Victoria’s Classic Haroset (Charoset)
My Classic Haroset is sweet with raisins and cinnamon. You can vary the nuts by using pecans, hazelnuts or a combination. Make sure to use Gala, Braeburn or Jonagold apples. Don’t use Red Delicious because they are too bland.
INGREDIENTS
3 Large Peeled, Cored & Sliced Apples
3/4 Cups Toasted Walnuts
1/2 Cup Golden Raisins
1 1/2 Teaspoons Ground Cinnamon
1/4 Cup Kosher Sweet Concord Grape Wine
Preheat your oven to 350º F. Place the walnuts on a parchment paper lined baking sheet and put into the oven for 8 minutes. Remove the toasted nuts and let cool for 5 minutes. Combine the apples, walnuts, raisins and ground cinnamon in a food processor. Pulse until coarsely chopped. Transfer to a bowl and stir in the wine. Cover and put into the fridge for 4 hours or overnight. When you are ready to serve remove from the fridge and bring to room temperature. Taste and add more cinnamon or wine if you like. Makes about 2 1/2 cups.
Creamy Chicken Parmesan Pasta
Your family will love this quick pasta dish that is easy enough to make any night of the week. Makes good left-overs too!
INGREDIENTS
2 1/2 Cups Uncooked Dried Gemelli Pasta
3 Tablespoons Butter
3 Cups Broccoli Florets
1 Cup Whipping Cream
1/4 Cup Butter
1 Cup Shredded Parmesan Cheese
6 Ounces Cooked Chicken Strips
1/2 Cup Cooked & Chopped Bacon
1/2 Teaspoon Garlic Powder
Extra Shredded Parmesan Cheese For Garnish
Cook the pasta in a large size pot filled with salted water until al dente. Remove from the heat and drain in a colander. DO NOT rinse the pasta. Return the pasta to the pot and place a lid on the pot to keep warm. In a medium size sauté pan melt 3 tablespoons of butter over a medium heat for 1 minute. Add the broccoli and cook for 5 minutes until the broccoli is crisp and tender. In a medium size saucepan add the whipping cream and 1/4 cup of butter. Stir in the Parmesan cheese. Cook over a medium low heat for 6 minutes. Stir frequently. Remove from the heat and pour the Parmesan sauce over the pasta. Add the broccoli, cooked chicken, bacon and garlic powder. Gently stir until well mixed. Transfer into a serving bowl. Sprinkle with additional Parmesan cheese if you like. Serves 6
It's Saint Joseph's Day and time to make Sfingi.
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
3/4 Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon, carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonful without crowding the pan. The dough will puff up and double in size so do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
Brussels Sprouts With Bacon
I love bacon! Did I say that I love bacon? I have always loved bacon and what could be better than Brussels Sprouts & Bacon?! I guess if you are not a fan of Brussels sprouts then that is an issue, but try them with bacon and you just may change your mind.
INGREDIENTS
30 Trimmed Brussels Sprouts
8 Bacon Slices
2 Tablespoons Olive Oil
3 Cloves Minced Garlic
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Toasted Pine Nuts
Preheat your oven to 350º F. Place the pine nuts onto a parchment paper lined baking sheet and put into the oven from 5 to 10 minutes. You will want the pine nuts to be toasted, but not overcooked. Remove the pine nuts from the oven and set aside. Fill a medium size saucepan with 1 inch of water. Bring the water to a boil over a high heat. Add the trimmed Brussels sprouts and boil for 3 minutes. Reduce the heat to low and simmer for 6 minutes with the lid on. You will want the sprouts to be tender, but not mushy. Remove from the heat and drain. Set aside. In a large sauté pan add the bacon. Cook over a medium low heat until nice and browned. Remove from the heat and place the bacon on paper towels to soak up the grease. Crumble the bacon. Pour the bacon fat from the sauté pan. Add the olive oil to the sauté pan and heat over a medium high heat. Add the Brussels sprouts, garlic, kosher salt and pepper. Cook for 5 minutes. Stir occasionally. You will want the spouts to be browned. Transfer to a serving bowl and sprinkle with the crumbled bacon and toasted pine nuts. Serves 8
Tip: If you want to lower the fat in this dish then use turkey bacon instead of regular pork bacon.
