Archive for the 'kosher American cuisine' Category

22
Nov
12

Roast Turkey


CS is making a Roast Turkey with Maple-Mustard Glaze from Susie Fishbein‘s – just published – Kosher by Design – Cooking Coach (page 152). Since we will be eating at his place I can take it easy for a change, nevertheless I thought I’d share a favorite, easy recipe, I’ve made many a time over the years:

Roast Turkey

Photo by Chani U.

Serves 10
Total cooking time 3 hours and 40 minutes

Ingredients

  • 1 small onion, halved
  • 13 pounds oven ready turkey, giblets removed and cavity wiped clean
  • 2 1/2 tablespoons margarine, softened
  • 3 sprigs fresh thyme, chopped
  • salt and pepper to taste

Directions

  1. Place the onion in the turkey’s body cavity with salt and pepper. Tie the turkey legs with string at the top of the drumsticks.
  2. Place bird in a large roasting pound, rub all over with the softened margarine and season the outside of the turkey with your choice of spices and seasoning. Add the vegetable oil to the pan
  3. Cover the prepared bird loosely with foil and roast in a preheated 375 F. oven, basting periodically. Remove the foil for at least 40 minutes to allow the turkey to brown and scatter the chopped thyme over it. Check the turkey is cooked by inserting a skewer or fork into one of the legs. If the juices come out clear, the bird is ready.
  4. Transfer the turkey to a a large dish, cover with clean foil and let it rest for about 20 minutes before carving.
  5. Arrange the turkey on a warmed serving platter and serve with your choice of vegetables.

My guests always loved this dish, I know you will as well!

SYR

03
Sep
12

Apple Tart


[Gloria Kobrin, who graced our internet broadcast on August 15th - just a few weeks ago - graciously agreed to share one of the recipes from her Kosher Cookbook app for iPhone and iPod. Gloria shares her recipes and cooking tips on her Kosher Cookbook page on Twitter.com/Koshercookbook, on Facebook:  http://www.facebook.com/KosherCookbookApp?ref=nf, and on her blog at: www.koshercookbook.blogspot.com. While this dessert can be enjoyed at any time, it acquires special significance during Rosh Hashana. CS]

Apple Tart

Photo by: Gloria Kobrin

Serves 10-12

The sweetness of the apples and vanilla contrasted with the tart marmalade and Grand Marnier baked in a rich crust is spectacular. The extra hand work is worth it.

Ingredients

Crust

  • ¼  pound pareve margarine
  • ½  cup confectioner’s sugar
  • 2 egg yolks
  • 3 tablespoons  ice water
  • 1 ¼ cups flour

Apple Filling

  • 8 large Golden Delicious apples
  • ¼ pound pareve margarine
  • One inch piece of fresh Vanilla bean
  • ¼ cup confectioner’s sugar
  • ½ cup tart orange marmalade
  • 2 tablespoons Grand Marnier (see comment and substitute)
  • 1 tablespoon water
  • Optional: 3 ounces toasted sliced almonds

Equipment

  • 11 inch flan ring (or quiche pan with removable bottom)
  • Cookie sheet
  • Baking parchment
  • Electric food processor
  • Large skillet
  • Fine sieve
  • Pastry brush

