Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This colorful booklet will give all the basics about this holiday which combines elements of Halloween, Mardi Gras and the secular new year. It is a holiday not only for children who know immediately that anything with a costume will be fun, but for adults too.
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
Some years Hanukkah and Christmas overlap—not only do they overlap this year, but the first night of Hanukkah falls on Christmas Eve! To have a little fun with this intersection of holidays, I made two non-traditional versions of a classic Hanukkah mainstay: latkes. Red and green latkes, to be precise. The red latkes are made from beets and the green latkes are made from broccoli. Italian cooks like to add a little Parmesan to their frittelle di broccoli (broccoli fritters). I left mine plain with just a little ricotta, but feel free to add some Parmesan for an Italian flair.
The beet latkes are like the “rich man’s latkes” from my mother’s cookbook since they don’t have anything added like flour to make them heartier. They’re more delicate than the broccoli latkes and are almost lacy when cooked. The broccoli has more moisture, so I added extra flour and some ricotta to make them a bit fluffier.
Latkes Two Ways
2 small or 1 large onion
2 cups fresh broccoli
2 Tbsp. flour
¼ cup full-fat ricotta cheese
4 Tbsp. vegetable or grapeseed oil
1 tsp. salt
½ tsp. pepper
Sour cream, optional
Apple sauce, optional
1. Fill a medium-sized pot with water and salt to blanch the broccoli. Trim the stalk of the broccoli by cutting off the rough end and peeling the rest. Then slice the broccoli into large “trees.” Add the broccoli to the boiling water for 2 minutes. While it blanches, prepare a bowl of ice and water to shock the broccoli after removing from pot. Drain and set aside to cool.
2. Grate the onions and squeeze them in a kitchen towel to get as much of the onion juice out as possible. Discard juice.
3. Peel and grate the beets on the large-grate side of a box grater. Squeeze them in a paper towel (unless you don’t mind staining a cloth towel) and discard the juice.
4. Mix the grated beets, 2 eggs and half of the grated onions in a bowl. Season with ½ tsp. salt and about ¼ tsp. pepper. Set aside.
5. Cut the broccoli stalks down all the way to the very top of the florets so you have tiny florets and stalks. Break the florets up into a bowl (like crumbling feta cheese with your fingers). Grate the stalks on the box grater and add them to the florets.
7. Mix in flour, ricotta, one egg, the rest of the grated onion and the remaining ½ tsp. salt and ¼ tsp pepper. Set aside.
8. In a hot frying pan, add 2 Tbsp.vegetable or grapeseed oil and heat over medium-high heat. Take a spoonful of the beet mixture (it will be very delicate), squeeze it slightly and lay it into the pan to fry. Don’t move the beet latkes when placed in the pan until they begin to brown a little around the edges, about 3-5 minutes. Once they begin to darken (if you’re not sure, you can peek underneath after a few minutes), flip and cook on the other side 3-5 minutes.
9. While the beet latkes are frying, prepare a plate with paper towels to drain the latkes. Once you’ve fried all the beet latkes, use a paper towel to carefully wipe out the oil (turn off the heat). Then add remaining 2 Tbsp. oil and fry the broccoli latkes, following the same method.
Christmas and the first night of Hanukkah fall on the same day this year. Growing up the child of a divorced, interreligious family, this would have blown my mind even more than it does as an adult. While I was raised primarily in my Jewish mother’s home, my brother and I spent every Christmas with my dad, stepmother and half-sister, and we loved it. I mean, loved it. Sure, the extra presents were nice (very nice), but the experience of both holidays was nothing short of warmth.
Now, at 36, as I think back to having to shuffle between houses for holidays, I feel nothing but warmth. I loved lighting the menorah and the smell of the match as it lit a fresh batch of Hanukkah candles. I equally loved the smell of eggnog and the sound of Nat King Cole’s classic Christmas record as I helped my dad and family decorate the tree. I never once felt I was compromising my enriched and grounded Jewish identity as I played along with my dad and stepmom in pretending, for the sake of my beloved half-sister, that Santa and his reindeer were, in fact, on the roof trying to figure out how to get down the chimney.
Somehow, my family figured out how to give my brother and me a safe and inviting interreligious experience growing up and never asked us to choose. It was our normal, and it was perfect. I hope this recipe helps you bring some of that warmth into your home.
