Rosh Hashanah – Page 2

Gluten Free Orange and Almond Cake

January 19, 2012 By newkosher

Flour-less Sephardic cake? Could our gluten free dreams be coming true? Yes, yes indeed.

One caveat: this recipe is in metric measurements. But now that the internet is no longer on Blackout, one can easily use Google to translate grams into pounds, etc. Or perhaps we’ll end up getting more views outside the USA (which is a great thing!)

This recipe comes from the Sydney Morning Herald, which I did not know was a great resource for North African and Spanish cuisine. Makes me think a trip down under would be a great idea.

Gluten Free Orange and Almond Cake

3 medium oranges
6 eggs, separated (we have not tried this with egg replacer, but would love it if someone would and email us the results!)
225g caster sugar
200g ground almonds
1 tsp baking powder
Icing sugar to serve

Based on the now famous, never-bettered, flour-less Sephardic cake documented by Claudia Roden. Serve with blueberry compote and thick yoghurt.

Method

Place the clean, whole and unpeeled oranges in water to cover and bring to the boil. Simmer for 1 1/2 hours or until soft, adding more water when necessary.

Drain the oranges, cut into quarters, discard any major pips, and whiz the rest, including peel, in the food processor, then cool.

Heat oven to 180C. Beat the egg yolks and sugar together in a large bowl until pale. Beat in the oranges, almonds and baking powder.

Beat the egg whites until softly peaky and fold gently into the mixture.

Pour into a high-sided 23cm springform cake tin and bake for 1 hour, until firm to the touch (cover with a loose sheet of foil if over-browning). Cool in the tin. Dust with icing sugar to serve.

Blueberry Compote

Place 300g blueberries, 50g caster sugar and 50mL Cointreau or similar in a heatproof bowl set over a pot of barely simmering water for 20 minutes, tossing occasionally, until the fruits drop their juices. Serve with orange and almond cake, panna cotta or ice-cream for a fast but stylish dessert.

Sweet Noodle Kugel

May 11, 2011 By newkosher

Noodle Kugel is a fruit-filled pareve ‘Lokshin’ dish that is easy to prepare and even easier to enjoy. This recipe is for Erin and Samara, Jessica and Stephanie. Please note that you can adjust the amount of fruit in the recipe, more or less, to suit your taste preferences.

Ingredients for Noodle Kugel

2-12 oz. packages of egg noodles, medium width
8 eggs, lightly beaten
1/4 cup vegetable oil
Salt and pepper, to taste
1/2 tsp. cinnamon, or to taste
1/4 cup sugar, or to taste
Optional: sometimes I add a few sprinkles of onion powder to this mixture – for some reason, it seems to work
Fruit: (the amounts listed are approximate – you can use a bit more or less)

1/2 cup jumbo raisins
1 dozen dried apricots, coarsely chopped
8-10 pitted prunes, coarsely chopped
1 small can of mango slices, cut into bite-sized pieces (about 1/2 – 3/4 cup) retain about 1/4 cup of the juice
Optional: if you don’t like mangoes, replace them with bite-sized pieces of canned pineapple together with 1/4 cup of the juice from the can. You can also use canned peaches, pears, fruit cocktail or a handful of your favorite berries!
Preheat oven to 350 degrees F. Pour half of the oil into a deep 9 x 13″ baking dish. You may need a second small baking dish to accomodate any surplus.

Prepare the fruit as indicated above.

Cook the noodles per package directions. Drain, cool down (pour cold water over cooked noodles and drain) and transfer to a large bowl.

In a separate bowl, lightly beat the eggs.

Once the noodles are cooled down, add the eggs and toss until blended. Add the rest of the ingredients, including the remaining oil plus the juice from the canned fruit. Add salt, pepper, cinnamon and sugar, (and onion powder, if desired) to taste. Try a noodle and see if it is adequately seasoned.

Once all ingredients are blended and ready, transfer to prepared baking dish.

Take a look – the noodle kugel should be moist and somewhat liquidy when you press down, not dry. The kugel should be deep and dense, coming up quite high against the sides of the pan. If desired, brush a bit of oil over the surface of the noodles to enhance browning. Do not overstuff your baking dish – add any excess to a second small baking dish.

Comment: I find it useful to place the filled baking dish on top of a large flat baking sheet as it cooks – to avoid overcooking on the bottom.

Bake for 40-45 minutes using middle oven rack and check for doneness: golden brown surface and a somewhat firm centre. If it is not ready, bake for another 10 minutes.

Remove from oven and cool for 10-15 minutes before cutting into squares and serving. Noodle Kugel can be refrigerated and served days later – in fact, it tastes better a day or two after baking.

Standing Rib Roast – Kosher Recipe

November 4, 2010 By punktorah

Perfect for holidays or an elegant dinner. Mix soy sauce, brown sugar, honey, minced garlic and pour over the roast. Cook at 450 for 10-15 minutes, then lower to 325 and cook for 2 hours.

httpv://www.youtube.com/watch?v=-u2QCjbOOgc

Jamie Geller is the author of the critically-acclaimed cookbook, “Quick and Kosher: Recipes from the Bride Who Knew Nothing” (Feldheim Publishers, 2007). Video from Kosher.com

NewKosher brings you the best of the kosher web with our collection of kosher cooking videos.

Fall Apple Loaf Cake

July 26, 2010 By newkosher

It should be known that Fall is my favorite season. As a lifelong vegetarian, I have never even had Thanksgiving turkey, but yet I still crave fall food with a hunger no carnivore can match. I start thinking about Fall food as soon as August 1st rolls around. In particular, any dessert that contains pumpkin, apple or ginger. This delicious Apple Walnut loaf cake is my favorite!

2 cups all-purpose flour
1 1/2 tsp baking soda
2 eggs
1 1/2 sticks salted butter, melted and cooled*
1 cup sugar
3 large apples, peeled and sliced**
2 tsp cinnamon
1/2 cup chopped walnuts
1 tsp vanilla extract

Pre-heat oven to 350 degrees.
Sift together the flour, cinnamon and baking soda. In a separate bowl, mix the butter, sugar, eggs, and vanilla until well incorporated. Stir in apple slices. Add the flour mixture all at once and mix until JUST COMBINED. The biggest mistake people make with muffins and loaf cake are overmixing. If you need the science behind this, I suggest watching Alton Brown’s episode on blueberry muffins. There is no need to remove lumps or even use an electric mixer. Fold in walnuts. Pour batter into a well-greased non-stick 5×9 loaf pan. Bake for 1hr 15 minutes, or until a toothpick comes out clean.

*If you would like this parve, you can substitute with vegetable oil.
**Any apples are fine – I usually pick Fuji or Gala. I have a special technique for cutting my apples for this bread. After peeling the apples, I use the vegetable peeler to cut thin slices of apple. I find that this lets the apples naturally dissolve into the batter and saves you the potential nicking of a finger.

Sweet and Sour Baby Carrots

July 15, 2010 By newkosher

Submitted by Samantha Deitch for “Not Your Bubbe’s Recipes” by Birthright Israel Next.

2 pounds Baby Carrots

1 TBSP Extra Virgin Olive Oil

1/2 cp Red-Wine Vinegar

1 1/2 TBSP Sugar

Salt and Pepper To Taste

Preheat oven to 425 degrees.

Toss carrots with oil, salt and pepper in a shallow baking pan (1 inch deep). Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

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