Cindy's Challah Recipe

This morning Adat Ari El's Early Childhood Center dedicated their new kitchen for the future culinary adventures that the children experience in the many years to come.  Prominently dispayed on their new counter was a framed recipe "Cindy's Challah Recipe".  Cindy Cohen, the ECC's baking guru, kindly shared her recipe with us.  Congratulations to the ECC and Happy Cooking (and Baking)!

Cindy’s Challah Recipe (Pareve)

 

 

2 ½ cups WARM water

 

2 Tablespoons yeast

 

1 Tablespoon white sugar

 

Stir and cover for 10 minutes.

 

ADD

 

1 cup sugar

 

1 Tablespoon salt

 

3 cups flour

 

Mix together

 

½ cup oil

 

2 eggs

 

3 cups flour

 

Mix together

 

Add up to 3 more cups of flour depending on your consistency.

 

Let the dough rise for a minimum of 1 hour or overnight.

 

Add:

Chocolate chips, sprinkles, dried fruit or whatever you like in your challah!

 

 

Divide however you would like and bake at 375 degrees for 20 – 60 minutes, depending on size.

 

When it browns on the bottom, it is done.

 

Then ENJOY!!!

Rosh Hashanah Apple Cake

Many years ago, I received a version of this Rosh Hashanah Apple Cake from a cousin of my husband's.  The original recipe calls for two cups of sugar and over a cup of oil, but over the years I have lightened it up by replacing some of the oil with applesauce and reducing the sugar.  The addition of applesauce in place of the oil helps retain the moisture and adds another level of apple flavor. The outcome is a densely moist cake with the perfect balance of sweetness.

I hope you enjoy this Apple Cake this holiday season!

Christine

Rosh Hashanah Apple Cake (Pareve)

4 Granny Smith apples, medium-size, peeled
4 teaspoons sugar
1 teaspoon cinnamon
4 eggs
1 cup sugar
1/4 cup vegetable oil
3/4 cup applesauce
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 teaspoon vanilla

Preheat oven to 350 degrees.

Grease and flour a 9-inch tube pan. 

Quarter, core and slice peeled apples.

Sprinkle 4 teaspoons sugar and 1 teaspoon of cinnamon over apples.  Mix to coat.

In a medium-size bowl sift together flour, baking powder and salt; set aside.

In a mixer, lightly beat eggs.  Add sugar and beat on medium speed until egg mixture is a pale yellow.

 Add vegetable oil and applesauce and blend until incorporated.

Alternate adding the flour and orange juice to the batter, beginning with a third of the flour and then half of the orange juice.

Once all the flour and juice has been incorprated add the vanilla.  Beat on medium-high speed for one minute.

Pour 1/4 of the batter into the tube pan and then arrange 1/3 of the apple slices on top of the batter. 

Repeat the layers alternating between the batter and apples.  You should have 3 layers of apples and 4 layers of batter (ending with the batter).

Bake in the oven for one hour to one hour and 15 minutes.  Cake should be lightly brown and springs back to the touch.

Cool 10 to 15 minutes on a wire rack before inverting and removing from the pan.

After removing from pan, cool completely on a wire rack before slicing.

Charoset Bar

The past four years our Sisterhood has organized a Women's Seder.  We are lifted spiritually with learning, song and speakers as we approach the Passover holiday.  The evening also provides new ideas and recipes for us to incorporate into our own seders and the holiday week.  This year we were introduced to the very innovative Charoset bar-an assortment of ingredients to create our very own charoset.  It was a hit!  The charoset bar had suggestions of ingredients to mix that would resemble Italian charoset, Moroccan Charoset, and Egyptian Charoset just to name a few.  We created our own small samplings of charoset and compared our special mix with others.

I approached the Charoset bar excited to experiment, but hesitant to implement the idea. Every year I prepare the same menu, reluctant to steer away from tradition. I have two considerations when adding to the seder meal. First, I can't change my timing. Over the years, I perfected the dance that I  have with my small oven and a lot of guests. 

Second, food expectations and traditions. We all enjoy and associate a particular food with specific celebrations. I hesitate to change or eliminate a family /guest favorite.  Currently, I prepare the traditional Ashkenazic Charoset, one with nuts and one without.  Adding the Charoset bar allows everyone to make the traditional charoset or do some culinary experimenting.  Also, the timing of my seder should not be affected. So, I am trying itout this year. Who knows maybe the new traditional charoset will be created this Passover.

If you want to create your own charoset bar, here are some suggested ingredients (all are chopped or sliced):

Apples

Pears

Figs

Dates

Prunes

Raisins

Coconut
Walnuts
Pecans
Almonds
Pistachios
Apricot (dried)
Bananas
Lemons and oranges (for juicing)
Wine
Honey
Cinnamon
Ginger, ground
Matzah Meal

Happy Passover!

