Chocolate Challah
Jewish holidays that fall on a Sabbath often include a sweet challah (HAH-luh) in their celebration, as a symbolic way of ensuring a sweet year. Dates, nuts, and orange peel add just the right twist for this traditional braided bread of the Sabbath.
2 3/4 to 3 /4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 package active dry yeast
3/4 cup soy milk
1/2 cup granulated sugar
1/4 cup margarine (at least 80 percent vegetable oil)
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans
1/4 cup chopped pitted dates
1 tablespoon finely shredded orange peel
Three Glazes (see recipe below)
In a large mixing bowl stir together 1 cup of the flour, cocoa powder, and yeast; set aside.
In a medium saucepan heat soy milk, sugar, margarine, and salt just until warm (120 to 130 degrees F) and margarine almost melts. Add milk mixture to flour mixture. Add egg; beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in pecans, chopped dates, and orange peel. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 4 minutes). Shape dough into ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch dough down. Turn dough onto a lightly floured surface. Divide dough into thirds. Cover and let rest for 10 minutes. Shape each portion of dough into a 16-inch-long rope (3 ropes total). Place the ropes about 1 inch apart on a lightly greased baking sheet.
Starting in the middle of ropes, loosely braid by bringing the left rope under the center rope. Next bring right rope under the new center rope. Repeat to the end. On the other end, braid by bringing alternate ropes over center rope. Press ends together to seal; tuck under. Cover; let rise in a warm place until nearly double (about 1 hour).
Bake in 325 degree F oven about 35 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil the last 10 to 15 minutes of baking to prevent over-browning.) Remove from baking sheet. Cool on wire rack; drizzle with Three Glazes. Makes 24 servings.
Make-ahead tip: Prepare challah but do not glaze. Wrap in foil and place in large freezer container or 2-gallon plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before glazing.
Three Glazes
In a medium mixing bowl stir together 1 1/2 cups sifted confectioners’ sugar and 4 teaspoons softened margarine. Add enough warm water (1 to 2 tablespoons) to make icing of drizzling consistency. Divide icing evenly into 3 portions.
To 1 portion, stir in 1 teaspoon unsweetened cocoa powder, adding more warm water 1 drop at a time, if necessary, until icing is of drizzling consistency. For another portion, combine 1/4 teaspoon instant coffee crystals and a few drops hot water until coffee is dissolved. Add coffee mixture to powdered sugar mixture, adding more warm water a drop at a time, if necessary, until mixture reaches drizzling consistency. Leave the third portion white. Use to glaze the bread.
White Cheesecake Decorated With Chanukah Gelt
Crust
1 1/3 cups crushed shortbread cookies
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Filling
2 pounds cream cheese
3/4 cup granulated sugar
1/4 cup all-purpose flour
5 eggs
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
2 to 3 drops orange oil* (optional)
2 to 3 drops lemon oil* (optional)
1/3 cup heavy (whipping) cream
Topping
1 1/2 cups sour cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
Gold foil-covered chocolate Hanukah gelt (small coins), some halved
Preheat the oven to 425 degrees F. Have a 10-inch springform pan ready.
For the crust: In a medium bowl, mix together the cookie crumbs, butter, sugar, vanilla extract and cinnamon. Pat the mixture into the bottom of the pan. Set aside.
For the filling: In a large bowl with an electric mixer on medium speed, cream together the cream cheese, sugar and flour. Reduce the speed to low and blend in the eggs, sweetened condensed milk, vanilla extract, orange and lemon oils (if using) and cream; mix well.
Scrape the batter onto the crumb crust. Cover the pan with foil, transfer to a baking sheet and bake in the preheated oven for 15 minutes. Remove foil, reduce the heat to 325 degrees F and bake just until set, about 30 minutes.
For the topping: In a small bowl, whisk together the sour cream, vanilla extract and confectioners’ sugar.
Remove the cheesecake from the oven, increasing the oven temperature to 350 degrees F. Pour the topping over the cheesecake. Return the cheesecake to the oven and bake for 8 minutes.
Turn off the oven and let the cheesecake cool in the oven for at least 1 hour. Transfer to the refrigerator to cool completely, at least 6 hours.
