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Category Archives: Holiday Recipes
Honey Roasted Chicken – Holiday Chicken
this recipe was actually given to me by my daughter Jennifer. She has made it numerous times. always to raves from the family. It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it. if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!
Ingredients:
1 stick butter or margarine
1/2 cup minced yellow onion
2 large cloves garlic, minced
1/4 cup Dijon Mustard
1/2 cup mild honey
1 teaspoon kosher salt
a rounded teaspoon curry powder
2 tablespoons peach or mango chutney ( available in most supermarkets)
small handful of dried currants or chopped dark raisins
2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan
Directions:
you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.
to make sauce:
Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.
to prepeare chicken:
I would spray each baking sheet with pam cooking spray first
Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.
To Bake Chicken:
place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.
to serve:
Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.
*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.
Happy Holiday from my Kitchen to Yours
Noodle Pudding with Apricot Nectar
I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food. can and should be made ahead of time, they hold together better. we used to add apricot jam, but it really was overkill. we omitted it, and it is perfect just the way it is. thanks to karyn r. for this noodle pudding and for being such a great cooking buddy for as far back as i can remember.
1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it) you can actually use up to 2 whole pkgs. There is enough custard for it. Use a large pyrex baking dish.
1 cup sugar
6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.
1 tbsp. vanilla
1 stick unsalted sweet butter(melted)
6 oz. cream cheese (softened at room temp)
1 1/2 cups milk ( I use skim plus) would not use regular skim milk
2 cups apricot nectar (available in most supermarkets)
Topping:
1 1/2 cups cornflake crumbs
2 tsp. cinnamon
1/2 cup sugar
1 stick butter (melted)
Directions:
cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl and 1 cup of sugar. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour. i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.
*serves about 12 – 15 people doubled
Recipes for Jewish New Year–Rosh Hashana 2020
Finished Product Apple Cake
Un-Stuffed Cabbage
I cannot believe that the Jewish Holidays are here already and this year will be very different from years gone by. I will not be with my family for the first time in maybe my life. Time to reflect for sure. While I am not happy about the situation I am in this year I will still the mark the days with some delicious Holiday Food. Here is a list of some of the recipes that you can put in the search bar on my site or just google the recipe with cooking with candi and you should be able to get it.
I am wishing all of you who celebrate a Very Happy Healthy New Year.
Rosh Hashana starts in the evening of Friday, September 18
Yom Kippur starts Sunday, September 27
I am always open to suggestions and inquiries and general help. You can DM me on Instagram/Facebook or email me at cmk55@sopris.net
For those who celebrate have a very Happy Healthy New Year!
Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)
Happy New Year Brisket
Unstuffed Cabbage–a great alternative to meatballs
Chicken Marbella
Honey Roasted Chicken
Old School Meatballs
A Noodle Pudding from Ellen
Another Noodle Pudding from Marcy *kosher non dairy
Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever
Noodle Pudding from Julie
Mushroom Barley
Kasha Varnishkes
Grandma Millie’s Cauliflower
Applesauce and Raisin Cake
Don’t let the Apples go Bad Cake
Julie’s Honey Cake
Plum Torte
My farewell to Norah Ephron- her Tzimmes
Posted in Holiday, Holiday Recipes, jewish holiday
Tagged jewish new year, Rosh Hashana, Rosh Hashana 2019
Rosh Hashana 2018 and the end of Summer
It’s Labor Day Weekend and that’s sort of the official end of Summer for everyone. The weather is still warm but the kids are back in school and everyone is back at work full-time and vacation is over. Rosh Hashana 2018 falls super early this year on Sunday September 9. I will start posting some of my standard Holiday Recipes. I hate to have to but I think it’s a week away and we have to start thinking about shopping and cooking!
If you don’t feel like waiting for me to post you can enter Rosh Hashana into the search bar on my blog and most of the recipes will pop up but I will be posting in a day or two.
