Family

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

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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!

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SUKKOT

Posted on October 13, 2011. Filed under: Brownies, Cheese, Cherries, Chocolate, Cookies, Cupcakes, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Family, Fish, Honey, Jello, Jewish, Kosher Recipe, Lemons, Menu, My Ramblings, Pears, Pineapple, Recipes, Sukkot, Sukkot Recipes, Traditions, Tried and True Recipe, Vegetables, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , |


The holiday of Sukkot begins on the 15th day of the month of Tishrei. Known in rabbinic literature as Ha-Chag–“the holiday”–the themes of Sukkot are clearly of high importance in Jewish theology.  Sadly, many Jews, including myself, really don’t celebrate it.  Perhaps we have a festive meal and perhaps we are lucky enough to be invited to eat dinner in a sukkah (open air booth) built by a friend or family member.  Or perhaps our synagogue has a communal meal to celebrate that we can take part in.  In part it is the fault of our school system here in the U.S.  In part it is the fault of today’s world.  And in part, it is the fault of our parents and/or of us.  We have to take so much time off for Rosh  Hashanah and Yom Kippur that we tell ourselves (and it is probably not far from the truth) that we will be fired if we take too much time off from our jobs, even if it is for religious reasons.  At one time employers may have been more sympathetic to our needs, but not any longer.  Our children are allowed to miss only so many days a year and here in the North that means we have to plan missed snow days.  Don’t forget that kids get sick, especially during the winter, as we adults also do.  Doctor appointments, dental appointments, “tummy ache” days, they all add up.  So how can we allow our children to take time off?  Even if we did insist they take the time off, how are they ever going to catch back up with the other kids, let alone bypass them in the race for college scholarships, let alone college admittance?  So our observance of Sukkot, the most beautiful of our holidays, and one of the most important of our holidays takes a back burner to the secular world and our secular lives.  I am glad to say that more and more people that I know do take the time to build their own personal sukkahs and take the time to celebrate.  Last year Paul and I were invited to our Cousin Susan’s sukkah along with many other people.  Susan is the hostess with the moistest and her sukkah and sukkah party were no exception.  This year we have been invited to our good friends’ The Sterns, sukkah for an intimate family dinner.  We are hoping that the weather will be with us so we can at least do the ceremonial part of the meal in the sukkah, if not have our entire meal out there beneath the stars.  I know in Kingston, my step-son-in-law and grandson are helping to build their synagogue’s sukkah and will be celebrating there with the temple family.  My mom will be going to my Aunt’s house or my cousin’s house.

The symbolism of the sukkah is a strong reminder of the dwellings of the biblical Israelites as they wandered in the desert for 40 years after the exodus from Egypt. In this manner, these temporary dwellings return us to a different time in our development and remind us of our journey to nationhood.  That answers the question “is Judaism” a nation?  Yes, in part it is.

Another symbolic definition of the sukkah is that it binds us to G-d as we recall our dependence on him for our daily needs and we celebrate all that he does for us.  We are commanded to be joyous during the whole holiday period (7 days) of Sukkot. We are told that it is a worse sin to be sad during this period than to have a sip of water on Yom Kippur.  I had no idea until I started writing this article of just how important Sukkot is in Judaism.

People take great pride in decorating their sukkah, but it is always decorated with fruits and greenery to remind us that Sukkot is a harvest holiday.  I went rummaging through the Net to find some pictures of the coolest sukkahs.  Here are some I think gives you an idea of the different types of sukkahs you can find.

This is a very basic sukkah.  I found it at the Mont Clair Jewish Organization’s website.

This picture is of a pre-fab sukkah that you can purchase.  I found this picture at Tzvee’s Talmudic Blog.

This is a great example of a sukkah decorated with fruits and greens.  Click on the photo to go to HWPS Organization’s website.

This is my favorite.  I love that it is decorated with colorful paper chains like the ones I made as a child in addition to the fruit and grains.  I was very impressed with the article on Sukkot that this photo was a part of.  Click on to the website after you finish reading my article.  This sukkah, I think is in Israel.  The website is called “Israelity.com.”

