Monday, September 27, 2010
Erev Shemini Atzeret
Carrot Ginger Soup
Chicken with Currants, Pinenuts & Olives
Tofu with Currants,Pinenuts & Olives
Roasted Potatoes & Sugarsnaps
Shemini Atzeret Lunch
Celery Root & Pear Salad
Rolled Turkey Breast Stuffed with Spinach
Wild Rice Salad with Tofu, Apples & Cranberries
Scallopine of Veal with Capers
Tofu with White Wine, Lemon & Capers
Ginger Peach Pie
Thurs. Dinner-probably eaten late by grownups after bringing children home from S T celeb. in shul and early by children before shul
Mac and Cheese (with optional truffle oil)
Spinach, Avocado, Orange & Radish Salad
Whole Wheat Pasta with Broccoli & Asparagus
Tuesday, September 21, 2010
For those who try to eat every meal during Sukkot in the sukkah, there are a lot of meals coming up! Best to serve some dairy meals for variety's sake.
The majority of these recipes are either encased in crust or extremely saucy, both of which will help your food retain heat as you sup in your outdoor abode.
Note: butter can be substituted for any recipe using pareve margarine. If you do opt to use butter, be careful about oven temperatures and timing because butter burns more quickly than margarine.
1. Carrot soup with Dill
Baked Stuffed Bass in Cream Cheese Crust and/or Lasagne (veg alternative)
Spiced Apple Pie (a la mode if there is a freezer available)
2. Minestrone (with grated parmesan cheese)
Baked Halibut in Tomato Sauce and/or Mushroom Quiche (veg alternative)
Chocolate Chip Brownie Pie
Monday, September 20, 2010
Dishes that are saucy, such as the Boeuf Bourguignon, or covered in crust, such as the Chicken Pot Pie, will serve you well as they will retain heat for longer periods of time than drier foods. Additionally, since many people may choose to bring plastic flatware with them to the sukkah, it may be more efficient to have food that is either easy to cut or full of bite-sized pieces.
1.-Vegetarian Vegetable Soup
Stuffed Peppers (great for vegetarians)
Apricot sorbet (if there is a refrigerator available)
2. Mushroom Soup with Rosemary
Chicken Pot Pie-Crust on pies retain heat for a long time)
Veg Pot Pie
Poached Pears in Red wine & Cinnamon
Burnt Sugar Cookies
Friday, September 17, 2010
These are made from my Grandma's recipe, and we serve them every year at break fast in her honor. I can't imagine my Yom Kippur break fast meal without them!
Grandma Jeanie’s Noodle Pudding D Yield: 60 muffin size puddings
The rich smell of cottage cheese, sour cream, cinnamon and noodles baking in the oven can’t be beat. Serve them plain or with sour cream on the side. They are a guilty pleasure.
Prep time: 30 min. Baking time: 30-45 min.
36 oz. medium egg noodles
2 sticks margarine-softened*
¾ cup sugar (or more to taste)
3 tablespoons cinnamon (or more to taste)+ some for sprinkling the tops
8 oz. sour cream
16 oz. small curd cottage cheese
*You can use unsalted butter but I found the puddings to be too rich and greasy when I did so.
Large mixing bowl
1. Preheat oven: 350 F.
2. Spray muffin tins and set aside.
3. Bring three quarts of lightly salted water to a boil. Add noodles and follow package directions for par-boiled noodles. Drain noodles in colander.
4. Beat eggs in mixing bowl with sugar and cinnamon. Add warm noodles and margarine. Stir well. Add cottage cheese and sour cream and stir again. Taste. Add more sugar /cinnamon if necessary.
5. Fill muffin tins to the top and sprinkle them with a little more cinnamon. Bake 30-45 min. or until tops have browned. Carefully, empty muffin tins on cooling racks. Repeat process until all the noodle mixture has been baked. Serve puddings warm with sour cream on the side.
6. These puddings freeze very well. Cool them completely and freeze them in a pan separating the layers with waxed paper. Defrost completely before warming in the oven.
