dairy

Matzo Cheese Pancakes

Matzo Cheese Pancakes

Matzo Cheese Pancakes

People sometimes laugh at me because we are a year-round matzo family, year-round matzo-brei family.

I mean -- when something is delicious, why wait for Passover?

On the other hand, when Passover comes, I like to branch out from the usual matzo-brei breakfasts -- for instance, with pancakes like these, which are rich and holiday-festive, and also substantial enough for breakfast, lunch and even dinner. 

 

Matzo Cheese Pancakes

  • 1 cup cottage cheese

  • 1 cup dairy sour cream

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated lemon peel or one tablespoon grated orange peel

  • 1/2 cup matzo cake meal

  • 2 tablespoons sugar

  • 1 teaspoon potato starch

  • 1/4 teaspoon ground cinnamon

  • salt to taste

  • 1/2 cup raisins

  • butter for frying

In a bowl, combine the cottage cheese, sour cream, eggs, vanilla extract and lemon peel and whisk together until well blended. In a second bowl combine the cake meal, sugar, potato starch, cinnamon and salt. Spoon the liquid ingredients into the bowl with the cake meal and whisk until the batter is smooth and uniform. Fold in raisins, if used.

Heat about a tablespoon of butter in a large sauté pan or griddle over medium heat. When the butter has melted and looks foamy, add batter by heaping tablespoonsful and cook for 1-2 minutes or so until browned on the bottom. Turn the pancakes over and cook for a minute or so on the second side or until lightly browned. Add more butter to the pan as needed to prevent sticking.

Makes about 16

Frozen Dough Hamantashen

fullsizeoutput_a16e.jpeg

I’ve made all sorts of hamantashen over the years. Cake dough. Cookie dough. Pie dough. With all sorts of fillings from old fashioned apricot, prune and poppy seed to nouveau halvah and chocolate mousse/chocolate chip.

I’ve experimented with savory goat-cheese and chili fillings and also barbecued brisket. I even created a recipe for lamb-in-phyllo hamantashen with lemon-tahini sauce. That recipe won an award in a contest sponsored by Soom Foods.

But, to be honest, I like traditional, sweet, mostly apricot or prune hamantashen the best. And this year I read about frozen-dough hamantashen in a post by Melissa Wilkenfeld whose blog, Little Kosher Lunch features kosher lunch-box meals for school kids (I also follow her on Instagram).

So I used her recipe to bake a pile of hamantashen, which were so good it hurt to give any away. But I actually always give food away to my usual “tasters” — all of whom gave high marks to these.

I don’t have enough left for Purim so I will have to make some more. Which I will, because these are awesome.

I asked Melissa for permission to post her recipe. She agreed, also telling me she got the recipe from a friend (Patti Golden).

So, ladies, thank you both for this recipe. A keeper. I’ve changed the language to conform to the way I write recipes, but otherwise, it is yours. Mazal tov.

Happy Purim.

Frozen Dough Hamantashen

  • 8 ounces cream cheese, at room temperature

  • 1/2 pound unsalted butter, at room temperature

  • 1/2 teaspoon salt

  • 2 -1/4 cups flour, sifted

  • milk, water or egg white for sealing

  • Lekvar or jam 

Beat cream cheese, butter and salt in an electric mixer set at medium speed for 3-4 minutes or until smooth and thoroughly blended (or in the food processor with the plastic blade attachment). Gradually mix in the flour on low speed until the dough is a uniform color and pulls together into a ball. 

Form dough into 4 balls, wrap in plastic wrap and refrigerate until firm, about 3 or 4 hours, or overnight. 

Remove one ball of dough and roll out on a floured surface until thin, about 1/8 inch thick.

Cut out circles with a cookie cutter (or use the floured rim of a drinking glass or jam jar). 

Place about one teaspoon of lekvar or jam in the center of each round.

Moisten the edge of the circle with milk, water or egg white.

Fold up three edges of the circle to form a triangular base, pinching at the corners to secure.

