Mark’s Shabbot Garlic Chicken
You will need one whole chicken, skinned, olive oil, garlic power, dehydrated onion, paprika, one whole elephant garlic and parsley. (If you want to also make garlic roast potatoes see my recipe below.) Oil the pan and place the chicken in the pan with the breasts facing up. (If making the garlic potatoes place the chicken on top of the potatoes in the center of the pan. Drizzle some olive oil over the top of the chicken and sprinkle with garlic power, dehydrated onion, paprika and parsley. You can also add some seasoned pepper if you like pepper. Cook chicken for one-half hour at 375 degrees convection or 400 degrees in a regular oven. Turn chicken over for 15 minutes and continue cooking and then turn the chicken back for the last 15 minutes. (If making the garlic potatoes with the chicken make sure that for the last half-hour there are no potatoes under the chicken. The chicken (and the potatoes) should be done at the same time.
Mark’s Shabbot Garlic Oven Roast Potatoes
Wash and cut-up 4-6 large potatoes (do not peel). Once clean cut potatoes in half and then each half into at least three pieces. You should have 6 pieces per potato. Oil the pan with olive oil and place the potatoes in the pan. Drizzle olive oil over the tops of the potatoes and then sprinkle with garlic powder, dehydrated onion and paprika. You can also add some seasoned pepper if you wish. Bake at 375 convection or 400 regular oven for one hour. The potatoes should have a crispy outside and a soft inside similar to steak fries but at a much lower calorie count, since they are not deep fried. Remember not to use too much oil or you will negate this advantage. If you cook the potatoes with the Garlic Chicken the chicken juice will also season the potatoes making them even more flavorful.
Oven Roast Vegetables–Carrots and Parsnip
Wash and peel several carrots and parsnips then slice them up into quarter size disks. Lay them on a pan sprinkle them with olive oil and a little pepper and kosher salt. Roast in oven with chicken and potatoes and serve when tender.
Cranberry Jello Treat
You will need 2 large boxes of red (my family prefers raspberry) Jello (or five small boxes of red geletin), 4 cups boiled water, 2 cans
whole cranberry sauce, two 20 oz. cans of crushed pineapple with natural juice. Make jello with the 4 cups of water, add one cup of
chopped walnuts, mix in the cranberry sauce and the pineapple (with juice). Pour the mixture into a bowl and refrigerate until set then
It is traditional at Rosh HaShanah to dip apples and/or Challah in honey. This is always my favorite time of the year when the apples are fresh off the trees and the Macintosh and Macoon apples are available. But did you know that the old saying that “an apple a day keeps the doctor away” has some truth to it. Aside from being delicious, apples with their skin are high in dietary fiber and antioxidants. They also have no fat, cholesterol or sodium and go great with honey as well as cheese and peanut butter. And in Israel at Tel Rehov, archeologist have found clay beehives dating back over 3000 years. It was truly a and flowing at least with honey. And most of the honey produced in Israel today is sold at Rosh HaShanah.
Grandma Dora’s Sweet Potatoes
Take the sweet potatoes (or yams), unpeeled, and boil them till cooked but firm. Remove from water and peel once cooled. Dip the peeled sweet potatoes in orange juice and then roll them in a mixture of crushed corn flakes and brown sugar. Place them in a greased baking dish and dot with Crisco. Bake at 350 degree oven till crispy (approximately 30-40 minutes).
Mark's Acorn Squash
Take the acorn squash and cut them in half. Nip a small piece (the point) off the bottom of one half so the squash will sit flat with the center facing up. Scoop out the seeds and set in a baking dish. Place butter (or margarine) and maple syrup (you can use sugar free syrup just as well to make them low calorie and suitable for diabetics) in the center of the squash and sprinkle the tops and center with cinnamon. Bake in a pre-heated oven at 350 degrees for 30-40 minutes or until cooked. (Use a toothpick to determine whether they are soft.)
The new year of the trees. Judaism has many new years and Tu B’Shevat
marks one of them. It is the new year for the purpose of calculating
the age of trees for tithing per Leviticus 19:23-25. Under Jewish law
you may not eat the fruit from a fruit bearing tree during the first
three years' and the fourth years fruit is dedicated to haShem. After
that you can eat the fruit. So, like most Jewish math, here is how it
works: if you plant a tree on the 14th of Shevat, it begins its second
year the next day, but if you plant it 2 days later it does not reach
the second year until next Tu B’Shevat. The custom is to eat a new
fruit or one of the seven species; wheat, barley, grapes, figs,
pomegranites, olives and dates (or honey). Many families have also
adopted the practice of having a Tu B’Shevat Sedar, ala’ Passover. This
practice started in the Sephardic communities but has spread. My
personal favorite is a snack item, raisins and almonds (also a great
Yiddish lullaby) alone or as part of a trail mix snack. Anyway you eat
them almonds and raisins are always perfect together. And if you don’t
like raisins, try dates instead.
Cookie Dough Hamantaschen Recipe (I yield--I couldn't even find a yeast dough recipe. Its really just a sugar cookie cut into circles with poppy seed filling or jelly in the center and you turn three edges up to make the triangular shape.)
