sides Broccoli Kugel Spring Rolls MIRIAM PASCAL If your family is a fan of broccoli kugel but you’re looking for a way to switch it up with a new and exciting twist, this is the recipe for you! It’s familiar but di erent, and just so delicious! Yields about 1. Boil broccoli in salted, boiling water for about 5 minutes, until fork tender. 18 cigars Set aside. 1 lb (450 g) frozen broccoli lorets, defrosted 2. Heat oil over medium heat in a large, deep frying pan. Add onions, garlic, 2 Tbsp oil and salt and sauté for about 10 minutes, until softened and translucent. 1 large Spanish onion, diced 2 cloves garlic, minced 3. Add chili powder, mustard, and broccoli. Cook for an additional 5 minutes, 1½ tsp kosher salt ½ tsp chili powder stirring occasionally. Remove from heat and allow to cool. 1 Tbsp Dijon or spicy brown mustard 4. Use an immersion blender to blend the mixture until almost smooth, with 2 eggs 2 Tbsp lour some remaining small pieces for texture. Add eggs and lour and stir to combine. about 18 spring roll wrappers oil, for frying 5. Place about 2 3 Tbsp of illing on a spring roll wrapper, then roll it up, egg- roll style. Use a few drops of water to seal the edges. 6. Heat about an inch of oil in a deep frying pan or pot over medium heat. Add spring rolls and fry for about a minute per side, then drain on paper towels. Fry in batches to avoid overcrowding the pan. Plan ahead: These can be frozen after preparing, but for best results, freeze the spring rolls raw and fry fresh. Tishrei 5779 51
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sides Cauliflower with Mushrooms MICHAL FRISCHMAN We are huge roasted veggie people. Since I don’t like making kugels or other side dishes that require a lot of work, I’m often thinking of interesting ways to serve vegetables. Simple seasoning and proper roasting always wins over complicated spice rubs in my book. This is a favorite, and a super-quick side to throw together. Serves 8–10 1. Preheat oven to 375°F (190°C). 2. Slice cauli lower heads into steaks (you should be able to get 3 4 steaks 2 heads cauli lower, checked (see note) per head, but if it falls apart, no worries. It will still taste great). Lay on a 2 Tbsp olive oil, divided parchment-lined baking sheet and drizzle with 1 Tbsp olive oil, 1 tsp salt, 2¼ tsp salt, divided and ½ tsp pepper. Roast for 35 minutes or until edges are browning and 1 tsp pepper, divided core is cooked through. 2 6-oz (170-g) containers baby bella mushrooms, sliced 3. Meanwhile, preheat a large frying pan with the remaining Tbsp of olive 4 oz (110-g) shiitake mushrooms, oil. Sauté all mushrooms over medium-high heat until browned and no sliced liquid remains, seasoning with salt and pepper. ¼ cup tahini paste 4. Plate cauli lower on a large platter and heap with sautéed mushrooms. ¼ cup water 1 Tbsp fresh parsley, chopped Combine tahini, water, lemon juice, ¼ tsp salt, and parsley, and drizzle over the cauli lower. Sprinkle with sumac for a loral/citrus garnish. juice of ½ lemon ½ tsp sumac (optional) Note: Check with your rav about the proper way to check fresh cauliflower. If fresh cauliflower is not available, you can use frozen instead, just increase the oven temperature to 425°F (220°C). Tishrei 5779 53
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desserts liqueur-laced coffee ice cream with fudge brownie bits BRYNIE GREISMAN Two amazing recipes in one. Combined, it turns into a decadent dessert. Might not yield as many servings! I know… Serves 16 1. Preheat oven to 350°F (180°C). Fudgy Brownies 2. To make the brownies: In a medium saucepan over low heat, melt the 7 oz (200 g/1¾ sticks) margarine. Add the sugar and stir to combine. Continue cooking just until trans-fat-free margarine the mixture is hot, but not bubbling; it’ll become shiny looking as you stir it, and most of the sugar will dissolve. 