Hamburger with vegan Never Better Foods “cheddar" cheese”
Charoset Ice Cream
Several years ago I created this recipe for charoset ice cream for an article in the Jewish Week Food & Wine (which, I am sad to say, no longer has a regular food/recipe column).
Back then (2015), Ben & Jerry’s had created a charoset flavored ice cream that was all the rage — but it was only available in Israel.
The mere mention of charoset ice cream piqued my interest. So I got to work and created my own version.
I have never tasted theirs. Don’t need to. This version is quite wonderfully delicious.
Charoset Ice Cream
1 tablespoon butter
3 tablespoons brown sugar
6 dates, preferably medjool, pitted and chopped
2 small Golden Delicious or other sweet apples, peeled and chopped
1/4 teaspoon cinnamon
1/4 cup sweet Passover wine
3 cups half and half, light cream or whipping cream
1/2 cup sugar
3 large egg yolks
1/8 teaspoon salt
1/3 cup chopped nuts, optional
Heat the butter in a saucepan over medium heat. When the butter has melted and looks foamy, add the brown sugar and mix it in. Add the dates and apples and stir the ingredients to distribute them evenly. Sprinkle in the cinnamon. Pour in the wine. Bring the liquid to a boil. Cover the pan, lower the heat and cook for 25-30 minutes or until the fruit is soft. Mash the fruit to make the mixture pasty and set it aside.
While the fruit is cooking, heat 2 cups of the cream over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the sugar, the egg yolks and salt at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients completely. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Stir in the fruit mixture. Refrigerate until cold (at least 45 minutes). Freeze in an ice cream freezer according to manufacturer’
Makes about 6 cups
Stuffed Peppers
Stuffed Peppers
Historians tell us that Queen Esther, hero of Purim, was a vegetarian. Rice-and-veggie stuffed peppers is a delicious way to honor that remarkable woman, who was successful in preventing the annihilation of the Jews in ancient Persia.
My grandmother made a similar dish. I don’t have her recipe but have been experimenting with the ingredients for years and this is the closest I’ve come to the dish I remember her serving when I was a child.
Stuffed Peppers
8 bell peppers
1 cup rice
2 tablespoons currants or raisins
5 tablespoons olive oil
2 medium onions, chopped
2 tablespoons pine nuts, optional
salt and freshly ground black pepper to taste
1 large tomato, chopped
2 teaspoons sugar
1 teaspoon ground allspice
1-3/4 cups vegetable stock
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
2 tablespoons lemon juice
Place the peppers in a deep bowl and pour boiling water over them. Weight them down to keep them under the water. Let rest for 5 minutes. Drain and repeat the process with cold water. Cut a lid from the top of the peppers, but reserve the lids. Scoop out and discard the seeds and membranes. Set the peppers aside. Place the rice and currants in a bowl and pour boiling water over them. Let rest for 30 minutes. Drain. Heat the olive oil in a sauté pan over medium heat. Add the onions and pine nuts, if used, and cook, stirring occasionally, for 4-5 minutes or until the onion has softened and is slightly golden. Add the rice and currants and some salt and pepper to taste. Cook for another 1-2 minutes, stirring occasionally. Add the tomato, sugar and allspice and cook for another minute, stirring occasionally. Add the stock, bring to a boil, cover the pan and lower the heat. Cook for 18-20 minutes or until the rice is soft and all the liquid has been absorbed. Remove the pan from the heat. Stir in the parsley, dill, mint and lemon juice. Let cool. Use to fill the peppers. Place lids on top. (You may prepare to this point and cook later). Preheat the oven to 350 degrees. Place the peppers in a baking dish. Add 2 cups of water to the dish. Bake the peppers for 40 minutes. Let cool slightly before serving (warm or at room temperature).
Makes 8 servings
Spinach and Cheese Bourekas
Many years ago I learned to make spinach pie, loaded with crumbled feta cheese and seasoned with fresh dill. My family absolutely loved it, so it was — still is — a regular item on my menu. It’s almost always part of my break-the-fast feast.
Most of the time I make spinach pie using buttered layers of phyllo pastry, which makes for a crispy, delicate crust for the savory spinach filling below.
But we like the dish so much that on Passover, I top the pie with buttered matzo.
At one time I used the filling for spanakopitas, making spinach-filled layers of phyllo dough into small triangles. These were perfect as hors d’oeuvre and I would make dozens at a time and stock them in the freezer.
That was a LOT of work!
This year, thanks to inspiration from my Facebook friend Dana Shrager (@Danastable), who posted her recipe for spinach and cheese bourekas as a treat for Purim, I realized that I could make those wonderful hors d’oeuvres again using puff pastry, as she suggested!
SO MUCH EASIER!
I made a whole bunch of these, using my recipe for spinach pie as filling but using puff pastry. All I can say is that I will never go back to phyllo dough for these hors d’oeuvres. My tasters gobbled these down and I served them again to everyone’s absolute delight.
