Enjoy!
LOW FAT SLOPPY JOES
This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."
Cook Time: 25 minutes; Total Time: 25 minutes
Ingredients:
2 tsp canola oil
1 cup finely chopped onion
1/2 green bell pepper, chopped
1/2 small yellow bell pepper, chopped
3/4 pound lean ground turkey
1 tbsp chili powder
1 tsp oregano
1 14.5 ounce can no-salt-added tomato sauce
1/4 cup ketchup
2 tbsp tomato paste
1 tbsp Worcestershire sauce
12 small Kaiser rolls
Preparation:
Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.
Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.
Makes 12 servings
Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g
Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This is from the November 2013 issue of Vegetarian Times, page 28. It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Serves 4 in 30 minutes or less.
To view online, click here.
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
nutritional information Per 1 1/2-cup serving: Calories: 266; Protein: 8 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 340 mg; Fiber: 7 g; Sugar: 4 g; Vegan
RIGATONI TORTE WITH RICOTTA AND FALL VEGETABLES
This comes from the November 2013 issue of Vegetarian Times, page 55. It starts off, “Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.” Serves 12.
To view this online, click here.
3 sprigs fresh sage plus 2 Tbs. chopped fresh sage, divided
12 oz. white or cremini mushrooms, quartered (6 cups)
3 small leeks, white and light green parts cut into 1/2-inch-thick rounds (3 cups)
12 oz. broccoli, cut into 1 1/2-inch florets (6 cups)
1 lb. uncooked rigatoni
4 Tbs. butter
1/4 cup all-purpose flour
1 32-oz. pkg. creamy butternut squash soup, such as Imagine Foods
2 cups grated Swiss or Gruyère cheese, divided
1 tsp. truffle oil, plus more for drizzling, optional
1 cup low-fat ricotta cheese
Preheat oven to 350°F. Coat 10-inch springform pan with cooking spray. Bring large pot of salted water to a boil with fresh sage sprigs; use this boiling water to separately blanch mushrooms (3 minutes), then leeks (2 minutes), and then broccoli (1 minute). Immediately transfer each vegetable to colander with slotted spoon, rinse under cold water, drain well, and transfer to 1 large bowl.
Cook rigatoni in boiling water 3 minutes less than cooking time recommended on package, then drain, rinse under cold water, and transfer to separate large bowl.
Melt butter in large saucepan over medium heat. Add flour, and cook 3 to 5 minutes, or until beginning to turn light brown, stirring constantly. Add butternut squash soup, and cook 5 minutes, or until thickened, stirring constantly. Stir in 1 cup grated cheese, chopped sage, and 1 tsp. truffle oil (if using); season with salt and pepper, if desired. Stir soup mixture into pasta, add blanched vegetables, and stir to combine.
Spread one-third of pasta mixture in prepared springform pan; dot with 1/3 cup ricotta cheese. Repeat twice with remaining pasta mixture and ricotta, and then sprinkle with remaining 1 cup grated cheese. (If making ahead, cover springform pan tightly with foil, and refrigerate up to 24 hours. Uncover before baking.)
Place springform pan on large baking sheet, and bake 30 minutes, or until top is browned and cheese is melted. Let stand 5 minutes before unmolding and serving.
nutritional information Per 1-cup serving: Calories: 334; Protein: 15 g; Total Fat: 11 g; Saturated Fat: 7 g; Carbohydrates: 45 g; Cholesterol: 33 mg; Sodium: 296 mg; Fiber: 3 g; Sugar: 8 g
VIOLET BAKERY RYE BROWNIES
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. (By the way, if you haven't signed up for their cooking e-newsletter, I highly recommend it!) Melissa writes, “You wouldn’t necessarily think adding rye flour to brownies would be a good idea, but it’s fabulous. The flour lends a deep earthiness that works wonderfully with the bittersweet depth of the chocolate. A sprinkle of flaky sea salt on top makes it taste even more chocolaty. These brownies are extremely moist, so don’t overbake them; they should still be a bit wobbly in the center when you pull them from the oven. They’ll solidify as they cool.” Time: 45 minutes, plus cooling; makes 12 brownies.
To view these decadent brownies online, click here.
Note: According to the newsletter that this recipe appeared in, the Violet Bakery is in London – one of the places I'd love to travel to some day. And if I ever do, I'll most likely check out the Violet Bakery!
