Recipezaar: Rosh Hashana,Jewish (Ashkenazi) recipes

Delicious Sweet Challah

Fri, 18 Nov 2005 15:56:55 -0500

This is from Kosher by Design by Susie Fishbein. It uses 5 lbs of flour, enough to warrant the making of the special blessing over bread dough. It is very sweet and wonderful. I used natural sugar for it; even more wonderful. -- posted by Sarah Chana

Kharoset

Fri, 25 Nov 2005 22:27:39 -0500

A dish from Israel. Used to celebrate the feasts. -- posted by TERRY DAVIS in Summerville, SC.

Spinach Noodle Kugel (Dairy)

Mon, 28 Nov 2005 21:43:30 -0500

Kugels are so easy to make and there are so many varieties. This is from Ida Loverde, "From Our Jersey Shore Kitchens",(1982). It is Kosher as a dairy dish since it has sour cream and butter. -- posted by Oolala

Baked Chicken With Herbs

Mon, 12 Dec 2005 22:10:25 -0500

A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette. -- posted by Sarah Chana

Oat and Honey Challah (Bread)

Mon, 12 Dec 2005 22:11:09 -0500

A chewy, delicious, easy challah/bread recipe. The proportions of white to whole wheat flour can be varied to taste. A variation on a recipe found in the Crowning Elegance cookbook -- posted by Sarah Chana

Mimi's Noodle Kugel (No Yolk)

Thu, 02 Mar 2006 17:52:27 -0500

Made with 6 egg whites which is different than a lot of the other kugels posted. Mimi is the mother of one of my husband's friends from childhood. Mimi's DIL passed this recipe to me. My question is: "What do you do with 6 egg yolks after you make this"?! I haven't made it yet. -- posted by Oolala

Rich Noodle Pudding (Kugel)

Sat, 04 Mar 2006 19:47:07 -0500

From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later! -- posted by Oolala

Yellow Kugel (Aka Sweet Noodle Pudding)

Thu, 09 Mar 2006 21:41:02 -0500

This simple, easy, consistent noodle kugel was named "Yellow Kugel" by our former boarder (and still friend), Dvora, who had the bad fortune to live with us when I was pregnant with our third kid, and therefore NOT in the mood to cook. I was still able to handle this, so we ate a lot of it. Fortunately, Dvora didn't mind. (Me either) Adapted from a recipe in "The Makings of a Meal." -- posted by Sarah Chana

Grandma's Honey Cake (Non-Dairy)

Sun, 12 Mar 2006 22:21:34 -0500

My grandmother's original recipe from the Ukraine. This light, fluffy cake is delicious, healthy and smells heavenly. It also makes the ideal lunchbox treat. Keeps well at room temperature, but chances are, it will disappear before you can even think about storing it! -- posted by tanya_g

Emah's Mazto Balls

Wed, 29 Mar 2006 20:47:38 -0500

My emah (mother) was famous for her matzo balls. We enjoyed them year round and now my sister and I continue the tradition. We prefered them to be thick and dense. If you prefer light and fluffy matzo balls just boil them longer. -- posted by TSUalum93

Brisket

Mon, 17 Apr 2006 16:29:38 -0400

A Jewish pot roast. -- posted by Alan in SW Florida

One Bowl Honey Cake

Thu, 01 Jun 2006 14:52:02 -0400

Posted for ZWT II 2006 Jewish/Kosher. This Kosher cake makes a tasty Rosh Hashana Cake, and is delicious with jam. This is recipe from Kosher Cooking website. -- posted by Chabear01

High Holidays Kugel

Mon, 05 Jun 2006 17:00:48 -0400

Posting this recipe for ZWT II 2006 gotten from Kosher Cooking web site, where Steve Kassel, of Daly City California posted it. His notes indicate that this should be made a day ahead of serving. Because of this I don't include the chilling time in the cooking time as you will be doing something else. -- posted by Chabear01