Thanks Dana, for your suggestion to use puff pastry and also that these, triangular shape that they are, would be perfect for Purim. Yes. They are indeed!
Here’s the recipe for spinach and cheese filling and instructions on how to make the triangle bourekas.
Spinach and Cheese Bourekas
1 10-ounce package frozen chopped spinach, thawed
2 tablespoons olive oil
1 medium onion, chopped
1 large egg
4 ounces feta cheese, crumbled
3 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh dill
freshly ground black pepper to taste
2 sheets puff pastry, defrosted
Preheat the oven to 375 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes. Stir in the spinach and mix well. Remove the pan from the heat. Add the egg, feta cheese, Parmesan cheese, dill and pepper. Mix well and set aside. Using one sheet at a time, roll the puff pastry on a lightly floured board slightly thinner (I did 12”x9”). Cut each sheet on the long side into 4 equal strips (3”). Cut the strips into thirds (making 12 pieces). Place equal amounts of the filling in the center of each piece of dough. Fold the dough to enclose the filling and make a triangle. Press the edges to seal them. If necessary, wet the edges of the pieces before folding, OR, press the edges down with the tines of a fork. Refrigerate for at least 30 minutes before baking. Bake for about 15-18 minutes or until browned and crispy.
Makes 24
Pizza for Pi Day
Pizza with Spinach, Tomatoes and Cheese
It’s Pi Day so I could easily have posted a photo and recipe for apple streusel pie or lemon meringue. Both are delicious desserts.
Of course a savory pie would do too: Chicken Pot Pie maybe?
But I’m more in the mood for pizza pie, so here’s any easy one (using a store bought crust):
Pizza with Spinach tomatoes and cheese
1 pizza crust (about 10-inches)
2 tablespoons olive oil
1 large garlic clove, minced
1 bunch fresh spinach, washed and dried (about 6 ounces)
2 medium plum tomatoes, sliced
4 ounces mozzarella cheese, shredded or chopped
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried oregano
Preheat the oven to 450°F. Place the crust on a pizza stone or lightly oiled pizza pan or parchment-lined cookie sheet. Heat 1-1/2 tablespoons olive oil in a sauté pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3–5 minutes or until wilted and all the liquid has evaporated from the pan. If necessary, press the spinach in a sieve to extract liquid. Spread the spinach evenly on top of the crust. Place the tomato slices on top. Sprinkle with the mozzarella cheese. Sprinkle with Parmesan cheese and oregano. Drizzle with remaining half tablespoon olive oil. Bake for 10-13 minutes or until the cheese has melted and the crust is beginning to brown.
Makes 2 servings
Irish Apple Cake
I make apple cake a lot. Jewish Apple Cake. German Apple Cake. French Apple Cake. My Aunt Beck’s Apple Cake.
All good. Which one I bake depends on my mood, the season, the ingredients I have on hand, whether or not I want a cake with dairy. Or not.
This week my choice is Irish Apple Cake. St. Patrick’s Day is coming soon and even though I am not Irish, that’s always such a happy day all around, so why not celebrate with cake?
So, Irish Apple Cake on the menu.
Irish Apple Cake
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
3 large, tart apples, peeled and chopped
1/4 cup sugar
1-1/2 teaspoons cinnamon
1 cup vegetable oil
4 large eggs
1-1/4 cups sugar
1/3 cup orange juice
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly grease a bundt pan. Mix the flour, baking powder and salt together in a bowl and set aside. Mix the apples, 1/4 cup sugar and cinnamon together in a bowl and set aside. Place the vegetable oil and eggs in the bowl of an electric mixer. Beat at medium speed for about 3 minutes, or until thoroughly blended. Add the 1-1/4 cups sugar and beat for another 2 minutes or until thoroughly blended. Add the orange juice and vanilla extract and beat for another minute. Add the flour mixture and beat for another minute or until the batter is smooth and uniform. Spoon about 1/3 of the batter into the prepared bundt pan. Add 1/2 the apple mixture. Cover with another 1/3 of the batter, top with remaining apples and cover with remaining batter. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.
Makes 12-16 servings
Chocolate Yogurt Bread
A few days ago @DanaLShrager (@JewishCooking Facebook group) asked for ideas — other than hamantashen — about what might make good mishloach manot for Purim. My suggestions included muffins, quickbreads and other homemade food goodies.
Like this chocolate bread. It’s rich and tender because it’s made with yogurt. It’s also easy to prepare and can be wrapped nicely to give away as a gift. You can add raisins or chopped nuts, or even leave out the chips. For sure, it’s a winner for Purim or any time.
