Ta-pu-CHIM u’DVASHÂ (singular:Â ta-PU-ach and d’VASH)Â are apples and honey. On Rosh Hashanah we dip apples in honey for a sweet sweet year! Of course, we also eat honey cakes and slather honey on our challah and did you know that for the first year after getting married you get to dip your […]
All my life I’ve heard people say, “I hate Passover, you can’t eat ANYthing!” And I’ve always shaken my head and said, “You need to come over to my house.” Passover is straight up my favorite holiday because the food is SO GOOD! A large part of my Jewish identity was clearly […]
Make Your Own Matzah - Its much tastier and more fun!
Instructions based on my Dad’s. More info on his blog, Good-To-Be-A-Jew
“MAKE Matza???” You ask. Yes! It’s probably one of the easiest things you’ll ever bake in your kitchen. The experience and the unique taste of home-made matzah is enough to […]
Barbara Kline’s Charoset, Sephardic Style:
1 lb pitted chopped dates
Sweet Kosher for Pesach wine
Ground cinnamon
Chopped walnuts
Cover dates with water in a saucepan and cook over moderate heat until the dates break down into a smooth mass. The results should be like a thick jam. Mix in enough wine to loosen the consistency slightly. […]
Pesach Brickle (thanks to Delores Gross who calls it a Pitzel Brickel, with slight variations by Barbara Kline)
Preheat oven to 375 degrees
Ingredients:
Matzah
1 C butter
1 C brown sugar
Almonds - whole or chopped coarsely
2 packages Kosher l’Pesach semi-sweet chocolate and 2 packages milk chocolate chips
Grease a cookie pan with butter. Cover the pan with a layer […]
Barbara Kline’s Kubeh
Ingredients:
Ground lamb
Finely chopped onion
Finely chopped garlic
Salt
Pepper
Paprika
Cumin
Turmeric
1 egg
1 recipe of matzah ball mixture adding chopped parsley and ginger
All of the seasonings are to-taste. We make it quite spicy. Make matzah ball dough and refrigerate for at least one hour. Mix together the lamb and the following eight ingredients. Form a ball with the matzah […]
Pesach Souffle (thanks to Edna Cohen)
Preheat the oven to 350 degrees
Ingredients:
6 eggs, separated
1 lb spinach
1/2 lb edam cheese, sliced
1 lb cottage cheese
1/2 teaspoon ground nutmeg (or to taste)
matzah
Butter the inside of a soufflé dish and cover the bottom with a double layer of matzah.
Plunge spinach into boiling water and remove almost immediately, squeezing […]
From, “Taste of Tradition” edited by Ruth Sirkis
Ruth tells us, Tu B’Shvat is all about “going on a nature kick.” In Israel, “meadows, orchards and vineyards begin to blossom.” So, “foods of the holiday are related to nature and trees as well. It is traditional to serve fruits. Since few are available […]
Shira’s Famous Family Recipes
Latkes and Applesauce and don’t forget a little sour cream and then of course there’s sufganiyot (doughnuts) too.
Crispy Chanukah Latkes:
6 medium potatoes
1 large onion
2 eggs, beaten
3 tablespoons flour
lots of pepper
a few pinches of salt
1/2 tsp baking powder
plenty of canola or vegetable oil for frying
serves 6-8 people
Take out your grater and 3 bowls.
Grate […]
The Eats!
Purim has one very famous food linked to it, and that is Hamentashn. They originated as a German pastry called Mohn Taschen, meaning “poppy seed pockets.” Who knows, maybe somewhere along the way someone thought it would be fun to create Haman’s pockets and named them, hamentashn. The triangular shape may also remind us […]
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