Sweet Potato & Carrot Tzimmes
- 2 ½ – 3 lb. flanken
- Onion powder
- Garlic powder
- 2 lb. carrots, sliced
- 3 large sweet potatoes, cubed
- 1 small onion
- 2 TBS. margarine
- 2 TBS. Potato Starch
- ½ -3/4 cup brown sugar
- Salt and pepper to taste
Season meat well with salt, pepper, onion powder, and garlic powder. Place into a 6 quart pot and let sit in the refrigerator for several hours. Remove meat from refrigerator, cover meat with water and bring to a boil. Simmer for about 2 ½ hours, or until meat is tender. Add carrots and sweet potatoes and cook another ½ hour. Melt margarine in a small pan. Add potato starch to margarine and stir until smooth. Add brown sugar, salt, and pepper.
Preheat oven to 350°. Lay tzimmes in the bottom of a 10x15x3 inch oven proof dish. Pour sauce over tzimmes and bake for 1 hour, or until all vegetables are glazed and lightly browned.
Hot Russian Beet Borscht with Flanken with Smashed Potatoes & Fried Potato Skins
- 8 medium dark red young beets
- 4 yellow onions
- 2 cloves garlic, minced
- 2 quarts chicken broth or water
- 2 lb. fat brisket of beef, chuck meat, or flanken
- 2 TBS. dark brown sugar
- Juice of 2 lemons
- Salt and pepper to taste
Wash and scrape the outer skin of the beets and cut into eighths. Set aside.
Season the beef with salt and pepper and place in a large stewing pot, along with the beets. Cover the brisket with 2 quarts of water and bring to boil. Lower heat and simmer for 2- 2 ½ hours. When the meat is tender, add lemon juice and brown sugar, to taste (might need more than is called for). Add salt and pepper to taste. Serve hot with smashed potatoes and potato skins.
To make the mashed potatoes and skins: microwave Russet potatoes on ‘baked potato’ setting or bake in the oven until ready. Remove from oven and let cool for a few minutes. Carefully remove potato skins, leaving a thin layer of potato attached and set aside. Finely dice one yellow onion and sauté in a couple tablespoons of oil, until tender and lightly browned. Pour onions and frying oil over the peeled potatoes and mash with a fork or potato masher (these potatoes should be more lumpy than creamy). Season with salt and pepper to taste. Slice another half of an onion and cut into slivers. Sauté potato skins and onion on medium heat until crisp and browned.
Cream of Pistachio Soup
- 1 1/2 cup shelled natural, roasted pistachios
- 1 small onion, finely chopped
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 1/4 cup margarine
- 2 tablespoons dry white wine
- 6 cups chicken broth
- 1 large Russet or red potato, cubed
- 2 parsley sprigs
- 1 small bay leaf
- 2 TBS non-dairy whipping cream
- Whole chives for garnish
Rub off as much of the pistachio skins as possible, set nuts aside. In a 4- to 5-quart pan over medium heat, cook the onion, celery, and garlic in the margarine until onion is very limp but not brown, about 10 minutes, stir often.
Add white wine, 3/4 cup of the pistachios, broth, potato, parsley, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer until potato is tender to bite, about 25 minutes. Discard bay leaf. In a blender or food processor, whirl soup, a portion at a time, until very smooth, pour through a wire strainer and discard residue. Return soup to pan.
Add cream to soup and stir over medium-low heat until hot, 5 to 7 minutes. Garnish servings with whole chives and sprinkle with the remaining pistachios.
Jazz Singer Pot Roast (Gedempte Fleish)
- 1 package onion soup
- 1 cup water
- 2 lb. cut up chuck roast
- 6 potatoes cut into chunks
- 1 tsp. minced garlic
- 1 bell-pepper, cut into quarters
- 2 carrots
- 2 stalks celery
Mix the soup mix with the water. Add the beef cubes to the liquid and add salt, black pepper, and garlic. Simmer covered for 1 hour.
