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Archive for the ‘Rosh HaShannah’ Category

 

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This is a delicious challah.  I believe it is the honey that makes this loaf so delicious.  You may make this by hand or in your bread machine.  

Ingredients:

  • 2 cups flour
  • 1 t salt
  • 1 to 2 T sugar (or honey)
  • 1-1/2 t yeast
  • 1/2 cup warm water
  • 2-1/2 T oil
  • 1 egg

Method:

Using a two-cup measuring cup, fill with water and place in the microwave for 40 seconds.  Take the water from the microwave and add two teaspoons of yeast to the water.  Add 1/4 cup of honey to the water and stir with a fork until mixed.  Set aside.  In a large bowl, mix the flour and salt together with a wisk.  Add the egg and mix together lightly.  Add the yeast mixture and mix together until it forms a dough.  Flour your work surface and pour the dough out onto the floured surface.  Knead the dough, adding additional flour as needed to make a nice dough that is not to sticky.  Knead the dough for about ten minutes. 

Spray your special challah bowl with cooking spray and turn the dough into the bowl until the dough is greased on all sides.  Cover this bowl with wax paper and place into an oven that has been pre-heated to 175 degrees and then turn off.  Let the dough rise until doubled in bulk, which will be about 1 1/2 hours. 

Turn the risen dough out onto a lightly floured surface and punch down and knead for five minutes or until the dough is nice and elastic in texture. 

With a knife or pastry cutter, cut the dough into half and let one half rest under the large bowl.  With the dough that is in the open, divide it into either three or six pieces.  Roll each piece into a rope making sure that they are all about the same length.  Pinch one end of the ropes together and braid.  Place this braided loaf onto a large cookie sheet that has parchment paper placed onto it. 

Do the same with the other half of dough that has been resting. 

Spray a large rectangle of wax paper with cooking spray and place the sprayed side down over the braided loaves and place in a warm oven to rise for an additional 45 minutes. 

Mix one egg in a small bowl with a fork and add about one teaspoon of water to the beaten egg.  With a pastry brush, lightly “paint” the egg wash over the challout.  If desired, now is the time to sprinkle sesame seeds or poppy seeds over the challout.

Heat oven to 350 degrees and bake the challout for aoubt 32 minutes or until the loaves sound hallow when lightly touched with your finger nail. 

Allow challout to cool slightly before eaten as the flovour of the bread will not be at its peake right from the oven.  At this point, you can place each challah into a plastic bag and placing it into your freezer.  Editor’s note, you may also freeze the challah when it has been braided and not risen for the second time.  When ready to bake the frozen challah, take from the freezer and place onto your counter top until the loaf is room temperature and has risen (about 1 1/2 hours), then bake.

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APPLES AND HONEYSusan and Ken

wish you a very sweet,

healthy and happy

 New Year!

 

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Directions for a Seven-Pound Brisket

Frieda Bernstein, Charleston, South Carolina 

4 onions, chopped

1 Large Bottle of Ketchup

1 box of dark brown sugar

1 cup of water

Foil

Rub:  Garlic Salt and Paprika

 

Place foil in a pan (double layer)

place chopped onions in the bottom of the pan, covering the foil.

Mix together garlic salt and paprika together, rub into the briskett

Place brisket fat side down into pan, over the onions.

Pour water around the meat.

Pour the ketchup and brown sugar mixture over the meat and cover with foil

Bake at 350 degrees for 7 – 8 hours.

 Enjoy!

 

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Noodle Kugel

Noodle Kugel

Ingredients:

2  (16-ounce) bags of wide egg noodles 

6 large eggs

2 cups granulated sugar

1 cup light brown sugar (not tightly packed)

16 ounces sour cream (may used half sour cream and half cottage cheese)

1 stick butter, melted

1 tablespoon vanilla

Topping:

2 cups bread crumbs (from toasted challah or potato rolls)

½ stick melted butter

2 tablespoons to ¼ cup light brown sugar

About 1 tablespoon ground cinnamon

Method:

Cook the noodles according to package directions and drain. Grease a 13-by-9-inch ovensafe baking dish. Preheat oven to 350 degrees.

