Kedgeree with Salmon

My cousin has all sorts of fabulous and interesting eating and serving utensils. She is the only American woman I know who has a set of kedgeree forks.

She and her husband, world-travelers that they are, pick up things here and there and once, while in Scotland, they happened into an antique store and saw the unusual piece in the second photo. 

Now, these two people are not dolts! They know a sardine fork from a herring fork. But they had no idea what this thing was.

The proprietor told them it was a kedgeree fork.

They didn't know what that was either, but learned that it is a Scottish/British dish, basically rice with fish (usually smoked haddock) and seasoned with curry. An old import from India (dating back to "the Raj") and now a standard item throughout the U.K.

Apparently, the original Indian dish (called khichri) was a hodgepodge of cumin-scented rice and lentils (sounds very much like Middle Eastern mujadarah), sometimes with vegetables mixed in. The British added fish and hard cooked eggs and that's the way it's served today. Mrs. Patmore made it for the Crawleys in Downton Abbey and served it to them on a silver, dome-covered tray for breakfast.

Recently I decided to make kedgeree. It was all because I had a lot of salmon leftover from dinner. OK, I know salmon isn't exactly smoked haddock or even close in taste, but so what! I made Salmon Kedgeree. It made a terrific leftovers dinner and I ate the rest for breakfast the next two days (alas, no sterling silver serving utensils, no kedgeree forks and no person to serve it to me).

I've never tasted kedgeree so I have no idea if what I made was the way it's supposed to taste. All I can say is: it was absolutely delicious and I wish I had more and will make this again. 

Salmon Kedgeree

• 1 cup white rice
• 1-3/4 cups water
• 2-3 large eggs
• 1 bay leaf
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon ground cardamom (or 4 whole cardamom pods)
• 1 medium tomato, chopped (or 1 cup cut up cherry tomatoes)
• 2 cups cooked leftover salmon (or smoked haddock)
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Place the rice in a saucepan, cover with the water and bring to a boil over high heat. Boil for one minute, stir with a fork, turn the heat to low, cover the pan and cook for 18 minutes or until all the water has been absorbed. Set the pan aside off heat. Cook the eggs and bay leaf in simmering water for about 10 minutes, or until cooked through. Peel, cut into quarters and set aside. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes or until softened. Add the curry powder, salt and cardamom, cover the pan and cook for 5-6 minutes or until the pieces are golden. Add the tomato and cook for another 1-2 minutes. Remove the bay leaf from the rice and add the rice to the pan. Stir to distribute the ingredients evenly. Add the salmon and lemon juice and cook for 3-4 minutes, stirring occasionally, until the ingredients are hot. Spoon into a serving bowl. Place the quartered eggs on top. Sprinkle with parsley and serve.

Makes 4 servings

Cherry Muffins

Today is George Washington's actual birthday (also my grandmother's) and when I was a kid, we used to celebrate on this day. It was always when we ate something with cherries because, well, as far as Washington was concerned, everyone knows the story about the cherry tree and all. And also my grandma loved cherry-vanilla ice cream.

I just happened to have a jar of cherries in the house so I figured I'd make something with it to wish happy birthday to my grandmother and also our first president.

These muffins.

Fortunately Purim is only a few days away, so I can give them away for mishloach manot. Otherwise I might eat all of them and that wouldn't be very good.

 

Cherry Muffins

• 6 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1- 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated lemon peel
• 2 large eggs
• 3/4 cup plain yogurt or dairy sour cream or buttermilk
• 1/4 cup fruit juice
• 1 teaspoon vanilla extract
• 1 cup chopped fresh cherries

Preheat the oven to 400 degrees. Grease 12 muffin tins. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in a large bowl. In another bowl, mix the eggs, melted, cooled butter, yogurt, juice and vanilla extract. Pour the liquid ingredients into the dry ones and mix to combine ingredients. Fold in the cherries. Spoon the batter into the prepared muffin tins. Bake for 20-22 minutes or until a cake tester inserted into the center comes out clean.

