Category Archives: Holiday Recipes

Julie’s Honey Cake with Whiskey – Holiday Recipe

Posted on September 14, 2012 | 1 comment

DSCN4319Firstly, thanks so much Julie for taking the time out of your busy baking to send me these wonderful recipes and allowing me to post them on my site. Julie bakes and sells her products in the Aspen area and will ship anywhere, the name of her company is Aspen Jewels Bakery.  Julie also said to inform all of us who live at high altitude that this is strictly a “sea level” cake, if cooked at high altitude it will sink and will be raw inside. This is unfortunate, but there are lots of other cakes to bake.  High Altitude baking is treacherous. You will need a tube pan for this cake.

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs ( room temp)

1 cup vegetable oil or canola oil which Julie recommends

1 cup sugar

1/2 cup brown sugar

1 Tablespoon Whiskey

1 cup Honey

1 1/2 cups coffee (just leave it in a cup from the morning coffee)

1/4 cup orange juice from a fresh orange ( you will need the zest anyway)

1 Tablespoon orange zest

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Spray a tube pan with flour spray. Beat honey, sugars, eggs and oil. Add zest. Mix all dry ingredients in a bowl and set aside. Add coffee and juice alternating with dry ingredients. Fold in nuts. Bake for 70 – 90 minutes until tester comes out clean. Let cool for 30 minutes before removing from pan. Let cool completely.

Sprinkle with powdered sugar before serving.

Or you can make a chocolate glaze to put on top . Once the cake cools down.

Chocolate Glaze:

this is perfect to drizzle over cakes of any kind, it is my recipe for chocolate glaze. You may have to play with the consistency. Add the powdered sugar slowly till you achieve the texture you want. You can always add a little more warm water to thin it out.

3 Tablespoons Cocoa Powder

2 Tablespoons melted butter

1 cup powdered sugar ( confectioners)

3 Tbsp. warm water (could use milk but not necessary)

1/2 tsp. vanilla

Melt butter, add all ingredients , ( go slowly with sugar), Stir until well mixed and smooth. You may need to play around with icing to get the consistency you want. Drizzle on cooled down cake.

1 Comment

Posted in Baked Goods, Cake, Holiday, Holiday Recipes

Tagged , , ,

Plum Torte

Posted on September 13, 2012 | 3 comments

photoDSCN4225 DSCN4214 DSCN4216My friend Ellen sent me this recipe in the spring of last year and I couldn’t find these plums anywhere. She re-sent it to me and I think it’s a most perfect dessert, and I was thinking it would be so perfect for Jewish Holidays but the plums will no longer be available soon.  You can make two and freeze one or freeze both of them for the holidays.  Ellen is an awesome cook so I totally trust her on this.  So here you go. It’s best made with the small italian plums that are out end of August and early September and you know how much I love using seasonal fruits and veggies. Thanks Ellen.

These plums can be called Italian Prunes as well, and try and use them because they are beyond delish!

Perfect for freezing.

Ingredients:

1 cup sugar

1/2 cup sweet butter softened (room temp. or I soften for a few seconds in microwave , but don’t melt)

1 cup flour, sifted

1 tsp. baking powder

pinch salt

2 eggs ( always bake with room temp. eggs unless otherwise stated)

12  pitted purple italian plums, halved*  ( often called Italian Prunes) If you can’t find the Italian Prune type you can use regular plums, but try and make this now while they are in the store and freeze this.

lemon juice and sugar for topping

Directions:

cream sugar and butter, add flour , baking powder, salt and eggs, beat well. Cut a round piece of parchment paper and line a 9 inch springform pan. Spoon the batter into pan ( it will be thick so you’ll need to spread it a bit). Place plum halves skin side up. Sprinkle plums lightly with lemon juice and then sprinkle sugar all over. Bake at 350 degrees for 1 hour. Cool, invert and gently peel off paper then invert again – plum side up.

This is a keeper.

3 Comments

Posted in Baked Goods, Holiday Recipes

Tagged , , ,

Happy New Year Brisket re-blog

Posted on September 12, 2012 | Leave a comment

Happy New Year Brisket – excellent recipe for delicious brisket.

