Wednesday, September 24, 2008

Kosher Cooking Carnival: Waffles & Honey Edition

I was hoping that my good friend Medad over at his right word would be honoring us with waffles today or at least posting a recipe for some. After all, he did win the waffle iron at the First International Jewish Bloggers Conference last month. Well, it seems that Winkie's idea for kosher cooking involves consulting with the New York Times about eating in Brooklyn.

Well, we'll just have to celebrate Rosh Hashana in a more traditional way. A good place to begin is with The Rebbitzen's Husband who has a must read post all about the symbolism of the foods we eat at the traditional holiday meal.

Once we have the theory in place we can get down to basics with Carolyn at Baking Bites with some good avice about handling honey in recipes. Ilana-Davita has a beautiful Carrot Torte for us as well as Apples ‘n Honey Cake both of which I would like to try (if I get this post done in time). Leora is making Chicken Soup over there in HP and Mrs. S. is thinking about Tzimmis posted at Our Shiputzim: A Work In Progress but don't be suprised if there's a bit of sawdust mixed in.

Eating Jewish
The dawning of the new year is a time for reflection and I would suggust reading Ilana Davita on her transition from treif to kosher where she brinings up some points which many of us take for granted.
For some food for thought read Shemitta in Action and Tossing Accusations in Kashrut at Shiloh Musings, two posts which relate to halacha of and in the land of Israel.

Recipes Galore!
There will be a few days in the coming month which are not either holidays of the day before/after the holiday and we just may have to come up with something to eat on a regular Monday or Thursday. Don't fret! KCC to the rescue! Frumteacher presents Vegetarian moussaka and muse has a Chocolate Cake for Celiacs--No Flour! posted at me-ander which sounds worth checking out if only for the conversation piece. Leora chimes in with Tomato Recipes saying, "Did you know in Eastern Europe some Jews thought tomatoes were not kosher because they had never seen one? Don't miss JoeSettler, ever the idealist, this time out to improve Israeli pizza and while we're over the 'green line' you can get some ideas from muse about Quick, Easy, Healthy Cooking at me-ander.

Eating Out
If all this cooking is too much you might consider a restaraunt or two. Check the Floors first if you're going to recommend one to muse. Ahuva Goldstand of Jerusalemite blog gives us a quick rundown on Jerusalem's growing Kosher cuisine scene, and the latest trend of Non-Kosher restaurants going Kosher at Israel's best kosher restaurants in Tel Aviv? Uh, no. - and Tastes like Jerusalem -

Cool Sites
Carolyn suggested The Hummus Blog, saying, "A whole blog devoted to hummus! This recipe looked interesting. Haven't tried it yet, but I'm a hummus and yogurt fan. Never considered making dairy hummus before..."

Waxing philosophical...
muse has some food musings in Back, Yet Again and wonders Maybe It Was The Food.

That concludes this edition of the Kosher Cooking Carnival.

I'd like to take this opportunity to wish all my fellow bloggers, blog readers and k'lal yisroel a happy healthy and sweet new year!

May we be worthy of redemption this year and meet in Jerusalem.


Submit your blog article to the next edition of kosher cooking carnival using our carnival submission form. Past posts and future hosts can be found on our blog carnival index page. Technorati tags: kosher cooking carnival, blog carnival.


Batya said...

Great job, m'dear!!
Thanks so much!!!

Anonymous said...

Nice edition. Thanks for including some of my posts.

YMedad said...

Sorry, but I don't do batter.

But we can try this:

Lemon Chicken with Jerusalem Artichokes Recipe

This Mid-East inspired dish uses plenty of garlic, saffron, basil and pine nuts to flavor the chicken and sunchokes.

Prep Time: 10 minutes
Cook Time: 1 hours,


1 teaspoon lemon zest
2 fresh lemons
2 Tablespoons olive oil, divided use
4 chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/4 teaspoon ground saffron
1/2 pound Jerusalem artichokes (sunchokes), peeled
10 garlic cloves, peeled and halved
1 Tablespoon fresh thyme leaves
1/4 cup pine nuts, toasted
Hot, cooked rice


Finely grate 1 teaspoon of zest from the lemon and set aside. Juice both of the lemons (discarding pulp) and set aside.

Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil1 and swirl to coat the bottom of the pan. Sprinkle chicken2 thighs on both sides with salt and pepper. Place skin-side down in the hot pan and quickly brown them, turning only once. Remove to a plate and keep warm.

Add the lemon juice, lemon zest, remaining tablespoon of olive oil, chicken broth, and saffron3 to the skillet. Bring to a boil, stirring to loosen any browned bits. Add Jerusalem artichokes4, and garlic5 cloves. Return chicken to the skillet, along with any accumulated juices.

Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender. Stir in thyme6 leaves. Taste and adjust seasoning, if need be. Return to a simmer and cook an additional 10 minutes.

Serve over cooked rice7 and sprinkle with pine nuts8 to garnish.

Yield: 4 servings

Oh, good collection and shana tovah yoter!

Braeg Heneffe said...

We love cooking different types of food and you've got some very interesting recipes on here, thanks

Leora said...

Yum! Great job.

Isramom Cooks KCC

The Rebbetzin's Husband said...

Thanks for a great job - and for giving me such accolades!

My wonderful Rebbetzin came across a great Rosh HaShanah recipe yesterday: Roasted Chicken, Apples and Leeks. You can find it at Real Simple here.

Mrs. S. said...

Great job!
Thanks for the link.
Ktivah v'chatimah tovah.

Commenter Abbi said...

I made this last week for Shabbat and it's very RH appropriate:

Acorn Squash with Apples, Plums and Honey

2 acorn squash
1 apples
2-3 plums
Honey/Real Maple Syrup
Cinnamon, Nutmeg depending on taste
Apple Juice

Split squash,remove seeds. Drizzle about a tsp of honey in each half and sprinkle with honey, nutmeg, whatever pie spices you like. Fill pan with about 3/4 inch of apple juice. Place the squash face down.

Slice apples and plums and put them around the squash.Cover pan tightly with foil. Bake in a hot oven (180 C or 350 F) for about 30 min until mostly soft. Uncover for another ten minutes to reduce liquid to a nice sauce.

Fill the squash with apples and plums and drizzle with sauce. Garnish with sliced almonds, pine nuts, dried cranberries if desired. Enjoy.

Jack Steiner said...

Sorry, but I don't do batter.

Next time you batter come up with a better excuse. ;)

YMedad said...

Okay, we'll leave baseball behind and I'll try to do better.

Anonymous said...

Wow, I had forgotten about that post.

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