Tag Archives: Rosh Hashana

Old School Meatballs (sweet and sour)

Posted on September 24, 2014 | 2 comments

       Here is a last minute addition for Rosh Hashana. They are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy!

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)

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Posted in Holiday, Holiday Recipes, meat

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Grandma Millie’s Cauliflower

Posted on September 23, 2014 | 5 comments

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.

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Posted in Holiday, Holiday Recipes, vegetables, vegetarian

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Applesauce and Raisin Cake – an Homage to the Bundt Queen

Posted on September 21, 2014 | 2 comments

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone last New Years  and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. This cake has a slightly spicy flavoring, and is just so darn good. I am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate!

This cake can be a wonderful addition to your holiday table, applesauce and raisins just so perfect for Rosh Hashana.

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake

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Posted in Baked Goods, breads/cakes, Cake, dessert, Holiday, Holiday Recipes

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Noodle Pudding with Apricot Nectar

Posted on September 14, 2014 | 1 comment

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

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Posted in breakfast, Holiday, Holiday Recipes

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Don’t Let the Apples Go Bad Cake

Posted on September 1, 2013 | Leave a comment

Here is a perfect apple cake for the holidays and for any time. I originally baked it just because it looked so delicious and I had a bunch of apples about to go bad. Then I realized how perfect it would be for Rosh Hashana. I highly recommend trying this one and it’s really not too difficult at all. No electric mixer, no butter just a tube pan! Enjoy!

cookingwithcandi's avatarCooking with Candi

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.

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Posted in Baked Goods, Cake, Holiday, Holiday Recipes

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Kasha Varnishkes–Jewish Comfort Food

Posted on August 30, 2013 | 1 comment

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 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.

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

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Posted in Holiday, Holiday Recipes, pasta, sides, vegetables, vegetarian

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Recipes for Jewish New Year–Rosh Hashana

Posted on August 29, 2013 | 2 comments
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 Labor Day and just like that it is over. Before you know it,  it’s Thanksgiving! 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. I am going to post a few new ones. 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 be posting a few new ones this week, 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 this week if I can get in the time. So sad summer is over but it’s time to move on .

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

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Posted in Holiday, Holiday Recipes, Uncategorized

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A noodle pudding from Ellen – Cottage Cheese and Craisons

Posted on September 23, 2012 | 2 comments

Always on the hunt for new ways to invent the wheel, I sent out a plea for help to some friends for some new recipes for noodle pudding. Now mind you they are never new but sometimes people come at it from a different angle. This one sounds delicious, and simple. It contains milk , if you’re looking for a good one to serve with meat that isn’t dairy check out Marcy’s noodle pudding. Again, enjoy and Happy Healthy New Year. This will help sweeten your New Year for sure and according to Ellen it stays on the table for dessert. Thanks to Ellen for her support and input. This one will be perfect for Breakfast Table at Yom Kippur.

Ingredients:

1 1/2 cups sugar

1/2 lb butter ( melted)

8 eggs ( room temp. best always) beaten

1 lb. medium size egg noodles

1 cup craisins

1 lb. small curd cottage cheese

box graham cracker crumbs – 3 cups for * crust , save the rest of the box for sprinkling the top . ( see *crust)

Mix all together and pour on top of * crust. Sprinkle more crumbs on top. Bake for 1 – 1 1/2 hours at 350 degrees.

*crust

1 stick butter (melted)

3 cups graham cracker crumbs

Mix together butter and graham cracker crumbs and press into bottom of pan and cook for 8 minutes in a preheated 350 degree oven.

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Posted in Dairy, Holiday, Holiday Recipes

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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.

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Posted in Baked Goods, Holiday Recipes

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Mushroom Barley – Side Dish

Posted on October 7, 2011 | 10 comments

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape

Ingredients:

1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

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Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

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