Her technique involves tossing cauliflower florets in olive oil seasoned with salt, sugar, onion and garlic powders, paprika and turmeric before roasting them at high heat for 30 to 35 minutes.įor this recipe, it’s important to carefully follow directions calling for spreading out florets on a cookie sheet(s) so they are in a single layer and not touching each other. To intensify the flavor of apricots in the stuffing, she glazed the tops of the rolled chicken breasts with apricot jam.ĭuring her demo, Fishbein revealed the most popular recipe from all of her cookbooks.
SQUASH KUGEL CRUMB TOPPING RECIPE SKIN
Instead of stuffing the chicken under the skin - a task she doesn’t enjoy - she pounded out some boneless and skinless breasts, topped them with the leftover stuffing mixture before rolling them up for baking. It involved online purchasing of some ingredients, such as raw, unsalted pistachio nut meats.īut after the event, Klein began adapting and streamlining the recipes. Klein and her crew followed Fishbein’s recipes exactly in preparing the food for the dinner. “A lot of people aren’t familiar with ways to prepare spaghetti squash and that why we chose the recipe,” Klein said, adding that using the vegetable results in a kugel containing fewer carbohydrates than those made traditionally with noodles. Brown sugar, cornflake crumbs and chopped pecans went into the crunchy topping. Puff pastry crust is cut in circle to fit on the tops and then baked until golden brown.Įach tart with its sumptuously sweet tomatoes was then carefully turned out so the crust was on the bottom.Ī favorite at this writer’s table was the sweet spaghetti squash kugel that mingled the flavors of apples, peaches and cinnamon with the low-carb strands of squash. In Fishbein’s recipe, Roma tomato halves are topped with fresh thyme springs and thinly sliced garlic before slow-roasting for two hours and then placed in small ramekins along with a pesto of garlic, shallots, basil leaves, pistachio nuts and balsamic glaze. One of the most challenging courses to prepare for the crowd was individual tomato tarts, which are inspired by a classic French dessert that calls for baking a crust on top of a pan of caramelized apples and then turning it upside-down before serving.
She liberally seasoned her talk with cooking tips such as donning chef’s goggles to keep from crying when chopping onions and, yes, grating fresh horseradish at Passover.
SQUASH KUGEL CRUMB TOPPING RECIPE HOW TO
“Everyone has been telling how much they enjoyed the event and how much they learned,” said Klein.Īs each course was served by volunteers, Fishbein demonstrated how to make the dishes set before the guests. “I wanted to present a different kind of menu, not the same old, same old,” said Rivky Klein, wife of Chabad Rabbi Levi Klein and the driving force behind Chabad’s Women’s Circle. It included pomegranate and strawberry salad, sweet spaghetti squash kugel, individual Tomato Tartes Tatin, chicken stuffed under the skin with dried fruits and nuts, and gooey walnut brownie pie. The ambitious menu inspired by Fishbein’s recipes was prepared by a crew of about a dozen circle members over three days. That means lots of opportunities to showcase new recipes along with traditional favorites.
3, Yom Kippur, the day of atonement, is observed with a 24-hour fast followed by a festive break-the-fast meal. It is a one or two-day observance, depending on the stream of Judaism practice, and includes sharing meals before and after morning and evening services.
Jewish New Year or Rosh Hashanah begins at sundown Wednesday. Yes, said kosher cooking queen Susie Fishbein as she showed about 170 women from across the Jewish community just how perfect an egg roll “cracker” is with zucchini lentil soup or any soup for that matter.įishbein, who has sold more than 425,000 copies of her “Kosher by Design” cookbooks, shared some of her recipes at the annual pre-Rosh Hashanah dinner put on by Chabad’s Women’s Circle. Can an egg roll wrapper seasoned with herbs and baked until crisp find its place on Jewish tables during the High Holy Days?
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