Kevin's Watch

Posted: **Wed Sep 24, 2008 6:15 am**

Thanks for the recipe.

Is there a particular oil that you use?

Posted: **Wed Sep 24, 2008 11:56 am**

I'm a fan of extra light (tasting) olive oil for almost everything, except when extra virgin olive oil is called for in a vinaigrette, and peanut oil for stir fry. I use the extra light for this. I'm pretty sure Chanie uses canola though. It's a little cheaper, and she makes huge batches of this salad for the 400+ attendees at the yontiff meals after ma'ariv services Erev and second night Rosh HaShannah.

Posted: **Tue Nov 04, 2008 3:15 pm**

The Old Farmer's Almanac is a website I like to browse. Here's a recipe they sent me by email today:

Like the Almanac, an Election Day cake is an American institution. The tradition dates from the 1600s, but the cakes became more elaborate after colonial independence. Weeklong celebrations often accompanied certifying the election results, and women baked these yeast cakes for out-town-guests.

Election Day Cake

Yield: Makes 12 to 16 servings
Well before our country gained its independence, colonial housewives were making special cakes to celebrate the democratic ideals of their new homeland. This recipe has been adapted for modern kitchens.
Cake and Icing
2 packages active dry yeast (2 1/4 teaspoons each)
1 1/2 cups warm water (110° to 115°F)
1 cup plus 2 teaspoons sugar
4 1/2 cups sifted flour, divided
3/4 cup margarine or butter (1 1/2 sticks)
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground nutmeg
2 eggs
2/3 cup raisins
2/3 cup currants
1/4 cup chopped citron (candied)
1/2 cup chopped walnuts
1 cup sifted confectioners' sugar
milk or cream
1/2 teaspoon vanilla extract
dash of salt
For Cake:
In a large bowl, sprinkle the yeast on the warm water; stir to dissolve. Add 2 teaspoons sugar and 1 1/2 cups flour and beat well by hand, or for 2 minutes with an electric mixer at medium speed. Cover and let rise in a warm place until bubbly, about 30 minutes. In a separate bowl, cream the margarine (or butter) and 1 cup of sugar until light and fluffy. Set aside. Sift the remaining 3 cups of flour with the salt, cinnamon, cloves, mace, and nutmeg. When the yeast mixture is bubbly, add the eggs to the creamed butter and sugar and beat well. Combine with the yeast mixture. Add the flour mixture, a little at a time, beating with a spoon after each addition. Beat until smooth.
Stir in the raisins, currants, citron, and nuts. Pour into a well-greased and -floured 10-inch tube pan. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Bake at 375°F for about 1 hour. Remove the cake from the oven and cool in the pan for 5 minutes. Turn onto a rack to finish cooling. While slightly warm, spread with confectioners’ sugar icing.
For Icing:
In a medium bowl, combine the confectioners’ sugar with enough milk to make a mixture of spreading consistency. Add the vanilla and salt and stir until smooth.

Posted: **Tue Nov 04, 2008 4:10 pm**

Interesting! I've never heard of Election Cake before. Sounds like a cross between a coffee cake and a fruitcake.

Posted: **Thu Mar 19, 2009 9:47 pm**

This year, the hostess of the huge second night seder I attend lost her mom last month, leading to our rushed trip down to Fort Lauderdale. She has decided not to host second night this year; and truthfully, I don't blame her. She's still sorting through her mom's stuff, and she generally has close to 50 guests for second night, even though we do pot luck it.

So, for the first time in years, I'll be preparing a private seder for the three of us, or four, if Hyperception's dad decides to join us, as we'll be staying at his apartment. I'll have to remember to bring down four hagadot with me...

Anyway, I'll definitely make the following:

charoses
chopped liver
"doctored" jarred gefilte fish with horseradish
hard boiled eggs in salt water

Those are the set-in-stone traditions I've had at every seder.

The main course and sides will be my call.

I think this year I will do something I have always wanted to serve for a seder: a crown roast of lamb stuffed with matzah stuffing. The following recipe seems easy enough, and I'll replace the foil ball with the matzah stuffing when served.

Crown Roast of Lamb
8 servings

1 crown roast of lamb
(two 8-chop racks tied together)
or two 8-chop racks of lamb
Olive oil
2 teaspoons fresh rosemary, minced
Salt and pepper
Kitchen twine

Order a trimmed and tied roast from your butcher. Or trim two racks of lamb and tie them together yourself. To do it yourself, use a sharp boning knife to trim away most of the visible fat, leaving a little for roasting. At the bottom of the racks, cut away the fat silver portion, leaving the bottoms as flat as possible so the racks will stand up. Remove the membrane from the bones so the rack becomes more attractive and pliable.

With your hands, rub olive oil over the racks. Sprinkle both sides with salt, pepper and minced fresh rosemary. Tie the two ends together to form a circle so the bones curve outward. You may need to enlist the help of another pair of hands to help at this point. Tie at the bottom where the bones begin, and also at the point where the two bones end. Tie a piece of string around the bottom of the whole roast to hold it together.

