Showing posts with label Jewish. Show all posts

Wednesday, August 5, 2020

Date and Honey Zucchini Bread

The same edition of the Press Enterprise that brought me the eggplant tart brought this recipe. I haven't tried it yet. But I'm going to!

Date and Honey Zucchini Bread

Start to finish: 11/2 hours

Servings: 10

11/2 cups all-purpose flour, plus more for dusting the pan

11/2 cups white whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

11/2 teaspoons cinnamon

3/4 teaspoon ground nutmeg

3 eggs

1 cup honey

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups packed shredded zucchini (not peeled)

1 cup coarsely chopped medjool dates

Set a rack in the center of the oven.

Heat the oven to 350 degrees.

Mist a Bundt pan with baking spray.

In medium bowl, whisk together both flours, the baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, whisk the eggs until well beaten.

Stir in the honey, oil and vanilla, then fold in the zucchini.

Add dry ingredients and chopped dates to the zucchini mixture.

Stir just until the dry ingredients are just moistened.

Do not over mix.

Pour the batter into the prepared bundt pan.

Bake until a toothpick inserted at the center of the loaf comes out clean and dry, 50 to 60 minutes.

Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Serve warm or at room temperature.

Nutritional information per serving: 510 calories; 210 calories from fat (41 percent of total calories); 24 g fat (2 g saturated; 0.5 g trans fats); 55 mg cholesterol; 71 g carbohydrate; 5 g fiber; 40 g sugar; 7 g protein; and 400 mg sodium.

Caramelized Onion, Eggplant and Heirloom Tomato Tart

I took this recipe from the Press Enterprise Sept. 4, 2013, edition. It was meant for a summer Rosh Hashanah recipe - the Jewish New Year. But I find it's one of my favorite summer recipes.

A few tips - the 2 hour time is extremely optimistic. It takes me at least 3 hours, what with the chopping and everything.

And I rarely get the dough to come up in a nice, easy crust to be draped prettily into the springform pan. Luckily, it doesn't matter. If it breaks into pieces, press it into place, use your fingers to smooth over the cracks and rips, and pretty up the edges by crimping them like a pie crust. Or not - it won't matter. Once it bakes, the crust will be just fine. And this recipe is always a hit!

Caramelized Onion, Eggplant and Heirloom Tomato Tart

Start to finish: 2 hours

Servings: 8

For the crust:

2 cups all-purpose flour

1 teaspoon kosher salt

1/2 cup extra-virgin olive oil, chilled in the freezer for 1 hour

4 tablespoons ice water

For the filling:

Olive oil cooking spray

13/4 pounds small eggplants, peel and cut into 1/2-inch-thick rounds

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

4 cups thinly sliced red onions (about 3 large)

1/2 teaspoon dried thyme

1 tablespoon balsamic vinegar

4 heirloom tomatoes (multiple colors), cut into 1/4-inch-thick slices

Fresh basil leaves, to garnish

To make the crust, in a large bowl whisk together flour and salt.

Add chilled olive oil and using clean hands or a fork, mix until the oil is incorporated and the mixture is the consistency of small peas.

Add the ice water and mix until dough has just formed.

Shaped into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the filling.

Position an oven rack in the middle of the oven. Heat the oven to 375 degrees.

Coat a large baking sheet with olive oil cooking spray.

Mist the eggplant rounds with cooking spray, then season both sides of each slice with salt and pepper.

Arrange the eggplants slices in a single layer on the prepared baking sheet.

Bake for 30 minutes, or until soft and golden brown.

Remove from the oven and set aside.

While the eggplant cooks, in a large saucepan over medium, heat the olive oil.

Add the onions and saute until softened and translucent, about 5 minutes.

Stir in 1 teaspoon salt and the thyme, then reduce heat to low.

Cook, stirring occasionally so the onions don’t burn, until very soft and browned, about another 30 minutes.

Stir in the vinegar and remove from heat.

