Hanukkah Latkes > Recipes III

Posted On December 16, 2009

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Apple Latkes >
Ingredients >
2 eggs, beaten
1-1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Salt to taste
1/4 to 1/2 cup sugar to taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectionery sugar

Procedure >
Mix eggs with orange juice, yogurt, or milk in a bowl. In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture and grated apples. Heat a thin layer of oil in a skillet. Drop about 1 heaping tablespoon of batter into the hot oil. Cook about 2 minutes on each side, or until slightly golden. Drain on paper towels, sprinkle with confectionery sugar, and serve.

Sweet Potato Latkes with Cinnamon >
Ingredients >
15 oz can of pumpkin, sweet potato puree
2 eggs
1 tsp. baking powder
¼ cup sugar
2 tsp. cinnamon 
¼ tsp. nutmeg
¼ tsp. cloves
¼ tsp ginger
¼ tsp allspice

Procedure >
Mix pureed sweet potato or pumpkin with flour, spices and sugar. Drop spoonfuls into pre-heated oil. Fry each side for about three minutes, or until light brown. Lightly lift out of the hot oil with a slotted spatula and place on a pan or tray lined with paper towels. The latkes can then be eaten right away or kept in a 300 degree oven to stay warm.

Cauliflower and Potato Latkes >
Ingredients >
1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter

Procedure >
In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

Mushroom and Pecan Latkes >
Ingredients >
3 tablespoons extra virgin olive oil
10 ounces white mushrooms, sliced
1 teaspoon thyme
Salt and freshly ground pepper to taste
1/2 cup cooked wild rice
1/2 cup toasted chopped pecans
1 tablespoon sour cream
1 egg
3 tablespoons matzah meal
3 tablespoons dill
3/4 teaspoon lemon zest
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon (for garnish)
Pickled ginger (for garnish)

Procedure >
Heat oil in nonstick frying pan, and sauté mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse until mushrooms are chopped. Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg and mix well. Coat a nonstick frying pan with oil, and heat. Take heaping tablespoonfuls of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

Hanukkah Latkes > Recipes II

Posted On December 16, 2009

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Ingredients >
2 large potatoes, peeled and coarsely grated
1 small onion, grated
1 tsp. lemon juice
2 eggs
1 1/2 tbsp. all-purpose flour
Salt and pepper
Oil for frying
Applesauce, sour cream, preserves or granulated sugar sprinkling

Procedure >
In large bowl, combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil. Mix well. Blend in flour. Season with salt and pepper to taste. Mix thoroughly. Add eggs, 1 tablespoon oil, lemon juice and flour and process to blend. Use shredding disk to shred potatoes into onion mixture. Remove disk and replace with plastic knife and process to combine. Transfer mixture to large bowl. Season to taste with salt and pepper. In large heavy skillet, heat 1/4 inch oil to 375 degrees. By tablespoonfuls, spoon potato mixture into hot oil and flatten with back of spoon. Brown on both sides, turning only once, about 3 minutes per side. Drain on paper towels. Serve immediately with applesauce, sour cream, preserves or granulated sugar. Yields about 2 dozen.

Ingredients >
12 large potatoes, grated
3 medium onions, grated
1 large carrot, grated
4 eggs, beaten lightly
¼ cup matzo meal
3 tsp salt
1 tsp pepper
Peanut oil for deep frying

Procedure >
Mix the grated potatoes, onions, and carrots in a large bowl and remove excess liquid by squeezing out mixture. Add matzo meal, eggs, salt and pepper. Mix well. Heat large frying pan and add a thick layer of oil. Heat oil until it’s sizzling. Drop large spoonfuls of potato mixture into pan and flatten with spatula. Flip latke after it is nicely browned and cook other side. When crisp, remove latke from oil and place on thick layer of paper towels to remove excess oil. Serve hot with sour cream and applesauce.

Hanukkah Latkes > Recipes

Posted On December 16, 2009

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Latkes or Latkas, potato pancakes, are a traditional dish to be cooked and served during Hanukkah celebrations. They look more like shallow-fried pancakes of grated potato and egg, often flavored with grated onion. They can be topped with a variety of condiments, ranging from the sour cream, sugar, applesauce or simply served as is.

Ingredients >
2 1/2 pound baking potatoes, peeled
1 large egg
3 tablespoon chopped chives
2 tablespoon matzo meal or all-purpose flour
2 tablespoon grated onion
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil, for frying
Applesauce and sour cream

Procedure >
Preheat oven to 250F. Line cookie sheet with paper towels. In a separate bowl, lightly beat the large egg. Stir in chives, matzo meal, onion, lemon juice, salt, and pepper. In a food processor with shredding disk, shred the potatoes. Place the potatoes in colander in sink, squeeze out liquid. Stir potatoes into egg mixture. In an nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat until very hot. Drop potato mixture by scant 1/4 cups into oil to make 6 latkes. Flatten each latke into 3-inch round. Cook latkes 8 to 10 minutes or until both sides are browned and crisp, turning over once. With slotted spatula, transfer to lined cookie sheet. Keep warm. Repeat, stirring mixture each time before frying and adding more oil for each batch. Serve with applesauce and sour cream.

