The Speedbumps, Ruth Levine and 'I Love Ohio State/I Hate Michigan'
Ruth Levine Bistro 185 Chanukah- Thanksgiving Recipes
Apple Pumpkin Strudel
1 package phyllo sheets defrosted at room temperature
1 stick butter melted for brushing the phyllo sheets
½ Sugar and cinnamon combined for sprinkling between layers of phyllo sheets
Prepare filling before opening the package of phyllo sheets.
3 ½ cups Golden Delicious Apples- peeled, cored and sliced thinly
½ cup dried cranberries
1 tsp. vanilla
1 cup sugar
2 tsp. cinnamon
Pinch of allspice
1 can pumpkin puree 15 oz.
Zest of 1 lemon
Zest of 1 orange
3 Tablespoons melted Butter
½ Cup chopped pecans
Pre – heat oven to 375 degrees. Use middle rack.
Put the apples and cranberries in a large bowl. Add vanilla, sugar, cinnamon, allspice, orange and lemon zest and combine. Fold in the melted butter, pumpkin puree and the pecans. Set aside.
Open package of the phyllo sheets.
Melt the stick butter. Have the sugar and cinnamon combination in a bowl at your work station. You need to work quickly, as the phyllo sheets dry out.
On a very clean work area lay out one phyllo sheet – long side facing you. Brush with melted butter and sprinkle with cinnamon and sugar. Continue this process until you have done 8 phyllo sheets.
When you have completed the 8 phyllo sheets put the apple filling about 1 inch from the edge of the sheets . Begin to roll and fold in the sides – like rolling a burrito
Place on a baking sheet lined with parchment paper folded side down.
Brush top with melted butter and sprinkle additional sugar on top.
Bake for approximately 35-45 minutes until phyllo is brown and crispy and apple juices are thick.
Remove from oven and let the strudel rest for 15-20 minutes before cutting.
Serves 6-8 .
Serve with – Pecan Brown Sugar Whipped Cream
Chop ½ cup of toasted pecans
2 cups heavy whipping cream- very cold
¼ cup light brown sugar
1 tsp. vanilla extract.
Put all ingredients in mixer bowl. Whip until soft peaks form. Chill and serve with strudel.
CRANBERRY GLAZED BEEF BRISKET
• 1 Beef Brisket about 4 lbs.
• Kosher Salt and Pepper to taste
• 1- bag fresh cranberries (12 oz)
• 1 cup chopped white onion
• ¾ cup packed light brown sugar
• 1 tsp. ground ginger
• ¼ tsp. ground cloves
• 1 cup water or beef stock
• 1 cup orange juice
• 1 bay leaf
It is best to start this recipe 1-2 days in advance.
Pre- heat oven to 500 degrees.
Salt and Pepper Brisket and put in a large roasting pan fat side up.
Roast in 500 degree oven for 20 minutes until fat side is brown. Remove from oven.
Reduce oven heat to 350 degrees.
For the cranberry glaze.
Combine all glaze ingredients and bring to a boil. Simmer for 10-15 minutes.
Pour glaze over brisket. Cover the roasting pan with foil and roast for approximately 3 hours or until tender.
Remove brisket from pan. Let cool and refrigerate.
Pour the glaze juices into a container . Let cool and refrigerate.
When ready to serve pre- heat oven to 350 degrees.
Slice cold brisket into ¼ inch slices or to the thickness you prefer and put into a roasting pan.
Remove the layer of fat from the cranberry glaze juices and nap the brisket slices with the sauce and heat until brisket is glazed and warmed through.
Sweet Potato- Yukon Gold Latkes
1 lb. Yukon Gold Potatoes – washed – skin left on. Cut into chunks that will fit in the feeding tube of your food processor .
1 medium size sweet potato peeled – cut the same way as the Yukon Gold potatoes
1 small onion peeled and cut the same way as the potatoes
4 extra large eggs
1 tsp kosher salt
½ tsp black pepper
Pinch of cayenne pepper
½ -3/4 cup plain bread crumbs or matzoh meal.
Oil for frying
Using the grating disk of the food processor grate the Yukon gold potatoes, the sweet potato and onion.
Place in a bowl. Add eggs, salt, black pepper, cayenne and bread crumbs. Combine .
In the meantime in a large frying pan add about ¼ inch canola or oil of your choice.
Heat oil and test to be sure the oil is hot enough.
Drop potato latke batter by large tablespoons spreading the batter to an even consistency.
Fry one side until medium brown and then flip to fry the other side.
Have a sheet pan lined with paper towels for latkes. Keep warm in a low oven.
Serve with sour cream and applesauce.
The Speedbumps, musicians
Ruth Levine, chef
Steve Greenberg, author