Apples

THANKSGIVING – #9

Posted on November 23, 2011. Filed under: Alcoholic, Apples, Apricots, Autumn, Coconut, Cranberries, Crock Pot-Slow Cooker, Dairy, Dinner/Supper, Gravies, Honey, Kosher Recipe, Lemons, Marshmallows, Meat, Nuts, Oranges, Pears, Pineapple, Poultry, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , , |


Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days.  I am afraid that for the next month blogging will be a hit and miss thing for me.  So, this post will be a long one as I’m combining many courses into it.  I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful!  Love, Softa123

I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container.  I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try.  It sounds yummmmy!

Cranberry Sauce Extraordinaire

==============================

Rated: 5 Stars

Submitted By: Leeza

Photo By: Tricia

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 12

“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza

INGREDIENTS:

1 cup water

1 cup white sugar

1 (12 ounce) package fresh Cranberries

1 orange, peeled and pureed

1 apple – peeled, cored and diced

1 pear – peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Nutrition Information Servings Per Recipe: 12

Calories: 132 Amount Per

Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per

Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g

The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.

{Simple And Amazing} Cranberry Sauce Recipe   

============================================

Recipe type: Condiment

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 15 mins

Total time: 17 mins

Serves: 2 cups

“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”

Ingredients:

12 ounces bag fresh cranberries

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup white sugar

Optional: 2 oz gold rum

Instructions:

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.

Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

I love Alton Brown.  He is my very favorite TV food guru.  The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency.  It looks nicer than the canned stuff and I’m willing to be it tastes better too!

Cranberry Sauce

===============

Recipe courtesy Alton Brown, 2007

Prep Time:10 min

Inactive Prep Time:6 hr 0 min

Cook Time:20 min

Level:  Easy

Serves:  6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.  Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Most American families include a string bean casserole in their Thanksgiving menu.  I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it.  If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes.  I am an anti-mushroom person, and that is what I do.

Never Enough Green Bean Casserole

=================================

Submitted By: Deb Dessaint

Photo By: Ms. Ho

Servings: 6

“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.

People tasting it for the first time ALWAYS want the recipe!”  ~Deb Dessaint

INGREDIENTS:

1 (10 ounce) can condensed Cream of mushroom soup

3 ounces processed cheese (i.e. Velveeta®), cubed

1 tablespoon real bacon bits

1 (4 ounce) can mushroom stems and pieces, drained

2 (15 ounce) cans cut green beans , drained

1 (2.8 ounce) can French-fried Onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.

Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.

Tasty Green Bean Casserole

==========================

Submitted By: ANDYKNEPPER

Photo By: MORUPE

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 Minutes

Servings: 8

“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning:  They’ll make you bring it every year!”

INGREDIENTS:

1 (16 ounce) package frozen whole

Green beans, thawed

4 slices bacon

1/2 medium onion, chopped

1/2 red bell pepper, seeded and diced

1/4 cup dry white wine or vermouth

1/4 cup milk

2 tablespoons butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon soy sauce

Salt and pepper to taste

1/2 cup shredded mozzarella cheese

1/2 cup canned French fried onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Nutrition Information Servings Per Recipe: 8

Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg

Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g

Protein: 5.3g

Green Bean Casserole

====================

Submitted By: pearl

Photo By: Lovemyfamily09

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes

Servings: 4

“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”

INGREDIENTS:

1 (14.5 ounce) can French style green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French-fried onions

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine green beans and soup in a small casserole dish.

Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes.  Remove from oven and top with the onions. Bake for another 10 minutes and serve.

Nutrition Information Servings Per Recipe: 4

Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg

Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:

1.1g Protein: 2.1g

What would Thanksgiving be without sweet potatoes or yams?  It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value.  Yams have virtually no nutritional value and are a type of sweet potato.  That is the difference between sweet potatoes and yams.  Who knew?  I want to try this first recipe.  I love stuffed baked potatoes, so this might be a good choice for me.  I’ll let you know how I far!

Ambrosia Stuffed Sweet Potato

=============================

“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”

Ingredients

1 medium sweet potato (about 8 ounces)

3 tablespoons light sour cream

2 tablespoons marshmallow crème

1 tablespoon sweetened coconut flakes

1 tablespoon chopped pecans

4 teaspoons drained crushed pineapple

4 dried apricot halves, chopped

Instructions

Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.

Combine the remaining ingredients in a bowl; mix well.

Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half.  Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .

Spoon this mixture back into the potato skins and top each with the remaining ambrosia.

Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of

servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g

Traditional Sweet Potato Casserole

==================================

“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

YIELD: 16 servings

COURSE: Side Dishes/Vegetables

Ingredients

2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1-1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water.  Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information Amount per serving

Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g

Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g

Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:

272mg Calcium: 23mg

Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007

Sweet Potato Coconut Casserole       

===============================

3 cups sweet potatoes, mashed

1-1/2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 teaspoon dark rum (optional)

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Pinch of salt

2-1/2 cups milk

1 stick butter

1 cup flaked coconut (optional)

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk.  Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned.

Submitted by: CM

I am also not big on gravies.  I am a purist.  I want to taste the turkey in its entire wonderful flavor.  But, for you that want gravy here are some recipes for different types.

Holiday Turkey Gravy

====================

Submitted By: cynjne

Prep Time: 15 Minutes

Cook Time: 3 Hours 20 Minutes

Ready In: 3 Hours 35 Minutes

Servings: 10

“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne

INGREDIENTS:

1 pound giblets, neck, and clipped wing tips from turkey

2 carrots, roughly chopped

1 stalk celery, roughly chopped

6 cups water

2 cups chicken stock

1-1/2 cups turkey drippings from

Roasted turkey

1/4 cup all-purpose flour

2 tablespoons tomato paste

2 tablespoons red currant jelly

Salt and ground black pepper to taste

DIRECTIONS:

While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.

Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

FOOTNOTES:

Editor’s Notes:  This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.

Nutrition Information Servings  Per Recipe:

10 Calories: 398 Amount Per Serving Total Fat: 36.2g

Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g

Dietary Fiber: 0.7g Protein: 10.1g

Rich Make-Ahead Turkey Gravy

============================

Submitted By: benwa

Photo By: Wyattdogster

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 3 Hours

Servings: 18

“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”

INGREDIENTS:

3 pounds turkey wings

2 small onions, quartered

2 stalks celery, each cut into 4 pieces

2 carrots, each cut into 4 pieces

2 cloves garlic, halved

1-1/2 cups dry white wine

4 cups chicken broth

4 cups water

1/4 teaspoon dried thyme

2 tablespoons butter, or more if

Needed (optional)

1/2 cup all-purpose flour

Salt and ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.

Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.

Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.

Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

FOOTNOTES:

Editor’s Note:   The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.

Cook’s Note:   For richer flavor, add turkey pan drippings to the gravy at serving time.

Nutrition Information Servings Per Recipe: 18

Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg

Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g

Protein: 7.7g

 

 

Cider-Sage Gravy

================

Source: ChrisandAmy

Photo: by Sarah Shatz

This recipe was a finalist in the contest for Your Best Gravy ata food52.com.

A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…

ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy

Yield:  2 cups gravy

1 small bunch sage leaves

3 tablespoons (or more) drippings from turkey

1 cup apple cider

3 tablespoons flour

1 cup homemade or low sodium chicken stock

Kosher salt and freshly ground pepper to taste

Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).

Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.

Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.

Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.

Remove the sage leaves and add salt and pepper to taste.

Remove from heat and pour into a gravy boat to serve and enjoy.

My very favorite food to make is turkey.  After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil.  I always squeeze the juice of the orange into the cavity.  My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear.  I going to try that this year.  I love to baste my turkey and watch it turn golden.  I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up.  Cook the turkey according to the package directions.  If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.

DISCLAIMER:  this photo is just an example of basting a turkey.  It does not go with the recipe below.

 

 

MARILYN’S TURKEY BASTING SAUCE

==============================

1 stick Butter OR Margarine

1-2 tbsps. Honey

1/4 cup Orange Juice

1/8 cup Wine (I prefer a sweet wine when I make this sauce)

1 tsp. Poultry Seasoning

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)

1/4 tsp. Garlic Powder

2 tbsp. Dried Onion Flakes (optional)

Put margarine in small saucepan and put on lower heat to begin melting it.  As soon as it begins to melt, add the orange juice, honey and wine.  Stir a bit then add your spices.  Mix well.  Use to baste your turkeys!

I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old.  Yes, my mother did the hard part of the cooking of the turkey, but I was the baster.  I love the bit of sweetness that the honey and wine imparts to the sauce!  Hope you enjoy it.  You can always adjust the seasonings  to your own tastes!  ~Softa123 aka Marilyn

Soy-Sauce-And-Honey-Glazed Turkey

=================================

SOURCE: Joanne Chang at foodandwine.com

PHOTO: © Con Poulos

ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN

” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang

2 cups soy sauce

1 cup honey

1/4 cup toasted sesame oil

1/2 cup thinly sliced fresh ginger

One 14- to 16-pound turkey

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

1-1/2 teaspoons Chinese five-spice powder

6 scallions cut into 2-inch lengths

2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter, softened

3/4 cup all-purpose flour

In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.

Turn the turkey and marinate breast side up for 15 minutes.

Preheat the oven to 350°.

Set a rack in a large roasting pan.

In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.

Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger

Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.

Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.

The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.  Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.

In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.

Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

Our Pairing Suggestion:   California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

Servings: 12

Winter Fruit Glazed Turkey

==========================

1 (12-pound) whole turkey, fresh or frozen (thawed)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large orange, cut in eight wedges, seeds removed

1/4 cup red currant jelly

2 tablespoons orange marmalade

1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.

3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.

5. Brush glaze over turkey during last 20 minutes of roasting time.

6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.

Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.

Read Full Post | Make a Comment ( None so far )

THANKSGIVING – #8

Posted on November 20, 2011. Filed under: Apples, Crock Pot-Slow Cooker, Dairy, Fish, Kosher Recipe, Nuts, Paerve, Parve, Pineapple, Poultry, Rainy Day Foods, Recipes, Side Dish, Stuffing-Dressing, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Thanksgiving Blessings

 

Lord, as we bow our heads to pray,
We celebrate Thanksgiving Day.
Help us have the right attitude,
As we turn to you in gratitude.

Thank you for our festive mood;
Thank you, Lord, for this good food;
Thanks for blessings great and small;
Thank you, thank you for it all.

By Joanna Fuchs

 

Stuffing is my favorite part of the Thanksgiving meal.  I don’t know why but I have never written down my recipe for stuffing.  Next time I make it, I will measure and post the recipe.  It is traditional bread stuffing with one little twist.  Anyhow, I hunted through my recipe data base and chose the recipes to post. 

 

Can’t you just taste the Bread Stuffing with Apples, Bacon and Caramelized Onions?  I think the combination of ingredients are heavenly and this recipe may be the one I use this year, but I’m undecided between the Bread Stuff with Apples, Bacon and Caramelized Onions recipe and the Oyster and Corn Bread Dressing recipe.  I chose the Apple Pecan Cornbread Dressing because I love pecans.  They remind me of Myrtle Beach.  The Amish are great cooks and bakers, thus when I came upon that recipe, I had to include it in this post.  I especially like that it includes chicken in it.  I have never tasted stuffing with meat in it.  I love pineapple, so when I saw this recipe, I had to include it.  Why not do a Hawaiian themed dinner?  The Slow Cooker Stuffing recipe I chose because I find it difficult to bake my stuffing at the same time as my turkey.  This recipe will solve that problem, but I would leave out the mushrooms as I don’t like them. 

 

I have always wondered if there is a difference between dressing and stuffing, so I hit the internet to do some investigating.  I visited 4 websites recommended by Google, each website had a different idea of the difference between dressing and stuffing.  One said it’s not stuffing if it isn’t stuffed into something.  Dressing is baked separately from the poultry or meat you are preparing for the meal.  Another said that the difference is where you live, North or South, East or West.  It was likened to the pop v. soda debate (which is rampant in my house!).  Another said that dressing is a more refined word than stuffing.  But all agreed that it really doesn’t matter what you call it, it’s the supporting actor of the Thanksgiving meal.