Place the filled hamantashen on an ungreased cookie sheet. Reroll scraps of dough to make more hamantashen. Repeat with all balls of dough.

Refrigerate the hamentaschen until ready to bake, at least 30 minutes after shaping.

Preheat the oven to 350 degrees.

Bake for 25-30 minutes or until delicately browned.

Cool on racks.

Makes about 4 dozen 

Banana Bread with Raisins and Almonds

fullsizeoutput_9431.jpeg

Whenever I bake with raisins and almonds, I am reminded of the old Yiddish lullaby “Roshinkes mit Mandlen,” sung by so many Jewish bubbes to so many babies over so many decades. It’s a lovely song about a goat going to market while an infant sleeps in his young mother’s arms. I remember my parents playing a recording of it sung by Jan Peerce, who at one time was a famous opera tenor. The lullabye is so enchanting, I once made a challah-type yeast bread that included raisins and almonds (in Germany it is known as Hefezopf) and called it Lullabye Bread.

But the other day I had too many bananas. Again. And so I made banana bread with roshinkes und mandlen.

Perfect any time you need a lightly sweet snack. Fitting for Tu B’shevat (which begins at sunset on January 20, 2019).

If you’d like to hear the one and only Jan Peerce singing the lullaby, click here.

Banana Bread with Raisins and Almonds

 

  • 2-1/2 cups flour

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon grated fresh orange peel

  • 3 large eggs

  • 1 cup sugar

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 4 very ripe bananas, mashed

  • 1 cup buttermilk

  • 1/2 cup raisins

  • 1/2 cup chopped toasted almonds

 

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, baking powder, baking soda, cinnamon and orange peel together in a bowl and set aside. In the bowl of an electric mixer beat the eggs and sugar at medium speed until thoroughly combined and thick. Add the vegetable oil and vanilla extract and beat the ingredients until thoroughly combined. Add the bananas and buttermilk and beat the ingredients until thoroughly combined. Fold in the raisins and almonds. Pour the batter into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 12-16

 

 

 

 

 

 

 

 

 

Tzatziki

fullsizeoutput_8956.jpeg

In my last post I mentioned that my New Year’s get-together is an all-day, all-hors d’oeuvre event. A dairy fest and, several hours later, a meat-fest followed, several hours later by dessert.

Some of the tidbits I serve are homemade, some not, some fancy, others plain, some elaborate, some easy.

This one is amazingly easy and you can to make it ahead, in fact, you have to make it ahead. It’s refreshing, looks pretty and fits in perfectly with some of the other stuff I’m thinking of serving: Herbed Feta Cheese with Sundried Tomatoes and Olives, Smoked Salmon and Asparagus Rollups, Herb and Cheese Gougeres (Choux Puffs), Fresh Tomato Puff Pastry Pizzas.

Happy New Year everyone.

Tzatziki (Cacik)

  • 3 cups thick, Greek style non-fat yogurt

  • 3 medium cucumbers

  • 1 large clove garlic, minced

  • 3 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh dill

  • 1 teaspoon kosher salt

  • 3 tablespoons lemon juice

  • 1 tablespoons olive oil

Place a double layer of cheesecloth in a strainer. Spoon the yogurt into the lined strainer and set it over a bowl. Let rest in the refrigerator for 4 hours. Place the yogurt in a bowl (discard the liquid that has accumulated in the bowl). Peel the cucumbers and cut them in half lengthwise. Scoop and discard the seeds. Grate the cucumber in a food processor or by hand. Strain the cucumber through a sieve, pressing down to extract as much liquid as possible. When the yogurt is ready, stir in the cucumbers, garlic, mint, dill, salt, lemon juice and olive oil.  Stir to blend all the ingredients thoroughly. 

Makes about 4 cups, serving 10-12 people.

 

Fruit Roll Cookies

DSC03578.jpeg

Our family doesn’t celebrate Christmas, but we do celebrate cookies, which are as ubiquitous during the Christmas season as doughnuts during Hanukkah and matzo balls during Passover.

