Fall is really here...the leaves are changing and the weather is cooler. This has to be one of my favorite times of the year. Sundays seem to be filled with lots of football games (as long as you have the right cable stations) and baseball season is winding down. Here are a few suggestions for casserole-type dishes that feed a lot of people. As for the pumpkin bread, this is my friend Debbie's signature dessert. Fast, easy, and delicious!!

Savory Strata with Caramelized Onions

(adapted from “Perfect Recipes for Having People Over” by Pam Anderson)

Serves 12 to 15

2 tbsp. unsalted butter or olive oil, or 1 tbsp. of each
2 large yellow onions, halved and sliced thin
1 tsp. salt
2 tsp. sugar
½ cup white wine
1 quart half-and-half *
12 large eggs
1 tbsp. dry thyme
1 tsp. salt
12-14 slices hearty white bread
12 ounces extra-sharp cheddar cheese, grated (about 3 cups)

* Can substitute low-fat half and half, or whole or 2% milk

Carmelize onions: Heat butter/olive oil in a large, heavy casserole or Dutch oven. Add onions and cook over medium heat until they just begin to soften, about 8 minutes. Add 1 teaspoon salt and the wine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until onions are soft, about 25 minutes.

Remove cover, raise heat to medium, sprinkle with sugar, and cook, stirring more often, until well browned, 25-30 minutes. As onions cook, scrape the bottom of the pot with a wooden spoon to loosen the brown bits and incorporate them back into the onions. When done, set aside.

While onions cook, whisk half-and-half (or milk), eggs, thyme, and salt to taste in a large bowl until smooth.

Spray a 13 x 9 inch baking dish with vegetable cooking spray. Line bottom of baking dish with 6 slices of bread. If necessary, cut strips and fit them into any gaps. Sprinkle with half the cheese. Pour 1 cup egg mixture over bread. Sprinkle half of the caramelized onions. Make another layer with remaining bread, cutting strips of bread to fill any spaces as necessary. Top with remaining cheese. Slowly pour remaining egg mixture over bread and sprinkle with remaining caramelized onions.

Cover strata with plastic wrap. Lightly weigh strata down with a book (or the like) and let stand for at least 15 minutes.

Adjust oven rack to middle position and heat oven to 325 degrees.

Bake strata until custard is just set, about 50 minutes. Leaving baking dish on oven rack, turn on broiler and broil until strata is spotty brown and puffy, about 5 minutes (watch closely- do not burn).

Remove from oven and let stand for 8 to 10 minutes. Cut into portions and serve.

Lasagne with no-bake lasagne noodles

1 box lasagne (no boiling required) uncooked
2 eggs
15 oz. ricotta cheese
4 cups shredded low-fat mozzarella cheese
2 ounces parmesan cheese
2 jars tomato basil sauce

Preheat oven to 350 degrees. Spray 9 X 13 inch baking pan with vegetable spray.

Beat eggs, stir in ricotta cheese, parmesan cheese, and half of the mozzarella cheese.

Pour half a jar of sauce on the bottom of the pan. Lay four sheets of no-bake lasagne noodles. Put in 1/3 of the cheese mixture, 1 cup mozzarella cheese, and 1 cup tomato sauce. Layer 4 more lasagne sheets,1/3 of ricotta mixture, and 1 1/2 jars of tomato sauce. Top with 4 sheets, remaining ricotta cheese mixture, 1 cup sauce, and 1 cup mozzarella cheese.

Bake covered with aluminum foil, 50 minutes. Cook 10 more minutes until cheese is melted.

Remove and let stand 15 minutes before cutting.

This freezes well. You can also prepare the day before. First cover with saran wrap before the foil. Remember when you put it in the oven, to remove the saran wrap.

Pumpkin Bread

-Debbie Barbash

1 3/4 cups flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1 1/2 cups sugar
1/2 cups oil
2 eggs
1 cup pumpkin
1/3 cup water

In small bowl, blend flour, baking powder, baking soda, salt, nutmeg, cinnamon, and allspice. Set aside.

In large bowl, blend sugar, oil, eggs. Add pumpkin, mix well. Add water, mix well. Add small bowl mixture, mix well.

Pour into two small, greased loaf pans (8 X 4) and bake at 350 degrees for 50 minutes.

McCormick Spices sent me these delicious soup recipes. So, warm up in your sukkahs or inside with these recipes for “Super Soups.”

