Archive for the 'Rosh Hashana Recipes' Category

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!!!

05
Sep
10

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin


[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, herehere, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce

Ingredients

2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two

Ingredients

½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

1 Double Cut Veal Chop
1 Tablespoon Canola Oil

Sprinkle the dry rub generously on the veal chop before searing. In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam

2 Red Bell Peppers—seeded, ribs out, julienned
¼ cup Sugar
1/3 cup Rice Vinegar (White Vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé

Ingredients

3 cups Sweet Potato Puree
1/3 cup Sugar
Pinch of Salt
3 Eggs
1 Vanilla Bean
½ cup Pineapple Juice
½ cup Flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking
dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Enjoy, gentle reader, enjoy!

CS

Sweet Potato Soufflé

02
Sep
10

Yom Tov Recipes – Carrot Kugel


[Chef Ben Fleischman, Kosher Personal Chef, is a Culinary Institute of America (CIA) graduate; he has over 25 years cooking experience. Trained in Classical and Country French, European and American Continental cuisines, his cooking knowledge also extends to Asian, Vegetarian, Vegan and Southern cooking. Worked as a sous chef and executive chef in hotels and restaurants in the Philadelphia and the Washington, DC, Metro areas. CS]

As we all are busy making our Jewish New Year preparations, Chef Ben has graciously agreed to share with us one of his delicious, very easy to prepare, Yom Tov recipes. His Carrot Kugel is very well received and makes a delightful and colorful addition to any yom tov meal. What a delectable way, this Rosh Hashana, to truly enjoy one of the various simmanim we customarily consume.

Carrot Kugel

Ingredients

  • 1 pound baby carrots
  • 1 stick margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder

Preparation

  1. Cook 1 pound of baby carrots in water on stove until carrots are soft with a fork.
  2. Drain water.
  3. Mash carrots in medium bowl.
  4. Add 1 stick margarine melted, ½ cup brown sugar, ½ cup sugar, 1 cup flour, 2 eggs, 1 teaspoon vanilla, and 1 tablespoon baking powder.
  5. Mix well, pour into a greased 8X8 pan.
  6. Bake at 350 F, for 45 minutes.
  7. Serve warm.  Makes one kugel.

Don’t let the easy preparation fool you, this dish offers ample proof that making good food need not take hours of sweating and subsequent heavy cleaning, nor does a recipe need fancy, or exotic ingredients to please the palate.

Enjoy it!

Ben Fleischman




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