Christine

Easy and Delicious Macaroons for Passover

Passover is fast approaching. Are you ready? Of course your house is clean, and your menus and shopping lists are ready. Or you are almost ready. Maybe you are still deciding what to serve for dessert at your seder, or what to bring for dessert if you are going to a seder at someone else’s house. Before you buy that can of macaroons in the grocery store, try making your own coconut macaroons. They are so delicious and easy that you will be wondering why you ever bought macaroons in the can. Here is the recipe for Chocolate Macaroons from page 51 of California Kosher. I have added some extra instructions for those of you who want coconut macaroons without the chocolate.

Marla

Chocolate Macaroons (Pareve)

One 6 oz package semisweet chocolate chips (pareve)

2 egg whites

¼ teaspoon salt

½ cup sugar

One 8 oz package coconut (2 2/3 cups, lightly packed) (I have found that shredded coconut works best)

1 teaspoon vanilla

Melt chocolate chips in microwave. Cool. Beat egg whites until stiff; gradually add salt and sugar. Beat well after each addition. Fold in melted chocolate. Fold in coconut and vanilla. Drop dough by teaspoonful on ungreased, foil-lined cookie sheet. Bake one pan of cookies at a time. Bake exactly 13 minutes in preheated 325 degree oven. Cool cookies completely before lifting them off the foil. Makes 3-4 dozen.

If you want coconut macaroons without the chocolate, leave it out and change the sugar to ¾ cup and the coconut to 2 1/2 cups. Bake these for 15 minutes in a 350 degree oven, or until light brown.

BBQ Wings and Pareve Ranch Dressing

Eitan Loewenstein is a writer, pastry chef and dessert caterer. As a member of our community, Eitan has baked chocolate chip cookies in our Purim "Cook Off" and has baked over 1,000 hamantashen for the Adat Ari El Religious School fundraiser.
We are thrilled to have Eitan as a contributor to our blog and teach us some culinary techniques along the way. BBQ Wings are traditional for a Super Bowl Party and if you have never made them, Eitan has made it very easy with his step by step instruction. If you'd like Eitan to prepare food for your next party or write you something funny please e-mail him at: EmailEitan@gmail.com


As a pastry chef for hire I rarely get to make savory food items for my customers. Typically I make loads of delicious cakes, cookies and bars. Yummy to be sure, but man can not live on desserts alone although I've made a valiant effort. Lucky for me, my family allows me to cook them dinner once in a while.

One of those items people who keep kosher really seem to miss is buffalo wings with ranch dressing. We're left with two options: fake wings or a pareve dressing. Fake wings are never quite convincing so I go for the real chicken and a pareve dipping sauce. Since I'm the only one in my family who'd eat the spicy wings, I usually go for a BBQ sauce to please the whole family. I'll give you the recipe for Buffalo as well, just in case you're feeling zesty.

It's true you can go to the butcher and buy pre-cut wings but in order to shave a few cents off each pound of wings I simply cut my own. It's easy and quick, if you know this trick.

Here's how to cut wings easily. Pick up the wing in one hand and squeeze the pieces together. This makes the top joint pronounced and easy to find. Use a knife to start an incision where the two bones separate. Do not cut all the way through or you're likely to get your hand as well. Once you have marked the joint put the wing on the cutting board and complete the cut. After you do a couple this way you'll figure out where the joint is and not have to do the whole lift and pinch thing and instead just cut them on the board.

You'll notice that these wings are not fried but still come out super crispy. Restaurants fry their wings because it's faster and they don't care about your health. I care. We'll bake these wings at a very high temperature for a long time to get them just as crispy as if they were dunked in fat.

The ranch dressing can be made with either mayo or pareve sour cream. I usually don't have pareve sour cream in my fridge so I almost always use mayo. The sour cream makes for a more creamy dip so it might be worth grabbing a pint if you're looking to impress your guests more than usual. You can thin the dip out with either non-dairy creamer or water. Obviously one will be a little creamier than the other. That said I almost always do a mayo/water dip and my family and friends love it.

BBQ sauce and ranch are simply suggestions. Any bottled or home made chicken sauce can be used to make whatever wings fly into your dreams. I've made General Tso's wings and sweet and sour wings simply by subbing in a sauce I happened to have in the pantry. Experiment and have fun. Chicken wings are so cheap there's no reason not to serve a giant plate of these at your next party.

Now, onto the recipe:


BBQ Wings and Pareve Ranch Dressing

Serves 4 as an appetizer, 2 as a meal. Approx. 20 pieces.


