How Do You Spell Channukkahh?

It’s almost time for Chanukah, and I can finally release some big news. Starting in December, I will be one of 6 bloggers working for KPBS to report on the ’08 Presidential Election. Stay tuned to this blog for more information on how you can read it!

Also, as I listen to the Chanukah Suite, I get to thinking about all the nummy foods coming to us soon. So, once again its time to delve into latkes! Now, this year, I wanted to share a favorite recipe of mine, Apple Pancakes! These nummy treats are tasty, and go great with applesauce. let’s look at how we make them!

Apple Pancakes

4 Cups Kosher Bisquick Mix
4 Medium-Sized Apples (Or two large apples), Peeled, Cored, & Shredded
2 Eggs
1 Cup Milk
2 Teaspoons Cinnamon
2 Teaspoons Nutmeg
1 Teaspoon Cardamom (Optional)
3/4 Cup Brown Sugar, Packed

Mix together the Bisquick, brown sugar, and spices in a large bowl.

Fold in the eggs, milk and apples and mix together.

Drop dollops onto a hot griddle to the size you want to make them, and cook as you would regular pancakes.

Top with applesauce or powdered sugar and serve.

True, these may not be as close to latkes as one would usually prefer, but for those who have to cut back on greasy food in their diets… Its still a wonderful treat to help in celebrating the holidays! Now, last year at my temple I was trying to explain cheese latkes. I know, I know. Right now people are looking at me in shock. “Cheese!? And Latkes!? Together!?!?” Yes, Cheese latkes. And now, you can make a decidedly Renegade favorite of mine in YOUR home, too! But why do I get all the fun? Friends, I’m going to share with you the recipe I use… And its not even mine. No, for THIS we go to Torah.org and see their take on this treat!

Cheese Latkes

1/2 cup – Soft cream cheese; (4 oz.)
2 – Eggs; separated
1/2 cup – Flour
1 Tbs. – Sugar
1 cup – Cottage cheese
1/2 tsp. – Salt
Cinnamon to taste

Mix the cream cheese with yolks.

Add sugar and cottage cheese.

Add flour, a little at a time, and mix well.

Beat whites until stiff, and fold into cheese mixture.

Heat oil in pan and drop by spoonfuls into oil.

Fry until brown, turn once.

Serve with sour cream or apple sauce.

Makes 30. May be frozen.

Mmmmmmmmmmmmm, nummy. Anyhow, let’s leave with some more music before we go! Until next time, Shalom and Good Cooking! And please enjoy this fun music video by the LeeVees!

November 28, 2007. breakfast, dessert, recipes, snacks. 4 comments.

The RETURN of More Side Dishes to Fill Any Table!

Last year I helped fill tables with enough side dishes to make any mouth happy. And life was good! People were happy, kosher food prevailed, and the world kept on turning. So how do we expand on this? Well, let’s invade your food-loving minds with the RETURN of More Side Dishes to Fill Any Table! Yes, for the low, low price of reading, we’re going to delve deep, deep into my culinary mind and bring you even MORE food!

First off, everyone loves Deviled Eggs as an appetizer. They’re easy to make, and are just so nummy! Actually, when thinking of this dish, I can’t forget my brother gorging himself on them at a wedding until getting sick. I don’t think he’s forgiven my mom & I for liking to remind him when there are deviled eggs at any location. But, the standard recipe is boring. What if we jazzed it up? Yes, my friends, it’s time to forgo the Deviled Eggs, and Welcome in Renegade Eggs!

Renegade Eggs

1/2 Cup Cheddar Cheese, Finely Shredded
1 Cup Cream Cheese, Softened
4 Tablespoons Fresh Parsley, Minced
1 Dozen Eggs, Hard-Boiled & Shelled

First off, we slice the eggs in half lengthwise & scoop out ALL the yolks into a bowl.

Mix the remaining ingredients together with the egg yolks until all combined and nummilicious-looking.

Scoop the mix into the egg whites with the cheesy stuffing and serve.

