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Eloquent Conversationalist
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 Posted: Fri Mar 14, 2008 5:17 am
Someone requested a thread where we could all share kosher recipes with one another, and where we could support one another as we strive to keep closer and closer to the kashrut that G*D intended for us to keep. As that other book says, "Ask and ye shall receive." (What can I say, it's applicable.)
Post recipes. Please do something like this:
Recipe:
Doesn't have to be perfect, but it helps if there's some way of setting it apart so everyone can tell at a glance what they're about to read.
Other conversations, like asking for kosher support or offering ideas to help others for kosher support, we can just type in like a regular post.
Oh, and please don't use smaller than Normal size text, or use very pale colors. These things make it very, very hard to read what you've said. My eyes aren't great, and if I have to go through the rigamarole of cutting and pasting your post into a Word document, I probably just won't bother reading it.
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Posted: Fri Mar 14, 2008 5:55 am
Recipe: Coca-Cola Cake
Category: Chalav (Dairy)
The recipe below is for one of my favorite cakes from childhood. It's a Southern classic; I've never encountered it outside the South, but if you say "Coca-Cola Cake" in the South, every mouth will water. People just adore this cake, and for very good reason.
Sorry to the fleischig and the dairy-intolerant, but it does call for a cup of buttermilk. If you can think of a substitution that will work, go for it. Maybe soymilk and some lemon juice or vinegar? In any recipe, milk (or buttermilk) can fulfill one of three functions: Adding liquid; adding flavor; or adding minute amounts of acidity, which will interact with leavening agents like baking soda and will make the cake fluffier. What I'm not sure about is whether the buttermilk is meant only to wet the dry ingredients; to provide a slightly sour flavor to offset the enormous sweetness of the Coke; or to add a bit of kick to the leavening effect of baking soda. For wetness, I'd substitute soy milk; for tartness I'd add a little lemon juice to that. But if it's about getting a fluffier cake, I'm not sure exactly what I'd do to make that effect.
Coca-Cola Cake
2 cups flour
2 cups sugar
2 sticks margarine or butter, (8 ounces)
2 tablespoons cocoa
1 cup Coca-Cola (no, Pepsi is not good enough)
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 cups miniature marshmallows
Combine flour and sugar. In a saucepan, heat margarine, cocoa and cola
to a boil. Pour over first mixture. In a bowl, beat eggs; add buttermilk,
baking soda, vanilla, and marshmallows. Combine both mixtures and mix well.
Pour into cake pan. Bake at 350 degrees for 30 to 35 minutes. Ice while hot.
Coca-Cola Icing:
1 stick margarine or butter, (4 ounces)
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16oz) powdered sugar
1 cup chopped nuts
Boil margarine, cocoa, and cola. Pour over powdered sugar; mix well.
Add nuts. Pour over cake, spread evenly.
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Eloquent Conversationalist
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Eloquent Conversationalist
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Posted: Fri Mar 14, 2008 6:29 am
Most of you are young enough to still be living at home, so you're going to need advice about how to set up your own kosher kitchen (for those who intend to keep kosher, in full or in part). My advice: Start NOW. Whenever you get an allowance, birthday or holiday money, or a paycheck from work, set aside 20% of it in a savings account. Also, save every coin you get -- only pay with paper money if you've got to pay for something, and save the coins in a big ol' cider jar or some other huge thing. You'd be surprised how quickly it adds up, when you're not thinking about it. Most banks require you to open a savings account with $500, but some will let minors open an account with as little as $25. Call ahead and find out. Then, don't tell a soul about that extra account. Especially not your parents; they'll expect you to use that money for your own pocket-money, instead of saving it for your future. When you reach the point at which you're starting to make purchases for your new home, ask your parents to buy your bedding, bath linens, and such. Also ask them to buy you a brand-new, never-used set of dishes, silverware, kitchen utensils, and cookware. If they'll get you these things, great. If they won't, this is what your secret savings account is for. smile First Purchase: ParveYour first kitchen purchase will be for Parve. This means anything that isn't meat or meat product/byproduct, and also isn't dairy or dairy product/byproduct. This stuff will never touch beef or chicken broth; it'll never touch butter or cheese. It can, however, touch fish, eggs, fruits, vegetables, and grains. Everything in this set should be green. You will need: A cookware set (pots, pans, lids) One or two baking dishes (casserole dishes; lids are helpful, too) Bakeware set (cookie sheet, muffin tin, that kind of thing) Mixing bowls (because if you have a cookie sheet, you're going to want to make some cookies, right?) Cooking utensils (these are great -- buy all three sets, you'll need them!) Utility knivesColor coded scrubbies, sponges, and labelsGreen pot holders, oven mitt, and apron Green storage containers (like tupperware -- be sure that it's ALL green, not just the lid, or you'll confuse the clear bowl with the green lid for the green bowl with the blue lid later on). You will not, however, need green dishes or eating utensils, unless you just really want them later on. Why? Because the green stuff is for parve cooking, and you can cook parve foods and then serve them on either the dairy dishes or the meat dishes. After you've taken care of all the parve purchases, you can easily cook kosher parve foods in any kosher kitchen. Next time I post about this, I'll talk about how to make a new, empty kitchen into a kosher space. Remind me.
