Articles filed under Russian

White Russian Cupcakes

Nov 18, 2021 9:04 PM - White Russian Cupcakes1 package (18 1/4 ounces) plain yellow cake mix1 package (3.4 ounces) vanilla instant pudding mix1 cup vegetable oil 3/4 cup whole milk4 large eggs 1/4 cup vodka 1/4 cup plus 2 tablespoons Kahlua or other coffee-flavored liqueur, divided1 teaspoon pure vanilla extractKahlua Whipped Cream1 cup (8 ounces) heavy (whipping) cream2 tablespoons confectioners' sugar1 tablespoon Kahlua2 tablespoons semisweet chocolate shavings, for garnishPlace a rack in the center of the oven and heat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.For the cupcake batter: Place the cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Brush the tops of the cupcakes with the remaining 2 tablespoons Kahlua. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.For the frosting: Place a large, clean mixing bowl and electric mixer beaters in the freezer to chill for 1 minute. Remove the bowl and beaters form the freezer. Pour the cream into the bowl and beat with an electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and Kahlua. Beat the cream on high speed until stiff peaks form, 1 to 2 minutes more.Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Garnish with chocolate shavings. The cupcakes are ready to serve.Store these cupcakes, in a cake saver in the refrigerator for up to four days.Makes 22 to 24 cupcakes (2 1/2 inches each).Nutrition values per serving: 270 calories, 17 g fat (4 g saturated), 25 g carbohydrates, 1 g fiber, 2 g protein, 50 mg cholesterol, 221 mg sodium."Cupcakes from the Cake Doctor" by Anne Byrn (2005 Workman, $13.95)

Roasted Beet Salad

Nov 18, 2021 9:04 PM - Roasted Beet Salad2 medium to large red beets, scrubbed but not peeled2 medium to large golden beets, scrubbed but not peeledOlive oilKosher saltDried thyme1 tablespoon honey1 tablespoon Dijon mustard3 tablespoons orange juice3 tablespoons olive oil1 tablespoon balsamic or apple cider vinegar2 ounce frisee lettuce3 ounces red leaf lettuce 1/2 cup chopped walnuts3 ounces blue or Gorgonzola cheese (optional for dairy meals)Heat oven to 450 degrees. Line 2 baking sheets with parchment paper.Slice off the top and bottom of each beet. Slice into rounds as thin as possible, 1/4-inch thick or less. Drizzle each beet slice with olive oil, brushing it to evenly coat. Sprinkle with coarse salt and thyme. Place on prepared baking sheet. Roast 18 to 22 minutes, until the beets are soft, and slightly shrunken. The smaller or thinner beets will need to come out of the oven first so they don't burn. Set aside. Keep the colors separate as they will bleed otherwise.For the dressing: Using an immersion blender or with a whisk, combine the honey, mustard, orange juice, olive oil and balsamic or apple cider vinegar. Blend or whisk until emulsified. Season with salt and pepper.Place the frisee and red leaf lettuce leaves into a bowl and lightly dress, tossing to combine, reserving 6 teaspoons of the dressing.Arrange the roasted beet slices in alternating colors in a single layer on each plate. Drizzle a scant teaspoon of the dressing over the beets. Place a tall mound of the greens in the center of each plate, allowing the beets to peek out. Sprinkle with walnuts evenly over each plate. If using cheese, crumble over each mound of lettuce. (Pareve or dairy.)Serves four to six.Nutrition values per serving: 235 calories, 19 g fat (4 g saturated), 13 g carbohydrates, 3 g fiber, 6 g protein, 11 mg cholesterol, 1,089 mg sodium."Kosher by Design Entertains" (2005 Artscroll-Shaar Press, $34.95)

Lightened-Up Potato Latkes

Nov 18, 2021 8:54 PM - Lightened-Up Potato Latkes2 1/2 cups shredded, unpeeled russet potatoes (about 1 pound) 1/2 cup grated onion 1/3 cup peeled shredded carrot 1/3 cup flour2 tablespoons snipped fresh chives1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper1 egg plus 1 egg white2 tablespoons vegetable oil, dividedScrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes.Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well.Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden-brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.Serves four.United States Potato Board

