Fish Cakes with Citrus “Tartar” Sauce

Citrus Fish Cakes

This recipe will make fish cakes for a crowd, and is a nice alternative to traditional gefilte fish. The citrus in this recipe lightens up the dish, taking away from the fried aspect of it, and would make it a great idea for a lunch meal! Before you start wondering where you’re going to get such small amounts of freshly squeezed juices, simply use the lemon and orange that you just zested!

Ingredients:

Sauce:
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)*
1 tablespoon finely grated orange zest (from 1 orange)*
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
¼ teaspoon salt
Pinch sugar
Pinch cayenne

Fish Cakes:
2 pounds carp (or perch or bass) fillets, skinned and cut into 2-inch pieces
1 medium onion, finely chopped
2 tablespoons chopped parsley**
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
⅓ cup matzoh meal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup or more oil (for frying)
1 tablespoon sea salt

* Click here to see my tips on zesting citrus.
** Click here to see how to properly clean fresh parsley.

Directions:

To make the sauce:
In medium bowl, stir together all ingredients. Cover and chill.

To make the fish cakes:
Line large baking sheet with waxed paper. Working in 2 batches, in food processor pulse the fish until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, parsley, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 ¼ inch-diameter balls and press into ½ inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat ¼ inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

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Hamentashen

HamentashenThere are a million different flavours out there for Hamentashen! You can go old fashioned with prune or poppy seed, traditional with jam, or try some new modern twists! Below you’ll find a basic dough recipe, and then some new fillings to try this year! I hope you like them!

Ingredients:

3 cups flour
2 eggs
½ cup sugar
¾ cup margarine
¼ teaspoon salt
3 teaspoons baking powder
Filling of choice (See below for some options!)
egg wash (egg + water)

Instructions:

Sift together the baking powder, flour, sugar and salt. Cut in the margarine. Add well beaten eggs and mix together to form a soft dough. Roll out on a floured board to ¼” thickness. Cut with a large, round cookie cutter. Put a spoonful of desired filling in centre, and pinch together to form triangular pocket. Brush with an egg wash, put on a well-greased pan. Bake for 12 to 15 minutes at 400 degrees.

Poppy Seed Filling:

Ingredients:
¾ cup poppy seeds
2 tablespoons margarine
½ cup coconut milk
2 tablespoons honey
6 tablespoons sugar
1 egg

Directions:
Beat the egg in a bowl and set aside. Melt the margarine in a small saucepan. Whisk in the coconut milk, sugar and honey and simmer over a low flame until the sugar is melted. Pour half the hot mixture into a cup. Very slowly drizzle the hot mixture into the beaten egg, whisking constantly. Slowly pour the egg mixture back into the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Fresh Cranberry Filling:

Ingredients:
1 (12 oz.) package fresh cranberries
1 ¾ cup white granulated sugar
1 ¼ water
Zest of one orange

Directions:
Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and cook for an additional 5 minutes, or until berries pop. Remove from heat. Pour into bowl and refrigerate overnight or until chilled.

Apple Pie Filling:

Ingredients:
2 apples, very finely diced
6 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Directions:
Peel and dice the apples very finely. Mix in the sugar, flour, lemon juice, cinnamon and nutmeg. Toss until apples are fully coated.

Coffee Cake Filling:

Ingredients:
½ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted margarine
1 to 2 tablespoons apple butter

Directions:
Mix the sugar, cinnamon and nuts together. Slowly drizzle in the margarine in, and then toss to mix with the apple butter. You may find it easier to blend in the butter if you microwave it first for about 15 seconds.

Pecan Pie Filling:

Ingredients:
¼ cup pure maple syrup
¼ cup almond milk
Pinch salt
1 tablespoon cornstarch
¾ cup pecan pieces
½ teaspoon vanilla extract

Directions:
Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat. Keep stirring continuously with a whisk until the mixture boils and thickens. Once boiling, turn off the heat and stir-in pecan pieces and vanilla. Allow to fully cool.

