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Roasted Potato & Leek Soup with Jalapeno Oil

I’m having a love/hate relationship with food lately. By “love,” I mean, you know, I want to eat yummy food all the time.  By “hate,” I mean I don’t have the energy for it any more. And this isn’t just a post-high holiday thing. This is all about trying to find the time and energy to feed a two year-old every. single. day.  And I only have one child – I don’t know how the moms with multiple kids balance everything!

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For those just joining me in this weird journey, I’m currently living a life of temporary single parenthood.  It’s important to note that this set up of mine is, in fact, temporary. I have the privilege of having a supportive and loving husband.  We call each other, he offers me emotional support and he comes to visit every so often (more on why I’m in this situation here). The parts of this temporary single parent status that I expected to stink (time has become my most sought after currency. I got up at 5:30am PST just to finish writing this post) but the part of this situation that I didn’t expect is the effect this has had on our meal times.

We used to have family dinners. We’d eat together, the three of us, at least 3 nights a week plus Shabbat. The husband and I committed to that when we had a child.  As a social worker and school counselor, I am well aware of the statistics that go along with shared family meals (35% less likely to engage in disordered eating, 24% more likely to eat healthier foods and 12% less likely to be overweight, Hammons & Fiese, 2011). Plus the fact that family mealtime offers uninterrupted time for us to spend time together.  Or so I’m told. I have a toddler.  Regardless, family mealtime combines my two favorite things: my family and food!

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But now that it’s just me and the kiddo, the aspects of managing our day-to-day life of work/school/family has driven me to want to collapse when she’s in bed at 8:00 pm.  And so, I’ve developed a habit of cooking just for her at around 5:30 and then settling in with a salad and TV for myself after she goes to bed. That salad, of course, consists of things like pre-washed kale, shredded carrots, shredded cheese (neither of which I shred myself, yikes.) Its not as sad as it sounds. OK, it’s a little bit as sad as it sounds. That being said, I realized things had drastically changed when I went from making Shabbat meals with multiple courses to one pot of veggie quinoa soup for the kid and myself and calling it a day. So after roughly the 12th night of the same salad, I decided I needed a change of pace. The kid and I needed to get back to family dinners and I needed to get creative with my meals again. A few tricks that are helping me reach my goal:

  1. Batch cooking – Each Sunday I make big batches of something, i.e. roasted vegetables, sauce, rice or quinoa, that I can use in various recipes for the remainder of the week
  2. Remix – Since I have to make my own lunch, I did myself a favor and bought into the kiddo’s kosher school lunch plan.  They always send home leftovers (and there is always leftovers), which I remix into something else for her dinner (read: stir fry!)
  3. The kid stays in the picture – Now that she’s a little over 2, she actually can help me cook, which has been very fun and exciting. She’s officially in charge of all seasoning and can sprinkle cheese on a homemade pizza like nobody’s business. Getting her involved has made cooking fun again and has even forced me to get creative with meal planning.
  4. Soup – The kid loves soup. I love soup. Soup is always a great way for us to get our vegetables in us. Therefore, I’ve started making a soup that we might both love but dressing it up for me. The perfect example of that is this roasted potato and leek soup recipe. I dress it down for her, though she does get a sprinkling of Parmesan cheese. I dress it up for myself by sprinkling cheese on it AND drizzling the jalapeno oil. It’s a win/win!

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The kid and I are surviving and at times, we’re even thriving. She’s at that amazing age where she’s starting to have conversations so sitting down together isn’t just about me making sure she’s actually eating, like back in the days of her infancy. Rather, mealtime has become this magical time of actually getting to know the person she’s becoming and I couldn’t be more grateful for the opportunity to slow down and listen.

