Publisher, Prince William Living
For years my mother used her copy of “Jewish Cookery” by Leah Leonard, which is considered a classic. I love it too but often wondered about Gluten-free and vegetarian lifestyles that are more mainstream today. How does todays kosher cook accommodate these needs? Paula Shoyer, THE kosher food expert, and best-selling author, has released her newest cookbook: The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion, a delicious new take on Jewish cooking, just in time for Hanukkah.
Hanukkah is next week and the recipes in Paula’s book are perfect for delicious, yet lower calorie, meals. Here are two of the recipes from The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion.
POTATO AND SCALLION LATKES WITH PICKLED APPLESAUCE
Parve, Gluten-free, Vegetarian, Passover • Serves 6
Everyone loves potato latkes but no one likes the mess of frying them, or the guilt associated with eating them. These latkes are baked in the oven and easily won over my kids. You do need to watch them so they do not burn; they were done at different times in different ovens. The Pickled Applesauce is basically a tangy-spicy applesauce, which we also eat with schnitzel.
PREP TIME: 10 minutes • COOK TIME: 20 to 24 minutes • ADVANCE PREP: Latkes may be made two days in advance and reheated in the oven or frozen; applesauce may be made four days in advance • EQUIPMENT: Cutting board, knife, vegetable brush, measuring cups and spoons, citrus juicer, vegetable peeler, two jelly roll pans, food processor, medium bowl, box grater, wooden spoon, oven mitts, slotted spatula, small saucepan with lid, immersion blender
2 tablespoons sunflower or safflower oil, or more if needed
½ medium onion, quartered
3 scallions, ends trimmed, cut into thin slices or chopped into small pieces
3 medium potatoes (about 1½ pounds [700g]), scrubbed clean and unpeeled
2 teaspoons (10ml) fresh lemon juice
2 large eggs
½ teaspoon baking powder
2 tablespoons potato starch
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sunflower or safflower oil
1/3 cup red onions, chopped into ¼-inch (6-mm) pieces
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 apples, peeled and cut into ½-inch (12-mm) cubes
¼ teaspoon ground coriander
¼ teaspoon ground ginger
1 cinnamon stick
¼ teaspoon salt
Pinch black pepper
- To make the latkes, preheat the oven to 450°F (230°C). When the oven is hot, pour 2 tablespoons of oil onto 2 jelly roll pans and turn them in every direction so that the oil coats the pans. Heat the pans in the oven for 5 minutes.
- Place the onions and scallions in the bowl of a food processor and chop them into small pieces. Place them in a medium bowl. Shred the potatoes by hand on the large holes of a box grater or in a food processor with the shredding blade, and place in the bowl. Add the lemon juice, eggs, baking powder, potato starch, salt, and pepper and mix well.
- Very carefully (I mean really carefully; move very slowly) remove one of the pans and use your hands or a spoon to scoop up and drop clumps of the potato mixture, a little less than ¼ cup, onto the pan. I use my hands. Press the mixture down to flatten it a little.
- Place the pan in the oven for 10 to 12 minutes and immediately remove the second oiled pan. Repeat the same process with the remaining potato mixture and bake the second pan of latkes for 10 to 12 minutes. Bake them until the edges are well browned, and then with a slotted spatula turn them over and cook the latkes for another 8 to 10 minutes, or until the bottoms are browned. May be made 2 days in advance and reheated in the oven.
- Meanwhile, to make the applesauce, heat the oil in a small saucepan over medium heat. Add the onions and cook them for 3 minutes, until they soften. Add the vinegar and brown sugar and cook for another 3 minutes. Add the apples, coriander, ginger, cinnamon stick, salt, and pepper, and cook, covered, on low heat for 15 minutes, or until the apples are soft. Let the mixture cool for 10 minutes and then purée it, using an immersion blender or a food processor. May be made 4 days in advance and served warm or cold.
FRUIT GALETTE WITH A CHOCOLATE CRUST
Parve • Serves 8
This galette is a new version of my easiest fruit tart. You do not even need a tart pan or pie plate. You can use any fruit you like, but it tastes best with summer fruits and it looks best if you combine raspberries and plums with peaches or apricots to contrast with the dark color of the chocolate crust.
