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Arancini Di Farro
Arancini are a southern Italian specialty meaning “little oranges”. This refers to their small, round shape. Farro is now grown almost exclusively in Italy. Farro can be purchased in specialty health food stores, on-line and in Italian grocery stores.
8 ounces of farro
4-6 cups chicken stock or water
1 cup shredded braised short ribs or brisket (Shredded, leftover brisket works well for this)
2 tablespoons flat leaf parsley-chopped
1 teaspoon fresh thyme-chopped
3 eggs
2 cups bread crumbs
Extra Virgin olive oil
Salt and pepper to taste
- Rinse the farro under running water to remove any loose husks. Place the farro in a large saucepan over medium heat. Add 4 cups of water and boil for 15 minutes. Lower the heat, cover the pan and cook the farro until tender, thick and creamy (a wooden spoon should almost stand up in it), about 45 minutes. Salt and pepper the farro at this point. If the farro seems to “hard”, add the remaining water and continue cooking until done. Remove the pan from the heat. Place the farro in a shallow dish. Cover the dish and refrigerate the farro until completely cold.
- Place the shredded meat in a bowl and add the parsley, thyme and salt and pepper to taste.
- Scoop the farro with a tablespoon and roll into a small ball. With your finger, push a small indentation into the ball. Place a small amount of the meat mixture into the farro and close the opening by rolling the ball between your palms. Set aside and continue until all the farro is used.
- Beat the eggs in a small bowl. Place the bread crumbs in a shallow bowl. Place a medium saucepan over medium high heat. Heat the oil to approximately 350 degrees. Take a ball and dip it into the eggs, then roll it into the breadcrumbs.
Place the ball on a separate plate. When you have about 6-8 balls, place them into the oil and fry until golden brown. Remove the balls and place on a plate lined with paper towels. Continue with the rest of the balls. The arancini will stay crispy for several hours at room temperature.
Recipe adapted from JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons) Laura Frankel
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Almond Horns
(About 60 cookies)
2 pounds (about 3 1/2 cups) almond paste
3 1/2 cups sugar
1 large egg yolk
1 cup (8 to 9 large) egg whites
24 ounces (about 6 cups) thinly sliced almonds
18 ounces semisweet or bittersweet chocolate, melted (optional)
Apricot glaze:
1 cup sugar
3/4 cup (8 ounces) apricot preserves
1/2 cup light corn syrup
1. Cover a baking sheet with parchment paper or aluminum foil and place the baking sheet on top of a second sheet.
2. Beat the almond paste and sugar until well blended. Beat in the egg yolk. Gradually add the egg whites and beat until well blended.
3. Drop the batter by rounded tablespoons into the sliced almonds and shape into 4-inch lengths, coating well with the almonds. Place on the prepared sheet and shape into crescents. Let stand for 1 hour.
4. Preheat the oven to 400 degrees.
5. Bake until lightly colored, 12 to 15 minutes. Remove the bottom baking sheet and continue baking until golden brown, 3 to 5 minutes.
6. Meanwhile, make the glaze. Bring the sugar, preserves, and corn syrup to a boil, reduce the heat to medium-low, and simmer, stirring frequently, for 5 minutes. Brush the warm cookies with the warm glaze. Let cool, then place in the freezer until chilled.
7. If desired, dip the ends of the cookies into the melted chocolate, then place on a wax paper-lined baking sheet and freeze until set.
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Hamentaschen
(About 40 small pastries)
Shape is the underlying theme of traditional Purim pastries, thus symbolically erasing Haman’s name or identifying with Esther and Mordechai. Winding the dough to produce ear-shaped pastries, the most widespread Purim dish, is derived from the medieval custom of cutting off a criminal’s ear before execution, a reference to Haman’s fate. Middle Eastern Jews eat a date-filled cookie variously called menanas, ma’amoul, and makrud. Turkish and Syrian Jews prepare ring-like pastries such as ka’ak (sesame rings) or graybeh/koorabie (butter cookies) symbolizing Esther’s jewelry. Austrians and Hungarians make kindli (little children), resembling a baby wrapped in a blanket, a symbol of Haman’s large family. Ashkenazim from western Europe bake gingerbread men, while those from the East favor the triangular hamantaschen (Haman’s pocket). Of the many versions of hamantaschen made with a cookie dough, this is my favorite. If poppy seeds are not your ideal, substitute about 1 ½ cups lekvar (prune jam), povidl (plum preserves), or other filling.
Dough:
11 tablespoons (1 stick plus 3 tablespoons) butter or margarine, softened
1/2 cup sugar
1 large egg
3 tablespoons orange juice, sweet red wine, or water (or 2 tablespoons water and 1 tablespoon lemon juice)
1 teaspoon vanilla extract
1/4 teaspoon salt
About 2 3/4 cups all-purpose flour
Poppy seed (mohn) filling:
1 1/2 cups (about 7 ounces) poppy seeds, ground in a food grinder or food processor
3/4 cup water or milk
2/3 cup sugar or honey (or 1/3 cup each)
1 tablespoon lemon or orange juice or 1/2 teaspoon vanilla extract
1 tablespoon butter or margarine
Pinch of salt
1 1/2 teaspoons grated lemon or orange zest (optional)
1/3 cup raisins
1/4 cup finely chopped almonds, walnuts, or pecans (optional)
1. To make the dough: Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg. Blend in the juice, wine, or water, vanilla, and salt. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour and up to 3 days. (If the dough becomes too hard, let it stand at room temperature until malleable but not soft.)
