Recipes from the heart
Sharyn Obsatz: My Dad's Sweet Noodle Kugel
Half-package of egg noodles, 1 diced apple, half cup of raisins, sprinkle of cinnamon, 8 ounces of cottage cheese, 3 tablespoons of brown sugar, 1 egg beaten
Preheat oven to 350 degrees F. Cook the half-bag of egg noodles in boiling water and drain. Dice one apple. Drain the liquid from the cottage cheese. Beat the egg. Then mix all the ingredients together in a mixing bowl. Pour into a greased/buttered loaf pan, cover with tinfoil and bake at 350 degrees F for 30-40 minutes.
Elaine Roque's Pumpkin Bread
3 C flour, 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp baking powder, 2 and 1/2 C sugar, 1 C butter soft!, 3 large eggs, 1 16oz. can of pure organic pumpkin, 3/4 C chopped pecans or walnuts.
Preheat oven to 350 degrees. Either spray two, three or four (Depends on how tall you want it!) loaf pans or use parchment paper to line them (My preference.) Mix melted/softened butter with sugar and eggs. Hand blend or use the mixer to cream them together and make fluffy. Add the pumpkin and mix well. Slowly mix in the dry stuff. Pour in loaf pans. Baking depends on the thickness. Your knife should come out clean, when it is done. If you use three loaf pans, it is about 45 minutes to bake. Note: Sometimes I use four pans and keep the loafs smaller. Also, you can make muffins with a cupcake pan. These could be iced if you really love sweets but I prefer them without. Regarding this being a holiday "dish": Who doesn't think the smell of pumpkin and cinnamon are reminders of Thanksgiving, fall, winter and the holidays? (FYI: I got my original recipe online, but have tweaked it a bit.)
Diane Watanabe's Olive Oil Banana Bread (Easy and yummy!)
1/2 cup extra-virgin olive oil
1/2 cup brown sugar
4 very ripe bananas mashed, about 2 cups
1 teaspoon baking soda
1 teaspoon kosher salt (1/2 teaspoon table salt)
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup nuts (optional)
1) Preheat oven to 350 degrees F.
2) Use about 2 tablespoons of the olive oil to generously grease the bottom and sides of a loaf pan. It's OK if some pools at the bottom.
3) In a large bowl, mix the remaining olive oil (just under 1/2 cup) with the brown sugar (1/2 cup).
4) Add the eggs and mix for about 1 minute.
5) Add the mashed bananas and mix together.
6) Stir in the baking soda, kosher salt, and vanilla extract (1 teaspoon of each).
7) Stir in the all-purpose flour (1-1/2 cup) until just incorporated and no dry spots remain.
8) Stir in nuts if desired.
9) Pour batter into prepared loaf pan and bake at 350 degrees for 50-60 minutes, or until toothpick inserted into center comes out clean.
10) Allow to cool in pan for at least 10 minutes. Turn out of the pan. If resistant, run a knife along the sides before turning out.
Brian Rodas' Layered Pumpkin Pie Cake
1 package yellow cake mix, divided use 1 stick butter, melted 3 eggs, divided use 1 large can pumpkin pie mix 2/3 cup evaporated milk 1/4 cup brown sugar 1 teaspoon cinnamon 1/4 cup butter Optional whipped cream or cool whip to garnish
Remove 1 cup of cake mix and set aside for topping For first layer, mix remaining cake mix with melted butter and one egg. Press into a 9 x 13 inch pan. For second layer, combine pumpkin pie mix, the remaining two eggs and milk. Spread over first layer. For third layer, combine thoroughly the one cup reserved cake mix with brown sugar, cinnamon and butter. Sprinkle over second layer. Bake at 350 degrees for 50 minutes, or until set. Let cool completely. Serve with whipped topping or whipped cream. Refrigerate leftovers.
Cindy Ordaz's Mexican Buñuelos
3 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1 egg 2 tablespoons butter, melted 2 teaspoons Vegetable oil, for frying 1 cup sugar 2 tablespoons of cinnamon
For the Fritters, mix flour, sugar, baking powder and salt in medium bowl. Set aside. Mix milk, egg, lard and vanilla in large bowl until well blended. Gradually add flour mixture, stirring constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface. Incorporate additional flour, a tablespoon flour at a time, until dough is no longer sticky. Divide dough into 16 equal pieces. Shape each into a ball. Place in bowl. Cover with plastic wrap. Let dough rest 30 minutes. Meanwhile, for the Cinnamon Sugar, mix sugar and cinnamon in medium bowl. Set aside. Roll each ball of dough into a 6-inch round on lightly floured surface. Stack dough rounds between wax paper or plastic wrap. Let stand 10 minutes. Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil). Heat oil on medium-high heat to 365°F to 370°F on deep-fry thermometer. Fry dough rounds, 1 at a time, for 2 minutes or until golden and puffed, turning once using tongs. Drain on paper towels. Sprinkle each fritter with 1 tablespoon cinnamon sugar mixture while still hot. Let cool and enjoy!
