Good morning, GUSgobblers! I bet you thought I forgot again! No, it was too frigging cold in my apartment last night to get my fingers moving so I had to type this a.m. and then will be going to vote!
It is never too early to start planning a holiday meal. I'm already working on Saint Rutabaga's Day, which is February 30th!! Well, this year, it appears that, as The Shiksa in the Kitchen informs:
I was thrilled when Manischewitz asked me to develop a recipe for Thanksgivukah. This once-in-a-lifetime convergence of Thanksgiving and Hanukkah is most definitely cause for celebration! Two fun holidays, fabulous family celebrations, and lots of glorious food. What could be better?Ok, so I thought Manischewitz only made that undrinkable purple stuff disguised as wine and Matzo crackers -- but no!!! They make lots of stuff including Matzo Meal. Who knew???? Ok, all of you, but that's beside the point. Wait until you see the gorgeous Curry Vegetable Latkes the Shiksa has created. You'll want them every day!
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I couldn't believe my VB6 (Vegan Before 6 p.m.) diety eyes when I saw these wonders of delight. I can have one during the day -- or after 6 with the Greek yogurt or sour cream.
As always, click the link for not just the mouth watering picture but also the step by step directions with pictures.
Curry Vegetable LatkesFrom Saveur
3 medium zucchini
2 large carrots
1 cup Manischewitz Matzo Meal
2 eggs, beaten (for vegan recipe - I'm going to substitute mashed cannolini beans)
1 1/2 tbsp Manischewitz potato starch
1 3/4 tsp curry powder
1 1/4 tsp salt (or more to taste)
1/2 tsp allspice
1/2 tsp cumin
1/4 tsp cayenne (optional- adds spice)
1/4 tsp pepper
Peanut or grapeseed oil for frying
Labaneh, tzatziki, Greek yogurt or dairy-free sour cream for topping (optional)
YOU WILL ALSO NEED
hand grater or food processor with shredding disc attachment with fine holes, clean tea towel or layers of cheesecloth, skillet or electric skillet for frying, mixing bowls, metal spatula, wire cooling rack
Total Time: 1 Hour
Servings: About 18 latkes
Kosher Key: Pareve
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Wash and remove ends from the zucchini, then grate using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion. Remove and set aside.
Wash and peel carrots, then grate using a hand grater or food processor shredding attachment with fine holes (small shreds). Remove and set aside.
Grate the onion using the same grater or attachment you used for the zucchini and carrots (fine holes for small shreds).
Place zucchini shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
Pour zucchini and onion into a large clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the zucchini shreds.
Place carrot shreds in the center of a clean tea towel or multiple layers of cheesecloth.
Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
Pour the carrot shreds into the bowl with the zucchini shreds.
Heat oil in a large skillet. Add enough to a reach a depth of 1/8 inch. Heat slowly over medium to about 325 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt, curry, allspice, cumin, cayenne and pepper into the zucchini, carrot and onion shreds. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the zucchini shreds.
Scoop up ¼ cup of the vegetable latke mixture and shape into a flat, compacted disc.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. Note: If your latkes aren’t holding together, stir more matzo meal into the mixture, 2 teaspoons at a time, until the batter “holds”. You can also add another egg to the mixture if needed.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain. Sprinkle with more salt to taste, if desired.
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After allowing the latkes to drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them in a cool corner of the kitchen until ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through, just prior to serving.
Serve them on their own or with labaneh cheese, tzatiki, Greek yogurt or dairy-free sour cream to top.
Quinoa Veggie Burger with Roasted Red Pepper RelishFrom Epicurious
FOR THE BURGERS
⅓ cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
2 cups cooked quinoa
½ cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
Kosher salt and freshly ground black pepper, to taste
FOR THE RELISH
¼ cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
½ small yellow onion, minced
6 hamburger buns, split and toasted
1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.
Swiss Chard with HorseradishFrom The Mile End Cookbook via Epicurious
3 pounds green Swiss chard (2 to 3 bunches; see Cooks' notes)
3 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
3 tablespoons water
1/2 teaspoon salt
1 1/2 tablespoons bottled white horseradish (not drained), or to taste
Cut out stems and center ribs from chard, discarding any tough parts (see Cooks' notes), then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side).
Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and 1/2 teaspoon salt, and cook, covered, until just tender, 8 to 10 minutes.
Increase heat to medium-high. Add leaves in handfuls, turning with tongs and adding more as previous batches wilt, until all leaves have been added to pot. Cover with lid, then reduce heat to medium and cook, stirring once or twice, until just tender (do not overcook), 2 to 3 minutes. Remove from heat and stir in horseradish.
•Chard tends to be quite sandy, so you will likely need to wash it in several changes of cold water in a large, deep bowl or clean sink. If cooking right away, just drain it in a colander, but don't spin it dry.
•Raw chard can be sliced and chopped 1 day ahead; keep leaves and ribs in separate resealable plastic bags. If it is still wet from washing, spin it dry and stick a paper towel in each bag (wet greens in plastic bags deteriorate quickly). When cooking, you'll likely need to add a little more water to make up for the water not still clinging to the leaves.
•Green Swiss chard has wider stems than red or rainbow chard. Bunches vary in how much of the stem is attached, so the amount of pale stems and green leaves you end up with in 3 pounds will vary.
RugelachThe always generous and brilliant anodnhajo's 11/5/13 update!!!
[I use preserves as a filling -- I've yet to make one of the yummy homemade ones below but may give it a go this year.]
For the dough:
2 cups (4 sticks) unsalted butter, cut into tablespoon-size pats
4 cups all-purpose flour
1 tablespoon Diamond Crystal kosher salt
1 pound cream cheese, chilled
1/4 cup sour cream
For the cherry-almond filling:
2 cups dried tart cherries
1 cup sugar
1 cup water
Pinch of Diamond Crystal kosher salt
1 teaspoon almond extract
1 1/2 cups blanched and lightly toasted almonds
For the chocolate-hazelnut filling:
2 cups coarsely chopped bittersweet chocolate
1 cup hazelnuts
1/2 cup (1 stick) unsalted butter
1/4 cup all-purpose f lour
1/2 cup sugar
1 tablespoon Diamond Crystal kosher salt
For the apricot filling:
2 cups dried apricots
1 cup sugar
1 cup water
Decorative coarse sugar, for sprinkling
1 large egg, beaten, for the egg wash
Make the dough:
Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.
Make the cherry-almond filling:
Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.
Make the chocolate-hazelnut filling:
Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.
Make the apricot filling:
Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.
Shape, fill, and bake the rugelach:
Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.
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