Meat Kreplach

Meat Kreplach

A recipe for traditional meat dumplings.

By Joan Nathan

There are various theories to explain the tradition of eating kreplach on Purim, but no one really knows why or when the dumplings appeared on the Purim menu. Nevertheless, kreplach have become a traditional favorite dish for Purim as well as for other Jewish festivals. The following recipe is reprinted with permission from The Jewish Holiday Kitchen (Schocken Books). Meat Filling: 1 medium onion, chopped 3/4 lb. ground meat (at least half cooked) or leftover brisket, chopped 1 egg Salt and white pepper to taste Noodle Dough: 3 eggs 3/4 teaspoon salt 2 Tablespoons water 2 cups all-purpose flour

Directions:

To Make Filling:

Saute onion with ground meat. Remove excess fat.

Combine with the egg, salt and pepper to taste.

To Make Dough:

Beat the eggs slightly. Add salt, water, and enough flour to make a medium-soft dough. Knead well by hand or in the food processor. Divide the dough into 2 balls. Cover with a moist towel.

Working quickly, roll out 1 ball of dough very thin with a rolling pin and cut into 6 strips, each 1-1/2 inches wide. Then cut into pieces 1-1/2 inches square.

Place 1/2 teaspoon meat mixture on each square. Fold into a triangle and press edges together firmly, using flour to bind. Leave as is, or press together two of the ends. Repeat with the second ball of dough.

Drop into boiling water and cook, uncovered, 15 minutes.

Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly.

Blintzes

Blintzes

Cream cheese pancakes

By Claudia Roden

Reprinted from The Book of Jewish Food, published by Alfred A. Knopf, Inc.
Makes 12 blintzes.
Blintzes are of Hungarian origin. Pancakes of every kind with various fillings, called "palacsinta," are common in Hungary. This one was adopted as a specialty of Shavuot, when it is customary to eat dairy dishes. It is a magnificent sweet and one of my favorites.

 

 

 

 

 

Ingredients for the Pancakes:

1 cup (150 g) all-purpose flour
1-1/4 cups (300 ml) milk
2/3 cup (150 ml) water
1 egg
1/2 teaspoon salt
1 tablespoon oil plus more for greasing the pan

Ingredients for the Filling:

1 lb. (500 g) curd cheese
1/2 lb. (250 g) cream cheese
1/2 cup (100 g) or more sugar, to taste
Zest of 1 lemon
3 egg yolks
A few drops of pure vanilla extract (optional)
3/4 cup (100 g) currants or raisins soaked in a little Brandy / Rum for 1/2 hour (optional)
2-3 tablespoons melted unsalted butter
Confectioners' sugar to sprinkle on (optional)
2 teaspoons cinnamon to sprinkle on (optional)
Sour cream to pass around
Method:
Add the milk and water to the flour gradually, beating vigorously. Add the egg, salt, and oil and beat the batter until smooth. Leave to rest for 1-2 hours.
Heat a preferably nonstick frying pan--with a bottom not wider than 8 inches (20 cm)--and grease very slightly with oil. Pour about half the pan around until its entire surface is covered with batter. The batter and the resulting pancake should be thin. As soon as the pancake is slightly browned and detached, turn it over with a spatula and cook a moment only on the other side. Continue until all the batter is used and put the pancakes in a pile.
For the filling, blend the curd and cream cheese with the sugar, lemon zest, egg yolks, and vanilla, if you like, in a food processor. Then stir in the raisins, if using.
Take each pancake, 1 at a time, put 2 heaping tablespoons of filling on the bottom half, fold the edge of the pancake over the filling, tuck in the sides so that it is trapped, and roll up into a slim roll. Place the rolls side by side in a greased oven dish. Sprinkle with butter and bake in a preheated 375 F (190 C) oven for 20 minutes.
Serve hot, dusted with confectioners' sugar and cinnamon, if you like, and pass the sour cream for people to help themselves if they want to.

Variations:

For an apple filling: Peel and core 2 lbs (1 kg) apples. Steam in a pan with the lid on and only a drop of water. Then puree and sweeten with sugar to taste, and add 1 teaspoon cinnamon and a few gratings of nutmeg.
For a cherry filling: Pit 2 lbs (1 kg) cherries and steam them in a pan with the lid on. Some mix this with 1/2 cup (75 g) ground almonds and 2 or 3 drops of almond extract.
From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia Roden. Reprinted with permission from Alfred A. Knopf, Inc.

