Banana Chocolate Chip Walnut Bread

My brother devours this banana bread whenever it is within his grasp. In fact, I usually make two loaves at once because I know that it will disappear quickly! (Doubling the recipe is fine, but make sure to keep the mixes separate so that you have equal parts batter and walnut-chocolate chip filling.) Bread can be served as dessert a la mode (place it back in the oven once dinner is ending, then serve with a scoop of vanilla or chocolate ice cream on top) or as a delicious breakfast treat (toast in the toaster oven, and slather with rasperry jam)!

Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice (optional)
1 1/2 teaspoons vanilla extract

Directions
1. Preheat oven to 350°F.
2. Butter and flour 9x5x2 1/2-inch metal loaf pan.
3. Whisk first 4 ingredients in medium bowl to blend.
4. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
5. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. 6. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
7. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Aunt Janice's Caesar Salad

My aunt's Caesar Salad is a staple at every family meal.

Ingredients
3 Heads of Romaine lettuce, washed, dried and chopped

2 egg yolks (coddle the egg in water for 1 minute, then use only the yolk)

Salt and pepper, to taste (If you don't like salty food, eliminate the salt because of the anchovies and Parmesan cheese)

2 Tblsp Fresh Lime Juice

2-3 Tblsp Red wine vinegar
1 large clove of garlic, pressed

2 Tblsp Gulden's mustard (or 1 Tblsp Dijon mustard)

1 Tin of anchovies, mashed, with the oil
5-6 shakes of Lea & Perrins sauce

1-1/2 C Olive oil

1/4-1/2 C Grated Parmesan cheese

Croutons (Optional)

Directions

1. Combine the ingredients in the first portion of the recipe in a bowl using a whisk

2. Slowly add the olive oil, while whisking to make a creamy dressing

3. Sprinkle Parmesan cheese on top and toss with lettuce to dress

4. Enjoy!

Thanksgiving Shortbread, a la David Goody

This Thanksgiving marked the first of many family gatherings at my sister and her husband's new home in NYC. Her recent CIA grad (that's Culinary Institute of America, not Central Intelligence Agency, for those wondering!) brother-in-law David took the reigns in the kitchen, and treated us to something really special with these Shortbread cookies. His recipe came from "Beyond Nose to Tail", but his addition of Rosemary made it all the more delicious.

Ingredients
750g plain flour
500g cold unsalted butter, cut into small cubes
250g sugar
Fresh Rosemary

Makes twenty to thirty biscuits

Directions
1. Sift the flour into a large bowl, add the butter and rub them together with your fingertips. What you are looking for is a breadcrumb consistency.
2. Then add the sugar and rub it in until you have a smooth paste. (It will be a little crumbly.)
3. Add Rosemary (or a spice of your choice, Basil perhaps), minced finely enough so that you don't taste individual pieces.
4. Wrap the dough in cling/saran wrap and let it rest at room temperature for approximately 30 minutes (putting it into the fridge will harden the butter, so David doesn't recommend doing this).
5. Roll out on a lightly floured surface to about 8mm thick and cut into rounds with a 3cm pastry cutter.
6. Place on baking trays lined with baking parchment and bake in an oven preheated to 160C/325F for 10-15 minutes. The shortbread should be very pale so take them out of the oven if the top starts to brown.
7. Serve warm alongside Turkey & fixings!

Notes:
250g = 9 oz
500g = 1lb 2 oz

"Too good to save for passover" Chocolate Macaroons

This recipe comes from the culinary goddess herself, Martha Stewart. They flew off the dinner table at my family's seder this past Passover.

Here are a few variations you can try as well:
Leave out the semisweet chocolate and cocoa powder if you desire plain coconut macaroons
Leave out the cocoa powder for chocolate macaroons
Do not melt the chocolate, but leave as chunks, for chocolate chunk macaroons

They are just too good to save for Passover...macaroons make a yummy dessert all year long!
Makes 2 dozen

Ingredients
4 ounces semisweet chocolate, chopped into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.

Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.

Adapted from Martha Stewart Living

Moroccan Chicken Tagine with Apricots and Almonds

Morocco is famous for "tagine" dishes, a culinary experience that stimulates the eyes, the taste buds and the nose. Referring merely to the dish in which the food is cooked, "tagines" are an easy way to impress a group of friends over for dinner! [Note that you can cook this dish in any dutch oven. Just give it some tender love and care, and cook it for a little while longer, and you'll bring Morocco right into your own kitchen.]

Serve over couscous (I liked the "herbed" version, or regular couscous cooked in low-sodium chicken broth), and enjoy!

Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric (don't leave this out! turmeric gives the dish a beautiful yellow color and a rich middle-eastern taste)
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
3/4 cup dried Turkish apricots, cut into quarters
1/3 cup whole roasted almonds

Special equipment
1 10- to 12-inch tagine or heavy skillet or dutch oven
kitchen string

Preparation
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well and refrigerate if you have time. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook on lowered heat, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes (45 minutes if using a dutch oven).

