Buckhead - The Jewish Georgian

September-October 2007 THE JEWISH GEORGIAN Page 39
RECIPES
continued from Kosher Affairs , page 33
Our Favorite Easy Appetizer
Adapted from TheHotSqueeze.com
1 8-oz. package of cream cheese or 6-oz.
log of goat cheese
1 jar Hot Squeeze
Crackers of choice
Pour Hot Squeeze liberally over
cheese, and serve with crackers.
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Go Nuts with this Easy Rum Cake
By Roberta Scher
Cake:
1 6-ounce package Emerald Glazed
Chocolate Brownie Walnuts or any sweet
glazed nuts (I use the nuts whole, but they
can also be coarsely chopped)
1 package yellow cake mix (Duncan Hines
brand is parve)
1 3.4-ounce package instant vanilla pudding
mix (most Royal and Jello flavors are
parve)
4 large eggs
1/2 cup water
1/2 cup canola oil
1/2 cup rum
Preheat oven to 325 degrees. Grease
and flour a 12-cup Bundt pan. Sprinkle
nuts on bottom of prepared pan. Combine
all cake ingredients. Beat for 1 minute on
low with electric mixer, then scrape sides
and beat for an additional 2 minutes on
medium. Pour into the pan.
Place on center oven rack. Bake for 55-
60 minutes or until golden and center
springs back to touch. Cool in pan for
about 20 minutes. Use spatula or knife to
loosen sides, and invert on serving plate.
Use a drinking straw, toothpick, or skewer
to poke small holes on top of cake. Drizzle
warm glaze (recipe below) over top and
sides of warm cake. Serve at room temperature.
Glaze:
4 tablespoons margarine
2 tablespoons water
1/2 cup sugar
1/2 cup rum
Melt margarine in saucepan. Stir in
water and sugar. Simmer for 5 minutes,
stirring constantly, until thickened a bit.
Remove from heat and slowly stir in rum.
NOTE: Although I usually use dark rum in
this recipe, any rum will do.
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The following recipes are adapted from
the Recipezaar website. Visit
recipezaar.com/recipes/rosh-hashana,5-orless-ingredients
to discover 65 reviewed
and rated easy Rosh Hashanah/Holiday
recipes. For those of us who are timedeprived,
this site provides short-cut
recipes to create delicious yom tov meals.
(Don’t miss the recipe for esrog liqueur!)
Mom’s Holiday Fruit Salad
(5-minute preparation)
2 11-ounce cans mandarin oranges
2 16-ounce cans chopped pineapples
1/2 cup chopped pecans
1 16-ounce container dairy or parve sour
cream
1/2 cup shredded coconut
Mix all ingredients, and refrigerate 5-6
hours before serving.
Simple, Utterly Delicious
Chicken With Onions
(5-minute preparation)
2 cut-up roasting chickens (8 pieces each)
2 tablespoons garlic powder
1 large, thinly sliced onion
2 cups sweet wine
Put the chicken in a baking pan. Rub
and sprinkle liberally with garlic powder.
Lay the onion pieces on top of the chicken.
Pour the wine over the chicken.
Cover and bake at 350 degrees for 90
minutes. Uncover and bake for another 30
minutes to get nice, crispy onions, and a
lovely glazed skin.
Deli Style Crock Pot Brisket
(10-minute preparation)
1 4-lb. beef brisket
1 large, thinly sliced onion
1 tablespoon garlic powder
1/4 cup ketchup
1 tablespoon all-purpose flour (optional for
gravy)
Sprinkle brisket with garlic powder,
and rub on ketchup. Place brisket, fat side
up, in slow cooker. Add onion slices all
around and on top of meat. Add enough
water to coat the bottom of the cooker.
Cook on low for at least 8 hours (or
overnight) for a very tender brisket.
Optional: To make gravy, mix 1 tablespoon
flour with 1/4 cup water, add to slow
cooker, and bring to a boil, stirring constantly.
Serve alongside brisket.