Wednesday, September 15, 2010
To be delivered Friday morning in anticipation of the Saturday night break fast:
Vegetable & Scallion Cream Cheese*
Vegetarian Chopped liver*
Pickled Herring in Cream Sauce*
Chopped Eggs & Onions
Mandelbrodt, Rugelach, Apple cake, Fruit salad
Individual noodle puddings
Chicken Soup with Matza balls (made from Manichevitz/Streits mix)
Sliced lemon pie
Wednesday, September 8, 2010
Save the dieting for next week :)
Pot Roast with Beer , Carrots & Onions
**All recipes available on the Kosher Cookbook App for iPhone**
Tuesday, September 7, 2010
On Rosh Hashana, apples are traditionally served dipped in honey to celebrate a sweet new year. If you're like me, you always tend to err on the side of overbuying the apples...this should put them to good use!
- 1 ½ cups dark brown sugar
- 1 cup flour
- 12 tablespoons nom-dairy margarine
- 8-10 tart apples
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup sugar
- 1 large lemon
1. Crumbs: Insert steel knife into bowl of processor. Combine brown sugar and flour in bowl and pulse for one minute. Cut margarine into tablespoons and add to processor. Pulse on and off for a few minutes until mixture starts to form soft lumps. Set aside.
2. Preheat oven to: 375 F.
3. Quarter, core and peel apples. Place them in a large mixing bowl. Grate lemon directly over apples. Squeeze lemon juice over apples and toss lightly. Add white sugar, cinnamon and nutmeg and toss again.
4. Pour apple mixture into baking dish and cover with soft crumbs. Place in oven and bake 45 minutes or until you see the apple juices bubbling at the top of the crumbs. Remove from oven and cool on rack. Serve warm or at room temperature (even cold is good).
Monday, September 6, 2010
Thursday, September 2, 2010
Everyone has their go-to holiday recipes that they make year after year. This is one of those recipes in my house. I can't even imagine what would happen if I chose to make another chicken recipe for the first night of Rosh Hashana.
I am pretty certain that there would be mutiny!
Chicken Breast with Grapes & Mushrooms
- 8 medium chicken breasts- wings off and skinned
- 15 unsalted non-dairy soda crackers (1 full cup)
- 1 tablespoon dried tarragon
- ¼ teaspoon finely ground black pepper
- 9 tablespoons non-dairy margarine
- 1 medium onion
- 1 cup chicken stock (instant or fresh)
- 1 cup dry white wine
- 1 pound white mushrooms- sliced
- 3 cups seedless green grapes- stems removed
- large skillet
- large baking pan
- slotted spoon
1. Preheat oven to: 350 F.
2. Crush crackers finely. Mix cracker crumbs with tarragon and pepper. Set aside.
3. Clean chicken thoroughly. Remove any unsightly pieces of fat and bone. Rinse well.
4. Pour crumbs into a plastic bag. Add one chicken breast at a time and shake vigorously until it is completely coated with crumbs. Repeat process with remaining breasts. Set aside.
5. Melt six tablespoons margarine in skillet over medium-high heat. Place no more than three or four chicken breasts in skillet at one time. Brown them on both sides over high heat. Add more margarine- one tablespoon at a time if needed. Place browned chicken breasts in a single layer in baking pan.
6. Peel and chop onion finely. Sauté onions in margarine remaining in skillet. Add chicken stock and wine to the onions and bring to a boil. Remove skillet from heat. Ladle sauce over and around chicken breasts. Bake chicken breasts, uncovered, for 30 minutes.
7. While chicken is baking, wipe mushrooms clean trim their stems. Slice mushrooms thinly.
8. Melt three tablespoons margarine in skillet. Sauté mushrooms quickly over high heat. Remove mushrooms from skillet with a slotted spoon and scatter over baked chicken. (The recipe may be cooled, wrapped and frozen at this point. The grapes should be added after chicken has defrosted. Heat chicken in a 325 F. oven for 35-45 minutes before serving.)
9. Rinse grapes and scatter them over chicken. Bake 30 minutes more. Serve hot with rice.