Recipezaar: Cuisine,Jewish (Ashkenazi) recipes

Hamantaschen Dough (Aka Hamantashen / Oznei Haman)

Sun, 08 Mar 2009 03:28:27 -0400

I found this excellent, pareve, hamantash recipe on a forum for Jewish women. This dough is very easy to work with and makes a crisp cookie. The cookies freeze very well. -- posted by blucoat

Almond Hamantashen Cookies

Sun, 08 Mar 2009 17:36:08 -0400

This recipe from Eileen Goltz is more time-consuming than many hamantashen recipes, but the compliments youll receive will make it worth it! Eileen Goltz, is a professional chef and caterer, and the author of the Kosher cookbook, "Perfectly Pareve". The recipe was printed in my local paper. -- posted by blucoat

Joan Nathan's Classic Israeli Schnitzel

Thu, 12 Mar 2009 00:28:30 -0400

This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside. -- posted by blucoat

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- posted by blucoat

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Real Rugelach

Sat, 21 Mar 2009 02:19:39 -0400

This recipe is a traditional Jewish recipe that is mouth watering! We love to get the Zabar's Rugelach in New York City, and this recipe comes closest that I've found. I baked these last night and my son in law ate 7 in a row! He just kept making "yummy sounds" and saying "oh my gosh I love these things"! That's good enough for me :) Here's the recipe....just make sure the dough is cold when you work with it and chill the formed cookies before you bake them. It makes a difference! Enjoy! -- posted by Mommy Bean

Matzo Apple Kugel (Passover)

Sun, 22 Mar 2009 03:40:49 -0400

This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled. -- posted by blucoat

Schmear (Cream Cheese With Lox Spread)

Sun, 22 Mar 2009 10:00:58 -0400

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices. -- posted by Alan in SW Florida

Passover Lemon Cheesecake With Almond Crust

Mon, 23 Mar 2009 01:21:32 -0400

This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender. -- posted by blucoat

Maida Heatter's Walnut Meringues (Passover)

Tue, 24 Mar 2009 01:45:37 -0400

This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover. -- posted by blucoat

Greta's Fried Fish With Curry Sauce - Passover

Sun, 29 Mar 2009 20:09:32 -0400

This is a firm family favourite from my MIL. -- posted by Wendys Kitchen

Almond-Lemon Macaroons (Passover Almendrados)

Sun, 29 Mar 2009 20:21:56 -0400

These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration. -- posted by blucoat

Sweet-And-Sour Celery (Sephardic Passover Apio)

Mon, 30 Mar 2009 14:32:31 -0400

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. Cooks' note: Celery can be braised 1 day ahead and chilled. Reheat over low heat, adding more water if necessary, or reheat in a microwave. Add celery leaves and parsley before serving. -- posted by blucoat

Lemon Nut Roll

Mon, 30 Mar 2009 18:26:55 -0400

I do not remember where I got this recipe from, however it is great. There are 2 part the roll itself and the filling I have had some problems posting this recipe, so I am trying again :o( -- posted by Esther in Atlanta, GA

Roasted Cauliflower Kugel (Passover)

Wed, 01 Apr 2009 03:52:46 -0400

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour. -- posted by blucoat

Healthy Broccoli Knishes (Passover)

Wed, 01 Apr 2009 04:12:10 -0400

These pareve knishes could be served as a side dish, but are filling enough to be the main dish. Recipe from the "Passover Lite Kosher Cookbook", by Gail Ashkanazi-Hankin, -- posted by blucoat

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Passover Carrot Pudding Cups

Thu, 02 Apr 2009 01:30:12 -0400

These make a delightful, light dish for a Seder. The pudding cups are a simple side with a mellow carrot flavor and a citrus note. Recipe is from Rosalyn Tauber and was printed in "Gourmet Magazine" (April 2006). You can add a little grated ginger (1/2 tsp) for extra zing. Cook's Notes: ·Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes. ·If you can't find matzo cake meal, finely grind regular matzo meal in a blender. cups and turn out onto a serving dish. Serve warm. -- posted by blucoat

Passover Raspberry Cocoa Torte

Thu, 02 Apr 2009 01:36:10 -0400

From the Aish.org web site - gebroks -- posted by Mrsspeevs

Passover Strawberry Shortcake

Thu, 02 Apr 2009 01:42:59 -0400

This is from the aish.org website - gebroks -- posted by Mrsspeevs

Passover Almond Thumbprint Cookies

Thu, 02 Apr 2009 12:01:01 -0400

These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill. -- posted by blucoat