“There is also a commandment in the Torah for each person to take the fruit of a “goodly tree,” later interpreted as a fruit called an etrog (citron). Along with this fruit, one must collect certain tree branches and rejoice before God. We therefore take a palm branch and connect to it myrtle twigs and willow branches. There are beautiful narratives in rabbinic literature that discuss the symbolic images of the etrog and lulav (as the combination of the palm, myrtle, and willow is collectively known). They include parallels to the Jewish matriarchs and patriarchs as well as to the body and soul of each individual Jew.”[1]

There are other themes but my typing time is running out and I do want to share a Succot Menu and recipes with you.  For more information, click on the footnote and read the article where I found most of my information.  This menu is for a buffet meal.  The recipes are included for menu items that have an asterisk at the end of the name of the item.

DISCLAIMER:  The only photos that look like the recipes they go with are the Mandel Bread and the Russian Tea Cookies and the mini cupcakes.  Where I could, for the graphics, I attached links to them.

Just click on the picture.

SUCCOT MENU

Raisin Challah for the Blessing

Wine for the Blessing

Tossed Salad with Pomegranate Seeds

Smoked White Fish Salad purchased from a Kosher Deli or a grocery store that carries it

Egg Salad OR Deviled Eggs

Crackers

Aunt Hushie’s Salmon Balls served with Rice*

Roasted Vegetable Lasagna*

Luchshen Kugel*

Molded Fruit Salad*

Al Fuchsman’s Mandel Bread (cookies)*

Chewy Brownies*

Russian Tea Cookies*

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing*

Coffee, Tea, Fruit Punch or Soft Drinks, Water

Aunt Hushie’s Salmon Balls

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

1 pound Salmon plus liquid

1 small Onion; grated

1 small Carrot; grated

2 Eggs; beaten

1/2 cup Matzah Meal OR Corn Flake Crumbs

Salt

Pepper

Dash of Nutmeg

MUSHROOM SAUCE:

1 Onion; diced and browned

1/2 cup diced, cooked Carrots & liquid

1 small can Mushrooms & Liquid

1/8 teaspoon Ginger

1/8 teaspoon Nutmeg

Salt

Pepper

3/4 cup Ketchup

3/4 cup Water

Mix salmon & liquid, small onion, small carrot, 2 eggs, matzah meal, salt, pepper and dash of nutmeg together and allow to set for 10 mins.

With WET hands, form into small balls (golf size balls), roll in crumbs and fry quickly.  Drain on paper towels.

SAUCE:

Mix together all sauce ingredients. Pour sauce into GREASED baking pan.  Place patties on sauce and heat in 350 degree oven UNCOVERED for 20-30 mins.

This is a wonderful recipe for brunches and luncheons. We have made many times and always get raves.  This was first made for us by my Aunt Hushie and it was Helen Schiller’s recipe (a friend of my Aunt’s) from my older edition of Rochester Hadassah Cookbook.  Please note that Aunt Hushie taught me to make this recipe in the large disposable aluminum 9×13-inch pans.  If you place the patties by the markings on the side of the pan, it works perfectly.  Also note that whenever my Aunt or I have made this recipe, we usually triple it.  I’ve made it for showers and other special occasions, so I think it is perfect for a dairy meal for Sukkot. ~Marilyn aka Softa123

 

 

 

Fruit Noodle Kugel          

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

1 (16 ounce) package broad egg noodles

3/4 cup sugar

2 eggs, slightly beaten

1/2-1 tsp. cinnamon

1/4 pound butter

2 grated Winesap apples

2 grated pears

1/2 cup orange juice

1/2-1 c. white raisins

Cook noodles in boiling salted water 25-30 minutes. Strain and rinse with cold water. Add butter to noodles and mix until melted. Add sugar,eggs, cinnamon, fruits, juices and raisins. Mix gently. Pour intogreased 9 x 13 x 2 inch Pyrex dish. Bake at 325 degrees for 1 1/2 to 2hours, depending upon crustiness desired. Serve warm or cold.

Softa123’s aka Marilyn’s Note:  I have not tried this recipe yet, but I think it sounds perfect for Sukkot as it features pears in addition to the normal apples and raisins.  Also, what is nice about this recipe is that it is parve, so it can be eaten with either a dairy or a meat meal.

 

 

 

 

Roasted Vegetable Lasagna

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

By: preciousmom

PRECIOUS MOM’S NOTE:  “My first try with a vegetarian lasagna.”

Prep Time: 50 Min

Cook Time: 45 Min

Ready In: 1 Hr 35 Min

Servings: 9

Ingredients

1 pound eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms cut into 1/4 inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

1 onion, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 (26 ounce) jar meatless spaghetti sauce

1 can of Italian diced tomatoes

12 no-boil lasagna noodles

2 cups shredded part-skim mozzarella cheese

3 tablespoons minced fresh basil

Directions

Line two 15-in. x 10-in. x 1-in. baking pans with foil.  Place all vegetables (except onions) in a zip lock back with the oil, salt and pepper. Shake the bag to make sure everything is coated and let sit for 5 minutes.

