Tag: kosher

Apple Cider Donuts Filled With Apple Filling and Apple Glaze

As fall approaches apple cider donuts (or is it doughnut) seem to be all the rage (and I personally believe apple always beats pumpkin spice) and they make a great Rosh Hashana dessert. One of the major complaints I have about your average apple cider donut is they don’t really taste like apples. I wanted to find a way to infuse as much apple flavor into the recipe.  I decided to go with an apple glazed apple filled yeast donut made with apple cider instead of the more traditional cake donut usually used for apple cider donuts.

Don’t forget to check out some of our  other Rosh Hashanah recipes:

Spaghetti Squash Apple Date Kugel

Slow Braised Brisket With Apples For Rosh Hashanah

Braised Short Ribs with Apples and Pomegranate Honey Glaze

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Apple Cider Doughnuts
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Apple Glazed and Apple Filled Apple Cider Donuts
Prep Time
30 mins
Cook Time
30 mins
Rise Times
4 hrs
 

A fall classic that is perfect for Rosh Hashanah

Course: Dessert, Snack
Cuisine: American, Fall, Holiday, Jewish, Kosher, Rosh Hashanah
Keyword: Apple, Apple Cider, Apple Cider Donut, Apple Cider Doughnut, Donut, Doughnut, Fall, Holiday, kosher, rosh hashanah
Servings: 12 Donuts
Author: Daniel Peikes
Ingredients
Apple Filling
  • 2.5 Cups Apple Cider Divided
  • 1/2 Cup Maple Syrup
  • 2 Tbsp Cornstarch
  • 6 Large Apples Peeled, cored, and diced small
  • 2 Cups Apple Sauce
  • 1/2 Cup Apple Butter
  • 1/2 Cup Dark Brown Sugar
  • 1 Tsp Nutmeg
  • 1 Tsp Cinnamon
  • 1 Pinch Kosher Salt
Apple Glaze
  • 8 Cups Apple Cider
  • 4 Cups Powdered Sugar
  • 1/4 Cup Maple Syrup
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1/4 Cup Apple Butter
Apple Cider Donuts
  • 1-1/2 Cups Apple Cider Divided
  • 1 Envelope Instant Yeast
  • 1/4 Cup Shortening Melted and cooled
  • 2 Large Eggs
  • 1/4 Cup Brown Sugar
  • 1 tbsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 Pinch Kosher Salt
  • 24 Ounces All Purpose Flour About 5 cups
  • Vegetable or Canola Oil for Frying
  • Apple Glaze See recipe above
  • Apple Filling See recipe above
Instructions
Apple Cider Donuts

  1. Pour 1/2 a cup of apple cider into a microwave bowl and heat in the microwave to about 100°F. Alternatively you could do this in a small pot on the stove. Add in the packet of yeast, stir to combine, and set aside.

  2. In a large bowl combine the flour, salt, cinnamon and nutmeg and stir to combine.

  3. In the bowl of your mixer, add the 2 eggs, brown sugar, vanilla, the remaining 1 cup of apple cider and melted shortening and beat with the whisk attachment until lighter in color and volume doubles. Then slowly add the yeast and apple cider mixture.

  4. Switch to the paddle attachment on your mixer and add a ⅓ of the dry ingredients. Mix until fully incorporated, then slowly add in the remaining dry ingredients until a dough forms. If the there are still dry pockets of flour add a little bit more apple cider.

  5. Cover and allow to rise at room temperature until doubled in size.

  6. Roll the dough into pieces slightly larger than a golf ball. You should get about 12 pieces. Place on parchment lined baking sheet dusted with flour and allow to rise until doubled in size.

  7. Place 3 inches of oil in your Dutch oven or pot, place over medium heat, and bring up to 350°F

  8. Fry your donuts until golden brown, about 3 minutes on each side. Allow to cool.

  9. Using a large piping bag with a wide filling nozzle fill with the apple filling (see recipe below). Sometime it help to use the handle of a large wooden mixing spoon to create a pocket first.

  10. Dip the top of each donut in to the apple glaze (see recipe below) and top with a little more of the apple filling.

Apple Filling/Topping

  1. Pour two cups of the apple cider in a large sauce pot, reserving a 1/2 cup for later use.

  2. Add the apples, apple sauce, apple butter, brown sugar, maple syrup, salt, cinnamon, and nutmeg to the pot and place on the stove over medium heat. Stir to combine.

  3. Continue stirring the apple mixture and once it begins to thicken, in a bowl combine the remaining 1/2 cup of apple cider and corn starch and stir to create a slurry. Add the slurry to the apple mixture to and continue to cook until until the filling starts to gel.

  4. Allow the filling to cool and and use to fill and top your donuts.

Apple Glaze

  1. Combine 8 cups apple cider, 4 cups powdered sugar, 1/4 cup maple syrup, 1 tablespoon of nutmeg and 1 tablespoon of cinnamon in a medium sauce pan. Place over medium heat and reduce by ¾.

  2. Set the glaze aside to cool to room temperature and stir in the the apple butter. Alternatively make this in advance and store in the fridge and bring back to room temperature before using.