Combine the cooked noodles, eggs, granulated sugar, brown sugar, sour cream, butter and vanilla. Spread in the baking dish.

Combine the bread crumbs with the cinnamon and brown sugar. Add the melted butter and toss to coat crumbs. Sprinkle all over the top of the kugel.

Bake 45 minutes to 1 hour, until brown on top and bubbling around the sides. Remove from oven and let cool. Wrap well with plastic wrap and aluminum foil, then freeze if desired.

Remove from freezer and thaw at room temperature about 30 minutes, until soft enough to cut. Cut into squares and place on a baking sheet. Warm in a 350-degree oven (or 300 degrees in a convection oven) for about 30 minutes until headed through.

Enjoy!

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 Apple Supreme Kugel

While living in Charleston, South CarolinaKahal Kadosh Beth Elohim’s  sisterhood hosted a Kugel Cook-Off.  Can you imagine what a pleasing delight this event turned out to be?    KKBE’s (short for Kahal Kadosh Beth Elohim), bakers and cooks  got out their loved and treasured kugel recipes and began to practice until they thought their recipe was a winner.  

There were several categories — with sweet, savory, and traditional being the most popular.  I decided to bring in Ken’s mother’s traditional as well as a new recipe that I had never made before, but intrigued me.  When you see the ingredients, you may see why. 

Judges were brought in — with one being Nathalie Dupree, who is the Post and Courrier’s weekly food journalist.  

There were many great-tasting kugels on display and to my delight, my new recipe placed second within the sweet category.  I will treasure the memory of this cook-off as well as my love for Charleston, SC, KKBE and our delightful family of friends. 

Should you decide to make this kugel, please know that it is addictive and you will want to make it over and over again. 

Honour your guests with this delightful kugel at your next dinner party, I assure you, they will dearly love the apples, cinnamon and the hint of wine and the richness of the cream.

Kugel Ingredients 

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Apple Supreme Kugel

Ingredients for Noodle Mixture:

12 ounces medium egg noodles

3 cups milk

1 cup whipping cream

1 cup sweet wine

1/2 cup sugar

1/4 cup sugar

3 eggs

3 egg yolks

1/2 cup sour cream

Ingredients for Fruit Mixture:

1 teaspoon cornstarch

1 tablespoon dark rum

1 teaspoon vanilla extract

1/2 cup frozen apple concentrate (thawed)

3 tablespoons butter

1/4 cup brown sugar

3/4 cup dried cherries or dried cranberries

1/2 cup golden raisins

3 – 4 large apples

Method

Noodles:

Cook the noodles in the milk, cream, wine and 1/2 cup of sugar until soft (about 20 minutes).

In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup of sugar together.

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Peel and slice the apples, sprinkle with lemon juice and set aside.

After the noodles are slightly cooled and not piping hot, add one stick of softened butter, mix the egg mixture into the noodles with the heat off.

Preheat the oven to 375 degrees.

Fruit:

In another bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate.

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In a sauté pan, melt the butter, add the brown sugar and apples. Arrange the apple slices so they are not on top of each other and are flat.

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Sauté for one minute and add the rum and apple juice mixture. Cook the apple mixture until somewhat thickened and then stir in the dried cherries or cranberries. As a different variation, I sometimes omit adding in the cherries and cranberries and use golden raisins instead. 

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In a 2 1/2 quart, buttered or sprayed with Pam, casserole dish, alternate the noodle mixture and the fruit mixture in 5 layers (3 noodle and 2 fruit), beginning and ending with noodle layers.

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Bake uncovered for 35 to 45 minutes or until top begins to get lightly brown.  If you usually bake your kugel in a baking dish inside of a larger baking dish with water, this is a plus, as this kugel will taste even better!  Baking the kugel in this manner will create a lighter and more custard type, which may delight your taste buds even more! 

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