Arrange the potatoes, bell pepper, carrots, and celery on and around the meat. Lightly sprinkle ketchup on the vegetables and meat. Simmer covered for 1 to 1-1/2 hours.
Parve Vanilla & Chocolate Ice Cream
Simple yet delicious recipes for parve ice cream. Note that the directions for the below recipes do not require an ice cream maker. Those wanting to use an ice cream maker can replace these steps with those required by ice cream maker
- 1 cup white sugar
- 1 ½ cup non-dairy creamer
- 2 cups parve whipping cream, divided
- 1 tsp. vanilla extract
- 2 eggs, beaten
- For vanilla ice cream add 1 tsp. vanilla extract
- For chocolate ice cream add 5 TBS. chocolate syrup
In a saucepan, whisk together sugar, non-dairy creamer, and water over medium-low heat. When the mixture begins to simmer, add eggs and continue to whish. (Whisk the mixture quickly and constantly so the eggs do not scramble). In a mixing bowl, whip 1cup of whipping cream until stiff. Add whipped cream to saucepan and continue whisking (the cream will melt, but should still retain some firmness). Add vanilla and whisk a final time. Freeze. Whip remaining whip cream and set aside. After mixture is frozen, place in mixer and whip or beat the mixture to churn the ice cream. Add whipped cream and whip together until well churned. Re-freeze the ice cream and repeat process one more time.
Parve Strawberry Ice Cream
- 14-16 oz. Package of frozen strawberries
- 2 egg whites
- ½ cup white sugar
- 16 oz. whipping cream
Slightly defrost strawberries. Whip all ingredients together using an electric whip for about 5 minutes, until the mixture is stiff and creamy. The end result should resemble fluffy cotton candy. Freeze.
Whip cream separately from other ingredients and whip into frozen fruit mixture.
Secret Ingredient Fudge
- 3 oz. unsweetened chocolate, finely chopped
- 4 tbsp. unsalted margarine plus more for greasing
- 1 (1-lb.) KFP box confectioners' sugar, sifted
- ½ cup plain mashed potatoes
- 2 tsp. non-dairy creamer
- 1 tsp. vanilla extract
- ⅛ tsp. kosher salt
- ½ cup finely chopped walnuts
- Rock candy (optional)
Place chocolate and margarine in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 3-5 minutes. Remove bowl from pan and let cool slightly. Stir in sugar, potatoes, non-dairy creamer, vanilla, and salt until dough forms. Using hands, knead dough briefly in bowl until smooth. Press into a greased 8” square pan; sprinkle with the chopped walnuts and rock candy. Chill fudge 1 hour before cutting into squares. They’ll never know….
Makes approx. 25 truffles
- 24 oz. semi-sweet dark chocolate + 12 oz. for coating
- 1 cup (8 oz.) non-dairy whipping cream
- 2-3 sprigs fresh rosemary
- 2 TBS. extra virgin olive oil
Pour whipping cream into a small pot. Remove rosemary leaves from sprig/stem and place into the pot with the whipping cream and cover the pot. Bring the pot to a slow boil and boil on medium-high for 1 minute. Remove from heat and let sit (and the rosemary seep) for 30 minutes. When the 30 minutes are up, drain the cream from the rosemary and set the rosemary aside for garnish.
Using a double boiler, melt chocolate, stirring frequently, until chocolate is all melted and smooth. When smooth, add the rosemary infused whipping cream and olive oil and stir until well combined.
Place chocolate in the fridge and allow it to sit and firm up for 1 1/2 – 2 1/2 hours, or until the chocolate is hard enough to work with, but not too hard. Using a cookie scoop (you can use your hands if you really want to...), scoop out the chocolate and place on a cookie sheet. Once all the chocolates are formed return to fridge to allow them to retain form.
Melt the remaining chocolate and gently coat the truffles and return to cookie sheet. Garnish with the reserved cooked rosemary and return to fridge and allow to firm. Serve at room temperature.