From the New York Times, Hanukkah Recipes
I hated this recipe while I was making it because it was kind of complicated and I didn't think it was going to come out very well. But, it was amazing. The call for 'poundcake crumbs' was annoying-if I had extra poundcake sitting around why would I make Babka? and so the other alternative was to use somthing store-bought mixed into a cake that took 8 hours to make? So anyway, instead of the crumbs I used a couple dinner rolls that I had for making the chicken stuffing, and mixed in some melted butter and sugar. It worked just fine for the filling, but next time I think I'll just try using the apricot preserves without any cakecrumbs or substitute. happy hanukkah.
Adapted from “The Art of the Dessert,” by Ann Amernick ( John Wiley, 2007)
Time: About 2 hours plus at least 5 to 6 hours’ rising
FOR THE DOUGH:
2 cups all-purpose flour
3/4 cup cake flour
1/8 teaspoon salt
1/3 cup sugar
1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (0.6 ounces) fresh yeast
1/2 cup whole milk at room temperature
1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus
2 tablespoons unsalted butter
Flour for dusting
For the chocolate-apricot filling:
6 ounces ( 3/4 cup) apricot preserves
3/4 cup dry poundcake crumbs
2 ounces unsalted high-fat butter, melted
4 ounces good bittersweet chocolate
For the streusel topping:
6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled.
1. To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
2. Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
3. To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
4. To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
5. To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
6. Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
7. Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.
Yield: 1 large Bundt babka or 2 loaf babkas
Monday, December 6, 2010
Hungarian Stuffed-Under-the-Skin Chicken Adapted From Mindel Appel
From the New York Times, Hanukkah Recipes online
http://www.nytimes.com/2006/12/13/dining/13hanu.html?ref=hanukkah_recipes
3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
½ teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
½ pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks.
1. Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
2. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
3. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with ½ teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
4. In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.
Yield: 4 servings.
http://www.nytimes.com/2006/12/13/dining/13hanu.html?ref=hanukkah_recipes
3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
½ teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
½ pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks.
1. Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
2. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
3. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with ½ teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
4. In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.
Yield: 4 servings.
Grilled Cocunut Kale
from New York Times magazine, Nov. 8, 2010.
I made this whole meal a few times - the kale, chickpeas, rice and grilled beef. It was all delicious but the kale was definitely the recipe worth keeping.
3 bunches kale
3 13.5-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
¼ cup freshly squeezed lemon juice.
1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately. Serves 6. Adapted from Vij’s Restaurant, Vancouver, British Columbia.
I made this whole meal a few times - the kale, chickpeas, rice and grilled beef. It was all delicious but the kale was definitely the recipe worth keeping.
3 bunches kale3 13.5-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
¼ cup freshly squeezed lemon juice.
1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately. Serves 6. Adapted from Vij’s Restaurant, Vancouver, British Columbia.
Bacon Wrapped Apricots
The recipe I found uses sage and maple syrup blah blah blah. I just took dried apricots and wrapped each one in 1/3 of a bacon slice, baked at 375 for about 15 minutes, until bacon was done. Had to save this idea because they were so easy and such a delicious appetizer.
Cranberry and Pistachio Covered Cheese Log
1 bar (8 ounces) cream cheese, room temperature
1 cup coarsely grated sharp white cheddar (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving
Directions
1. In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
2. Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
3. Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
1 cup coarsely grated sharp white cheddar (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving
Directions
1. In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
2. Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
3. Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
Hot Spinach Dip
from Martha Stewart Living website
Makes 3 cups
2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Directions
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Makes 3 cups
2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Directions
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
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