Holiday Stollen

It was my turn again to bring goodies for my team’s weekly Kabbalat Shabbat. Since my turn fell on Christmas Eve and given the fact that none of us celebrate Christmas, I thought I would do something unusual and make a typical German Christmas fruit cake that no one on my team had ever seen or tasted.

Stollen is something that is very familiar to me because my family would eat it along with lebkuchen, speculaas, and my grandmother’s famous butter cookies for Hannukah and the end of the year family celebrations. My grandmother never made a stollen at home, but she always received one from family friends in Germany. I thought it would be fun to make one. Now I know why my grandmother never made it and only served it once a year. It is an absolute calorie bomb! Only make this if you are giving 99.9% of it away as I did. Of course, you are welcome to eat as much as you want, it is absolutely delicious, but don’t tell me I didn’t warn you about your growing hips.

I think most of the team liked it because they are still talking about it this week and asking me when I am going to bake another one.

I would like to wish all of you a very Happy Holidays and a Peaceful 2010 from the Tapuzina baronial dynasty.

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Holiday Stollen
Ingredients
  • 2/3 cup black raisins
  • 2/3 cup golden raisins
  • 1/2 cup dried cherries or dried cranberries
  • 1/3 cup dark rum
  • 1 cup almond halves lightly toasted
  • 1 package active dry yeast 25g fresh yeast
  • 1/2 cup milk at room temperature
  • 4 cups all-purpose flour
  • 3/4 cup plus 3 tablespoons sugar
  • 2 3/4 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon freshly grated lemon zest
  • 1/2 vanilla bean seeds scraped and reserved
  • 450 g 4 sticks unsalted butter, melted
  • 1 large egg yolk
  • 1/2 cup chopped candied ginger
  • 1/4 cup chopped candied orange
  • 1/4 cup chopped candied lemon
  • 2 cups icing sugar
Instructions
  1. DSC03847
  2. The night before baking, put the raisins, cherries or cranberries, and rum in a small bowl.
  3. DSC03848
  4. Put the almonds with 1/4 cup water in another small bowl. Cover both and let sit overnight at room temperature.
  5. Stollen Starter
  6. The next day, in an electric mixer with paddle attachment, set on low speed, make the starter by mixing the yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. Transfer the starter to a lightly greased bowl, cover with oiled or buttered plastic wrap, and let rest for 40 minutes at room temperature.
  7. In an electric mixer with the paddle attachment and set on low speed, mix the remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ground ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With the motor running, pour in 1 cup of melted butter. Mix at low speed for 1 minute, then add the egg yolk. Mix until liquid is absorbed, about 1 minute more. You may have to add a little milk if the mixture is still too dry.
  8. Divide the starter into 3 pieces and add it to the mixing bowl, 1 piece at a time, mixing at low speed until each addition is thoroughly combined, 2 to 3 minutes after each addition. After the starter is absorbed, mix the dough on a medium speed until glossy, 4 to 5 minutes.
  9. DSC03846
  10. Add the almonds, candied ginger, candied orange and candied lemon, and mix at low speed until combined, 2 to 3 minutes. Then add the raisins, cherries, and rum, and mix until combined, 2 to 3 minutes more.
  11. Stollen Dough
  12. Place the dough on a lightly floured surface and knead until the fruit and nuts are well mixed into the dough rather than sitting on the surface, and the dough is smooth and glossy, about 5 minutes. Place the dough in a bowl and cover with plastic wrap. Let the dough rest for 1 hour to let rise slightly, then knead it once or twice, cover with plastic and let rest for another hour.
  13. Shaped Stollen
  14. Divide into two equal pieces and shape each into an oval loaf about 20cm (8 inches) long. Stack two rimmed baking sheets on top of each other, lining the top sheet with parchment paper. Place the loaves on top and cover with plastic wrap. Allow the loaves to rest for 1 more hour at room temperature.
  15. Baked Stollen
  16. About 20 minutes before the rise is completed, preheat the oven to 180C (350F). Remove the plastic wrap and bake for about 1 hour. The loaves should be uniformly dark golden brown and the internal temperature taken from middle of each loaf should be 88C (190F).
  17. Stollen covered in Ginger Sugar
  18. Meanwhile, mix the remaining 3/4 cup sugar and 2-1/4 teaspoons ground ginger in a small bowl. When stollen is done, transfer the top pan onto a wire cooling rack (leave stollen on pan). While still hot, brush the stollen with the remaining 1 cup of melted butter, letting the butter soak into loaves. Sprinkle the ginger sugar on the tops and sides of the loaves. When the loaves are completely cool, cover loosely parchment paper or foil and let sit at room temperature for 8 hours or overnight.
  19. The next day, sift 1-1/2 cups of confectioners’ sugar over the loaves, rolling to coat the bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting the remaining 1/2 cup confectioners’ sugar over the loaves before serving.

