Previous Carnivals: 1, 2, 3, 4, 5, 6, 7, 8, 9
On Today's Menu:
Menus and Anecdotes
Actually, there weren't many submissions geared specifically toward the holidays, so here are some of my own recipes:
Foolproof Matzo Balls One of the secrets DH inherited from his mother
Italian Style Pot Roast A special brisket recipe for special occasions
Sweet Potato Apple Tsimmes Vastly superior to the carrot-and-prune variety
Flourless Honey-Pecan Cake Great for those with wheat or gluten sensitivity -- and everyone else, too
Indian Rice Pudding An exotic ending to a holiday meal
I also noticed this interesting-looking recipe on ShalomBoston.com:
Chicken With Apples and Honey According to the food editor, it's a year-round favorite, and not as sweet as you'd think.
Here's another delicious-looking brisket recipe from Doug Behrman:
1 4-5 lb. brisket(1st cut only)-contact your local lender for current mortgage rates
2-3 large onions
salt & pepper
Grate onions in food processor until slightly liquidy
rub both sides of brisket with spices -don't be stingy!
slather both sides with onion puree
put in roasting pan and add water to come 3/4 way up side of brisket(NOT side of pot!)
roast at 350 for 3-4 hours until soft but not falling apart.
you won't be sorry.
Finally, two recipes involving pomegranate from Norman's Steak'n Burger (27 Emek Refaim, German Colony, Jerusalem*):
Chicken in Pomegranate sauce
1 large chicken, quartered
3 tbs olive oil
1 onion chopped
250 g coarsely chopped walnuts
The juice of two lemons
1 tbs sugar
Salt and pepper to taste
In a large heavy skillet brown the chicken pieces quickly in hot oil. With a slotted spoon, remove the chicken and in the same skillet saute the onion until nicely browned. Add the walnuts and continue to saute over low flame, for 2-3 minutes longer.
Cut the pomegranates in half, scoop out the seeds and discard the pith. Place the seeds in a blender and blend for 3-4 seconds and then strain the juice into a bowl, pressing to squeeze out the juice. (This should yield about 1 cup of juice).
Pour the juice into a skillet, add the lemon juice, sugar, 2/3 cup of water and salt and pepper to taste. Bring to a bare simmer, stir, return the chicken pieces to the skillet and cook, uncovered until the chicken is very tender (45 minutes to 1 hour).
Taste and correct the seasoning with more lemon or sugar to taste. If the sauce is too thick, thin with a little water. Serve piping hot. Enjoy!
1 cup sugar
1 cup pomegranate seeds, lightly crushed
6 tbs lemon juice
Mint leaves to garnish
To a saucepan with 4 cups of water add the sugar, and boil for 5-6 minutes, stirring regularly. Remove from the flame and let cool. Refrigerate until the syrup is lightly chilled and then add the pomegranate seeds and lemon juice. Pour the mixture into ice cube trays and place in the freezer.
When the mixture is half frozen, stir well and then stir again every half hour until you have stirred the mixture 4 times in all. Pour the mixture into individual sherbet or dessert cups and let freeze solid. Transfer to the regular refrigeration compartment about 10 minutes before serving, and serve garnished with mint leaves. Enjoy!
I've grouped all the submissions containing recipes in this category, but most include anecdotes as well.
Let's start with dessert:
Blueberry Streussel Muffins A parve adaptation from Sarah
Dutch Butter Cake A simple recipe with a touching story, from ATBH
English Caramel Custard A luscious dessert recipe from ATBH, with historical background
Lemon Sorbet Submitted by Sarah, with a picture of fruit flan (the flan was prettier than the sorbet :))
Little Chocolate Cherry Cakes From TallLatte, along with the menu from her wedding
Berry Meringue Torte From Yours Truly. (This should appear in Sugar High Friday, which promises to be scrumptious, if not necessarily 100% kosher.)
