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 booklet explains the history of Hanukkah, the symbolism and significance of lighting candles for eight nights, the blessings that accompany the lighting of the candles, the holiday's foods, the game of dreidels, and more!
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.
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.
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.
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.
Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.
I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!
Roasted Butternut Squash with Apples and Onions
Serves 6-8 as a side dish
1 large onion
2 apples (Fuji, Honeycrisp or Jonagold)
20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
3 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. balsamic or pomegranate vinegar
20 grindings of black pepper or to taste
½ cup dried cranberries or cherries
¼ cup sunflower seeds or toasted pine nuts (optional)
1. Preheat oven to 350 degrees.
2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.
3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.
4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.
5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.
I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?
Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.
You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!
Buffalo Quinoa Burgers
2 cups cooked red quinoa
1 cup Cannelloni beans, mashed
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1/4 cup Frank’s Hot Sauce
1/8 cup Worcestershire sauce
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup Monterrey Jack cheese, shredded
6 Tbsp. Canola oil
1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.
2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).
3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.
4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.
Some people have strong feelings about the kind of recipe that aims to create a Passover-friendly version of a dish that is typically leavened. Detractors think creating Passover bagels, muffins, and rolls miss the point of the holiday’s specific diet. Those in favor see the practice as helping to make a difficult holiday more bearable. Some will even point to foods like Passover Popovers as an example of Jewish ingenuity.
Personally, I fall somewhere in the middle. I don’t see the point suffering through a week of “I can’t believe you want to call this a bagel.” (But hey, if you can convince yourself that whatever you’ve come up with tastes like a bagel, more power to you. I’ll have eggs for breakfast this week.) On the other hand, when the introduction of matzah into a dish creates a delightful new twist on an old favorite, I’m all for it.
This brings us to Matzah Kugel, a sweet, dairy-filled confection of matzah layered with sweetened cheese. Sure, you could make a kugel with Passover noodles and come up with an almost-but-not-quite-satisfying proxy for the regular version, but you will never forget that it’s not the “real” thing. Matzah kugel, on the other hand, takes the idea of a noodle kugel as a jumping off point and transforms it into something different but equally delicious.
This dish can function as a side dish or a main course. (It pairs well with a side salad and a piece of gefilte fish.) You can freeze leftover portions: they reheat well in the microwave and even make a delicious and quick breakfast when you just can’t take one more piece of matzah with cream cheese.
Cheese Matzah Kugel for Passover
6 sheets matzah, broken into large pieces
1 cup milk
1 teaspoon salt
1 teaspoon cinnamon
1 pound cottage cheese
1/4 cup sugar
3 tablespoons melted butter, plus additional butter to grease the pan
1. Preheat oven to 350°F. In a mixing bowl, beat together the eggs and milk.
2. Add cottage cheese, salt, sugar, cinnamon, and butter and mix to combine thoroughly.
3. Grease an 8 inch square baking dish with butter.
Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat.This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
2 boxes of pre-made pie crust (2 crusts/box)
2 oz. of soft fresh goat cheese
2 oz. of Feta cheese
1/2 cup of cottage cheese
1/2 medium sized onion
1/2 tsp. cumin
1 lb. frozen chopped spinach
1/4 lb. frozen broccoli
1 bunch of dill (1/4 cup chopped)
1/2 tsp. pepper
1 tsp. salt
zest of 1/2 a lemon
1 egg (optional)
1 Tbsp. nigella seeds (optional)
1. Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed.Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well.Stir the broccoli and spinach into the cheese mixture.Set the mixture aside and prepare your pastry.
4. Roll the pie crusts out slightly so they are about 1/8 inch thick.Trim the sides to make approximately a 9-10-inch square.Do not worry if your measurements are off as long as you have a rectangle or square-like shape.You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. With a knife you can score diagonally across the square (or just eyeball it).Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.
6. With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.
Comfort food comes in many different shapes and forms. Each culture, each tradition, each household, each individual has a dish that is comforting to them. Comfort foods tend to be soft, warm and not overly seasoned. This Italian gnocchi al forno takes the flavors of a Jewish comfort food: matzoh ball soup, and puts them into a warm, oven-baked, cheesy, saucy dish.