Sweet Potato Latkes With Spiced Maple Syrup

Nov 18, 2021 8:53 PM - Sweet Potato Latkes With Spiced Maple SyrupLatkes1 pound sweet potatoes2 eggs 1/2 teaspoon baking powder 1/4 cup matzo meal 1/2 teaspoon saltPinch of white pepper2-4 tablespoons light olive oil for fryingSauce1 cup real maple syrup 1/2 teaspoon grated fresh ginger root 1/4 teaspoon ground nutmegPinch of ground clovesSalt and pepper to tasteChopped fresh coriander or mint leaves to garnishScrub the sweet potatoes, peel and shred on the fine side of a grater or in the food processor. Transfer to a wire-mesh strainer and squeeze to remove excess moisture. Let stand in the strainer or a colander placed over a bowl for 5 minutes.In a medium bowl, beat the eggs with a fork and add the sweet potato, baking powder, matzo meal, salt and pepper. Let stand an additional 5 to 10 minutes.In the meantime, prepare the sauce: In a small pan mix the ingredients for the sauce, heat over low heat and keep warm. Heat 2 tablespoons oil in a large skillet and add a small ladleful of the batter. Flatten gently and fry on both sides till golden-brown. Check to see if you like the texture of the latke, and add a little more matzo meal to the mixture, if desired. (Let the mixture stand 3 minutes before using).Add more oil to the pan as necessary, and fry the remaining latkes. Place the latkes on a paper towel-lined plate to absorb excess oil. Pour some of the heated sauce on individual plates and arrange three latkes on top per serving, or use a serving platter. Garnish with fresh coriander or mint. Pass the rest of the sauce around to taste. Serve with sour cream or plain yogurt if desired.Serves 10 to 12. "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer (2004 Harper Collins, $29.95)

Hungarian Pork Chops

Nov 18, 2021 8:51 PM - Hungarian Pork Chops1 teaspoon paprika 3/4 teaspoon drained dill-weed, crumbled 1/2 teaspoon caraway seeds 1/2 teaspoon onion powder 1/2 teaspoon garlic powderVegetable oil spray4 loin pork chops, cut 1/2-inch thick (about 4 ounces each), all visible fat removed 1/2 cup water 1/2 cut nonfat or light sour cream 1/2 teaspoon salt2 tablespoons finely chopped green onions (green and white parts)In a small bowl, stir together paprika, dill-weed, caraway, onion powder and garlic powder. Rub half the mixture (about 1 teaspoon) on one side of pork chops).Heat a large, heavy nonstick skillet over medium-high heat. Remove from heat and spray with vegetable oil spray (being careful not to spray near a gas flame). Cook pork chops with seasoned side down over medium heat for 4 minutes. Rub top side with remaining mixture. Turn pork chops over and cook for another 4 to 5 minutes, or until no longer pink in center. Transfer to a serving platter and cover with aluminum foil to keep warm.Increase heat to high. Add water, scraping skillet to release pan residue. Boil for 1 to 2 minutes, or until liquid is reduced to 1/4 cup. Reduce heat to low.When boiling stops, whisk in sour cream and salt. Cook for 2 to 3 minutes, or until heated through, whisking constantly. Don't boil.To serve, spoon sauce over pork and sprinkle with green onions.Serves four.Nutrition values per serving: 187 calories, 6 g fat, 7 g carbohydrates, 0 g fiber, 25 g protein, 60 mg cholesterol, 219 mg sodium."The American Heart Association Low-Salt Cookbook" (2001 Clarkson Potter)

Beef Stroganoff

Nov 18, 2021 8:43 PM - Beef Stroganoff 2 pounds filet or tri-tip (triangle tip) of beef, cut into 2-by ½ -inch strips Salt and black pepper to taste 2 tablespoons vegetable oil 2 large onions, chopped¾ pound fresh mushrooms, wiped clean and sliced 2 cups beef broth1 1/2 cups sour cream 6 slices white bread, toastedSprinkle the meat with salt and pep-per. Heat the vegetable oil in a large heavy-bottomed saute pan, add the meat, and cook for just 1 minute over medium-high heat. Add the onions and cook, stirring often, over low heat for 4 to 5 minutes. Stir in the mushrooms, then the beef broth, and reduce the heat to a simmer. Simmer, stirring often, for 15 to 20 minutes, until the meat is tender. Taste and add more salt if needed.Stir the sour cream briskly, then add to the beef mixture. Mix well, and allow the stroganoff to thoroughly heat through. Serve at once over the toast.Serves six.?Lost Recipes: Meals To Share With Friends and Family? by Marion Cunningham(2003 Knopf, $22)

