Chocolate Nut Cookies
1 6-oz. package (1 cup) chocolate chips (or 6 oz. good semisweet chocolate), melted
2 egg whites
½ cup sugar
1 teaspoon vanilla
1 cup chopped walnuts
Beat egg whites to soft peaks. Add sugar as you beat to stiff peaks. Add vanilla, then melted chocolate chips and walnuts. Cover cookie sheet with parchment paper and drop batter by teaspoons onto sheet. Bake at 350° for 12-15 minutes.
Note: These easy, delicious cookies have no flour – so they are ideal for a gluten-free diet and also make a wonderful Passover treat!
From Fran Adler
Spiced Chocolate Pudding Pie with Bourbon Whipped Cream
One store-bought graham cracker or chocolate cookie pie crust
For the filling:
2 ½ cups milk
5 oz dark chocolate chips or block chocolate chopped into pieces
4 egg yolks
¾ cups sugar
3 Tbsp cornstarch
Pinch cayenne pepper
½ tsp cinnamon
¼ tsp ground clove
¼ tsp salt
1 tsp vanilla
For the topping:
1 cup heavy cream
2 Tbsp powdered sugar
1 tsp vanilla
½ Tbsp cinnamon
½ Tbsp bourbon (optional)
Chocolate curls for garnish (optional)
In a saucepan over low heat, warm the milk and chocolate together until the chocolate is completely melted.
Meanwhile, whisk together the egg yolks and sugar until they become pale yellow. Add the cornstarch, salt, cayenne, ground clove, cinnamon and vanilla and whisk until smooth.
Slowly pour the warm chocolate mixture into the yolk mixture until combined. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slightly, around 7-8 minutes or just a touch longer. Remove from the heat and stir until smooth.
Pour into pie crust. Cover with plastic wrap and place in the fridge for several hours or overnight.
To make the whipped cream, beat heavy cream on high using an electric mixer or stand mixer fitted with the whisk attachment. After 1 minute, add sugar, vanilla, cinnamon and bourbon and whisk on high until stiff peaks form.
Spread whipped cream all over pie. Decorate with additional chocolate curls or a dusting of cocoa powder if desired.
Warm Caramel Apple Cake
Prep Time 30 min
Total Time 1hr 25 min
½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
¼ teaspoon apple pie spice
2/3 cup Betty Crocker™ Whipped fluffy white frosting
½ cup frozen (thawed) whipped topping
Caramel topping, if desired
Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted.
Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.
Carefully spoon batter over apple mixture.
Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
Store covered in refrigerator.■
Jewish Coffee Cake
1/2 cup butter
1 cup white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.
2.In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
3.Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
4.Bake for 1 hour in the preheated oven, until cake springs back to the touch.
Apple Kugel Crumble Cake
Ingredients for the kugel:
1 12 ounce package wide egg noodles
8 large eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
1/2 tsp salt
1/2 cup + 2 Tbsp brown sugar
3 medium apples, peeled and sliced thin
For the topping:
3/4 cup flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup margarine or butter, chilled and cut into pieces
1/4 tsp salt
Preheat oven to 350 degrees. Grease a 9 inch springform pan or pyrex dish for baking. If using a springform pan, cover bottom in foil and place on a flat baking sheet to avoid spills.
Bring a large pot of water to boil. Cook noodles around 8-10 minutes. Drain and set aside.
In a large bowl whisk together eggs, cinnamon, nutmeg, vanilla, salt and brown sugar. Add sliced apples and mix gently until coated completely.
In a separate bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg and salt. Add the margarine or butter and using a pastry cutter or two knives, cut into the dry mixture until even, coarse crumbs form.
When noodles have been drained, add to egg mixture and mix gently until coated completely. Pour mixture into prepared baking pan. Sprinkle crumb mixture evenly on top of noodles.
Bake for 40-45 minutes, until noodles have set and crumb topping starts to brown. Serve warm or room temperature.●
Broccoli and Cauliflower Bake
2 tablespoons oil
2 medium onions, diced
2 medium zucchini, peeled and sliced thin
½ bag frozen broccoli florets
½ bag frozen cauliflower
5 eggs or 7 egg whites
1 cup cottage cheese
1 tsp. salt
¼ tsp. pepper
1 cup shredded yellow cheese
Preheat the oven to 325˚F / 170˚C.