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

Baked Beef Brisket

Baked Beef Brisket
Ingredients:
1 (5-pound) beef brisket
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, chopped
4 celery ribs, chopped
2-3 carrots, chopped
Note: I like to add 3-4 plump prunes. 
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee
Method:
Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion, celery and carrots.
Stir together tomato paste, tomato sauce and Worcestershire sauce and pour over beef.
Bake brisket at 325*F (160*C) for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally.
Add coffee, cover and bake for 2 more hours, checking every 30 minutes for dryness.
Add 1/4 cup water if necessary.
Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
Strain pan drippings, and serve with sliced brisket.
Makes 6 to 8 servings.
The addition of the coffee makes this recipe really unique! The rich flavor it adds is distinct, yet difficult to identify.

Crrrazy Cranberry Cream Cheese Muffins

Crrrazy Cranberry Cream Cheese Muffins
Ingredients:
cooking spray or butter, for greasing OR paper liners ;)
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1-1/2 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
4 eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 -> 1/2 teaspoon cinnamon
2 cups fresh cranberries, dusted with flour
1/2 cup walnuts/pecans, chopped
Method:
Preheat oven to 350º.
Spray or lightly butter muffin tins.
Beat together butter, cream cheese, sugar, vanilla, and eggs.
Mix together in another bowl, flour, baking powder, salt and cinnamon.
Fold in cranberries and nuts.
Add to wet ingredients.
Stir until just combined -> do not over stir.
Fill muffin tins 2/3 full with muffin batter.
Bake until an inserted toothpick comes out clean, about 25 to 30 minutes.
Allow to cool for 3 to 5 minutes before removing from tins.
Makes approximately 18 to 24 muffins.

Appetizer Meatballs

Appetizer Meatballs

This meatball recipe is delicious with a marinara(tomato) sauce, a rich beef gravy or a sweet jelly sauce.
Ingredients:
1-1/2 lbs. lean ground beef or any blend of meats that you prefer
Note: Turkey meatballs are great with a sauce prepared with cranberry jelly + grape jelly + a splash of Sherry OR pineapple juice, all combined. Yummmmmmy :D
2/3 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1-1/2 tablespoons fresh parsley, chopped
1/4 teaspoon cumin
1 medium onion, finely chopped or grated
1-2 garlic cloves, minced
3 Tbsps. milk + a dash or 2 of hot sauce
1 egg, beaten
salt and pepper
Method:
Mix all ingredients together and shape into walnut size balls.
Brown meatballs by placing in a shallow baking dish and baking at 375º for 20-25 minutes or until nicely browned.
Add hot meatballs to your favourite tomato sauce and let simmer.
Note: I put the cooked meatballs in a crockpot on LOW with the sauce, a couple of hours before company arrives. Remove meatballs and place them in a chafing dish or in a heat proof serving dish on a warming tray.
Have toothpicks handy with tidbit sized pieces of pineapple.
This recipe can be doubled and when meatballs have cooled can be frozen in batches.
They are sooooooo much tastier and healthier than store bought.

Corny Cornmeal Muffins

Corny Cornmeal Muffins
Ingredients:
1 cup all-purpose flour
3-1/2 teaspoons baking powder
2-1/2 tablespoons granulated sugar
1 teaspoon salt
1 cup cornmeal OR corn flour
2 large eggs
1/2 teaspoon vanilla
1/2 cup 2% milk
1/4 cup vegetable oil
Note: A handful of craisins or raisins can be added to this recipe if you so wish.
Method:
Sift flour, baking powder, sugar, and salt into a medium-sized bowl. Add cornmeal and stir to mix. Set aside.
In a small bowl, beat eggs then add vanilla, milk and oil.
Add egg mixture to dry ingredients, stirring only until the dry ingredients are moistened. The batter will be lumpy.
Spoon the batter into prepared muffin cups, filling each cup 2/3 full.
Bake in a 375°F (190°C) oven for 15 to 20 minutes, or until llightly golden.
Remove from oven and allow to cool completely on a wire rack.
Makes approximately 1 dozen.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Recipe courtesy Emeril Lagasse, 2002
Ingredients for Cake:
1 stick plus 2 teaspoons unsalted butter
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
2 tablespoons water
Method:
Preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes.
Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth.
Drizzle the cake with the glaze and let harden slightly.
Serve warm.

