Best Hummus

Despite the fact that hummus is the most popular snack and you can buy dozens of different kinds in every supermarket, I still make my own. And every time, a different recipe, always trying for perfection.

I served a version seasoned with zatar and garnished with toasted pine nuts once for an election night get-together.

I've made hummus using dried chick peas and canned.

One year the guests at my annual Break-the-Fast declared that year's hummus the best they ever tasted.

But apparently last year's Break-the-Fast version topped even that! 

So here is the recipe: easy to make, terrific for entertaining, for snacks, as a sandwich spread. Perfect all year, perfect for break-the-fast.

Lemony-Garlic Hummus

• 1 can chickpeas (about one pound)

• 1/2 cup fresh lemon juice

• 1/2 cup tahini

• 2 large cloves garlic

• 1 teaspoon paprika

• 1/2 teaspoon zatar

• 1/2 teaspoon salt

• cayenne pepper to taste (I use 1/8 teaspoon)

• chopped parsley, optional, about 2-3 tablespoons

• zatar, optional

• pita bread or chips

Drain the chickpeas but reserve the liquid. Place the chickpeas, lemon juice, tahini, garlic, paprika, zatar, salt and cayenne pepper in a food processor. Process until you reach the texture you like, adding 3-4 tablespoons of the reserved chickpea liquid if you prefer it smoother and softer. Spoon into a serving bowl. Sprinkle with optional parsley and zatar. Serve with pita bread or chips.

Makes about 1-1/2 cups.

Grilled Corn Salad

Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:

• your child or grandchild wears braces
• your parent or grandparent wears dentures
• you hate the mess and fussiness of eating corn-on-the-cob
• you've had your fill of corn-on-the-cob
• you want a pretty dish to go with whatever else you're serving

Here's what to do: salad. Like this easy one:

Grilled Corn Salad

• 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
• 1 cup cut up grape or cherry tomatoes
• 1/4 cup chopped red onion
• 3 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped chili pepper, optional
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• salt and freshly ground black pepper to taste

Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.

*You can also use raw corn kernels

Makes 4-6 servings

Tropical Salsa

In our family, Mother's Day involves a cookoff. Everyone participates in some way. We pick a theme, some people cook, some set the table, some help clean up and so on. Then we all eat what we have cooked and everyone wins a prize for something, like: best looking; most delicious; most unusual.....

It's been so much fun over the years and we all believe it beats going to a restaurant which, because it's a holiday, is usually crowded and noisy and the service awful.

This year's theme was "dips."

My son-in-law and one of the grandkids made a hot French Onion Dip; one daughter and granddaughter made a spicy Red Pepper Dip; another daughter and child made a chocolate dip for dessert.

It was all awesome.

This was my entry, which got the award for "most refreshing" and "most attractive" as well as "most perfect for summer" awards.

It's so easy to make too.

Also, it really is perfect for summer.

And it is actually refreshing and attractive.

So -- for summer company or just for yourself, try my award-winning Tropical Salsa. Serve it on Father's Day. Or July 4th!

By the way, this is also a good side dish with grilled meat, poultry or fish and can be used to top a hamburger.

Tropical Salsa

• 2 cups diced fresh papaya
• 2 large mangoes, peeled and diced
• 1 large avocado, peeled and diced
• 1 jalapeno pepper, deseeded and finely chopped
• 1 teaspoon grated fresh lime peel
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• salt
• corn chips or other favorite chips

Place the papaya, mango and avocado dice in a bowl. Add the jalapeno pepper, lime peel, lime juice and cilantro and toss to distribute the ingredients evenly. Taste and add salt as needed. Serve with chips.

Makes about 3 cups

White Asparagus with Tomato Vinaigrette

Among the delicious foods I feasted on on our recent trip to Eastern Europe were these: white asparagus, which is in season NOW. In the U.S. too. 

I found these beautiful spears at Fairway and prepared them exactly as I had them for dinner one night in Vienna.

Yes, these were dinner.

Ok, ok, I had a few rolls with a lot of butter too.

And strudel with schlag for dessert.

If you've never tasted white asparagus, you are in for a treat. They are milder and sweeter than the green ones and take a few minutes longer to cook because they are usually thicker. But, if you can't find these, use regular green asparagus (adjust cooking time depending on thickness of the spears).