Korean BBQ Rice Bowls

Korean BBQ has been on my list to make for a while.  I was looking for something to grill for Father’s day that I could do hot and fast, as I did not have the patience for a long cook. I figured it would be a great time to give it a shot. Korean BBQ is traditionally cooked at the table by the diners on a small table top grill designed specifically for that purpose. You can use standard charcoal grill or even a gas grill in a pinch.  I used a Weber 22″ kettle (I have 5) with some Jealous Devil Max Xl Charcoal Briquets, and it worked great.

Meat For Korean BBQ

Korean BBQ includes several marinated meats including bulgogi (thinly sliced steak), kalbi or galbi (short ribs), and samgyeopsal (pork belly). For the samgyeopsal obviously I didn’t use pork, but I did have some beef bacon in the fridge I need to use up so it seemed like a good opportunity.  Ideally you would use fresh beef navel, but that can be hard to find, so I went with what I had. For the kalbi or galbi I used a thinly sliced mock tender from the chuck.  It is a poor man’s tenderloin, and if you slice it thin enough it works well for this application.

Garnishes

Traditional accompaniments eaten with Korean BBQ include several salads especially kimchi, a spicy fermented cabbage.  I wasn’t able to find kosher kimchi, and I wanted to make a quick version of my own.  For an approximation of kimchi I was able to find gochujang, a Korean fermented hot sauce, which I mixed with sauerkraut. If you can’t find gochujang, you can use sriracha as a substitute.

A sprinkle of scallions and toasted sesame seeds would also be appropriate here for some color, crunch, and to cut the richness and sweetness of the meat. While not traditional, I added some edamame (soy beans) still in the shell for a little freshness and a pop of color. I often eat  edamame straight from their pods as a snack, dipped in some spicy duck sauce. When you plate up, use a wide bowl.  Mine was too small, because that is what I had.

Don’t forget to check out some of our other Asian or BBQ recipes (great for the 4th of July)

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Kosher Korean BBQ Rice Bowl
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Kosher Korean BBQ Rice Bowl
Prep Time
2 hrs
Cook Time
30 mins
 

A kosher version of a classic Korean meal, great for a twist on a summer BBQ.

Course: Main Course
Cuisine: Asian, BBQ, Korean, Kosher
Keyword: BBQ, Korean, Korean BBQ, kosher
Servings: 2 People
Author: Daniel Peikes
Ingredients
Bulgogi (Thinly Sliced Steak) or Kalbi (Short Ribs)
  • 1 Pear (Use an Asian pear if you can find it, otherwise any pear will do) Peeled, cored, chopped, and blended smooth
  • 2 tbsp Brown Sugar
  • 1 tsp White Pepper
  • 1 tbsp Ground Ginger
  • 3 Cloves Garlic Minced
  • 1/2 Cup Soy Sauce
  • 2 tbsp Honey
  • 2 tbsp Mirin or Sherry
  • 2 tbsp Toasted Sesame Oil
  • 1/2 lb Thinly Sliced Steak (Bulgogi)or Thinly Sliced Short Rib (Kalbi) Cut Across the Bones
Kosher Samgyeopsal (Beef Navel)
  • 1/2 lb Thick Cut Beef Bacon Raw beef navel would be more traditional but can be harder to come by
  • 2 Scallions Sliced Thin
  • Juice of 1 Lime
  • 1 tsp Gochujang (Sriracha will do in a pinch)
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Rice Vinegar
Accompaniments and Garnishes
  • Black and White Toasted Sesame Seeds
  • Chopped Scallions
  • Frozen Edamame Still in the pod, steamed in the microwave
  • 2 Cups Cooked White Rice
Quick Kosher Kimchi
  • 1/2 Cup Sauerkraut
  • 1 Tbsp Gochujang (Sriracha will do in a pinch)
Instructions
Bulgogi (Thinly Sliced Steak) or Kalbi (Short Ribs)

  1. You can use the same marinade for bulgogi or kalbi. If you are making both you may want to double the recipe.

  2. In a large bowl combine the pear, brown sugar, white pepper, ginger, garlic, soy sauce, mirin or sherry, honey, and toasted sesame oil. Add the steak or short ribs and allow to marinate for 1-4 hours

  3. Cook on a grill or on grill pan over high heat until nicely seared on each side,

Kosher Samgyeopsal (Beef Navel)

  1. In a large bowl combine the gochujang, scallion, lime juice, soy sauce, honey, rice vinegar, and toasted sesame oil. Add the beef bacon and allow to marinate for 1-4 hours

  2. Cook on a grill or on grill pan over high heat until nicely seared on each side,

Quick Kosher Kimchi

  1. In a small bowl combine the sauerkraut and gochujang. Mix thoroughly.

Assembly

  1. Place you rice in a mound in a bowl. Top with your meat and garnish with kimchi, edamame, scallions, and black and white toasted sesame seeds.

Shakshuka With Feta Cheese

Feta ShakshukaA while back I needed a fast vegetarian recipe that works well for breakfast, lunch, or dinner. I was in charge of doing a virtual team building exercise for my team at work. We were split between Chicago and London with several different food restrictions. The decision was made for it be a “cook-a-long”. I decided on shakshuka, because it is fast, easy and works well for any meal. It is a dish of eggs simmered in a spicy tomato sauce that originates from the Middle East and North Africa.