Chocolate Yogurt Bread
2 ounces unsweetened chocolate
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/4 cups sugar
1/3 cup vegetable shortening
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups plain yogurt
1/2 cup chocolate chips, optional
Preheat the oven to 350 degrees. Grease a 9”x5” loaf pan. Melt the chocolate and set it aside to cool. Mix the flour, baking soda and salt together and set it aside. In the bowl of an electric mixer set at medium, cream the sugar and shortening together. Add the eggs and vanilla extract and beat the mixture until it is smooth and creamy. Add the flour mixture, alternating with the yogurt. Stir in the chocolate and mix until ingredients are well blended. Stir in the chips, if used. Pour the batter into the loaf pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for about 10 minutes, then invert onto a rack to cool completely. Makes one bread
Poached Figs with Orange, Cinnamon and Ginger
85 years ago today my father-in-law bought a set of “good” Limoges porcelain dishes for my mother-in-law, for their 5th anniversary.
By the time I met the Feins and became part of their family, they had moved on to other, more modern tableware, and this set, Charles Ahrenfeldt “Bouquet de France,” was tucked away in stackable storage bags in their pantry.
Many years later I inherited those dishes and saw them for the first time.
Of course, I didn’t love the why of my inheritance — who would? I was lucky. My in-laws were good, loving people.
But I did, and still do, love the dishes. I love the old fashioned floral centers, the slim blue and gold rims, the delicacy of Limoges.
Many of the dishes were chipped; several were missing from the service for 12. But over the years, Ed and I set out on a mission to replace them. Recently we were finally able to buy the fruit dishes in the photo above.
I use these dishes every day. I figure, why not? What am I saving them for?
And so I will serve dinner on the dinner plates tonight and for dessert? These luscious fresh figs, poached in orange juice and with a bit of citrusy spark from orange peel and fresh ginger.
I wish my in-laws a very happy 5th/90th anniversary! We will be celebrating. I wish they were here to celebrate with us.
POACHED FIGS WITH ORANGE, Cinnamon and Ginger
1 cup orange juice
1 cup water
1/3 cup brown sugar
1-inch chunk peeled fresh ginger, coarsely chopped
2-inch piece of cinnamon stick, broken
2 2-inch strips orange peel
8-10 fresh green figs (cut in half if very large)
ice cream, whipped cream, sorbet, optional
Place the juice, water, brown sugar, ginger, cinnamon stick and orange peel in a saucepan and bring the liquid to a boil. Stir to blend the liquids, lower the heat and simmer for 15 minutes. Add the figs and simmer for another 5-8 minutes, or until the figs are tender. Remove the pan from the heat and let the ingredients cool. Remove the figs from the pan and cut each in half (if not already cut). Set aside. Strain the ingredients in the pan. Discard the solid ingredients. Pour the liquid back into the pan and cook over high heat for 5-6 minutes or until the liquid is syrupy (the consistency of maple syrup). Let the syrup cool. Before serving, some of the fig halves in serving dishes, pour some poaching syrup on top. If desired, place some ice cream, whipped cream or sorbet on top.
Makes 4-6 servings
Roasted Lemon-Rosemary Potatoes
Roasted Lemon-Rosemary Potatoes
So here it is, the last day of February 2024. The last day of National Potato Lovers Month.
Really folks, I don’t need anyone to declare a month for loving potatoes. Anyone who knows me knows that potato is my favorite, #1, “last thing I want to eat before I die” food.
However, in honor of National Potato Lovers Month, here’s one of the zillion potato recipes I love: crispy roasted potatoes with some citrusy lemon tang and a sprinkle of rosemary.
ROASTED Lemon-Rosemary POTATOES
2 pounds all-purpose potatoes, peeled and cut into small cubes
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the potato cubes in a bowl. Add the garlic, olive oil, lemon juice and rosemary and toss to distribute the ingredients evenly. Season with salt and pepper to taste. Place the potato mixture on the parchment lined sheet, spreading the cubes into a single layer. Roast for 15 minutes. Toss the potatoes and continue to roast for about another 15 minutes or until the potatoes are crispy and golden brown.
Makes 4 servings
Braised Breast of Veal
Climate change brings warmer winters, that’s for sure. But that doesn’t mean we can’t still enjoy the kind of rich, slow-cooked, hearty stew that we wanted when it snowed or it was bitterly cold outside!
I’ve made this dish using large cubes of veal but like it best with a whole breast (so I can gnaw on the bones).
BRAISED BREAST OF VEAL
one breast of veal, about 3-1/2 pounds
all-purpose flour
2 tablespoons vegetable oil
4 large carrots, peeled and cut into chunks
2 large Yukon Gold potatoes, peeled and cut into chunks
2 medium onions, peeled and cut into chunks
1 large clove garlic, chopped
1 cup white wine
2-3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
salt and freshly ground black pepper to taste
Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large ovenproof saute pan or casserole over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, potatoes and onions to the pan and cook for 3-4 minutes to cook them slightly. Add the garlic and cook briefly. Return the meat to the pan, moving the vegetables around so they sit on top of and around the meat. Pour in the wine. Place the rosemary sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan and place in an oven. Turn the heat to 275F OR keep the casserole on the cooktop, lower the heat and cook at a simmer for about 2 hours or until very tender.
Makes 4 servings