Cornmeal,scallion and Cheese Loaf

Sun, 05 Apr 2009 22:06:52 -0400

This Roumanian dish is traditionally eaten during Shavuoth, the "dairy " holiday. The name given to me for this was Malai. It takes a bit of prep time, but well worth the effort. It is delicious, freezes well and nutritious. Serve with salad for lunch, or as a side with a fish meal. -- posted by Chef #358821

Confetti Vegetable Kugel (Passover)

Mon, 06 Apr 2009 00:27:55 -0400

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. -- posted by blucoat

Crispy Passover Cookies (Gluten-Free)

Mon, 06 Apr 2009 21:05:51 -0400

I found this really tasty recipe on an online forum. It could not be easier to throw together (dough can be mixed by hand) and tastes much better than the usual Passover cookies. Dough can be frozen and recipe can be halved. Recipe makes 4 dozen small cookies on 2 cookie sheets. -- posted by blucoat

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Matzoh Brie (Fried Matzoh)

Wed, 08 Apr 2009 12:09:44 -0400

To all my friends who may not be familiar with Old Testament cuisine, matzoh is the unleavened bread that the Jews were in the midst of making when they had to quickly leave Egypt and didn't have time to wait for the yeast to work. If you go into most any New York City delicatessen and ask the waiter what matzoh brie is, he'll probably say "scrambled eggs and matzoh!" Period!! I would prefer to think of matzoh brie as the Jewish answer to French toast. So, please, don't wait for Passover to enjoy this wonderful treat. You can have it for breakfast, brunch, or even a midnight snack...anytime of the year. Many people, including me, enjoy a savory version (and at the end of the recipe instructions, I have that version), but, I'm usually in the mood for sweet, so, I like my matzoh brie sprinkled with cinnamon-sugar and accompanied with orange marmalade. -- posted by Alan in SW Florida

Easy Cholent

Wed, 08 Apr 2009 14:24:18 -0400

A simple cholent made with canned beans. Put in the crock pot just b4 shabbat (Friday) and eat for shabbat lunch (Saturday). The meat can be anything from beef cubes to short ribs to brisket. Use fresh potatoes if you wish. -- posted by Ilysse

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Joan Nathan's Matzo Balls

Thu, 09 Apr 2009 01:45:41 -0400

This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration. -- posted by blucoat

Potato Latke Muffins (Passover)

Thu, 09 Apr 2009 01:50:52 -0400

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy. -- posted by blucoat

Matzo Brei or Fried Matzo

Thu, 09 Apr 2009 20:15:05 -0400

This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast). -- posted by Greeny4444

Matzahbrai / Matzohbrai / Matzia

Sun, 12 Apr 2009 02:10:25 -0400

My grandpa's recipe for a matza and eggs pie. -- posted by Jungle Cookbook

Exceptional Passover Brownies

Mon, 13 Apr 2009 15:52:14 -0400

This recipe is from Claire Sauerhoff, pastry chef and owner of a New York bakery called "The Exceptional Brownie". Her bakery won COPIA'S "Best Darn Brownie Contest". To achieve a fudgy result, be careful that you don't overbake the brownies. After 35 minutes, begin to test for doneness with a cake tester or a toothpick that you stick in the middle of the pan. You're looking for the tester to come out with just a little batter on the end. -- posted by blucoat

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Mixed Vegetable Kugel (Passover)

Mon, 13 Apr 2009 17:49:33 -0400

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum. -- posted by blucoat

Dairy Matzo Lasagna

Mon, 13 Apr 2009 18:03:37 -0400

Adapted from a recipe on Martha Stewart's website. -- posted by DrGaellon

Scacchi (Passover Lasagna)

Mon, 13 Apr 2009 18:06:48 -0400

Adapted from a recipe in Joyce Goldstein's _Cucina Ebraica_. This Italian-Jewish recipe is layered like a lasagna, with both a meat and vegetable filling. No cheese or tomato sauce here, and matzos are used in place of noodles. -- posted by DrGaellon

Passover Apple Cake With Candied Nut Topping

Mon, 13 Apr 2009 18:10:26 -0400

This moist & delicious pareve cake recipe is from Arthur Schwartz's cookbook, "Jewish Home Cooking: Yiddish Recipes Revisited". Use use Golden Delicious or Crispin apples or another kind that keep its shape when cooked. The cake improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating. -- posted by blucoat

Potato Kugel (Passover & Gluten-Free)

Tue, 14 Apr 2009 12:08:59 -0400

This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein. -- posted by blucoat

