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.
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.
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 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
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.
Most of my favorite recipes use wholesome, healthful ingredients that are local and seasonal. I don’t buy a lot of processed products or packaged snacks. I truly enjoy making things from scratch.
But once in awhile I find a recipe or a product that I simple cannot resist. Oreo cookies. Entenmanns’s Cheese Danish Twist. And most recently a sweet potato kugel my mother-in-law made last year using sweet potatoes, marshmallows and a box of cake mix.
My sister-in-law and I sat at one end of the long kitchen table with two heaping platefuls of the addictive kugel, unable to prevent ourselves from eating yet another serving.
Soon after the sweet potato kugel binge, I fell asleep with my daughter upstairs for a full hour and a half. Forget the turkey-induced snooze fest…my kugel nap was just divine.
I convinced my mother-in-law to hand over the recipe, and with just a few small tweaks, I share it with you all. But I warn you: there is no going back. Make this at your own risk. You may not be able to put down your fork.
8 medium sweet potatoes, peeled and cut into quarters
1 Tbsp vanilla extract
3-4 heaping Tbsp brown sugar
¼ tsp nutmeg
½ tsp kosher salt
¼ cup orange juice or orange-flavored liqueur
8 oz mini marshmallows
1 box yellow cake mix
2 sticks margarine or butter, melted
Boil sweet potatoes in large pot of water until tender, around 20-25 minutes.
Preheat the oven to 350 degrees.
Drain the sweet potatoes and mash in a large bowl. Add vanilla, brown sugar, nutmeg, salt and orange juice or orange-flavored liqueur and mix well.
Grease a 9x11 baking dish. Layer half of the sweet potato mixture evenly in the baking dish.
Sprinkle marshmallows over the top. Add remaining sweet potato mixture on top of marshmallows and spread evenly using an off-set spatula or knife.
Sprinkle yellow cake mix evenly over the top of sweet potato mixture. Pour melted butter or margarine evenly over the top of the cake mix.
Bake for 60 minutes. Serve warm or at room temperature.
I am so excited Hanukkah and Thanksgiving decided to team up this year and give us the ultimate holiday: Thanksgivukkah! And since this holiday will not happen again for another 70,000 years, we decided to really do it up. We set up a beautiful table inspired by the traditions of both holidays, and gave you some DIY’s so you can bring this Thanksgivukkah spirit to your own home.
DIY STEPS FOR HANUKKAH GELT TABLE RUNNER
1.& 2. Staple together cardstock to create a base. We used 3 pieces of 11×14 cardstock, but you can customize the size of the paper and the length of the base for your own table. Carefully unwrap all gelt – you will need both wrapper pieces intact.
3.Fold down all edges flat against the underside [silver side] of the wrapper.
4. Separate the designs into two piles, matching like with like. Using pieces from one pile, lay down a row of wrappers from edge to edge of cardstock. With a hot glue gun, attach the row to cardstock. Lay a second row over the first using pieces from the other pile.
5.Continue to scallop the rows, alternating designs.
6. Place along center of table, and voila! You have your very own gelt table runner.
DIY STEPS FOR METALLIC FEATHER PLACE CARDS
1.Lay feathers out along bottom of a cardboard box. Using painter’s tape, cover about 2/3 of each feather completely. Tape just below the exposed feather tip at an angle for an artistic flair.
2. Coat the exposed tips of the feathers with metallic spray paint.
3. Allow to dry fully before gently peeling off painters tape.
4. Thread name cards* with craft wire, cut into approximately 6 inch pieces.
5.Align name card at base of feather.
6. Wrap entire length of wire around base to secure name card to feather, then place atop the dish or plate at each setting.
*We printed our name cards, but you can write guests’ names on cardstock of any size.
The Nosher and Jewniverse have teamed up to present the most exciting autumn raffle of 2013: The Ultimate Thanksgivukkah Menurkey Giveaway!
Enter to win the grand prize item that’s got the internet in a tizzy: the Menurkey ($58), the inimitable menorah shaped like a turkey. How better to celebrate the never-to-be-repeated overlap of Hanukkah and Thanksgiving than with this “amazing conversation starter, an objet d’art, a functioning menorah and the perfect centerpiece for your Thanksgiving table?”
The only other way we can think of is by cooking up a storm. And runners-up can do just that with one of the year’s gorgeous new Jewish and Israeli cookbooks: The New Jewish Table ($35), Cook In Israel ($35), Balaboosta ($29.95), and Joy of Kosher ($30).
U.S. addresses only, sorry folks! Happy Thanksgivukkah season to you!
Everyone loves cakes and bread made with pumpkin this time of year (especially me). But have you ever tried sweet potato cake? It is not nearly as popular but it is just as delicious as its pumpkin counterpart, if not more so.
The great thing about making dessert with vegetables like pumpkin, sweet potato, butternut squash and zucchini is that due to the vegetables’ water content the recipe will likely call for vegetable oil instead of butter. And therefore these delicious cakes are also perfect pareve dessert choices. No need to scramble to alter the recipe for a meat meal.
I have been making this recipe for sweet potato cake for years and people are always shocked when I share that the recipe is dairy-free. And now it’s your turn to wow guests with this sweet treat.
When paired with Martha Stewart’s simple Marshmallow Frosting Recipe it makes the perfect Fall dessert. And hey, this totally counts as a serving of vegetables, so have two.
2 medium sweet potatoes
1 ½ cups flour
1 tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Half recipe for Marshmallow Frosting
Preheat oven to 400 degrees. Pierce sweet potatoes with a fork and wrap in tin foil. Roast for 40-50 minutes ofr until soft. Let cool.
Cut potatoes in half and scoop out flesh. Place in a food processor fitted with a blade and pulse until smooth.
In a medium bowl, sift together flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
Add pureed sweet potatoes, sugar and oil to a large bowl. Beat on medium-high speed with an electric mixer until smooth. Add eggs one at a time beating well after each addition. Add vanilla. Add flour mixture in batches; beat just until blended.
Preheat oven to 325 degrees. Line and grease muffin tins. Fill muffin trays until 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted comes out cool. Allow to cool.
Pipe frosting in a swirl on top of each cupcake. Using a hand-held blow torch, gently drag the torch across the frosting, toasting the frosting until just lightly brown.
Looking for some truly unique ideas to serve for Thanksgiving? I’ve had my eyes peeled for weeks looking for treats to wow.
Another innovative idea comes from the Queen of Butter herself, Paula Deen with these Sweet Potato Balls. Instead of the classic Thanksgiving dish of sweet potatoes topped with marshmallows, Paula’s recipe is an inside out version with gooey marshmallow in the middle.
And to finish off the meal, how about some homemade Pumpkin Ice Cream as an alternative to Pumpkin Pie! If you don’t have an ice cream maker, or just don’t feel like making ice cream (really, can’t blame you) just run to the store and pick some up such as Edy’s Pumpkin Ice Cream.
Have you found or made any inspiring, wow-factor dishes for Thanksgiving? We would love to hear about them!