For the doughnuts:
1 and 2/3 cups all-purpose flour
2 Tbsp. sugar, plus ½ cup extra for coating
1 tsp. salt
2 tsp. active dry yeast
¼ cup plus 2 tsp. warm water
4.5 Tbsp. room-temperature butter
4 cups neutral oil for frying (like canola)
For the filling:
½ cup cream
¼ cup milk
1 tsp. vanilla extract
2 Tbsp. cinnamon
2 Tbsp. ginger
1 Tbsp. allspice
¼ Tbsp. nutmeg
¼ Tbsp. ground cloves
2 egg yolks
2 Tbsp. sugar
2 Tbsp. cornstarch
1. Place all doughnut ingredients, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well-combined and elastic.
2. With the mixer still running, add the butter piece by piece, until it’s all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
3. Scrape down the sides of the bowl, cover with plastic wrap and set aside in a warm place to rise until doubled in size.
4. While the dough is rising, make the filling. Place the cream, milk, vanilla and gingerbread-spice mixture into a small saucepan over medium heat.
5. In a small bowl, whisk together the egg yolks, sugar and cornstarch. When the milk begins to bubble around the edges, remove it from the heat and slowly whisk it into the egg mixture.
6. Pour the mixture back into the pan over medium heat, whisking constantly. Cook until it boils and becomes very thick, about 1-2 minutes. Once the mixture is the consistency of soft butter, scrape it out into a bowl, cover and set aside to cool completely.
7. When the dough has risen, punch it down and scrape it out onto a well-floured surface. Make sure your hands are properly floured and pat the dough into a rectangle, about ½-inch thick, and cut out nine doughnuts using a well-floured 2.5-inch round biscuit cutter or large glass. Place the doughnuts on a lined baking sheet, cover with plastic wrap and set aside to rise for 45 minutes, or until puffy.
8. When the doughnuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer) and heat over a low flame, until it reaches 350 degrees (or until a small piece of dough dropped in the oil bubbles and rises to the surface).
9. Fry the doughnuts a few at a time (don’t crowd the pan) for about 1 minute each side, or until golden brown and cooked through.
10. Drain on paper towels and toss in the ½ cup sugar.
11. To fill the doughnuts, I use a flavor injector, like you would use for a turkey. I find this the easiest way to get the cream in. Alternatively, you can place the mixture into a piping bag fitted with a ¼-inch nozzle. Press the piping bag into the side of each doughnut and squeeze until you can feel the weight of the doughnut increase slightly.
There are two stories associated with Hanukkah: One tells how the vial of oil that was supposed to last for one day lasted for eight, and the other is the story of Judith and how she saved her town from annihilation at the hands of General Holefernes by getting him drunk on salty cheese and wine until he passed out and was killed. The latter story is not often told in Hebrew school (for good reason!), but the holiday’s culinary tradition of eating foods prepared with cheese is widespread throughout Mediterranean Jewish communities.
Doughnuts, or sufganiot as they are called in Israel, are a Sephardi treat. Ponchiki, however, are traditionally made in Poland and Eastern Europe, the area where Ashkenazi Jews came from. So this recipe not only combines two culinary traditions and two cultural areas of Judaism, it also fulfills the holiday traditions of consuming fried foods and cheese.
1. Combine the flour, baking powder and salt in a one-quart bowl. Set aside.
2. Whisk the egg in a two-quart bowl. Add the sugar and vanilla, continuing to whisk until foamy and well combined.
3. Add the cheese and whisk vigorously to break it down into small particles, thoroughly combining it with the egg mixture.
4. Add the flour mixture and stir with the whisk or a spatula until no particles of flour are visible.
5. Heat the oil in a small, deep fryer or in a two-quart saucepan to a temperature of 375ºF. If necessary, add enough oil to come to a depth of about two inches. If you don’t have a deep-fry thermometer, you’ll know the oil is ready when a little bit of dough rolls in the oil and begins to brown.
6. Using a small spring ice-cream scoop or a tablespoon and rubber spatula, scoop up some dough and drop it into the hot oil. Don’t fry more than six balls at a time so the oil temperature remains constant. Turn doughnut holes over, if necessary, to brown on all sides. Doughnuts will be done after about three minutes. If holes are browning too fast, lower the heat slightly.