Place eggplant and mushrooms on a pan. Place the zucchini on the second pan. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant, onions and mushrooms.

Bake zucchini 5-10 minutes longer or until edges are browned.

Sauté onion in a skillet with olive oil. Add in the tomatoes and spaghetti sauce. Let sit for about 5 minutes.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubblyand cheese is melted. Let stand for 10 minutes before cutting.

Molded Fruit Salad          

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

1 pkg. lemon Jell-O

1 c. hot water

1/2 c. creamy cottage cheese

1/2 c. broken walnut meats

1/2 c. maraschino cherries, quartered

1 c. crushed pineapple, well drained

1 c. heavy cream, whipped

Dissolve gelatin in hot water; chill until partially set. Fold in cottage cheese, whipped cream, walnuts, cherries, and pineapple. Pour into pan and chill until firm. Cut in squares and serve on lettuce.

Al Fuchsman's Mandel Bread

 

Al Fuchsman’s Mandel Bread

Source:  The Washington Post, November 28, 2007

  • • Cuisine: Eastern European
  • • Course: Dessert, Snack

Summary:

“Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie. Dotty Fuchsman says her husband’s is “world famous” because they have taken it to England and Israel.
The mandel bread can be stored in an airtight container for up to 2 weeks; the Fuchsmans prefer to wrap it well and freeze it for up to 2 months.”

Makes 64 to 100 slices/cookies

Ingredients:

• 1 cup canola oil, plus more for greasing the baking sheets (optional)

• 5 cups bread flour

• 2 tablespoons yellow cornmeal

• 1 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 cup whole raw unsalted almonds, cut into 3 pieces per nut

• 3/4 cup dried cranberries or raisins

• 5 large egg whites, plus 1 whole egg

• 2 teaspoons almond extract

• 2 teaspoons vanilla extract

• 1/3 cup water

• Juice of 1 medium lemon or lime (2 to 3 tablespoons)

• Cinnamon-sugar mixture, for sprinkling

 

Directions:

Preheat the oven to 350 degrees. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.

Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.

Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, and then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.

Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.

Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.

Original Recipe Source:

From Annandale resident Al Fuchsman.

Nutritional Information:

66 calories, 3g fat, 0g saturated fat, 2mg cholesterol, 35mg sodium, 8g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.

I love brownies...all kinds of brownies!

Chewy Brownies

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

Ingredients:

6 medium eggs, beaten

3 cups of sugar

2-1/4 cups of flour

1 cup of melted margarine

6 tablespoons of cocoa

2 teaspoons of vanilla

1-1/2 teaspoons of salt

1 teaspoon of baking powder

1 large packet of walnuts, broken

Preparation Instructions:

Combine the melted margarine, cocoa, and the sugar.  Add the six beaten eggs.

Mix together the flour, salt and baking powder and add to other mixture.  Add the vanilla and broken walnuts.

Bake in a greased and floured 18*12 inch jelly roll pan at 375°F (190°C) for 20 minutes.

Russian Tea Cookies...Yummy in my tummy!

Russian Tea Cookies

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

1/2 cup Vegetable Shortening

2 cups Flour

4 tablespoons Sugar

1/2 cup Butter OR Margarine

2 teaspoons Vanilla Extract

1-1/2 cups Nuts; ground

Confectionary Sugar

Cream shortening, margarine and sugar. Add vanilla extract, flour and nuts. Form little balls of dough with teaspoon of batter. Place on UNGREASED cookie sheets.

Bake 30 minutes at 300 degrees. After cooling for 15 minutes, roll balls in confectionery sugar.

Makes 4 1/2 dozen cookies.

SOFTA123’S AKA MARILYN’S NOTE:  These are delicious and addictive!!  I  first made this recipe for my eldest nephew, Dov’s, Bar Mitzvah. That was About 15 years ago if I did the math correctly, and I’ve been making them ever since.  I do suggest doubling the recipe.  You won’t regret it!  This is one of my all-time favorite cookies!  Recipe came from the “Rochester Hadassah Cookbook.”

 

I have to try this recipe, don't you?

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing

 

“Simple, two ingredient recipe”.