Asparagus & Shrimp Stir Fry
Spring time is nearly here which is a great time to find sweet, juicy, local asparagus. Asparagus & Shrimp Stir Fry make the perfect weeknight dinner.
INGREDIENTS
1 1/2 Pounds Asparagus
2 Tablespoons Fish Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
6 Tablespoons Vegetable Oil Divided
2 Tablespoons Minced Garlic
1/2 Pound Peeled & Deveined Large Shrimp
2 Large Sliced Shallots
1 Tablespoon Rice Wine
1/4 Teaspoon Freshly Ground Pepper
Wash the asparagus and then snap off the end of each asparagus stalk. I don’t like to cut them and feel that snapping is much better because the stalks will naturally bend just above the tough part. Next, cut the asparagus into 2 inch pieces on the bias. Set aside. In a small size bowl mixt together the fish sauce, soy sauce, oyster sauce and 1 tablespoon vegetable oil. Set aside. In a wok or large skillet add 3 tablespoons vegetable oil over a medium high heat. Add the minced garlic and cook for 15 seconds. Stir constantly. Add the shrimp and cook for 45 seconds. Stir in 1 tablespoon of the cooking sauce and cook for another 2 minutes. You will want the shrimp to be almost opaque all the way through. Remove from the heat and place into a medium size bowl and set aside. Wipe the wok or skillet clean with a paper towel and place back on the stove. Turn the heat to high and pour in the rest of the vegetable oil and add the shallots. Cook and stir constantly for 30 seconds. Add the asparagus and pour in the rest of the cooking sauce. Cook the asparagus in the sauce for 4 minutes. Add the shrimp back to the pan and cook for 2 more minutes. Remove from the heat and stir in the rice wine and pepper. Transfer to a serving platter and serve with steamed jasmine rice. Serves 4
Corned Beef
Growing up I adored Corned Beef & Cabbage and I still do today. I don’t have a drop of Irish in me, but who cares! Everyone is Irish on Saint Patrick’s Day! You just may want to put your cardiologist on speed dial this weekend.
INGREDIENTS
1 Three Pound Corned Beef
1 Bunch Fresh Cilantro
1 1/2 Cups Orange Marmalade
1/4 Cup Dijon Mustard
1/4 Cup Brown Sugar
Cabbage, Carrots, Turnips and Potatoes (Optional)
Preheat your oven to 350º F. Put the corned beef into a large size soup pot and fill with water. Place the bunch of cilantro into a large piece of cheesecloth. Tie the cheesecloth with string and place the cilantro bundle into the water with the corned beef. This keeps the cilantro from going all over the place. Bring to a boil and then turn down the heat to low. Cover the pot with the lid halfway on the pot. Simmer for 3 1/2 hours. The corned beef should be fork tender. In a small size bowl mix together the marmalade, mustard and sugar. When the corned beef is finished cooking take it out of the pot. If you are going to save the water for cooking the root vegetables then leave the cilantro bundle in the water. In a large size glass baking pan place the corned beef and pour the marmalade mixture all over it. Make sure to coat completely. Bake, uncovered, for 30 minutes until the marmalade glaze is crisp and browned. Remove from the oven and let it rest for 15 minutes. Transfer to a serving platter and serve with the vegetables of your choice. Serves 6
Tip: If you are boiling carrots, potatoes, turnips and cabbage make sure to add the cabbage at the very end of cooking the other root vegetables. Cabbage takes a lot less time to cook and you don’t want to end up with mushy cabbage.
Afternoon Tea Avocado & Bacon Sandwiches
It’s still Afternoon English Tea Time here at Tiny New York Kitchen. Here are some delicious Avocado & Bacon Sandwiches to snack on with your 4 o’clock tea.
