Archive for the 'Kosher cooking' Category



03
Dec
10

Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle


Hanukkah at Abigael’s on Broadway

Gift Giving Special ~ Buy One, Get One
All gift cards ordered now through December 31st, 2010
will receive a 10 % additional card.

$ 100 gift card gets you a $ 10 gift card
$ 200 gift card gets you a $ 20 gift card

Each day of Hanukkah will feature three latke selections
~Savory or sweet, each one will be a treat!

407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407

—)x0x0x(—

Chef Jeff Nathan, from Abigael’s, has graciously agreed to share this delicious latke recipe.

Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle

Pareve
Makes about 20 latkes, 5 to 6 servings

Ingredients

  • 4 large russet potatoes (2 pounds)
  • 1 pound yellow onions (1 pound)
  • 2 large eggs, beaten
  • 1/3 cup all-purpose flour
  • 3 tablespoons chopped fresh parsley
  • 4 garlic cloves, finely chopped
  • 1 teaspoon fresh rosemary, rough chopped
  • 1/2 teaspoon fresh mint
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • olive oil, for fryinghoney, (use varying flavors of honey for added taste, ie: clover, lavender, pine, blueberry)

Directions

  1. Position a rack in the center of the oven and preheat the oven to 200°F. Line a baking sheet with papertowels.
  2. Using the large holes of a box grater or the grating disk of a food processor, alternately grate thepotatoes and onions into a work bowl (this provides better distribution of the onions). Using your hands,squeeze out as much moisture as you can from the potato mixture. Add the eggs, flour, parsley, garlic,rosemary and mint. Add in the salt and pepper, and mix well.
  3. Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking. In batches without crowding, using about 1/4 cup of the potatomixture for each pancake, carefully add the mixture to the oil, spreading it with a spoon to make 3-inchpancakes. Fry, turning once, until deep golden brown on both sides. Use a slotted spatula to transfer tothe baking sheet. Serve immediately or keep warm in the oven while making the remaining pancakes.Drain off any excess liquid that forms in the bowl as you make subsequent batches.
  4. Serve hot drizzled with honey.

Enjoy, gentle reader, enjoy. I can’t wait to try it!

CS

21
Nov
10

Turkey Recipes – Part 1


With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.

We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:

Let’s start with her Dry-Spice Rub recipe:

Dry-Spice Rub

[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!

I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]

Ingredients

  • 2 1/2 cups dry cilantro flakes
  • 2 1/2 cups dry parsley flakes
  • 1 1/4 cups paprika
  • 1 1/4 cups oregano
  • 2 tablespoons red pepper flakes
  • 2/3 cup ground cumin
  • 2/3 cup ground coriander
  • 2/3 cup ground pepper
  • 1/4 cup ground bay leaf
  • 2/3 cup tamarind powder
  • 2/3 cup turmeric

Directions

  1. Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
  2. You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
  3. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
  4. Store the dry rub with your spices.
  5. Makes about 10 cups.

Dry-Spice Rub Roast Turkey

Juicy and flavorful!

Ingredients

  • 12-14 lb turkey
  • 1 cup dry-spice rub
  • 6 cups water
  • 1/2 cup olive oil

Directions

  1. Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
  2. Add 6 cups water and ½ cup olive oil to the pan.
  3. Cover with foil.
  4. Bake 21/2 hours.
  5. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
  6. Let the turkey rest about 15 minutes before slicing.
  7. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
  8. Strain the sauce over the sliced turkey.

Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!

CS

09
Nov
10

Chicken Pot Pie


Chicken Pot Pie… Chicken Pot Pie… one of my all time favorite foods. It may not look fancy, needs no exotic ingredients, but when it comes to winter comfort food few other compare!

From: chow.com

In the hope that others appreciate it as well, I offer this recipe adapted (to make it kosher) from Aida Mollenkamp‘s recipes as they appear on the pages of chow.com.