2 pounds Chicken Wings (Separated into two pieces)
Salt & Pepper
3/4 cup or to taste BBQ Sauce (I prefer Char-B-Que brand)

1/2 cup Mayonnaise or Pareve Sour Cream
1/4 cup Non-Dairy Creamer or Water
1/2 teaspoon Dried Parsley
pinch of Dill
1/4 teaspoon Black Pepper
1/8 teaspoon Salt
1/8 teaspoon Celery Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Pareve Chicken Consume Powder (optional)


1. Preheat oven to 425 degrees.

2. Use paper towels to dry your wings as much as possible. The drier they are the crisper they get. I actually like to leave mine out on the counter while the oven heats up but some people might frown at the idea of leaving chicken out at room temperature even if you're about to cook them to a very high temperature. Not me and I'm certified as a food handler.

3. Put aluminum foil in a sheet pan and place an uncoated metal cookie cooling rack inside of the sheet pan. If you don't want to make one of your cookie racks fleishig (meat) simply put wings directly onto the aluminum but they won't be as crispy. You must be absolutely certain your cooling rack has no plastic on it or you will be picking pieces of melted plastic out of your teeth for weeks. Coat with non-stick spray.

4. Place chicken wings on rack making sure to leave room between each wing to allow for good browning. Lightly salt and pepper.


5. Bake in oven for 50 minutes until golden brown. Flipping halfway through helps brown the wings evenly but be sure not to leave the oven door open while flipping. There might be some smoke as the fat renders off. Don't worry.



6. Upon removing from oven move wings immediately into a bowl and toss with BBQ sauce.

7. Construct the dressing by mixing the mayo with all the herbs and spices.

8. Once mixed slowly add water/non-dairy creamer until the dipping sauce reaches desired consistency. If you add too much at once you will have a hard time mixing the liquid in and your sauce can get lumpy. If it does get lumpy use a whisk and mix until smooth.

9. Eat with your hands.

Variation: Pareve Buffalo Wing Sauce

1/2 cup Hot Sauce (Frank's Red Hot Sauce is traditional and has a hechsher)

1/3 cup Margarine

1. Melt margarine in microwave then mix in hot sauce. Use instead of BBQ sauce in recipe above.

Eitan

Rugelach

Hanukkah is over, but there is a Jewish tradition of eating cheese on Hanukkah, which has brought us some great things to eat all year long. Since the eighth grade Confirmation class is doing a unit on Jews and Food, I taught them about the tradition of eating cheese on Hanukkah, and we made Rugelach, a half-moon cream-cheese cookie.

The eating of dairy foods, especially cheese, on Hanukkah is a minor custom that has its roots in the story of Judith. In the book of Judith we are told that Holofernes, an Assyrian general, had surrounded a small Jewish village as part of his campaign to conquer Judea. When the water supply of the village was cut off, Judith went to the Assyrian camp and pretended to surrender. She met Holofernes, who fell in love with her. She went back to his tent with him, where she fed him cheese and wine. When he fell into a drunken sleep, Judith beheaded him and escaped from the camp, taking the severed head with her. When Judith got back to the village and told the Jews what she had done, they launched a successful attack on the Assyrians, saving the village.

In the Middle Ages it was traditional to eat cheesecakes at Hanukkah in commemoration of the cheese Judith gave to General Holofernes. Today, many people serve rugelach at Hanukkah in memory of Judith.

Crescent pastries were first eaten in Austria-Hungary in the 1600s and 1700s. Jews in Austria-Hungary made crescent pastries called Rugelach, which is a Yiddish word meaning "little twists."

Here is a recipe for Rugelach which you will enjoy at Hanukkah and all year.


Marla





Rugelach (Dairy)


Dough:

6 ounces block cream cheese
1 cup (two sticks) unsalted butter, cold
2 cups flour
¼ teaspoon salt
1/3 cup sour cream

Cut cream cheese into tablespoon-size pieces and let it soften at room temperature.

Cut butter into small pieces of about ½ tablespoon and refrigerate until ready to use.

Combine flour, salt and butter in food processor and process with brief pulses until mixture resembles coarse meal.

Add cream cheese and sour cream, distributing evenly over mixture.

Process with brief pulses until dough just holds together. If dough is too dry add 1-2 tsps water. Wrap dough in plastic wrap, press it together into a ball, and flatten into a disk. Refrigerate at least 4 hours.

Fillings:

1. ½ cup raisins, 1 tsp cinnamon, ½ cup sugar, 1 cup jam (leave out the raisins if you don’t like them, or substitute chopped nuts)

2. ½ cup mini chocolate chips, ½ cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate and Cocoa), ¼ cup melted butter.