Potato n' Cheese Casserole

Potato n' Cheese Casserole

                   
This casserole recipe is very versatile. You can add your favourite cooked meat if you want or add mushrooms that have been sauteed with the garlic, onion and celery.
Makes 6-8 servings

Bake: 400°F 20 mins

Average rating 3.5 from 36 reviews                                       

Ingredients:

2 pounds red potatoes

2-3 garlic cloves, finely chopped or minced

1 onion, finely chopped

1 celery rib, sliced 1/2" on an angle

2 tablespoons fresh parsley, roughly chopped

1/4 cup butter

1 cup buttermilk

1 cup Fontina cheese, shredded

1 cup Parmesan cheese, finely shredded

1/3 cup crumbled Feta cheese

1/2 cup seasoned Italian bread crumbs

1/4 teaspoon dried Oregano, crumbled

1 tablespoon olive oil

Garnish with fresh parsley

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a 2 quart square baking dish and set aside.

2. Scrub potatoes and cut in 1 inch pieces.

3. In a large saucepan cook potatoes in lightly salted boiling water for 15 minutes or until tender.

4. Drain.

5. In a 12 inch skillet saute and stir garlic, onion and celery in butter over medium heat for 2-3 minutes.

6. Add roughly mash potatoes then fold in parsley, buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper.

7. Blend in fontina cheese, 1/2 of the Parmesan and Bleu cheese.

8. Evenly spread in the baking dish.

9. In small bowl combine remaining Parmesan, seasoned breadcrumbs, Oregano and oil mix gently with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is lightly golden.

10. Garnish with fresh parsley.

Brownies

Who Doesn't Like BROWNIES?

Do not overmix or overbake and these brownies will be a hit!!!
Ingredients:
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Note: For more chocolate -> add a handful of semi-sweet chocolate morsels.

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon pure vanilla extract

1-1/4 cups confectioners' sugar

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overbake.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa powder, 1 tablespoon honey, 1 teaspoon vanilla, and 1-1/4 cups confectioners' sugar. Frost brownies while they are still warm.

Crrrazy Cranberry Nut Loaf

Crrrazy Cranberry Nut Loaf
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1-1/2 tsps baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 Tbsp. grated orange zest
1-1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Method:
Preheat oven to 350º.
Lightly grease an 8×4 loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium bowl.
Cut in butter until the mixture resembles coarse crumbs.
In another bowl, beat egg, orange juice and orange zest.
Gently fold into the dry mixture.
Fold in cranberries and nuts.
Pour mixture into a greased loaf pan.
Bake for 65 to 70 minutes or until a toothpick/skewer inserted in the middle comes out clean.
Cool in loaf pan for 10 minutes then remove to a wire rack and cool completely before serving.
Approximately 10 slices.

Rosemary and Cherry Shortbread Cookies

Rosemary and Cherry Shortbread Cookies
Adapted from Pecan Shortbread, Barefoot Contessa Cookbook
Makes approximately 4 dozen
Ingredients:
3/4 lb.(1 cup) unsalted butter, at room temperature(make certain the butter is soft)
1 cup granulated sugar + 1/3 cup brown sugar
1/4 teaspoon salt
zest of 1/2 a lemon(optional)
1 Tbsp. fresh rosemary, minced
3-1/2 cups all-purpose flour
1 cup dried cherries
1/4 cup cherry liqueur or hazelnut liqueur ie. Luxardo Maraschino or Frangelico
Method:
Preheat the oven to 350 degrees F.
Place dried cherries in a small microwave-safe bowl. Pour the maraschino/hazelnut liqueur over top and stir to coat them. Microwave on high for 30 seconds, remove and allow to cool. Drain cherries and coarsely chop, then set aside.
Cream butter and sugar in a bowl with an electric mixer fitted with a paddle attachment.
Add lemon zest and rosemary and mix until combined.
Sift together flour and salt in a medium bowl, then slowly add to the butter and sugar mixture while mixing on low speed.
Continue mixing on low until the dough comes together.
Add chopped cherries and gently mix until distributed evenly.
Shape the dough into a disk, place it on a large piece of plastic wrap to wrap completely and chill for 30 minutes.
On a lightly floured surface, roll the dough to 1/4 inch thickness, then cut into 2 inch rounds with a plain or fluted cutter.
Place the cookies on an ungreased baking sheet.
Bake for 12-15 minutes, or until the edges begin to lightly brown.
Allow the cookies to cool to room temperature before serving.

