Hello friends. Sorry there was a bit of a hiatus since my last entry. Happy to share the news of another granddaughter born 3 weeks ago and the celebrations of our other granddaughter’s (different family) first birthday and our youngest son’s engagement. Lots of happy times for sure.
So, before we know it Thanksgiving will be here. Manischewitz sent me some fun recipes in preparation for the holiday. These two sound particularly yummy.
Sweet potato ravioli with light creamy sauce
2 tablespoons olive oil
1 Spanish or white onion, diced
5 cooked sweet potatoes, skinned and mashed coarsely
1 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon fresh garlic, minced
Manischewitz kosher salt and fresh ground pepper to taste
1 package of pre-made frozen ravioli rounds or wonton wrappers
small cup of warm water
2 tablespoons margarine
2 tablespoons flour
1 cup Manischewitz turkey broth
1/3 cup non-dairy whipped topping
pinch of kosher salt
pinch of white pepper
2 tablespoons dry white wine (optional)
fresh parsley for garnish
Instructions to make ravioli:
In a large frying pan on a medium-low heat, sautÃ© the onions in olive oil until they turn translucent. Add the mashed sweet potatoes, cumin, curry, allspice, garlic, salt, and pepper to the onions. Mix well and allow to sautÃ© for an additional 3-5 minutes. Set aside potato mixture and let cool to room temperature.
Bring 4 cups of water to a boil in a small soup pot; add desired amount of salt. While waiting for the water to boil, sprinkle counter with a little cornstarch and lay out the ravioli rounds.
Gently dab the perimeter of the ravioli with some warm water (this acts like a glue) and drop a spoonful of the sweet potato mixture in the center of the dough. Fold to close and pinch the ends of the ravioli to secure.
Drop ravioli into the boiling water and cook until they float to the top, about 4-5 minutes. Scoop out with slotted spoon and keep warm on a plate.
Instructions to make sauce:
Melt margarine in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in beef broth and non-dairy whipped topping. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. If using wine, add now. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste.
Drizzle sauce over sweet potato ravioli and garnish with fresh parsley.
Turkey potato pancakes with black pepper gravy
3 large potatoes
oil for frying
1 large onion, grated
1 egg, lightly beaten
1/2 cup Manischewitz matzo meal
1 teaspoon baking powder
1/4 pound roast turkey, shredded
Black pepper gravy:
3 tablespoons margarine
3 tablespoons all-purpose flour
3 cups Manischewitz turkey broth
1/2 cup white wine
1/2 teaspoon kosher salt1 teaspoon freshly ground black pepper
To make the pancakes:
Fill a large bowl filled with cold water. Peel potatoes and as you finish each, place in cold water to prevent browning. Pour oil about 1/4 way up the side of a large skillet and heat over medium heat. Grate potatoes on the large hole side of a box grater. Alternatively, cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. Add onions, egg, matzo meal, baking powder, and salt and pepper to taste, and mix well. Add shredded turkey and mix well until combined.
Drop heaping tablespoons of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
Drain on paper towel lined baking sheets.
To make the gravy:
In a small sautÃ© pan, whisk together margarine and flour over medium heat until melted and beginning to turn light brown. Slowly add turkey broth while whisking constantly. Increase heat to medium high and simmer, stirring constantly, until thickened. Add wine and continue to cook until desired thickness is reached. If too thick, thin with a little more broth. Season with salt and pepper and serve immediately. Garnish with additional fresh pepper.