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Roasted Potato & Leek Soup with Jalapeno Oil

Ingredients

For the potato soup:
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
5 cloves garlic (4 whole cloves and 1 minced)
1 medium onion, chopped
1/4 cup olive oil
kosher salt
freshly ground black pepper
fresh thyme
3 - 4 cups of vegetable stock
¾ cup heavy whipping cream

For the jalapeno oil:
1/2 cup olive oil
1 garlic clove, thickly sliced
1 large jalapeno, thickly sliced
coarse salt, optional

Directions

To make the soup:

Preheat the oven to 400 degrees F.

Combine the garlic cloves, potatoes, and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt, and 1/2 tsp pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.

Towards the last 10 minutes of roasting, heat 2 tbsp of olive oil in a large stockpot or Dutch oven. Saute the onion in the oil until translucent. Add 1 clove minced garlic, 1 tsp of thyme, 1 tsp of kosher salt and ½ tsp of black pepper and saute for another 2 minutes. Once vegetables are done roasting, add them to the stockpot of onions and garlic. Stir and let cook for a few minutes. You may need to add another tbsp of oil to accommodate the addition of the roasted vegetables.

Once everything has sauted together for a couple of minutes, add vegetable broth to the stock pot and stir to combine. Bring to a boil, turn down to low and let simmer for 20 - 30 minutes. After the simmering, check to ensure that the potatoes have begun to soften. Remove from heat and let cool for 5 minutes.

Using an immersion blender, puree the soup until smooth. Add the remaining 1 cup of stock to thicken the soup. If it still isn’t thick enough, add the final cup a little at a time until desired thickness. Add the cream, 2 tsp salt, and 1 tsp pepper and check the seasonings.

To make the oil:

Heat the oil in a saucepan, over medium-high heat. Lower the heat to medium and add in the jalapeno, garlic and salt.

Stir slowly and constantly, and after a minute or so, lower the heat to low so that you do not burn the garlic. Continue slowly stirring until the garlic begins to brown, remove from heat and allow to sit for 10 minutes or so.

Remove the jalapeno and garlic, and once cooled, store in an air-tight container in the fridge.

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Posted on October 22, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Israeli Couscous Stuffed Acorn Squash

Yield:
4 servings

It’s autumn, and sure, we all love pumpkin. But there are also an array of other squash and seasonal veggies that are pretty exciting too, including the adorable acorn squash.

Growing up my dad would prepare acorn squash in a very simple way: cut in half and roasted with butter and maple syrup. Nothing bad about that.

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But I have been searching for other ways to prepare the cute squash. Finally a few weeks ago I came across this recipe for Orzo and Cheese Baked in Acorn Squash and I thought: ok, I have to make this! Not only is it cheesy and easy, but making a stuffed dish during Sukkot was also Jewishly appropriate.

I didn’t have orzo, but I did have Israeli couscous, a favorite ingredient. I also wanted to get in a little extra vegetables in this dish, so I added some onion and pepper. Want to make this healthier? You could substitute whole wheat couscous, quinoa and even add some lentils.

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Israeli Couscous Stuffed Acorn Squash

Ingredients

2 small acorn squash, halved and seeded
¾ cup water
¾ cup uncooked Israeli couscous
¾ cup water
Salt and pepper
½ onion, diced
½ red bell pepper, diced
1 garlic clove, minced
Olive oil
Salt and pepper
Pinch red pepper flakes
¼ cup milk
½ cup grated cheddar cheese
2 Tbsp Parmesan cheese
Fresh parsley

Directions

Preheat oven to 400 degrees. Slice off a piece from each half of acorn squash so they will lie flat in the pan when baking later.

Place squash open side down in a baking pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake for 35 minutes. Remove from oven and discard water. Turn squash open side up. Sprinkle with salt and pepper and cook another 15 minutes until tender.

Bring the ¾ cup of water to a boil. Add couscous and salt and pepper, cover and reduce heat to low. Simmer for 10 minutes.

In a large sauté pan add a few tbsp olive oil. Cook onions and pepper for 4 minutes. Add garlic and red pepper flakes and continue cooking until soft and translucent, another 4-5 minutes. Remove from heat and add to a large bowl. Add cooked couscous, cheddar cheese, milk and 1 Tbsp Parmesan cheese. Mix thoroughly.

