Archive Page 3

10
Feb
15

Kosher Food and Wine Extravaganza 2015 – Video Interviews – Part 1


Yesterday, we attended both the commercial and the general sessions of the KFWE 2015. The new venue was bigger, but barely large enough for the number of visitors. We managed to taste many wines and speak to some of the industry’s newest wine makers and here we bring a few of the interviews:

Here is an interview with Jay Buchsbaum from the Royal Wine Corporation, sponsors of the event:

kosher-scene-copyright-copy22

We started our tasting with two Herzog selections: Special Reserve Alexander Valley Cabernet Sauvignon 2012. The Alexander Valley, which we always liked, was full-bodied wine exhibiting blackberry, cherry and licorice aromas and flavors, it was nicely balanced with ample but smooth tannins

Next we spoke to Matthieu Guyon of Domaines Rollan de By

The winemaker’s own son spoke to us about his father’s passion for wine, which well explains why we found the two wines we tasted rather superior.

We started with Château Tour Seran 2012, this wine was voted as the world’s top Mevushal Wine. Made from a blend of grapes from the Médoc region, with 65% Merlot, 15% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. An unusual wine, with a delightful smokiness, floral notes, cassis fruit, perfectly balanced tannins, a very subtle sweet overlay and an elegantly long finish. Decadent taste at its best!

Next we tried the Château Haut Condissas 2012, also made from a Médoc blend with 60% Merlot, 20% Petit Verdot,
10% Cabernet Sauvignon, and 10% Cabernet Franc. Another interesting wine with mineral and blackberry notes, it exudes nobility from first drop to long finish!

We segued into a short conversation with George Anlou of the Compagnie Vinicole Baron Edmond de Rothschild

Their Haut Médoc has long been a favorite of mine, in its price range ($27 to $32) and the 2012 did not disappoint. With deep notes of dark juicy cassis and tobacco on the long finish, it is a blend of Bordeaux Cabernet Sauvignon and Merlot grapes.

We tasted some superb wines, but there is more to come…

CS

09
Feb
15

Moroccan Casserole


[Reader Ester Azouline, from LA, sent us the recipe and photo below. She adapted this recipe from The One Dish Bible. I made it last night and found it deliciously filling. CS]

Moroccan Casserole

Moroc-Casserole

Ingredients

Serves 6

  • 2 tablespoons vegetable oil
  • 1 lb lamb, cut into 1″ cubes
  • 1/2 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 can (about 14 ounces) diced tomatoes, undrained
  • 1/4 cup water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium unpeeled red potatoes, cut into 1/2″ pieces
  • 1 large sweet potato, peeled and cut into 1/2″ pieces
  • 1 cup frozen lima beans, thawed and drained
  • 3/4 cup sliced carrots
  • Pita bread

Directions

  1. Preheat oven to 325 F.
  2. Heat oil in large skillet over medium high heat. Add lamb and onion; cook intil lamb is browned on all sides, stirring occasionally. Sprinkle flour over meat mixture. Stir until flour has absorbed the juices. Cook an additional 2 minutes.
  3. Stir in tomatoes with juice, water, ginger, cumin, cinnamon, sugar, salt and pepper. Transfer mixture to quart casserole, bake 30 minutes.
  4. Stir in potatoes, sweet potato, lima beans, green beans and carrots. Cover; bake 1 hour or until potatoes are tender. Serve with warm pita bread.

Enjoy, gentle reader, enjoy!

Esther Assouline

08
Feb
15

Stuffed Veal Breast


[Walter Potenza straordinario Chef Italiano – has once again graciously agreed to share a recipe with us. It follows his original, except for one change to make it kosher. CS]

Stuffed Veal Breast

Photo by: Walter Potenza

Photo by: Chef Walter Potenza

Stuffing:

  • 1/3 cup fresh Italian parsley, washed and chopped
  • 4-6 cloves garlic, finely minced
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly grated black pepper
  • 1 1/2 cups Italian style bread crumbs
  • 1/3 teaspoon oregano flakes
  • 1/3 teaspoon basil flakes
  • 1/4 teaspoon red pepper flakes
  • pinch of powdered sage or Bell Seasoning
  • pinch of salt
  • 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)*
  • 1/4 cup black oil cured olives, pitted and finely chopped

Directions:

  1. Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese.
  2. Allow to sit 10 minutes to infuse the herbs.
  3. Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn’t break apart and yet it should not be too liquid to hold this shape.
  4. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you’ve reached the right consistency.
  5. If mixture is too liquid, add a few tablespoons of bread crumbs.