To serve, sprinkle the cheesecake with gold coins, standing the halved coins on end in the topping.
* Oils made from a variety of citrus fruits are available at some specialty markets.
Yield: 12 to 16 servings
Hungarian Cheese Latkes
2 large eggs
1 cup granulated sugar
8 ounces cream cheese
6 tablespoons large-curd cottage cheese
3/4 to 1 cup all-purpose flour
1/2 teaspoon salt
Vegetable oil for frying
Mix the eggs and the sugar in the bowl of a food processor fitted with the steel blade. Add the cheeses 3/4 cup of the flour, and salt. Process until smooth.
Heat a nonstick frying pan (any size) and pour in a film of vegetable oil. To test the thickness of the batter drop about 4 tablespoons into the pan and fry for a few minutes on each side. Do not worry if some of the batter spills out of the pancakes. Just scrape off the excess. If the batter seems too liquid, add flour until the consistency is correct.
Makes about 10 latkes.
Crisp Fried Potato Latkes
Yield: 10 servings
2 1/2 pounds baking potatoes, peeled
1 large onion
3 large eggs, lightly beaten
1 teaspoon salt, or to taste
1/8 teaspoon black pepper, fresh ground, or to taste
1/4 cup matzo meal or 2 tablespoon unbleached all-purpose flour, or more
Vegetable oil, for frying
To Serve
Applesauce
Sour cream or plain yogurt
Shred or grate the potatoes alternately with the onion to keep the potatoes from darkening. (The size of the shreds is a matter of personal taste. Coarse shreds produce lacier latkes with rough edges. Fine shreds or grated potatoes produce denser, smoother latkes.) Squeeze the excess liquid from the potato and onion shreds. Mix in the eggs, salt, pepper and matzo meal (or flour). Let the mixture rest for about 5 minutes so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.
In a very large skillet, over medium-high heat, heat oil that is about 1/8- to 1/4-inch deep until it is very hot but not smoking. To form each latke, use a large spoon to transfer some of the potato mixture to the oil; then flatten the mixture slightly with the back of a spoon. The latkes will be irregularly shaped. An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixture into a large serving spoon; then carefully slide it off the spoon into the hot oil. Continue making latkes until the skillet is full, leaving a little room between each one. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them well on paper towels. Repeat the process until all the latkes are fried.
Serve the latkes as soon as possible for the best taste and texture. Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.
Mashed Potato Pancakes
2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes, peeled, boiled and mashed
1 onion, chopped
2 eggs
1 cup milk
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening for frying
In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined.
In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well.
Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.
Makes 12 pancakes
Nutrition per serving (6 servings): Calories 326, Protein 9 grams, Total Fat 7 grams, Sodium 566 milligrams, Cholesterol 74 milligrams, Carbohydrates 56 grams, Fiber 2 grams
Cornish Hens In Honey
1 tablespoon vegetable oil
1 cup chopped onions
1/4 cup chopped parsley
1 cup raisins
1 1/2 teaspoons pepper
2 teaspoons ground cinnamon
Cloves, saffron and salt, to taste
4 (1 to 1 1/2 pound) Rock Cornish game hens
Water, as needed
1 cup honey
Parsley and woodruff *, for garnish (optional)
Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Sir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan. Roast in preheated 375 degree F oven 25 minutes.
Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350 degrees F. Roast 15 minutes or until hens are tender and golden brown.
Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasoning as desired. Generously spoon over game hens. Garnish with parsley and woodruff, if desired.
* Also known as sweet woodruff, this herb is a ground cover native to Europe. Woodruff is used as a flavoring in May wine, as well as used to season sausages, candies and cooked dishes in Germany and Austria.
Peppered Beef Brisket Marsala
Besides Chanukah, Jewish cooks make brisket the day before Sabbath, a day when traditionally no cooking is done.
1 (3- to 4-pound) fresh beef brisket
1/2 teaspoon crushed whole pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 ( 7 1/2 ounce) can diced tomatoes, undrained
1/2 cup Marsala
1 teaspoon dried Italian seasoning, crushed
2 bay leaves
Preheat oven to 325 degrees F.