Remove squash from oven. Spoon couscous cheese filling into each squash. Top with additional Parmesan cheese, fresh parsley and a drizzle of olive oil. Bake until top begins to brown, around 25 minutes.

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Posted on October 20, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

S’mores Brownies

Yield:
6-8 servings

It’s no great secret that I hate pareve desserts. Or perhaps I should more accurately say: I hate bad pareve desserts. Some might even say I have made it my mission in life to dream up pareve desserts that don’t suck. And this brownie recipe is one of those.

While I generally prefer boxed brownie mixes (gasp!), this brownie recipe is nearly a match. But if you would rather use a boxed mix in this recipe, you can and should. No one will know you didn’t whip it up from scratch. If you do make it from scratch, you will be surprised how easy this recipe is to throw together, even at the very last minute.

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I love enjoying these brownies with a relaxing cup of tea after dinner, with a glass of milk as an indulgent afternoon treat and they are especially delicious if you store them in the fridge so they are cool and fudgy. Did I mention these brownies are great when made nondairy? Your guests won’t even know they are pareve.

This recipe is based on Martha Stewart’s recipe for Fudgy Chocolate Brownies

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S'mores Brownies

Ingredients

1/2 cup margarine or butter
8 ounces semi-sweet chocolate chips
1 1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
4 large eggs
3/4 cup all-purpose flour
1/2 tsp salt
1 cup marshmallow fluff
1/2 cup smashed graham cracker crumbs

thick sea salt (optional)

Directions

Preheat oven to 350 degrees.

Line an 8x8 square with parchment paper or tin foil. Grease the pan with cooking spray.

Place butter and chocolate chips in a microwave safe bowl. Microwave for 30 second increments, stirring well in between, until butter and chocolate is completely melted and consistency is smooth and shiny. Allow to cool slightly.

Stir sugar into cooled chocolate mixture. Add eggs one at a time, then vanilla.

Whisk together flour, salt and cinnamon. Add flour mixture to wet mixture.

Pour half the batter into the prepared pan. Spoon large dots of marshmallow fluff on top of batter and sprinkle with half the graham crack crumbs.

Pour remaining batter on top. Sprinkle remaining graham cracker crumbs on top and a light sprinkle of thick sea salt if desired.

Bake for 40-45 minutes. Remove from oven and allow to cool before slicing into squares.

Posted on October 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet Potatoes and Carrots with Apple Cider and Thyme

Yield:
4 servings

Next to pumpkin, apple cider might be one of my favorite flavors of fall. I like it hot and spicy, spiked with bourbon or just plain out of the container on a cool and sunny autumn day.

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But I also love cooking with it. For the past few years I have been making a fall favorite apple cider beef stew which is perfect for Sunday supper or Shabbat dinner. But I am always looking for savory recipes to use this beloved ingredient.

This past week I came across this recipe for Roasted Sweet Potatoes and Carrots made with orange juice and herbs among other flavors. I thought, if you could roast root vegetables with orange juice, why not apple cider?

I tested it out, and it was a hit. This is a perfect side dish for any kind of dinner this time of year.

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Sweet Potatoes and Carrots with Apple Cider and Thyme

Ingredients

2 medium sweet potatoes, peeled and cubed
3 medium-large carrots, peeled and cut into 1-inch rounds
1 small red onion, cut into 1-inch pieces
3 whole garlic cloves
1/4 cup apple cider
2 Tbsp olive oil
2 Tbsp chopped fresh thyme
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Place your cut sweet potatoes, carrots, red onion and garlic cloves on a baking sheet and spread them in a single layer.

In a small bowl, whisk together apple cider, olive oil, thyme, salt and pepper. Drizzle mixture all over vegetables and toss to coat evenly.