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Posted: Fri Mar 14, 2008 7:03 am
Awesome; thanks for all the info Divash!!
I guess I'll go with King's AA approach. My name is Cindy and I haven't had Clam Chowder for over 4 years. And I really would love some Crab rangoon, too, which I haven't had in just as long.
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darkphoenix1247 Vice Captain
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Posted: Fri Mar 14, 2008 10:42 am
Type : MEAT
Category : Cholent (A slow cooked stew made on the previous night, served next day)
Title : Brisket Cholent
Software :
2 cups lima beans
3 onions, sliced
3 lbs beef brisket
1/2 teaspoon paprika
1 garlic clove, minced
6 red potatoes, quartered
1/2 cup barley (optional) or oats (optional)
1 bay leaf (optional)
Plenty of water
Hardware :
Dutch oven or oven proof soup pot
Friday Mornin
Rinse Beans in Cold Water, If dry, Soak for 8 Hours
Rub Meat with Seasonings, (Garlic, Bay Leaf, Paprika)
Friday Afternoon
Sweat onions over medium heat, add water, barley and potatoes.
Stir and add brisket, cover with more water if nessessary
Simmer for 3 Hours.
Friday Evening.
Preheat Oven to 200 degrees, cover pot and place in oven BEFORE lighting candles.
Saturday Afternoon, remove from oven and serve.
Feeds 8 people or 2 of Neuf's Ex-Girlfriends
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Posted: Fri Mar 14, 2008 10:57 am
Type : Vegetarian (Parve)
Category : Tzimmes (loose transation, "something to eat" generally a side dish, usually sweetened)
Title : Bourbon Mashed Tzimmes (A Mock Souffle with a southern twist)
Software
4 yams or sweet potatoes
1/4 cup butter flavored Crisco or vegan butter substitute
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup bourbon
1/4 cup pecans, chopped (optional)
1/8 cup brown sugar (optional)
Hardware
Souffle dish, Saucepan, Potato Masher.
Oven Preheat : 350 F
Peel yams and cut into rough chunks about an inch or so across.
Boil yams in saucepan until soft, remove from heat and drain water.
Add butter substitute, cinnamon, nutmeg & bourbon to saucepan. Mash to combine
Spoon into Souffle dish, and bake for 1 hour.
Remove from oven, top with pecans and brown sugar, bake for 15 min more to carmalize topping
Serves 4-6, or 1 Neuf
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Posted: Fri Mar 14, 2008 11:11 am
Type : DAIRY
Category : Kugel (a rich side dish, a cross between a casserole and an English pudding)
Title : Mirj's Almond Crowned Kugel (Not an origional Neufian Creation, but it's SO DAMN GOOD! I had to share)
Software :
---what goes in the bowl
8 ounces medium noodles
4 tablespoons butter, melted
1/2 cup sugar
1 cup sour cream
2 cups milk
1 lb cottage cheese
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 lb farmer cheese
1/2 lb cream cheese
6 eggs, beaten
----topping
1/2 cup brown sugar
1/2 cup slivered almonds
2 tablespoons butter, melted
Hardware :
9 x 13 pan, greased
Pot to boil noodles
Large mixing bowl
Oven Preheat : 350
Boil noodles for about 10 minutes or until soft.
Drain noodles and rinse in cold water.
Combine remaining ingredients in large mixing bowl and add noodles.
Pour contents of bowl into greased baking pan
Prepare topping by combining brown sugar, almonds and butter, mix together and crumble over top.
Bake for 1 hour
Serves 12 people who haven't tried it, or 3 people who are already addicted.
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Posted: Fri Mar 14, 2008 11:34 am
YAY FOR THIS THREAD! smile
You know Cindy, most crab rangoon is just cream cheese and fake crab. I know you don't live in a highly Jewish community and the Chinese food probably isn't koshered, but I think it's close enough for now.
Also, I have a question. If you buy something ceramic brand new, can it still be kosher?
