Mushroom Cauliflower Soup

mushroom-cauliflower-soup

Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz

Artscroll/November 2016
pareve • passover • gluten-free • freezes well • yields 8 servings

Rich and rustic but light on calories, this dish has become a household favorite. The cauliflower adds that thick, creamy consistency so you can skip the cream you’d usually add to a mushroom soup.

1-2 Tbsp grapeseed oil
1 large onion, diced
4 cloves garlic, minced
(about 2 tsp)
6 cups button mushrooms, sliced
1 large head cauliflower, cored, cut into small florets
6 cups water or
vegetable broth
2 tsp kosher salt
freshly ground black pepper
1 tsp minced fresh thyme leaves, plus additional whole thyme leaves, for garnish

Heat oil in a large soup pot over medium heat. Add onion and garlic; sauté for 6-8 minutes, or until softened.
Add mushrooms; sauté for 5 minutes longer, until softened.
Stir in cauliflower, water, salt, pepper, and thyme; bring to a boil. Reduce heat. Simmer, partially covered, for 30-40 minutes, or until cauliflower has softened, stirring occasionally. Cool slightly.
Using an immersion blender, process soup until smooth. If soup is too thick, add a little water. Adjust seasonings to taste. Garnish with additional thyme leaves.
Norene’s Notes
Buying Tips: Look for thick, compact heads of cauliflower with creamy white florets.
Storage Tips: Store unwashed cauliflower in the refrigerator in an open or perforated bag, stem-side down, for up to a week. Pre-cut florets will stay fresh for 2-3 days.
Preparation: Don’t wash cauliflower until it’s ready to be used. Soak in salt water or vinegar and water to help force out any insects lodged between the florets. Remove outer leaves; then cut away the stalk with a sharp knife. Cut each cluster from the core, leaving a little bit of the stem with each cluster. Cut into florets.

Hoisin Steak Bites

hoisen-steak


Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz

Artscroll/November 2016
meat • freezes well • yields 6-8 servings

These little bites of steak are simple, sophisticated hors d’oeuvres. The hoisin-based marinade tenderizes the meat, infusing each tidbit with both sweet and savory flavors. Serve these on toothpicks or on a bed of rice or quinoa as a main dish, too.

1 London broil or 3 boneless rib eye steaks (about 2 lb/1.8 kg total)
kosher salt
freshly ground black pepper
4 cloves garlic, minced
(about 2 tsp)
½ cup hoisin sauce
¼ cup ketchup
3 Tbsp pure maple syrup
2 Tbsp seasoned rice vinegar
grapeseed oil, for frying

Cut meat into ¾-inch chunks; place into a resealable plastic bag.
Sprinkle meat with salt, pepper, and garlic. Add hoisin sauce, ketchup, maple syrup, and vinegar. Seal tightly. Marinate for 1 hour, or up to 24 hours in the refrigerator. Turn bag over occasionally so meat is covered with marinade.
Remove bag from refrigerator. Remove steak from marinade; reserve marinade.
Heat oil in a large skillet over medium heat. Working in batches, fry meat until browned on all sides, turning meat as needed.
Meanwhile, pour marinade into a small saucepan; bring to a boil. Reduce heat; simmer for 5 minutes to create sauce.
Serve meat on small skewers or toothpicks. Drizzle sauce over meat or pour sauce into a small serving bowl for dunking.
Norene’s Notes
Variation: Instead of beef, substitute boneless skinless chicken breasts, cut into chunks.
For a pretty presentation, spear a cherry or grape tomato on one end of each skewer.
Leftover steak bites are a great addition to green or grain-based salads.

Cranberry Chocolate Chip Cake

cranberrychocchip

Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz

Artscroll/November 2016

pareve • gluten-free option • freezes well • yields 2 loaves

You can’t beat the combination of fruit and chocolate in this fragrant cranberry loaf. Perfectly tart and sweet, it’s a great cake for breakfast, brunch, or an after-dinner treat. It makes two loaves, so freeze the second one for another occasion.

