Tag Archives: jewish holiday food

Blintz Souffle–Break Fast Food

I originally posted this on October 5, 2011. Now that’s a more civilized time to be celebrating the Jewish New Year, but what can I say? It’s here and here we go again. This is probably one of the oldest recipes on my blog. I remember my Mother making it and always loving it. Along with the baked French toast this is a wonderful breakfast and brunch staple. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in our house. Always delicious and the ultimate in comfort food. You can buy almost any of the frozen blintzes, homemade ones are great but it doesn’t really make that big of a difference with this recipe. This is super easy with excellent results.

Ingredients:

6 blintzes ( you can use cheese or fruit filled, whichever you like) . Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray. Blintzes can be found frozen in many supermarkets or specialty stores.

2 eggs

1/4 cup sugar

1/8  unsalted butter or margarine

3/4 cup sour cream (lite is fine)

1 tsp. vanilla

Dash of cinnamon

Directions:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam Spray. Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use 9×13 size baking dish but anything close to that will work. You can double the recipe, in which case you’ll obviously need a larger baking dish. You need room for the blintzes to expand a little and for the egg mixture (custard)  to rise around it. Don’t spread it too thin.

Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture.

Bake at 350 degrees for approximately 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Happy Healthy Sweet New Year!

Kasha Varnishkes–Jewish Comfort Food

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. What better time to make it than the Jewish New Year? it’s super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it.

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons olive oil, you may need a  little more and may want a bit more to drizzle at the end. You can also use vegetable oil. I do use vegetable oil with this recipe.

Kosher Salt and Freshly Ground Black Pepper–to taste

1 box button mushrooms sliced 8 ounce box

1 cup kasha, medium or coarse granulation.

1 egg

2 Tbsp. Butter/Margarine–this can be omitted if you’d like. It adds another layer of richness to the flavor though.

2 cups vegetable or chicken stock ( obviously if you’re making vegetarian you’ll use vegetable )

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in olive oil, salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy.

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

Slow Cooked Brisket–Super Easy

Featured Image -- 8316I am always on the look-out for a brisket recipe and it seems like everyone is always asking me for a good brisket recipe. If you ask me brisket is the ultimate comfort food, it’s old fashioned pot roast slowly cooked with just a small amount of ingredients.  This is a great recipe for the Jewish New Year because you can cook it ahead of time . My friend Susan gave me this recipe for a slow cooker brisket and I actually made it the night before in the slow cooker .  I cut up the onions , seared the brisket and got it all together in about 1/2 hour and put it in the slow cooker by midnight! When I woke up in the morning the house smelled amazing and the brisket had cooked for a full 8 hours! I then took the whole insert with cover and refrigerated it till later that day when I would remove any and all congealed fat that had naturally gathered in the pot. I highly recommend doing it ahead of time so that you can remove any unwanted fat from the brisket. You can even do it a week ahead and freeze the brisket, or a few days ahead whichever works best for you. The recipe is from the website Kitchn and Susan had already made it so I knew it would be good. So easy and so good.

This is such a wonderful recipe I highly recommend for the Jewish Holidays or any time you’re in the mood for good comfort food.

I also recommend an electric knife as it is the best tool for slicing a brisket thinly and getting the most out of the meat. I love my electric knife and it is great for cutting all roasts. Ingredients are simple and you probably have most of them in the house already.

*If you are freezing it, you can slice up and then put it in the freezer. Take out of freezer and re-heat the way I did.

* a 4 lb. Brisket with side dishes should serve 6 people

www.kitchn.com original title Slow-Cooked Brisket and Onion

Ingredients:

3 1/2 to 4 lb. Brisket

1 tablespoon olive oil

app. 2 large onions, sliced into half moons (not too thinly)

Kosher Salt and Freshly Ground Black Pepper

6 cloves garlic , minced

2 cups beef broth

2 Tablespoons Worcestershire Sauce

1 Tablespoon Soy Sauce ( reduced sodium is fine here)

Directions:

Heat a deep sauté pan or cast iron skillet over medium heat with the 1 tablespoon olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently for app. 20 minutes or until the onions have caramelized lightly. This means that the onions will lightly brown up and completely wilt.