Shakshuka is great recipe for the “nine days“. The nine days are time a traditional time of mourning when many Jews do not eat meat. While this recipe is already pretty easy, if you are is a rush you can take a short cut and use jarred salsa instead of peppers, onions, hot sauce, and crushed tomatoes.

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Feta Shakshuka
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Shakshuka With Feta Cheese
Prep Time
5 mins
Cook Time
15 mins
 

Shakshuka is a fast vegetarian egg dish that works well for breakfast, lunch, or dinner, that is great for the "nine days".

Course: Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine: Israeli, Jewish, Kosher, Mediterranean, Middle Eastern
Servings: 2 Serving
Author: Daniel Peikes
Ingredients
  • 1½ Cups Canned Crushed Tomatoes
  • 1 Medium Onion Diced
  • 1 Medium Sweet Bell Pepper Diced
  • 3 Large Eggs Brought to room temperature
  • 1/4 Cup Feta Cheese Crumbled
  • 2 tbsp Olive Oil
  • 1 tsp Schug , Harrisa, or the hot sauce of your choice Optional
  • Salt and Pepper To taste
  • Crusty Sourdough Toast or Baguette For serving
Instructions

  1. Take the eggs out of the refrigerator and allow them to come to room temperature.

  2. Place the pan over low heat and add the oil and the onions. Season the onions with salt and pepper to taste. Sauté the onions until they begin to become translucent.

  3. Add the bell peppers to the pan and sauté until the peppers begin to soften. Add the crushed tomatoes and bring the mixture to a simmer. Stir in the schug, harrisa, or the hot sauce of your choice, if you want to add a kick.

  4. Carefully crack the eggs directly in to the pan, making sure not to break the yolks. Allow the eggs to simmer in the tomatoes until the whites are set and yolks just stark to thicken. Top with the feta and a little more black pepper.

  5. This is traditionally eaten right out of the pan accompanied by some toast or crusty bread.

Gluten-Free Pumpkin Cornbread

As promised, here’s a new recipe to add to your Thanksgiving collection! What better way to ring in a Thanksgiving feast then pulling out a cast iron pan to make my (gluten-free) Pumpkin Cornbread! And it just feels so right to marry these two together. Just a disclaimer here, I didn’t end up using a full can of pumpkin puree because it made the cornbread a bit dense. But if you like that or you don’t want to save the excess pumpkin in your fridge, by all means, go for it.

And since usually when we all look up recipes online, we skip the text and scroll right to the recipe, so here ya go! Keeping this short and sweet, because well, pumpkin cornbread doesn’t need all the extra fanfare. We all know it’s delish. Just add some honey (or honey butter) on top, and it’s autumn perfection.

Enjoy!

Check out some other MYV Thanksgiving recipes here! And one of my personal favorites…

Ginger Lime Cranberry Sauce

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Gluten-Free Pumpkin Cornbread
Prep Time
10 mins
Cook Time
35 mins
 
Course: Side
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 1 1/2 cups Cornmeal
  • 1 cup Almond Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Sea Salt
  • Dash of Cinnamon I didn't measure here, I just sprinkled some in! You could also add in some ginger too for a kick!
  • 1 cup Pumpkin Puree Not pumpkin pie filling
  • 1 cup Almond Milk
  • 1/3 cup Oil I used Avocado oil for its neutral flavor but you can also use olive oil or (refined) coconut oil. The refined coconut oil tastes less "coconutty". Or you could use butter if you're making this dairy
  • 1/3 cup Honey
  • 2 Eggs
Instructions

  1. Pre-heat the oven to 350F.

  2. In a large bowl, mix all of of the dry ingredients together

  3. In a separate large bowl, mix the wet ingredients together

  4. Add the dry ingredients into the bowl with the wet ingredients and make sure not to overmix

  5. Lightly grease a cast iron pan and pour in the batter and smooth around the pan using your hands or the back of a spoon

  6. Bake for 30-35 minutes

  7. Cut into slices and drizzle with honey if desired. I like it best served warm, especially because the honey sinks into the cornbread, YUM! Or, if you're making this dairy, you could mix a little softened butter with honey and add a pat of honey butter to the top of your slice!

Slow Braised Brisket With Apples For Rosh Hashanah

BrisketSo I may be known for my smoked brisket but sometimes you need something a little more traditional. When it comes to Rosh Hashanah you want something like your Bubby used to make. My Bubby probably thinks a smoker is someone who buys Lucky Strikes, not a cooking apparatus.

This recipe is super simple. If you are hosting a Rosh Hashanah meal for the first time, it is the brisket recipe for you. By going with a slow braise you don’t need to baby the brisket.  You can just pop it in the oven, set a timer, and go work on your tzimmus. You can even put the roast in the oven late at night and let it cook overnight. This recipe will work well with any tougher roast. So if you happen to have a chuck roast or a top of the rib in the freezer, feel free to use that instead of the brisket.

I call for a cook time of four hours, but this recipe should be cooked to tenderness not time. If you like a little more chew in your meat, cook it less. If you like your roast fork tender, cook it longer.

Symbolism at Supper

Apples and leeks are foods traditionally eaten on Rosh Hashanah and are a great compliment to a traditional braised brisket. Jews eat apples with honey as a sign of a sweet new year and leeks are eaten as a symbol that we should be able to destroy our enemies as the word for leek in Hebrew is similar to the word for destroy.

