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Archive for the ‘holiday’ Category

of cheese blintzes and cheese kreplach

27 May
coating the pan with batter to make the blintzes
In my home growing up, my mother and grandmother would prepare and serve dairy delicacies for our milchig meal on Shavuos.  These included Cheese Blintzes, Cheese Kreplach and Cheese Knaidlach to name a few, and an old-fashioned style cheesecake which I did not appreciate at the time.  Being the first in my family to get married, I continued the tradition of making these specialties to serve in my home on Shavuos morning.  Subsequently, two of my brother’s got married, and since my mother wanted them to enjoy these foods and could not expect their wives to make them, she started the tradition of making the blintzes and kreplach for all of us for Yom Tov.  And the cheesecake!  Being in the cheesecake business does not exclude me from getting my own pan of (unbaked) cheesecake, made with the traditional dough on the bottom and dough on top with a farmer’s cheese filling.  Yum!
In the past several years, my mother has been preparing these items with my help in my home, so I can appreciate how much time it takes to cook it and pack it up for the individual families.  Yesterday my mother came over and single-handedly made 80 crepes (still not enough!) and filled them.  With the help of my daughter-in-law and 10-year-old son, dough was rolled out, filled and sealed for approx 180 kreplach, after which my mother cooked them in gently boiling water, drained them and bathed them in breadcrumbs toasted in butter.  Serve with a sprinkling of confectionary sugar either as a dessert or as an entrée, perhaps accompanied by a blintz, a dollop of sour cream and a fresh strawberry.  Ahhh…..
Are you wondering what I did yesterday as everyone around me was put to work?  As a matter of fact, I was taking pictures for this blog post and I made the blintze filling, kreplach filling, and the dough for the cheesecakes.  All in all, we spent hours in the kitchen together, bonding – mothers, grandmothers, daughter and daughter-in-law, and lets not forget the sons and son-in-law – some helping and some watching and tasting.  What a great way to spend a Sunday afternoon!
CHEESE BLINTZES
This recipe is from The Haimishe Kitchen, volume 1.  It makes approximately 16-18 small crepes.

Ingredients

CREPES
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • pinch of salt
  • 2 tablespoon sugar
  • 1 tablespoon oil
stack of crepes
FILLING:
  • 1.5 lb farmer cheese
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1.5 tablespoon vanilla sugar
    blintz filling

Directions

For crepes, mix together flour and eggs.  Stir until no lumps remain.  Add remaining ingredients slowly.  You may need an immersion blender to make it smooth.  Heat frying pan, brush with oil or butter.  With a ladle, pour some batter into the pan while tilting and swirling it to make a thin layer.  When the underside is brown, turn to brown the other side.  Crepes should be soft and pliable.  Pile them one of top of the other until you are done and are ready to fill them.
For the filling, mix all ingredients together.  Fill and roll blintzes.  Note: The blintze filling is not overly sweet, because too much sugar will make for the filling liquid and it will ooze out. If you prefer a sweeter blintze, top with confectionary sugar (and sour cream ;)). Serve warm by reheating covered in an oven or in a single layer in a  pan with melted butter.
blintz heaven
CHEESE KREPLACH
This recipe was given to me by a customer that asked me to make them for her.  They are soft and delicious.  Do not reroll the extra dough, as it will be tough.  This recipe will yield approximately 60 kreplach.

Ingredients

DOUGH:
  • 8 oz sour cream
  • 1 whipped cream cheese
  • 2 tablespoons oil
  • dash of salt
  • 4 cup flour
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons water
FILLING:
  • 2 lbs farmer cheese
  • 1/2 tub whipped cream cheese
  • 1 egg
  • vanilla sugar & sugar to taste*
TOPPING:
  • breadcrumbs
  • butter
  • drop of sugar
*note: sugar makes the cheese soft causing a loose texture, so put in the smallest amount that it needs to taste good.  Then a bit of confectionary sugar on top should put on the finishing touch of sweetness.