Molasses Crumb Cake

I don’t always make a dessert for Shabbat, but sometimes Mr. BT requests something a little sweet. I haven’t made anything with molasses in years, in fact, I think it was when I was a child and I helped my mother make and decorate gingerbread men for a holiday party at my school. The supermarket near my home had regular and robust molasses for sale. I was a bit surprised since most of the people who shop there are Yemenite, but maybe they make something with molasses that I don’t know about.

Mr. BT was not too excited about anything with molasses, so I had to find something that would appeal to his love of anything ginger. I found an interesting recipe for Molasses Crumb Cake from the King Arthur Flour website. Usually their recipes are a bit too American for my taste, but every once in a while they surprise me with an interesting recipe. The cake is a one bowl cake that is perfect to make on short Fridays during the winter. It is moist and has a burst of spiciness that made Mr BT say “Yum!” A half recipe turned out fine.

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Molasses Crumb Cake
Slightly adapted from King Arthur Flour
Ingredients
  • 3 cups whole wheat flour
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • 220 g 2 sticks unsalted butter or margarine, cold and cut into 2-1/2 cm (1-inch) pieces
  • 1 cup robust molasses
  • 2 large eggs
  • 1 cup hot water
  • 1 teaspoon sodium bicarbonate baking soda
Instructions
  1. Preheat the oven to 180C (350F). Grease and flour 22cm x 33 cm (9x13-inch) pan.
  2. Mix the flour, sugar, and ginger in a large bowl. Cut in the butter until the mixture is crumbly, like coarse cornmeal. Set aside 1 cup of the mixture. Add the molasses, eggs, water, and baking soda to the remaining crumb mixture and hand-whisk until smooth. Pour the batter into the prepared pan and sprinkle the reserved crumb mixture evenly over the top of the batter.
  3. Bake for 35-45 minutes, or until a cake tester comes out clean. Cool to lukewarm before serving.

Curry Roasted Chicken

Since my surgery, I have been trying to get back in the kitchen, but I have been working long days at work and so I haven’t had a lot of energy to cook. Most of our meals have not been special enough to blog about. Last Shabbat, I decided it was time to cook again. There was a whole chicken staring at me in the freezer and I knew that I wanted to try something new. I had a hankering for curry, so what better than curry roasted chicken. You can be very flexible with this recipe by using a curry and other spices of your choice. This chicken is even better the next day. You could easily make this dish the night before and pop it in the oven the next day.

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Curry Roasted Chicken
Ingredients
  • 1 roasting chicken about 2kg 4lb
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon nigella seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 4 green cardamom pods
  • 1 tablespoon medium madras curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1 head garlic cloves separated and unpeeled plus 6 cloves, peeled
  • 2 tablespoons finely grated ginger
  • 2 tablespoons olive oil
  • 2 shallots unpeeled and quartered
  • 3 sticks cinnamon
  • 1 cup chicken broth
Instructions
  1. Preheat oven to 230C (450F). Pat chicken dry with paper towels. Place on a rack in a small roasting pan or baking dish. Set aside.
  2. Spices for Curry Rub
  3. In a small frying pan over medium heat, combine cumin seeds, nigella seeds, black peppercorns, coriander seeds and cardamom pods. Swirl until lightly toasted and fragrant, 2 to 4 minutes. Remove from heat and cool slightly; grind using a mortar and pestle. (To save time, or if you don't have equipment, use pre-ground spices and toast in pan 45 seconds.) Mix with curry powder, cinnamon and red pepper flakes. Add six finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over entire chicken.
  4. Curry Roasted Chicken
  5. Place the unpeeled garlic, shallots and cinnamon sticks inside the chicken cavity. Tie legs with kitchen string. Roast 30 minutes before basting with 1/2 cup of the chicken broth. Roast 20 minutes more, then baste with the remaining 1/2 cup of broth. Continue cooking until the juices run clear when the chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes in total. Remove from oven and let stand for a couple of minutes.