Leave a comment

Posted in Holiday Recipes, meat

Tagged

A Noodle Pudding from Julie – Apricot Apple Noodle Kugel

Posted on September 12, 2012 | 2 comments

DSCN4319Firstly I want to say thank you to Julie for your support and your wonderful recipes , it’s so great to be able to share new and different recipes especially for the same old same old. This one sounds amazing, and I am excited to try it. According to Julie it’s been published in several papers in Detroit. So we have a noodle pudding from Michigan. Thanks Julie. I am going to be making this one this year.

Ingredients:

1 lb . medium egg noodles

1 cups butter, melted

1 1/2 cup sgar

1 1/2 pints sour cream

1 teaspoon vanilla

5 eggs, beaten

1 1lb. crushed pineapple, drained

1 lb. dried apricots, chopped

1 lb. dried apples, chopped

3/4 cup applesauce

brown sugar and cinnamon * for the top of the pudding ( about 1/2 cup brown sugar and 1 tablespoon cinnamon) just enough to sprinkle over the entire top of casserole. You will have to eyeball this.

Directions:

Preheat oven to 350 degrees. Cook noodles in boiling water for 5 minutes and drain.   Pour melted butter over noodles. Combine sugar, sour cream, vanilla, eggs, pineapple, applesauce and apricots. Combine fruit mixture with noodles.

Line a 9 x 13 or larger pan with cooking spray and place dried apples in the bottom of the pan. Pour noodle mixture into the pan and sprinkle with brown sugar and cinnamon. ( you may not need 1/2 cup of brown sugar, just sprinkle entire top )

Bake for 45 minutes or until set and serve immediately. Cut while warm, this freezes beautifully. Julie suggests cutting it before freezing.

2 Comments

Posted in Holiday, Holiday Recipes

Tagged , , , ,

Rosh Hashana Menu

Posted on September 9, 2012 | 1 comment

My menu could change at any moment, but I will give you a listing of recipes that I posted last year and a few new ones. I will write the titles of the recipes and all you have to do is put that into the search box on my blog or Holiday Recipes should work.  I am going to post a few new recipes , and I will reblog some of the old ones as well. In the event that you’re planning your menu and starting to shop for the holiday, here is a list of some oldies but goodies that may work out well for you. Remember to look for the new recipes as well, I will be posting them throughout this week.  If you haven’t done so, please subscribe so you get my emails as I post them. ( It’s free and fun)

Happy New Year Brisket, Chicken Marbella, Applesauce and Raisin Cake, Don’t let the Apples go Bad Cake, Mushroom Barley, Grandma Millie’s Cauliflower, Another Noodle Pudding from Marcy ( Parve), Noodle Pudding with Apricot Nectar, Homemade Chicken soup with Not-so-homemade Matzo Balls, Happy New Year Brisket and Happy New Year Chicken.

*if you type in Holiday/ Holiday Recipes you should also be able to find the recipes . Most are categorized, in fact almost all of them are.

1 Comment

Posted in Holiday, Holiday Recipes

Tagged

My Farewell to Nora Ephron: her Tzimmes

Posted on September 8, 2012 | 2 comments

Nora Ephron was a wonderful writer and filmmaker. When she died,  her recipes were passed around  at her memorial service. This one was printed in the NY Times and I held on to it so I would be able to pay some small homage to her. Since Rosh Hashanah is almost here, I thought it appropriate to post this recipe, which is a traditional Jewish dish of stewed fruits and vegetables. The funny part about this recipe is that, in it, Nora states that it is “delicious with a pork roast”. You have to laugh at her delicious sense of humor. I will miss her work and so this is my homage to her–the woman and the artist. I will think of her with fondness when I prepare this dish.

Ingredients:

5 carrots cut in various shapes

3 peeled yams cut into pieces

2 cups butternut squash cut up

1 cup dried apricots

1 cup pitted prunes

1/4 cup raisins

2 cups beef stock

3 tbsp. butter or margarine

1/3 cup brown or white sugar or marmalade

1 tbsp. cornstarch

Directions:

In a small pot bring the beef stock to a boil with the butter.