Grandma?s Latkes

Nov 18, 2021 8:29 PM - Grandma?s Latkes2 1/2 pounds baking potatoes (russet or Burbank), peeled 1 medium onion, shredded 1/2 cup matzo meal 3 large eggs, lightly beaten 1/4 cup finely chopped fresh chives 1/2 teaspoon onion powder (optional) 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper Vegetable oil for fryingPosition a rack in center of the oven and heat to 200 degrees. Line a baking sheet with paper towels.Using the large holes of a box grater or grating disk of a food processor, alternately grate potatoes and onions into a large bowl. Using your hands, squeeze out as much moisture as you can from potato mixture.In a small bowl, mix matzo meal, eggs, chives, onion powder, if desired, salt and pepper. Stir into potatoes.Add enough oil to a large, deep skillet to come ¨ inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking. In batches without crowding, using about º cup of the potato mixture for each pancake, carefully add mixture to the oil, spreading it with a spoon to make 3- to 4- inch pancakes. Fry, turning once, until deep golden brown on both sides, about 6 minutes. Use a slotted spatula to transfer to the baking sheet.Serve immediately or keep warm in oven while making the remaining pancakes. Drain off any excess liquid that forms in the bowl as you make subsequent batches. Serve hot with Gingered Apple-Pear Compote.Serves 12.Nutrition values per serving: 150 calories, 6 g fat, 21 g carbohydrates, 2 g fiber, 4 g protein, 53 mg cholesterol, 216 mg sodium.?Adventures in Jewish Cooking? by Jeffrey Nathan (2002 Clarkson Potter, $32.50)

Veal Paprika

Nov 18, 2021 8:26 PM - Veal Paprika3 tablespoons all-purpose flour 3/4 teaspoon salt1 1/2 pounds veal stew meat2 tablespoons oil 1/2 cup chopped onion1 can (8 ounces) tomato sauce1 can (5 ounces; 1/3 cup) evaporated milk2 tablespoons paprika1 tablespoon Worcestershire sauce12 ounces (6 cups) uncooked egg noodlesIn resealable plastic bag, combine flour and salt; shake to mix. Add veal; shake until evenly coated. Heat oil in large skillet over medium heat until hot. Add veal; cook about 10 minutes or until browned, turning occasionally.In 3 1/2 to 6-quart slow cooker, combine veal and all remaining ingredients except noodles. Cover; cook on low setting for 6-8 hours.About 15 minutes before serving, cook noodles as directed on package. Stir veal mixture; serve over noodles.Serves six.Doughboy tip: The flavor of paprika can range from mild to pungent and hot, and the color can vary from orange-red to a very deep red. Most supermarkets carry only mild paprika, so you might want to check at an ethnic market for a more flavorful, hotter Hungarian paprika.Nutrition values per serving: 390 calories, 10 g fat, 50 g carbohydrates, 3 g fiber, 28 g protein, 130 mg cholesterol, 670 mg sodium."Pillsbury Doughboy Slow Cooker Recipes" (2003 Potter, $19.95)

Beet-Herring Salad

Nov 18, 2021 8:12 PM - Beet-Herring Salad 2 medium potatoes, cooked, peeled and diced2 tart apples, peeled and diced2 carrots, peeled, cooked and diced1 small onion, minced2 medium dill pickles, diced 3/4 cup diced pickled or salted herring, or anchovies 1/8 teaspoon white pepper2 cups canned beets, diced (Reserve juice to color the whipped cream dressing)1 cup heavy cream, whipped until fluffy Pinch salt 2 tablespoons lemon juice Pinch sugar 2 teaspoons beet juice Combine cooked potatoes, apples, cooked carrots, onion, dill pickles, herring and pepper. Chill.Just before serving, gently add the beets and blend thoroughly.Blend together the whipped cream, salt, lemon juice, sugar and enough beet juice to tint the mixture pink. Garnish the salad with small mounds of the dressing and serve the rest on the side. To serve, line salad bowl with crisp lettuce and add salad.Serves: six to eight Nutrition values per serving: 223 calories, 14 g fat, 23 g carbohydrates, 3 g fiber, 4 g protein, 42 mg cholesterol, 457 mg sodium.