Shalom Life | February 04, 2015

The Nosh Pit - Kosher Comfort Food Recipes

When there’s a chill in the air, a blustering zephyr swirling outside, and the leaves are falling, it means one thing: the long, dark time that is winter, will soon be upon us, and it's time to start indulging in some comfort food.

By: Sarah Bauder

Published: September 30th, 2013 in Culture » Food » Recipes

The Nosh Pit - Kosher Comfort Food Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Comfort Food

When there’s a chill in the air, a blustering zephyr swirling outside, and the leaves are falling, it means one thing: the long, dark time that is winter, will soon be upon us. All the more reason to whip up some tasty comfort food, and snuggle up to a warming fire whilst said food cooks. Take a look at this assortment of fantastic kosher comfort food recipes.

Chocolate Bread Pudding from Joy of Kosher

Ingredients:

2 medium challahs, or 8 cups leftover challah

1- 3.5 ounce container of instant chocolate pudding mix

5 cups soy milk

4 eggs

½ cup sugar

½ cup cocoa

½ chocolate liqueur (optional)

1 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Cut challah into 1 inch cubes, place on large baking tray and toast until lightly browned and crunchy. Leave the challah out on countertop to dry for at least thirty minutes. Whisk together the chocolate pudding powder, soy milk, eggs, sugar, cocoa, and liqueur, forming a custard. Place the toasted challah into a 9×13 dish. Pour chocolate chips over bread. Pour custard mixture over the bread, and use a spatula to ensure that all the bread is submerged in the custard. Bake for about an hour. Enjoy!

Spicy Corn Fritters with Raita from Feastie

Ingredients:

For the fritters:

3 ears fresh sweet corn
1 green onion and half its greens, minced
3 tablespoons chopped bell pepper
1 tablespoon chopped cilantro (coriander greens, dhania, etc.)
1 teaspoon peeled and grated fresh ginger
1 small garlic clove, peeled and finely minced (about 1/4 teaspoon)
1 small jalapeño pepper, stem and seeds removed, minced (about 1 tablespoon)
1/8 – 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 egg yolk
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons vegetable oil

For the Raita:

1/2 “English” cucumber
1/2 teaspoon salt
3/4 cup plain yogurt
2 tablespoons chopped fresh mint
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
Freshly ground black pepper, to taste

Directions:

Prepare the raita: Peel and coarsely grate the cucumber, mix with 1/2 teaspoon salt, wrap in a clean tea towel, and firmly wring out to express as much juice as possible. In a small serving bowl, mix the cucumber with all other raita ingredients, cover, and set aside for at least 20 minutes to allow the flavors to blend. Makes about one cup of raita. Cut the kernels from the cobs into a large mixing bowl. Then, holding the cobs over the bowl, scrape them with the edge of a knife blade along their lengths to express remaining corn pulp and juices. To the corn in the mixing bowl, stir in the green onions, bell pepper, cilantro, ginger, garlic, jalapeño pepper, crushed red pepper, sugar, and egg yolk. Sift together the flour, baking powder and salt. Stir into the corn mixture in the mixing bowl.In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the corn mixture in the mixing bowl. The batter should be stiff but hold the ingredients together. Add a teaspoon or two of water to the mix if it seems too dry, which might be the case if your corn is a bit past its prime. Preheat the oil in a large non-stick (or well seasoned cast iron) skillet over a burner set to medium heat. When the oil is very hot, drop heaping tablespoons of the batter into the skillet, taking care not to crowd the fritters. Cook until browned on one side, flip over, and brown the other. Drain the fritters well on paper towels and serve warm. Serves four as a snack, appetizer, or side dish. Enjoy!


Spinach Ricotta Pie from Food

Ingredients:

1/3 cup olive oil
1 large onion, thinly sliced
2 bunches spinach, cut into ribbons and thoroughly dried (1 pound)
1 1/2 cups ricotta cheese
4 eggs
1 cup feta cheese, crumbled
1 tablespoon dried oregano
salt and pepper, to taste

Directions:

Preheat the oven to 375 degrees F. Heat the oil in a heavy pot over high heat. Add the onion and saute until translucent, about 3 minutes. Add the spinach in batches, if necessary, and saute until the ribbons are just wilted. Lightly beat the ricotta and the eggs together in a bowl. Add the spinach mixture, feta, oregano and salt and pepper. Mix thoroughly. Pour the batter into a greased 9 x 13 inch pan. Bake for about 40 minutes, until the top is lightly browned. Serve warm or at room temperature. Enjoy!

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