Pomegranate, Garlic & Ginger Lamb

Even though we have had a few cold and rainy days, it is definitely looking more like spring every day. More people are hanging out at our beautiful beaches. We had some friends visiting from the States and took them on a tour of the North.

We went to Caesaria,

the Carmel Forest and saw beautiful wild flowers,

and then a late lunch at my favourite fish restaurant, Uri Buri , in Acco.

I had a whole grilled gilt head sea bream with roasted vegetables and Mr BT had Baramundi with spinach puree and feta (pictured above), served with side dish of mejaddara.

The last package of lamb necks was staring at me in the freezer, so I decided to cook it for Shabbat dinner. I found a very interesting recipe on a foodblog called Habeas Brulee. The pomegranate and ginger were a perfect addition to the lamb. I couldn’t get enough of the sauce.

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Slow Cooked Lamb Neck with Pomegranate, Garlic and Ginger
Adapted from Habeas Brulee food blog
Ingredients
  • 1 kg 2.2lbs lamb neck, bone in
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 8 large cloves of garlic finely chopped
  • An equal amount fresh ginger finely chopped
  • 2 cups red wine
  • 1 to 2 cup water
  • 4 tablespoons pomegranate molasses
  • 2 teaspoons cardamom
  • 2 big pinches saffron threads
  • 2 dried chilies
  • 2 teaspoons honey
Instructions
  1. Put a tablespoon of olive oil in a hot dutch oven, sprinkle salt and pepper on the lamb neck pieces and brown on both sides. Remove the lamb from the pan.
  2. Add the ginger and garlic, and saute for a couple of minutes on low, until the garlic and ginger is slightly softened, but not yet caramelized. Add the wine, water, and the rest of the ingredients.
  3. Cover and braise over low heat for approximately 2-3 hours on a low flame, or until tender. Serve over rice or polenta.

A Date with my Honey

I use Silan, also known as date honey, as part of the yeast starter for the bread that Mr BT and I make every week. It doesn’t really impart any extra flavour to the bread, but I think it is a bit healthier than white sugar.

I was really tired of making the same chicken dishes I make all the time, so I decided to try an experiment using date honey. It has a slight taste of dates and can be spread on bread, mixed with equal parts of tahina and used as a spread, used on pancakes instead of maple syrup, etc. What I like about Silan is that it is not sickeningly sweet.

I mixed the date honey with oranges and grapefruits from the trees around the moshav. And for an extra kick, I added some chili paste and grated ginger. It made an excellent spicy barbeque sauce.

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Spicy Silan, Citrus and Ginger Chicken
Ingredients
  • 1 whole chicken cut into eighths
  • 1/2 cup date honey
  • 1/2 cup orange juice
  • 1/2 cup grapefruit juice or lemon juice
  • 1-1/2 tablespoon fresh ginger grated with a microplane
  • 1 teaspoon chili paste
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 180C (350F). Place the chicken in a baking dish. Mix all of the ingredients and pour over the chicken. Bake for 1-1/2 hours or until falling of the bone.
  2. Serve with rice, couscous or quinoa.

Wild, Wild Citrus

The much acclaimed Israeli oranges, grapefruit and lemons are finally appearing at the markets. I remember when my grandparents would buy a box of Jaffa oranges or receive them as a gift. Carefully boxed and individually wrapped in paper, I knew these oranges must be something special because Harry and David’s Fruit of the Month Club fruit that was wrapped in paper was the cream of the crop. They were the best oranges I had ever tasted. Don’t get me wrong, I also like Valencia and Sicilian citrus, but there is something special about Israeli citrus. Borrowing from a Florida citrus ad, “They are like sunshine in my mouth!”.

I am very fortunate to live in an area that is full of citrus groves. In fact, apart from the thousands of acres of cultivated citrus, there are wild trees lining the road to our moshav from which we can pick fruit freely without taking income away from our neighbors, and the fact that these trees don’t get any artificial irrigation actually makes the taste of fruit more concentrated, although they usually ripen later than the ones that are irrigated.

Mr. BT brought me a present of a couple of dozen oranges and grapefruits last week, which inspired me to make the following. I served it with roasted cauliflower and potatoes. I love this dish because it brings the wonderful aroma of citrus groves into your home.