Method:


Preheat oven to 350.

Prepare an egg wash by mixing one egg and a tablespoon of water, set aside.

Spray 2 baking sheets with cooking spray.

Divide dough into 4 pieces. Roll one piece of dough into a circle, about 9 inches.

For the first filling, brush with jam, leaving a 2 inch border around the edges. Sprinkle with cinnamon and sugar mixture.

For the second filling, brush with melted butter, leaving a 2 inch border around the edges. Sprinkle with cocoa powder and chocolate chips. Push chocolate chips gently into the dough.

The next step is to cut the circle into 8 wedges. Then roll each wedge up from the wide end to the point, pinching the point to seal.

Place on baking sheets with points of the triangles facing down, spacing them about 1 inch apart. Curve each into a crescent.

Repeat with the remaining dough.

Refrigerate 20 minutes before baking.

Remove from the refrigerator and spread egg wash on each cookie and sprinkle with sugar.

Bake about 25 minutes or until light golden. Let stand 1 minute, then put on racks to cool.

Kiddushim Every Week!

Adat Ari El President Sandy Samuels has many goals for our synagogue. The underlying theme of some of these goals: how does Adat Ari El provide or aid in the congregants connection to God and a connection to each other?

Over the past several months, Sandy has been working closely with Sisterhood President, Karen Gale and Sisterhood's Service Vice President, Marla Feinberg to provide kiddushim every Shabbat that there is not a Mitzvah kiddush hosted. Therefore, every Shabbat congregants will pray together and then connect as they share a Shabbat meal.

Sisterhood's kiddushim menu includes challah, green salad, dessert and of course, tuna salad! Sandy invited all the past synagogue presidents and Executive Committe to kick-off the first of these Shabbat kiddushes with a Tuna Salad Making Night. Sandy superbly supervised the tuna salad preparation. He even showed off some knife skills in the proper technique to created the perfect size chopped celery. The tuna salad team flaked the tuna, chopped the celery, grated the hard-boiled eggs, seasoned and bound it all together with the mayonnaise. Sandy then did the dishes!

Come pray and then watch Sandy and team's tuna salad disappear this Shabbat.







Sandy showing celery chopping techniques

The team in action

Welcome Kensington Caterers!

Last night, we were treated to a wonderful evening. We joined together at the annual Women's League Torah Fund Dinner to support Torah Fund and honor Arlene Bloom and Ruth Devine with the Chayai Olam and Kol Ishah Awards, respectfully. The prelude to the programming was an incredible inaugural dinner catered by Kensington Caterers. Kensington impressed those in attendance with beautiful presented and flavorful food.

Kensington Caterers Kosher division recently partnered with Adat Ari El to provide "exceptional kosher cuisine" using the highest quality of ingredients. They delivered what they promised. Beyond their kosher division, Kensington also manages on-site food service at the Rose Garden Cafe inside the California Science Center, as well as the Bullocks Tea Room in the Southwestern Law School.

Richard Mooney, co-owner, graciously agreed to give us the recipe to their Apple Cider and Orange dressing that accompanied the artfully presented salad (pictured below). The salad consisted of romaine hearts, placed within dark pumpernickel bread with grilled Granny Smith apples, pumpernickel croutons, candied almonds and Apple Cider and Orange dressing.

Welcome to the Adat Ari El community and we look forward to many meals to come!




To book Kensington Caterers for your next event or party, or view a sample list of kosher menu items, please visit Kensington's website: http://www.kensingtoncaterers.com/kosher.html




Apple Cider and Orange Dressing (Pareve)




1/3 cup Cider Vinegar (unfiltered)
½ cup Fresh Orange Juice
1 tablespoon Dijon Mustard
1 tablespoon Finely Minced Shallot
1 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Extra Virgin Olive Oil
¼ of a Granny Smith Green Apple, finely minced
Fresh chives

In a bowl, combine all ingredients, except olive oil and fresh apple.

Add the olive oil slowly while beating to create an emulsion.

Adjust seasoning as desired, adding more salt and/or pepper.

Add minced fresh apple to dressing.

Fresh chives can be added if desired.

Thanksgiving Cranberry Sauce and Cornbread Stuffing

Some people who live in Southern California may remember that many years ago we had a natural foods market called Mrs. Gooch’s (later bought by Whole Foods). When I was first learning to cook, I picked up a little booklet from Mrs. Gooch’s entitled simply, “Thanksgiving Dinner Menu.” I tried the recipes for cranberry sauce and cornbread stuffing, and they were so good and so easy that I have made them every year since then. For my family, Thanksgiving would not be the same without these simple but delicious dishes. This year, when I took out my now old and tattered copy of Mrs. Gooch’s Thanksgiving Dinner Menu, I thought it would be fun to share these recipes. I hope they will become well-loved classics in your house, as they have in mine. Happy Thanksgiving!

