Aurora Provisions’ Marika Kuzma says this recipe was given to her several years ago by a Venetian friend, to replace the standard Thanksgiving side dish of creamed onions. “You can’t have cream with peacock!” she quotes him as saying. “Peacock” was how he referred to turkey, which is unheard of in Italy.
Serves 4 to 6
2 pounds cippollini onions
Extra virgin olive oil
1â„2 cup sherry vinegar
1â„2 cup red wine vinegar
1 cup brown sugar
1â„2 cup capers
1â„4 cup golden raisins
1â„4 cup toasted pinenuts
1 tablespoon chopped parsley
Salt and pepper to taste
Peel onions, blanch for 5 to 7 minutes.
Saute onions in olive oil for 5 minutes to achieve good color — golden brown.
Add vinegars and sugar, reduce liquid by half.
Add capers and raisins and cook for another 5 to 7 minutes.
Season with salt and pepper to taste.
Before serving, sprinkle with toasted pine nuts and parsley.
MARIKA’S MOM’S STUFFING
Courtesy of Marika Kuzma, Aurora Provisions
2 large onions, diced
1 shallot, minced
4 medium cloves garlic,minced
6 stalks celery, diced
4 cups dried apricots, chopped
4 cups cooked chestnuts, chopped
3 loaves good quality white and whole wheat bread (we use Rosemont semolina and wheat breads)
2 cups cream
2 cups milk
3 cups turkey or chicken stock
1/4 cup dry sherry
2 cups fresh chopped dill
2 cups fresh chopped parsley
1 cup fresh chopped sage
1/2 cup fresh thyme
Salt and pepper to taste
1 stick butter
2 tablespoons olive oil
1. Saute all vegetables in butter and olive oil until sweet and translucent.
2. Place bread cut into rough pieces and soak in the cream, milk, stock and sherry in larger bowl.
3. Combine with sauteed vegetables.
4. Add fresh herbs, apricots and chestnuts.
5. Add slightly beaten eggs, salt and pepper, taste and mix together well.
6. Smear 3 pieces of parchment paper with some softened butter.
7. Divide mixture into 3 equal parts. Place each amount at the end of narrower end of the paper. Form into a log and roll in the parchment.
8. Place on sheet pan and bake for 35 minutes in a 350 degree oven or until a thermometer reads 160 degrees.
9. Let rest 10 minutes. Unroll the logs and slice onto a platter.
Pumpkin puree and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste. Reprinted with permission from “Holiday Kosher Baker” by Paula Shoyer, Sterling Publishing. Photography by Michael Bennett Kress.
Â¼ ounce (1 envelope) dry yeast
Â¼ cup warm water
Â¼ cup plus 1 teaspoon sugar, divided
2 tablespoons light brown sugar, packed
1/2 cup soy milk
2 tablespoons margarine, at room temperature for at least 15 minutes
1 large egg
Â½ cup pumpkin puree (not pumpkin pie filling)
Â½ teaspoon salt
Â½ teaspoon cinnamon
Â¼ teaspoon ground nutmeg
Â½ teaspoon pure vanilla extract
3 to 3Â¼ cups all-purpose flour, plus extra for dusting
Canola oil for frying
Â¼ cup confectioners’ sugar for dusting
In a large bowl, place the yeast, warm water and one teaspoon of sugar, and stir. Let the mixture sit for 10 minutes, or until thick.
Add the remaining sugar, brown sugar, soy milk, margarine, egg, pumpkin puree, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour.
Cover the dough with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven.
Punch down the dough by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes.
Dust a cookie sheet with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about Â½ inch (1.25cm) thick. Use a 2Â½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes.
Heat 1Â½ inches of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365 and 375 degrees; adjust the flame so the oil stays in that temperature range.
Cover a cookie sheet with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1Â½ minutes. Turn the doughnuts over and cook another 1Â½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.
Courtesy of Aurora Provisions
Makes approximately 2 quarts
6 cups cranberries
2 oranges (zest peeled and chopped)
2 apples, cored and chopped
1 cup chopped white onion
1 cup raisins
1 cup orange juice
1 teaspoon chopped garlic
2 cup light brown sugar
1â„4 cup cider vinegar
1â„4 cup minced fresh tarragon
1â„4 teaspoon powdered ginger root
1â„4 teaspoon powdered clove
1â„4 teaspoon allspice
1â„4 teaspoon cinnamon
Place all ingredients in a heavy bottomed pot.
Bring to a low simmer, stirring frequently.
Reduce heat and simmer for 30 to 45 minutes
Allow relish to cool a bit then spread on cookie sheet and refrigerate to set overnight.