2. To make the filling: Combine the poppy seeds, water or milk, and honey and simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove from the heat and add the remaining ingredients. Let cool. (Store in the refrigerator for up to 3 days.)
3. Preheat the oven to 375 degrees.
4. For easy handling, divide the dough into 4 pieces. On a lightly floured surface, roll out each piece 1/8 inch thick. Using a 2 1/2- to 3-inch cookie cutter or glass, cut out rounds. Reroll and cut the scraps.
5. Place 1 teaspoon of the filling in the center of each round. Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (Hamantaschen can be frozen at this point for several months. Defrost before baking.)
6. Place the hamantaschen 1 inch apart on ungreased baking sheets. Bake until golden brown, about 13 minutes. Transfer to a wire rack and let cool completely.
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Springtime Charoset
2 cups fresh strawberries, cored and cut in half
¼ cup freshly squeezed blood orange juice
Zest of ½ lemon
¼ cup honey
1 tablespoon dried lavender (optional)
½ cup toasted, shelled unsalted pistachios, chopped coarsely
1 cup blood orange sections
Several mint leaves cut into thin strips
Place the strawberries in a medium bowl. Add the blood orange juice and the lemon zest. Allow the mixture to macerate (marinate).
Heat the honey in a small saucepan. Add the lavender and remove from the heat. Cool the honey mixture. Strain out the lavender and discard.
Lightly mash the strawberries with a potato masher. Add the honey and the remaining ingredients. Stir to combine.
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Fig, Date and Cinnamon Charoset
Traditional Sephardic style
1 cup dried black figs, stems cut off
1 cup dried dates, pitted
1 cup dried apricots
3 cups red wine or apple juice
1 tablespoon cinnamon
½ cup toasted almonds
¼ cup brown sugar
3 tablespoons pomegranate molasses
Place the dried fruit in a large bowl. Heat the wine or apple juice to a simmer. Pour over the fruit and let steep for 1 hour.
Squeeze all the liquid out of the fruit. Reserve the liquid. Place the fruit in a food processor and pulse or chop by hand until the mixture is combined and only slightly chunky. You may need to add some of the reserved soaking liquid to help the fruit to stick together.
Add the remaining ingredients and stir to combine. Roll the charoset into walnut sized balls and roll into ground almonds for additional texture if desired.
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Apple, Honey and Walnut Charoset
Traditional Ashkenazi style
½ cup of crushed walnuts
2 Granny Smith apples, cored and cut into small dice
2 Gala apples, cored and cut into small dice
¼ cup honey
1 teaspoon cinnamon
½ cup golden raisins
¼ cup sweet red wine such as Muscat or grape juice
Place the walnuts on a sheet pan and toast them in the oven for 5-7 minutes until they are fragrant and have darkened slightly. Let cool.
Stir all the ingredients together and store, covered in the refrigerator, for up to 3 days.
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Muhammara (Roasted Red Pepper and Walnut Dip)
Here’s the best tip for keeping people sated enough at the seder table to be able to explore the haggadah at your leisure, without running the risk of mutinous (and famished) guests: When it’s time to dip the parsley into the salt water, pass around other dips as well! It’s amazing how far a few tam-tams (if you can find them!), some crudite, and a few interesting dips will go to stave off a case of the “haggadah hangrys.” Here’s an amazing, Middle-Eastern dip that Ellie made for us, which is also very high in vitamins A, C, and omega 3’s (courtesy of the walnuts).
3/4 cup pomegranate juice or 4 teaspoons pomegranate molasses
1/2 cup walnuts
3 tbs. matzah meal (whole grain, if possible)
1 tbs. fresh lemon juice
One 16-once jar roasted red peppers, drained and rinsed
1/4 tsp. ground cumin, plus more for garnish
1 tbs. olive oil, plus 1 tsp. for garnish
Salt to taste
Put the pomegranate juice, if using, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken. If you’re using pomegranate molasses, this step isn’t necessary.
Toast the walnuts in a small dry skillet over medium-high heat until fragrant, 3-5 minutes, stirring frequently. Set aside to cool. Put the walnuts and matzah meal in a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne, and cumin and process until smooth.
With the processor running, add 1 tablespoon of the oil through the feed tube in a thin stream. Season with salt. This will keep in an airtight container in the refrigerator for up to 3 days. Transfer the dip to a serving bowl. Sprinkle with cumin and the remaining 1 teaspoon of oil and serve with pieces of whole-grain matzah, or endive for dipping.
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Alyssa’s Murderous Maror
*Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish.