For the pie’s filling we must first make Creamed Chicken, this can be made from any chicken leftovers:

Creamed Chicken Recipe

Total: 20 mins
Active: 20 mins
Makes: 4 to 6 servings

Ingredients

  • 4 tablespoons unsalted margarine (1/2 stick)
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup unflavored soy milk
  • 3 cups cooked chicken, medium dice
  • 1 tablespoon apple cider vinegar

Instructions

  1. Melt margarine over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
  2. Slowly add broth, whisking constantly until mixture is smooth. Add soy milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
  3. Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

Chicken Pot Pie

Total: 1 hr 10 mins
Active:
35 mins
Makes:
12 servings

Ingredients

  • 2 tablespoons unsalted margarine (1/4 stick), plus more for coating the dish
  • 2 cups pearl onions, peeled
  • 1 tablespoon fresh sage, finely chopped
  • 1 cuppotato, coarsely chopped
  • 2/3 cupcelery (leaves too), coarsely chopped
  • 2/3 cupcarrots, peeled and coarsely chopped
  • 3/4 cup frozen peas
  • 3 tablespoons fresh Italian parsley, coarsely chopped
  • Creamed Chicken (recipe above)
  • 1 large egg
  • 14 ounces store-bought puff pastry dough, defrosted if frozen

Instructions

  1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with margarine and set aside.
  2. Melt 2 tablespoons margarine over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
  3. Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
  4. Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
  5. Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
  6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
  7. Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

I made this dish last night. to say it was just delicious would be a serious understatement. Coming home from the cold, this one truly hit the spot! Enjoy, gentle reader, enjoy!

CS

31
Oct
10

Sugar River Cheese Co.


Europeans have long laughed at the pretentiousness of American cheeses (especially kosher ones), but, judging by the latest entries into the field, that situation will soon change. I’ve seen quite a few interesting cheeses at the Pomegranate isles, among them some intriguing flavored ones from the Sugar River Cheese Co. Having tasted these delicious cheeses we just had to contact them and interview Mark Rosen, the company’s President.

I found Mr. Rosen very personable, witty and a true foodie. Besides being a fountain of information on cheese making processes, he also told us some amusing stories about himself, stories that gave us a glimpse into the make up of his love of food and pursuit of quality. That carefully nurtured quest for the best led him to start this company in 2002 with the aim of bringing “natural, terrific tasting, unique, kosher Wisconsin Cheeses to the kosher consumer.” Judging by what we tasted, he certainly succeeded.

The superb tasting Sugar River cheeses we've sampled...

The Sugar River cheeses we’ve sampled were: Parmesan (aged 18 months, my personal favorite), White Cheddar (aged 18 months), White Cheddar with Roasted Garlic and Green Onion, White Cheddar with Chipotle, Prairie Jack with Parsley and ChivePrairie Jack with Green Peppercorns, Monterrey Jack with Jalapeno and Cilantro, Monterrey Jack With Roasted Garlic And Basil (second place award in the Flavored Monterey Jack judging category at the 23rd Annual Competition and Judging by the American Cheese Society‘s (ACS) held July 22, 2006 in Portland, Oregon. The first time Sugar River cheeses ever entered a competition and the first time a kosher cheese ever won!) and Monterey Jack With Tomato And Olive.

SYR, thought this cheeses would go perfectly with some of her favorite pasta recipes. Here’s one she tried which turned out terrific:

SYR‘s Easy Penne Alla Romana

YIELD: 4 to 6 servings

Ingredients

  • 1 package of penne
  • water to fully cover the pasta
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped garlic
  • 6 chopped pearl onions
  • 1/4 cup chopped sun dried tomatoes
  • 1/2 cup zucchini, cubed
  • 10 shitake mushrooms
  • 1/4 cup oyster mushrooms
  • salt and pepper to taste
  • 10-15 chopped leaves of fresh basil
  • 2 sprigs of fresh parsley
  • 1/2 package Sugar River White Cheddar with Roasted Garlic and Green Onion
  • Sugar River Parmesan

Aaahh... the aroma, the taste!