Makes 12

Honey Orange Chicken Wings

Honey Orange Chicken Wings

You can never have too many recipes for chicken wings, whether or not you watch or even care about the Superbowl. 

My latest chicken wing recipe came about recently, after I attended a honey tasting with my friend Liz Rueven, who blogs at Kosherlikeme. We went to Red Bee Apiary in Weston, Connecticut, where all of us were in rapt attention as beekeeper Carla Marina Marchese told us all about different kinds of bees and different kinds of honey. Then we had a feast of single origin honeys with tidbits of food (cheese, fruit and so on) that went best with them.

Of course, everyone knows that there are many varieties of honey and they all have a unique flavor. No different than wine, for example. You don't have to be an expert to understand and appreciate the differences. But it is fun to taste several all in one sitting. So I recommend this place (or one near you if you don't live in Connecticut).

After it was all said and done I bought a few jars of honey and experimented with them.

Buckwheat honey proved to be very interesting to work with. It has a distinct, intense, almost molasses-ey flavor that makes it a big winner for cookies, muffins and similar types of baked goods. Or baked apples. Or mashed sweet potatoes and so on.

But my favorite was this recipe for chicken wings. Just in time for Superbowl. Or whenever.

 

Honey Orange Wings

• 1/4 cup honey (I used buckwheat honey)

• 2 tablespoons orange juice

• 1 tablespoon chopped chives

• 2 teaspoons Dijon mustard

• 2 teaspoon grated orange peel

• salt and pepper

• 24-30 dozen wing pieces

Preheat the broiler with the rack at least 6-inches from the heat. Place the honey, orange juice, chives, mustard, orange peel and salt and pepper in a bowl and mix for a minute or so or until well blended. Add the chicken wings and toss them in the liquid to coat all the surfaces. (You can let the chicken marinate for an hour or so if you wish.) Place the wings in a single layer on a baking sheet. Broil the wings for about 15-18 minutes, turning them every 3-4 minutes to prevent over-browning.

Makes 24-30

Onion Soup with (or without) Cheese Croutes

I'm looking out the window at the dark sky and a rage of snow. The wind is sweeping it all into deep drifts that I know are going to block my front door.

My husband had the need to walk outside to get the mail (nothing first class, just the usual circulars for cruises and grocery items).

I stayed inside making soup.

This is definitely soup weather.

For example, this onion soup, which is fabulous all by itself, but especially satisfying with a thick crusty, cheese croute on top.

Dinner.

French Onion Soup

• 3 tablespoons olive oil
• 2 pounds yellow onions, peeled and sliced
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 1-1/2 tablespoons all-purpose flour
• 6 cups heated vegetable stock (or with beef stock if you serve without the croutes)
• 1/4 cup sherry, peferably Oloroso type
• cheese croutes (optional)

Heat the olive oil in a soup pot over low-medium heat. Add the onions, salt, and sugar. Cook, stirring occasionally, for about 30 minutes or until onions have softened and become caramel-colored. Add the flour and mix ingredients together for 3 minutes. Gradually add the stock, stirring gently. Cook, partially covered, for 35 minutes. Add the sherry and cook another 5 minutes. Serve the soup as is or topped with cheese croutes. 

Makes 8 servings

Cheese Croutes:

• 8 (1"-thick) slices of French bread
• 2 tablespoons olive oil
• 1 clove garlic, cut in half
• 1-1/4 cups freshly grated Swiss cheese
• 2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 350 degrees. Place the bread slices on a cookie sheet and bake for 15 minutes. Brush the bread tops with the olive oil and rub the surface with the cut side of the garlic. Turn the bread slices over and bake for another 15 minutes. Just before serving, place the soup in oven-proof bowls and top each with one slice of the bread. Sprinkle the cheeses evenly on top. Place the bowls on a cookie sheet and bake for about 12 minutes or until the cheese melts and is bubbly.

Banana Fruit Cake

I don't celebrate Christmas but I do love Christmas fruitcake. You know, the kind everyone makes fun of and laughs about.

So sue me. I like fruitcake. The kind that those in the know bake around Thanksgiving time, wrap in cheesecloth and soak in booze so it will mellow and be ready at Christmas.