 

White Asparagus with Tomato Vinaigrette

• 1 pound white asparagus
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 small tomato, chopped
• 1 hard cooked egg yolk, sieved or mashed
• 1 tablespoon chopped fresh parsley
• salt and freshly ground black pepper to taste

Remove the fibrous bottoms of each asparagus spear. Poach the asparagus in lightly salted water for 8-10 minutes, depending on thickness, or until tender. Drain under cold water and set aside in a serving dish. Whisk the olive oil and wine vinegar together until well blended. Add the tomato and egg yolk, stir and pour over the asparagus. Toss to coat every spear. Sprinkle with parsley, salt and pepper. Let rest for at least 15 minutes before serving. 

Makes 4 servings

Roasted Chick Pea and Carrot Salad

This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

ROASTED CHICK PEA AND CARROT SALAD

• 2 cups cooked chick peas
• 1 pound carrots, sliced 1/4-inch thick
• 4 tablespoons olive oil
• salt
• 1/2 teaspoon ground cumin
• 3-4 tablespoons lemon juice
• freshly ground black pepper to taste
• 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Kedgeree with Salmon

My cousin has all sorts of fabulous and interesting eating and serving utensils. She is the only American woman I know who has a set of kedgeree forks.

She and her husband, world-travelers that they are, pick up things here and there and once, while in Scotland, they happened into an antique store and saw the unusual piece in the second photo. 

Now, these two people are not dolts! They know a sardine fork from a herring fork. But they had no idea what this thing was.

The proprietor told them it was a kedgeree fork.

They didn't know what that was either, but learned that it is a Scottish/British dish, basically rice with fish (usually smoked haddock) and seasoned with curry. An old import from India (dating back to "the Raj") and now a standard item throughout the U.K.

Apparently, the original Indian dish (called khichri) was a hodgepodge of cumin-scented rice and lentils (sounds very much like Middle Eastern mujadarah), sometimes with vegetables mixed in. The British added fish and hard cooked eggs and that's the way it's served today. Mrs. Patmore made it for the Crawleys in Downton Abbey and served it to them on a silver, dome-covered tray for breakfast.

Recently I decided to make kedgeree. It was all because I had a lot of salmon leftover from dinner. OK, I know salmon isn't exactly smoked haddock or even close in taste, but so what! I made Salmon Kedgeree. It made a terrific leftovers dinner and I ate the rest for breakfast the next two days (alas, no sterling silver serving utensils, no kedgeree forks and no person to serve it to me).

I've never tasted kedgeree so I have no idea if what I made was the way it's supposed to taste. All I can say is: it was absolutely delicious and I wish I had more and will make this again. 

Salmon Kedgeree

• 1 cup white rice
• 1-3/4 cups water
• 2-3 large eggs
• 1 bay leaf
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon ground cardamom (or 4 whole cardamom pods)
• 1 medium tomato, chopped (or 1 cup cut up cherry tomatoes)
• 2 cups cooked leftover salmon (or smoked haddock)
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Place the rice in a saucepan, cover with the water and bring to a boil over high heat. Boil for one minute, stir with a fork, turn the heat to low, cover the pan and cook for 18 minutes or until all the water has been absorbed. Set the pan aside off heat. Cook the eggs and bay leaf in simmering water for about 10 minutes, or until cooked through. Peel, cut into quarters and set aside. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes or until softened. Add the curry powder, salt and cardamom, cover the pan and cook for 5-6 minutes or until the pieces are golden. Add the tomato and cook for another 1-2 minutes. Remove the bay leaf from the rice and add the rice to the pan. Stir to distribute the ingredients evenly. Add the salmon and lemon juice and cook for 3-4 minutes, stirring occasionally, until the ingredients are hot. Spoon into a serving bowl. Place the quartered eggs on top. Sprinkle with parsley and serve.

Makes 4 servings

Honey Orange Chicken Wings

Honey Orange Chicken Wings

You can never have too many recipes for chicken wings, whether or not you watch or even care about the Superbowl. 

