Shabbat Roasted Chicken

In these current times of anger and division, when the news always seems to be bad and the world seems ready to explode, how fortunate we are to have Shabbat, a day of rest, contemplation and togetherness with our loved ones. 

Put the world aside. 

The sorrow, the political madness will not go away, but we can enjoy our day of peace. We can enjoy a festive Shabbat dinner. 

What could be better for the feast than roasted chicken, the traditional Shabbat dinner? Our ancestors ate roasted chicken in the shtetls of Eastern Europe and in the luxurious dining rooms in Vienna and Bucharest.

Roasted chicken is beyond delicious. It’s iconic. It’s comforting. 

Shabbat shalom.

ROASTED CHICKEN

• 1 whole chicken, about 5 pounds

• 1 tablespoon olive oil 

• salt and freshly ground black pepper to taste

• garlic powder and paprika, optional

• ras el hanout, baharat, garam masala, harissa, chopped fresh herbs to taste, optional

• 1 to 1-1/2 cups fruit juice, chicken stock or white wine

Preheat the oven to 400 degrees. Remove any pinfeathers and extra flesh and fat from the chicken. Take out the package of giblets inside the cavity (you may save these pieces for stock, except for the liver, or roast them along with the chicken). Brush the olive oil all over the chicken. Sprinkle with salt and pepper and optional seasonings. Place the chicken breast side down on a rack placed inside a roasting pan. Roast for 15 minutes. Reduce the oven heat to 350 degrees. Roast the chicken for 15 minutes. Pour the juice (stock or wine) over the chicken and roast for another 15 minutes. Turn the chicken breast side up. Roast the chicken, basting occasionally, for 45-60 minutes, depending on the size of the chicken, or until the chicken is cooked through (a meat thermometer inserted in the thickest part of the breast registers 160 degrees or 165 degrees in the thickest part of the thigh). Remove the chicken to a carving board and let rest for 15 minutes before carving. Serve with pan juices (you may strain the pan fluids if desired, and/or reduce them to desired thickness by boiling the fluids in a small saucepan over high heat).

Makes 6 servings

Perfect Corn Muffins

Corn Muffin

Sometimes I get a yen for some food and I make it a lot. Recently, it’s been cranberry muffins for breakfast. But one morning I needed a change up so I made corn muffins. Not too sweet, they’re a good breakfast with some fresh fruit (for me, my favorite: ataulfo mango).

MAPLE CORN MUFFINS

• 6 tablespoons butter

• 1/4 cup maple syrup (or honey)

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1 large egg

• 3/4 cup milk

Preheat the oven to 425 degrees. Lightly grease 8 muffin cups. Melt the butter with the honey and set aside to cool. In a bowl, mix the flour, cornmeal, baking powder and salt. In another bowl mix the egg, milk and cooled butter mixture, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin cups. Bake for 18-20 minutes or until golden brown.

Makes 8

Nut-Free Grand Finale Cookies Redux

I didn’t let Valentine’s Day pass without making some of these. The best cookies ever. I made the instructions easier!

NUT FREE CHOCOLATE CHIP GRAND FINALE COOKIES

• 1 cup all-purpose flour

• 1-1/2 teaspoons baking soda

• 1-1/2 teaspoons baking powder

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 2 cups quick cooking oats

• 12 ounce package chocolate chips

• 1 cup shredded coconut

• 1/2 cup raisins

• 3/4 cup unsalted butter

• 3/4 cup packed brown sugar

• 3/4 cup sugar

• 1 large egg

• 1/4 cup orange juice

• 1-1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Lightly grease cookie sheets or line them with parchment paper. Mix the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Add the oats, chips, coconut and raisins to the flour mixture and mix to distribute the ingredients evenly. Set aside. In the bowl of an electric mixer, beat the butter, brown sugar and sugar at medium speed for about 2 minutes or until smooth, creamy and well blended. Add the egg, orange juice and vanilla extract and beat for 2-3 minutes or until smooth and well blended. Add the flour mixture and blend it in thoroughly. Scoop heaping tablespoons of dough and place on the cookie sheets, leaving some place between the blobs for the cookies to spread. Bake for about 20 minutes or until golden brown and crispy. Let cool.