Pasta

  1. In a medium size pot pour in water to two thirds height (enough to cover the pasta).
  2. Add the penne and cook until it is al dente (still firm, not hard).

Vegetables

  1. Pour the oil into a medium shallow pan.
  2. Sauté the chopped garlic and onions.
  3. Add the tomatoes when the above show some golden brown.
  4. After 30 seconds add the zucchini and mushrooms.
  5. Let it all cook for 1 minute and add basil and parsley.
  6. take off fire after 2 more minutes.
  7. Add mixture to drained penne

Cheese

  1. Cut the Sugar River White Cheddar with Roasted Garlic and Green Onion into small cubes.
  2. Add the cubes into the mixed penne and vegetable. Continue mixing until cheese is mostly melted.
  3. Sprinkle with shavings of Sugar River Parmesan.
  4. Serve while still hot.

Please remember, by using the 18 month aged Parmesan you have to wait six hours before you can eat meat.

Enjoy, gentle reader, Enjoy!

CS

25
Oct
10

Kosher By Design: Teens And 20 Somethings


Well, Susie Fishbein’s done it again!! Her latest Kosher by Design cookbook for young adults will turn any teen, college student, or young at heart-Fishbein fan, into an instant gourmet superstar. If you’re tired of the same old pizza with fries, or pocket pinching foil-packed fast food entrees, you’re just going to love the 100 deliciously innovative, easy to prepare recipes in her new cookbook. Susie prepares young cooks with great tips on the basics of cooking and the tools they’ll need; tips like using dry and liquid measuring cups because of volume differentials to achieve optimum results, making healthy food choices, and sidebar symbols indicating vegetarian, gluten-free, dairy free and nut-free recipes. All the recipes that made it into the book were taste-tasted and approved by discerning “tastebud” teens.

John Uher’s photography is colorful and appealing throughout – especially the dessert section. Aside from Starters, Munchies, Soups and Salads, Poultry and Meat, Fish, Pasta and Dairy, Side DishesDesserts, there’s an exciting section on planning themed Parties, and Special Diet Needs.

It was hard to choose a favorite recipe from all of them, but this one seems intriguing as it shows Mrs. Fishbein’s culinary mastery and understanding of the young:

Chocolate Tart in Pretzel Crust

DAIRY – YIELDS 10-12 SERVINGS

Crust:

  • 6 chocolate sandwich cookies, such as Oreos®
  • 2 cups mini pretzel twists
  • 6 tablespoons butter, melted

Chocolate Filling:

  • 1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®
  • 1 (4-ounce) good-quality milk chocolate bar, such as Ghiradelli®
  • 1 cup heavy cream
  • whipped cream, optional for garnish
  • additional mini pretzel twists for optional garnish


1. Preheat oven to 350˚F.
2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up the sides of the pan. Place the pan on a cookie sheet for easy transfer to and from the oven. Bake for 15 minutes. Set aside to cool.
3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.
4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.
5. Slice and serve plain or with whipped cream and pretzels.

All in all, Teens and 20-Somethings is informative, creative and a lot of fun; Susie is at her best, giving the next generation their shot at looking great in the kitchen, and us the opportunity to sit back and be fed and entertained by our kids.

Enjoy, gentle reader, enjoy!

SYR

Contest

On October 18th, we announced a photo contest, it’s a food photography competition and the best photo of a Kosher by Design recipe will win a copy of Susie’s latest: Kosher by Design Teens and 20 Somethings. You may download a free copy of the complete KBD recipe index from: http://bit.ly/KBDrecipeindex. Choose a recipe, make it, serve it and photograph it. Please check out Contest!!! for some pointers on food photography and links to a few outstanding food photographers’ online portfolios. Send us your best to:

kosherscene@gmail.com

RELATED POSTS

A Talk with Susie Fishbein

Maple Roasted Pears and Sweet Potatoes and More

——)xOxoOox0x(——

Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join the KBD online communities to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit the Kosher by Design blog or connect with them on Facebook and Twitter.