Roast for 35-45 minutes, until vegetables are caramelized to your liking. Serve immediately.

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Posted on October 13, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Butternut Squash Gnocchi

Yield:
2 servings

With the holidays quickly approaching, we find ourselves yet again in the kitchen preparing daily feasts for our families and friends. Whether we are cooking traditional foods or new recipes, we sometimes get lost in the idea that the more complicated the recipe, the tastier and more impressive it is. In my own cooking, I find that it’s usually the simpler recipes using fresh and seasonal produce are the most delicious and healthier to boot. Let’s put the healthy back into the new year and cook fresh, seasonal foods and this butternut squash gnocchi is healthful and delicious. 

gluten-free butternut squash gnocchi

Aviva Kanoff’s new cookbook  “Gluten Free Around the World” comes out November 1, 2014.

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Gluten-Free Butternut Squash Gnocchi

Ingredients

1 medium butternut squash, peeled and cubed
1 large egg
¾ tsp salt
1 ½ cups all-purpose gluten-free flour, plus more for hands and work surface
3 Tbsp butter
¼ cup fresh sage leaves
sea salt to taste
Parmesan cheese, grated (optional)

Directions

Boil butternut squash in 4 cups water until soft, then strain. Mash or puree in a food processor.

Set a large pot of water to boil. In a medium-sized bowl, combine butternut squash, egg and salt. Add flour in 3-4 separate additions, stirring to combine after each addition. Continue adding flour until dough is firm enough to handle, but still somewhat sticky.

With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope into bite-sized pieces. Repeat with remaining dough.

Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan. Add sage leaves and cook, swirling frequently, until butter browns. Set aside.

Drain gnocchi on paper towels, then add to brown butter and toss. Sprinkle with sea salt and Parmesan cheese if desired.

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Posted on October 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Soup with Sage and Challah Croutons

We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.

And what’s next? Another holiday of course. It’s time for Sukkot.

pumpkin soup with sage and challah croutons1

By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.

Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.

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Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.

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Pumpkin Red Pepper Soup with Sage and Challah Croutons

Ingredients

2 sugar pumpkins
3 red peppers
1 yellow onion, chopped
6 cloves of garlic, minced
20 sage leaves
2 medium yukon potato, cubed
½ cup olive oil plus olive oil for brushing the pumpkin
4 cups vegetable or chicken broth
4 cups water
1 tsp of maple syrup
1 tsp cayenne pepper
salt and pepper
1 Tbsp minced garlic
1 tsp dried sage
leftover challah, cut into cubes

Directions

Split the pumpkins in half, rub inside with 4 tablespoons of olive oil and the maple syrup. Place 16 sage leaves inside and roast on a baking sheet at 375 degrees for 1 1/2 hours until inside of pumpkin is tender.

When there is a half an hour left, place the whole red peppers in the oven. Peppers should roast until the skin is crisp and a little black.

Once the pumpkin is out of the oven, discard the sage. Place the roasted red peppers in a paper bag. After the peppers have cooled, peel the skin, remove seeds and cut into pieces.

Scoop out the flesh of the pumpkin using a large spoon. Discard the skin.

Heat 2 tablespoons olive oil in a large pot. Add the onions and cook until translucent. Add the

Add potatoes and sauté for 5 minutes. Add the roasted red pepper, the pumpkin flesh, and the remaining sage leaves. Sauté all veggies for another 5 minutes until the potatoes are soft.

Add the liquid and bring to a boil. Once boiled turn down to low and let simmer for 20 minutes.

Use an immersion blender to blend until smooth. Add salt, pepper, and cayenne pepper. If you don't have an immersion blender, you can puree in batches in a food processor or regular blender.

Spread the challah cubes on a baking sheet in a single layer and drizzle with olive oil. Toss with dried sage and minced garlic.

Bake at 350 for 10-15 minutes until golden and crispy. Remove from baking sheet and allow to cool.

Serve soup with challah croutons and sage as garnish if desired.

