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Come Party With Me: Latke Party - Menu

partysugar — Mon, 22 Dec 2008 09:00:00 -0800

This year instead of hosting a formal Hanukkah dinner, invite friends over for a festive happy hour. Serve guests a selection of vegetable latkes with a buffet of traditional toppings like applesauce, sour cream, and smoked salmon.

Classic potato latkes are delicious alongside cauliflower curry latkes. Zucchini latkes with red pepper jelly and smoked trout add a touch of elegant sophistication to the menu. Spinach latkes with feta-yogurt sauce are original and unexpected. For these recipes, read more.

Potato Latkes
From Martha Stewart

Ingredients

2 (about 1 1/4 pounds) all-purpose or Yukon gold potatoes, peeled
2 large eggs, room temperature
1 medium white onion, finely grated
8 scallion greens, finely slivered
Salt and freshly ground black pepper
Vegetable oil, for frying

Directions

Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.
Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.
Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385 degrees.
Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.
Latkes can be transferred to a baking sheet and kept warm in a 200 degrees.oven for up to a half hour before serving.

Serves 4.

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Cauliflower-Curry Latkes
From Better Homes and Garden

Ingredients

1 lb. head cauliflower
2 lb. russet potatoes, peeled
2 large onions, about 1 lb.
2-1/4 to 2-1/2 cups matzo meal
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or 3/4 tsp. salt
1/2 tsp. cayenne pepper, optional
3 eggs, beaten
Peanut or cooking oil for frying

Directions

Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.
Meanwhile, in a food processor finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 34 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.
Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.
In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm.

Makes about 24 latkes.

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Zucchini Latkes with Red Pepper Jelly and Smoked Trout
From Food and Wine

Ingredients

1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup sour cream
1/2 cup red pepper jelly
3 ounces skinless smoked trout fillet, coarsely chopped
2 ounces golden trout roe (see Note)
3 scallions, green parts only, thinly sliced

Directions

Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly, smoked trout and golden trout roe; sprinkle with the scallion greens. Serve warm.

Makes about 4 dozen 1 1/2 inch latkes.

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Greek-Herbed Spinach Latkes with Feta-Yogurt Sauce
From Bon Appétit

Ingredients

4 tablespoons (or more) butter
1 cup chopped green onions
1 garlic clove, chopped
2 10-ounce packages frozen chopped spinach, thawed, drained, squeezed dry
1/3 cup (packed) crustless challah or other egg-bread pieces
1/2 cup chopped fresh dill
4 large eggs, beaten to blend
1 1/2 teaspoons baking powder
2 tablespoons (or more) olive oil
Feta-Yogurt Sauce, recipe below

Directions

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add green onions and garlic; sauté until onions are soft, about 2 minutes. Add spinach and sauté until liquid evaporates, about 3 minutes. Season to taste with salt and pepper. Cool completely.
Blend challah in processor to fine crumbs. Add spinach mixture and dill and process, using on/off turns, until spinach is finely chopped. Transfer to large bowl. Season to taste with salt and pepper. Mix in eggs and baking powder.
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook until brown, about 2 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter.
Transfer latkes to plates. Serve, passing Feta-Yogurt Sauce separately.

Makes about 30.

Feta-Yogurt Sauce

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. Sauce can be made 2 days ahead. Cover and refrigerate.

Makes about 1 cup.

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All the News That's Fit to Eat - Dec. 17, 2008

YumSugar — Wed, 17 Dec 2008 12:30:16 -0800

The latke isn't just a little potato pancake; it's a glimpse into Jewish history. - Los Angeles Times
Celebrity food personality Rocco DiSpirito has taken flack for spending more time on the silver screen than in the kitchen. - New York Times
These snappy bites prove to be crowd-pleasers in a holiday pinch. - Boston Globe
Tonight, try a different kind of meal - spicy seafood with grapes - that will only set you back 25 minutes. - Washington Post
Warm up with spicy-hot, pepper-inspired cocktails. - Houston Chronicle
The Bay Area's top pastry chefs share recipes for their favorite wintertime desserts. - San Francisco Chronicle
What you should know if you're on the hunt for a good corkscrew. - Chicago Tribune
Yes, they can: Champagnes that pair well with food. - Wall Street Journal

Source

Latkes Two Ways - Beginner and Expert

YumSugar — Wed, 17 Dec 2008 03:00:20 -0800

In case you aren't familiar with them, latkes (or latkas, depending on where you're from), are fried potato pancakes traditionally prepared during the Jewish Hanukkah festival. Although latkes come in many shapes and forms - from zucchini variations to beet renditions - the classic latke is made of shredded potatoes, oil, and seasoning. It's garnished with sour cream or applesauce.

