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[personal profile] shalom

Here's another favorite from the New Year's Day brunch. It's perfect because it can be made the night before, then popped into the oven in the morning.  This recipe is also good for serving in a heated chafing dish. 

Ingredients
  • One 32 ounce bag of frozen hash brown potatoes (shredded or diced type - I like the consistency of the diced type, but either is fine).  Leave frozen and do not cook.
  • One 10 ounce can cream of chicken soup (cream of celery or cream of mushroom is also great if you want to make this meat-free)
  • 16 ounce container of sour cream (light or no-fat is fine)
  • 3 cups of shredded cheese (I use cheddar but any type of cheese that melts nicely will do)
  • 1/2 cup chopped onion
  • 1/2 teaspoon of ground black pepper
Directions
  • Mix everything together and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
  • If you're not baking immediately, cover and put in refrigerator overnight
  • Bake 350 F uncovered for at least 60 minutes, or until hot and bubbling
shalom: (Default)
[personal profile] shalom
Every year I throw a big brunch on New Year's Day.  This is a favorite and it gets devoured.  It's easy to make and the only skills required are ripping (or cutting) bread into pieces and beating eggs.  It's best made 4-24 hours prior to baking and can handle being served in a heated chafing dish for quite a while. 

Ingredients
  • One 16 ounce loaf of cinnamon toast bread
  • One dozen eggs
  • 3 cups milk (I used 1%, but any type will do)
  • 1 teaspoon vanilla
  • 4 teaspoons sugar
  • 3/4 teaspoon salt
Directions
  • Tear or cut the cinnamon toast into bite-sized (1") pieces and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
  • Beat together the rest of the ingredients and pour over the bread, making sure all the bread gets thoroughly wet.
  • Cover the pan and refrigerate 4-14 hours
  • Bake 60 minutes uncovered in a 350 F oven or until center has set. Center should not appear runny.

Serve with REAL maple syrup, or even a berry syrup.
shalom: (Default)
[personal profile] shalom


Latkes, traditionally made on Chanukah and fried in oil (fried food is symbolic of the holiday, which is why you'll also find people making fried jelly doughnuts - sufganiyot -  delicious as well), served with applesauce or sour cream.  Latkes are a bit time consuming, but these are delicious and so much better than the boxed mixes and/or frozen ones.

Difficulty:  Medium, due to all the prep work.  Difficulty increases if you do not have a food processor.  You can definitely use a hand grater, but this will take longer and the consistency of the latkes will be a bit different.

Time:  60 minutes 

As I like to do, here's the recipe, with info in parentheses to describe how I changed any of it from the original.

Ingredients
6 medium potatoes peeled and cut into eighths (I used plain russets)\
1 large onion (I used a sweet Vidalia), peeled and cut into eighths
2 eggs
3 Tbs flour
1 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp baking powder
Vegetable oil (I used canola)

Directions
In small batches using a food processer with the chopping blade, process potatoes and onions to a rough consistency (NOT to the point of pureed).  Put chopped food into a colandar and let drain (you can help speed this up by squeezing it with the back of a large spoon in the colander).  Transfer the chopped and drained potatoes and onions to a large bowl, then add the rest of the ingredients except the oil, stirring well.  If the mixture appears too runny, you can add more flour.

Heat the oil (depth of 1/2") in a skillet/frypan.  Working in small batches, fry the potatoes without touching each other, turning once when darker golden brown.  Make sure not to make the latkes too thick or they won't cook in the middle.  Remove from pan and drain on paper bags/paper towel.  You can keep previous batches warm in the oven while you finish frying.

Makes about 15 latkes.
 

Mmmmmm.....worth the effort.

shalom: (Default)
[personal profile] shalom

Difficulty: Easy

Preparation:  20 minutes

Bake Time:  30 minutes, 325 degrees F

This makes quite a bit....it filled a 2-quart stoneware baker, and I'm sure you could half the recipe for a smaller crowd.  You could easily substitute in 8 large sweet potatoes baked then peeled.

Ingredients
2 40-oz. cans of sweet potatoes/yams, drained (mine were in light syrup)
1/2 cup brown sugar (I swapped sugar types and halved this from 1 cup of white in the original recipe)
1 stick of butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnaomon
1/2 cup heavy cream, half and half, or milk

Topping
(I did not try, because I am going to substitute it for the traditional browned marshmallows tomorrow when I heat and serve this).
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped
Mix together with fork and sprinkle over top of casserole

Directions
Preheat oven to 325 degrees F.  Mix all ingredients together except cream.  Beat by hand or with an electric mixer (easier!) until smooth.  Add cream and mix well.  Pour into greased casserole dish. Add topping.  Bake for 30 minutes.

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nosh

November 2016

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