This is made with pre-made gnocchi so it is a quick and easy recipe for any day of the week. The lemon adds brightness to the rich sauce. Italians understand the glory of this fruit and as Italian poet Eugenio Montale wrote: “… now it’s our turn, us poor ones, to have a share of riches/ and it’s the scent of the lemon.”
Lemon Dill Gnocchi al Forno with Roasted Carrots
1/2 lb of carrots, smaller carrots are best but not baby carrots
1 package of gnocchi (1 lb)
1 bunch of Lacinto kale
1/2 cup of white wine
2 1/4 cups of whole milk
4 Tbsp. of unsalted butter
5 Tbsp. of all purpose flour
2 cups of grated mozzarella
1 Tbsp. of olive oil
3 tsp. of dried dill or 1 Tbsp. fresh dill
2 tsp. of kosher salt, divided
fresh ground pepper to taste
1. Preheat the oven to 375℉. While the oven is heating up, put a large pot of water on the stove to boil. Peel the carrots and leave them whole. Line a cookie sheet or roasting pan with parchment. Put the carrots on the parchment and drizzle with olive oil. Sprinkle with 1/2 tsp. of salt.
2. Roast the carrots in the oven for 30-45 minutes.
3. Once the water comes to a boil, put the gnocchi into the boiling water. The gnocchi take 3-5 minutes to cook. Once the gnocchi float to the top of the water, they are cooked. Remove the gnocchi with a slotted spoon and put them on a plate or baking dish.
4. Grate the mozzarella. Chop the kale into thin slices. Set both aside. Once the carrots come out of the oven, raise the temperature to 400℉.
5. In a saucepan, melt the butter over medium heat. Add the dill to the butter and let the butter cook a little until it is nice and foamy.
Add in the flour and mix it together until you have a paste. Cook the paste in the pan for a few minutes.
Once the paste begins to bubble a little at the edges, add in 1/2 cup of wine, stir and cook down for 3-4 minutes. Add in the zest of 1/4-1/2 a lemon. Then 1 cup at a time, add in the whole milk.
Stir together until the sauce thickens and the flour paste is incorporated. Add in the cheese and stir until the cheese melts completely.
6. In a large baking dish, or several small dishes, put a layer of kale into the bottom of the dish. Top with a layer of gnocchi and then pour a generous amount of the cheese sauce over top. Top the cheese with some freshly ground pepper.
7. Cook the lemon and dill gnocchi al forno uncovered for 30-40 minutes. The sauce will bubble and caramelize slightly. Serve the gnocchi with a side of roasted carrots, and a glass of chilled white wine.
Tu Bishvat is a celebration of the connections we have to nature and the new year of trees. When it comes to food, trees provide us with fruit and nuts. This nutty pilaf and Tu Bishvat Marbella chicken is an ode to both fruit and nuts.
If you grew up with a copy of The Silver Palate in your parents’ kitchen then Chicken Marbella was definitely on the menu for a special occasion. In the summer we dream of fresh juicy fruit, but come fall and winter, dried fruit becomes a decadent and rich treat. We add raisins to salads to bring in some sweetness. We nibble on dried apricots or pears served on a cheese plate or charcuterie board. Sweet dried papaya and pineapple and tart cranberries and cherries find themselves sweetening up trail mixes as well.
The plum however, gets a bad rap when dried. Unless you grew up noshing on them as a filling for hamentaschen or as part of your grandmother’s tsimmes, prunes continue to be as unpopular as Brussels sprouts once were. Prunes have a sweet richness almost like a fortified wine or Port. They add that sweetness and richness to this wonderful chicken dish that is perfect for a weeknight dinner or a special weekend meal.
What I love about this dinner is that both the pilaf and the chicken cook in the oven so all you have to do is prep everything and let it cook. The warm oven will keep you toasty and the smells wafting out once everything starts to cook is heavenly. You do, however, need to plan ahead a little to allow time for the chicken to marinate. I suggest prepping the chicken the night before, but in a pinch all you need is two hours of marinating time.
