Spicy Turkey Meatballs with Panko Crust

I’ve been looking for a good way to jazz up turkey meatballs. Turkey can be bland and needs some help from herbs, spices and other ingredients.

This week’s answer: Sriracha.

I’ve been experimenting with Sriracha because of an article I wrote for The Jewish Week. Sriracha is quite the thing these days. Check out the article for the many ways to use this hot sauce (including a really really good recipe for spicy, sticky chicken wings).

And if you’re looking to make some tasty, gently spicy turkey meatballs, try this recipe:

Spicy Turkey Meatballs with Panko Crust

20 ounces ground organic turkey

1 small onion, finely chopped

1 medium clove garlic, finely chopped

1 medium carrot, grated

2 large eggs

2 tablespoons Sriracha

2 tablespoons chopped fresh parsley

1/2 cup bread crumbs

salt and freshly ground black pepper to taste

1 cup Panko

Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper (or use a lightly oiled cookie sheet). Place the turkey, onion, garlic, carrot, eggs, Sriracha, parsley, bread crumbs and salt and pepper to taste in a large bowl. Gently mix the ingredients to distribute them evenly. Shape the mixture into meatballs about 1-1/2 inches in diameter. Roll the meatballs in the Panko. Place the meatballs onto the prepared cookie sheet. Bake for 18-20 minutes or until cooked through. Makes 4 servings

Plum and Pear Crisp

Something old, something new. 

No, not a wedding item. Just a plain old dessert. Plum and Pear Crisp. Because I wanted to use the last of the late summer season’s prune-plums and the first of autumn’s new pears. I just happened to have some of both on hand.

Such a homey, comforting way to transition from one season to the next.

Plum and Pear Crisp

Crisp top

2 ripe pears (Bartlett, Comice or Anjou)

10-12 prune plums

1/3 cup raisins

1/3 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

Preheat the oven to 350 degrees. Prepare the Crisp top and set it aside. Peel, core and deseed the pears and cut them into chunks. Place them in a bowl. Cut the plums in half, remove the pit and cut the halves again into halves. Add to the pears. Add the raisins, sugar, flour, cinnamon and lemon juice. Toss the ingredients and place in a baking dish. Cover with the Crisp top and bake for 30-35 minutes or until the top is crispy and browned. Makes 6 servings

Crisp top

1/2 cup old fashioned oats


1/3 cup all-purpose flour


1/3 cup chopped almonds

1/2 cup brown sugar


1/8 teaspoon salt

5 tablespoons cold unsalted butter, cut into small pieces

In a bowl, combine the oats, flour, almonds, brown sugar and salt and mix to combine the ingredients. Add the butter and work into the dry ingredients until they are crumbly. Spread evenly over the fruit.

Granola Baked Apples

There’s a bumper crop of apples in Connecticut this year. Business is booming, orchardists are breathing sighs of relief (last year was an apple disaster). I am thrilled, thrilled, thrilled.

I hardly ever eat apples, except in the autumn when I get them at the local orchards and they taste like real food that’s been planted in real dirt.

So I’ve been eating apples for the past week.

And I have started my pie baking. Last week I took my annual trip to Blue Jay Orchards in Bethel to get 40 pounds of Rhode Island Greenings, my favorite apple for pie.

They also had some terrific looking Honeycrisps, just for eating out of hand. And some Macoun, which I like for applesauce. 

And of course, I bought Cortlands. They were big, beautiful and are the very best for Baked Apples of any kind. Like these:

Granola Baked Apples

6 baking apples such as Cortland

half a lemon

1/3 cup crushed granola cereal

1/3 cup raisins

1/4 chopped almonds

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 tablespoon lemon juice

1/4 cup honey

4 teaspoons butter or margarine

3/4 cup apple cider or homestyle apple juice

Preheat the oven to 375 degrees. Wash the apples and remove the core with an apple corer or small knife, leaving about 1/2” of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon. Put the apples in a baking dish. Mix the granola, raisins, almonds, cinnamon, nutmeg, lemon juice and honey and stuff this mixture into the hollowed out cavities in the apples. Dot the tops of each apple with one teaspoon butter. Pour the cider into the baking dish. Bake the apples for about 45 minutes, basting occasionally with the apple cider, or until the apples are tender. If the fruit is darkening too quickly, place a small piece of tin foil on top during baking. Serve the apples warm or at room temperature. Makes 4 servings

Fennel Slaw

Fennel Slaw

I love autumn. The vibrant colors, the crisp cool air, the pumpkins replacing the watermelons in the bins at my local supermarket. I don’t even mind the skeletons, super-size packs of candy and other Hallowe’en paraphernalia they put on the shelves before Labor Day.