Preparing the Veal:

  • 1 4-5 lb veal breast with pocket
  • olive oil spray
  • garlic powder
  • onion powder
  • paprika
  • salt
  • pepper
  1. Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry. Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
  2. Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
  3. Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
  4. It’s better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn’t browned yet, spray with olive oil one last time, turn up the heat to 375°F and finish it for 10-15 minutes to brown.
  5. Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.

Enjoy, gentle reader, enjoy!

* Daya Mozzarella Style Shreds (pareve/vegan)

This product is dairy, lactose and casein free, gluten and soy free, cholesterol free. It melts and stretches.

Walter Potenza

06
Feb
15

Coconut Lamb With Rice


[Adina H, from Providence in Rhode Island, sent us the following easy to prepare, hearty dish. and the close up photo. CS]

Coconut Lamb With Rice

CocoLamb

Ingredients

Serves 4

  • 1 3/4 lb lamb, diced
  • 6 tomatoes, coarsely chopped
  • 2 cups coconut milk
  • 1 1/2 cups basmati rice
  • 3 tablespoons fresh cilantro leaves

Directions

  1. Cook lamb and tomatoes in a large frying pan over medium heat for 2 minutes.
  2. Pour in coconut milk.
  3. Cover and cook for 30-40 minutes until lamb is tender.
  4. Drain well and set aside.
  5. Add the cilantro.
  6. Serve hot on a bed of rice.

Enjoy, gentle reader, enjoy. I did!

CS

02
Feb
15

Ground Beef With Potato Topping


It’s cold out there and we can all use some comfort food, I adapted the following recipe (to make it kosher) from 1 Ground Beef, 100 Meals, I used the cookbook’s photo on page 99

Ground Beef With Potato Topping

GrndBfndPotat

Ingredients

  • 1 lb 7 oz potatoes cut into chunks
  • 2 tablespoons sunflower oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 carrots, chopped
  • 1 lb 2 oz ground beef
  • 1 2/3 cups sliced mushrooms
  • 1 1/4 cup hot beef stock*
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)**
  • salt and pepper to taste

Directions

  1. Cook the potatoes in a large pan of salted boiling water for 20-25 minutes, until tender but not falling apart.
  2. Meanwhile, heat the oil in a pan. Add the onion, garlic, and carrots. Cook over a low heat, stirring occasionally for 5 minutes, until the onion softens. Increase the heat to medium, add the ground beef  and cook, stirring frequently, and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
  3. Add the mushrooms and cook for 2 minutes, pour in the stock and stir the sugar and the soy sauce. Season with salt and pepper to taste; reduce heat, cover, and simmer for 20 minutes.
  4. Preheat the oven to 400 F. drain the potatoes, return to the pan, and mash well, then stir in three quarters of the cheese.
  5. Spoon the meat mixture into an ovenproof dish and spread the mased potatoes over the top to cover the meat. Sprinkle with the remaining cheese and bake in the preheated oven for 20 minutes, until the topping is golden brown. serve immediately.

*Beef Stock

Yield: 8 cups

Ingredients

  • 6 lb beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 2 stalks celery, including some leaves
  • 1 large tomato
  • 1/2 cup chopped parsnip
  • 1 medium potato
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Directions (from allrecipes.com)

  1. Preheat oven to 450 degrees F.
  2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1″ chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

**Daiya Mozzarella Style Shreds (pareve/vegan)

Ingredients (as listed on package)

  • Filtered Water
  • tapioca flour
  • non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil
  • coconut oil
  • pea protein
  • salt,
  • vegan natural flavors
  • inactive yeast
  • vegetable glycerin
  • xantham gum
  • citric acid (for flavor)
  • titanium dioxide (a naturally occurring mineral)

Made in a plant free of animal ingredients, milk, soy, egg, peanuts and tree nuts (excluding coconut). The Orthodox Union provides the kosher certification.

 

Enjoy, gentle reader, enjoy. I did!

CS

28
Jan
15

Ground Beef and “Swiss Cheese” Pizza


Sounds absolutely treif doesn’t it?!? Well, now you can make it kosher and delicious! With some of the new products on the market and this recipe you can actually make make this pizza and be strictly kosher!

Ground Beef and “Swiss Cheese” Pizza

GrndBeef&SwsChsPzz

Pizza Dough

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour

Directions

  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  2. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
  3. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Roll out to a 10″ circle.