Remove brisket from its packaging and pat it dry, season the meat with salt and pepper generously.  While the onions cook if you have another large skillet or sauté pan heat it up over medium-high heat and turn on your vent or fan. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert fatty side up.  I would spray the insert with cooking spray first. If you don’t want to dirty  2 pans wait till the onions are cooked and then just add brisket to that pot to sear.

Sprinkle the minced garlic over the meat. Pile the sautéed onions on top and around the meat. Mix the broth, Worcestershire Sauce and soy sauce and pour into the slow-cooker insert.

Cover and cook in the slow cooker on LOW for 6-8 hours or until the brisket is very tender. I did 8 hours because it depends on the size and shape of your brisket. This brisket was about 4 lbs. and pretty thick in spots.

Now the thing about cooking ahead was that I could refrigerate it right in the insert . The next day I removed from refrigerator mid afternoon and scraped off the congealed fat.

To reheat: First I slice the brisket if I haven’t already done so. Heat the oven to 300 degrees. Transfer the brisket and all the juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Warm in the oven for at least an hour till brisket is completely warmed through. Of course the timing will depend greatly on the size and shape of the brisket; once it’s sliced it will re-heat faster which is why I always do so.

If you don’t have a slow cooker and don’t want to buy one you can cook in the oven instead. You’ll need a dutch oven ( Le Creuset type) with a lid. Or a baking dish covered  very tightly with foil. Follow instructions as above but cook in the oven at 325 degrees for about 4 hours for a 4 lb. brisket. You may need to cook longer depending on the size and shape of your brisket.

Cooking Time varies for how you prefer your brisket. If you want a more formal presentation you’ll probably stay within the 8 hours . If you like it shredded and more like pulled beef you may want to increase cooking time by another hour. We sliced it after 8 hours and then re-heated it and it was perfect! Sorry I didn’t take more pictures.

IMG_6380

Plum Torte

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.

Slow Cooked Brisket–Super Easy

Featured Image -- 8316I am always on the look-out for a brisket recipe and it seems like everyone is always asking me for a good brisket recipe. This past New Years my friends and I were making dinner and wanted something we could do quickly that wouldn’t require a lot of prepping etc. My friend Susan gave me this recipe for a slow cooker brisket and I actually put it in the slow cooker Tuesday night before New Years. We came home from dinner and I cut up the onions , seared the brisket and got it all together in about 1/2 hour and put it in the slow cooker by midnight! When I woke up in the morning the house smelled amazing and the brisket had cooked for a full 8 hours! I then took the whole insert with cover and refrigerated it till later that day when I would remove any and all congealed fat that had naturally gathered in the pot. I highly recommend doing it ahead of time so that you can remove any unwanted fat from the brisket. You can even do it a week ahead and freeze the brisket, or a few days ahead whichever works best for you. The recipe is from the website Kitchn and Susan had already made it so I knew it would be good. So easy and so good.

This is such a wonderful recipe I highly recommend for the Jewish Holidays or any time you’re in the mood for good comfort food.

I also recommend an electric knife as it is the best tool for slicing a brisket thinly and getting the most out of the meat. I love my electric knife and it is great for cutting all roasts. Ingredients are simple and you probably have most of them in the house already.

*If you are freezing it, you can slice up and then put it in the freezer. Take out of freezer and re-heat the way I did.

* a 4 lb. Brisket with side dishes should serve 6 people

www.kitchn.com original title Slow-Cooked Brisket and Onion

Ingredients:

3 1/2 to 4 lb. Brisket

1 tablespoon olive oil

app. 2 large onions, sliced into half moons (not too thinly)

Kosher Salt and Freshly Ground Black Pepper

6 cloves garlic , minced

2 cups beef broth

2 Tablespoons Worcestershire Sauce

1 Tablespoon Soy Sauce ( reduced sodium is fine here)

Directions:

Heat a deep sauté pan or cast iron skillet over medium heat with the 1 tablespoon olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently for app. 20 minutes or until the onions have caramelized lightly. This means that the onions will lightly brown up and completely wilt.

Remove brisket from its packaging and pat it dry. While the onions cook if you have another large skillet or sauté pan heat it up over medium-high heat and turn on your vent or fan. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert fatty side up.  I would spray the insert with cooking spray first. If you don’t want to dirty  2 pans wait till the onions are cooked and then just add brisket to that pot to sear.

Sprinkle the minced garlic over the meat. Pile the sautéed onions on top and around the meat. Mix the broth, Worcestershire Sauce and soy sauce and pour into the slow-cooker insert.