My friend Vaughan Mitchell, z"l gave me one of the best fruitcake recipes ever. It was one of his family treasured recipes, from his Grandmother Sue. He and I used to tinker with her recipe every year, add a little of this or that, change the alcohol, add a new fruit or something and then exchange our yearly version every December.

I miss him, our correspondence and the fruitcakes.

I don't make fruitcake anymore because, with the exception of my son-in-law Greg, I am the only person who eats it. 

So this year I decided that, rather than make a fruitcake for just two of us, I would use the best of what I love about fruitcake -- the dried and candied fruit and the booze -- and combine it with banana bread, which everyone likes. And I'll see how it all goes down.

Here's the recipe. The only problem is that I can't eat it because I am allergic to bananas.

So maybe next year maybe I will bake a half recipe of my standard fruitcake plus this. 

Banana Fruit cake

• 2-1/2 cups flour
• 1 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon grated fresh nutmeg
• 2 teaspoons baking soda
• 1 cup vegetable shortening
• 1 cup sugar
• 4 large very ripe bananas, mashed
• 4 eggs, slightly beaten
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups diced dried and/or candied fruit
• bourbon or brandy, optional

Preheat the oven to 350 degrees. Grease and flour a 10-inch (8-cup) bundt pan. Mix the flour, salt, cinnamon, nutmeg and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening and sugar until well blended. Add the bananas and blend in thoroughly. Add the eggs and vanilla extract and beat well. Add the flour mixture and beat until batter is well blended. Fold in the dried/candied fruit. Pour into the prepared pan and bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and, if desired, brush the surface with 2-3 tablespoons of bourbon or brandy. Let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one cake, serving 16-18

Stuffed Squash with Thanksgiving Leftovers

Turkey leftovers? 

Sure, there's sandwiches, salad and so on. 

How about a one-pot meal-in-one you can get ready way ahead and pop it into the oven a few days after Thanksgiving? Something tidy, compact, with a profusion of appealing color? That includes so many food groups?

Like this Stuffed Acorn Squash.

Note: you can make the squash and filling ahead separately. These are good hot or at room temperature.

STUFFED ACORN SQUASH

• 4 small acorn or carnival squash
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 carrots, chopped
• 1 cup chopped yellow squash 
• 1-1/2 cups finely chopped cooked turkey
• 1 cup chopped fresh spinach
• 1/4 cup dried cranberries or raisins
• 1/4 cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon cayenne pepper, optional
• 2 large eggs
• salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Cut the squash about 1/4 to 1/3 of the way down and remove the cap (you can bake it and serve it for decoration). Scoop out the seeds (you can rinse them off and roast them separately to use as a snack). Wrap the squash in aluminum foil and bake for about 35-45 minutes or until tender. Set aside. Reduce the oven heat to 350 degrees. While the squash is roasting, heat the olive oil in a sauté pan over medium heat. Add the onion and carrots and cook for 3-4 minutes, to soften them slightly. Remove the pan from the heat. Add the squash, turkey, spinach, cranberries, breadcrumbs, parsley, thyme and cayenne pepper (if used) and toss the ingredients to distribute them evenly. Mix in the eggs and salt and pepper to taste. Spoon equal amounts of the mixture into the baked squash hollows. Bake for about 30 minutes or until golden brown.

Makes 4 servings

Pumpkin Sour Cream Coffee Cake

I used to bake a fresh pumpkin when it was time to make the usual seasonal pumpkin pies and cakes. I'd buy one of those small, round, sweet "sugar" pumpkins, carve it up, sprinkle the pieces with salt and give it a roast until the flesh was tender.

It was all good. The house smelled like autumn, the pumpkin was nice and dry -- perfect for baked goods.

But.

I got busy. And sometimes I couldn't find the right variety of pumpkin.

So I switched to canned.

You know what? We didn't even notice the difference when it came to my favorite pumpkin coffee cake.