Now, for savory:
Chinese Chopped Meat Casserole An easy recipe from Rebecca, embedded in a mouth-watering post on the joys of cooking and baking
Here's an interesting recipe from Robin:
1 lb ground turkey more or less
bread crumbs or matzah meal more or less
cornflake crumbs or bread crumbs
Mix the ground turkey with some bread crumbs or matzah meal and 1 egg. Put it in a baking Dish bigger or smaller. Shmear mayonnaise on top and then pour some teriyaki sauce on it. Sprinkle corn flake crumbs. (Bigger dish makes the turkey loaf thinner and perhaps more mayo and teriyaki/cornflake crumbs flavoring). It looks a bit like Southern Fried chicken.
Rina offers two marinade recipes from Kathy Casey, whom she describes as "a culinary icon in the Pacific Northwest and a leading proponent of Northwest cuisine on the national scene." Rina says:
Although she recommends this Garlic Marinade for flank steak, I have also used it on salmon, chicken, and even veggie burgers. The best part about this recipe is that it uses ingredients that are readily available in most kitchens. After marinating the steak with her Garlic Marinade and grilling it, Kathy Casey tops her creation with a Blue Cheese and Herb Smear (the recipe for which I have included below). Obviously, using it on meat is a kosher no-no, but I have used it on salmon with good results (of course, that all depends on the availability of kosher blue cheese in your area--which in Seattle can be rather unpredictable). ENJOY!
Kathy Casey's Garlic Marinade
Recipe makes enough marinade for 1 to 2 pounds of meat or fish
1/4 cup kosher or vegetarian worcestershire sauce
2 teaspoons Kosher salt
1 teaspoon ground black pepper
2 Tablespoons minced fresh garlic (or I have used Dorot frozen crushed garlic)
1/4 cup olive oil
In a small bowl, combine all the marinade ingredients. Pour marinade into a plastic bag, press out any air, and zip close. Move meat or fish around in the bag to marinade. Refridgerate for an hour minimum or preferably overnight.
Kathy Casey's Blue Cheese and Herb Smear
1/3 cup of blue cheese crumbled
3 Tablespoons salted butter (room temperature)
1 Tablespoon prepared horseradish
1 Tablespoon chopped, fresh basil (or I have used Dorot frozen chopped basil)
1 Tablespoon chopped fresh thyme
Combine smear ingredients together in a small bowl and stir until smooth. Refridgerate until ready to serve. Bring to room temperature about one hour before serving.
Menus and Anecdotes
Batya shares a sumptuous Friday night menu and writes about a visit with family in NY and its gastronomic highlights.
Is it just me, or has there been an unusual amount of kashrut controversy in the blogosphere this month? Most recently, a Monsey butcher was accused of selling non-kosher chicken, eliciting a flood of commentary from Dov Bear et. al. and commenters (link, link, link, link, link, link). Hirhurim linked to a letter about Glatt meat in the Forward, eliciting 156 comments as of this posting. And Batya reports on a class-action suit against Elite-Strauss regarding the gelatin used in their products.
We report, you decide (or something).
The J-Blogosphere reaches a new height of nichiness with the advent of Two Heads of Lettuce, a blog devoted to tips and recipes for pluralistic Jewish dairy Shabbat potlucks. (For the food blogosphere, on the other hand, this is nothing. In the brief time I've spent perusing food blogs, I've discovered a blog devoted to vegetables, a blog devoted to cupcakes, and, most recently, a blog devoted to bananas.) Being mostly vegetarian and an attendee of occasional potlucks myself, I've been enjoying Two Heads of Lettuce immensely. Pay it a visit!
The next Kosher Cooking Carnival will be held at me-ander. To submit an article or recipe, you can:
1. E-mail Batya (shilohmuse at gmail dot com) or
2. use Conservative Cat's handy form, or
3. use the Blog Carnival form.
There's more info. here.
Chag sameach to everyone, and happy cooking!
*For those of you in the Holy Land, Norman's also has a special holiday take-out menu. Their telephone number is 972-2-566-6603.