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Heritage Florida Jewish News
Fern Park , Florida
November 20, 2009     Heritage Florida Jewish News
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November 20, 2009

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HERITAGE FLORIDA JEWISH NEWS, NOVEMBER 20, 2009 PAGE 15A t By Louise Fiszer Autumn is my favorite time of year for entertaining, andwith Chanukah approaching the markets seem to be cooperating by offering a rich bounty of harvest delights. Apples, pears, winter squashes• wild mushrooms and multicolored peppers make the creative cooks palette rich with color, taste and texture. Masses of dahlias, chrysanthemums and gourds naturally and easily make a festive centerpiece for any occasion. The foods of this season are on the heartier side and appear in gratins, curries and casseroles. Even desserts take on a homier complexion, which means comfort food for the diner while being comforting for the cook. Sweet potato and hot pepper soup Sweet Potato and Hot Pepper Soup (Meat) 3 Tbsps. oil I small onion, chopped l jalapefio pepper, seeded and chopped I red bell pepper, seeded and chopped 6 cups chicken stock 3 medium sweet potatoes, peeled and diced I cup corn kernels salt and pepper Heat the oil in a large saucepan. Cook the omon and peppers until soft. Add the stock and sweet potatoes, and bring to a boil. Cover and simmer about 25 minutes, or until potatoes are tender. Pur~e in a food processor until smooth. Return to the saucepan; add the corn. Taste for salt and pepper: heat through• Serves 6. Lamb Curry With Butternut Squash (Meat) 4 Tbsps. oil 3 lbs. boneless lamb, cut into 11~2-inch cubes 2 onions, chopped 2 cloves garlic, minced 1 Tbsp. curry powder 1/2 tsp. ground red pepper 1/2 tsp. ground coriander 1/8 tsp. ground cinnamon 2 Tbsps. all-purpose flour 1/2 cup chopped tomatoes 2 cups beef stock 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes salt and pepper chopped fresh coriander In a large oven-proof casserole, heat the oil. Brown lamb on all sides. Remove and reserve. A fall centerpiece brightens up any party table. Add the onions• garlic, curry, red pepper, coriander. cinnamon, flour and tomatoes to same pan. Cook about 3 minutes. Add the stock andstir until smooth. Bring to a boil and return browned lamb to casserole. Cover and place in preheated 350° oven. Bake for I hour and then stir in squash• Cook another 40 minutes. Taste for salt and pepper, and sprinkle with fresh coriander. Serve with noodles or rice. Serves 6. Autumn Salad of Mixed Mushrooms (Pareve) 8 Tbsps. olive oil 1 Tbsp. choppedshallot 1/2 lb. fresh shiitake mushrooms, stemmed and sliced 1/2 lb. chanterelle mushrooms, sliced 1/2 lb. cultivated mushrooms, sliced 2 Tbsps. fresh tarragon leaves 1/2 cup toasted walnuts 3 Tbsps. fresh lemon juice salt and pepper 3 cups mixed greens In large skillet, heat half the oil. Add the shallot and mushroorfis, and cook over high heat about 3 minutes. Remove to a bowl. Toss with the tarragon and walnuts. Combine lemon juice and remaining oil; toss again. Taste for salt and pepper, and serve on a bed of greens. Serves 6. Chocolate-Raspberry Brownie Cupcakes (Pareve) 2/3 cup margarine 3 squares (1 oz. each) semisweet chocolate 3 eggs 11/4 cup sugar 1/3 tsp. vanilla extract 1 cup all-purpose flour 1 cup chopped pecans 36 raspberries In a sfnall saucepan over low heat. melt the margarine and chocolate. Cool for 10 minutes• In a miXing bowl, beat the eggs and sugar. Add the vaniBa and chocolate mixture: stir in the flour and pecans. Fill greased or paper-lined muffin cups two-thirds full. Topeach cupcake with 3 raspberries. Bake at 350° for 18 to 20 minutes, or until brownies test done with a wooden pick. Makes 12. Heritage Florida Jewish News does not guarantee that all recipes printed in the newspaper will adhere to the highest standards of kashrut. Louise Fiszer is a Palo Atto, Calif., cooking teacher, author and the co-author of'Jewish Holiday Cooking." Questions and recipe ideas can be sent to Just in time for the holiday season, the Manischewitz Olive-Oil Broth-Poached Chicken With Arfichokes and Tomatoes company announces the launching of its fourth annual I whole chicken, cut up cook-off event, designed to encourage home cooks to chal- 3 Tbsps, olive oil lenge themselves in preparing a kosher meal this year. 11/2 cups onions, diced using the new Manischewitz all-natural broth, made with 11~2cups celery, diced chicken and beef. 2 Tbsps. garlic, chopped The contest encourages men and women to experiment 42 oz. chicken broth (3 cans) with different ethnic foods and think of preparing a kosher- 1 Tbsp. fresh thyme leaves, chopped inspired meal as part of that experience, in the same way that 2 bay leaves people enjoy preparing Japanese, Italian, Mexican. Chinese 2 cans artichoke hearts, drained and halved and other popular ethnic cuisines. 2 whole tomatoes, chol ped Entrantswillcompete forachance tobe crowned the "King 1/4 cup fresh basil, cut into thin strips or Queen of Kosher." as well as win a $25.000 grand prize Inalargestockpot, sear the chicken skin-side down in olive package that include new GE Profile kitchen appliances, oil; remove. In same pot, saut the onions, celery and garlic. Five finalistswillwinapaidtriptoNewYorkCitytocompete. Add the chicken broth, thyme and bay leaves; bring to a Contestants U.S. residents aged 18 or older will be boil. Reduce heat and add chicken. judged by an on-site cooking panel consisting of culinary Simmer 30 to 45 minutes, or until chicken is fully cooked experts, and tender, skimming off any fat or broth that comes to the Recipes must be original, kosher, include a new Manisch- surface. Add water, if necessary, to keep chicken covered. ewitz broth product, have no more than a total of eight Remove the chicken and set aside on serving platter. ingredients, and be prepared and cooked in one hour or less. Skim off any remaining fat or froth; add artichokes, You can enter online at www. or by tomatoes and basil; simmer briefly. mail. Send your entry to: Manischewitz Cook-Off, c/o BHGPR, Serves 6. 546 Valley Road, Upper Montclair, NJ 07043. Entries must Heritage Florida Jewish News does not guarantee that all be received by Jan. 31. recipes printed in the newspaper will adhere to the highest For a little cook-off inspiration, try the following dish. standards of kashrut. David and Shelly Sokol - Owners 1oin your Florida friends at... OF CENTRAL FLORIDA Register Now For Our 40th Summer For Boys & Girls 6-15 A magnificent 100 acre Air Conditioned camp in the hills near Ocala National Forest. 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