Passover Feast

Growing up, Passover was one of those holidays that seemed like an ancient form of torture to a child. The smells of delicious food would hover in the room as you were forced to sit through a lengthy seder in which food played a very minimal role.  

Needless to say, as an adult, my friends and I took the full liberty of foregoing the traditional ceremony in favor of eating first and celebrating by way of enjoying some fantastic company.  I can’t even tell you how much food we had. Or ate. Oy.  I’m still full this morning! Since all of the recipes were so delicious, I couldn’t pick which to share...so you get them all!

Also, a quick note-
Charoset is a traditional apple and nut dish that is used in the Passover ceremony as a symbol of the mortar that the Israelites used to hold bricks together while they were enslaved in Egypt. It plays a fairly prominent role in the Seder. But really, it’s just delicious and worth eating any time of year. Liberally.

Ashkenazic-Style Charoset

3 medium Gala or Fuji apples, peeled, cored, and finely diced (food processor works great)
1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
1/2 cup sweet red wine
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar

Directions

In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.

Moroccan Roasted Carrot Salad with Chard and Parsley
From A Passover Dinner Gets a Mediterranean Makeover

3 pounds carrots, peeled and cut into 3-inch chunks
1 teaspoon cumin
1/2 teaspoon paprika
Salt
1/2 cup olive oil (divided)
2 bunches Swiss chard, stems removed, leaves roughly chopped
1 bunch Italian (flat-leaf) parsley, washed and roughly chopped
Zest and juice of 1 lemon
1 clove garlic, pressed or finely minced
1 teaspoon honey
Freshly ground black pepper

Directions
Preheat the oven to 400 degrees. Arrange the carrots on a rimmed baking sheet and sprinkle with cumin, paprika, a generous pinch of salt and 1/4 cup of the olive oil (add more if necessary to coat the carrots well). Toss to coat. Roast, stirring occasionally, until the carrots are soft and caramelizing on the edges (about 30 minutes). Remove from the oven and place the carrots on a serving dish.

While the carrots are roasting, bring a large pot of water to a boil and salt generously. Place a large bowl of ice water in the sink. Add the chard to the boiling water and cook until tender but still bright green, about 3 to 5 minutes. Use a slotted spoon to transfer the chard to the ice water to stop the cooking (this step is optional, but locks in the bright green color).

Drain the chard and pile it on top of the carrots. Top with the parsley. In a small bowl, whisk together the remaining 1/4 cup olive oil, lemon zest and juice, garlic and honey. Season dressing to taste with salt and pepper. Pour over the salad, toss to coat, and let sit at room temperature for a few hours to allow flavors to integrate before serving.

Flourless Orange-Almond Cake with Ginger
From A Passover Dinner Gets a Mediterranean Makeover

2 large oranges (or 3 smallish oranges)
2 cups almond meal
1/4 cup candied ginger, minced
1 cup granulated sugar, plus 2 tablespoons (divided)
6 large eggs
1 cup heavy cream
Dash vanilla extract (optional)
1 cup orange marmalade

Directions
Place the oranges in a pot, and cover with water by a few inches (the oranges will bob around, but that's OK). Simmer until the oranges are totally soft, about 1 hour, turning them occasionally so that all sides are simmered (this will not smell as lovely as you'd think it would). Drain, and let cool.

While the oranges are cooling, preheat the oven to 350 degrees. Grease a 9-inch springform pan.

Chop the boiled oranges into large pieces, discarding any seeds. Place the oranges, skin and all, into a food processor, and process until the oranges are finely minced. Add the almond meal, candied ginger and 1/2 cup of the sugar; process until combined.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and 1/2 cup of the sugar on high speed until light and thick enough to form a ribbon when the mixture falls from the beater (this can take up to 10 minutes). Gently fold in the orange mixture until just combined. Pour into the prepared pan, smooth the top, and bake until a tester comes out clean and the top springs back when lightly touched, about 1 hour. Transfer to a wire rack to cool completely before removing the ring.

