Simply Delicious
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Simply Delicious

Simply Delicious

A warm & wonderful winter menu.

by

Select recipes from Sara Finkel's latest culinary collection Simply Delicious

Pumpkin soup

This is a marvelous, satisfying soup, made famous by the Jerusalem Ramada Renaissance Hotel. Perfect for special occasions.

2 large onions, sliced
4 tablespoons oil
7 cups water
1 1/2 pounds pumpkin, cubed
1 medium white potato, cubed
2 medium sweet potatoes, cubed
1 tablespoon pareve chicken soup mix
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1/2 cup sweet cream or nondairy creamer
3 tablespoons margarine, optional
pine nuts for garnish, optional

In a stainless steel pot, sauté onions in oil until golden. Add the water, pumpkin, potato, and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. With a hand blender, puree vegetables until smooth. Add soup mix, salt, and pepper and continue simmering for an additional ten minutes. Stir in cream or non-dairy creamer and remove from heat. Serve sprinkled with pine nuts. For a richer flavor, stir in 3 tablespoons of margarine while hot.
Serves 10.

Pecan toss salad

A fantastic vegetable-nut mix with delicious, tangy dressing.

1 12-16 ounce bag shredded lettuce
1 small red onion, thinly sliced
1–1 1/2 cups cherry tomatoes, halved
1/2 cup sugared pecans
Dressing
2 tablespoons ketchup
1/3 cup oil
3 tablespoons sugar
3 tablespoons vinegar
2 cloves garlic
2 tablespoons water
salt, to taste

Place lettuce, onion, tomatoes, and pecans in a bowl. In a separate bowl, combine ingredients for dressing and mix well. Toss with salad.
Serves 10.

Tangy Sesame Schnitzel

A delicious new twist on old-fashioned schnitzel.

11/2 pounds chicken cutlets (about 6–8 cutlets)
3 tablespoons apricot jam or honey
3 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons sesame seeds

Flatten chicken cutlets by pounding on both sides with a mallet. Combine apricot jam, vinegar, soy sauce, and sesame seeds and spread on top of each chicken cutlet. Place on a greased baking sheet and bake in a 400° oven for about 20 minutes.
Serves 6–8.

Variation
Nutty Chicken Cutlets: Add 2/3 cup chopped almonds instead of sesame seeds.

Cauliflower Polonaise

The word polonaise indicates the use of bread crumbs. A unique side dish that will add a flash of white to your table.

1 10-ounce package frozen cauliflower, or 1 head cauliflower, separated into florets
3 tablespoons oil
1/2 cup bread crumbs
1 teaspoon lemon juice
salt and pepper, to taste
1 tablespoon parsley, chopped
1/2 teaspoon paprika, optional

Cook cauliflower in a small amount of water until just tender but not too soft. In a skillet, heat oil and stir in bread crumbs, sauteing for a few minutes. In a bowl combine the cooked, drained cauliflower with lemon juice, salt, pepper, and paprika if desired. Add to the breadcrumbs in the pan and add parsley. Sauté together for 3-4 minutes.
Serves 8.

Apple Cobbler

The apricot jam gives this apple cobbler a special flavor. Enjoy!

Filling
6 apples, peeled and sliced
2–3 heaping tablespoons apricot jam
Crumb Topping
1/2 cup margarine
1 cup flour
3/4 cup sugar
1 1/2 packets vanilla sugar

Mix apples with apricot jam and spread in a greased, round 9-inch baking pan. Mix together topping ingredients and sprinkle on top of apples. Bake in a preheated 350° oven for 40–45 minutes.
Serves 6–8.

Sara Finkel's first cookbook, Classic Kosher Cooking, has been a bestseller and all-time favorite in Jewish homes throughout the world. In her latest culinary collection Simply Delicious the author presents us with a sparkling array of new recipes, plus the same ease of preparation and spectacular results that made her first book famous. An expert cook, she combines decades of experience with vast culinary knowledge to create a tantalizing collection of classic and contemporary kosher recipes. Click here to buy Classic Kosher Cooking: Simply Delicious online at a discount price.

 

Published: January 3, 2009


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Visitor Comments: 4

(3) Darla Stone, January 16, 2009 11:10 AM

Outdoing her Classic Cookbook!

Sara Finkel's receipies are marvelous. Her Peasch Brownie is so good that I actually use that recipie for use after Peasch!

(2) Margaret, January 5, 2009 11:21 AM

Polish Cauliflower

The word "polonaise" actually means "polish" in French. Long time ago our grandmothers saved bread to make toasted butter breadcrumbs for garnish with all kinds of vegetables. You can use it for new potatoes ,too.

Anonymous, February 14, 2012 2:41 PM

thanks

like def

(1) Devorah, January 4, 2009 11:40 AM

long-standing relationship with Sara Finkel

Many years ago I designed a magazine which featured Sara as the food editor. It was an absolute delight to work with her! I have her first cookbook—stained with use!

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