Recipes published in ‘Sephardic’

Maple Oatmeal Drops

Recipe

9 Feb

Title: MAPLE OATMEAL DROPS
Categories: Cookies, Desserts
Yield: 12 servings

1/2 c Butter
1/2 c Firmly packed brown sugar
1 ea Egg
1/2 c Maple syrup (dark)
1/3 c Dairy sour cream
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Salt
1 1/4 c Rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until
light and fluffy. Add egg, maple syrup and sour cream.
Beat well. Mix flour, baking soda, cinnamon, ginger
and salt. Add to creamed mixture. Stir in oats. Drop
by spoonful on greased pan. Bake at 375ø 8 to 10
minutes. Sprinkle cinnamon and sugar. Makes 4 Dozen
Cookies. By Florence Phelps
From Maple Dessert Recipes by Massachusetts Maple Syrup

—–

Filed under: Harned 1994, Salads, Sephardic, Vegetables, Yemenite

Golden Lentil Roulade w/Chestnut Stuffing

Recipe

31 Jul

Golden Lentil Roulade w/Chestnut Stuffing

Recipe By : Vegetarian Times (November, 1997)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups red lentils
4 cloves garlic — minced
2 cups fresh bread crumbs
3 tablespoons water or fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
CHESTNUT STUFFING:
1 tablespoon vegetable oil
2 medium onions (2 cups) — chopped
1 cup finely chopped red bell pepper
1 1/2 cups canned peeled chestnuts
2 cups fresh bread crumbs
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
sage sprigs for garnish

In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a
boil, reduce heat, cover, and simmer until lentils are tender and water is alm
ost absorbed, about 15-20 minutes.
STUFFING: In a medium skillet, heat oil over medium heat. Add onions and
bell pepper and cook, stirring often, until vegetables are soft, about 7 minut
es. Remove from heat. In a food processor, combine onion-pepper mixture, ches
tnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transf
er to a large bowl and season with salt and pepper.
Preheat oven to 350 degrees F.
Transfer cooked lentils to food processor. Add garlic, water or lemon jui
ce, bread crumbs, salt and pepper, and process until mixture becomes a smooth,
pliable dough. Spread out a large piece of parchment or wax paper on a flat su
rface. Transfer lentil mixture to paper and pat (I also used a rolling pin) i
nto an 11×14-inch rectangle.
Spread Chestnut Stuffing evenly over lentil layer. Starting with the shor
t end, carefully roll up lentil mixture, using paper to guide you (pull upward
on edge of paper to propel the dough forward and create rolling action). Press
roll firmly together with your hands as needed. Lift Roulade onto a lightly g
reased baking sheet and rub with softened butter or margarine. Bake until hea
ted through and top is just beginning to brown, about 15-20 minutes.
Transfer to a serving platter.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve on platter surrounded by roasted veggies sage sprigs

NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I b
elieve it needed to cook much longer than the recipe says, perhaps even twice a
s long, to heat through. Also, by itself, the Roulade may be rather dry. I *s
trongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sa
uce.

This Roulade is different than most in that its outer layer, which is made
of cooked lentils, is unbaked when it is rolled around the stuffing. It is bak
ed after rolling. This allows the dish to be assembled well in advance. Lefto
vers can be eaten cold, and Roulade slices can be made into sandwiches.

Filed under: Beef, Harned 1994, Herb Spice, Sephardic, Vegetables

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