Recipezaar: Kosher,Hanukkah recipes

Easy Apple Kugel

Tue, 05 Dec 2006 17:58:38 -0500

A recipe that a friend Iyala gave to another friend about 18 years ago. Still holds up well. -- posted by Sarah Chana

Candied Orange (Or Grapefruit or Lemon) Peels

Wed, 06 Dec 2006 21:18:38 -0500

from Living on a Dime website. Haven't tried it but it looks promising. Keeps one week or can be frozen. -- posted by Sarah Chana

Shana's Blackout Cookies

Thu, 07 Dec 2006 12:42:55 -0500

This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven't tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don't lose the recipe!! Cooking time includes 3 hours of dough-chilling time. -- posted by Sarah Chana

Potato Latkes With Homemade Applesauce

Sat, 09 Dec 2006 08:15:30 -0500

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year. -- posted by Alan in SW Florida

Mad Dogs Southwestern Potato Latkes

Sun, 10 Dec 2006 11:37:33 -0500

Traditional Potatoe Pancakes with a decidely Southwestern Flair. Easy enourmously, tasty, explosion of flavor. If you like Tex-Mex Southwestern fair....and happen to celbrate Chanuka, than this is for you!!!! -- posted by R. Warren Meddoff

Cranberry, Orange and Dark Chocolate Chip Cookies

Sun, 10 Dec 2006 12:57:54 -0500

I have an RSS feed to Slashfood.com, and this was featured recently. It's supposed to be the most perfect cookie for Christmas. We don't celebrate Christmas and I still had to try it. One of the best uses of craisins I've come across in a very long time! -- posted by Mirj

Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt)

Mon, 11 Dec 2006 16:52:02 -0500

This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion. -- posted by What's Cooking?

Sufganiyot (Jelly Doughnuts)

Tue, 12 Dec 2006 18:26:01 -0500

Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl. -- posted by brokenburner

Merill's Brisket

Fri, 15 Dec 2006 16:29:40 -0500

My SIL had a family friend's recipe and lost it so many times. She got to the point where she was too embarrassed to keep calling her friend for it. She used her memory and searched for other recipes like it and this is what it has evolved into! Merill said in the summer, she makes it on her grill in a foil pan but then adds more liquid. Also, you can use Splenda brown sugar if you wish. This is a sweet and tangy recipe. -- posted by Oolala

Potato Latkes (Jewish Potato Pancakes) - Gluten-Free

Tue, 19 Dec 2006 16:54:34 -0500

A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour. -- posted by What's Cooking?

Designer Green Beans With Walnuts

Tue, 19 Dec 2006 17:00:23 -0500

Mary McFadden, the designer's recipe from "Cooking with the Stars"- haven't tried it yet but want to. -- posted by Oolala

Parsnip and Carrot Latkes (Vegetable Pancakes)

Wed, 20 Dec 2006 20:40:58 -0500

A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead. -- posted by What's Cooking?

Gluten-Free Sufganiyot - Jelly Donuts for Chanukah

Wed, 20 Dec 2006 20:41:23 -0500

The traditional Chanukah jelly donut, made without gluten. So yummy! These can be made without sugar - If you omit the sugar, add 1/4 cup of the flour mix. The flour mix is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. -- posted by What's Cooking?

Quick Homemade Applesauce - No Sugar Added

Thu, 21 Dec 2006 18:57:37 -0500

A quick, easy homemade applesauce recipe that I served with potato latkes this year. It has no added sugar, which makes it a better option for diabetics and low-carb people and others who avoid cane sugar. But if you prefer a sweeter sauce, add 1/2 cup of sugar. I recommend using 1/2 sweet apples (I like Braeburn) and 1/2 tart apples (Granny Smith, for example). Don't leave out the salt, it's a necessary ingredient for a good applesauce! -- posted by What's Cooking?

Celery Root and Potato Pancakes / Latkes - Gluten-Free

Fri, 22 Dec 2006 16:59:57 -0500

This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra! -- posted by What's Cooking?

