Cheese Strudel

In our family, there are always latkes for Hanukkah.

SERIOUSLY! WOULD THERE EVER BE ANY DOUBT ABOUT THAT?!

But also, we always have some dish that includes cheese, to honor Judith, who played a major part in the Maccabee victory. You can read all about it here.

Most often I make cheese-filled blintzes, because … blintzes! One of man/womankind’s all-time favorite foods. One of my favorites, anyway.

When I am feeling even more ambitious, I make potato-cheese kreplach. Boy do I LOVE those! In fact, they are on my list of top-five foods of all time.

But this year, the dairy dish will be cheese strudel because this coming Sunday (December 13th) I am giving a Zoom demo of Hanukkah foods for my local Hadassah chapter and one of the recipes I am making will be cheese strudel. My husband and I will have some of it for dessert and then I will have the leftovers to stash away for New Year’s, when my cousins come after they have quarantined so they can be with us! New Year’s Eve might seem normal this year!

Cheese strudel — for Hanukkah. For New Year’s. Whenever!

Cheese Strudel 

• 10 sheets phyllo dough

• 3-4 tablespoons butter

• 1-1/2 cups farmer cheese

• 4 ounces cream cheese

• 1/3 cup sour cream

• 1/2 cup sugar

• 1 large egg yolk

• 3 tablespoons all-purpose flour

• 1/2 teaspoon grated lemon peel

• 3/4 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/3-1/2 cup raisins, optional

• 3 tablespoons bread crumbs, approximately

Line a baking sheet with parchment paper. Open the package of phyllo dough and cover the sheets with a barely moist kitchen towel. Melt the butter and keep warm over low heat. Place the farmer cheese, cream cheese, sour cream, sugar, egg yolk, flour, lemon peel, vanilla extract, salt and raisins, if used, in a bowl and mix to combine the ingredients. Place one sheet of phyllo dough on a work surface and brush lightly with some of the melted butter. Sprinkle with some bread crumbs (about 1/2 tablespoon). Layer a second sheet of phyllo on top, Lightly brush with butter, sprinkle with some bread crumbs and repeat for a third and fourth layer. Add a final fifth sheet on top. Spoon half the cheese mixture down the long side of the phyllo sheet leaving about one inch on each end. Roll the dough over the cheese and finish rolling, jellyroll style until the roll is complete. Place the roll, seam side down. On the parchment lined baking sheet. Repeat with another five sheets of phyllo and the remaining cheese mixture. Place the second roll on the baking sheet. Brush the surface of the rolls with remaining butter. Chill for about one hour. Preheat the oven to 375 degrees. Bake for about 30 minutes or until golden brown.

Makes 2 rolls, each serving 4-6 people

Ruth Bader Ginger Ice Cream

Ok Ben & Jerry’s. You didn’t do it, so I did.

I created Ruth Bader Ginger ice cream.

It’s a brown-sugar based vanilla-ey ice cream loaded with vibrant morsels of crystallized ginger and chewy, sugar coated gingersnap cookies. I used fresh, homemade gingersnap cookies (my recipe includes dark molasses plus cinnamon, nutmeg, cloves and ginger and the cookies are crusted with sugar). But I supposed packaged cookies would be fine.

The notorious RBG will be missed. But you don’t have to miss out on the wonderful ice cream.

Here’s the recipe:

Ruth Bader Ginger Ice Cream

• 4 cups half and half cream

• 3/4 cup finely chopped crystallized ginger 

• 1/2 cup brown sugar

• 1/4 teaspoon salt

• 4 large egg yolks

• 1-1/2 teaspoons vanilla extract

• 1 cup crumbled gingersnap cookies

Heat 2 cups of the cream with the ginger in a saucepan over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the brown sugar, salt and egg yolks at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions. When the mixture is almost completely frozen, add the cookie pieces, stir them in and freeze completely.

Makes about 5 cups

Smoked Salmon and Cottage Cheese Pie

Last week I made the ideal dish.

By that I mean it is light and easy to eat during the scorching days of summer.

