meat is tender. Chill the beef sev-
eral hours to overnight Remove as
much as possible of the fat that has
solidified over the liquid.
Cut the beef against the grain
into thin slices and place back in
the pan (reform the "roast" in the
pan). Reheat, uncovered, for 1 hour
in a 325°F oven. If the beef is still
not tender, cover and keep warm
in the oven at 250°F until ready to
serve. Makes 8-12 (or more) serv-
ings.
SPINACH AND BUTTERNUT
SQUASH SALAD
WITH LEMON-HONEY
VINAIGRETTE
3 cups 1-inch cubes peeled but-
ternut squash
2 Tbsp. extra-virgin olive oil
1 red bell pepper, sliced thin
8 cups fresh baby spinach
leaves (or about 8 handfuls)
1 cup thin-sliced bok choy
1 pint grape tomatoes, halved
1/2 cup very thin sliced
Bermuda or red onion, optional
Kosher salt and fresh ground
pepper to taste
Dressing
1 /4 cup fresh lemon juice
3 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. sesame seeds
Cook the squash: Preheat oven
to 425°E Toss the cubes with oil
and arrange on a rimmed baking
sheet sprayed with nonstick cook-
ing spray or line with parchment.
Roast for 15 minutes and remove
from oven. Allow to cool.
Just before serving, combine all
salad ingredients in a large bowl,
including the squash.
Combine lemon juice, oil,
honey, garlic and sesame seeds in a
microwave-safe dish. Cover loosely
with plastic wrap and cook on high
for 1 minute.
Toss the warm dressing imme-
diately with the salad and serve
sprinkled with salt and pepper.
Makes 6-8 servings.
CIDER ROASTED
GREEN BEANS
Easy and elegant.
2 pounds green beans,
trimmed on stem ends only
1 Tbsp. cider vinegar
2 Tbsp. apple cider
2 Tbsp. olive oil
1 Tbsp. grainy mustard
Kosher salt and pepper to taste
Preheat oven to 450°E Toss all
the ingredients together in a large
bowl until the beans are coated.
Spread them in a single layer (if
possible) on a rimmed baking
sheet Roast uncovered for 10 min-
utes. Remove from oven to cool.
Serve at room temperature. Makes
6-8 servings.
PEAR KUGEL
1 pound wide noodles, pre-
pared according to package
instructions and drained
11/2 pounds (3 cups) cottage
cheese
2 cups sour cream
3 large eggs, lightly beaten
1 A cup (1/2 stick) butter, melted
% cup sugar
2 cups %-inch diced pears
(peeled or unpeeled)
1/2 cup white or golden raisins
2 tsp. ground cinnamon
Preheat oven to 350°E Spray a
9x13-inch baking dish well with
nonstick cooking spray. Set aside.
Place the cooked noodles in a
large mixing bowl. Stir remain-
ing ingredients into the noodles
and transfer the mixture to the
prepared baking dish. Bake, uncov-
ered, for 1 hour or more until set.
Cool before cutting into squares.
Makes 12-15 servings.
APPLE AND
CARROT TZIMMES
This is a stir-together and bake rec-
ipe. It's easy and homey and perfect
for Rosh Hashanah. It doubles and
triples well.
2 Tbsp. quick barley
1/2 cup warm water
3 Tbsp. olive or vegetable oil
4 cups shredded carrots
4 cups shredded unpeeled
Granny Smith apples
1 tsp. salt, plus more to taste
1/2 tsp. pepper
1/2 cup apple cider
Place the barley in a small bowl
and cover with the warm water.
Allow the barley to soak for 2
hours. Drain well.
Preheat oven to 300°. Spray a
small casserole dish with nonstick
cooking spray. Combine the soaked
barley, oil, carrots, apples, salt,
pepper and cider in a large bowl.
Spread evenly in the casserole dish
and cover with foil. Bake for 2
hours, or until the barley is tender.
Serve hot or warm, spooning it
from the casserole. Makes 8 serv-
ings.
PAREVE LOKSHEN KUGEL
10 ounces (1 bag) dried Mrs.
Greenfield's Broad Noodles
3 4 cup (11/2 sticks unsalted mar-
garine), melted
11/2 cup applesauce
11/2 cups golden raisins
6 eggs
1 cup sugar
11/2 tsp. vanilla
1 tsp. cinnamon, plus more
cinnamon for garnish
Cook the noodles according to
package directions, drain and rinse
in cold water and drain well again.
Preheat oven to 350°E Spray a
9x13 glass baking dish with non-
stick cooking spray. Set aside.
Pour the melted margarine over
the noodles in a medium bowl and
toss well to coat In a large bowl,
combine, applesauce, raisins, eggs,
sugar, vanilla and cinnamon and
stir well. Add the margarine-coated
noodles and mix to combine. Pour
the mixture into the prepared pan,
sprinkled with a little cinnamon
and bake for 1 hour or until the
top is lightly colored and the liquid
is set Let cool for 15 minutes or
more before cutting into squares.