My latest chicken wing recipe came about recently, after I attended a honey tasting with my friend Liz Rueven, who blogs at Kosherlikeme. We went to Red Bee Apiary in Weston, Connecticut, where all of us were in rapt attention as beekeeper Carla Marina Marchese told us all about different kinds of bees and different kinds of honey. Then we had a feast of single origin honeys with tidbits of food (cheese, fruit and so on) that went best with them.

Of course, everyone knows that there are many varieties of honey and they all have a unique flavor. No different than wine, for example. You don't have to be an expert to understand and appreciate the differences. But it is fun to taste several all in one sitting. So I recommend this place (or one near you if you don't live in Connecticut).

After it was all said and done I bought a few jars of honey and experimented with them.

Buckwheat honey proved to be very interesting to work with. It has a distinct, intense, almost molasses-ey flavor that makes it a big winner for cookies, muffins and similar types of baked goods. Or baked apples. Or mashed sweet potatoes and so on.

But my favorite was this recipe for chicken wings. Just in time for Superbowl. Or whenever.

 

Honey Orange Wings

• 1/4 cup honey (I used buckwheat honey)

• 2 tablespoons orange juice

• 1 tablespoon chopped chives

• 2 teaspoons Dijon mustard

• 2 teaspoon grated orange peel

• salt and pepper

• 24-30 dozen wing pieces

Preheat the broiler with the rack at least 6-inches from the heat. Place the honey, orange juice, chives, mustard, orange peel and salt and pepper in a bowl and mix for a minute or so or until well blended. Add the chicken wings and toss them in the liquid to coat all the surfaces. (You can let the chicken marinate for an hour or so if you wish.) Place the wings in a single layer on a baking sheet. Broil the wings for about 15-18 minutes, turning them every 3-4 minutes to prevent over-browning.

Makes 24-30

Chestnut Mont Blanc Mousse

My friend Eva gave me a can of chestnut puree as a gift. She is a Hungarian-American and told me that she, like many other Hungarians, eats chestnut puree straight from the can or jar. 

But my thoughts went straight to "what can I do with this?"

My friend Susan, who is Swiss-American, told me that her favorite dessert is Chestnut Mont Blanc, which is basically sweetened chestnut puree mixed with whipped cream. 

That sounded like a good start.

Mont Blanc is usually served on top of a meringue or genoise. But I didn't feel like fussing, so I decided to go with buttered chocolate cookie crumbs on the bottom. I placed the crumbs in a bowl and spooned what I call Chestnut Mont Blanc Mousse on top.

Then added a blob of schlag.

Of course.

This will be New Year's dessert for us this year.

Btw, this would also do well as a pie or tart: spread the buttered crumbs in a 9-inch pie plate, tart tin or cake pan with removable bottom and bake at 350 degrees for 10 minutes, remove from the oven, let cool and spoon the mousse inside the crust.

Some specialty stores cary chestnut puree and you can buy it online. If you can't find it, you can make your own: in a saucepan, cover a jarful of chestnuts (about 15 ounces) with milk and cook for about 15 minutes or until the chestnuts are soft. Drain the chestnuts but reserve the milk. Puree the chestnuts in a food processor or blender, gradually adding enough of the reserved cooking milk to make a smooth puree. If you make your own puree, be sure to add the sugar in the recipe.

Chestnut mont blanc Mousse

• 1 cup chocolate cookie crumbs (or chocolate graham cracker crumbs)
• 4 tablespoons melted butter
• 1-1/2 cups chestnut puree
• 2 tablespoons sugar, optional
• 1 teaspoon vanilla extract, optional
• 1 tablespoon dark rum, optional
• 1 cup heavy whipping cream
• 1 teaspoon sugar
• chocolate shavings

Mix the chocolate crumbs and butter together, making sure all the crumbs are coated. Place the crumbs in a bowl or in a pie plate. (If using a pie plate, preheat the oven to 350 degrees and bake the crumb crust for 10 minutes; let cool before filling.) If the chestnut puree is unsweetened, mix in the 2 tablespoons sugar and vanilla extract. Mix in the rum if desired. Whip the cream with the one teaspoon of sugar. Remove half the whipped cream and fold it into the chestnut mixture. Spoon the mixture on top of the chocolate crumbs (or into the pie crust). Top with the remaining whipped cream. Garnish with chocolate shavings.

