Did you know that Cheshvan 11, Nov. 4 this year, is called the Jewish Mother’s Day? That’s because the matriarch Rachel, spiritual mother of the Jewish people, is believed to have died then. Some sources say that Cheshvan 11 is 41 days after the start of Rosh Hashanah. Forty-one is the numerical value of the Hebrew word for mother.
Since Rachel’s legacy spans generations, it seems appropriate that these recipes are inspir-ed by dishes enjoyed by my mother, my sons and myself. Mom made a mean chicken cutlet. Here I pair it with an orange-honey sauce my children enjoyed. The Mocha-Almond Flaked Ice is based on flavors loved by all three generations. With decaffeinated coffee, you get all the flavor, none of the buzz.
Chicken Cutlets with Orange-Honey Sauce
Serves 6-8
2 lbs. boneless, skinless chicken breasts, chilled
3⁄4 tsp. plus 1⁄2 tsp. salt
3⁄4 tsp. plus 1⁄2 tsp. ground black pepper
3⁄4 cup flour
4 beaten eggs
11⁄2 cups plain breadcrumbs
1⁄4 cup oil plus more as needed
1⁄2 cup thinly sliced white and light green part green onions (scallions)
1 Tbs. minced garlic
1 3⁄4 cups plus 1⁄4 cup orange juice
1⁄2 tsp. ground dried ginger
1⁄8 tsp. ground red pepper (cayenne)
2 Tbs. honey
2 tsp. cornstarch
Slice each breast horizontally into 2 cutlets. Place on a cutting board between sheets of waxed or parchment paper. Using a flat meat mallet or other heavy object, pound until each cutlet is about 1⁄8 inch thick. Mix 3⁄4 tsp. salt and 3⁄4 tsp. pepper with flour. Set out flour mixture, eggs and breadcrumbs in wide bowls.
Heat oil over medium high heat in 12-inch skillet. Dip cutlet in flour until covered, shaking off excess, then dip into egg until lightly covered. Coat with breadcrumbs and place in hot oil. If there is room in the pan, repeat with the next one or two cutlets. Cook cutlets for about a minute on each side until they are browned and almost cooked through. Remove. Drain on paper towels. Repeat with remaining cutlets, adding oil as necessary. Keep warm.
Using the same pan, add oil if needed and sauté 1⁄2 cup of thinly sliced green onions and garlic. Once garlic has turned golden, add 13⁄4 cups juice, ginger, red pepper, remaining salt and pepper, and honey. Stir. Simmer for a few minutes. Mix remaining juice with cornstarch until smooth. Slowly stir into the simmering liquid until fully combined. Keep at a simmer until the sauce has thickened and reduced by half. Add chicken to pan and reheat in sauce. Remove chicken to serving tray. Simmer remaining sauce until syrupy. Pour over chicken.
Mocha-Almond Flaked Ice
Serves 8-12
1 cup water
1⁄2 cup sugar
2 cups decaffeinated coffee, brewed double strength
1⁄4 cup cocoa
1 tsp. almond extract
1 1⁄4 cups unflavored almond milk
whipped cream, optional
chocolate shavings, optional
Bring water and sugar to a simmer. Stir occasionally until sugar is dissolved. Add coffee. Stir in cocoa until dissolved. Pour into bowl, cover and refrigerate overnight. Add extract and almond milk. Stir until combined. Pour into 9-by-13-inch metal cake or baking pan. Cover. Put in freezer. After 2 hours, stir well to break up frozen sections. Return to freezer. Repeat an hour later. Let freeze. Remove from freezer just before serving. Use fork to rake or scrape surface of the ice into flakes. Serve immediately in individual bowls with optional toppings if desired.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at www.clickblogappetit.com. Contact her at [email protected].