Pizza topping

Ingredients

  • olive oil, for brushing and drizzling
  • 6 oz ground beef
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon ground cumin
  • 1 roasted red peeper, in oil, drenched and finely chopped
  • 1 tablespoon chopped fresh basil
  • 4 tablespoons tomato paste
  • 4 oz Daiya Swiss Style Slices*
  • salt and pepper to taste

Directions

  • Put the ground beef, onion, garlic and cumin in a nonstick skillet, cook over medium heat stirring frequently and breaking up the ground beef with a wooden spoon, for about 8 minutes, or until evenly browned.
  • Stir in in the roasted pepper and basil and season to taste with salt and pepper.

Once the pizza dough is ready, cover with the ground beef mixture. Top with “Swiss Cheese Slices” and drizzle with oil. Bake at 425 F. in a preheated oven for 15-20 minutes until the crust is crispy. Serve hot.

*Daiya Swiss Style Slices

It is kosher pareve certified by the Orthodox Union. It melts and stretches; it’s lactose, casein, gluten, soy and cholesterol free!

Enjoy, gentle reader, enjoy. I found it delicious!

CS

19
Jan
15

Jewish Food Festival at the JCC in Richmond, VA


Yesterday was the first day of the annual two day Jewish Food Festival, held at the JCC (5403 Monument Avenue, Richmond, VA 23226 – Tel: 804.285.6500), presented by Knesset Beth Israel (6300 Patterson Avenue, Richmond, VA 23226 – Tel: 804.288.7953) with supervision by the Moro d’Asro, Rabbi Dovid Asher.

kosher-scene-copyright-copy22

One of the various stations preparing food in the kitchen

One of the various stations preparing food in the kitchen

Carrot kugel, broccoli kugel, latkes and stuffed peppers... MmmmMMm!

Carrot kugel, broccoli kugel, latkes and stuffed peppers… MmmmMMm!

Donut Holes, Homentashen, menorah cookies, rugelach and more!

Donut Holes, Homentashen, Menorah Cookies, Rugelach and more!

There was so much to choose, but I started with a plate of brisket, potato latkes and a ouple of knishesk. I followed with a combination of lamb and turkey shawarma with roasted vegetables wrapped in a laffa. The portion were nice sized, in fact I’m afraid the only way to get rid of the weight I gained would be to walk all the way back to Brooklyn.

Among the various booth, and being a foodie, there was one which really got my attention, Ginger Juice

It was hard to decide which flavor to buy...

It was hard to decide which flavor to buy…

I tasted various of their juices, including Giving made from beets, pears and ginger. It reminded me so much of my mother’s (aleha haShalom) borsht – a taste nobody had ever been able to replicate…. until now. Another flavor I liked was Goodness which consisted of kale, apple, celery and mint. Who knew kale and celery could taste this good?!?!? When I finally got ready to go home, I picked up a bottle of Glitzy (pineapple, apple, pear). Needless to say, it didn’t last very long.

This event was truly a feast for the palate, the eyes and the nose!

CS

29
Dec
14

CANCELLED!!! A Night of Jazz, Comedy, Truffles and Wine


WE ARE SORRY TO INFORM YOU THAT
A Night of Jazz Comedy Truffles & Wine -December 29th, 2014 -
(at Zanger Hall, 347 West 34th Street in Manhattan)
HAS BEEN CANCELLED 
truffle-event-1ab
DUE TO THE SUDDEN ILLNESS OF ONE OF OUR STAR PERFORMERS.
ALL PURCHASED TICKETS WILL BE FULLY REFUNDED AS WE PROCESS THEM WITHIN THE NEXT 48 HOURS. CREDIT CARDS SHOULD REFLECT REFUNDS WITHIN  A WEEK.
WE SINCERELY APOLOGIZE FOR ANY INCONVENIENCE THIS MAY HAVE CAUSED.
CIRCUMSTANCES WERE BEYOND OUR CONTROL.
THE EVENING WILL BE RESCHEDULED FOR A LATER DATE TO BE ANNOUNCED.

PLEASE FEEL FREE TO CONTACT US: 646.463.0803

21
Dec
14

The Story of a Wooden Menorah…


Yesterday, Shabbos Chanukkah – Parshas Mikeitz – my shull‘s Rabbi, Rav Chaim Aryeh Stamm ended his drosho with a story, as he always does. There was something about it that made me want to repeat here; it is a true story that happened not too long ago in upstate New York, only the names have been changed.

Harry Jones, the local town’s mechanic, had achieved the American dream through had work and dedication. He had a beautiful wife and two sons, a nice house, a dog, a successful business and two late model cars. Life was good, his neighbors liked him; his two boys were studious and had many friends. But… Harry… had a secret that no one in town suspected. Harry was born in Warsaw and named Hershl Miller or Heshy, as his parents and siblings called him. Harry Jones was really a Holocaust survivor, a Jew!

