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KosherEye.com

FeinMandelbrot

An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.

Ingredients

1/2-cup butter, margarine or parve margarine like Earth Balance Buttery Spread
1-cup sugar
3 large eggs
3 cups all-purpose flour, approximately
2-1/2 teaspoons baking powder
1-tablespoon brandy or apple or orange juice
1 teaspoon almond extract
1/4-teaspoon salt
1/2 cup chopped nuts
1/3 cup cut up candied cherries
1/3 cup chocolate chips
1/3-cup raisins

Directions

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Cream the butter and sugar together in the bowl of a mixer set at medium speed for about 2 minutes or until creamy and well blended. Add the eggs one at a time, beating after each addition. Add the flour, baking powder, brandy, almond extract and salt, and beat at medium speed until the ingredients are thoroughly blended. Blend in more flour if the pastry is very sticky. Fold in the nuts, cherries, chocolate chips and raisins.
On a well-floured surface, divide the dough into halves or thirds and shape each piece into an oval loaf about 1-1/2 inches thick. Place the loaves on a cookie sheet. Bake for 25-30 minutes if you've divided the dough into thirds, 40 minutes if you make two loaves, or until the loaves are golden brown. Remove from the oven and let cool. Serve sliced, as is, or toast the slices for extra crispness.

Notes

Makes 2 or 3 loaves.

Recipe: kosher, dairy or parve

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KosherEye.com

Fein_HoneyCake

An heirloom recipe by Ronnie Fein, a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, KitchenVignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.

 

Ingredients

3-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-teaspoon baking soda
1/2-teaspoon salt
1-teaspoon cinnamon
1-teaspoon ground ginger
1/4 teaspoon grated nutmeg
1-1/2 tablespoons grated fresh orange peel
2 teaspoons grated fresh lemon peel
2 cups honey
1-cup strong coffee
1/4-cup vegetable oil
4 large eggs
3/4-cup sugar
Sliced almonds, optional

Directions

Preheat the oven to 325 degrees. Lightly grease two 9" x 5" loaf pans. Line the pans with parchment paper, then lightly grease the paper. Set the pans aside.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together into a bowl. Stir in the orange peel and lemon peel and set aside.
Heat the honey, coffee and vegetable oil together over low-medium heat for a minute or two, just enough to blend them together easily. Set aside to cool.
In the bowl of an electric mixer set at medium speed, beat the eggs and sugar for 2-3 minutes or until well blended.
Add the honey mixture and blend it in thoroughly. Add the flour mixture and blend it in thoroughly. Spoon the batter into the prepared pans. Scatter some sliced almonds on top if desired.
Bake for about 1-1/4 hours or until a cake tester inserted into the center comes out clean. Cool in the pans for 15 minutes then invert onto a cake rack to cool completely.

Notes

Makes 2 cakes

Recipe: kosher, parve

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KosherEye.com

Palacsintas

Adapted from a recipe by Lillian Berliner from The Holocaust Survivor.  
This recipe was always on our menus and were native to my hometown of Kolozsvar, Hungary on the Romanian border in Transylvania.

Ingredients

3 eggs
1-¼ cups flour
1-cup milk
1 tsp. sugar
pinch salt
1-cup club soda
margarine or butter for frying crepes

Directions

Mix eggs, flour milk sugar and salt
Make a smooth pancake dough, and let rest for 1-2 hours
Stir in club soda at the last moment, just before frying the crepes
Heat an 8" pan and when it is hot add ¼ tbsp. margarine of butter. Let it melt to cover the bottom of the pan
Ladle batter into pan, gently tipping and twisting so it covers the whole pan. When the top bubbles, gently turn the pancake over and cook for another 4-5 seconds. Remove the cooked pancake into a large plate.
Fillings Apricot jam or Farmer cheese mixed with an egg youl, sugar and raisin mixture. Roll to form the filled pancake and fry lightly to re-heat before serving.

Notes

Recipe, kosher, dairy

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KosherEye.com

poppyseedhamantashen-001

For cookie dough and poppy seed lovers, this one is a treat!

Ingredients:

Dough:
3 eggs
1/2 cup oil
1/2 cup orange juice
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
Grated orange rind
1/8 teaspoon salt
4 cups flour

Filling:
1 1/2 cups poppy seeds
1/4 raisins
1/3 cup honey
1/2 cup milk or nondairy milk substitute such as soy milk, almond milk
1/2 teaspoon grated lemon rind

Directions:

Make the dough: In a large bowl, beat eggs. Beat in oil, orange juice, sugar, vanilla, baking powder, orange rind and salt. Add flour gradually; mix thoroughly (do not over mix). Turn out onto a floured board and knead dough until smooth;  add a little extra flour if dough is sticky. Divide into four portions and chill several hours.

Make the filling:* In a food processor, grind the poppy seeds and raisins; this could take several minutes. Place in a small pot and add the honey, and milk or milk substitute. Cook over medium-low heat , stirring constantly ,until thickened, about 20 minutes. Stir in the lemon rind and cool completely before using to fill the hamentashen.

Assemble: Roll on lightly floured surface to a 1/4th-inch thickness. Cut 3-4 inch rounds with a floured glass or cookie cutter. Fill with 3/4 teaspoon filling (do not overfill) . Pinch together sides of circle to form a triangle; some of the filling should be visible in the middle.

Place on lightly greased cookie sheet and bake in pre-heated  350 degree oven for 30 minutes or until lightly golden.

Notes:

Yield:  About 4 dozen  depending on thickness of dough

*can use a can of prepared poppy seed filling such as Solo brand.

Recipes: Desserts, Holiday, Hamentashen, Poppy Seed, Parve or Dairy, Kosher

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Ima's Chicken Soup

Adapted from a recipe submitted by Rebbetzin Lori Palatnik, JRWP
This is a very simple-one pot chicken soup. The long cooking time adds so much flavor.

Ingredients:

1 whole chicken
4 large carrots (sliced)
2 large onions (peeled and cut in half)
salt (to taste)
8 Tablespoons dried parsley
1 box matzah ball mix (optional)
water- 3- 4 quarts

Directions:

Place above ingredients in a large pot of water, bring to a boil, simmer all day, covered (the longer the better). Skim fat from top occasionally. In last hour, make matzah ball recipe, drop directly into soup (not in plain water as the box usually indicates).
10-12 servings

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