 

1 box spice cake mix
1 15 oz. can pure pumpkin

Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.

For the icing:

1 stick unsalted butter, at room temperature
2 1/2 – 3 cups powdered sugar, as needed
1 tsp. vanilla extract
1 tbsp. honey
1 tbsp. cinnamon
4 oz. Hershey’s cinnamon chips, melted and cooled

Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!

Sprinkle with cinnamon or pumpkin pie spice.

Source: http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/

NOTE FROM SOFTA123:  I apologize for not posting this article sooner but real life interrupted.  I hope that this will not happen again, but I know better than to say never!


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YOM KIPPUR COUNTDOWN – DAY 5

Posted on October 4, 2011. Filed under: Cakes, Cherries, Dairy, Desserts, Ethnic Recipe, Family, Jewish, Kosher Recipe, My Ramblings, Recipes, Sour Cream, Yom Kippur | Tags: , , , , , , , , , |


The theme running through Yom Kippur that I like the best is remembering and honoring our ancestors.  In our busy daily lives, we often don’t take the time to remember those we cherish who are no longer with us.  We don’t take the time to remember those past generations that we might not have had a personal recollection of but who are a factor in who we are.

Yizkor-Remember

In Judaism, a memorial service, called Yizkor (meaning “remember”), is recited as part of the prayer service four times during the year. This is based on the Jewish belief in the eternity of the soul. Although a soul can no longer do good deeds after death, it can gain merit through the charity and good deeds of the living.[1]  It is a proven fact that more people attend services on Yom Kippur Day than any other time of the year because Yizkor is said on Yom Kippur.  In the synagogues, not only do we pick up a prayer book and a Chumash  (Jewish scriptures are sometimes bound in a form that corresponds to the division into weekly readings (called parshiyot in Hebrew). Scriptures bound in this way are generally referred to as a Chumash.), but we also pick up a pamphlet that gives the names of the congregation’s deceased and a form to fill out for charity.

In many, if not all, the synagogues, you will find a large plaque with the names of deceased loved ones of the congregation and next to it will be a lit light bulb, and in our homes we light a Yahrzeit (memorial) candle or plug in one of the more modern Yahrzeit lamps that is left on from Erev Yom Kippur (the night before Yom Kippur Day) until we end our fast on Yom Kippur at sundown.  We do this in honor of our beloved ancestors, especially for a parent, a grandparent or a child as we believe that the candle flame symbolizes the human soul.  We only light one candle that includes everyone.

History is of the utmost importance in Judaism. Whereas the sacred texts of most ancient religions focus on myths and philosophical concepts, the Jewish Bible is centered on historical narrative; and most Jewish holidays are intended to connect modern Jews with their historical ancestors and traditions.  We see this most acutely on Yom Kippur when we remember our own recent history.

We remember our ancestors during the year in others ways too.  If there is a birth, the baby is named after a deceased relative.  We do this because people believed that if they would not name their children after their ancestors, their heritage would be forgotten. Naming children for the grandparents (which is normal but a baby can be named for any deceased ancestor) fosters a sense of continuity and purpose.

At Passover we recall our ancestor’s Exodus from Egypt and their journey to the Promised land.  As children we are told bible stories which tell the history of our people.  Each time the Torah is read, we remember those of biblical times that came before us.

But the best way to remember and honor our ancestors is to practice charity in whatever way we are able to.  We should strive to be the best person we can be so we can live up to their expectations of us.  We may fail, but if we at least try, that is a mitzvah (a good deed).

So, this year, as you sit around the table at your break fast, tell family stories, remember and pass those stories down to the next generation and remind your own generation of stories that may link them to you whether you know it or not.

This year, I will take the time to remember my beloved father, my grandparents, my aunts and uncles who are no longer with us.  I will remember my cousin, Roger, who died way too young, and I will remember my best friend, Beverly Clark.  I will remember my friends Sam & Florence Vyner, Elaine Rubin, Sam Goldstein and Florence Epstein.  I will remember those that died during the Holocaust at the hands of Adolph Hitler and the Nazi Party.  I will remember those martyrs that died because they were Jewish.  I will remember those who have fought to protect our freedom and our country in all the wars that we have been involved in.  I will remember those who died on September 11, 2001. May they all rest in peace.  Amen.