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Posted on October 6, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Spice Babka

Yield:
3 babka loaves

pumpkin babka

Everyone loves pumpkin these days, eh? Every cafe carries their own version of a pumpkin latte and pumpkin-themed candies overflow on supermarket shelves this time of year. ‘Tis truly the season of pumpkin, and I am not really complaining.

I love finding news ways to cook and bake with pumpkin including white pumpkin cheddar ale soup, pumpkin pizza and pumpkin corn ricotta enchiladas, which is a perfect dish this time of year when pumpkin is first coming into season and fresh corn is still in abundance at local farmers markets. Some other fun pumpkin recipes to try? Pumpkin Flan, pumpkin challah and of course some classic pumpkin bread.

pumpkin babka

As with many recipes I dream up, I was merely staring in my fridge when a leftover can of pumpkin puree sparked the idea: pumpkin babka!

Well, I whipped up a batch of babka dough, impatiently let it rise, and filled it with pumpkin puree, brown sugar and cinnamon. After 35 minutes of baking, my apartment smelled like a perfect piece of autumn heaven, and a new pumpkin recipe was born.

This babka is perfect to serve at your Yom Kippur break-fast, brunch gatherings or just with a cup of coffee for breakfast. Because you can use canned pumpkin, you can make this recipe year-round, so you can enjoy a little slice of pumpkin spice even when pumpkins aren’t in season.

How to roll babka

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Pumpkin Spice Babka

Ingredients

For the dough:
4 ½ cups flour
1/3 cup sugar
1 Tbsp yeast
1 tsp sugar
½ cup lukewarm water
¾ cup plus 2 Tbsp butter or margarine, melted
½ cup milk or almond milk
2 eggs
2 tsp vanilla
1 Tbsp cinnamon
1 tsp ginger
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground nutmeg

For the filling:
1 ½ cup canned pumpkin or pureed fresh pumpkin
¾ cup brown sugar
1 ½ Tbsp cinnamon

For the syrup:
2/3 cup water
1 cup sugar
1 tsp vanilla
1 whole cinnamon stick

Directions

Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.

In a stand mixer fitted with dough hook, mix together flour, sugar, vanilla, cinnamon, ginger, nutmeg, clove and allspice. In a separate bowl, mix together melted butter (or margarine) and milk (or almond milk).

Put mixer on low and begin adding the water yeast mixture, then the butter-milk mixture. Add the eggs one at a time.
When the dough begins to come together, after about 3-5 minutes, raise the speed to high and mix for another 5-10 minutes until the dough is shiny and elastic.

Place dough in a greased bowl with a damp towel on top. Allow to rise until it has doubled, about 1-2 hours.

Preheat oven to 350 degrees.

Cut dough into three equal parts. Roll out dough until it is a rectangular-like shape. Spread with ½ cup of pumpkin, ¼ cup brown sugar and ½ Tbsp cinnamon. Working from the longest side, roll up dough using quick fingers, like you would in order to make cinnamon rolls.

Once the dough is a long log, cut it straight down the middle so the filling is exposed. Secure the ends on one side, and twist both the pieces. Pinch and secure at the other end.

Repeat with two additional babkas. Place in a greased loaf pan.

Bake for 35 minutes.

While the babka is baking, combine 2/3 cup water, 1 cup sugar, 1 tsp vanilla and 1 whole cinnamon stick in a small saucepan. Bring to a boil on medium-high heat. Once it comes to a boil, remove from heat and swirl around to ensure all the sugar is dissolved.

About 20-25 minutes into baking, spoon about half the syrup onto the baking babkas.