7. Crumple paper towels on a plate to drain the holes of excess oil. While still warm, toss them in confectioner’s sugar or in a mixture of cinnamon and sugar.
They are best eaten warm but will stay crisp for a few hours.
Homemade Farmer’s Cheese
Makes about two to three cups.
½ gallon whole or 2 percent milk
1 quart buttermilk
½ tsp. salt
1. Bring milk and buttermilk to a simmer. Add the salt and continue to cook until the ingredients separate into curds and whey.
2. Scoop up the cheese with a skimmer or small strainer and place in a large double-mesh strainer or colander lined with three layers of cheesecloth. Let the cheese sit so any excess moisture can drip out, then bring the edges of the cloth together and twist them to force out any leftover moisture.
3. Refrigerate the cheese until ready to use in a recipe, or eat with jam on toast.
As Hanukkah and Christmas overlap this year, it’s a fine time to share my beloved recipe for rugelach. Before I became Jewish, I had always loved the Christmas cookie baking traditions—from the aromas that filled the house to all the flavors and textures of the different cookies. And all the sampling, of course. Celebrating my first Hanukkah made me yearn for a sweet little bite to bake for the holiday. Hanukkah-themed sugar cookies fell way short, as did a few other strategies. Then I came upon rugelach (the name for which likely comes from the Yiddish word for “royal”). These American-Jewish delicacies that are part cookie and part pastry captured my baking heart, and I’ve made this recipe every year since. It beautifully combines a delicate texture with the comforting flavors of cinnamon, pecans and a kiss of apricot. Rugelach would go well on any cookie tray and a tin full of these makes a wonderful gift.
Cream Cheese Rugelach with Cinnamon and Brown Sugar
1. Cream the cheese and butter in a large bowl until smooth and light. Add ¼ cup granulated sugar, salt and vanilla. Stir in the flour until just combined. The dough will be very sticky. Add a little additional flour if needed to make it cohesive.
2. Divide it into four equal pieces and roll each piece into a ball. Place one ball on a large piece of plastic wrap, gently press into a disk shape, and then enclose in the plastic. Repeat with the other three balls. Refrigerate for 1 hour or freeze for 20 minutes.
3. Make the filling by combining 6 Tbsp. of granulated sugar, the brown sugar, ¾ tsp. cinnamon and the pecans. Line a large baking sheet with parchment paper and set aside.
4. Remove one disk from the refrigerator; unwrap and place dough on a floured surface. Gently roll into an approximate 9-inch circle. Spread a generous ½ Tbsp. of the apricot preserves over the dough to about ¼ inch from the edge. Sprinkle evenly with a scant ½ cup of brown-sugar filling and gently press. Cut the circle into 12 wedges. Starting at the wide edge, roll up each triangle. Place the formed pastries seam-side down on the prepared baking sheet. Refrigerate for about 20 minutes or freeze for about 10 minutes. Repeat with remaining dough.
5. Preheat the oven to 350 degrees.
6. Make the topping by combining the 1½ Tbsp. granulated sugar and the ½ tsp. cinnamon.
7. Brush each pastry with the egg and milk mixture, and sprinkle lightly with sugar-cinnamon topping. Bake for 25 to 35 minutes, until well browned. Remove from oven, and let rest on the cookie sheet for 2 to 3 minutes before transferring rugelach to a wire rack. Cool completely before storing in an airtight container.
Yield: 48 rugelach
Note: Assembled pastries can be frozen and baked at a later time. Defrost partially before placing in oven, and allow extra time for baking.
Bread pudding—essentially made from stale bread and custard—originated in England as a poor family’s dessert. Every culture handles its leftovers differently; in Jewish cooking, the most common pudding recipes include kugel and matzo brei. This particular savory version uses eggs and chicken stock for the custard instead of milk, and the bread is seasoned with all the flavors of Thanksgiving. If you don’t have stale bread for this, save your bread ends instead, using a variety of different breads (other than sandwich bread).
