Roasted Brussels Sprouts with Pumpkin Seed Oil

I’ve done some reading about the health benefits (or potential health benefits) of pumpkin seed oil. It can (maybe) slow down hair loss. It is good (maybe) for your skin, for eye health and heart health.

But really, I got a bottle of the stuff in a fancy condiment store, so I was more interested in how and what I could cook with it.

It has an unmistakable roasted-pumpkin seed-nutty flavor. It’s expensive too.

On the other hand, a small amoiunt can make all the difference to salad dressing, on top of roasted vegetables, into vegetable or hearty meat soup and so on.

One of the best recipes I’ve tried: roasted Brussels Sprouts with a dressing that includes a bit of pumpkin seed oil. Think this dish for Sukkot or Thanksgiving.

Roasted Brussels Sprouts with Pumpkin Seed Oil

• 2 dozen medium-large Brussels sprouts (about one pound)

• 3 tablespoons olive oil

• 2 thick scallions, chopped

• 1 large clove garlic, finely chopped

• 1/4 teaspoon Aleppo pepper (or crushed red pepper; or use a sprinkle of ground cayenne pepper)

• salt

• 1-1/2 tablespoons pumpkin seed oil

Preheat the oven to 400 degreesF. Wash the Brussels sprouts, then cut them in half (if very large, cut into quarters). Place them on a baking sheet. Pour the olive oil over the sprouts and toss the vegetable to coat all surfaces. Scatter the scallion and garlic over the sprouts. Sprinkle with Aleppo pepper and salt to taste. Roast for about 20 minutes, turning the sprouts once or twice, or until the vegetable is browned and there are some crispy leaves. Remove from the oven, spoon into a serving dish and drizzle the pumpkin seed oil over the sprouts.

Makes 4 servings

Crusted Coffee Cake

We used to have a big gathering for break-the-fast. But this year there’s only about dozen us. Still, we’ll still feast on Mujadarah and Spinach Pie, egg salad, arugula salad, kugel and cheese. Hummus and marinated avocado. Zimsterne cookies.

Tradition.

This year I’m adding a simple dessert: coffee cake with a crusty-streusel top that reminds me of the Drakes cake I used to love when I was a kid.

Crusted Coffee Cake

Crust:

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 3/4 teaspoon cinnamon

• 3 tablespoons butter, cut into chunks

• 1 cup chopped almonds or hazelnuts

If using a food processor, place the flour, brown sugar, cinnamon and butter into the workbowl and process until crumbly. Add the nuts and process on pulse a few times until the nuts are smaller and well combined with the dry ingredients. If using a bowl, combine all the dry ingredients, mix, add the butter and work the butter into the dry ingredients with your fingers until the mixture looks crumbly. Set aside.

cake:

• crust

• 2/3 cup butter

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream (or plain, Greek style yogurt)

Preheat the oven to 325 degrees. Lightly grease a 9” springform pan. Make the crust. Melt the butter and set it aside to cool. Combine the flour, baking powder, baking soda and salt in a bowl and set aside. In the bowl of an electric mixer, beat the cooled butter and brown sugar for 1-2 minutes or until smooth and well combined. Add the eggs and vanilla extract and beat for 1-2 minutes. Add the sour cream and beat for 2-3 minutes or until well blended and and light in color. Add the dry ingredients and beat for 1-2 minutes or until well blended. Spoon the batter into the prepared pan. Cover the top with the crust mixture. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes. Remove the side of the springform pan.

Makes 8-12 servings

Tzimmes Chicken

 Not everyone in my family likes brisket, so on Rosh Hashanah I make a second main course. This year I had planned on Baked Chicken with Fig-Orange Balsamic Sauce, the most popular dish on my website. But I’ve not been able to get fresh figs.

Wow, that was a short fig season!

So, I’m going to make this Tzimmes Chicken, which is basically braised/roasted chicken plus some of the ingredients I use to make one of my modern meatless tzimmes recipes.

Although the Yiddish word tzimmes means “a big fuss,”this recipe certainly isn’t! It’s not complicated, it’s easy to cook and you can make it ahead and reheat.

Fyi, a few years ago this recipe appeared in The Jewish Week Food & Wine, but the recipes on their website are no longer be available.

Shanah Tovah.