Ingredients
3 eggs
1 ¼ cups sugar
1 ¼ cups vegetable oil
1 tsp pure vanilla extract
1 ½ cups orange juice
2 ½ cups flour (or gluten-free flour with xanthan gum)
1 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
3 cups fresh or frozen cranberries (no need to thaw)
1 ½ cups mini chocolate chips

Method
1. Preheat oven to 350°F. Coat two 9 x 5-inch loaf pans with nonstick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for 3-5 minutes, until light.
3. Reduce mixer speed to low; gradually blend in orange juice.
4. Add flour, baking powder, baking soda, and salt. Mix just until combined. Fold in cranberries and chocolate chips.
5. Divide batter evenly between prepared loaf pans; spread evenly. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out dry.
6. Allow loaves to cool for 20 minutes. Invert onto serving platters.

Norene’s Notes
• Muffin Variation: In Step 5, scoop batter into muffin pans coated with nonstick spray or lined with paper liners until ¾-full. Bake at 375°F for about 25 minutes. Yields 18-24 muffins.
• Frozen cranberries don’t need to be thawed. Just rinse and pat them dry with paper towels before folding them into the batter

Maple Cinnamon Chicken

mapplecinnamonchicken

Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz

Artscroll/November 2016

meat • gluten-free • freezes well • yields 4-6 servings

When the sugar and spice of this simple chicken dish start to caramelize, a heavenly aroma floats through the house. Ground cinnamon adds unexpected warmth, and cinnamon sticks add a simple touch of elegance.

Ingredients:
1 Chicken (about 3 lb/1.4 kg),cut into eighths
2-3 large sweet potatoes, trimmed, halved, thinly sliced into half-moons (do not peel)
3 shallots, trimmed and halved
3-4 cinnamon sticks
kosher salt
freshly ground black pepper
3 Tbsp brown sugar
1 tsp ground cinnamon
1 tsp dried thyme
3 Tbsp pure maple syrup
1/4 cup water

Method
1. Preheat oven to 400°F. Coat a large roasting pan with nonstick spray.
2. Trim and discard excess fat from chicken pieces. Arrange chicken in a single layer, skin-side up, in roasting pan. Add sweet potatoes, shallots, and cinnamon sticks, tucking them between and around chicken pieces. Sprinkle generously with salt and pepper.
3. In a small bowl, combine brown sugar, cinnamon, and thyme. Stir well. Sprinkle mixture evenly over chicken and vegetables. Drizzle with maple syrup.
4. Add water to baking dish, being careful not to drizzle it over the seasoned chicken and vegetables.
5. Bake, uncovered, basting occasionally, for 1 hour and 15 minutes, or until juices run clear and chicken is glazed and golden. Transfer to a serving platter.

Norene’s Notes
• Variation: Add 8-9 Medjool dates, halved and pitted, with vegetables.
• Sweet potatoes contain antioxidants, including beta-carotene, which converts to vitamin A in the body. The deeper the orange, the higher the beta-carotene content is. Sweet potatoes have a medium glycemic index (GI). One medium sweet potato contains about 6.6 grams fiber.

Pan Roasted Chicken with Tropical Sweet and Spicy Glaze

roasted-chicken-sweetsour-glaze

Serves 4, can be doubled

1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 3½–4-pound chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
½ fresh pineapple, sliced ½ inch thick
1 jalapeno chile, sliced, seeds and membrane removed for less heat
2 garlic cloves, crushed
¾ cup pineapple juice
¼ cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika

Place a rack in upper third of oven; preheat to 425°. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40–45 minutes.
Meanwhile, bring jalapeno chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

Skillet Pan Chicken with Paprika

chicken-paprika

Serves 4, can be doubled

4 tablespoons unsalted margarine or canola oil
2 large onions, thinly sliced
Kosher salt
Pepper
4 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup soymilk or non-dairy creamer

In a large saucepan, melt 3 tablespoons of the margarine. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon of margarine and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over moderately low heat until the chicken is tender, about 15 minutes. Stir in the soymilk and season with salt and pepper.

I serve it with white or brown rice or atop baked sweet potatoes

Salted Caramel Whipped Mousse

salted-caramel-mousse

Serves 6
1/4 cup very cold pareve whipping cream, plus 1 cup
1/2 cup granulated sugar
2 tablespoons unsalted margarine, cut into pieces
1/4 teaspoon kosher salt
3 ounces soft Tofutti cream cheese, at room temperature
1/2 teaspoon pure vanilla extract

Heat 1/4 cup pareve cream in a small saucepan; keep warm. Combine the sugar and 1/4 cup water in a small saucepan and cook over high heat without stirring until it becomes a deep amber color, about 7 minutes. Remove from the heat, whisk in the warm cream, the margarine and kosher salt and let cool to room temperature. 

