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Our Favorite Kosher Recipes
Here at Kosher Gift Box we love great food and we love to cook! Any gourmand knows well that there are some foods that truly touch the soul AND provide nourishment at the same time. Here we have assembled some of our favorites. Some we have found in our "travels," some are favorites from our cookbook library and some are hand-me-downs from generations before us. None of them are particularly difficult. However, they do require, patience and care. You can cook these up for any occasion.
Perfect For Passover:
Hamentashen: Sour Cherry with Semi Sweet Chocolate Drizzle and Lemon Poppy Seed
About 24 teaspoons (8 tablespoons) Sour Cherry Filling or Lemon Poppy Seed Filling (recipes follow)
1 large egg, beaten with 1 teaspoon water for
egg wash (optional)
1. Whisk together the flour, baking powder, and salt.
2. Combine the butter and shortening in a large bowl and beat with a mixer on medium speed until creamy, about 1 minute. Add the sugar and beat until light and pale, about 2 minutes. Beat in the egg, mixing until thoroughly incorporated. Beat in the orange juice, and then beat in the vanilla. On low speed, beat in the flour mixture in two additions.
3. Turn the dough out onto a lightly floured surface and knead gently a few times just until the dough comes together. If the dough is very sticky, knead in another tablespoon or so of flour. Divide the dough in half, shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour or until firm enough to roll. (The dough can be refrigerated overnight. If necessary, let stand at room temperature briefly to soften slightly before rolling out.)
4. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
5. On a lightly floured surface, working with one piece of dough at a time, roll out the dough 1/8 inch thick. Using a 3-inch round cutter, cut out as many rounds from the dough as possible; gather up the scraps and reserve. Spoon a generous 1 teaspoon filling into the center of each round. Fold three sides of the dough over to form a triangular pastry, leaving a little of the filling exposed in the center, and pinch the seams to seal. Transfer to the baking sheets, leaving 1 inch between the pastries. If desired, brush the tops with egg wash and sprinkle with coarse sugar. Combine all the dough scraps and roll out to make more pastries.
6. Bake for 15 to 20 minutes, or until the pastries are lightly golden around the edges. Transfer the pastries to a rack to cool completely. When cool, drizzle with chocolate, if desired.
SOUR CHERRY FILLING
Makes about 1 cup
1. Combine the sugar and water in a small heavy saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the cherries; reduce the heat, and simmer, stirring occasionally, until the cherries are very plump and soft, 25 to 30 minutes. Remove from the heat and let cool completely.
2. Transfer the cherries (with their syrup) to
a food processor, add the orange zest, if using, and process to the consistency
of thick jam. The filling can be refrigerated for up to 3 days.
Makes about 1/3 cup
2 ounces semisweet chocolate, coarsely chopped
Stir the cream into the hot, melted chocolate
until smooth. Drizzle over the cookies, if desired. If the chocolate drizzle is
too thick, increase the amount of cream by ½ to 1 tablespoon.
Makes about ¾ cup (6 oz; 165g)
1. Combine the lemon juice, water, butter, and sugar in a small heavy saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar and melt the butter.
2. Add the poppy seeds, raisins, and lemon zest, if using, and stir well. Cook for a minute or so, just until the filling is thick and the ingredients are well mixed. Remove from the heat and let cool completely. The filling can be refrigerated for up to 3 days
Smash the garlic slightly with
a knife and rub into the chicken well. Salt and
Remove the herbs from the
chicken. Heat a heavy ovenproof skillet large enough
Remove the skillet with the
chicken to a preheated 350-degree oven and bake
Yield: 6 servings.
From Jewish Cooking in
America, by Joan Nathan.
Rub 1 chopped clove of garlic into each side of the meat.
Salt and pepper the meat on both sides.
onions, carrots and celery on the bottom of the pan. Put the meat
Cover the pan
tightly with aluminum foil and cook in a preheated 350-degree
Let meat rest 20
minutes, then slice: Cut the second cut off of the first cut
ahead for serving another day, refrigerate until several hours
Serving the Roast:
About an hour
before serving, using a long-bladed, preferably serrated knife
Baste with pan
juices and heat, uncovered, for 45 minutes to 1 hour, basting
Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.
Dice the celery and combine with the whitefish,
along with 1 cup of the sour
Stuff the mixture back into the skin of the
whitefish, remaking the shape of a
Yield: enough for at least 10 people.
DeliciousPassover Side Dish and very easy to make.
1. Preheat the oven to 350 degrees.
Cooks Tip: The kugel can be made 2 days ahead, cooled and refrigerated, covered. Bring to room temperature and reheat in a 350 degree oven.
Makes 12 servings.
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