Makes 36-42 cookies

Cherry Cobbler

When I was a kid there was no such thing as Presidents Day. We celebrated George Washington’s Birthday on February 22nd. In school we made three cornered hats and colored them black and discussed Washington crossing the Delaware during the American Revolution.

We ate something with cherries because we heard that when Washington was a kid he chopped down a cherry tree and then ‘fessed up.

But in 1971 the government moved the date from his actual birthday to the 3rd Monday in February so people could have a three day weekend.

Lots of states started calling it Presidents Day (even though, officially, the government lists it as Washington’s Birthday), because retailers needed another excuse to have a sale on mattresses or cars.

Me? I think George Washington deserves his own day. To me, honoring all presidents dilutes Washington’s special status. Among other things, I think his biggest virtue was his willingness to give up power - when given the opportunity to be president for life, he declined. Think about that for a moment.

So, even though it isn’t your actual birthday, I wish a happy birthday to you, our dear first president. I sometimes wonder what you would think about the political climate of the 21st century.

CHERRY COBBLER

• 1-1/2 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 4 tablespoons butter

• 1 large egg

• 1/3 cup milk

• 4 cups sour red cherries, drained canned or fresh, pitted

• 1/2 cup sugar

• 2 tablespoons minute tapioca

• 1 tablespoon lemon juice

Preheat the oven to 400 degrees. Mix the flour, 2 tablespoons sugar, baking powder and salt in a bowl. Add the butter and work into the dry ingredients until the mixture is crumbly. Beat the egg and milk together. Add to the dry ingredients and mix to a soft (sticky) dough. In a separate bowl, mix the cherries, 1/2 cup sugar, tapioca and lemon juice. Let stand for 10 minutes. Place the cherry mixture into a baking dish (or individual dishes). Place the dough roughly over the cherries (in clumps or spread with your fingers). Bake for about 20 minutes or until golden brown.

Makes 4-6 servings

Veal Short Rib Stew

I love breast of veal and I also love short ribs, so if I see breast-of-veal short ribs in a store or can get them from a butcher, it’s a big, delicious win! I braise them into a stew, which is perfect when it’s cold outside (14F where I live). The aroma in my kitchen is incredibly comforting.

If you can’t find veal breast short ribs, ask the butcher to cut up a veal breast for you. Or, make this dish using the whole breast of veal.

VEAL SHORT RIB STEW

• 3 pounds veal short ribs

• 2 tablespoons olive oil

• 2 medium onions, cut into chunks

• 4 medium carrots, peeled and cut into chunks

• 2 large all-purpose or Yukon Gold potatoes, peeled and cut into chunks

• salt and freshly ground black pepper to taste

• 2 large sprigs fresh thyme

• 1 cup white wine

• 3 medium tomatoes, cut into chunks

Wipe the surfaces of the meat and set them aside. Heat the olive oil in a large, deep saute pan over medium heat. Add the veal pieces and cook, turning them occasionally, until all sides are browned (about 10-12 minutes). Add the onions, carrots and potatoes to the pan. Sprinkle the ingredients with salt and pepper and place the thyme sprigs on top. Pour in the white wine. Bring the liquid to a boil. Cover the pan, turn the heat to low-medium and cook for one hour. Add the tomatoes, cover the pan and cook for another hour or until the meat is tender.

Makes 4 servings

#breastofveal #vealstew #shortribs #vealshortribs #vealshortribstew #stew

Farro with Mango, Dates and Nuts

Farro with Dates, Nuts and Mango

People are always surprised when I say that Tu B’Shevat is one of the most delicious of the Jewish holidays — gastronomically speaking, of course! For a woman like me, who loves fruits, nuts, whole grains, (classic ingredients for Tu B’Shevat recipes) — making something for this holiday is a real treat.

I demonstrated this dish a few months ago at Temple Beth El Synagogue in Stamford, CT as part of a Rosh Hashanah event. Thing is, this dish is a year ‘round favorite, but is especially appropriate for Tu B’Shevat.