Brisket of Beef for Feasts

Thu, 25 Jan 2007 18:53:52 -0500

It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire. -- posted by Oolala

Apple Cider Brisket

Mon, 29 Jan 2007 21:50:39 -0500

From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too. -- posted by Oolala

Overnight French Toast

Wed, 31 Jan 2007 22:35:07 -0500

I found this in a recent issue of Binah Magazine, and, while I haven't made it yet, it looks like a great make-ahead for a busy family morning, or for a celebratory brunch. I did not include the overnight time in the refrigerator in the time estimates for making this recipe. -- posted by Sarah Chana

Sugar Free/Wheat Free/No Fake Sweeteners Cheesecake

Wed, 31 Jan 2007 22:37:11 -0500

Another one from Binah Magazine. This one intrigues me because it is made without sugar and wheat, and, more important, without those sugar substitutes. Hoping to try it soon. -- posted by Sarah Chana

Potato Pancakes/Latkes for the Holidays (Channukah)

Fri, 16 Feb 2007 23:04:29 -0500

From my box of "holiday" recipes but I'm not sure where it was copied from. It was before my recipezaar days. -- posted by Oolala

Spiced Beef Stew With Carrots and Mint

Tue, 27 Feb 2007 23:09:54 -0500

Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too. -- posted by Oolala

Jalapeno Latkes

Thu, 15 Mar 2007 13:37:59 -0400

I got this from the Daily News. It's a great twist on traditional latkes. -- posted by mosma

Passover Brisket by Emeril

Tue, 20 Mar 2007 22:30:17 -0400

From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance. -- posted by Oolala

Passover Sweet Potato and Prune Casserole

Tue, 20 Mar 2007 22:32:03 -0400

Can make this anytime. From a website of Passover reicpes submitted by From: Leah Perez. -- posted by Oolala

Coconut-Almond Macaroons

Thu, 29 Mar 2007 20:58:52 -0400

Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts. -- posted by What's Cooking?

Apple and Carrot Tzimmes (Pareve)

Tue, 08 May 2007 14:06:41 -0400

From High Tech Jewish Cooking. Haven't tried this one yet. It's a vegetable (and fruit) side dish. I've had tzimmes with chunks but this one has shredded apples and carrots which makes it a bit different. -- posted by Oolala

Nanny Ethel's Kugel

Tue, 26 Jun 2007 11:24:18 -0400

From Sam Eber's family to Kathleen King, owner of Tate's Bake Shop. I found this in the Tate's Bake Shop cookbook. It can be made and then frozen and reheated. It's very rich and delicious.* I just made this and it was very good. It filled the pyrex to the very top so I put it on a cookie sheet with a lip and that was a good thing because butter had come over the side of the Pyrex and accumulated on the cookie sheet. I would use 1 stick of butter next time. The pyrex didn't need to be greased since there was so much butter in the recipe. I used an electric mixer for the egg/cheese mixture before the noodles were added. This is even good cold. -- posted by Oolala

Noodle Kugel (With Orange Soaked Yellow Raisins)

Tue, 11 Sep 2007 18:19:13 -0400

A dairy kugel from a community cookbook. I just made and it for Rosh Hashana and it was very good. I made it lighter by using a low-fat sour cream. No cheese in this recipe. Note* If you want to use the raisin topping you'll need to soak the raisins overnight in orange juice. I had no time for the raisins this time but it sounds really good to me. -- posted by Oolala

Aunt Linda's Brisket

Tue, 11 Sep 2007 20:19:33 -0400

From a community cookbook. Uses white wine, brown sugar, apple cider vinegar, an onion soup packet, and chili sauce. -- posted by Oolala

Someone's Grandma's Brisket

Tue, 11 Sep 2007 20:25:31 -0400

From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight. -- posted by Oolala

Vegetable - Fruit Tzimmes

Tue, 11 Sep 2007 21:12:37 -0400

From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish. -- posted by Oolala

Minted Carrots With Pineapple

Mon, 24 Sep 2007 22:11:35 -0400

Adapted from Cooking Light, 1989. Makes 6 servings at 68 calories per 1/2 cup. -- posted by Oolala

East Side New York Half-Sour Pickles

Mon, 24 Sep 2007 22:44:51 -0400

Posted as per a request for amberngriffinco. This is from "Eat, Enjoy! The 101 Best Jewish Recipes in America" this was from Frank Kachman, Valley Stream, NY. This takes 2 weeks to be pickled. -- posted by Oolala

Amy's Mother's Apricot Chicken

Mon, 24 Sep 2007 23:24:49 -0400

Amy said this is simple to make and I didn't want to lose the recipe. Her kids like it too. You will only need a dollop of semi frozen orange juice concentrate on each chicken breast so use a small container. -- posted by Oolala

