Source: https://www.jewishvoicesnj.org/articles/trip-around-the-world-for-mothers-day/
April 19, 2021
Mother’s Day is right around the corner, and Mom deserves something unique for her special day. Unique, international dishes are always a crowd pleaser, so here is one from Japan and one from France.
I adapted the first, Chicken and Egg Doburi, for the Man-o-Manischewitz Cook-off back in 2011, and, thankfully, it won me first place. This is a special recipe to me because it reminds me of my time living in Japan after college, and includes the sweet flavors of soy, mirin, and sake, which are some of the signature ingredients in Japanese cooking.
Chicken and Egg Donburi
Ingredients:
- 2 ½ cups Japanese sticky rice
- 5 tbsp. soy sauce
- 2 ½ sugar
- 2 ½ mirin
- 1 cup of reduced sodium chicken broth
- 1 tsp. wasabi paste (optional)
- salt and pepper to taste
- 16 ozs. boneless chicken breasts chopped into bite sized chunks
- 1 cup green onions cut on diagonal
- 4 lg. eggs
- ¾ cup sprigs of arugula or watercress
PREPARATION:
- Prepare rice according to package directions and set aside.
- Mix soy sauce, sugar, (wasabi paste), mirin, broth, salt and pepper. Heat mixture in a saucepan until the sugar dissolves.
- Into a small fry pan over low heat, pour about a ¼ cup of the heated broth mixture. Add 4 ozs. of the chopped chicken and a ¼ cup of the green onions.
- Cook the chicken pieces, turning them over for about 3 minutes, then beat an egg and stir it in.
- Add a few sprigs of arugula and cover the saucepan.
- In the meantime, have one portion of steamed rice ready in a deep bowl. When the egg has set, in about 50 seconds, slip the mixture over the one serving of rice. Repeat the process for the remaining servings.
This second dish, Baked Brie en Croute, is a perennial winner as an appetizer or dessert and makes a rock star out of even the novice cook.
Bon Appetit and wishing everyone a Happy Mother’s Day!
Baked Brie en Croute for Mother’s Day
Ingredients:
1 egg
1 tablespoon water
1/2 of a 17.3-ounce package of frozen Puff Pastry Sheets (1 sheet), thawed
1/3 cup dried cranberry
3 Tbsp of brown sugar
1/4 cup toasted sliced almond
1 (7 – 8 inch wheel of Brie cheese)
Directions
1. Preheat the oven to 400 degrees F.
2. Using a warmed sharp knife, or unflavored dental floss (See Cook’s Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook’s Note 2.
3. Cook’s Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a paring knife. Then, take a long piece of dental floss and wrap it around
both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
4. Cook’s Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.
Note: use the extra puff pastry scraps to create a beautiful design for the front of the brie.
Stuart Davis lives in hometown of Cherry Hill and is passionate about cooking. He is a member of Temple Beth Shalom. Previously, he taught English in Japan (the inspiration for this dish) and speaks the language fluently.
Tomato Jam Recipe By Stuart Davis
Source: https://www.jewishvoicesnj.org/articles/tomato-jam-recipe/
October 19, 2021
This tomato jam has become my go to condiment for everything. I will put it on grilled cheese, chicken, burgers, pasta, eggs, and fresh veggies. This sweet and savory jam adds that fresh taste of summer to everything, but beware of its addictive properties!
Tomato Jam Recipe
Makes 2 Quarts
4 pounds of ripe tomatoes
1 medium onion finely diced
2 tablespoons honey
Zest and juice of 1 lemon
2 jalapenos chopped finely – remove seeds
2-3 coves of fresh garlic minced
1 tablespoon kosher salt
2 tablespoons of sugar
fresh herbs optional
I recommend fresh oregano, basil.
Bring 4 quarts water to a boil. Set up an ice bath near the stovetop. Using a paring knife, score the tomatoes with an X at the point end and drop the tomatoes into the boiling water for 45 seconds, then transfer to an ice bath. Peel the tomatoes then chop them and place them in a medium saucepan with the onions, honey, lemon zest and juice, peppers, salt, sugar, and red pepper flakes. Stir and bring to a simmer. Clip a candy thermometer to the pan and cook, stirring occasionally, until the mixture registers 220 degrees F (it should have a thick, syrupy consistency), 1 1/2 – 2 hours.
Put the jam in a jar or use it immediately. It will keep covered tightly in the fridge for up to 2 weeks. Enjoy!
Stuart Davis has taught culinary arts for over ten years and is the winner of the 2011 Man-O-Manischewitz Cook-Off.
Spiced Pumpkin Cheesecake By Stuart Davis
Source: https://www.jewishvoicesnj.org/articles/spiced-pumpkin-cheesecake/
November 16, 2021
This recipe was inspired by Paula Deen—I reduced the sugar and spiced up the filling and added a little kick of rum or brandy to give the filling more punch and flavor. I haven’t had a complaint yet!
Ingredients:
1 (18.25) package of yellow cake mix
1 egg
2 sticks melted and divided butter
1 15 oz can of pure pumpkin
1 8 oz package of softened cream cheese
3 eggs
1 tsp of vanilla
1 16 oz box of powdered sugar -minus ½ cup
1tsp cinnamon
1tsp nutmeg
1 tsp of dark rum (optional)
½ tsp of ginger
¼ tsp cloves
Directions:
Preheat the oven to 350 degrees F.
To make the cake: Combine cake mix,1stick of melted butter and one egg and mix well. Pat the mixture into a lightly greased 13 x 9 inch baking pan.
Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Hint – beat cream cheese first and get smooth and then add the pumpkin. Add the 3 eggs, vanilla, rum, and 1 stick of melted butter and beat together.
Next add the powdered sugar, cinnamon, nutmeg, ginger, cloves and mix well.
Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. Enjoy!
Stuart Davis has taught culinary arts for over ten years and is the winner of the 2011 Man-O-Manischewitz Cook-Off.
Lemon Whipple Cookies By Stuart Davis
Source: https://www.jewishvoicesnj.org/articles/lemon-whipple-cookies/
December 28, 2021
These cookies are light, refreshing with an irresistible consistency—so ridiculously easy to make! Don’t over bake them. If they look brown at the edges, they have been in the oven too long! They should be bright yellow and look a little soft when you take them out. They will continue to cook a little bit as they sit on the cookie sheets cooling.
Ingredients:
1 box of lemon cake mix
8 oz container of non-dairy whipped topping (cool whip)
1 egg
1 Tbsp of lemon zest
1 tsp of vanilla
½ cup of white chocolate chips
¾ powdered sugar
Instructions:
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Beat the Cool Whip and eggs together on medium speed.
- Add the cake mix and continue to beat until combined. The batter will be thick and sticky.
- Place the confectioner’s sugar in a small bowl. Drop small spoonfuls of batter into the sugar and roll around to form a ball.
- Place cookies on the lined cookie sheet and bake at 350 degrees for about 8-10 minutes. Repeat with remaining batter.
- Cookies should be barely golden on edges.
Stuart Davis has taught culinary arts for over ten years and is the winner of the 2011 Man-O-Manischewitz Cook-Off.
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