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She’s a whiz at adapting recipes to meet special dietary needs
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BY: ARLENE FINE Senior Staff Reporter
Some people can make buttery, crunchy chocolate chip cookies simply by gathering ingredients and following the recipe on the back of a bag of chocolate chips.
Not Susan Ringel.
The Pepper Pike resident is extremely lactose intolerant and gets a painful reaction if she simply bites into a chocolate chip cookie made with butter.
But Ringel, a “sweet freak,” knew if she tried hard enough, she could adapt a chocolate chip cookie recipe she and her family could both like and digest.
After much trial and error, she hit upon the recipe “that tastes great,” she enthuses. “And no tummy aches ten minutes later.”
Adapting recipes is nothing new to the Food Network fan. “Our family is striving to keep kosher, and I am always tinkering with recipes,” she says. “I read every kosher cookbook I can find, looking for pareve recipes, and I’ve also become adept at substituting rice milk and non-dairy cream for milk-based ingredients.”
A recent hit for Ringel’s husband Marc and two teenage sons was a “Kentucky Hot Browns” recipe prepared by Food Network star Bobby Flay. “I turned the recipe kosher by using pareve bread, turkey, a pareve cream sauce, tomato and kosher pastrami. It was delicious, and I was proud of myself.”
Below are several winning recipes Ringel has devised for her family’s enjoyment.
Ringel’s recipes
Chocolate Chip-Graham Cookies - Pareve
1 C graham cracker crumbs
1-1/2 C flour
1/2 t salt
2 t baking powder
14 T pareve margarine (equal to 2 sticks, less 2 T)
1 C sugar
1/2 C brown sugar
2 eggs
2 t vanilla
1-1/2 C chocolate chips
Preheat the oven to 350° F. In a large bowl, combine the graham cracker crumbs, flour, salt and baking powder; set aside.
In the bowl of a standing mixer, cream margarine with granulated sugar until light and fluffy. Add brown sugar. Add eggs, one at a time. Add vanilla. Blend in the crumb-flour mixture. The dough will be very thick. With a spoon, fold in the chocolate chips. Drop tablespoons of batter onto a cookie sheet lined with a “Silpat” silicone baking sheet or parchment paper. Bake 8-10 minutes. Watch carefully; remove cookies from oven when just starting to brown.
“Perfectly Pareve” Chocolate Chip Cookies - Pareve
(Adapted from a recipe by the Food Network’s Alton Brown)
1/2 C pareve margarine
1/2 C solid Crisco
3/4 C sugar
1 C brown sugar
2-1/4 C + 2 T cake flour
1 t kosher salt
1-1/2 t baking powder
2 eggs
2 t vanilla extract
2 C chocolate chips
Preheat oven to 350° F. Combine the margarine, Crisco, sugar and brown sugar in the bowl of a standing mixer; cream until light and fluffy. In another bowl, mix together cake flour, salt and baking powder and set aside.
Add eggs to the mixer one at a time. Add vanilla. Then add the dry ingredients mixture. With a spoon, stir in the chocolate chips. Drop tablespoons of batter onto a cookie sheet lined with a “Silpat” silicone baking sheet or parchment paper. Bake 10-12 minutes. Watch carefully; remove cookies from oven when just starting to brown.
Kosher “Kentucky Hot Browns” - Meat
(Adapted from a recipe by “Iron Chef” Bobby Flay)
1 T olive oil
1 ripe tomato, sliced
2-4 slices kosher turkey pastrami
4 thick slices of any pareve bread, toasted
Roasted, sliced turkey or chicken breast, about 10-16 slices, warm or at room temperature
PAREVE “CREAM” SAUCE:
2 T pareve margarine
2 T flour
14 oz vegetable or chicken broth
1 T mayonnaise
Make the cream sauce: Melt margarine in a saucepan over medium heat. Whisk in flour and cook for
1 minute to make a roux. Don’t let it burn! Add broth about a 1/2 C at a time, whisking constantly, until thickened after each addition. Remove from heat. Add mayonnaise and whisk together. Set aside.
Add olive oil to a frying pan and saute the tomato slices on both sides until they have some nice color on them. Remove to a plate and set aside. Slice the pastrami into 1-inch thick strips and fry in the pan until they are golden brown. Remove and set aside. Toast the bread.
Preheat the broiler. Line a cookie sheet with foil. Spray four circles of cooking spray. Place the toasted bread on top of the cooking spray.
Place the turkey or chicken slices on the bread. Spoon sauce over the meat to cover it. Place under the broiler and cook until bubbly and top is golden brown. Remove from the oven, and top each open-face sandwich with one slice of tomato and 2-4 slices of pastrami. Place back under the broiler again for a minute or so if desired. Remove from the cookie sheet with a spatula to serve. Makes four servings.
