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Archive for the ‘side dish recipes’ Category

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.

 

 
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Posted in appetizer recipes, baking recipes, bread recipes, holiday, recipes, side dish recipes

 

sweet potato latkes

20 Dec

I was looking for a little twist on the traditional potato latke, and came across these unbelievable sweet potato latkes on cookingwithsugar.com.  Before you scoff at the idea of apples in latkes, remember that we eat latkes with applesauce, so it’s not a foreign concept.  These are really good!!  Your family will love them!!

Ingredients:

  • 2 medium sweet potatoes, peeled and grated (equals about 4 cups)
  • 1 green apple, peeled cored and grated
  • 2 green onions, finely chopped
  • ½ small onion, grated
  • 1 cup “complete” pancake mix
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • Sprinkle of black pepper
  • Vegetable oil for frying
  • Sour cream as “garnish”

Directions:

1.  In a bowl, stir together potatoes, green onion, onion, apple, egg, salt, and pepper. Gradually add the pancake mix and stir to combine.

2.  Heat oil in a deep skillet over moderate high heat until hot but not smoking. Working in batches of 4 or 5, spoon a large spoonful of the mixture into the oil and lightly flatten.

3.  Reduce heat slightly and cook for about 2 minutes on each side or until golden brown. Transfer latkes with spatula to a plate layered with paper towels.  If you’re not serving them immediately, warm them for a few minutes in the oven before serving.

 
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Posted in recipes, side dish recipes

 

pumpkin bread

22 Nov
Click here to find out more!

 

Olive Oil Pumpkin Bread
 
In the last year or two, I’ve noticed a new trend – baking with olive oil.  Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants.  I made this recipe before Rosh Hashana and served it as a side dish – it was a hit!   The recipe is from Ellie Krieger/Fine Cooking Magazine and it is easy and yields a moist bread.  Pumpkin seeds are an optional topping here, but they add a nice crunch.
INGREDIENTS
  • Cooking spray
    3-1/4 oz. (3/4 cup) whole wheat flour
    3 oz. (2/3 cup) unbleached all-purpose flour
    1 tsp. ground cinnamon
    1 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. ground nutmeg
    1/4 tsp. table salt
    2 large eggs
    1 cup canned pumpkin purée
    1/2 cup packed light brown sugar
    1/3 cup olive oil
    1/3 cup honey
    2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

 

DIRECTIONS

1.  Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

2.  In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

3.  Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

As an alternative, you can make these in mini muffin or muffin size.  Bake at 350 degrees for 15 minutes for minis and 25-30 minutes for the muffin size.

 

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 280; Cholesterol (mg): 45; Fiber (g): 3;
photo: Scott Phillips
 
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Posted in baking recipes, bread recipes, recipes, side dish recipes