Julie Chekroun's Buche de Noel
Buche de Noel (Christmas Log)- Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.
2 cups heavy cream ½ cup confectioners' sugar ½ cup unsweetened cocoa powder 1 teaspoon vanilla extract 6 egg yolks ½ cup white sugar ⅓ cup unsweetened cocoa powder 1 ½ teaspoons vanilla extract ⅛ teaspoon salt 6 egg whites ¼ cup white sugar confectioners' sugar for dusting
Step 1: Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
Step 2: In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Step 3: Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Step 4: Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving. Tips The magazine version of this recipe uses 1/3 cup powdered sugar and 1/4 cup cocoa powder in the filling. https://www.allrecipes.com/recipe/17345/buche-de-noel/?printview
Jenny Merlic- Potica
Potica originated in Slovenia and is a raised, yeast bread with a rich filling. Our family uses a filling of chocolate, walnuts and raisins, but many other variations are available online, both sweet and savory. It’s baked in an angel food cake pan. We cut slices, warm them a bit, and serve them for breakfast as a special treat during the holiday season. It also freezes well, so we sometimes pull some out other times of the year, too. This Merlic family recipe came to the U.S. with the family from Croatia (Yugoslavia at the time) in 1925. The family tradition since that time is to gather together on the day after Thanksgiving and bake enough loaves for each family member to take one or two home. Enjoy!
7 to 9 cups all-purpose flour 1 cup sugar
1 tsp salt
3 packages active dry yeast
1½ cups milk
1 cup butter
3 tsp lemon extract 4 tsp vanilla extract
1. In a large bowl, combine sugar, salt, yeast and 2 cups of flour.
2. In a microwave safe bowl, heat milk and butter until just warm (no more than 120°F).
3. With mixer at low speed, gradually pour liquid mixture into dry ingredients until just blended. Increase speed to medium, beat 2 minutes, occasionally scraping bowl. Gradually beat in eggs, lemon and vanilla extracts, and 1½ cups flour to make a thick batter. Continue to beat 2 more minutes, occasionally scraping bowl. With a spoon, stir in the remaining flour to make a very soft dough. (Note - It usually takes about 3-3½ more cups of flour at this point, for a total of about 7 cups, but this can vary depending on how loosely the flour is packed when you measure it. And, you’ll use more below to keep the surfaces floured as you knead and roll the dough). Continue mixing with spoon for 5 minutes.
4. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and place in large, greased bowl, turning dough over so that the top is greased. Cover with a greased parchment paper and a towel, then let rise in a warm place (80-85°F) away from drafts until doubled in size, about 1 hour. While dough is rising, make filling (see below/next page).
5. When dough is doubled in size, punch down and turn onto floured surface. Cut in half. Cover each half with a bowl for 15 minutes before rolling out. Thoroughly grease two angel food pans (I use Pam).
6. Place dough, one half at a time, on a large, floured tea towel and roll into a rectangle 18 x 24 inches.
7. Spread the rolled dough with half of the filling, then roll like a jelly roll so you end up with a 24” long log. Lift the edge of the towel to help with the rolling. Carefully bring the two ends of the roll together to form a donut shape and place in a prepared angel food pan. This last step usually takes 2 people.
8. Allow the potica to rise in a warm place until doubled in size, about 1-1½ hours, again covering with greased parchment paper, then a towel, and keep out of drafts.
9. Bake in a 350°degree oven about 45 minutes or until golden brown on top. Cool in pan until comfortable to touch, then turn out of pan and finish cooling right side up on a rack.