Soft Honey Cookies

Mon, 11 Sep 2006 19:56:10 -0400

I got this from a cookbook, though I forget which one, after a long search. This recipe makes a wonderful soft cookie, similar to Ostreicher's; perfect for Rosh Hashanah! My KitchenAid only fits 6 cups of flour, so I halve the recipe and use 5 eggs. -- posted by brokenburner

Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher)

Wed, 13 Sep 2006 19:47:56 -0400

A M A Z I N G Honey Cake! Airy, rich and you can't tell it's low fat. A kind of cake that would make the Holiday much happier. Shana Tova! -- posted by Smadar's Sane Way ©

Spoil the Son-In-Law Borshch

Mon, 18 Sep 2006 23:15:14 -0400

My mom is an old time Galicianer, from eastern Poland, who specializes in "heimish" food. My husband is from nearby Ukraine, and when we come to visit, my mother delights in spoiling him with the food he so misses and loves. This borshch is one of those classics. A warming soup, a hearty meal, a pot of love. It tastes even better the second day. -- posted by Sarah Chana

My Mom's Legendary Galicianer (Sweet) Gefilte Fish

Mon, 18 Sep 2006 23:19:18 -0400

My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do. -- posted by Sarah Chana

Beth's Sweet and Sour Brisket

Wed, 20 Sep 2006 09:07:02 -0400

This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married. -- posted by Oolala

Gluten-Free Honey Cake (Traditional for Rosh Hashanah)

Tue, 26 Sep 2006 15:42:31 -0400

A rich, moist gluten-free honey cake infused with the essence of orange. This recipe uses Pamela's Ultimate Baking & Pancake Mix, a widely available kosher gluten-free mix that contains no added sugar. If you use a different GF flour mix, you will need to add additional baking powder and xanthan gum. For this recipe, a 9" round cake pan is ideal but a 9x13" square pan can be used if necessary. Kosher: Dairy. -- posted by What's Cooking?

Smoked Salmon Latkes

Tue, 26 Sep 2006 16:17:45 -0400

This is from "Cooking Secrets of the C.I.A." by the Culinary Institute of America. I happen to love potato latkes with different ingrdients, so I present you with these. -- posted by Manami

Almond-Crusted Honey Cake

Tue, 26 Sep 2006 16:18:08 -0400

This one looked great to me! L'Shana Tova! It came out beautifully. From the cake mix doctor with a few slight changes. Hope you like it as well. -- posted by Manami

Embarrassingly Simple, Utterly Delicious Chicken With Onions

Sat, 07 Oct 2006 18:01:09 -0400

This one is so easy, I'm embarrassed to enter it here. This recipe has gotten me thru impossible seasons with just too many guests, not enough help, and NOT enough time. It is truly delicious, and somehow, men, in particular, cannot get enough of it. I got this recipe from a friend, who got it from a friend, and so on. Please pass it along to another harried person. BTW, it is pretty versatile. If you don't have sweet wine, try some not so sweet wine and toss in something sweet (honey? sugar?) (not too much) to give it that nice flavor. You can use red or white wine. Whatever is laying around the house. -- posted by Sarah Chana

Savory Potato Rolls (A/K/A Potato Knishes the Easy Way)

Sun, 08 Oct 2006 20:09:12 -0400

Just made up a batch of these this morning, and the house smells heavenly. This can be done in stages if you are busy: parboil the potatoes and set them aside for a few hours (or more). Brown the onions, and set them aside too. Eventually, put the whole thing together. You can also use different fillings, or toss in some sauteed 'shrooms, cooked kasha, or other seasonings. I have been told that these can be frozen, partly baked, and then baked for additional time after removal from the freezer. I haven't tried that (these don't last long around here), but would love to hear your experiences. -- posted by Sarah Chana

Kasha Varnishkes - Jewish Buckwheat Groats With Noodles

Tue, 24 Oct 2006 23:38:50 -0400

This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty). -- posted by What's Cooking?