We invite readers to share recipes they have adapted to meet special dietary needs. E-mail afine@cjn.org with your kitchen-tested recipes. Along with the recipes, explain what you changed from the original and why.
Not Susan Ringel.
The Pepper Pike resident is extremely lactose intolerant and gets a painful reaction if she simply bites into a chocolate chip cookie made with butter.
But Ringel, a “sweet freak,” knew if she tried hard enough, she could adapt a chocolate chip cookie recipe she and her family could both like and digest.
After much trial and error, she hit upon the recipe “that tastes great,” she enthuses. “And no tummy aches ten minutes later.”
Adapting recipes is nothing new to the Food Network fan. “Our family is striving to keep kosher, and I am always tinkering with recipes,” she says. “I read every kosher cookbook I can find, looking for pareve recipes, and I’ve also become adept at substituting rice milk and non-dairy cream for milk-based ingredients.”
A recent hit for Ringel’s husband Marc and two teenage sons was a “Kentucky Hot Browns” recipe prepared by Food Network star Bobby Flay. “I turned the recipe kosher by using pareve bread, turkey, a pareve cream sauce, tomato and kosher pastrami. It was delicious, and I was proud of myself.”
Below are several winning recipes Ringel has devised for her family’s enjoyment.
Ringel’s recipes
Chocolate Chip-Graham Cookies - Pareve
1 C graham cracker crumbs
1-1/2 C flour
1/2 t salt
2 t baking powder
14 T pareve margarine (equal to 2 sticks, less 2 T)
1 C sugar
1/2 C brown sugar
2 eggs
2 t vanilla
1-1/2 C chocolate chips
Preheat the oven to 350° F. In a large bowl, combine the graham cracker crumbs, flour, salt and baking powder; set aside.
In the bowl of a standing mixer, cream margarine with granulated sugar until light and fluffy. Add brown sugar. Add eggs, one at a time. Add vanilla. Blend in the crumb-flour mixture. The dough will be very thick. With a spoon, fold in the chocolate chips. Drop tablespoons of batter onto a cookie sheet lined with a “Silpat” silicone baking sheet or parchment paper. Bake 8-10 minutes. Watch carefully; remove cookies from oven when just starting to brown.
“Perfectly Pareve” Chocolate Chip Cookies - Pareve
(Adapted from a recipe by the Food Network’s Alton Brown)
1/2 C pareve margarine
1/2 C solid Crisco
3/4 C sugar
1 C brown sugar
2-1/4 C + 2 T cake flour
1 t kosher salt
1-1/2 t baking powder
2 eggs
2 t vanilla extract
2 C chocolate chips
Preheat oven to 350° F. Combine the margarine, Crisco, sugar and brown sugar in the bowl of a standing mixer; cream until light and fluffy. In another bowl, mix together cake flour, salt and baking powder and set aside.
Add eggs to the mixer one at a time. Add vanilla. Then add the dry ingredients mixture. With a spoon, stir in the chocolate chips. Drop tablespoons of batter onto a cookie sheet lined with a “Silpat” silicone baking sheet or parchment paper. Bake 10-12 minutes. Watch carefully; remove cookies from oven when just starting to brown.
Kosher “Kentucky Hot Browns” - Meat
(Adapted from a recipe by “Iron Chef” Bobby Flay)
1 T olive oil
1 ripe tomato, sliced
2-4 slices kosher turkey pastrami
4 thick slices of any pareve bread, toasted
Roasted, sliced turkey or chicken breast, about 10-16 slices, warm or at room temperature
PAREVE “CREAM” SAUCE:
2 T pareve margarine
2 T flour
14 oz vegetable or chicken broth
1 T mayonnaise
Make the cream sauce: Melt margarine in a saucepan over medium heat. Whisk in flour and cook for
1 minute to make a roux. Don’t let it burn! Add broth about a 1/2 C at a time, whisking constantly, until thickened after each addition. Remove from heat. Add mayonnaise and whisk together. Set aside.
Add olive oil to a frying pan and saute the tomato slices on both sides until they have some nice color on them. Remove to a plate and set aside. Slice the pastrami into 1-inch thick strips and fry in the pan until they are golden brown. Remove and set aside. Toast the bread.
Preheat the broiler. Line a cookie sheet with foil. Spray four circles of cooking spray. Place the toasted bread on top of the cooking spray.
Place the turkey or chicken slices on the bread. Spoon sauce over the meat to cover it. Place under the broiler and cook until bubbly and top is golden brown. Remove from the oven, and top each open-face sandwich with one slice of tomato and 2-4 slices of pastrami. Place back under the broiler again for a minute or so if desired. Remove from the cookie sheet with a spatula to serve. Makes four servings.
We invite readers to share recipes they have adapted to meet special dietary needs. E-mail afine@cjn.org with your kitchen-tested recipes. Along with the recipes, explain what you changed from the original and why.
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