http://www.kosherblog.net/2004/11/28/challah_stuffing/ Finding the finer side of everyday kosher living Fri, 29 Aug 2008 03:51:13 +0000 http://wordpress.org/?v=2.6 http://www.kosherblog.net/2004/11/28/challah_stuffing/#comment-1500 The Foodie Guide » Thanksgiving Menu Mon, 01 Jan 2007 20:27:56 +0000 http://www.kosherblog.net/2004/11/28/challah_stuffing/#comment-1500 [...] SUGAR-FREE SPICED CRANBERRY SAUCE No one needs all the sugar it takes to overcome a cranberry’s natural tartness, so this year I’ll replace it with Splenda in my favorite recipe (from Epicurious). SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING This is a great make-ahead recipe which I usually reserve for wintertime Shabbat lunches. Rather than steam the sweet potato chunks as this recipe instructs, I roast them at 400 degrees until just browned around the edges — more flavor that way. WHOLE WHEAT CHALLAH STUFFING As far as I’ve come with brown rice, sometimes you just have to eat stuffing. This year, I’ll try my traditional recipe with whole wheat challah from Rosenfeld’s in Newton Centre. ROASTED ASPARAGUS I used to buy only thin asparagus to avoid tough, woody ends, but trimming a thicker stalk and peeling the bottom half a bit provides an equally tender vegetable with a bit more to sink one’s teeth into. I toss them in olive oil, salt, and pepper, then roast at 400 degrees for about 15 minutes. BROWN BREAD Like grapenut pudding, brown bread is a local tradition. The molasses and dried currants give it a thoroughly colonial character, and the environmentalist in me loves baking in used coffee cans. (Substitute soy milk for the real milk.) INA’S GRAVY Ina Garten’s recipe for homemade gravy is superb, just make sure to supplement the chicken broth with some deeply browned turkey drippings. Naturally, I nix the cream, but the cognac remains to give it some punch. (Pour the liquor away from the flame, by the way. I momentarily set my hand ablaze last year when an errant drip of cognac caught fire.) APPLE PIE WITH VANILLA SOY CREAM The family stand-by. I’ve taken a liking to Cook’s Illustrated’s latest deep-dish apple pie recipe, but this time, my wife’s in charge of dessert, so it’s her call. [...] [...] SUGAR-FREE SPICED CRANBERRY SAUCE No one needs all the sugar it takes to overcome a cranberry’s natural tartness, so this year I’ll replace it with Splenda in my favorite recipe (from Epicurious). SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING This is a great make-ahead recipe which I usually reserve for wintertime Shabbat lunches. Rather than steam the sweet potato chunks as this recipe instructs, I roast them at 400 degrees until just browned around the edges — more flavor that way. WHOLE WHEAT CHALLAH STUFFING As far as I’ve come with brown rice, sometimes you just have to eat stuffing. This year, I’ll try my traditional recipe with whole wheat challah from Rosenfeld’s in Newton Centre. ROASTED ASPARAGUS I used to buy only thin asparagus to avoid tough, woody ends, but trimming a thicker stalk and peeling the bottom half a bit provides an equally tender vegetable with a bit more to sink one’s teeth into. I toss them in olive oil, salt, and pepper, then roast at 400 degrees for about 15 minutes. BROWN BREAD Like grapenut pudding, brown bread is a local tradition. The molasses and dried currants give it a thoroughly colonial character, and the environmentalist in me loves baking in used coffee cans. (Substitute soy milk for the real milk.) INA’S GRAVY Ina Garten’s recipe for homemade gravy is superb, just make sure to supplement the chicken broth with some deeply browned turkey drippings. Naturally, I nix the cream, but the cognac remains to give it some punch. (Pour the liquor away from the flame, by the way. I momentarily set my hand ablaze last year when an errant drip of cognac caught fire.) APPLE PIE WITH VANILLA SOY CREAM The family stand-by. I’ve taken a liking to Cook’s Illustrated’s latest deep-dish apple pie recipe, but this time, my wife’s in charge of dessert, so it’s her call. [...]

]]> http://www.kosherblog.net/2004/11/28/challah_stuffing/#comment-1499 Elizabeth Sun, 28 Nov 2004 23:18:19 +0000 http://www.kosherblog.net/2004/11/28/challah_stuffing/#comment-1499 For those in the San Francisco Bay Area, I recommend using Vital Vittles "Real Bread" in stuffing. Tasted absolutely delicious--just use twice as much liquid required by any recipe that assumes you'll use white bread. For those in the San Francisco Bay Area, I recommend using Vital Vittles “Real Bread” in stuffing. Tasted absolutely delicious–just use twice as much liquid required by any recipe that assumes you’ll use white bread.

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