1⅓ cup sugar 3. Transfer the mixture to the bowl of a mixer. Stir in the cocoa powder, ¾ cup Dutch-process cocoa powder baking powder, salt, and vanilla. Add the eggs and beat until smooth. Add 1 tsp baking powder the lour and chocolate chips and mix until all is combined. scant 1 tsp salt 4. Spoon the batter into a 9x13-inch (20x30-cm) baking pan lined 1 Tbsp vanilla extract with parchment paper. Bake for 15 minutes for very fudgy brownies, 18 20 minutes for fudgy brownies, and 20 22 minutes for 4 large eggs, room temperature regular baked brownies. 1½ cups lour 5. Remove the brownies from the pan and cool on a wire rack. Cut into (whole wheat pastry is ine) 24 brownies. Set aside. When completely cool, cut each brownie into 1 cup chocolate chips 16 or more little squares. This can be done in advance and frozen until ready to use. Coffee Ice Cream 6. Beat the egg whites separately, gradually adding vanilla sugar, salt, 6 eggs, separated confectioners’ sugar, and pudding mix. Gently add the co ee and 3 Tbsp vanilla sugar liqueurs. Add yolks to the white mixture and mix just until combined. Beat pareve whipping cream until sti , and fold into the egg/co ee mixture. pinch salt Pour into a 2-quart container and place in the freezer. ⅓ cup confectioners’ sugar 7. When the ice cream is half frozen, stir in a few of the cut-up brownies. 1 2 Tbsp vanilla pudding mix For a more chocolaty taste, crumble a few brownies into crumbs and mix those in as well. Serve with hot fudge sauce, chocolate sauce, or 2 Tbsp deca einated co ee, chocolate syrup. Garnish with your choice of topping. dissolved in a drop of water Note: You can adjust the baking time of the brownies, as well as the amount of 1 Tbsp Misceo co ee liqueur, or to taste brownies in the ice cream, to your taste and preference. 2 Tbsp chocolate liqueur, Note: You can mix misceo liquor with confectionery sugar and oil to make a or to taste delicious drizzle 1 8-oz (225-g) container pareve whipping cream Tishrei 5779 55 crushed candied pecans or nut of choice, chopped co ee beans, or Viennese crunch crumbs, for garnish
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desserts Frozen Praline Mousse Cups with Hazelnut-filled Bamba FAIGY GROSSMAN Who doesn’t love the hazelnut- illed Bamba snacks that can be found in most American grocery stores these days? I wanted to create a dessert that would incorporate the lavors of this popular snack, and this creamy and delicious frozen treat its the bill! Serves 10 1. In a food processor itted with the S blade, process three bags of Bamba 5 2.1-oz (60-g) hazelnut- illed until ine crumbs form. Pat approximately 2 Tbsp of crumbs into the Bamba snack bags bottoms of 10 clear dessert cups (I used 6.75-oz/200-g bowl-shaped cups). Set aside remaining crumbs for garnish. 2 cups pareve whipping cream, divided 2. Take the remaining bags of Bamba and wedge 6 pieces of Bamba into the 4 Tbsp praline paste, divided crumbs in each cup, standing them straight up and evenly spaced around 2 eggs the inside perimeter of the cup. ¼ cup sugar 3. In a large mixing bowl, beat ½ cup pareve whipping cream with 1 Tbsp 2 Tbsp vanilla sugar 1 Tbsp cocoa powder of praline paste. Place mixture into a piping bag itted with a star tip. Pour the remaining pareve whipping cream into the mixing bowl and beat until soft peaks form. Add eggs and sugars and continue to beat until sti . Add cocoa powder and remaining 3 Tbsp praline paste and beat on low speed until incorporated. (The mousse may lose some of its sti ness; that’s okay.) 4. Divide the mousse among the cups, then pipe large stars in the center of each cup. Garnish with Bamba crumbs. Freeze until a few minutes before serving. Tishrei 5779 57
