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.

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

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.

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

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).

Beat the Heat

Summer heat has finally arrived and with it comes the dilemma: how to prepare dinner without heating up the kitchen! In past summers my family has resorted to blending fruit smoothies paired with crackers and peanut butter! Not a bad combo on a day that is so hot you do not feel like eating anyway (but not something I want every day). So, I started making couscous salad since I prefer vegetarian cooking, especially when it is hot. Couscous salad is a perfect main or side dish and it uses only one pot for 5 minutes on the stove! This salad is light and fresh for that hot summer day, while satisfying hungry appetites and providing plenty of protein.

Recently, my niece, Kate, from Philadelphia stayed with us for a few days, so I served this couscous salad to fit her vegetarian diet. My children give this salad a thumbs up. However, my youngest child states he would give two thumbs up if it was minus the "green things" that he proceeds to pull out. He now knows that the "green things" are called basil and is now more apt to try them now that they grew in our garden.


Let us know what you think!

Happy Cooking (without too much heat!)

Christine



Summer Couscous Salad (Dairy)


2 cups water
1 teaspoon salt
2 cups dry couscous (preferably whole wheat, if available)

16 ounces (approx. 2 cups) cherry, pearl or cherry heirloom tomatoes
8 ounces fresh mozarella (I use cherry size)
1/2 cup basil thinly sliced
1 to 2 Tablespoons fresh lemon juice
1 to 2 Tablespoons olive oil

Method:

In a medium sauce pan, add water and salt. Bring to a boil. Remove from heat and add 2 cups of couscous. Stir well and cover for 5 minutes. Fluff with a fork and set aside to cool.

Cut tomatoes in half.
Cut mozarella the same size as the tomatoes.
Thinly slice basil by stacking the leaves one on top of the other, rolling up and slicing across the leaves to make thin strips.

Add tomatoes, mozarella and basil to cooled couscous. Add olive oil and lemon juice to taste.

Serve at room temperature. Leftover salad from the refrigerator may need additional lemon added for moisture.

This salad is easy to adjust to your taste. For a variation, add toasted pine nuts.

Chocolate Cream Cheese Swirl Cake (Dairy)

Believe it or not, it has been forty-nine days since the first day of Passover and it is time to celebrate Shavuot. Traditional fare includes cheese blintzes, sour cream and cheesecakes, honey cakes, garden fresh vegetable soups or salads, and fruits, commonly the beginning of the season's best strawberries with whip cream.

A wonderful addition to your Shavuot dessert selection this year should include a Chocolate Cream Cheese Swirl Cake (page 218 in California Kosher ). I am quite fond of this delectable cake and its author, my beloved mother-in-law, Trana Labowe. She is truly a remarkable human being, an experienced Adat Ari El Sisterhood board member, and baker extraordinaire. Trana has served this memorable bundt or 9x13 at many a Labowe Rosh Hashana open house, Newport Beach Fourth of July celebration and will make it upon special request for her granddaughters, Jodi and Emily, who adore the incredible combination of chocolate and cheesecake.

What could be better than chocolate and cheesecake? I personally can't think of anything at the moment.

Enjoy!

Lena :)

Chocolate Cream Cheese Swirl Cake (Dairy)

1 package devil's food cake mix with pudding

8 ounces cream cheese, softened

2 eggs

1/2 cup sugar

1 cup semisweet chocolate pieces




Preheat oven to 350 degrees.

Grease or spray a bundt pan or 9 x 13 inch glass baking dish.

Prepare devil's food cake batter according to package directions.

In medium mixing bowl, cream together cream cheese, eggs and sugar. Add chocolate pieces.

Pour cake batter into prepared pan. Swirl cream cheese mixture into batter with a knife.

Bake 5 minutes less than package instructions.

Serves 10-12.