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.
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 or “Haman’s Pockets” are the traditional dessert of Ashkenazi Jews on the holiday of Purim. Originally containing poppy seed filling in medieval Germany, it later became popular to fill the Hamentashen with prune filling. This tradition was started in 1731 to honor a Jewish prune jam merchant named David Brandeis. David was acquitted after being charged erroneously with trying to poison the magistrate of Jungbunzlau in northeastern Bohemia (now part of the Czech Republic). To celebrate his acquittal the people in his community filled Hamantashen with his plum jam and called it Poivadl (plum/prune) Purim. Today Hamentaschen are filled with many different flavors of fruit jams, nuts and even chocolate.
It is difficult for people suffering from Celiac Disease and others whose bodies are sensitive to gluten to participate in many food customs when one’s diet is restricted in this way. Creating recipes that allow people on restricted diets to participate fully in the enjoyment of Jewish culinary traditions is a very important goal of mine. The following two recipes can be made dairy free as well as gluten-free if you so choose and it is delicious either way. Choose either to make chocolate cookie dough or traditional sugar cookie dough, both with delicious chocolate filling. Enjoy!
For your chocolate filling, you can either follow the instructions below, or use Nutella or Israeli chocolate spread Hashachar H’aole.
¾ stick of unsalted butter
3 oz. chocolate chips + 1 oz. unsweetened chocolate OR 3.5 oz. bar of 78% cacao
¾ cup granulated sugar
1 ½ tsp. vanilla extract
½ tsp. almond extract
2 large eggs
1 tablespoon rice flour
1. Place butter and chocolate in a 1 ½ quart glass mixing bowl and microwave on 80 percent power for 45 seconds; if butter is not completely melted then heat on high for 15 more seconds. Stir contents of bowl until smooth.
2. Whisk the sugar, extracts and salt into the chocolate mixture. Combine well to dissolve some of the sugar.
3. Add eggs one at a time, whisking well after each addition.
4. Add the rice flour and whisk until a smooth, shiny mass is formed and pulls away from the side of the bowl.
5. Place mixture in a sealed container and refrigerate until needed. Filling will become firm but not too firm to scoop into little mounds for filling Hamentaschen.
Note: Chocolate often retains it shape when melted, so don’t over heat or it will burn. One tablespoon rice flour is equivalent to two tablespoons flour if gluten is not a concern and you don’t have rice flour at home.
Gluten-Free Chocolate Hamentaschen
Makes about 2 dozen hamentaschen
2 tsp. vanilla
½ tsp. pure almond extract
2 cups Gluten-free flour (Bob’s Red Mill 1-to-1 to regular flour)
1 stick unsalted butter, Crisco or coconut oil
3/4 cup sugar
2 large eggs
1 tsp. baking powder
1/2 tsp. salt
½ tsp. xanthan powder
filling of your choice
* For chocolate cookie dough, do not use almond extract, but instead use 1 Tbsp. vanilla extract. Instead of 2 cups flour, use 1 3/4 cup Gluten-free flour and 1/4 cup Dutch processed cocoa.
1. Pre-heat oven to 350°F. Line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar together until thoroughly combined.
3. Add the eggs, vanilla and almond extracts, and beat until lighter in color and fluffy.
4. Combine the 2 cups flour, baking powder, salt and xanthan in a 1 quart bowl. Add to mixer bowl and mix on medium speed just until the dough starts to hold together.
5. Very gently knead the dough on a surface lightly floured with additional flour about ten strokes or until the dough is smooth and holds together. Cover with plastic wrap, flatten into a disc and refrigerate for at least 30 minutes.
6. Place dough between two sheets of parchment paper or waxed paper that have been lightly dusted with confectioner’s sugar. Roll the dough out to about ¼ inch thickness.
Carefully remove one sheet of paper (you might have to scrape some of the dough off if it sticks) and then place dough side down on a board that is heavily covered with confectioner’s sugar. Carefully remove the paper on top and, if necessary dust with additional confectioner’s sugar and lightly roll to make the surface uniform in thickness. (NOTE: This is only necessary if dough was very sticky and pulled apart when removing paper.)
7. Cut the dough into 2 ½ inch circles using the mouth of a glass. Place 1 scant teaspoon of filling in the center of each circle. Using your thumbs and forefingers shape the hamentaschen. Imagine the circle is a clock; place your two thumbs at 6 o’clock and your forefingers at 2 and 10. Gently bring your fingers together and you will have formed a perfect hamantashen triangle! Pinch the dough together so that the filling is exposed only at the top of the cookie.
