Jewish Holidays. September 26, 2018.
Everything Drop Biscuits with Cream Cheese
Makes 12 biscuits.
Seed Mix: (or you can just buy a bottle of Trader Joe's "Everything but the Bagel" mix)
1 T sesame seeds
1 T poppy seeds
1 T dried minced onion
1 tsp. dried minced garlic
1 tsp. course salt
Biscuits:
2 1/2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt
4 T cold unsalted butter, cubed
4 oz. plain creen cheese, cold, cubed
1 cup buttermilk
Heat the oven to 450 degrees. Line a large baking sheet with parchment paper. Combine the seed mix in a small bowl. In a larger bowl, combine the four, baking powder, and 1 tsp. salt. Scatter the butter and cream cheese over the dry mixture, and use your fingers or a pastry blender to work them in until the mixture resembles rubbly sand. Add the buttermilk, and stir until just combine, with the dough clumping together.
Drop the dough in about 12 equal mounds, one at a time, into the everything seed mixture; then space them evenly on the baking sheet. Repeat with remaining dough. Bake until golden and your home smells like a bagelry, about 12 minutes.
Note: These are best on the first day. You can freeze the unbaked dough in mounds. Let warm slightly from freezer, then roll in the seeds before baking.
Makes 12 biscuits.
Seed Mix: (or you can just buy a bottle of Trader Joe's "Everything but the Bagel" mix)
1 T sesame seeds
1 T poppy seeds
1 T dried minced onion
1 tsp. dried minced garlic
1 tsp. course salt
Biscuits:
2 1/2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt
4 T cold unsalted butter, cubed
4 oz. plain creen cheese, cold, cubed
1 cup buttermilk
Heat the oven to 450 degrees. Line a large baking sheet with parchment paper. Combine the seed mix in a small bowl. In a larger bowl, combine the four, baking powder, and 1 tsp. salt. Scatter the butter and cream cheese over the dry mixture, and use your fingers or a pastry blender to work them in until the mixture resembles rubbly sand. Add the buttermilk, and stir until just combine, with the dough clumping together.
Drop the dough in about 12 equal mounds, one at a time, into the everything seed mixture; then space them evenly on the baking sheet. Repeat with remaining dough. Bake until golden and your home smells like a bagelry, about 12 minutes.
Note: These are best on the first day. You can freeze the unbaked dough in mounds. Let warm slightly from freezer, then roll in the seeds before baking.
Ingredients
1 1/2 tsp salt
1 tsp sweet paprika
1/2 tsp turmeric
1/4 tsp cumin
1/8 tsp black pepper
4 Tbsp extra virgin olive oil divided, plus 1 teaspoon
2 medium size onions, diced small
10 dried apricots, quartered
6 dried figs (we used Smyrna), quartered
1/4 cup dried cherries
1/4 cups pistachios or pumpkin seeds
1 cup long grain rice (we used Jasmine, but you can use Basmati or whatever you prefer)
1 cup water
1 1/2 tsp fresh lemon or orange zest
1 cup pomegranate seeds
This recipe was unexpectedly simple. I made this per the instructions below. And while I didn't care for the figs in this dish, others enjoyed them.
Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.
Heat 2 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and spices and stir well.
Cook over medium heat for about 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil and the spices.
Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit for 15 minutes covered.
In the meantime, heat the remaining 2 tablespoons of olive oil in a non stick skillet.
Add onions and cook over medium heat for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to prevent from burning.
Transfer onions to a plate and in the same skillet, heat 1 teaspoon of olive oil. Add dried fruit and pistachios or pumpkin seeds and cook over medium low for 2-3 minutes, stirring frequently.
Once the rice is ready, fluff it with a fork, add onions, dried fruit, pistachios and lemon or orange zest and toss well.
Right before serving sprinkle pomegranate seeds on the rice.
Brisket with Carrots and Onions
From Ina Garten via the Food Network
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice (I used bloody mary mix -- really gave it a kick!)
From Ina Garten via the Food Network
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice (I used bloody mary mix -- really gave it a kick!)
- Preheat the oven to 350 degrees F.
- Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
- Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
- To serve, slice the meat across the grain. Serve with the vegetables.
Bitto's Fail (that would have been delicious):
SMOKED WHITEFISH SALAD WITH CRÈME FRAÎCHE AND CAPERS
INGREDIENTS
1. Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat. 2. In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours. 3. Before serving, taste and add more onion, mustard or pepper if needed
SMOKED WHITEFISH SALAD WITH CRÈME FRAÎCHE AND CAPERS
INGREDIENTS
- 1 small whole smoked whitefish, about 1 pound, or 12 ounces smoked trout, cod or sturgeon fillets
- 1 cup (8 ounces) crème fraîche
- 2 tablespoons finely chopped red onion, more to taste
- 1 teaspoon Dijon mustard, more to taste
- 2 tablespoons drained capers
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped parsley
- 1/2 teaspoon freshly ground black pepper, more to taste
1. Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat. 2. In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours. 3. Before serving, taste and add more onion, mustard or pepper if needed