Between the wine and the apples, this recipe is fairly sweet, as opposed to many other traditional brisket recipes that call for things like tomato paste, carrots, and potatoes. I also tried to avoid processed ingredients (unless you count wine as a processed ingredient), so put away the onion soup mix and the duck sauce.

Don’t forget the check out some of our other Rosh Hashanah recipes:

Braised Short Ribs with Apples and Pomegranate Honey Glaze

Delicata Squash Stuffed With Apples Dates and Leeks

Gluten-Free Honey Muffins & Ginger Maple Apple Chip

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Brisket
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Slow Braised Brisket with Apples
Prep Time
5 mins
Cook Time
4 hrs
 

A classic brisket recipe with addition of apples and leeks that is great for the Rosh Hashana season.

Course: Main Course
Cuisine: Holiday, Jewish, Kosher
Keyword: brisket
Servings: 5 Servings
Author: Daniel Peikes
Ingredients
  • 5 lb First Cut Brisket
  • 4 Large Apples Peeled, cored, and sliced in to to ¼" slices
  • 2 Leeks (or Onions) Greens removed, sliced in to ½" rounds, and cleaned thoroughly.
  • 4 Cups Sweet White Wine Use something you would drink. Do NOT use cooking wine.
  • Salt and Pepper To taste
Instructions

  1. Season your brisket with salt and pepper on all sides to taste and preheat your oven to 250°F.

  2. Add a layer of apples and leeks to the bottom of your roasting pan.

  3. Add your brisket to the pan and cover with another layer of apples and leeks

  4. Slowly add wine until the liquid comes 3/4 the way up the brisket. You may not need all of the wine.

  5. Cover the pan tightly with foil and place in the oven. Cook for two hours, then carefully flip the brisket, recover with foil, and cook for another two hours or until desired tenderness is reached.

  6. Allow to cool for 15 minutes and slice in to ¼ inch slices and serve.

 

 

Nashville Hot Chicken Wings and Waffles

Nashville Hot Chicken and Waffles

No So Hot Nashville Hot Chicken

Recently I had two fried chicken dishes from two different local institutions (that will remain nameless) that were just underwhelming. Not bad, but they just didn’t live up to their potential. The first one was a Nashville hot chicken sandwich. It was made with a boneless, skinless, chicken breast which just seems wrong for Nashville hot chicken.  I think that Nashville Hot chicken needs a bone in it, and therefore really doesn’t work in a sandwich.  The spice level was a little weak, but I guess you if you are trying to appeal to a large crowd that is somewhat excusable.  It was served with mayo based coleslaw in the sandwich. I am not a huge fan of coleslaw in general, and it makes for a messy sandwich.

Never Eat Soggy Waffles

The second dish was chicken and waffles.  While the chicken was tasty and crispy, they used breaded white meat boneless strips which was just wrong. Fried chicken should be bone in, skin on, and and flour dredged. The waffle had good flavor, but got soggy instantly.  They served it with a jalapeno maple syrup and a pareve honey “butter” that just seemed like an afterthought.  For the maple syrup, it looked like they just added jarred pickled jalapenos to maple syrup right out of the bottle, and the flavors just clashed. The honey butter just tasted like low quality margarine with a little sweetness.

Making it Better With a Mash-up

After eating both of these dishes I knew I could do better. A little while ago I obtained a mini waffle maker, and decided it was going to stay pareve. This was my chance to take on these dishes, and put my own spin on them. I decided to combine and miniaturize them, because everything is cuter when it is smaller. Chicken wings worked perfectly for this application as they are small enough to pair with the mini waffle for an appetizer or hors d’oeuvre, and still provide that bone that adds so much flavor and interactivity that is crucial to the fried chicken eating experience.

If you don’t like heat you can leave off the Nashville sauce (although I don’t recommend it) or check out one of our other chicken wing recipes linked at the bottom of the post.

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Nashville Hot Chicken and Waffles
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Nashville Hot Chicken Wings With Hot Honey
Prep Time
10 mins
Cook Time
10 mins
 
Servings: 3 servings
Author: Daniel Peikes
Ingredients
Fried Chicken Wings
  • 12 Chicken Wings
  • 2 cups Nondairy Milk or Buttermilk
  • 1 tbsp Louisiana Style Vinegar Based Hot Sauce Such as Crystal brand
  • 2 Large Eggs Beaten
  • 1½ Cup All Purpose Flour
  • ½ Cup Corn Starch
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Sweet Paprika
  • 2 tbsp Light Brown Sugar
  • Vegetable Oil For Frying
Nashville Hot Chicken Sauce
  • 1 tbsp Red Pepper Flakes
  • 1 tbsp Granulated Garlic Powder
  • 1 tbsp Granulated Onion Powder
  • 1 tbsp Cayenne Pepper
  • ½ Cup Real Maple Syrup Don't you dare use "pancake" syrup
  • ½ Cup Vegetable Oil
Hot Honey
  • 1 Cup Honey
  • 1 tbsp Red Pepper Flakes
Instructions
Fried Chicken Instructions

  1. In a large bowl combine the flour, corn starch, cayenne pepper, sweet paprika, brown sugar, baking powder, salt, and pepper in a large bowl. Wisk until thoroughly combined.