8. Bake hamentaschen in the pre-heated oven for 10 minutes or until golden. Can be stored in a plastic bag or airtight container when cool or freeze for later use. Share with friends! Happy Purim!
Food pathways show the influence on recipes from region to region and neighbor to neighbor. In Germany, a recipe for gingerbread men was adapted and adopted by Eastern European Jews to make Zimsterne, or “star” cookies to be served at the end of Shabbat after Havdalah services. Containing the spices found in the Bisomim box used during the close of Shabbat service, the symbolism was to take the sweetness of Shabbat with you into the coming week.
With the holiday season coming up and relatives visiting, this cookie is the perfect bridge between Jewish tradition and Christmas cookie baking. Everyone will enjoy the treat and you can share two celebrations with all family members at one time. Best of all, everyone can help make these soft spice cookies or, you can make them in advance. They keep very well in an airtight container and their flavor gets better, as all spice cookies do, with age.
Makes 4 or more dozen depending on size of cookie
4 Tbsp. unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla
½ cup honey
5 cups all purpose flour
3/4 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
Confectioner’s sugar for rolling out dough
1 cup confectioner’s sugar
¼ teaspoon vanilla
1-2 Tbsp. milk
1. Cream the butter and the sugar together with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until mixture gets lighter in color. Beat in the honey.
2. Combine the baking soda and spices with 1 cup of the flour. Set aside.
3. With the mixer on low speed, gradually add the remaining 4 cups of flour, mixing well to form a thick dough. If your mixer is powerful, use it to add the reserved cup of flour and spices until well combined. If not, stir the remaining flour into the dough by hand. Make sure that the mixture is thoroughly combined.
4. Pat dough into a flat round and place in a plastic storage bag or airtight container. Seal and store in the refrigerator for 1 hour or until firm and easy to handle.
5. Preheat the oven to 300°F. Lightly dust a pastry board with some confectioner’s sugar. Roll the dough out on the board to ¼ inch thickness.
6. Cut the dough into star shapes using a cookie cutter, and place on a cookie sheet lined with parchment paper. Bake for 15 minutes or until golden brown. Allow the cookies to cool for 5-10 minutes while you make the icing.
To make the icing:
1. Place the cup of confectioner’s sugar in a 1-quart mixing bowl. Whisk in the vanilla and 1 tablespoon of the milk until smooth. If the mixture is too thick, whisk in some more milk until the mixture resembles mayonnaise in consistency.
2. Using a pastry brush, brush the icing over the tops of the warm cookies and let sit at room temperature until the cookies are cool and the icing is dry and no longer sticky. Store in an airtight container at room temperature, or freeze until later use.
Children love to cut out cookies and transfer them to the cookie sheet. A trick to prevent the dough from dragging on the spatula and losing its shape is to rub a scrap of dough on the spatula and then dip the spatula in some of the confectioner’s sugar before you transfer the cookie onto the baking sheet.
Using a rolling pin is often challenging for young hands. However, rolling pin bands of varying thickness are sold that fit on the ends of the rolling pin to ensure the dough isn’t rolled unevenly.
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.
Shepherd’s pie is an old English, Irish and Scottish peasant food. It’s traditionally made with minced lamb and is topped with mashed potatoes. An earlier version of this dish is known as cottage pie. Cottage pie was typically made with ground beef. Whether it’s cottage pie or shepherd’s pie the essentials are potatoes and an inexpensive cut of meat.
This version fuses cultures, inviting a Jewish flair by using flanken cut beef short ribs rather than ground beef. Flanken is a Yiddish word for the cut of meat that goes across the bone so the meat is in strips wrapped around sections of bone rather than lying along the bone. This is a tough, typically undesirable cut of meat, which is why it was easily available, and, like so many peasant foods, is absolutely delicious if treated just right.
Flanken would have been used for cholent and stews that could sit for hours on the stove to be enjoyed during Shabbat or for the holidays. Although this recipe does take a little time, it doesn’t take hours. It is quick to prepare and slow to cook, which is perfect for a cool fall day.
English Cottage Pie with Yiddish Flanken Cut Short Ribs
4 flanked cut short ribs 2 in. thick
1/8 cup of olive oil plus 1 Tbsp. olive oil
2 Tbsp. vegetable oil
1 6-oz can of tomato paste
1/2 head of cauliflower
2 cups of frozen peas
1 head of garlic
2 medium/large yukon potatoes
1 1/2 cups of red wine
1 – 1 1/2 cups of rice milk, stock or water
2 tsp. Kosher salt
1 tsp. pepper
1. Preheat oven to 350° F.
2. Pat the flanked short ribs dry with a paper towel. Then sprinkle with 1/2 tsp. of salt. Drizzle 1 Tbsp. of olive oil into a dutch oven or a frying pan. If you are using a dutch oven or oven-safe pan with a lid you can make this all in one pot. If you do not have a dutch oven you can transfer the meat to a roasting pan once it has browned. Brown the short ribs on high/medium high on both sides.