Before serving, whip the cream, vanilla and remaining 2 tablespoons sugar to medium-soft peaks. Spread the cream over the top of the cake. Stir the marmalade to loosen it up, then spread it over the cream.

Happy Hannukah!

Happy Hannukah!

In a wishful dream of taking December by the horns and making my pants a little roomier, I decided that this was going to be a month of not baking.  However, the post-marathon desire to reward myself (I’m beginning to think I might have been a little bit too generous with this one) and an invitation to a Hannukah potluck was about all it took for my very twistable arm to betray me and agree to baking a cake.

Apple cakes are traditional fare for Hannukah, paralleling the delicious applesauce that sits atop those crispy, sizzling latkes.  And we all know that frosting makes anything better.  And I do mean anything.

This cakes is simple to make, though I would reduce the cooking time by a few minutes next time as these cakes came out a touch harder than I would like for a layer cake.  That said, you didn’t notice a thing once the cake was iced.  Also beware, the icing sets up very quickly.  I believe you can reheat it gently to help loosen it back up.

Overall verdict: we’re making this guy again. And again. Maybe not until January, though :)

Apple Walnut Cake with Caramel Butter Frosting
From At the Baker’s Bench

• 3 cups all-purpose flour (can replace 1 cup white flour with wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 cup vegetable oil
• 1 cup brown sugar, tightly packed
• 1 cup granulated sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla
• 2 medium baking apples, peeled, cored, and chopped (about 2 cups)
• 1 cup chopped walnuts

Caramel Butter Frosting

• 1 cup packed light brown sugar
• 1 stick (4 oz) butter
• ¼ cup milk, cream, or half-and-half
• 1 teaspoon pure vanilla extract
• 1 to 11/2 cups confectioners’ sugar

1. Spray two 9" cake pans with nonstick pan spray and set aside. Preheat oven to 350 degrees F.
2. In a medium-size mixing bowl, combine flour, baking soda and baking powder, spices, and salt; set aside.
3. In a large mixing bowl, combine oil, sugars, eggs, vanilla, apples, and walnuts; stir to combine. Add dry ingredients to wet ingredients, stirring with a wooden spoon or large spatula to incorporate all dry ingredients.
4. Transfer batter to prepared pans and bake for approximately 30 minutes or until tops are golden brown and a toothpick inserted in the center tests clean. Remove pans to rack for 10 minutes; de-pan cakes and let cool completely before frosting or freezing.
5. For Caramel Butter Frosting: Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed saucepan over medium heat. Bring to a boil and let cook for 2 minutes or until thickened and bubbly. Remove pan from heat and stir in vanilla. Let cool until the caramel is just slightly warm. Using a hand mixer on medium speed, beat in confectioners’ sugar ½ cup at a time until desired consistency is reached. Frost cake layer(s) with a small offset spatula, swirling frosting in a smooth motion. If frosting hardens too quickly, place over low heat on stove (or in microwave for a few seconds) until it softens. If desired, add sprinkles or decorations immediately after spreading as this frosting will set up quickly.

Thankful Thanksgiving

Growing up, Thanksgiving has traditionally been marked by a large gathering at my parents’ house in Maryland, with a feast of turkey, stuffing, and desserts galore.  One dessert in particular, Mom’s cranberry-apple crisp, has become my emblem for Thanksgiving.  She bakes it in a white Corningware dish that is approximately the size of Africa, and the moment it pops out of the oven, I go to town.

Knowing that I would be away for the holidays, I decided that if I couldn’t be at the traditional celebration, I would bring a piece of the traditional celebration to me.  I called Mom a few weeks ago to get this heirloom of a family recipe, and imagine my surprise when she tells me, “It’s on page 622 of your Jane Brody cookbook.”  So much for the multi-generational story I had cooked up in my head!  Then again, it doesn’t change how good it tastes!

It has been a wonderful whirlwind of a year, filled with good friends, love, strong family ties, and a whole lot of positive people.  Thank you to all of you who are such wonderful influences on my life--I truly am lucky to be surrounded by you.  Happy Thanksgiving to all of you!