  2. In another large bowl combine the nondairy milk or buttermilk, eggs, and the hot sauce. Whisk to combine.

  3. Add a few tablespoons of the buttermilk to the flour mixture, distributing the buttermilk to create lumps of the flour mixture. This adds extra craggily bits to your chicken coating, for maximum crunch.

  4. Dredge the chicken wings in the flour mixture, then dip in the milk mixture, and finally back in the flour mixture. Place on a wire rack.

  5. Add 2 inches of frying oil to your skillet and place over medium heat. Bring your oil to 350°F. Fry your wings on both sides in 3 batches until golden brown.

Nashville Hot Chicken Sauce

  1. Using a whisk, thoroughly combine the red pepper flakes, cayenne, garlic powder, onion powder, oil, and maple syrup in a bowl. Place in a saucepan over low heat , and stir to bring to the flavors together. Cook just until heated through.

Hot Honey

  1. In a small sauce pan combine the honey and red pepper flakes. Place over low heat, stirring constantly to prevent burning, until the honey is infused with the pepper flakes.

Assembly

  1. Brush the Nashville hot chicken sauce on the cooked wings, or dunk them in if you are feeling brave (You may need to double the recipe if you are going for the dunk). Serve on a waffle, or with a biscuit or cornbread, and drizzle with the hot honey.

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Nashville Hot Chicken and Waffles
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(Mini) Waffles
Prep Time
10 mins
Cook Time
10 mins
 

A classic waffle recipe with the addition of brown sugar for a bit more sweetness, caramel notes, and color. Great for breakfast or chicken and waffles.

Course: Appetizer, Breakfast, Dinner, Lunch
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 2 Cups All Purpose Flour
  • 2 tsp Salt
  • 3 tbsp Light Brown Sugar
  • 3 tbsp Granulated White Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 2 Cups (Nondairy) Milk
  • 1 Stick Butter, Margarine, or Other Butter Substitute Melted in the microwave on low power
  • 3 Large Eggs
  • Cooking Spray
Instructions

  1. In a large bowl add the flour, salt, brown sugar, white sugar, baking powder, and baking soda and whisk to combine thoroughly.

  2. In a separate bowl combine the (nondairy) milk with the eggs and whisk until the eggs are fully incorporated. Then whisk in the melted butter (or margarine/butter substitute).

  3. Add the wet ingredients to the dry ingredients and stir until you no longer see any dry flour. It is ok if there are still lumps. Allow the batter to rest for five minutes.

  4. Spray your waffle iron with nonstick cooking spray and allow to get hot. Ladle the recommended amount of batter in to your waffle iron and cook until golden brown and delicious. Serve immediately, or keep warm in a single layer in a low oven.

Here are few more of my chicken recipes:

A Trio of Simple Super Bowl Chicken Wings

Homemade Popcorn Chicken With Sweet and Tangy Amba Dipping Sauce

 

The Cheese Board: Beginner, Intermediate, and Expert Level

Charcuterie boards seem to be all the rage these days. While we have already covered making large meat-based charcuterie boards, with the holiday of Shavuot approaching and its concentration on dairy, I figured it was time to address how to make a smaller cheese board. This is one of those times were the quality of the ingredients really makes a difference. As cheese boards are fairly simple, you cannot hide behind technique. When I am looking for high quality cheese that is beyond the basics, I go with The Cheese Guy. No, they are not sponsoring this post but I really do believe they carry some of the best cheese on the kosher market, available in the US. (Of course if they wanted to work something out, I would be happy to work with them. Brent Delman, have your people call my people).

I created three options, allowing you to tailor your experience around how how courageous you are, and how many people you are.  Each level will be provide a “center of the plate” cheese” along with a some supporting cheeses and some an accoutrement to round things out.  I plated each one on a bamboo cutting board, but any nice tray should work. Finally, what is a cheese board without wine? I have included The Cheese Guy’s recommendation for each of the “center of the plate cheeses as I am definitely not a sommelier.

Beginner Level Cheese Board

Beginner Cheese Board

We start out with something dry, something soft, and something goat:

Asiago shaved into thin strips with a vegetable peeler. I think of asiago as parmesan’s funkier cousin.

Gouda, a creamy soft cheese, cut into cubes. This one is a great melter, for your next grilled cheese or mac and cheese.

For your “center of the plate” cheese go with a whole log of Classic Goat Cheese (drizzled with honey if you want to be fancy). If you like cream cheese, but you want to take it to next level, goat cheese is where it’s at.

Serve with Ritz-style snack crackers and little jam on the side. I like a good strawberry jam, but raspberry or fig would also work nicely.

As far as wine in concerned, to go with the goat cheese, the fine folks at the Cheese Guy recommend a Sauvignon Blanc

Intermediate Level Cheese Board

Intermediate Cheese Board

We are going to take everything from our beginner level board and add the following:

For your “center of the plate” cheese, we are going to introduce some sliced fresh mozzarella. Drizzle with a balsamic reduction or some good olive oil if you want to be fancy.  This comes in a ball or a log and can be a little tricky to slice. Make sure and use a good, sharp knife.

I am also adding a Raw Milk Vermont Artisan Cheddar, sliced thinly, for a little sharpness.