Makes 12 servings.
BARBARA'S CROSTATA
WITH MARMELLATA
Barbara loves to bake. Here's her
recipe for a lovely tarte with a criss-
cross top crust.
Crust:
21/2 cups flour
10 Tbsp. (PA sticks) butter or
margarine softened
1/2 cup sugar
1 whole large egg, plus 1 yolk
1 tsp. Vanilla extract
Water (if needed)
Filling:
2 cups good-quality jam or
preserves, fig preferred
Make crust: Combine flour,
sugar and butter in a bowl and mix
well with an electric mixer (it will
appear crumbly). Add the eggs and
vanilla and beat until smooth (if
the mixture is too dry, add a Tbsp.
of water and beat again; the dough
should be smooth, but not soft —
you may not need the water at all).
Shape the dough into a disk and
cover with plastic wrap. Chill for 30
minutes.
Preheat oven to 350°E Set aside
a 9-inch tarte-pan (with removable
bottom) or 9- or 10-inch quiche
pan. Set aside.
Remove the dough from refrig-
erator and allow the disk to sit for
5 minutes. Unwrap and place on a
lightly floured surface. Use a flour-
rubbed rolling pin to roll dough the
dough to about a 13-inch round.
Gently wrap the dough around the
rolling pin and lay over the tarte or
quiche pan. Press the dough into
the pan and roll the rolling pin
over the top of the pan to "cut" the
dough to the size of the pan (this
will cut off excess dough).
Bake the crust for 5 minutes.
Remove from the oven and
spread jam in over the dough.
Gather the remaining dough into
a ball. Roll out and cut the remain-
ing dough into strips or cut out
into shapes to decorate the top of
the crostata.
Bake for 25 to 30 minutes or
until the dough is light brown.
Cool and cut into thin wedges to
serve. Makes 12 servings.
CHOCOLATE CHIP-
HONEY CAKE MUFFINS
All the tradition of honey cake —
muffin style.
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 cup mini chocolate chips
3 large eggs
1% cups honey
1 cup sugar
1 cup strong black coffee
(brewed)
3 tbsp. butter or margarine,
softened
Preheat oven to 350°E Spray a
12-cup muffin tin with nonstick
spray or line with paper liners. Set
aside.
Combine flour, baking powder,
baking soda, cinnamon and cloves
in a large bowl and whisk well. Set
aside.
In another bowl, use an electric
mixer to beat eggs and honey
together. Add sugar, coffee and
butter and mix well. Add the flour
to the egg and honey mixture and
mix well. Stir in the chocolate
chips.
Divide the batter among the
cups. Bake for 25 minutes or until
puffy and set. Allow to cool before
removing from the pan. Makes 12
muffins.
DRIED FRUIT COMPOTE
Simple and supremely holiday
worthy.
1 cup red wine, any variety
1 cup sugar
2 cinnamon sticks
10 whole cloves
2 pounds mixed dried fruits (I
use pitted prunes, apricots, pears
and golden raisins)
11/2 cups water
JN
In a large saucepan, combine
all ingredients and bring to a boil.
Simmer over low heat until the
fruit is softened and the liquid
slightly syrupy. Allow to cool com-
pletely. Serve at room temperature.
Makes 8 servings.
TALL APPLE PIE
1/2 cup (1 stick) butter or mar-
garine
1 /4 cup sugar
1/2 tsp. salt
1 large egg
1 tsp. baking powder
1 Tbsp. milk or almond milk
2 cups flour
6-8 cups, or more, peeled
and sliced apples (preferably
Macintosh) for filling
2 tsp. ground cinnamon
1 /4 cup sugar
Preheat oven to 375°E Spray a
9- or 10-inch spring-form pan with
nonstick cooking spray.
Make crust: Combine butter,
sugar, salt, egg, baking powder
and milk in the bowl of a food
processor. Pulse to combine.
Add Ph cups of flour and pulse
just until the dough forms a ball
on top of the blade in the pro-
cessor (if the dough is too soft
and doesn't form a ball, add the
remaining 1 /2 cup of flour).
Save one-quarter of the dough
for the top crust. Roll out the
remaining dough on a floured
surface and transfer the dough
to the prepared pan. Press the
dough into the bottom edge of
the pan and up the sides of the
pan (if the dough tears or breaks,
press it together to seal).
Place cut apples into the pastry
shell (they should completely fill
the shell — add more apples if
needed). Sprinkle the apples with
cinnamon and then sugar. Roll
remaining dough into a 10-inch
round and carefully place it on
top of the apples.
Press edges of the dough
together tightly (the top will look
bumpy).
Bake for 15 minutes. Reduce
heat to 350°E and continue bak-
ing for 35 to 45 minutes — or
until the crust is nicely browned.
Let cool before removing from
the sides of the pan and serving.
Makes 12 or more servings. *
All recipes ©Annabel Cohen 2016
annabelonthemenu@gmail.com .
September 22 2016
41