INGREDIENTS
1/4 Pound Bacon Slices
1 Ripe Avocado
1/2 Teaspoon Lemon Juice
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Tablespoons Softened Butter
4 Large Slices of Either White Bread or Whole Wheat Bread
Coarsely chop the bacon and put into a skillet over a medium heat. Cook until the bacon is crisp. Remove from the heat and drain on paper towels. Peel the avocado but make sure not to remove the nice bright green flesh just inside the skin. Cut in half and remove the seed. Mash the avocado in a small size bowl and stir in the lemon juice. Add the kosher salt and pepper. Butter the bread and then spread the avocado mixture onto the buttered sides of two of the pieces of bread. Sprinkle the bacon over the avocado. Cover with the other two pieces of the buttered bread (buttered side down). Press the sandwiches together and with a knife cut off the crusts. Cut each sandwich into 4 triangles or into horizontal fingers and arrange them on a serving plate. Makes 8 tea sandwiches.
Old Fashioned Lemon Drop Cookies
Keeping with this week’s afternoon tea theme here is another great tea accompaniment. My Old Fashioned Lemon Drop Cookies are light and the perfect afternoon snack.
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
2 Eggs
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
1 Tablespoon Lemon Extract
1/4 Teaspoon Kosher Salt
2 1/4 Cups Unbleached Flour
1/2 Cup Sugar
Powdered Sugar For Garnish
Preheat your oven to 375ºF. In a large size bowl beat the butter and the sugar together for 1 minute. Add the eggs, cream of tartar, baking soda, vanilla extract, lemon extract and kosher salt until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill for 3 hours. Shape the dough into 1 inch balls. Roll the balls in the 1/2 cup sugar to coat. Place the balls 2 inches apart on a parchment paper line baking sheet. Bake for 9 to 12 minutes or until light brown. Transfer to a wire rack and let cool. Sprinkle with powdered sugar before serving. Makes about 48 cookies.
Honey Madeleines
It’s still tea time here at Tiny New York Kitchen. On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat. If you don’t have a madeleine pan you can use tartlet pans.
INGREDIENTS
1/4 Cup Softened Butter
2 Eggs
1/4 Cup Sugar
2 Tablespoons Honey
1/2 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
Preheat your oven to 375º F. Lightly grease a madeleine pan that holds 12 madeleines. In a large size bowl beat the butter and sugar together. Beat in the eggs one at a time. Stir in the honey. Sift the flour and baking powder onto the egg mixture and fold in. Spoon the batter into the prepared molds. Bake for 10 minutes. You will want them to be a light golden brown color. Remove from the oven and leave them sit in the molds for 2 minutes. Turn the madeleines out and transfer to a wire rack to cool. Serve dusted with powdered sugar or serve them plain. Makes 1 dozen.
Mango Upside-Down Carrot Cake
This cake is easy to make and the bonus is that you don’t even need to own cake pans! First, just as with pineapple upside-down cake, cook the butter and brown sugar into a caramel in a cast iron skillet. Then top with mango slices. Instead of pouring the typical yellow cake batter over the top I used carrot cake batter. To remove excess liquid,, drain the mango slices on layers of paper towels.
INGREDIENTS
Topping
8 Tablespoons Unsalted Butter
3/4 Cups Brown Sugar
3 Cups Mango Slices (Packed in a Jar)
Cake
2 Cups Unbleached Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Allspice
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Kosher Salt
1 1/2 Sugar
1/2 Cup Brown Sugar
5 Eggs
1 Cup Olive Oil
3 Cups Shredded Carrots
Preheat your oven to 350º F. Melt the butter in a large cast iron skillet over a medium heat. Stir in the 3/4 cup brown sugar and cook for 2 minutes. Turn the heat off. Place the mango slices all around the center and edges of the skillet. In a medium size bowl whisk together the flour, cinnamon, allspice, baking soda, baking powder and kosher salt. In a large size bowl beat the sugar, 1/2 cup brown sugar and eggs with a mixer until thick and creamy. With the mixer running, slowly add the oil. Beat until combined. Stir in the carrots until thoroughly combined. Gradually add the flour mixture to the wet mixture and beat for 30 seconds. Pour the batter into the skillet (over the mango). Place in the oven and bake for 50 to 60 minutes. Remove from the oven and let the cake cool in the skillet for 10 minutes. Turn out onto a serving platter and serve either warm or at room temperature. Serves 8