Upgrade your cracker game by adding something with a little more texture and flavor.  One of those mixed party packs that comes with several varieties in different shapes is great for this application along with some mixed nuts for some texture and earthiness to cut the richness of the cheese.

The fine folks at The Cheese guy recommend White wine, pairing the mozzarella with Pinot Grigio.

Expert Level Cheese Board

Expert Cheese Board

For our expert level we are going to take everything from our intermediate level and add the following:

For your center of the plate it is time get in to something runny, the Vermont Bloom Brie Style cheese*. Brie is generally served at room temperature or warm. (You can also hit this one with honey is you want be fancy, or just use the jam.)

And as if weren’t funky enough we are going to add feta* cheese, for its briny flavor and crumbly texture.

Add some dried fruit and instead of crackers we are going to up our game with crostini.  For those of us who don’t speak Italian, those are “little toasts” made from a baguette sliced on a bias and placed under the broiler until lightly browned and the edges just begin to char.

Finally, it is time to break out the bubbly for this one. Pour yourself a flute of some ​Champagne or Prosecco.

This should just be considered a guide in your journey through wide world of cheese.  Feel free to make a cheese board your own. Prefer blue cheese to feta, go ahead and switch it out. If you want to add some fresh fruit to your board, grapes and sliced melon are a welcome addition.

What’s your favorite type of cheese? Let us know in the comments.

 

*Note that these cheeses are being played by their understudies in this picture as due to poor planning on my part I was unable to get the official “The Cheese Guy” version.

Orange Chicken: A Jewish Tradition

Orange Chicken

As the end of the year approaches, like any good Jew, my mind turns to one thing: Chinese food. Unlike the rest of my family, I like a little kick in my Chinese food, and the classic Americanized Chinese dish of orange chicken was just the thing to satisfy my craving.  The recipe calls for a teaspoon of red pepper flake but if you don’t like things spicy you can simply leave it out.  The orange sauce is great on beef as well.

I call for boneless skinless chicken breast in this recipe, although many restaurants make their orange chicken with dark meat.  The reason for this is I find many people keep boneless white meat stocked in their freezer.  Also, boneless white meat tends to be a little cheaper than boneless dark meat.  If you have have the time and want to save a few bucks you can buy chicken thighs and remove the skin and bones yourself.  You will get better flavor, save a few bucks, and you can use the bones to make chicken soup.  If you are feeling adventurous you can save the skins and use the them to make schmaltz and gribenes.

Orange Chicken Alternatives

If you are looking for something a little heathier (or are feeling lazy) and don’t want to cut up, batter, and fry boneless chicken, you can always just make the sauce and pour it over a bone in thighs or an 8-piece cut up chicken and bake it in the oven.  It also makes a great dipping sauce for chicken wings.

Do you eat Chinese food this time of year? What is your favorite Chinese dish or appetizer?  Let me know in the comments!

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Orange Chicken
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Orange Chicken
Prep Time
30 mins
Cook Time
30 mins
 

A sweet Chinese classic, with touch of heat.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Orange Sauce
  • 4 Cups Orange Juice
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Ginger
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tbsp Rice Vinegar
  • 1 tbsp Orange Zest
  • 1 tsp Red Pepper Flakes Optional
Chicken
  • 2 lbs Boneless Chicken Breast Cut in to 1/4" thick pieces, about 1" square
  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Corn Starch
  • 1 tsp Baking Powder
  • 1 tsp White Pepper
  • 1 Large Egg
  • 2 Cups Cold Seltzer
  • 1 tsp Soy Sauce
  • 2 tbsp Vegetable Oil
  • 1 tbsp Orange Zest
  • Oil For Frying
  • Sliced Scallions or Parsley Optional for garnish
  • Sesame Seeds Optional for garnish
Instructions
Orange Sauce

  1. Add the orange juice, garlic, hinger, honey, toasted sesame oil, and soy sauce to a medium sized sauce pot and place over high heat. Cook until reduced by half.

  2. Add the vinegar, orange zest and red pepper flake (optional). Stir to combine.

Chicken Batter

  1. In a large mixing bowl combine the flour, corn starch, baking powder, and white pepper.

  2. Add the egg, seltzer, soy sauce, vegetable oil, and orange zest. Stir to combine. It should be the consistency of a thin pancake batter. If it is too thick add a little more seltzer.

  3. Toss the chicken in the batter. and let it sit in the fridge of fifteen minutes.

  4. Add enough oil to come about 1/2 way up to a Dutch oven or a heavy pot and place over medium low heat until it comes to 350°F. Allow the excess batter to drip off of the chicken before adding it to the oil. Working in small batches, add the chicken to the oil and fry until golden brown. Make sure the oil doesn't get too hot or the outside of the chicken will burn before it cooks in the center.

  5. Add the sauce to skillet and bring to a simmer. Add the chicken to the sauce and toss to coat. Garnish with scallions or parsley and sesame seeds. Serve immediately.

Check out some of our other Asian influenced dishes:

Thai Chicken Won-tons With Peanut Dipping Sauce

Beef and Broccoli(ni) in Brown Sauce

Thai One On: Drunken Noodles

 

Blueberry Lemon Beignets and a Hanukkah Giveaway

beignetsI love donuts! Lately I have been trying to watch what what I eat, but I love donuts.  And what is Hanukkah (or is it Chanukah) without sufganiyot, the delicious filled donut treats? Jews traditionally eat lots of foods fried in oil on Hanukkah, to commemorate the small flask of oil that was found in the temple and lasted for eight days rather than just one. So I figured everything in moderation and settled on filled and iced beignets (pronounced Ben-yays).

