Archives for September 2013

Starters & Sides Made Easy: Review & Giveaway

September 30, 2013 · by ·

startsaandsidesforwpA new cookbook in the mail is some of the best kind of mail out there. I was very excited when the Starters & Sides Cookbook showed up in my mailbox recently. This cookbook, by Leah Schapira and Victoria Dwek of Ami Magazine and CookKosher.com fame, is just as beautiful and just as well laid out as their Passover Made Easy cookbook that I featured this past Spring.

This cookbook features pages and pages of easy to follow recipes for tasty and innovate side dishes, appetizers and salads. This cookbook is totally made for me. I love side dishes! I could make a dinner out of the appetizer menu!

When this cookbook showed up, I quickly ripped it out of the packaging to page through the book. Like the Passover cookbook, the book features some fantastic tips and ideas. The recipes are simple, without complicated ingredients. Every recipe features a full-color photo, which is always helpful.

I especially liked that there were many recipes in the cookbook that were vegetarian and most of the recipes didn’t use processed products. I tried to stick to whole foods as much as possible.

A recipe that caught my eye, that I thought would be perfect for an upcoming dinner I was hosting, were the kishka and zucchini towers. Homemade kishka is a fantastic treat once in a while. This vegetarian appetizer is perfect for shabbat or any other dinner when entertaining. Sharing the recipe with you today.

Kishka-Zuchini1

In addition to the cookbook that the publisher sent me, they have also graciously offered one cookbook for one of my lucky readers. Don’t forget to enter the giveaway below! Good luck! Hope you enjoy the cookbook as much as I did!

Kishka and Zucchini Towers
 
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From Starters & Sides Made Easy by Leah Scapira & Victoria Dwek
Author:
Recipe type: Appetizer, Side Dish
Ingredients
For the Zucchini:
  • 3 large zucchini, cut into ½-inch slices
  • ¼ cup olive oil
  • salt to taste
  • coarse black pepper to taste
Kishka
  • 2 cups flour
  • ½ cup breadcrumbs
  • ¼cup brown sugar
  • 1 Tbsp paprika
  • 2 tsp salt
  • ½ tsp black pepper
  • ⅔ cup cold water
  • ⅔ cup oil
Instructions
  1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. Prepare the kishka: In a small bowl, combine flour, breadcrumbs, brown sugar, paprika, salt, and pepper.
  3. Stir in water and oil. Mold the mixture into a log that is the same width as your zucchinis. Freeze log for at least 15 minutes.
  4. Place zucchini rounds on one prepared baking sheet. Remove kishka from freezer and slice into ½-inch rounds. Place kishka rounds on second prepared baking sheet.
  5. Brush zucchini and kishka rounds with olive oil. Season with salt and pepper. Bake for 45-50 minutes until zucchini is tender and kishka and zucchini are golden on the edges.
  6. Remove from oven. Create towers by topping a kishka round with a zucchini round, another kishka round, and a second zucchini round.

 

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Filed Under: Appetizers, cookbook, product review, Salads, Side Dish, Vegetarian · Tagged: , , , , , , , , , , , ,

My Favorite Challah

September 16, 2013 · by ·

September is a crazy busy month for this lady. September means a busy work schedule, a busy school schedule for the kids and this year, it also means a crazy busy holiday schedule in our house. The Jewish holidays sprung early this year. On one day, it meant searching high and low for the last protractor on this side of New Jersey, while also looking in the depths of every market for a new fruit I haven’t yet eaten.  On other days, it anchors me to my kitchen, dividing my time between my laptop and my stove. I do love this season of Jewish holidays though. As the cool air creeps in, there is this beautiful air of celebration and anticipation of the fall holiday season. Or maybe that’s just the pumpkin spice lattes I’m smelling. Whatever it is, the mood changes. Life is busy, but in a good way.

I recently celebrated the holiday of Rosh Hashanah (the Jewish New Year) as well as the holiday of Yom Kippur (Day of Atonement). Both of these holidays provide me with ample time for reflection and appreciation of the past year as well as the year to come. After the crazy roller-coaster I was on this winter, I am so appreciative and thankful for my good health and for all of the support I had from my friends and family. They’ve been there for me, and I love them for it.

This month’s Kosher Connection link-up is all about Spreading the Joy during this holiday season.

I want to share my challah with you.

Challah

Ever since I was a kid, I have looked forward to Shabbat with my family. Friday night dinner with the family is sacrosanct. You don’t mess with that tradition. It’s not about level of Jewish observance. You just find a way to be at the shabbat table with family and friends, celebrating the end of the week together. Shabbat has been the constant in my life. Through my own various cycles and changes in my own Jewish observance, Shabbat has always meant “home” at the end of a long week.

We come together on Friday evening and light candles, and then sit down together for a warm meal –  over good food, good wine, and good company.  This includes challah. Our special holiday and shabbat bread.

I may not be a baker, but I love making challah. I love the process of working with the dough and getting it just right. I also love some of the spiritual rituals that come with making challah. In Jewish communities around the world, people come together while making challah and use that time to pray for health and wellbeing for loved ones. While preparing the dough, it us customary to keep in mind the names of loved ones who may be unwell or possibly need a job. We say a blessing while keeping the names of these people on our minds.