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

06
Oct
10

Moussaka!!


In our everlasting quest for great recipes, especially for some of our favorite dishes, we often come to a point where it’s hard to decide which one would be better. That, however, was not the case when we were looking for Moussaka. Irene Saiger, on her superb Bamitbach blog, posted a winning recipe:

Photo by: Bamitbach

Moussaka

Ingredients

  • 4 globe eggplants
  • olive oil
  • 4 onions, diced
  • 2 pounds ground chicken or turkey
  • 1 tsp each of ginger, turmeric, cumin and paprika
  • 4 cloves garlic, minced
  • 1 14 oz. can of tomato sauce
  • 1 small can of tomato paste
  • 1 bunch cilantro, finely chopped
  • 6 eggs, beaten

Directions

Drizzle about 3 Tbs of olive oil on a cookie sheet and pre-heat sheet in a 350 degree oven. Peel and slice eggplant, 1/2″ thick, sprinkle with salt, and bake in a single layer on cookie sheet till soft. Turn eggplant slices over and bake other side. (you can fry the eggplant if you prefer but this is a much lighter version) Heat 3 Tbs olive oil in a large heavy pot and add 4 finely diced onions. Saute till golden. Add ground chicken, ginger, garlic, turmeric, cumin, paprika, and salt and pepper. With a wooden spoon, continue breaking up ground chicken till seasonings are incorporated and meat is lightly browned. Add tomato sauce, tomato paste, and cilantro to chicken mixture and cook for about 20 minutes over a low flame, stirring frequently.

Grease a 9 x 13 dish and cover the bottom of the dish with half the meat sauce and add a layer of eggplant. Repeat this so that you end with the eggplant on top. Beat 6 eggs and pour over dish. Bake about one hour, uncovered, in a 350 degree oven.

Enjoy!

SYR just told me she’ll make this dish tonight for dinner, hmmmnn… I just hope she’ll be kind enough to let me taste the leftovers tomorrow. I always made moussaka with lamb, this one should not only be cheaper but the difference in taste will be a welcome variation. Enjoy!

CS

04
Oct
10

Kosher Cooking Demos at De Gustibus



L’CHAIM SERIES

Event title: DAVID KOLOTKIN – The Prime Restaurant Group

Tuesday, October 12, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

DAVID KOLOTKIN, executive chef of The Prime Grill, imparts his cooking ideas to present a vibrant and informative take on tantalizing New American cuisine for the kosher home chef.

–)oOo(–

Event title: JOAN NATHAN – Cookbook Author

Thursday, November 11, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

JOAN NATHAN, doyenne of Jewish American cooking, is the recipient of multiple James Beard Awards, a TV personality, and the author of 10 cookbooks, including Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. Joan brings simple yet refined European flavors to the table, seasoned with a hint of the Mediterranean that is always in sync with the needs of the kosher gourmande.

–)oOo(–

Event title: SETH WARSHAW & SHLOMO BLASHKA – etc steakhouse

Monday, November 29, 2010 | 5:30 – 8:00 PM $95 per class

All food will be strictly kosher

SETH WARSHAW, executive chef of etc steakhouse in Teaneck, New Jersey, demonstrates an elegant kosher menu focused on the highest quality meats and satisfying seasonal ingredients.  SHLOMO BLASHKA, of Royal Wine Corporation, will pair the delectable dishes with an array of world-class kosher wines that are sure to please the most discerning palate.

–)oOo(–

Location

Venue : De Gustibus Cooking School
Homepage: http://www.degustibusnyc.com
Street: 151 West 34th Street, 8th Floor
ZIP:
10001
City: New York

Location description:

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor and we are located between the coat / bathing suit department and human resources in the employee section of the store.

