Archive for October 1st, 2011

Other Round Challah Ideas (plus another challah recipe)

October 1, 2011

I posted about different ways of braiding round challahs, but I have two more ideas.

For the challah on the left, I took two long ropes of dough and twisted them together (like you would when making babka). I took this twisted strand and wrapped it in a spiral, making a twisted round loaf.

For the challah on the right, I shaped 12 round of dough. I put 8 on the bottom of the pan (like you would for a crown challah), sprinkled over raisins and cinnamon sugar, and then placed over 4 more rounds. I dusted the top with cinnamon sugar and sprayed with oil. This makes a domed pull-apart cinnamon raisin challah. You can also spray each ball with oil and roll it in cinnamon sugar before putting it in the pan, and you can stuff the insides of the balls with more raisins or chocolate chips. I proportionately reduced the amount of sugar in the dough to balance the addition of cinnamon sugar.

Here is what they look like before being baked:

(more…)

My Mom’s Plum Torte

October 1, 2011

This is my mom’s plum torte . . . It is more like a tart than a cake.

(more…)

Chocolate Chip Cookie Dough Truffles

October 1, 2011

This is a fun treat: a chocolate bonbon that is filled with cookie dough. Well, not really cookie dough. There are no eggs, and there are a few other minor tweaks, like using powdered sugar to make a smoother filling.

(more…)

Ruby Red Quinoa Salad

October 1, 2011

When I saw this post by Chanie for Israeli Couscous with Thyme and Honey Roasted Carrots, Beets and Parsnip, I immediately wanted to use her dressing in a quinoa salad.The only thing I changed about the dressing was reducing the thyme to a 1/4 tsp. Instead of using Israeli couscous with roasted carrots, beets and parsnips, I used diced canned baby beets, orange sections (mandarin oranges would have been fine, too) and dried cranberries. Plus, I added in some sliced scallion.

The beets and craisins tinted the quinoa an even more intense red.

(more…)

Salmon Puffs

October 1, 2011

Imagine little borekas, but with a surprise bite of Dijon Dill Salmon on the inside instead of the usual potato or cheese or spinach. If that appeals to you, then you will love these little puffs.

This is adapted from Chavi Sperber’s recipe for Salmon Pastry Boxes in the Joy of Kosher Magazine. The original recipe called for making puff pastry and cutting it into eight squares (5″ square). I used pre-made puff squares (about 3″ square). Instead of cutting the salmon into eight chunks, I cut it into 18 pieces and made smaller two-bite puffs. I shaped and baked the puffs differently, too. Instead of baking them at 350, I baked them at 375 degrees, convection mode (400 degrees regular mode). One more thing: I eliminated the cute scallion garnish (you tie the puffs like little packages).

These are delicious and different. And easy, too!

(more…)