Monthly Archives: December 2011

Anne Frank Exhibit at the East Valley JCC

Date: February 2 – March 5, 2012
Time: 5:30 pm – 8:00 pm
Location:  Show map
908 N Alma School Road
Chandler, AZ 85225
United States of America
Phone: 480-897-0588
Tickets: 

(Click appropriate link to purchase tickets)

 

Please pick the date and time that you are interested in attending as well as how many people are in your party. We will have tours leaving every 15 minutes with up to 15 spots per tour.
 

Leave a comment

Filed under Exhibit, Uncategorized

Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

Prep Time: 30 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 43 min
Serves: 10 to 12 servings
 
Ingredients

Saffron matzo balls:

  • 8 large eggs
  • 2 teaspoons canola oil
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
  • 1/4 cup water
  • 1/3 cup freshly chopped parsley leaves
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 2 cups matzo meal
  • 2 1/4 teaspoons baking powder

Soup:

Sofrito:

Directions

To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.

Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.

Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup’s flavor.

While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.

When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)

Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Recipe courtesy Jeff Nathan

Source: www.foodnetwork.com

Leave a comment

Filed under Food, Holiday Food

Apple Cider Doughnuts

Prep Time: 50 min

Inactive Prep Time: 2 hr 0 min

Cook Time: 20 min
Serves: 12 doughnuts
 

Ingredients

2 red apples, such as Cortland or McIntosh

2 1/2 cups apple cider

  • 3 1/2 cups all-pourpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 2/3 cups granulated sugar
  • 3 tablespoons vegetable shortening
  • 1 large egg plus 1 egg yolk
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • Vegetable oil, for frying

 

Directions

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Photograph by Kate Mathis

Source:  www.foodnetwork.com

 

1 Comment

Filed under Holiday Food