Hasselback Sweet Potatoes


Hassleback potatoes are the Swedish version of a baked potato, and are named for Hasslebacken, the Stockholm restaurant where it was first served. Traditionally, hassleback potatoes are made with white potatoes and are sometimes stuffed with garlic cloves. I came up with this sweeter version, using thin slices of apples, and topping it off with some sweet maple syrup and a sprinkle of brown sugar. The sweet potatoes came out soft on the inside, and crispy on the outside while the apples caramelized and crisped around the edges. With the autumn colors, rustic styling, and sweet taste, hassleback sweet potatoes make the perfect accompaniment to your Thanksgiving feast!

Hassleback Sweet Potatoes

4 organic sweet potatoes
2 crispy sweet apples, such as honeycrisp
3 tbsp butter or margarine, melted
1/3 cup dark brown sugar
1/4 cup maple syrup
kosher salt

Method:

Preheat oven to 400 degrees. Scrub potatoes well and pat dry. Lay them flat on a cutting board and set one chopstick on each side. The chopsticks will ensure that you don’t cut all the way through. Starting from one end, make slits about 1/8″ thick. Peel and core apples and slice very thinly. Place apple slices in between each slit in the potatoes. Brush potatoes with butter and sprinkle with brown sugar. Drizzle with maple syrup and finish with a sprinkle of kosher salt. Bake, uncovered for about 1 hour, until the insides are cooked through and the outsides are crispy. If the apples begin to burn around the edges, and the sweet potatoes are still not soft, cover the pan with foil to prevent more burning.

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Kosherfest 2011 Top Ten

Have you entered to win the Kosher Revolution cookbook? Click here for details about our giveaway!

Kosherfest is the largest kosher-certified food trade event in the world and is a must for anyone in the food industry. From suppliers and distributors to publishers and editors, Kosherfest covers every spectrum of the kosher marketplace. Last year, on my first visit to kosherfest, I met Jamie Geller of Quick & Kosher fame. I remember mentioning to her how my husband was encouraging me to start a blog. A year later, I met Jamie again, but this time, I had a businesscard in hand. It was such fun meeting & greeting many of my fellow bloggers, and I enjoyed sampling all the new kosher food products on the market.

So, I thought I’d let you in on some of the exciting new kosher products. Here is my TOP TEN list of favorites from Kosherfest 2011.

1. Moses Date Vodka (regular vodka pictured). Delicious, smooth, sweet flavor.
Moses Vodka
2. Jack’s Gourmet Turkey & Apple-Cranberry Sausage. Perfect for Thanksgiving!
Jack’s Gourmet
3. Rice Bites in regular, garlic and bbq flavors. Crunchy, tasty and gluten free.
4. Mimiccreme non-dairy cream substitute made from nut milk. Gluten/soy free.
Mimiccreme
5. Tishbi passionfruit champagne preserves. Winner, new product competition.
Tishbi Wine Jellies
6. Absolute Fruit Coconut Sorbet. Best I’ve ever had. Also available in their natural fruit shells.
Brothers Int’l Desserts
7. Bamba Halva peanut snack with sesame cream filling. Winner, new product competition.
8. Chozen Ice Cream. I really wanted a taste but not cholov yisroel. Flavors: Ronnies Rugelach, Matzo Crunch, Coconut Macaroon, Chocolate Gelt, Chocolate Babka, Apples & Honey. Parve flavors in development.
Chozen
9. Simply Bar has 16g protein and 160 calories! Low GI, dairy & gluten free. I like the cinnamon flavor.
Simply Bars
10. Next Organics chocolate covered dried cherries, apricots and bananas. Unbelievably Delicious!
Tropical Valley Foods

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Kosher Revolution Cookbook Review + Bonus Recipes & Giveaway!

