Month: September 2009

Mr. Carl’s Strawberry Short Torte

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Submitted by Carl LaFrance

  • 2 1/2 cups whipped cream (ingredients below)
  • 2 lbs. fresh strawberries, quartered
  • 2 Tablespoons granulated sugar
  • 2 pound cakes (traditional, chocolate or strawberry[or equivalent amounts of all three!)
  • Ouzo (Sambuca) to taste
  • Small bar of dark chocolate
Whipped cream:
  • 2 cups heavy (whipping) cream
  • 1/2 cup granulated sugar
  • 2 tsp. vanilla extract.

In a large bowl toss strawberries in 2 tbsp. sugar and place in refrigerator to mingle at least 30 minutes(Overnight is best.).

When ready to assemble:

Cut cakes into 1″ cubes

Prepare whipped cream (In a cold bowl combine and then whip all three ingredients with a cold whisk or mixer on low until it forms peaks.)

In a torte glass or other deep container with clear sides:

Beginning with the cake, make a small, loose layer and drizzle the cake with ouzo to taste, then follow with layers of the cream and strawberries, drizzling ouzo onto each successive layer of cake. Shave dark chocolate on the top for garnish.

Tips: Small layers and placing the cubes on the outside solidly against the sides of the container then pouring the cream in the center before spreading it will achieve a more finished look from the outside of the glass/container.

Whole Wheat Challah

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From Sarah Chisholm

  • 1 package dry yeast
  • 1 cup warm water
  • Pinch of sugar
  • 2 eggs (+ yolk for egg wash)
  • ½ tsp. salt
  • 1 Tbs. oil
  • 1/3 cup honey
  • 4+ cups flour (I use 1/3 whole wheat flour +the rest unbleached white)
  • ½ cup raisins
  1. Dissolve yeast in warm (approx. 110 degrees) water.  Put in a pinch of sugar to proof the yeast.  Let it sit about 10 min.  If the yeasty water isn’t foamy, pitch it and start over with a fresh/new pack.
  2. Beat eggs with salt, oil and honey, then mix in yeast water.  Set aside.
  3. Put flour in large bowl (kitchenaid mixers work great for this).  Make a well in center and add liquid.  Stir until it’s almost all worked in.  Knead dough for several minutes.  You can use the dough hook on a mixer too.  You may need to add more flour.  Dough should be elastic and not too sticky.  Be careful not to add too much flour.
  4. Add raisins if you’re making for Rosh Hashanah (or if you just like raisins!!)
  5. Place dough in a large, oiled bowl covered with a clean dish cloth.  Let rise in a warm place for about 2 hours.  It should double in size.
  6. Punch dough down (kids LOVE to do this) and knead it some more.
  7. Braiding:
  • Option 1 Fancy Braiding: divide dough in half.  Set one half aside and divide the other half into 2 pieces.  One piece will be about 1/3 of the dough and the other will be about 2/3s.  Take the larger piece and divide it into 3 pieces and make ropes.  Braid the ropes and pinch the ends to seal.  Set the braid on the greased baking sheet.  Take the smaller piece and divide it into 3 pieces and make ropes.  Braid them and pinch the ends.  Place the smaller braid on top of the center of the larger one.  Repeat with second piece.  You will have 2 beautiful large challot.
  • Option 2 Braiding: divide dough into 3 even pieces.  Set 2 aside.  Divide one piece into 3 even pieces and make ropes.  Braid the ropes, pinch ends together and place on a greased cookie sheet.  Repeat with other 2 pieces.  You will have 3 braided challot.
  • Option 3 Rosh Hashanah Challah: Instead of braiding divide dough into 3 even pieces.  Set 2 aside and make a rope about a foot long.  Hold 1 end and wrap the other around it and slightly up to make a spiral round loaf.  Repeat with the other 2 pieces.  You will have 3 loaves for the high holy days.

8.  Let loaves rise in a warm spot, uncovered until doubled in size (1-2 hours).

9.  Brush with egg wash (egg yolk + 1 tsp. of water) to make it shiny and pretty.  You can add poppy or sesame seeds at this point if you like them.

10.  Bake in 375 oven for 20-25 min. depending on size.  They should be a nice golden dark brown on the outside to make sure they are cooked through.  Allow to cool and enjoy!

Note: This really is easier then it looks.  My kids LOVE to help.  They dump in the ingredients, punch down the dough and they are great at making ropes.