To help sweeten the remembrance of these special people, I offer you this sour cream cake recipe:

Sour Cream and Cherry Coffee Cake

Sour Cream & Cherry Coffee Cake

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

1 – 18 oz package white cake mix

1 – 8 oz container sour cream

3 – eggs

1/4 – cup water

1 – 21 oz can Lucky Leaf cherry pie filling

1/4 – cup sliced almonds, optional

Preheat oven to 350. Lightly grease a jelly-roll pan or 9 x 13 inch baking pan.

Mix together the sour cream, eggs and water. Combine with the cake mix. Spread mixture into a greased baking dish and drop the pie filling over the batter in spoonfuls. Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.

Bake for 30-40 minutes or until lightly browned and cooked through. Test with toothpick for doneness. Cool in pan and drizzle with a simple icing if desired.

Simple Icing

1 ½ – cups powdered sugar

2 – tablespoons milk

½ – teaspoon vanilla or almond extract

Blend all the ingredients together until smooth. Drizzle over coffee cake and garnish with sliced almonds.

 

 

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ROSH HASHANAH COUNTDOWN – DAY 2

Posted on September 27, 2011. Filed under: Cakes, Cherries, Dairy, Desserts, Family, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Paerve, Parve, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , , |


Today I haven’t felt well so this is a short one…just enough to post today’s honey cake recipe. Tomorrow look for a Rosh Hashanah Gift from me to you.

Just a note…I want to say how proud I am of my step-daughter. Rhona made 14 challahs yesterday and is making 11 more today! WTG, Rhona!!! Being out of work for a while made Rhona go crazy, so she decided to go into the challah-making business. She’s just beginning and does it mostly for people from her synagogue. But word of mouth is making business boom for the holidays. She even has my grandson, Marc, working for her! He gets the profits from whatever he makes. Rhona tells me he is an expert braider now. So, it goes to show you, you don’t have to sit back in these lean times. Keep up the good work, Rhona!

My husband is out shopping for Yom Tov groceries. I can’t wait to see what he brings home. I’m going down in a bit to take the brisket out of the freezer so I can make it tomorrow.

Here’s today’s honey cake recipe. Don’t forget, keep your eyes out for tomorrow’s post and in case you can’t stop by tomorrow, I’ll take the time now to wish all of you and yours a Sweet, Happy, Healthy, Wealthy, Love-Filled New Year! L’Shanah Tova Tikatavu.

Golden Crown Honey Cake

Golden Crown Honey Pound Cake
=============================
Makes 3 loaves

1 cup Butter or margarine
3 eggs
1/2 cup honey
1/2 cup sugar
1 tablespoon vanilla
1 tablespoon grated lemon peel
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup whole maraschino cherries, drained
1/2 cup broken pecans

Bring butter and eggs to room temperature.

In large mixer bowl, beat butter on medium speed of electric mixer
about 1 minute. Gradually add honey, then sugar; beat 5 to 7 minutes
after all honey and sugar are added.

Add vanilla and lemon peel; mix well. Add eggs one at a time; beat
after each addition. Scrape bowl frequently.

Combine flour, baking powder, salt and baking soda; mix well.

Add flour mixture to egg mixture; beat on low speed only until
ingredients are blended; gently stir in cherries and pecans. Pour
batter into three* (6 x 3-1/4 x 2-1/2 in.) greased and floured loaf
pans.

Bake at 325°F 40 to 50 minutes or until wooden toothpick inserted near
center comes clean. Cool 15 minutes in pan. Remove from pan; cool
completely on wire rack.

Makes 3 loaves.

*One 9 x 5 x 3-inch loaf pan may be used. Bake at 325°F about 60
minutes.

Prep Time: About 30 minutes

Bake Time: Less than 1 hour

Serving Suggestion: For gift-giving, wrap in colored plastic wrap.

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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.

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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

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TRADITION, TRADITION!

Posted on September 5, 2011. Filed under: Family, Friends, My Ramblings, Recipes, Rochester, Traditions, Tried and True Recipe, Uncategorized | Tags: , , , , , , |


 I just learned that my young friend Sammy is having an honor (an aliyah) bestowed on him at his synagogue this morning, so in his honor, I thought I would write about tradition(s).

Figure 1 Sammy and Gil at Rhona’s Birthday Party

The Free Dictionary defines the word “tradition” as “the handing down from generation to generation of the same customs, beliefs, etc., especially by word of mouth.”  But that negates the feelings that are inherent in the word “tradition.”  I would define it as the sharing of customs and beliefs by example and teaching.  Most traditions are good and have a modicum of warm fuzzies associated with them.  A person can have religious traditions, citizenship traditions and family traditions.  One may also have traditions with friends.  Traditions are between two or more people.  And, yes, you can have your own personal traditions, but they usually involve other people.