Marla

Cranberry Sauce (Pareve)

1 pound fresh cranberries
¼ cup water
¾ cup honey


Mix honey and water, add cranberries and cook over low heat until cranberries have cooked down (you will hear them pop). Pour into a bowl and refrigerate for at least 2 hours.




Cornbread Stuffing (Pareve)

1 small pan baked cornbread (any recipe will do. I follow the recipe on the cornmeal box substituting milk with soy milk)

1 small loaf whole wheat bread, cubed
1 ½ cups chopped celery
1 ½ cups chopped onion
3 cups vegetable broth, with 1 ½ sticks margarine melted in it
1 cup chopped mushrooms
1 teaspoon sugar
1 teaspoon sage
1 teaspoon poultry seasoning
1 ½ teaspoons salt


Preheat oven to 350 degrees.

Crumble the cornbread in a large bowl and add all the remaining ingredients. Mix well.

Stuff your turkey, or place in a well-oiled 9x13 pan.


Bake for 30-45 minutes covered, then 15 minutes uncovered.

Shop, Shop, Shop!

Adat Ari El Sisterhood is having their annual Hanukkah Boutique tomorrow. Hard to believe Thanksgiving is only two weeks away and the shopping craze gets under way. Every year I have great intentions to shop early, only to be in the mad rush with everyone else. The Hanukkah Boutique is a perfect place to shop for all your friends and family. So, don't delay any longer and do your holiday shopping with us!

In the cooking arena you will find The Chocolate Traveler, Pampered Chef, Tupperware, bamboo kitchenware, table linens, gourmet latkes to order for your Hanukkah parties and items in our very own Gift Gallery.

Join us for lunch as Lena and I, along with our team of extraordinary volunteers, offer the "Famous" Lentil Soup and Sour Cream Biscuits inspired by Paula Deen.

We hope to see you there!

Christine

Pad Thai Time

As our Southern California weather finally turns cooler and a little rainy, I find myself spending more time in the kitchen and heating it up. My cool weather favorites are pasta dishes and soups since they are comfort foods and use the fewest pots! I love cooking, but not the cleaning.

This week we announced the registration for the Creative Cooking Classes and it reminded me of a dish brought to us by Chef Dadi Revivo at last Spring's cooking class. Chef Dadi prepared a Thai meal consisting of Green Papaya Salad, Pad Thai ("Dadi Style") , Red Curry and Coconut Sticky Rice with Mango. All very delicious, but the Dadi's Pad Thai was my favorite and a big hit with the class. I consider his Pad Thai comfort food and perfect for our fall weather. So, with Dadi's permission we are sharing his recipe with you. This Pad Thai recipe is versatile and can be made vegetarian and enhanced by adding your favorite vegetables or proteins (see serving suggestions below). The presentation is beautiful and is perfect for family style eating and entertaining.

Enjoy!
Christine




Pad Thai -"Dadi Style" (Pareve

1 Tablespoon oil
2 medium onions, sliced
6 garlic cloves, smashed
4 inch ginger, cut into thin slices
3 small red chili, sliced and seed removed (keep seed if you want super spicy)
2 cinnamon sticks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound linguine or spaghetti
2 Tablespoons fish sauce*
1/4 cup tamarind paste**
2 large eggs, beaten


Garnish:

1 cup cilantro, chopped
1/2 cup unsalted roasted peanuts, coarsely chopped
2 limes, cut into wedges
A handful of bean sprouts

Over medium-high heat, heat oil in a large, heavy bottom pan or a wok.


Add onions, garlic, ginger, chili and cinnamon sticks. Season with salt and pepper.


Mixing occasionally, cook until onions are soft and brown (do not burn the onions...)

While onion mixture is cooking, cook pasta to al dente and drain. Set aside.

At this point add your optional protein (except eggs, that comes later). Though not in the recipe, we added chicken during this class.

Once onion mixture is soft and brown, add the scallions and the pasta. If pasta is dry, rinse with water to bring back to life.






Cook over medium-high heat, stirring until pasta is well mixed with the onion mixture and the pasta is getting darker, about 2-4 minutes.


Add brown sugar and cook, mixing constantly. The sugar should be caramelized and not burnt.

We were introduced to tamarind paste, which is made from the fruit of the tamarind tree. Tamarind adds a sweetness to the dish. If tamarind is not readily available, Dadi suggests a substitution with prunes (see below).