 

 

 

Bread Stuffing With Apples, Bacon And Caramelized Onions

====================================================

Recipe Categories: Radio Kitchen | Thanksgiving Recipes

Yield: 12 servings

This recipe, from “The Thanksgiving Table” (Chronicle Books) by Diane

Ingredients:

1 tablespoon unsalted butter, softened

8 ounces bacon – cut in 1

1 tablespoon sugar

3 large celery ribs, chopped

1 tablespoon thyme

1 teaspoon salt

3 large eggs, beaten

10 cups unseasoned dry bread cubes

1-1/4 pounds pearl onions, peeled and halved

2 granny smith apples, peeled, cored and cut into 1/2

2/3 cup fresh parsley, minced

1 tablespoon fresh sage, minced

Fresh ground black pepper

4 cups chicken stock, or canned low-sodium broth

Instructions:

1.  Preheat oven to 350°F. Coat a deep, 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10- inch sauté pan, cook the bacon over medium heat until crisp. Drain and add the bread to the bowl. Remove all but 2 tablespoons of bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.

2.  Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, ad swirl to coat the pan. Add the apples and celery and sauté, stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt and a few grinds of pepper, and sauté 1 minutes longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bow, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

3.  If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it after the turkey is out.

Amish Dressing Recipe

=====================

Submitted by: rec.food.recipes tranch tranch

Ready in: > 2 hrs

Exact cooking times are listed in The body of the recipe.

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 20

Ingredients:

2 pounds crusty white bread, cut into 1/2″ cubes

2 pounds chicken thighs, poached

1/2 cup fresh parsley, minced

3/4 cup onion, chopped

1 cup celery, chopped

1 cup carrot, grated

1-1/4 cups potatoes, diced

1 tablespoon sage

1 tablespoon celery seed

1 teaspoon thyme

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons turmeric

5 eggs

12 ounces evaporated milk

2-1/2 cups chicken stock

 

Directions:

Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.

In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.

Preheat oven to 325degrees and lightly grease a 3 quart casserole.

Transfer dressing to prepared casserole dish and bake for 1 – 1 1/2 hours, or until center puffs up and top is golden brown.

Cooking from Quilt Country – Marcia Adams

Apple Pecan Cornbread Dressing

==============================

Submitted By: Walsie

Photo By: CookingCorner

Prep Time: 15 Minutes

Cook Time: 40 Minutes Ready In: 55 Minutes

Servings: 20

“Savory, yet sweet, this cornbread dressing will satisfy anyone’s appetite.      2  cups dried parsley flakes can be substituted for fresh parsley”

Ingredients:

 

1 (9×9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt 3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish

Melt the butter in a heavy saucepan, and sauté the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Information Servings Per Recipe: 20

Calories: 221 Amount Per Serving Total Fat: 10.8g

Cholesterol: 62mg Sodium: 498mg Amount Per Serving Total Carbs: 26.7g

Dietary Fiber: 2g Protein: 4.7g

Baked Pineapple Stuffing

===============================

Submitted by: Janet

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6

Ingredients:

 

1 can (20ounce) crushed pineapple, undrained

1/4 cup evaporated milk

1 cup packaged cornbread stuffing crumbs

1/2 cup sugar

1/4 cup melted butter or margarine

3 eggs, beaten

Directions:

Lightly grease the bottom and sides of a 3 1/2-quart crockpot (you may use a baking dish that fits in a larger crockpot). Combine all ingredients; pour into the crockpot.

Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.

 

 

Nutritional Facts for Baked Pineapple Stuffing

Serving Size: 1 (117 g)

Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 179.8

Calories from Fat 74

41%

Total Fat 8.2 g

12%

Saturated Fat 4.5 g

22%

Cholesterol 96.8 mg

32%

Sodium 76.1 mg

3%

Total Carbohydrate 24.5 g

8%

Dietary Fiber 0.5 g

2%

Sugars 22.8 g

91%

Protein 3.2 g

6%

The following items or measurements are not included:

cornbread stuffing mix

 

Slow Cooker Stuffing

====================

Submitted By: Gayle Wagner

Photo By: GotRice?

Prep Time: 25 Minutes

Cook Time: 8 Hours 55 Minutes

Ready In: 9 Hours 20 Minutes

Servings: 16

“Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.”

Ingredients:

1 cup Butter OR Margarine

2 cups CHOPPED Onion

2 cups CHOPPED Celery

1/4 cup CHOPPED FRESH Parsley

12 ounces SLICED Mushrooms

12 cups Dry Bread Cubes

1 teaspoon Poultry Seasoning

1-1/2 teaspoons DRIED Sage

1 teaspoon DRIED Thyme

1/2 teaspoon DRIED Marjoram

1-1/2 teaspoons Salt

1/2 teaspoon GROUND Black Pepper

4-1/2 cups Chicken Broth, OR as needed

2 large Eggs; BEATEN

Directions:

Melt butter or margarine in a skillet over MEDIUM heat. Cook onion, celery, mushroom, and parsley in butter, STIRRING FREQUENTLY.

Spoon cooked vegetables over bread cubes in a VERY LARGE MIXING BOWL.

Season with poultry seasoning, sage, thyme, marjoram, salt and pepper.

Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and COVER.

Cook on HIGH for 45 minutes, THEN REDUCE HEAT TO LOW, and cook for 4-8 hours.

Footnotes: Note To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9×13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C). This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Oyster And Cornbread Dressing

=============================

Submitted By: DUNCANS FAVORITES

Photo By: Jilly Bean

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour 30 Minutes

Servings: 12

“Each year I am asked to make this wonderful dressing. The recipe has been in My family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.”

INGREDIENTS:

2 (8 ounce) packages corn bread mix

3 tablespoons butter

1/2 cup chopped onions

1/2 cup diced celery

2 (8 ounce) cans oysters, liquid reserved

2 eggs

1/2 teaspoon ground black pepper

1 tablespoon poultry seasoning

1-1/2 teaspoons dried sage

1 (14.5 ounce) can chicken broth

DIRECTIONS:

Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.

Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.

Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture.

Transfer to the baking dish.

Bake uncovered in the preheated oven 45 minutes

Nutrition Information

 

Servings Per Recipe: 12 Calories: 213 Amount Per Serving Total Fat:

8.3g Cholesterol: 64mg Sodium: 680mg Amount Per Serving Total Carbs:

27.6g Dietary Fiber: 0.5g Protein: 6.9g

Read Full Post | Make a Comment ( 1 so far )

THANKSGIVING – #5

Posted on November 17, 2011. Filed under: Apples, Breads - Yeast, Breakfast, Coconut, Dairy, Dinner/Supper, Honey, Jams-Jellies-Spreads-Etc, Kosher Recipe, Nuts, Oranges, Paerve, Parve, Pears, Pineapple, Quick Breads, Recipes, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes, Ugli or Unique Fruit | Tags: , , , , , , , , , |


Grace

Thank you for the world so sweet,

Thank you for the food we eat,

Thank you for the birds that sing,

Thank you, God, for everything!

~Edith Rutter Leatham~

To go with the Pumpkin Challah, I would opt for plain margarine or butter.  If you don’t keep kosher, it would also go good with plain cream cheese or try my recipe for Marilyn’s Nutty Orange Cream Cheese Spread:

MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD

==========================================

8 oz. cream cheese, softened

3 tbsp. fresh orange juice

1 tbsp. grated orange peel

1/4 cup chopped walnuts

Orange Cream Cheese Spread:

In a bowl, mix the cream cheese, orange juice and peel until smooth.  Mix in toasted walnuts.  Bring to room temperature to serve.

To Toast Walnuts: 

Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

Note: Walnuts can be toasted dry or with a dash of oil.

When it comes to Sally Lunn Bread I’m a purist. I like just a thin layer of butter or margarine.  But, to make it festive, you might paring  this delicious bread with a nice jam such as  the concord grape freezer jam below:

Freezer Jam Recipe: Concord Grape

=================================

Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.

FREEZER JAM RECIPE:

4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cup )

1-1/2 cups sugar

1 1.59-ounce package Ball freezer pectin

Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for Peaches and Concord grapes

For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes.

Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes.

Refrigerate for three weeks or freeze up to a year.

LABELS: PRESERVINGPOSTED BY CLAUDIA AT 9:44 PM

http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html

To go with my Garden Herb Bread, again, I suggest just a thin layer of butter or margarine, but if you want to go “fancy” try serving it with

Cranberry Butter

================

Submitted By: Marlene Muckenhirn

Photo By: HeatherAnn421

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 28

“Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy Four-ingredient berry and citrus spread. ‘It’s great on toast or bagels, ‘ notes The Delano, Minnesota reader.”

INGREDIENTS:

 

3/4 cup butter (no substitutes), softened

1 teaspoon grated orange peel

1 dash almond extract

1 cup whole berry cranberry sauce

DIRECTIONS:

In a small mixing bowl, cream butter, orange peel and almond extract.

Beat in the cranberry sauce until blended. Store in the refrigerator.

Now to go with Pioneer Woman’s No Knead Dinner Rolls, I suggest either plain butter or margarine or this nice candy apple jelly.  This recipe is for those of you who have the know-how or the want-to-know—how and have the proper equipment for canning.

Candy Apple Jelly

=================

Submitted By: Betsy Porter

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 48

“With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.” ~Betsy Porter

INGREDIENTS:

4 cups apple juice

1/2 cup red-hot candies

1 (1.75 ounce) package powdered

Fruit pectin

4-1/2 cups sugar

DIRECTIONS:

In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

I must be a butter/margarine lover and never it knew before I began composing this article.  Why do I say that?  Because once again I recommend it to go with the whole wheat challah rolls.  But, for the adventurous, let’s try another recipe that requires canning equipment and knowledge.

Bartlett Pear Orange Marmalade Recipe

=====================================

From Pear Bureau Northwest,

“Bartlett pears are added to traditional orange marmalade in this simple recipe with few ingredients. Great gift idea.”

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

4 pounds (about 12) firm ripe Northwest Bartlett pears, pared, cored and coarsely chopped

2 oranges (thin skinned), thinly sliced and quartered

5 cups sugar

2 tablespoons lime OR lemon juice

 

Preparation:

Combine pears, oranges, sugar, and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch.

Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Note:  Always be sure to use ripe pears.

Yield: 6 to 7 half pints

Recipe Source: Pear Bureau Northwest

At the risk of sounding redundant, again, what could be better than just a thin spreading of butter or margarine on the Perfect Dinner Rolls?  I can’t think of anything better.  But for a bit of savory flavor, how about trying this savory recipe for Sun Dried Tomato Butter:

Sun Dried Tomato Butter

=======================

Posted by bebeblues

1/2 c. softened butter

1 minced clove garlic

1-1/2 tsp. lemon juice

2 tbsp. minced sun dried tomatoes, drained oil packed

1 small tomato, chopped, cored and seeded

1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and regular tomato and parsley together. Shape butter into a log (about 1 inch round x 8 inches long) on waxed paper. Wrap and chill. Slice and add to vegetables or whatever you want.

Ok, sorry, but here is where I draw the line…absolutely nothing other than plain butter or margarine or pure maple syrup belongs on cornbread.  If anyone has any better idea, please let me know.

A go-with for our might be MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD (see recipe above), plain cream cheese, butter or margarine,  honey vanilla bean cream cheese or this cream cheese-pineapple spread.  Recipes follow.

Cream Cheese Spread

===================

Ingredient List:

1 (8 ounce) package cream cheese, softened

1-1/2 tablespoons powdered sugar

1 tablespoon pineapple juice

1/2 teaspoon vanilla

3 tablespoons drained crushed pineapple

2 tablespoons finely chopped walnuts or pecans

Kitchen Equipment Needed

Electric mixer and mixing bowl

Instructions:

Step 1: Combine first four ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth.

Step 2: Add crushed pineapple and the finely chopped nuts, stirring well.

Step 3: Refrigerate 30 minutes or more to allow flavors to combine.

Step 4: Remove from refrigerator and allow to come to room temperature before serving.

Step 5: Store the unused fruit dip in the refrigerator.

Yield: 1-1/4 cups.

Source:  http://www.breakfast-and-brunch-recipes.com

Honey Vanilla Bean Cream Cheese

===============================

From Miri Rotkovitz, former Contributing Writer

Lightly sweetened with honey and flecked throughout with vanilla bean, this Honey Vanilla Cream Cheese spread is perfect with quick breads and muffins at brunch or teatime. Plus, it’s so simple and quick to prepare that you can even use it to add a special touch to weekday breakfasts.

Tip: Try experimenting with different varietal honeys to subtly influence the flavor of this cream cheese spread.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 8

Ingredients:

8 ounces block cream cheese, softened

1/4 cup honey

1 vanilla bean, split

Preparation:

In a medium bowl, cream together the cream cheese and honey until smooth and well blended.

Using the tip of a knife, scrape the seeds from the vanilla bean pod into the cream cheese. Stir until the seeds are evenly distributed.

