Carmelized Fennel & Shallots Chicken

one chicken cut into 8 pieces (about 3 1/2 pounds)

1/4 cup potato starch if for passover… if not flour is fine too

2 fennel bulbs, trimmed and cut into 1 1/2 ” pieces (if you aren’t a big fan of fennel use just one but get the flavor of two by using  the  fronds.  Can remove it before serving)

4 shallots halved if large

4 garlic cloves, smashed

3 T olive oil

2 t kosher salt

3/4 tea freshly group pepper

3/4 tea white pepper (I don’t have white pepper and didn’t bother using it)

2 T fresh parsley

1 preheat oven to 400.  spray cooking sheet with cooking spray

2. place the chicken pieces and flour in a large resealable bag and toss to evenly coat.

3. place chicken and garlic in a single layer on the baking sheet.  Drizzle with oil and sprinkle with salt and pepper. Put into oven and then 15 minutes later add the  fennel and shallots.  If you start everything all at once the vegetables will be mushy.   Cook till done 40-45 minutes.

4. sprinkle with parsley before serving.

Still tasty and good if you make a day early.

 

 

 

 

 

 

 

 

 

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Muriel’s Passover Brownies

1/2 cup cocoa

1/2 cup cake meal

1/2 cup butter or oleo ( Oleo is actually margarine, more than fifty years ago, Oleomargarine is how you would have found this named. This was made from vegetable oil, and used as a more economical substitute for butter. When Oleo margarine came out, it originally wasn’t even yellow, it was white.)  Muriel always used the term Oleo so I put it in.  Though butter is always preferred.

1 cup sugar

3 eggs

1 TBLE orange juice

1/2 cup nuts and 1/2 cup choc chips

Says sift meal and cocoa (prob not necessary).  Put aside.  Cream sugar and oleo.  Add eggs one at a time.  Add juice and dry ingredients.  Add nuts and chips.

Use 9″ square pan… grease or use parchment paper and bake in 350 20 to 25 minutes until done.

Yield 36 brownies

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Tu B’Shevat Lokshen Kugel

8 oz med egg noodles

4 large eggs

4 Tble oil divided

1 cup orange juice

1/8 t powdered ginger

1 medium sized peeled and diced apple

3 Tble sugar

1 tea salt

1/4 tea cinnamon

1/4 cup raisins

3/4 cup diced mixed dried fruit: prunes, apricots, currents, figs, dates, etc

Cook noodles as instructed on package.  Add 2T of the oil and set aside to cool slightly.

In a large bowl beat the eggs with sugar.  Add remaining oil and then OJ, cinnamon, ginger, salt and fruit.

Then add noodles and mix well.

Transfer to greased 10″ square pan or equivalent.  Cover and bake at 350 for 40 minutes. Remove cover and bake 10-20 minutes longer.   Cool slightly and then cut.

Serve warm or at room temp.

 

 

 

 

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Miso glazed salmon (from Jessica Gavin)

Miso Glaze-

  • 1/4 cup brown sugar packed
  • 2 tablespoons soy sauce low-sodium
  • 2 tablespoons water (hot)
  • 2 tablespoons white miso (the brand recommended to me at Canyon Ranch is miso master)
Salmon-
  • 20 ounces salmon fillets (four 5-ounce pieces), about 1 inch thick
  • kosher salt for seasoning
  • black pepper freshly cracked, for seasoning
  • 2 teaspoons sesame seeds (optional)
  • 2 tablespoons green onions thinly sliced, for garnish
INSTRUCTIONS
Miso Glaze-
  1. In a medium sized bowl combine brown sugar, soy sauce, hot water and miso, stirring with a whisk.
Salmon-
  1. Arrange fish in a shallow baking dish or foiled liked baking pan coated with cooking spray. Spoon miso mixture evenly over fish.
  2. Broil 8 to 10 minutes or until fish flakes easily when tested with a fork, basting again halfway through cooking with miso glaze (two times total). Sprinkle with sesame seeds and green onions.
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Rugelach from Lee Robbins