Pollo Arrosto All'Arancia, Pompelmo, Limone e Zenzero

Serving Size: 4 to 6

(Roasted Chicken with Orange, Grapefruit, Lemon and Ginger) Adapted from Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein

1 lemon

1 roasting chicken, about 2kg (5 pounds)

Grated zest of 1 small grapefruit, then grapefruit cut into quarters

Grated zest of 1 orange, then orange cut into quarters

3 tablespoons peeled and grated fresh ginger root

Salt and freshly ground black pepper

5 tablespoons olive oil

4 tablespoons lemon juice

4 tablespoons fresh grapefruit juice

1/2 cup fresh orange juice

3 tablespoons honey

Orange sections for garnish

Preheat an oven to 180C (350F).

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper.

Combine the olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger in a small bowl. Mix well.

Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.

Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

http://www.baronesstapuzina.com/2008/11/07/wild-wild-citrus/

Spanish and Indian-Inspired Hannukah

I really like finding interesting recipes that may not be holiday-specific, but fit in with the types of foods that are typically served for the holiday. And I like to mix cultures in a meal. I think it makes the meal more interesting. So, for this meal I decided to serve a Spanish potato fritter which is also made in Italy, and an Argentinian cut of meat with Indian spices. I just love global cooking!

Try it some time, instead of having a themed dinner party where the entire menu is from one country or region, try making the menu diverse by making a Swedish appetizer, Middle Eastern main dish, Thai side dish and a Brazilian dessert.

I decided to make another variation of the Ashkenazi potato latkes and make something a little more Sephardi, so I made potato and sage fritters. These are quite light and are perfect for a hot appetizer. They are very easy to make and can be made a few hours ahead of time and reheated in the oven. The recipe only called for one tablespoon of sage. I like a nice sage flavour, so I added two tablespoons. I probably could have added more. The lemon is rather pronounced, so if you don’t like a strong lemon flavour, you could put in only one teaspoon of lemon zest.

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Indian-Style Grilled Short Ribs
Recipe from Chef Floyd Cardoz
Servings: 4
Ingredients
  • 6 garlic cloves coarsely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup dry red wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons pure maple syrup or honey or date honey
  • 3 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 1 tablespoon rosemary leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 8 beef short ribs on the bone about 450g (1lb each), trimmed of excess fat
Instructions
  1. In a blender, combine the garlic, ginger and red wine and puree. Scrape the wine puree into a medium bowl and stir in all of the remaining ingredients except the short ribs. Pour the marinade into 2 resealable plastic bags and add the short ribs. Tightly seal the plastic bags and refrigerate the short ribs in the marinade for 3 days.
  2. Indian-style short ribs
  3. Light a grill. Remove the short ribs from the marinade, scraping off any excess. Grill the short ribs over moderately high heat until they are lightly charred and medium-rare, about 5 minutes per side.

We got a great deal on Argentinian asado, or short ribs as they are called in the States. The best part was that they had relatively little fat on them. Slow cooking is a must for this cut of meat, so when I saw this recipe and it didn’t call for slow roasting, I was a bit skeptical. I didn’t have time to marinate them for three days, so maybe that makes the difference. I marinated the ribs for a full 24 hours and then slow roasted (roasting pan, 2 cups of water, covered with foil) them in the oven at 150C (300F) for 1-1/2 hours and then grilled them. They were outstanding and I can only imagine what they would be like if I had marinated them for three days.

We actually had a problem with this recipe because the way the asado is cut here in Israel, the pieces of bone (rib) embedded in the meat are almost three inches long, which means that the thickness of the meat is considerably greater than in the States. This means that you can’t expect to cook it through with just a few minutes on the grill, however hot. In a typical South American grill in Israel (we have quite a few of them just up the road in Kfar Saba, where there is a big Argentinian immigrant community), the asado is often slow grilled for more than an hour on a vertical stand placed a few inches from the fire, which brings out the full flavour in this rather fatty cut of meat.

This marinade is also great on chicken. You can put it directly on the chicken and cook it straight away if you want.