Put the Tofutti cream cheese in the bowl of a stand mixer and beat with the whip attachment until smooth. Add 1 cup very cold whipping cream and the vanilla extract and whip until the mixture begins to thicken slightly. Add the caramel mixture and continue whipping until soft peaks form. Refrigerate until ready to use. Makes about 2 cups.

Serve with solo or with granola or crunchy nut mixture on top or with Sweet Potato Pound Cake.

Sweet Potato Pound Cake

sweetpotato-poundcake
Photo by Barefoot Contessa, recipe adapted from original. GKC recipe is non-dairy and dressing and other ingredients are adjusted.

Serves 10

This cake is best served one day after it is prepared. Wrap it in plastic wrap and store it on the counter until ready to serve. I love it with the whipped caramel cream but its also delicious alongside turkey as a sweet side dish.

Cooking spray
14-5/8 oz. (3-1/4 cups) all-purpose flour; more for the pan
2 tsp. baking powder
1-3/4 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/2 tsp. baking soda
1/2 tsp. table salt
1/2 cup soymilk
1 tsp. vanilla extract
8 oz. (1 cup) unsalted margarine, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
2 cups cooked, well-mashed sweet potatoes (from 2 large)
2 Tbs. confectioners’ sugar
TIP:
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.

Preheat oven to 350°F. Spray a 10- to 12-cup Bundt or tube pan with cooking spray, then dust with flour.

In a medium bowl, whisk flour, baking powder, 1-1/2 tsp. of the ginger, the nutmeg, baking soda, and salt. In a small bowl or measuring cup, combine soymilk and vanilla.
In a mixer fitted with the paddle attachment, beat the margarine and sugars on medium-low speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the sweet potatoes, and mix until the batter is combined. (it may look curdled at this point.) Stop the mixer and scrape down the bowl.
With the mixer on low speed, add half of the flour mixture, and mix until just incorporated. Add half of the soymilk mixture, and beat on low until well blended, scraping down the bowl as needed. Repeat with the remaining flour and soymilk, beating on low until the batter is thick and smooth.
Scrape the batter into the prepared pan, and spread it evenly. Bake until the cake springs back when pressed lightly and a wooden skewer inserted in the center comes out clean, 55 to 65 minutes. cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake if the pan shape allows, and then carefully invert it onto a rack to cool completely.
Combine the confectioners’ sugar and the remaining 1/4 tsp. ginger. Use a medium fine-mesh sieve to dust the top of the cake with the sugar mixture.

Maple Roasted Carrot Salad

maple-roasted-carrot-salad
Serves 6

2 lbs carrots,
¼ cup plus 2 tablespoons extra virgin olive oil
kosher salt
ground black pepper
¼ cup pure grade maple syrup
2/3 cup dried craisins
2/3 cup orange juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 cup arugula
1 cup sliced endive
2 cups romaine, chopped
½ cup toasted almonds

Preheat oven to 425F. Cut peeled carrots in a diagonal slice, 1-inch wide by 2-inches long. Place in a bowl with ¼ cup olive oil, 1 teaspoon kosher salt, ½ teaspoon pepper. Toss and transfer to a baking sheet, making sure carrots are in a single layer. IMPORTANT, if not in a single layer, use two baking sheets.

Roast for 20 minutes, until carrots are tender.

Combine carrots onto one sheet pan, add maple syrup, toss and roast for 10 – 15 minutes, until caramelized. Toss and set aside for 10 minutes.

In a small saucepan, combine cranberries and orange juice and bring to a simmer. Set aside for 10 minutes.

In s small bowl, whisk together vinegar, garlic, ½ teaspoon salt and 3 tablespoons olive oil.

In a bowl, combine arugula, endive, romaine and almonds. Add cooled carrots, craisins with their liquid, and the vinaigrette. Toss and serve.