Heshy was the youngest of five brothers and three sisters. His siblings were always teaching him games, walking him to cheder or just happened to be there whenever he’d get in trouble. all that idyllic life ended abruptly when the Nazi hordes marched into Warsaw. Rav Yerucham Miller and the whole family were crammed into a small apartment with three other families. There was never enough food; daily “selections” soon became the norm and families were torn from each other to be sent to different labor camps. Through all these tribulations, the Millers managed to maintain a semblance of normalcy; Shabbos was still a fairly joyful day, and whatever food was available somehow tasted better.

Three days before Channkkah the Nazis barged into the apartment and took Heshy and three of his brothers with them. A few hours later the boy found himself in the Auschwitz death camp. Thirteen year old Heshy grew up very quickly during the next three year of horror, surrounded by sickness, death and the stench from the crematoria. He couldn’t understand why Hashem did not deliver his people as he’d done many a time before. How could the Almighty ignore the voices, the cries, the prayers of thousands of Jews? Somehow, he managed to survive and as soon as the war ended he set out to find his family. Once again, he told himself, the Millers would sit together on Shabbos amidst song and delicious foods as the candlelight and its warmth surrounded them. All too soon he realized that no one but him was left, his life, his dreams had all been destroyed.

Whatever faith he still had, now crumbled. If Hashem had so utterly abandoned him, he would abandon Hashem. On reaching America, his connection to anything Jewish was discarded. Harry Jones as he now called himself soon learned the trade of mechanic earning enough to pay for college and room and board. After a while he met a girl with a very similar life story, and married her. They moved to upstate New York and kept the secret of their origins deep within their hearts, never revealing it to anyone. Being hard working, honest, and dependable, Harry built a reputable and successful business. For the next 15 years, all went well and the memories in his heart started to become blurred, but then something happened…

As Jason – Harry’s oldest – was about to turn 13, his father told him that on his birthday he would take him to the mall to choose whatever young Jason might like – price would not be a consideration. Of couse the young boy was excited with the idea and couldn’t wait for the day.They had barely entered the mall when Harry realized Jason was not at his side. He found him a short distance away, his face glued to the window of an antiques store.

Dad, this is amazing! Come see this!

Come, Jason, why would I care about some old junk? Besides, the toy store is nearby.

But Dad, look at it, this is soo cool! What is it?

Harry gave a quick glance and saw his son looking at a handcrafted wood menorah. Some long buried memories painfully emerged in his mind, but he wasn’t ready to face the past…

I’m gonna check it out,” Jason hurried into the shop and headed straight for the wooden menorah.

Harry followed his son hoping to dissuade him. “Dad I want this for my birthday,” said Jason, as he held the menorah in his hand and looked at it in fascination. Nothing his father said, could dissuade the boy. “You said I could have anything, this is what I want!” Harry couldn’t understand what could possibly draw the boy to an object he could not even play with and which he had no idea how to use? But he’d made a promise to his son, and however distasteful it might prove, he would keep his word. As he approached the counter, the man behind said, “That item is not for sale, sir. You see, it’s actually a ritual Jewish lamp, a menorah. Jews light it on the holiday of Chanukkah. This one was handcrafted from woodchips during WWII, and will likely be worth a great deal of money for its historical value someday.

Harry did not want the menorah, but his son pressed on, “Dad, you said I could have anything no matter the price. This is what I want!” Harry had no choice, he had given his word and was not about to break it. He haggled with the man until he reached $1400, at which point the storekeeper realized that he couldn’t ask for much more, or he would risk getting nothing.

Jason was all smiles as, together with his father, he left for home. Jason went to his room with his new toy and tried to figure how to play with it, while Harry sat down in the kitchen to talk to to his wife. Suddenly a loud crush from the upstairs room was heard, Harry fearing the worst run up. His fears realized, the menorah had fallen and shattered into many pieces. He was about to berate his son, but saw on the boy’s face that he was already punishing himself. “Let me help you clean this up,” muttered Harry. As he was picking up the pieces, he found a rolled up piece of paper in one of the hollowed arms of the menorah. Curious, he fished it out and found a note in Yiddish. He read it as he became gradually pale and paler. Harry screamed and fainted. It took a while before he could recover enough to stay conscious without fainting again.

What did the note say?” asked his wife; Harry read it to her: I made this menorah with the hope that I will light it on the first day of Chanukkah. I don’t know if I will make it through the next seven, or to the next Chanukkah. I have concealed this note in the hope that whoever finds it will say Mishnayos for my soul, and try to perform as many mitzvos as possible for me. it is the only hope I have left.
- Rabbi Yerucham Miller, son of Rabbi Hershel Miller.