If you want to garnish these, I like to use a little paprika with some sprigs of parsley, just for some fun. Next up, we’re going to make a kinda’ salad. Since most of us will be having Turkey on Thanksgiving, why not kick it up a notch and make some Skillet Slaw

Skillet Slaw
6 Slices Turkey Bacon
1/4 Cup Vinegar
2 Tablespoons Scallops, Sliced
1 Tablespoon Brown Sugar
1 Teaspoon Kosher Salt
4 Cups Cabbage, Shredded
1 Teaspoon Carway Seed

In your cast-iron skillit, cook up the bacon until NICE and crisp, then take out the bacon but LEAVE the grease! Make sure you have about 1/4 cup of grease left in the skillet. If you need to help increase it, dribble in a little Crisco & let it melt down. The thing is we want that grease & that turkey flavor!

To the grease in the skillet, add in the vinegar, scallions, brown sugar, & salt – heating them all the way thru as you mix them in the skillet.

Add the cabbage and Caraway to the skillet and cook, tossing lightly as it cooks until all the cabbage has softened & soaked up a lot of the flavours. This could take anywhere from 5-10 minutes overall, but its WORTH it!

Remove from skillet into a large bowl, and tob with the previously cooked turkey bacon (All crumbled up, of course!) and Cherry Tomatos.

There we go! Easy, no? Now, for you readers, I want to pass on a Family Tradition! My grandfather wrote this next recipe, and I know it’d do his heart good to know others were still eating it to this day! Its a favorite holiday recipe, and I want to share it with you all now. (Please Mom, don’t kill me for this!)

Grandpa’s 3 Corn Casserole

1/3 Cup Sour Cream
2 Eggs
1 16 oz. Can Whole Kernel Corn, Drained
1 16 oz. Can Creamed Corn
1 9 oz. Package Corn Muffin/Bread Mix
1/2 Cup Cheddar Cheese

Mix the sour cream & eggs together, then stir in both the cans of corn.

Stir in the cornbread mix, and pour it into a greased casserole dish.

Bake at 375 degrees F for about… 35 – 40 minutes, then open the oven and pull out. Top it with the cheese, then toss it BACK into the oven for another 10 minutes.

Mmmmmmmmmmmmm, this brings back memories! I so loved this recipe growing up, and now you can, too! Next, I think we need a sweet dish to round this out! Everyone knows that ONE person who brings a tub of cottage cheese to every family or company pot luck. Well, why settle for that cottage cheese when we can kick it up a notch?

Orange Cottage Cheese Salad

1 Large Tub/Container Small Curd Cottage Cheese
1 Can Chunk pineapple, Drained
1 Can Mandarin Oranges, Drained
1 Family-Size Package Orange-Flavored Kosher Gelatin, Dry
1 Carton Whipped Topping
1 Cup Swedish Pecans (Optional, but See Below for Recipe)

Mix together EVERYTHING in a large bowl & chill for 3-4 hours before serving.

Now, as promised above, you need the recipe for Swedish Pecans! I swore I already shared this with you all, but a search of my blog says i haven’t. Well, this tasty treat is a fun snack, an appetizer, or a side dessert that people can enjoy munching. My mom loved making these, and I loved eating them! So much I ha to start making them, myself!

Swedish Pecans

1 Pd. Pecan Halves
2 Egg Whites
1 Cup Sugar
Pinch of Kosher Salt
1/4 Pound Butter

Toast Pecans in a 325 defree F oven until lightly browned.

While they brown, beat egg whites to a foam and fold in the sugar & salt.

Once pecans are lightly browned, fold into your sugar & egg white mix.

Melt the butter on the pan you toasted the pecans on, then spread the pecan mixture over the entire pan OVER the butter.

Bake in the oven for 20-30 minutes, keeping the oven at 325 degrees F and turning the pecans every 10 minutes or so. Watch closely after the 20 minute mark, as they’re done when lightly browned & crisp.