ROASTED TZIMMES CHICKEN

• 3 1/2 to 4-pound chicken, cut into 8 pieces

• 3 tablespoons olive oil or vegetable oil

• salt and freshly ground black pepper to taste

• 1 medium onion, sliced

• 2 cloves garlic, chopped

• 16-18 dried apricots

• 12 large Medjool dates, pitted

• 1 teaspoon grated fresh orange peel

• 1 teaspoon chopped fresh rosemary

• 3 tablespoons Balsamic vinegar

• 2 tablespoons honey

Preheat the oven to 450 degrees. Place a large oven-proof sauté pan in the oven (cast iron if you have it) for 15 minutes. Dry the chicken using paper towels. Rub one tablespoon of the olive oil over the pieces and season to taste with salt and pepper. Place the chicken pieces, skin down for breasts and thighs in the hot pan and place the pan in the oven. Roast for 10 minutes. While the chicken is roasting, combine the onion, garlic, apricots, dates, orange peel, rosemary, Balsamic vinegar, honey and the remaining 2 tablespoons olive oil in a bowl. Toss the ingredients to distribute them evenly. After the initial 10 minutes of roasting, turn the chicken pieces. The skin should be browned, if not, return to the oven for another 3-4 minutes. Scatter the fruit mixture on top of and between the chicken pieces. Return the pan to the oven. Turn the heat to 350 degrees. Roast for another 20 minutes or until chicken is cooked through (a meat thermometer will read 160 degrees). Baste 2-3 times during roasting. Let rest for about 10 minutes before serving.

Makes 4-6 servings

Honey Spice Cake with Dried Cranberries

Every year for Rosh Hashanah I bake our family’s holiday honey cake using my Aunt Belle’s incredibly wonderful recipe. It makes two loaves of sweet, spicy, fabulously moist cake.

This year I’m adding another honey cake, this one baked in a bundt pan and with clusters of dried cranberries (you could use raisins or any other chopped dried fruit).

I am so grateful that it seems as if life might be returning to somewhat near the normal that used to be. I am in the mood to celebrate with my children, grandkids and close friends.

So, three cakes it is. Three honey cakes, anyway. I’ll also be making rugelach and mandel bread.

Honey Spice Cake with Dried Cranberries

• 3-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon grated fresh orange peel

• 1-1/2 teaspoons ground cinnamon

• 1-1/2 teaspoons ground ginger

• 3/4 teaspoon ground coriander

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 3 large eggs, at room temperature

• 1/2 cup sugar

• 1-1/2 cups honey

• 3/4 cup vegetable oil

• 1 cup cold strong coffee

• 1/2 cup dried cranberries

Preheat the oven to 350 degrees. Grease a 12 cup bundt pan or 9”x13” baking pan. Combine the flour, baking soda, baking powder, orange peel, cinnamon, ginger, coriander, nutmeg, cloves and salt in a large bowl. Set aside. In another bowl, beat the eggs and sugar until the mixture is thick and pale. Add the honey, vegetable oil, and coffee and blend in thoroughly. Add the dry ingredients and stir just until combined. Fold in the cranberries. Pour the batter into the prepared pan and bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings

Roasted Pepper Soup

Please don’t think I’m crazy but this year, instead of serving chicken soup for Rosh Hashanah, I’m making this Roasted Red Pepper soup.

First, it’s easy and I can make it a few days in advance. Also, it’s pretty enough for a festive holiday table and the colors match those of autumn, don’t you think?

Most of all, I’ve made this many times and always, always everyone wants seconds. It’s a taste winner.

ROASTED PEPPER SOUP

• 4 large bell peppers (red, orange and/or yellow)

• 2 tablespoons olive oil

• 5-6 scallions, chopped

• 1 large clove garlic, chopped

• 1 teaspoon chopped jalapeno, serrano or habanero chili pepper

• 2 carrots or parsnips, chopped

• 1 large all-purpose potato, peeled and chopped

• 4 cups vegetable stock

• 2 tablespoons chopped fresh basil

• 1 teaspoon salt or to taste

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and wrap them in foil or place them in a paper bag. Let rest at least 10 minutes. Remove the peppers, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces and set aside. Heat the olive oil in a large saucepan over medium heat. Add the scallion, garlic and chili pepper and cook briefly. Add the carrot and potato and cook, stirring occasionally for 3-4 minutes. Add the peppers, stock and basil. Season to taste with salt. Bring the mixture to a boil, lower the heat and cook at a simmer for 30 minutes. Puree in a food processor or blender.

Makes 6 servings

Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Ataulfo Mango Carpaccio with Burrata

I had this for lunch again. If you’ve never feasted on slices of the ultimate ataulfo mango with the freshest burrata you are missing out on one of the most special and delicious meals ever. I garnished with a bit of red onion and mint, a squeeze of lime juice and some freshly ground pepper.

Heaven.