Mist an 11-inch springform tart pan (or a tart pan with a removable bottom) with cooking spray.

On a clean, floured surface using a floured rolling pin, roll the chilled dough into a 13-inch circle.

Transfer the dough to the tart pan and fold in and press together the overhanging dough to build up the edges.

If the dough tears or breaks, simply piece it together and press it into the pan.

Spread the onion mixture in an even layer over the bottom of the tart.

Add an even layer of the eggplant.

Top with tomato slices arranged in an overlapping circular pattern.

Spray the top of the tart with olive oil cooking spray, then season with salt and pepper.

Bake until the crust is golden and the tomatoes are slightly browned, about 45 minutes.

Remove from oven and cool on a rack. Remove the outer ring of the pan and transfer the tart to a serving plate.

Slice into 8 wedges and serve warm, at room temperature or chilled.

Serve garnished with torn basil leaves.

Nutritional information per serving: 340 calories; 160 calories from fat (47 percent of total calories); 18 g fat (2.5 g saturated; 0 g trans fats); 0 mg cholesterol; 41 g carbohydrate; 7 g fiber; 8 g sugar; 6 g protein; and 610 mg sodium.

Tuesday, February 7, 2017

Rosh Hashanah pomegranate challah

Thanks to Janice Broder for sending me this recipe from The Forward. There are better pictures at http://www.thechallahblog.com/2012/08/rosh-hashanah-challah-shape-pomegranate.html. I also think six loaves is excessive - I'm cutting this back to 2. We'll try it at the Challah-Day at synagogue Feb. 17!

7-Species Pomegranate-Shaped Challah

February 6, 2017
by Dahlia Abraham-Klein

Yields 6 loaves
4 tablespoons dry yeast
2 tablespoons organic sugar
4 cups (1 liter) warm water
5 pounds (2.25 kg) organic white flour
One 12-ounce (350 g) container of date honey (silan)
1½ tablespoons sea salt
1 cup (230 ml) olive oil
1 cup (150 g) finely-diced dried figs
1 cup (150 g) raisins
Topping
2 cage-free organic eggs, beaten
2 tablespoons pomegranate syrup, in egg wash
Barley grits
1) In a medium-size bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.
2) Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into a large bowl. Form a well in the center.

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3) Pour the date honey (silan), yeast mixture and oil into the well. Combine all the ingredients, using a spatula. When it begins to form a dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.
4) To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust the dough with flour. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes, or until the dough is smooth, silky, elastic and the dough does not stick to the surface.
5) After the dough is thoroughly prepared, lay it on the counter top while you grease the bowl with a fine layer of oil. Next, turn the dough in the oil several times so that the dough is greased lightly on all sides.
6)Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 1 hour.
7) Make the blessing on Hafrashat Challah .
8) Knead the dried figs and raisins into the dough again for a few more minutes and then divide dough into 12 equal parts. Use the remaining cup of flour, as needed, to flour the surface area, and hands to prevent sticking.
9 )With a rolling pin, roll out 6 of the balls into nice smooth strands – as long as you can, and then continue to extend the strands with your palms, out really long– about 4 feet (1.2 m). This will form the “frame” of your pomegranate.
10) On a piece of parchment paper that has been placed on a greased baking sheet, shape the long strand into an S-shape.
11) Roll out the rest of your dough (the remaining 6 logs) and cut them into 1-inch (2.5 cm) size pieces. Roll each piece in your palms, into the size of a golf-ball. You will use these as pomegranate “seeds.”
12) Place about eight “seed” dough balls into the lower half of the S. This will form the body of your pomegranate. Then take the upper half of the S and reshape it into the top of the pomegranate, in a zigzag, making sure to pinch the ends closed.
13) Repeat with the other strands and balls to form the other five pomegranate challahs.
14) Don’t let this challah rise as long as you normally would, as it would completely lose its shape. Limit the second rise to just 15 minutes. Pinch the ends again before glazing the challah with egg-wash.
15)If you cannot bake the challahs immediately, then this is the time to wrap the shaped dough in plastic wrap to prevent drying. You can store it in the coldest part of the refrigerator for up to 48 hours. On the day of baking, remove the dough from refrigerator and let stand on kitchen counter until it comes to room temperature, about one hour.
16) Preheat the oven to 350°F (180°C). Mix the beaten eggs with the pomegranate syrup. Brush your challahs with beaten eggs and sprinkle with barley grits.
17) Bake in your preheated oven for about 30-35 minutes, or until loaves turn golden brown and shiny. Bread should have a nice hollow sound when thumped on the bottom.
18) Remove from the oven and cool on a rack. Wait at least one hour before serving. If you are freezing the challah, wrap in waxed paper and foil. It can be stored in the freezer for up to 2 months.