Directions

Mix all ingredients together for the dough.  Let stand at room temp for 2 hours.  If  it is too soft to roll, refrigerate for 1/2 hour or more.  Heat a pot of water to a gentle boil.  Add a bit of salt to the water.  In a frying pan, melt 1/2 stick of butter.  Add breadcrumbs and a bit of sugar and toast till it’s a nice light brown color.  My mother likes to make her own breadcrumbs, so the pieces are not too fine.  I bought the panko crumbs (not the orange ones), but you can use any unflavored, store-bought breadcrumbs.
Roll out dough to 1/16″ thickness.  Cut dough into 2 -3″ rounds with a cookie cutter.  Spoon a bit of filling in the center of each round.  Fold in half and seal with a fork or with your fingers.
When you have several of them ready, gently drop into pot of water.  Cook for a few minutes.  Remove kreplach from the water and place in a strainer or colander.
When drained, toss in the breadcrumb mixture.  Serve warm with a bit of conf. sugar on top.
 

sticky drumettes

02 Sep

How many times have you tried a recipe from a cookbook or magazine and when you wanted to make it again, could not find the publication you got it from, or better yet, could not remember which publication you got it from??  I get several food magazines monthly plus the weekly Mishpacha and Ami Magazines.  If a recipe looks interesting, I fold the page in half indicating I would like to try it, but mostly I never get to them (there are so many!).  When I try out and like a recipe, my best bet is to copy it onto this blog, not only to share my experience with you, but also to serve as a personal recipe book so I can easily find the recipes worth making again!

This is based on a recipe from Zehava Krohn in the Ami Living.  I loved the consistency of the sauce and how beautifully it glazed the chicken.  I used a hot sauce which I found in the sushi section of my supermarket and it was so hot, I had to triple the recipe (without adding hot sauce) to make it edible.  Later, my kids told me that it is an overly hot sauce!

INGREDIENTS

  • 2-3 lbs chicken drumettes (this is the half of the wing that looks like a mini drumstick)
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • generous pinch of coarsely ground black pepper
  • 1-2 Tbsp olive oil
  • Oil, for frying

Flour Dredge

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp  chili powder
  • pinch of coarsely ground pepper

 

Honey Hot Sauce

  • 1/2 stick margarine
  • 1/2 cup honey
  • 2 Tbsp – 1/3 cup hot sauce (depending how you like it)
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 T vinegar
  • 1 tsp. cornstarch dissolved in 1/4 cup cold water

DIRECTIONS

  1. Preheat oven to 400 degrees (if you are serving it today).
  2. Toss drumettes with olive oil and seasoning.  If you have a good eye for these things, you do not need to measure the spices, just sprinkle.
  3. Heat oil for frying in a medium saucepan.
  4. In a small bowl, combine flour and seasoning.  Dredge drumettes in the flour.  When oil is hot, drop drumettes into the oil and fry on both sides until outside is golden and crisp, about 8 to 10  minutes.  You do not need to worry if they are cooked through because it will continue cooking in the oven.  Drain chicken on a paper towel-lined plate.
  5. In a small saucepan over medium heat, melt the margarine.  Stir in the honey, hot sauce, brown sugar, ketchup, and vinegar.  Cook for 7-10 minutes, until sauce thickens a bit.  Stir in dissolved cornstarch.
  6. Dip drumettes into the sauce and place in an aluminum baking pan.  You may freeze at this point but if you are serving them soon, bake for 8-10 minutes in the preheated oven.

 

 

cookie dough cheesecake

28 Apr

Some words just make your mouth water – and cookie dough is one of them!  This cake won first prize in a contest years ago and with good reason!  I already decided that this will be the cheesecake I serve my guests this Shavuos.  Well, maybe one of the cheesecakes….  You see, my friends Shirley and Chaim Cohen eat by us the first night of Shavuos each year.   Every year when I invite Shirley, I tell her that I don’t know if and what we’ll eat because I don’t know when I’ll have time to cook, and she always answers me with a laugh “that’s OK, we’ll have 4 courses of cheesecake!”  And she’s not joking – it’s my family that would have an issue with that…..

 Chocolate Chip Cookie Dough Cheesecake

Ingredients

  • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • 3 eggs, lightly beaten

 

  • COOKIE DOUGH:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter.
  • Press onto the bottom and 1 in up the sides of a greased 9-in. pan.  Place pan on a baking sheet; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust; set aside.
  • In another bowl, cream butter and sugars until light and fluffy.   Add water and vanilla.  Gradually add flour and mix well.  Stir in 1 cup chocolate chips.
  • Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
  • Bake at 350° for 45-55 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.
  • Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

 

  • Yield: 12-16 servings.
Nutrition Facts: (do you really want to know??) 1 slice equals 551 calories, 36 g fat (22 g saturated fat), 131 mg cholesterol, 328 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.
recipe credit: Taste of Home
photo credit: Taste of Home