Ultimate Comfort: Chicken Soup from the Heart

Fri, 27 Oct 2006 17:18:29 -0400

There is nothing unusual or magic about this chicken soup. It just always works--bringing warmth, comfort, and peace into our house. It is particularly delicious when served with kneidlach (matzo balls) and/or kreplach (sort of like wantons). Hope your loved ones feel loved when you make it. This soup can easily be doubled, tripled, you name it. It freezes well without the veggies, and is great to have on hand in the freezer. -- posted by Sarah Chana

Pumpkin Mousse Dessert Parfait

Mon, 06 Nov 2006 19:51:56 -0500

This mousse is in the cookbook "Barefoot Contessa At Home" by Ina Garten. Have not tasted this as yet, but from the way it reads, and since it is a Barefoot Contessa recipe, I am 100% sold. Wonderful for a holiday dessert, that is not the usual pumpkin or pecan pie. Cooking time is cooling time - overnight. -- posted by Manami

Autumn Chicken

Thu, 30 Nov 2006 18:12:19 -0500

From the Empire Kosher Chicken Cookbook. I haven't tried it yet, but am including it here so that I don't lose it. It looks delicious to me. Let me know what you think. Cooking time includes 1 hour of marinating time. -- posted by Sarah Chana

Mom's Chocolate Chiffon Cake

Tue, 05 Dec 2006 17:16:51 -0500

Straightforward, unadorned, chocolatey rich, among the many delicious memories of my childhood. This was a birthday staple in out house. Hope you enjoy it. -- posted by Sarah Chana

Mom's Challah, Second Version

Tue, 05 Dec 2006 17:46:57 -0500

My mom always made delicious challah each week, and I was one of the lucky beneficiaries of her talents. Then I became a teenager, and everything she did was inherently suspect. Sometime in those years (thank G-d, we outgrow them), I came across this recipe for challah and announced triumphantly to my poor mother that her challah had been replaced by a superior recipe. Demonstrating her endless patience and wisdom, she smiled and asked me to share the recipe with her. I did, and she showed both her superior mothering skills and her superior baking skills by making the recipe her own, creating more delicious and nurturing challah than I did. I don't know if it was the recipe or if it is the intention, the love, the blessings she put into it. Either way, here it is, from both of us. You can double this recipe if you want to make enough to take challah with a bracha. Enjoy!! -- posted by Sarah Chana

Bubbie L's Challah

Tue, 05 Dec 2006 17:52:45 -0500

This recipe came from one of the most impressive souls I have met, the mother of my rabbi, who we all called Bubbie. Since she passed away a few years ago, our entire community still feels the loss of her presence, and miss her terribly. Today I found this recipe that she gave to my friend at her bridal shower about 18 years ago. I can still smell her warm challah in my memory; I can still see her warm smile in my eyes. May the merit of this recipe bring her continued joy in the world of truth.... -- posted by Sarah Chana

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

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

Crescent Dough Lox & Onion Appetizer Squares

Sun, 11 Mar 2007 22:12:22 -0400

From a community cookbook called Family Favorites (Sonata Bay Players) 1996. I got a bunch of community cookbooks at a library book sale and want to post this for the future. Posted by Adele Berger. -- 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 Pudding (Kugel) a La Mrs. Castleman

Sun, 29 Jul 2007 21:02:42 -0400

From The Fine Arts Cookbook II. The note there says it is Mrs. Benjamin Castleman's Mother-in-law's recipe (thus the name). This has cottage cheese, sour cream, eggs, melted butter, and milk for liquids. I sprinkled the top with cinnamon before baking. My kugel was done a little before an hour. Watch toward the end. This doesn't have a lot of liquids or wet ingredients compared to other kugels. It's more noodle with less filler. -- posted by Oolala

A Mean Matzo Ball

Tue, 07 Aug 2007 22:13:28 -0400

Yes, I make a mean matzo ball, thank you. And I shall share my method as the first recipe I will post. The debate over seltzer goes on but no one here at the Zaar has mentioned separating the eggs! I believe this gives these dumplings both fluff and bounce. -- posted by Chef #404181