Once the sugar is caramelized, add soy sauce, fish sauce and tamarind paste. Stir until liquid is absorbed and reduced.





Next, drizzle eggs over the pasta while mixing, until eggs are cooked, about 4 minutes.




Check for seasoning and add more salt if needed.

As we know, cooking is a lot of fun! Smacking peanuts with a rolling pin is sure more fun than chopping them!





Discard cinnamon sticks and transfer to a large platter and garnish with cilantro, roasted peanuts and lime wedges.

*To make this dish vegetarian use 2 more tablespoons of soy sauce instead of fish sauce and add your favorite vegetables to the onion mixture.

**Instead of tamarind, you could use prunes. Cut 5 prunes into halves and cook them with 3/4 cup of water until they are soft. Transfer to a blender and puree.



Serving suggestions:

For those who love peanut butter- mix 1/4 cup all-natural peanut butter, unsalted and smooth to the soy sauce before adding to the dish.

Add chicken (as pictured above), turkey, beef, tofu. Sear small pieces of selected protein to the pan after you add the pasta.

Creative Cooking Classes

Adat Ari El's Sisterhood is Celebrating! Multi-Interest Day (M.I.D), our adult education program, is celebrating it's 50th year. Adat Ari El's Sisterhood proudly presents this program to our members and to the community at large. Among the classes offered throughout the year is a Creative Cooking Series.

Creative Cooking Classes meet four times throughout the year and include culinary field trips. Cooking students meet in private homes to learn from professional chefs, as well as accomplished home cooks. Over the years, menus encompassed fare from all over the world: Thai, Moroccan and Italian. Thanksgiving and baking are on the menu this year, as well as a tasting tours of Downtown Los Angeles and Santa Monica. The classes are informal and interactive.

The classes will meet on November 17, January 19, February 16 and March 16 from 9:30 to approximately noon.

Join us for a couple classes or all four. For more information regarding registration, please contact Deborah at Adat Ari El (818)766-9426 x 207.

Cookies, Kids and Home

Today we welcome our guest blogger, Marla. Marla is currently the Vice President of Service for the Adat Ari El Sisterhood, overseeing the Kiddushim and Sisterhood Kitchen. She is also the Religious School Cooking instructor and volunteer extraodinaire!



I love to cook and bake, and when my children were small, we always had a lot of fun baking together. Of course baking with your mom is something that a kid can only do if mom has a house and a kitchen. What about kids whose families are homeless? A lot of homeless families live at L.A. Family Housing in North Hollywood California, and I started thinking about how much fun it would be for them to have a chance to bake. So, this summer I went to L.A. Family Housing once a week and baked with the children who live there. There were kids of all ages, from 4-15. Some of them had spent time in the kitchen with their parents when they had a home, and others had never cooked or baked at all. We had a lot of fun making cookies, cupcakes, cobblers, and for the finale, Strawberry Shortcake! Now that school has started, the baking at L.A. Family Housing has ended, but you might want to so some baking with your children. They will love making something sweet and delicious that they can take to school in their lunchboxes or have for an afternoon snack. Here is an easy and delicious recipe that is perfect for little hands.



Disappearing Delights (Dairy)

This recipe can also be found in California Kosher.


Bottom Crust:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg
4 oz melted margarine (not butter)

In a large bowl, mix dry ingredients. Add egg and melted margarine to form a course meal. Pat into greased 10x15 jelly roll pan. Then make topping.

Topping:

2 eggs
8 ounces cream cheese, softened
1 pound powdered sugar
1/2 cup shredded coconut (optional)
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional) (my own addition, not in original recipe)

Mix topping ingredients and spread over crust. If using coconut sprinkle a little over the top. Bake at 325 degrees for 50 minutes. Cool on wire rack and score for 2 inch bars. To avoid crumbling cool thoroughly, cut into bars and remove each one carefully.

Notes: I leave out the coconut and walnuts and add chocolate chips when baking with children because kids usually don't like coconut, and if you use walnuts you may run into nut allergy issues. Although it is easy and fun for the kids to pat down the dough for the crust, you may want to help them spread the topping because it tends to stick to the crust if you spread it too much. Although it won't change the taste of the finished bars, they will look a little messy if the topping and crust get mixed up. In any case, this is an easy and fun recipe for kids to make, and it will taste delicious even if it doesn't look perfect in the end. The children will be so proud to help you put the cooled bars on a plate and then hand the plate to mom or dad and say "look what I made!"

Don't forget, anyone can cook!

Marla

Gefilte Fish? The Results Are In...

