Thanksgiving chefs showcase their best at Beth-El

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PROVIDENCE – Amazing aromas filled Temple Beth-El on Nov. 6 from the many dishes competing in the 6th Annual Temple Beth-El World Series of Thanksgiving Favorites.

Chefs of all ages gathered at long tables set up in the Silverstein Meeting Hall to showcase new favorites as well as dishes that have been savored at their Thanksgiving meals for decades.

“I made two dishes and appetizers that make their way to the Thanksgiving table because my kids insist it can’t be Thanksgiving unless dad also makes everything else,” Doug Blake said, laughing.

Blake won the People’s Choice Award and the Judge’s Award for Best Appetizer for his Giant Onion Tart and Gravlax with Goat Cheese.

Another popular dish was Susan Markoff Dressler’s Cranberry Sauce, which she made in honor of her father, Burt.

“He was so proud of his Cranberry Sauce, he made it every year, and his secret ingredient was Amaretto. So you can cook and drink it too,” Dressler said jokingly.

“It’s an easy recipe, and I feel like my dad is with me today,” she added.

Another successful dish was Twice Baked Potatoes, prepared by friends Abby Zwetchkenbaum and Sophie Salas.

“We’ve made it in my family as long as I can remember,” Zwetchkenbaum said. “It’s just something you expect every year.”  

Beth-El’s Rabbi Sarah Mack won the first-place  Judge’s Award for her Brussels Sprouts Salad.

“It’s a family recipe we make every year, for as long as I can remember,” she said.

After appetizers, it was on to the delectable desserts, which included the Feldman family’s Cranberry Bread, Brendan Weiner’s Stuffing Waffles, and Adrienne Uffer’s Pumpkin Cheesecake, which won the Best Dessert award.  

The crowd of nearly 200 also enjoyed Barbara Barry’s three-layer Gingerbread Pumpkin Trifle, with homemade gingerbread and whipped cream, vanilla pudding, and pumpkin purée.

“I love this combination of flavors beyond any other trifle I’ve tasted. The spiciness of the gingerbread, the sweet pumpkin, [and] it looks pretty,” Barry said.

Robert Sandy’s Chestnut Ice Cream with Dark Chocolate was also an extravagant and delicious offering.

“The recipe was an adaptation of a dessert my mother used to make. The original was called Gesztenyepure in Hungarian. It means ‘chestnuts’ and ‘purée,’ ” Sandy said.

“I made it a few weeks ago when I got my new ice-cream maker,” he said, smiling and showing off his new prized possession.

The annual World Series  cooking competition at Beth-El  is a fundraiser for the Rabbi Leslie Yale Gutterman Religious School. The proceeds mainly go toward scholarships for students. 

“We were looking for a way to raise money for the temple and build a community spirit,” Susan Dressler, one of the founders of the competition, said. “There is something about food that brings everyone out and makes them want to participate.”

“This is a fantastic event. Everybody likes it,” said Kim Chazan Zwetchkenbaum, who co-chaired the event committee along with Barbara Barry.

SETH CHITWOOD is the creative director of the production company Angelwood Pictures (angelwoodpictures.com), which produces several award-winning web series and films.

Brussels Sprouts Slaw

Rabbi Sarah Mack

Ingredients

Salad:

3-4 pounds Brussels sprouts

1 1/2  cups slivered almonds, toasted (hickory smoked or tamari almonds or pistachios also work)

1 1/2  cups dried cherries or cranberries, chopped

1 1/2  cups finely shredded Parmesan cheese

Dressing:

1 cup olive oil

8 tablespoons apple cider vinegar

5 tablespoons honey (or maple syrup)

4 tablespoons grainy mustard

4 garlic cloves

1 teaspoon sea salt

Pepper to taste

Directions

Chop cherries or cranberries in a food processor.

Shred or slice Brussels sprouts (either way will work, depends on how crunchy you prefer the consistency)  in food processor.  

Place the ingredients for the dressing in the food processor and blend until emulsified.

Assemble all ingredients except the almonds and allow to sit in refrigerator for a few hours or overnight.   

Add almonds before serving.

Serves a crowd (15-20) with some left over for the next day. Recipe can be easily halved.

Dad’s Cranberry Sauce

(Burt’s Cranberry Sauce)

Susan Markoff Dressler

Ingredients

2 cups sugar

1 cup water

4 cups (1 pound) fresh cranberries

1/3 cup marmalade

2 teaspoons lemon juice

1/2 cup blanched almonds

1/3 cup Amaretto (almond liqueur)

Directions

Bring sugar and water to a boil and simmer for 5 minutes. Add cranberries and cook for 5 minutes or until the skins burst. Remove from heat. Add marmalade and lemon juice and let cool. Then, stir in Amaretto and almonds. Refrigerate until serving. Can be prepared up to one week ahead.

 

Gingerbread Pumpkin Trifle

Barbara Barry

Ingredients

1 can pumpkin puree

1 box gingerbread mix, prepared, or homemade gingerbread (9 x 9 pan)

1 large box vanilla pudding

1/4 cup light brown sugar

1/3 teaspoon cinnamon

1 tub Cool whip or 3 1/2 cups homemade whipped cream

Directions

Prepare the gingerbread according to the directions on the box or your recipe. Cool

Mix pumpkin puree, light brown sugar and cinnamon together in a bowl.

Prepare vanilla pudding according to the directions on the box. Cool. Mix pudding and pumpkin puree mixture together until well blended.

Assemble

Crumble gingerbread or cut into 1-inch cubes and place a layer in a trifle bowl.

Second layer: Place 1/3 of the pumpkin mixture over the gingerbread.

Third layer: Place 1/3 of the whipped cream over the pumpkin.

Repeat layers, ending with whipped cream.

Chill overnight.

 

 

 

Onion Tart

Douglas Blake

Ingredients

Dough:

2 cups flour

1 stick (4 ounces) ice-cold unsalted butter, cut into 1/2 teaspoon pieces

3 tablespoons cold shortening (Crisco preferred)

1/4 cup ice water

1/2 teaspoon salt

Onions:

4 cups sliced sweet onions (about 3-4 large)

2 tablespoons olive oil

2 tablespoons butter

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

Tart:

Sliced roasted red pepper; anchovies; kalamata olives

1/4-1/2 cup grated Parmesan, grana padana or pecorino cheese

1-2 tablespoons extra virgin olive oil

Directions

Dough: Place flour and salt in the bowl of a food processor fitted with the steel blade and pulse 2-3 times to mix. Add butter and shortening and pulse 10-12 times until butter is the size of small peas. Pulse in water by tablespoons until the dough starts to mass; do not overmix. On a floured work surface, add small amounts of water to dough if needed; form into a disc, wrap in plastic and chill while onions cook.

Onions: Cook onions slowly in the olive oil and butter until they are soft but not browned, about 20 minutes or more. Season with salt and pepper and herbs. Allow to cool.

 

Tart: Roll out the dough on a well-floured work surface to 1/8-inch thick and 1 to 2 inches larger than the pan. Fit the dough into the pan and trim off the excess, allowing enough to fold over the edges down against the bottom; press the sides with the tines of a fork and prick the bottom all over to prevent rising. Sprinkle with half the cheese and spread the cooled onions over the dough. Make a decorative pattern with slices of roasted red pepper, anchovies and olives if you wish. Sprinkle with the remaining cheese. May freeze or refrigerate at this stage.

 

Drizzle with  olive oil before baking. Bake in preheated 425 degree oven for 25 to 30 minutes (longer if frozen). Cut into serving pieces. May be enjoyed warm or at room temperature. Serves 12.

food, Temple Beth-El