Pumpkin Ice Cream and Graham Cracker Torte

Makes 1 9-inch pie, serves 10

8 ounces crisp graham cracker cookies or gingersnap cookies
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 oz.) pumpkin, chilled
2 teaspoons pumpkin pie spice
About 1 1/4 cups caramel sauce, homemade or store-bought
1 quart vanilla ice cream, softened (see notes), I use pareve
About 1 cup hot fudge sauce, homemade or store-bought
1 cup candied nuts or toffee

Preheat oven to 325F.
In a food processer, pulse cookies until crumbs form. Add sugar and melted margarine. Pour into 9-inch cheesecake pan with removeable sides. Press cookie mixture over bottom and about 1 inch up sides of pan.

Bake crust until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.

In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.

Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.

About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.

Fall Greens with Apples, Pears and Toasted Nuts

greens-apple-salad-2

Serves 10 – 12

1/4 cup apple cider vinegar
1 tablespoon finely shredded fresh ginger
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
10 ounce kale, torn into bite-size pieces (about 2 qts.)
1 head butter lettuce, torn into bite-size pieces
1 head hearts of romaine, torn into bite-size pieces
1 large Fuji apple, cut into thin wedges
1 large pear, cut into thin wedges
½ cup dried craisins or dried cherries
½ cup toasted nuts
Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.

In a bowl, toss kale with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.

Just before serving, add butter lettuce, romaine, apple and pear slices, craisins, and nuts and toss gently.

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss apples and pears with a little lemon juice to prevent browning).

Cranberry Sauce with Dried Apricots

Makes 2 ½ cups

1 pound fresh or frozen cranberries
4 ounces dried apricots, coarsely chopped
About 3/4 cups sugar
½ teaspoon cinnamon
1/2 teaspoon allspice
1 bay leaf
About 1/2 tsp. kosher salt
1/4 teaspoon ground cloves
Zest and juice of 1 large orange

Put all ingredients with 1/2 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste.
Make ahead: Up to 1 week, chilled.

Cranberry Apple Sauce

cranberry-sauce
Makes 2 ½ cups

1 pound fresh or frozen cranberries
3 ounces dried apples, chopped
3/4 cup sugar
¼ teaspooon allspice
1 whole cinnamon stick
About 1/2 tsp. kosher salt
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamon
Zest and juice of 1 medium lemon
1 tablespoon orange zest

Put all ingredients with 3/4 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped and apples are tender, 10 to 15 minutes. Remove cinnamon stick and add sugar and salt to taste.
Make ahead: Up to 1 week, chilled.

Lentil Salad with Dried Cherries, Kale and Toasted Nuts

lentil-salad

Serves 6 - 8

1/4 cup plus 2 tsp. extra-virgin olive oil
1 large shallot, minced (about 1/3 cup)
Kosher salt
1 cup dried French lentils or red lentils
1 12-oz. bottle amber or brown ale
1/3 cup coarsely chopped dried sweet cherries
1 Tbs. cider vinegar
2 tsp. Dijon mustard
Freshly ground black pepper
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup hazelnutsor pecans, toasted, and chopped
1 ½ cups fresh curly kale, chopped into 2-inch pieces

Heat 2 tsp. of the olive oil in a 2-quart saucepan over medium heat. Add the shallot and 1/4 tsp. salt, and cook until softened, about 2 minutes. Stir in the lentils, 1cup of the beer, and 1 cup water. Boil over high heat, stirring once or twice, until the beer foam has settled, then reduce the heat to low. Simmer uncovered until the lentils are tender, 40 to 55 minutes, adding more water as needed to keep them covered. Drain, reserving the liquid, and transfer the lentils to a serving bowl.
Meanwhile, in a small bowl, combine the remaining 1/2 cup beer with the cherries, and let sit until softened, about 15 minutes. Drain, and discard the beer.
In a large bowl, whisk the remaining 1/4 cup olive oil with the vinegar, mustard, and a pinch each of salt and pepper. Gently stir in the warm lentils. Let sit 10 minutes. Stir in the cherries, parsley, nuts and kale. If the salad seems dry, toss with some of the reserved cooking liquid. Season to taste with more salt or vinegar before serving.