Heat the oil in a frying pan over a medium flame. Add the onions and saute them for 15 minutes, until they are light brown. Layer in the zucchini and then the broccoli and cauliflower. Cover the pan and let the vegetables steam for 10 minutes. Transfer everything to a large bowl.
Add the eggs, cottage cheese, salt, and pepper to the vegetables in the bowl. Mix well and place half the mixture into a large casserole dish. Sprinkle with half of the shredded cheese. Then pour in the rest of the mixture. Cover the dish loosely with foil and bake for 45 minutes. Remove the cover and sprinkle the rest of the cheese on top. Continue baking (uncovered) for another 15 minutes, until the cheese is melted and bubbling. Serve immediately.
The following recipe is courtesy of Hovav.
CHIRSHI (Spicy Tripolitan Pumpkin Paste)
Chirshi is a well-seasoned Libyan pumpkin paste traditionally served as an appetizer accompanied by thick slices of simple challah bread. The secret of this dish is to maintain the incandescence of the pumpkin by avoiding overcooking or overseasoning it — but seasoning should nonetheless be applied generously to the dish, as we are ardent supporters of dominant flavors. Therefore, although normal quantities in Israeli cuisine are of rather flexible nature (for Israelis are notoriously disobedient), it is important to strictly follow the quantities and preparation instructions provided in this recipe.
3 cups fresh pumpkin, diced
1 sweet potato, peeled and chopped
3 carrots, peeled and chopped
4 garlic cloves, finely chopped
1 tablespoon hot paprika
2 tablespoons ground caraway seeds (necessary!!)
Juice squeezed from one lemon
6 tablespoons olive oil
1. Cook pumpkin, sweet potato and carrots in boiling water until carrots are soft and let rest in the colander to rid of any excess water.
2. Roughly mash the vegetables using a fork (not a food processor!) together with the remaining ingredients. Leave a few chunks.
3. Taste and adjust seasoning.
4. Serve hot or cold with plenty of fresh bread.
Tahini Mashed Potatoes
Forget the cream or non-dairy substitute to make creamy, dreamy mashed potatoes. Tahini will achieve the same smooth texture while adding a unique, nutty flavor. Unusual and absolutely delicious!
2 1/2 lbs yukon gold potatoes, peeled and quartered ( about 9-10 medium potatoes)
1 tsp salt
1/2 cup tahini (sesame paste)
3/4 cup ice water
1/2 – 1 tsp salt (to taste)
1/4 tsp black pepper
1/2 cup finely chopped, fresh parsley (optional) or 2-3 Tbsp toasted sesame seeds (optional)
Place potatoes in a large pot and add enough water to cover them about 1 1/2 inches
Bring water to a boil and add 1 tsp salt. Reduce heat to medium and continue cooking for about 30 minutes, until potatoes are soft (we recommend checking after 20 minutes).
In the meantime, prepare the tahini sauce. Place tahini in a medium bowl. Add 1/2 tsp salt and ice water, 1/4 cup at a time, whisking very well after each addition (the tahini will thicken after the first addition, but it will loosen up when you add more water).
When the potatoes are soft and still warm, mash them slightly. Add tahini, 1/2 tsp salt (optional, to taste) and whisk until creamy.
Whisk in parsley and/or sesame seeds.
Green Beans with Tomatoes and Dukkah
There isn’t Thanksgiving without green beans. Just forget about the mushy casserole and try this instead! Roasting the green beans gives them a nice chewiness that pairs well with the juicy roasted tomatoes. As a finishing touch we added the Egyptian, nut seed and spice mixture dukkah. Click here for our homemade dukkah recipe though you can also buy dukkah in specialty spice shops or online.
1 24 oz bag frozen french green beans (you can also use fresh)
30 grape tomatoes, cut in half length wise
4 Tbsp extra virgin olive oil
1 tsp salt, divided
1/4 tsp ground black pepper, divided
2-3 Tbsp dukkah (or to taste)
Preheat oven to 375F. Line two large baking sheets with parchment paper
Place green beans on one baking sheet. Add 3 tablespoons of olive oil, 1/2 tsp salt and 1/8 tsp pepper and mix until well coated.