You don't have to be celebrating Hanukkah to enjoy latkes: When topped with smoked salmon and crème fraîche, they're the perfect appetizer at a holiday party. They're also a great side dish alternative to roasted or mashed potatoes. If you're a beginner, make things easier on yourself with already-shredded potatoes, or to go truly gourmet, try making your own savory applesauce. To see both recipes, read more.

Beginner Latkes
From Rachael Ray

Ingredients

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Directions

Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side.
Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes.
Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

Makes 12 latkes, or 6 servings.

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Expert Latkes
From Bon Appétit

Ingredients

Rosemary and Brown Butter Applesauce:
3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Latkes:
6 large russet potatoes (4 pounds)
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped shallots (about 6)
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 tablespoons (about) prepared usli ghee* or clarified butter, divided

Directions

Make applesauce: Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins.
Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. Cover and chill. Can be made a day in advance (bring to room temperature or rewarm before serving).
Make latkes: Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
Coarsely grate potatoes into large bowl.
Melt butter in large ovenproof cast-iron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes.
Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture).
Preheat oven to 450°F. Melt 4 tablespoons ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.

Serves 8 to 10, with 3 cups of applesauce on the side.

*Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

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Fast & Easy Dinner: Salad with Potato Apple Pancakes

partysugar — Thu, 31 Jan 2008 09:43:31 -0800

Ever since I made potato latkes, I've been seriously craving crisp flat potatoes. This recipe for a salad topped with potato and apple pancakes will definitely satiate my hunger. Endive and green leaf lettuce are tossed with a smooth sour cream dressing. Grated apples, potatoes, and onions are mixed with parsley and bread crumbs to make a flavorful and crunchy pancake. Take a look at the recipe when you read more.

Salad with Potato Pancakes
From Food and Wine magazine

1/3 cup sour cream
1/4 cup milk
2 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon wine vinegar
1 3/4 teaspoons salt
1 1/4 teaspoons fresh-ground black pepper
1 pound baking potatoes (about 2), peeled
3 tart apples, such as Granny Smith, cored
1 small onion
1/4 cup chopped fresh parsley
2 eggs, beaten to mix
1/2 cup dry bread crumbs
2 to 3 tablespoons cooking oil
1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1 small head red- or green-leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)

In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.
In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 21/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each.
Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss.
Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.

Serves 4.

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Theirs vs. Mine: Potato Latkes With Watercress Salad

partysugar — Mon, 14 Jan 2008 10:18:31 -0800

Recently my best friend asked me to help her make potato pancakes. She came to me, Bon Appétit magazine in hand, and said, "I want to make these." Their picture displayed a delectable dish with crisp, flaky potato pancakes.

In our version the pancakes were chunkier because we ran into food-processing problems. Instead of serving the latkes on the side, we plated the pancakes on top of the salad. Although the picture might not have been as artistic, the salad was delicious, and it was something I would definitely make again. To experiment with your own version, get the recipe; read more.

Potato Latkes With Watercress Salad
From Bon Appétit magazine

Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 tsp. coarse kosher salt
1/4 tsp. freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tbsp. all purpose flour
1 tsp. baking powder
Vegetable oil (for frying)
Salad:
6 tbsp. olive oil
2 tbsp. sherry wine vinegar
1/4 tsp. dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips

For latkes: line colander with kitchen towel.
Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl.
Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible.
Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat.
Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. Latkes can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
For salad: whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper.
Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
Arrange 2 latkes on each plate. Mound salad alongside. Alternately mound salad on a plate and place 2 latkes on top of the salad.

Serves 8.

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Come Party With Me: Hanukkah Luncheon - Menu

partysugar — Tue, 27 Nov 2007 08:28:30 -0800

For Hanukkah this year, switch things up and invite friends and family over for a late lunch instead of the expected dinner. It gets dark early, so serve a hearty, traditional meal. Get the party started with slices of a provencal vegetable tart.

