Warm and Kosher Food

KOSHER RECIPES TO MAKE THIS WINTER Easy Fun and

BY MIRIAM PASCAL + HER HEALTH

When I think back to some of my earliest memories, it’s interesting to note that so many of them revolve around food. They aren’t just memories of the dishes we enjoyed, but memories of the foods that I ate at family gatherings during my childhood, to summer vacations when we would have picnics, to nights out with friends when we would enjoy a particular dish. Food can be the tangible memory that’s attached to some of life’s most enjoyable moments, and it helps bring back those special memories.

While writing my cookbook “More Real Life Kosher Cooking,” I set out to create dishes that were simple and easy, but also special. I want you to get into your kitchen, cook these recipes and create your own set of new memories. Whether you bake Cookie Crunch Confetti Cookies alongside kids in your kitchen, serve wontons in garlic sauce to loved ones during a holiday meal or serve cornmeal waffles with maple blueberry sauce at a brunch with friends, the memories of fun times, good food and love will remain long after the food has been enjoyed. Here are two hearty, delicious recipes to get you started.

WONTONS IN GARLIC SAUCE

I invented this recipe because of my obsession with wontons and garlic sauce from a Chinese restaurant that’s pretty far from my home. I recreated the restaurant’s delicious recipe. Since then, these wontons have become the legends of the Pascal family recipes. They are my family’s all-time favorite appetizer. The only downside is that the wontons are pretty much guaranteed to upstage any other dish you serve at the same meal!

Meat |Yield 10-12 servings

WONTONS • 1½ pounds ground beef • 2 Tablespoons soy sauce • ½ teaspoon • toasted sesame oil • 2 Tablespoons sesame seeds, preferably a mix of black and white • 4 scallions, sliced 4 cloves garlic, approximately 50 minced wonton wrappers

GARLIC SAUCE • 1 (18-ounce) jar • 1 cup hoisin sauce 1 cup soy sauce 1 cup rice vinegar • honey • 2 teaspoons sriracha • 1 teaspoon ground mustard • ½ teaspoon ground ginger • ½ cup water • 12 cloves garlic, minced • sliced scallions for garnish (optional) • additional sesame seeds for garnish (optional) 1. Prepare the wontons. Combine beef, soy sauce, sesame oil, sesame seeds, scallions and garlic in a large bowl; stir gently until just combined. 2. Place about 2 teaspoons meat mixture onto the center of a wonton wrapper. Brush a small amount of water along the edges before pressing them together to help keep them sealed; bring the edges together to form a wonton. Set aside; repeat with remaining meat and wonton wrappers. 3. Bring a pot of salted water to a boil. Drop a few wontons into the boiling water; cook for about six minutes, until the meat is cooked through. Work in batches to avoid overcrowding the pot. Remove wontons with a slotted spoon; place on parchment paper, not touching each other. Set wontons aside. 4. Meanwhile, prepare the garlic sauce. Combine all sauce ingredients in a medium pot. Bring to a boil, then reduce heat; simmer mixture for about 15 minutes, stirring occasionally, until sauce thickens. 5. Just before serving, toss cooked wontons in the warm sauce. If desired, garnish with sliced scallions and sesame seeds.

Plan Ahead: Wontons can be frozen, without sauce, either before cooking (boil just before serving; if boiling frozen, add 1 minute to cooking time) or after cooking. Sauce can be prepared up to 3 days ahead and stored in the fridge. Combine wontons and reheated sauce just before serving.

ROASTED VEGETABLE SOUP

What started out as a fridge full of produce that had to be used up has morphed into one of my all-time favorite soups. Roasting the vegetables brings out their flavors, resulting in a healthy soup that’s packed with taste and so filling! Feel free to customize your soup based on whichever veggies you happen to have on hand.

Pareve Yield 6-8 servings

ROASTED VEGETABLES • 2 large zucchini, diced • 3 medium yellow squash, diced • 2 red bell peppers, diced • 2 onions, diced • 1 pound frozen cauliflower florets, defrosted • ¼ cup oil • 1 Tablespoon kosher salt • ½ teaspoon black pepper

SOUP • 4 cups vegetable broth • about 6 cups water • 2 bay leaves • 1 Tablespoon kosher salt

1. Prepare the roasted vegetables. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. 2. Place vegetables, oil, salt, and pepper into a bowl. Toss to combine. Divide between prepared baking sheets. Roast for 50-60 minutes, until vegetables are starting to brown. 3. Prepare the soup. Place roasted vegetables, along with any juices, into a large soup pot. Add soup ingredients; bring to a boil. 4. Simmer for about 1 hour. Discard bay leaves. Using an immersion blender, blend soup well, for about 3 minutes, until fully smooth. Adjust salt and pepper to taste..

Plan Ahead: This soup can be prepared ahead and frozen in an airtight container.