Refrigerate, covered, until ready to serve. Enjoy!

Tip: Bury the empty vanilla pod in a canister of sugar – the pod will add a subtle vanilla aroma and flavor to the sugar.

For our Sparkling Orange Scones, you can use the almond butter recipe that was included with the scone recipe or why not try the exotic Ugli Fruit (also called “Unique Fruit) Curd.  If you are unfamiliar with this fruit, I can only tell you it is my favorite and it is very good for diabetics and weight watchers!  Of course, plain butter or margarine goes well with scones also.

UGLI Curd for Cheesecake Topping or Jam

========================================

INGREDIENTS:

Zest and Juice of 1 Ugli Fruit

4 oz. Butter

6 oz. Granulated Sugar

2 LARGE Eggs

PROCEDURE:

Cream the butter and granulated sugar until light and fluffy.  Beat the eggs in slowly then add in the Ugli Fruit zest and juice.  Pour into sterilized jars and use within 6 weeks.  Use like jam or a topping for cheesecakes.

I like my muffins and quick breads plain.  That’s right, bare butt naked!  But for those of you who are like my dear husband, here are a couple of go withs.

For the almond muffins, use the almond butter recipe included with the Sparkling Orange Scone recipe or try some Hawaiian Coconut Spread (recipe below).

Hawaiian Coconut Spread

=======================

8 ounces cream cheese, softened

2 tablespoons apricot, pineapple or peach preserves

1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

Variations: Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

For the Pear Upside Down Muffins, must be served without any other spreads!

I think just plain margarine or butter for the Carrot, Sunflower Seed And Raisin Bran Muffins would be fine.  But for those who like jams, why not try:

Apple Preserves Recipe

======================

Ready in: Under 30 minutes

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6 half pints

INGREDIENTS:

 

1 cup water

6 cups apples, peeled and sliced

1 tablespoon lemon juice

1 package powdered pectin

1/2 cup thinly sliced lemon

4 cups sugar

2 teaspoons nutmeg

PREPARATION:

Combine apples, water and lemon juice in large saucepan.

Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe from CDKitchen for Apple Preserves

Recipe ID: 8264

SUBMITTED BY: anonymous

Read Full Post | Make a Comment ( None so far )

Thanksgiving – #1

Posted on November 13, 2011. Filed under: Appetizers, Apples, Autumn, Beverages - Non-Alcoholic, Cheese, Cherries, Dairy, Dinner/Supper, Family, Fish, Friends, Friendship, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Oranges, Paerve, Party Ideas, Parve, Pineapple, Poetry, Recipes, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetarian | Tags: , , , , , , , , , , , , , |


 

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway~
Thanksgiving comes again!

~Old Rhyme

 

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible.  Just think, two or more distinct cultures gathered together to share food, to break bread as we say.  They got together in peace and friendship and each to thank their creator in their own separate way.  Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate.  Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened!  If only we had more respect for the Native Americans; and not only the Native Americans but for others who shared our experience but believed differently than we did.  What a unique and tremendous opportunity we were offered and we blew it.  But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for.  We have a beautiful, bountiful country that produces a variety of crops.  We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat.  To cover our bodies we have cotton and probably other crops I am unaware of.  To beautify our homes we have flowers of all colors, shapes and sizes.  We have trees for shade and for building our homes.  The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us.  And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner.  We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are.  So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too.  We pray that our president(s) lead wisely and make decisions based on the values of our country.  We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed.  Be thankful that you were chosen to propagate our world.  And if you have grandchildren, you are blessed even more.  Be thankful.  If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

An elegant appetizer to serve for Thanksgiving.

Brie Torte

==========

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE:  I would also serve the Brie Torte with apple and pear slices.  I would make it right after you put your turkey up to roast.  Or, I see no reason why you couldn’t make it the night before.

Always a good choice!

Salmon Deviled Eggs With Homemade Mayonnaise       

=============================================

Submitted By: DCTINK

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

Servings: 24

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”~DCTINK

Ingredients:

Homemade Mayonnaise:

2 egg yolks, room temperature

1 clove garlic, pressed

1/2 cup vegetable oil

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

To taste

Deviled Eggs:

12 eggs

1 shallot, minced

1 (6 ounce) can salmon, drained

And flaked

1 pinch salt and pepper to taste

Directions:

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Friendship

Pat’s Chickpea, Garlic, And Mint Topping

========================================

1 large can chickpeas (or use 2 small cans)

1 garlic clove

3/4 tsp. kosher salt

1/4 tsp. pepper

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle.  Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. kosher salt

1/4 c. dark brown sugar (you can use light too)

2 T. black pepper

1 tablespoon vodka

1 bunch fresh dill

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down.  The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

==================

6 small tart apples

1 tablespoon packed brown sugar

1 quart apple cider

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

1/4 cup granulated sugar

2 cups dry sherry

4 thin lemon slices

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Set aside.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Makes 12 servings.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

==============================

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

1/4 cup honey

2 tablespoons lime juice

2 tablespoons fresh mint leaves

1-1/2 cups red raspberries

1 cup blackberries

1 cup strawberries

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

===================

By janem123

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Photo by Sharon123

Total Time: 25 mins.

Prep Time: 5 mins.

Cook Time: 20 mins.

Servings:  6

Janem123’s Note: “This recipe came from webmd.com.”

Ingredients:

1/2 cup fresh ginger, thinly sliced

6 cups water

2 cinnamon sticks

2 tablespoons honey or 2 tablespoons brown sugar

Lemon wedge (to garnish)

Directions:

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

Serving Size: 1 (252 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 27.6

Calories from Fat 0

95%

Total Fat 0.0 g

0%

Saturated Fat 0.0 g

0%

Cholesterol 0.0 mg

0%

Sodium 6.0 mg

0%

Total Carbohydrate 7.1 g

2%

Dietary Fiber 0.1 g

0%

Sugars 5.8 g

23%

Protein 0.1 g

A colorful punch to serve for festive occasions.

Fruit Punch

===========

Submitted By: Jo Ann Young

Photo By: Danica

Prep Time: 5 Minutes

Ready In: 5 Minutes

Servings: 60

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”~Jo Ann Young

INGREDIENTS:

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

1/2 gallon orange sherbet

DIRECTIONS:

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

=====================

Ingredients

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

1/2 cup real maple syrup

4-1/2 cups cold water

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Directions

Place filter in brew basket of coffee maker.  Add ground coffee and cinnamon. Pour syrup into empty coffee pot.  Add water to coffee maker; brew.

After brewing is complete, stir coffee well.  Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

A Thanksgiving harvest.

Thanksgiving Citrus Punch

=========================

Ingredients

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 cups granulated sugar

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

Servings: 40

Read Full Post | Make a Comment ( None so far )

APPLES APPLES APPLES

Posted on November 8, 2011. Filed under: Apples, Autumn, Chocolate, Dairy, Desserts, Family, Fun, Halloween Recipes, Halloween Snacks, Kosher Recipe, My Ramblings, Nuts, Pies, Pineapple, Quotes, Recipes, Rochester, Salad, Side Dish, Snacks, Tried and True Recipe, U.S. Politics, Vegetables | Tags: , , , , , , , , , , , , , , |


I got up EARLY this morning and decided to stay up so that I could blog today.   It’s been a hectic week and last week was the same.  I’ve never had so many doctor appointments at one time!   So, while I’m up, I will do what I love and that is the blog.

I‘ve been thinking about apples all week and decided that I would write about them, especially the candied apples that I used to love to eat and the caramel apples that my sister and I would make with my mom.  I always loved doing that.

The apple does not fall far from the tree.

Years ago my friend, Susie, asked me to find her a recipe for the candied apples.   Thanks to Prodigy and my first computer, I was able to find a recipe for her.  I miss the old days of Prodigy and their Food Boards.  And, a few years ago, I attended the wedding of a computer friend of mine and they made candied (or bought) and caramel apples as favors.  I thought that that was ingenious since it was an October wedding!

The wonderful bounty of Fall.

Apples form a part of a healthy food plan.  Remember the saying, “An apple a day keeps the doctor away?”  I don’t know if that is true of not but “Apples have properties that no other fruits have and its benefits have been proven overtime. You will be able to get the benefits of these properties individually with other fruits, but an apple combines everything and makes it simpler,” according to an article posted at Succeed With This.”  According to this article there are 9 reasons why an apple a day keeps the doctor away.  Here are the reasons:

  1. Apple contains Vitamin C. Vitamin C helps greatly your immune system.
  2. Prevent Heart Diseases. The reason it can prevent both coronary heart disease and cardiovascular disease is because apples are rich in flavonoid. Flavonoids are also known for their antioxidant effects.
  3. Low in calories.
  4. Prevent Cancers. Notice the plural. We all know that cancer comes in several forms and in different places. Apples target multiple cancers such as colon cancerprostate cancer and breast cancer in women.
  5. Apples contain phenols, which have a double effect on cholesterol. It reduces bad cholesterol and increases good cholesterol.
  6. Prevents tooth decay.
  7. Protects your brain from brain disease.
  8. Healthier Lungs. A research at the University of Nottingham Research shows that people who eat 5 apples or more per week has lower respiratory problems, including asthma.
  9. They taste great!

Apple's are G-d's work of art.

All of the above are good reasons and I’m going to eat an apple right after I finish blogging!  My favorite apple is the Ambrosia which is difficult to find.  I first tasted them last year as Sam’s Club sold them.  I ate apples and couldn’t get enough.  I even took them to Myrtle Beach last year so I could eat them there.  So far this year, I haven’t found them.  My next favorite is the Empire.  Living in Rochester, we can find a good variety of apples as there are many apple orchards around our area of the world.  I used to love to go apple picking with my step-son, his wife and his two children, my grandchildren!  The kids would help their “old” Softa pick the apples and Scott would carry the filled bushel for me and he would help me on and off the cart.  Now, I can’t get on and off the cart very easily so they don’t call me to go apple picking with them.  I miss that a lot.

I use a recipe software program to store my recipes.  It is called “Home Cookin” and it is from Mountain Software.  When I set up the chapters, I dedicated one to Apple Recipes.  No other single ingredient has its own chapter.

So, today’s recipes are all include apples and I hope you enjoy them as much as I do!

What's not to love about an apple?

 

Apple Bliss Bars

================

Crust:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 stick (1/2 cup) margarine

2 1/2 cups chopped apples

1/2 cup sugar mixed with 1 teaspoon cinnamon

Topping:

3 eggs

2 tablespoons all-purpose flour

1 cup brown sugar

1/2 teaspoon salt

1/2 cup nuts (optional)

Mix together flour, sugar and margarine until crumbly and press into an ungreased 9 x 13-inch pan.

Sprinkle chopped apples over crust. Sprinkle sugar-cinnamon mixture over apples. Bake at 375 degrees F for 30 minutes.

Remove from oven and pour topping over apples. Return to oven and bake about 20 minutes more.

Topping:

3 eggs

2 tablespoons all-purpose flour

1 cup brown sugar

1/2 teaspoon salt

1/2 cup nuts (optional)

Mix all together and pour over partially-baked apples and crust.

Why not upset the apple cart? If you don't, the apples will rot anyway. ~Frank Howard Clark

Baked Beans ‘n Apples

===============================

6 slices Bacon, diced*

1/2 cup Chopped Onion (1 medium onion)

2 cans Brick Oven Baked Bean**

1/4 cup Firmly packed Brown Sugar

1 teaspoon Ginger

2 tablespoons Molasses

2 Apples; each cut into 16 thin wedges

*NOTE: For those of you who keep Kosher, as I do, I use Beef Frye when making this recipe.

**Ingredient List should read: 2 (16-ounce) cans brick oven baked beans. Again, for those of you who keep Kosher, I use Heinz Vegetarian Baked Beans.

In large skillet, fry bacon until partially cooked. Drain, reserving 2 tablespoons of the drippings. Stir in remaining ingredients. Cover. Simmer until thoroughly heated and apple is tender. At this point, I usually put everything into a GREASED, COVERED casserole and bake at 350° Fahrenheit for maybe a half an hour, checking to make sure it doesn’t dry out.

Makes 8 (1/2-cup) servings.

NUTRITIONAL INFORMATION:  1/2 cup = 1 serving

Calories 210

Protein 8g

Carbohydrates 39g

Fat 3g

Sodium 425mg

Potassium 395mg

TIP:  To bake in oven, heat oven to 350 degrees Fahrenheit.  Reserve apple slices for topping.  Pour beans into a GREASED 1 1/2 to 2 quart casserole and top with sliced apples.  Bake at 350 degrees Fahrenheit for 35-45 minutes OR until bubbly and THOROUGHLY heated.