Dairy Blintzes Casserole

Mon, 01 Oct 2007 18:27:48 -0400

The recipe was posted by Ruth Heiges at http://www.cyber-kitchen.com. She writes: "I got this from a Temple member (Alyse Kirschen) a few years ago. It's fantastic, only dirties 2 bowls, a measuring cup, and measuring spoon. Is much cheaper than blintzes, but tastes just like them. Easy, quick, cheap, delicious..." It can also be adapted for Passover by substituting the flour and baking powder. She´s right. The whole family loves it and it is a keeper... specially for Shavuot and Sukkot. -- posted by kerstin klein

Sweet Potato and Squash Pancakes

Wed, 21 Nov 2007 19:36:06 -0500

From Chef Barry Benezra, owner of Chef Bezzie of Miami, FL. I tore this out a newspaper. -- posted by Oolala

Mrs. Field's Chocolate Chip Cookies - My Way

Sun, 25 Nov 2007 01:40:49 -0500

There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. -- posted by coconutty

Baseball Bars

Tue, 27 Nov 2007 19:13:02 -0500

From the Los Angeles Times. I haven't tried these but am posting this for safekeeping. These are very rich and very sweet. -- posted by coconutty

Tricolor Vegetable Latkes

Tue, 27 Nov 2007 19:20:54 -0500

We are serving a latkes buffet for the first night of Chanukah and I want to include this recipe. It sounds very interesting! Not only for Chanukah, especially if the vegetables can't be seen, perfect for picky eaters! Coastal Living Magazine, 11/2007 edition. Chef Judy Gallagher. I allowed for resting time. -- posted by Manami

Cheese Latkes

Wed, 28 Nov 2007 16:14:56 -0500

A wonderful dessert or a great breakfast! I have had this recipe in my special holiday folder and now is when I got around to posting it. These latkes are delicious! They are made with farmer's cheese (a drier form of cottage cheese), & they taste similar to the filling in blintzes. These latkes are best made just before serving. Sunset Magazine, 12/2006 edition. -- posted by Manami

Oven-Crisped Potato Pancakes

Wed, 28 Nov 2007 16:54:18 -0500

Saw this in Today's paper. It's from eatingwell.com and says that shredding the potatoes and onions (white onions and shallots) in a food processor as opposed to a box grater makes this recipe faster. -- posted by Oolala

Chocolate Pancakes

Wed, 28 Nov 2007 16:56:44 -0500

Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen. -- posted by Studentchef

Ataiyef - Stuffed Syrian Pancakes

Wed, 28 Nov 2007 17:32:49 -0500

Ataiyef are a traditional treat for the Jews of Aleppo during Hanukkah, usually eaten during an afternoon break with tea or coffee and on special occasions, such as weddings. Besides Hanukkah, they are also served at engagement parties and at Shavuot, a harvest holiday that commemorates the giving of the Torah. For this recipe, chill the syrup (Shira) before using so that the hot pancakes stay crisp. Recipe adapted from Aromas of Aleppo. Cooking time is approximate. -- posted by Molly53

Heavenly Chocolate Pudding

Thu, 29 Nov 2007 16:59:12 -0500

Easy and utterly irresistible! This is so delicious! Found this on BBCGoodFood.com; appeared in Good Food Magazine, 11/2004 edition. It is utterly decadent! If you want to make over the top serve with deliciously sweetened whipped cream. -- posted by Manami

Broccoli and Mushroom Pie

Tue, 04 Dec 2007 00:44:59 -0500

From Quick and Kosher. Saw this at aish.com and want to save it to try it. Let me know what you think. -- posted by Sarah Chana

Sufganiyot Cupcakes

Fri, 07 Dec 2007 19:35:14 -0500

Sufganiyot are jelly donuts eaten during Chanukkah when it is customary to eat fried foods. Obviously these cupcakes aren't fried, but the upside is that these are much easier to make than donuts. The recipe comes from the Coconut and Lime blog. -- posted by Ariella

Cauliflower Fritters

Sat, 08 Dec 2007 02:11:57 -0500

Recipe by Chef Jose Andrés, from "Christmas with a Spanish Accent" appeared in F&W Magazine, 12/2006 edition. To create these wonderful tapas, Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops them with yogurt or sour cream sauce and a dollop of caviar. -- posted by Manami

Leek, Potato & Caraway Latkes With Spiced Sour Cream

Mon, 10 Dec 2007 18:35:10 -0500

Aromatic caraway seeds, which add a nutty licorice flavor, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time. CookingLight Magazine, December 2001 & 2007 edition. -- posted by Manami