This past month, I’ve had the opportunity to make challah a few times. Each time, I’ve made challah with a friend who had never made challah before. Somehow, when you make challah around others, it makes this ritual all the more special.

My favorite challah recipe is adapted from a recipe that I found on a bag of flour. Over the past several years, I have tried numerous challah recipes. I’ve had several failures and several successes, but this recipe that I am sharing with you, is a recipe that always results in good challah. You can dress it up with whatever topping you’d like. or you may like to fill it with apples or chocolate chips, like I did for our Rosh Hashanah challahs. On some cool fall days, I have also been known to add some roasted garlic to the mix. Just play with it, and enjoy!


My Favorite Challah
 
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adapted from the back of the bag of Glick's flour
Author:
Recipe type: Bread, Shabbat, Jewish Holiday
Ingredients
  • 3.5 tbsp. Active Dry Yeast
  • 5 cups warm water
  • ½ cup sugar
  • 3 tbsp. honey
  • 5 lbs of High Gluten Bread Flour plus extra flour for kneading and shaping (1-2 cups)
  • 3 eggs, beaten
  • ½ cup, plus 2 tbsp. oil
  • 2 tsp. vanilla
  • 2 tbsp. salt
Instructions
  1. Place yeast, sugar, honey and warm water in to a large mixing bowl or in the bowl of your mixer. I used a Bosch for this recipe. Allow the yeast to sit a few minutes until it bubbles.
  2. Add about 6 cups of the flour and mix in to a paste.
  3. Add eggs, ½ cup of oil, vanilla and the salt. Stir together.
  4. Add the rest of the bag of flour and knead for several minutes. The dough may be a little sticky.
  5. Add the 2tbsp, of oil and knead a few more minutes.
  6. If you are using a machine, turn the dough on to a floured counter and knead a few more minutes. You may need to add an additional half a cup of flour. The dough should be smooth and easy to work with.
  7. Oil large bowl and brush oil on the top of the dough and place in the bowl. Cover the dough with a clean kitchen towel or with plastic wrap and allow the dough to rise in a warm place for around 45 minutes. You will need to punch the dough down halfway through. The dough should double in size.
  8. At this point, you can take challah.
  9. Now is the time to shape your challah. I love the various braiding tutorials on the Challah Blog.
  10. Once you've shaped your challah, cover your challahs with plastic wrap or with towels, and place in a warm spot. Allow the challah to rise for another 40 minutes.
  11. Preheat your own to 350.
  12. Brush your challah with an egg wash. Now is the chance to add any toppings like sesame seeds, poppy seeds and other goodies.
  13. Bake your challah at 350 for about 40 minutes.
  14. When you tap on yoiur challah, it should sound hollow. That's a sign of doneness.
  15. Enjoy!

Filed Under: baked, bread, Jewish Holidays, recipes, Rosh Hashanah, shabbat · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Peach and Cream Cheese Danish

September 11, 2013 · by ·

peach-danishIt happened. I baked again. I don’t know what came over me, but out came the beaters and the oven turned on.

Actually, I know what came over me. Peach season happened. Or rather, is happening. I have an abundance of peaches between the CSA and my fruit share from the co-op. My kids are getting sick of the peaches in their bag lunches. I have a hunch that some of the peaches get traded off to some hungry friends. Other peaches manages to be found mushy in the corners of backpacks about a week or two later. I obviously needed a better plan.

I committed to using up my peaches over the weekend. I had to do something before the next batch comes in. I set aside a bunch of peaches for cobblers, but I still had a few left over. I decided to try my hand at some peach danish. I figured the family would appreciate a special breakfast treat, and the peaches would be a welcome addition.

I had some puff pastry in the freezer – so this came together quickly. I defrosted the puff pastry dough.

While the dough softened, I peeled and cubed the peaches and set them aside.

peaches

I then whipped up some cream cheese along with some sugar and egg to make the cheesy filling.

Once the dough was ready, I spread out the dough and spread some cheese filling along the center. I sprinkled some cubed peaches on top. I then cut slits in the dough like in the photo below.

peachandpuff

I criss-crossed the dough pieces over each other.

I then brushed an egg wash over the dough and placed in the oven for about 25 minutes.

This recipe makes two long danish pastries.


Peach and Cream Cheese Danish
 
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Author:
Ingredients
  • 2 sheets of puff pastry
  • 10 oz. cream cheese, softened
  • ½ cup sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 1 tsp. lemon juice
  • 6 very ripe peaches, peeled and cubed
  • 2 tbsp. sugar
  • 1 egg white for egg wash
Instructions
  1. Preheat oven to 350
  2. Defrost the puff pastry sheets.
  3. In a mixing bowl, whip up the cream cheese, sugar, egg yolks, vanilla and lemon juice.
  4. Make slits in the puff pastry as in the photo.
  5. Spread the cream cheese mixture down the center of the dough sheet.
  6. Arrange cubed peaches on top.
  7. Sprinkle some sugar on top of the peaches.
  8. Seal up the dough as in the photo.
  9. Bake in oven for around 25 minutes. Dough will be light brown.

 

Filed Under: baked, Breakfast, easy, fruit, recipes · Tagged: , , , , , , , , , , ,
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