Please Click below to Register for this event:
REGISTER HERE

03
Oct
10

Etrog Recipes


Photo by: The Kosher Foodies

You spent a lot of money for a nice looking etrog, used it for all of eight days and Sukkos is over. Now what do you do with it? Many readers asked us for etrog recipes, after scouring the web we found this one at Torah Women.org:

Etrog Jam

*Please keep in mind that etrog are sometimes raised commercially not as food and may be saturated during growth with pesticides. Please ensure that your etrog is safe for consumption.

Ingredients

  • 1 etrog (citron)
  • 6 cups water
  • 3/4 cup sugar

After the Hebrew holiday Succoth, families everywhere will have an extra etrog which can make a delicious jam. Here’s Green Prophet’s recipe to make your own:

Slice and remove as many seeds as possible. Try slicing the long way into eighths to get seeds out as efficiently as possible. There are a LOT of seeds in an etrog so allow at least 1 hr for this step.

Chop fruit into very small pieces, including the peel, consider for this step using the food processor.

Cover fruit with water and refrigerate for at least 12 hours. Next, bring everything to a boil, and simmer uncovered for 20 minutes. Drain fruit.

Cover fruit with water and simmer again for 20 minutes, then refrigerate everything for at least 12 hours. Drain. Cover fruit with water and simmer uncovered again for 20 minutes. Drain fruit.

(These steps are important since if you skip them the finished product will be bitter!)

Cover fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for 1 hour. Be careful here, if you leave it for a minute it can burn on the bottom. If it does burn, do not stir up the burned parts into the jam. Dump the stuff into a clean bowl, wash out your pot, put the jelly back in and continue.

Taste to see if you need to add more sugar. Continue simmering for ½ hour or more. The temperature should be 220º–222º, the water should be syrupy and the fruit should be clear-ish.

It should cool and congeal, if it is still runny some people add ¼ – ½ cup of orange marmalade per quart to add “pectin” and cook 15-20 minutes more. Personally, I think that however it comes out is nice.

And at Chabad.org we found this recipe that is sure to become a favorite:

Etrog Schnapps

Ingredients:

  • Up to 3 Etrogs (citrus)
  • 3 cups Vodka
  • 1.5 cups superfine sugar

Rinse the Etrogs well, and peel the thick yellow skin. Place the peels in a 4-cup container, and add 2 cups of vodka. Store for a minimum of 48 hours in a cool, dark place. Remove the peels from the vodka. Add all the sugar and stir until the liquid is clear. Add the remaining cup of vodka and stir until the mixture is clear. Seal the top and keep it in a cool place for about 6 weeks.

The schnapps will have a distinctive citrus aroma, and a delicate and sweet flavor. A wonderful addition to any occasion.

Enjoy, gentle reader, enjoy!

SYR

27
Sep
10

18 Restaurant’s Yemenite Meat Soup


We’ve raved before about 18 Restaurant‘s Yemenite Meat Soup, Tammy Cohen has graciously agreed to share the recipe, as prepared by 18‘s Chef Haim Dadi, with our readers:

Eighteen’s Yemenite Meat Soup, a complete meal all by itself!

Ingredients:

2 large onions

2 lbs Flanken meat

Salt

Black Pepper

Cumin

Paprika

Turmeric

1 tsp fresh garlic ground down

1 small bunch cilantro

4 medium to large potatoes

2 whole carrots

Cooking Instructions:

Finely chop onions and combine with flanken. Put in large pot with 4 quarts of water. Boil together for 20 minutes. Next add a pinch of salt, pinch of pepper, pinch of paprika, pinch of cumin, pinch of turmeric with cilantro and garlic to pot and boil for another 20 minutes. Take 4 potatoes and cut into 6 pieces each, slice carrots and put into pot with above.

Cook everything together for 20 more minutes on a low flame. Soup is ready, add more salt to taste if necessary.

It will certainly warm you on a windy day, sitting in the Sukkah, or try it anytime. Enjoy!

CS

Yemenite Meat Soup




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