Kids love this deli roll – it will be a great hit on the Saturday lunch table.
Cold cuts of your choice (I use and turkey and salami)
Puff Pastry Dough (I use Mazor’s puff pastry sheets)
Condiments of your choice (honey mustard)
1 egg yolk
Sesame Seeds
Directions for this Kosher Recipe
Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the honey mustard and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.
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“I have always been a fan of roasting any vegetable at a high heat to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.” - Susie Fishbein
I would double or triple this recipe and use it for Shabbat as a new vegetable on the table. – Marlene
Ingredients for this Kosher Recipe
6large carrots, peeled, ends trimmed
1egg white from a large egg
3tablespoons olive oil
1tablespoon water
1 1⁄2teaspoons garlic powder
1 1⁄2 teaspoons ground cumin
1 1⁄2teaspoons sugar
1⁄2 teaspoon paprika
1⁄4 teaspoon ground white pepper
1 teaspoon coarse sea salt or kosher salt
Directions for this Kosher Recipe
1. Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.
2. Cut each carrot in half to make 2 (3–4 inch) pieces.
3. Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make thin carrot sticks.
4. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.
5. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.
6. Place the carrot sticks into the beaten egg; toss to coat the carrots in the egg white.
7. Stir the carrots into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with the salt.
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Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
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Healthy Kosher ingredients for all of your recipes at Omni Health.
A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo. A perfect personalized Hanuka gift!
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper,pine nuts(optional) to taste, and basil or pre-made pesto in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan, or omit to make it pareve.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve with toasted pine nuts on top.
Norene Gilletz is the leading author of Kosher cookbooks in Canada.Norene is a Certified Culinary Professional (CCP) with the International Association of Culinary Professionals (IACP).
It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavor to your turkey. This is excellent with cranberry sauce for Thanksgiving, Chanuka, Passover, or any holiday celebration!
Marinade
4 cloves garlic
1/4 cup orange or mixed fruit marmalade (preferably all-fruit)
Juice of 1 large orange, about 1/4 cup (reserve the rind)
Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)
1 Tbsp extra virgin olive oil
1 Tbsp honey
2 tsp Kosher salt
1 tsp freshly ground black pepper
1 Tbsp paprika
1 tsp dried thyme
12 to 14 lb (5.4 to 6.4 kg) turkey
4 stalks celery, cut into chunks
Directions for this Kosher Recipe
1. In a food processor fitted with the steel blade, drop the garlic through the feed tube while the motor is running; process until minced. Add the marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8 to 10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)
2. Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from the cavity. Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any of the remaining marinade into the pan. Place the celery and reserved orange and lemon rinds inside the cavity of the turkey.
3. Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting occasionally. Remove the turkey from the refrigerator about 30 minutes before cooking.
4. Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours. Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, the juices will run clear when pierced and a meat thermometer, inserted into the thickest part of the breast, should register 165 to 170°F.
5. Let turkey stand for 20 minutes before carving. Discard the celery, and orange and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit Cranberry Sauce (Norene’s Healthy Kitchen page 102).
Yield: 16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.
Please visit our sponsors:
Not Just Towels Personalized Gifts for Hanuka- all under $50!
Check out Surrey Lane for your Hanuka table settings.
Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
Healthy Kosher ingredients for all of your recipes at Omni Health.
A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo. A perfect personalized Hanuka gift!
Another Shabbat is coming up and its time to try this new, easy almond loaf. For a lower fat version, substitute unsweetened applesauce for the oil. You can also bake it, wrap it in plastic wrap and freeze as one of your pareve Thanksgiving desserts.
Quick Almond Loaf
2 cups sifted flour
2 tsp baking powder
1 1/2 cups sugar
3 eggs
3/4 cup oil (or applesauce)
2 tsp almond extract
beat oil,eggs and sugar. add the flour and baking powder then almond extract. the batter will be thick. bake in a greased bundt or loaf pan for 50 mins at 350 degrees.
by Esther Seruya
Please visit our sponsors:
Not Just Towels Personalized Gifts for Hanuka- all under $50!
Check out Surrey Lanefor your Hanuka table settings.
Blossom Bleu’sgorgeous netilat yadayim cups now on sale.
Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
Healthy Kosher ingredients for all of your recipes at Omni Health.
A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo. A perfect personalized Hanuka gift!
“Hi Marlene, I first wanna give u a pat on the back for a great website!!! I just saw ur facebook post about thanksgiving recipes I attached a link for an amazing cake which can also be made into muffins. I personally never cooked for Thanksgiving but this is definitely a recipe for this time of year. I hope u enjoy it as much as I do. 1 small note I usually double the recipe to get a decent size cake I bake it in a bunt pan” Jacqueline Kapetas
Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It’s terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you’re so inclined. I didn’t add the ginger, cloves and allspice- a teaspoon of cinnamon can be substituted.
INGREDIENTS
2/3 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup squash puree, (see Tip)
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
1 large egg
1 large egg white
PREPARATION
Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
TIPS & NOTES
Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.
Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
Check out Surrey Lane for your Hanuka table settings.
Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
Healthy Kosher ingredients for all of your recipes at Omni Health.
A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo. A perfect personalized Hanuka gift!