 

neopolitan cheesecake

28 Apr

Someone recently asked me if I have any cheesecake recipes to share for an upcoming publication.  I said they could take anything off my website, but she said there wasn’t much there.  What????  I checked and she was right!  I guess the Shavuos/cheesecake season with late nights and long work hours, doesn’t leave much time for blog writing!  I am trying to rectify the situation,  and you’re all welcome to share your favorite recipes here as well.
Who doesn’t like the Neopolitan ice cream combination?  Not only does it look enticing, the flavors are familiar and comforting.  This cake has won awards and ribbons around the country.   The recipe called for a 9-inch springform pan but I think it is more impressive in the 8-inch because the layers won’t be so flat.  You can choose between the two.  Happy Baking!!
INGREDIENTS
  • 1 cup chocolate wafer crumbs
  • 5 tablespoons butter, melted,divided
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 5 ounces semisweet chocolate, divided
  • 2 1/2 ounces white chocolate, divided
  • 1/3 cup mashed or blended sweetened strawberries
  • 2 teaspoons shortening, divided

 

DIRECTIONS
1.   Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 8-in. springform pan or one piece cheesecake pan.   Bake at 350 degrees for 8 minutes; Cool.
2.  In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time just until mixed.   Add vanilla
3.  Divide batter into three portions, about 1 2/3 cups each.  Melt 2 squares semisweet chocolate (I microwave them at 50% power
for 1-2 minutes to get them melted); stir into one portion of the batter.  Spread dark chocolate mixture evenly over crust.  Freeze pan for 1 hour before proceeding.
4.   Melt 2 ounces of white chocolate; stir into second portion.  Carefully spoon this layer on top of the dark chocolate layer.  Freeze for 20 minutes before proceeding.
5.  Stir strawberries into the remaining batter.  Carefully spoon it on top of the previous 2 layers.
6.  Bake cheesecake on the lowest shelf in the oven, in a water bath,  at 325 degrees for approximately 1 hour and 10 minutes.  The center of the cake should jiggle.  It will set as it cools.  If the cake is no longer frozen when it goes in the oven, you can bake it on the 2nd to bottom shelf in the oven.
7.  Remove from oven.  Cool for several hours or overnight.
8.  Run a knife around edge of pan and remove cake from pan.
9.  Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.  Pour over cake.  (note:  this amount of chocolate will only coat the top of the cake).
10.  Melt remaining white chocolate and shortening then drizzle over glaze.
11.  Refrigerate until cold before serving.
recipe credit: Taste of Home
photo credit: Lusenda
 

mini blini’s

28 Apr

These are a take on the classic cheese blintze – fun to make and a huge crowd pleaser!  I’ve served them at large parties and small family dinners alike, always with great results.  The recipe makes quite a bit (about 100 2.5-ich pieces), and they freeze beautifully.   Heat covered in the oven before serving.

INGREDIENTS

2 — (8-ounce)  packages cream cheese, softened
2 — egg  yolks
1 cup  sugar
2 loaves sliced  white bread, crust removed
1 cup (2 sticks) butter,  melted
1 Tbsp  Cinnamon
1 cup  Sugar

DIRECTIONS

  1. Beat together cream cheese, egg yolks, and sugar in a large mixing  bowl.
  2. Roll bread slices as thinly as possible with a rolling pin.  Spread  with cream cheese mixture.  Roll up and dip in melted butter.   Sprinkle with cinnamon and sugar.  Cover with plastic wrap and freeze.
  3. Preheat oven to 400F.
  4. Remove Mini Blini from freezer and cut each piece in half.  Place on  a baking sheet and bake 10 to 13 minutes or until heated through.

 

 

matzah stuffing for chicken or veal

15 Mar

At any given time, I usually have baggies of challah stuffing in my freezer.  I use them to stuff chicken capons, veal breast pockets, and deboned chicken drumsticks.  On Pesach, when I serve my holiday delicacies, I like to have matzah stuffing as a stand-in for my traditional stuffing.

INGREDIENTS

  • 2 medium onions, chopped
  • 3 carrots, diced
  • 2 celery ribs, diced
  • 1/4 cup oil
  • 6 square matzahs, broken in 1/2″ pieces
  • 4 Tablespoons chopped fresh parsely
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

DIRECTIONS

Cook onions, celery, and carrots in oil until they begin to brown 8-10 minutes.  Run water over matzah until softened.  Drain water by squeezing matzah between the palm of your hands.  Add 1/2 of the vegetable and the eggs, parsely and spices.  This recipe is enough to stuff 4 cornish hens or 1 veal breast pocket.