When you take the babkas out of the oven after they have baked completely, immediately brush extra syrup on top of all three babkas. You may have syrup leftover.

pumpkin spice babka

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Posted on September 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Smoked Salmon and Goat Cheese Quiche

Yield:
8 servings

Though most Jews name Hanukkah, Purim or Passover as their favorite of the many (many) holidays, I have always been a little partial to Yom Kippur. For real.

breakfast-quiche-1Daily life can be so hectic, between keeping up with Netflix and waiting in line for your daily Pumpkin Spice Latte, so having a day dedicated to reflection and atonement (in between naps and binge watching The Food Network) is a meaningful change of pace. And of course, at the end of the day of fasting, there’s the food.

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Our break fast spread was as traditional as they come. Kugels, coffee cake, an assortment of rarely-touched pre-made Italian cookies from the local Jewish supermarket, and the pièce de résistance, the bagel spread. When pangs of hunger set in during the final hours, this is what I focused on. Dozens of bagels, lox, red onions, tomatoes, capers, and an assortment of cream cheeses from chive to strawberry. While others were vying for an end piece of coffee cake, I went straight for the good stuff. Half of an everything bagel, never scooped, schmeared with plain cream cheese, lots of lox, red onions and capers. Always a delicious meal, but especially after a day of fasting.

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This year, I decided to take all my favorite bagel toppers and put them in a quiche. I love quiche, but hadn’t made one since culinary school. The salty capers and smoked salmon paired with creamy tart goat cheese and sweet red onions is pretty magical. I highly recommend the homemade crust; the flakiness is worth the extra effort. The best part is (okay, besides the eating part) that you can easily make this ahead of time and serve at your break fast.

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Smoked Salmon and Goat Cheese Quiche

Ingredients

For the crust:
1 ¼ cups all-purpose flour, plus more for rolling dough
¼ tsp salt
¼ tsp sugar
1 stick (1/2 cup) butter, chilled in the freezer and diced
2-4 Tbsp ice water

For the quiche filling:
½ small red onion, cut into thin slivers
1 Tbsp olive oil
Salt
2 Tbsp capers
3 large eggs
1 cup whole milk
½ cup heavy whipping cream
½ tsp freshly ground black pepper
¼ tsp ground nutmeg
4 ounces smoked salmon, diced
4 ounces goat cheese, crumbled

Directions

To make dough, whisk together flour, salt, and sugar. Then add in butter and mix with hands until you have a coarse, crumbly mixture. (Alternatively, you can use a food processor.) Add in water 1 tablespoon at a time until the dough comes together. Be careful not to over mix. Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

Roll out dough on a lightly flowered surface into a 12-inch circle. Place it in a tart pan and press down to fit in the edges. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F. Line dough with parchment paper and fill 2/3 of the way with pie weights or dried beans. Bake until crust is set, about 12-15 minutes.

Carefully remove paper and bake until golden brown, an additional 8 minutes. Remove from oven and let cool on a wire rack.

Meanwhile, make the filling. In a large sauté pan, heat up olive oil over medium heat. Sauté red onions with a pinch of salt until the start to soften and brown, about 5 minutes. Then add capers and sauté for another 3 minutes. Set aside to cool.

In a large bowl, whisk together eggs, milk, cream, black pepper and nutmeg. Once crust is cooled, sprinkle half of the onion mixture, goat cheese and smoked salmon on the bottom of the crust. Pour over egg mixture and dollop with remaining ingredients. Bake until quiche is set but still slightly jiggly in the center, about 30 minutes. Let cool for 10 minutes and serve.

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Posted on September 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Jew Year’s Eve Apples & Honey Punch

Holiday gatherings are always hectic, but Rosh Hashanah seems especially so.  It’s easy to get stressed out with preparations, the start of the school year and the marathon of holidays that continue popping up for the rest of the month.

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To prevent what my mother calls “the crazies,” she serves this festive cocktail as family and friends arrive for our holiday meal. Nontraditional? Yes. Effective? YES.  This Jew Year’s Eve Punch is one of her favorite tricks to ensure a smooth and joyful beginning to the New Year.