I make this for BBQ Brings A Dish To Pass party.  Everyone raves about it, especially my husband and my father.  I have been making this recipe for years, but have never tasted it myself as I don’t like baked beans!  My Mom now uses this recipe, but makes hers without any meat.

Those who have tasted it with the meat like it better with the beef frye (or bacon).  I add molasses at the request of my husband and he tells me it’s better with the molasses. I use maybe 2 tablespoons of the molasses.  I first made this recipe for our Nosheri Too group, a singles group I started before Paul and I got married.

This recipe originally came from one of my Pillsbury cookbooks.

~Softa123 aka Marilyn

Apple Strudel is a heavenly delight.

DISCLAIMER:  This photo of a delicious looking slice of strudel is not the photo for the following strudel recipe.  I found this photo on the Internet. ~Softa123

Rachael’s And Softa’s Apple Walnut Strudel

========================================

2 Apples

1/3 cup Walnuts; chopped

1/4 teaspoon Lemon Juice; (NOTE: I used more so apples wouldn’t turn brown)

1/4 cup Margarine

1/8 cup Sugar

1/2 teaspoon Ground Cloves

1/2 teaspoon Cinnamon

1/3 pound Phyllo Leaves (6 leaves)

Bread Crumbs

Egg Wash (Beaten Egg and Water)

Cinnamon-Sugar

Peel, core and chop apples. Combine apples, walnuts, lemon juice, sugar, cinnamon and cloves in a mixing bowl; fold to mix.

Melt margarine.

Place 1 phyllo dough leaf on a lightly dampened, lightly bread-crumbed cloth. Brush leaf lightly with melted margarine. Place a second leaf on top of first leaf. Brush lightly with melted margarine. Repeat with a third leaf.

Place half of apple filling 2″ in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough jelly-roll fashion.

Score top of roll into 10 pieces with a sharp knife or scissors and place on GREASED cookie sheet. Repeat with next 3 leaves. Bake at 350 degrees F. for 25 mins. OR until lightly browned.

Makes 18-20 pieces of strudel.

Note: A package of phyllo dough will make approximately 4-5 rolls. I made this recipe up for Rosh Hashanah 2002. It is based upon a recipe I found on the internet, but I greatly changed it. It is easy, fast, and delicious. Rachael did the first two rolls and mixed up the first batch just about by herself at age 6 1/2. We were both very proud of her! I hope this will be a new tradition for us! ~Marilyn aka Softa123

Servings: 18

Every so often we need to turn everything upside down so we can see a new perspective of our life and our world. ~Marilyn Sultar

DISCLAIMER:  This photo of Topsy Turvy Apple Pecan Pie  is not the photo for the following strudel recipe.  I found this photo on the Internet. ~Softa123

Topsy Turvy Apple Pecan Pie

===========================

1/4 cup Softened Butter or Margarine

1/2 cup Pecan Halves

2/3 cup Firmly Packed Brown Sugar

Pastry for 2-Crust Pie

6 cups Sliced Tart Apples (about 2 1/2 lbs.).

2 tablespoons Lemon Juice

1 tablespoon Flour

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Salt

Spread softened butter evenly on bottom and sides of 9″ pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving 1/2″ overhang. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.

Prick top of pie with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan.  SERVE HOT.

I have not made this recipe yet. It sounds great for Thanksgiving. It came from one of the Rochester newspapers, years ago when we had two newspapers.

~Softa123 aka Marilyn

If you want apples, you have to shake the trees.

Caramel Apple Salad

===================

4 apples, cored and diced

16 ounces crushed pineapple with juice

1/2 cup chopped dry-roasted peanuts

1 package butterscotch instant pudding, fat free, sugar free

1 tub fat free Cool Whip

Combine all ingredients.

Servings: 12

Some like it hot, some do not.

Fire Red Candy Apples Recipe

============================

Submitted by RecipeTips.com

“These bright red apples would surely catch the eye of all the kids at your next Halloween party. Serve theses yummy treats and be the first to welcome in the Fall season.”

Ingredients

8 medium apples, green or red

2-3/4 cups sugar

1-1/4 cups light corn syrup

1-1/2 cups water

1 teaspoon vanilla

15 drops red food coloring

Serving Description: 1 apple

Servings: 8

Equipment: medium heavy sauce pan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Directions

Wash and dry apples, remove stems and insert a wooden stick into the bottom (not stem end) of the apples; approximately 2/3 of the way into the apple. Set apples aside. In saucepan, combine sugar, corn syrup, and water. Heat slowly on low heat, stirring constantly. Once mixture starts to boil, stop stirring and leave boiling until candy mixture reaches 300°F on a candy thermometer, or until a small amount of mixture dropped into cold water separates into breakable threads.

Remove from heat and stir in food coloring. Wait until mixture stops bubbling, then add vanilla, mix well.

Dip each apple into the mixture while mixture is still hot, swirl to cover apple evenly. You will need to work fast to get all the apples dipped before mixture becomes too hard.

Place dipped apple on greased cookie sheet or greased wax paper.

Sugar in the morning, sugar in the evening, sugar at supper time...

Halloween Candy Apples 2

========================

By Chef Dee

Added October 01, 2004 | Recipe #101064

Categories: Candy Dessert Apples More

Photo by brian48195

Total Time: 1 hrs 34 mins

Prep Time: 10 mins

Cook Time: 1 hrs 24 mins

Chef Dee’s Note: We make these every Halloween.

Ingredients:

8 apples, firm and medium sized

8 wooden sticks

3 cups granulated sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon

1/4 teaspoon red food coloring

Directions:

1 Wash, dry and polish apples.

2 Remove stem.

3 Insert wooden stick in stem end.

4 Remove blossoms.  (SOFTA123’S NOTE:  I really am unsure what this means, but my guess is that if there are blossoms or leaves on the apples, take them off before you begin making this recipe.)

5 Set aside.

6 Put sugar, syrup and water into saucepan.

7 Heat and stir to dissolve.

8 Boil without stirring until it reaches 300 degrees on candy thermometer.

9 A bit of syrup dropped into cold water will separate into brittle threads.

10 Remove from heat.

11 Stir in cinnamon and food coloring.

12 Dip apple to cover.

13 Hold above saucepan to drain.

14 Place on greased pan or tray stick side up.

15 Quickly dip remaining apples.

16 Return syrup to heat long enough to liquefy if it firms too much.

17 Let stand at least 1 hour before serving.

By Michelle_My_Belle on October 29, 2010

Very easy to make, and using the leftovers to make hard candy was a great idea! I added some extra cinnamon with the food coloring at the end to brighten up the flavor after cooking so long.

By brian48195 on November 08, 2009

These were easy to make. It takes longer for the temperature to reach 300 because you have to wait for the water to boil off. So, don’t worry that it isn’t going as fast as you think. Also, use a small pot so the liquid is deeper. I also did what another reviewer suggested and sprinkled a cookie sheet with sugar to set the apples on. I also took the left over candy and poured it into little tart pans and made candy discs. I will make this recipe again. Thanks for sharing.

By KennKonn on October 23, 2009

This is very very close to my mom’s recipe that she has been making every Halloween for 40 years. She sprinkles white sugar on the cookie sheets then sets the candied apples on that. They don’t stick to the pans and they have a sugary bottom that hardens and makes it easier to wrap in plastic wrap. I prefer the candy to the candy apples anymore.  There isn’t many kids left at home anymore but on Halloween all the past kids come knocking on the door. It wouldn’t be Halloween without her candy apples.

Nutritional Facts for Halloween Candy Apples

Serving Size: 1 (309 g)

Servings Per Recipe: 8

Amount Per Serving% Daily ValueCalories 422.5 Calories from Fat

296%Total Fat 0.2 g0%Saturated Fat 0.0 g0%Cholesterol 0.0 mg0%Sodium

15.2 mg0%Total Carbohydrate 110.4 g36%Dietary Fiber 3.3 g13%Sugars 94.9

g379%Protein 0.3 g0%

From Recipe.com™ http://www.Recipe.com

It's yummy, yummy in my tummy and it feels oh so good...

Candy Bar Caramel Apple

=======================

These apples are dipped in fudgy caramel and then into your favorite chopped candy bar. What a treat!

20 min. Prep time

2 :20 Total time

8 caramel apples

8 wooden craft sticks

8 large apples, washed, dried

1 cup chopped your favorite chocolate-covered candy bars

1/4 cup Land O Lakes® Butter

1/4 cup milk

1 (11-ounce) bag caramel bits*

1 cup milk chocolate & caramel swirled baking chips**

2 (1-ounce) squares white baking chocolate, melted

Insert 1 wooden stick into stem end of each apple; set aside. Line baking sheet with waxed paper; spray with no-stick cooking spray. Set aside. Place chopped candy into medium bowl; set aside.

Combine butter, milk and caramel bits in 3-quart saucepan. Cook over medium heat, stirring occasionally, until caramel is melted and smooth (5 to 7 minutes). Remove from heat; stir in baking chips until smooth.

Place pan over low heat; dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed. Shake gently to allow all excess caramel mixture to drip off. Roll bottoms of apples into chopped candy. Place onto prepared baking sheet.

Drizzle each apple with melted white chocolate. If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples. Place back onto waxed paper.

Refrigerate at least 1 hour. Wrap each apple in waxed paper; store refrigerated. Let stand at room temperature 1 hour before serving.

*Substitute 45 caramels, unwrapped.

**Substitute 1 cup milk chocolate chips.

– Make sure to allow all excess caramel mixture to drip off into pan.

– Wrap 2 colors of festive ribbon around wooden sticks for a special touch. Tie at ends to secure.

– Wooden craft sticks are available in craft stores or you can check in the produce section for caramel apple sticks.

– Leftover caramel sauce can be re-heated and served over ice cream.

Calories: 520

Fat: 23g

Cholesterol: 25mg

Sodium: 220mg

Carbohydrates: 77g

Dietary Fiber: 4g

Protein: 6g

This recipe was reprinted from landolakes.com.

http://www.landolakes.com/recipe/1641

PLEASE DON’T FORGET TO VOTE TODAY!

Read Full Post | Make a Comment ( None so far )

ROSH HASHANAH COUNTDOWN – DAY 3

Posted on September 26, 2011. Filed under: Apples, Apricots, Breads - Yeast, Cakes, Cherries, Desserts, Ethnic Recipe, Honey, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Lemons, My Ramblings, Oranges, Parve, Peaches, Pies, Poultry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , , , , , , , |


3
 The gematria of the Hebrew letter ג
 A symbol of holiness. The Holy of Holies occupied one-third, and the Holy Place two-thirds, of the entire Temple.
 There were three vessels each for the altar of burnt offering, the altar of incense, and the Ark.
 The candlestick had twice three arms (besides the shaft, which also held a lamp), and each arm had three knobs.
 The priestly blessing consists of three sections (Num. vi. 24, 25)
 In kedusha, word “holy” is recited three times.
 The patriarchs of the Jewish people
 The number of prayers recited daily
 The number of Shabbat meals
 The number of shofar sounds
 The Shalosh Ragalim (Jewish festivals): Pesach, Shavuot, and Sukkot]
 Number of aliyot for a Torah reading on a weekday or at mincha
 Date in Tishrei of the Fast of Gedalia

SOFTA123’S NOTE: Glossary for the above will appear at the end of this post, after the honey cake recipe. The above I found at Wikipedia.com and for the glossary definitions I went to both Wikipedia.com and Chabad.org.

I was just searching for something to inspire me to write about today when I read a wonderful article by by Rabbi Benjamin Blech which was posted on Aish.com’s website. The article was entitled “Can we be optimistic about the coming new year?” I highly recommend reading this article. Anyhow, in reading this article, I came up with the inspiration of finding out the Judaic symbolism of the number for number 3 (as today is Countdown Day Number 3) and write about lists of three. But first I wanted you to see what the Judaic meaning of the number is according to an article I found on Wikipedia.org. That is the reason why I began this post the way I did. Ok, so this post is all about me.

MY MOST IMPORTANT 3

My three grandchildren: (In order of birth)

Marc
Rachael
Joshua

3 OF MY FAVORITE WOMEN

My Mother
My Aunt Hushie
Golda Meir

3 OF MY FAVORITE MEN

My Father
My Uncle Hockey
My Husband

3 OF MY FAVORITE MEMORIES

Marrying my husband
Throwing my parents surprise parties
The birth of all three of my grandchildren (ok, so I cheated…I know this should be three separate items, but it’s my blog so I can make up my own rules!)

