A Few of Our Favorite Things
It’s been a tasty five years at The Jewish Echo! Here’s a tantalizing trip down memory lane, brought to you by our previous recipe columnists, that will surely enhance your Yom Tov tables. Chefs, get your aprons ready!
October 2013-by Elky Friedman
Wholesome Apple Crisp
Most of us crave something sweet at the end our Yom Tov meal. Here’s a great choice that is lighter than most other desserts….and absolutely heaven! This is hands down a family favorite. By incorporating whole wheat flour and oil (margarine is never on my shopping list) this is a lower calorie version of the usual apple crisp. You can even serve this as a side dish….I do…almost every single Shabbos!
2 cups white whole wheat flour
½ cup sugar
⅓ cup brown sugar
2 tbsp. vanilla sugar
½ cup oil
4 yellow or fuji apples
2 tbsp. orange juice
2 tsp. cinnamon
1) In a bowl, combine white whole wheat flour, sugar, brown sugar, vanilla sugar and oil. This will create the crumb.
2) Peel and thinly slice the apples.
3) Place ⅓ of the crumb at the bottom of a 9” or 10” baking pan (or in individual ramekins as seen in photo) Then place the sliced apples over the crumb.
4) Drizzle the orange juice over the apples. Then sprinkle the cinnamon on top of the apples too.
5) Put the rest of the crumb on top.
6) Bake for 40-45 minutes uncovered. For individual minis, bake only 25-30 minutes.
Yields: 10 servings
November 2014 – by Elky Friedman
Chunky Creamed Cauliflower Soup
My sister is a popular nutritionist in Lakewood and she’s always on the lookout for healthy, light and nutritious recipes to share with her clients. She discovered this soup and told me about it. The first time I made it, it was a hit! Of course, as I usually do, I changed the recipe. For instance, it originally called for a few tablespoons of flour. I completely cut that out. Also, the original version called for blending the soup to a puree. I cut that out too. Instead I call for a longer cook time – which makes it have a creamy consistency, yet it still has some chunks of cauliflower. That’s where this soup got its name. This is also a low-cal soup and it’s a winner!
1 tbsp. olive oil
1 medium onion, diced
3 stalks of celery, diced
3 carrots, diced
4 cubes of frozen parsley
2 24 oz bags of frozen cauliflower
1 quart of Imagine (name of company) “No Chicken” broth (pareve)
3 cups soy milk (original)
2 1/2 tsp. salt
2 tsp. onion powder
½ tsp. pepper
Sept 2015 – By Elky Friedman
Zesty Apple and Pomegranate Salad
This crisp refreshing salad will be a beautiful addition to your Yom Tov table! It is simple to prepare, yet very appealing in looks and taste. Plus, it incorporates several simanim….
1 bag of Romaine lettuce,
or 1 full head
½ cup pomegranate seeds
1 large red apple, thinly sliced*
1 small red onion, optional
3 tbsp Olive oil
1 ½ tbsp. lemon juice
1 tsp. red wine vinegar
1 ½ tbsp. honey
½ tsp. salt
dash of pepper
Yield: 6 servings
November 2015: by Elky Friedman
Pumpkin Apple Streusel Muffins
These are full of flavor and easy to prepare! Plus, they only have ½ cup of oil so they are not high in fat. I use whole wheat flour for an additional health boost, but you can totally use white flour if that’s what you prefer.
2 ½ cups white whole wheat flour
1 cup brown sugar
½ cup sugar
1 ½ cups pumpkin puree
½ Cup oil
1 tsp. baking soda
½ tsp. salt
½ tsp. baking powder
1 tsp. vanilla extract
2 cups apple, finely chopped
½ cup flour
¼ cup sugar
2 tbsp oil
½ tsp cinnamon
Yields: 18 muffins
January 2016 – by Shushy Turin
Miso Horseradish Chicken
How many times have you put chicken on the table and heard a groan something to the tune of “chicken again?” Yes, it’s true, chicken is one of those familiar ones, that makes its debut a couple of times a week. But the truth is it can be so incredibly versatile that no one ever has to pout over chicken again. Here I went with some White miso and white horseradish along with some white wine vinegar to create a deliciously sticky, tangy and funky chicken that everyone will beg for.
Mix all ingredients besides the cilantro and scallion in a large Ziploc bag.
Marinade for at least 30 minutes or up to 12 hours
Preheat the oven to 450 F.
Lay the chicken skin side up on a baking sheet.
Reserve the remaining marinade.
Roast the chicken uncovered for 30 minutes.
During that time, in a small sauce pan, reduce the remaining marinade over medium heat until it is reduced by half and thick enough to coat the back of a spoon. This should take 10-15 minutes.
After 30 minutes, remove the pan with chicken from the oven. Keep the oven on.
Brush the marinade over the chicken and then return the chicken to the oven.
Bake for another 10-15 minutes or until the tops are golden brown and crispy.
Top with the cilantro and scallions.
October 2016 – by Shushy Turin
My favorite Yom Tov meals are the ones where I am not starving. What I mean by that is that by the time the meal rolls around, I haven’t been holding off eating for hours just so I can indulge in that amazing piece of meat I know is coming or that dessert I glimpsed earlier. But then again, I like to have enough of an appetite to make it past the soup so I can enjoy the main. The struggle is real. Especially when it comes to a main like this one. My husband is the king when it comes to making meat, but every once in a while I actually make something that rivals his creations. This recipe, with the soft pumpkin and the sweet persimmon makes that perfect combination for an incredible meat dish. Serve it with challah or bread for dipping and you can even have a great one pot meal for a special dinner at home.
Serves 6-8 as a main
1 5 lb. brisket first cut with some of the fat cap removed
1 cup flour
1 tbsp. salt
½ tbsp. freshly cracked black pepper
¼ cup olive oil, plus more if needed
2 onions, sliced thin
4 cloves garlic, peeled and minced
1 bottle white wine
½ c brandy
4 c chicken broth
2 tbsp. honey
1 tsp allspice
2 persimmons sliced or 1 c dried sliced persimmon (not dried in sugar)
1 large pumpkin or kabocha squash, halved and sliced
2-3 sprigs thyme
1 bay leaf
Braising can be done up to 3 days in advance just be sure to store in its braising liquid. The brisket can also be made and frozen in its braising liquid for up to 3 months in advance, if tightly sealed.