Beignets are New Orleans’s answer to the donut hole (or for Dunkin Donuts fans, the Munchkin).  Beignets are usually just coated in powdered sugar but to make me feel a little better about myself I wanted to incorporate some fruit, so I could at least pretend it had some nutritional value.  The most common fruit flavor for filling Hanukkah sufganiyot is raspberry jam, but it I am not a huge fan and the seeds get stuck in my teeth. I really like the combination of lemon and blueberry (especially when you add some sugar). I find the tartness and sweetness balance each other out nicely. The blue and yellow also provide nice visual contrast, so your eyes and your stomach get a nice treat.

Beignets are great with your morning coffee or as midnight snack. Is there ever a wrong time for a donut? And because they are small, you can eat a handful and not feel too guilty.

Don’t forget to check out our Covid Kitchen Survival Kit giveaway at the end of the post. There are some fun tools and gadgets, and a tumbler autographed by a celebrity (scroll down to see who)!

Beignet Recipe

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beignets
Print
Blueberry and Lemon Beignets
Prep Time
15 mins
Cook Time
15 mins
Dough Chilling
2 hrs
 

A tasty New Orleans treat perfect for your Chanukah party

Course: Dessert, Snack
Cuisine: Creole, French, Kosher, New Orleans
Keyword: Beignets, Chanuka , Chanukah, Chanukkah , Donut, Doughnut, Hannukah, Hanukah, kosher
Servings: 24 Beignets
Author: Daniel Peikes
Ingredients
Beignets
  • 3 Cups All-Purpose Flour
  • 1 Cup (Soy) Milk
  • 1/2 Cup Granulated Sugar
  • 1 Envelope Active Dry Yeast About 2 1/4 tsp
  • 1 Large Egg
  • 1/2 Cup Shortening Softened
  • 1 Tsp Kosher Salt
Blueberry Filling
  • 4 Cups Frozen Blueberries
  • 1 Cup Granulated Sugar
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Corn Starch
  • 1/4 Cup Cold Water
Lemon Icing
  • 3 Tbsp Lemon Juice
  • 1.5 Cups Powdered Sugar
Instructions
Make the Beignet Dough

  1. Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.

  2. Add the flour, salt, and the sugar to the bowl with the (soy) milk and yeast. Stir to combine.

  3. Ad the eggs and shortening. Using a wooden spoon or the paddle attachment of your mixer, mix until a smooth ball is formed. It will take a little while for the dough to come together, especially if you mix by hand. If the dough looks a little dry you can add a little more (soy) milk, but I would do this as a last resort. If you do add more (soy) milk, I would do it one teaspoon at a time.

  4. Once kneaded, allow the dough to rest in the refrigerator for at least two hours and up to 24 hours.

Make Blueberry Filling

  1. In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.

  2. Add the blueberries, sugar, and lemon juice to a medium sized pot. Place over medium heat, stirring regularly until the sugar is dissolved and the blueberries burst.

  3. Add the cornstarch and water mixture to the blueberries and stir until the mixture thickens. Set aside to cool.

Fry the Beignets

  1. Add enough oil to fill your pot or Dutch oven about halfway and place it oven medium heat.

  2. While the oil is heating, roll the dough out to 1/4 inch thickness and cut into 2 inch squares. A pizza cutter is a great tool for this.

  3. Once the oil reaches 350°F (use your thermometer), fry the beignets in small batches until golden brown, flipping them half way through to make sure they cook evenly on each side. This could be about 3 minutes on each side but be sure to stay next to them and monitor the cooking. Keep an eye on the beignets and the oil temperature as they can overcook easily. Place on a wire rack to cool.

Make Lemon Icing

  1. Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.

Fill and Ice the Beignets

  1. Load your piping bag with the blueberry filling. Push the piping bag ¾ the way in to the beignet. and carefully move the tip side to side to create a pocket. Slowly squeeze the piping bag to fill the beignet, retracting it as you go. Drizzle the beignets with the lemon icing and enjoy.

Giveaway

Giveaway

Don’t forget to enter our Covid kitchen survival kit giveaway below for all your cooking and cleaning needs to keep you sane and safe, including a tumbler autographed by Food Network Chef Robert Irvine. Just follow the instructions below to enter.

a Rafflecopter giveaway

Checkout some more of our Hanukkah recipes:

Boozy Eggnog Custard Filled Doughnuts

Potato Latke Waffles

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Peking Duck For Thanksgiving

Peking Duck

Like many people, it looks like we are going to be a small crowd for Thanksgiving this year, but I still wanted to do something special. I came across a duck on sale at my local grocery store and I figured it would be the perfect thing. Nicer than the average chicken and small enough to feed the family without too much left over.  Peking duck has been on my list to make for a while so I figured this was the perfect excuse. Similarly to turkey, Peking duck is often carved tableside. Peking duck is named after the city it comes from, the capital of China. Peking is more commonly known as Beijing. It got the name Peking due to the translation  by postal authorities in the late 19th and early 20th centuries.