Best Potato Zucchini Latkes

Wed, 12 Dec 2007 12:44:10 -0500

The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold! -- posted by Ashrei

Zucchini and Carrots With Green Onion and Dill

Fri, 14 Dec 2007 16:54:50 -0500

Bon Appetit, Dec., 2006, in the Hannukah menu section. Sounds interesting and great when you don't want a sweet carrot dish. -- posted by Oolala

Potato Latkes

Thu, 27 Dec 2007 02:35:41 -0500

It is amazing how many variations there are to the simple Latke. This is a combination of the recipe found in "The Nate the Great" books and Jamie Geller's grandfather's recipe from her "Quick and Kosher Recipes from the Bride Who Nothing". -- posted by baezus

Beignets for Chanukah (Sufganiot)

Thu, 27 Dec 2007 03:20:31 -0500

I was trying to follow a simple recipe when - surprise - I don't have the ingredients! The results are these parve beignets that were a fantastic hit! -- posted by baezus

Matzo Ball Soup

Thu, 10 Jan 2008 16:19:16 -0500

The traditional Matza Ball soup contains a lot of fat and sodium and from what I remember the matza's would sit like a lump in your belly - I decided to make an updated more heart healthy version - and here's what I came up with!!! -- posted by Ravenseyes

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Tue, 22 Jan 2008 21:43:39 -0500

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling. -- posted by Oolala

The Potato Pancake Principle by Joan Nathan

Mon, 10 Mar 2008 23:20:13 -0400

From Food Editors' Favorites. Joan Nathan submitted this. The blurb said "Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle". You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. *Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by putting them on an ungreased cookie sheet in a 350 degree oven until just warm. -- posted by Oolala

Bopka (This is My Mothers Recipe and Her Spelling) or Babka*

Tue, 25 Mar 2008 02:32:01 -0400

This is a great cake. It's great with coffee or tea and it isn't a sweet cake. Back in the 50s through 80s my mother belonged to an organization made up of many branches that raised money for Childrens Hospital in Columbus, OH. Each branch was called a Twig (she was in Twig 21) and every year they held a huge Bazaar. My mother would bake Bopkas and eventually people started calling ahead of time to reserve a quarter of a cake. The cost went up each year and the last I remember it was $3.50 a quarter and that was in the late 60s. My brother liked to toast a slice (the loaf pan style) and put a little butter on it. This cake keeps and freezes well in the loaf style. I am sure the tube style would freeze well also. *This is definitely a cake, not a bread (like Challah) as some of the Babkas I have seen in the bakeries. -- posted by Chef #797721

Broccoli Noodle Pudding

Mon, 14 Apr 2008 01:42:29 -0400

This is a non-dairy version with Coffee Rich and margarine that I found in Pingry Cooks submitted by Marian Kaufman and which I am posting for safe keeping. This uses frozen broccoli and an onion soup packet too. -- posted by Oolala

Sweet Noodle Kugel With Marmalade and Preserves

Tue, 15 Apr 2008 20:06:47 -0400

From Favorite Recipes of Our First Ladies, 1971. This was provided by Mrs. Marvin Mandel of Maryland. Here for safe keeping. I adapted this slightly for posting purposes. -- posted by Oolala

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Tue, 05 Aug 2008 19:11:18 -0400

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal. -- posted by Gandalf The White

Brisket in Sweet-And-Sour Sauce

Sat, 04 Oct 2008 19:16:08 -0400

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration. -- posted by Oolala

Easy Cut Rugelach

Fri, 05 Dec 2008 19:15:56 -0500

This delicious and beautiful recipe for rugelach (a flakey, tender Jewish pastry / cookie) was handed down through 4 generations of Gourmet Magazine's food editor Melissa Robertss family and was recently featured as part of "Gourmets Favorite Cookies: 1941-2008". These are easier than the typical crescent rugelach as they are scored first, baked, and then broken into individual cookies afterwards, for a wonderful variety of textures from top to bottom. The dough can be used for many different fillings including: Nutella (warm slightly before spreading), mini chocolate chips, cinnamon sugar, etc... Just use what you like! These freeze well. Dough must be chilled (preferably overnight) before using. -- posted by blucoat

Italian Brides Pecan Cookies (Pastelitos De Boda)

Mon, 08 Dec 2008 17:50:42 -0500

This is a pecan, crumbly, melt-in-your-mouth, cookie, that's perfect in the winter season, as the powdered sugar dusted on the cookies resembles snow. These are surprisingly quick and easy to make. This is an American twist on a classic Italian recipe, as it is made with pecans rather than the traditional almonds or hazelnuts. It's from Gourmet Magazine (Nov. 1986) and is currently featured as one of "Gourmets Favorite Cookies: 1941-2008". -- posted by blucoat