3 WORLD EVENTS I VIVIDLY REMEMBER

The 1972 Munich Olympics when 11 Israeli athletes were killed by 5 Arab terrorists.
The 1976 Raid on Entebbe
9/11
The Assassination of President Kennedy

I had to include 4 events here because there was no way that I could exclude any of these four horrible events.

3 OF MY FAVORITE WORDS

Oy
Love
Great

3 OF MY FAVORITE BOOKS

God’s Game by Father Andrew Greeley
Outlander series by Diana Gabaldon
The Eight by Katherine Neville

3 OF MY FAVORITE MOVIES

Backstreet
Beloved Infidel
A Man and A Woman

3 OF MY FAVORITE SONGS

Maggie May – Rod Stewart
500 Miles – Bob Dillon
Atlantis – Donovan

3 OF MY FAVORITE FOODS

Potato Latkes
Potato Kugel
Hot Dogs

3 OF MY FAVORITE THINGS TO DO

Read with my husband
Blog
Crochet

Now, in honor of the number 3, I will post 3 extra recipes for your Rosh Hashanah celebration!

A Sweet Treatment for Chicken!

Cardamom Honey Chicken
======================

Filed under Chicken, Gluten-Free, Main Course

Cardamom Honey Chicken Recipe

Ingredients

Marinade

4 tablespoons Honey
2 tablespoons Sherry
1 teaspoon Cardamom Seeds; ground with mortar and pestle
1 teaspoon Peppercorns; ground

Chicken

6 Chicken Breasts OR one whole Chicken, cut into parts
2 tablespoons Olive Oil
1 Lemon; thinly sliced
Salt and pepper

ELISE’S NOTE: “On my recent trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I’ve never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.”

Posted by Elise on Jul 2, 2006

Method

ELISE’S NOTE: If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 PREHEAT oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a LARGE bowl, coat chicken with marinade. COVER with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a LARGE frying pan at MEDIUM-HIGH heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper.

Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks.

Remove from oven and LET REST for 10 minutes BEFORE serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

Honey Apple Pie With Orange Lattice Crust

Honey Apple Pie With Orange Lattice Crust
=========================================

Source: Bon Appétit | March 1998

User rating: 4 forks

Main ingredients: Honey, Cherry, Orange, Peach, Apricot, Apple

Cuisine: American

Type: Pie/Tart

Yield: Makes 8 servings

“Using orange juice instead of water in the crust enhances the fruit flavors in the filling. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of the dough, not over them, rotating the dough often. “

Ingredients:

For crust:

2 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
6 to 7 tablespoon chilled orange juice

For filling:

2 generous tablespoons coarsely chopped dried tart cherries
2 generous tablespoons finely chopped dried apricots
2 generous tablespoons finely chopped dried peaches
2 tablespoons orange juice
2-1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
3-1/2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated orange peel

Preparation :

Make crust:

Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of
small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.

Make filling: Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes.

Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.

Position rack in bottom third of oven, and preheat to 425°F.

Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch.

Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips.

Spoon filling into bottom crust.

Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough.

Crimp crust edge decoratively.

Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

New Years Apple Challah

New Year’s Apple-Cinnamon Challah
=================================
Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2-1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cup flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling, optional

1. In a large mixing bowl, combine the first seven dough ingredients,
in order listed. Stir in a cup or two of the flour, and then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead
into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat.
Set aside.

4. Punch down the risen dough, kneading to remove excess air bubbles.
On a lightly-floured surface, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.

5. Fold the edges of the dough over the apples and continue to
fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch spring form pan. Place spring form pan on a large
cookie sheet (to catch any leaks during rising/baking).

7. Now, this part gets messy. Using a sharp knife (I use a serrated
one), cut off chunks of the dough and place them in the prepared pan.
You should end up with 15-20 chunks of dough (though a particular
number doesn’t matter). The apple pieces should be randomly dispersed
throughout the dough chunks. Sprinkle with any escaped apple pieces.

8. Combine the egg and sugar and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. *When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/spring form in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done.

POSTER’S NOTE: When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30
minutes, I cover the darker areas loosely with foil — sometimes
forming a large loose “ring” of foil (with no foil in the middle) to
lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.

Additional Poster’s Notes:

This recipe was passed to me from a friend, Cheryl O. I believe it is
originally from a Jewish cookbook. The instructions and photos are my
own. 🙂

Preparation Time:

1 hour (plus rising time) Cooking Time:

45-55 minutes or longer

SOFTA123’S NOTE: To make the challah truly Kosher, before baking take a piece of dough about the size of a golf ball, roll it into a ball and recite the following blessing over it:

Baruch ata Adonai, Eloheinu melech ha-olam, asher kideshanu be-mitzvosav ve-tzivanu lehafrish challah min ha-isah.

You are blessed, Lord our God, Sovereign of the world, Who made us holy with His commandments and commanded us to separate challah from the dough.

Then burn the ball (I let it bake alongside the challah) then throw it out. DO NOT EAT IT!!! This symbolizes the sacrifice given to the priests at the ancient Holy Temple in Jerusalem.

And for the grand finale….today’s honey cake recipe!

Pistachios in this recipe offer a nice change from walnuts.

Honey Cake
==========
Ingredients

3 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
2 cups honey
1-1/2 cups orange juice
1/2 cup shelled white pistachio nuts
1/2 cup shelled walnuts
1/2 cup raisins
1/2 cup dried apricots cut in bite-size pieces
1 teaspoon unsalted margarine for greasing the baking pans
1/4 cup slivered almonds

Preparation

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix all the dry ingredients together. Set aside.

3. In another bowl, mix the honey, orange juice, the nuts except the almonds and the dried fruits together.

4. Add the orange juice-honey mixture to the flour. Mix well with a wooden spoon.

5. Grease two 9-by-5-inch loaf pans with the margarine. Divide the batter evenly between the two pans.

6. Sprinkle the almonds on top of the batter.

7. Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes. Test to see if the cake is done by inserting a skewer in the center. If it comes out dry, the cake is done.

8. Cool the cakes on a rack. Loosen the sides before unmolding.

YIELD : 14 to 16 servings

Originally published with FOOD; HOPE AND HONEY By COLETTE ROSSANT, September 21, 1986

GLOSSARY

gematria – Gematria or gimatria (Hebrew: גימטריה‎, gēmaṭriyā) is a system of assigning numerical value to a word or phrase, in the belief that words or phrases with identical numerical values bear some relation to each other, or bear some relation to the number itself as it may apply to a person’s age, the calendar year, or the like. A good example of Gematria is the Hebrew word Chai (“life”), which is composed of two letters which add up to 18. This has made 18 a “lucky number” among Jews, and gifts in multiples of 18 are very common among Jews.

Holy of Holies – The Holy of Holies, as its name implies, was the most sacred part of the entire ancient Holy Temple in Jerusalem. Entry was forbidden except on Yom Kippur when the High Priest entered the Inner Sanctuary. In Hebrew it is called Kodesh HaKodashim.

priestly blessing – The priest(s) recite(s) aloud the fifteen words of the priestly blessing. In Hebrew it is called Birkat Kohanim. The Kohanim recite the blessings word-by-word as the Cantor recites them. The Birkat Kohanim are only said during Rosh Hashanah and Yom Kippur in the Diaspora.

‘May G d bless you and guard you.
‘May G d shine His countenance upon you and be gracious to you.
‘May G d turn His countenance toward you and grant you peace.'” (Numbers 6:24-26)

Last year, Paul and I accompanied Rhona, Jeremy and Marc to their synagogue for Rosh Hashanah services. At Congregation Ahavath Israel we were treated to the most poignant recitation and chanting of the Birkat Kohanim that I have ever been to. There an elderly father and his middle-age son, both with wonderful voices, chanted the Birkat Kohanim with such feeling that I was totally in awe. It is one of the things I will miss most by not going to Kingston to celebrate with Rhona, Jeremy and Marc this year. I wish that Scott, Lisa, Rachael and Joshua could experience Rosh Hashanah in Kingston with us.

kedusha – The Kedusha (Hebrew: קדושה‎) is traditionally the third section of all Amidah prayer recitations. The silent Amidah it is a short prayer, but in the repetition, which requires a minyan (10 men over the age of 13, although in Conservative and Reform congregations women over the age of 13 are also counted), it is considerably lengthier. The liturgy varies among different communities and during different services, but they all hold in common three lines from the Bible (though translations vary): Kadosh Kadosh Kadosh Adonai Tz’vaot M’lo Khol Ha’aretz K’vodo (“Holy, Holy, Holy, The Lord of Hosts, The entire world is filled with His Glory”), Baruch K’vod Adonai Mim’komo (“Blessed is the Glory of the Lord in Its Place”), and Yimloch Adonai L’Olam, Elohayich Tziyon L’dor Vador Hall’luyah (“The Lord shall reign forever, Your G-d, O Zion, from generation to generation, Hallelujah”)

The Kedusha is enhanced during the morning and Musaf services of Shabbat and Festivals and between the biblical verses there are more praises. The Musaf service of Shabbat and Festivals as well as all of the Kedushas of Yom Kippur additionally contain the opening line of the Shema prayer.

patriarchs – The three patriarchs of the Jewish people are Abraham, Isaac and Jacob.

prayers – Jewish Law instructs Jews to pray three times a day, once in the morning, once in the afternoon and once in the evening. These prayers are called Shacharit (morning), Mincha (afternoon) and Maariv (evening).

Shabbat meals – On Shabbat (the Jewish Sabbath), Jews are required to eat three meals. The first one occurs on Friday night and is a lavish dinner. The second required meal is Saturday afternoon, after everyone goes to the synagogue to prey, and it also is a lavish meal. The third meal is Saturday evening and it is a light meal.

shofar – For an in depth description of the shofar (ram’s horn), please see my post of September 24, 2011. There are three sounds that the shofar makes tekiah, shevarim and teruah. Tekiah is a single long burst of the shofar, shevarim are three medium bursts and teruah is at least nine short bursts.

The Shalosh Ragalim – Jewish festivals Pesach (Passover also known as The Festival of Freedom) celebrates freedom, Sukkot (The Festival of Booths) celebrates Jewish unity, and Shavuot (The Festival of Weeks) celebrates the giving and receiving of the Torah and the 10 Commandments.

aliyot – Honors given at Torah services. There can be no more than seven honors given at one service. These honors include opening and closing the Ark, undressing and dressing the Torah, saying the Blessings over the Torah, carrying the Torah and reading the Torah.

Tishrei – Tishrei (pronounced Tish-ray) is the Hebrew month that corresponds to the Gregorian calendar months of September-October. It is the month in which the Jewish holidays of Rosh Hashanah, Yom Kippur and Sukkot are celebrated.

Fast of Gedalia – On the third day of Tishrei we mourn the assassination of Gedaliah ben Achikam, governor of the first Jewish commonwealth in the Holy Land. When Gedaliah was assinated, Jewish autonomy came to an end. In his honor and memory Jews fast on this day.

Read Full Post | Make a Comment ( None so far )

ROSH HASHANNAH COUNTDOWN – DAY 4

Posted on September 25, 2011. Filed under: Apples, Cakes, Desserts, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Paerve, Parve, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |


WHAT IF?

We think about the story of Adam and Eve frequently during our lives. We think how nice it would be if Adam and Eve had not eaten the forbidden fruit of the tree of knowledge. But do we really think about what that would mean?

ADAM AND EVE

1. What would our lives be like if Adam and Eve lived for eternity with all of their off-spring doing the same? I don’t think we’d all fit on this earth. So what would happen then? We would know no evil, so there would be no wars, so would we all starve to death? We wouldn’t know anger, so again, where would we all live?

2. If we didn’t have knowledge of good and evil, what would we do all day? Wouldn’t our lives be dull? We wouldn’t have to think if we didn’t have to choose which direction our life should go in. There would be only one direction…the straight and narrow. I think we would bore G-d in a very short time if we were blind sheep going through the motions of living day by day. You see, I like the theory that G-d has created us for his own game. Yes, hopefully, at the end of his game there will be a grand purpose to our lives, but first we need to let him play the game out. We need to do our part to make it a challenge (to a point) for him, thus we need free will. (I’m not really a free will type of person, I believe more that G-d has a grand final plan for us, but I do believe in free will…kind of a 50-50 chance type of belief.) You can’t have free will without knowledge of the good and the bad.

