kosher dairy Archives - Splash of Sherri

spinach and cheese pie

Posted on May 29, 2020 by Sherri

I have made over 300 spinach and cheese pies in my lifetime! This is just a rough estimate after some fast math. I wasn’t too surprised at that number, it’s a little more! It’s one of those recipes that’s not only a winner in my eyes, but also gets rave reviews from everyone who tries it – especially my family! If you have been to my house for brunch or Yom Kippur break-fast, chances are you’ve had it. If you invite me to brunch and ask me to bring something, this is what comes with me. It’s a lower calorie version of quiche but is rich and delicious with added cheesy goodness!. By using only egg whites it’s also lower in cholesterol, but you definitely don’t miss anything.

Spinach pie came into my life by way of my husband’s Aunt Cynthia. Whenever we would visit, the minute you stepped onto her porch you could smell it baking. It quickly became a favorite of mine and definitely a 10 with my family. With only 6 ingredients it comes together so quickly. I use store bought pie crust but if you want to bake yours from scratch, go for it. The pie is loaded with spinach or as Aunt Cynthia calls them, luscious greens, and that’s something I always have in my freezer. The only cooking is caramelizing the onions which takes about 35 to 40 minutes. Caramelized onions are my addition to the pie from the original recipe and they add a nice sweetness.

This recipe is a winner! It’s perfect for new cooks, super easy, a great vegetarian main dish, looks beautiful, freezes well and everyone loves it! Even the non-spinach fans enjoy it. It’s a family favorite any way you slice it – get it? Any way you slice it!!!!!! If you celebrate the Jewish holiday of Shavout* one of the customs is to eat dairy foods. My spinach and cheese pie will definitely be on my table tonight and I hope on yours! Enjoy!

if you don’t have pie shields (which I don’t) to protect the crust from burning,
cut thin strips of aluminum foil and crimp it around the pie.

ingredients
2 pre-baked 9” pie shells
2 (16 ounce) bags of frozen chopped spinach defrosted
2 large onions finely diced and sautéed
1 tablespoons olive oil (to sauté onions)
16 ounces low fat cottage cheese
8 egg whites from extra-large eggs (if using large eggs, use 10 egg whites)
1 cup shredded low-fat Swiss cheese (or regular if you like)
1 cup shredded low-fat cheddar cheese (or regular if you like)
Salt and pepper to taste (I use approximately 1 tsp. salt and 1 tsp. pepper)

directions
Into a large pan on medium heat, add onions and sauté in olive oil with a pinch of salt until golden (not brown) and then let them cool a little. This should take about 35 to 40 minutes.

Bake the pie shells according to directions on the package.

Take the defrosted the spinach and squeeze out any water. Drain in a strainer and press as much liquid out as possible. A cheesecloth works really well for this step. If you don’t have cheesecloth, paper towel will work as well. Place it in a large 5 quart bowl and set aside.

To the spinach, add the onion mixture and cheeses. In a separate bowl, add the egg whites and beat with a fork to break them up then add to the spinach mixture and stir well. Add salt and pepper to taste. Mix thoroughly and divide evenly into the pre-baked pie shells.

Use aluminum foil to create a tent around the rim of the pie crust so it doesn’t burn. Bake at 350 degrees for 45 minutes or until the filling is set and firm in the center of the pie.

*Shavout is more than a holiday we eat a lot of dairy foods! For more information about the holiday of Shavout check out one of my favorite websites My Jewish Learning

A Crazy Hamantashen Milkshake

Posted on March 7, 2018 by Sherri

I hear you loud and clear… “Hey Sherri, Purim is over and I’m out buying matzo, what’s with you and the hamantashen already?” My answer… I still have about 10 pounds of hamantashen crumbs to reinvent! So why not make a crazy hamantashen milkshake? Last year was the hamantashen ice cream sandwich so this isn’t so crazy – right?

Now to answer the burning question, why all the crumbs, I first need to give you a little backstory. I’m a member of a Jewish culinary group called the P2G Culinary Connection. Over the past several weeks, we had been putting together Shaloch Manos baskets (gifts of food given during Purim) for holocaust survivors in our area. Of course hamantashen are the star of any basket, but with everyone’s busy schedules we didn’t have time to all get together and bake so it was my job to find a way to buy them.