Potato, Carrot, and Onion Latkes With Spiced Sour Cream

Mon, 08 Dec 2008 18:13:20 -0500

This is a great recipe if you're in the mood for some savory kosher fare. In our house, we eat these as a main dish served with broccoli spears. Save a ton of working time by putting the shredding attachment on your food processor to work! -- posted by xxciv

Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free)

Mon, 08 Dec 2008 18:14:39 -0500

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake! -- posted by brokenburner

Cream Cheese Walnut Refrigerator Cookies

Tue, 09 Dec 2008 00:54:02 -0500

This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy! -- posted by blucoat

Triple-Chocolate Cranberry Oatmeal Cookies

Tue, 09 Dec 2008 00:56:07 -0500

This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour. -- posted by blucoat

The Dreidel - Cocktail

Tue, 09 Dec 2008 22:16:54 -0500

Created by Nopa Bar in San Fransisco. You need to shake the cocktail very hard, almost violently, to be sure that the egg white emulsifies. -- posted by Jess4Freedom

Middle Eastern Chicken Schnitzel

Tue, 16 Dec 2008 18:35:32 -0500

Schnitzel came to Israel via immigrants from Austria and is very popular in the restaurants across the country. This recipe takes the common schnitzel and gives it a Mediterranean twist. -- posted by Celticevergreen

Sufganiyot (Hanukkah Jelly Doughnuts)

Tue, 16 Dec 2008 18:54:41 -0500

This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight. -- posted by blucoat

Hanukkah Sufganiyot (Dairy)

Tue, 16 Dec 2008 18:59:20 -0500

This recipe is a Dairy recipe. Kosher law prohibits serving milk and meat at the same meal so these would make a great snack. Time listed doesn't account for proofing time. -- posted by Celticevergreen

Chocolate Walnut Rugelach

Wed, 17 Dec 2008 01:22:14 -0500

These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.) -- posted by blucoat

Really Good Rum Balls

Wed, 17 Dec 2008 01:28:14 -0500

This is a fabulous and easy no-bake recipe from "The Complete Christmas Cookbook", by Canadian Living. These must sit (and then be chilled) before serving. To make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month. -- posted by blucoat

Linzer Cookies (Dorie Greenspan)

Fri, 19 Dec 2008 00:35:34 -0500

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time. -- posted by blucoat

Creamy Smoked-Salmon Scrambled Eggs over Asiago Potato Pancakes

Mon, 22 Dec 2008 19:39:33 -0500

My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :) -- posted by Manami

Sugar-Topped Molasses Spice Cookies

Tue, 23 Dec 2008 00:03:31 -0500

These are big, crisp, and slightly crackled cookies, with as much or as little kick as you want (depending on how much pepper you add). The sugar topping makes for a lovely presentation and a great texture contrast. From one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. These cookies keep well. (Dough must be chilled for at least 30 minutes in the freezer.) -- posted by blucoat

Zucchini Latkes (Gourmet)

Tue, 23 Dec 2008 00:06:03 -0500

A great Hanukkah alternative from this month's Gourmet Magazine (Dec. 2008). These are very simple to prepare and lighter than the traditional potato latkah. The more liquid you squeeze out of the zucchini, the better. Serve with sour cream. -- posted by blucoat

Cheese Latkes

Tue, 23 Dec 2008 00:14:14 -0500

On Chanukah, it is traditional to eat fried foods, in commemoration of the oil which miraculously lasted eight days. These can also be eaten on Shavuot, when it is traditional to eat dairy foods. The recipe comes from Cardiff United Synagogue, in Wales. -- posted by DrGaellon

Potato Latkes (Potato Pancakes)

Tue, 23 Dec 2008 00:52:50 -0500

Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. Some people also top the pancakes with a little sour cream. -- posted by Karen67

Chocolate Crinkle Cookies

Tue, 23 Dec 2008 00:54:04 -0500

These are crisp on the surface with a soft and gooey centre. These are great for the holiday season as the white powdered sugar contrasts dramatically with the deep brown chocolate crevices and they look as though they are covered in snow. The recipe is from "Bakewise: The Hows and Whys of Successful Baking" by Shirley Corriher. These are Shirley's favourite cookies! She is a food scientist (as well as a cook) thus her recipes are very reliable. The dough needs to be refrigerated for a few hours or overnight. Makes 3 to 5 dozen, depending on size. -- posted by blucoat

