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Breakfast is one of my favorite meals because every dish has a comfort food vibe. For Yom Kippur, I love preparing a “break fast” meal with some family favorites like noodle kugel and bagels and lox. We makeÂ dishes that are easy to digest and gentle on the stomach after a day of fasting. I also like to add in something new every year. Pumpkin spice craze is here to stay so I decided to take a classic monkey bread, which is also known as Hungarian coffee cake, and pumpkin spice it up! If you have any Hungarian roots in your family, this is a great time to add your heritage to the celebration of the Jewish New Year. This recipe uses pre-made biscuit dough for ease and speed, but you can also use your own scratch recipe.
Pumpkin Spice Monkey Bread with Apple Sauce Glaze
1. Preheat the oven to 350 degrees. Butter a small loaf pan or 6-inch square baking dish.
2. Mix the sugar, cinnamon and pumpkin spice.
3. Melt the stick of butter and add in the maple syrup.
5. Place each ball into the baking dish until you have one layer of sugar and pumpkin spice coated balls of dough. If using a smallÂ loaf pan, you will have two layers of dough balls and will cook for longer.
6. Bake for 40-50 minutes until the dough has risen and is a deep golden brown.
7.Â While the pumpkin spice monkey bread is baking, peel and grate both apples. Cook the apples in a covered saucepan until soft and fragrant.
8. Pour the apple sauce into a bowl and add a squeeze of lemon juice. Stir in 1 cup of powdered sugar.
Sukkot is synonymous with fall fruits and vegetables which are often used to decorate the sukkah. No specific foods are required but using the abundance of our local harvest replicates the Israelites bringingÂ some of the bounty of their harvest to the Temple in Jerusalem. Making the long trek to the city, the travelers dwelled in temporary huts, or sukkahs, at the base of the Jerusalem hills.
It is customary to sleep and eat in the sukkah for eight days. In many climates this is not advisable, but eating in the temporary hut that has a lattice roof through which to view the stars was mandated in the Talmud on this holiday. Mandate aside, it is customary to invite friends and family to partake of a meal in your own sukkah (or to visit friends who have built one).
Dishes that are easily transported from your kitchen to the table outside are preferred and, of course, includingÂ nature’s fall produce is a must. Here is a side dish that can be made dairy with butter or parve (no milk or meat products) if anyone in your sukkah keeps kosher. It is Caribbean in origin, an area of the world where many Jews settled 400 years ago. You can, of course, bake your own sweet potatoes and small pie pumpkin to mash for this sweet potato pumpkin cazuela, but to save time and even allow your young children to help you make this recipe I call for canned pumpkin and sweet potatoes in light or no syrup.
One word of warning: This dish is so very delicious that I would double or triple the ingredients if you are making it for more than four people. And don’t forget Thanksgiving. But, please, hold the marshmallowsâ€”this is not a dessert, but could be served with any number of other dishes.
Sweet Potato Pumpkin Cazuela
1. Â Place the butter or coconut oil in a 2-quart Pyrex bowl and microwave for 45 seconds.
2. Â Whisk the sugars, flour and salt into the butter to combine.
3. Â Whisk the coconut milk into the mixture until thoroughly blended. Add the eggs and combine.
4. Â Add the pumpkin puree and the mashed yams and whisk until a smooth batter is formed.
5. Â Combine the water with the spices in a small glass cup and microwave for 3 Â˝ minutes. Let the spices steep for 5 minutes. Strain the spiced water through a fine mesh strainer into the pumpkin-potato mixture and stir to incorporate.
7. Â Butter a 2-quart casserole and pour the mixture into the prepared dish.
8. Â Bake covered in a pre-heated 350Â°F oven for 1 hour. Serve hot out of the oven or reheated warm or hot.
Sugar pie pumpkins are about 1 Â˝ pounds and very rounded. Always use them when a recipe calls for cooked pumpkin. Larger pumpkins are more watery.
Coconut milk is not milk or dairy. It is the liquid formed from ground, fresh, hydrated coconut.