1 lb horseradish, peeled and cut into rough chunks
2/3 cup white wine vinegar
2-4 Tbs white wine
1/4 cup honey (The Times‘ recipe called for sugar, but I substituted)
1/2 tsp salt
2 beets, peeled, cooked, and quartered
1. Fit your food processor with the shredding attachment and shred the horseradish, one chunk at a time.
2. In a separate bowl, combine the vinegar, white wine, and honey. Whisk to combine and set aside.
3. Switch to a metal blade on your food processor. Add the beets, one at a time, and pulse to combine. Stream in the wet mixture while pulsing, until you have a thick, red paste.
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Wild Alaskan Salmon with Brown Butter
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through the flesh and the smell is like sea air. This is the way salmon is supposed to be.
4 servings
4 6-ounce Wild salmon filets, skin off
1 tablespoon chopped flat leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh chives
Olive oil
Salt and pepper
1.Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides.
2.Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan.
3.Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be perfect medium rare. If you want it well done (I don’t recommend it) keep the heat on a bit longer and cook the fish until it is firm when lightly squeezed on the sides of the filet.
Brown Butter
I love serving browned butter with salmon. The sweet, nutty flavor of the butter compliments the fresh salmon perfectly. Simple and amazing
4 ounces unsalted butter
1. Place the butter in a small saucepan over medium high heat. Cook the butter until it has turned a medium golden brown and is very fragrant (about 10 minutes).
2. Drizzle the brown butter over the fish.
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Roasted Strawberry Salad with Goat Cheese Croutons
Serves 4
2 cups of strawberries cut in half, stemmed
4 ounces of goat cheese
1/3 cup of bread crumbs (use Panko, if available)
2 T. fresh flat leaf parsley-chopped finely
1 T. fresh thyme-chopped finelyFlour for dipping the cheese
1 egg-beaten
4 cups baby greens such as Mesclun variety
1 red onion, sliced very thinly
1/4 cup sliced almonds (optional)
Salt and pepper
1. Cut the goat cheese into coin shapes (about 1 ounce each coin). Place the coins in the freezer for about 30 minutes until firm and easy to handle.
2. Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate.
3. Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil.
4. Dredge a cheese coin in the flour. Then dip it into the beaten egg. And finally dip the cheese into the bread crumbs. Place the cheese in the sauté pan and brown it on each side (about 3 minutes per side). Remove the cheese to a paper towel lined plate. Continue with remaining cheese.
5. Place the strawberries on a parchment lined baking sheet. Brush the strawberries with honey and sprinkle with freshly ground pepper. Roast eh strawberries for about 10 minutes until they are lightly caramelized and very fragrant.
6. Toss the greens with Extra Virgin olive oil and salt and pepper as needed.
7. Mound the greens on four plates or a serving platter. Place the strawberries and red onion on the greens. Place the cheese croutons on top of the salad and drizzle with honey lavender vinaigrette.
Honey Lavender Vinaigrette
1/3 cup best quality honey
2 tablespoons chopped fresh lavender or 1 tablespoon dried lavender
2 teaspoons Dijon style mustard
2 tablespoons lemon juice
½ cup walnut oil (or canola oil if allergic)
Salt and pepper
1. Place the honey in a small saucepan. Add the lavender and bring to a simmer. Remove from the heat and allow the lavender to steep for at least one hour.
2. Pass the honey through a fine mesh sieve. Whisk all the ingredients together to form an emulsion. Season to taste with salt and pepper.
Strawberry photo credit: Whole Foods
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Dough
1/2 cup butter
1 egg
1 tbsp sugar
2 1/4 cups flour
2 tsp baking powder
2 tbsp milk
1 tsp dried rosemary, basil, or oregano
Cream butter, sugar and egg. In a separate bowl, sift flour, baking powder, and herbs together. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour, mixing until incorporated. If dough is sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.
Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and put on a baking sheet. Dot each circle with filling (see below). Sprinkle with grated cheddar or jack cheese, if desired. Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.
Savory Onion and Mushroom Filling
3/4 pound white cap or cremini mushrooms
1 medium onion, diced
4 tbsp olive oil
1/4 cup red wine
pinch salt
Remove mushroom stems and chop finely. Chop onion into a small dice. Heat oil in a large pan or skillet over medium heat and brown onions - 5-8 minutes. Add mushrooms and let cook until fragrant and about halved in size. Add red wine and salt and cook an additional 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamantaschen. If you have leftover filling, it also makes a great pasta topper or bruschetta.
Filling variations:
- feta, spinach and kalamata olives
- sun-dried tomatoes and ricotta,
- ground beef (or meatless Quorn grounds) sauteed with pinenuts, currants, nutmeg and cinnamon. Leave the herbs out of the dough recipe, if you’re going this route.
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Curried Sweet Potato Latke
From Joan Nathan’s Jewish Cooking in America
1 lb sweet potatoes, peeled
½ cup all-purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp baking powder
½ tsp cayenne pepper
2 tsp curry powder
1 tsp cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
½ cup milk (approximately)
Peanut oil for frying
Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin and salt and pepper.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
Heat ¼ inch of oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium high heat several minutes on each side until golden. Drain on paper towels and serve.
