Ginger Carrot One Layer Cake
Here is a new twist on a thoroughly American cake. By adding the crystalized ginger to the cake it gives it a certain something alongside the grated carrots.
INGREDIENTS
5 Beaten Eggs (Room Temperature)
2 Cups Unbleached Flour
2 Cups Sugar
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 Cups Grated Carrot
1 Cup Crystalized Ginger
3/4 Cup Grapeseed Oil
Cream Cheese Frosting
Preheat your oven to 350º F. Allow the eggs to sit out for 30 minutes to get to room temperature. Line a large glass baking dish with parchment paper. Set aside. In a large size bowl combine the flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside. In another large size bowl combine the eggs, carrot, oil and crystalized ginger. Add the egg mixture to the flour mixture. Stir until combined. Don’t over mix or the batter becomes tough. Pour the batter into the prepared baking dish and bake for 50 minutes until golden brown. Remember that not all ovens are created equal so baking time may be a bit less or a bit more. You be the judge. Remove from the oven and cool thoroughly in the pan. When cool remove by the parchment paper sides and place on the counter. Frost with the cream cheese frosting and cut into individual pieces and place on a serving platter. Trust me they will be gone in a flash. Serves 12
Cream Cheese Frosting
INGREDIENTS
16 Ounces Cream Cheese
1 Cup Butter
2 Tablespoons Vanilla Extract
1 Tablespoon Rum
2 Cups Powdered Sugar
Let the cream cheese and butter sit out for 30 minutes to get to room temperature. Place the cream cheese, butter, vanilla extract and rum into a large size bowl. Beat with an electric mixer on low to medium speed. Slowly add the powdered sugar and continue beating the frosting until it reaches spreading consistency.
Double Ginger Gingerbread
Here is a perfect holiday dessert for after meals and parties. You can top with powdered sugar, whipped cream or ice cream. The crystallized ginger gives this gingerbread something a little extra.
INGREDIENTS
1/2 Cup Softened Butter
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/3 Cup Packed Dark Brown Sugar
1/2 Cup Molasses
3 Large Eggs
1/2 Cup Milk
6 Tablespoons Crystallized Ginger
Preheat your oven to 350º F. Line a loaf pan with parchment paper letting the paper hang over the edges of the pan. In a large size bowl combine the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice and ground nutmeg. Set aside. In a large size bowl beat together the butter and brown sugar until light and fluffy. Beat in the molasses. Add the eggs one at a time making sure to beat after each addition. Add the flour mixture a bit at a time followed by a bit of the milk after each addition. Do this until you have added all of the flour mixture and the milk. Stir in the crystallized ginger. Pour into the parchment paper lined loaf pan. Bake for 50 minutes until done. Remove from the oven and let cool. Lift out by the parchment paper sides. Slice and serve. Serves 8
Steamed Mussels With Indian Spices
Are you thinking about what to serve for Christmas Eve dinner? It’s traditional to eat some kind of seafood dish. I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later. If you are a fan of mussels here is a nice dish to serve your friends and family. Did I mention that it is ridiculously easy to make?
INGREDIENTS
2 Chopped Onions
4 Tablespoons Chopped Fresh Ginger
4 Tablespoons Olive Oil
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Crushed Red Pepper Flakes
30 Ounces Diced Tomatoes With Juice
1 Cup Water
1 Teaspoon Garam Masala
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Cups Frozen Baby Peas
1/2 Cup Chopped Fresh Cilantro
3 Pounds Mussels
This is a quick one pot dish so make sure that you have all of your ingredients out. You can buy garam masala at most supermarkets or find the Indian spice mix online. Rinse and debeard the mussels. Set aside. Chop the onions and fresh ginger. In a large heavy pot add the olive oil and heat over a medium high heat. Add the onions and cook for 4 minutes. Add the ginger, curry powder and red pepper flakes and cook for 2 minutes. Add the diced tomatoes with their juice and the water. Give a good stir. Add the garam masala, salt and pepper and bring to a boil. Add the mussels and the baby peas to the pot. Cover the pot and cook for 8 minutes. Remove from the heat and transfer to a large serving bowl. Throw away any of the mussels that didn’t open. Garnish the mussel dish with the chopped cilantro and serve immediately. Serves 4
White & Dark Chocolate Chip Cookies
I made 12 dozen of these wonderful cookies to send out to friends for the holidays. I am sure that they will be a BIG hit!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Packed Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
11 Ounces White Chocolate Chips
11 Ounces Dark Chocolate Chips
Preheat your oven to 350º F. In a large size bowl beat the butter, sugar and brown sugar for 3 minutes until fluffy. Add the vanilla. Add the eggs one at a time. In a separate medium size bowl combine the flour, baking soda and salt. Add the flour mixture to the butter mixture. Mix well, but make sure not to overbeat. Stir in the white chocolate chips and the dark chocolate chips. Drop by teaspoon onto parchment paper lined baking sheets. Bake for 12 minutes. I like to check on them at 10 minutes and take them out of the oven just a tad early because they will continue baking. Remove from the oven and let cool completely. Makes 5 dozen cookies.
Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
Classic Hanukkah Sufganiyot
Sufganiyot is a popular Hanukkah food in the U.S. and Israel and means “jelly doughnut." They are believed to have first come from Spain and are similar to the sopaipilla. Many say, however, that the sopaipilla was actually borrowed from the Jews. Sufganiyot are widely eaten in the U.S., Israel and around the world in the weeks leading up to and including the Hanukkah holiday which commemorates the miracle of the Temple oil that lasted for eight days instead of one. Enjoy Hanukkah and eat your Sufganiyot!
INGREDIENTS
1 Package Active Dry Yeast
1/4 Cup Sugar
3/4 Cup Lukewarm Milk
2 Large Eggs Separated
2 1/2 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
6 Tablespoons Softened Butter
1 Cup Seedless Red Raspberry Jam
4 Cups Canola Oil For Frying
Powdered Sugar For Dusting
In a large size bowl mix together the yeast, 2 tablespoons sugar and the milk. Let stand for 5 minutes for the mixture to foam. In a separate large size bowl sift the flour and add the remaining sugar, kosher salt, cinnamon, nutmeg, cloves, egg yolks, softened butter and the yeast mixture. Combine and then knead the dough into a ball. Place the ball into a large size bowl, cover with a towel or plastic wrap and place in a warm place for 2 hours. You will want the dough to double in size and the temperature should be around 80º F. With floured hands, punch down the dough. Turn the dough onto a floured surface and let sit for 10 minutes. Roll out the dough into 24 rounds using either a biscuit cutter or glass. Place 1/2 teaspoon of the jam in the center of 12 of the rounds. Place the tops onto each of the round and press the edges and seal with the egg whites. Let them sit for 30 minutes so that they can rise. Heat the canola oil so that it is about 375º F. Carefully drop a few of the doughnuts at a time into the hot oil and turn to make sure that both sides are browned. Remove from the hot oil and place on paper towels to soak up excess oil. When ready to serve dust the tops with powdered sugar. Makes 12 sufganiyot.
**If you are serving these with a milk meal then use butter and milk. If you are with a meat meal then use water and pareve margarine.
Traditional Potato Latkes
I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.
INGREDIENTS
5 Potatoes
2 Onions
3 Eggs
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Unbleached Flour
Canola Oil For Frying
Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop 1/4 cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.
Rum Fudge
Here is a delicious alternative to chocolate fudge!
INGREDIENTS
1 Cup Butter
2 Cups Brown Sugar
5 Ounces Evaporated Milk
1 Teaspoon Rum
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
Line an 8 inch square pan with parchment paper. In a large pot combine the butter, brown sugar and evaporated milk. Turn the heat to medium and bring to a full boil. Make sure to stir constantly. Cook for 10 minutes. Continue to stir constantly. Remove from the heat. Stir in the vanilla and rum. Add the powdered sugar and with a hand mixer beat on medium for 3 minutes. Pour into the pan and place in the fridge for 3 hours or more. When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides. Cut into 1 inch squares. Store in an airtight container. Makes 60 pieces.
Hearty Vegetable Soup
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4
Ultimate Ginger Snaps
Back By Popular Demand!
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1/2 Teaspoons Ground Cloves
1/2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup (1 1/2 Sticks) Softened Unsalted Butter
1 Cup Sugar
1/4 Cup Dark Molasses
1 Large Egg
3 1/2 Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