Chocolate-Dipped Coffee Kisses

Wed, 24 Dec 2008 01:40:57 -0500

From the cookbook, "The Spirit of Christmas", published by Leisure Arts. You can buy the white, medium, or dark chocolate disks at your local grocery store, either in the bulk section, bakery area, or baking aisle. If you prefer, you can melt together 6 ounces of chips or baking chocolate (except unsweetened) and 1 tablespoon of shortening in place of the candy coating. -- posted by blucoat

Cumin-Scented Beet Latkes

Thu, 25 Dec 2008 01:00:21 -0500

This is a great alternative to traditional potato latkes. You can serve these on Hannukah or all year round. Pair this with with "Apple, Green Onion, and Jalapeño Salsa" (I've posted the recipe). It's an outstanding combination. These recipes are from Bon Appétit Magazine (December 2004). (Latkes can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven on a baking sheet until crisp, about 10 minutes.) -- posted by blucoat

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Butternut Squash Latkes (H. G.)

Thu, 25 Dec 2008 20:59:05 -0500

From hungry-girl.com... optional toppings include fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon. I used two medium-sized squashes, and that gave me about six cups of shreds, so I doubled the recipe and got 28 latkes. They didn't stick together very well, though, so I'd suggest adding a bit more egg substitute. -- posted by brokenburner

Hanukkah Honey Puffs

Thu, 25 Dec 2008 21:00:04 -0500

I just used that recipe title because that's what it's called in the "Simply Savings" PathMark book where I found it! Personally, I think it could work just as well for Rosh Hashana, given the honey. The prep + cooking time doesn't seem to take the rise time into account, but I'm transcribing it as written. -- posted by brokenburner

Potato Latkes (Pancakes)

Thu, 08 Jan 2009 23:15:37 -0500

These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour. -- posted by Chef Elaine C.

Mujadarra

Fri, 23 Jan 2009 17:33:09 -0500

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe. -- posted by bluesagegirl

Potato Pancakes - Latkes

Sun, 22 Mar 2009 10:25:26 -0400

-- posted by ronnie_b

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

Brisket With Apricot Nectar

Tue, 28 Apr 2009 11:55:34 -0400

And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet. -- posted by Oolala

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

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

Low Fat Latkes for Hanukkah

Sun, 29 Nov 2009 14:50:21 -0500

This recipe is on http://www.thekosherchannel.com where you can find out lots of interesting things about Hanukkah. Getting the consistency right is important. Shred, then lightly chop, the potato and onion. A food processor works best. Brushing a bit of oil in the muffin tin cups helps them brown nicely. And be sure the oven is preheated to 425 degrees before baking. Happy Hanukkah! -- posted by Renee in Yerushalayim

Apple-Gruyere French Toast With Red Onion

Fri, 04 Dec 2009 18:47:51 -0500

A rich cross between grilled cheese and French toast, invented as another fried food to celebrate Hanukah. From the New York Times, Dec 4, 2009. http://bit.ly/81vJ70 -- posted by DrGaellon

Hanukkah Cupcake Menorah

Mon, 07 Dec 2009 10:43:56 -0500

I think this Cupcake Menorah as a Hanukkah activity for kids is such a cute and easy idea. You can start with any boxed cake mix recipe and use ready made frosting or make your favorite basic cake and frosting recipe Make a healthier choice using these recipes for Banana Bread or Carrot Cake. Just bake them in muffin tins and spread these with cream cheese frosting when cool. From www.thekosherchannel.com -- posted by Renee in Yerushalayim

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Hungarian Stuffed-Under-The-Skin Chicken

Mon, 14 Dec 2009 00:12:34 -0500

A wonderful chicken recipe I plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in The New York Times - an old Hungarian Hanukkah recipe adapted by Mindel Appel. -- posted by Buster's friend

Perfect Potato Latkes

Mon, 14 Dec 2009 15:22:39 -0500

I have been making latkes for years. I have finally perfected the recipe. -- posted by I'm cookin', good lookin!

Marcy Goldman's World Famous Potato Pancakes Latkes

Thu, 17 Dec 2009 14:14:25 -0500

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out. -- posted by blucoat

Light & Flaky Cinnamon Rugelach

Sun, 03 Jan 2010 15:18:14 -0500

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.) -- posted by blucoat

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