I reached out to Lilly’s Baking Company in Brooklyn, NY. I have ordered from them in the past and know their baked goods are absolutely delicious. Living in Columbus, we often need a black and white or rainbow cookie fix and if you’re not a baker, Lilly’s is the perfect place to order from. They have been my go to since we moved here because everything they make is reminiscent of our favorite bakeries in New York. Needing a very large quantity, I was hoping they would be able to give us a big discount. I emailed them our intentions, and the amount we needed (around 460). What happened next was unexpected. One of the CEO’s wanted to support our mission by donating the product and the cost of shipping! I almost started to cry; the generosity was overwhelming.

Sadly, the shipping company didn’t do such a great job getting them to us. All 3 cases were severely damaged and while we were able to salvage about 80 of them, the balance was all broken. What Lilly’s did next was even more generous, they shipped out more the very next day overnight air. The new ones arrived perfectly intact; we placed them gingerly on top of each basket.

Now the question was what to do with all of the crumbs? I couldn’t just throw them away. Any good Jewish mother would never let something like that go to waste! Ideas were spinning through my head: strawberry shortcakes, magic bars, dirt cups, yogurt parfaits, a trifle, mini cheesecakes, the world was my oyster (or in this case – my hamantashen)! If you follow me on Instagram, you know I made amazing yogurt parfaits and cookie pops. Then it hit me – a hamantashen milkshake.

To quote my son, “Mom, only you would think of making a hamantashen cookie milkshake – it’s amazing and I can’t believe it tastes like hamantashen ice cream!” This was the grand finale of my week and was so amazingly good; I suggest you drink it until you can’t tell the difference between Mordechai and Haman! That’s what we did. With these words I say drink and Enjoy! This recipe makes 2 servings.

First make the chocolate ganache:
½ bag of semisweet chocolate chips (6 ounces)
3/8 cup of cream or half and half
pinch of kosher salt
dash of vanilla extract

Add the chocolate chips to a narrow bowl and set aside. In a small saucepan, heat the cream until it just comes to a simmer. Pour over the chocolate and let it sit for about 3 minutes then whisk it together until smooth and shiny. Instead of making ganache (which I highly recommend) you can use a good quality hot fudge.

While the cream is heating, get all of your add-ins together. For me it was mini M&M’s, sprinkles, chocolate candies, KitKat bars, whipped cream of course, and one of my mini birthday cake hamantashen. Plus the crowning glory, a perfect Lilly’s hamantashen. You could also add pretzels, licorice, or other favorites you might have.

To assemble the glasses: take two tablespoons of the ganache and spread it inside the glass. Then, dip the rim into the ganache about 1” deep. Holding the glass over a cookie sheet or bowl to catch the overage, sprinkle with whatever adornments you want until it looks just right. If you want to stick things to the glass such as larger candies, you have to paint the candy with the ganache and hold it in place for a bit until it firms up.

Now for the shake: (this recipe makes 2 servings)
2 cups good quality vanilla ice cream plus an additional 2 scoops to float on top (one for each glass)
¾ cup of milk (any kind will work, I used 2%)
1 ½ cups hamantashen crumbs (including the filling pieces)

Blend together until well combined and pour into the glasses. Depending on the ice cream you use, and how thick you like your shakes, you may need more or less milk. Top each glass with one scoop of ice cream, add whipped cream, sprinkles and whatever treats you want to add. Then finish it off by topping it with a hamantashen. WARNING: These are addicting! Hamantashen lovers, BEWARE!

Craving Comfort Food? Prescription: Ratner’s Potato Soup

Posted on February 2, 2016 by Sherri

If you are craving comfort food, my Prescription: Ratner’s Potato soup! It may not seem like good medicine, but I promise it is.

Last week was filled with ups and downs for me. It was bookended by two grandbabies being born to two different friends both named Lisa! Monday, I lost my driver’s license (not a big problem in the scheme of things, just a nuisance!) Tuesday, my coworker left work and headed to see her closest friend who is in hospice. I was out of sorts the rest of the day thinking about and praying for her. Wednesday, a dear friend of mine lost her father. Thursday, after four cold and very grey days, I tried to write, but realized I was just blocked and couldn’t. The bright spot to my week was seeing photos of two beautiful baby boys! Of course, I forgot to get a new license!