Bread Pudding and Whiskey Sauce

Bread Pudding and Whiskey Sauce
Ingredients:
5 extra large eggs
3 egg yolks
5 cups half-and-half
1-1/2 cups granulated sugar
2-1/2 teaspoons pure vanilla extract OR Brandy OR Amaretto
6-8 croissants, stale
Note: You can use any stale French/Italian bread cut into chunks OR stale panettone in this recipe.
1 cup raisins, craisins OR semi-sweet chocolate chips
Method:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk the eggs, half-and-half, granulated sugar and vanilla OR Brandy.
Set the custard mixture aside.
Slice the croissants in half horizontally.
In a lightly sprayed 10 x 15 x 2-1/2 inch baking dish, place the sliced croissants(outsides down), then sprinkle with raisins/craisins/semi-sweet chocolate chips, making certain the raisins are between the layers of croissants or they will burn while baking.
Pour custard over the croissants OR French/Italian bread chunks OR stale panettone and allow to soak for 10-12 minutes, pressing down gently with the back of a large spoon.
Place the baking dish in a larger one filled with 1 inch of hot water.
Cover the larger pan with aluminum foil, making certain to tent the foil so it doesn't touch the pudding.
Make a couple of slices with the tip of a sharp knife in the foil to allow steam to escape.
Bake for 45 minutes then uncover and bake for 30-35 minutes more or until the pudding puffs up and the custard is nicely set.
Remove from oven and cool slightly before serving.
Serve with freshly whipped cream and a blend of Brandy/Amaretto with maple syrup and a couple of knobs of butter.
OR
Whiskey Sauce
Ingredients:
8 Tbsp. butter (1 stick)
1-1/2 cup powdered sugar
2 egg yolks
1/2 cup Bourbon/Amaretto/Brandy
Method:
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and slowly blend in egg yolk(watch it doesn't curdle) Pour in bourbon/brandy/Amaretto gradually to you own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

Cabbage Rolls With A Twist

Cabbage Rolls With A Twist
Ingredients:
1 small cabbage, remove any discoloured leaves and core
2-1/2 lbs. uncooked extra lean ground beef / turkey / a mixture of lean ground beef and pork
1-1/4 cups couscous/quinoa -> YES you can also use uncooked rice
1/2 cup tomato juice
3/4 cup seasoned bread crumbs OR homemade bread crumbs
1 large OR 2 medium onions, finely chopped
1 medium carrot, peeled and grated
1-2 garlic cloves, minced
3 tablespoons fresh parsley, rinsed, dried and chopped
1 egg, beaten
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 tablespoons olive oil
a dash or two(2) of hot sauce OR a dash or two(2) of Worcestershire sauce OR both ;)
2 29 oz. cans diced tomatoes, seasoned with basil, garlic and oregano OR 1 29 oz. can + the same amount of tomato cocktail juice
Method:
1. You can freeze the cabbage then thaw it and gently separate leaves OR you can core the cabbage and boil it until the leaves are loose enough to separate easily.
2. Trim off the white portion or the spine of each leaf to make leaves easy to fold. Then set aside on paper towel.
3. Combine ground meat, couscous/quinoa, tomato juice, bread crumbs, grated carrot, onion, garlic, parsley, beaten egg, cumin, salt and pepper, hot sauce OR Worcestershire sauce OR both in a large bowl and mix thoroughly.
4. Spoon approximately 3 heaping tablespoons of beef mixture onto the center of each leaf.
5. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make rolls.
6. Heat oil in a large heavy saucepan / Dutch oven over medium heat then add rolls.
7. Saute until lightly browned on all sides, turning frequently for about 5 minutes.
8. Add diced tomatoes and bring to a simmer.
9. Reduce heat to low, cover and cook until cooked thoroughly, checking them every 20 minutes and gently nudging cabbage rolls to prevent any sticking.
10. Cook for approximately 1 hour.
Note: If the sauce thickens or reduces just add more tomato cocktail juice. You can skip the browning stage and just place the cabbage rolls and tomatoes in a slow cooker. Yummmmmmmy :D

Seven Layer Dip

Seven Layer Dip

Already Saved

16 appetizer servings (1/4 cup dip and 1/2 cup chips)
Chill for 4 to 6 hours

Ingredients:

1 9-ounce can bean dip

1/4 cup picante or taco sauce

1 8-ounce container refrigerated guacamole

1 8-ounce carton dairy sour cream

1 cup shredded cheddar or taco cheese (4 ounces)

1/4 cup sliced green onions (2)

2 tablespoons sliced pitted ripe olives

2/3 cup chopped, seeded tomato (1 medium)

8 cups tortilla chips or crackers

Method:

1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 14 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.