So, make it easy on yourself. Use canned pumpkin if you wish (but not pumpkin pie mix, which is pre-seasoned). Or fresh baked pumpkin of course, if you can find a good variety and have the time to roast it. 

Either way, this cake is rich and gently fragrant. It has a wonderful salty-sweet balance.

You can freeze it too.

PUMPKIN SOUR CREAM COFFEE CAKE

STREUSEL TOPPING:

• 1/3 cup old fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 3 tablespoons cold butter

CAKE:

• 1/3 cup sugar
• 1/4 cup butter
• 1/2 cup mashed pumpkin (canned is fine; not pumpkin pie mix)
• 1/3 cup sour cream
• 1 large egg, beaten
• 2 tablespoons freshly grated orange peel
• 1-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup milk

Preheat the oven to 375 degrees. Lightly grease an 8" square cake pan. Make the streusel: place the oats, flour, brown sugar and salt in a bowl. Add the butter and work it into the dry ingredients with your fingers, a pastry blender or two knives until the mixture is crumbly. Set the streusel aside.

Make the cake batter: beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the pumpkin, sour cream, egg and orange peel and beat the ingredients for 1-2 minutes or until they are smooth. Whisk together the flour, baking powder, baking soda, nutmeg and salt in a bowl. Add 1/2 of the dry ingredients to the butter mixture and beat the ingredients until they are blended. Add 1/2 of the milk and beat this in until it is well blended. Repeat this process again until all the flour and milk have been used up. Pour the batter into the prepared pan.

Sprinkle the streusel over the batter. Bake for 35-40 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 10 minutes then carefully invert the cake onto a cake rack, carefully flip it right side up. Let cool completely.

Makes one cake serving 8-10 people

Pumpkin Sour Cream Coffee Cake

I used to bake a fresh pumpkin when it was time to make the usual seasonal pumpkin pies and cakes. I'd buy one of those small, round, sweet "sugar" pumpkins, carve it up, sprinkle the pieces with salt and give it a roast until the flesh was tender.

It was all good. The house smelled like autumn, the pumpkin was nice and dry -- perfect for baked goods.

But.

I got busy. And sometimes I couldn't find the right variety of pumpkin.

So I switched to canned.

You know what? We didn't even notice the difference when it came to my favorite pumpkin coffee cake.

So, make it easy on yourself. Use canned pumpkin if you wish (but not pumpkin pie mix, which is pre-seasoned). Or fresh baked pumpkin of course, if you can find a good variety and have the time to roast it. 

Either way, this cake is rich and gently fragrant. It has a wonderful salty-sweet balance.

You can freeze it too.

Pumpkin Sour Cream Coffee Cake

STREUSEL TOPPING:

• 1/3 cup old fashioned oats

• 1/4 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 teaspoon salt

• 3 tablespoons cold butter

cake:

• 1/3 cup sugar

• 1/4 cup butter

• 1/2 cup mashed pumpkin (canned is fine; not pumpkin pie mix)

• 1/3 cup sour cream

• 1 large egg, beaten

• 2 tablespoons freshly grated orange peel

• 1-1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/3 cup milk

Preheat the oven to 375 degrees. Lightly grease an 8" square cake pan. Make the streusel: place the oats, flour, brown sugar and salt in a bowl. Add the butter and work it into the dry ingredients with your fingers, a pastry blender or two knives until the mixture is crumbly. Set the streusel aside.

Make the cake batter: beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the pumpkin, sour cream, egg and orange peel and beat the ingredients for 1-2 minutes or until they are smooth. Whisk together the flour, baking powder, baking soda, nutmeg and salt in a bowl. Add 1/2 of the dry ingredients to the butter mixture and beat the ingredients until they are blended. Add 1/2 of the milk and beat this in until it is well blended. Repeat this process again until all the flour and milk have been used up. Pour the batter into the prepared pan.

Sprinkle the streusel over the batter. Bake for 35-40 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 10 minutes then carefully invert the cake onto a cake rack, carefully flip it right side up. Let cool completely.

Makes one cake serving 8-10 people

Pumpkin Raisin Muffins

A few days ago someone on social media alerted the world to Oscar Mayer Pumpkin Spice Bologna.