My father’s name was Yerucham Miller,” Harry said, though his tears, “and I was named Hershel, after my grandfather. My own father made this menorah!

Does that mean we are Jewish?” asked Jason

Yes,” said Harry, “and today is a special day for you. It was your Bar Mitzvah, something I never thought you’d have, but things are going to change now. The Almighty sent me this note and the message burned itself directly into my heart.

Harry Jones, once again became Heshy Miller; he moved his family to a Jewish community where they slowly began to practice what Harry and his wife had once discarded from their lives. Heshy Miller is today a talmid chochom…

Gentle reader, is there such a thing as a coincidence?!? Is not Hashem‘s hand guiding us every minute of our lives, even if we don’t see it?

CS

[When I asked Rabbi Chaim Aryeh Stamm where this powerful story came from, he told me he found it in Stories That Warm the Heart by Rabbi Binyomin Pruzansky.]

18
Dec
14

Gil Marks’ Zvingous or Sephardic Beignets


In keeping with the Hanukkah season, and in paying homage to my friend Gill Marks‘ memory, I perused his Encyclopedia of Jewish Food where I found the following recipe for Zvingous: 

Detail from photo at:
http://honeyandschmaltz.com/stories/gil-marks/

Detail from photo by: http://honeyandschmaltz.com/stories/gil-marks/

From pages 634-635:

[..]In the middle Eastern manner, the fried balls are dipped into a a honey or sugar syrup, while the French serve then with a warm jam or filled with pastry cream. Cooks add a little more flour to zvingous dough than is typical for cream puff dough, producing a sturdier pastry that will not dissolve in syrup. The dough is not made with much sugar, as too much sugar results in overbrowning.

These pastries are a traditional Hanukkah treat, also known in in Ladino as Zvingous de Januca (of Hanukkah), and, in honey syrup, popular for Rosh Hashana. A Passover version is made by substituting matza cake meal for the flour. After a baked version of zvingous was mentioned in a 1999 New York Times Hanukkah article, the pastry suddenly earned attention among Americans.

Sephardic Beignets (Zvingous)

ABOUT 24 MEDIUM OR 36 SMALL FRITTERS [PAREVE OR DAIRY]

cup water
tablespoons olive oil or unsalted butter
teaspoon sugar
1/2 teaspoon table salt or 1 teaspoon kosher salt
1 1/2 cups (7.5 ounces) high gluten flour, sifted or 1 1/4 cups unbleached all-purpose flour and 1/4 cup fine semolina; or 1/2 cups matza cake meal
1 teaspoon grated orange and/or lemon zest (optional)
4 large eggs, at room temperature (3/4 cup)
Vegetable, sunflower, or peanut oil for deep-frying
1/2 cup confectioner’s sugar , cinnamon sugar (2/3 cup sugar mixed with 2 teaspoons ground cinnamon), or cup atar*

1. In a medium saucepan, bring the water, oil, sugar, and salt to a rapid boil over medium heat. Remove from the heat, add the flour all at once , and stir with a wooden spoon until the mixture leaves the sides of the pan and forms a ball, about 1 minute. Return to the heat and cook on low heat, stirring, until the dough dries slightly, about 1 minute. Let cool completely, about 10 minutes. If using, add the zest.

2. Beat the eggs, one at a time, beating well after each addition . The batter should be soft yet stiff enough to retain its shape. It is ready when it drops with difficulty from a spoon. Let cool completely, at least 30 minutes.

3. In a large pot, heat at least 1 1/2 inches oil over medium heat to 375 F.

4. Dip a tablespoon or teaspoon into the hot oil. In batches, drop the batter by spoonfools from the oiled spoon into the oil, using a second spoon to scrape it off, and fry, turning, until puffed and golden, 2 to 4 minutes. Remove with a wire-mesh skimmer or tongs and drain on a wire rack.

5. Sprinkle the beignets with confectioners’ sugar or dip hot ones into the cooled syrup or cooled puffs into hot syrup. Serve warm.

From page 27

* Atar

ABOUT 2 CUPS

2 cups (14 ounces) sugar, or 1 cup sugar and 1 cup honey
1 cup water
1 tablespoon lemon juice, rose water or orange water

In a medium, heavy saucepan, stir the sugar, water, and lemon juice over low heat until the sugar disolves, about 5 minutes. Stop stirring. Increase the the heat to medium, bring to a boil, and cook until mixture is slightly syrupy and reaches the thread stage or 225 degrees on a candy thermometer, about 10 minutes. If using rose water, stir it in now. The syrup keeps in the refrigerator for several weeks.

Enjoy, gentle reader, enjoy!

CS




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