Golden Apricot Marinated Chicken

Wed, 08 Aug 2007 22:37:08 -0400

This defies description. It is so delicious and great for busy times when you want to make things in advance. I was once told by a real gourmand: This chicken rocks! It is so easy to make and no one will believe you didn't slave in the kitchen for hours. -- posted by Mrsspeevs

Broccoli Quiche

Wed, 08 Aug 2007 22:42:22 -0400

This has become something of a sensation in my neighborhood. There is not a family that does not make it and there is never a slice left over. It wins points for taste and ease of preparation -- posted by Mrsspeevs

Broccoli Cauliflower Kugel

Wed, 08 Aug 2007 23:04:58 -0400

This is a beautiful and delicious dish that will enhance any Shabbat or Holiday table -- posted by Mrsspeevs

My Mom's Other Soft Apple Cake (In a Tube Pan)

Thu, 09 Aug 2007 06:41:11 -0400

My mom is just amazing. After 70+ years of cooking for others, she keeps on coming up with new ideas for yet another delicious dish. Today she gave me this recipe for another soft apple cake (to distinguish them from her passover apple cake and her "hard" apple cake, my personal favorite). It whips up fast, makes a nice presentation, and freezes well if you dont gobble it down first. I think she got it from "America Cooks for Israel", a cookbook that happens to feature some of her recipes too, courtesy of her only daughter. ;-) Try it, and join in singing my mom's praise. -- posted by Sarah Chana

Malky's Apple Kugel

Thu, 09 Aug 2007 21:21:30 -0400

I had this at a friend's house and when we got home, my husband insisted that I call her to get the recipe - so I did. -- posted by Mrsspeevs

Bread Machine Challah

Thu, 09 Aug 2007 22:22:17 -0400

I pretty much developed this recipe on my own. I fiddled and tweaked for months until I got it just right. It is just scrumptious. -- posted by Mrsspeevs

Very Quick and Easy Noodle Kugel

Thu, 09 Aug 2007 22:38:12 -0400

The fastest kugel ever - you don't have to cooke the noodles first -- posted by Mrsspeevs

Vegetable Kugel

Tue, 04 Sep 2007 11:52:25 -0400

Found this on the RFCJ Archive site, and it looks like a good holiday make-ahead, so I am posting it here. Let me know how you like it. -- posted by Sarah Chana

Apple Blintzes or Jewish Crepes

Fri, 07 Sep 2007 15:26:57 -0400

I found this recipe in a Jewish cookbook many years ago, and it has become a favorite of my family. It sounds complicated but is actually very easy and the blintzes can be frozen and used later. -- posted by BamaKathy

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

Tzimmes Souffle

Tue, 11 Sep 2007 21:07:18 -0400

When I couldn't find a recipe for Tzimmes (a traditional sweet Rosh Hashana dish made of carrots to symbolize a sweet and bountiful new year), I went searching through my cookbooks until I found this one in Kosher by Design. It is also Kosher for Passover and can be make in ramekins for a special look. -- posted by Mrsspeevs

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

Challah

Tue, 11 Sep 2007 21:46:47 -0400

Mildly sweet, utterly delicious. The texture is cake-like. For the high holidays I double the amount of honey, to make it just a bit sweeter, for a sweet new year. Most of the time involved is passive, for dough rising and baking. Edited to add: a note about the yeast. I use instant (rapid rise) yeast, which can be added dry directly to the dough. If you are using active dry yeast, proof it first in a little warm water with sugar. -- posted by Susiecat too

Apple Latkes

Thu, 13 Sep 2007 18:29:58 -0400

Due to a craving (and a convenient epicurious e-recipe e-mail!), I found this recipe, which is seemingly just in time for a Jewish holiday, no? I like apples, and I like latkes, so how could they be bad? :) -- posted by Indigo!

