Jewish Holidays | Simple By Cindy

Rugelach

Jul. 12
2021

Finally, it seems like we are ready to get back together with family and friends. That, of course, means cooking. Some would argue that summertime is the worst for cooks–the sun stays out longer, giving us more time to get all our preparations done, but the heat and humidity make it difficult .

Between all the summer fun and the heat it can be difficult for us to get motivated to be in the kitchen. Even if you choose to make your meals on the grill with friends, it can still feel like a chore. We can of course order in take-out, but that tends to be pricey. As much as I love cooking, I find that I love staying cool even more, and that means leaving the oven off.

If you are looking to keep it chill while cooking during the warmer weather, here are a few tips that may help you:

Use your oven early in the morning, or in the evening. If you are baking or roasting, the temperature outside will be a little cooler, making it easier to withstand the heat. You will sweat a little less , and that makes for a better experience.

Forget the oven or grill. Time to take out your instant pot or use your toaster oven. Try using your toaster oven even more in the summertime since it can do pretty much everything a full-sized oven can do and won’t even raise the temperature of your kitchen. An instant pot or slow cooker can help make things like potluck-friendly pulled pork and juicy summer fruit sauce a reality without ever having to turn on the oven.

Try to make things in bulk. You might have to use the oven to make a meal, but at least you’ll only have to do it once. You can even use the microwave to reheat most meals– just be sure to take the fork off the plate first!

Try no cook dinners. Meals like salads and cold soups (gazpacho) are easy to make even on the hottest days of the season.

Keep lots of cold snacks like veggies and fruits close at hand to help you keep cool. Chilled cucumber slices, chunks of watermelon, or a cold drink with plenty of ice will help you chill out when the temperature starts to rise.

Close the blinds and set some fans up in the kitchen. You’ll be surprised at how quickly you can drop the room temperature by 10 degrees or more by closing the window shades and draperies.

This dessert does need the oven, but the prep time is short enough that you can prepare the dough at night, then bake first thing in the morning. The cream cheese and sour cream makes the crust so moist and full of flavor. The sugar adds sweetness and the pecans give the small treats a nice texture and flavor. The savory here is the cinnamon which gives it a warm, spicy goodness.

This recipe is courtesy of Sally’s Baking Addiction and will make 24 rugelach for people who want a sweet treat on a hot day.

Ingredients for Rugelach:

For the Dough:

2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed (16 tablespoons)
3/4 cup (6 ounces) block cream cheese, cold and cubed
1/3 cup sour cream, cold

For the Filling:

1/2 cup packed light or dark brown sugar
1 cup chopped walnuts or pecans
1/2 cup raisins (or dried cranberries for some color!)
1 tablespoon ground cinnamon
Water for brushing dough
Optional for topping: confectioners’ sugar

Make the Dough:

Place the flour and salt in the bowl of a food processor.

Pulse a couple times to blend.

Add the butter, cream cheese, and sour cream.

Pulse until crumbly; this will take 30 seconds or so.

Pulse until there are pea-sized crumbs throughout.

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day.

Or freeze for up to 3 months and thaw overnight in the refrigerator before using.

Make the Filling:

Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined.

The filling will feel a little moist.

You’ll have a little over 2 cups total.

Line 3 large rimmed baking sheets with parchment paper or silicone baking mats.

Set aside.

Remove the dough from the refrigerator.

Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water.

Spread about 1/3 of the filling on top.

Gently press the filling down into the dough so it’s compact.

Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges.

If you’re cutting on a silicone mat, be careful not to cut the mat.

Roll each wedge up, beginning with the wide end and ending with the narrow end.

Place the rolls point-side down onto the baking sheets, 8 on each.

Repeat with the remaining two discs of dough.

Preheat the oven to 350°F.

Bake the rugelach for 25 – 30 minutes, or until golden brown.

As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.

Remove from the oven and allow to cool for 10 minutes.

Dust with confectioners’ sugar and serve warm or at room temperature.

