Category Archives: Holiday Recipes

Happy New Year Brisket

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt available in the spice aisle

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe.  I’ll let you know. Thanks again Michele and Karyn!

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this 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

Don’t Let the Apples Go Bad Cake

Apples are the kind of fruit we eat all year round. They are always in the fridge and if they don’t get eaten, I  feel guilty that they’re just sitting there and going to go bad.  I saw this recipe on Smitten Kitchen and decided to make it.  I would make it and freeze it, so if you’re interested in doing so this cake freezes well. You’ll need a tube pan. You don’t need an electric mixer, so it’s pretty easy on the special equipment. Use those leftover apples–don’t let them go bad. No butter in this recipe, lots of sugar though.  My house smelled divine.

I also love this recipe for the Jewish Holidays which are just around the corner…..just saying.

*you can see in photos that I use a melon baller to get the pits out of the middle of the apple. I prefer this technique over the corer thing which never really works for me.  The melon baller works perfectly: first cut apple in half, then scoop out just the pits.

Thanks to Smitten Kitchen again for a wonderful recipe.

www.smittenkitchen

Ingredients:

6 apples (I used what I had in the house: a combo of Granny Smith and Honey Crisp. Good old Macintosh will work, too.)

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice (try to use fresh but if not, Tropicana will do)

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (this is optional; I didn’t use them this time out)

Directions:

Preheat oven to 350 degrees. Grease a tube pan. Peel, core, and chop apples into chunks. Toss with cinnamon and sugar and set aside (I sprayed with a baking spray. There’s no need to add any butter here.)

Stir together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. This mixture will be rather thick.  Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to make sure all ingredients are incorporated. Use a rubber spatula to get it all out of the bowl.

Pour 1/2 the batter into prepared tube pan. Spread 1/2 the apples over this. Pour the remaining batter over the apples and arrange the remaining apples on top. Use your eye to halve  batter and apples (don’t worry if it’s not perfectly halved.) Bake for about 90 minutes, or until a cake tester (or toothpick) comes out clean. I would check cake after 1 hour 20 minutes. I baked for the full 90 minutes; it’s a rather thick cake.

Recipes for Jewish New Year–Rosh Hashana 2019

Finished Product Apple Cake

Finished Product Apple Cake

photo 1 (3)

Un-Stuffed Cabbage

DSCN2648DSCN4230DSCN2642DSCN4225DSCN4234photo (2)DSCN4230Summer is the most easy-going time of the year and then along comes the Jewish holidays right on the heels of the end of Summer and just like that it is over. Before you know it it’s September 29th and the Holiday is upon us.  Oh well here we go again, for those of you who have been reading my blog you may have made a lot of these recipes. For all of you newbies a warm welcome aboard.  I am sort of a traditionalist when it comes to holidays and my family always looks forward to the same things. If I introduce a new recipe it’s always hold your breath time and what was wrong with the old one looks on everyone’s face.  Final decisions haven’t been made but I know that there are some things I’d never leave out. Here is a list of suggestions and by all means cruise through my blog and see if there is anything else to your liking. These are just a list of suggestions. I will try and post some new recipes so be on the lookout. Rosh Hashana recipes are tagged Rosh Hashana if you are trying to look them up on my blog. I may sneak in a recipe or two if I can get in the time. So sad summer is over but it’s time to move on .

Rosh Hashana starts in the evening of Sunday , September 29

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

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.

Follow me on Instagram @cookingwithcandi

Ingredients:

1 box matzoh farfel (I think it’s in a canister now) you will need 16 ounces of the farfel

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.

Chocolate Bark Surprise

Chocolate Bark Surprise

chocolate bark surprise before breaking it all up

One of the most wonderful surprises to come out of my blog is the constant sharing of recipes, ideas, thoughts and sometimes even a little criticism. I love it all.  Sharing has got to be the part I enjoy the most. I love sharing my family recipes with all of you. I especially love when you send me a recipe and I love it and I make it part of Cooking with Candi.  As those of you who have gotten to know me and my blog you know this to be true. I try to always give credit where credit is due, sometimes I name the recipe after the person who passed it on to me.  I rarely get to know the origin or provenance of these recipes but they’re way to good to keep “under wraps”. Thanks again to all my friends for their recipes and inspiration not to mention support with this “labor of love”. I write this blog so that you can all share the  recipes that I have had come to know.  Why keep it to myself? I love the feedback you all give me and nothing makes me happier than when I meet someone who started cooking and now enjoys it because of my recipes.

It’s hard to know the provenance of most recipes and I am doing this for fun not profit!

Speaking of sharing I got this wonderful recipe from At Home with Joy , thanks for sharing with us Joy. This recipe was so easy and so delicious, for those of you who love Candy and who doesn’t? Give it a try,  please check out Joy’s blog you’ll be happy you did.

And this would be perfect on your Passover Table. It’s a really nice dessert served anytime but really perfect now.

www.athomewithjoy

Chocolate Bark Surprise

Ingredients:

1 9 oz. bag chocolate chips ( I used semi-sweet) this would have to be amazing with white chocolate chips as well

1/4 cup shelled pistachio nuts ( I used no salt but a little salt would probably be fine)

1/4 cup raw almonds

1/4 cup dried cranberries

1 Tablespoon shredded coconut

Directions:

Line a small sheet pan with parchment paper

Place chips in microwave safe bowl and heat for app. 2 1/2 minutes. Check frequently as microwaves can vary. 2  – 2 1/2 minutes was sufficient. Once the chocolate is smooth and creamy, add the rest of the ingredients into the bowl and stir until combined. Make certain your bowl is large enough to accommodate the chocolate and dry ingredients.

Stir until well combined, and immediately pour mixture onto parchment paper and using a spatula evenly smooth it around, it should be about 1/4″ thick.

Place pan in fridge and allow it to harden for at least an hour or until hardened.

Using your hands, break bark into pieces. The pieces will be uneven.

Store extra bark in freezer in an airtight container.

Enjoy!

Homemade Chicken Soup with Not-So-Homemade Matzo Balls

IMG_4514I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.

INGREDIENTS: CHICKEN STOCK:

1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).

MATZO BALLS:

This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)

Traditional Ashkenazi Charoset–Apple/Walnut

DSCN2703This 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.

Baked Salami (Oldie but Goodie)

Here is an amazing appetizer if you are looking for something to hold everyone over till dinner. This is an oldie but goodie recipe, and everyone loves it always. 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!

I have to say this is my #1 post on my blog hands down since 2011. People love this recipe.

*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one.

Ingredients:

1 Kosher Salami (this is a larger one for a larger crowd)

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 and available almost everywhere.

Aunt Pammy’s Chipotle Sweet Potatoes

 

Fully Baked Chipotle Sweet Potatoes

This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution.  I highly suggest it if you like spicy because it is! It definitely packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor !  If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now.  This is certainly a new take on Sweet Potatoes because they aren’t sweet.  I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy.  Thanks Aunt Pammy.

Ingredients:

5 lbs.Yams or Sweet Potatoes

Kosher Salt –about 1/4 cup give or take a little . You’ll have to taste, start with less and add more as needed

Heavy Cream ( about 1 1/2 quarts)

Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets

Directions:

Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.

Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.

Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together

Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)

Place in 375 degree preheated oven for 45 minutes to an hour depending on your oven.

Potatoes should be somewhat set and browned on top when ready.

Enjoy! and Happy Thanksgiving