November 20, 2013

Recipes for Thanksgivukkah

Consider making special treats – from sweet to savory – for a special holiday.

VENETIAN ONIONS

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

1⁄2 cup sherry vinegar

1⁄2 cup red wine vinegar

1 cup brown sugar

1⁄2 cup capers

1⁄4 cup golden raisins

1⁄4 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

Serves 16

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

5 eggs

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 DOUGHNUTS

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.

Makes 15

¼ ounce (1 envelope) dry yeast

¼ cup warm water

¼ 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

½ cup pumpkin puree (not pumpkin pie filling)

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ground nutmeg

½ teaspoon pure vanilla extract

3 to 3¼ cups all-purpose flour, plus extra for dusting

Canola oil for frying

¼ 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.

(Continued on page 2)

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