Directions

  1. Line cookie sheet with baking parchment and place flan ring on top of it. Set aside.
  2. Put flour and ½ cup sugar in bowl of processor with steel knife attached. Pulse a few seconds.
  3. Cut ¼ pound margarine into slices and add them to bowl. Pulse again until mixture resembles crumbs.
  4. Beat yolks with water.  Pour this mixture through feeding tube while the processor is running . Turn off processor when a ball of dough has formed. It will be quite soft.  Scrape all dough into the center of flan ring and press it around the ring and up the sides until you have formed a tart shell. Chill for one hour at least.
  5. Prepare apples while crust is chilling. Peel, quarter and core 3 apples. Slice them paper thin by hand or in the processor.
  6. Melt ¼ pound margarine in skillet. Slice the Vanilla bean in half but leave its spine intact. Add vanilla bean to melted margarine. Add sliced apples to pan and stir constantly until apples have browned. Press down on the vanilla bean to make sure that it has released all its seeds onto the apples. Remove vanilla bean.
  7. Remove tart shell from refrigerator. Arrange sautéed apples in an even layer on the bottom of shell.
  8. Preheat oven to: 400 F.
  9. Peel, quarter, core and slice remaining apples thinly. Place these apples in consecutive layers on top of the sautéed ones. Keep layering apples until they are all used up.
  10. Sift ¼ cup confectioner’s sugar over top of tart. Place tart in oven and bake for 45-60 minutes. Watch it carefully to be sure crust doesn’t burn. It will darken considerably.
  11. Place apple tart on cooling rack. Melt marmalade with one tablespoon water (can be done in microwave).  Stir in Grand Marnier. Brush glaze gently over the top of the tart. Sprinkle with toasted almonds if desired.  Chill. Serve tart at room temperature.

Enjoy, gentle reader, enjoy!

CS

24
Nov
11

Pecan Pie – Part 2 – Maple Pecan Pie


Last Sunday we posted a recipe for Pecan Pie, here’s a delicious variation on the theme from Geila Hocherman‘s Kosher Revolution (page 170):

SYR's pie from the recipe, photographed by Irving Schild for The Kosher Scene

Every so often I get a pecan pie urge, for me, means I need to make one. On one such occasion I discovered I didn’t have the corn syrup, the traditional sweetener. The serendipitous replacement was maple syrup, which adds its own great flavor as well as sweetness. I also found a store-bought frozen pie shell – my standard go-to when making this, especially when its part of a big-deal holiday menu. Feel free, of course, to make your own crust, but a bought shell works beautifully here and saves toons of time. Using chopped and whole pecans adds textual interest.

Convert It

To make this dairy, use unsalted butter in place of Margarine

Ingredients

  • One 9-inch frozen pie crust
  • 1 1/2 cups pecan, 1 cup coarsely chopped, the remaining whole
  • 1 tablespoon all-purpose flour
  • 1 cup pure maple syrup
  • 3/4 cup packed light sugar
  • 1/4 cup sugar
  • 3 large eggs
  • 3 tablespoons margarine, melted
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 F
  2. Cover a cookie sheet with foil and place the pie crust in it. Spread the chopped nuts over the crust and arrange the whole nuts on top. Set Aside.
  3. In a medium bowl combine the flour, syrup, sugars, eggs, margarine and vanilla. Stir to blend and pour over the nuts. Bake until the filling is set and slightly puffed, about 60 minutes. Transfer to to a rack to cool before serving.

Easy to make and superb tasting… who can ask for anything more? Enjoy, gentle reader, enjoy!

CS

20
Nov
11

Pecan Pie


Pecan Pie may be a Thanksgiving classic, but it also happens to be a favorite of mine at almost any time. I looked for an easy to make, great tasting recipe and I found this one on one of our must read foodie blogs:

Pecan Pie

Photo by: Irene Saiger from bamitbach.wordpress.com

This recipe was printed in the New York Times many years ago.  It is the only one I use and has never failed me.

  • 1-10″ baked pie shell
  • 1 1/4  cups dark corn syrup
  • 1 cup firmly packed dark brown sugar
  • 4 eggs
  • 1/2 stick butter or pareve margarine, melted
  • 1 1/2 cups chopped pecans
  • 1 tsp. vanilla extract
  • 1/2 cup pecan halves.

Preheat oven to 350 degrees.  Partially bake your pie shell.  Remove and allow to cool.  Combine the corn syrup and sugar in a heavy pan.  Bring to a boil and stir till sugar is dissolved.  Remove from heat and allow to cool.  Beat the eggs in a mixing bowl.  Mix in cooled syrup, melted butter, chopped pecans and vanilla.  Pour into pie shell.  Decorate the top of pie with pecan halves.  Bake for about 50 minutes.  Cover crust with foil to prevent from over-browning.   Serves 10

Enjoy, gentle reader, enjoy!

CS




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