Ingredients
11 tablespoons unsalted butter, cut into 1/2-inch cubes, more for greasing pan
10 1/2 ounces bittersweet chocolate (60 to 70 percent cocoa), chopped
1 1/2 cups whole grain rye flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1 teaspoon fine sea salt
4 large eggs
1 cup granulated sugar
1 cup light brown sugar
1 tablespoon vanilla extract
1 teaspoon flaky sea salt, such as Maldon, for sprinkling on top
Preparation
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula. Let cool.
In a separate bowl, whisk together rye flour, cocoa, baking powder and sea salt.
Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until light and fluffy, about 2 minutes. Beat in melted chocolate mixture until smooth. Beat in flour mixture.
Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt and bake until brownies are mostly firm, but with a very slight wobble in the center, about 25 minutes. (Note that a tester inserted in the center will not come out clean.) Let cool completely before cutting into squares. Serve within 1 day of baking.
RASPBERRY ROSE RUGELACH
This also comes from Melissa Clark in the same New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach
To view this yummy recipe online, click here.
Ingredients
1 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons rose water
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon flaky sea salt
8 ounces unsalted butter (2 sticks), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
Nonstick spray
1 1/2 cups raspberry jam
1 large egg white, lightly beaten
Preparation
In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
CHOCOLATE PEPPERMINT WHOOPIE PIES
This comes from Katie Lee on The Food Network. Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 2 hr; Cook: 30 min; Yield: 20 to 24 whoopie pies; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/katie-lee/chocolate-peppermint-whoopie-pies.print.html?oc=linkback
Ingredients
Cookies:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 cup milk
Nonstick cooking spray, for spraying the parchment
Filling:
2 cups confectioners' sugar
2/3 cup vegetable shortening
1 cup marshmallow creme
1 to 2 tablespoons milk
1/4 to 1/2 teaspoon peppermint extract
About 12 candy canes, crushed
Directions
For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.
Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.
Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.
Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).
For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.
Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.
Showing posts with label Raspberry Rose Rugelach. Show all posts
Showing posts with label Raspberry Rose Rugelach. Show all posts
Wednesday, December 16, 2015
Friday, December 11, 2015
Friday Recipes
Finally, the weekend. Here are six recipes to try over the weekend. Enjoy!
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
CHOCOLATE COCONUT CAKE
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.” Time: 1 1/4 hours, plus cooling; makes one 10-inch torte, 8 to 10 servings
To view this online, click here.
Ingredients
For the Cake:
7 ounces unsalted butter (1 3/4 sticks), plus more for the pan
5 1/4 ounces chopped dark chocolate (at least 60 percent)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa powder
1/4 teaspoon kosher salt
1 cup plus 1 tablespoon unsweetened shredded coconut
4 large eggs, whites and yolks separated
1 cup superfine sugar
3/4 cup plus 2 tablespoons heavy cream
For the Frosting:
7 ounces/200 grams chopped dark chocolate (at least 60 percent)
1/2 ounce unsalted butter (1 tablespoon)
1/2 cup unsweetened shredded coconut
Preparation
Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.
SEPHARDIC CHALLAH WITH WHOLE SPICES
This comes from Julia Moskin in the The New York Times' Cooking e-newsletter. Julia writes, “Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.” Time: 4 to 5 hours; makes 2 round loaves.
To view this online, click here.
Ingredients
1/2 cup raisins, dark or golden or a combination (optional)
4 tablespoons sesame seeds
1 tablespoon caraway or coriander seeds
1 tablespoon anise, cumin or poppy seeds
1 envelope active dry yeast
5 cups bread flour, more for dusting work surface
2 1/2 tablespoons extra-virgin olive oil, more for oiling bowl and pans
2 to 4 tablespoons honey (depending on how sweet you like your challah)
2 eggs, at room temperature (optional)
1 tablespoon/16 grams kosher salt
Cornmeal, for dusting
2 egg yolks
Preparation
If using, cover raisins in 2 cups warm water and let plump for 30 minutes. Drain well and set aside.
In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.
In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.
In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup if using eggs; 1 1/2 cups if not).
Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.
Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.
Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)
Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.
RASPBERRY ROSE RUGELACH
This also comes from Melissa Clark in the same New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach
To view this yummy recipe online, click here.