Eggplant Meat Lasagna

Mon, 17 Sep 2007 20:02:48 -0400

I had been planning on making a meat pie with ground meat and puff pastry dough for a dinner party, but 2 hours before the party, I realized that instead of buying pastry sheets, I had bought pastry shells, which would never work. So after the compulsory freak out, I created this dish and was glad I did, because we finished every drop! -- posted by Mrsspeevs

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

Chicken Soup from the Heart

Mon, 01 Oct 2007 19:16:28 -0400

A relatively easy dish to create, perfect for a cold winter day, or just a big bowl for the kids. In my house, apart from having this every Shabbat, it's also the Jewish Penicillin we rely on. From my house to yours, with love. -- posted by AniSarit

Salmon Gefilte Fish

Sat, 12 Jan 2008 01:23:43 -0500

If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll. -- posted by scancan

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

No Fail Easy Challah Egg Bread Bread Machine

Fri, 21 Mar 2008 23:52:50 -0400

easist challah ever -- my bread machine has a quick dough cycle in which only one rise happens -- it is only used for quick yeast. time does not include rise time -- posted by petlover

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

Sweet Noodle Pudding/Kugel (Nut Topping)

Tue, 15 Apr 2008 19:46:21 -0400

I like the way this sounds but haven't tried it yet. It's from Marcia Saltzman in Pingry Cooks. It has chopped nuts in the topping which is a bit different from the usual. If making for company, make sure there are no peanut allergies! You need to have this in the refrigerator all day or or night before baking so plan accordingly. -- 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

Fried Onion and Chicken Kreplach

Sat, 06 Sep 2008 10:04:10 -0400

Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its flavor in the soup pot. "Jewish Holiday Cooking" by Jayne Cohen - a beautiful book, which was given to me by a nun who ate here one year during the High HolyDays. Chilling times & cooling times included. Submitted on September 2, 2008 in preparation of Rosh Hashonah meals. -- posted by Manami

Golden Chicken Soup With Matzo Balls

Tue, 16 Sep 2008 23:14:33 -0400

This is a great classic mazto ball chicken soup from the Kosher Palatte -- posted by mlkweiss

Sweet Potato Tzimmes

Wed, 24 Sep 2008 02:16:26 -0400

"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes. -- posted by Alan in SW Florida

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

Margot's Jewish Apple Cake

Thu, 30 Oct 2008 12:42:29 -0400

Here is another recipe that I received in a recipe-swap-by-mail about 20 years ago, and am finally posting it here for safekeeping. -- posted by JackieOhNo!

Nana's Brisket

Thu, 27 Nov 2008 00:40:56 -0500

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good. -- posted by Shana C

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

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

Mandel Bread

Tue, 30 Dec 2008 23:12:48 -0500

A Jewish bar cookie, like biscotti. -- posted by Chef Susan B

Honey-Vanilla Challah

Fri, 02 Jan 2009 23:26:47 -0500

This is recipe produces a beautiful and sweet version of the popular Jewish challah bread. Recipe is from Ariela, of "Baking and Books". Dough needs to rise twice (for at least 2 hours total). If you make this with water rather than milk, you will get a much lighter-tasting bread. You could also try using soy milk. -- posted by blucoat

Fig Fluden

Fri, 23 Jan 2009 16:58:06 -0500

A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. Figs were often eaten in Germany as the new fruit on the second day of Rosh Hashanah. -- posted by Celticevergreen

Moist Rosh Hashana (New Year) Honey Cake

Fri, 06 Feb 2009 11:58:00 -0500

My rebbetzin gave me this recipe a few years ago. I had a disastrous Rosh Hashana in the honey cake department, went to a break-the-fast at her place, and she had this AMAZING cake. I've made it every year since and make it in the off-season, too. This is one of those cakes that gets better as it ages, so if you want to make it a day or even two ahead, it'll actually taste better. She says it's based upon a recipe in Marcy Goldman's cake in A Treasury of Jewish Holiday Baking, but that thing's out of print. I did find a copy of it, purchased it for the recipe, and found that it was.. lacking.. in the spice department. I haven't put in the optional whiskey to date, but I believe it's more traditional to use it. I've just never had it around. I also like using bundt pans for this. Did you know Hadassah asked NordicWare to make the original bundt pan? -- posted by I'm cookin', good lookin!