Lemon Bar Filling:

Ingredients:
½ cup arrowroot or tapioca starch
½ teaspoon baking powder
¼ teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
¾ cup honey
¼ cup sugar
¼ cup maple syrup
Powdered sugar for dusting

Directions:
Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup. Whisk wet ingredients into dry until dry ingredients are completely dissolved. Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Twisted Chocolate Babka – Шоколад Бабка

Chocolate BabkaThis recipe will make 2 loaf-sized chocolate babkas

Ingredients:

Dough:
4 ¼ cups all-purpose flour, plus extra for dusting
½ cup granulated sugar
2 teaspoons instant yeast
Grated zest of half an orange
3 large eggs
½ cup water (warm, between 100 to 110 degrees Fahrenheit) and 1 to 2 tablespoons extra, if needed
¾ teaspoon salt
⅔ cup unsalted butter or margarine at room temperature
oil, for greasing

Filling:
4 ½ ounces dark chocolate (or approximately ¾ cup chocolate chips)
½ cup (1 stick) unsalted butter or margarine, cold is fine
Scant ½ cup powdered sugar
⅓ cup cocoa powder
¼ teaspoon cinnamon

Syrup:
⅓ cup water
⅓ cup plus 2 teaspoons granulated sugar

Make the dough:

In a small bowl mix together the warm water and the yeast, with about 1 teaspoon of the sugar. Let this stand aside and foam up. This should happen within 10 minutes.

Combine the flour, remaining sugar and zest in the bottom of the bowl of a stand mixer. Mix on low to combine. Add the foamy yeast water, and the eggs (one at a time), while the mixer is on low with the dough hook. Keep the machine mixing, increasing the speed as the ingredients come together to form a dough.

It’s okay if the dough is on the dry side, but if it doesn’t come together at all, add extra water, 1 tablespoon at a time, until the dough forms a mass. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times. I usually found that after 10 minutes, the dough began to pull away from the sides of the bowl. If it doesn’t, you can add 1 tablespoon extra flour to help this along.

Coat a large bowl with oil (or scrape the dough out onto a counter and oil this one) and place dough inside, cover with plastic place in a warm area to rise, about 2-3 hours. Once the dough has doubled (or close to it), stick it in the fridge to cool. This will help with the rolling out of the dough in the next segment.

Make filling:

In a small pot on med-low heat, melt the butter and chocolate together until smooth. Stir in powdered sugar, cocoa and cinnamon; mixture should form a spreadable paste. Remove from the heat and set it aside.

Assemble loaves:

Coat two 9-by-4-inch loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper. Take half of dough from fridge (leave the other half chilled). Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.

Spread half of chocolate mixture evenly over the dough, leaving a ½ -inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log. I found that transferring the log to a lightly floured baking tray in the freezer for 10 to 15 minutes made it much, much easier to cut cleanly in half. Repeat with second dough.

Trim last ½ -inch off each end of log. Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan. In one batch, mine was long enough to “S” inside the pan and I nested the trimmed ends of the log in the openings. Even if you don’t (and choose to bake them separately in a little pan, as I did in other batches), the dough will fill in any gaps by the time it’s done rising and baking, so don’t worry.

Cover with a damp tea towel and leave to rise another 1 to 1 ½ hours at room temperature. Repeat process with second loaf.

Bake and finish cakes:

Heat oven to 375°F. Remove towels, place each loaf on the middle rack of your oven. Bake for 30 minutes, but there’s no harm in checking for doneness at 25 minutes. A skewer inserted into an under baked babka will feel stretchy/rubbery inside and may come back with dough on it. When fully baked, you’ll feel almost no resistance. If you babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.

While babkas are baking, make syrup:

Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babkas leave the oven, brush the syrup all over each. It will seem like too much, but will taste just right — glossy and moist. Let cool about halfway in pan, then transfer to a cooling rack to cool the rest of the way before eating.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Pere al Vino Rosso (Pears Poached in Red Wine)

Pears poached in wineIngredients:

8 pears, peeled
1 bottle of red wine, or enough to cover the pears
1 cup sugar
2 sticks of cinnamon
3-4 whole cloves
Zest of half a lemon or orange*

Directions:

Peel your pears—one per serving—leaving on the stem if the pear has one. Then place them snugly in a saucepan with just enough room to hold the pears in a single layer.

Pour over the wine over the pears, so that they are at least ¾ of the way covered. Then add sugar, cinnamon, cloves and if you like, some lemon or orange zest.

Allow the pears to simmer for about 20 minutes, turning them if need be so that they cook and colour evenly, until they are quite tender but not falling apart.

Remove the pears onto a shallow serving bowl or plate, and continue to simmer the wine until has reduced into a syrupy consistency, then strain and pour over the pears. Allow the pears and their sauce to cool before serving.

* Click here for my tips on zesting citrus.