Posts Tagged ‘kosher connection’

Speculoos Spiced Apple Butter and Apple Butter Swirl Challah

August 19, 2013

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In Maggie Glezer’s Artisan Baking Across America, there is a recipe from Macrina Bakery for apple cinnamon monkey bread that is really a loaf of sweet dough rolled up with apple butter and cinnamon sugar (another version of this recipe appears in the Macrina Bakery cookbook, and you can also see For The Love of Bread’s version).

I thought this would be a great idea for challah, with the cinnamon sugar left out to make it more bread and less dessert (although cinnamon sugar could only make it taste better . . . ). (Update: I made this recipe again, adding raisins and cinnamon sugar–excellent!)

Then I had the idea to spice the apple butter like those oh-so-popular speculoos cookies (also known as Biscoff).

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I’m keeping a sourdough starter going, so I looked around for a sourdough challah recipe. After trying one sourdough challah recipe and not being completely satisfied, I decided to try a sweet dough recipe that uses sourdough starter and a little yeast.

Of course, you can use whatever challah dough you like. If you use a dough sweetened with honey, you will have apple honey challah, which is perfect for the upcoming holidays. I didn’t add raisins this time, but I will add them next time I make this recipe.

My daughter, who has been resisting sourdough bread, said this was the best challah I ever made. The challah tastes like babka (it would really be like babka if I added cinnamon sugar and raisins). The veins of apple butter give intense apple taste without making the challah soggy as sometimes happens with apple challah when the  apple exude moisture. I served extra apple butter on the side as a spread for the challah.

By the way, if you think apple butter sounds dull, imagine this: an apple farm in September, the crisp Autumn breeze wafting the enticing scent of ripe apples, freshly made apple cider and warm doughnuts. You end up going home with way more apples than you can eat. Then, to make use of that insane amount of apples, you make this apple butter recipe and your home is filled with the aroma of spice and apples. It is the fragrance of Fall in a jelly jar.

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Oreo Stuffed Chocolate Cupcakes

November 19, 2012

So the theme for the November Kosher Connection is “stuffing,” and I originally was going to go with my traditional bread stuffing, or maybe mini pumpkins stuffed with pumpkin bread pudding, or a savory stuffed vegetable (like this tempeh quinoa stuffed acorn squash) or something, anything connected to traditional Thanksgiving flavors. But, then I saw an Oreo Stuffed Bundt Cake on Bakers Royale, and changed my plans.

These are cupcakes stuffed with a cookies and cream filling, glazed with chocolate and garnished with an additional bit of cookie. It looks fancy, but is really not hard to make. A multi-step recipe, yes, that it is, but each step is dead simple.

Update: even though I thought people would be more in the mood for pumpkin and pecan pie on Thanksgiving, these cupcakes disappeared fast.

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Acorn Squash Stuffed with Five Grain Pilaf and Tempeh

October 22, 2012

This would be a great thing to serve to vegans on Thanksgiving: it looks festive, has seasonal fall flavors, and is a filling meat-free main dish.

I used a grain mix, but you could use any single grain you like. The idea is simple: saute onion and garlic with some diced tempeh. Add seasonings and fold in cooked grain. While you are doing all this, let acorn squash roast until tender and then stuff it with the pilaf. That’s it.

It is actually not so complicated to make, so it is a nice weekday vegan supper, too. I brought some to Leora, and she says I should mention that she really liked it. A lot. My husband liked it so much that he wants it added to the regular rotation, and he is more a meat and potatoes type of eater than a fan of vegan cuisine. Which is a way of saying that this dish pleases the health conscious but also has that crucial mainstream crossover appeal.

The combination of grains, vegetables and seasonings is unusually savory. What I especially like is the way that the tempeh seamlessly blends in with the other ingredients. Tempeh can sometimes be a bit of a tough sell–this recipe has a great chance of converting the tempeh suspicious.

The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present the first kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers.

This month is root vegetables!  Follow our recipes on Twitter with #KosherRecipes.



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Grill Baby, Grill

August 20, 2012

Is there anything so disconcerting to BBQ hosts as the vegetarian guest? If they won’t eat burgers, hot dogs or grilled chicken, what will they eat?

Here is my advice: if you have vegetarian guests at your BBQ, grill some vegetables (especially mushrooms, red pepper and eggplant).

Plate the grilled vegetables and refrigerate until shortly before serving time. Let your vegetarian guests make a burger or wrap with the vegetables, with some sliced fresh vegetables (such as tomato, avocado and lettuce) and  some interesting condiments. The above burger was made with mushroom layered with avocado, tomato and herb mayo. The below burger: grilled mushrooms, red pepper and eggplant, on a bun spread with guacamole and drizzle with a sushi-style spicy mayo.

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