Every December I make a load of cookies. I give most of them away as gifts, but of course, keep (in the freezer) a container or two of family favorites for us.

Depending on how much time I have, I make these oldies but goodies: Fannies, Grand Finale cookies, Dutch butter-almond cookies, peanut butter cookies, lemon bars, cheesecake cookies, Chinese cookies and Orange Marmalade cookies.

Last year I added these Fruit Roll cookies, based on my mother’s wonderful “frozen dough” nut roll. They were a big hit, so I’m going to make them again this year.

Fruit Roll Cookies

Dough:

  • 2 cups all purpose flour

  • 1/2 pound butter, cut into chunks

  • 1 cup dairy sour cream

Filling:

  • 2 cups mixed diced dried or candied fruit (such as cherries, pineapple, orange peel, cranberries, apricots, dates, figs

  • 1 cup raisins

  • 3/4 cup chopped nuts

  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon

  • 1 cup orange marmalade

To make the dough: place the flour in the bowl of an electric mixer. Add the butter and beat at low speed for 2-3 minutes or until the mixture is crumbly (you may also do this by hand or using the pulse feature of a food processor). Add the sour cream and mix it in to make a smooth, uniform and slightly sticky dough. Dust the dough with flour, wrap it in plastic and refrigerate for at least 6 hours.

To make the filling: Place the dried fruit, raisins, nuts, sugar and cinnamon in a bowl and toss the ingredients to distribute them evenly. Add the marmalade and mix it in to coat all the fruit.

To assemble: Lightly grease a baking sheet. Cut the dough into 5 pieces. Working separately with each piece of dough, roll the dough on a floured surface to a rectangle about 12-inches by 6-inches. Place 1/5 of the filling on each rectangle, forming the mixture into a strip along one of the long sides and to within 1/2-inch from the ends of the two short sides. Roll the dough and place each roll, seam side down, on the baking sheet. Refrigerate for at least 30 minutes. Preheat the oven to 350 degrees. Score each roll along the top with a sharp knife at 1-inch intervals. Bake for about 35-40 minutes or until lightly golden. Remove from the oven, let cool, then cut along the score lines.

Makes about 60

 

Orange-Vanilla Flavored Cheese Stuffed Dates

Sometimes I think life is a bunch of holidays with not much in between. Except for the entire month of January.

I suppose that's a good thing, because holidays are happy and celebratory.

Also, there's the food. Except for Yom Kippur, every holiday has food. And even when it comes to Yom Kippur, there's the break-the-fast when it's all over and the break-the-fast is all about food. 

As far as holidays go, at this point of the year, we've just finished Thanksgiving. So what’s next up?

Hanukkah!

Hanukkah is a really delicious holiday. Lots of fried stuff like latkes and doughnuts.

It's also a dairy holiday because of the story of Judith, which you can read about it here

For our family, in honor of Judith, I make lots of dairy items in addition to the usual potato latkes and doughnuts. I have served cheese latkes and potato latkes with a yogurt based sauce laced with lemongrass. And also Potato Galette with Caramelized Onions and Cheese and Almond Crusted Winter Squash and Noodle Kugel (actually that one’s a favorite). 

Desserts? Maybe Meyer Lemon Yogurt Pie (you can use regular lemons) or Baked Goat Cheese with Honey Sauce and Cranberries. Maybe even cheesecake. Or some fabulous cheesecake cookies!

And also these stuffed dates! Easy to make, not too sweet (no added sugar), these little morsels are perfect for the holiday. If you don't want to use almonds for garnish, crushed, toasted coconut will do nicely.

Btw, these make a nice tidbit for New Year’s, either as hors d’oeuvre or late night snack. 

