This recipe is very adaptable to changes. You can alter the base you spread on the salmon to accommodate whatever flavors strike your fancy. Ingredients: 2 lbs of salmon fillets 2 Tbsp prepared Dijon mustard 2 Tbsp olive oil, or mix canola oil and sesame oil 1/4-1/2 c of sesame seeds, either plain or a mix of […]
These fillings go with Nanny’s hamentashen, the dough I use each year for making Purim pastry. Prune or apricot filling 1 lb dried fruit water 2-4 tablespoons of honey grated ginger, lemon rind Put fruit in a medium saucepan and fill with water almost to cover. Add honey and ginger for apricots, grated lemon rind […]
This is my grandmother’s recipe and my mother taught me how to make them. Sometimes my uncle would come assist. Now my daughter and a friend’s daughter help me. These are plain, simple and simply the best hamentashen ever, because they evoke childhood, family and Jewish life in the best possible way. They may […]
This is a family favorite, and probably one of the most requested dishes I make. It is just the right amount of salt and grease to be perfectly satisfying, if not the best thing for you. The chicken breasts brown quickly and have a lot of flavor. Ingredients 1.5- 2 lbs of boneless, skinless chicken […]
Chanukah and Thanksgiving coinciding is an extremely rare alignment of the Hebrew and Gregorian calendars. I’ve created pumpkin cream filled sufganiyot as my offering for Thanksgivukkah. Ingredients: ¼ cup lukewarm milk or water 1 teaspoon dry yeast 3 tablespoons sugar 1 whole egg plus 1 egg yolk 3 tablespoons sour cream or vegetable oil Pinch […]
This makes a great filling for my orange-inflected sufganiyot, and serves as my offering for Thanksgivukkah. Ingredients: 1 1/2 cup light cream or half and half 4 egg yolks 1/4 cup plus 2 tablespoons pumpkin puree 1/4 cup plus 2 tablespoons granulated sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon […]
1 recipe of parve pie crust 1 (15-ounce) can pure pumpkin 3/4 cup (packed) golden brown sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt Pinch of ground cloves 3 large eggs 1 1/4 cups canned Thai coconut cream pecans to decorate edge Preparation Position rack in bottom third […]
This is a great end-of-summer dish if you can find these brightly colored radishes. We get them from our Community Supported Agriculture (CSA) program through Vertias Farm in New Paltz, N.Y. Farmer’s markets are also a great source. The watermelon radishes don’t taste that different than their small, red salad-staple counterparts. Roasting them, however, alters […]
Ingredients for the crust: 2 1/2 cups unbleached all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 5 tablespoons (or more) ice water for the filling: 1 cup plus 1 tablespoon sugar 3 tablespoons cornstarch 1/4 teaspoon salt 5 cups whole pitted cherries (about […]
For the Roasted Mushrooms: 1 lb. mixed mushrooms, baby bellas, shitakes and hen of the woods or beech 2 tablespoons olive oil 1 tablespoons balsamic vinegar 1 tablespoons minced garlic 1 teaspoon chopped fresh thyme 1-2 tablespoons flour 1/4c-1/2 cup red wine or broth Salt and black pepper, to taste 1/4 cup chopped flat leaf […]