Terra Chip Chicken Breasts

Sun, 19 Apr 2009 23:56:17 -0400

This is a quick, easy and yummy recipe that is like a gourmet version of chicken schnitzel. From the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). Tips: To crush chips and still maintain texture, put them into a sealable plastic bag and use a rolling pin for crushing. For a finer texture, crush chips in a food processor. -- posted by blucoat

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Italian Charoset

Mon, 20 Apr 2009 12:45:13 -0400

Charoset is a special relish used at the Passover seder as a reminder of the mortar and bricks used by the Israelites when they were slaves to Pharaoh. Its taste recalls the sweetness of freedom. This is a classic version made by the Jews of Italy. -- posted by Chef #1242379

Comforting Cabbage Apple Kugel

Wed, 22 Apr 2009 00:25:16 -0400

This is a wonderful, mildly sweet kugel from Crescent Dragonwagons cookbook, "The Passionate Vegetarian". The cabbage, slowly cooked, almost caramelizes. You can add ¾ tsp. cinnamon and/or ½ cup toasted chopped walnuts or almonds. -- posted by blucoat

Grilled Falafel

Wed, 22 Apr 2009 15:30:45 -0400

This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes". -- posted by blucoat

Lisa's Prize-Winning Noodle Kugel

Sat, 25 Apr 2009 15:00:00 -0400

This kugel won first prize at Yiddishkayt LA's "Kugl Kukh-Off". Unlike most creamy kugels, this one is sweetened with honey rather than sugar and has a very delicate flavour. Sometimes Lisa adds vanilla, pours in whole milk for a lighter result, or adds extra butter or cream cheese for an even more luscious kugel. Enjoy! -- posted by blucoat

Pecan-Praline Cheesecake With Caramel Sauce

Sat, 02 May 2009 16:27:27 -0400

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugars quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight. -- posted by Manami

Stage Deli's World Famous Cheese Blintzes

Mon, 25 May 2009 22:39:02 -0400

Recipe is for the renowned blintzes at New York's Stage Deli. It was printed in an old Gourmet Magazine (January 1997). Serve with sour cream and sugar as toppings, and with assorted fruit jams. You can also sautee this in a crepe pan or skillet rather than baking. -- posted by blucoat

Cupcake Cheese Blintzes

Tue, 26 May 2009 00:33:00 -0400

This is an easy short-cut recipefor blintzes bakes in a muffin tin. It's from the cookbook, "Kosher by Design", by Suzie Fishbein. -- posted by blucoat

Crock-Pot / Slow-Cooker Cheesecake

Tue, 26 May 2009 16:38:15 -0400

This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from Beth Hensperger and was printed in "Food & Wine" (November 2007). You must resist the urge to peek inside as it is cookingthe lid must stay closed to retain heat. Cake must be chilled for at least 4 hours. -- posted by blucoat

Joan Nathan's Classic Cheesecake

Tue, 26 May 2009 16:39:37 -0400

This easy and delicious recipe is from the cookbook, "The Jewish Holiday Kitchen", by Joan Nathan. Cake needs 1 1/2 hours cooling time. -- posted by blucoat

Spinach Tidbits

Tue, 26 May 2009 16:42:05 -0400

This great appetizer recipe could not be easier and they are so tasty, even kids will love them! The recipe is from "Quick and Kosher: Recipes from the Bride Who Knew Nothing", by Jamie Geller. These can be prepared ahead of time by freezing tidbits after step 3. Freeze them on the cookie sheet & then transfer to a sealable bag for easy storage. Don't thaw before baking; just increase baking time by 20 minutes. -- posted by blucoat

Cottage Cheese Pancakes (Levivot)

Thu, 28 May 2009 01:30:44 -0400

This delicious, traditional Jewish recipe is from Joan Nathans wonderful cookbook, The Foods of Israel Today. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla . -- posted by blucoat

Passover Brisket

Sat, 06 Jun 2009 02:56:01 -0400

Here, in America, brisket is the traditional centerpiece of Jewish holiday feasts. This entree is kosher for Passover (or can be used for any other feast). It's best to make the brisket the day before you plan to serve it. By eHow Holidays and Celebrations Editor, How to Make Passover Brisket.;) -- posted by Manami

Smoked Trout Spread

Mon, 08 Jun 2009 02:34:53 -0400

This healthy, easy, and tasty recipe is from the James Beard award-winning "The New Mayo Clinic Cookbook". -- posted by blucoat