Ataulfo Mango Carpaccio with Burrata

• 1 Ataulfo (or similar) mango

• 2-3 ounces burrata cheese

• a few thin slices of red onion

• a few mint leaves

• lime juice

• freshly ground black pepper to taste

Slice the mango and arrange the slices on a dish. Add a piece of Burrata cheese. Garnish with some red onion and fresh mint, squeeze some lime juice over the ingredients, then season with the some freshly ground black pepper.

Makes one

Apricot Puff Pastry Galettes

The fresh apricots have been glorious this summer. We’ve eaten them plain. I’ve used them for poached fruit and, best of all, for these EASY EASY to make tarts using packaged, frozen puff pastry.

The tarts in the photo were glazed with ginger preserves but I’ve also used apricot and peach jams. Occasionally I sprinkle some fresh chopped rosemary on top before baking.

Apricot Puff Pastry Galettes

• 4 puff pastry squares (4-inch)

• 4 apricots, sliced

• 2 tablespoons sugar

• freshly grated nutmeg

• 3 tablespoons ginger (or other) preserves, heated

Preheat the oven to 425 degrees. Place the pastry squares on a parchment paper lined baking sheet. Prick the dough in a few places. Arrange equal amounts of the fruit on top of each square, leaving a border of 1/2-inch. Sprinkle equal amounts of the sugar on top of the fruit. Grate a small amount of nutmeg on top. Refrigerate for about 20 minutes. Bake for 18-20 minutes or until golden brown. Brush the top with preserves. Place back in the oven for 4-5 minutes. Eat warm or at room temperature.

Makes 4 servings

Cucumber Salad

My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.

Also, all of the cucumber plants withered.

So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.

The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.

Cucumber Salad

• 2 large cucumbers, peeled and thinly sliced

• 1 small vidalia or red onion, sliced

• 1/2 cup white wine vinegar

• 1/4 cup plain yogurt

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh coriander or dill

• 4 dried red chili peppers, optional (or use a few drops of hot sauce)

Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour.  Serve at room temperature or slightly chilled. 

Makes 6-8 servings   

Peach Bourbon Ice Cream

Back in the day, come August, you could find peach ice cream in the stores. Breyer’s I think. It was a one-month thing, like so many foods back then that you ate in-season only and knew they were special and you’d better have them while you could.

These days we’ve become used to and maybe even complacent about the availability of ingredients. Strawberries for example, once so special during the summer, are year round now (and IMHO they don’t taste anything like the seasonal stuff from the old days).

Still, there are a few items that, even today, are only around for a short, get-it-while-you-can time. Shad. Persimmons. Fresh figs.

Also peach ice cream. Somehow, although we can now find peaches throughout the year, peach ice cream still seems to be a summertime-only treat. I’ve bought (and enjoyed) several tubsful recently.

But I couldn’t find a store or stand (near me) that sold peach ice cream flavored with bourbon.

So I made my own.

It was quite wonderful.

I experimented a few times to get the proportions right and the fruit texture correct. Also, I used nectarines, which are easier to peel.

Peach Bourbon Ice Cream

• 3 ripe peaches or nectarines

• 1-1/2 tablespoons melted butter

• 2-1/2 cups cream (I use half and half)

• 4 large egg yolks

• 1/2 cup sugar

• Pinch of salt

• 3 tablespoons bourbon

• 1 teaspoon vanilla extract

Preheat the oven to 450 degrees. Peel and slice the peaches. Place the slices on a baking sheet. Pour the melted butter over the fruit and toss the ingredients to coat the fruit with the melted butter. Roast for about 12 minutes or until lightly crispy. Remove from the oven and let cool. When cool, process in a food processor until nearly pureed.

While the peaches are roasting, heat 2 cups of the cream in a saucepan and cook over medium heat until the liquid is hot and bubbles have formed around the sides of the pan. Set aside. Beat the egg yolks, sugar and salt together with an electric mixer set at medium speed until the mixture is thick and pale (4-5 minutes). Gradually add the warm cream to the egg mixture, stirring to blend ingredients to a uniform color. Return the egg mixture to the saucepan and cook over low heat, stirring frequently, for about 12 minutes or until it has thickened enough to coat the back of a spoon. Do not let the mixture come to a boil. Remove the pan from the heat. Stir in the remaining cold cream, the bourbon and vanilla extract. Refrigerate the mixture until it is cold. Freeze in an ice cream maker according to manufacturer’s instructions. When the ice cream is thick and nearly done, add the peaches, stir the ingredients and freeze until firm.

Makes 1-quart+