Makes 8 servings

Orange and Vanilla Scented Cheese Stuffed Dates

Sometimes I think life is a bunch of holidays with not much in between, except for the entire month of January.

I suppose that's a good thing, because holidays are happy and celebratory. Also, there's the food. Except for Yom Kippur, every holiday has food. And even when it comes to Yom Kippur, there's the break-the-fast when it's all over and the break-the-fast is all about food. 

As far as holidays go, at this point of the year, we've just finished Thanksgiving. Next up? Hanukkah!

Hanukkah is a really delicious holiday. Lots of fried stuff like latkes and doughnuts.

It's also a dairy holiday because of the story of Judith. You can read all about it here. 

So for me, in honor of Judith, in addition to the usual potato latkes and doughnuts, I have served cheese latkes and potato latkes with a yogurt based sauce laced with lemongrass. Potato Galette with Caramelized Onions and Cheese has been on my Hanukkah menu and also Almond Crusted Winter Squash and Noodle Kugel. 

Desserts? I could go with Meyer Lemon Yogurt Pie (you can use regular lemons) or maybe Baked Goat Cheese with Honey Sauce and Cranberries. Maybe even cheesecake. Or some fabulous cheesecake cookies!

And also these stuffed dates! Easy to make, not too sweet (no added sugar), these little morsels are perfect for the holiday. If you don't want to use almonds for garnish, crushed, toasted coconut will do nicely.

ORANGE-VANILLA SCENTED CHEESE STUFFED DATES

• 12 medjool dates
• 1/2 cup cream cheese (4 ounces)
• 2 tablespoons plain yogurt
• 1 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract
• 3 tablespoons crushed toasted almonds (or pistachios or crushed, toasted coconut)

Cut the dates through the center, but not all the way through to the bottom. Remove the pit and spread the date slightly to form a hollow for filling. Mix the cram cheese, yogurt, orange peel and vanilla extract in a small bowl until the mixture is smooth and soft. Fill the dates with the cheese mixture. Sprinkle with the nuts.

Makes 12 

Lentils with Roasted Squash and Dried Cranberries

It’s all turkey talk when it comes to Thanksgiving.

But really – it’s the side dishes that everyone stresses about, right?

What to serve with the turkey.

Back in the day my Mom served the same menu every year: candied sweet potatoes (fabulous but with more sugar than I can even imagine using now!); baked cranberries (spiked with brandy); a green vegetable of some sort; her famous “filling” made with barley-shaped pasta, mushrooms, onions and celery.

I like to mix it up every year, although I stick to tradition too. So we always have some sort of sweet potato dish (sometimes – yes --- with marshmallow, sometimes not); the same baked cranberries my Mom made; lots of vegetables; and stuffing (the kids got tired of Nana’s “filling”).

We also have a vegetarian entrée, usually mujadarah or koshary. And I must be aware of allergies, so, no nuts in the stuffing, plus I try to make an additional vegetarian stuffing.

This year I am serving this lentil side dish also. It’s sort of like a salad but also like a casserole. And it can be made ahead. It’s a beautiful dish, filled with colorful, seasonal ingredients. It’s vegetarian. It’s a side-dish. It’s nut-free.

Lentils with Roasted Squash, Spinach and Cranberries

• 2 cups diced winter squash (such as butternut)
• 1 large shallot, chopped
• 3 tablespoons olive oil
• 1 cup green French lentils
• 3 cups water, lightly salted
• 1/3 cup dried cranberries
• 2 tablespoons chopped fresh parsley
• 2-3 tablespoons orange juice
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the squash and shallot on a parchment-lined baking sheet. Pour one tablespoon of the olive oil over the vegetables, toss and bake for about 20 minutes, tossing the vegetables occasionally. Remove the vegetables from the oven and set aside. While the vegetables are roasting, place the lentils and water in a large saucepan over medium heat. Bring the liquid to a boil, turn the heat to medium-low and cook uncovered for about 20 minutes or until the lentils are tender. Drain the lentils and place them in a bowl. Stir in the vegetables, cranberries and parsley. Pour in the remaining 2 tablespoons olive oil and toss the ingredients. Add orange juice, season to taste with salt and pepper and toss the ingredients. Add more orange juice if needed for moisture.

Makes 6 servings