YOU WILL NEED
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup jelly or fruit preserves, poppy seed filling or, what the heck, chocolate chips , any flavor you like it seems, though the traditional
flavors are poppy seed, apricot and raspberry.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat the eggs and sugar until fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out 1/4 inch in thickness. Cut into circles using the rim of a glass (about 3 ½” diameter). Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of filling into the center of each one. Pinch the edges to form three corners.
Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
And if you are like my family, eat them from the wire racks before allowing them to cool completely or make it into a cookie jar.
You will need three kinds of apples, Red Delicious, Golden Delicious and Johnagold (or Macintosh if Johnagold are unavailable),
walnuts (shelled is easier), almonds (slivered or chopped), and pecans, Kosher for Passover grape juice, Kosher for Passover Wine
(Extra Heavy Malaga seems to work best), pitted dates, shredded coconut (Kosher for Passover–be careful, it can be hard to find).
Skin and core the apples, cut into pieces and place in a large mixing bowl. Add the chopped walnuts, the slivered or chopped
almonds, and the pecans and chop and mix together. Add equal parts wine and grape juice and the pitted dates and shredded
coconut and chop and mix again. Let stand in the refrigerator for several hours and serve. If you keep it in the refrigerator in a sealed
plastic container it will last through Passover and can be served as a side dish throughout the week.
PASSOVER FRUIT RECIPES
(Be certain that whatever spices you do use they are labeled “Kosher For Passover.” Some authorities don’t allow anise so if yours is not labeled “Kosher For Passover” you may want to consult your Rabbi.)
IN A SKILLET
STEWED: Combine 1.5 pounds of chopped fruit, one-quarter cup of sugar and a half cup of water in a skillet and bring to a boil; reduce heat and simmer until tender, stirring occasionally. Add more sugar and lemon juice to taste. Cool and serve.
CHUTNEY: Use brown sugar instead of white and substitute orange juice for lemon juice. Add 1 tablespoon of minced fresh ginger, 1 teaspoon curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness. Partly cool, then stir in one-quarter cup each of raisins and toasted nuts and serve.
IN A SAUCEPAN
BUTTER POACHED: Combine 2 and a half cups of sugar, 5 cups of water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan. Bring to a boil and add 1 and a half pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes. Remove fruit from liquid. Cool slightly and serve.
GRILLED OR BROILED
WITH ASIAN SPICES: Cut fruit into halves and brush with butter. Sprinkle with sugar and equal parts star anise, cinnamon and allspice. Cook until caramelized, about 20 minutes. Serve.
MEXICAN STYLE: Use chopped fresh fruit. Skip the nuts. Use the juice of a lime and 1 teaspoon chili powder. Add one-quarter cup fresh chopped cilantro, 1 tablespoon sugar and one-half teaspoon salt. Toss and serve.
MACERATED: Mix 2 pounds dried fruit with one-half pound blanched almonds, 2 tablespoons pine nuts, 2 cups fresh orange juice, 2 cups water, 1 teaspoon ground cinnamon, 2-3 star anise fruit. Cover and stir every few hours for 12-24 hours. Serve when the fruit is tender
SHAVUOT BLINTZ CASSEROLE
In my wife’s ever hopeful quest at watching my waistline last Hanukkah she made a potato nik, essentially a potato pancake casserole. It was outrageously good, used much less oil than would have been used to fry up individual latkes and tasted the same. This gave me the idea to see if we could do the same thing for Shavuot with the blintzes. And indeed we came up with a Blintz Casserole using ricotta cheese, which I love. Unfortunately it still has some sugar in it.
The first step is to make the filling. You will need:
1 1/2 lbs. Ricotta cheese
2 (8 oz.) pkgs. cream cheese, room temp.
1/4 c. sugar
1 tsp. grated lemon and orange peel
1/8 tsp. salt
(1/2 c. almonds–optional. For those with nut allergies leave them off, obviously)
Mix all ingredients for filling together until blended (can be made 1 day ahead of time and placed in the refrigerator overnight.)
The second step is to make the batter. You will need:
1 c. sifted all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
2 sticks melted butter or 1 c. corn oil
1/2 c. sugar
1 tsp. vanilla or almond extract (do not use almond extract if you have a nut allergy).
Preheat oven to 300 degrees F.. Butter 9x13 inch baking pan.. Combine all the dry ingredients for the batter in a large bowl then mix in the butter (or corn oil), sugar, eggs and extract. Pour 1/2 batter into the prepared pan then spread all of the filling over the batter. Spread evenly and gently so that the filling doesn’t mix into the batter. Then spread the remaining batter over the filling. Again gently so as to avoid mixing the batter and the filling. Bake 1 1/2 hours at 300 degrees F. or until it sets. Sprinkle slivered almonds over top during the last 15 minutes of baking if you want. Serve warm, cut into squares.
And don’t forget the sour cream, strawberries, blueberries or any other berries or jelly/fruit preserves you like. .Serves 12