Pulled Chicken Sliders with Pale Ale BBQ Sauce and Pickled Onions

pulledchicken

Serves 10

For the pickled onion
1 12-oz. bottle American pale ale
3/4 cup white-wine vinegar
1 tsp. granulated sugar
Kosher salt
1 medium red onion, thinly sliced

For the chicken
3 lb. boneless, skinless chicken thighs or pieces
4 medium cloves garlic, smashed
2 tablespoons honey
2 tablespoons tomato paste
Kosher salt
1 12-oz. bottle American pale ale
2 teaspoons Sriracha sauce or to taste
3/4 cup mayonnaise

For assembly
24 slider buns, preferably pretzel or whole grain

Pickle the onion
Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.

Cook the chicken
Preheat the oven to 325°F.
Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer.  Pour over the chicken.
Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 1 teaspoon of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining Sriracha.
Make Ahead Tips
The chicken and the garlic mayonnaise can be prepared up to 3 days ahead; refrigerate both and reheat the chicken before serving.
The pickled onions can be refrigerated for up to 3 weeks in a covered container.

Savory Pulled Beef Brisket Cowboy Style

Serves 10

I got this recipe from one of my Nashville students. The combination of lots of pepper, seasoned salt, and coffee make a rich and savory pulled beef brisket. It can be made days ahead of time and rewarmed or frozen and defrosted in the refrigerator. This one is salty and peppery but scrumptious.

2 tablespoons kosher salt
1 tablespoon seasoned salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground thyme
1 teaspoon ground oregano
2 tablespoons dark brown sugar
One 6- to 8-pound beef brisket
4 parsnips, chopped in large pieces
4 cloves garlic, chopped
2 onions, sliced
One 28-ounce can diced tomatoes with their liquid
One 6-ounce can tomato paste
2 cups brewed coffee, cooled
Chopped fresh parsley, for serving

Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
When ready to cook, preheat the oven to 275 degrees F.
Put the brisket in a baking pan. Top with the parsnip, garlic, and onions. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley.

Orly’s Gluten Free Apple Kugel

apple-kugel-1
apple-kugel-2

apple-kugel-3

This apple kugel recipe is really meant to be a side dish, but I like to make it for dessert!  With only 6 ingredients and an apple corer, you can whip this dish up in just a few minutes.  Quick, easy and always a winner! Make this recipe with regular wheat flour or with Blends by Orly Gluten Free Sydney Blend.

Yields: 1 Apple Kugel

Ingredients
8 Granny Smith apples
1 cup Blends by Orly Sydney Blend (you can use regular wheat flour if not making gluten free)
1 cup white granulated sugar
1 cup canola or vegetable oil
3 large eggs
2 tsp vanilla

Preheat the oven to 350 degrees F.  Spray a 9x13 inch square or oval baking pan with non stick cooking oil. 
 
Peel and core 8 Granny Smith.  Slice apples thinly and line the surface of the pan with the apples.  

In a large bowl, combine Sydney Blend, white sugar, oil, eggs and vanilla. Mix together until you have an even and smooth batter with no lumps. Pour the batter evenly over the layer of apples to cover.  Sprinkle a light layer of cinnamon sugar on top.  
Bake kugel on the center oven rack for about 50 minutes until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.  For added richness when served as dessert, add a scoop of vanilla ice cream or dollop of whipped cream.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Flavors of Fall Butternut Squash and Corn Soup

fall-butternut-soup

Serves 10

1 (3 lb.) butternut squash,
1 ½ teaspoon kosher salt, divided
1 tablespoon honey
½ cup margarine or oil
3 medium onions, chopped
10 cloves garlic
2 tablespoons chopped fresh sage leaves, or 2 teaspoons dried sage
5 medium carrots, chopped
2 quarts chicken or vegetable stock
½ teaspoon paprika or smoked paprika
½ teaspoon fresh ground black pepper
¼ teaspoon nutmeg
3 cups uncooked corn kernels (from about 4 ears of corn)
½ cup tofutti sour cream, optional
2 tablespoons flat leaf parsley, chopped
Optional: Sriracha or Spicy mayonnaise

Preheat oven to 375F. Cut squash lengthwise in half, and clean out seeds and strings. Score flesh with a knife in a criss-cross pattern and place on baking sheet and drizzle with ½ teaspoon salt and honey. Roast until tender, about 1 ½ hours, basting with juices occasionally. Cool.

Heat margarine or oil in a large pot over medium heat, cook onions and garlic for 20 – 25 minutes or until golden brown. Add sage and carrots and cook, stirring for 5 more minutes.