2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.

Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).

Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken

Ingredients:
1 lb. boneless skinless chicken breasts, or tenders
1 Tbsp vegetable oil
1 onion, diced (original recipe called for red onion, but I used yellow)
1/2 green bell pepper, chopped
1 (20 oz) can of pineapple chunks (really any size depending on how much pineapple you like)
Juice from the 20 oz can of pineapple
3 Tbsp. soy sauce
3 Tbsp. brown sugar
Directions:
Heat large skillet over medium high heat.
Add oil and let warm.
Add chicken and brown, about three minutes.
Add onion and peppers and cook until onion is translucent, about 5 minutes.
In a small bowl, combine pineapple juice, soy sauce, and brown sugar.
Add to skillet, along with pineapple chunks.
Let sauce reduce down and thicken (can add cornstarch and water slurry to thicken).
Serve over rice.

Chicken Breasts With Pineapple Soy Glaze

Chicken Breasts With Pineapple Soy Glaze

Serves 4

The chicken is flavourful, moist and tender and it's a winner with my family. Easily doubled.

Ingredients:

1 can pineapple slices or tidbits

2 Tbsp. soy sauce

2 Tbsp. wine vinegar or wine ;)

2 Tbsp. honey

2 Tbsp. ketchup

1 tsp. garlic / onion powder or 1 minced garlic clove

4 skinless, boneless chicken breasts OR if you're not concerned about the skin and bones, that's fine too. I have also used chicken thighs.

2 Tbsp. butter

1 Tbsp. oil

2 tsp. cornstarch

Method:

Blend syrup drained from pineapple with soy sauce, vinegar, honey, ketchup and garlic/onion powder.

Pour over chicken breasts.

Cover and refrigerate for 2 hours.

Drain, saving marinade.

Brown chicken in a heavy skillet using 1 tablespoon butter and oil(your choice of olive or vegetable).

Blend cornstarch with reserved marinade and remaining 1 tablespoon butter.

Heat to boiling and pour over chicken in the skillet.

Cover tightly and cook slowly for approximately 25 to 30 minutes or until completely cooked and tender.

During cooking, baste with pan sauce several times to glaze chicken. About 10 minutes before chicken is done, add drained pineapple slices/tidbits to heat.

Serve with rice or noodles and a tossed salad.

Makes 4 servings.

Fruity Marshmallow Salad

Fruity Marshmallow Salad

Serves 4-6

Lovely Spring or Summer fruit salad.

Ingredients:

8 oz. soft cream cheese

1/2 cup sour cream, NOT light

10 oz. pkg. marshmallows, cut up or miniature(coloured or plain)

8 oz. pineapple tidbits

6 oz. maraschino cherries, halved

a handful of green seedless grapes, washed and halved

a handful of red seedless grapes, washed and halved

3/4 cup mandarin oranges, drained

3 Tbsps. pineapple juice

2 Tbsps. maraschino cherry juice to add a little colouring

8 oz. whipping cream

Method:
Place marshmallows in a large bowl and add drained pineapple, halved maraschino cherries, green and red seedless grapes, and mandarin oranges.
In another bowl, add pineapple juice and maraschino cherry juice to cream cheese and sour cream and beat well.

Fold the whipped cheese and sour cream mixture into marshmallows and fruit.

Now, the whipped cream is an optional add in - it's up to you. I like to place a dollop on top of each serving.

Refrigerate for approximately 2 hours.

Serve on a lettuce leaf.

Serves 4-6

Ricotta Cookies

Ricotta Cookies

Makes 30

A perfect cookie for afternoon tea or adding to a party cookie plate.

Ingredients

1/4 lb. butter = 4 oz. or 1/2 cup 

1/4 cup ricotta cheese

1 tsp. pure vanilla extract OR lemon OR 1/2 tsp. almond extract

1 cup granulated sugar

1 egg

2 cups all-purpose flour, sifted

1/2 tsp. baking soda

1/2 tsp. salt

*If I'm making these cookies and I'm using lemon extract, I like to add some freshly grated/zested lemon rind.