Friday, I went to the BMV (Bureau of Motor Vehicles) with an envelope containing my birth certificate, passport, social security card, and marriage license, everything to prove who I am. While sitting there 20 minutes or so, I leafed through my identity envelope, as I like to call it, and what do you think was wedged in my passport? My driver’s license – I had it all along! What it was doing in my passport is an entirely different story for another time. The good news is I caught it before waiting another half hour and being embarrassed at the desk when they called number 47!

I got into my car and said out loud… REALLY! What I knew for sure, is I needed something comforting for dinner and I knew just the prescription: Ratner’s potato soup! The only problem, Ratners was a restaurant in NYC that is now closed, and while they use to sell it in the freezer section of the grocery, they no longer do.

Now for the good news… I have the Ratner’s Cookbook and I can share it with you! Ratner’s was a Kosher Dairy restaurant on the Lower East Side of Manhattan for almost 100 years (97 to be exact!). They had the best everything and their soups, memorable and amazing.

My recipe is adapted from The World Famous Ratner’s Meatless Cookbook by Judith Gethers and Elizabeth Lefft. I changed things to make it healthier and a little simpler without losing anything in translation. For example, I didn’t think the soup needed 1/2 cup of butter so I added a couple of tablespoons just to give it flavor. It is the only potato soup I have ever had, and in my opinion the best. The only thing missing from my dinner was an onion roll! For those of you who may have been to Ratners, you remember their delicious onion rolls! I will be trying to make those very soon, and will share them with you! Until then, enjoy this delicious and comforting potato soup.

Ingredients
6 to 8 potatoes, peeled and cut into 1″ pieces – I used Yukon gold (about 8 cups)
3 or 4 onions chopped to equal 3 cups
1 leek white and light green parts only to equal
1 cup 3 to 4 tablespoons light olive oil (evoo is fine too)
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped parsley
1/2 cup tomato juice
1 quart water
1 quart vegetable stock* (look for a clear vegetable broth, one without tomatoes)
1 quart water
2 teaspoons salt (original recipe 2 tablespoons salt – OY, can you feel your blood pressure rising?)
1/2 cup caramelized onions (made from the onions above)
1 tablespoon chopped dill
2 tablespoons of unsalted butter
1/4 teaspoon white pepper (black is fine too)
Fried onions (optional)

Directions
In a large frying pan, add 1 tablespoon of olive oil, a pinch of salt, and one cup of the diced onions. Cover and leave on medium heat for 15 minutes. After 15 minutes, uncover and keep cooking while preparing the rest of the soup. You may need to add another tablespoon of olive oil. The onions should not sauté dry. You want to break down the onions until they are soft, falling apart and golden brown. This step is to take the place of the baked onions* called for in the original recipe.

In a stock pot (Ratner’s called it a kettle!) add the remaining 2 cups of onions and two tablespoons of olive oil. Sauté until translucent then add the leeks. When the onions just start to brown, add the potatoes, carrots, celery, green pepper, parsley, tomato juice, vegetable stock, water and salt. Bring to a boil, lower heat and simmer, covered for 40 minutes.

The original recipe calls for blending the soup at this point. I remember the soup having some potato pieces in it and wanted that texture. With a slotted spoon, I took out about 2 cups of potatoes and set them aside. Stir in the caramelized onions, dill and pepper, blend thoroughly. I used a hand held stick blender for this. Then I added the potatoes back in to the soup. Add two tablespoons of butter, allow to melt and stir well. Finally taste the soup and check for seasoning. You may like more salt or pepper so feel free to add it a pinch at a time.

I served it with a sprinkle of fried onions on the top. It added a great textural crunch and for me, reminiscent of Ratner’s delicious onion rolls they served alongside! Enjoy!

Serves 10

* The original recipe called for 2 quarts of water and no stock. I used a quart of vegetable stock for flavor since I cut the salt down from 2 tablespoons to 2 teaspoons, I felt it needed something more than water.

**BAKED ONIONS… I chose to use caramelized onions for a couple of reasons. First, the amount of butter added, second, I like the taste of caramelized onions and thought they would be a rich compliment to the soup. The original recipe called for ½ cup baked onions) If you would like to try it, the recipe is as follows:
1 cup clarified butter
3 lbs onions, peeled and sliced
Preheat oven to 350F. Stir butter into onions in a 9 x 13 baking pan. Bake for 1 1/2 hours, or until golden brown in color. Stir occasionally. Cool and refrigerate till needed. May be stored in refrigerator up to 2 weeks.

Photo of the menu compliments of The New York Public Library