Dough

8 oz sweet butter

8 oz cream cheese

1/2 t vanilla

2 cups all purpose flour

2 T sugar

pinch salt

Filling

1/2 cup sugar mixed with 2 T cinnamon

approx. 3/4 cup finely chopped walnuts

approx. 1/4 cup each– dried currents and mini choc chips

approx.  1/2 cup preserves

Beat softened butter and cream cheese until smooth and creamy.   Beat in 2 T sugar, salt, and vanilla until well blended.  Add 1 cup flour until blended. Mix in remaining flour  but don’t overbeat.

Scrape dough onto well floured board.  Flour hands and lightly knead dough for about 10 seconds.  Divide into 4 balls and refrigerate at least one hour or even overnight in wax paper or separate baggies.    Take out as you need them.  Roll out onto floured surface (dough will be stiff at first) to make a large circle (doesn’t have to be perfectly round) and roll thin (like 1/8 inch– you’ll figure it out after you have worked with dough a few times).

Leaving about an inch border with no fillings– spread preserves,  nuts, then cinnamon sugar, either currents or choc chips  (I use different fillings for each ball rolled out).

Using a perforated knife or a pizza cutter, divide each rolled ball into 16 crescents.  Starting from the outer side of each wedge, roll in towards middle.  Be sure to put the “seam” of the rugelach on the bottom sitting on the cookie sheet to avoid unrolling.

350 for approx  30 minutes until lightly browned.

Sprinkle with sifted confectioner’s sugar (optional)  when serving

yield:  64        If you like larger cookies, make only three balls or make 12 crescents out of each instead of 16.

This reads like it is very complicated when actually it is easy once you have mastered technique.

 

 

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Hank’s Favorite Apple Dessert — passed on to Diane at her wedding shower by Sylvia Friedman

put into food processor and process until it all comes together, leaving the sides

1 1/2 c flour

1 t baking powder

2 t sugar

1/2 t salt

1 stick butter

2 T milk

1 egg yolk

Press into pan (I use tart pan) with fingers.

Peel and slice thin (again in processor) 3/4 apples (or peaches or unpeeled plums).  Lay fruit across dough in neat pattern. Use as much fruit as necessary to cover crust well.

Then spread over the top a crumb made of:

1/2 cup sugar

1 1/2 T flour

2 T butter

Sprinkle some cinnamon and nutmeg

Bake 375 to 400 in 9″ pan    45-60 minutes until crust looks done

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Blueberry, Almond and Lemon Cake (variation of Yotam Ottolenghi recipe)

1/2 cup (1 stick) plus 3 T butter

1 scant cup granulated sugar

1 t lemon zest, plus 1 T lemon juice

1 t vanilla

3 large eggs, beaten

2/3 cup all-purpose flour

1 1/4 t baking powder

1/8 t salt

1 cup almond flour

1 1/2 c blueberries

1/3 cup confectioners’ sugar

Step 1

Heat oven to 375 and grease 9 or 8 1/2″ loaf pan, line with parchment paper sling

Step  2

Place butter, sugar, zest, and vanilla in bowl of electric mixer.  Beat high for 3/4 minutes until light then lower speed to medium.  Add eggs in three additions, scraping down the sides of the bowl a few times as necessary.  The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

Step 3

In separate bowl, whisk flour, powder, salt and almond flour. With mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain.  Fold in blueberries… then scoop batter into the pan.

Step 4

Bake until toothpick placed in center comes out clean.  Will take approximately 45 minutes…. not exactly sure because I have changed some of these steps.  If you look thru oven door, you will see moisture (not done yet) even after top gets brown.

Step 5

 

While cake baking, make icing.  Add lemon juice to confectioners’  sugar, whisk until smooth.  Let cake cool in pan for 10 minutes before removing from pan.  Place on wire rack to cool completely before icing.

 

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