Cover leftovers and store tightly at room temperature for up to 5 days.

It’s that simple!

Challah Souffle

Oct. 21
2019

I waited a long time to have my first taste of bread pudding–too long, in fact. My lack of bread pudding wasn’t by choice, I simply had never heard of it until I had children of my own. Though I grew up with Mandel bread, babka, and rugelach, we never had bread pudding. Well into adulthood, a friend brought it to a party I attended, and as soon as I tasted it, I was hooked. It left an indelible mark on my memory.

Our favorite restaurant in town serves a different bread pudding every day, using the bread from the day before to make it– what a great way to reuse the leftover loaves! Now, every time I am there, I have to try it. Even if the ingredients don’t sound appealing to me, I always try it, and it is always so delicious. It is perfect for dessert or brunch.

Bread pudding is layers of bread mixed with a delicious, creamy custard made from eggs, sugar, and cream or milk. Using heavy cream alone will give the richest, most delicious results, but you can use milk, half-and-half, or a combination.

It is very easy to make and there are so many possibilities when choosing ingredients. Raisins, apples, almonds, white chocolate, chocolate chips, bourbon, caramel sauce… the list goes on! Use just one, or two that pair well together. There are also many bread choices to make it with. My favorite is challah bread, but you could use brioche, French or Italian bread. No matter the bread, it always comes out perfect.

This dessert is a winner. It is kind of more like a souffle because of all the eggs, but still a bread pudding in my book. The vanilla bean, cinnamon, and orange lend savory essence. The egg and egg yolks, milk, and cream come together into a creamy custard that makes an exquisite, luxurious dessert. This is one recipe you will find yourself making again and again. Bring it to a friend’s home, they will think you’ve been baking all day!

This recipe is courtesy of The Kosher Palate and will serve 6 to 8 people who will be tempted to try their own flavor combinations.

Ingredients for Challah Souffle:

1 medium challah, 4 challah rolls or 4 large croissants
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened at room temperature for 15 minutes, plus extra for serving on the side
3/4 cup maple syrup (not pancake syrup) divided, plus extra for serving on the side
10 large eggs
3 cups light cream
1 teaspoon cinnamon
2 tablespoons confectioners’ sugar

In the bowl of a food processor fitted with a metal blade, coarsely chop the challah or croissants (or just break them into pieces with your hands).

Distribute chopped bread evenly over the bottom of a 9 by 13-inch casserole or baking dish.

Combine the cream cheese, butter, and 1/4 cup maple syrup in the food processor; pulse until smooth.

Spread over the chopped bread.

In a separate medium bowl, beat the eggs, remaining 1/2 cup maple syrup, and cream.

Pour over the mixture.

Sprinkle with the cinnamon.

Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Uncover the souffle and bake for 45 to 50 minutes or until puffed and golden.

Sprinkle with confectioners’ sugar.

Serve with warmed maple syrup and softened butter.

It’s that simple!

Brown Sugar-Glazed Apple Bread

Sep. 30
2019

It is finally apple season in New England! I remember taking my kids apple picking–their excitement was a joy to watch. Going apple picking is not just about pulling the apples off trees. There’s fresh pressed cider, cider doughnuts, and sometimes petting zoos and hay rides. The hay ride at our usual farm would go up a steep incline, and we were rewarded with a beautiful view of the red, orange, and golden leaves rolling far into the distance.

Apples are so versatile. They can be eaten fresh, baked, or stewed. They can be made into a sauce, or pressed into cider or juice. They also can be made into jelly, butter, or vinegar. You can make pies, doughnuts, crisps, crumble cakes, and doughnuts. But let’s be real here; they are most delicious when they are coated with caramel, candy sauce, toffee, or nuts.

For baking, it is best to pick an apple with a more crisp texture, such as Granny Smith, Golden Delicious, Honeycrisp, or Empire. If you are making cider, chose between Gala, Fuji, McIntosh, or Honeycrisp. The best apples for applesauce are Cortland, Jonagold, Fiji, or Granny Smith.