Cover and cook in the slow cooker on LOW for 6-8 hours or until the brisket is very tender. I did 8 hours because it depends on the size and shape of your brisket. This brisket was about 4 lbs. and pretty thick in spots.

Now the thing about cooking ahead was that I could refrigerate it right in the insert . The next day I removed from refrigerator mid afternoon and scraped off the congealed fat.

To reheat: First I slice the brisket if I haven’t already done so. Heat the oven to 300 degrees. Transfer the brisket and all the juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Warm in the oven for at least an hour till brisket is completely warmed through. Of course the timing will depend greatly on the size and shape of the brisket; once it’s sliced it will re-heat faster which is why I always do so.

If you don’t have a slow cooker and don’t want to buy one you can cook in the oven instead. You’ll need a dutch oven ( Le Creuset type) with a lid. Or a baking dish covered  very tightly with foil. Follow instructions as above but cook in the oven at 325 degrees for about 4 hours for a 4 lb. brisket. You may need to cook longer depending on the size and shape of your brisket.

Cooking Time varies for how you prefer your brisket. If you want a more formal presentation you’ll probably stay within the 8 hours . If you like it shredded and more like pulled beef you may want to increase cooking time by another hour. We sliced it after 8 hours and then re-heated it and it was perfect! Sorry I didn’t take more pictures.

IMG_6380

Chicken Marbella–perfect for Passover

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

Slow Cooked Brisket–Super Easy

Featured Image -- 8316I am always on the look-out for a brisket recipe and it seems like everyone is always asking me for a good brisket recipe. This past New Years my friends and I were making dinner and wanted something we could do quickly that wouldn’t require a lot of prepping etc. My friend Susan gave me this recipe for a slow cooker brisket and I actually put it in the slow cooker Tuesday night before New Years. We came home from dinner and I cut up the onions , seared the brisket and got it all together in about 1/2 hour and put it in the slow cooker by midnight! When I woke up in the morning the house smelled amazing and the brisket had cooked for a full 8 hours! I then took the whole insert with cover and refrigerated it till later that day when I would remove any and all congealed fat that had naturally gathered in the pot. I highly recommend doing it ahead of time so that you can remove any unwanted fat from the brisket. You can even do it a week ahead and freeze the brisket, or a few days ahead whichever works best for you. The recipe is from the website Kitchn and Susan had already made it so I knew it would be good. So easy and so good.

This is such a wonderful recipe I highly recommend for the Jewish Holidays or any time you’re in the mood for good comfort food.

I also recommend an electric knife as it is the best tool for slicing a brisket thinly and getting the most out of the meat. I love my electric knife and it is great for cutting all roasts. Ingredients are simple and you probably have most of them in the house already.

*If you are freezing it, you can slice up and then put it in the freezer. Take out of freezer and re-heat the way I did.

* a 4 lb. Brisket with side dishes should serve 6 people

www.kitchn.com original title Slow-Cooked Brisket and Onion

Ingredients:

3 1/2 to 4 lb. Brisket

1 tablespoon olive oil

app. 2 large onions, sliced into half moons (not too thinly)

Kosher Salt and Freshly Ground Black Pepper

6 cloves garlic , minced

2 cups beef broth

2 Tablespoons Worcestershire Sauce

1 Tablespoon Soy Sauce ( reduced sodium is fine here)

Directions:

Heat a deep sauté pan or cast iron skillet over medium heat with the 1 tablespoon olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently for app. 20 minutes or until the onions have caramelized lightly. This means that the onions will lightly brown up and completely wilt.

Remove brisket from its packaging and pat it dry, season the meat with salt and pepper generously.  While the onions cook if you have another large skillet or sauté pan heat it up over medium-high heat and turn on your vent or fan. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert fatty side up.  I would spray the insert with cooking spray first. If you don’t want to dirty  2 pans wait till the onions are cooked and then just add brisket to that pot to sear.

Sprinkle the minced garlic over the meat. Pile the sautéed onions on top and around the meat. Mix the broth, Worcestershire Sauce and soy sauce and pour into the slow-cooker insert.

Cover and cook in the slow cooker on LOW for 6-8 hours or until the brisket is very tender. I did 8 hours because it depends on the size and shape of your brisket. This brisket was about 4 lbs. and pretty thick in spots.