Method:

Preheat oven to 350 degrees.

Allow butter to soften at room temperature.

Blend butter with ricotta cheese until creamy.

Add extract and mix well.

Add sugar gradually, beating until well blended.

Add egg and mix well.

Slowly stir in dry ingredients, blending well.

Using a teaspoon, drop on a greased cookie sheet.

Bake at 350 for 10 minutes.

Makes 30 to 36 cookies depending on the size.

Tomato Aspic

Tomato Aspic
Serves 6

Tomato Aspic was at one time a very popular side dish. It's tasty and very refreshing.
Ingredients:

3 envelopes unflavored gelatin

2 cups tomato juice, heated to boiling
3 cups cold tomato juice
1/4 cup lemon juice
2 tablespoons granulated sugar
1-1/2 teaspoons worcestershire sauce
2-4 dashes of hot sauce ie: Tabasco
NOTE: Some people like to add sliced or diced celery but I prefer it plain.
Method:

In large bowl, sprinkle unflavored gelatin over 1 cup cold juice.

Allow to stand for 1 minute.

Add hot tomato juice and stir until gelatin is completely dissolved, about 3-4 minutes.

Stir in remaining 2 cups of cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce.

Pour into a lightly sprayed or oiled 5-1/2 cup ring mold or bowl.

Chill for approximately 4-5 hours or until set firm.

To serve, un-mold and if you have used a ring mold, you can fill the centre with fresh vegetables such as carrots, celery, radish, broccoli, spring onions etc. I usually prepare a homemade veggie dip for the raw veggies.

Spicy Molasses Cookies

Spicy Molasses Cookies

Ingredients:

1 cup all-purpose flour OR 1/2 cup all-purpose and 1/2 cup whole wheat flour

1/2 cup vegetable oil

1/2 cup molasses

1/8 teaspoon nutmeg, grated

1/8 teaspoon ginger

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Method:

Preheat oven at 180 degree C.

Grease cookie sheet and set aside.

Sieve the dry ingredients together in a mixing bowl.

Add the oil and bring the ingredients together using your hand or a wooden spoon.

When everything is well combined, shape into a ball and set aside for 5-10 minutes.

Take some batter, roll then flatten it on your palm and arrange it on the prepared baking tray till all is used up.

Bake in the preheated oven for 12 minutes.

Let cool for 4-5 minutes and then enjoy!

Pumpkin Tarts

Pumpkin Tarts

Makes 24

This recipe is from an Eagle Brand brochure from years ago. I like to drizzle a bit of melted chocolate over the tops after they have baked and cooled, with a dollop of whipped cream and a pecan on the top.
Ingredients:

1 can (300 ml) Low Fat Eagle Brand sweetened condensed milk

1-1/4 cups canned pumpkin

2 tbsp. brown sugar

1 egg, slightly beaten

1/4 tsp. each, ground cinnamon and nutmeg

24  3" unbaked frozen Tart shells

Method:

1. Whisk together Eagle Brand cream, pumpkin, brown sugar, egg, cinnamon and nutmeg.

2. Pour evenly into tart shells. (Go easy and don't fill to the top as the mixture will expand while it bakes).

3. Bake in preheated 375F oven for 18-22 minutes or until centre is set and puffy and pastry is golden.

4. Cool and garnish as desired.

Stuffed Phyllo Cigars

Stuffed Phyllo Cigars

A tasty dish for Simchat Torah.

