Paula Lefkowitz, Temple Chaverim, Plainview, NY, demonstrates and explains one of her favorite recipes from her grandmother – Apple Cake.
Many have a custom of avoiding nuts on their Rosh Hashanah menu. Be aware that nuts in this delicious apple cake can be omitted from this recipe without sacrificing flavor.
From OU.org: “It is customary to avoid eating nuts on Rosh Hashanah, mainly because the gematria (numeric value) of the Hebrew word for "nut," "egoz" is the same as that for the Hebrew word for "sin," "chet.".
From Pepperidge Farm Puff Pastry, a new twist on Chocolate Peanut Butter Cups. When you combine chocolate, marshmallow, peanut butter and puff pastry, you know you're in for something decadently delicious.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 6 tablespoons creamy peanut butter 1 bar (4 ounces) sweet baking chocolate, broken into 18 squares 2/3 cup miniature marshmallow flour for rolling
Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer.
Preheat the oven to 400°F.
Lightly flour your surface and unfold one pastry sheet. Roll the pastry sheet into an 18x9-inch rectangle. Cut the pastry into 18 (3-inch) squares.
Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups.
Spoon one teaspoon of peanut butter into each pastry cup. Top each dollop with a square of chocolate. Top the chocolate with 3 mini-marshmallows.
Bake the cups for 10 minutes or until the pastries are golden brown.
Let the pastries cool in the pan on a wire rack for 10 minutes before serving.
Makes: 18 Pieces
KosherEye Note: We suggest kosher miniature marshmallows such as Elyon brand. For parve peanut butter cups, we suggest using dairy free chocolates such as Alprose or Schmerling semi-sweet chocolate bars.
Rouxbe.com, shows the home cook how to make Tzatziki -- a Greek Yogurt dip that is a creamy combination of cucumber, garlic, fresh herbs and yogurt.
3 tablespoons onion 1 garlic clove 3 tablespoons fresh dill 3 tablespoons fresh mint 1 cup cucumber 2 cups thick, plain yogurt 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
To start, roughly chop the onion, garlic and fresh herbs. Peel cucumber, remove the seeds and roughly chop.
Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse just a few times. Strain the cucumber mixture.
Once strained, add the cucumber mixture to the yogurt and season with the salt and pepper. Mix together and serve.
Tzatziki can be made a few hours ahead of time. This allows the flavors to blend together. Make Tzatziki with thick, Greek yogurt, because the better the yogurt the better the Tzatziki will be. Try to find one that is at least 8 to 10% M.F.(milk fat).
Why wait days, or even weeks, for herbs to dry the old–fashioned way? Rebeccah Marsters, America's Test Kitchen, demonstrates the microwave method, which takes just minutes to turn fresh herbs into dried.