Sunday, March 23, 2014

Challah Strata with Mushrooms, Peppers and Asparagus

From About.com Kosher food

Challah Strata with Mushrooms, Peppers, and Asparagus

By Miri Rotkovitz

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Challah Strata with Mushrooms, Peppers

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A great way to use up leftover challah, this Challah Strata with Mushrooms, Peppers, and Asparagus makes a delicious brunch dish or late-night dinner. If you're serving a crowd, you can double the recipe and bake it in a 13" x 9" baking dish.

Prep Time: 20 minutes

Cook Time: 55 minutes

Standing time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4 to 6

Ingredients:

1 pound challah, cut into 1-inch cubes (about 8 to 9 cups)
1 tablespoon butter, plus extra for greasing the baking dish
1 tablespoon extra virgin olive oil, plus extra for drizzling
3 large cloves garlic, smashed, peeled, and finely chopped
1 10-ounce package crimini mushrooms, cleaned, stemmed, halved, and cut into wedges
1 large red bell pepper, seeded and chopped
12 asparagus spears, trimmed and chopped into 1/4" pieces
Salt and freshly ground black pepper
6 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1 1/2 cups shredded mozzarella
5 ounces herbed goat cheese

Preparation:

1. Preheat the oven to 350° F. Generously butter an 8" x 8" baking dish, or a 2-quart ceramic gratin dish. Place the challah cubes in a large bowl and set aside.
2. In a chef's pan or large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. When the butter has melted and begins to foam, add the garlic and saute for 30 seconds.
Add the mushrooms and cook, stirring frequently, for about 5 minutes, or until the mushrooms release their juices and soften. Add the red pepper and asparagus and cook 5 minutes more, stirring frequently, until most of the liquid in the pan has cooked off. Season to taste with salt and black pepper. Remove from the heat and set aside.
3. In a large bowl, whisk together the eggs, milk, and 1/2 teaspoon of salt. Pour the egg mixture over the challah cubes. Gently fold the challah into the custard so that all of the cubes are saturated. Let stand for 15 minutes so the challah can absorb the egg mixture.
4. Spoon half of the challah into the prepared baking dish, and smooth with a spatula to cover the bottom of the dish. Top with the vegetables, spreading them to evenly cover the challah. Sprinkle with half of the shredded mozzarella. Crumble half of the goat cheese over the dish.
Top with the rest of the challah cubes, spreading them to the edges of the dish. Top evenly with the remaining mozzarella and goat cheese. Drizzle with olive oil.
5. Bake the strata in the preheated oven for 40 to 45 minutes, or until it is puffed and golden, and a tester inserted in the center comes out clean. Enjoy!

Baked Challah French Toast

From MyJewishLearning

Leftover Challah Recipes

Beyond french toast.

By Leah Koenig

Last spring, I received quite the shock upon opening my freezer for its annual pre-Passover cleaning. Inside, bag upon bag of forgotten scraps and ends of challahs-past sat shivering and waiting for redemption. I hadn't meant to let my leftover challah situation grow so ugly, but there it was, staring me in the face. With only a few days before I needed to be hametz-free, I decided to feed some of the challah to my compost worms, and dump the rest of it (guiltily) into the garbage. But I promised myself that next Passover I would

Of course, there is little I can do about the weekly surplus of challah that builds up after Shabbat. The real conundrum is what to do with all those odds and ends that accumulate into a freezer full of old challah. Conventional Jewish wisdom seems to suggest one acceptable option: French toast.