Mike Tuitasi's Classic Trader Vics Mai Tai
1 cup crushed ice 2 fluid ounces dark Jamaican Rum ½ fluid ounce Orgeat ½ fluid ounce orange Curacao liqueur ¼ fluid ounce rock candy syrup 1 lime, juiced 1 cup ice 1 sprig fresh mint Step 1 Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer. Step 2 Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass. Step 3 Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass. *Tiny umbrella optional. https://www.allrecipes.com/video/304/how-to-make-a-mai-tai-cocktail/
Alexandra Tower's Smoky Cranberries
12-Oz cranberries grated zest of 1 orange 1 red apple, cored and cut into slices (do not peel) 1/2 jalapeño chile, seeded 1 c Orange Juice 1 Tblsp honey 1/2 c sugar 1 dried chipotle
From Jacqueline Higuera McMahan in the SF Chronicle Cookbook (1997); Bauer and Irwin (eds) Combine cranberries, zest, apple and jalapeño, and roughly chop in a food processor. Transfer to a saucepan and add OJ, honey, sugar and chipotle. Simmer for 8-10min. So easy and so divine!!
Jennifer Merlic's- Yaya’s Greek Stuffing
This recipe came to me from my great-grandmother who immigrated to the U.S. from Greece in 1907, on her own, at the age of 17. “Yaya” (Greek word for grandmother) was a much beloved matriarch of our family for many decades, passing away at the age of 100 while still living independently in her own home. She was a strong and vibrant woman, though she stood all of about 4’10”, and she was a wonderful cook, too!
My family prefers this stuffing for our Thanksgiving dinner over any more traditional recipes. This one is meaty, fruity, and spicy. As with all of Yaya’s recipes, there are few quantities provided so just go by your tastes and instinct. This recipe makes a fairly small amount, so I often double it depending on how many people I’m serving. Enjoy!
1 pound ground beef Turkey giblets (optional)
2 slices of bread
Garlic, fresh, minced Onions, finely chopped
Walnuts, finely chopped
1. Remove turkey giblets from bird cavity and grind or finely chop. This is easier
if you cook them first, but that is not necessary. I usually discard the heart as
I find it to be too tough.
2. In a skillet, brown 1 pound of ground beef along with the ground turkey gizzards.
3. Soak 2 slices of bread in cold water for a few minutes. Squeeze out the water and crumble into the meat mixture.
4. Add lots of salt, pepper, garlic, onions, and cinnamon, and cook a little longer, scraping up the browned bits from the pan.
5. Add a good-sized handful each of the walnuts and raisins. Continue cooking a little longer, then use to stuff your turkey if you wish, or just put in a baking dish and warm in the oven before serving.
Laurie Heyman's Classic Potato and Onion Knishes
Dough: AP flour, salt, egg, oil, water
Filling: Russet potatoes, onion, salt, pepper, butter, evaporated milk, cream, eggs
One of the nice things about this dough is how easy it is to prepare and store. You just mix it up, let it sit for an hour, and it’s ready to use. Or, you can refrigerate it until you’re ready to use it, up to several days.
11 ounces (2 cups) all-purpose (AP) flour
1 tsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
4 ounces (1/2 cup) vegetable oil (very soft rendered chicken fat [schmaltz], if you can find it, is even better)
1 tsp vinegar
4 ounces (1/2 cup) lukewarm water
Whisk together your dry ingredients, beat the egg in a small bowl, and combine the vegetable oil, vinegar and water in a separate bowl or measure. Make a well in the center of the dry ingredients and pour in the beaten egg and the wet ingredients. Bring the dough together with a spatula, then knead lightly into a ball. Cover the bowl with plastic wrap and let the dough sit for an hour at room temperature to relax and hydrate.
Potato and Onion Filling:
This is basically mashed potatoes with caramelized onions. Peel 4 medium onions, slice thinly. Sauté slowly in a large pan with butter and olive oil, salt and pepper, allowing the onions to deeply caramelize until brown. Set aside to cool. Peel and cube 5 lbs. russet potatoes (you can use Yukon Golds if you have them). Add to a pot of salted, boiling water. Cook until just done - not mushy. Drain, reserve 1/4 cup of water. Using a potato masher, mash the potatoes quickly; do not over mash. You do not want gluey potatoes! Melt 1 stick of butter with about 3/4 cup of evaporated milk or a mix of milk and cream, add wet ingredients and the onions to the mashed potatoes, salt and pepper to taste. If the potatoes seem too thick, thin with reserved potato water, a couple of tablespoons at a time. Don't thin too much; you will need the potato mixture to be firm enough to handle.
To form the knishes, see instructions at https://joepastry.com/2009/the_tradish_knish/