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Posted: Fri Mar 14, 2008 11:49 am
kingpinsqeezels Also, I have a question. If you buy something ceramic brand new, can it still be kosher? Yes. I believe if you dunk it in boiling water as a mikvah, it becomes kosher. But once you place either milk or meat on it, it becomes either strictly milk or meat, as ceramics always carry with them a bit of what was placed in or on it, like cast iron does. Hense why I have 2 cast iron pans. Now tell us about cookies kingpin!
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Posted: Fri Mar 14, 2008 11:57 am
I'm going to have to dig out my Betty Crocker cookbook...
When I move out, I am almost certain my mom will want to give me hand-me-downs. I'm pretty sure I'll have to get everything myself, and she'll sit there are sigh and make a big deal that I can't just take my aunt's old serving platter and my grandma's cutlery that she's had since the 50's. stare
This is so exciting. *Goes to get cookbooks*
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Posted: Fri Mar 14, 2008 12:17 pm
Type: Diary (I think?)
Category: COOKIES!
Title: Best Chocolate Chip Cookie Recipe Ever, or Chocolate Chip Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup margarine or butter, (definitely melt it for chewy cookies)
1/3 cup all vegetable shortening
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour (it says you can also use whole wheat, but don't)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 whole package of semi-sweet chips (don't skimp!)
Heat your oven to 375. Mix sugars, margarine, shortening, egg, and vanilla. Add the remaining ingredients (flour, baking soda, and salt) in four increments, it makes things way easier to stir.
Spring loaded scoops are perfect for cookies (of course spoons work fine). Place dough 2 inches apart on a baking sheet covered in parchment paper and bake 8 to 10 minutes. Start checking at about 5 minutes, and remove from the oven before they look completely done. Cool them on a cookie rack or just on the parchment, then enjoy!
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Posted: Fri Mar 14, 2008 1:33 pm
kingpinsqeezels If you buy something ceramic brand new, can it still be kosher? Yes, it's kosher if you can be sure that it wasn't bought, used, and returned to the store. Ceramic and stoneware don't even have to be dunked in a mikvah before being used. Ceramic, stoneware, wood, and (if you're Sephardic) plastic don't need to be dunked. Metal, glass, and (if you're Ashkenazi) plastic do need to be immersed. Example: I'm Sephardi, so if I have a utensil that's got a metal handle and a plastic or silicone work surface, or vice versa, I have to immerse it because of the metal, but not because of the plastic. Ceramic, stoneware, wood, and some plastics are porous on a microscopic level. That is, if used for cooking one type of food, they take on some of the flavor of that food, and can never be re-kashered for the other type of food. Some metals are even porous, as Neuf mentioned, such as cast iron. Those metals can still be re-kashered, but it's done by heating it so hot that the metal glows red. It's dangerous, and not possible even with the hottest kitchen oven, so in practical terms, we say it's not kasherable. If you don't want to get rid of your meat cast iron, but you do want to make buttermilk biscuits in a cast iron skillet, buy a new skillet and put on some color-coded pot tags for each one. Pot tags, labels, and all sorts of items can be found all over the internet and in Judaica stores like this one. Kingpin, you can take your aunt's old platter and your grandmother's cutlery if they are solid metal. Once you finish your conversion, you will need to clean them thoroughly (polish if they've become tarnished), then take them to the mikvah for immersion. (Bring along dish soap and a sponge to wash off the chemicals from the mivkvah, and a couple of towels wouldn't hurt, either.) Then take them home and put them in a big kosher pot, fill it with water, and boil it. The boiling should last for about five minutes. Warning: Use TONGS to remove them from the water. Yes, this is the voice of painful experience. ;P By the way, everyone's recipes sound wonderful! I can't wait to try some of these.
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Eloquent Conversationalist
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Posted: Fri Mar 14, 2008 1:57 pm
Ah, thank you for the information! This will relieve me from many a nagging conversations, but not all... wink
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Posted: Fri Mar 14, 2008 2:03 pm
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Posted: Fri Mar 14, 2008 3:59 pm
Divash Ceramic, stoneware, wood, and some plastics are porous on a microscopic level. That is, if used for cooking one type of food, they take on some of the flavor of that food, and can never be re-kashered for the other type of food. Some metals are even porous, as Neuf mentioned, such as cast iron. Those metals can still be re-kashered, but it's done by heating it so hot that the metal glows red. It's dangerous, and not possible even with the hottest kitchen oven, so in practical terms, we say it's not kasherable. Special case with cast iron... if you heat it red hot, It will be about 2500 degrees or so... you'll ruin the temper and it will no longer be cast iron, but very impure wrought iron. Which means it will bend, crack, and rust like a mo fugger. In short, do not put a blowtorch in a cast iron anything.
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