Tu Bishvat Marbella Chicken with Nutty Barley Pilaf (makes 8-10 servings)
1 1/2 cups of prunes
*Call them dried plums if it makes you happier
1/2 c. of pitted green olives
I like to mix two types for depth of flavour
4-5 cornichons, sliced & 2 tsp. of the cornichon brine
These can be found in jars or in bulk near the fancy cheeses or sometimes near the mustard and jarred olives at most grocery stores
4 large bay leaves
For the chicken before cooking
1/4 – 1/2 cup of brown sugar
1/2 cup of white wine
I used an Albariño
For the Pilaf
2 Tbsp. olive oil
2 cloves of garlic, pressed or minced
1 cup of hulled barley
Hulled barley takes longer to cook and has a nuttier chewier texture than pearl barley. Hulled barley works perfectly for this nutty dairy-free pilaf.
1/2 cup of broken up vermicelli (1 inch-size pieces approx.)
When I think of vermicelli, I think of rice vermicelli, but here you need an egg noodle or eggless noodle version of vermicelli. You can also use a thin spaghetti broken up into small pieces. DO NOT use rice vermicelli.
1 medium onion, chopped
1/2 tsp. of salt
1/2 tsp. of pepper
4 cups of chicken stock
Do not use low salt stock or your pilaf will lack seasoning. If you choose low salt stock be sure to check for salt and season accordingly.
1/2 cup blanched almonds
1/2 a lemon, peeled with a vegetable peeler
1. The chicken will need to marinate for at least two hours or overnight. The pilaf cooks for 2-3 hours in the oven and the chicken will cook in the oven next to the pilaf for the last 40 minutes, so plan accordingly. Preheat the oven to 350°F.
2. Place the chicken breasts and thighs in a large bowl (glass is best). Sprinkle the chicken with 2 tsp. of Kosher salt, 1 tsp. of pepper and 1/4 cup of oregano. Mix the chicken so that it is covered with the seasonings. If you have a garlic press, press the garlic cloves from both heads of garlic over the chicken. If you do not have a press, just mince the garlic finely. Mix the chicken one more time to spread the garlic around. Over the chicken, pour: 1/4 cup red wine vinegar, 2 Tbsp. apple cider vinegar and 1/4 cup of olive oil.
3. Slice the cornichons into tiny rounds and toss them into the bowl with the cornichon brine. Add in the prunes, pitted olives and the bay leaves to the chicken as well. Cover the bowl with a lid or plastic wrap and refrigerate overnight (or at least 2 hours).
Pilaf & Chicken:
1. For the pilaf you will start by very coarsely chopping the 1/2 cup of blanched almonds and browning them on the stove in a large dry pan over medium high heat for 5-7 minutes. Do not step away or the nuts will go from blanched to burnt in seconds.
2. Set the nuts aside in a bowl or plate and then add 1 Tbsp. of oil to the pan. Over medium high heat, heat the oil and when warm, toss in 1/2 cup of the broken vermicelli. Stir the vermicelli to coat with oil and continue cooking and stirring until the vermicelli are a dark golden brown. Set the vermicelli aside with the nuts.
3. Chop the onion and two cloves of garlic. Add 1 Tbsp. of olive oil to the pan, over medium heat. Toss the onion into the pan and sauté until it becomes translucent. Then, add in the minced garlic and 1 cup of barley. Sauté for 2 more minutes. In the pan, add the toasted vermicelli and almond. Toss to mix everything together.
4. Add everything from the pan into a 3 quart baking dish as well as 4 cups of chicken broth.
5. Place the dish in the oven and cook uncovered for 2 to 2 1/2 hours or until the stock is
6. Now to finish the chicken. Take out a baking tray or two oven safe serving dishes that will fit all the chicken without crowding it. Arrange the chicken on your tray or serving dishes in a single layer. Pour the marinade, prunes, cornichons, bay leaves and olives around the chicken. Sprinkle 1/4 cup of brown sugar on top of the chicken. If you like a sweeter dish, you can use up to 1/2 cup of brown sugar. If you like tangy and vinegary dishes, 1/4 cup is plenty.
