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November Recipes

Spice Cookies

1 soft butter
4 cup all-purpose flour
1 teaspoon double-acting backing powder
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
3/4 cup honey
1 cup dark corn syrup
3/4 cup sugar
2 tablespoon butter
1 tblesp lard *

* use shortening or butter if you don't want to use lard.
Preheat the oven to 400°F. Coat two large baking sheets lightly with butter. Combine the flour, baking powder, cloves, allspice and cinnamon in a bowl, and set aside. In a deep, heavy 5 to 6-quart saucepan, bring the honey, corn syrup, and sugar to a boil over moderate heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, uncovered, for 5 minutes. Remove the pan from heat, add the butter and lard, and stir until melted. Beat in the flour mixture, a cup or so at a time. When the batter is smooth, drop it by teaspoonfuls on to the baking sheets, leaving an inch or so between the cookies. Bake in the middle of the oven for about 15 minutes, or until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and proceed with the remaining batches, coating the baking sheets with a little butter each time. Pfeffernuse can be stored for 6 to 8 weeks in tightly sealed jars or tins. Makes about 30 cookies.

Pepper Balls

4 cup flour; unbleached, unsifted
1 teaspoon cinnamon
1/2 teaspoon mace
1 black pepper; as desired
2 tablespoon butter; (no margarine)
1 cup confectioners' sugar
1 teaspoon baking powder
1 teaspoon cloves; ground
1 teaspoon allspice; ground
1 1/4 cup honey
2 eggs; large
1 teaspoon vanilla

Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350°F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies.

Pickled Beets

4 beets, cooked, sliced
2 onions, sliced
sugar to taste
lemon juice to taste

In large glass bowl or jar, place a layer of sliced beets, then a layer of sliced onions. Sprinkle with sugar and lemon juice. Repeat until beets and onions are used up. Refrigerate overnight.
Recipe From: Torah Prep High School for Girls Passover booklet

Picante Pork Stew

2 lb pork
2 tablespoon olive oil
1 onion
1 teaspoon salt
1/2 teaspoon black pepper
1 can (28-oz) stewed tomatoes
1 cup picante sauce
1 1/2 teaspoon thyme leaves
2 bay leaves
1 lb potatoes, cut in chunks
1/2 lb carrots, sliced

Brown pork with olive oil. Add onion;cook 2 minutes. Add salt and pepper. Add tomatoes,picante sauce,thyme and bay leaves. Bring to a boil. Add potatoes and carrots. Cook until veggies are tender. (60min)

Calabrian Bread (Piccia Calabrese)

2 1/2 teaspoon active dry yeast
1/2 cup warm water
1 1/4 cup biga
2 tablespoon lard
2 tablespoon sliced mushrooms
1 tablespoon olive oil
3 tablespoon canned tomatoes with juices
1 small anchovy fillets; boned and chopped
1 tablespoon capers; drained and chopped
6 small cocktail onions; chopped
2 tablespoon artichokes; finely chopped
3 gherkins; chopped
2 roasted red peppers; chopped
1 tablespoon dried oregano
2 1/4 cup all-purpose flour; unbleached
1 teaspoon salt
3/4 teaspoon cracked black pepper

Refrigerate the Biga until cold. stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Saute the mushrooms briefly in the oil and let cool. Roughly chop the tomato, mushrooms, anchovy, capers, onions, artichoke, pickles, and red peppers in a food processor fitted with the steel blade. Remove to another bowl. Process the oregano, flour, salt, and pepper with 5 or 6 pulses to mix. Place the cold starter and the lard over the dry ingredients. With the machine running pour the dissolved yeast through the feed tube as quickly as the flour can absorb it. Add the vegetable mixture and process just until combined. Finish kneading by hand on a well-floured surface, sprinkling with 1/2 to 2/3 cup additional flour as needed, until elastic, moist, and velvety.
First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours.
Shaping and Second Rise: Shape the dough on a floured surface into 1 large or 2 smaller round loaves by rolling the dough first into a taut log, then shaping it into a round loaf. The dough will be slightly sticky; sprinkle the dough and the work surface with flour while shaping it. Place each loaf on a peel sprinkled with cornmeal, cover with a slightly dampened towel, and let rise until doubled, about 50 minutes.
Baking: Thirty minutes before baking, heat the oven with baking stones in it to 425°:F. Just before baking, cut an even slash around the shoulder of the loaf or 3 slashes across the top with a razor. Sprinkle the stones with cornmeal and slide the loaves onto the stones. bake, spraying 3 times with water in the first 10 minutes, for 45 minutes. Cool on racks.
Recipe From: The Italian Baker by Carol Field.

