top, then drop spoonfuls of cottage cheese all over and spread to even out a bit. Layer American cheese evenly over that layer.
* Then layer more noodles, sauce, cottage cheese, American cheese, noodles, sauce, and top with mozzarella cheese.
* Bake at 375 for one hour, or until sides start to bubble and cheese is golden brown on top. Or it looks like the picture.
* Once removed from oven, allow to sit for at least 15 minutes before cutting and serving.

~ Recipe submitted by Ariella Greenberg

August 22, 2010 at 1:22 am Leave a comment

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