7. Pour 1/2 cup of white wine around the chicken and cook for 40 minutes at 350°F.
8. Once the chicken is cooked through, you can separate the pan juices to serve on the side and pour over the chicken and pilaf, or you can leave it together in the serving dish.
Whatever you do, be sure to spoon some sauce over the chicken and the pilaf before
If you have just been asked to make the latkes for your child’s classroom during Hanukkah or the family thinks that you should be in charge of making the potato latkes for the first time, do not despair! I promise you this year you will make the best latkes you, or anyone else has ever had (and that was a quote from the head rabbi of the URJ after he thanked me for my “Tina’s Tidbits”!).
Although there are many stories associated with the triumph of the Maccabees and the redemption of the Holy Temple from the hands of the Syrian armies of Antiochus, the story of the one sealed bottle of oil for the Ner Tamid (everlasting light) in the Temple that lasted for eight days instead of one has been the foundation for traditional holiday cooking. Foods fried in oil have become synonymous with Hanukkah celebrations, especially in Europe.
However, most people do not know that potato latkes (pancakes) were created in the late 1700s and really didn’t take on the symbolism until the early 1800s when potatoes were readily available and raised geese were harvested for their meat and oil at the same time that the holiday was celebrated.
The following recipe, if followed step by step, will be easy to make (no peeling potatoes!), will NOT turn black, and will be crisp and fluffy, not thin and greasy.
One last tip: NEVER refrigerate latkes! Either leave them at room temperature until ready to serve in the evening, or freeze them. Either way, reheat the latkes for 7-10 minutes in a 425°F oven just until they are bubbly and crisp. Your family will praise you and your in-laws will be proud of you (and a little jealous!!!).
6-8 large thin-skinned potatoes; California long whites or Yukon Gold
3 eggs, beaten well
1 Tbsp. salt
1/2 tsp. freshly ground pepper
1/2 cup matzo or cracker meal
1 large onion, cut into 8 pieces
Oil for frying
Watch a video fo Tina making these latkes with applesauce
1. Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate the onion.
2. Combine eggs, salt, pepper and matzo meal in a 3-quart bowl. Mix thoroughly.
3. Change to the cutting blade on your processor. Add onions to the work bowl. Pulse on and off 5 times. Add ¼ of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.
4. Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.
5. Heat a large frying pan or large skillet for 20 seconds. Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan. Fry on both sides until golden. Drain fried latkes on a platter covered with crumpled paper towels. Serve with applesauce and sour cream.
Thanksgiving is a North American tradition that falls just at the end of the great harvest before the soil freezes and goes dormant for the winter. It is a meal that tells tales of the Native Americans who owned the soil and the Puritan immigrants who were looking for new soil from which to harvest meals and on which to live more freely. While each family has their own must haves on the table and Thanksgiving traditions (Football or Charlie Brown on TV), one thing that holds true for just about every family is that there will be leftovers.
If you look for some history on the knish, most routes point to Brooklyn, NY, but their heritage goes all the back to “the old country” in Poland. Traditionally a knish is filled with potatoes mashed with onions and schmaltz (rendered chicken fat). There are also kasha knishes (buckwheat), and the sweet cheese knish. My knish takes your Thanksgiving leftovers and puts them in a wonderful little package that can be enjoyed right away or frozen to nosh (snack) on later when you’re craving a little taste of Thanksgiving.
Note: This recipe uses a dairy free stuffing in order to keep the recipe Kosher. The gravy is also dairy free and is thickened with the schmaltz from the turkey gravy: When you separate the fat from the gravy, chill it and use it to make your flour slurry to thicken the gravy.