After guests have had plenty of time to mingle, light the candles and ask them to join you at the table. Offer a selection of classic dishes like potato latkes with applesauce, brisket with dried apricots, and sautéed onion kasha with bowties. To make these delicious recipes for your Hanukkah celebration, read more

Provencal Vegetable Tart
From Fine Cooking

For ratatouille topping:
1 lb. eggplant (1 medium globe), peeled and cut into 1/2-inch chunks (about 3-1/2 cups)
Kosher salt
9 Tbs. extra-virgin olive oil
8 oz. onion (1 medium), thinly sliced (about 2 cups)
2 tsp. chopped fresh thyme
1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into 3/4-inch pieces
2 tsp. chopped fresh rosemary
1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
1/4 cup chopped garlic (6 to 8 large cloves)
1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Few drops hot sauce
2 Tbs. thinly sliced fresh basil (a chiffonade)
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. thinly sliced fresh mint (a chiffonade) (optional)
For tart assembly:
1 9-1/2x9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
Flour, for rolling
8 oil-packed anchovy fillets, drained and chopped
1 to 1-3/4 cups Sautéed Ratatouille
1/3 cup crumbled feta
2 Tbs. roughly chopped fresh flat-leaf parsley (optional)

Toss the eggplant with 1 tsp. kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.
In a large (12-inch) skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, the thyme, and 1/4 tsp. kosher salt. Cook, stirring occasionally, until very soft and deep golden brown, 15 to 20 min. Scrape into a clean colander or large strainer that's set over a bowl to catch the juices.
In the same skillet, heat another 3 Tbs. oil over medium-high heat. Add the bell peppers and 1/4 tsp. kosher salt. Cook, stirring occasionally, until they start to soften and get browned around the edges, about 5 min. Add the rosemary, lower the heat to medium, and cook, stirring occasionally, until they're extremely soft and sweet, another 10 to 15 min. Gently fold into the onions in the colander.
Heat another 1 Tbs. oil over high heat, and as soon as you see the first hint of smoke, add the zucchini and 1/4 tsp. kosher salt. Shake and stir to distribute the zucchini slices evenly in the pan so they all get browned. Cook over high heat until tender and nicely browned on both sides, 5 to 7 min. Add to the colander and gently fold with the onions and peppers.
Dump the eggplant onto some paper towels, and pat to blot up surface water. Heat 3 Tbs. olive oil in the skillet over high heat, add the eggplant (no additional salt), and shake and stir to distribute the cubes evenly in the pan so they all get browned. Cook over high heat until lightly browned on several surfaces, about 5 min, and then lower the heat to medium. Cook until the eggplant is very tender--not at all al dente--another 13 to 15 min. Fold into the other vegetables.
Add the remaining 1 Tbs. olive oil to the pan and heat over medium-high heat. Add the garlic and let sizzle for about 30 seconds, then add the tomatoes and all their juices and 1/4 tsp. kosher salt. Cook until the tomatoes collapse slightly and the juices thicken and darken a bit, 3 to 5 min. As you're cooking, scrape the bottom of the pan to deglaze all the cooked-on vegetable juices. Add to the colander, scraping out all the juice from the skillet, and fold everything together.
Now let the vegetables sit in the colander for 15 to 20 min. At that point, you should have around 1/2 cup liquid in the bowl. Pour it into a small saucepan, heat until gently boiling, and boil until the liquid is reduced to about 1/4 cup. The flavor should be very bright and intense. Add the lemon juice, lemon zest, and a few drops of the hot sauce to taste. Fold this glaze into the vegetables, along with the basil, parsley, and mint (if using). Taste for salt and add more if needed.
Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.
Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.
Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with the parsley, and cut into squares or strips. Serve warm or at room temperature.

Serves 8.

Make ahead: The ratatouille can be made in a day before the tart is assembled.

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Crispy Potato Latkes
From Food & Wine magazine

2 pounds baking potatoes-peeled, halved and sliced on a turning slicer or shredded
1 medium onion, coarsely grated
6 tablespoons all-purpose flour
2 large eggs, beaten
Salt and freshly ground pepper
1/2 cup vegetable oil

In a bowl, mix the potatoes, onion, flour and eggs; season well with salt and pepper.
In a skillet, heat 1/4 cup of the oil until shimmering.
Drop about 1/2 cup of the latke mixture into the skillet and spread it slightly. Repeat to make 2 more latkes. Cook over moderately high heat until browned on the bottom, about 7 minutes.
Turn and cook until browned, about 4 minutes. Transfer to a paper towel.
Make 6 more latkes, using the remaining oil and potato mixture. Season with salt and pepper and serve hot.

Makes about 9 latkes.

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Brisket with Dried Apricots, Prunes, and Aromatic Spices
From Bon Appetit magazine

2/3 cup quartered dried apricots (about 4 ounces)
9 large garlic cloves
31/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 4 1/2- to 5-pound flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered
Chopped fresh cilantro

Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree.
Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
Position rack in bottom third of oven and preheat to 300°F.
Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture.
Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer.
Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain.
Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

Serves 8.

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Sauteed Onion Kasha and Bowties
From Dave Lieberman

2 tablespoons vegetable oil
2 medium onions, chopped
1 cup bowties, cooked (farfalle)
Reserve 1 cup pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves, for garnish

In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes.
Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.