By themselves, apples are low in calories and high in fiber, vitamin C, and beta-carotene, the latter of which is found mainly in the peel. Apples also contain boron, which helps prevent osteoporosis and strengthen bones. This fabulous fruit also helps boost estrogen levels in menopausal women, leading to emotional and physiological stability.. And remember, they have no fat, no cholesterol, and no sodium. An apple a day may truly keep the doctor away!

This sweet bread is absolutely outstanding. It is packed with juicy apples, and made into a sweet bread with all the good stuff–brown sugar, vanilla, and cinnamon. The yogurt and eggs make it incredibly moist. Your house will smell so deliciously of cinnamon and apples. Just when you think it can’t get any better than that, it is then topped with a glaze that truly complements this loaf in every way. You now have a scrumptious, cinnamony, brown sugary loaf of pure goodness.

This bread is perfect to prepare for the Jewish Holiday. Happy New Year!

This recipe is courtesy of Sally’s Baking Addiction and will serve 6 to 8 people who will want to come along on your next apple picking outing.

Ingredients for Brown Sugar Glazed Apple Bread:

1/4 cup butter, softened to room temperature
3/4 cup plain yogurt (Greek or regular)
1/3 cup dark brown sugar
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 large Granny Smith apple, peeled and diced
1 cup chopped pecans

For the brown sugar glaze:

1 cup dark brown sugar
1/4 cup butter
1/3 cup heavy cream
1/2 cup confectioners’ sugar, sifted

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.

Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.

Make the bread:

In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat butter, yogurt, brown sugar, and granulated sugar on medium speed until creamed, about 2 to 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Add the vanilla and beat on medium speed until everything is combined, about 2 full minutes.

Remove the bowl from the mixer if using a stand mixer.

Set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.

Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.

Slowly stir everything together until no more flour pockets remain.

The batter will be thick, but do not overmix it.

Fold in the chopped apple and 2/3 cup of the pecans.

Spoon into the prepared loaf pan and bake for 55-65 minutes, making sure to loosely cover the loaf with aluminum foil halfway through to prevent the top from getting too brown.

The loaf is done when a toothpick inserted in the center comes out clean.

Allow the loaf to cool completely in the pan on a wire rack.

Make the glaze:

Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.

Bring to a boil, stirring the mixture often.

Allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute.

Remove from the heat and whisk in the confectioners’ sugar.

Add the remaining 1/3 cup of pecans.

Allow to cool for 3 minutes then spoon over bread while it is still warm.

The bread stays fresh in an airtight container at room temperature for up to 5 days and in the refrigerator for up to 7 days.

Serve warm or cold.

It’s that simple!

Passover Apple Pecan Pie

Apr. 15
2019

Every year for the past 10 years, my family flies down to Miami to celebrate Passover with my brother, Shelley and their family. My husband really enjoys it because he goes to play golf. And me? I love it because it is another opportunity to cook with Shelley. It was also convenient because sometimes Shelley’s guest list is rather large, and it is nice to be there to help her, as she helps me on Thanksgiving!

That said, I am always glad that Shelley does Passover at her house. I am not fond of the type of cooking that needs to be done for this holiday. First, there are too many rules about what you can eat. Second, there are too many eggs to be peeled. I have tried every trick to make egg peeling easier and trust me, nothing works. Third, so many of the ingredients in Passover food are bad for you.

This year, because they hosted a wedding, they are not having Passover at their home. So I am having the first night of the holiday at my home. I love hosting, so I am happy to have everyone. It’s just all those rules that make the cooking aspect such a chore for me! Looking for recipes for the holiday is not easy, but it is exciting nonetheless, as I am trying to use fresh ingredients when I can. But really, matzoh crackers are just not my thing.

I have much-loved guests coming, so it will still be a labor of love. I made a menu I know will be wonderful, and I will be happy once I finish peeling all those damn eggs!

