The Culinary Connoisseur
Tradition! Tradition!
04
Feb
Feb
In every publication and media outlet, here are lots of
new-fangled recipes to enjoy this Purim. But we all need one tried and true
recipe we can count on when preparing traditional foods for each yom tov.
new-fangled recipes to enjoy this Purim. But we all need one tried and true
recipe we can count on when preparing traditional foods for each yom tov.
Countless people have told us they switched to our
recipe—it’s easy and delicious!
recipe—it’s easy and delicious!
24 whole checked green cabbage leaves
1 twelve ounce bag shredded cabbage
for the filling:
1/2 cup rice
2-2 ½ pounds ground beef
1 large onion, diced
1 tablespoon canola oil
3 eggs
Kosher salt and pepper to taste
½ cup ketchup or barbecue sauce
2 cloves garlic, crushed
for the sauce:
2 large onions, sliced
2 tablespoons vegetable oil
1 jar sour kraut
2 16 ounce cans tomato sauce
16 oz water
1 cup sugar (less or more to taste)
2-3 dried bay leaves
prepare the filling:
Bring 1 ½ cups of water to a boil in a small
saucepan. When it’s boiling, add the
rice and simmer 5 minutes. Turn off the
flame and allow the rice to rest, covered until all the water is absorbed. Set aside.
saucepan. When it’s boiling, add the
rice and simmer 5 minutes. Turn off the
flame and allow the rice to rest, covered until all the water is absorbed. Set aside.
Heat the oil in a sauté pan and sauté the diced onions
until translucent. Remove from heat.
until translucent. Remove from heat.
Place the ground beef in a bowl and add the onions, rice,
eggs, garlic and ketchup. Season to
taste with salt and fresh pepper. Mix
just until combined. Don’t over mix or
the meat will be tough.
eggs, garlic and ketchup. Season to
taste with salt and fresh pepper. Mix
just until combined. Don’t over mix or
the meat will be tough.
In an 8-10 quart pot, sauté the sliced onions until just
translucent.
translucent.
Holding a cabbage leaf in your hand place approximately 2
tablespoons of meat over the rib and roll up the leaf to enclose the meat. As you roll, tuck in the ends to keep the
filling in place. Continue making
cabbage rolls until all the leaves are used.
Place in the pot with the sautéed onions, seam side down. Layer the rolls in your pot with the shredded
cabbage and the sour kraut from the jar.
tablespoons of meat over the rib and roll up the leaf to enclose the meat. As you roll, tuck in the ends to keep the
filling in place. Continue making
cabbage rolls until all the leaves are used.
Place in the pot with the sautéed onions, seam side down. Layer the rolls in your pot with the shredded
cabbage and the sour kraut from the jar.
Pour in the tomato sauce and water. Add sugar, salt and pepper to taste. Add the bay leaves and cook over low heat for
2 hours adding water if necessary. Taste
and adjust seasoning.
2 hours adding water if necessary. Taste
and adjust seasoning.
Stuffed cabbage is great reheated—so there’s no need to
make it fresh.
make it fresh.
This Purim candy reminds us how close we are to Hashem
16 ounces honey
1 cup sugar
16 ounces chopped walnuts or a combination of other nuts
like pecans and almonds
like pecans and almonds
In heavy saucepan, over low heat, cook honey and sugar
until completely dissolved.
until completely dissolved.
Add chopped nuts and simmer over low flame for an
additional 20-30 minutes stirring frequently with a wooden spoon to prevent
burning. Cook until the mixture turns
medium brown or reads 220 degrees on a candy thermometer.
additional 20-30 minutes stirring frequently with a wooden spoon to prevent
burning. Cook until the mixture turns
medium brown or reads 220 degrees on a candy thermometer.
Drop 1-2 tablespoonfuls of the hot mixture into a
small-portioned silicone pan. This will result in nooant pieces that are
attractive as well as delicious.
small-portioned silicone pan. This will result in nooant pieces that are
attractive as well as delicious.
Newfangled versions can be found everywhere but we all
need one great traditional hamantasch recipe
need one great traditional hamantasch recipe
3 sticks margarine
1 ½ cups sugar
1 tablespoon pure vanilla extract
4 eggs
½ cup orange juice
6 cups flour
4 teaspoons baking powder
2 to 3 pounds Hamantaschen filling: The Peppermill’s oven
proof jam, prune lekvar, poppy butter, Rosemarie spread, Belgian chocolate
filling, halvah cream
proof jam, prune lekvar, poppy butter, Rosemarie spread, Belgian chocolate
filling, halvah cream
Cream margarine, sugar and vanilla extract until lightand fluffy, about 5 minutes. Add eggs
and continue beating for 3 minutes. Sift
in flour and baking powder and mix at low speed until crumbs form. Add orange
juice and mix until combined. If
crumbly, add additional orange juice 1 tablespoon at a time until dough comes
together nicely. Divide dough in half and pat dough into two balls; wrap and
refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
On a silicone mat, roll out dough to 1/4” thickness. Using a 2 1/2”-3” round cutter, cut circles.
Remove excess dough from around the circles and leave the cut circles on the
mat. Slide the mat into a sheet pan.
Place a heaping teaspoon of filling in each circle. Turn up 3 sides of each circle and pinch the
corners closed.
Remove excess dough from around the circles and leave the cut circles on the
mat. Slide the mat into a sheet pan.
Place a heaping teaspoon of filling in each circle. Turn up 3 sides of each circle and pinch the
corners closed.
Reroll scraps and cut more circles following directions
above.
above.
Bake18- 20 minutes or until edges are golden.