When I say â€śShabbat Dinnerâ€ť what comes to mind? For me, it always connotes roast chicken. While roasting a whole chicken can seem complicated and time consuming, I promise you’ll find that it’s not, and there are easy ways to upgrade Grandma’s recipe for today’s taste buds. My grandmother Sylvia, who Iâ€™m named for, was known to say â€śif you can read you can cookâ€ť and while I think thereâ€™s a bit more nuance involved than that, I do think itâ€™s trueâ€”if you can read a recipe you can create a meal. However, weâ€™re told not to â€śput stumbling blocks before the blindâ€ť so those recipes shouldnâ€™t be chock full of unfamiliar, complicated terms and ingredients. If youâ€™re a beginner cook, a roast chicken dinner is actually a great way to hone your skills, become more comfortable in your kitchen and really impress your friends and family.
For the gold standard of the simple roast chicken, I always turn to Ina Gartenâ€™s fool proof recipe. While her recipe calls for butter, if you keep kosher or are cooking for those who do, you can certainly substitute olive oil. This recipe doesnâ€™t require any fancy appliances or accessories, and I can tell you from experience that if you skip the step of tying up the legs, the chicken will be no worse for the wear.
But if youâ€™re ready to kick it up a notch, my Ginger Sesame Roast Chicken might become your new go-to Shabbat meal. And if youâ€™re planning to celebrate the Chinese New Year in February, this recipe is a great way to meld these two cultural traditions through traditional flavors.
My first â€śsecretâ€ť to a perfect roast chicken is this: Always buy a kosher chicken. Even if you donâ€™t keep kosher. Even if you plan to wrap it in bacon or stuff it with lobster. I promise, it will taste better. Kosher chickens are salted before packaging, and therefore retain moisture better than traditional chickens. Because of this, theyâ€™re harder to ruin (ask my husband!) and even if you cook it a bit too long, it wonâ€™t be dry. My second â€śsecretâ€ť is: Cook the chicken at a high heat. The skin crisps up which is a great contrasting texture to the meat and the flavor is deeper.
One last hint: If youâ€™re making a roast chicken, why not make two? It takes the same amount of prep and time, and then youâ€™ll have chicken ready to be used in everything from quesadillas, casserole, chicken salad, tortilla soup, chili and more!
Ginger Sesame Roast Chicken
Makes 4 servings
Being prepared makes cooking SO much easier. The French call pre-cooking organization â€śmis en placeâ€ť and I find it makes everything run more smoothly in the kitchen. Get together all of your ingredients, tools and appliances before you even turn on the oven and then carefully read through the recipe to prep whatever it needs, measure ingredients, chop veggies, spray pans, etc., then you donâ€™t have to do this as you go and youâ€™ll never get to the middle of a recipe and realize that youâ€™ve forgotten something. Work close to a sink so that you can dump scraps and used plates, etc. directly into it as you work.
This type of preparation is especially helpful when youâ€™re cooking poultry and youâ€™re concerned about cross-contamination. If everything is premeasured and chopped, you wonâ€™t need to worry. Youâ€™re going to be rinsing the chicken so make sure that your sink is empty and clean. Invest in an oven thermometer. Most ovens donâ€™t read true, and this is an invaluable tool. But make sure not to run â€śself cleanâ€ť on the oven with it in thereâ€”you wonâ€™t make that mistake twice…
1. Preheat oven to 425Â°F
2. Line a pan generously with paper towels. Rinse chicken, remove anything inside, transfer directly to the pan and pat dry with more paper towels.
3. Combine olive oil, sesame oil, grated ginger and minced garlic
4. Spread half of mixture under skin of chicken, other half on top of skin of chicken.
5. Salt and pepper well, including cavity.
6. Stuff chicken with remaining ginger, garlic, onion, half of lime and jalapeĂ±o
7. Roast breast-side-up on cooling rack set into cookie sheet with sides for 1 hour 15 minutes. Half way through add Â˝ cup of water to the pan.
8. Remove from oven and let rest for 10 minutes
Bon appetit! Let me know how it goes.