I should stop here to say I am a bit dismayed by the Christmas stuff. I realize this is just a way for stores to do business, but come on! It’s still September!

But I digress. I love autumn. Including the food, now focusing on dishes to keep us warm and cozy.

But before I get into cool-season cooking mode I have to get my last fill of summer barbecue and side dishes.

Like Cole Slaw, which I realize is an all-year round dish, but we never eat it except in summer, when I make all sorts of slaws, like this one made with fennel. If you also want to get in that last bit of summer eating, try it:

Fennel Slaw

• 1 large fennel bulb

• 2 tablespoons chopped fresh dill

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

Trim the fennel, remove the hard core and slice the bulb into thin slices. Place the fennel in a large bowl. Add the dill, olive oil, lemon juice and salt and pepper to taste. Toss to distribute the ingredients evenly. Let rest for at least 15 minutes before serving. Best served at room temperature.

Makes 4 servings

Baked, Stuffed Potatoes with Goat Cheese and Spinach

Baked potatoes are wondrous things. Tasty, filling, healthy. For me, the answer to the question: “if you could only eat one food ….”

But because I am so very much a potato lover, the potato has to be the right kind: a Russet. Sometimes called an Idaho. Or simply, a baking potato. Oval, with dark brown skin. The organic ones taste even better than the regular — the flesh is more intense, with more mineral tang. 

It’s important to bake a potato right too: preheat the oven to 400 degrees, scrub the skin and pop the potato in.

Don’t rub the skin with vegetable oil. Don’t wrap the potatoes in aluminum foil. The vegetable oil adds nothing but unnecessary calories. The foil prevents the skin from crusting properly.

After about 15 minutes baking, pierce the potato with the tip of a sharp knife (so it doesn’t explode in the oven, which it can do, I can tell you from experience). In another 45 minutes or so it’s done.

You don’t need to do anything else. The skin is crusty, the flesh steamy. Sprinkle in some salt and pepper. Add lemon juice if you want some moisture. Butter isn’t necessary, even if it is rich and luscious when mixed in.

Although I never tire of a plain baked potatoes, I do make stuffed potatoes for company or special occasions. Like during Sukkot, when stuffed foods are traditional. One of the good things about baked stuffed potatoes is that you can make them a day or so ahead (even freeze many) and then reheat at 375 degrees.

Stuffed potatoes begin with a good baked potato. After that there are all sorts of possibilities, like this one:

Baked, Stuffed Potatoes with Goat Cheese and Spinach

4 Russet type potatoes, scrubbed

2 tablespoons butter

2 tablespoons olive oil

2 cups chopped chard

8 ounces crumbled goat cheese

2 teaspoons thyme leaves, optional 

4-5 tablespoons milk

salt and freshly ground black pepper to taste

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Place the potatoes in the hot oven and bake for 15 minutes. Prick the potatoes with the tip of a sharp knife. Bake for another 45 minutes or until the knife can easily pierce through the potato. When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Add the butter and mash into the potatoes. Heat the olive oil in a sauté pan over medium heat. Add the chard and cook for 5-6 minutes until it has softened. Press to discard as much liquid as possible and add to the potatoes. Add the goat cheese and thyme, if used, and mix ingredients gently. Mix in enough of the milk to achieve a moist and tender consistency. Season to taste with salt and pepper. Spoon the mixture back in equal amounts inside the potato skins. When ready to bake, preheat the oven to 375 degrees. Place the filled potato skins on a cookie sheet and bake for 10-15 minutes or until hot, with the skins crispy. Makes 4-8 servings

Plum Torte

Food connects people. When we eat dinner together as a family or we invite guests over to share a meal. When we eat food from cultures that are different from our own or when we make food available to those who are hungry.

For me it is also a way to connect to cancer patients and their caregivers. Every second week our local Hadassah group holds a formal afternoon tea at Stamford Hospital. I’ve written about it before. Although I’ve never actually been to one of these teas nor met any of the people who eat what I’ve donated, I do know that those who are ill and undergoing treatment — as well as the friends and family who are there with them — appreciate our efforts.

A patient undergoing chemotherapy once mentioned that the banana bread I sent one day was the first thing that tasted good to him in weeks. I’ve thought about him a lot, hope he’s well, enjoying food again. It felt good that the banana bread seemed special to him.