The Kosher Revolution by Geila Hocherman & Arthur Boehm is more than just a cookbook, it’s an education. With formal training using nonkosher ingredients, Gila attempts to revolutionalize traditional kosher cooking and elevate it into modern and sophisticated cuisine. Using groundbreaking techniques, she guides you in converting any recipe into a kosher one. In Chapter 1, you’ll learn Gila’s revolutionary subbing techniques to match the flavor and texture of any dish. The following chapters will take you on a culinary journey through international kosher cuisine. Recipes like Duck Prosciutto, lentil soup with “ham” and surimi crab cakes, are a lesson in using the “kosher revolution” approach. Other recipes such as Peshwari Challah, Onion-Stuffed Knaidlach, and Chicken Livers with Warm Cognac Vinaigratte elevate traditional kosher cuisine into gourmet fare that is anything but ordinary. Many of the recipes guide you in exchanging one or more ingredients to create a a meat, dairy or pareve version. In addition, an indispensable ingredient-exchange chart is included at the end of the book, as well as a list of shopping sources. With 95 recipes, countless tips and invaluable wisdom, this cookbook is a must-have for foodies everywhere, kosher and non-kosher alike.

We are giving away one free copy of The Kosher Revolution Cookbook. To enter, share with us your ideas on revolutionalizing kosher cuisine in the comments below. How do you up the ante on traditional kosher dishes? A winner will be chosen at random on Friday, November 11th, 2011.

{Update, November 11th, 2001: the winner of the Kosher Revolution cookbook giveaway is…drumroll….Leah Abraham! Congratulations Leah!}

BONUS RECIPES

 

Eggplant Rollatini
serves 6

Baked eggplant slices rolled around a meatless filling is a kosher favorite. My version ups the traditional ante as its served with a sauce that includes smoky red peppers, a great eggplant counterpoint, plus creamy mascarpone. The dish is luscious but light, and can also be made ahead, see my Tip. It’s a great family favorite too.

Geila’s Tip: You can prepare the filling and/or sauce ahead and refrigerate. Or bake the dish ahead, allow it to cool, and refrigerate. Reheat in a 300°F oven and serve.

Ingredients:

3 medium eggplants, sliced lengthwise 1/3 inch thick (about 18 slices)
2 tablespoons plus 2 teaspoons kosher salt
One 28-ounce can peeled plum tomatoes
2 roasted red peppers (see Step 3, page 48)
2 large basil sprigs
6 puréed roasted garlic cloves
2 sprigs fresh oregano, or 2 teaspoons dried
1/4 cup extra-virgin olive oil
One 15-ounce container ricotta
1/2 cup mascarpone
1/8 to 1/4 teaspoon freshly grated nutmeg, to taste
1/2 cup grated Parmesan

1. Place the eggplant slices on paper towels and sprinkle on both sides with the 2 tablespoons salt. Allow the slices to release their bitter juices, 20 to 30 minutes.

2. To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and purée with an immersion blender, or in a food processor. Heat a large skillet over medium-high heat. Add the tomato and pepper purée, basil, garlic, oregano and 1 teaspoon of the salt, bring to a boil, reduce the heat, and simmer until the flavors are blended, 15 to 20 minutes. Set aside.

3. Meanwhile, preheat the oven to 350ºF. Cover 2 medium cookie sheets with foil and brush with the olive oil.

4. Wipe the excess salt from the eggplant, roll in the paper towels and squeeze the rolls gently to remove more moisture. Transfer the eggplant to the cookie sheets, and bake until tender and somewhat translucent,15 to 20 minutes. Cover the slices with foil (to trap steam that will prevent the eggplant from sticking to the pan) and allow to cool.

5. Meanwhile, in a large bowl, combine the ricotta, mascarpone, nutmeg and the remaining teaspoon salt. Transfer half of the tomato sauce to a 8 x 12-inch baking dish.

6. With your hands, and using 2 to 3 tablespoons of the cheese mixture,make roll-shapes. Place one part way down from the wide end on an eggplant slice, roll to enclose it, and transfer to the baking dish seamside down. Repeat with remaining cheese mixture and slices. Spoon the remaining tomato sauce over the eggplant, sprinkle with the Parmesan,and bake until tender, about 20 minutes. Let rest for 5 to 10 minutes before serving.