“Mom’s” Cranberry Apple Crisp
Adapted from Jane Brody’s Good Food Book
3 cups cranberries (1 12-ounce package)
2 large apples, unpeeled, cored and sliced thin
½ cup sugar
1 teaspoon cinnamon
¼ cup all purpose flour, divided
¾ cup rolled oats (regular or quick)
½ cup chopped walnuts (optional)
3 tablespoons butter or margarine, melted

1. In a large bowl, combine the cranberries, apples, sugar, cinnamon, and 1 tablespoon of flour. Transfer the mixture into a greased 6 cup shallow baking dish.
2. In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts. Stir in the melted butter or margarine and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.
3. Bake the crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving.

No-Knead Sweet Potato Dinner Rolls
Recipe from The Kitchn
Makes 2 dozen rolls
3/4 cup warm water
1 scant tablespoon active-dry yeast
1 cup (9 ounces) mashed sweet potatoes**
1 cup milk - whole or 2% preferably
1/4 cup unsalted butter - melted
2 tablespoons brown sugar
2 teaspoons salt
4 cups unbleached all-purpose flour

1. Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. 2. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
3. Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it’s easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours.
4. When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
5. About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
6. Remove the cover, brush the top of the rolls with egg yolk, and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.

**To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.

Un-beet-able

So good. So good. Soo gooood.

Cooking for one can be a blast.  It’s an opportunity to experiment and try new things, avoiding any pressure if things turn out, um, creatively. But cooking for someone else is a different story. Especially if it’s a boy someone else. Especially if you want to knock said boy someone’s very adorable, argyle socks off.

Serve the pizza with a side salad and baked apples over ice cream for dessert. Easy, seasonal, and pretty to look at.

The boy’s verdict on this meal: “Mind Blowing”.

We’ll take it.

Roast Beet, Goat Cheese & Arugula Pizza
2 golden beets, peeled, halved & then cut into 1/8-inch slices
1 T olive oil plus more for greasing the pan
kosher salt
1 small onion, thinly sliced or diced
3 cloves garlic, minced
1 1/2 c grated mozzarella
2 oz goat cheese
handful of arugula, stems removed
Spices: thyme, Penzey’s Bavarian Spice Mix

1. Preheat the oven to 450F.
2. Use whatever dough recipe you prefer.  In the spirit of full disclosure, I’ll admit to using Trader Joe’s premade pesto dough.  If you make your own, I’d consider adding some basil or parsley into the dough--it added a really nice, subtle flavor.
3. Cook the beets however you prefer.  I’m a beet boiler, but roasting them in a 400F oven with a bit of olive oil and salt would really enhance their flavor.
4. Meanwhile, saute the onions and garlic until the onions are brown, basically to the point of caramelization.  Set aside for pizza assembly.
5. Spread the dough onto a greased baking sheet or pizza stone, and brush lightly with extra virgin olive oil.
6. Sprinkle with a thin layer of mozzarella, then layer on arugula, onions, beets, and goat cheese (in that order).
7. Bake for 15-20 minutes or until the cheese is golden, and the bottom of the crust is browned.

Oatmeal-Brown Sugar Baked Apples
2 apples, the more flavorful, the better
1/8 cup brown sugar
1/8 cup oatmeal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Shake of allspice
Pinch cloves
1 cup hot water
Handful of raisins
Handful of walnuts
1 tablespoon of candied ginger, chopped finely

1. Pre-heat oven to 375-degrees.
2. Remove the core of the apples, creating a well inside the apple approximately 3/4 to 1 inch wide.
3. Mix the brown sugar, oatmeal, spices and extras in a small bowl. Fill the empty wells of the apples with this mixture.
4. Place the apples in a baking dish, and pour the water into the bottom of the dish. Cover loosely with aluminum foil.
5. Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are baked through and the brown sugar has melted into a syrup, an additional 20-30 minutes.
6. You can test the apples to see if they’re done by poking a knife into the apple through the center well. It should slide easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
7. Serve with a scoop of ice cream. Whipped cream or panna cotta would also be delicious as a base.