Thanksgiving Dinner Bread Pudding
1-lb. loaf French or Italian bread
2 Tbsp. olive oil
3 stalks celery
4-5 sprigs fresh sage leaves, chopped
3-4 sprigs fresh thyme
1 lb. ground turkey
1 Tbsp. brown sugar
1/4 cup fresh cranberries, chopped
1 Tbsp. vegetable, grapeseed or canola oil
1 3/4 cup low-sodium chicken stock
1 cup dried cranberries
1 cup potato chips
1/4 tsp. ground ginger
1/4 tsp. dried oregano
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1. Preheat oven to 350 degrees. Cube bread into 1-inch pieces. Bake the bread cubes on a baking sheet for 20 minutes. Turn the oven off and leave the cubes in the oven as it cools.
2. Chop onions and sauté over medium heat with olive oil. Chop the celery into a small dice and toss it in with the onions. Cook for 10 minutes until the onions are translucent and the celery softens slightly.
3. Add 1 Tbsp. sage into the onion mixture. Over the onion mixture, strip the leaves off of two sprigs of thyme by running your fingers, pinched, along the stem (try the opposite direction if that doesn’t work well). Add 1 tsp. salt and 1/2 tsp. pepper and stir until mixed. Take the onion mixture out of the pan and put 1/4 cup in a medium-sized bowl to cool. Put the rest aside in another bowl to cool.
4. Take the bread cubes out of the oven and preheat the oven to 350 degrees again. Toss the bread cubes in with the larger portion of the onion mixture and set aside.
5. Once cool, add the ground turkey into the ¼-cup onion mixture. Separate two eggs, keeping the whites. Add the two egg yolks to the ground turkey. Add 1 tsp. salt, 1 tsp. pepper, brown sugar and 1 Tbsp. sage. Add fresh cranberries and mix together until uniform.
6. In the same pan you used for the onions (no need to rinse it!) add vegetable, grapeseed or canola oil. Form small, burger-sized patties with the turkey mixture and fry them over medium-high heat for about 4 minutes a side. They should be browned on the outside and opaque in the middle. Put the patties aside on a plate to cool. Once cool enough to touch, break them into large pieces.
7. Toss the patty pieces with the bread cubes and onion mixture. Any juices on the plate can be added to the mixture as well.
8. Add four additional eggs to the two egg whites. Whisk with a fork and add a pinch of salt and pepper. Pour eggs and chicken stock over the bread-pudding mix. Add the remaining thyme and sage, plus the dried cranberries. The best way to mix it all is with your hands. If the mixture is still fairly dry, add another 1/2 cup of stock.
9. Put 1 tsp. vegetable oil in a 9×13 glass baking dish and grease the dish with a paper towel. Gently lay the mixture into the dish. Pat down lightly. If you have extra mixture, you can bake it separately in a small dish. Bake for 30-45 minutes, uncovered. After 30 minutes, sprinkle the potato-chip mixture on top and continue baking. Serve with roasted vegetables, green beans or a nice fall salad.
Serve with some roasted vegetables, green beans or a nice fall salad.
There’s one dish that will always and forever have a place in my heart (probably literally and figuratively at this point!)—macaroni and cheese. To give you a clue as to just how much I love mac and cheese, for my 30th birthday my husband took me out to a well-known restaurant in Ann Arbor, MI, where I was in graduate school at the time, and ordered a flight of four different kinds of made-to-order mac and cheese. Six years later, I still remember it as one of my most favorite meals.
So when it comes to hosting a vegetarian friend for a Shabbat meal, I see it as an opportunity to embrace my mac and cheese side. I like to get creative and go bananas with mac and cheese. For Sukkot one year, I had some friends over for a mac and cheese bar that included every kind of vegetarian-friendly topping you can think of, and about four different kinds of hot sauces. It was awesome! But when I want to bring out a showstopper, the recipe below is the one I go for. The balsamic vinegar pairs perfectly with the cheeses that have been kissed with a hint of mustard. Plus you can never go wrong with a beautiful, colorful topping like tomatoes, basil and Parmesan. And if your kids don’t like greens or vegetables of any color touching their mac and cheese, you can give them the “untouched” pasta on the side. Everyone wins!
Bruschetta Mac and Cheese Recipe
Mac and Cheese
13 oz. rotini pasta or other small pasta shapes
4 Tbsp. unsalted butter
1/3 cup all-purpose flour
2 ½ cups milk, heavy cream or half-and-half
6 oz. shredded Swiss cheese
8 oz. shredded Monterey Jack cheese
4 oz. shredded Parmesan cheese
1 Tbsp. Dijon mustard (adjust according to your tastes)
1. In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour into a mixing bowl and allow to cool slightly.
2. Add tomatoes, balsamic vinegar, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil and salt, if needed. Cover and set aside.