 

 

Miso-Glazed Black Cod
serves 6

New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic (page 136)—or by itself with any bitter green—this is stellar dining.

Geila’s Tips: This also makes an elegant starter. Just reduce the portion size by half andserve the cod on greens lightly dressedwith Asian Vinaigrette (page 32). I also use this glaze brushed one eggplant when I grill it. Serve the eggplant with roasted meat.

Ingredients:

1/2 cup mirin
1/2 cup sake or dry white wine
11/4 cups white miso
2/3 cup sugar
6 black cod fillets (6 to 8 ounces each), skin removed

1. In a medium heavy-bottomed saucepan, combine the mirin and sake and bring to a boil. Boil for 1 minute (to cook off the alcohol), reduce the heat to medium, add the miso, and stir until dissolved. Add the sugar,increase the heat, and stir until the sugar is dissolved, about 5 minutes. Remove from the heat and cool to room temperature.

2. Dry the fillets with paper towels and put them in a gallon-size sealable plastic bag. Add the miso glaze, seal and refrigerate for 24 to 48 hours.

3. Bring the fillets to room temperature. Preheat the broiler or place a grill pan or heavy skillet over high heat. Wipe excess glaze from the fillets and broil or grill, turning once, until brown and glazed, about 8 minutes. Transfer to plates and serve.

 

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Apple Celery Veggie Dip

Not surprisingly, I come from a family of excellent cooks. My aunt B. is one of them. With lots of daughters to help out in the kitchen, she’s got enough sous chefs to make each and every dish not only taste good, but look good too. All of her salads are chopped to perfection and served mezze-style for each of her guests. Her pastries, too, are a work of art, and worthy of any bakery.

The following recipe is one that aunt B. prepares for many family get-togethers. The apples add an unexpected burst of flavor, while the garlic adds a nice kick. Altogether, this dip is full of flavor and perfect on the side of crudites.

So instead of buying a bottle of french dressing, or whipping up a tired bowl of ketchup ‘n mayo, give this delicious dip a try at your next party.

Apple Celery Veggie Dip

2 cups mayonnaise
1/3 c water
4 cloves garlic
1 red apple, peeled and quartered
1 stalk celery, chopped
1 tbsp mustard
1/2 tsp black pepper
2 tbsp sugar
juice of 1/2 lemon

Method:

Add all ingredients to a blender or food processor and blend until smooth. Serve with crudites.

TIP: For a fun presentation, hollow out the inside of a red apple using a melon baller. Rub lemon juice over the apple so it does not turn brown. Clean a short stalk of celery with a lot of leaves and use it as the spoon.


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Persimmon Yogurt Smoothie

Persimmon is one fall fruit that doesn’t get the same limelight as apples and pears, but is equally delicious. I first fell in love with these orange fruit when I spent a year studying in Israel. I bought them whenever I had a chance, biting into them like I was chomping on an apple.

There are 2 types of persimmon – the heart shaped hachiya and the tomato-shaped fuyu. Hachiya persimmons contain high levels of tannins causing them to taste “furry” if eaten before fully ripening. Believe me, I know this because I’ve spent a lot of time scraping the “pithy” substance off my tongue. Fuyu persimmons, on the other hand, are non-astringent and can be eaten when firm. Upon ripening, they become freckled with tiny brown specs which add sweetness and flavor to the fruit.

What do persimmon taste like? Channeling Ron Ben-Israel on Sweet Genius, I would describe a ripe persimmon as, creamy. juicy. sweet. fragrant. peachy. hints of mango.

Freezing the persimmon and blending it with yogurt results in a thick, creamy consistency that is almost as good as ice cream!

Persimmon Smoothie

2 ripe fuyu persimmon
1 container thick plain yogurt, such as J&J
1/2 cup milk
honey
cinnamon
nutmeg

Method:

Peel and quarter persimmon and freeze overnight. Add frozen fruit, yogurt and milk to a blender. Drizzle some honey and add a pinch of cinnamon and nutmeg. Blend, and add more milk to reach desired consistency.

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