Archive for the 'kosher baking recipes' Category



12
May
11

Date and Nut Bread


I had some dates from Israel and decided to use them in a recipe, I was intrigued by the following one from Elizabeth Wolfe-Cohen‘s Perfect Jewish 


Delicious!!!

Date & Nut Bread

Yields: 12 slices

Directions

  • 1 1/2 cups self rising flour, plus a little more for dusting
  • 1/4 tsp salt
  • 1/2 – 1 tsp ground ginger [SYR used 1 tsp]
  • 1 1/3 cups chopped dried dates [SYR did not use dried ones]
  • 1 tsp bicarbonate of soda [baking soda]
  • 2/3 cup boiling water
  • 1 egg lightly beaten
  • 1 tsp butter or margarine, softened [SYR used margarine to keep it pareve]
  • 1 cup chopped walnuts, pecans or almonds [SYR used walnuts]
Directions
Preheat the oven to 325 F. Grease a 4″x8″ loaf pan. Line the base and and sides with nonstick baking parchment paper to come to 1″ above the sides. Grease again and dust with flour. Sift the flour, salt and ginger into a bowl.
Put the dates into a large bowl with bicarbonate of soda. Pour over the boiling water and leave to stand for 5 minutes.
Stir the egg and butter [or margarine if you prefer it pareve] and flour mixture into the date mixture and beat with a wooden spoon until well blended. Stir in the nuts. Pour the mixture into the loaf pan, smoothing the top. Tap the pan gently on a surface to expel any air bubbles.
Bake in the center of the oven for 1 hour or until set and well colored and the bread begins to pull away from the sides of the pan; a knife inserted in the center should come out clean.
Transfer to a wire rack to cool for 5 minutes , then leave to cool completely Using the paper as a guide, carefully remove the bread from the pan. If not serving the same day keep in the paper to prevent drying out.To serve, remove the paper from the base and sides, slice thinly.
Prep time: 20 minutes – Bake Time – 1 hour

The bread came out very aromatic, it tasted subtly sweet, we had it with some cholov Yisroel Mascarpone cheese made at Pomegranate Supermarket‘s kitchen and recommended by their resident cheese expert, none other than our good friend Elizabeth Bland. We washed it down with a Herzog Selection Chateneuf 2009, a white semi dry with a fresh, fruity bouquet. The bread was delicious, the Mascarpone just right, and the wine proved a perfect pairing!

CS

14
Jan
11

Jachnun


Ever since I first tasted it at a Shabbat kidush in shull, I can barely eat cholent without it anymore. Looking to make my own  jachnun, rather than buy it, I found the following on Astray Recipes:

Making jachnun - Photo from: travelpod.com

Jachnun

Ingredients

  • 3¾ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1½ teaspoon Salt
  • 1 large egg
  • 1¼ cup water
  • ¾ cup margarine; cut into 6 pieces

Directions

  1. Combine flour, sugar, baking powder, and salt in food processor and process to blend. Add egg and 1 cup water and process with on/off turns to mix. With motor running, gradually add remaining water, about 1/4 cup, adding enough so mixture comes together to a smooth, fairly stiff dough. It will be sticky. Remove from processor.
  2. Knead dough well by slapping vigorously on the work surface. Divide into 6 pieces and knead each one with a slapping motion until smooth. Roll each in your palm to a ball.
  3. Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  4. Oil working surface and rolling pin. Let margarine stand at room temperature until very soft.
  5. Roll out 1 ball of dough on oiled surface to a very thin 12-inch square. To help stretch dough, pull it gently from time to time by hand, until very thin. If dough tears, simply press it together. Spread with a piece of soft margarine. Fold in half, then in half again to make a long strip. Roll up strip from a short side in a tight cylinder. Repeat with 5 remaining pieces of dough.
  6. Put in greased, shallow 8-inch square baking dish. Cover with foil and a lid and refrigerate at least 2 or up to 8 hours. Preheat oven to 200 F. Bake pastries 13-14 hours or until golden brown. Serve hot.

Source: “International Jewish Cookbook“, by Faye Levy, Warner Books 1991. Found on the Internet.

Personally, I’ll skip the sixth step. I’ll take one serving put it in the cholent and freeze the others to be used on subsequent weeks. I also add some hardboiled eggs (Yemenite custom) which by lunch time, on Shabbos, taste superb having cooked for so many hours on low heat.

Enjoy, gentle reader, enjoy!

