COREY BREIER, PRESIDENT CORDIALLY INVITES YOU TO ATTEND A GALA CHANUKAH CONCERT“OY MAME, BIN IKH FARLIBT”FEATURINGBROADWAY & YIDDISH THEATER STARJOANNE BORTSWITH
DAVE LEVITT & HIS 7 PIECEKLEZMER ORCHESTRA
Master of Ceremonies
DATE & TIME: Monday, DECEMBER 15, 2014 8:15 PM
PLACE: SUTTON PLACE SYNAGOGUE – 225 E 51ST. NYC
(Between 2nd & 3rd AVE) HANDICAP ACCESSIB
TICKETS FOR CONCERT $25
TICKETS WILL BE AVAILABLE ON DAY OF CONCERT. THE SYNAGOGUE BOX OFFICE WILL OPEN AT 7:45 PM TO PURCHASE TICKETS
I can’t believe this is whole wheat challah! (Shayna Chana)
This second recipe that I’m sharing with you today is from home cooking blog. It’s probably the most successful veggie burger I’ve made so far: they’ve got the right texture and consistency and a great, unusual flavor, thanks to the combination of adzuki beans, cooked millet, and tangy sun-dried tomatoes. A couple suggestions: if you don’t have adzuki beans at hand, cooked black beans will make a great replacement; and also, if you don’t want to pan-fry the burgers, either grilling or baking them will do, as long as they’re coated with a little olive oil. Having millet and beans as dominant ingredients, I think they’d be quite dense if served in burger buns, so I my suggestion is to serve them in a similar fashion to bruschettas: over a thin slice of grilled bread and topped with fresh herbs and/or thin slices of avocado. If you happen to make these, I hope you like them as much as I do.
- 195 grams (1 cup) millet
- 750 ml (3 cups) water
- teaspoon salt
- 60 grams (about 12 halves) dry-packed sun-dried tomatoes
- teaspoon salt
- 400 grams (1 ¾ cups) cooked adzuki beans/black beans or combination
- 4 large garlic cloves, peeled
- 5 tablespoons plus 3 olive oil
- freshly grated black pepper
- teaspoon dried thyme
- teaspoon dried chives
- In a dry skillet over medium-heat, toast the millet for 3 to 4 minutes, stirring often, until it turns golden brown and starts smelling toasty.
- Transfer the toasted millet to a pan filled with 750 ml (3 cups) water and bring to a boil. Once boiling, decrease the heat to low-medium, add ½ teaspoon of salt and cook, covered, for 30 minutes, or until all the water has been absorved and the millet is cooked through. Remove from the heat and let it cool down a bit at room temperature.
- In the meantime, put the sun-dried tomatoes in a bowl filled with hot water (1 cup – 250 ml – should be enough). Cover, and let the sun-dried tomatoes rehydrate for 15 minutes. Drain them and coarsely chop them. Set aside.
- Using a mortar and pestle, crush the garlic cloves with a pinch of salt. In a frying pan over medium heat, warm 5 tablespoons of olive oil. When hot, but not smoking, add the crushed garlic and salt mixture and fry until golden brown – 4 to 5 minutes. Let the garlic cool to room temperature.
- In a food processor, process 2 cups of the cooked millet, ½ cup of the cooked adzuki beans, the fried garlic and the oil, the dried thyme and chives, black pepper, and half of the chopped sun-dried tomatoes. Process for 2 minutes, or until a thick purée comes together. For macro- biotic dish, leave tomatoes on the side
- Add the remaining adzuki beans to the purée and pulse no more than 2 or 3 times – you want the burgers to have some texture, so these ingredients only need to be broken down a bit. The mixture should now be thick and easy enough to handle and shape. Have a taste and season with a little more salt if needed.
- Working with your hands, divide the mixture into 6 equal portions and shape them into patties the size of your hand palm.
- In a large frying pan, heat 3 tablespoons of olive oil. Add the burgers when the oil is hot, and pan-fry them for 5 to 6 minutes on each side. Alternatively, you can either grill the burgers – in a hot grilling pan coated with a little olive oil – or bake them in a pre-heated oven at 180ºC (350ºF) for 5 minutes on each side, or until golden brown. Serve right after cooking with your favorite ingredients or as shown in the picture above: with radishes, thin slices of avocado and, to finish things off perfectly, a good squeeze of lemon juice.
Vegetable Tofu Pancakes
250 g soft Tofu (grated coarsely)
1½ cups Wheat Flour/or other
½ cup Semolina
1 Carrot (grated)
1 Onion (finely chopped)
1 small Green Chili (finely chopped)
1 tbsp Coriander Leaves (finely chopped)
2 tbsp fresh Lemon Curd
½ cup Water
½ tsp Baking Soda
A sprig of Spring Onion (with greens, finely chopped)
Salt (to taste)
Take a large bowl and combine together tofu, wheat flour, semolina, carrot, onion, spring onion, green chili, coriander leaves, curd, water, baking soda and salt.
Mix well to form a thick batter of spreadable consistency.