 

Orange-Vanilla Flavored Cheese Stuffed Dates

  • 12 medjool dates

  • 1/2 cup cream cheese (4 ounces)

  • 2 tablespoons plain yogurt

  • 1 teaspoon grated orange peel

  • 1/4 teaspoon vanilla extract

  • 3 tablespoons crushed toasted almonds (or pistachios or crushed, toasted coconut)

Cut the dates through the center, but not all the way through to the bottom. Remove the pit and spread the date slightly to form a hollow for filling. Mix the cream cheese, yogurt, orange peel and vanilla extract in a small bowl until the mixture is smooth and soft. Fill the dates with the cheese mixture. Sprinkle with the nuts.

Makes 12 

Mashed Potatoes, Two Ways (dairy-free and dairy-loaded)

fullsizeoutput_82a2.jpeg

In our nuclear family of 11, there are the pro-potato people and the no-potato people.

I am a top level pro-potato person.

And as you can see from the photos, so are two of my grand daughters, who helped me make some mashed potatoes for dinner a while ago.

The recipe we made was a butter-cream-cheese-sour-cream indulgence. (It could be a meal in itself!) But we’ve also made dairy-free versions. Pro-potato people like it all ways.

Are mashed potatoes on your menu for Thanksgiving? If so — or any other time — check out both recipes, dairy-loaded and dairy-free.

dairy-loaded Mashed Potatoes

  • 2 pounds boiling potatoes (such as Yukon Gold)

  • 4 tablespoons butter, cut into chunks

  • 4 tablespoons cream cheese, cut into chunks

  • 1/2 cup dairy sour cream

  • 1/4 cup warm milk, approximately

  • salt and freshly ground black pepper to taste

Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for about 20 minutes or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate the excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mash them in thoroughly until the butter and cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.

Makes 6 servings

 

DAIRY-FREE Mashed Potatoes

  • 5 medium all-purpose potatoes such as Yukon Gold

  • 1/4 cup olive oil

  • 1 small onion, chopped

  • 1 large clove garlic, chopped

  • 3 tablespoons lemon juice

  • 3 tablespoons chicken or vegetable stock

  • salt to taste

  • pinch or two of cayenne pepper

  • 3 tablespoons fresh bread crumbs

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables are beginning to brown. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and stir them in gently. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Sprinkle with the bread crumbs. Bake for 10-15 minutes or until the top is crispy and brown.

Makes 6 servings

Grandma Mac and Cheese

FullSizeRender-1.jpeg

All of my grandchildren think that I make the absolute most wonderful, bestest, most delicious mac and cheese. And they expect at least one mac and cheese dinner when they come for a visit.

No worries. I always have one in my freezer, just in case there is ever a surprise knock on my door from one of them.

Of course I thought my grandma made the best mac and cheese too. Hers came out of a box and the cheese part were some granules that came in a separate foil package. She was supposed to mix the granules with milk and butter I think, but she never did. She just opened the package and sprinkled it on top of the cooked elbows. 

That's the way all of us grandchildren thought mac and cheese was supposed to taste. And of course, grandma made it best.

It's the way I made it for my kids. Because that was the best.

Somewhere along the way I tasted actual homemade macaroni and cheese. It was a revelation. It was wonderful. Which is NOT to say that grandma's wasn't good. It was just a whole different dish. I still think of it with fond memories. My daughters think of it with fond memories. And, btw, they also made the packaged kind and sprinkled the dry cheesy granules on top for their children. And their children love that too and probably will have fond memories of that dish.

But when they come to visit me, it's the other kind they expect and love. The from-scratch kind.

They're also pretty clear about how they like it too: moist but not overly sauced, with a combo of American and cheddar cheeses and a crispy top. No added things like tomato or cooked vegetables. No crust -- just maybe some extra grated cheese.

