Brussels Sprout & Lentil Salad
If you’re looking for an interesting side dish for the holidays here is a gem.
INGREDIENTS
1 1/2 Pounds Trimmed & Halved Brussels Sprouts
4 Tablespoons Butter
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
Kosher Salt
Freshly Ground Pepper
1/4 Cup Olive Oil
1/2 Cup Lentils
5 Sliced Shallots
2 Tablespoons Chopped Italian Parsley
There are numerous varieties of lentils. For this salad it is best to use the small dark green ones because they hold their shape when cooking.
Pour 3 cups of cold water into a small size saucepan and then add the lentils. Turn the heat up to a medium heat and bring to a boil. Cook for 25 minutes until tender. Remove from the heat and drain. Rinse under cold water and set aside. In a small size bowl combine the vinegar, mustard, kosher salt, pepper and 2 tablespoons olive oil. Whisk to combine and set aside. In a large size pan add 3 cups of cold water and 1 tablespoon of salt. Trim and halve the Brussels sprouts. Bring the water to a boil and add the Brussels sprouts. Boil the sprouts for 1 1/2 minutes. Remove the sprouts from the boiling water and place into a medium size bowl. Set aside. In a large size sauté pan add the butter and remaining olive oil. Turn the heat up to high. Add the shallots and cook for 4 minutes until browned. Stir occasionally. Add the sprouts and sprinkle with kosher salt and pepper. Cook for 6 minutes until golden. Stir in the chopped parsley and lentils and cook 1 more minute. Remove from the heat and place into a serving bowl. Drizzle the dressing over the mixture and lightly toss. Serves 6
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
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.
Christmas Punch
Everyone needs a good Christmas Punch to serve to guests.
INGREDIENTS
8 Cups Cranberry Juice
2 Cups Orange Juice
3 Cups Ginger Ale
Ice Cubes
In a pitcher combine the cranberry and orange juices. Just before serving stir in the ginger ale. Serve over ice. Feel free to add orange slices if you like. Serves 12
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.
Vegetarian Shepherd’s Pie
I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.
INGREDIENTS
3 Diced Parsnips
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
1/2 Cup Vegetable Broth
1 Teaspoon Worcestershire Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan. Sauté the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put the parsnips and carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add salt, pepper and Worcestershire sauce. Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes. Add more vegetable broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with the salt and pepper. Place the vegetables and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown. Serves 4
