This recipe is an ode to my father. My favorite turkey lover out there. My dad doesn’t eat lots of red meat, so I’m always on the lookout for good turkey recipes. What I never saw was a turkey roast recipe, where I felt like the turkey was treated like a proper beef roast. That is what I was aiming for here. Turkey that was deeply savory, moist, and extremely satisfying.
Danielle Renov Makes Turkey Roast – Home & Family
SAVORY STOVETOP TURKEY DIRECTIONS:
In a small bowl, combine salt, pepper, garlic, and paprika. Season turkey breast with mixture on all sides.
Heat a pot over medium heat. Add oil; place turkey top side down and sear for 4 minutes on each side.
Remove turkey from pot; set aside.
Add onion; cook for 12 minutes.
Add garlic and tomato paste to the pot. Cook for 2 minutes until fragrant.
Add wine, bay leaves, and vinegar, stirring to scrape up any bits on the bottom of the pan.
Cook for 2 minutes; add chicken broth and duck sauce.
Return turkey to the pot, spooning some of the mixture over the top.
Bring mixture to a boil, cover pot, and reduce heat to low. Cook for 11⁄2 hours, basting every 20 minutes or so.
Serve hot and enjoy.
TIPS + TRICKS
If making in advance, slice turkey when it’s cold, return to sauce, and reheat gently.
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by Artscroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
my challah recipe is 14 years in the making. i started with one recipe when i was 18 and tweaked it and tweaked it until i achieved a dough that was light and fluffy and, most importantly, adaptable. add in a little more honey, no problem. want to go with savory toppings, sure. maybe something indulgent like stuffing it with chocolate chips and a sweet crumb topping, go for it! the dough is versatile and easy to work with. and that, my friends, is why i chose to begin this book, probably the most important professional task i’ve taken on thus far, with this recipe. challah, one of the three mitzvos granted specifically to women, is an extremely holy and beautiful commandment. it can easily feel daunting and intimidating. i get it. so i created this recipe to overcome that: to help make it approachable, doable, and, most of all, to make it a mitzvah that we are blessed to be able to do
just a little bit more accessible!
makes 6 medium or 4 large challahs
3 heaping Tbsp dry yeast
3⁄4 cup sugar
4 cups warm water
1 cup oil
2 eggs
3⁄4-1 cup sugar (depending on how
sweet you want your challah to be)
2 Tbsp honey (optional)
1 Tbsp vanilla (trust me)
1 (5 lb) bag flour (or 2 (1 kg) bags + 3⁄4 cup flour)
2 Tbsp kosher salt
1 egg + 2 yolks, lightly beaten
In a very large bowl, combine yeast, sugar, and warm water. Set aside to allow yeast to bloom for 8 minutes.
Meanwhile, in a second bowl, combine oil, eggs, sugar, honey (if using), and
vanilla.
Mix well.
When yeast mixture is very bubbly, pour in oil mixture; stir to combine. Add a little less than half the flour to the bowl. Using a spoon, mix the flour into the liquid very well. Mix for 2-3 minutes to help the gluten start to develop.
Add salt; mix till incorporated.
Reserve 1 cup flour in case the dough will be too sticky; add the remaining flour. (Remember, you can always add flour but you can’t take it out!) Mix with a spoon until it becomes too difficult to stir.
Pour dough out onto your work surface. No need to flour the surface. Knead for 10 minutes, working in more flour as needed.
Once dough is smooth and elastic, place back into the bowl. Pour a little bit of oil into your hand and rub all over the dough. Place a piece of plastic wrap directly on dough; cover the bowl with a towel.
Allow to rise until it has at least doubled in size. Remove plastic wrap and punch down the dough. Replace plastic wrap and let dough rise again. (You can repeat this step as many times as you need until you are ready to braid the dough.)
Divide dough into 4-6 sections, depending on how many and what size challahs you would like to make. Cut each section into 4-6 parts; roll each into a strand. Alternatively, wind each section around itself to form round challahs.
