Hazak Cooking Club

Need some new inspiration for your favorite holiday dish? Want to learn about the best Kosher wines around? Just looking to hang out in a welcoming group while sharing food and drink?

Then sign up for Hazak’s new Cooking Club! The classes are open to all, but paid Hazak members will be eligible to win prepared dishes.

All classes are via Zoom at 5pm on Tuesdays and Thursdays, click here to join.

September 8 – Kosher Wine Tasting with Dr. Harvey Raben

You can prepare in advance with the following wines, all available at Total Wine stores at Arboretum and Lakeline:

    1. Bartenura Prosecco Italy
    2. HaGafen Sauvignon Blanc- California (Napa)
    3. Binyamina- Bin Cabernet Sauvignon Galil Israel
    4. Baron Rotschild- Haut Medoc- France
    5. Covenant- Red Sea- California

September 10 – Marbella Chicken with Stanley Saiken

Ingredients:
8-10 chicken breasts
3 garlic cloves, chopped
1/4 cup oregano
coarse salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup of pitted prunes
1/2 cup pitted spanish green olives
1/2 cup of capers with some juice
6 bay leaves
1 cup white wine
1 cup brown sugar
Put the chicken in a large bowl, cover with all the ingredients, except the wine and sugar. Cover and marinate overnight in refrigerator. Preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow baking dish. Spoon marinade over evenly. Pour 1 cup of white wine over the chicken and sprinkle 1 cup of brown sugar over all.
Bake uncovered for 30 minutes, until the juice of chicken runs clear when pierced with a fork.  Can sprinkle generously with chopped parsley or cilantro before serving. Serve warm, cold, or at room temperature.

September 15 – Honey Cake with Sandy Sack

My Mother’s Honey Cake

4 eggs
1 tsp baking powder
1 1/2 c sugar
1/8 tsp salt
1/2 c vegetable oil
3 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1 1/2 c honey
3/4 tsp nutmeg
1 tsp vanilla
1 1/2 c coffee, cooled
3/4 c raisins (optional)
sliced or slivered almonds (optional)

Prepare pan(s)* by spraying with vegetable oil and lightly dusting with flour.  Preheat oven to 350 degrees.

Mix eggs and sugar together well.  Add the oil, honey and vanilla.  Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg.

If using hot coffee** let it cool.  Alternately add the flour mixture and coffee to the egg mixture. Stir in the raisins and nuts, and mix well.  Pour into prepared pans.  Bake at 350 degrees for 50 minutes. 

*  Recipe can be used with one 9x13x2” pan, two 9x5x2” loaf pans or four 3x6x2 mini-loaf pans.

** If brewed coffee is not available, you can substitute 1 1/4 tsp instant coffee mixed with 1 1/2 c boiling water.      

September 17 – Round Challah with Rosalie Oliveri

Click here for the Yom Tov Round Challah Recipe

September 22 – Kreplach with Merriessa Anton

Vegetarian Kreplach

1 package of wonton wrappers brought to room temperature

Mushrooms (combination of different types)

Small onion

Vegetable Oil

Season with salt and pepper

-Saute mushrooms and onion in a small amount of vegetable oil, season to taste with salt and pepper.

-Chop mushrooms and onions into small pieces or place in a food processor and pulse a few times.

-In an individual wonton wrapper, place a spoonful of the mushroom mixture in the middle of the wrapper. Use your finger to wet the edges of the wrapper. Press the edges together to make a triangle.  Continue filling wrappers until all the mushrooms are gone.

-Place a few kreplach in a pot of boiling water. Boil for just a minute. Then remove from the water and let them air dry.

-Place the kreplach on a tray in the freezer. Once they are frozen you can put them in bags in the freezer.

-When you are ready to eat them bring the kreplach to room temperature. Add them to your soup and let them cook in the soup for a few minutes before serving.

September 29 – Multi-colored matzah balls with Pixie Cohn

October 6 – tbd


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