Recipezaar: Jewish (Ashkenazi),Hanukkah recipes

Brisket from Southern Living

Thu, 02 Mar 2006 17:49:52 -0500

Found this in my holiday recipe box. -- posted by Oolala

Carrots and Mushrooms Saute

Thu, 02 Mar 2006 20:12:43 -0500

For Passover, or anytime. From supermarket flyer for the Holiday. -- posted by Oolala

Spiced Beef Brisket

Thu, 02 Mar 2006 20:23:08 -0500

From a Better Homes and Gardens and Planters Peanut Oil recipe booklet (1990). Careful for peanut allergies. You can always use a vegetable oil if there is an allergy. -- 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

Crock Pot Dry Rub Brisket

Mon, 17 Apr 2006 16:39:03 -0400

Not sure where I copied this from. Haven't tried it yet but it's for safe keeping and for you to try. -- posted by Oolala

Simple Pantry Brisket (Oven or Crock Pot)

Thu, 20 Apr 2006 18:57:25 -0400

This is so simple: ketchup, beer and dry onion soup mix. Makes a nice, sweet sauce. I love how easy it is to make brisket and have many recipes from all over! You can make this in the oven or in a crock pot! I'll give instructions both ways. I like to serve with egg noodles or rice. -- posted by Oolala

Confetti Latkes

Tue, 16 May 2006 22:19:31 -0400

If you're allergic to potatoes (or just don't like them) here is a colorful and tasty rendition for Hanukkah time or anytime throughout the year. Finish with the traditional sour cream if you like. Serve hot as either a main dish or side tonighht ... stuff one into a pita for a quick lunch tomorrow. -- posted by Glori-B

Sufganiot (Jewish Jelly Doughnuts)

Wed, 24 May 2006 21:29:30 -0400

Requires rising in the refrigerator overnite. -- posted by Brenda.

Quick Blini

Mon, 29 May 2006 20:52:17 -0400

Blini are thin buckwheat pancakes. Russian Blini are served with sour cream and caviar or smoked salmon. However, they also make a nice Hanukkah breakfast with some jam or pancake syrup on top. From the Jewish Holiday cookbook. The rising time is included in the cooking time. -- posted by LUv 2 BaKE

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

Zucchini Latkes With Red Pepper Jelly

Thu, 15 Jun 2006 22:25:47 -0400

This was served at a posh Hanukkah bash, given by Rachel Klein. A lovely recipe with exciting flavor combinations. -- posted by Sharon123

Calico Potato Latkes With Applesauce

Thu, 29 Jun 2006 21:24:16 -0400

Submitted for ZWT '06. I made these several years ago for an Israeli dinner and everybody liked them. I hope you enjoy them, too! -- posted by Chef PotPie

Orange "juicy" Roast Brisket

Tue, 08 Aug 2006 17:38:19 -0400

Haven't tried it yet but it's here for the future from a cookbook called "Good Yom Tov." I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word "juicy" to the title because of that! -- posted by Oolala

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

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

Brisket With Java

Tue, 24 Oct 2006 21:13:30 -0400

Found this on another website. It's from a woman in Westchester, NY. -- posted by Oolala

Brisket Pot Roast Style

Tue, 24 Oct 2006 21:20:55 -0400

This is from another website. -- posted by Oolala

Ginger Ale Brisket

Fri, 27 Oct 2006 17:32:53 -0400

Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen. -- posted by Oolala

Beef Brisket With Oranges

Fri, 27 Oct 2006 17:39:41 -0400

From a website for Diabetics. Makes 8 servings with leftovers. Sounds good but note that it contains walnuts and walnut oil just in case of nut allergies. -- posted by Oolala

Rye Brisket

Fri, 03 Nov 2006 17:38:34 -0500

Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future. -- posted by Oolala

Brisket With Apple, Wine, Carrots and Onion

Sat, 04 Nov 2006 06:41:24 -0500

This is made in a cooking bag which allows for easy clean up. This is from Bubba's Kitchen with Love and was posted by Reba Fineman. It has an apple and apple juice as ingredients which is a bit different. Applesauce can substitute. I have used applesauce with brisket before (Brisket Supreme). -- posted by Oolala

Perfect Pea Soup (For All the Men in My Life, and the Women Too)

Wed, 29 Nov 2006 11:40:28 -0500

I can't believe I didn't post this one earlier since this is one of the few things in the world that ALL the men in my life love--DH, my sons, my father--and most of the women too. I have a hard-to-please crowd here at home, and they ALL ALWAYS eat this, and drain the pot to the end. On top of that, it is just about the easiest soup to make of all time, and very forgiving if you need to make modifications. You can multiply it to serve massive quantities of people, and it freezes perfectly. It's cheap to make, it's easy, and it's comforting. What more can we ask for? Let me know what your crowd thinks.... -- posted by Sarah Chana

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

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

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?

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

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

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!

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

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

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

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

Israeli Roast Duck (Or Chicken)

Wed, 05 Dec 2007 03:41:47 -0500

I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen. -- posted by Ilysse

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

Sesame Rings (Jewish Cookies from Spain)

Wed, 26 Dec 2007 19:11:50 -0500

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007. -- posted by averybird

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

Potato Latkes

Wed, 05 Mar 2008 19:31:24 -0500

Perfect with any pot roast, or at any Hanukkah feast. -- posted by JackieOhNo!

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

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

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

High-Altitude Challah

Fri, 19 Sep 2008 21:48:06 -0400

I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but I never do. Videos for instructions on how to braid a six-strand challah can be found by entering "braiding a 6-strand challah" into the Search box at http://www.youtube.com (I originally saw the one by MayaSophia, on her blog). I always braid mine with the six-strand method now (shown in my picture), because it looks so pretty! *NOTE*: Prep time does NOT include time it take for the dough to rise. -- posted by Greeny4444

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

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

Crispy Potato Latkes

Tue, 09 Dec 2008 01:37:21 -0500

I've had many latkes in my life, those made with matzah meal, with flour, all sorts of vegetables, and they're all good but last year I decided to make mine with potato starch and OMG! They were so much better than anything I ever had so try these and remember to stock up on potato starch at Passover time as it has a very long shelf life. I don't give salt measurements as potatoes are never exact so start out by making one latke and add more salt to the next one if needed, just don't skimp on it as the salt and pepper really give it the great taste. If you choose to shred your potatoes instead of grating make sure your flame is on medium low or it won't cook thoroughly. You can also expect a lot of liquid to accumulate. Just be sure to stir everything well before frying each batch and leave the liquid behind. -- posted by scancan

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

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

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

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

Mandel Bread

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

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

Mondel Bread

Tue, 06 Jan 2009 17:14:54 -0500

The best way to describe mondel bread is "Jewish Biscotti I use walnuts, but you can try any nut that suits your mood. -- posted by Nunzio's Daughter

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

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

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

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

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

Bubbe's Latkes

Mon, 28 Sep 2009 16:02:17 -0400

from Guideposts Dec. 2007 -- posted by Chef #1298498

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

Potato & Cheese Latkes With Apple-Pear Sauce

Sun, 06 Dec 2009 11:16:25 -0500

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;) -- posted by Manami

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

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

Parsnip Potato Latkes With Horseradish Cream

Tue, 29 Dec 2009 01:15:15 -0500

Cooking Light, NOVEMBER 2003 -- posted by dicentra

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