Set the mixture aside for 10 minutes.
Place a nonstick flat bottomed pan or skillet on fire and heat it.
Pour a ladleful of the batter into the skillet.
Gently spread to make a ½ cm thick pancake.
Cook till the bottom gets crisp and golden.
Flip to the other side and cook well.
Remove and transfer to a plate.
Repeat with the remaining batter.
Serve hot with green chutney or sauce.
Sufganiyot (Israeli Jelly Doughnuts)Made these last year with the help of my grand-daughter
Sufganiyot (Israeli Jelly Doughnuts).
I doubled the recipe for a crowd.
1 package dry yeast-.25 oz
3 tablespoons sugar/agave
1/4 cup water
1/2 cup lukewarm milk/almond milk
3 1/2 cups unbleached all-purpose flour, spelt, oat (about)
1 large egg
1 large egg yolk (in addition to the whole egg) you may omit and use an equivalent volume.
1 cup powdered sugar or added powdered cinnamon.
Filling: equal parts,carob, cocoa, almond, tahina, and chocolate bits with added oatmilk/rice milk. combined in food processor. The second part of the stuffing is either frozen mango drained or plum or apple compote (drained) or defrosted frozen cherries or blueberries. No powdered sugar. No stuffing tool needed.
I can’t give amounts because I make the filling fresh with the defrosted batch of soufaniot dough.
The combination of fruit and chocolate is great. And they are small so you don’t bite into the bread
FLAXSEED MEAL EGG REPLACER (Bob’s Mill)
Use this formula to substitute for one egg. Double for two eggs, triple for three eggs, and so on… Zero cholesterol! Gluten Free, Lactose Free, Low Cal, Low Carb, Low Fat, No Sugar, Organic, Soy Free, Vegan.
- 1 Tbsp Flaxseed Meal or Golden Flaxseed Meal
- 3 Tbsp Water
of flax seed meal and water beaten
Pinch of salt
Grated zest of 1 lemon
3 1/2 tablespoons butter/oil, at room temperature
Vegetable oil for deep-frying
1 cup of apricot jam (you can substitute strawberry or any flavorful jam, dulce de leche, Nutella, or lemon curd or chunky cooked fruit)
Confectioner’s or granulated sugar for rolling
1. Dissolve 1 tablespoon yeast and 1 tablespoon of the sugar/agave substitute in the water, then add the almond milk and pour into a large bowl.
2. Add the whole egg and the yolk/or equivalent flax meal, salt, lemon zest, flour, the remaining 2 tablespoons sugar/agave, and the oil. Mix together with your hands, then knead dough on a pastry board until it becomes sticky yet elastic.
3. Cover the dough in a bowl, and let rise in a warm place for at least an hour. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
4- Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. I freeze the balls at this point. After defrosting, arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
5- For sugar coating place 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.
The combination of fruit and chocolate is great. And they are small so you don’t bite into the bread
Yield: about 2 dozen doughnuts
Ingredients: Quick Potato Latkas-with partially boiled potatoes
- 5 -6 large red potatoes, un-peeled (1 1/2 to 1 3/4 pounds)
- 1 medium onion, finely grated
- 4 large eggs, lightly beaten or combined flax seed meal
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon baking powder
- vegetable oil (for frying)
- Change Measurements: US | Metric
Prep Time: 15 mins
Total Time: 35 mins
1Place potatoes in a medium saucepan and just cover with cold water
2Turn heat to high and allow to come to boil.
3As soon as potatoes are boiling, put a kitchen timer on for 10 minutes.
4When timer rings, remove potatoes from stove and cover with cold water.
5Drain immediately, then cover again with cold water.
6Let sit five minutes.
7Remove potatoes and pat dry.
8Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on).
9The potatoes should be slightly softened, but still firm enough to produce shreds.
10If the peel separates from the potato, discard it.
11If the peel gets grated in with the potatoes, incorporate it into the mixture.
12I like the hand grater best.
13When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds.
14Worth the trouble.
15In a large bowl, blend shredded potatoes, grated onion, beaten eggs, flour, salt, pepper and baking powder.
16Place newspaper on work surface (near frying area) and cover with a few paper towels.
17In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. You’re looking for a puffy centre while retaining some crisp shreds of potato on edges.To reheat, place latkes on a large wire cake rack
- Warm at 250
For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
- 2 medium zucchini (about 7 ounces each), coarsely shredded
- 2 garlic cloves, very thinly sliced
- 3 large scallions, very thinly sliced
- 1/2 cup fresh sheep-milk ricotta cheese/tofu
- 2 large eggs/flaxseed meal
- 2 teaspoons finely grated lemon zest
- Kosher salt and freshly ground pepper
- 3/4 cup all-purpose flour
- Olive oil, for frying
- Lemon wedges, for serving
- In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
- Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.
MAKE AHEAD The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.