3. While the meat is browning, wash and trim cauliflower. Remove core and slice in half. Wash potatoes and wipe dry. Cut root side off of the head of garlic. Pour 1/8 of a cup of olive oil over the potatoes, garlic and cauliflower and rub with oil. Sprinkle 1 tsp. of salt over the vegetables and place them together in a separate roasting pan.
4. If you are using a roasting pan for your meat as well, transfer the browned ribs to the pan now. Deglaze your frying pan with 1 1/2 cups of red wine then pour that into the roasting pan as well. If you are using a dutch oven, just add the wine to the dutch oven and bring to a boil. Add tomato paste and cover with a lid or heavy duty tin foil.
5. Place everything in the oven for 90 minutes. Be prepared to check the vegetables within an hour. If they are still hard, you can add a few tablespoons of water to the roasting pan.
6. After 90 minutes, carefully remove the dishes from the oven. Check that the potatoes and cauliflower are tender and there is no resistance when a knife is inserted into either. Remove the bones from the flanken cut short ribs. They should pop out with a spoon or fork. The meat should be very tender. After removing the bones, put the meat back in the oven with the lid on for another 30 minutes while you prepare the mash.
7. In a food processor or blender puree the roasted garlic, cauliflower and 1 cup of water, stock or rice milk. You want a smooth texture. If the puree is too thick (like mashed potatoes) add a little more liquid until the puree is more like a thin applesauce. Slice the potatoes (if you prefer no skin, remove the potato skins as soon as the potatoes are cool enough to touch). Drizzle 2 Tbsp. of vegetable oil over the potatoes and mash with a fork or potato masher. Mash in 1/2 tsp. of salt and 1 tsp. of freshly ground pepper. Next, stir the cauliflower mash into the mashed potatoes.
8. Take the ribs out of the oven and carefully take out the meat one rib or piece at a time. With two forks, shred the meat. As you shred the meat remove the pieces of cartilage that can be found near where the bones were. Once you have shredded all the meat, scoop out the tomato paste that is left in the pan and mix it with the shredded meat. Add two cups of (defrosted) frozen peas to the shredded meat and stir together.
9. Layer the meat into a baking dish or deep dish pie plate. Then add a thick layer of the mash until the meat is all sealed in below.
10. You can sprinkle the potato with paprika for color if you like. Take a teaspoonful of the rendered fat from the short ribs and drizzle it over the potatoes. Cover the shepherd’s pie with tin foil and bake for another 30 minutes. Remove foil and bake for an additional 10 minutes.
The pie can be prepared (steps 1-9) and frozen or left overnight in the fridge and then cooked the following day.
Let us know what you thought of the recipe and share your own photos on Instagram!
Sukkot is synonymous with fall fruits and vegetables which are often used to decorate the sukkah. No specific foods are required but using the abundance of our local harvest replicates the Israelites bringing some of the bounty of their harvest to the Temple in Jerusalem. Making the long trek to the city, the travelers dwelled in temporary huts, or sukkahs, at the base of the Jerusalem hills.
It is customary to sleep and eat in the sukkah for eight days. In many climates this is not advisable, but eating in the temporary hut that has a lattice roof through which to view the stars was mandated in the Talmud on this holiday. Mandate aside, it is customary to invite friends and family to partake of a meal in your own sukkah (or to visit friends who have built one).
Dishes that are easily transported from your kitchen to the table outside are preferred and, of course, including nature’s fall produce is a must. Here is a side dish that can be made dairy with butter or parve (no milk or meat products) if anyone in your sukkah keeps kosher. It is Caribbean in origin, an area of the world where many Jews settled 400 years ago. You can, of course, bake your own sweet potatoes and small pie pumpkin to mash for this sweet potato pumpkin cazuela, but to save time and even allow your young children to help you make this recipe I call for canned pumpkin and sweet potatoes in light or no syrup.
One word of warning: This dish is so very delicious that I would double or triple the ingredients if you are making it for more than four people. And don’t forget Thanksgiving. But, please, hold the marshmallows—this is not a dessert, but could be served with any number of other dishes.
