Recipezaar: Kosher,Rosh Hashana recipes

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outgrow them), I came across this recipe for challah and announced triumphantly to my poor mother that her challah had been replaced by a superior recipe.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

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

Grandma's Noodle Kugel

Mon, 08 Jan 2007 15:10:50 -0500

This was my grandma's noodle kugel, and is really easy to make. Leftovers are great cold for lunch the next day! It's a lot lighter than many of the other kugels I saw here, but I'm still looking for ways to make it healthier without changing the taste too much. I've already switched the sour cream & cottage cheese to 'light', and the milk to skim. I'd love suggestions for ways to lighten it even more. -- posted by Karen67

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

Broccoli Kuegel- Kosher for Passover, Parve

Fri, 09 Mar 2007 14:27:38 -0500

This Broccoli Kuegel is a simple & tasty. Parve, or even can be made for Passover -- posted by Abba Gimel

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

Challah Monkey Bread

Wed, 14 Mar 2007 15:21:17 -0400

Made from frozen challah dough that's defrosted. It's different from all the other monkey breads posted (I checked 55 recipes)! -- 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

Beautiful Potato-Beet or Potato-Broccoli Layers (In Phyllo)

Tue, 26 Jun 2007 21:52:16 -0400

This is a beautiful and delicious side dish, with layers of golden brown dough, magenta beets and white potatoes. If you do not like beets, you can substitute broccoli instead, for an equally delicious and beautiful dish. If you make it a dairy dish, you can serve it with sour cream, but it is wonderful as is. -- posted by Sarah Chana

Fragrant and Exotic Cabbage/ Potato Dish

Tue, 26 Jun 2007 21:53:31 -0400

This one is for my friend Pam, who calls it "that cabbage potato thing". Simple, probably quasi-Indian, and delicious -- posted by Sarah Chana

Tarte Tatin -- Easy Version

Fri, 13 Jul 2007 16:51:00 -0400

Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first. (At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) ) -- posted by Susiecat too

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

Sweet Challah Bread-For Beginners and Experts

Mon, 03 Sep 2007 11:26:28 -0400

This bread is so good and can easily be made by hand and tastes so much better than anything you'll every buy in a bakery. This is an adaptation from a recipe found in Kosher By Design cookbook. -- posted by scancan

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

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

Orange Glazed Carrots

Fri, 14 Sep 2007 11:25:40 -0400

Another recipe I remember eating at my dad's mom's table, especially for Jewish holiday meals. -- posted by megnbrycesmom

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

Stuffed Dates and Pecans

Tue, 18 Sep 2007 17:19:57 -0400

I had these at a congregation in Waco, TX and went home and prepared them myself! Used them for Rosh HaShanah and they were a hit! Tip: If the dates are too soft, put them in the freezer for two hours before you begin. -- posted by DreamGyrl360

Two-Tone Challah Bread

Tue, 18 Sep 2007 23:11:18 -0400

This is a variation on Bubby Irma's delicious recipe. I make it with 70% whole wheat and it still comes out amazing, thanks to the honey. The amounts are huge because I make challah dough once a month, divide it into 4 freezer bags, and thaw one bag every Friday morning to be baked fresh just before Shabbat comes in. -- posted by GalicioBocharit

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

Iraqi Apple Preserve

Tue, 25 Sep 2007 22:05:53 -0400

This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake, layered with vanilla pastry cream in between the cake layers. -- posted by Susiecat too

Sweet Potato and Lemongrass Soup

Wed, 26 Sep 2007 16:12:40 -0400

I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold. -- posted by Mirj

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

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

Bademjan - Delicious Persian Stew

Mon, 05 Nov 2007 01:09:07 -0500

Bademjan means eggplant in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort foodeveryone will enjoy this dish. -- posted by Persian Cook

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

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

Moroccan Chicken

Mon, 03 Mar 2008 19:37:49 -0500

This is a hearty and sweet dish that depends alot on the veggie used in it. You can use whole chicken or just the chicken breast. It is meant to be served over a bed of Couscous but that is not a recipe requirement. The recipe would also be wonderful if raisins or dates were added. -- posted by KosherCook

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

Challah

Fri, 04 Jul 2008 04:19:25 -0400

challah without eggs. -- posted by Chef #875852

Crowned Apple Cake

Sun, 24 Aug 2008 10:50:14 -0400

This is our family's traditional cake for Rosh Hashanah. Symbolic of a round, sweet year and the crown of G-d's kingdom, this cake has a garland of caramelized apple slices around the top. -- posted by baezus

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

Honey Loaves

Mon, 15 Sep 2008 15:34:42 -0400

This is from "The Balabuste's Choice" cookbook... it is eerily similar to the honey cakes sold in bakeries around Rosh Hashana! -- posted by brokenburner

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

Rosh Hashanah Honey Cake

Fri, 19 Sep 2008 22:50:25 -0400

Kosher Palette -- 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

Honey-Apple Kugel

Mon, 29 Sep 2008 19:16:46 -0400

A noodle pudding for the Jewish New Year. This recipe is originally from the late Harriet Friedman of the Des Moines Jewish Federation. -- 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