Peking Process

Peking duck was originally considered food for royalty, and was regularly on the menu in the Chinese Imperial court. Traditionally it was was cooked over peach or pear wood. To honor this tradition I have included instructions for cooking this the duck in the smoker as well as a traditional oven. One of the key parts making Peking duck is separating the skin from the fat. This helps the fat render and the skin crisp. You can do this by sliding your fingers between the skin and the fat, but the best (and most fun) way to do this is inflate the duck with an air compressor.  Luckily, a friend recently gave me a spare compressor. (Thanks Amitai). Also, the duck really benefits from being cooked vertically. This prevents the bottom of the duck from stewing in its own juices. If you can hang your duck when cooking or use a vertical roasting rack.  In a pinch, you use an empty beer can inserted into the bottom of the cavity to prop your duck up.

Adding Thanksgiving Flavor

Most recipes for this dish call for red vinegar, but I know that can be hard to find, and even harder to find kosher. Instead of using red vinegar I used apple cider vinegar mixed with jelled cranberry sauce right out of the can.  This provided the red color, along with the added benefit of infusing some traditional Thanksgiving flavor. Also, the primary seasoning for Peking duck is Chinese five spice, which includes many traditional fall and winter holiday flavors like anise, cinnamon, and clove. 

0 from 0 votes
Peking Duck
Print
Thanksgiving Peking Duck
Prep Time
30 mins
Cook Time
1 hr
 

An American twist on a Chinese classic. A great dish when you are looking for something special for the holidays and you have a small crowd.

Course: Main Course, Poultry
Cuisine: American, Asian, Chinese, Holiday
Keyword: Chinese, Duck, Peking, Peking Duck
Servings: 4 People
Author: Daniel Peikes
Ingredients
  • 1 Duck
  • 1/4 Cup Hoisin Sauce
  • 1/2 Cup Chinese Five Spice Mix-Divided See recipe below. Store bought will work in a pinch.
  • 2 Tbsp Kosher Salt
  • 1/2 Cup Jelled Cranberry Sauce Straight from the can.
  • 1/2 Cup Honey
  • 1 Cup Apple Cider Vinegar
  • 2 Tbsp Soy Sauce
  • 1 Scallion Sliced Thinly
  • 1 Cubic Inch Ginger Peeled and sliced into planks
  • Water Enough to fill a large pot or wok
Instructions

  1. Remove any feathers that that remain on the duck, being carefully not to tear the skin. Trim any excess fat from both ends of the cavity. Tip: Don't throw out that fat. Render it and use it to cook potatoes (or latkes!). Duck fat is one of the tastiest fats out there.

  2. In a small bowl, combine all of the hoisin sauce, kosher salt, and half of the Chinese Five Spice mix. Spoon all of the mixture into the bottom of the cavity of the duck. Using your fingers, spread the hoisin and five spice mixture. Then add the ginger and scallions to the cavity and close the cavity up using the skewer to pin the two sides of cavity shut.

  3. Next separate the skin from the fat. You can you this by inserting your fingers between the skin and meat. Alternatively you can do this by inflating the duck with an air pump or an air compressor, inserting the air hose under the skin of the duck's neck.

  4. Fill a large pot or wok with water and two tablespoons of Chinese five spice. Place over high heat and bring to a boil. Once the water is boiling, ladle it over all parts of the duck being careful not to get any in the cavity. This should cause the skin to tighten up.

  5. In a small sauce pot, combine the apple cider vinegar, honey, cranberry sauce, soy sauce, and the remainder of the Chinese five spice. Place over medium heat and stir until the cranberry sauce is dissolved. Allow the mixture to cool slightly and brush the skin of the duck with the mixture.

  6. Place the duck on a wire rack over a lined sheet pan. Place in the refrigerator, uncovered to allow the skin to dry for a minimum of 8 hours.

  7. Roast the duck vertically at 275°F for about 45 minutes. If you are using a vertical roasting rack you will need to open up the bottom of the cavity that you sewed shut with the skewer. Then raise the heat to 400°F and cook until the skin crisps up, about another 10 minutes.

    If roasting vertically is not an option put the duck back on the wire rack over the sheet pan that you used when you put the duck in the refrigerator to dry the skin. Just make sure to drain the fat out of cavity about every 15 minutes when cooking by picking it up vertically for a minute.

  8. Alternatively you can smoke the duck using the same times and temperatures stated above by hanging it by its wings with stainless steel hooks from the grates in your smoker over fruit wood. (Peach or pear wood be best but apple will work just fine and is much easier to find). Be careful not to let the the duck to get too close to fire or it will burn.

  9. Allow the the duck to rest for about 10 minutes or until it is cool enough to handle. Remove the leg quarter from the breast by cutting the joint between them. Remove the wings by cutting around the joint that attaches it to the breast. Then remove the breast meat by cutting down along the breast bone. Slice the breast meat in to 1/2" pieces and serve. Pro tip: The skin off the the back bone is delicious. Keep it a cooks treat, you've earned it. Serve alongside some plum sauce or hoisin sauce.

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Moscow Mule
Print
Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions

  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

 

Don’t forget to check out Rachel’s latest Thanksgiving recipe:

Chocolate Pumpkin Brownies

 

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