These are OH, SO GOOD! Trust me, you’ll love these in salads, as a snack, or atop ice cream. They are just SO GOOD! After all this good food, we’re going to need something to settle our stomachs. So, as the final recipe, let’s do that!

Recipe to Settle Stomachs After Thanksgiving Dinner

2 Alka-Seltzer Tablets
1 8 oz. Glass of Water

Plop the tablets into the water.

Watch them fizz until dissolved.

Drink the water down.

Repeat as needed.

I hope that helps! Until next time, Shalom and good cooking!

November 20, 2007. dessert, recipes, salad, side dishes. Leave a comment.

Kosher Ham & Turkey Ceaser Sandwiches!

I’ve been pondering all week on what to write about. First off, we can NOT be a kosher blog without talking about the new Kosher Ham Soda from Jones Soda. While I have not tried it myself, but they also came out with a Seahawks Collectors Pack. And, as much as I -love- to watch stupidity in action, I found you a video of it!

So, we’ve discussed wierd kosher soda, but what of kosher food? Well, a week from today is Turkey Day for the US, so we should likely come up with some turkey stuff. Mainly, what to DO with leftover turkey. Now then, this first recipe is for a tasty & healthy sandwich that works great for company potlucks, school & work lunches, and more. AND, it’s kosher!

Caeser Salad Sandwiches

6 Cups Loosely Packed Romaine Lettuce, Shredded Thinly
2 Cups Cooked Turkey, White Meat & Cut Into Bite-Sized Pieces
4 Anchovy Fillets, finely chopped (Optional)
2 Tablespoons Parma! (Vegan Parmesan Cheese & can be bought here)
1/3 Cup Herb-Seasoned Crutons
1/3 Cup Ceaser Dressing
4 Pita Pockets, Cut Crosswise

Put lettuce, turkey, crutons, Parma!, and anchovies into a LARGE bowl & toss in 1/4 cup of the dressing.

Use the remaining dressing & spread on the inside of the pita pockets, then fill with salad.

Serve with a side of lemon wedges for squeezing fresh lemon juice over the sandwiches.

Not a bad little sandwich, really! Also, if you want, you can also use chicken or even a vegan alternative to chicken for the sandwich. As for the anchovies… It just doesn’t taste the same without them, sorry. 😦 I hope that helps, and I PROMISE to have more side dishes before turkey day. Until next time, Shalom and Good Cooking!

November 15, 2007. drinks, News, recipes, salad, snacks. Leave a comment.

What is Dump Cake to You?

So, the wife & I have been having a debate on what is, and isn’t, dump cake. For those who may not know, dump cake is a simplified form of cake that even kids can do. To be fair, I’ll go over both styles, and let you readers be the judge. First there is how I grew up knowing dump cake:

1 Box instant cake mix
1 can acidic fruit
1 can pie filling
1 & 1/2 sticks of butter or margarine, sliced

Basically you toss all the ingredients into a greased cake ban, then bake at 350 degrees F (180 C) for an hour. Then cool, cut, & serve. VERY simple recipe, and a cake even kids can help with! One of my personal favorites is a spice cake mix with apple pie filling & mandarin oranges. Another tasty combo is chocolate with cherries & pineapples. Really, the sky’s the limit when you’re designing combos for this! But, here is where the wife and I have our disagreement. To her, this is not dump cake. Here is her family’s dump cake that SHE grew up with:

1 box chocolate cake mix
2 cans cherry pie filling
2 sticks of butter
sugar to taste

Empty the cherry pie filling into the bottom of a cake pan. From here, sprinkle the cake mix atop the pie filling, then start dropping the butter slices ll over the dry cake mix. Finally, sprinkle some sugar to your liking over the top of everything, then bake at 350 degrees F (180 C) for 30 minutes.

Now, to me, this is a cobbler! It’s not a cake! While the principles are similar, I just don’t see them both being dump cakes. But she swears its dump cake! Ah, well. I know, I know… The arguements, playful or not, that food geeks get into. Until next time, Shalom and Good Cooking!

November 5, 2007. dessert, Personal, recipes. 1 comment.