CS

16
Nov
10

Olive Oil Orange Cake


Chef Mark Green of Glatt A La Carte, always wanted to be a hockey player and even got a scholarship to play at Saranac in Upstate new York. Unfortunately he got hurt while playing, with his sports dream over he majored in art and photography.

After graduating from the New York Restaurant School, in 1982, Chef Mark spent the next 7 years as sous-chef at Club Med in Aruba. He did stints as Main Chef for the Divi Divi Beach Hotels in the Netherlands and the Antilles but came back to the US, eventually opening Glatt A La Carte, as Executive Chef, over 10 years ago.

He has graciously given us his recipe for a delicious, easy to make cake:

Portuguese Olive Oil Orange Pound Cake

Delicious... is an understatement!

Yields: 10 to 12 servings

Wet Ingredients

  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 cups orange juice, preferably freshly squeezed
  • 5 eggs

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 3 cups granulated sugar
  • zest of 3 oranges

Glaze

  • 1 cup confectioner sugar
  • 2 teaspoons of orange juice

Directions

  1. Beat eggs lightly in large mixing bowl.
  2. Slowly add sugar to the eggs until light colored and thicken into a ribbon consistency.
  3. In a separate bowl, sift flour, baking powder and salt.
  4. Add orange juice to egg mixture.
  5. Mix until fully incorporated.
  6. Add olive oil and flower alternating little by little into egg mixture until fully incorporated.
  7. Mix until it becomes a nice batter with ribbon consistency.
  8. Mix zest into batter.
  9. Take a Bund pan and spray it with cooking spray.
  10. Pour batter into Bund pan.
  11. Bake at 350 F for 1:15 minutes or until tooth pick comes out clean.
  12. Cool for 30-60 minutes.
  13. Combine glaze thoroughly and drop on cake.

I’ve tried Chef Mark’s recipe, both at the restaurant and at home, it’s very good. Enjoy, gentle reader, enjoy!

CS

Portuguese Olive Oil Orange Cake

07
Nov
10

Little Lemon Meringue Pie


I’m constantly looking for delicious desserts, I confess, I have a sweet tooth… While scouring the web, for something decadent but fairly easy to prepare, I came across the following on The Food Network:

My mother (a"h) used to make something very similar... ahh, the memories!

 

Little Lemon Meringue Pies

Ingredients

Crust:

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3 tablespoons sugar
  • Pinch fine salt
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1 teaspoon sour cream or yogurt

Lemon Filling:

  • 1/3 cups sugar
  • 1 tablespoon cornstarch
  • 4 large egg yolks
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons cold unsalted butter, cubed

Meringue:

  • 1/4 cup egg whites (about 2 large eggs)
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar
  • Pinch fine salt
  • 1 (6-cup) standard non-stick muffin tin

Directions

Crust:
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon Filling:

Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.

Meringue:

Bring a few inches of water to a boil in a saucepan that can hold a standing mixer’s bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.

Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

For Busy Bakers:

They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

To make ahead in stages:

– The crusts can be made, baked and frozen up to 2 weeks.

– The curd can be made up to 3 days in advance and refrigerated.

– The meringue can be made up to 1 day in advance and refrigerated.

Enjoy, gentle reader, enjoy!

CS

19
Oct
10

Maple Pot de Crème


Recently I was looking for a really decadent dairy dessert, I found it, made it yesterday and it proved more than good enough to share on these pages. It comes from the 17 and Baking blog, a very nice blog with great recipes and photography:

Maple Pots de Crème

From Closet Cooking
Makes 4 servings

1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Preheat the oven to 300 degrees F and arrange four ramekins in a rimmed baking dish.

Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and vanilla extract. Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time. Whisk the egg yolks into the cream in the saucepan until combined. Strain the mixture through a fine sieve.

Pour the mixture into the four ramekins. Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins. Bake until the edges are set but the center gently jiggles when shook, about 50-60 minutes. Remove the ramekins from the water bath and cool to room temperature. Eat, or cover each ramekin with plastic wrap and keep in the fridge (I prefer them cold.)

Elissa, the blog’s author, is a very good photographer with an obvious love of baking. It was her photography that seduced my senses into imagining the taste and just try it. I was not disappointed. Enjoy, gentle reader, enjoy!