Sweet Potato Pumpkin Cazuela
2 Tbsp. unsalted butter or coconut oil
2/3 cup granulated sugar
1/3 cup dark brown sugar
2 Tbsp. all purpose flour
½ tsp. salt
5.6 ounce can unsweetened coconut milk (about 2/3 cup)
1 15-ounce can pumpkin puree (NOT pie filling)
1 29-ounce can of yams in light syrup, drained and mashed
1/4 cup water
1/8 tsp. ground ginger
2-inch stick of cinnamon broken into pieces
1/4 tsp. fennel seeds
3 whole cloves
1. Place the butter or coconut oil in a 2-quart Pyrex bowl and microwave for 45 seconds.
2. Whisk the sugars, flour and salt into the butter to combine.
3. Whisk the coconut milk into the mixture until thoroughly blended. Add the eggs and combine.
4. Add the pumpkin puree and the mashed yams and whisk until a smooth batter is formed.
5. Combine the water with the spices in a small glass cup and microwave for 3 ½ minutes. Let the spices steep for 5 minutes. Strain the spiced water through a fine mesh strainer into the pumpkin-potato mixture and stir to incorporate.
7. Butter a 2-quart casserole and pour the mixture into the prepared dish.
8. Bake covered in a pre-heated 350°F oven for 1 hour. Serve hot out of the oven or reheated warm or hot.
Sugar pie pumpkins are about 1 ½ pounds and very rounded. Always use them when a recipe calls for cooked pumpkin. Larger pumpkins are more watery.
Coconut milk is not milk or dairy. It is the liquid formed from ground, fresh, hydrated coconut.
Teiglach is an eastern European confection most closely associated with Rosh Hashanah. It was often served for festive occasions such as a wedding, bar mitzvah or bris and in some communities during Shavuot or Simchat Torah because Torah is often equated with honey.
Teig in Yiddish means dough and Lach at the end of a word signifies small. Therefore Teiglach are little balls of baked dough submerged in honey syrup and then mixed with dried or candied cherries or raisins and some nuts (usually almond or hazelnut).
Once readily available in bakeries in large Jewish communities throughout North America, this confection is rapidly disappearing, so whether you were raised Jewish or not, this treat may be new to you. Not to worry if your own family doesn’t have the recipe; Teiglach is easy to make!
Even small children can help make the dough because no electric equipment is required and children enjoy rolling the dough into “snakes” while you can rapidly complete the task. However, children MUST NOT be involved with making the honey syrup, as the high temperature will certainly burn them if they accidentally touch the syrup before it cools. They can watch from afar and measure the awaiting dried fruit and nuts, but an adult must work alone while making the syrup and mixing all of the ingredients together.
The Teiglach may be served in a large pyramid or a few coated balls spooned into little paper cups. It is meant to be eaten with the fingers, pulling the balls off one by one and definitely licking one’s fingers afterwards!
3 tablespoons oil
½ teaspoon vanilla
2 Tablespoons water
2 1/2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
1 pound wildflower honey (any honey is O.K. but wildflower is the best)
½ cup sugar
½ teaspoon ginger
1 piece of orange zest 2″ long 1/2 inch wide
1 cup toasted hazelnuts
1/2 cup candied cherries or raisins
1. Preheat the oven to 375°F.
2. In a small bowl, combine the eggs, oil, water and vanilla and beat with a fork or whisk until light and combined. In a medium bowl, combine the flour, salt, ginger and baking powder.
3. Add the liquid ingredients to the dry ingredients and stir with a fork until well combined.
4. Knead with your hands for a few minutes until dough is smooth and shiny. Cover with plastic wrap and let rest for 10 minutes.
5. Roll out small balls of dough into long 1/2-inch wide snakes and cut into 1/3 inch pieces. Roll dough pieces briefly in your hands to make balls and place them on ungreased cookie sheets. Bake for 20 – 22 minutes or until golden brown. Cool completely or freeze until later use.
6. When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil. Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well. Place in a pie plate or individual tart tins mounded to form a pyramid.
In New England, beets give red flannel hash its sweetness and beautiful pink color. The sweet beets contrast with the salty meat (usually leftover corned beef). This recipe uses apples and honey for sweetness. Instead of the traditional Irish corned beef, the meat in this recipe is a Jewish deli staple: Pastrami. Apples and honey at Rosh Hashanah are usually enjoyed at the end of a meal in a sweet treat like honey cake, or served simply for dipping apples into honey. This twist lets you start your day with some apples and honey for a hearty breakfast.