–B

Roasted Cauliflower and Mushroom Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

6 cups cauliflower florets (2-inch pieces)
2 portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tbsp. plus 2 tsp. olive oil, divided
1 tbsp. thyme leaves
1 tsp. ground cumin
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 tsp. ground black pepper

1. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of the oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast in preheated 450 degree oven 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.

2. Meanwhile, heat remaining 2 tsp. oil in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until softened. Add vegetable mixture, broth and pepper. Bring to boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.

3. Ladle into soup bowls to serve.

Makes 8 (1-cup) servings.

Nutrition Information Per Serving: 105 Calories, Fat 5g, Protein 3g, Carbohydrates 12g, Cholesterol 0 mg, Sodium 304mg, Fiber 3g

Sesame-Ginger Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 10 minutes

2 ounces rice noodles
1 tsp. sesame oil
4 cups reduced sodium chicken broth
1 1/2 cups diced carrots
1 tbsp. ground ginger
1 lb. boneless skinless chicken breasts, cut into thin strips
1 1/2 cups snow peas sliced
1/2 cup thinly sliced green onions
1 tbsp. sodium soy sauce
2 tbsp. sesame seed, toasted

1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.

2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are crisp.

3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

Makes 8 (1-cup) servings.

To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

Nutrition Information Per Serving: 143 Calories, Fat 3g, Protein 17g, Carbohydrates 12g, Cholesterol 37mg, Sodium 416mg, Fiber 2g

Chicken Pot Pie Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

1 1/2 tsp. rosemary leaves, crushed
1 1/2 tsp. thyme leaves
1 tsp. garlic powder
4 tsp. margarine, divided
1 package (8 ounces) mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 lb. chicken skinless thighs, cut into 1-inch pieces
1 1/2 cups frozen pearl onions
1 cup frozen peas
8 thin bread slices
1 tsp. oil

1. Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat one teaspoon of the margarine in large saucepan on medium heat. Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 teaspoons margarine in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

2. Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions, and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

3. Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350 degree oven 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.

Makes 8 (1-cup) servings.

Nutrition Information Per Serving: 211 Calories, Fat 7g, Protein 16g, Carbohydrates 21g, Cholesterol 42mg, Sodium 469mg, Fiber 2g

Waltraud R. Unger, an active member of Temple Israel and JCC in Ridgewood, a certified Holistic Health Coach, and the mother of three young children, shared these healthy Sukkot recipes with us. Her approach to optimum health and wellness is based on bio-individuality and the integration of unprocessed, natural foods into ones daily program. She works with individuals, families, and schools through counseling, lectures and cooking demonstrations. She can be reached via e-mail at .(JavaScript must be enabled to view this email address).

According to Unger,” my goal is to offer alternative food choices that appeal to a variety of people but still satisfies the needs of health conscious individuals and families. Healthy choices can be fun, delicious, and quick. For holiday selections I have chosen more elaborate dishes. Cutting edge nutritional science is starting to discover that ‘The whole is more than the sum of its parts.’ With this in mind I focus on unprocessed, natural ingredients and work with my clients to incorporate these into their daily routine with minimal effort.”

She continues, “in the past few years there has been more interest in a health conscious lifestyle in the Jewish community. This follows the national trend we are seeing across the nation though healthy food offerings, renewed interest in farmers markets, CSAs, advertising, etc. I believe that my unique perspective through holistic health complements your efforts very well and will appeal to your readers.”

“Thinking about the “High Holy Days,” I take the time to reflect on the past year. My soul searching ultimately brings me to evaluate not only how I have treated others but also how I have been treating myself; my body and spirit. Food nourishes the body and gives it the nutrients to function properly and heal itself, but we often fall short of accomplishing that goal. Especially when we juggle multiple responsibilities we reach for convenient items that allow us to put a meal on the table in record time. These easy solutions are often heavily processed and laden with additives, sugar or sugar substitutes, and salt, and are a far cry from what brings us complete nourishment. On my quest to return to real food, I find myself in the vegetable aisle or at a local farmers market and marvel at the perfect creations, filled with vitamins, minerals, antioxidants, and enzymes.