It’s meatless, so perfect for the Nine Days and any other time we don’t want to eat the usual meat-two-veggie or salad dinner.

I got to use up leftovers and bits of this and that (smoked salmon, cottage cheese, cream cheese).

It served as dinner and also as hors d’oeuvre — I rewarmed the leftover portion and cut it into bite-size pieces for some socially distanced company.

You can use any leftover fish. I happened to have smoked salmon, so that’s what I used.

Smoked Salmon and Cottage Cheese Pie

• 1 tablespoon butter

• 1 large shallot, chopped

• 1 partially baked pie crust

• 3-4 ounces smoked salmon, chopped

• 2 tablespoons cream cheese

• 4 large eggs

• 1 cup cottage cheese

• 1 cup half and half

• 2 tablespoons chopped fresh dill

• 1/2 teaspoon salt or to taste

Preheat the oven to 375 degrees. Heat the butter in a small frying pan over medium heat. When the butter has melted and looks bubbly, add the shallot and cook for 3-4 minutes or until softened. Spoon the shallot onto the bottom of the partially baked pie crust. Scatter the salmon pieces on top. Cut the cream cheese into small pieces and scatter them on top. In a bowl, beat the eggs, cottage cheese, half and half, dill and salt together until well mixed. Pour into the pie crust. Bake the pie for about 45 minutes or until the top is nicely browned and the custard has set.

Makes 4-6 servings

Vegetable Pie

Everyone who knows me or reads my blog or articles knows that I can’t stand wasting food. I make it my mission to at least try to use everything wisely, including all leftovers.

These days, during a global pandemic when certain items are scarce and it’s also difficult to shop, I’m feeling even more committed.

Fortunately I have a willing and supportive husband, who loves the idea and applauds everything I make and tells me how wonderful and creative it all is.

Last week I had an overabundance of vegetables and an extra quart of half and half. I always have cheese in the fridge.

And so, I gathered up all the leftover veggies and made a vegetable pie for dinner. We had a salad with it.

It was filling and tasted wonderful and we were both happy for a day off meat.

Bonus: this recipe is extremely versatile and easy to prepare: you can use whatever vegetables you have and if you wish, a store-bought pie crust. If you prefer to make your own crust, you can find a recipe here (it makes enough dough for a two-crust pie, but you can freeze half).

Besides all that — this is a good dairy lunch or dinner during Shavuot, which begins tonight at sundown (May 28, 2020).

Vegetable Pie

•  1 tablespoon butter

• 1 tablespoon olive oil

• 1 large shallot, chopped (or use one small onion or 2-3 scallions)

• 1 medium portobello mushroom cap, cut into bite-size pieces (2 cups coarsely chopped mushrooms)

• 1 cup chopped cooked vegetable (broccoli, string beans, carrots, etc.)

• 1 partially baked 9-inch pie crust

• 3 ounces grated meltable cheese (Swiss, cheddar, mozzarella, Jarslberg, etc.)

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot and mushroom pieces and cook for 4-5 minutes or until the vegetables have softened. Add the cooked vegetable, mix the ingredients and place them in the pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 4 servings

Simmered Strawberry Fool

This dessert may look very fancy and I placed it on a very fancy plate. 

BUT: other than serving fresh fruit as is, this is among the simplest, easiest desserts ever. And you can also serve it in a plain old dish, custard cup, individual ramekin. However you wish.

The point is, you can transform this into a festive Shavuot holiday dessert just by using a lovely serving piece. The prep is a cinch.

Most of the time a fruit fool is a simple blend of crushed fruit and whipped cream (sometimes with vanilla or another extract added). The extra step of cooking the fruit and adding Balsamic vinegar gives the dish a richer, deeper flavor. Well worth the few (less than 10) minutes of time it takes.