Place cut tomatoes on the other baking sheet, add 1 tablespoon of olive oil, 1/2 tsp salt and 1/8 tsp pepper. Mix until well coated.
Place both trays in the oven (green beans on the top rack and tomatoes underneath).
Bake at 375F, tomatoes for 30 minutes and green beans for 40 minutes
Combine both in a large serving platter and sprinkle dukkah right before serving.
For the kibbeh dough:
1 1/2 cups bulgur wheat
2 cups boiling water
1 1/2 tsp salt
1/2 tsp baharat (you can replace baharat for allspice)
1/2 tsp cinnamon
1 cup canned pumpkin
1 cup all purpose flour
For the filling:
2 Tbsp tomato paste
2 Tbsp extra virgin olive oil
1 24 oz pack baby bella mushrooms, chopped very fine (we recommend using a food processor)
1 medium onion, chopped very fine (we recommend using a food processor)
1 tsp salt
1/4 tsp baharat (you can replace baharat for allspice)
1/4 tsp cinnamon
1/2 cup black beluga lentils, thoroughly rinsed (you can also use brown or french lentils)
For assembling the kibbeh:
3 Tbsp vegetable oil
Pine nuts for garnish
To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. Cover it with a plate and let it sit for 20 minutes.
Add salt, baharat, cinnamon and pumpkin and mix well.
Add flour and mix well to form a dough (the dough will be wet).
To make the filling: In a small bowl, whisk olive oil and tomato paste until well incorporated. Transfer to a large skillet and cook over medium heat for 3-5 minutes, until it becomes dark red, stirring often (keep an eye on it so it doesn't burn).
Add onions and mushrooms to the skillet and mix until well coated. Add salt, baharat and cinnamon.
Cook over medium heat for about 20 minutes or until mushrooms are fairly dry.
In the meantime, cook lentils in a small pot with 4 cups of water and 1/2 tsp salt. Bring to boil and cook over medium for about 30 minutes or until the lentils are cooked, but have a slight bite to them (Please note that the cooking time for the lentils will depend on the type of lentils used. We recommend checking after 20 minutes).
Combine lentils and mushroom mixture in a bowl. Mix well and set aside to cool
To assemble the kibbeh: Preheat oven to 375 degrees F.
Drizzle 1 Tbsp vegetable oil at the bottom of a 11x7x3 rectangular baking dish and spread evenly using your fingers.
Press a little less that half the kibbeh dough on the bottom of the baking dish. Prick the kibbeh all over with a fork, Spread the filling evenly on top.
Divide the remaining dough into 10-12 balls. Gently flatten each one with your hands and place them on top of the filling, until it's completely covered.
Score the top dough to make a diamond pattern and garnish each diamond with a pine nut. Drizzle the remaining 2 tablespoons of vegetable oil on top and bake at 375 F for 45 minutes.
ROASTED POMEGRANATE AND SAGE CHICKEN
Serves 4, can be doubled
1 whole chicken, cut in 1/8’s
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/4 cup fresh sage, finely chopped, plus extra leaves for stuffing or 3 teaspoons dried sage
16 ounces (2 cups) pure pomegranate juice
1 cup chicken broth
1 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Pomegranate seeds for garnish
Preheat oven to 400 degrees.
In a small bowl, mix olive oil with garlic, sage and salt.
Rub mixture evenly, all over chicken, making sure to get most of it under the skin.
Place chicken in a small roasting pan or baking dish. Add broth and 2 tablespoons pomegranate juice into the bottom of the roasting pan. Roast for about 1 hour to 1 hour and 15 minutes, basting chicken with the juices from the bottom of the pan every 30 minutes.
While chicken is roasting, pour remaining pomegranate juice in a small saucepan. Stir in pepper, balsamic vinegar and sugar and bring to a boil. Reduce heat to medium, and simmer until juice is reduced to a syrup, about 15-20 minutes.
Remove chicken from oven and pour ¾ of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid. Pour remaining glaze over chicken, just before serving, and garnish with pomegranate seeds.