Want to keep in the loop on the latest happenings at Chabad of Dollard. Subscribe to our mailing list below. We'll send you information that is fresh, relevant, and important to you and our local community.
Printed from DollardChabad.com

Chana's Top Picks

The Secrets Come Out...

Baked Aloha Chicken

A sweet and tangy alternative to add to your cooking repertoire!

1/4 cup lemon juice
1/4 cup light corn syrup
2 tbsp soy sauce
1 tsp salt
1/4 tsp ground ginger
1/4 cup oil
1 8oz can crushed pineapple (not drained)
10 chicken leg quarters

Preheat the oven to 350°.
Stir together lemon juice, corn syrup, soy sauce, salt, ginger and oil in a bowl until smooth.  Stir in the crushed pineapple with its liquid.  Place the chicken legs in a large baking pan, and pour sauce over them.
Bake for 30 minutes, turn over, and continue cooking until the chicken is tender and no longer pink, about 20 minutes.  Baste with sauce frequently while baking.

Bon apetit!

Boston Cream Pie

A deliciously dangerous treat - well worth the effort put into it!

3 eggs, separated
1 tsp vanilla extract
1/2 cup sugar
pinch of salt
3/4 cup flour

1/2 cup sugar
1/4 cup flour
1 1/2 cups milk (can be substituted with rice milk)
6 egg yolks
2 tsp vanilla extract
pinch of salt

1/2 cup sugar
3 tbsp light corn syrup
2 tbsp water
4 oz (squares) semisweet chocolate, coarsely chopped

Preheat the oven to 350°. 
Beat together egg yolks and vanilla at medium speed until blended.  Add 1/4 cup sugar until very thick and pale.  With clean beaters, beat together egg whites and salt until very soft peaks form.  Gradually beat in remaining 1/4 cup sugar until stiff, but not dry, peaks form.  Fold yolk mixture into egg whites.  Sift flour over mixtuer, fold in gently.  Do not overmix.  Pour batter into greased 9 inch round cake pan lined with waxed paper.  Bake until top springs back when lightly pressed - about 25 minutes.  Loosen cake by running a metal spatula around the sides of the pan.  Invert onto a wire rack, remove pan, leave waxed paper on cake.  Turn right side up and cool completely.

To prepare the filling, mix the sugar and flour in a saucepan.  Gradually whisk in milk, then egg yolks, vanilla and salt.  Bring to a boil over medium heat, boil for one minute, whisking constantly.  Strain through a fine sieve into a bowl.  Press plastic wrap on surface.  Chill in refrigerator for 30 minutes.

Cut the cake horizontally in half using a serrated knife or tooth floss.  Carefully remove the waxed paper.  Place bottom layer on a serving plate.  Spread evenly with filling and top with remaining cake layer.

Bring sugar, corn syrup and water to a boil in a saucepan over low heat, stirring constantly until sugar has dissolved.  Remove from heat.  Add chocolate, let stand for 1 minute.  Whisk until smooth.  Gradually pour glaze over cake, allowing it to drip down the sides.  Let stand until glaze sets.

Store your cream pie in the refrigerator for maximum enjoyment, and to avoid spoilage.

Pomegranate Salad

It seems like such a big to-do for a small salad, but the results are well worth it!

1 pomegranate
3 bunches aragula, stems removed
1 small red onion, cut into thin rings
1 – 8 oz can mandarin orange slices, drained

1/3 cup olive oil
2 tbsp raspberry vinegar
1 tsp sugar
½ tsp salt
dash black pepper

Cut the “crown” end off the fruit exposing the seeds.  Make 4-5 cuts from top to bottom.  Submerge the pomegranate in a large bowl of cool water for 5 minutes.  Working underwater, break the fruit apart into sections, freeing the seeds from the membranes.  The seeds will sink to the bottom and the membranes will float to the top.  Drain the seeds into a sieve or strainer.

Reserve 1/3 cup seeds for the salad.  Press the remaining seeds with the back of a spoon to release the juices.  Collect 2 tablespoons of juice, discarding the crushed seeds.

Pour the juice into a jar or cruet.  Add the oil, vinegar, sugar, salt, and black pepper.  Shake or whisk until blended.

Soak the aragula (or any other greens you replace it with) with salt in cold water, then rinse and check each leaf for bugs.  Place into a large bowl.  Add the red onion, separating the slices into rings.  Add the orange slices and reserved seeds.  Drizzle with the dressing, and toss to coat evenly.

If you can't find raspberry vinegar, substitute with 1 tbsp raspberry syrup and 1 tbsp white vinegar - it's just as good.

Eliminate a big job - and a big mess - by buying pomegranate juice instead of making your own.

Enjoy, and hearty appetite!

Looking for older posts? See the sidebar for the Archive.