Ingredients
1 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons rose water
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon flaky sea salt
8 ounces unsalted butter (2 sticks), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
Nonstick spray
1 1/2 cups raspberry jam
1 large egg white, lightly beaten
Preparation
In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
CREAMY PASTA WITH BROCCOLI, PARMESAN CHEESE, AND HAM
This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “This pasta is a snap to prepare. Cook the pasta, quickly steam the broccoli, and stir-fry the ham and garlic for a few minutes. The simple sauce is made with heavy cream and Parmesan cheese. For a gluten-free diet, serve the dish with gluten-free pasta.
“Leave out the ham and this could easily become a vegetarian dish.” Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces pasta (penne, elbows, shells, or similar)
3 cups broccoli florets, roughly chopped, about 1 medium broccoli crown
3 tablespoons butter
1 1/2 to 2 cups diced ham, about 8 ounces
1 large clove garlic, finely minced
2 to 3 teaspoons chopped fresh basil or about 1/2 teaspoon dried leaf basil
3/4 cup heavy cream
3/4 cup fresh grated Parmigiano-Reggiano (Parmesan) cheese
salt and freshly ground black pepper, to taste
Preparation
Cook the pasta in a pot of boiling salted water following the package directions. Drain in a colander.
Meanwhile, put the broccoli pieces in a steaming basket. Bring about an inch of water to a boil in a medium to large saucepan. Put the steaming basket in the pan (above the water, so the broccoli doesn't sit in the water). Cover the pan and steam the broccoli for about 4 minutes, or until the florets are just barely tender.
In a skillet or saute pan over medium heat, melt the butter. Add the ham and cook, stirring, until browned. Add the garlic and cook for 1 more minute. Add the basil, cream, and Parmesan cheese. Bring to a simmer over low heat and continue cooking for about 1 minute.
Taste and add salt and pepper, as needed. Combine with the drained pasta and toss. Heat through.
Transfer the pasta mixture to a serving bowl and toss again at the table just before serving.
Serve with extra Parmesan cheese, a tossed salad or Caesar Salad, along with crusty rolls or bread.
Variations
Replace the ham with diced Canadian bacon or about 6 to 8 strips of cooked diced bacon.
Replace the broccoli with steamed or microwaved frozen peas.
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It begins, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional information Per Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
LENTIL VEGETABLE SOUP
This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
CHOCOLATE COCONUT CAKE
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.” Time: 1 1/4 hours, plus cooling; makes one 10-inch torte, 8 to 10 servings
To view this online, click here.
Ingredients
For the Cake:
7 ounces unsalted butter (1 3/4 sticks), plus more for the pan
5 1/4 ounces chopped dark chocolate (at least 60 percent)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa powder
1/4 teaspoon kosher salt
1 cup plus 1 tablespoon unsweetened shredded coconut
4 large eggs, whites and yolks separated
1 cup superfine sugar
3/4 cup plus 2 tablespoons heavy cream
For the Frosting:
7 ounces/200 grams chopped dark chocolate (at least 60 percent)
1/2 ounce unsalted butter (1 tablespoon)
1/2 cup unsweetened shredded coconut
Preparation
Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.
SEPHARDIC CHALLAH WITH WHOLE SPICES
This comes from Julia Moskin in the The New York Times' Cooking e-newsletter. Julia writes, “Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.” Time: 4 to 5 hours; makes 2 round loaves.
To view this online, click here.
Ingredients
1/2 cup raisins, dark or golden or a combination (optional)
4 tablespoons sesame seeds
1 tablespoon caraway or coriander seeds
1 tablespoon anise, cumin or poppy seeds
1 envelope active dry yeast
5 cups bread flour, more for dusting work surface
2 1/2 tablespoons extra-virgin olive oil, more for oiling bowl and pans
2 to 4 tablespoons honey (depending on how sweet you like your challah)
2 eggs, at room temperature (optional)
1 tablespoon/16 grams kosher salt
Cornmeal, for dusting
2 egg yolks
Preparation
If using, cover raisins in 2 cups warm water and let plump for 30 minutes. Drain well and set aside.
In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.
In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.
In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup if using eggs; 1 1/2 cups if not).
Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.
Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.
Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)
Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.
RASPBERRY ROSE RUGELACH
This also comes from Melissa Clark in the same New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach
To view this yummy recipe online, click here.
