Ingredients:
4 pieces of chicken, with skin, preferably legs and thighs
2 1/2 tablespoons chicken powder
2 1/2 tablespoons mustard
3/4 cup lemon juice
3 minced garlic cloves
2 tablespoons chopped thyme (fresh, if possible)
3 cups boiled water
Directions:
Heat oven to 450 degrees. Place the chicken pieces in a baking tray. Combine the water with the chicken powder, mustard, lemon juice, and garlic. Pour this over the chicken so it will be covered 3/4 of the way, leaving the skin exposed. Sprinkle the thyme on the skin. Cover the tray with aluminum foil and make small holes in the foil to let the steam out. Place in the oven. Lower the oven temperature to 375 degrees and bake for 70 minutes. Take off foil and continue to bake for about 30 minutes or until skin is golden brown and crispy. During this time, you can baste the chicken with the pan juices. Serve with a Greek salad, if desired.,Serves 2-4.
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Greek Rosemary Lemon Potatoes (Pareve)
Ingredients:
15 to 20 small red potatoes
2 cloves garlic, crushed
1/2 to 3/4 cup olive oil
juice of 1 lemon
2 sprigs fresh rosemary, chopped
salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Scrub potatoes. Halve or quarter the potatoes,
depending on size. Place them into a lightly oiled 13-by-9-inch baking pan.
Combine the olive oil with the crushed garlic. Toss with the potatoes, coating
well. Sprinkle over the lemon juice and rosemary evenly over all the potatoes,
tossing well. Lastly, sprinkle with some salt and
pepper to taste, tossing gently. Roast for 1 hour, frequently turning the potatoes.
You may add extra olive oil if it seems to be drying out. Potatoes are done
when easily pierced with a fork. Serves 4-6.
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Mexican Potato Pancakes (Pareve)
Ingredients:
4 large potatoes, scrubbed and unpeeled
1 egg, lightly beaten
1 medium onion, finely chopped
2 tablespoons lemon juice
1/2 cup fresh finely chopped coriander (cilantro)
1/4 teaspoon pepper
oil for frying
Salsa (a must in place of applesauce)
Directions:
Grate potatoes on the coarse side of a grater into a bowl. Add the egg, onion, lemon juice, coriander, salt and pepper. Mix well. Pour oil to about 1/4 inch in depth into a large skillet. Heat the oil, then drop the mixture by tablespoons into the hot oil. Fry over medium heat until nicely brown on both sides. Drain. Serve hot with the salsa on the side. Makes about 24 to 30 latkes.
Felize Chanukah!
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Italian Squash Fritters (Dairy/Pareve)
Ingredients:
approximately 1 1/4 pounds butternut or pumpkin squash
approximately 2 cups milk, or non-dairy creamer
1 1/2 cups all-purpose flour, or as needed
2 teaspoons baking soda dissolved in 2 teaspoons water
2 eggs
pinch of salt
2/3 cup sugar, or to taste
grated zest of 1-2 oranges
1/2 cup candied citron or fruit, cut into very small dice
1/3 cup golden raisins
1/2 cup toasted pine nuts
peanut oil for deep frying
10X sugar for garnish
Directions:
Halve the squash or pumpkin, scoop
out and discard the seeds and fibers, peel and cut into half-inch dice. You
should have 3 to 3 1/2 cups. Place in a large
saucepan. Add the milk to cover and place over medium heat. Bring to
a simmer and cook until the squash breaks down into a smooth puree, about 30
minutes. Don't worry if it looks curdled; it will smooth out. Stir in the 1
1/2 cups flour and continue to stir until the mixture is thick, about 5 minutes,
adding more flour as needed to bind. Beat in the dissolved baking soda and
then the eggs, one at a time, beating well after each addition. Add the salt,
sugar, orange zest, citron, raisins and pine nuts. Remove from the heat. Let
stand for about 15 minutes until most of the moisture has been absorbed. Pour
oil to a depth of 3 inches in a deep frying pan or wok and heat to 375 degrees.
In batches, drop the batter by small 1-inch diameter teaspoonfuls into the
hot oil. These must stay small so the insides will cook. Fry until golden,
3-5 minutes, gently stirring if necessary. Remove with a slotted spoon and
drain on paper towels or clean brown grocery bags. Keep warm or reheat,sifting
10x sugar over them before serving. Serve warm or very hot. Serves 6-8.
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Agnolotti Dolce (Sweet Tortellini)
Ingredients
2 cups unbleached flour
2 teaspoon salt
4 cup granulated sugar
2 eggs
Olive or vegetable oil
2 tablespoons rum or brandy
1 teaspoon freshly grated lemon zest
w cup thick jam or preserves of choice
Vanilla-flavored confectioners’ sugar
Preparation
1. Make soft dough with flour, salt, granulated sugar, eggs, 3 tablespoons
oil, rum and lemon zest. Knead 3 minutes, then cover with clean towel and let
rest 5 minutes. Roll dough thin with rolling pin or manual pasta machine.
2. With cookie cutter or small glass, cut disks about 2 inches round. Place
scant teaspoon preserves over each disk.
3. Fold each in half and press round edge with form to seal.
4. Heat a cup of oil and fry agnolotti until golden. Drain on paper towels
and serve piping hot sprinkled with vanilla-flavored confectioners’ sugar.
Makes about 4 dozen.
from: www.thejewishweek.com
Most recipes can easily be prepared ahead and
frozen — the answer to
a party-giver’s prayer.
Ingredients
4 large onions, diced
12 cup oil
4 dozen hard-boiled eggs
2 teaspoons salt
2 teaspoon pepper
8 teaspoon paprika (optional)
Preparation
Saute onions in oil until golden. Mash eggs until smooth. Combine all ingredients
and mix well. Place plastic wrap onto foam trays. Place scoops of egg mixture
onto trays. Cover with plastic wrap to completely seal; refrigerate. Yield:
60 scoops.
from: www.thejewishweek.com