Scrape butternut squash flesh into onion mixture and add 1 ½ quarts of stock. Bring to a boil over high heat, cover and reduce heat to simmer and cook until carrots are tender, about 30 minutes.

With an immersion blender, puree soup. Add remaining 1 teaspoon salt, paprika, pepper and nutmeg. Add corn and stir and cook until tender, about 5 minutes. Thin with more stock if necessary.

Serve warm or at room temperature, with a dollop of tofutti sour cream and parsley. Optional garnish for a little heat, add a drizzle of sriracha sauce or spicy mayonnaise.

Honey Ginger Apple Chicken

honeyginger-apple-chicken
Serves 8

1 shallot, finely sliced
¾ cup apple cider
½ cup honey, maple syrup or silan
1 tablespoon finely grated fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme, plus fresh sprigs
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper or to taste
8 pieces bone-in chicken
3 apples, pears, peeled, cored and quartered

In a medium bowl, whisk shallot, cider, honey, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 – 24 hours, turning or mixing if possible every few hours.

Preheat oven to 400F. Remove chicken from marinade and place skin side up on large baking sheet in a single layer. Tuck apples and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour or until chicken is cooked through and toasty brown on top.

Serve chicken with apples and sauce spooned on top.

Maple Apple Almond Torte

maple-almond-torte

Serves 10 – 12

Torte
1 cup raw almonds
1 cup all purpose flour
½ cup white whole wheat flour (or use regular all purpose)
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup pure maple syrup
8 tablespoons unsalted margarine, melted and cooled
2 large baking apples, like Granny Smith, peeled and diced

Glaze
1 cup confectioners’ sugar, sifted
3 tablespoons pure maple syrup or honey
1 teaspoon apple cider vinegar
½ teaspoon ground cinnamon

Preheat oven 350F. Coat a 9-inch spring form pan with non-stick cooking spray.

In a food processor, process nuts for 20 – 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.

In a large bowl, beat eggs and syrup until smooth. Gradually beat in margarine. Stir in almond mixture followed by apples. Transfer to prepared pan and bake for 44 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs. Cool.

Make glaze: In small bowl, stir confectioners’ sugar, maple syrup, vinegar and cinnamon.

To serve: Run a knife along edge of pan. Remove sides and spread glaze over torte.

New 2016 Rosh Hashanah Recipes

Rosh Hashanah menus should of course include some wonderfully familiar flavors of the holiday like pomegranate, sweet honey, and apples. I like to combine these with other trendy and fall seasonal foods that together make a scrumptious memorable meal. Below, find some new favorites of mine that will definitely be appearing on my Yom Tov table. Chag Sameach!

Soups
Flavors of Fall Butternut Squash and Corn Soup
Tomato Cumin Soup

Fish
Mustard Rosemary Glazed Salmon

Chicken/Meat/Main
Honey Ginger Apple Chicken
Sticky Sweet and Spicy Pomegranate Chicken
Five Spice Chicken Thighs with Apples and Sweet Potatoes
Sweet and Tangy Spare Ribs, by Renee Muller, from “Our Table”

Salads/Sides
Rosh Hashanah Quinoa Salad
Tomato Barley Salad
Honey Sweetened Blackened Carrots
Farro Salad with Apples and Herbs
Balsamic and Honey Sweetened Beets and Onion Salad with Mixed Greens and Apples (and deli meat, optional)
Fall Green Salad with Apples, Nuts and Fall Spices
Gluten Free Apple Kugel , Recipe by Orly Gottesman of Blends by Orly

Desserts
Maple Apple Almond Torte
Cinnamon Swirl Vanilla Ice Cream Bars
Blueberry Lemon Icebox Cake
Apple and Honey Rosh Hashanah Muffins, by Renee Muller, from “Our Table”

For more Rosh Hashanah recipes, check out our index.
Don’t forget to book your holiday cooking demo or personal chef time now ekurtz@gourmetkoshercooking.com.

Sticky Sweet and Spicy Pomegranate Chicken

sticky-pome-chicken

Serves 4
2 cups pomegranate juice
1 tablespoon Dijon mustard
1 1/2 teaspoon red wine vinegar
1 teaspoon Sriracha or hot sauce
2 medium cloves garlic, peeled and smashed
8 chicken pieces (about 2 lb.)
Kosher salt and freshly ground black pepper
1 medium scallion, thinly sliced

Position a rack in the center of the oven and heat the oven to 450°F.
In a 12-inch skillet, combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.

