Tag Archives: Annabel Cohen

Spiced Pecan Waffles

10 Mar

Hi everyone, I will give you a recipe eventually but first I want to use this blog as a bully pulpit to alert you to a fairly common problem in newborns that is easily diagnosed and easily fixed — but for whatever reason in our crazy medical system often isn’t.

Many babies are born tongue-tied, which means something way different than awkward with words. Others have a related problem, lip tie. These ties are thin cords of tissue connecting the bottom of the tongue to the palate or the upper or lower lip to the gum. If they are short or in the wrong place they can interfere with feeding. Later in life they can cause eating and speech problems.

I feel like a minor expert now because my nearly four-month-old granddaughter was born with a tongue and a lip tie. The tongue tie was noticed in the hospital but no one felt the need to do anything about it because the baby seemed to be nursing,

Well, she wasn’t nursing properly. She wasn’t getting enough milk. Because her anatomy forced her to work extra hard and mis-use some of her facial muscles, she would get fatigued easily and fall asleep halfway through a feed. With the baby demanding less, my daughter wasn’t producing as much milk as she should have been.

The first solution, as usual, was to suggest bottle-feeding. In my granddaughter’s case, this wasn’t suggested until the baby was three months old, by which time she had no interest in a bottle. She wouldn’t swallow anything that didn’t come directly from mama. And she started losing weight.

My daughter found the solution almost by accident. She had gone to a lactation consultant, who recommended using a “supplemental nursing system.” Pumped breast milk or formula is put into a small bottle, and a very thin tube leading from the bottle is taped next to the mother’s nipple, so that the baby takes in extra while she’s nursing.

The only place to get the supplemental nursing system was from another lactation consultant. This one, upon hearing my daughter’s story, immediately suspected a tie, and when she looked at my granddaughter, she could immediately see a tongue tie and a lip tie. Because she couldn’t move her tongue and lip properly, my granddaughter wasn’t able to get a good grasp on the breast and wasn’t able to get as much food as she needed.

The lactation consultant referred my daughter to a dentist who uses a water laser to cut the ties, and three days later we were in the dentist’s office. The procedure was fast and painless — they know because they also do it on adults. Within a few days, my granddaughter was able to get a better “latch” on her mom and started eating better. She quickly started to gain weight again. (We’re talking ounces here, but when you weigh only 9 pounds, every ounce counts.)

Why a dentist? The lactation consultant told us dentists are at the forefront of developing effective ways to treat oral ties because they see the ongoing problems ties can cause in older children and adults. Speech pathologists are also strong advocates for better treatment because they also see the adverse results.

Most doctors pooh-pooh the idea of correcting ties in infancy, even though it’s such a simple procedure. A friend of my daughter’s, whose child has a lip tie, was actually told by the pediatrician not to worry, that the child would one day fall down and rip the tie. This is a solution?

I’m moving so far from food today just to alert you — anyone who is pregnant, or has a baby, or knows someone who does — that this problem exists and that it’s very easy to fix. But don’t rely on hospital nurses or pediatricians to point the way.

And now on to food — a nice recipe for a lazy Sunday morning or even a weekday supper.

I got the recipe from Annabel Cohen, who used it in her column in the Detroit Jewish News.

spiced pecan wafflesIngredients:

2 cups flour
4 tsp. baking power
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. salt
1 cup chopped pecans
2 eggs
1¾ cup milk or orange juice
½ cup melted butter
1 Tbs. brown sugar
1 tsp. vanilla extract

Directions:

Heat a waffle iron.

Combine dry ingredients – flour through pecans – in a large bowl bowl and whisk well. Set aside. Combine remaining ingredients in a medium bowl and whisk well. Pour the wet mixture into the dry ingredients and stir till combined.

Spoon the batter into the waffle iron and bake until brown.

Serve with real maple syrup.

Serves 6

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Citrus Coconut Bundt Cake

27 Jan

coconut citrus cake

Here’s a very nice cake recipe from Annabel Cohen that was recently printed in the Detroit Jewish News. I was hosting a brunch and had some aging coconut in my pantry, so this seemed an ideal choice.

The cake has a lot of flavor but is not-too-coconutty and not-too-citrusy. It has a fairly dense and moist texture. I made it without the glaze and it wasn’t too sweet. It would be very nice for brunch or dessert. There’s no milk or butter involved so if you’re kosher you can serve it with a meat meal.

Ingredients:

2½ cups flour
1½ cups sugar
1 cup finely shredded sweetened coconut
1 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
1 cup coconut milk
½ cup vegetable oil
2 eggs
1 tsp. lemon extract
1 cup orange juice
2 tsp. grated orange zest
2 tsp. graded lemon zest

Orange Glaze:

2 cups confectioner’s sugar
¼ cup fresh orange juice

Directions:

Preheat oven to 350 degrees. Spray a large tube of bundt pan with nonstick cooking spray.

Combine flour, sugar, coconut, baking powder, baking soda and salt in a bowl and whisk well. Set aside.

In a separate bowl, combine coconut milk, oil, eggs, lemon extract, orange juice and zests, and mix well with an electric mixer.

Add the flour mixture to the bowl and mix until incorporated. Transfer the batter to the prepared pan.

Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from pan.

Make glace by whisking together confectioner’s sugar and orange juice. Pour over cooled cake.

Vegetarian Chopped Liver

31 Mar

Vegetarian Chopped LiverI had seen variations on this recipe for ages and it always sounded disgusting – I mean, walnuts and canned green beans, really! Then I went to a cooking demonstration led by the wonderful Annabel Cohen. She made this dish and distributed the recipe. It was delicious! I’ve been making it ever since (modified slightly) and sharing the recipe. With a food processor, it’s very easy to prepare.

I make this for Passover. If your custom is not to eat green beans at Passover, you can substitute 12 oz. of mushrooms; slice them and cook till all the moisture evaporates and cool before processing. (Opening a can of green beans is a lot easier!)

Ingredients:

2 Tbs. vegetable or olive oil
1 cup chopped onions
3 cups walnuts (halves or pieces)
1 can (14-16 oz.) green beans, drained
½ tsp. salt, or more to taste
Pepper to taste
3 hard-cooked eggs

Directions:

In a large skillet, heat the oil and sauté the onions until they are golden brown. Add the walnuts and continue to sauté, stirring frequently, another 3 minutes or so until the walnuts are toasted (they’ll start to become fragrant). Remove from heat and cool for a few minutes.

Put the onions and walnuts in the food processor with the canned green beans and process until smooth, stopping to scrape the sides of the food processor once or twice. Add the salt and pepper. Cut the hard-cooked eggs in half and add them to the food processor. Pulse just until the eggs are chopped; you’ll want to see little flecks of egg in the mixture.

Cover with plastic wrap until ready to serve.

Serves 8 as an appetizer, more as a party spread