*follow me on Instagram @ cookingwithcandi
Passover Popovers
Super easy and Super light and delicious. Give this one a try. These are delicious during Passover with some preserves in the morning as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. 
Ingredients:
1 cup cake meal
4 eggs — always work with room temperature eggs unless otherwise stated for best results
1 tsp. salt
1 Tbsp. sugar
1 cup water
1/2 cup peanut oil
Directions:
Preheat oven to 400 degrees.
Mix the cake meal, salt and sugar in a bowl.
Bring oil and water to a boil, add cake meal mixture and remove from stove.
Beat in one egg at a time and mix a lot. It will be thick.
Allow to stand for 15 minutes.
Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.
Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .
Warm before serving if desired.
Posted in Baked Goods, bread, Holiday, Holiday Recipes, muffins, Passover Recipes
Tagged Passover, Passover Popovers, Popovers, Popovers for Passover
Traditional Ashkenazi Charoset–Apple/Walnut
This is my easiest Charoset. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. This makes about 4 cups, but you can easily double it. My family loves it, so I always make a double batch. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!
Ingredients:
3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)
1 1/2 cups walnuts, chopped (buy them pre-chopped)
1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine
*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar
*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)
Directions:
After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping. If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.
Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian
Tagged apples and walnuts, Ashkenazi Charoset, Passover Recipe, Traditional Charoset
Peach Farfel for Passover – crowd favorite
This is most definitely a “must have” Passover recipe. It has been a winning recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one remembers where the original recipe came from , they just remember that it was on their Passover table and they can’t imagine a Seder dinner without it. Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!
Make this part of your Passover tradition, you’ll be happy you did.
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Ingredients:
1 box matzoh farfel (I think it’s in a canister now)
2 15 oz. cans sliced peaches
7 eggs
2 cups sugar
1 tsp. salt
2 sticks margarine, melted
2 tsp. vanilla
4 cups hot water
Directions:
Preheat oven to 350 degrees.
Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.
In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.
Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.
Baked Salami (Oldie but Goodie)
This is an oldie but goodie recipe and everyone loves it always. I posted this back in 2011 and it always lands in one of the top 10 recipes on my blog every year. This is a most awesome appetizer for New Years , Superbowl or any time you are needing a great appetizer . Rarely is there a piece left over. Good Old Fashioned Kosher Salami. (the kind in the package from Hebrew National is what I’m talking about) A-Mazing! Totally Delicious and Addicting so watch out!
*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one. This recipe is for 12 oz. salami so double for the 24 oz.
Ingredients:
1 Kosher Salami (this is a larger one for a larger crowd) this is 24 oz. they also make a smaller one probably 12 oz.
1/2 cup Marmalade ( I like orange) but can be Lemon or Ginger
2 tablespoons Brown Sugar
1 tablespoon Dijon Mustard- I used Maille Dijon Mustard
Directions:
Preheat oven to 375 degrees. Score into Salami, cut into Salami in narrow slices but not completely through to bottom. Just make slices almost to the bottom. Mix all ingredients together and spread on Salami, place on a lightly sprayed baking sheet and cook for about 1 – 1 1/2 hours. Serve on a plate with sliced pumpernickle or rye bread or crackers. I buy that party pumpernickle bread which is already cut into small pieces or any bread like rye bread would be great as well.
National French Toast Day!!!! Baked French Toast
I just found out it’s National French Toast Day so I am posting my best French Toast Recipe!
I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made. I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.
The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!
*recipe as is should serve 6- 8 if you have more people make 2 trays!
Ingredients:
1 cup packed light brown sugar
1 stick unsalted butter
2 tbsp. corn syrup ( I use Karo Original light corn syrup)
5 eggs (room temperature please)
1 1/2 cups milk ( you can use low-fat, I use Skim Plus)
1 tbsp. vanilla
1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .
Directions:
Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.
In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.
Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.
*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.
Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.
Cooking with Candi 