FROM THE REBBETZIN’S KITCHEN:
Hamentashen — Dairy/Pareve (yields about 5 doz)
1 cup oil
1 cup sugar
2 tsp baking powder
½ cup water
½ cup orange juice
⅛ tsp salt
4 cups flour
Combine the ingredients in order given above using enough flour to make a soft dough which is not sticky. Let stand 15 mins. Divide the dough into 4 parts. Roll to ¼” thickness on a floured board. Cut into 4” circles. Place a tsp of desired filling in the center of each circle or leave empty for buttercream filling. Form triangles by folding the sides in towards the middle. Be sure to form a space if you choose to use buttercream. Brush with a beaten egg. Bake on a lightly greased baking pan/sheet @350 degrees F for 30 minutes until golden brown.
For buttercream filling – you want to “blindbake” the dough. (you bake without filling which you add after to the hamentashen.
Options for dough/flavors:
Skinless chicken breasts or chicken thighs
1 jar of French Dressing
1 can of Whole Berry Cranberry Sauce
1 tablespoon Onion Soup mix
When chicken is finished you will have a delectable liquid and the juiciest of chicken. Make with rice or veggies and pour the liquid over the rice/veggies when serving. It is YUMMY! And very easy to make.
Mock Lamb Pilaf
2 lbs Wheat Meat (Seitan)
1 ½ tsp Salt
Freshly ground Pepper (to taste)
2 little cans of Plum Tomatoes (do not discard the liquid in the can. You will need it)
1 ½ cup Bulghur Wheat
2 tbsp Olive Oil
1 cup chopped Onions
½ – ¾ can of sliced Mushrooms
3 large Garlic Cloves
3 tbsp fresh chopped Basil
½ tsp Oregano
1 Bay Leaf (optional)
Add water to the liquid in the can with the tomatoes in it.
Soak Bulghur in water for 1 hour. After drain water. Heat oil in casserole dish. Brown the Seitan, Garlic and Onions. Add mushrooms, tomatoes and liquid from tomato can. Add bay leaf for taste. Cook over a low heat for 20 minutes. While cooking add the Basil and Oregano. Cook til absorbed.
Blueberry Meatballs (Passover)
1lb ground beef (or ground turkey) — 1lb makes about 15 meatballs
This is made on the top of the stove
To make the meatballs –
Everyone makes their meatballs differently.
I add a ½ cup matza meal (to hold the balls together)
1 dash of onion powder
1 dash pepper
1 dash of garlic powder
1 dash of paprika
½ a dash of salt
In the pan, Add:
1 tablespoon of Ketchup
1 ½ tablespoons of brown sugar (or sugar substitute)
½ jar of blueberry preserves
Mix the mixture so it covers as much of the pan as possible.
At this time the sauce has filled up the pan.
*I have people asking to come to my seder just for these meatballs.
Apricot Chicken Recipe
1 jar of apricot preserves
1 tablespoon onion soup mix
1 jar of french dressing
1 small can of chunk pineapple with the juice — take 1 teaspoon of juice
4 – 6 skinless chicken breasts
In a pan lay the skinless chicken. Make sure they do not overlap
In a small bowl mix the entire jar of apricot preserves, entire bottle of french dressing and the tablespoon of onion soup mix. Mix well. Mixture should be a pinkish orange color.
Add the teaspoon of juice to the mixture in the bowl. Mix well
Pour the mixture from the small bowl over the chicken thighs
Place the pineapple chunks all around the chicken
Finish by pouring the pineapple juice still in the can over the chicken
Cover with tin foil and cook at 375 for 30 mins
After 30 minutes, remove the tin foil and cook for 30- 45 more chicken til golden brown
Serve over rice
Apple Cinnamon Challah (make two 1 lb challahs or one 2 lb challah)
For the filling:
½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon
½ cup all purpose flour
2 large apples peeled and finely diced (around ¾ lb each)
2 lb challah dough divided making two 1 lb challahs
Preheat oven to 350 degrees
Line a rimmed baking sheet with foil and then with parchment. Set aside
In a small bowl combine the sugar, brown sugar, cinnamon and flour. Set aside
For each challah roll the dough into 22” long logs.
Use a rolling pin and roll the dough into a 22” x 10’ rectangle allowing for the dough to rest periodically
Sprinkle with ¼ of the diced apples
Sprinkle on an additional ¼ of the cinnamon-sugar mixture over the apples
Tightly roll the challah (like a jelly roll) pinching along the seams and ends to tightly seal
Wind the challah into a circle tucking the end under the challah for a clean finish
Place challah on a baking sheet
(Repeat the steps above for the second challah)
Cover loaves to allow for the 30 minute rise
Place in the oven
Bake for 40 – 45 minutes until its a deep golden brown color
*For the one 2lb challah follow the same steps as above. Bake for 45-50 minutes until cooked through