WHOLEGRAIN SALAD WITH DATES, NUTS AND MANGO

• 1 cup wholegrain such as freekeh, farro, brown rice, oat groats, barley

• 8 medjool dates, chopped

• 1 cup thawed, frozen peas, cubed tofu or leftover chicken

• 3/4 cup chopped nuts (almonds, cashews, pistachios)

• 1/2 cup raisins

• 1 ripe mango, peeled and diced (or use peach, nectarine or halved grapes)

• 4 chopped scallions

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh mint

• 6 tablespoons extra virgin olive oil

• 3 tablespoons white wine vinegar

• 3 tablespoon mango juice or orange juice   

• 2 tablespoons lemon juice

• Salt and freshly ground black pepper to taste

Cook the grain according to package directions until the grains are tender but still somewhat firm and all the liquid has been absorbed. Remove from the heat and set aside to cool. Place the cooked grain in a bowl. Add the dates, peas, nuts, raisins, mango, scallions, parsley and mint. Toss ingredients gently to distribute them evenly. Combine the olive oil, white wine vinegar, mango/orange juice and lemon juice and whisk vigorously. Pour the dressing over the salad. Toss the salad and season to taste with salt and pepper. Let rest for about 10-15 minutes before serving.

Makes 6-8 servings

Irish Whiskey Cake for a Birthday

Ed’s birthday is coming and he’s not a big cake or dessert person, so we’ve been thinking about what to serve when the family gets together. I nominate this Irish Whiskey cake, which I have seen him devour on more than one occasion. It’s a good bet for his birthday, also Purim and St. Patrick’s Day!

IRISH WHISKEY CAKE

• 1 cup golden raisins

• 1 tablespoon grated fresh orange zest

• 1/4 cup Irish whiskey

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon freshly grated nutmeg

• 1/4 teaspoon ground cloves

• 3/4 cup butter at room temperature

• 3/4 cup sugar

• 2 large eggs

• 1/3 cup orange juice

• FROSTING

• 3/4 cup butter, at room temperature

• 2 cups confectioners' sugar

• 1/4 cup Irish whiskey

Preheat the oven to 350 degrees. Lightly grease two eight-inch cake pans. Line the bottoms with parchment paper and lightly grease the paper. Place the raisins and orange zest in a bowl, pour in the whiskey and let soak for at least 30 minutes. Combine the flour, baking powder, baking soda, salt, nutmeg and cloves in a bowl. Set aside. Beat the butter and sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until smooth and well blended. Add the eggs and beat for another 2-3 minutes or until the mixture becomes smooth (scrape down the sides of the bowl with a spatula). Add the flour mixture and beat for 1-2 minutes to incorporate it into the other ingredients. Add the raisins (with any remaining liquid) and the orange juice and beat for another 1-2 minutes until a uniform batter has formed. Spoon the mixture into the cake pans. Bake for 20-22 minutes until a cake tester inserted into the center comes out clean. Let the cake cool in the pans for 10 minutes, then remove the cakes and let them cool completely. Make the frosting by beating the butter and confectioners’ sugar together until smooth. Gradually add the whiskey and beat until smooth. Frost the bottom layer, place the second layer on top and frost the top of the second layer.

Makes 8 servings

Date-Nut Bread for Tu B'shevat

In my opinion, Tu ‘shevat - a celebration of the beginning of the planting season and sometimes called “new year of the trees” — is one of the most delicious holidays in the Jewish calendar. Fruits, nuts, grains are all on the menu. There are so many good choices, like this date-nut bread, a slight variation on the recipe my Mom made year after year when I was a kid! (She made it in a coffee can.)

MOM’S DATE-NUT BREAD

• 1-3/4 cups all-purpose flour

• 1 cup sugar

• 2 teaspoons baking soda

• 1 teaspoon salt

• 2 teaspoons grated fresh orange zest

• 1 cup chopped dates

• 1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins

• 1 cup chopped toasted almonds

• 2 tablespoons vegetable oil

• 2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine (or use fruit juice)

• 1 large egg

• 1 cup boiling water

• cream cheese, optional

Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda, salt and orange zest into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, brandy and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.