This is the one:

 

Grandma Macaroni and Cheese

  • 1 pound small pasta such as elbows

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 3 cups milk (preferably whole milk)

  • 14-16 ounces mixed American and cheddar cheeses plus extra for garnish, shredded

  • salt to taste

Cook the pasta according to package directions, rinse under cold water, drain and set aside. In a saucepan, melt the butter over medium heat. When the butter has melted and looks foamy, turn the heat to low-medium, add the flour and cook, stirring with a whisk, for 2-3 minutes, but do not let the mixture become brown. Gradually add the milk, stirring with a whisk to keep the sauce smooth. Cook for 4-5 minutes or until the sauce has thickened slightly. Add most of the cheeses, leaving some to top the dish as garnish. Add some salt and continue to whisk the sauce until all the cheese has melted. Add the pasta and mix to coat all the pieces. Eat as is, sprinkled with extra cheese, OR place in a preheated 350 degree oven for about 15 minutes to crisp the top. 

Makes 6-8 servings

 

Plum Streusel Cake

fullsizeoutput_95ea.jpeg

Even though it happens every year, somehow I am always sort of surprised that the Jewish holidays come in such a jumble. We celebrate one holiday on top of another and are busier than ever, observing and celebrating.

Not to mention — LOTS of food. 

I don't want to even count the calories.

And there's still Sukkot to come. 

This year I didn't make my usual Plum Torte for Rosh Hashanah. I needed a change of some of my menu items.

But I still can't resist those once a year Italian-style prune plums (President/Empress plums), so I decided to use them for this Plum Streusel Cake. It turned out to be one of my favorites during the holiday.

If you are still looking for a fabulous dessert for Sukkot -- try this one. Btw, you can make this with any variety of plum. But plum season is almost over, so do take advantage while you can.

 

Plum Streusel Cake

Streusel:

  • 1/4 pound unsalted butter

  • 1/4 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1-1/4 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.

Cake:

  • 1/2 cup butter, melted and cooled

  • 2 cups all-purpose flour

  • 1/2 cup sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon freshly grated lemon peel

  • 2 large eggs

  • 1 cup milk

  • 6-8 Empress plums, sliced, pit removed (President plums, 10-12 Italian prune plums)

Preheat the oven to 350 degrees. Make the streusel and set it aside. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in the bowl of an electric mixer. In another bowl, combine the eggs, milk and melted butter. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Turn the batter into the prepared cake pan. Top with the plum slices. Cover with the streusel. Bake for about 45 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.

Makes one cake serving 8

Peach (or Nectarine) Galette

fullsizeoutput_9319.jpeg

At the end of every September I buy a bushel of Rhode Island Greening apples and bake at least a dozen pies over the course of a few days. It's a ritual for me, as constant as making mujadarah for my annual break-the-fast or makfrying latkes on Hanukkah.

But right now, it's the height of stone-fruit season and I bought so many peaches and nectarines! Way too many to have just as a snack. So of course I could make pies.

But I don't feel like baking pies.

I might make a crisp or two. Or maybe some chutney or barbecue sauce. Maybe make a roasted dessert or soaked fruit for weekend company.

Or maybe a pie-like but much easier galette. Yep, that's it! 

Nectarine or Peach Galette

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 8 tablespoons butter, cut into chunks
  • 2 tablespoons cold vegetable shortening
  • 6 tablespoons milk
  • 4 cups sliced nectarines or peeled peaches
  • 6 tablespoons plus 2 teaspoons sugar
  • pinch of salt
  • 2 tablespoons lemon juice
  • 3 tablespoons all-purpose flour

For the crust: mix the flour, sugar, salt and lemon peel together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Add 5 tablespoons milk and mix to form a soft dough. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 14-inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: slice the fruit into a large bowl. Add 6 tablespoons of the sugar, salt, lemon juice and flour and toss the ingredients to completely coat the fruit. Place the fruit on top of the dough circle, leaving a border of about 1-1/2-inches. Fold the dough over the fruit but not completely; leave a circle of fruit showing, about 7-8-inches. Pleat the dough to give it a rustic look. Brush the dough with the remaining tablespoon milk. Sprinkle with the remaining 2 teaspoons sugar. Bake for 35-40 minutes or until the crust is golden brown. Let cool for at least 15 minutes. Best when served warm.

Makes 8 servings