As I pledge to incorporate more fruits and vegetables into my daily diet for the new year, I began to make some changes. The apples and honey are perfect, except I will replace the commercial honey with raw, unpasteurized honey from a local bee keeper in order to take full advantage of the abundance of minerals, antioxidants, probiotics and enzymes it offers. Other changes need to be subtle, too. After all, holiday menus are a tradition and my guests will expect certain staples. Roasted vegetables are always a must at our house. However, this year I will replace the traditional soup with a cold, creamy carrot - orange soup and offer a fresh fruit parfait as a light and refreshing ending. Both recipes are full of raw, living ingredients with all the nutrients intact!

L’Shana Tova!

Creamy Carrot-Orange Soup

pareve (serves 4-6 people)

2 cups fresh carrot juice, (about 6-8 large carrots soaked for several hours in cold water)
1/2 inch piece fresh ginger, finely grated
1 - 1 1/2 avocado, pitted and peeled
3/4 cup fresh squeezed orange juice
1 tbsp. cilantro leaves
1 tbsp. soy sauce
Black sesame seeds or chopped cilantro for garnish

Blend all ingredients in a blender at high speed until light and creamy, starting with one avocado. To create a thicker, creamier soup, add more avocados. Serve chilled with a sprinkle of black sesame seeds and/or cilantro. Enjoy!

Oven Roasted Summer Vegetables

pareve (serves 4-6 people)

1 small summer squash, cut into 1-inch cubes
1 small zucchini, cut into 1-inch cubes
1 red pepper, seeded and cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch pieces
1 large yellow onion, peeled and quartered
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1 tbsp. fresh flat leaf parsley, chopped
Grated zest of one lemon, optional
Salt and pepper, to taste

Preheat oven to 400˚F.

In a large bowl mix all ingredients until the vegetables are well coated with spices and olive oil. Transfer vegetables to a large baking pan and arrange in a single layer. Roast vegetables for approximately 30 minutes until just tender and starting to brown, stirring once or twice.

This side dish pairs well with beef or poultry.

Fruit Parfait with Pareve Nut Cream

(serves 4-6 people)

Papaya Cream:

1 1/2 cups of papaya, cut into 1-inch cubes (about ½ of a peeled and seeded ripe, yellow papaya)
1 large ripe banana
1 tbsp. tahini or almond butter
1 tsp. pure vanilla extract
1/2 tsp. orange extract, optional

Blend all ingredients in a blender, on high speed, until smooth.

Berry topping:

1 cup of mixed berries such as strawberries, blueberries, raspberries, or red currants

Nut cream: (can be prepared several days in advance and chilled)

1 cup raw, whole cashews * (rinsed and soaked overnight in filtered water)
1/8 cup of honey or agave syrup, or to taste
1/2 tsp vanilla extract or to taste
Pinch of sea salt
1/2 cup virgin coconut oil

Warm coconut oil in a water bath until liquid. Rinse soaked cashew nuts under cold water and place in a blender. Add water until the cashews are barely covered. Blend on high until smooth and creamy. (A high-speed blender works best to create a creamy result. If small pieces of nuts remain, the cream may be strained through a cheesecloth.) Add the honey, vanilla extract and a pinch of sea salt. While the blender is running slowly add the liquid coconut oil through the feeding tube. Blend well. Refrigerate for at least one hour until well chilled.

To assemble the parfait, divide the papaya cream evenly among the serving bowls, top with fresh berries and drizzle with nut cream. This can be prepared several hours in advance and keeps well refrigerated. Enjoy!

(The nut cream will keep refrigerated for up to one week and is delicious served in place of traditional whipped cream or topping. It can be flavored with cinnamon, orange extract or other flavorings to complement a variety of desserts.)

*Note: The cashew nuts used in this recipe are raw, which means that they are neither roasted, salted, or otherwise processed. This ensures that the nutrients and enzymes are fully available and the nuts are easier to digest. Raw nuts can be found in health food stores or specialty supermarkets and are labeled “raw.”

Yom Kippur breaking-the-fast recipes

Hoping everyone has an easy fast…and even better, a great break-the-fast. Here are some recipes that I will be making for my gathering along with the staples of tuna salad, egg salad, egg white salad with low fat mayonnaise, bagels, lox, tomatoes and onions, a cheese plate, fruit platter, and some cakes.

Blintz Soufflé

–Lorraine Smith (sent from Miriam Gray)

In blender:

1/2 stick of margarine
4 eggs
1 1/2 cups sour cream
1/2 cup sugar (cook’s note: I don’t use that much)
1 tsp. vanilla

Pour mixture over 2 packages (not defrosted) frozen blintzes (12 blintzes). Bake in greased 7 x 11 pan at 350 degrees for about an hour — check after 45 minutes. You don’t want the top to be watery.