Chocolate Roulade With Mascarpone Filling

Sat, 18 Oct 2008 00:36:17 -0400

We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent! -- posted by Manami

Rustic Apple Tart

Mon, 10 Nov 2008 22:46:35 -0500

This recipe hails from British Columbia, Canada. It is from the website if the B.C. Tree Fruits Limited company. "Who doesn't love baked apples and cinnamon? They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. This rustic apple tart is simpler to make than a pie. You don't have to be neat and fussy with the crust, just simply fold it up over the apples however you please leaving the centre open. The chopped pecans toast while the tart is baking which gives them a buttery taste and help to make the tart look very rustic." http://www.bctree.com/recipes/archive/apple-rustic-tart.php -- posted by Jess4Freedom

Creamy Spinach With Smoked Gouda Gratin

Fri, 21 Nov 2008 19:32:42 -0500

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi -- posted by Manami

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

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

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

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

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

Chicken Soup With Mini Leek-Chive Matzo Balls

Fri, 20 Feb 2009 11:26:28 -0500

This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min. -- posted by blucoat

Joan Nathan's Classic Israeli Schnitzel

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

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

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

Mocha Panna Cotta

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

"At Tru, we make this panna cotta in small demitasse cups - it's that rich and flavorful," says Gale Gand, pastry chef at the Chicago restaurant. "Bitter chocolate,and chocolate, sweet salty caramel and crunchy fleur de sel {sea salt} set against the smooth, tangy cream." ;) Chill time - 2 hrs, Midwestern Living, 02/02/09. -- posted by Manami

Grandma Sylvia's Brisket

Mon, 06 Apr 2009 21:47:02 -0400

The was a recipe my mother made and has been used by my sister and I use for Jewish Holidays, specifically Passover and Rosh Hashanah and Yom Kippur Eves. It is simple, but extremely tasting and tender. A number of my non-Jewish friends now make this in lieu of ham for their holidays. -- posted by Chef #1228659 - Harvey

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 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

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- 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

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

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

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

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

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

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

Mock Chopped Liver

Mon, 21 Sep 2009 01:04:10 -0400

A Joan Nathan recipe. -- posted by Wendys Kitchen

Stuffed Eggplant

Mon, 21 Sep 2009 11:07:09 -0400

This is a recipe that is best served cold or room temperature. -- posted by Wendys Kitchen

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

Fish Balls With Tomato Sauce

Mon, 21 Sep 2009 11:36:16 -0400

Here is a recipe from "The Book of Jewish Food," by Claudia Roden. -- posted by Wendys Kitchen

Mom Hava's Rosh Hashanah Honey Biscuits

Wed, 23 Sep 2009 14:22:50 -0400

nice and soft oil base (no marg) bicuits for the jewish new year. you can use other nuts you if you wish -- posted by Chef 1278268 fitness

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

Recipezaar: Kosher,Rosh Hashana recipes

Mom's Challah, Second Version

Bubbie L's Challah

Easy Apple Kugel

Candied Orange (Or Grapefruit or Lemon) Peels

Shana's Blackout Cookies

Grandma's Noodle Kugel

Spiced Beef Stew With Carrots and Mint

Broccoli Kuegel- Kosher for Passover, Parve

Crescent Dough Lox & Onion Appetizer Squares

Challah Monkey Bread

Nanny Ethel's Kugel

Beautiful Potato-Beet or Potato-Broccoli Layers (In Phyllo)

Fragrant and Exotic Cabbage/ Potato Dish

Tarte Tatin -- Easy Version

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

Sweet Challah Bread-For Beginners and Experts

Vegetable Kugel

Noodle Kugel (With Orange Soaked Yellow Raisins)

Aunt Linda's Brisket

Someone's Grandma's Brisket

Tzimmes Souffle

Vegetable - Fruit Tzimmes

Challah

Orange Glazed Carrots

Eggplant Meat Lasagna

Stuffed Dates and Pecans

Two-Tone Challah Bread

Minted Carrots With Pineapple

East Side New York Half-Sour Pickles

Amy's Mother's Apricot Chicken

Iraqi Apple Preserve

Sweet Potato and Lemongrass Soup

Dairy Blintzes Casserole

Chicken Soup from the Heart

Bademjan - Delicious Persian Stew

Heavenly Chocolate Pudding

Broccoli and Mushroom Pie

Matzo Ball Soup

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Moroccan Chicken

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

Broccoli Noodle Pudding

Sweet Noodle Kugel With Marmalade and Preserves

Challah

Crowned Apple Cake

Fried Onion and Chicken Kreplach

Honey Loaves

Golden Chicken Soup With Matzo Balls

Rosh Hashanah Honey Cake

Sweet Potato Tzimmes

Honey-Apple Kugel

Brisket in Sweet-And-Sour Sauce

Chocolate Roulade With Mascarpone Filling

Rustic Apple Tart

Creamy Spinach With Smoked Gouda Gratin

Chopped Liver

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

Chocolate Walnut Rugelach

Hanukkah Honey Puffs

Honey-Vanilla Challah

Fig Fluden

Chicken Soup With Mini Leek-Chive Matzo Balls

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

Confetti Vegetable Kugel (Passover)

Mocha Panna Cotta

Grandma Sylvia's Brisket

Joan Nathan's Matzo Balls

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