One Step Noodle Kugel

Fri, 13 Feb 2009 00:04:03 -0500

My Bubby Z's basic recipe for noodle kugel. She made this for all of the Jewish and family celebrations we used to have. -- posted by MemphisMommy

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

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

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

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

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

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 Latkes / 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

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

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

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

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

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

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

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

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

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

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

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

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

Recipezaar: Rosh Hashana,Jewish (Ashkenazi) recipes

Delicious Sweet Challah

Kharoset

Spinach Noodle Kugel (Dairy)

Baked Chicken With Herbs

Oat and Honey Challah (Bread)

Mimi's Noodle Kugel (No Yolk)

Rich Noodle Pudding (Kugel)

Yellow Kugel (Aka Sweet Noodle Pudding)

Grandma's Honey Cake (Non-Dairy)

Emah's Mazto Balls

Brisket

One Bowl Honey Cake

High Holidays Kugel

Soft Honey Cookies

Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher)

Spoil the Son-In-Law Borshch

My Mom's Legendary Galicianer (Sweet) Gefilte Fish

Beth's Sweet and Sour Brisket

Gluten-Free Honey Cake (Traditional for Rosh Hashanah)

Smoked Salmon Latkes

Almond-Crusted Honey Cake

Embarrassingly Simple, Utterly Delicious Chicken With Onions

Savory Potato Rolls (A/K/A Potato Knishes the Easy Way)

Kasha Varnishkes - Jewish Buckwheat Groats With Noodles

Ultimate Comfort: Chicken Soup from the Heart

Pumpkin Mousse Dessert Parfait

Autumn Chicken

Mom's Chocolate Chiffon Cake

Mom's Challah, Second Version

Bubbie L's Challah

Easy Apple Kugel

Spiced Beef Stew With Carrots and Mint

Crescent Dough Lox & Onion Appetizer Squares

Nanny Ethel's Kugel

Noodle Pudding (Kugel) a La Mrs. Castleman

A Mean Matzo Ball

Golden Apricot Marinated Chicken

Broccoli Quiche

Broccoli Cauliflower Kugel

My Mom's Other Soft Apple Cake (In a Tube Pan)

Malky's Apple Kugel

Bread Machine Challah

Very Quick and Easy Noodle Kugel

Vegetable Kugel

Apple Blintzes or Jewish Crepes

Noodle Kugel (With Orange Soaked Yellow Raisins)

Aunt Linda's Brisket

Someone's Grandma's Brisket

Tzimmes Souffle

Vegetable - Fruit Tzimmes

Challah

Apple Latkes

Eggplant Meat Lasagna

East Side New York Half-Sour Pickles

Chicken Soup from the Heart

Salmon Gefilte Fish

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

No Fail Easy Challah Egg Bread Bread Machine

Bopka (This is My Mothers Recipe and Her Spelling) or Babka*

Sweet Noodle Pudding/Kugel (Nut Topping)

Sweet Noodle Kugel With Marmalade and Preserves

Fried Onion and Chicken Kreplach

Golden Chicken Soup With Matzo Balls

Sweet Potato Tzimmes

Brisket in Sweet-And-Sour Sauce

Margot's Jewish Apple Cake

Nana's Brisket

Chopped Liver

Chocolate Walnut Rugelach

Mandel Bread

Honey-Vanilla Challah

Fig Fluden

Moist Rosh Hashana (New Year) Honey Cake

One Step Noodle Kugel

Joan Nathan's Classic Israeli Schnitzel

Brisket With Dried Apricots, Prunes & Aromatic Spices

Roasted Cauliflower Kugel (Passover)

Healthy Broccoli Knishes (Passover)

Passover Carrot Pudding Cups

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