Mac and Cheese
1. In a large stockpot, cook pasta according to package directions. Drain well.
2. While the pasta cooks, melt the butter in a 4-quart saucepan over medium heat. When the butter has melted and started to bubble, whisk in the flour; cook for 1 ½ minutes, whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
3. Remove saucepan from the heat, and by the handful stir in the cheeses, allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard and salt. Return the saucepan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.
4. Once complete, either spoon all of your mac and cheese into a serving dish and serve with artfully placed bruschetta topping (this is what I recommend for the wow factor!) or spoon into individual bowls and add toppings.
My first introduction to Shakshuka was several years ago when my local and new favorite café, Sofra, a Turkish coffee shop started serving it. If you want to make or try their traditional version, you can find their recipe here. This Shakshuka takes this popular mishmash of an Israeli breakfast and throws in some flavors of the American South. If you have time, I recommend making it with collard greens. However, this version has spinach as the greens to save on time. The addition of yams to the tomato sauce gives it a slight Southern sweetness and richness that is perfect for the colder fall and winter mornings. The remoulade drizzle also adds a taste of the South and you can make it as mild or as spicy as you like.
Shakshuka with a Southern Drawl (Serves 4 can be doubled or halved. )
1 small yellow onion, divided
1 green pepper, divided
1/2 Tbsp. of ketchup
1/2 Tbsp. of yellow mustard
1 clove of garlic
Tabasco Sauce, divided – quantity to taste
2 tsp. of pickle juice
1/2 cup of sour cream
1/2 cup of mayonnaise
2 small yams
3 Tbsp. of grape seed or vegetable oil
1 tsp. of Kosher salt, divided
1 pinch of smoked salt
1 tsp. of pepper
1/2 tsp. of smoked paprika
1 tsp. of your favorite spice (thyme, Creole spice mix, old bay seasoning or oregano)
8-12 cups of fresh spinach, washed and stems removed
4 cups of tomato purée, or diced tomatoes (For a smoother sauce, use the purée.)
4 slices of fresh tomato
1 can of ready to bake biscuits or try this recipe to make your own.
Buttermilk biscuits from scratch only take minutes to prepare.
1. Bake your biscuits as directed on the package or make some quick and easy Southern biscuits from scratch.
2. The Southern drizzle is a remoulade sauce made with sour cream and mayonnaise. In a blender, add 1/4 of a small yellow onion roughly chopped, 1/8 of your green pepper, 1/2 Tbsp. of ketchup, 1/2 Tbsp. of yellow mustard, 1 clove of garlic, a few dashes of Tabasco sauce, 2 tsp. of pickle juice and a 1/2 cup each of mayonnaise and sour cream. Blend until smooth and put in the refrigerator to chill.
3. Preheat your oven to 375 degrees. Then, cut a yam in half and slice four thin slices off the middle of the yam, about 1/8 inch thick, and pat them dry. Heat 3 Tbsp. of vegetable oil in a small sauté or saucepan. Thinly slice and cube your four yam slices to make mini croutons. Once the oil is hot enough that it starts to ripple, toss in the cubed yams and cook until golden over medium high heat. Remove the crispy yams and place on a paper towel to drain. Pour out half the oil from the pan. Dice and sauté the rest of the onion and green pepper over medium low heat just until the onion becomes slightly transparent. Remove the onions and green peppers with a slotted spoon and place into an oven safe pan or dish. You can use a small cast iron pan or a baking dish.
4. Without cleaning the pan, toss in your 8-12 cups of washed and trimmed spinach and cook until wilted. Remove and sprinkle with smoked salt. You can use regular salt here if you like, but the smokey flavor adds a little extra Southern flare. If you have time to prepare collard greens instead of spinach, just replace the sour cream above with all mayonnaise.
5. Grate the rest of your yams and add them to the pan. Pour in the 4 cups of tomato purée. Bring to a boil and then cover and simmer for 10 minutes. Uncover and continue cooking for another 10-15 minutes until the sauce thickens a little. Once the grated yams are very soft, pour the mixture over your onions and peppers.