Perfect for the High Holiday celebrations from Rosh Hashanah through Sukkot this delicious punch incorporates the sweet flavors of apple and honey into an easy-to-make and easy-to-love drink. You can make this with or without alcohol (we often mix two versions to make sure our guests have a non-alcoholic option) and it is always a hit. Serve your Jew Year’s Eve Punch in a large punch bowl or in individual glasses, garnished with a thinly sliced apple round and honey “swizzle stick” like these.

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Jew Year's Eve Apples & Honey Punch

Ingredients

1 quart Apple Cider
1 quart Ginger Ale
2 cups Honey Bourbon
1-2 granny smith apples, cut into slices
Honey sticks (optional)

Directions

Chill apple cider, ginger ale and bourbon if using.

Pour apple cider, ginger ale and bourbon into large pitcher or punch bowl and add ice and apple slices.

Garnish individual glasses with an apple slice and honey stick if desired.

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Posted on September 22, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Honey Whole Wheat Challah

Yield:
2 small loaves, or one large loaf

honey whole wheat challah

Dreaming up crazy flavors of challah like pastrami sandwich challah, balsamic apple date challah or gruyere and pesto stuffed challah is one of my greatest joys as a baker. But sometimes I do long for a simpler challah, and have even been known to make whole wheat challah. Yes, it’s true. I hope you were sitting for that.

challah-yum
I use a half whole wheat, half all-purpose unbleached flour ratio when making my whole wheat challah. Yes, you could try to use all whole wheat flour, but challah is supposed to be light and fluffy, and whole wheat flour is simply more dense. Because the whole wheat flour is denser, I make sure to be particularly patient when letting it rise: for the first rise I allow 4 hours, and for the second rise another 1 1/2 hours. It may seem like a lot, but the result is worth it. My mother-in-law even commented about this challah, “this is sinful.” Whole wheat challah? Sinful? Well, I will take it. And especially from my mother-in-law!

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I also like to add ground flax seed in the challah for a little extra dose of healthiness which is impossible to detect. And inspired by the beautiful, Israeli challot of Breads Bakery, I love to add pumpkin seeds, whole flax seeds, oats, sesame seeds, black sesame seeds and even sunflower seeds on top for a fun and healthy crunch.

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This honey whole wheat challah is perfect for Rosh Hashanah. And instead of a savory topping like the ones I just mentioned, you could add a sprinkle of cinnamon sugar on top for an extra sweet, and healthy, new year ahead.

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Honey Whole Wheat Challah

Ingredients

1 ¼ cups lukewarm water
1 ½ Tbsp dry yeast
1 tsp sugar
2 ½ cups all purpose unbleached flour
2-2 ½ cups whole wheat flour
2 Tbsp ground flax seed
½ Tbsp salt
¼ cup vegetable oil
½ cup sugar
¼ cup honey
2 eggs
2 egg yolks + 1 tsp water + 1 tsp honey
Whole flax seed, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds (optional)
Thick sea salt (optional)

Directions

In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.

In a large bowl or stand mixer fitted with the whisk attachment, mix together ¾ cup whole wheat flour, ¾ cup all-purpose flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil and honey. Mix thoroughly. Pro tip: use the same cup to measure the honey as you used for the oil which will allow for easier clean-up of the sticky honey.

Add another ½ cup whole wheat flour, ½ cup regular flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Add another 1 ½- 2 cups of mixed flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 10 minutes (or however long your hands will last).

Place dough in a greased bowl and cover with damp towel. Allow to rise at least 4 hours, punching down at least once if possible.

Preheat oven to 350 degrees. Braid challah into desired shape. Allow challah to rise another 90 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.

In a small bowl beat 2 egg yolks with 1 tsp water and 1 tsp honey.

Brush egg wash liberally over challah. Sprinkle with seeds and thick sea salt if desired.

If making one large challah, bake around 28 minutes; if making two smaller challahs, bake 24-26 minutes. When making round challot, make sure the middle has cooked through, which might require an extra 1-2 minutes baking time.

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Posted on September 18, 2014

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