Strawberry Fool 

• one pint strawberries

• 1/2 cup sugar

• 2 tablespoons Balsamic vinegar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon finely grated fresh orange peel

• 1 cup heavy cream

• 1/2 teaspoon vanilla extract

• Extra berries, cookie, chocolate shavings, mint leaves, etc. for garnish

Clean the strawberries, remove the stems and chop the berries into small pieces. Place the berries and sugar in a saucepan and cook over medium-high heat for 5-6 minutes, stirring frequently. Stir in the Balsamic vinegar, cinnamon and orange peel and cook for another 2-3 minutes or until the liquid is dark and syrupy. Remove from the heat and let cool. Whip the cream with the vanilla extract until thick. Fold the strawberry mixture into the whipped cream until well blended. Spoon the mixture onto dessert dishes (over berries or cookies, if desired). Garnish with berries, chocolate shavings, etc. 

Makes 6 servings
 

Potato and Cheese Kreplach

If I knew that the world was going to end or that it was my last day on earth, I would want potato-and-cheese kreplach with sour cream for dinner before I go.

For me, this simple, rustic, peasant dish is the ultimate.

I hadn’t had any for ages and ages and then, one day Ed and I were in Bratislava, Slovakia, perusing the menu at Houdini, a small restaurant conveniently located in our hotel.

They had potato-cheese pierogi!

Oh my.

There was no question about what I would order for dinner. I don’t even remember what else I could have chosen.

All I know is that the pierogies — the best I had ever eaten — came laden with sour cream and topped with chopped fresh chives.

I would go back to Bratislava just to have some more.

And I have been fantasizing about those things ever since.

However, because a trip to Slovakia is not in my immediate future, I decided to make some at home, but I made them kreplach shape in celebration of Purim, when it is customary to eat triangular shaped foods. These would be just perfect whether you make triangles or half moons.

If you’d like to make some, follow the recipe and look at the photos to see how the triangles are cut, filled and folded.

This is truly good food. Last day on earth worthy.

Potato Cheese Kreplach

FillinG:

• 3 large Yukon Gold potatoes (about one pound), peeled, cut into chunks (about 3 cups mashed potatoes)

• 2 tablespoons butter

• 1 large onion, chopped

• 1 cup farmer cheese

• salt and freshly ground black pepper to taste

Place the potato chunks in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender. Drain the potatoes and spoon into a bowl. While the potatoes are cooking, heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onions and cook, stirring occasionally, for 12-15 minutes or until soft and golden brown. Add the onions to the potatoes. Add the farmer cheese, sprinkle with salt and pepper and mix the ingredients until well blended. Set aside to cool before filling the dough.

DougH: 

• 3-1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/4 cup butter, cut into chunks

• 2/3 cup water, approximately

• 1 cup dairy sour cream

Place the flour and salt in a large bowl. Add the butter and work it into the dough until the mixture is crumbly. Add 1/2 cup of the water and the sour cream and mix the dough until it is smooth, soft and well blended. If the dough seems too dry, add more water. (You can do this in a food processor.) Let the dough rest for at least 30 minutes. Using portions of the dough, roll the dough on a floured surface to 1/8-inch thick. Cut the dough into 3-3-1/2” squares. Place about one tablespoon of the filling onto each square. Slightly wet 2 sides of the square along the border. Fold the dough over the filling to make a triangle, pressing down onto the moist strips to seal the dough. Use the back of a fork to press the edges. Bring a large pot of water to a boil. Add the filled kreplach, 8-10 at a time, and simmer for about 15 minutes or until they are tender. Remove the kreplach with a slotted spoon and set aside; repeat.

Serve with sour cream and chopped chives or scallion tops.

Makes about 30

Stuffed Zucchini Boats

There’s no particular food associated with the holiday of Simchat Torah, which begins on Sunday night (October 20, 2019), but lots of people make food that resemble torah scrolls.

Stuffed cabbage is a classic. But when I used up the last of my home garden zucchini and stuffed it with tomatoes and cheese I thought these look somewhat like torah scrolls too!

So, for me: Stuffed Zucchini boats are the order of the day for the holiday (or any other time).