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

Recipe adapted from Gourmet, May 2006

French Apple-Almond Tart

This recipe was found in Bon Appetit magazine. It is superb.

CRUST

• 2 large EGG YOLKS
• 2 TBSP Calvados or brandy
• 11/4 cups All purpose FLOUR
• 2 TBSP SUGAR
• 1/4 TSP SALT
• 9 TBSP ( 1 stick plus 1 TBSP) chilled unsalted butter, cut into 1/2 inch pieces.

FOR CRUST

1. Stir egg yoks and Calvados in small bowl to blend.
2. Combine FLOUR, SUGAR and SALT in processor.
3. Add BUTTER, cut in, using on/off turns, until BUTTER is size of small peas.
4. With machine running, add YOLK mixture.
5. Process until large moist clumps form. Gather dough into ball; flatten into disk.
6. Wrap doug in plastic; refrigerate until cold. ( about 1 hour). You can make this one day ahead, Keep chilled, Let soften slightly before rolling out.)
7. Roll out dough on lightly floured surface to 14 inch round.
8. Transfer to 11 inche diameter tart pan with removable bottom.
9. Fold overhand int and press, forming double-thick sides. Chill while making filling.

FILLING

• 11/4 cups blanched slivered ALMONDS
• 3/4 cup plus 2 TBSP SUGAR
• 2 large EGGS
• 3 TBSP Calvados or brandy
• 1 TSP VANILLA EXTRACT
• 1/2 TSP ALMOND EXTRACT
• 1/4 TSP SALT
• 6 TBSP (3/4 stick) unsalted BUTTER, room temperature
• 3 tart green APPLES, peeled, quartered, cored, cut into 1/8 inch-thick wedges
• 1/4 cup APRICOT PRESERVES

FOR FILLING

1. Combine ALMONDS, 1/4 cup SUGAR, EGGS, 1 TBSP CALVADOS, EXTRACTS and SALT in processor.
2. Blend until soft paste forms.
3. Add 4 TBSP BUTTER, blend 10 seconds, Spread in crust .Chill until firm (about 45 minutes)
4. Meanwhile, stir APPLES, 1 TBSP CALVADOS and 1 TBSP SUGAR in large bowl. Let stand 30 minutes.
5. Preheat oven to 400 degreees F.
6. Drain apples, overlap in concentric circles atop filling.
7. Melt 2 TBSP BUTTER; brush over apples. Springkle with 1 TBSP SUGAR.
8. Bake tart 15 minutes. Reduce temperature to 350 degrees F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stire preserves and 1 TBSP Calvados in small saucepan over low heat until preserves melt. Strain into small bowl, brush over apples. Cool. ( Can be made 8 hours ahead. Let stand at room termperature).

Buttermilk Chocolate Cake a la Fannie

My husband spent his summers at Tenannah Lake in upstate New York and his mom always seemed to have this wonderful cake on the counter, to be eaten with a cold glass of milk to satisfy a Midnight urge for something sweet. It is irresistible!

BUTTERMILK CHOCOLATE CAKE a la FANNIE
(PREHEAT OVEN TO 350 degrees. Bake for 35 minutes)

• 11/2 cups FLOUR
• 1/2 cup BUTTERMILK
• 1/2 cup CRISCO
• 11/4 cup BROWN SUGAR
• 3 EGGS
• 1 tsp BAKING SODA
• 1/2 cup COCOA POWDER mixed with 1/2 cup COFFEE
• 1 tsp VANILLA

ICING

• mixture of COCOA, softened BUTTER, SUGAR, RUM to taste
• topped with WALNUT halves.

DIRECTIONS

We do not have directions for the rest of the cake however, I suggest that you butter and flour a 9x12 rectangular baking pan.

1. Cream eggs, brown sugar and crisco in a mixer.
2. Combine the cocoa powder, coffee, and vanilla
3. Combine the flour and baking soda
4. Alternately add the flour mixture, and buttermilk, finally stirring in the cocoa powder/coffee/vanilla mixture.
5. Pour into pan and bake for 35 minutes.
6. Cool on a rack.
7. Mix icing until smooth and ice the cake once it has cooled. ENJOY!

Sour Lemon Squares

I found this recipe in Maida Heatter's New Book of Great Desserts and with minor modifications, I have sent it to each of my children while they were attending college. It is a real family favorite, present at every family celebration. I have adapted the crust for Passover and hope that this becomes a favorite in your family.

PASTRY BASE

• 3 OUNCES (3/4 stick) UNSALTED BUTTER
• 1/4 TEASPOON SALT
• 1/4 CUP LIGHT BROWN SUGAR, FIRMLY PACKED
• 1 CUP SIFTED ALL-PURPOSE FLOUR

Adjust the rack to the center of the oven and preheat the oven to 350 degrees. Line and 8x8x2 inch square pan with foil, turn the pan upside down. Center a square of foil over the pan, fold down the sides and corners to shape it, remove it, turn the pan right side up, place the foil in the pan and press it into shape. Place a piece of butter in the pan, palce the pan in the oven and melt, then brush the butter over the bottom and halfway up the sides. Let the pan cool and then place it in the freezer.