Salmon-Scrambled Egg Packages With Lemon Creme Fraiche

Tue, 09 Jun 2009 02:05:06 -0400

Courtesy of Emeril Lagasse, 2004 found on FoodNetwork.com. This is a beautiful presentation of this great "duo". We cut down on the yolks in the recipe - we used 2 whole eggs and 7 whites - if you choose, you can play around with the eggs. -- posted by Manami

German Apple Cake (Versunkener Apfelkuchen)

Thu, 18 Jun 2009 14:08:56 -0400

Epicurious | October 2000 The World of Jewish Desserts This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia -- posted by Chef #1298498

Challah

Thu, 18 Jun 2009 14:10:43 -0400

the best challah -- posted by Chef #1298498

Passover Banana Nut Cake

Sat, 20 Jun 2009 01:18:55 -0400

Barbara Dubroff's recipe -- posted by Chef #1298498

Carrot, Apple, and Sweet Potato Tzimmes

Sat, 20 Jun 2009 01:20:12 -0400

a great passover side dish option -- posted by Chef #1298498

Passover Chocolate Cake

Sat, 20 Jun 2009 01:20:49 -0400

.. -- posted by Chef #1298498

Passover Chocolate Mousse Cake

Sat, 20 Jun 2009 01:22:16 -0400

.. -- posted by Chef #1298498

Apple Kugel

Sat, 20 Jun 2009 01:22:33 -0400

mom's apple kugel -- posted by Chef #1298498

Bagelach

Sat, 20 Jun 2009 01:28:10 -0400

passover "bagel" rolls -- posted by Chef #1298498

Matzo Vegetable Strata

Sat, 20 Jun 2009 01:29:06 -0400

.. -- posted by Chef #1298498

Passover Nut Cake

Sat, 20 Jun 2009 01:29:36 -0400

.. -- posted by Chef #1298498

Passover Brownies

Sat, 20 Jun 2009 01:29:49 -0400

My Mom's brownies with a secret ingredient.. -- posted by Chef #1298498

Charoset

Sat, 20 Jun 2009 01:29:53 -0400

The Best Mortar I even had. Simple -- posted by Chef #1298498

Potato Kugel

Sat, 20 Jun 2009 01:30:10 -0400

mom's -- posted by Chef #1298498

Passover Chocolate Roulade

Sat, 20 Jun 2009 01:30:15 -0400

.. -- posted by Chef #1298498

Knedelach

Sat, 20 Jun 2009 01:31:02 -0400

.. -- posted by Chef #1298498

Matzo Stuffing

Sat, 20 Jun 2009 01:31:46 -0400

.. -- posted by Chef #1298498

Tzimmes With Dried Cherries and Peaches

Sat, 20 Jun 2009 01:31:52 -0400

.. -- posted by Chef #1298498

Souffle of Chocolate Torte

Sat, 20 Jun 2009 01:35:27 -0400

.. -- posted by Chef #1298498

Passover Spinach Kugel

Sat, 20 Jun 2009 01:35:47 -0400

.. -- posted by Chef #1298498

Passover Sponge Cake

Sat, 20 Jun 2009 01:35:57 -0400

mom's recipe -- posted by Chef #1298498

Tropical Fruit Compote

Sat, 20 Jun 2009 01:36:19 -0400

.. -- posted by Chef #1298498

Kamish Bread

Tue, 23 Jun 2009 14:45:42 -0400

Pop-pop Ralph's famous -- posted by Chef #1298498

Passover Cookies

Wed, 24 Jun 2009 11:15:05 -0400

Mom's *best* . Simple, but awesome -- posted by Chef #1298498

Smoked Salmon Cream Cheese Rolls

Fri, 26 Jun 2009 12:26:13 -0400

From 1001 Low-Fat Recipes -- posted by dicentra

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Matzo Brei With Creamed Spinach and Crispy Onions

Wed, 26 Aug 2009 18:09:59 -0400

This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :) -- posted by Manami

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Frugal Gourmet's Falafel from Garbanzo and Fava Beans

Mon, 14 Sep 2009 17:57:46 -0400

This recipe is by Jeff Smith published in his book "Frugal Gourmet-Our Immigrant Ancestors". Hope your enjoy! ***# of servings is a guess. -- posted by Queen Dana

Easy No-Knead Challah Bread

Wed, 16 Sep 2009 14:08:21 -0400

A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough. -- posted by blucoat

Grandma Rose's Honey Cake

Thu, 17 Sep 2009 15:37:08 -0400

I don't know who Grandma Rose is but if she is a "grammy", it must be good. This recipe came in a flyer from "The Chosen People" featuring "The Fall Feasts of Israel." This recipe is for a sweet snack for Rosh Hashanah. It has been a three-generation recipe in Grandma Rose's family. It probably goes back even further, as most family recipes do. Perhaps Moses mom baked it, considering that most of the ingredients were around in Bibical times. -- posted by Mimi in Maine