6. Crack all four eggs into your dish, or spoon the tomato and vegetable mixture into individual dishes and crack one egg in each dish. Bake for 10-15 minutes until the egg is just set. Ideally, you want the yolk runny.
7. Remove the dish from the oven. Sprinkle each slice of fresh tomato lightly with salt and pepper. Split your biscuits and slide a slice of tomato in the middle of each one. Add the spinach to the dish next to your eggs and toss the yam croutons over the dish. Drizzle the Southern sauce over the eggs and spinach, add a few extra dashes of Tabasco and serve.
Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentation—add cumin or za’atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.
Potato and Pumpkin Kugel
2-3 large baking potatoes (Russet, Idaho)
2 Tbsp. and 2 tsp of potato or corn starch
1 tsp. of Kosher salt
1 tsp. of pepper, divided
2 1/2 Tbsp. olive oil, divided
15-oz. can of pumpkin purée
12-fl. oz. can of evaporated milk
1 tsp. of cinnamon
1 Tbsp. caster/granulated sugar
1/4-1/2 tsp. of a spice of your choice, such as garam masala, turmeric, cumin, ginger or za’atar (optional)
Sour cream for garnish (optional)
1. Preheat oven to 350 degrees.
2. Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel. (Here, I used 3 small potatoes as one large potato.)
3. Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.
4. Add 2 ½ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.
5. Add onion and potato mixture to a bowl. Sprinkle with starch, salt and ½ tsp. pepper.
6. Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.
7. Remove the pie plate from the oven, scooping out ½ Tbsp. hot oil. Set aside.
8. With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.
9. Bake at 350 degrees for 30 minutes, until edges begin to brown.
10. Mix pumpkin purée with evaporated milk. Add remaining eggs, cinnamon and sugar.
11. With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)
12. Add remaining ½ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.
13. Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.
14. To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.
15. After removing kugel from oven, let cool slightly and serve with sour cream.
When the Jewish New Year arrives, people often wish their family and friends a “sweet and fruitful New Year.” Because the holiday occurs right at the beginning of apple season, apples are the fruit of choice. People with ancestry from Eastern Europe and Russia ceremoniously dip apple wedges in honey to symbolize this good wish. Sephardic Jews, or Jews who can trace their ancestry back to Spain (“Sepharad” means “Spain” in Hebrew), and especially Turkish Jews, have another custom: dulce de manzana.
Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on pieces of challah at the beginning of the Rosh Hashanah meal. It is so delicious that any leftovers stored in the refrigerator can be used for weeks as a spread on toast and sandwiches, or even as a base for small custard tarts. If you have an apple peeler (as shown in the photo) your children can help peel the apples while developing their gross motor skills. I also like to use the coarse blade on my food processor. The grating is fast and the apples don’t have time to discolor (although the little bit of lemon juice will rectify that). My last suggestion is to use firm apples as suggested in the recipe. That way the apple strands keep their shape and you won’t end up with applesauce!
DULCE de MANZANA
3 cups granulated sugar
1 ½ cups water
2 pounds apples (Granny Smith, Gala or Red Delicious)
Juice of ½ lemon
1 Tbsp. rosewater or 1 tsp. vanilla
¼ cup slivered almonds
1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup.
3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.
5. When mixture is thickened (it will get thicker when it cools) add the rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.
I absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasn’t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether you’re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. It’s great as a hot side or as a topping on a salad the next day. Enjoy!
Roasted Cauliflower and Sweet Potato with Figs and Tahini
1 sweet potato, peeled and cut into 1½-inch pieces
1 head cauliflower, cut into small florets
5 cloves garlic, skins removed
4 Tbsp. plus ½ Tbsp. olive oil
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. ground turmeric
½ cup tahini paste
Juice of ½ lemon
1 tsp. kosher salt
1 tsp. garlic powder
3-4 Tbsp. hot water
5-6 figs, cut in half length-wise
Fresh cilantro or flat-leaf parsley, optional
1. Preheat oven to 400 degrees.
2. Spread the cauliflower florets and sweet potato in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.
3. Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlic and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.
4. Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.
5. Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
powder to a deep bowl. Mix until combined. Add the water a tablespoon at a time, stirring in between until the desired consistency is met. Taste as you go and adjust the seasoning to your liking. I like mine pretty runny, so I may add another tablespoon or more of hot water.
6. Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.