Stuffed Zucchini Boats 

• 2 medium zucchini

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large clove garlic, chopped

• 2 tomatoes, chopped

• 2 tablespoons chopped fresh basil

• 6-8 tablespoons shredded mozzarella

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Cut the zucchini in half lengthwise. Scoop out the seeds and part of the flesh, leaving a wall of at least ¼-inch next to the skin. Coat the outside surface of the zucchinis with a film of olive oil. Place them in a baking dish and bake for 15-20 minutes, depending on size, or until barely tender (use the tip of a sharp knife to test tenderness). While the zucchini boats are baking, pour the remaining olive oil in a saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 2-3 minutes, to soften the vegetables slightly. Add the tomatoes and basil, stir and remove the pan from the heat to cool slightly. When the zucchini boats are ready, remove them from the oven and fill the cavities with the tomato mixture. Sprinkle the mozzarella cheese evenly over the filling. Sprinkle the Parmesan cheese evenly over the filling. Bake for 12-15 minutes or until the cheese has melted and is beginning to brown.     

 Makes 4 servings

Blue Salad (with green): Berries and Cheese

I love blueberries and I love blue cheese, so I figured they might go together well.

They did!

In this light, refreshing summer salad.

Nice for a full lunch — add a crust of bread. Or as a first course for dinner.

I bought the blueberries and the cheese. But the greens? Right from my garden! What a joy!

Blue Salad (with green)

• 1 head leaf lettuce or 6 cups mixed greens

• 1 cup blueberries

• 1 cup crumbled blue cheese

• 3 tablespoons chopped chives or scallion tops

• 1/3 cup olive oil (or use avocado oil)

• 3-4 tablespoons Balsamic vinegar

• 1/4 cup chopped toasted almonds, optional

Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Blueberry Yogurt Torte

You know that famous Plum Torte so many of us bake for Rosh Hashanah? I decided to use it for a light, summery coffee cake.

Sort of. I replaced the plums (not yet available anyway) with fresh seasonal blueberries.

I gave it a bit of enrichment by adding some yogurt (dairy sour cream would be fine too) and a splash of orange (by way of peel) because the citrus pairs so well with blueberries.

Voila! A terrific, easy, more-appropriate-for-summer dessert. July 4th? Sure. Picnic? Sure. Any time at all.

Blueberry Yogurt Torte

• 1/2 cup unsalted butter

• 1/2 cup plus one teaspoon sugar

• 1-1/2 cups all-purpose flour

• 2 teaspoons grated orange peel

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 large eggs

• 1/2 cup unflavored yogurt

• 1 pint blueberries

• lemon juice (about one tablespoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, orange peel, salt, baking powder and baking soda and mix briefly to blend ingredients. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until a thick batter has formed. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Chopped Salad with Chick Peas, Feta Cheese and Zatar Vinaigrette

For us, summer means salad. Not just leafy greens and tomatoes for starters to a meal. We eat bulky filling salads for dinner. Like this chopped salad, which of course could be served with other salads or as a side dish to grilled fish. But it’s also satisfying on its own, just like this. Add a crust bread and some fabulous olive oil for dipping and that’s all you need (except for dessert of course).

Chopped Salad with Chickpeas, Feta Cheese and Zatar Vinaigrette

• 1 large cucumber, peeled, deseeded, and chopped

• 1 large red bell pepper, chopped

• 2 large ripe tomatoes, chopped

• 3–4 scallions, chopped

• 1 (15-ounce) can chick peas, rinsed and drained

• 1 cup crumbled feta cheese

• 1/4 cup minced fresh parsley

• 1/2 cup tangy black olives, pitted and halved

• 3–4 tablespoons extra virgin olive oil

• 2 tablespoons lemon juice

• 1/2 teaspoon zatar

• Salt and freshly ground black pepper to taste

• Pita bread or crisps, optional

Place the cucumbers, bell pepper, tomatoes, scallions, chick peas, cheese, parsley, and olives in a bowl and toss ingredients gently. Just before serving, mix together the olive oil, lemon juice, and zatar. Pour over the salad. Season to taste with salt and pepper. Salad tastes good with Pita bread or crisps.

Makes 4 servings.