Skillet Macaroni and Cheese

An office favorite

3 1/2 cups water
1 12-ounce can evaporated milk
3 cups (12 ounces) elbow macaroni
1/2 tsp. dry mustard
1 tsp. cornstarch
2 cups each - shredded cheddar and Monterey Jack cheese
3 Tbsp. unsalted butter
salt and pepper

Bring water, 1 cup evaporated milk, macaroni, and salt to simmer in a skillet until macaroni is tender, about 9 minutes. Whisk cornstarch, ½ cup evaporated milk, and mustard together, add to skillet, and stir for 1 minute. Take mixture off the heat and add cheeses, a cup at a time. Stir in butter and season to taste with salt and pepper.

Quiche

–Eileen Schneider

1/2 pkg frozen vegetables, defrosted (use chopped spinach — drain all the water or chopped broccoli)
1/2 bag shredded cheese, probably like around 6 - 8 oz
Frozen deep dish pie crust
1 1/4 cups milk
3 eggs
bit of flour

Prick bottom of pie shell with a fork. Drain veggies well. Place on bottom of crust, spreading around. Toss cheese with about a teaspoon of flour (keeps from sticking) and mix in with veggies. Blend milk and eggs in blender with any spices you want. I might put in a little dried minced onion, basil, garlic, whatever. Pour into crust. Bake at 350 for about 45 minutes until golden on top. Test by putting knife in, when it comes out clean.

No-fry eggplant parmesan

1 1/2 cups grated parmesan cheese
2 cups seasoned bread crumbs
2 medium eggplants (2 lbs.), cut into 1/4 inch slices
4 eggs beaten with 3 tbsp. water
1 jar tomato sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Combine 1/2 cup parmesan cheese and bread crumbs. Dip eggplant into egg mixture then into bread crumbs. On vegetable-spray coated baking sheets, put eggplant slices in a single layer and bake for 25 minutes. In a baking dish, spread 1 cup tomato sauce, layer half of the eggplant, then 1 cup sauce, and 1/2 cup parmesan cheese. Repeat. Cover with foil and bake 45 minutes. After removing foil, sprinkle with mozzarella cheese and bake uncovered for about 5 more minutes until cheese melts.

Kellogg’s Rice Krispies Treats

An all-time favorite for children of all ages

(from the Rice Krispies box)

3 tbsp. margarine or butter
1 package marshmallows (plentiful in the kosher aisle this time of year)
6 cups Rice Krispies cereal

Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until coated. Use a buttered (or margarined) spatula or waxed paper and press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.

Thanks everyone for all the great e-mails and messages about my photo with the “Shofar So Good” apron by Davida Aprons (http://www.davidaaprons.com) and for following the “Cooking With Beth” blog. My daughter Rachel, who was married in May, has already laid claim to the new apron. I support her in her efforts for embracing our holiday traditions. We have a date later this week to make honey cake together in her new home.

It is wonderful to know that my fellow http://www.jstandard.com readers are trying some of the recipes and enjoying the blog. Share the site with friends as well. Comments are welcome and I do accept some submissions. In the meantime, enjoy all the holiday preparation and most important, enjoy your families and all the traditions that go along with the holiday. As promised, here are some other recipes for the new year. Shana Tova and a sweet year filled with all good things. Happy cooking!

Brisket for 10
-Hilda Luria

5 pounds first cut brisket-lean (sometimes this has to be special ordered)
1 envelope onion soup mix
roasting pan
foil
*note from Beth—another friend told me she had a similar recipe and adapted it by adding a can of whole cranberries as well

Take two pieces of foil, one horizontal, one vertical and lay brisket in the middle.
Sprinkle the onion soup mix on top, spread it out, and rub it in well. (this is where my friend added a can of whole cranberries)
Cover brisket by folding side of foil, making sure it is sealed tight.
Place new foil in roasting pan the same way you did before and place sealed meat in the new foil as well. Close up the sides well.
Put in oven at 450 degrees for 10 minutes. Drop temperature to 250 degrees for 3 hours.
Open the brisket and look at it. Poke it gently. It should be tender. If it is not, put it back in for another 1/2 hour.
Slice the brisket and let it stay in the pan- covered loosely.
Heat at 350 degrees for another 1/2 hour before serving.