Serves 4-6.

For the Kasha:
1 cup uncooked kasha
2 cups water

In a small sauce pan over medium heat, combine kasha and water.
Cover and cook for 10 minutes.

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Come Party With Me: Latke Party - Dessert

partysugar — Tue, 23 Dec 2008 09:00:47 -0800

Rugelach is a traditional Jewish pastry made with a cream cheese dough. It's the perfect sweet finish to a latke happy hour Hanukkah party. The entire menu is finger food including the dessert! These cookies can be made in advance, so get started on the baking the day before the event. As a favor give everyone a small bag of chocolate gelt. To look at the classic rugelach recipe, read more.

Rugelach
From Gourmet

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
8 oz cream cheese, softened
1/2 cup plus 4 teaspoons sugar
1 teaspoon cinnamon
1 cup apricot preserves or raspberry jam
1 cup loosely packed golden raisins, chopped
1 1/4 cups walnuts (1/4 lb), finely chopped
Milk for brushing cookies

Directions

Whisk together flour and salt in a bowl.
Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.
Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
Whisk 1/2 cup sugar with cinnamon.
Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)
Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

Makes about 44 cookies.

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Kate Moss Penning Cookbook

YumSugar — Mon, 06 Apr 2009 11:30:49 -0700

Britain's leading ladies seem to have caught the culinary bug: First it was Gwyneth Paltrow, then Liz Hurley, and now it's Kate Moss.

According to the Mirror, the world fashion icon is working on a Jewish cookbook. Inspired by friend Stasha Palos, who recently authored a Jewish cookbook, the supermodel has "fallen in love with the idea of doing something similar, with a unique Moss twist." Sources say she's aiming to be the first supermodel ever to release a cookbook, and has been "trying her hand at everything from chicken noodle soup to salt beef and potato latkes, nondairy pareve carrot and honey cakes."

While I'd buy a book by Kate Moss on personal style, I think I may pass on her recipes. Still, it's comforting to know that a waif-ish supermodel has a love of food and the kitchen. How do you feel about Kate's move? Would you buy her cookbook?

Update: A rep for Moss tells People that, despite the rumors, the supermodel is definitely not writing a cookbook: “We do not know where it came from but it is definitely false.”

Source

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Celebrate Hanukkah Joan Nathan Style

YumSugar — Fri, 15 Dec 2006 00:10:27 -0800

As FitSugar pointed out, you don't have to be Jewish to love a good potato latke. Well, the same can be said for a full Hanukkah dinner. I mean, who could turn down a hearty veggie soup, roasted meats and more latkes!

For a fantastic Hanukkah dinner plan I turned to Joan Nathan for inspiration. She's one of the foremost authorities (if not THE foremost authority) on Jewish cooking. With several Jewish cookbooks under her belt (including The Jewish Holiday Cookbook), I knew she couldn't let me down. For a great Sauerbraten (which literally means sour roast) recipe, read more

Note: Apparently this recipe is not exactly something FitSugar would want us to eat as it's pretty high in fat. However, you could cool it overnight and skim off the fat layer that forms. In fact, you'll probably want to do that.

Note: Apparently this recipe is not exactly something FitSugar would want us to eat as it's pretty high in fat. However, you could cool it overnight and skim off the fat layer that forms. In fact, you'll probably want to do that.
Sauerbraten à la Nathan
From Joan Nathan

2 tsp salt
3 tbsp brown sugar
1 cup chile sauce
1 1/2 cup white vinegar
1 5-pound shoulder roast of beef, chuck roast, or end of steak beef brisket
1 chopped cup celery leaf
2 sliced onion
4 sliced carrot

1. Mix salt, brown sugar, chili sauce and vinegar together. Pour over meat and let stand overnight in the refrigerator.
2. Preheat oven to 325°F.
3. Place meat in ovenproof casserole, pouring marinade over meat.
4. Cover meat with celery leaves, onions, carrots and 2 cups water.
5. Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour. (Allow approximately 1/2 hour per pound for roasting.)
6. This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade. Serves 8.
7. Alternate Method: You can also put all of the ingredients in a covered casserole and bake in a 200°F oven overnight, for about 9 hours. This slow cooking breaks down the membranes of the meat, making it a more tender roast.
8. Note: Sanford Herskovitz, known as Mr. Brisket in Cleveland, says that when the brisket is roasting, the point (fatter side) should be down; when reheating, the flat (leaner side) should be down. "Use a choice, whole brisket, never use a first cut, because the butcher throws away the fat and it's drier."

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