In a small bowl, cream the 3 ounces of BUTTER, Beat in the SALT, SUGAR, and then the FLOUR ( or do this in a food processor). Place the dry ingredients in the bowl, with the steel blade, cut the butter into pieces and add the butter until thoroughly mixed.

Place the mixture in mounds over the bottom of the cold pan. and PRESS it to make a smooth and firm layer on the bottom of the pan.

BAKE for about 18 minutes until the crust is lightly colored. Meanwhile, prepare the Lemon Layer.

LEMON LAYER

• Finely grated rind of 2-3 medium sized LEMONS
• 6 TABLESPOONS of Fresh LEMON JUICE
• 2 EGGS (graded large, extra-large or jumbo)
• 3/4 cup Granulated SUGAR
• 2 TABLESPOONS sifted all-purpose FLOUR(cornstarch for Passover)
• 1/4 teaspoon double-acting BAKING POWDER ( available for Passover)
• Confectioners SUGAR (after baking) (extra-fine sugar for Passover)

In a small cup mix the rind and juice and set aside.

Beat the eggs well, add the sugar, flour , and baking powder and beat for 1 minute at HIGH speed. Stir in the rind and juice.

Pour the lemon mixture over the hot bottom crust.

Bake for 25-30 minutes until the top is lightly colored and dry to the touch; when it is done it will feel spongy and custardy, not dry or stiff.

Completely cool in the pan and then chill in the freezer for about half an hour. You can freeze it at this point ( covered to prevent freezer burn). The cake will only be about 1/2 inch deep.

Use a long, heavy, sharp knife and cut the cake into squares. Wpe the blade after making each cut. I usually use water to clean the blade. Strain confectioners sugar generously over the top just before serving.

They may be served cold, or at room temperature. I usually double the recipe and use a 9x12 rectangular baking pan.

PASSOVER CRUST ADAPTATION

• 3/4 cup BUTTER ( or margarine)
• 5 oz ( 1/2 -10 oz can) Almond MACAROONS, mashed
• 1/2 cup ground ALMONDS
• Pinch SALT

Use the procedure as above and bake for 12-15 minutes. Proceed with the rest of the recipe. ENJOY!

PASSOVER Mandel Brot ala Margalit

Margalit and I always confer about our Passover Menus.... Here is a great recipe that she enjoyed from her friend Janet. It has become a favorite of both of us.


INGREDIENTS

• 2 cups sugar
• 1/2 lb ( 2 sticks) butter
• 6 eggs, added one at a time
• 2 and 3/4 cups Matzo Cake Meal
• 1/2 teaspoon Salt
• 3/4 cup Potato Starch
• 1 cup Chocolate Bits
• 1 cup Chopped nuts ( I enjoy walnuts)

DIRECTIONS

• Preheat oven to 350 degrees
• Grease cookie sheet (with either pam, or butter). You can line the cookie sheet with parchment paper.
• Cream the sugar, butter, and eggs (added one at a time)
• Combine the matzo cake meal, salt, and potato starch.
• Add the chocolate bits and nuts.
• Form three (3) loaves , using wet hands so that the mixture does not stick to your hands.
• Bake for 35 minutes, then remove from oven... slice... and bake for an additional 10 minutes.

OPTIONAL: Chocolate Mandel Brot

• Add 4 Tablespoons of Unsweetened Cocoa Powder to mixture. You can add White Chocolate Bits and/or Macadamian Nuts.

Aunt Janice's Matzo Farfel KUGEL

Each year we meet for our traditional seder... I make the first seder and my sister Susan makes the second. It is simply done that way.... Everyone brings something and that "something" becomes their specialty. One year I tried to make Aunt Janice's Kugel... and it was OK, but just OK.. Here is her recipe. Try it on your own.

INGREDIENTS

• 1 lb Farfel
• 2 cups hot water
• 1 teaspoon Vanilla
• 3/4 cup Sugar
• 7 eggs
• 1/2 lb ( 2 sticks) Margarine
• 3/4 teaspoon Salt
• 1 large Can Peaches ( drained... save the syrup)

DIRECTIONS

• Place farfel in the strainer.... and pour hot water over the farfel.
• Beat eggs, and add to farfel.
• Melt margarine ( or butter) and add.
• Add syrup and other ingredients, retaining the peaches.
• Place HALF of the ingredients in an ungreased 9x13 pyrex roasting pan.
• Add a layer of peaches.
• Add the remaining HALF of the ingredients and TOP with a layer of peaches.
• Sprinkle a mixture of Cinammon and Sugar on top.
• BAKE for ONE HOUR at 375 degrees.
• ENJOY!