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Indian-Style Grilled Short Ribs
Recipe from Chef Floyd Cardoz
Servings: 4
Ingredients
  • 6 garlic cloves coarsely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1/4 cup dry red wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons pure maple syrup or honey or date honey
  • 3 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 1 tablespoon rosemary leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 8 beef short ribs on the bone about 450g (1lb each), trimmed of excess fat
Instructions
  1. In a blender, combine the garlic, ginger and red wine and puree. Scrape the wine puree into a medium bowl and stir in all of the remaining ingredients except the short ribs. Pour the marinade into 2 resealable plastic bags and add the short ribs. Tightly seal the plastic bags and refrigerate the short ribs in the marinade for 3 days.
  2. Indian-style short ribs
  3. Light a grill. Remove the short ribs from the marinade, scraping off any excess. Grill the short ribs over moderately high heat until they are lightly charred and medium-rare, about 5 minutes per side.

Erev Yom Kippur

Tonight, I making a simple two course meal consisting of a Moroccan Kdra called Djej Kdra Touimiya or Chicken Kdra with Almonds and Chick-Peas, green beans, and some fresh fruit for dessert.

A Kdra is a tagine that is cooked with smen (I have to use olive oil), onions, saffron, cinnamon and sometimes ginger, depending on where you live. I am making a Fez version, which is made with a little dried ginger.

I think I was Moroccan in a former life because I am in love with the food, the architecture, the music and the culture in general. My earliest introduction to Moroccan food was when I bought Paula Wolfert’s, Couscous and Other Good Food from Morocco, at a cookery shop in Seattle, Washington. The first dish that I tried got me hooked and I have exploring Moroccan food ever since. Since moving to Israel, I have been intrigued even more.

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Chicken Kdra with Almonds and Chick-Peas (Djej Kdra Touimiya)
Ingredients
  • 1 cup blanced whole almonds
  • 1/2 cup dried chick-peas soaked overnight or canned (if you must)
  • 1/4 teaspoon pulverised saffron mixed with a little tumeric
  • Salt to taste omit for kosher chicken
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1 large cinnamon stick
  • 3 tablespoons butter or olive oil or 2 tablespoons smen
  • 1-1/2 kg 3 to 3 1/2 lb chicken, quartered
  • 2 medium yellow onions quartered lengthwise and finely sliced
  • 4 cups chicken stock or water more if necessary
  • 1/4 cup chopped parsley
  • Juice of 1 lemon or to taste
Instructions
  1. Put the almonds in a pan, cover with cold water and simmer, covered for approximately two hours. Set the almonds aside, submerged in water.
  2. In another saucepan, cover the soaked chick-peas with fresh cold water, boil and reduce to a simmer. Cook for one hour. Drain and rinse with cold water. Rub the chick-peas to remove their skins. Discard the skins.
  3. Note: For canned chickpeas, rinse and skin them and set them aside. Do not add them until the chicken has finished cooking.
  4. Place the butter, smen or olive oil in a casserole. Add 1/2 of the saffron-turmeric mixture, the spices and the chicken. Cook on a low flame for two to three minutes. Chop 4 or 5 slices of onion fine and add to the casserole. Add the stock or water. Bring to a boil and add the fresh chick-peas. Reduce to a simmer and cook for 30 minutes, covered.
  5. Add the remaining sliced onions and parsley. Cook for an additional 30 minutes or until the chicken is falling off the bone. Remove the chicken from the casserole. If relevant, add the canned chick-peas to the sauce. Boil the sauce at a high heat, uncovered and reduce the sauce to a thick gravy.
  6. Drain the almonds and add the remaining saffron to the sauce. Cook for an additional two or three minutes and spoon over the chicken. Sprinkle with lemon juice. Serve with couscous or rice.

Rosh Hashana 5768

Chag Sameach everyone! I hope you had a nice meal with your family. We went to my cousin’s house for the first night of Rosh Hashana and had a lovely time.

We invited some friends of ours for dinner last night. My husband made a Rosh Hashana favourite and I introduced several new surprises to our repertoire. Everything was delicious.

The cake calls for sour cream and one of my guests has a dairy allergy and can only tolerate butter in baked goods, so I substituted a non-dairy yogurt in its place. It worked fine.

And in case you are wondering about why I served a dairy cake, we keep kashrut according to the Italian tradition which is one hour between meat and dairy.