While the sauce is cooking, pat chicken dry with paper towels and season all over with salt and pepper. Arrange on a rack set over a large, foil-lined rimmed baking sheet in a single layer and roast for 10 minutes. Brush the glaze all over the chicken and flip. Roast until cooked through (170°F), about 10 - 15 minutes more. Remove from the oven and turn the broiler on high. Brush the chicken with half of the remaining glaze and broil to crisp the skin, about 1minute. Flip, brush with the rest of the glaze, and broil until the other side is crisp, about 1minute more. Transfer to a platter and sprinkle with the scallion before serving.

Tomato Barley Salad

tomato-barley

Serves 6

BARLEY
2 tablespoons canola oil
1/4 cup finely chopped shallots
1 celery rib, finely chopped
1 1/4 cups pearled barley (8 ounces)
2 garlic cloves, crushed
2 bay leaves
1 cup apple juice
2 1/2 cups water
Kosher salt

TOMATOES
1 pound cherry tomatoes, halved
1/4 cup extra-virgin olive oil
1/4 cup honey
2 garlic cloves, minced
Kosher salt
3 tablespoons pure maple syrup
3 tablespoons apple juice
3 tablespoons apple cider vinegar
8 ounces heirloom or yellow tomatoes, coarsely chopped

DRESSING
2 tablespoons apple cider vinegar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple juice
1 tablespoon honey
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped tarragon, plus leaves for garnish
Kosher salt

COOK THE BARLEY In a saucepan, heat the oil. Add the shallots and celery and cook over moderate heat, stirring, until softened, about 5 minutes. Stir in the barley, garlic and bay leaves. Add the apple juice and water and season with salt. Bring to a simmer; cover and cook over low heat until the water is absorbed and the barley is tender, 45 minutes. Let barley cool and dry. Discard the bay leaves.

PREPARE THE TOMATOES Preheat the oven to 425°F. On a rimmed baking sheet, toss the cherry tomatoes with the oil, honey and garlic. Season with salt. Roast for 20 minutes, stirring, until soft and caramelized. Transfer the baking sheet to a rack.

In a large bowl, whisk the maple syrup with the apple juice and vinegar. Season with salt. Add the green tomatoes, toss to coat and let stand at room temperature for at least 30 minutes, stirring occasionally

MAKE THE DRESSING In a bowl, whisk the vinegar, oil, apple juice, honey, lemon zest and chopped tarragon. Add the barley and toss. Season with salt. Spoon into shallow bowls and top with the roasted cherry tomatoes and marinated heirloom tomatoes. Garnish with tarragon leaves and serve.

Honey Sweetened Blackened Carrots

carrots-grill
Serves 6

2 teaspoons sweet paprika
2 teaspoons dried oregano
1 teaspoon cayenne, or to taste (cayenne is spicy)
1 teaspoon garlic powder
4 tablespoons unsalted margarine, melted
1 1/4 pounds medium carrots, halved lengthwise
2 tablespoons canola oil
Kosher salt
Pepper
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup extra-virgin olive oil

Preheat the oven to 375°F. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant. Alternatively, skip this step but it adds depth of flavor to the spices.
Put the margarine in a shallow bowl. Dip the cut side of each carrot in the margarine and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.
In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.
Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Drizzle with the honey vinaigrette.

Fall Green Salad with Apples, Nuts and Fall Spices

fall-salad-with-apples

Serves 6
2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
4 tablespoons walnut oil or hazelnut oil, divided
1 teaspoon orange zest
1/3 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
¼ teaspoon black pepper
6 cups mixed greens, like mesclun, arugula, frisee, radicchio
1 tart-sweet apple, thinly sliced
3/4 cup walnut halves, hazelnuts, or other nut, toasted and chopped

In a pie pan, toss bread with 1 tbsp. oil. Bake bread, stirring occasionally, until golden and crisp, 12 to 15 minutes. Let cool.

Whisk remaining 3 tablespoons oil, the zest, orange juice, spices, and salt and pepper in a large bowl. Toss gently with lettuce, apple, nuts, and croutons. Add more salt and pepper to taste if you like.