Tzimmes
-Hilda Luria

3 pounds flanken
1 bag baby carrots
1 pound dried apricots
1 box small pitted prunes
4 large sweet potatoes- raw, peeled, and quartered

Cook flanken in a pan on the stovetop and sear on both sides. Cut into small pieces.
Fill large pot 3/4 full with water, enough to cover the ingredients, (not the meat), boil together, and cover.
In about an hour, add the meat.
Pour the mixture into a baking pan, cover, and bake at 350 degrees for about 1 1/2 hours until meat is tender.

Eggplant Rice Pilaf

-Miriam Gray
(Miriam created this vegetarian dish when her daughter was a vegetarian)

1 large eggplant
3 eggs beaten
flavored breadcrumbs
1 box rice pilaf
vegetable oil
2-16 ounce cans tomato sauce
onions
minced garlic
salt, pepper, Italian spices

Wash eggplant before slicing. Slice eggplant lengthwise into thin slices—-1/8-1/4 inch thick
Rinse slices. Dip slices into beaten egg mixture and then cover with breadcrumbs
Brown quickly in skillet in vegetable oil.  The eggplant does not have to be cooked through.

Tomato sauce: Sauté onions and minced garlic. When onions are golden brown, add cans of tomato sauce.  Add salt, pepper, Italian spices and simmer for 20 minutes.  While the sauce is cooking, cook rice pilaf according to directions.  Do not overcook.  The pilaf should be moist.
Lightly grease a 10x13 inch pyrex dish.  Spoon sauce to cover the bottom.  Add breaded eggplant to cover.  Spread rice pilaf to cover the eggplant and then put another layer of eggplant.  Pour the tomato sauce over the top layer. Bake at 350 for 25 minutes.  (Glassware has a tendency to cook faster.)
For a dairy meal you can add sliced mozzarella cheese on top of the casserole.
To make another layer, use 2 boxes of rice pilaf and add sauce as you layer the eggplant.
You may want to leave some sauce to add when you serve this.

Potato Knishes
-from Miriam Gray- adapted from Nancy Resman’s recipe

Pepperidge Farm Puff Pastry
potatoes —-use about 3 pounds for both pastry sheets
package of onion soup mix
non-dairy creamer (to make this pareve)
margarine (to make this pareve)
onions
1 egg
salt and pepper to taste

Boil potatoes until ready for mashing.  While the potatoes are cooking, set the pastry sheets out to defrost.  DO NOT TRY TO HANDLE THEM UNTIL THEY ARE SOFT BECAUSE THEY WILL BREAK IF NOT DEFROSTED.  While potatoes are cooking and pastry shell is defrosting, sauté an onion til golden brown. When potatoes are soft, mash with margarine, add non-dairy cream, slowly add one package of soup mix, a tablespoon at a time, tasting as you go. (The soup mix is spicy). Add the onions. Mash until light and fluffy.  Use a hand mixer to be sure the batter is well mixed. Add salt and pepper to taste. 
Cut pastry shell sheet into squares cutting along the lines of the folds.  Fill the bottom with the potato mixture and cover with a matching square for the top.  Pull the softened dough so the top piece is larger than the bottom and pinch the sides to seal closed.  When all the “knishes” are formed, brush the top with beaten egg and bake at 375 til golden brown. 

Baked apples
Aviva Weiner

4 hard red apples cored
1/4 cup raisins
4 tsp. brown sugar
1 cup grape juice (can use any juice, just nothing acidic)
Pecans or walnuts (optional)

Remove a strip of peel from the middle of the apple
Fill the center of each apple with raisins
Top with 1 tsp. brown sugar
Sprinkle with nuts (optional)
Pour grape juice over apple tops

Bake at 350 degrees, uncovered. Check them in about 45 minutes.

 

 

 

 

Hello fellow cookers and bakers, it is that time again... the High Holy Days are upon us. For the last 10 years or so, my friend Sue Kaminer and I get together to bake honey cake and mandel brot every year for the holidays. Like everything else, it has become a tradition. We switch homes each year, each one bringing along a blender, mixing bowls, and most important, baking pans. We share the ingredient list, with one of us going to the fruit store and the other to the grocery store. Over the years, some friends have joined us; they are welcome as long as they bring their own stuff!!!! Only once in all the years did we make a mistake with our honey cakes and they did not rise. I think we were too distracted having fun, laughing, and maybe drinking a glass of wine while we were mixing and left something out. The good news is that these recipes work so well, can be dairy or pareve, and can be frozen.

