Turkallah, My Turkey-Shaped Pupmkin Hallah for Thanksgivukkah

A mashup fun, DIY project for the coming once-in-our-life-time collision of Hanukkah and Thanksgiving next week.  For step-by-step recipe and photographs, visit my blog Mixin’ Traditions by Leah.

Have a happy one!

Pebre

Hi — thanks for the comment. Don’t know the name of a specific Peruvian chile pepper sauce except for the generic “aji” which can be made with a variety of different peppers/coriander and local herbs (which you might not be able to get here). Try the Pebre, it’s so good and nicely spiced.

Voilà! Hallah — Think Savory — Mushroom Gorgonzola Roll

After all the sweetness on which we indulge while welcoming the New Year, I was ready for something savory.  This dish —barely creamy mushroom and onion with dots of sharp blue cheese encased in a warm, pillowy roll made from hallah dough — is simply delicious.  I served it as a side with fish for Shabbat dinner.  It would be great for brunch or a dairy lunch or dinner in the Sukkah.  Hag Sameah!

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The Lemon Scented Blueberry Noodle Kugel Even Steve Martin Would Love

This Kugel dish is based on a recipe in a family cookbook published by the nursery school in which my oldest was about to enroll.  It was a gift from a family friend whose daughters attended the school.  As a relatively new immigrant from Israel, the book was a good introduction to American Jewish cuisine.  This dish is delicious for Yom Kippur break fast, Rosh Hashanah, Sukkot, or any weekend brunch. The adjustments I made over the years to the original recipe reflect my preference for lower fat dairy products, for the nutritious blueberry, and my dislike for wasteful cooking.  The original recipe calls for 16 oz. noodles.  In my neck of the woods, you’d find noodles in only 12 oz. packaging.  What am I going to do with the left over 8 oz. noodles?  When I think about it, Steve Martin comes to mind, as the father of the bride who goes berserk in the supermarket isle when the buns in a package outnumber the burgers in one pack. I adjusted the other ingredients so I can use 2 full packages (24 oz.) of noodles.  Unless I need to serve a crowd, I like to bake this dish in several smaller size pans and freeze.  The 9”x9” is a perfect size for a family of 4-6.  It helps with portion control. 

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Voilà! Hallah into ‘Roses’ Babka

I just finished mixing dough from four Voilà! Hallah Traditional mixes.  Tomorrow is going to be busy, so I decided to prepare the dough and let it rise overnight in the refrigerator. I like working in the quiet of the night.  But, just when I began, thunder started roaring outside.  The storm was quite angry.  I was startled few times by booming thunder and, every time, I prayed the storm will pass us without an electrical outage.  At least not until I am done with mixing the dough.  So far so good. Other than the faint roll of a sporadic thunder in the distance, it is drizzling quietly outside.  I am glad for any bit of rain we get now.  The grass is parched; the leaves on the trees are already changing their color.  The drought is bringing the bambis to the front yard more than anytime I can recall.  I can’t tell who’s been eating the potted tomatoes on the porch. Sometime I suspect the baby deer; other times I blame the chipmunks.  It’s disappointed to see the petunias eaten, the tomatoes gone, or some other plant dug out. But I figure we have to share; they must not have much to graze on in the park.  Besides, it’s the price of encroaching on their natural habitat.  Short of building a high fence around the yard, there is no way to stop them.  I guess some may say there is, but it’s not an option in our neck of the woods. Back to Hallah.

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My Corn Stripper. Love this gadget!

My Corn Stripper. Love this gadget!

BAKED {Voilà! ORANGE ALMOND SWIRL Hallah} FRENCH TOAST

Perfect for a leisurely Sunday brunch.  Remember the orange-almond swirl Hallah I wrote about in my last post?  Well, I kept what was left from the loaf in the refrigerator, thinking it would make a heavenly bread pudding.  It turned out it will end up as a French toast.  Baked French toast.  So easy to make!  And the aroma! An out of this world blend of sweet orange, vanilla, cinnamon and smidge of nutmeg.  Yum!

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Voilà! Hallah—Now, What? Orange Almond Swirl Toast!

I would live on bread alone because I love any type of bread as long as it is fresh!  Who doesn’t? A person cannot live on bread alone (Deuteronomy 8:3)? Well, I’d like to take issue with that.  The reality is that I deal with a host of contingencies, but for which I probably would have.  Worried about our waistline, most of us limit bread consumption.  We are concerned that if we start eating bread, chances are we won’t stop. If I ever allowed myself, I would have a meal consisting of fresh bread only.  With butter. Or, dipped in good quality olive oil. I’d top it off with Hallah toast smeared with butter, a layer of jelly, jam, or marmalade.  Or a drizzle of honey that spells ‘I love Hallah!’  After all, it is the queen of all breads.  Last Friday, I prepared two Voila! Hallah Traditional recipes.  Half of the dough I braided into a 6-strand loaf of Hallah.  With the other half, I went in a completely different direction. You can use any Challah recipe.  Or, do it with either of our other Hallah mixes—Wholey Wheat or Simply Spelt.

Instead of dividing into small portions for braiding, I flattened the dough and stretched it into a large rectangle.  I then spread some homemade orange peel marmalade all over dough (about ½ cup), drizzled some date molasses (about ¼ cup), which is totally optional and could also be substituted by maple syrup. I finished with a generous sprinkle of sliced almonds (about 1/3 cup).  I then rolled the dough jellyroll-style, placed in a bread pan, applied egg wash and baked (after the rising).

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Introducing Voilà! Hallah Egg Bread Mixes