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Recipes
Hanukkah Recipes
Sufganiyot (Hanukkah Jelly Doughnuts)
Stuffed Orange Sweet Potato Cups
Grandma Sera Fritkin's Russian Brisket
Potato Latkes
Cookin' for Love Malaysian Latkes with Minty Cucumber Yogurt Sauce
Honey-Drizzled Chocolate Cheese Fritters
MAIN DISHES
Merlot-Braised Short Ribs with Cipollini Onions
Chicken in Persian Pomegranate Walnut Sauce
Dja’jeh b’Ah’sal (Chicken With Prunes and Honey)
Jaffa Orange-Ginger Chicken with Baharat
Moroccan Spicy Apricot Lamb Shanks
KUGEL KORNER
Rita's Special Kugel with Toffee Walnuts
Grandma Isabelle Sheffey's Pareve Noodle Kugel
Dede Ginter's Orange Blintz Souffle
Moroccan Spicy Apricot Lamb Shanks
From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman) by Judy Bart Kancigor
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While brisket and roast chicken are standard fare for our holiday dinners, our Sephardic mishpuchah dines on dishes like this tender, spicy lamb, which was adapted from Molly O'Neill's take on a recipe by superchef Alain Ducasse.
When I interviewed Wolfgang Puck about his seders at Spago, he told me that if he had been born Jewish, he would have liked to have been born Sephardic because of the cuisine. I know what he means! I love the pungent Moroccan spice mixture and usually make extra to save for flavoring other dishes. The wine is an untraditional addition and would never be used in a Moroccan kitchen.
Interestingly, cookbook author Joyce Goldstein told me that Jews in Arab countries, despite the fact that they do not share their neighbors' prohibition against drinking wine, traditionally do not use it in cooking either. Purists may substitute additional chicken broth for the wine.
4 lamb shanks (about 1 pound each), visible fat removed
Kosher (coarse) salt to taste
2 tablespoons olive oil
2 medium-size onions, chopped
2 to 3 tablespoons coarsely chopped garlic
1 cup dry red wine
1 3/4 cups homemade chicken stock or 1 can (14 1/2 ounces) low-sodium chicken broth
Moroccan Spice Mix (recipe follows)
1 cup dried apricots
Black pepper to taste
Posted in Submitted by Judy on Sun, 09/23/2007 - 1:26pm.
You Say Tomato, I Say Tomato: Recipes From Garden to Table
My latest column on OU's website includes recipes for Tomato Pie, Tomato and Cucumber Bread Salad and Classic Tomato Soup with a Goat Cheese Swirl. Enjoy!
Like its nightshade relatives, the eggplant and potato, it was once thought to be poisonous. The French named it pomme d’amour (love apple) and considered it an aphrodisiac. Really a fruit, it’s called a vegetable. Call the tomato what you want. I call it delicious.
According to John Cooper in “Eat and Be Satisfied,” tomatoes were brought to Europe from Mexico in the sixteenth century, but weren’t
Dairy recipes for Shavuot
My story in this week's Canadian Jewish News celebrates Shavuot with three delicious recipes: SAVOURY GOAT CHEESE STRUDEL, CHEESE BLINTZES, and SEPHARDIC
CHEESE-STUFFED EGGPLANT.
Canadian Jewish News
June 6, 2008
by Judy Bart Kancigor
If Pesach signals the emergence of spring, with Shavuot the season bursts forth in a riot of color and luscious flavors.
“The Midrash tells us that although Mount Sinai is in the desert,” writes Susie Fishbein, author of the wildly popular "Kosher by Design" cookbooks, “it suddenly bloomed with fragrant flowers and grasses on the morning that the Torah was given to the Jewish people. The custom of decorating our homes and synagogues with leafy branches and flowers is based on this miracle.”
Stirring the pot of holiday memories
Stirring the pot of holiday
memories
Seating ancient and new at the same table
My column on OU's website, Shabbat Shalom includes recipes for My Chicken Marbella from "Cooking Jewish," Orange Beets with Almonds from "The Healthy Jewish Cookbook by Michael van Straten and Apricot Jelly Roll from Joan Kekst's "Passover Cookery"
Passover is the most observed Jewish holiday of the year. Even those who never step inside a synagogue pull out all the stops for this one. With our celebratory meal, the Seder, we retell the 3500-year-old story of our ancestors' flight to freedom from the land of Egypt. And everything on the table is laden with meaning.
The centerpiece is the Seder plate, holding the traditional symbols. On every Seder plate sits karpas (a green vegetable), the symbol of spring, which we dip into salt water as we remember the tears shed by our ancestors. Actually for Jews in the shtetls (little villages) in Eastern Europe, spring arrived late, and greens were rare at Passover time. "My father's family always used potato," suggested my friend Yiddish songstress Lori Cahan-Simon, "but added parsley as karpas in the new country, so we have, in effect, parsley potatoes!" Read the whole story.
Helou Hindi (Candied Coconut with Pistachios)
Source: “Aromas of Aleppo” by Poopa Dweck
2 pounds fresh coconut meat, shredded (about 2 to 3 coconuts), or store-bought unsweetened coarsely shredded coconut (see cook’s note)
3 cups sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon orange blossom water
1 cup pistachios, shelled, blanched, and peeled
Cook’s note: If you use store-bought unsweetened coconut, place it in a mixing bowl and add cold water. Gently fluff the coconut with your hands and let stand for 1 hour to plump and moisten the flakes. Drain before using.
1. In a medium saucepan, combine coconut meat, sugar, lemon juice, 1 cup water, and orange blossom water and bring to a boil over medium-high heat.
2. Reduce heat to low and simmer 8 to 10 minutes, stirring the mixture occasionally with a wooden spoon. While coconut mixture is still hot, stir in pistachios. Mix well, and cool before serving.
Yield: 40 servings (2 quarts)
Stuffed Eggplant with Quince
Source: “Aromas of Aleppo” by Poopa Dweck
2 dozen very small eggplants, cored
2 recipes hashu (recipe follows)
3 quinces, cored, peeled, and cut into 6 pieces each
For the sauce:
3 tablespoons tamarind concentrate, homemade or store-bought (see Cook’s notes)
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons sugar
1 teaspoon kosher salt
6 pieces candied quince (recipe follows), for garnish
Cook’s notes: While Sephardic Jews eat rice for Passover, Eastern European Jews do not and will enjoy this dish after the holiday.
Tamarind concentrate is sold in Middle Eastern stores. If you cannot find kosher for Passover tamarind concentrate, you can make your own (recipe below).
PASSOVER RECIPES
Yemenite Haroset Trufles