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Ingredients

1 stick butter (1/2 cup)
1 cup brown sugar
1 loaf challah (maybe a little more), cut into thick slices
6 eggs
1 1/2 cups milk
cinnamon & vanilla extract to your liking

Yield:

6-8 servings

Categories: Appetizer, breakfast, brunch, chametz, Hanukkah, Purim, Shabbat

Directions

The Night Before: Melt butter in a pan. Crumble brown sugar into butter and stir until combined. Spread mixture to cover the bottom of a glass baking dish. Double layer the challah into the dish.

Whisk eggs and milk together in a bowl. Add cinnamon and vanilla and stir to combine. Pour mixture over the bread, soaking it all the way through. (The wet mixture should almost cover the bread...if there's not enough mixture, make a little bit more.) Cover baking dish and let set over night in fridge.

In the Morning: Uncover dish and bake in 350 degree oven for 40 minutes-1 hour. Serve warm with maple syrup.

Lisa Mael's Challah

We made this challah recipe, perfected by Lisa Mael, at Congregation Beth Israel, for a challah-day in January, 2014. It was a huge hit! Lisa says it also won a prize at the Bloomsburg Fair

It's a good thing the challah was popular. We also tried to hold a Saturday service, complete with an English translation Torah reading, while the bread was rising. That's when we learned why the Torah is often not read in English - a lot of the section was on how to treat your slaves, and your enslaved daughter! It didn't help that we had several guests and newcomers in the audience. What an introduction to Judaism!

Notes from the recipe:
The tradition of serving twisted loaves on the Sabbath has its origin in the manna the Israelites received in the desert. They would collect a double portion of manna on Friday for the Sabbath, as manna did not fall on the Sabbath. Therefore the use of two loaves. The manna fell on a cover of dew and was covered with dew. We duplicate these two covers with the tablecloth below the loaves and a special cover which is removed only after the Kiddush (blessing over wine) and the appropriate blessing for the loaves. The twisted shape of the loaves duplicates the loaves in the Temple. So says Bonnie Kupinsky, who is quoted on the recipe.

Ingredients:
• 2 T yeast
• 2 C warm water
• 2-3 eggs
•1/4 to 1/2 C honey or sugar
• 2 tsp salt
• 2 T to 1/3 C butter or oil
• 7-8 C whole wheat flour (actually, this makes for a heavy bread. I'd recommend using 1 cup, maybe 2, of whole wheat, but not more.)
• Sesame or poppy seeds (optional)
• Add 1/2 C each soy flour and wheat germ for high-protien Challah.

Dissolve yeast in water. Add eggs, honey, salt, butter and about 3 1/2 C flour. Beat well.

Add remaining flour to make soft dough. Knead 5-10 minutes, adding more flour if necessary. Use as little flour as possible for a delicate Challah. It should be velvety soft.

Let rise until doubled, 1 1/2 hours to 2 hours in a warm room or overnight in the refrigerator.

Punch down and either let rise again or braid immediately into two loaves. (A 3-strand braid is fine. But feel free to look up variations - you could write a good-sized article on braids alone.)

Brush with egg wash (one egg beaten with a pinch of salt.) Sprinkle with seeds if you like.

Bake 350 to 375 degrees for 30-45 minutes, until golden brown.

Variations: Use scalded milk instead of water, or add 1/2C dry milk powder. Use 1/2 to 1 C butter and up to 2/3 C honey or sugar. Salt may be reduced to 1 tsp or less. 4 egg yolks may be used instead of 2 eggs for a richer bread. 1 tsp vanilla or rum may be added. Crust may be brushed with melted butter after baking for a soft crust. But with these additions and variation, the recipe becomes egg bread instead of Challah.