CS

08
Sep
10

Yom Tov Recipes – Personal Honeyed Chocolate Lava Cake


Pastry Chef Ehud Ezra, gave us this delicious recipe for yom tov. SYR and I got to taste it yesterday, thus, we can attest to it being  truly scrumptious without being overly sweet. One of the joys of this type of post is being in the company of such gifted chefs and bakers. Udi, as his friends and coworkers lovingly nicknamed him, is a warm hearted chemist and chocolate alchemist.  He’s got such a mastery of ingredients and technique mixed with a sensitive spirituality that reflects his soul in everything he bakes. His Rosh HaShana recipe for Honeyed Chocolate Lava Cake certainly demonstrates his unique talents as a master pastry chef.

Honeyed Chocolate Lava Cake

Yields 10 mini 5 ozs. portions made in 4″ muffin molds

Ingredients

  • 1/2 lbs. butter/margarine/Earth Balance
  • 1 1/2 lbs. semi sweet chocolate
  • 2 tspns. vanilla extract
  • 1/3 cup honey
  • 7 whole eggs
  • 3/4 cup flour
  • Confectioners sugar

Directions

  1. Melt butter, 1 1/2 minutes in microwave, add chopped chocolate, mix until incorporated but not too hot add vanilla extract and honey.
  2. In mixer whip eggs until they form high peaks, about 3-4 minutes.
  3. Fold with chocolate mix.
  4. Spray pans with canola oil. Scoop in batter until the top of pans (batter rises and then deflates).
  5. Put in oven at 400 F, for 12 to 15 minutes, until top is crusted.
  6. Sprinkle tops with confectioners sugar. Serve with 4 scoops of Rich’s whipped cream or vanilla ice cream w/honey on top.

Easy to make and fast to bake, if you make you’ll shine whether with your guests or even with your family.

Enjoy it, gentle reader, we certainly did!

CS

Honeyed Chocolate Lava Cake

x———)o0O0o(———x

KTIVAH VECHATIMA TOVAH!!!
SHANA TOVAH UMETUKA!!!
A GUT GEBENTSHT YOHR!!!

23
Aug
10

The Kosher Baker


A 1996 graduate of the Ritz Escoffier Ecole de Gastronomie Française in Paris, Paula Shoyer owns Paula’s Parisian Pastries Cooking School in the Washington, DC. area. She recipe tested and edited Susie Fishbein‘s Kosher By Design Entertains and Kosher By Design Kids In The Kitchen. Paula is also the author of the brand new book The Kosher Baker. Not only is this a beautiful tome, the attention to detail in its execution, the direction given in the recipes, make its publication an unparalleled event among kosher cookbooks.

I got the book last week and immediately started leafing through it. It has great great photos without being overbearing, the detail of explanation in the recipes will make for perfect results by whoever follows them fully. Each of the over 160 recipes is preceded by a little anecdote which makes it very friendly and offers us small tidbits of its author as very real and down to earth.

Having never outgrown my childhood sweet tooth, I was pleasantly surprised to find a recipe for the cinnamon buns I always loved. I made a batch of 20, on Thursday evening.

In a very uncharacteristic display of will power (likely due to being tired at such a late hour), I did not have even one! Friday morning, however, I had  intended to eat only a few myself and share the rest with SYR,  but alas… such was not to be! My will power failed and I finished the whole lot. As we are in Elul, I felt very guilty and confessed my dastardly deed and – predictably – SYR was rather upset with me. On Sunday – yesterday – she made two batches of cinnamon buns, thereby proving (again!) she’s a far better person than I. The buns looked better than mine, which gave me the opportunity to photograph them since in the losing battle against my sweet tooth I had entirely forgotten to do so. Best of all, her teenage son told her these were the best pastry she ever made!

Choosing just one recipe is hard; having gone through the book I can tell quite a few are destined to become new favorites (especially that Crème Brûlée on page 240!). Meanwhile I”ll quote the one recipe both SYR and I thoroughly tested:

Cinnamon Buns

MAKES ABOUT 20 BUNS
STORAGE
Store covered in plastic at room temperature for up to four days or freeze up to 4 months

Dough

1 cup parve plain soy milk
1/2 ounce (2 envelopes) active dry yeast
1/3 cup plus 1 teaspoon sugar
4 1/4 cups all-purpose flour, plus extra for dusting work surface
2 large eggs, lightly beaten
4 tablespoons (1/2 stick) parve margarine, softened, plus extra to grease pan (if pan-baking buns)
1/2 cup canola or vegetable oil

Filling

1 cup (2 sticks) parve margarine, softened
1 1/2 cups light brown sugar
2 tablespoons ground cinnamon

Glaze

1 cup confectioners’ sugar
2 to 3 tablespoons boiling water
1/2 teaspoon pure vanilla extract

The remnants of SYR's double batch...