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desserts Chocolate Overload Pie MIRIAM PASCAL Some people say you can have too much of a good thing, but this pie proves that sometimes it’s just perfect! There are four forms of chocolate in this rich, indulgent, and worth-every-calorie dessert, and they all play so well together. You may think this looks complicated, but think again. There are two simple layers to make, and no baking involved. Yields 2 pies, 1. Prepare praline fudge: Place a heatproof bowl over a small pot of 10 servings each boiling water. Add chocolate, praline paste, pareve whipping cream, and 2 chocolate Marshmallow Flu . Cook over low heat, stirring occasionally, until the graham cracker crusts mixture starts to melt. Once melted, whisk together until smooth. Stir in vanilla and salt. Praline Fudge Layer 2. Divide mixture between the two pie crusts (each should be illed about 15 oz (425) semi-sweet chocolate, coarsely chopped halfway). Set aside to cool until hardened. ⅓ cup praline paste 3. Prepare the chocolate whipped cream layer: In the bowl of an electric 1 cup pareve whipping cream mixer itted with a whisk attachment, beat pareve whipping cream until ½ cup Marshmallow Flu sti . Using a rubber spatula, fold in confectioners’ sugar, cocoa powder, 1 tsp vanilla extract and vanilla until combined. ½ tsp kosher salt 4. Spread or pipe whipped cream over the fudge layer in prepared pie Chocolate Whipped Cream Layer crusts, illing them to the top. 1 cup pareve whipping cream 5. Top with chopped Viennese crunch and chocolate sprinkles, or your ¼ cup cocoa powder, choice of garnishes. Store in freezer until ready to serve. preferably Dutch process 1 tsp vanilla extract Plan Ahead: These pies can be frozen, covered well, until serving. Topping 6 8 pieces Viennese crunch, coarsely chopped 2 Tbsp chocolate sprinkles Tishrei 5779 59
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desserts Two-Ingredient Lychee Blueberry Sorbet CHAIA FRISHMAN The credit for this recipe goes to my husband Eliahu, who helped me develop it. Lychee fruits are, in our opinion, one of the most unappreciated shehecheyanu fruits around. Their candy lavor pairs really well with the tart blueberries in this recipe to make an amazingly cool Yom Tov dessert. Serves 6–8 1. Puree lychees in a blender till smooth. Set aside. Puree blueberries in the 5 15-oz (425-g) cans same blender. Set aside. Lieber’s whole lychees, drained, 2. Measure 2 cups of lychee puree and mix with 1 cup of blueberry puree. liquid reserved Add ½ cup reserved lychee juice. Mix well. Refrigerate for one hour. 2 cups fresh blueberries 3. Pour the mixture into a blender or food processor and puree again. Pour into a metal pan and freeze until it can be easily crushed, but is not rock solid. (You don’t want to ruin the blades of your blender.) Remove from the freezer and puree again. Refreeze and repeat. Store in a tightly sealed container to prevent freezer burn. 4. Alternatively, you can pour the mixture into an ice cream machine as per the manufacturer’s instructions. Note: You’ll probably have some leftover lychee and blueberry puree and, of course, some reserved liquid. Normally I would use simple syrup for sorbet, but in this case I used the lychee juice to add more flavor. It’s a pretty mild flavor, so feel free to use in place of simple syrup for cocktails. As for the leftover puree? Use it to make an uber-trendy smoothie! Tishrei 5779 61
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desserts Gooey Apple & Honey Blondies CHANIE APFELBAUM Say goodbye to the dry, heavily spiced honey cake of yesteryear! I’ve taken the ultimate brownie — all gooey and fudgy inside — and turned it into a must-have Rosh Hashanah treat! Yields 1 8-inch 1. Preheat oven to 350°F (180°C). Grease an 8-inch (20-cm) square dish with (20-cm) pan cooking spray. 1½ cups lour 1 tsp baking powder 2. In a small bowl, combine the lour, baking powder, and salt. In a second ½ tsp kosher salt bowl, combine the oil, honey, brown sugar, egg, and vanilla. Add the dry ½ cup oil ingredients to the wet ingredients and stir until incorporated. Pour the batter into the baking dish and top with apple rings. ½ cup honey ½ cup brown sugar 3. Bake for 25 30 minutes until a toothpick inserted comes out clean, but 1 egg the blondie is still gooey on the inside. Cool completely before slicing into 1 tsp vanilla extract squares. 1 Granny Smith apple, peeled, cored, and sliced into ¼-inch (⅔-cm) rings caramel drizzle, for garnish, optional Tishrei 5779 63
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