PREP TIME: 5 minutes to make dough; 15 to 20 minutes for dough to chill; 10 minutes to fill and assemble tart
- BAKE TIME: 30 minutes • ADVANCE PREP: May be made 2 days in advance • EQUIPMENT: Measuring cups and spoons, food processor or pastry cutter, cutting board, knife, plastic wrap, parchment or silicone baking mat, rolling pin, cookie sheet or jelly roll pan, medium bowl, small bowl, silicone spatula, pastry brush, fork
1 cup (125g) all-purpose flour, plus extra for sprinkling on the dough and parchment
¹⁄³ cup (25g) dark unsweetened cocoa
3 tablespoons sugar
¼ teaspoon salt
7 tablespoons (105ml) coconut oil, measured, and then frozen for about 20 minutes, until hard
1 large egg, plus 1 large egg white for glaze
3 tablespoons ice water, divided
3 cups fresh fruit: berries, plums, peaches, or apricots, cut into ½-inch (12-mm) pieces, or peeled and thinly sliced pears
3 tablespoons, plus 1 teaspoon sugar
2 teaspoons cornstarch
Confectioners’ sugar, to sprinkle on top, optional
- To make the dough, place the flour, cocoa, sugar, and salt into the bowl of a food processor. Pulse to mix. Cut the frozen coconut oil into pieces and add them to the bowl of the food processor. Pulse them into the flour mixture 10 times or cut the frozen oil pieces into the dry ingredients by hand, using two knives or a pastry cutter.
- Add the egg and 1 tablespoon (15ml) of the ice water to the bowl of the food processor. Pulse the mixture 5 times or mix it gently by hand. Add another tablespoon of the ice water and pulse the mixture another 5 times or mix it again gently by hand. Add the last tablespoon of water, pulsing or lightly mixing the dough for 10 to 15 seconds, until it looks like clumps of couscous; the dough does not have to come completely together.
- Cut off a large piece of plastic wrap, place the dough on top of it, lift the sides of the plastic to wrap it around the dough, and then flatten it into an 8-inch (20-cm) pancake. Place the dough in the freezer for 15 to 20 minutes, until it feels firm, but you can still press into it a little.
- Preheat the oven to 425°F (220°C) and place a rack in the lowest position in your oven.
- Cut off a large piece of parchment paper and sprinkle it with some all-purpose flour. Remove the dough from the plastic wrap and place it on top of the parchment. Sprinkle some flour on the dough and then place a second piece of parchment on top. Using a rolling pin, roll over the top of the parchment to smooth out the dough into a 12- to 13-inch (30- to 33-cm) round shape. Peel back the top piece of parchment paper and sprinkle some more flour over the dough, once or twice, while you are rolling. Place the parchment and rolled crust onto the cookie sheet or jelly roll pan.
- To make the filling, place the fruit in a medium bowl. In a small bowl, mix together the sugar and cornstarch, then sprinkle it on top of the fruit and mix it in gently until the flour dissolves. Place the fruit in the center of the dough circle and spread it outward, leaving a 2- to 3-inch (5- to 7.5-cm) border. Fold about 2 inches (5cm) of the border over the fruit, leaving the fruit-filled center open. Fold over another 2-inch (5-cm) section of the border and repeat this step, pressing one section of the border into the next, so that you end up with dough pleats all the way around. This will seal in the fruit (and fruit juices). Use a pastry brush to dust off any excess flour on the dough.
- Beat the reserved egg white with a fork, then brush the egg white all over the dough. Sprinkle it with the remaining teaspoon of sugar if you like. Bake for 30 minutes, then remove the pan from the oven. Using oven mitts, move the rack to the middle position, then move the galette back to the rack and bake for another 5 to 10 minutes or until filling looks bubbly. Let cool for 20 minutes and serve, dusted with confecitoners’ sugar, if desired.
Dark cocoa is a favorite recent ingredient that gives chocolate desserts deeper flavor and color. Whenever I substitute dark cocoa for the regular cocoa in a recipe, I add 2 tablespoons of sugar to the recipe to balance the slight bitterness of the dark cocoa.