Braid the strands, place onto a baking sheet or into baking pans, and cover with a towel. Let challahs rise for 45 minutes to an hour. (Don’t skip this step.)
Preheat oven to 350°F / 180°C. (For round challahs, heat oven temperature to 340°F / 175°C.)
Brush each challah with beaten egg; add toppings as you like. Bake for 25-45 minutes until challahs are deeply golden and baked through. Remove pans from the oven; allow challahs to cool for 5 minutes. Transfer challahs to a cooling rack; cool completely.
I like to wrap my challahs individually in foil.
If I make them on Friday, I leave out what I need for Shabbos, but if I make them on another day, even Thursday, I freeze them.
to thaw
Remove from freezer a few hours before serving.
Place wrapped challah on the plata (hot plate) or in the oven to reheat with the rest of your food.
Serve warm and enjoy!
tips + tricks
Use a 4 cup measuring cup that is also marked with a 3⁄4 cup measurement. After you pour in the water, measure your oil and add the rest of your ingredients to the cup. No need to dirty another utensil!
The more you knead the dough, the smoother and more elastic it will become. Be patient. If, after 7 or 8 minutes of kneading, the dough feels very dry or too sticky, add a bit more water or flour.
To prevent dough from drying out, make sure it is completely covered with the plastic wrap.
I like to let my dough rise a few times, which results in a fluffier challah. Let it rise completely, punch it down, and then let it rise again. Do this at least once, and up to three or four times!
Topping Ideas
Egg wash and a sprinkle of sugar.
Egg wash and minced garlic, parsley, and chili flakes.
Egg wash and everything spice.
Roasted garlic, or garlic confit on the bottom. (Place roasted garlic cloves into a greased challah pan, top with formed challah; brush with egg wash and sprinkle with salt and paprika. Bake as usual. The garlic bakes into the bottom of the dough and it is heavenly!)
Egg wash followed by crumb topping: In a bowl, combine 2 cups flour, 11⁄2 cups sugar, 1⁄4 tsp kosher salt, 1⁄8 tsp cinnamon, and scant 1⁄2 cup canola oil to form crumbs. If it’s too dry, add oil, little by little, until desired texture is reached.
For my favorite challah ever,
place 1 cup golden sautéed onions (page 22) and 1 cup lightly golden sautéed garlic into a greased and parchment lined challah pan (don’t drain off the oil; add that into the pan also!). Place braided uncooked challah onto onions and garlic. Rise, egg, and bake as usual. Serve hot and enjoy!
Credit line: Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
Danielle Renov, author of “peas, love and carrots”, joined us all the way from Israel to share a delicious fall chicken recipe.
honey mustard
1/2 cup honey (spray the measuring cup with nonstick spray before measuring the honey; it will slide right out!)
1/3 cup Dijon mustard 3 Tbsp mayo
chicken
1 large yellow onion, halved and thinly sliced
1-2 green apples, peeled, cored, and thinly sliced
1 whole chicken, cut into 10 pieces (or 8-10 pieces of whatever you like)
kosher salt and coarsely ground black pepper, for seasoning the chicken
1-2 cups panko breadcrumbs
Preheat oven to 350F / 180C. Coat a large Pyrex baking dish or 9×13 inch pan with nonstick cooking spray.
In a bowl, combine the ingredients for the honey mustard; set aside.
Place sliced onions and 1/2 the sliced apples into the pan. Top with chicken pieces.
Sprinkle chicken liberally with salt and pepper.
Use a spoon to coat all the chicken pieces with the honey mustard.
Sprinkle the breadcrumbs over the honey mustard till the chicken is fully coated.
Place remaining apple slices in the little nooks and crannies all around the chicken.
Spray the breadcrumbs with nonstick cooking spray.
Cover the baking dish tightly with foil. Bake for 1 hour 20 minutes.
Remove foil; continue baking until the top is crispy and the chicken is cooked to your taste.
Serve hot and enjoy!
Credit line: Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