  1. To make the dough: Heat the soy milk until lukewarm. Pour into a large bowl and add the yeast and 1 teaspoon of the sugar and let sit for 10 minutes. Add the flour, eggs, remaining 1/3 cup of sugar, margarine, and oil and mix well. knead using either a dough hook in a stand mixer for 2 to 3 minutes or by hand until the dough comes together into a ball. Cover with plastic and let rise for 1 hour.
  2. In the meantime, prepare the filling. Place the margarine, brown sugar, and cinnamon in a medium bowl and mix with a whisk or beat with an electric mixer until smooth. Set aside.
  3. Preheat oven to 350F. Take a piece of parchment paper about 2-feet long and place on the counter. Sprinkle with some flour. Place the dough on the floured parchment, sprinkle with some more flour, and roll it into 15 x 24-inch rectangle. Spread the cinnamon filling all over the dough, all the way to the edges.
  4. Roll up the dough beginning with the long side of the rectangle, so you end up with a log about 24 inches long. Use a sharp knife to cut the roll into 1-inch slices. You can bake these two ways.
  5. To make soft, pan-baked buns, grease a 9 x 13-inch pan with some margarine. Place the buns in the pan with the cinnamon swirl-side up. Bake for 40 minutes, or until browned on the outside edges.
  6. To make individually baked buns with a slightly crunchy exterior, line 2 cookie sheets with parchment. Place the sliced buns cinnamon swirl-side up on the pans 3 inches apart. Bake for 30 minutes, or until golden-brown.
  7. Let cool for 5 minutes in the pan (or on the cookie sheets) and prepare the glaze. Place the confectioners’ sugar in a medium bowl. Whisk in 1 tablespoon of the boiling water and the vanilla. Whisk in another tablespoon of boiling water and see if you have a thick pourable glaze. If you think it is too thick, add another tablespoon of boiling water and whisk to combine. If you accidentally made it too thin, just add some confectioners’ sugar. Use the whisk to drizzle the glaze over the cinnamon buns.

Enjoy, gentle reader, we certainly did!

CS

18
Jun
10

Braiding a Six Strand Challah


[Daniel Ronay, baker extraordinaire, shares with us his step by step instruction on braiding challah. Photos by Daniel Ronay. CS]

Braiding challah is not that difficult, but it takes some patience and practice. I use a little flour to dust the strands. Sometimes the dough can be sticky, also when using dusting flour on the braids can be more pronounced. When dusting flour sometimes is not used the results can have an effect on the look of “baking blind” braids that looks like they weld together too much and are not well defined. I do not worry about a little flour if any remains. Remember we are going to glaze the challahs with an egg wash so the topical flour is washed away.

  • When making your 6 strands ideally make your strands a little longer than your desired length of your challah.
  • I make the strands with a “belly” in the middle, tapered on both end. The result will be a challah that is fatter in the middle and tapers to the ends.  This is a desired look for some if not using a pan to bake the challahs.
  • When braiding your challahs try to make the braids not overly tight. If the braids are too tight then when proofing it might have a possibility of tearing. There still has to be some tension though against other braid.

Picture (1) in this step we are making sure the strands are equal in length and thickness


Join the 6 strand together. Pinch them together. With them as shown 3 X 3.  I have known people to put a weight on the pinched ends to hold them in place.

Picture (2) in this step we are setting up the 1st braids getting them in place


Strand #3 is in your right hand and strand #4 in your left hand. Put your left hand on top of your right hand. Pick up strand #4 with your left hand and move it to the top upper left and same time put strand #3 next to where strand #4 used to be.

Picture (3) in this step we continue to braid the 2nd pairings.


Hold the far left strand #1 in your right hand, and the far right #5 strand in your left hand. Have your right hand on top of your left hand. As you pick up your right hand with strand #1, move it to the upper right and picking up with your left hand strand #5 have it come to the center where strand #2 is.

Picture (4) to make it easier to understand, think of it as trying to have 2 strands on the top and 4 strands on the bottom.  This is basically the same step as in pic 2, but the far right strand is lower


The far right strand comes across the upper left and strand #3 and goes next to strand #2 in the center on the left side.

Picture (5)


The upper left strand goes in the center on the right next to strand #3 and the and far right goes to the upper left

Picture (6) we continue repeating the steps till the strand complete the braiding


Move the upper left to the center, and the outer right to the upper left

Picture (7) Beautiful braided football type shape

Enjoy!