Traditional Latkes >

Ingredients >
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying

Procedure >
Grate potatoes and onion on the fine side of a grater, or in a food processor, or put in a blender with a little water. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary. Serve with applesauce on the side. Makes 4 to 6 servings.

Eggs for Easter

If you feel like cooking up something eggs-tremely delicious this Easter Sunday (today for non-Orthodox Christians), why not stick to tradition and serve eggs, but do something different with them? Rather than simply hard-boiling, colouring and offering them whole, make them the centerpiece of your celebrative cuisine.

When we think of an egg, in general, most of us picture a chicken’s egg. Bird eggs are a common food and one of the most versatile ingredients used in cooking, and it’s true that the most commonly used are those from chickens. Bird eggs have proved valuable foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated. In ancient Rome, they were preserved using a number of methods, and meals often started with an egg course. In the Middle Ages, eggs were forbidden during Lent because of their richness. Egg scrambled with acidic fruit juices was popular in France in the 17th century and may have been the origin of lemon curd.

Chicken eggs are widely used in many types of dishes, both sweet and savoury. Eggs can be pickled, by boiling them first and immersing them in a mixture of vinegar, salt and spices (including ginger or allspice). They can also be hard-boiled, poached, scrambled, fried and refrigerated. Sometimes they are even eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, such as the elderly or pregnant women. As an ingredient, egg yolks are an important emulsifier in the kitchen. Egg white contains protein but little or no fat, and can be whipped to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues and mousse. Even ground egg shells are sometimes used as a food additive to deliver calcium. However, the protein of cooked eggs is nearly twice as absorbable as that from raw eggs.

Now let’s talk recipes. Since trendy and delicious Deviled Eggs may not be the most appropriate food for Catholic Easter, instead, why not add an Asian theme to your dishes with starters like Ham and Egg Drop Soup, After Easter Shrimp Toast or Curried Egg Puffs? How about Orange Spice Pickled Eggs or Oven-Style Scotch Eggs for added flair? Perhaps Zesty Vegetable Egg Spread is more your thing? When it comes to entr?es, forget the omelet. Opt for Cajun Quiche instead or Easy Broccoli Custard Bake. How about fun Egg Salad Pizza Cones for the kids? A Fajita Frittata or an Italian Spinach & Egg Roll-Up will most definitely impress your guests, as will the all time classic favourite, Eggs Florentine.

For dessert, try twists on traditional custard recipes. Frosty Blueberry or Meringue-Capped Kiwi Custard will satisfy any sweet tooth, and Lemon Pudding Custard or Strawberry Rhubarb Custard Pie will certainly add that eggs-tra special touch to your festivities!

For recipes above visit > www.aeb.org/

Layers of meaning in Easter simnel cake > Recipe

The Simnel cake comes from Medieval times and is similar to the cake we enjoy at Christmas time, but this one is reserved for Easter and sometimes Mother’s Day, where it would be served as part of Mothering Sunday tradition to test a young woman’s baking skills.

A layer of homemade marzipan is baked into the middle of the cake and another layer is placed on the top along with 11 small balls of marzipan to represent the true apostles of Jesus. Apparently, Judas is omitted because he was a betrayer of Jesus.

Nowadays this deliciously fruity and spicy cake can be decorated with the traditional 11 balls and fluffy little chicks or hand-crafted marzipan Easter novelties. For those of us who are trying to avoid too many chocolatey treats, this is a lovely way to acknowledge the real meaning of Easter.

You will need an 18cm springform pan, they are available at most cook-shops or large hypermarkets and supermarkets, not many recipes call for a pan of this size, take into consideration it can be used if making cakes with multiple tiers. Almond meal or ground almonds can be bought through some bulk-bin stockists or in 70g packets at the supermarket in the baking section. It is really simple to make this marzipan, but it does need to be cooked because it contains raw egg so don’t store it for later.

Ingredients >
120g unsalted butter
120g brown sugar
3 whole eggs
1 tsp vanilla essence
175g flour
1/2 tsp salt
1 tsp mixed spice
150g raisins
100g sultanas
100g currants
60g mixed peel
zest of 1 lemon
1 tbsp apricot jam
beaten egg for glazing (egg wash)

For the Marzipan >
140g ground almonds
140g caster sugar
20g icing sugar
1 small egg, beaten
1/2 – 1 tsp almond essence

To make the marzipan > Combine almonds and sugars in the bowl of a food processor. Slowly add the beaten egg to bring the ingredients together into a ball. Add almond essence to taste. Remove from the food processor, and knead gently with a little icing sugar on the benchtop to prevent sticking. Divide the marzipan in half and roll one half out to an 18cm diameter.