I am also including a recipe for Date Cake from a brand new book "The Kosher Baker" (Brandeis University Press/University Press of New England) by Paula Shoyer that will be released on Sept. 7. Watch for my review of this book with more than 160 dairy-free recipes, and a couple of more recipes for readers to enjoy on the "Keeping Kosher" page of The Jewish Standard, on Sept. 3.

Invite a friend to join you this year and start your own tradition baking together! I will have lots more High Holy Day recipes next week. In the meantime, get a head start on the baking.

Honey Cake

1 small orange
1 small lemon
4 eggs
1 1/2 cup sugar (brown or raw)
3/4 cup vegetable oil
1 cup honey
1 cup coffee or 1 tbsp. coffee dissolved in one cup boiling water
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. each ginger, cinnamon, and nutmeg
Optional: chopped or slivered almonds

Preheat oven to 350 degrees. Cut orange and lemon and put in the blender. Add 4 eggs an blend until smooth. Cream sugar, honey, and oil in a large mixing bowl. Add the fruit and egg mixture and mix well. Add dry ingredients alternating with coffee, beating after each addition. Use 2 large loaf pans. Line bottom with parchment or waxed paper. Pour batter into pans and sprinkle with (optional) slivered almonds. Bake for one hour.

Mandel Brot

3 eggs
1 cup sugar
1 cup oil
1 tsp. vanilla
1 tsp. orange juice
1 1/2 cups chopped nuts, raisins, or chocolate chips (can get pareve ones)
3 1/2 cups flour
Pinch of salt
1 1/2 tsp. baking powder
Mixture of cinnamon/sugar to sprinkle

Preheat oven to 350 degres. Spray cookie sheet with non-stick spray. Mix the eggs, sugar, and oil. Add the vanilla, orange juice, and chopped nuts (or raisins or chips). Add the flour, salt, and baking powder. Work well together. Shape into 5 strips and place on cookie sheet. Sprinkle with cinnamon/sugar. Bake for 30-35 minutes. Remove and cut into 1/2 inch slices on a diagonal. Do not separate. Bake for 15-20 minutes more. Let cool before slicing.

Date Cake

-from "The Kosher Baker"

Received from Limor Decter, whose mother-in-law, Barbara Decter Schlussel, makes it every Rosh HaShanah.

(Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months)

Spray oil for greasing pan
2 cups pitted dates
1/2 cup boiling water
1/2 cup (1 stick) pareve margarine, melted
2 large eggs
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda

Preheat oven to 350 degrees. Grease a 9-inch loaf pan with spray oil. Chop the dates roughly into 1/2 to 3/4 inch pieces. Place the chopped dates and boiling water in a large, heatproof bowl. Let sit 5 minutes. Mix in the melted margarine, eggs, flour, sugar, baking powder, and baking soda. Pour the batter into the prepared loaf pan and bake for 45 minutes or until a skewer inserted in the cake comes clean. Let cool for 10 minutes in the pan and then remove to a rack to cool completely.

Winning red velvet cupcakes

Note from Beth — Have you ever tasted a red velvet anything that is not a winner?? This seems like an awesome dairy recipe. See my note to make it a bit healthier. How about serving these with a nice glass of chilled low-fat milk (think calcium!!) or scroll back to my iced tea or iced coffee blog for more suggestions.

Katie Rousonelos of Madison, Wis., submitted the winning recipe for the first-ever Duncan Hines Red Carpet Cupcake Challenge held on July 29 in New York City. Her “Red Carpet Glamour” (dairy) cupcakes, using Duncan Hines Red Velvet Cake Mix, OU certified kosher/pareve on the box, and Duncan Hines Buttercream frosting, OU certified kosher/dairy, was chosen from over 200 entries. Duncan Hines is the official dessert sponsor of this year’s 62nd Primetime Emmy Awards and Creative Arts Awards Governors Ball, where performers and guests will sample her cupcakes on Aug. 27.

