Archive for the ‘kosher recipes’ Category

Hanukkah food

December 5, 2010

I’m working on teaching my mom all about Hanukkah.  Here’s what she made this evening — they turned out really good!

Apple Latkes (dairy or pareve)

2 eggs, well beaten
1 ½ cups orange juice, yogurt or milk (we opted for orange juice)
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
¼ – ½ cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectioner’s sugar

Makes approximately 36 latkes.

Mix eggs with orange juice, yogurt, or milk in a bowl.

In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture along with the grated apples. Heat a thin layer of oil in a skillet. Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil. Cook about 2 minutes on each side, or until slightly golden.

Drain on paper towels, sprinkle with confectioners’ sugar, and serve.

Baked stuffed eggplant (dairy)

June 1, 2010

We love it.  Next time we’ll add a little more basil and sprinkle some extra cheese over the top 5 minutes before the baking’s done.

Ingredients:

2 small eggplants; cut lengthwise
2 small tomatoes, red ripe; chopped
1 cup mozzarella cheese; shredded
5 fresh basil leaves; shredded
2 tablespoon fresh parsley; chopped
2 teaspoons garlic, minced
1/4 cup oil
1/8 teaspoon dried red pepper flakes

Instructions:

Preheat oven to 350. With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with salt. Let stand about 20 minutes to allow the salt to draw out the eggplant’s bitter juices. Pat the eggplant dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and olive oil. Season with salt and pepper flakes. Fill the eggplant’s cavities with this mixture. Oil a baking dish lightly, and put the eggplant halves into the dish. Bake until they are lightly golden, soft to the touch, and easily pierced with the tip of a thin knife, 15 to 25 minutes, depending on the size of the eggplants. Serve hot or at room temperature.

Apple Cake with Cinnamon Sauce (pareve)

May 28, 2010

Cake:

4 cups peeled, cored, chopped sweet apples (Crispin, Red or Golden Delicious)
1 cup chopped nuts
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 eggs
1/2 cup oil
2 teaspoons vanilla

Cinnamon Sauce:

3/4 cup butter
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water

Instructions:

Cake: Preheat oven to 375. Butter and flour a 9×13-inch pan. Combine apples with nuts in a large bowl and sift dry ingredients over top. Mix eggs, oil and vanilla together. Add to the apples and flour mixture and mix until well blended. Bake in prepared pan for 35 to 45 minutes or until tester inserted in the center comes out clean. Cool. Serve with Cinnamon Sauce.

Cinnamon Sauce: Melt butter in a small saucepan. Add sugar, vanilla, cinnamon, nutmeg, and water. Bring to a boil, and then simmer until thickened, about 5 minutes. Cool and pour over individual servings of cake.

The verdict: Yum!  We’ll definitely be making this again.