Our menu was:

Cocktails


Provence des Papes Savoury Biscuits


Rosemary Cashews
Cocktails

First Course
Apples with honey
Pomegranate seeds


Ducklava with Chestnut Honey

Main Course


Clay Pot Festival of Fruits Chicken
Couscous
Green beans


Round Challah with dried fruits and nuts
Golan Winery Sion Creek red wine

Dessert


Beekeeper’s Honey Cake
Mango-Nectarine sorbet

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Clay Pot Festival of Fruits Chicken
This recipe was created by my husband for the Jewish festival of Rosh Hashana. It is a fruity, but not an overly sweet dish.
Ingredients
  • 1 chicken cut into eighths
  • 1 onion thinly sliced
  • 4-5 whole garlic cloves
  • 2 cm fresh ginger grated or chopped finely
  • 1 quince cored and cut into eighths
  • 10-20 majhoul dates pitted and cut into quarters
  • 10 dried figs stem removed and cut into eighths
  • 10-20 dried sour apricots cut into quarters
  • 20 walnut halves
  • Couple of pinches of black pepper
  • 1 tsp. cayenne pepper
  • 2 tsp. cinnamon
  • 2 tsp cloves
  • 1 tsp. ground allspice
  • 1 tsp. ground nutmeg
  • 1 cup dry red wine
  • 1 cup water
  • ½ c pomegranate molasses
  • ½ tbsp balsamic vinegar
  • Olive oil
Instructions
  1. On a low heat, place the olive oil in the clay pot, just to cover the surface. Add the onions when the oil is hot, but not sizzling. When the onion is soft, add the garlic. When the onion is lightly brown, turn up the heat and add the chicken pieces, stirring constantly until browned, approximately 10 minutes.
  2. Reduce the heat and add the rest of the ingredients. Cook on a low flame for approximately 1 ½ hours, stirring every 15 minutes and checking that there is enough remaining liquid for a nice sauce.
  3. Server with nut-studded rice or couscous.
Print
Clay Pot Festival of Fruits Chicken
This recipe was created by my husband for the Jewish festival of Rosh Hashana. It is a fruity, but not an overly sweet dish.
Ingredients
  • 1 chicken cut into eighths
  • 1 onion thinly sliced
  • 4-5 whole garlic cloves
  • 2 cm fresh ginger grated or chopped finely
  • 1 quince cored and cut into eighths
  • 10-20 majhoul dates pitted and cut into quarters
  • 10 dried figs stem removed and cut into eighths
  • 10-20 dried sour apricots cut into quarters
  • 20 walnut halves
  • Couple of pinches of black pepper
  • 1 tsp. cayenne pepper
  • 2 tsp. cinnamon
  • 2 tsp cloves
  • 1 tsp. ground allspice
  • 1 tsp. ground nutmeg
  • 1 cup dry red wine
  • 1 cup water
  • ½ c pomegranate molasses
  • ½ tbsp balsamic vinegar
  • Olive oil
Instructions
  1. On a low heat, place the olive oil in the clay pot, just to cover the surface. Add the onions when the oil is hot, but not sizzling. When the onion is soft, add the garlic. When the onion is lightly brown, turn up the heat and add the chicken pieces, stirring constantly until browned, approximately 10 minutes.
  2. Reduce the heat and add the rest of the ingredients. Cook on a low flame for approximately 1 ½ hours, stirring every 15 minutes and checking that there is enough remaining liquid for a nice sauce.
  3. Server with nut-studded rice or couscous.

Mise en Plaice

I know I misspelled the word “Plaice”, but I did it on purpose. We had Plaice for dinner last night. I like this delicate fish because you can season it just about anyway you like and is a great entree for a hot summer night.

I served this fish with corn on the cob and sauteed zucchini with thyme and yogurt.

To close, my husband made a lovely fruit salad to which he added minced fresh ginger and topped if off with a small scoop of the remaining cardamom ice cream.

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Lemon-Ginger Plaice
Ingredients
  • 6-9 small plaice depending on the size
  • 2 tablespoons lemon zest
  • 1 cup lemon juice
  • 1 tablespoon ginger julienned
  • 2 large cloves of garlic julienned
  • 2 spring onions julienned
  • 2 tablespoons chives chopped fine
Instructions
  1. Place a couple of tablespoons of olive oil and 1 tablespoon of butter in the pan.
  2. Lemon Zest_Ginger_Garlic
  3. Add the ginger and garlic and saute on low heat for a couple of minutes.
  4. Plaice
  5. Spring Onion and Chives
  6. Add the fish, spring onion, chives and lemon juice and cook for approximately five - seven minutes or until done. Sprinkle on the lemon zest, cook for another minute and serve immediately. Plate and place a generous amount of the sauce on top.
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