Topping for chicken/veal: Puree 1 small onion, 2 garlic cloves, 1 Tbsp oil, 2 tsp paprika, 1 1/2 tsp salt, dash of pepper

 

chocolate covered coconut macaroons

10 Mar

It’s time to pull out the Pesach recipes and plan what to make for the upcoming festival!  This pyramid shaped confection is the first on the list of many recipes which have become a favorite of my friends and family.

Ingredients

  • 3 cups (lightly packed) sweetened shredded coconut
  • 3/4 cup sugar
  • 3/4 cup egg whites ( about 6 large)
  • 1 3/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 9 ounces bittersweet chocolate (not unsweetened) or 9 ounces semisweet chocolate, chopped
  • 6 tablespoons heavy whipping cream

 

Directions

Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat.   Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.  Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.

Preheat oven to 300°F.

Line another baking sheet with parchment.  Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).  Place on prepared sheet.  Repeat with remaining coconut mixture.  Bake cookies until golden,  about 30 minutes.  Transfer cookies to rack and cool.

Set cookies on rack over rimmed baking sheet.

Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.  Remove from heat.  Mix in remaining 1/4 teaspoon vanilla extract.  Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.  Refrigerate until glaze sets, at least 2 hours.

(Can be made 1 day ahead and kept refrigerated in an airtight container, or freeze.)

 

recipe credit: Bon Appetit Sept 2002

photo credit: blessyourheartva.blogspot.com

 

chocolate-honey ganache layer cake

16 Sep

When the newest issue of Fine Cooking arrived at my door, I was amazed at all the Rosh Hashana/Sukkos appropriate recipes.  The chocolate honey cake sounded intruiging.  Although I’m not a huge fan of honey cake in general, I think I like chocolate cake in any form, so I gave it a try.  It is large (10-inch) and impressive.  I can’t wait to present it at the meal and to sample it!

The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the cake layers ahead allows the flavors to develop, and making the ganache ahead gives it time to firm up to the perfect texture for spreading.

Serves 16

  • For the cake
    cooking spray
    2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
    1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
    1-1/2 cups hot, strong brewed coffee
    1 cup mild honey, such as clover
    3-1/2 oz. (3 cups) unbleached all-purpose flour
    1-1/2 tsp. baking powder
    1-1/2 tsp. baking soda
    1 tsp. kosher salt
    6 oz. (3/4 cup) unsalted butter, softened
    3/4 cup vegetable oil
    1 cup packed dark brown sugar
    1 cup granulated sugar
    4 large eggs, at room temperature
    3/4 cup sour cream, at room temperature
    2 tsp. pure vanilla extract
  • For the chocolate-honey ganache
    1 lb. semisweet chocolate (60% cacao), finely chopped
    2 cups heavy cream
    1/4 cup mild honey, such as clover
    2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
    3 Tbs. dark rum (optional)
    1 tsp. pure vanilla extract
  • For the chocolate curls (optional)
    1 thick block semisweet chocolate

Make the cake
  1. Position a rack in the center of the oven and heat the oven to 350°F.
  2. Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.
  3. Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.
  4. Sift the flour, baking powder, baking soda, and salt into a medium bowl.
  5. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.
  6. Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.
Make the ganache

Put the chocolate in a large heatproof bowl.

Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Frost the cakeSet one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake. 

Make the chocolate curlsTo decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake. 

Make Ahead Tips

For the best spreading texture, the ganache should be made 8 to 24 hours ahead. Keep covered at room temperature.
For the best flavor and texture, the cake should be made at least 1 day before serving. To store at room temperature, wrap each completely cooled layer tightly in 2 layers of plastic wrap and store for up to 2 days.
Up to 10 hours before serving, fill and frost the cake. Keep the cake at room temperature, covered with a dome, until ready to serve.
The cake layers can be frozen for up to 2 weeks: Transfer each completely cooled unfrosted layer to a 10-inch cardboard cake round and wrap tightly in 2 layers of plastic wrap, then in foil, and freeze. Up to 15 hours before serving, remove the foil but not the plastic wrap from the cake layers and thaw at room temperature. When completely thawed, unwrap, fill, and frost the cake.
If you plan to travel with this cake, it’s easier to transport if it’s refrigerated, uncovered, until the ganache is firm. To aid transport, assemble the cake on a cardboard cake round and transfer it to a covered cake carrier once it’s firm. When you arrive at your destination, put the cake on a serving plate and allow it to come to room temperature before slicing.

