Orange Cornmeal Bread


orange cornmeal bread, kosher bread recipe, pareve cornmeal recipe, kosher by design short on timeThe juice from the orange takes care of the age-old problem of bone-dry cornbread. It also adds a brightness that makes this a lovely side dish. This recipe can serve double duty as a great addition to a brunch table; serve slices spread with very soft butter.

1 cup all-purpose flour

1 cup yellow cornmeal

¾ cup sugar

2 teaspoons baking powder

1 teaspoon fine sea salt

¼ teaspoon baking soda

2 large eggs

1 navel orange

1 cup buttermilk or soy milk

1 tablespoon lemon juice, optional for parve version only

4 tablespoons butter or margarine, melted

Preheat oven to 400˚F. Heavily grease and flour an 8- by 8-inch square pan. For ease, you can use the spray that has oil and flour in the can. Set aside.

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.

In another bowl, whisk together the eggs and juice of the orange. If preparing the dairy version, add the buttermilk. If parve, measure 1 cup soy milk and remove 1tablespoon. Add the lemon juice to the soy milk. Mix and add to the eggs. Whisk in the melted butter or margarine.

Add the egg mixture to the dry ingredients, using a wooden spoon to combine.

Spoon into the prepared pan. Bake, uncovered, for 27–30 minutes or until lightlybrowned and a toothpick inserted in center comes out dry. Cool and slice.

Yield: 9 servings

Parsnip Bisque


parsnip bisque soup kosher recipeThis comforting soup’s velvety texture and beautiful creamy color are sure to warm your family on any cold winter night. If the soup gets too thick, which it usually does overnight in the refrigerator, thin with a little stock. Thanks for this recipe goes to Damian Sansonetti, chef of Shallots NY.

2 tablespoons olive oil

1/2 Spanish onion, diced

3/4 celery stalk, diced

1-2 garlic cloves, minced

6 medium parsnips, peeled and diced

2 Idaho potatoes, peeled and diced

8 cups chicken or vegetable stock


freshly ground black pepper

fresh chives, optional

In a large pot, heat the oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent. Add the celery and garlic; saute 2 minutes longer.

Add the parsnips, potatoes, and chicken or vegetable stock. Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.

Let cool. Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth. Season with salt and pepper.

For extra smoothness, you can strain the soup through a fine chinois. Garnish with fresh chopped chives in the center of each bowl, if desired.

Yield: 8-10 servings