It was a close one! The winner of our gefilte fish poll is...the fish! Surprisingly, the results were split with 42% "Loving it" and 36% stating "It should be banned!" I side with the latter. However, I will go out on a limb and guess that my sister-in-law will make a case for the presence of gefilte fish at our Passover Seder this year! (You can read her comments on the Gefilte Fish? post.)

So, I will continue to request your help. Keep submitting your jarred fish makeovers and your original homemade recipes of all fish varieties. I will be looking for the advice as Passover nears.

Christine

Swedish Pancakes

Breakfast for Dinner has always been my favorite. My children agree, nothing beats pancakes, eggs and juice any time of the day. Sometimes that Sunday morning breakfast just isn't enough to satisfy the pancake craving. So, when my oldest son started weeknight Hebrew School I decided to make those nights "Breakfast Night". After a long day, the menu is easy for me and he, along with his brother, look forward to pancakes, scones, waffles or bagels when they come home. Every week I make something different, but one of their favorites is Swedish Pancakes. These crepe-like pancakes were my favorites growing up, too. On Sunday mornings my dad would make "Sunday Breakfast". Nothing got me out of bed faster than the wonderful smell of pancakes permeating through the house. He didn't limit his Sunday Breakfasts to eggs and toast. We were treated to Freach Toast, German Pancakes (aka Dutch Babies) and these wonderful Swedish Pancakes. In Oregon, there is a restaurant that serves them with butter, powdered sugar and lingonberries...yummm!

When the kids ask, "What is for breakfast night?" I get the fist pumping "YES!" when the answer is "Swedish Pancakes".

I hope you enjoy them too.

Happy Cooking,
Christine






Swedish Pancakes (Dairy)




4 eggs*

1 2/3 cup milk*

1 cup all-purpose flour

4 teaspoons sugar

2/3 teaspoon salt


In a large bowl, beat eggs. Stir in milk and then dry ingredients. Batter may be lumpy*.

Pre-heat 10 inch non-stick skillet over medium to medium-low heat. Using a cube of butter, lightly coat the bottom of the skillet.



Pour 1/3 of a cup of batter in the skillet. Tilt the pan as necessary to cover the bottom of the skillet with batter. Cook until the edges and a majority of the pancake is dry on top. Turn the pancake over and continue cooking another minute or two.




Turn the pancake onto a plate, roll up and sprinkle powdered sugar over pancake.


Re-coat the skillet with butter and continue the process with the remaining batter.


Makes 10 (10-inch) Swedish Pancakes.


*Notes: No matter how much you beat the batter, it will be lumpy. However, the flour will dissolve in the cooking process. You can reduce the amount of flour lumps by starting with the eggs and milk at room temperature.

Min's Place

Over the years the Adat Ari El Sisterhood has made thousands of kiddush lunches, cakes and cookies in the dairy kitchen, also known as the Sisterhood Kitchen. However, one special Sisterhood woman has made her mark in the kitchen, Min Leonard. At the Board of Directors Meeting last month Sisterhood honored Min with a tile plaque for her 60 years of volunteerism! The plaque hangs on the wall of the kitchen and reads: "Min's Place...Min Leonard, 60 years of Volunteerism". Sisterhood President, Karen Gale, also expressed our widespread regard for Min, " We hope you know you are a treasure to us". Min continues to spend hours making cakes and offerring Wednesday buffet lunches for our M.I.D. (Multi- Interest Day) students. However, Min is most known around the synagogue for her noodle kugel that is served at many kiddush lunches. Min's has many recipes in California Kosher, including her famous noodle kugel. Let us know your favorite Min recipe.

Congratulations Min!!

Min and Lena

Indian Summer Strawberry Shortcakes

The stacks of cake mixes in our pantry have been calling our names for some time, but Emily(my youngest teenage daughter who loves to bake) and I just can't bring ourselves to make yet another plain vanilla cake. It's technically Fall in most part of the United States, however, those of us in the western region of the United States are once again preparing for a week of 9o to 103 degree weather. Its an Indian Summer out here ya'll ( I can say ya'll "cause I'm from Texas)! Indian Summer Strawberry Shortcakes are a great solution for this cake mix dilemma and the scorching temps. Simple, easy, and refreshing, these mini cakes will be your favorite dessert recipe. The last of the the juicy, red strawberries are showcasing the produce sections on the Pacific Coast. So run, don't walk and capture the lasting memories of summer with this yummy recipe.