Daniel Ronay

02
Jun
10

Decadent Desserts – Part 1


Winter’s come and gone, spring with its sometimes uncertain weather is about to leave us. It may not be technically summer yet, but summer temperatures are already here. Not only do we enjoy summer type drinks, but even desserts take on new flavors.

This time of the year is perfect for marshmallows roasted over a camp fire, or any other way; I  just tried Elyon Marshmallows and Elyon Mini Marshmallows and found them outstanding!

Mmmmmmm, great marshmallows!

SYR looks forward to this time, when she prepares one of her favorite summer desserts:

SYR’s Toffee S’mores

Ingredients

2 cups – coarsely chopped pecans
1 bag (4.8 oz) –  Honey Grahams broken into 1″ pieces
1 package Elyon Mini Marshmallows
8 oz – Semi Sweet Parve Chocolate Chips
6 oz – Pareve White Baking Chocolate Bar (cut into small pieces)
1 stick – margarine
1 cup – sugar
1/2 cup – brown sugar
1/2 cup – light corn syrup
3 tblsp – water
1 tsp – vanilla
1 generous pinch – salt
2 – 9″ square pans

Method

Over a low flame, combine sugars, corn syrup, vanilla, salt, and margarine in a pan. Stir constantly as mixture blends, continue stirring for an additional 2 minutes as the mixture starts gently bubbling. Turn off flame.

Add pecans and honey graham pieces into mixture stir until these are fully covered by the caramel.

Grease the two 9″ pans and spread mix evenly into each of them. Spread half of Elyon’s Mini Marshmallow evenly into one pan and the other half into the second pan. Distribute white chocolate chips and dark chocolate chips into decorative patterns on top, for each 9″ pan. Preheat oven to 350F and bake for 10 minutes or until each pan’s contents shows a light beige color. Cool at room temperature and cut into 1″ squares. Refrigerate and serve.

...more s'mores, more s'mores... they didn't last too long!

Yield

162 – 1″ squares

Enjoy it folks, it’s easy to prepare and tastes delicious!

CS

16
May
10

Shavuos Recipes – Part 1


Being a foodie, I’m always scouring the net or pestering friendly Chefs for new interesting creations. Here are two superb Shavuot recipes. The incomparable Lévana will always find a way to do it different, to make it easier and keep it delicious!

Ricotta Almond Pie

Anyone looking for a nice departure from the traditional all-American Cheesecake? This is for you! light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made it for a fundraiser demo and watched it disappear with great pleasure!

Almond crust ingredients:
1/2 cup
almonds
1/4 cup
brown sugar
Dash
salt
2 cups
flour (any flour, including Gluten-free)
1 tablespoon
vanilla
1/3 cup
cold unsalted butter, cut in pieces
2
tablespoon very cold water, or a little more if needed.

Filling ingredients:
3 cups
ricotta
4
eggs
1 cup
sugar
2 tablespoons
brandy or rum
2 tablespoons
lemon zest

Instructions:
Preheat oven to 350 degrees.

Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.

Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.

For a long time I wanted a great kosher recipe for French Onion Soup Recipe… I finally found it:

Every single ingredient in this wonderful soup is in on the secret of its success: All the members of the onion family are present; fresh thyme; The mixture of dark miso and dry red wine do wonders to imitate the beef broth that is the trademark of onion soup but that is off-limits to Kosher and Vegetarian Cooking; The cheeses must be freshly grated.

Ingredients:
1/3 cup
extra virgin olive oil
2
large onions, sliced very thin (food processor)
4
large shallots, sliced very thin (food processor)
2
large leeks, white parts only, sliced very thin (processor)
6
large cloves garlic, minced (food processor)
3 tablespoons
sugar
2 cups
dry red wine (liquor stores)
1/2 cup
dark miso paste (health food stores)
6 sprigs
thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts
(10 cups) water
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
1 cup
grated Swiss cheese
1 cup
smoked cheese, cut in small chunks
1 cup
grated parmesan
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)

Directions:
Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and bring to a boil. Reduce to medium and cook covered another 30 minutes.  Stir in the ground pepper and nutmeg. Pour the mixture into individual oven-proof soup crocks. Float a slice of toasted baguette in the center of each bowl, and a handful of the mixed grated cheeses, and run under the broiler for just a few seconds. If you don’t own the crocks, no problem, just stir in the cheeses at the end and cooking, right in the pot, and top each serving with a slice of toast. It won’t look as dramatic, but it will be every bit as delicious!

Enjoy these folk, I know I will.

CS

related posts

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 2

For prize winning cheese cake recipes: and the winner is…




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