To make the cake > Cream the butter and sugar. Add one egg at a time and vanilla essence and continue to beat to combine. Fold in the sifted flour, salt and spices then the dried fruits, peel and lemon zest.

Put half the mixture into a greased and lined 18cm springform round tin. Flatten out mixture with the back of a spoon. Place the pre-rolled circle of marzipan on top of the cake batter, then cover with the remaining batter.

Bake at 120C for 1 1/2-2 hours, or until skewer comes out clean. Remove from oven and cool. Halve the remaining marzipan and roll one piece into another 18cm circle. The balance of marzipan needs to be rolled into 11 small balls. Brush the cake with apricot jam and place the circle of marzipan on top. Place the individual balls evenly around the sides.

Finish by brushing with egg wash before placing in a preheated 180C oven and baking for a further 10 minutes or until the marzipan starts to turn a light golden brown. Cool then store in an airtight container.

Easter custard, blueberry and meringue tarts > Recipe

Ingredients >
2 sheets of frozen sweet short-crust pastry, thawed
1 egg white, lightly whisked until beginning to fluff
100g blueberries
1 tbsp sugar
1 tbsp cornflour
12 tsp ground nutmeg
Pinch of salt
350ml cream
4 egg yolks
3 egg whites
170g white sugar, preferably castor sugar

Method >
Preheat oven to 180deg. Lightly grease eight 9cm tart tins and, using a large cookie cutter, press out circles and line the tart tins. Put in refrigerator for 20 minutes, then prick the bases with a fork and brush with first egg white. Put the tart tins on a baking sheet in the oven. Bake for about 20-25 minutes but don’t let it over-brown. Remove and cool.

Meanwhile, put the blueberries in a small pan over low heat and cook gently until the juices begin to run. Remove immediately and set aside. Put sugar, cornflour, nutmeg and salt in a double boiler or a bowl poised over simmering water, add 2 tbsp of the cream and stir to a paste, then add the rest of the cream.

Stir over the simmering water until the cream is quite thick. Remove from heat. Lightly beat the egg yolks and add to the warm cream. Beat vigorously to ensure a thick smooth custard, then add the blueberries and juices. Put aside until cold.

Whip the egg whites to soft peaks, add 13 of the sugar and continue to beat, adding the sugar in two more stages until the mixture is stiff and shiny. Divide the blueberry custard between the baked tart cases. Cover completely with meringue, piling it high. Bake for 15 minutes or until firm to the touch and golden brown.

Easter lemon cakelets [with lemon icing] > Recipe

These sunshiny cakes will make you think spring. Using a one-bowl method simplifies the process, but the butter must be very soft to ensure it combines well with the batter. When lining the tins, make sure the parchment paper extends above the rim for a nicely-shaped cake. For a festive touch, decorate each one with Smarties.

Ingredients >
1 cup granulated sugar
1½ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
¼ cup milk
1 tablespoon grated lemon rind
2 eggs
½ cup unsalted butter, softened

For the Glaze >
½ cup sugar
¼ cup lemon juice

Method >
Preheat oven to 350 F. Combine sugar, flour, baking powder and salt in a large mixing bowl and stir with a fork to combine. Add milk, lemon rind, eggs and butter. Beat with an electric mixer until well combined, about 3 minutes. Line base and sides of 7 or 8 greased muffin cups with parchment paper, allowing paper to extend up to 1-inch above top of muffin cup. Spoon in batter to fill tins three-quarters full.

Place in oven and bake for 30 to 35 minutes or until a cake tester comes out clean. Remove from oven. Cool 10 minutes. Remove cakes from tins, remove paper and place cakes on a rack over a baking sheet. Bring sugar and lemon juice to boil over high heat. Reduce heat to medium-low and simmer 2 minutes or until slightly thickened.

Use a pastry brush to brush warm syrup over top and sides of warm cakelets. When cooled, ice tops with lemon icing. Serves 6 to 8.

LEMON ICING > If you want the icing to look like a smooth glaze, use the lesser amount of icing sugar. If you want to pipe the icing, add the full amount.

Ingredients >
½ cup cream cheese
4 to 5 cups icing sugar
2 teaspoons grated lemon rind
1 tablespoon lemon juice

Method >
Combine cream cheese, icing sugar, lemon rind and juice in a bowl and mix together until uniform. Refrigerate until ready to use. You may need to rebeat the mixture to soften it.

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