Red Beans Roulade with Cheesy Herring Filling
(Yields about 14-15 medium-sized pieces.)
½ cup walnut in pieces
1 can red beans (15.5 oz.), drained and rinsed in cold water
2 medium cloves of garlic, minced
¼ teaspoon salt
⅛ teaspoon black ground pepper
6 tablespoons butter, room temperature
3 oz. herring pieces in wine or light oil, drained
½ medium apple, cored, peeled, chopped
2 oz. (about 50 gram) goat cheese (can be substituted on cream cheese)
4 tablespoons butter, room temperature
1 teaspoon brown mustard (optional)
salt, black ground pepper to taste
In a medium skillet, over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 5 minutes. Remove the skillet from the heat and cool off walnuts for a couple of minutes. Add warm walnuts and garlic to a large plastic bowl. Mix to marry flavors.
In a medium deep pan, add red beans and cold water to cover. Bring to boil, remove from the heat, drain and give a couple of minutes to cool. Add beans and butter to a plastic bowl with walnuts. Process everything in a bowl with an immersion (stand-up) mixer until a smooth paste. Check for seasonings and add salt, black pepper if needed. Clean up the mixer with warm water.
In a medium bowl, add herring, apple, goat cheese, butter and mustard. Process everything in a bowl with the immersion mixer until smooth. Check for seasonings. Add if needed.
Cut a piece of wax paper 12×12-inch. Roll out on a kitchen counter and spread bean paste into a 10×10-inch square on paper with a spatula. Spread herring mixture evenly over bean square. Roll in with a help of wax paper. Tightly cover with paper and place on a tray. Refrigerate for several hours. Remove from the fridge, cut into circles and serve as a cold appetizer.
Honey and Banana Loaf
½ cup unsalted butter, softened
¾ cup light brown sugar (I used ½ cup mix of brown and cane sugars)
2 large eggs, lightly beaten
2 tablespoons honey
1 large ripe banana, cut into chunks
1½ cups whole-wheat flour
1½ teaspoons baking powder
2 teaspoons ground cinnamon
Preheat the oven to 350 degrees Fahrenheit. Grease 9 x 5” loaf pan.
Combine the butter and sugar in a food processor for 1 minute until lighter in color. Add the beaten eggs and process until combined.
Put 1 tablespoon of the honey in a saucepan over low heat and warm for 1 minute until runny. Add to the food processor with banana and blend until smooth. Add the flour, baking powder and cinnamon and process until well combined. If dough is sticky, add several tablespoons of buttermilk.
Spoon evenly into the loaf pan and bake for 35-40 minutes or until a skewer comes out clean when inserted into the center of the cake. Leave in the pan for 5 minutes before turning out on a rack. Warm the remaining honey in a saucepan over low heat for 1 minute or until runny. Brush the warm cake with warm honey. Serve warm or cool.
Store leftovers in aluminum foil, tightly wrapped.
Recipe provided from “Sweet Food” by Kay Scarlett
Salted Chocolate Buckwheat Thins
(Yields 24 large cookies.)
¾ cup buckwheat groats
1 cup packed light brown sugar (I used ¾ cup)
½ cup (1 stick) salted butter
2 tablespoons cocoa powder
½ teaspoon pure vanilla extract
1 large egg
¾ teaspoon flaky sea salt
Preheat oven to 350 degrees Fahrenheit with racks in upper and lower thirds. Spread buckwheat in a single layer on a rimmed baking sheet. Bake until slightly darkened and fragrant, 10 to 12 minutes. Let cool.
Line 2 baking sheets with parchment. Combine sugar and butter in a medium pot over medium heat. Cook, stirring occasionally, until butter is melted. Remove from heat and let cool slightly. Stir in cocoa and vanilla until evenly combined. Add egg and stir until evenly incorporated. Fold in toasted buckwheat.
Drop tablespoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart and flattening slightly with the back of a spoon. Top with flaky salt.
Bake until shiny and dry, 8 to 9 minutes, rotating sheets front to back and top to bottom. Let cool until firm; transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Cauliflower “Potato” Salad
3 cups cauliflower florets
6 tablespoons full-fat mayonnaise
2 tablespoons finely minced dill pickles
1 teaspoon yellow mustard
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground sweet paprika
⅛ teaspoon ground black pepper
¼ cup minced red onion
2 eggs, hard-boiled and chopped
2 tablespoons chopped fresh dill
In a medium saucepan, over medium-high heat, add cauliflower and enough water to cover by 2 to 3 inches. Bring to a boil, then reduce heat and simmer about 5 minutes until fork-tender. Drain and cool completely.
In a large bowl, whisk together mayonnaise, pickles, mustard, onion powder, garlic powder, salt, paprika, pepper and onion. Add cauliflower, eggs and dill and stir to combine.
Cover and refrigerate 1 hour or up to 5 days before serving.
Recipe provided from “Keto BBQ,” by Faith Gorsky and Lara Clevenger (Simon & Schuster, 2021)
All recipes and photos provided by “Cooking with Yiddishe mama.” For more recipes go to www.cookingwithyiddishemama.blogspot.com.