This pie is perfect for the holiday. It is sweet, but not too sweet. The cinnamon, vanilla, and nutmeg combine for pleasant savory goodness. The lemon gives it a nice tang. It is topped with candied pecans, which adds extra “wow!” factor. It has no crust, so it is more of a crumble than a pie.

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This recipe is courtesy of Tori Avey, and will serve 12 people who will be humbled by this beautiful pie, and actually surprised how good this Passover dessert is.

Ingredients for Passover Apple Pecan Pie:

5 ripe, granny smith apples – peeled, cored, and chopped
¼ cup butter or margarine, divided
½ cup applesauce
⅓ cup white sugar
5 tablespoons brown sugar, divided
1 ½ tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/2 lemon, juiced
3 egg matzos, crushed into large crumbs
2 large eggs
1/2 tsp salt
Nonstick cooking oil spray
3/4 cup finely chopped pecans

Preheat oven to 350°F.

In a medium saucepan, melt 2 tbsp butter or butter substitute

Add applesauce, white sugar, 2 tbsp brown sugar, vanilla, cinnamon, nutmeg and lemon juice.

Stir till well combined, then bring to a boil.

Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture.

Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook!

Uncover apples at the end of cooking and remove from heat; allow to cool.

Meanwhile, place crushed matzos into a large mixing bowl and cover with water.

Let matzos soak for 1 ½ minutes (no longer), then drain in a colander.

Gently squeeze the matzo crumbs in the colander to remove excess moisture.

In a small bowl, beat the eggs with the salt.

Add eggs to the matzo and stir till well combined.

Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos.

Stir till combined.

Reserve the pan.

Spray a deep pie dish generously with cooking oil spray.

Pour the apple mixture into the pie dish.

In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.

Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.

Sprinkle candied pecans evenly over the top of the apple pie.

Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through.

Serve warm.

It’s that simple!

SPRING!

Crispy Mustard-Roasted Chicken

Dec. 3
2018

While preparing holiday feasts, I like to take the time to teach my nieces the correct way to cook. There are so many things to learn and it is never too early to start! One of my nieces asked me to do a post on how to cut an onion. While she knows how, she explained that many of her young friends did not know. She learned it by cooking with her mother and me, so I was surprised to hear that they had not. Of course, now people can go on youtube to learn everything. But if you don’t know there is a specific way to cut an onion, you probably are not searching for it.

One of my friends was watching me prepare dinner one day, and when she saw how I peeled garlic (by hitting it gently with a knife) she said “that’s how you do it?”. I was shocked, since I know she cooks for holidays. That day, she learned something that would cut her cooking time in half.

I have learned not only from my mother, but by making many mistakes in the kitchen. I hate having to do something twice. So, I am a quick learner. Many meals went into the garbage until I had some experience. Learn best by doing. And if you make a mistake that’s okay. If you don’t know how, look it up. I would love for you to tell me about your mistakes in the kitchen. Please share and we can all have a good laugh!

Onto the recipe. This is an outstanding dish. The chicken is first dipped in a Dijon mustard-wine mixture that is creamy with a crisp tang to it. It is then rolled in a yummy garlicky breadcrumb mixture. The result is perfectly crispy chicken that is as delicious as it is beautiful. Put this one on your “must try” list now. You will be missing out if you don’t.

This is another superb recipe from Ina Garten (aren’t they all?). It will serve 3-4 people who will obsess over every piece.

Ingredients for Crispy Mustard-Roasted Chicken

4 garlic cloves
1 tablespoon minced fresh thyme leaves
2 cups panko
Kosher salt and freshly ground black pepper
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard
1/2 cup dry white wine
1 chicken, cut into eights

Preheat oven to 350°F.

Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced.

Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes.

Pour the mixture onto a large plate.

In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels.

Sprinkle generously all over with salt and pepper.

Dip each piece into the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere.

Place the chicken on a sheet pan crumbs side up.

Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes.

Raise the heat to 400° and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

Serve hot, or at room temperature.

It’s that simple!

Jenna, Aaron and Macy
Thanksgiving morning!