Have Fun Ya'll,

Lena



Indian Summer Strawberry Shortcake (Dairy)

2 quarts fresh strawberries, chopped
¼ cup powdered sugar
1 package (about 18 ounces) yellow/white cake mix
1 cup non-fat vanilla Greek yogurt
3 eggs
½ cup vegetable oil
1 teaspoon vanilla
2-3 tablespoon Balsamic Vinegar (or to taste) *
Whipped Cream

1. Preheat oven to 350°F. Place paper cupcake liners in 24 standard (2 1/2- inch) muffin cups.
2. Combine strawberries, sugar, and balsamic vinegar in medium bowl. Cover; refrigerate until needed.
3. Beat cake mix, yogurt, eggs, oil, and vanilla in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon batter into prepared muffin cups, filling two-thirds full.
4. Bake 15-20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes in pans on wire racks. Transfer to wire racks to cool completely.
5. Cut each cupcake into four pieces and place on small plate. Top with strawberry mixture and whipped cream.

Variations:

Replace non-fat vanilla Greek yogurt with sour cream.

Balsamic vinegar can be omitted.

Replace 3 eggs with 1/3 cup egg whites plus 1 egg.

Whipped cream can be replaced by whipped topping.

* When you combine the strawberries with the powdered sugar and the balsamic vinegar a lovely syrup results. If you want that syrup to have a stronger balsamic flavor, add more than the recipe recommends. The syrup will be a bit thinner and more plentiful. Its really a personal choice here. No right or wrong!

Casseroles and Sukkot

Can't think of what to make for Sukkot? Casseroles are a great way to serve a delicious meal rolled into one. Fewer serving dishes means less schlepping from kitchen to sukkah and back again. Chile Relleno Casserole, from the 1973 edition of "Flavored With Love", is a tasty recipe that I think you will enjoy under the palm fronds. This would pair nicely with a fresh salad, some fresh fruit and a chilled bottle of Pinot Grigio.





Chile Relleno Casserole (Dairy)



1/2 lb. jack cheese

1/2 lb cheddar cheese

2 cans (4oz.) mild green chiles

2 tsp. flour

1 can (8oz.) evaporated milk

2 eggs

1 can (8oz.) tomato sauce


Dice cheeses in large cubes and combine (shredded would also work). In a 9'x9'x2' casserole, place a layer of cheese, a layer of chiles and a layer of cheese. Mix flour with a small amount of the milk and add to slightly beaten eggs. Add remaining milk. Pour over cheese and chiles.

Bake at 350 degrees for 30 minutes. Remove from oven. Pour tomato sauce over casserole; bake 10 minutes more. May be served hot or cold. Freezes well. Serves 6.



Other serving suggestions:

To make this casserole lighter in calories and cholesterol, replace one egg with two egg whites and use lowfat cheese.



Bon Appetit,

Lena

Gefilte Fish?

Every month our Sisterhood has a morning breakfast meeting prepared by a group of Sisterhood members. Among the wonderful spread this month, gefilte fish was served and the question arose, "Does anyone serve gefilte fish at Erev Yom Kippur dinner or Break Fast?" Well, the responses were interesting. The question was not answered directly, but instead elicited a slew of responses regarding the like or dislike of gefilte fish in general.

I assumed gefilte fish was an acquired taste. I never had gefilte fish growing up and though I enjoy most fish dishes, I simply do not like it. Much to the dislike of my sister-in-law, I omit it from my Passover seder. Gefilte fish lovers have suggested methods to make the jarred gefilte fish more "homemade". I have been told gefilte fish from scratch is not the same as the store bought.


What is your opinion of gefilte fish?


Take our poll and leave your suggestions and comments. Do you have a gefilte fish recipe that you want to share?

L'Shana Tovah

Happy New Year! Thinking outside the traditional Rosh Hashanah dinner fare, I thought this Apple French Toast Casserole would be a nice way to add sweetness to your celebration. We have served this at breakfast meetings throughout the year and it received great reviews. Please note that you need to prepare it the night before and bake in the morning. A great way to start off the morning- no clean up and the aroma of apples and cinnamon permeating the house!

Let us know what you think.

Happy Cooking!
Christine




Apple French Toast Casserole (Dairy)


1 cup brown sugar
2 Tablespoons water
1/2 cup butter
2 or 3 green apples peeled and sliced
1/4 teaspoon cinnamon
12- 14 slices white bread, cut in half
5 eggs
1 1/2 cups milk
1 Tablespoon vanilla

In a saucepan, heat brown sugar and butter until melted.
Add water, apples and cinnamon; cook until apples are slightly soft and the sauce is foamy.
Spray a 9 x 13 inch baking pan with cooking spray. Pour mixture into baking pan and let cool.

Cover with bread slices. Combine eggs, milk and vanilla. Pour evenly over the bread. Cover and refrigerate overnight.

Bake in a 350 degree oven uncovered for 40 minutes (cover the last 15 minutes of baking, if the bread is browning too quickly).