3. I also see G-d as a mischievous entity. In that light, could the serpent (who may have not been evil at all) have been G-d? Could he have taken on that persona to not only test us, but to direct us in the direction he wanted us to go? Wouldn’t G-d want us to experience life, so when his plan is revealed we can be worthy, not just robots?

4. So why did G-d make women suffer so for the sin of Eve? Does he really hate women? No, I don’t believe he does. I think he revels in women as he has given us such an important role to play. I think he makes us suffer in child birth in order to make us appreciate the gift of a life he gives us with each new child born. And, as Jews, we experience the knowledge of good and bad and often say, “without the bad, how could we appreciate the good?”, so wouldn’t G-d be the encourager of this attitude?

5. Also, if we didn’t have the good, the bad and the ugly (and the beautiful too), how could we soar to such marvelous heights as to be able to celebrate G-d and his love for us, and how could we make such important discoveries such as penicillin, the wheel, fire, water irrigation, the computer? Isn’t it through such things we feel a sense of pride and a reason for being?

6. And perhaps G-d has given us this knowledge so that when we do meet him in what we call “death” we will be truly thankful and know we did accomplish something, no matter how small that something is.

A Sweet Treat

So, when you go to Temple this Rosh Hashanah, think about these things, and please, share your thoughts here with us. Just leave a comment to this post with your feelings and ideas on this topic. Whatever you do while being in Temple this year, don’t just go through the motions. Think about what you are reading in the prayers and in the Torah and Haftorah portions. Wonder about your interpretation of what is really being said. Don’t sleep through the Rabbi’s sermon this year. Listen with an open mind. Most of all make this a wonderful New Year for you and for your family and friends.

To make this year a bit sweeter, here is today’s honey cake recipe.

Surprise your loved ones with this heart shaped cake!

Heart-Shaped Honey Apple Cake
================
Makes 9 servings

1/3 cup butter or margarine
1/3 cup packed brown sugar
2 eggs
1/3 cup honey
1 teaspoon grated lemon peel
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup water
1 cup (1 medium) pared, cored, & chopped apple
1/4 cup chopped walnuts
Honey Apple Topping (Recipe at the end)

Cream butter and sugar until light and fluffy. Add eggs, one at a time; beat after each addition. Beat in honey and lemon peel.

Combine flour, baking powder, soda, spices and salt; mix well. Add to creamed mixture alternately with water; begin and end with dry ingredients.

Stir in apples and nuts.

Turn into greased and floured 9-inch heart-shaped or round cake pan.

Bake at 325°F for 45 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan.

Cool completely. Brush top of cake with sauce from Honey Apple Topping; arrange topping on cake.

Nutrition: 349 Calories * 11.7 g Fat Total * 4.9 g Protein * 58.2 g
Carbohydrates * 250 mg Sodium * 86 mg Cholesterol * 2.0 g Dietary Fiber * 30.1%
Calories from Fat *

Honey Apple Topping

1/3 cup honey
2 Tablespoons rose wine
2 Tablespoons lemon juice
2 medium apples

Heat honey, rose wine and lemon juice. Core and slice 2 medium apples; add to honey. Cook until tender and glazed; turn slices halfway through cooking. Makes topping for 1 9-inch cake.

Read Full Post | Make a Comment ( None so far )

ROSH HASHANAH COUNTDOWN – DAY 6

Posted on September 23, 2011. Filed under: Apples, Cakes, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, My Ramblings, Oranges, Paerve, Recipes, Rosh Hashannah Recipes, U.S. Politics, U.S. PRESIDENTIAL ELECTION 2012 | Tags: , , , , , , , , , , , , |


PRESIDENTIAL ELECTION 2012

While I was surfing and trying to think what I wanted to write about today I Stumbled! across an interesting article about Rick Perry entitled “Rick Perry Should Terrify Anyone With a Uterus” which was written by Kim Conte on September 21, 2011 and was posted at The Stir’s Cafemom. To read the entire article here is the link:
http://thestir.cafemom.com/in_the_news/126315/rick_perry_should_terrify_anyone

The more I learn about Rick Perry, the more afraid I become. If this man manages to become the Republican candidate for the 2012 Presidential Election, run to Canada or any other country, especially if you are middle class or poor. Run if you are just an average man or woman. Why am I saying this? Well, according to what I’ve read about Texas’ problems, especially in health care, I cringe. In my humble opinion, we have had enough of Texans in the Oval Office already. Look at the damage they did to health care. In New York State we have decent health care, although I complain about the costs as does everyone else. But at least we have the ability to get health insurance! If Perry gets elected, according to the above article, all health care will suffer, especially women’s health care. Why should we risk having the same troubles as Texas has? Ms. Conte states in her article that “…This year Perry and the Texas legislature cut funding for women’s health clinics by two-thirds. They said it’s to save money; but there’s no denying that Perry’s and other conservatives’ pro-life, anti-birth control agenda was a major factor in the decision. (In another post we can discuss the irony of Texas spending more than any other state on teen pregnancy.) Even if their primary goal was just to cut funding for family planning, they managed to put women’s health overall in jeopardy.” Don’t we want better for our country? For ourselves?

As a grandmother of an almost 16 year old young lady, I was appalled when I found out about Perry’s stand on the HPV vaccine issue. “The debate about Rick Perry and the HPV vaccine is a battle for the very soul of the Republican Party. Right now, Rick Perry is parading around the country talking about how “conservative” he is, but would a real conservative attempt to forcibly vaccinate 12 year old girls for a sexually transmitted disease? If Rick Perry really wants government to be as “inconsequential” in our lives as possible, then why did he issue an executive order that mandated that 12 year old girls in the state of Texas be injected with a highly controversial vaccine? Rick Perry did not even consult the Texas legislature and he spat right in the face of parental rights when he did this.” (This quote was found in an article at http://endoftheamericandream.com/archives/category/politics.)

In an article entitled, “14 Reasons Why Rick Perry Would Be A Really, Really Bad President,” we are informed that “If Rick Perry becomes president, he will probably be very similar to George W. Bush. He will explode the size of the U.S. government and U.S. government debt, he will find sneaky ways to raise taxes, he will do nothing about the Federal Reserve or corruption in our financial system and he will push the agenda of the globalists at every turn.” Do we really want another 4-8 years of another George Bush? I know I don’t. (You can read this article at http://endoftheamericandream.com/archives/14-reasons-why-rick-perry-would-be-a-really-really-bad-president.)

At the website 2012 The Presidential Candidates, I read that Mitt Romney blasted Perry In last night’s Republican Candidates, “ Debate Rick Perry doubled down on his outrageous far right wing statements about Social Security and Mitt Romney hit him hard on it. Are the Republicans really going to nominate a guy who calls Social Security a “ponzi scheme”?

And no Social Security is nothing at all like a “ponzi scheme”. The idea is absurd. Social Security has been working for Americans for over 70 years and it will be around for as long as we keep people like Rick Perry out of a position to destroy it.”

I know one thing for sure about the upcoming presidential election. I will not be voting for Rick Perry.
Ok, now on to better things like Honey Cake!

DATES

APRICOT PRESERVES

Honey Cake W/Fruit I (P, Tnt)
=============================
Source: Noreen Gilletz
Poster: Faygie
Serves: 12 to 16

1 stick margarine
3 eggs
2 teaspoons baking soda
3 cups flour
1 cup sugar
1 cup orange juice
1 cup honey
1/2 cup apricot jam
1 medium apple grated
1/2 cup each chopped nuts and chopped dates

Mix together in large mixer bowl the margarine and eggs. Add the baking soda, flour, sugar mixed together. Add the orange juice; mix on slow.

Add honey. Stir in jam, apple, nuts, and dates.

Bake in a lightly greased bundt pan at 350°F for 1 hour. Turn out of
pan immediately.

Faygie’s Notes: This is my holiday staple which includes apples and
honey for a sweet year. Norene Gilletz figured out the calorie content, but we decided that the cake was too good to worry about calories–once a year. Hope you enjoy it.

Nutritional Info Per Serving: 1/12 of cake: 265 calories, 35g
carbohydrate, 1g fibre and 13.3g fat, 35mg cholesterol; 1/16 of cake:
199 calories, 26g carbohydrate, 10g fat and 27mg cholesterol

Read Full Post | Make a Comment ( None so far )

ROSH HASHANAH COUNTDOWN – DAY 7

Posted on September 22, 2011. Filed under: Apples, Cakes, Chocolate, Cookies, Desserts, Ethnic Recipe, Family, Honey, Hope, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Meat, Menu, Oranges, Paerve, Parve, Recipes, Rosh Hashannah Recipes, Side Dish, Traditions, Vegetables | Tags: , , , , , , , , , , , , |


Sorry I didn’t have time to write a commentary today…lucky you! I just had time to put together this continuation of yesterday’s post as my husband has been in the hospital and was just released today. So here are the recipes I will be using this year for brisket, green beans, potato kugel, a sweet tzimmes and cocoa honey cake. Also included here are links for rugelach and honey-almond cookies recipes. At the end you will find the blessings for the holiday meals.

This year I want to try a different recipe for brisket. This is the one I have chosen. I found it at http://www.bonappetit.com.

A TRUE ROYAL FEAST--SPICED BRISKET WITH LEEKS AND DRIED APRICOTS

Spiced Brisket With Leeks And Dried Apricots
============================================
You’ll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.

Makes 8 servings

Recipe by Rabbi Miriyam Glazer and Phyllis Glazer
Photograph by Maren Caruso
April 2006
Http://www.bonappetit.com

Ingredients:

2-1/2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
1 4 1/2- to 5 1/2 pound flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
24 whole dried apricots, divided
10 garlic cloves, peeled
6 sprigs fresh thyme
2 bay leaves
2 cups dry red wine
1 tablespoon matzo cake meal
Chopped fresh cilantro

Preparation:

Stir first 8 ingredients in small bowl.

Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.

Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes
per side.

Turn brisket fat side up in pan. Set oven temperature to 325°F.
Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves
around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours.

Uncover; cool 1 1/2 hours. Transfer brisket to work surface. Pour
juices into large measuring cup. Spoon off fat, reserving 1 tablespoon.

Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices and remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.

DO AHEAD: Can be made 2 days ahead.

Cover brisket and sauce separately and chill.

Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if
chilled.

Rewarm sauce over low heat.

Sprinkle brisket with cilantro and serve with sauce.

This next recipe is for my tried and true potato kugel recipe that was the way my Grandmother made it, with a few modernized methods! I can’t have enough of potato kugel or potato latkes. Either is fine with me, although if I had to choose, I’d choose the latkes. ~Marilyn aka Softa123

I CAN NEVER GET ENOUGH POTATO KUGEL. I COULD EAT THE WHOLE THING!

Softa123’s Grandmother’s Potato Kugel and Latkes
========================================
1 large Onion
4 large Potatoes
1 Egg
1 tablespoon Matzah Meal (or flour)
1 tablespoon Kosher Salt
1 drop of Oil
Pepper to taste

CATEGORIES: Side Dish, Passover, Yom Tov, Parties

Peel and quarter onion. Put into food processor. (Yes, I updated this ecipe just a bit!!) Peel and quarter potatoes. Process the potatoes with the onion with your steel blade till consistency of puree.

Continue till all potatoes are processed. Put potato-onion mixture into a strainer to drain off as much water as you can from it. Then, put the potato-onion mixture into a large bowl.

Beat the egg and add it to the potato-onion mixture. Also add 1
tablespoon of oil, and 1 HEAPING tablespoon Matzah Meal(or flour, if
not for Passover!)[Use a regular tablespoon, not a measuring tablespoon to measure the matzah meal.] Add Kosher Salt and pepper to taste. Mix all together. Pour into greased 9×13 inch pan and bake at 400 degrees for at least 1 hour. I like to bake longer because I like it really crusty!!

TO MAKE LATKES:

Follow directions above, but instead of putting into a pan and baking, heat 1/2 inch oil in a heavy frying pan and drop really
full large spoonfuls of batter into the oil and fry on one side until golden then turn over and fry on the other.

Line a plate with toweling or line a counter with a couple thicknesses of brown paper bags to drain the fried latkes on. Repeat till all of the batter is used.

I use vegetable oil or peanut oil to fry latkes in.

When making latkes you don’t need to add the extra drop of oil to
batter, but you do need it when making kugel.

Triple recipe for 12-18 people, small pieces.