photo: Scott Phillips
 

my favorite chicken pot pie

16 Sep

Chicken Pot Pie

This recipe is from a 1996 edition of Fine Cooking magazine.  I’ve made it several times and always panic if I will be able to find this issue among my stacks of magazines when I need it.  Now, I can relax knowing it is on this site whenever the whim strikes.  Whether you make this recipe to warm you on a chilly winter night or to serve for a Yom Tov meal, this recipe is a winner!
INGREDIENTS
  • One 3-lb. chicken
    3 Tbs. olive oil
    Salt and freshly ground black pepper
    2 cups 1/2-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)
    24 pearl onions, peeled and left whole
    2 cups 1/2-inch carrot chunks (2 to 3 medium carrots, peeled)
    1 clove garlic, peeled and minced
    8 mushrooms, halved or quartered
    2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste
    1 cup peas (fresh or frozen and defrosted)
  • For the sauce:
    4 cups chicken stock (homemade or low-salt canned)
    6 Tbs. margarine (as needed)
    6 Tbs. flour
    Salt and freshly ground black pepper
For the pastry:
  • 1 package of flaky dough, refrigerated

Roast the chicken and vegetables:Heat the oven to 375°F. Rub the chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and out, with salt and pepper.
Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. olive oil and the chopped herbs.
Set the chicken upside down in a large flameproof roasting pan and scatter the vegetables around the chicken. Roast for 1 hour and 15 minutes, stirring the vegetables several times.
Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Don’t rinse out the roasting pan.
To make the sauce:
Pour the fat and juices into a measuring cup or gravy separator. Spoon or pour the fat away from the juice; reserve the fat. Add the juices to the chicken stock. Measure out the fat and add enough margarine (if needed) to make 6 Tbs.
Put the roasting pan (which should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mixture; when it’s melted and bubbling, add the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, until lightly browned, about 5 minutes. Add the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 minutes, whisking occasionally, until it’s as thick as heavy cream. Season with salt, pepper, and more herbs to taste.
When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch ) chunks and set aside.
Assemble the pot pies:Position a rack in the middle of the oven and heat the oven to 400°F. Choose six 12-oz. ovenproof bowls or one 2-qt. casserole.
Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20×16-inch rectangle. Set the dishes (or dish) for the pot pie upside down on the dough and cut around the rims with a knife or pastry cutter. (If you like extra pastry, cut the pastry a little larger than the top of the dishes.) Stack the pastry pieces on a plate, separating each with waxed paper or plastic wrap. Refrigerate until ready to use.
Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.
Bake the pies:Blend the egg yolk and parve cream. Brush the mixture onto the pastry with a pastry brush.
Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400°F oven for 50 to 55 minutes, or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
Yields six 12-ounce pies, or one 2-quart pie.
nutrition information (per serving):
Calories (kcal): 1070; Fat (g): 72; Fat Calories (kcal): 61; Saturated Fat (g): 34; Protein (g): 42; Monounsaturated Fat (g): 27; Carbohydrates (g): 64; Polyunsaturated Fat (g): 7; Sodium (mg): 820; Cholesterol (mg): 255; Fiber (g): 6;
photo: Alan Richardson
 

my mother’s famous pesach sponge cake

04 Apr

Today I got to the best part – cooking in the Pesachdike kitchen!  I made 5 recipes of this cake, 3 in tube pans, one on a huge cookie sheet, and one as 3 9-inch rounds.  As you already know, my mother is a cook and baker par excellence.  She puts her heart and soul into the food that she makes and it shows!  This is her famous, classic Pesach sponge cake.  It is elegant served all on its own or you can turn it into a strawberry shortcake by layering with strawberry jam and strawberry whipped cream.

INGREDIENTS:

8 eggs, separated

1 cup sugar

1/3 cup oil

1/3 cup orange juice

3/4 cup potato starch
DIRECTIONS:

Preheat oven to 350 degrees. Beat the yolks in a bowl with 1/2-cup sugar until pale yellow in color. Add the oil and orange juice.
Add potato starch. In a clean bowl with clean beaters, beat the egg whites until frothy.  Slowly add the remaining 1/2-cup sugar, until the egg whites hold a definite shape, but are
not dry. Fold into the yolk mixture.
Pour into a 10” tube pan. Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

Turn the pan upside down to cool.  Most tube pans have 3 “legs” to stand on.  If yours doesn’t, turn the pan over and center the middle over a bottle that fits into the hole.  Once cool, freeze the cake before removing from pan.