Trim excess fat from brisket; sprinkle meat with pepper and salt. Place flour in a large oven-cooking bag and shake. Add brisket. Set the bag in a large roasting pan.
Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves to bag with brisket. Seal bag. Cut slits in top of bag.
Roast for 2 1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch thick slices. Skim fat from pan juices. Serve skimmed juices with meat.
Makes 12 main-dish servings.
To make ahead: Cool meat in bag; cover and chill overnight. To reheat, remove meat from bag; thinly slice. Place slices in a 3-quart rectangular baking dish. Skim fat from juices; pour over meat. Cover; heat in a 300 degree F oven for 50 minutes or until just heated through.
Chanukah Frying Pan Cookies
6 tablespoons butter or margarine, softened
1 1/4 cups granulated sugar
Grated peel of 1 lemon
1 teaspoon salt
4 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
Oil
2 teaspoons ground cinnamon
Cream butter and 1 cup sugar in bowl until light and fluffy. Add lemon peel and salt. Beat in eggs one at a time. Sift together flour and baking powder in separate bowl. Fold into butter mixture to make dough.
Heat enough oil for frying in deep frying pan to 360 degrees F.
Shape dough into small balls and drop about 8 at a time into hot oil. Fry 3 minutes. Turn with slotted spoon and let dough fry until golden brown, 2 to 3 more minutes. Lift out cookies with slotted spoon and drain on paper towels.
Combine remaining 1/4 cup sugar and cinnamon, and while cookies are warm, sprinkle on the sugar and cinnamon.
Gelt Double-fudge Cake
The following recipe is from the Baker Boulanger site belonging to Marcy Goldman and is her copyrighted recipe. She permits reproduction with proper accreditation.
A boastful title to be sure, but absolutely true. You just don’t get cakes like this every day. Easy, moist, almost half a foot high, light but dense, non-dairy but very flavorful, stays fresh for days, can be frozen for months. When you think of a classic chocolate layer cake in an old-fashioned diner, this one fits the bill. My youngest son Benjamin expects this cake at least once a month…daily at Chanukah time. When I tested this cake, someone left a chocolate crumb covered napkin nearby with the words, (all in capitals) “THIS CAKE IS UNBELIEVABLE!” scrawled in that “midnight snack” scribble. A winner for any occasion. With its glittering array of gold-covered chocolate coins, this cake is a real treat for kids. For a bakery store look, garnish sides with chocolate sprinkles or jimmies and plant one solitary glace cherry in the centre. If you do not have cola on hand, you can substitute warm mild coffee.
Cake
2 cups granulated sugar
1 1/4 cups oil
3 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm, flat cola soda
Chocolate Icing
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla extract
3/4 cup cocoa, measured then sifted
3 to 4 cups confectioners’ sugar, measured then sifted
1/2 cup water, cola or half-and-half
Garnish
20 to 30 gold chocolate coins
Colored jimmies or cake sprinkles
Miniature decorative plastic dreidels
Preheat oven to 350 degrees F. Lightly grease two 9-inch layer pans and line with parchment paper circles.
Cake: In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture.
In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet – and mix – drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter.
Bake, on middle oven rack, 35 to 40 minutes, until cakes spring back when lightly touched.
Icing: Cream melted chocolate, shortening, butter and vanilla extract with cocoa and l cup of the confectioner’s sugar. Add remaining confectioner’s sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).
Decorating: Place one layer on a cardboard circle. Ice this with about 1/2 inch of frosting. Place top layer and ice cake – sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins – placing them either flat on top of cake or standing up (you may cut some of the coins in half to garnish border of top layer). Place a couple of miniature dreidels in center if desired or Chanukah candles (can be lit when menorah is lit).
Chanukah Candle Salad
Yield: 4 servings
2 bananas
4 slices canned pineapple
4 orange gumdrops
4 strips green bell pepper
Lettuce
Mayonnaise
Variation #1
2 red apples
Variation #2
Asparagus tips
Lettuce
Carrots
Watercress
Olives
Radishes
Parsley
French dressing
Cut bananas in half and remove tips. Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle.
Variation #1: Cut red apples in half without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle.
Variation #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing. Serve individually or arrange on a long platter.