By Rhea Yablon Kennedy

This rolled finger food is encased in thin, flaky sheets of phyllo (filo). It is tricky to make because of the delicate nature of the dough, but well worth the effort. Remember to plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry. This makes 32 phyllo cigars or 16 puff pastry rolls, serving 10 to 12 as appetizers. Ingredients: Dough Casing 8-10 sheets phyllo(filo) dough, about 1/2 of a 16-oz. package, OR 1 sheet puff pastry Potato-Feta Filling 3 medium or 5 small new potatoes, peeled or just scrubbed, and cut into ½-inch cubes 1 Tablespoon butter, olive oil, or margarine 2 large cloves garlic, minced 1/3 cup milk 1 egg, beaten 3 oz. feta cheese (about ½ cup), crumbled Pinch ground cayenne Pinch nutmeg Salt to taste 1/2 stick butter or margarine, melted (if using phyllo dough) 1 egg, beaten with 1 Tablespoon water (if using puff pastry) Method: Thaw phyllo dough for 8 hours or overnight in the refrigerator, then another 2 hours at room temperature, or thaw puff pastry sheets for 2 hours at room temperature or 6 hours in the refrigerator Boil a medium saucepan of salted water, then add potatoes. Continue to boil covered for 15-20 minutes or until potato cubes are soft. Drain potatoes and leave in a strainer/colander. In the saucepan, melt butter or margarine and heat the oil on medium heat. Add the garlic and cook until browned. Add the potatoes and mash. Add the milk, feta cheese, cayenne peper and nutmeg and mash well. Salt to taste. Add the egg and mix one more time. Preheat oven to 375 degrees F. Prepare 2 baking sheets lined with parchment paper. To assemble the rolls with phyllo dough, prepare a dry, flat work surface like a large cutting board. Lay one 10 sheet of dough on the work surface and brush with melted butter. Lay a second sheet onto the first and brush again with butter. Keep the remaining sheets covered with plastic wrap and a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles. Place a scant tablespoon of the potato-feta filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo dough and filling. If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the work surface and cut into fourths. Place one of the quarter-sheets on the work surface and sprinkle flour over the top. Roll out to about 1/4" thick and cut into 4 rectangles. Place a tablespoon of filling at a short end of each rectangle. roll the rectangle like a cigar. When finished, tuck in the sides. Place phyllo/puff pastry cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry. brush with the beaten egg and water mixture. Bake for 25 to 30 minutes or until lightly golden brown. Serve cigars with a spicy harissa or with olive oil mixed with za'atar for dipping.

 

Cabbage and Beef Soup

Cabbage And Beef Soup

Serves 4

If you like cabbage and are looking for a delicious and hearty soup, this is for you. This soup is great as a main meal with a loaf of your favorite crusty bread.
Ingredients:

1-1/2 lbs. ground beef

Note: You can also use ground bison, turkey, chicken, pork or pork sausage meat taken out of the casings.

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

2 beef bouillon cubes or packets (I use low sodium)

2 medium carrots, shredded

1 large onion, chopped

1 tablespoon white vinegar

1/2 cup white sugar

Note: You can reduce the sugar to your taste preference

1/2 teaspoon ground black pepper

2 quarts water, divided

3 garlic cloves, finely chopped or minced

1 head of cabbage, cored and cut into wedges
Method: 

Break the ground beef in chunks into a large saucepan.

Note: You can saute the ground beef first or allow it to cook with the rest of the ingredients.

Add diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar and pepper.

Pour in 1 quart of water, and bring to a boil.

Stir to gently break up the meat while heating.

When the soup comes to a boil, cover and simmer for 30 minutes over low heat.

Pour in another quart of water, and return to a slow boil.

Add garlic and cabbage.

Simmer for 25 minutes, until cabbage is tender.

Ladle into soup bowls and serve with a dollop of sour cream on top ;)

Colombian Arepas

Colombian Arepas

Serves 4-6

The secret ingredient in this recipe is ricotta cheese. The ricotta gives flavour and a creamy texture in the middle.
Ingredients:

1 cup pre-cooked white or yellow cornmeal (example: P.A.N. or Masarepa )

3/4 cups ricotta cheese

1-2 teaspoons salt

Note: I like to add a pinch OR 1/8 teaspoon cumin.

1 cup hot water

2-3 tablespoons butter

Note: Do NOT burn the butter.
Method: 

1. Add cornmeal, ricotta cheese, and salt in a medium size bowl. With one hand, mix it all together. Then with your other hand slowly add the hot water until the mixture comes together like pizza dough. Knead for 5-10 minutes until it becomes a soft dough. Let it rest in the bowl for 10 minutes with a damp paper towel over it.

2. Preheat your saute or grilling pan on medium heat. Divide the dough into 4 - 6 equal parts. Roll it into a ball then flatten it into an arepa. Round and 4-5 inch’s in width or whatever thickness you like. Once all of them are formed, add butter to your pan and let melt. Add as many arepas as you can fit comfortably into the pan and let them cook for 3-5 minutes on each side or until golden.

3. Serve immediately with cooked eggs any style, sausage and fresh white cheese.