Archive | June, 2012

Kokosh!

14 Jun

2 kokosh made by Chef Helen

I made kokosh today to bring to our networking group tonight…So delicious!  I will post the recipe (from another blogger) and my photos in a few days!

(Kokosh is sort of like babka)

To get some today. Call Chef Helen in Boynton Beach
561-676-2078

Here is the recipe…..

You might like to try this one, which I’ve been using for years:

KOKOSH CAKE (2 rolls)      1pkg dry yeast      1/2 c warm water or fruit juice      1/2 c margarine, room temperature      1/2 c oil      3 TBSP sugar      3 1/2 c flour      1/2 tsp salt      2 eggs

Sprinkle the yeast onto the liquid & leave for 5 minutes. Cream margarine with sugar, then blend in yeast mixture & remaining ingredients. Chill dough. Divide into 2 parts & roll each half out on a lightly floured surface, guiding it with your hands into a rectangular shape, till it’s 1/8 thick. It’s helpful to lift the dough occasionally as you roll so it doesn’t stick to the surface. Brush dough with oil (walnut or hazelnut oil — leftover from Pesach? — is especially good for this). Sprinkle with a mixture of:      3/4 c Dutch process cocoa powder      3/4 c sugar      1/4 c powdered sugar

(Optional but gives great texture to your filling) Drizzle the filling with a couple of tablespoons of rice syrup or barley malt.

Sprinkle filling with a spoonful or two of water. Roll cakes up loosely. You can glaze at this point but my kids & I prefer unglazed. Bake about 30 minutes at 175 degrees C.

Note,,I adapted some things from the kokosh I had made in the past,. When the dough is rolled out, brush with margarine, then, lemon juice or orange marmalade and matzoh meal.  /then sprinkle the cocoa, and sugar mixture prior to rolling.

I just gave a roll of kokosh toy mother-in law. She said it was the best cake she ever had!

Barley Mushroom Soup

9 Jun
This image shows a few dried mushrooms.

This image shows a few dried mushrooms. (Photo credit: Wikipedia)

A new client asked for this soup and after taste testing it.  I had to make it for us at home.  it is my new favorite!    the original recipe, which I adapted, is from Classic Kosher Cooking by Sara Finkel.

1 large onion

1 bay leaf crumbled

3 Tablespoons margarine

1/2 pound mushrooms sliced

2 Tablespoons flour

8 cups water

2/3 cup pearl barley  * I used 1 cup

1 stalk celery diced

1 carrot diced  ** I sed 3  for addl flavor and color

2 tsp salt or to taste

1/4 tsp pepper

**3 to 4 addl dried and reconstituted mushrooms (my addition)

Saute onion and bay leaf in margarine until tender

Add mushrooms and saute until mushrooms are golden, Push vegetables aside and stir in flour until smooth, Gradually stir in water, Add remaining ingredients  Bring to boil and simmer for 1 1/2 to 2 hours. Serves 8

Barley Mushroom Soup

9 Jun

A new client asked for this soup and after taste testing it.  I had to make it for us at home.  it is my new favorite!    the original recipe, which i adapted, is from Classic Kosher Cooking by sara Finkel.

 

1 large onion

1 bay leaf crumbled

3 Tablespoons margarine

1/2 pound mushrooms sliced

2 Tablespoons flour

8 cups water

2/3 cup pearl barley  * I used 1 cup

1 stalk celery diced

1 carrot diced  ** I sed 3  for addl flavor and color

2 tsp salt or to taste

1/4 tsp pepper

**3 to 4 addl dried and reconstituted mushrooms (my addition)

Saute onion and bay leaf in margarine until tender

Add mushrooms and saute until mushrooms are golden, Push vegetables aside and stir in flour until smooth, Gradually stir in water, Add remaining ingredients  Bring to boil and simmer for 1 1/2 to 2 hours. Serves 8

Bagels first time

3 Jun
Bagel

Bagel (Photo credit: Wikipedia)

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I made bagels for the first time today and wondered why they lost their shape during the boiling step.  (I had pinced together ther ends of a rope od dough as shown in the recipe).  Another blog told me to make a sphere of dough and push a hole through then widen it I wish I had known this before.  they are delicious though!

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