Ingredients
1 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons rose water
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon flaky sea salt
8 ounces unsalted butter (2 sticks), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
Nonstick spray
1 1/2 cups raspberry jam
1 large egg white, lightly beaten
Preparation
In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
CREAMY PASTA WITH BROCCOLI, PARMESAN CHEESE, AND HAM
This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “This pasta is a snap to prepare. Cook the pasta, quickly steam the broccoli, and stir-fry the ham and garlic for a few minutes. The simple sauce is made with heavy cream and Parmesan cheese. For a gluten-free diet, serve the dish with gluten-free pasta.
“Leave out the ham and this could easily become a vegetarian dish.” Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 4 Servings
To view this online, click here.
Ingredients
8 ounces pasta (penne, elbows, shells, or similar)
3 cups broccoli florets, roughly chopped, about 1 medium broccoli crown
3 tablespoons butter
1 1/2 to 2 cups diced ham, about 8 ounces
1 large clove garlic, finely minced
2 to 3 teaspoons chopped fresh basil or about 1/2 teaspoon dried leaf basil
3/4 cup heavy cream
3/4 cup fresh grated Parmigiano-Reggiano (Parmesan) cheese
salt and freshly ground black pepper, to taste
Preparation
Cook the pasta in a pot of boiling salted water following the package directions. Drain in a colander.
Meanwhile, put the broccoli pieces in a steaming basket. Bring about an inch of water to a boil in a medium to large saucepan. Put the steaming basket in the pan (above the water, so the broccoli doesn't sit in the water). Cover the pan and steam the broccoli for about 4 minutes, or until the florets are just barely tender.
In a skillet or saute pan over medium heat, melt the butter. Add the ham and cook, stirring, until browned. Add the garlic and cook for 1 more minute. Add the basil, cream, and Parmesan cheese. Bring to a simmer over low heat and continue cooking for about 1 minute.
Taste and add salt and pepper, as needed. Combine with the drained pasta and toss. Heat through.
Transfer the pasta mixture to a serving bowl and toss again at the table just before serving.
Serve with extra Parmesan cheese, a tossed salad or Caesar Salad, along with crusty rolls or bread.
Variations
Replace the ham with diced Canadian bacon or about 6 to 8 strips of cooked diced bacon.
Replace the broccoli with steamed or microwaved frozen peas.
CHOCOLATE-ORANGE MAPLE SNAPS
This comes from the March 2015 issue of Vegetarian Times, page 71. It begins, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.
To view this online, click here.
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
nutritional information Per Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
Wednesday, December 9, 2015
Wednesday Recipes
I usually try posting this in the morning, but some days just get a little hectic. It's now afternoon, but at least this has been posted. Here are today's six recipes. Enjoy!
POTATO LATKES
This recipe comes from Ina Garten, star of The Food Network's Barefoot Contessa. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 2 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/potato-latkes-recipe.print.html?oc=linkback
Ingredients
2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter
Directions
Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
ROASTED GARLIC CLOVE CHICKEN
This comes from Melissa d'Arabian of The Food Network's Ten Dollar Dinners. Total Time: 1 hr. 5 min; Prep: 20 min; Cook: 45 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.print.html?oc=linkback
Ingredients
8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
Bread, for serving
Directions
Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
CHALLAH CROWNS
This comes from The Food Network, and begins, “While challah is traditionally eaten on the Jewish Sabbath (in fact, the Sabbath begins with a blessing over challah), it's a fantastic all-purpose bread, great for sandwiches or French toast.” Total Time: 4 hr; Prep: 25 min; Inactive: 3 hr; Cook: 35 min; Yield: 2 round loaves (about 12 to 16 servings); Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/challah-crowns-recipe.html?oc=linkback
Ingredients
4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading
2 tablespoons sugar (7/8 ounce)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 cup warm water, about 110 degrees F
1 ⁄3 cup honey
2 whole large eggs
3 large egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon poppy seeds (optional)
Directions
Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.
RASPBERRY ROSE RUGELACH
This comes from Melissa Clark in the New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach
To view this yummy recipe online, click here.
Ingredients
1 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons rose water
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon flaky sea salt
8 ounces unsalted butter (2 sticks), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
Nonstick spray
1 1/2 cups raspberry jam
1 large egg white, lightly beaten
Preparation
In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
SUFGANIYOT (JELLY DOUGHNUTS)
This is from Food.com. It begins, “Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.” Total Time: 1 hr 4 min; Prep: 1 hr; Cook: 4 min; Yield: 40 doughnuts.