Preheat oven to 450 degrees. Place roast in a shallow roasting pan. Form a piece of heavy-duty aluminum foil into a ball and place it in the center to help the roast hold its shape. Cover tips of bones with foil to prevent burning. Roast for 30 minutes for medium rare or 35 minutes for more well-done meat. Let rest 10 minutes before carving. Remove foil tips from bones. Place roast on a platter. Fill the center with any favorite stuffing or with multicolored grapes. Garnish with small fruits, fresh herbs and citrus leaves.

Although I'll already have the stuffing, I know my guys will want my garlic mashed potatoes, so those are a given. If FIL does join us, I'll make the roasted asparagus for him and me; I won't justify it for just me. And I guess broccoli florets, to get a green into Beorn.

And for dessert, my matzah caramel crunch, of course...

Excellent. I thought menu planning would be harder.
But that sounds good for the three of us.

What do y'all have planned for your Oestara/Passover/Easter meals?

Posted: **Fri Mar 20, 2009 3:56 am**

Hunh, good question, Menolly. I hadn't even thought about Ostara dinner. Especially since it's tomorrow, and it'll just be me....

Mom always used to make a ham for Easter. I've done that in the past, but didn't think to get one this year. I've got some pork chops in the freezer, tho. Maybe I'll do a pork chop with mashed potatoes -- no, a sweet potato! -- and brussels sprouts. And candy for dessert, of course.

I'm planning to make a lamb cake for study group Sunday. (That would be a pound cake in the shape of a lamb.) We'll be coloring eggs there, too.

The lamb roast sounds pretty cool....

Posted: **Fri Mar 20, 2009 10:24 am**

aliantha wrote:Hunh, good question, Menolly. I hadn't even thought about Ostara dinner. Especially since it's tomorrow, and it'll just be me....

A good time to commune with your inner maiden, eh?

aliantha wrote:Mom always used to make a ham for Easter. I've done that in the past, but didn't think to get one this year. I've got some pork chops in the freezer, tho. Maybe I'll do a pork chop with mashed potatoes -- no, a sweet potato! -- and brussels sprouts. And candy for dessert, of course.

Ooo, fresh brussels sprouts. Ward's has them here.
Too bad, like asparagus, I'm the only one who will eat them.
But I love them shredded and sauteed (in bacon drippings if I have any).

aliantha wrote:I'm planning to make a lamb cake for study group Sunday. (That would be a pound cake in the shape of a lamb.)

aww...sounds adorable.
If you have your camera handy, take a picture once finished and share?

aliantha wrote:We'll be coloring eggs there, too.

mmm...
I see egg salad and tuna salad with egg in your future.

aliantha wrote:The lamb roast sounds pretty cool....

It does. And easy, other than the trimming and tying.
Not so sure I'm willing to attempt trimming and tying myself.
It will definitely depend on the cost per pound difference...

*shakes head at self*

I can debone a chicken, and I'm hesitant to try a little trimming...

Posted: **Fri Mar 20, 2009 12:27 pm**

Menolly wrote:Anyway, I'll definitely make the following:

charoses
chopped liver
"doctored" jarred gefilte fish with horseradish
hard boiled eggs in salt water

Those are the set-in-stone traditions I've had at every seder.

[...]

Crown Roast of Lamb

I don't know if alcohol is appropriate for seder, but may I suggest a noble sweet white like French "Sauternes" for the chopped liver?

I first thought to keep it French and have a good Bordeaux with the lamb, but the olive oil in it made me more think of something Italian, like a Barolo or strong Barbaresco.

I'll have the family (parents, in-laws, sister) here for a long Easter brunch. I'll do a cold and warm buffet and the traditional "round breaded sweet yeast bun with a colored hard boiled egg in the middle" (it's pretty similar to "challah")

Posted: **Fri Mar 20, 2009 1:01 pm**

Vader wrote:I don't know if alcohol is appropriate for seder, but may I suggest a noble sweet white like French "Sauternes" for the chopped liver?

I first thought to keep it French and have a good Bordeaux with the lamb, but the olive oil in it made me more think of something Italian, like a Barolo or strong Barbaresco.

I'll have the family (parents, in-laws, sister) here for a long Easter brunch. I'll do a cold and warm buffet and the traditional "round breaded sweet yeast bun with a colored hard boiled egg in the middle" (it's pretty similar to "challah")

Wine is imperative for seder. We are required to drink four cups over the course of the meal. But finding such good quality wine that is kasher l'pesach may be a challenge. Kasher l'pesach wines have improved dramatically since I was a child, but I don't think I'll find a kasher l'pesach certified Barolo, no matter how hard I look or desire one...

Posted: **Fri Mar 20, 2009 4:30 pm**

www.wallywine.com/p-19665-2000-rashi-ba ... 750ml.aspx

Look for Rashi winery. They have kosher Barolo. 2000 was an exeptional year for Southern European wine so the price is justified.