No.

Just no. Just absolutely no.

Pumpkin spice doesn't belong in bologna. It doesn't even belong in the same sentence.

In fact, there is way too much "pumpkin spice" out there, in everything. 

However, pumpkin spice in muffins is a pretty good idea. It is pumpkin season, after all. And spices such as cinnamon, nutmeg and allspice do give the batter a welcome warmth and fragrance.

So, instead of even thinking about that terrible idea of pumpkin spice bologna, try these muffins, which are quite wonderful.

Btw, there really is no such thing as Oscar Mayer Pumpkin Spice Bologna. It's baloney! Watch out for the real #fakenews. (http://www.wusa9.com/news/local/verify/verify-pumpkin-spice-products-whats-real-and-whats-not/481457725)

Pumpkin Raisin Muffins

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1-1/4 cups mashed pumpkin
• 1/2 cup golden raisins

 Preheat the oven to 350 degrees. Grease 10 muffin tins. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together into a bowl. Beat the sugar, eggs, vegetable oil and mashed pumpkin together in an electric mixer set at medium for 2-3 minutes or until thoroughly blended and smooth. Add the flour mixture and beat at low speed for one minute to blend ingredients. Fold in the raisins. Pour the batter into the prepared tins. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Modern Jewish Baker by Shannon Sarna

When I got Shannon Sarna’s new book, Modern Jewish Baker, I wanted to run into the kitchen and start baking. It’s that kind of book – based on a few beloved, classic, Jewish bakery basics (challah, bagels, babka and so on) plus an amazing number of inventive variations that sound too seriously compelling to miss.

Exactly my kind of cooking.

One problem. I have to lose weight and get my glucose at normal levels before my doctor’s appointment next month.

OY! Which of these fabulous bakery items should I make and still be on the straight and narrow path until the doctor thing is over?

Challah was out because, ok, I had tasted Shannon’s pull-apart spinach-cheese version at the book launch party and had to stop myself from eating more only because it would have been rude and gluttonous not to leave some for the other guests.

Bagels? No way, because then I’d eat a couple of those fat, crispy-crusted, puffy-inside things, load them with cream cheese and lox and then have to promise to start my diet “tomorrow.”

Rugelach or babka? Tell me the truth -- could you eat just one piece?

Me either. I had several samples at that launch party and – see above for thoughts on my ability to control myself if I had this stuff in my kitchen.

So it was down to either matzo or pita.

I chose pita because matzo means butter. Lots of it, or matzo brei loaded with sour cream, so, no.

Pita it was, because then I could have it with the hummus I could make with the recipe from the book and that’s healthy, right? Also, how much pita can one person eat? It's plain old bread, no chocolate or cheese or other extras.

Believe it or not, one person can actually eat quite a bit of plain old pita when it’s this good. Plus, it is really a thrill to see those yeasty rounds come out of the oven and actually look like packaged pita! (But taste much fresher and better). I felt like a triumphant teenager who had baked her first cake. Who knew you can make pita at home?! I’ve been at this cooking thing for years and years and never did it before.

But I will again! This stuff is not only tasty, but fun to make.

And the hummus was quite good too!

I’ll start the diet tomorrow.

This book is a winner.

Bonus recipe from the book -- Classic Hummus (Modern Jewish Baker):

• 1 (15-ounce) can chickpeas, rinsed and shells removed
• 1/4 cup tahini
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 whole garlic cloves
• 1/2 cup olive oil plus additional for serving
• 2-3 tablespoons water
• Paprika (optional), for garnish
• Za'atar (optional), for garnish

Place chickpeas, tahini, cumin, salt and garlic cloves in a food processor fitted with a blade attachment. Puree for 30 seconds. Add olive oil and process until smooth. Add water one tablespoon at a time until desired smoothness. Spoon onto plate or into a bowl. Top with paprika or za'atar and an extra drizzle of olive oil for serving.

Can be kept in an airtight container for 5-7 days in the refrigerator.

Makes 4-6 servings