- One 12-ounce sweet potato
- 3 tablespoons unsalted butter/margarine
- 1/2 cup whole milk/almond milk
- 1 envelope (.25 oz. ) instant dry yeast
- 1 cup agave/fruit
- 1 1/4 teaspoons kosher salt
- 1/2 vanilla bean, seeds scraped
- 1/4 teaspoon freshly ground nutmeg
- 1 tablespoon dark rum
- 1 large egg (use flax seed meal replacement)
- 2 large egg yolks
- 3 1/4 cups bread flour, plus more for rolling
- 1 teaspoon vanilla
- 1 cup powdered sugar/fruit syrup
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter/margarine, melted
- MEANWHILE, MAKE THE TOPPING: Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender. Let cool, then peel and puree the sweet potato; you should have about 1 cup.
- In a small skillet, cook the butter/margarine over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.
- In the same skillet, heat the milk/almond milk until just warm, about 105°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Add the yeast and let stand for 5 minutes. Gently mix in the agave, salt, vanilla seeds, nutmeg and rum. Add the sweet potato puree, browned butter and solids, egg and egg yolks or substitute and beat until combined. Add the 3 1/4 cups of bread flour and beat at medium speed until the dough is evenly moistened, about 2 minutes. Increase the speed to moderately high and beat until a soft dough forms, about 5 minutes. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.
- Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paper–lined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.
- In a small bowl, combine the sugar and cinnamon. Put half of the hot doughnuts in a large bowl and drizzle with some of the melted butter; toss and turn to coat. Sprinkle with some of the cinnamon sugar and toss and turn until evenly coated. Repeat with the remaining doughnuts, butter and cinnamon sugar. Transfer the doughnuts to a platter; serve.
slow cook winter soup
- 1/4 cup olive oil
- 2 medium yellow onions, large dice
- Kosher salt
- 1 1/4 teaspoons ground ginger
- 1 (3-inch) cinnamon stick
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Pinch saffron threads
- Freshly ground black pepper
- 1 pound Yukon Gold potatoes (about 3 large), large dice
- 1 pound carrots (about 4 to 5 medium), peeled and large dice
- 1 pound parsnips (about 4 medium), peeled and large dice
- 3 cups low-sodium chicken or vegetable broth
- 2 pounds sugar baby pumpkin or butternut squash (about 1 small), peeled, seeded, and large dice
- 1 pound sweet potatoes (about 2 medium), peeled and large dice
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
- 1/2 cup golden raisins, also known as sultanas
- 1 bunch spinach, trimmed and washed (about 4 cups loosely packed)
- 1 1/2 tablespoons cider vinegar, plus more as needed
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper and cook until fragrant, about 1 minute.
- Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine. Cover and cook on high for 1 1/2 hours.
- Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season with salt, and stir to combine. Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour. Add the spinach and gently mix (do not overmix). Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.
Carrot Zucchini Pancakes
- 2 medium-sized zucchini
- 2 medium-sized carrots
- 2 green onions
- 1 garlic glove
- 1 tsp salt
- 3/4 cup or 100 g all-purpose flour or potato starch
- 1/2 cup or 100 ml water
- 1 egg/flax seed meal
- 1 Tbsp roasted sesame seeds
- salt and pepper
- vegetable oil for frying
Wash and coarsely grate zucchini, mix with one teaspoon of salt and set aside. Peel and grate carrots into a separate bowl. Trim and chop green onions, peel and finely mince garlic.
Thoroughly squeeze out excess water from the zucchini, then mix them with carrots, onions and garlic. Add flour, egg, and water and stir to form a thick batter. If the batter is too thin and runny, add more flour. Mix in sesame seeds and season with salt and pepper to taste.
Heat up some vegetable oil in a large pan, scoop batter into pan, about one heaping tablespoon per pancake. Fry pancakes for a few minutes on medium high heat until they are slightly browned. Put them onto a kitchen towel, to get rid of some of the frying oil.
These pancakes can be served hot or cold, either plain or with a dip.
Spicy Soy Sauce Dip
- 3 Tbsp soy sauce
- 1 Tbsp dark sesame oil
- 2 tsp honey or agave syrup
- 2 tsp lemon juice or vinegar
- 1 tsp ginger, powdered or fresh
- 1 garlic glove
- 1/2 tsp red hot pepper flakes
- salt and pepper
Mix all the ingredients together and season to taste with salt and pepper.
From Vegetarians in Paradise:
Yield: 1 1/2 cups (360 ml)
1 12.3-ounce (350g) box extra firm silken tofu
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon rice vinegar
1/4 teaspoon salt
- Cut the box of tofu along the dotted lines and drain the liquid. Put the tofu in the food processor and add the remaining ingredients. Process until smooth and creamy. Stop the machine to scrape down the sides of the workbowl once or twice.
- Use immediately or chill for several hours to thicken. Refrigerated, Tofu Sour Cream keeps for 1 week.
Note: The extra firm silken tofu helps to create the closest replica to real sour cream. The recipe will work with soft or firm silken tofu but the consistency will be more like a runny sauce. Using non-silken tofu will make the texture and mouth feel chalkier and unpleasant.