Posted: **Fri Mar 20, 2009 4:35 pm**

*runs off to look*

It has to be kasher l'pesach, not only kosher...

~*~edit~*~

fudge

...doesn't look as though it is...

Posted: **Fri Mar 20, 2009 4:41 pm**

I see I still have enough to learn about the fascinating Jewish culture.

Posted: **Fri Mar 20, 2009 5:40 pm**

Menolly wrote:
aliantha wrote:Ooo, fresh brussels sprouts. Ward's has them here.
Too bad, like asparagus, I'm the only one who will eat them.
But I love them shredded and sauteed (in bacon drippings if I have any).
I usually steam them with some caraway seed. (I'm Czech. We put caraway in *every*thing. Except for the stuff we put poppyseed in. )

Altho, now that you mention it...I bought a head of Savoy cabbage earlier this week, and steamed a wedge of that with dill weed and garlic powder, and it wasn't bad. Which pleasantly surprised me, as I grew up hating cooked cabbage (maybe because Mom always boiled it 'til it was limp and gray...). Maybe I'll make that again, instead of the Brussels sprouts.

Menolly wrote:
aliantha wrote:I'm planning to make a lamb cake for study group Sunday. (That would be a pound cake in the shape of a lamb.)

aww...sounds adorable.
If you have your camera handy, take a picture once finished and share?
Sure. (I felt like I had to explain -- since you were talking about a lamb *roast*, and we've had the whole bacon explosion discussion -- that I was not planning to make a cake out of lamb. )

Posted: **Fri Mar 20, 2009 7:01 pm**

aliantha wrote:
Menolly wrote:Ooo, fresh brussels sprouts. Ward's has them here.
Too bad, like asparagus, I'm the only one who will eat them.
But I love them shredded and sauteed (in bacon drippings if I have any).
I usually steam them with some caraway seed. (I'm Czech. We put caraway in *every*thing. Except for the stuff we put poppyseed in. )

Now, for some reason I don't remember any caraway or poppy seed in the kolatchy you, magickmaker, and I had in Denver...

...g-ds, those were good...

Posted: **Fri Mar 20, 2009 7:07 pm**

Menolly wrote:
aliantha wrote:
Menolly wrote:Ooo, fresh brussels sprouts. Ward's has them here.
Too bad, like asparagus, I'm the only one who will eat them.
But I love them shredded and sauteed (in bacon drippings if I have any).
I usually steam them with some caraway seed. (I'm Czech. We put caraway in *every*thing. Except for the stuff we put poppyseed in. )
Now, for some reason I don't remember any caraway or poppy seed in the kolatchy you, magickmaker, and I had in Denver...

...g-ds, those were good...

Maybe because I kept the poppyseed ones for myself.

Posted: **Sun Mar 22, 2009 4:53 pm**

Okay, a pic of the lamb cake has been uploaded into the album.

Posted: **Sun Mar 22, 2009 5:15 pm**

Oh, is he adorable or what?

Posted: **Sun Mar 22, 2009 5:19 pm**

Thanks! Altho he woulda been more adorable if the decorating gel hadn't dribbled down his chin.

Posted: **Thu Apr 09, 2009 1:11 pm**

Passover and Easter time!

Here's what's up with us for Passover.

Last night was the traditional first night at my aunt and uncle's, where all I make is the mock almond roca using matzah instead of saltines.

Normally for second night we go to some friends where the wife was a new teacher and my mom mentored her when I was about 12 years old. She was about 12 years older than me, and 16 years younger than my mom. She befriended both of us, and during my teen years was the mediator a LOT between Mom and me. Although we only see each other once a year or so now, when we're at FIL's in Fort Lauderdale, we are closer emotionally than I am with my own sister.

So, for second night she hosts a seder for about 50 people. One of her daughters is vegan, and I make baked acorn squash with apple stuffing as a side dish, but it is all her daughter and husband eat, besides the charoses. And again, the mock almond roca. I can't go to either seder without that.

However, my friend's mom died back in February; that was when we made the unexpected trip down here a couple of months back for the funeral. She is still sorting through her mom's stuff, and decided not to do second night this year. So, I am making a small seder for the three Wagner men (yes, FIL will join us, yay!) and myself. Menu will be:

Ritual foods (matzah, charoses, parsley and/or onion, horseradish, and wine)
hard boiled egg in salt water
gefilte fish
chicken matzah ball soup
sweet rosemary crusted leg of lamb
asparagus (for FIL and me)
broccoli (for Paul and Beorn)
baked potatoes
matzah meal rolls
and leftover mock almond roca

Since I'm not in my own kitchen, I think that's enough.

Posted: **Thu Apr 09, 2009 11:41 pm**

Menolly wrote:gefilte fish

This is Yiddish. <3

It makes me cry in pain and anger how much culture my country has lost in those dark years between 1933 and 1945 (knowing it started earlier and stopped later).

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