Makes 10-12 servings

Sausage Stuffed Mushrooms

Over the years I’ve realized that although people do appreciate fancy and lovely looking foods, when it comes to certain occasions, such as the Super Bowl, what they really want is plain, simple and familiar: chicken wings, chips and dip, salsa, nachos, franks-in-blankets. Stuff like that.

Here’s a favorite recipe for Stuffed Mushrooms: easy to make (and in advance!), unintimidating and perfect for game day.

STUFFED MUSHROOMS

• 14-16 large white mushrooms

• 3 tablespoons olive oil

• 4 ounces sweet Italian-style sausage meat, finely chopped

• 2-3 scallions, chopped

• 1 clove garlic, minced

• 2 tablespoons plain dry bread crumbs

• 1 teaspoon fresh thyme leaves

• 1/4 cup stock (any kind)

• salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Rinse and dry the mushrooms. Remove the stems, chop them, and set them aside. Brush the outside of the caps with one tablespoon of the olive oil. Heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the sausage and cook for 3-4 minutes. Add the scallions, garlic and chopped mushroom stems. Cook for 2-3 minutes, or until the meat is well browned. Add the bread crumbs and thyme and mix the ingredients thoroughly. Pour in the stock and cook, stirring constantly, until the mixture is thickened. Season to taste with salt and pepper. Spoon equal amounts of the mixture inside the mushroom caps. Mix ingredients well and use the mixture to stuff each mushroom cap. Place the filled caps on the baking sheet. Bake for 15 minutes or until hot and crispy.

Makes 14-16

Lemon Cream Pie

I finally used the two lemons that grew on my indoor plant. I had asked around for ideas and got many good ones! I was thinking of baking a lemon meringue pie, thanks to @suefreedland’s suggestion. But in the end I decided on a lemon cream pie.

There wasn’t enough zest or juice to make a regular (9-10”) size pie and besides, I recently bought some smaller pie dishes, so I scaled my old recipe down to fit my 7-1/2” pie dish.

I hate to brag, but I have to say: this is the best lemon dessert I ever ate.

Period.

For a full size version of this pie go to:https://www.ronniefein.com/recipes/when-life-gives-you-lemons-make-lemonade-right (use Meyer or regular lemon)

Lemon Cream Pie

crust:

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 3 tablespoons cold butter, cut into chunks

• 2 tablespoons cold vegetable shortening, cut into chunks

• 2 tablespoons milk or water

Preheat the oven to 400F. Combine the flour and salt in a bowl. Add the butter and shortening and work into the flour until crumbs form. Add the liquid and mix in to form a dough. Let rest for at least 30 minutes. Roll to fit a 7-1/2”- 8” pie dish. Prick the dough. Cover with foil. Add weights. Bake for 10 minutes. Remove the weights and foil. Bake for another 10 minutes or until the crust is lightly browned. Let cool. Spoon in the filling. Top with whipped cream.

Filling:

• 1/2 cup sugar

• 3 tablespoons cornstarch

• 1/2 teaspoon salt

• 6 tablespoons cold water

• 1/4 cup fresh lemon juice

• 1 large egg

• 1 large egg yolk

• 1 cup boiling water

• 1 tablespoon butter

• 1-1/2 tablespoons grated lemon zest

• 3/4 cup plain Greek style yogurt or sour cream

• whipped cream

Place the sugar, cornstarch, salt, cold water and lemon juice in a saucepan and whisk to blend the ingredients. Add the egg and yolk and blend them in. Gradually add the boiling water and whisk the ingredients until the mixture is smooth. Place the saucepan over medium heat and bring to a boil. Continue to cook, whisking constantly, for about one minute or until the mixture is thick (puddinglike). Remove the pan from the heat; stir in the butter and lemon zest. Let rest for 15 minutes. Add the yogurt and whisk it in. Pour the mixture into the crust and chill until cold. Top with whipped cream and serve.

Makes 4-5 servings