Pickled Bread-And-Butter Zucchini

16 cup fresh zucchini, sliced
4 cup onions, thinly sliced
1/2 cup canning or pickling salt
4 cup white vinegar (5%)
2 cup sugar
4 tablespoon mustard seed
2 tablespoon celery seed
2 teaspoon ground turmeric

Yield: About 8 to 9 pints

Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".)
Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.
USDA Agriculture Information Bulletin No. 539 (rev. 1994)

Pickled Chiles And Vegetables (Chiles En Escabeche)

1/2 lb jalapenos
6 carrots; peeled
2 tablespoon salt
4 cloves garlic; peeled
4 peppercorns
1/2 teaspoon whole cumin seeds
2 whole cloves
8 small bay leaves
2 fresh sprigs of thyme
8 fresh sprigs of oregano
1/3 cup oil
2 large onions; cut into wedges
2 cup apple cider vinegar
6 garlic cloves; peeled
1/2 teaspoon dried thyme
1/2 teaspoon sugar

Remove the stems from the chiles, then cut each in quarters lengthwise. Remove seeds and place in a large bowl. Slice the carrots into 1/8-inch slices and add to the bowl. Sprinkle with salt and toss well. Let sit for 1 hour.
Place the garlic, peppercorns, cumin, cloves, 6 bay leaves, and the fresh herbs in a blender jar. Add 1/4 cup of water and puree mixture.. Heat the oil in a saucepan. Add the blended mixture and the onions. Cook over medium heat until the onions are translucent. Strain the chiles and carrots and reserve the juice. Add the vegetables to the saucepan. Cook for 10 minutes, stirring often. Add the reserved juice, vinegar, whole cloves, thyme, sugar, and remaining whole bay leaves. Bring to a boil and simmer for about 8 to 10 minutes. Cool and store.

Pineapple And Cherry Butterscotch Cake

2 cup flour
3 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
3 eggs; beaten
2/3 cup milk
1 teaspoon vanilla
1 brown sugar
3 tablespoon butter
1 can (16 oz.) sliced pineapple
1 small jar maraschino cherries
whipped cream

Sift together the flour, baking powder and salt; set aside. In another bowl, cream the sugar and shortening; add eggs. Add milk alternately with the dry ingredients to creamed mixture. Add vanilla and mix well. Grease a 10 inch round cake pan and line with brown sugar, about 1/2 inch deep. Dot with butter. In the pan, place slices of pineapple with a amaraschino cherry in center of each. Pour the cake batter over the mixture in the pan. Bake at 350°F for 50 minutes. Turn out onto plate and serve hot with whipped cream topped with cherries.

Polish Red Beet Eggs

1 dozen eggs
1/4 cup white vinegar
1 tablespoon salt
5 tablespoon sugar
1 can red beets (1 pound)
1 large onion; sliced
3 cup water

Hard boil eggs and peel. While eggs are still warm, boil together water, vinegar, sugar, and salt. Add beets, onions, and eggs to hot mixture. Refrigerate at least 24 hours.

Pork Tenderloin With Jalapeno Sauce

2 lb pork tenderloin
3 tablespoon jalapeno jelly
coarsely ground black pepper

Jalapeno Jelly Sauce:
3 tablespoon jalapeno jelly
1/3 cup sour cream

Place 2 lbs. pork tenderloins in a shallow roasting pan lined w/ heavy duty aluminum foil. Melt 3 tablespoons jalapeno jelly in a small saucepan or the microwave (set LOW -- jelly burns easily) and brush on pork. Sprinkle with salt and coarsely ground black pepper. Roast at 425°F for 15-20 minutes or until instant meat thermometer indicates internal temp. of 160°F.
Meanwhile, melt another 3 Tbs. of jelly and stir in 1/3 C. sour cream, and heat until blended, stirring regularly.
Remove pork from oven, letting it rest for 5 minutes to "set" the juices. Slice into 3/4-1 inch medallions and serve with the sauce.

Portuguese Roast Turkey

1 (10-lb) fresh turkey
2 lb coarse (kosher) salt
1/4 lb unsalted butter
3 tablespoon olive oil
2 large garlic cloves peeled and minced
1 lb french or italian bread
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 cup chicken stock
2 large egg yolks

Remove The Giblets: from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.
To Prepare The Stuffing: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve.

Preheat oven to 400°F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.

Portuguese Potato And Giblet Stuffing

2 medium onions, chopped
4 tablespoon butter
1 turkey giblets
500 gm floury potatoes, cooked, mashed
4 eggs
20 black olives, pitted and halved
4 tablespoon parsley, chopped
pinch nutmeg
salt and pepper

Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history.
Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender. Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings.
Recipe From: Raw Materials by Meryl Constance Sydney Morning Herald 12/15/92.

Brazilian Chicken And Mushrooms

1 cup chicken broth
1 cup milk, or thin cream
2 oz butter
2 oz flour
3 cup chicken, cooked, sliced
4 egg yolks
1/2 green pepper, diced
1/2 red pepper, diced
1 cup mushrooms, sliced
1 teaspoon lemon juice

Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy.
Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. Do not overcook unless you like creamy scrambled eggs.
Serve on toast, if desired.

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