My religion teaches me many traditions, most importantly the tradition of close knit family and how to behave in a civilized world.  It governs my life cycle; how I was named, what my rite of passage was and how I married.  It will govern how I die.  It also governs my daily life and my spiritual life. My religion teaches me the importance of celebrating momentous occasions and many times teaches me how to celebrate those occasions.

Figure 2 Temple Beth Am, Henrietta, NY

My country teaches me the traditions of its laws, its values.  It further defines how I should behave in a civilized way.  My country teaches me a sense of community and a pride in belonging. It teaches me the preciousness of freedom. My country declares country-wide holidays (what we call “legal” holidays).

Figure 3 Statue of Liberty

My family teaches me most of my traditions, fine tuning the traditions of our religion and country to our way of life.  My family is really the core of my traditions and my celebration of all momentous and “legal” holidays.

Figure 4 Rhona Saying the Blessings Over Candles

My friends and I have traditions that we share.  My friends teach me how to share traditions and respect other traditions.  They teach me tolerance.

Figure 5 Fernando and Laura at Our Annual Chanukah Party Held at Their Home

My personal traditions are traditions that I create for myself and others. These traditions teach me creativity and the importance of all traditions that I follow in my life.

Figure 6 Rhona and Paul at a Restaurant in Kingston

So, what are some of my favorite traditions?

My favorite religious tradition is learning.  I love to learn about everything and that comes from a long line of people who love to learn.  Also, my favorite religious tradition is the retelling of the Exodus from Egypt at Passover time.  I love the symbolism and the rich poetry of the Haggadah, so I began giving a new Haggadah to my husband every year.  When we hold our own Seders, we use the Haggadahs that I have written.  That gives me a lot of pride.  Haggadahs tell the story of the Exodus and has special prayers of thanks to G-d.  Many Haggadahs include songs and poems.  We celebrate freedom.

Figure 7 A Sample of a Haggadah Cover

My favorite United States tradition is celebrating the Thanksgiving Holiday.  I love to take the time to be grateful, to spend quality family time and eat some great food.  I love to make turkeys.  It is my very favorite food to cook!  Lately though, we go to a restaurant so that no one has to bother with clean up.  All of us though prefer to celebrate it at home as the food is so much better there!  My Thanksgiving duties have now been taken over by the next generation.

Figure 8 Scott and Lisa at Thanksgiving Time

My favorite family tradition is playing games with my parents.  We usually played board games as we were growing up, but when I became an adult, we played more card games.  Of course, our favorite board game to play was Monopoly by Milton Bradley.  My favorite card game was and still is Euchre.  Today I would still enjoy playing board games, but the grandkids are into electronic games.  For a short while though, my youngest  grandson and I played an online MMORPG called Wizard 101 together.  But school interfered and he played less and less, so I cancelled my subscriptions and went back to my favorite MMORPG which is World of Warcraft.

Figure 9 The Monopoly Game I Played as a Kid

My favorite friend tradition was going over to our friend’s Leo and Laura’s to celebrate Chanukah.  Leo and Laura are more like family than friends and sadly they moved out-of-town last year and due to my own fault, we’ve lost touch.   But, Scott, Lisa and the kids and our friend, Rob would all gather at their house for a marvelous time.  Rob came all the way from Baltimore, Maryland to celebrate with us.  It’s been a long time since we saw him, but we still keep in touch.  We celebrated holidays together for many, many years, beginning when Leo and Laura’s eldest son, Fernando, was 4 years old.  Nando is now almost finished with medical school.  Alex I think graduated college this year.  I miss them!

Figure 10 Leo & Laura

My favorite personal tradition is trying out new restaurants with Paul.  We loved going on “mystery adventures” where we would get into the car, head out in a direction and set a time limit on our drive.  Then we would look for a restaurant that we hadn’t tried before.  We usually had good luck doing this and we sometimes took our friend, Joey, with us on these mystery treks.  Unfortunately, these drives had to end with the price of gas and our drastically reduced finances.  I miss them and I’m sure Paul does too!  And we lost touch with our sweet Joey, unfortunately.

Figure 11 We never used maps on our mystery treks.

Stay tuned for Part II of this article…some of my recipes that I equate with some of our traditions.

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