I have never made a sweet tzimmes so I had to do some research. This recipe for a sweet tzimmes sounded interesting to me. I’m going to try it, so let’s hope it turns out for all of us!

This is about the right size dice for this tzimmes recipe.

Tzimmes
=======
By Leslie in Texas on April 10, 2003

Prep Time: 30 minsTotal Time: 1 hrs 15 mins

Servings: 6-8

“This is from the Houston Chronical’s food section entitled ” Feast at a Jewish Table”. The recipe was reprinted from The Hadassah Jewish Holiday Cookbook, a Compilation of fund raising cookbooks from Hadassah women around the country and Israel.” ~Leslie in Texas

Ingredients

2 medium carrots, coarsely diced
1 medium sweet potatoes or 1 medium yams, coarsely diced
1 large baking apples, seeded and coarsely diced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted margarine, melted
1/2 cup matzo meal
1/2 cup pitted prunes (optional) or 1/2 cup raisins (optional)
2 tablespoons sweet wine or 2 tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375°. Grease an 11×7-inch baking pan. By hand or in
food processor in two batches, chop and mix all ingredients. Put in
prepared pan and bake for 45 minutes or until browned and bubbly.

I wanted to try something different in the way of green beans this holiday, so, again I searched and searched and searched the Internet, finally I think I struck gold with this recipe for Paula Dean’s Fancy Green Beans.

PAUL DEEN'S FANCY GREEN BEANS

Fancy Green Beans

Recipe courtesy Paula Deen

Prep Time: 15 min
Inactive Prep Time: Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter (Softa123’s Note: Use non-dairy margarine)
• 1 tablespoon fresh lemon juice
• 1 1/2 pounds fresh green beans
• 2 slices bacon (Softa123’s Note: Omit bacon or substitute beef frye.)
• 1/2 cup red bell pepper strips
• 1/2 cup thin onion wedges
• 1/2 cup whole cashews

Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

I am dying to try this next recipe. I guess I’m in the mood for changes this year, after all, as a female, I’m entitled to change things around!

COCOA HONEY CAKE


COCOA HONEY CAKE RECIPE

=======================
Ingredients:

2/3 cup honey
2 eggs, lightly beaten
1 tablespoon sliced almonds
1-1/2 cups flour, less 1 tablespoon
1/4 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tbsps. unsweetened cocoa powder
1/4 cup apple juice (or orange juice, or water)
1 pinch nutmeg (hefty pinch)

Directions:

Step #1 Preheat oven to 325 degrees F, & lightly grease 8 X 4 loaf pan.

Step #2 Line the bottom of the pan with greased parchment paper.

Step #3 Whisk flour with cocoa powder, cinnamon, baking soda, baking powder, ginger, & nutmeg.

Step #4 Place beaten eggs in another bowl, & add sugar & honey, beating until smooth & light in color.

Step #5 Gradually beat in oil until mixed.

Step #6 Stir the egg mixture into the flour mixture alternating with juice (or water).

Step #7 Pour the batter into the prepared pan, & top this with sliced almonds.

Step #8 Bake 50 mins, or until pick comes out clean after inserting in center of the cake.

Step #9 Cool 15 mins, then turn out onto rack & peel off paper.

Step #10 Wrap in plastic when completely cool, then in foil wrap.

Enjoy the Cocoa Honey Cake recipe!

Another new recipe to add to my overflowing dbase is this brownie recipe. Paul and I absolutely love dark chocolate, so this is a must try in my house!

SUPER QUICK DARK CHOCOLATE BROWNIES

SUPER QUICK DARK CHOCOLATE BROWNIES
===================================
September 22nd 2011
Contributed by: joyofkosher.com

These better-for-you brownies are rich in chocolate, but balanced in sweetness by adding almonds, which also add a little crunch.

Times

Prep time: 10
Cook time: 25
Ready time: 35 min

Ingredients

1 cup granulated sugar
1/3 cup dark chocolate cocoa powder
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup canola oil
1 teaspoon vanilla extract
1/4 cup dark chocolate chips
1/3 cup chopped almonds

Directions

Preheat oven to 350 °F (180 °C).

In large bowl, combine sugar, cocoa powder, flours, baking powder and salt.

In separate medium bowl, combine eggs, canola oil and vanilla. Combine egg mixture into flour mixture, mixing well. Stir in chocolate chips and almonds.

Spread batter in lightly greased 8- x 8-inch (20 x 20-cm) baking pan.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack before slicing.

Source: Canola Info

Nutritients

Nutritional Information Quick Dark Chocolate Brownies Servings Per
Recipe: 16

Amount Per Serving Calories: 130 Total Fat: 6g Cholesterol: 15mg
Sodium: 55mg Total Carbs: 19g Dietary Fiber: 1g Protein: 2g

You can find the recipes for Rugelach and Honey-Almond Cookies at A Tzimmes

THE BLESSINGS FOR ROSH HASHANAH

Courtesy & Kindness of Chabad.Org

YOM TOV CANDLES - MAY THEY BURN BRIGHTLY FOR YOU!

Before the meal and its accompanying blessings, the woman of the house lights the Yom Tov Candles and recites the following blessing:

Blessing for Rosh Hashanah

Blessed are You, L-rd, our G-d, King of the universe, who has sanctified us with His commandments and has commanded us to light the candle of the Day of Remembrance.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam Asher Ki-deshanu Be-mitzvo-tav Ve-tzvi-vanu Le-hadlik Ner Shel Yom Hazikaron.

Blessing For Rosh Hashanah when it coincides with Shabbat

Blessed are You, L-rd, our G-d, King of the universe, who has sanctified us with His commandments and has commanded us to light the candle of Shabbat and of the Day of Remembrance.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam Asher Ki-deshanu Be-mitzvo-tav Ve-tzvi-vanu Le-hadlik Ner Shel Shabbat veShel Yom Hazikaron.

Shehechiyanu Blessing recited on the First Night of Rosh Hashanah after the main Blessing (above) is said

Blessed are You, Lord our G-d, King of the universe, who has granted us life, sustained us, and enabled us to reach this occasion.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam She-heche-ya-nu Ve-ki-yi-ma-nu Ve-higi-a-nu Liz-man Ha-zeh

Kiddush

Before starting the Rosh Hashanah meal, we sanctify the holiday by reciting the kiddush over a cup of wine or grape juice.

When Rosh Hashanah occurs on Shabbat, say all the pre-Shabbat Kiddush prayers (such as Shalom Aleichem and Aishet Chayil) in an undertone before starting Kiddush.

On the second night of Rosh Hashanah, it is customary to place a new fruit [not yet eaten this season] before the one who makes Kiddush; he is to glance at it while reciting the Shehecheyanu (“Who has granted us life…”) blessing , bearing in mind that it applies to the new fruit as well.

Stand while reciting the Kiddush. Those listening to the Kiddush should respond “Amen” as indicated.

Take the cup of wine in the right hand and glance at the festival candles. The cup should be held at least three handbreadths (approximately 9 in.) above the table throughout the Kiddush.

On Shabbat, begin here.

The sixth day. And the heavens and the earth and all their hosts were completed. And G‑d finished by the Seventh Day His work which He had done, and He rested on the Seventh Day from all His work which He had done. And G‑d blessed the Seventh Day and made it holy, for on it He rested from all His work which G‑d created to function.1

On weeknights, begin here.

Glance at the wine and say:

Attention, Gentlemen!

Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the vine. [Amen]

On Shabbat, add the words in parentheses.

Blessed are You, L-rd our G‑d, King of the universe, who has chosen us from among all nations, raised us above all tongues, and made us holy through His commandments. And You, L-rd our G‑d, have given us in love (this Shabbat day and) this Day of Remembrance, the festival of holy assembly,2 a day for (the remembrance of) sounding the shofar, (in love,) a holy assembly, commemorating the Exodus from Egypt. For You have chosen us and sanctified us from among all the nations, and Your word, our King, is true and enduring forever. Blessed are You L-rd, King over all the earth, who sanctifies (the Shabbat and) Israel and the Day of Remembrance. [Amen]

When Rosh Hashanah occurs on Saturday night, add the following:

Blessed are You, L-rd our G‑d, King of the universe, who created the lights of fire. [Amen]

Glance at the festival lights, then continue:

Blessed are You, L-rd our G‑d, King of the universe, who makes a distinction between sacred and profane, between light and darkness, between Israel and the nations, between the Seventh Day and the six work days; between the holiness of the Shabbat and the holiness of the Festival You have made a distinction, and have sanctified the Seventh Day above the six work days. You have set apart and made holy Your people Israel with Your holiness. Blessed are You L-rd, who makes a distinction between holy and holy. [Amen]

Blessed are You, L-rd our G‑d, King of the universe, who has granted us life, sustained us and enabled us to reach this occasion. [Amen]

Pour some wine from the cup to be distributed to those listening, and drink at least 2 ounces of the remaining wine while seated.

FOOTNOTES
1. Genesis 1:31; 2:1-3.
2. V. Ramban, Leviticus 23:2; Sforno, loc. cit. 23:2-3.
On the second night of Rosh Hashanah, it is customary to place a new fruit [not yet eaten this season] before the one who makes Kiddush; he is to glance at it while reciting the Shehecheyanu (“Who has granted us life…”) blessing , bearing in mind that it applies to the new fruit as well.

New Fruit

APPLES IN HONEY - HAVE A SWEET YEAR!

On the second night of Rosh Hashanah, a “new fruit,” i.e., a seasonal fruit which we have not yet tasted since its season began, should be present on the table when the holiday candles are kindled and during the kiddush. While reciting the Shehecheyanu blessing after candle-lighting and after the kiddush, one should have the new fruit in mind.

This fruit is eaten following the kiddush, before washing for bread. Before partaking of the fruit we say the following blessing:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bore pri ha-etz.

Blessed are You, L-rd our G d, King of the universe, who creates the fruit of the tree.

Challah in Honey

Immediately following the kiddush (and on the second night, the eating of the new fruit), we perform the ritual washing for bread. When everyone has returned to the table, we raise the two challah loaves and recite the Hamotzie blessing:

Ba-ruch atah A-do-nay, E-lo-hei-nu Melech Ha-Olam, hamotzie le-chem min ha-are-tz.

[Blessed are You, L-rd, our G d, King of the universe, who brings forth bread from the earth.]

Cut the challah, dip it in honey (some also dip it in salt), and have a bite. Pass around pieces and make sure everyone does the same.

Symbolic Foods

POMEGRANITES - MAY YOUR BLESSINGS BE MANY!

On the first night of Rosh Hashanah, after eating the challah with honey, it is customary to eat several foods which symbolize the type of year we wish to have:

We dip a piece of sweet apple into honey. Before eating it we say:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bore pri ha-etz.

Blessed are You, L-rd our G d, King of the universe, who creates the fruit of the tree.

Ye-hi ratzon she-ti-cha-desh alei-nu shanah tovah u-m’tu-kah.

May it be Your will to renew for us a good and sweet year.

A pomegranate is eaten, symbolizing our wish to have a year full of mitzvoth and good deeds as a pomegranate is filled with luscious seeds.

FOOTNOTES
1.If it is Shabbat, the Shalom Aleichem and Aishet Chayil hymns are recited before kiddush in an undertone.
2.Halachically, the two days of Rosh Hashanah are considered as “one long day.” This idea led some halachic authorities to doubt whether the Shehecheyanu blessing, which is normally recited at the onset of a holiday day, should be recited during the candle-lighting and kiddush of the second day of Rosh Hashanah.
To dispel any doubt as to the validity of this blessing, we also have in mind the new fruit, whose consumption also requires the recitation of the Shehecheyanu blessing.

Read Full Post | Make a Comment ( 1 so far )

ROSH HASHANAH COUNTDOWN – DAY 8

Posted on September 21, 2011. Filed under: Appetizers, Apples, Cakes, Comfort Foods, Desserts, Ethnic Recipe, Family, Fish, Friends, Honey, Jewish, Kosher Recipe, Meat, Menu, My Ramblings, Paerve, Poultry, Recipes, Rochester, Rosh Hashannah Recipes, Salad, Soup, Tried and True Recipe | Tags: , , , , , , , , , , , , , , , , , , , |


Jeremy and Marc Saying The Brachas

Imagine…Rosh Hashanah has arrived. Your house is company ready and smells heavenly with the aromas of the meal to come. The table is set. Your candles are in place for their blessing before the meal begins. You are dressed and are actually relaxing before your company is due to arrive. Even your kids (if you have you have young ones or even older ones living at home) are ready and are actually behaving. Your husband, and maybe some of your children, has left for shul to pray for all of you. What a perfect beginning to a perfect New Year. Ok, if this scene is typical of your home, please tell me your secrets!!! I have never been able to pull off an organized holiday meal.