Red Carpet Glamour

By Katie Rousonelos

(Editor’s note: recipe can be modified to a healthier option by substituting reduced or low-fat sour cream and cream cheese and perhaps half & half instead of heavy cream)

Ingredients

Cupcake batter

1 package Duncan Hines Red Velvet Cake mix
1 1/4 cup water
1/3 cup vegetable oil
3 large eggs
3 tsp. raspberry flavoring
1/2 cup sour cream

Chocolate ganache filling

4 oz. bittersweet chocolate
1/2 cup heavy cream
1 tbsp. confectioners sugar

Vanilla bean frosting

1 container Duncan Hines Buttercream frosting
1 vanilla bean, split lengthwise and insides scraped out
1 tsp. vanilla extract
4 oz. cream cheese

1. Add the ingredients for filling in a medium microwave safe bowl. Heat until mixture is warm (20-30 seconds on high). Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.

2. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.

3. Blend dry mix, water, oil, and eggs in large bowl at low speed until moistened (about 30 seconds). Then add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.

4. Place one rounded teaspoon of filling on the top of each cupcake.

5. Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.

6. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

7. To make the frosting, add the canned frosting, cream cheese, vanilla bean, and vanilla extract together. Beat until mixed, about 1 minute. Refrigerate filling for 30 minutes. Frost and decorate cupcakes as desired.

The Manor Embraces Old-World Vegetables; Farm-to-Table Dining
Local Restaurateurs Revisit Their Family Farming History

Both The Manor and a specific vegetable that the Knowles family has been growing at Pleasantdale Farm have a storied past on their own and together.

The vegetable is cauliflower. Sure, it’s known as one of the remaining crudités left on the plate after any Super Bowl party, but it has begun to get re-noticed by smart home chefs and high-end restaurants for its ability to be prepared in a number of fashions and can act as a neutral vehicle for incredible flavors ... and also Chef Mitchell Altholz of The Manor and Highlawn Pavilion.
Introduced to France from Italy (Genoa) in the 16th century, cauliflower was served to Louis XIV and has remained a garden staple ever since – providing its consumers with a low fat, high fiber vegetable.

The Knowles family, owners of The Manor as well as Highlawn Pavilion, Pleasantdale Château, and Pleasantdale Farm - where they grow produce solely for their restaurants, have decades of experience in farming the easily recognizable vegetable.

“In 1862, my great, great grandparents were the first farmers to sell cauliflower at the West Paterson Vegetable Market,” said Wade Knowles, co-owner of The Manor. “They also grew and sold watercress, radishes, and tomatoes on their farm in what is today known as Valley Road in Clifton.”

“The Knowles wanted to show their roots, so to speak, in the food that they offer at their restaurants,” said Bob Dmytriw, master gardener for all of the Knowles properties including Pleasantdale Farm. “So we decided to add cauliflower to the mix this year.”

Dmytriw also grows more than 40 varieties of tomatoes each year in addition to eggplants, peppers, peaches, apples, pears, plums, zucchini, pumpkins, squash, raspberries, beets, blueberries, beans, and dozens of different herbs and flowers all of which are pollinated by the 60,000 bees in the farm’s apiary which produces gallons of honey each year.

Plans for cauliflower at The Manor include Cauliflower Polonaise – a traditional Mediterranean dish that, in this case, will include Marcona almonds and Fontina cheese as well as a creamless cauliflower soup. Both dishes will be available in late September. The recipes are below:

Cauliflower Polonaise

Ingredients

1 medium to large head cauliflower
1/4 cup high end (EVVO) extra virgin cold pressed olive oil
1/4 cup chopped Marcona almonds
1/2 cup coarse Japanese bread crumbs
salt and pepper to taste
 
Directions
Wash cauliflower and cut out core. Place whole head in large saucepan or in steamer. Boil or steam until just tender (about 7 to 10 minutes).
In medium to large skillet over medium-high heat, add a good EVVO (I like Arbequina – a great Spanish, cold-pressed and unfiltered oil). Add Marcona almonds to skillet cooking until lightly browned. Stir in Japanese bread crumbs, also known as Panko; cook and stir until crumbs are lightly browned (about 2 to 3 minutes).
Drain cauliflower head and place on serving plate or platter. Spoon olive oil & nut/crumbs over to serve. At this point, you can broil the entire dish for two minutes to achieve a light brown color on the cauliflower.
If you wish, (and are serving dairy), add 1/4 cup shredded fontina or parmesan cheese and 1/4 cup chopped fresh parsley to the crumbs or on top of the entire dish before broiling.

Creamless Cauliflower Soup
(this recipe has been adapted from the original)

Ingredients

1 head cauliflower
2 tbsp. (EVVO)
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Salt and freshly ground black pepper
1/2 cup finely grated parmesan cheese

Directions

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.

Add the parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.