Thanksgiving Knishes (makes 24 full size knishes)
4 cups of leftover stuffing
3 cups of cubed leftover turkey
zest of 1 lemon
2 tsp. pepper
salt for finishing (I like to use Maldon sea salt or a French flaky salt, but Kosher salt is OK too)
1- 1 1/2 cups of chicken stock, vegetable stock or water
1 1/2 to 2 cups cranberry sauce
roasted onions, shallots, carrots, Brussels sprouts (whatever vegetables you have leftover), to get 1 cup of thinly sliced vegetables
Sage leaves waiting to be fried crisp for the knish dough and the garnish.
Sage Warm Water Knish Dough Ingredients
1 large bunch of sage leaves (20-40 leaves of all sizes)
1/4 cup of olive oil
1/4 cup of canola oil
1/2 cup of warm water
1/2 tsp. of salt
2 tsp. baking powder
2 1/2 cups of all purpose flour
1 egg and 1 Tbsp. water for an egg wash
1. Begin by making the fried sage leaves. You will need to make sure your leaves are completely dry before starting. Have a plate with a paper towel on it nearby and a slotted spoon. Heat the 1/4 cup of olive oil and the 1/4 cup of canola oil over medium heat in a small pan with a tight fitting lid. Once the oil is hot (if you splash a drop of water on it, it dances about and sizzles), with the lid in one hand, carefully toss in 1/4 of your sage leaves and immediately place the lid on top of the pot. The leaves will sizzle furiously. Once the sizzling stops, gently give the leaves one last stir and then carefully remove them and place them on the paper towel. Repeat with the rest of the leaves in 3 more batches.
2. Set the prettiest leaves aside as a garnish. The rest you will break into your dough.
3. Set the sage oil aside and let it cool.
4. In a food processor, with the steel knife, process the eggs, the 1/2 cup of cooled sage oil, and warm water for 5 seconds or until mixed.
5. Add to the egg mixture: salt, baking powder and flour. Process with 2-3 on/off pulses. Then crumble in the sage leaves. Process everything until just blended through.
In just a few seconds this mixture comes together into a beautiful knish dough. It is slightly sticky but easy to work with after it rests
6. Add a small handful of flour to a bowl just to coat. Put the sticky knish dough into the bowl and let it rest for 10 minutes while you prep your fillings.
You can see here in the top bowl how mashed the stuffing gets. It becomes more like a soft mashed potato texture than a stuffing texture. The bottom bowl holds the knish dough as it rests.
7. Preheat oven to 350° F. Grease a baking sheet with canola oil or some sort of oil spray.
8. Add 1/2 cup of stock and 2 tsp of pepper to your stuffing and mash it all together with a fork so you have a very soft mashed stuffing. If your stuffing is very dry you can add a little more. If you have a very soft stuffing you may need a little less.
9. Cube your turkey. You can do a mix of dark and light meat.
10. Add the zest of one lemon to your cranberry sauce.
Knish dough waiting to be filled
1. Now it is time to assemble. Divide your dough into four sections. Each section will be divided into six balls of dough for a total of 24. Working with one section at a time, make six balls of dough. On a floured counter or cutting board, roll out one dough ball at a time as thinly as possible. The dough will almost be see-through. Make sure you have no holes. If you have a hole, ball it up and start again.
Knishes ready for an egg wash and to be popped into the oven
2. Take your rectangle of dough and add in a tablespoon or so each of turkey and stuffing. Add in a few slices of vegetables and a 1 tablespoon of cranberry sauce. Adjust amount of filling to fit inside the dough. After the first one, you will have a good sense of how much is too much.
3. Carefully stretch the dough over the top of the stuffing pulling one side at a time over and layering them on top of one another. Then, flip the knish over so the seam is on the bottom and place it on the greased baking sheet. Continue with the rest of the dough. I like to bake 6 at a time, but you can do more if you like.
4. Blend your egg with 1 tablespoon of water to make an egg wash. Brush the knishes with the egg wash and sprinkle with a little salt. Bake the knishes for 35-40 minutes until golden brown.
To serve, garnish with a fried sage leaf, warm up some gravy and serve with a side of cranberry sauce. Enjoy your gourmet leftovers!