This baking has become a way for me to reach out and offer what I could. There is no other way I can think of to help.

The season of Jewish Holidays — Rosh Hashanah and Yom Kippur finished, Sukkot upon us — is a time of reflection and introspection, a time to think about our place in the world and the meaning in our lives. It underscores for me the need to continue baking, to continue connecting with the patients and caregivers.

This is what I am sending this week.

Plum Torte

• 1/2 cup unsalted butter

• 3/4 cup sugar

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon finely grated lemon peel

• 1/4 teaspoon salt

• 2 large eggs

• 15 prune plums, pit removed, quartered

• one tablespoon sugar mixed with 1/4 teaspoon cinnamon

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour, baking powder, lemon peel and salt and mix briefly to blend ingredients slightly. Add the eggs and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the plum quarters on top, pressing them slightly into the batter. Sprinkle the cake with the cinnamon sugar. Bake for 55-60 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Kaniwa Salad with Roasted Tomatoes

If you’ll be fasting for Yom Kippur (or any other holiday or before a medical procedure or diet or for any other reason), it’s good to fill up first on foods like complex carbs and beans, which help you maintain your energy levels and make you feel fuller, longer (because they take longer to digest).

Also, don’t eat salty foods (they make you too thirsty).

This salad is worth a try. It’s made with kaniwa, which is similar to quinoa only the seeds are even tinier, about the size of poppy seeds. Kaniwa is easier to use than quinoa because the seeds don’t need rinsing (quinoa is coated with natural, but bitter-tasting saponins that must be rinsed off before you cook the seeds). 

But kaniwa, like quinoa, is extremely versatile. You can bulk up this salad with all sorts of ingredients: avocado, celery, scallion, corn, peas, chopped bell pepper. And so on.

Kaniwa Salad with Roasted Tomatoes

1 cup kaniwa

1-1/2 cups halved cherry or grape tomatoes

1/4 cup olive oil

1 cup cut up green string beans

1 15-ounce can white beans, rinsed and drained

1 stalk celery, chopped, optional

1/3 cup pitted cured black or green olives, halved

1 medium avocado, chopped, optional

2 chopped scallions, optional

3-4 tablespoons lemon or lime juice

salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Place the kaniwa in a saucepan, cover with 1-3/4 cups water and bring to a boil over high heat. Lower the heat, cover the pan and cook for about 15 minutes until all the water has been absorbed. Place the kaniwa in a bowl and let cool. While the kaniwa is cooling, place the tomatoes in a baking dish and pour about a half tablespoon of olive oil over them. Roll the tomatoes around the dish to coat them, then roast the tomatoes for about 10 minutes or until wilter. Set aside. Cook the green beans in lightly salted water for 6-8 minutes or until crunchy-tender. Drain and add to the kaniwa. Add the roasted tomatoes and any accumulated juices. Add the beans, olives and celery, avocado and scallions, if used, and toss ingredients to distribute them evenly. Pour in the remaining olive oil and toss. Add 3 tablespoons of the lemon or lime juice, sprinkle with salt and pepper to taste. Add more juice if needed. Let rest for 10-15 minutes before serving. Serve at room temperature.

Makes 4-6 servings

Turte

If you follow this blog you know I am not a traditional cook. Most of the time I like to experiment and make new recipes and new versions of old recipes.

But every once in a while when I am feeling nostalgic or I’m too busy or tired.

Or it’s food for a holiday. On holidays I might make some new dishes, but always include the traditional tried-and-true also.

I guess that’s part of the nostalgia thing. But it’s more too. Cooking treasured family recipes is a way of carrying on, of bringing my heritage and memories into the present and, hopefully, into the future.

So, for our annual Yom Kippur Break-the-Fast I am making Turte, a Romanian specialty from my grandma. This dessert is similar to Baklava but made with almonds instead of walnuts and sugar syrup instead of honey.

I never actually did any research about this dessert until recently, when I discovered that it is a specialty particular to the eastern part of Romania called Moldavia (the part where my grandparents were born). And apparently it is a Christmas and Easter dish.

For us, a Yom Kippur Break-the-Fast dish!

There are many versions. You can make it with thin pancakes or thin, homemade pitas. My grandmother made her own strudel dough.

I use packaged phyllo pastry. Much easier.