To view this online, go to http://www.food.com/recipe/sufganiyot-jelly-doughnuts-200352.
Ingredients
2 (1/4 ounce) envelopes dry yeast
1⁄4 cup warm water (105 to 115 degrees F)
1 1⁄2 cups lukewarm milk or 1 1⁄2 cups soymilk
3⁄4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners' sugar
Directions
Sprinkle yeast over warm water and let stand five minutes or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
CHOCOLATE ALMOND MERINGUES
The recipe states, "These can be frozen."
Yield: About 2 1/2 dozen
Serving size: 1 meringue cookie
Find this recipe at: http://diabeticgourmet.com/recipes/html/260.shtml
Ingredients
1/2 cup sugar, divided
1/4 cup ground almonds
1 tbsp. unsweetened cocoa
1 tsp. cornstarch
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla (or 1/4 tsp. almond extract)
Directions
Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.
Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.
Nutritional Information Per Serving: Calories: 18; Protein: trace g; Fat: 0.3 g; Sodium: 7 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g; Exchanges: 1/4 Bread/Starch
POTATO LATKES
This recipe comes from Ina Garten, star of The Food Network's Barefoot Contessa. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 2 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/potato-latkes-recipe.print.html?oc=linkback
Ingredients
2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter
Directions
Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
ROASTED GARLIC CLOVE CHICKEN
This comes from Melissa d'Arabian of The Food Network's Ten Dollar Dinners. Total Time: 1 hr. 5 min; Prep: 20 min; Cook: 45 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.print.html?oc=linkback
Ingredients
8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
Bread, for serving
Directions
Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
CHALLAH CROWNS
This comes from The Food Network, and begins, “While challah is traditionally eaten on the Jewish Sabbath (in fact, the Sabbath begins with a blessing over challah), it's a fantastic all-purpose bread, great for sandwiches or French toast.” Total Time: 4 hr; Prep: 25 min; Inactive: 3 hr; Cook: 35 min; Yield: 2 round loaves (about 12 to 16 servings); Level: Intermediate.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/challah-crowns-recipe.html?oc=linkback
Ingredients
4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading
2 tablespoons sugar (7/8 ounce)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 cup warm water, about 110 degrees F
1 ⁄3 cup honey
2 whole large eggs
3 large egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon poppy seeds (optional)
Directions
Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.
RASPBERRY ROSE RUGELACH
This comes from Melissa Clark in the New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach
To view this yummy recipe online, click here.
Ingredients
1 cup plus 1 tablespoon granulated sugar
1 1/2 teaspoons rose water
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 teaspoon flaky sea salt
8 ounces unsalted butter (2 sticks), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
Nonstick spray
1 1/2 cups raspberry jam
1 large egg white, lightly beaten
Preparation
In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
SUFGANIYOT (JELLY DOUGHNUTS)
This is from Food.com. It begins, “Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.” Total Time: 1 hr 4 min; Prep: 1 hr; Cook: 4 min; Yield: 40 doughnuts.
To view this online, go to http://www.food.com/recipe/sufganiyot-jelly-doughnuts-200352.
Ingredients
2 (1/4 ounce) envelopes dry yeast
1⁄4 cup warm water (105 to 115 degrees F)
1 1⁄2 cups lukewarm milk or 1 1⁄2 cups soymilk
3⁄4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners' sugar
Directions
Sprinkle yeast over warm water and let stand five minutes or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
CHOCOLATE ALMOND MERINGUES
The recipe states, "These can be frozen."
Yield: About 2 1/2 dozen
Serving size: 1 meringue cookie
Find this recipe at: http://diabeticgourmet.com/recipes/html/260.shtml
Ingredients
1/2 cup sugar, divided
1/4 cup ground almonds
1 tbsp. unsweetened cocoa
1 tsp. cornstarch
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla (or 1/4 tsp. almond extract)
Directions
Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.
Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.
Nutritional Information Per Serving: Calories: 18; Protein: trace g; Fat: 0.3 g; Sodium: 7 mg; Cholesterol: 0 mg ; Carbohydrates: 4 g; Exchanges: 1/4 Bread/Starch
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