Add the carrots and boil for about 5 minutes till tender but not overcooked. Remove with a slotted spoon to a bowl. Add 3 peeled yams, and boil for about 5 – 7 minutes till tender but not overcooked. Remove to bowl with carrots. Add butternut squash and boil until tender but not overcooked. Remove to bowl. Add a cup of dried apricots and cook 5 minutes, remove, and then do the same with the prunes. Add some raisins for a minute or two. Then boil down the broth that’s left, adding about 1/3 cup sugar, white or brown; or if you prefer 1/3 cup marmalade. When mixture is reduced by about half, remove about 1/2 cup to a measuring cup. Whisk 1 tbsp. cornstarch into it, then add broth to the pot, and whisk until thickened. Put all the vegetables and fruit into a large, pretty casserole dish, and pour the broth over it. Before serving, reheat at 400 degrees for about 15 minutes.

* I printed this directly off of her recipe from the NY Times

 

2 Comments

Posted in Holiday, Holiday Recipes

Rosh Hashana is almost here! how can that be?????

Posted on September 7, 2012 | 2 comments

How can this be? It’s still warm , I’m still out in Colorado and I’m not ready to let go of the last breath of summer. I am returning to NY next week and need to get myself in some sort of gear for this holiday.  Have to switch my bike helmet for my chef’s hat.  I only cook for 12 the first night, so it’s not too too scary. I will re-blog some of my beloved holiday recipes, and as always please feel free to contact me and contribute any recipes that have worked well for you over the years. Have a sweet , happy and healthy New Year to all of you.

2 Comments

Posted in Holiday, Holiday Recipes

Traditional Ashkenazi Charoset–Apple/Walnut

Posted on March 22, 2012 | 1 comment

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.

1 Comment

Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian

Tagged , , ,

Don’t Let the Apples Go Bad Cake

Posted on December 15, 2011 | 1 comment

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 since we were leaving for Colorado and I was not ditching perfectly good apples, I would make it and freeze it for when we come back.  (The cake would freeze well…the apples, not so much.) 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–dont’ 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. I’m not ready to start posting for the Holidays yet but this makes a lovely dessert.

*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 thingys which never really work. The melon baller works perfectly: first cut apple in half, then scoop out just the pits.

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.

1 Comment

Posted in dessert, Holiday, Holiday Recipes

Tagged , ,

Marshmallow Sweet Potatoes (gotta have ’em)

Posted on November 17, 2011 | 1 comment

1/2 eaten Sweet Potatoes with Marshmallows

1/2 eaten Sweet Potatoes with Marshmallows

pre marshmallow topping

We always have to have a sweet potato dish with those darn marshmallows! This has a little twist which makes it a bit more interesting. It’s easy, tasty and unique, because I make it with both marshmallows and pecan halves on top. There are probably a million different recipes for mashed sweet potatoes, but this one goes on my table this year.

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks. Cook Sweet Potatoes (If you want to cheat with the canned ones, I won’t tell anyone, and what’s more is no one will know with all the other stuff in it.) Just drain them well.

1/2 cup whole milk (no skim please)

4 tablespoons unsalted butter (when I double I just add 2 tblsp. butter no need to add 8)

1 can (8 ounces) crushed pineapple, drained

1/4 cup brown sugar, packed

1 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

20 big marshmallows or mini marshmallows ( as many as you can fit on top)

*40 pecan halves to cover top (you can use only marshmallows if you want)

Directions:

Cover sweet potatoes with cold water in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are knife tender. Drain and return to pot. Mash potatoes with a masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

Transfer mixture to a 2 1/2 quart oval casserole dish, smooth out on top. If you want to make a checkerboard top, start at the top left, and alternate one marshmallow with 2 pecan halves until the entire casserole is covered. Bake at 350 degrees for about 30 minutes or until marshmallows are browned and puffed. If you don’t feel like doing the checkerboard, you can also sprinkle mini marshmallows on top, or some large ones. Whatever you like. This is pretty loose, but you gotta have marshmallows!

*this recipe serves about 8 – 10 as a side

1 Comment

Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, vegetarian

Tagged , , ,