Note 2: Dough can rise in fridge over night if you want to start on Thursday.  It will rise MUCH slower in a cold fridge but it will be fine.

Bread Machine Challah

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Adapted from The Ultimate Bread Machine Cookbook by Tom Lacalamita

  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 1 egg yolk
  • 3 cups bread flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons bread machine yeast
  • Egg wash:  1 large egg beaten with 1 teaspoon egg wash

Place ingredients in your bread machine and process on “dough” setting.

At the end of the cycle, turn machine off, and then on again for a few seconds to “punch” the air out of the dough.

Place dough on a floured surface for five minutes to rest.  At this point the dough can be divided in two for smaller loaves.

To make braided challah, divide dough into three equally sized balls.  Roll each into a “snake” shape.  Pinch the ends together and braid, pinching other ends together to finish.

To make a round challah, shape dough into one long “snake”.  Starting at one end, wrap the dough into a snail shape.  Tuck end under and pinch to secure it in place.  At this point, you can place a greased ring from a springform pan around the dough – this will keep it round, but might make it rise up in the middle.

Cover dough loosely with a light cloth and let rise for an hour.

Preheat oven to 350.  Brush on egg wash and bake 25 minutes for one large loaf, 18-20 minutes for two small loaves, until bread looks golden and sounds hollow when thumped with two fingers.

Brisket 2009

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  • 2 4-pound flat cut beef briskets
  • 2 large onions, sliced
  • 2 envelopes (one box) Lipton onion soup mix
  • kosher salt
  • garlic powder
  • paprika
  • 1 cup Coca Cola
  • 1 can petite diced tomatoes, with juice
  • 1 can beef broth
  • 4-5 cups assorted dried fruit (apricots, cranberries, cherries, raising,  prunes, etc.)
  • Tomato juice

Preheat oven to 300 degrees.

Trim fat from briskets.

Divide onion slices between two roasting pans.  Arrange slices so that they cover the bottom in a shallow layer.  Place briskets on top of onion slices.

Rub each brisket with one envelope of onion soup mix, kosher salt, garlic powder and paprika.

Mix Coca Cola, tomatoes with liquid, and beef broth.  Pour gently over the briskets, dividing evenly and trying not to wash off the onion soup, etc.

Top with dried fruit.

Cover pans tightly with foil and bake for 2 hours.

Turn oven down to 250 degrees and bake for 4 1/2 hours longer.  Check periodically, to make sure there is still liquid in the pan.  If it is getting dry,add beef broth or tomato juice.

At the end of cooking time, remove briskets, wrap in foil, and refrigerate.  Strain pan juices with a sieve, pushing with the back of a large spoon to extract all liquid.  Cover and refrigerate strained liquid over night.

The next day, skim fat from liquid.

Slice meat against the grain and place in a single layer in a 9×13” glass baking pan (You may need two.).

Pour defatted liquid over brisket.  If there is insufficient liquid to cover meat, add tomato juice.  Cover with foil and refrigerate or freeze until ready to reheat.

If meat is frozen, thaw before reheating.

Reheat, covered, at 325 degrees for 45-60 minutes.

B’nai Shalom of Olney Sisterhood Kugel

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  • 1 lb. wide or medium egg noodles
  • 2 Tablespoons margarine or butter, melted
  • 3 large apples, grated OR 1 cup applesauce (much easier!)
  • 6 eggs
  • 2 generous teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1 1/3 cups sugar (Or less! See comment below.)
  • raisins (optional)

TOPPING

  • 2/3 cup sugar (Or less! See comment below.)
  • 1 cup corn flake crumbs
  • 1 teaspoon cinnamon
  • 1 stick margarine or butter, melted

Cook noodles until soft, drain, and cool slightly.  Beat eggs and add to noodles.  Add margarine or butter, cinnamon, vanilla and sugar.  Stir in apples and mix thoroughly.  Pour into a greased 9” x 13” baking dish.

To make topping:  Melt margarine or butter in a bowl.  Add cinnamon and stir until blended.  Ad corn flake crumbs and sugar.  Spread over top of noodles.

Bake at 350 degrees for 45 minutes.

NOTE: I made this for probably the 15th time yesterday. I cut way back on the sugar and it was even better than before! I used 1 cup of sugar in the noodle mixture and 1/2 cup in the topping. Could have cut back the margarine in the topping too now that there is less dry stuff going on.