Saffron Challah

Mon, 21 Sep 2009 11:21:30 -0400

A traditional Jewish Sabbath/holiday bread, enriched with the color and flavor of saffron. Toast it to bring out the floral notes of the saffron. Also makes great French toast, especially when a day or two old. Adapted from a recipe at Wild Yeast Blog http://bit.ly/a15Jh -- posted by DrGaellon

Ny Times Carrot Cookies With Orange Icing

Tue, 22 Sep 2009 12:44:14 -0400

This recipe is from The New York Times Jewish Cookbook. When my family asked what was baking, their reaction to the idea of carrot cookies was decidedly unenthusiastic. However, after tasting the cookies, their opinion greatly improved and the cookies quickly disappeared! I veganized the recipe by omitting the egg and using Ener-G egg replacer, and no one guessed they were vegan. They are a cakey cookie with bits of carrot throughout, quite colorful and tasty. -- posted by mangomom

Minestra Di Esau (Lentil Soup W. Meatballs)

Thu, 24 Sep 2009 14:25:07 -0400

Yummy soup, just in time for fall. From the cookbook Cucina Ebraica. This is a Jewish-Italian cookbook with great recipes. Prep time includes time for the lentils to soak. -- posted by Ilysse

Grandma's Carrot Casserole

Wed, 30 Sep 2009 01:06:51 -0400

This comes from my mother's mother -- born in England in 1906 to Polish-Jewish parents, emigrated to the U.S. in 1909, died 1991. It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center). Grandma would have used shortening, but canola or corn oil is fine. -- posted by L'ecole

Incredible Matzo Farfel Stuffing

Fri, 02 Oct 2009 17:21:28 -0400

passover -- posted by Chef #1298498

Spinach Cheese Kugel

Sun, 04 Oct 2009 01:38:16 -0400

From a 30-year-old book of recipes from the Beverly Hills Branch of Haddasah. Some good! -- posted by L'ecole

Corn Rye Bread

Mon, 05 Oct 2009 14:24:29 -0400

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator. -- posted by DrGaellon

Apple Strudel -- Apfelstrudel

Sun, 11 Oct 2009 03:07:28 -0400

This is from the Jewish Recipes Website-I havent tried it yet. My great aunt Elsie used to make the best strudel.. -- posted by petlover

Rugelach

Tue, 13 Oct 2009 14:55:44 -0400

This recipe was found online some time agoon epicurious.com and is the closes thing to my gradmoms. I was short of time so I made dough slightly thinner when I refrigerated it. So my total time was 4 hours chilling instead of 8 -- posted by Esther in Atlanta, GA

Egg Bagels

Sat, 24 Oct 2009 02:57:02 -0400

Note "malt drink powder" IS NOT OVALTINE. It's actually MALT POWDER, which is available from baking suppliers or brewing suppliers. If you can't get it, use malt syrup, honey or brown sugar. The retardation step (refrigerating the formed bagels) is necessary for proper hydration and flavor development; don't skip it! Adapted by Michelle at Brown-Eyed Baker from Peter Reinhart's recipe as published in _The Bread Baker's Apprentice_. http://bit.ly/4wVmig -- posted by DrGaellon

New York Cheesecake With Cranberry Port Topping

Mon, 26 Oct 2009 13:15:49 -0400

I made this version of New York cheesecake for Thanksgiving dessert and it was a big hit. The cranberry topping is great served over vanilla ice cream, too! -- posted by Irmgard

Marinated Brisket

Thu, 12 Nov 2009 00:30:07 -0500

Yummy brisket recipe. They actually licked the platter! -- posted by Chef #1444384

Turnip Pancakes

Mon, 16 Nov 2009 11:57:47 -0500

I'm trying to come up with ways to cook turnips that don't involve roasting, stewing or mashing them, so I came up with this recently. It started as a potato pancake recipe from the Joy of Cooking, then changed when I tried it out. They came out rather sweet considering there's no sugar added... I'll definitely be eating these again. Good hot or cold. -- posted by Nani_Ka

Cheese -Noodle Kugel

Tue, 17 Nov 2009 21:18:17 -0500

No, I am not Jewish but I grew up with a jewish friend and always loved her Nonna's Kugel. so, here's teh recipe. if you've never had Kugel, it's like a noodle pudding -- posted by GingerlyJ