Yes, I admit to being a procrastinator, but still, I do begin at least a week ahead. I make my lists, I plan a schedule…ok, so I never keep to the schedule, but still…I have brought up the baked goods from my freezer in the basement. My soup is cooking (reheating actually) and I’m skimming the fat from the top. My matzah balls look heavenly, but I’m not dressed, I have salads to make, and my kugel and tzimmes are cooking. I’m going to put the brisket back into the oven in a while. Oh dear…I have to set the table. Paul is helping and we’re yelling at each other to do this or that…we’re both over-stressed. He’s going up to get dressed and I know I won’t have time. He’s already showered. Me, I’ll have to wait till tomorrow. How do you people do it?

The doorbell rings and it’s the first of our company that arrives. I’m still in my jeans. I apologize and ask them to please sit down. I then put the hot appetizers in the oven to bake and ask if they would like anything to drink. I yell up to Paul that we have company. He comes down the steps all dressed and exhausted. I excuse myself, tell Paul that the appetizers are in the oven and ask him to watch them. I go upstairs, throw on my clothes. Dash on some lipstick and blush and run back downstairs. This is a scene my company is well used to.

After many years of this, I got smart and told everyone to wear jeans! I was then appropriately dressed when company came. When our friends, the Nussenbaums, came, Leo always went into the kitchen to check on the chicken soup. I think he wanted to make sure there were enough matzah balls for seconds. Our friend Beverly (May she rest in peace.) always brought the challahs. She taught us to rip the challah apart instead of cutting it into neat slices. She also introduced us to Brownstein’s challah which I still get to this day! We swear that they put a boxful of raisins into each challah. We couldn’t believe the difference between their challah and Malick’s challah. Our friends, the Rosenbaums, would come and Phyllis would come to help me in the kitchen, along with our friend Beverly. I have a very tiny kitchen, but we’d still manage.

Oops, the table isn’t set yet, we need extra chairs. Scott and his family come to our aid along with Fernando and Alex as Paul couldn’t bring them in from the garage himself. But, we had good family and friends. They knew what to expect. They all pitched in. They all contributed something to the meal. And we will finally all sit together to relax for what I prayed was a good meal! It usually was. This is what I suggest as a menu for you to have for your Yom Tov meal:

(Please note that the starred items have recipes included with this post or references to previous post. Doubled starred item means that the blessings are included in this post and tomorrow’s post.)

Rosh Hashanah 2011 Menu

Hors Doeuvres– Cohen’s Frozen Assorted Hors Doeuvres (Look for them in your grocer’s freezer section. I know you can find them at Wegman’s and Sam’s Club.) served with wine and soft drinks.

**Ceremonial Course – Wine with the brocha (blessing), challah dipped in honey with the hamotzi (blessing) and then wedges of sweet apples dipped in honey with the brocha. We enjoy the Bartenura brand kosher wines. Honey for dipping. I would look for something a bit more special than Suebee honey, if your budget allows it.

Appetizer – Give your guests a choice of chopped liver*, gefillte fish* or both. Enlist the help of one of your guests to serve while you dish out.

Soup – Chicken Soup* with Matzah Balls* is a must have for this meal, making sure you have enough for seconds. Make sure you serve seconds with a warning that there is a lot of food still to come! Again, enlist the help of one of your guests to serve while you dish out. Enlisting guests makes them feel more at ease and at home, I think.

Salad – Marilyn’s Rosh Hashanah Tossed Salad*

Main Dish – Brisket*

Side Dishes – Potato Kugel* and a sweet Tzimmes.* (To me it’s not a holiday without potato kugel . There is one exception and that is on Chanukah. For that you must serve potato latkes instead of potato kugel!)

Vegetable – Green Beans*

Desserts – Chocolate Honey Cake*, Honey Almond Cookies*, Rugelach* and Brownies*

Beverages – Wine for Bracha, Wine and Soft Drinks during dinner and black tea or tea without dairy products in it.

Chopped Liver

MARILYN’S CHOPPED LIVER
=======================
1 pound Baby Beef Liver
1 large Onion
2 Hard Boiled Eggs
1 small drop Oil
1 splash Manischewitz Concord Grape Wine
Salt and Pepper; to taste

Broil liver till cooked a tad more than rare. Let cool; meanwhile, chop the onion in a food processor fitted with the steel blade with a few on/off quick pulses. Sauté onion if you wish. Put onion into large mixing bowl. (I usually use a raw onion.)

Cut broiled liver into about 6-8 pieces and put into food processor fitted with steel blade. Process using pulse setting till it is smooth or chunky, to your taste. Mix liver with onion in a bowl.

Chop the hard boiled eggs in food processor fitted with steel blade. Pulse two or three times until eggs are nicely chopped; add to liver-onion mixture. Add drop of oil and splash of wine to the mixture. Season to taste with salt and pepper. (Marilyn’s Note: Salt is necessary in chopped liver. If necessary, you can use low sodium salt with no problem.)

This is my tried and true recipe. The wine adds a nice flavor to the liver.

Serve with crackers or matzah.

Enjoy!!!~Marilyn aka Softa123

Tri-Color Gefilte Fish

TRI-COLOR GEFILTE FISH – Parve
==============================
Nonstick Cooking Spray
2 (22 oz.) loaves Plain Gefilte Fish; defrosted in wrapper
1 (22 oz.) loaf Salmon Gefilte Fish; defrosted in wrapper
2 tbsps. FRESH Dill; chopped
1 Lemon
6 Cucumbers for Horseradish Wells + 1 EXTRA LONG Cucumber for Optional Top Garnish
Prepared Red Horseradish
Mayonnaise
Yellow Pepper; seeded, chopped into tiny dice for garnish

“This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare.

The recipe is based on a 9-inch springform pan with a removeable
bottom. If you are using a larger springform pan you may need 1-2
loaves per layer. Playing with the amounts won’t affect the cooking
method, but you may need to increase the cooking time by 10-15 minutes.” ~ Susie Fishbein

PREHEAT oven to 350° F.
Spray a 9″ spring form pan with nonstick cooking spray. Give it a
HEAVY, EVEN COAT.

Open each gefilte fish wrapper.

Place one plain loaf of gefIlte fish into a med. bowl. Add dill & juice from lemon. Mix thoroughly so that the dill is dispersed evenly. Set aside.

Using a thin spatula, spread the remaining plain gefilte loaf into an even layer on the bottom of the spring form pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon-dill mixture.

Cover the pan with foil. Bake for 1 hr. If the fish does not look set in the center, remove the foil & bake for 5 mins. longer.

Let cool & refrigerate overnight. This recipe can be made a few days in advance. As an optional garnish, slice a long UNPEELED cucumber by hand or by mandoline into PAPER-THIN slices. Lay the slices in concentric circle around the top of the fish.

Release the sides of the spring form pan. To serve as individual
servings, cut into wedges, like a pie. Trim any brown edges.

Cut the cucumbers into 2-3″ pieces. Hollow out the centers. Mix a few tbsps. of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

Serve a slice of fish on a piece of leafy lettuce with a cucumber well.

You can decorate each plate with tiny squares of yellow pepper.

YIELD: 10-12 servings

SOURCE: “Passover by Design” by Susie Fishbein

This is one great recipe!!! I made it for a family dinner during
Pesach 2009. Everyone loved it, especially me!!! Not only is this
recipe a keeper, but I will never buy a jar of gefilte fish again.
This is too tasty and easy to make and the difference between jarred
and this recipe is significant!

Note: The butcher couldn’t get me the salmon gefilte fish, so I opened up 2 large cans of salmon, drained the liquid and discarded bones and skin. It worked!! ~Marilyn Sultar

ROSH HASHANNAH 2010 NOTE: This year I made with the salmon gefilte fish. I really prefer this recipe with the canned salmon. It has better flavor, texture and is more colorful! ~Marilyn aka Softa123

MATZAH BALL SOUP

MARILYN’S CHICKEN SOUP RECIPE
=============================
2 soup (or roasting) Chickens*; each cut into 8ths and washed and cleaned of any feathers
1 lb. Gizzards; washed
1 lb. Chicken Wings; washed and cleaned of any feathers.
1 lb. Chicken Necks; washed
1/4-1/2 bag Petit Carrots
3 large Parsnips; washed, peeled and cut into slices (not too thin, not too thick)
2 large Onions; each peeled, washed and cut into quarters
2-3 stalks Celery; each washed and the ends cut off, and then slice (not to thin not too thick)
3 heaping tsps. Chicken Bouillon Powder or 3 Cubes
1 heaping tbsp. Kosher Salt
1/4 tsp. Freshly Ground Pepper
4-5 Sprigs Fresh Parsley
1 tsp. Poultry Seasoning
Cold Water to cover everything in pot

*It is best to use Kosher Chickens in chicken soup as they have more taste than non-kosher chickens.

Put chicken into A HUGE STOCK POT first and then the rest of the
chicken parts. Cover with water making sure that there is enough water to also cover the vegetables! Put up to boil on MEDIUM HIGH heat.

Add the vegetables then the spices and herbs. Also add the chicken
bouillon. Stir everything together. Bring to a boil.

Turn stove down to low for about 1/2 hour, then turn down to simmer for 4-6 hours, until chicken is cooked and vegetables are tender. (DON’T OVER COOK AS YOU WILL BE REHEATING THE SOUP MOST OF THE TIME
YOU MAKE IT.). After it is ready, let it cool off enough to put into your refrigerator. The next day, before you go to serve it, skim off the fat and add water, if necessary. I usually find it necessary to add more. Add your already cooked matzah balls and bring all to a boil, then put on simmer until ready to serve.

MATZAH BALLS: Use the box mix! It’s easier and just as good.
However, if you wish, I do have a wonderful recipe I used to make
before I discovered the box mix!!! Enjoy! ~Marilyn AKA Softa123

Zucchini and Summer Squash For Our Salad.

MARILYN’S ROSH HASHANAH TOSSED SALAD
===================================
1 bag Mixed Greens
1 pt. Grape Tomatoes
1 Yellow Bell Pepper
1 Sweet Apple
1 bag Candied Walnuts
1 Cucumber
1/4 of a Zucchini
1/4 of a Summer Squash
Pomegranate Seeds (especially for the second day of Rosh Hashanah)
Seedless Red Grapes
Salad Dressing of your choice

Wash all vegetables and fruits. Dry well.

Put mixed greens into a large bowl. Add grape tomatoes and seedless
red grapes.

Dice yellow bell pepper, zucchini, summer squash, dice cucumber and
apple. Add to greens mixture.

Refrigerate salad at least an hour before serving.

Add candied walnuts and pomegranate seeds right before serving. Serve with your favorite salad dressing(s).

Hope everyone enjoys this recipe! ~Marilyn AKA Softa123

I will post recipes for the rest of the menu and prayers tomorrow. I’m falling asleep at the wheel here. But, here is another honey cake recipe to keep the count going! Enjoy!

Raisins and Walnuts Go Into This Yummy Honey Cake!

One Bowl Honey Apple Raisin Nut Cake Recipe
===========================================
Ready in: 1-2 hrs.
Difficulty: 2 (1=easiest : hardest=5)
Serves/Makes: 12

INGREDIENTS:

1 cup sugar
4 cups sifted flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon nutmeg
1 cup honey
1 cup coffee, cooled
3/4 cup oil
1 teaspoon vanilla extract
3 eggs
1/2 cup raisins
1/2 cup chopped walnuts
2 apples, peeled, cored and sliced

PREPARATION:

Sift all dry ingredients into a large bowl; stir together.

Make a well and add all the liquid ingredients. Add the raisins, nuts and apples.

Spray a round tube pan with oil, put in the batter, and bake at 350
degrees F for 45-60 minutes until a toothpick or a knife comes clean.

This recipe from CDKitchen for One Bowl Honey Cake serves/makes 12

Recipe ID: 95117

SUBMITTED BY: b011381

NOTE: I changed name of cake so as not to confuse it with my One Bowl Honey Cake. ~Softa123

Read Full Post | Make a Comment ( None so far )

« Previous Entries
  • Archives

  • Blog Stats

    • 17,079 hits
  • June 2017
    M T W T F S S
    « Dec    
     1234
    567891011
    12131415161718
    19202122232425
    2627282930  
  • Pages

Liked it here?
Why not try sites on the blogroll...