Now the thing about cooking ahead was that I could refrigerate it right in the insert . The next day I removed from refrigerator mid afternoon and scraped off the congealed fat.

To reheat: First I slice the brisket if I haven’t already done so. Heat the oven to 300 degrees. Transfer the brisket and all the juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Warm in the oven for at least an hour till brisket is completely warmed through. Of course the timing will depend greatly on the size and shape of the brisket; once it’s sliced it will re-heat faster which is why I always do so.

If you don’t have a slow cooker and don’t want to buy one you can cook in the oven instead. You’ll need a dutch oven ( Le Creuset type) with a lid. Or a baking dish covered  very tightly with foil. Follow instructions as above but cook in the oven at 325 degrees for about 4 hours for a 4 lb. brisket. You may need to cook longer depending on the size and shape of your brisket.

Cooking Time varies for how you prefer your brisket. If you want a more formal presentation you’ll probably stay within the 8 hours . If you like it shredded and more like pulled beef you may want to increase cooking time by another hour. We sliced it after 8 hours and then re-heated it and it was perfect! Sorry I didn’t take more pictures.

IMG_6380

Grandma Millie’s Cauliflower

I originally posted this recipe 2 years ago. My Father recently passed away so when I came across this photo of my parents on the recipe it was bittersweet . We will miss my Dad during this Holiday season.

Firstly, you should know that this dish is sort of famous around the Kolen/Topper household. My mother doesn’t cook a lot anymore, but for the holidays, she will still rally to make some of her signature dishes. I never even had this recipe in my possession before. Almost everyone loves this dish—even the cauliflower haters (although we can’t get Joel to even try it…his loss.) It is very tasty and a perfect side dish for meat. It is also perfect for the holidays. We always have it on our Thanksgiving table and usually for the Jewish holidays too. It will work anythime you need another vegetable side.  I always thought my mother used fresh cauliflower but as it turns out she’s been using frozen because it’s easier to handle, takes no time and works just as well. If you want to use fresh, just follow the recipe as it is but first cook the cauliflower in boiling water, as usual. Thanks, G’ma Mil. This recipe is a keeper.

INGREDIENTS:

1 jumbo onion (or 2 large onions)

3 cloves garlic, minced

1 cup vegetable oil–I know this is a lot of oil so you can try and start out with a little less. I am not arguing with my Mother about the amount of oil!!!! in her recipe

4 boxes frozen cauliflower

Kosher salt (start with 1 tsp.)

1/4 tsp. freshly ground black pepper

A few shakes of paprika (for color)

Panko seasoned crumbs (3/4 to 1 cup) you’ll probably use the full cup for 4 boxes

DIRECTIONS:

Preheat oven to 350 degrees.

Slice onions and add to a large frying pan with the 1 cup of oil (heated). Add paprika, salt, pepper and garlic. Sauté onions until translucent and then let stand off the heat for about 15 minutes. Take frozen cauliflower out of boxes, put in microwave safe bowl, and microwave for 2 – 2 1/2 minutes, you want to get it defrosted and soft but not overly soft, should be firm, just to defrost and get all the water out of it. Drain and put cauliflower on paper towels. Trick is to get all water out, you want to start with cauliflower as dry as possible. That’s why frozen is easier to work with, you will be cooking it in the oven.  Next, add Panko crumbs (when adding the crumbs start with 3/4 cup and if it looks like you need more add a bit,  we used almost a full cup for the 4 boxes), mix well and then add the cauliflower. Bake for approx. 45 minutes, until heated through. (I place in one layer in a glass Pyrex until it gets very hot and a little crispy.) Taste for salt and pepper. Transfer to a serving dish.

*I usually taste for salt and pepper during the baking phase, remove from oven and take a taste, then season accordingly. Also, I know this is a lot of oil, so start out with 3/4 cup and add as you need it, for it to get crispy you will need a good amount of oil, the panko will absorb a good amount of it.

*You can prep this dish in advance and refrigerate in a container for up to 2 days prior to serving. Just take it out of the fridge, bring to room temp. and cook in oven until heated through (same as above.)

I hope you love this as much as we do.

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. I am going to make it this year for Rosh Hashana and it is so perfect for Passover.  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)

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)

app. 1/2 jar of apricot jam

Directions:

 cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar and sugar. 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