This is such a rich and wonderful treat, sweet and sticky and crumbly and tender all at once. My family recipe included cinnamon. I added some grated orange peel, which was a refreshing addition.

Turte

1/2 pound phyllo dough

1/2 pound melted butter

cookie or cake crumbs or ground nuts

1-1/2 cups finely chopped almonds

2 tablespoons sugar

2-3 teaspoons freshly grated orange peel

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

syrup:

3/4 cup sugar

3/4 cup water

1 teaspoon orange flower water or 2 tablespoons orange-flavored brandy or 1/2 teaspoon orange extract

Preheat the oven to 350 degrees. Layer half the phyllo dough in an 8” or 9” square baking pan, brushing melted butter and scattering crumbs between layers. In a bowl, combine the chopped almonds, 2 tablespoons sugar, orange peel, cinnamon and nutmeg. Place the nut mixture over the layers of dough. Cover the nut mixture with the remaining phyllo leaves, separating them as above. Brush the top layer with melted butter. Score the dough with the tip of a sharp knife, into squares or rectangles. Bake for 20 minutes. Raise the heat to 400 degrees and bake for another 15-20 minutes, or until the top is golden brown. Remove from the oven and set aside.

Make the syrup by combining the 3/4 cup sugar and the water in a saucepan. Bring the mixture to a boil, stirring only until sugar dissolves.  Cook at a boil for a few minutes until the liquid has thickened to the consistency of cream. Do not let it become too thick or caramel colored. Remove the pan from the heat and stir in the orange flavoring. Pour the syrup over the warm cake. Let the cake cool and cut it into pieces where you have scored the top.  Makes 8-12 servings

Cream Cheese-Sour Cream Rugelach

Shhhh, don’t tell anyone that I already made these and they are hidden in baggies in my freezer downstairs.

Because if my family knows that there are some of these already baked they will take one — just a nibble, just ONE, and then another and then another — straight out of the freezer. Or thawed. Or rewarmed. Any way at all.

Is there anyone who doesn’t love Rugelach?

Well, not in my family.

Which is why they are hidden, because nobody eats just one. It is impossible. And I need them for my annual Yom Kippur Break-the-Fast.   

Cream Cheese-Sour Cream Rugelach

1/2 pound butter

1/2 pound cream cheese

4 cups flour, sifted

3/4 teaspoon salt

1 cup dairy sour cream

filling

Beat the butter and cream cheese together in a mixer at medium speed until smooth and uniform. Add the flour and salt, blend them in slightly, but not completely. Add the sour cream and mix until a soft, smooth uniform dough has formed. Cut the dough into 6 equal pieces. Wrap each piece and refrigerate for 6 hours or until thoroughly firm and cold. Preheat the oven to 375 degrees. Roll each piece of dough on a lightly floured surface about 1/4-inch thick. Spread equal amounts of filling on top. Cut each circle into 8-10 wedges. Roll the wedges from the wide end to the pointy end. Curve slightly to form a crescent. Tuck in the pointy end so it is on the bottom. Place the crescents on an ungreased cookie sheet. Refrigerate them for 30 minutes before baking. Bake for about 30 minutes or until lightly browned. Makes 48-60

NOTE: you may roll each circle jelly-roll style and cut the rolls into Rugelach cylinders.

Chocolate-Raspberry Filling:

6 tablespoons melted butter

1 cup raspberry jam

8 ounces finely chopped chocolate

1/2 chopped finely chopped nuts, optional

Brush each dough circle with some of the melted butter; spread the raspberry jam on top, scatter the chocolate over the jam, scatter the nuts over the chocolate.

Cinnamon-Raisin-Nut Filling:

6 tablespoons melted butter

3/4 cup sugar

1-1/2 teaspoons cinnamon

3/4 cup raisins

1/2 cup finely chopped nuts

Brush each circle with some of the melted butter. Mix the sugar and cinnamon together and sprinkle each circle with equal amounts of the cinnamon sugar. Scatter with raisins and nuts. 

News Times

I read your article today in the news times…wonderful! I wanted to add that I make rugalach all the time and for myself I put splenda instead of sugar on the rolled out dough! For the base I use  a fruit spread or jam sweetened with fruit juice or jam with no sugar, then nuts and raisins. People can not tell the difference, and for our diabetic friends , they LOVE it!

take care,’

Barbara

Hi Barbara

Thanks for this message. I’ve never baked rugelach with Splenda but it’s good to know how delicious it is. So important for people who can’t eat sugar. 

Ronnie