Apples and Honey Pastrami Hash Serves 4
3 Tbsp. canola oil
2 small apples
(Use an apple like Granny Smith or Golden Delicious that will keep its shape. I used fresh Jersey Mac apples.)
1/2 a Spanish onion
2 cups of peeled diced potatoes
(I used 8 small red potatoes)
1/4 lb of pastrami cut in one thick piece
(Ask the person at the deli to cut one piece 1 1/2 to 2 inches thick, not sliced)
1 Tbsp. of honey
1/2 a lemon
salt and pepper to taste
cinnamon and cayenne (optional)
1. Start by prepping the ingredients. You will want a bowl with salt and water for the diced potatoes and a bowl with juice of 1/2 the lemon and water for the apples. Peel the potatoes and then slice and dice them into a small dice until you have 2 cups of potatoes. Place the diced potatoes into the salted water.
2. Peel and slice your apples the same way. Put the apples into the acidulated water (the lemon water). In a pan, heat 1 Tbsp. of the canola oil. While the oil heats up, drain the potatoes and dry them on a kitchen towel. Toss the potatoes into the pan and stir to coat with oil. Add a pinch of salt and pepper to the pan. Cook over medium-high heat until browned.
3. While the potatoes brown, dice 1/2 of the onion. Once the potatoes are browned, set them aside in a bowl. Add a little more oil to the pan (2-3 tsp.) and toss in the diced onions. Cook over medium-low heat.
4. Drain the apples. Once the onions start to become transluscent, add the apples. Cook for a few minutes together, then add 1 generous tablespoon of honey. Stir and cook together until the apples are soft but keep their shape. Season with a pinch of salt and pepper. Set the apple, honey and onion mixture aside in a bowl and wash the pan or wipe it down so you don’t burn the honey that is left behind.
5. Dice the pastrami to a small dice, the same size as the potatoes and apples. Add 2-3 tsp. of oil to your pan. Brown the diced pastrami. Once the pastrami has browned on all sides (or close enough), toss in the potatoes and the apple mixture. Season the entire hash with some salt and pepper. You can also add a pinch of cinnamon and a pinch of cayenne if you want another level of spice.
6. If you have been using a cast iron pan, you can put the entire pan in the oven to keep it warm while you fry up the eggs. I think sunny side up eggs are the best way to top the hash, but it can be topped with an egg any way your family likes them. Put the hash on four plates, then top with an egg, sprinkle a little salt and pepper over the egg, and serve.
When I was about to enter second grade and my brother was about to begin Kindergarten, our parents packed our lives up and moved the family to France for the year. We did it all again four years later as well. At the time, especially in sixth grade, I didn’t appreciate being plucked from my life in North America and put into public school in France where they didn’t celebrate birthdays at school with cupcakes, but rather celebrated each child’s Saint Day. Who knew there was even a Saint Leah?
This was just one of the many adjustments we made, but looking back it was all worth it. There are two things that sweetened the deal at the time: The wonderful French patisseries and spending time hiking in the mountains and foraging for blackberries with my brother and mom, and for mushrooms with my father. My dad and I both still consider mushrooms to be the best treat on earth. And while my father is not a huge fan of dessert, he and I do have a sweet tooth when it comes to candy.
The French biscuits known as palmiers (palm leaves) are sometimes called elephant ears. They are a perfect treat to whip up and bring along for a father’s day picnic or BBQ in celebration of the great guy who raised you, or the guy who is raising your kids. Put them in a basket lined with a cloth napkin and they make the perfect hostess gift.
These petit palmiers can be made either savory or sweet. The sweet version turns these little hearts of puff pastry into lacquered caramelized treats that pastry and candy lovers alike will enjoy. My bubbe used to make delicious biscuits called Nothings;they were light and airy and not too sweet. Adults enjoyed them dipped in coffee (and I just enjoyed sneaking them off the platter). Even though these palmiers are rich with butter from the pastry and have a shiny sugared coating, the light little heart-shaped biscuits remind me of Nothings because they both have a lightness to them and are delicious dipped in coffee.
The sweet version of palmiers are shiny and golden thanks to the caramelization of sugar. The savory version make an impressive appetizer or amuse bouche and bursts with the flavors of summer thanks to the pesto. Either one is a great way to show that you #ChooseLove.
Sweet Petit Palmiers (makes about 20 little biscuits)
1 sheet of puff pastry (1/2 a pack of 17.3 oz or 490 g of puff pastry)
1/2 cup of granulated sugar, split into thirds
a pinch of salt
1. Thaw the puff pastry as directed on the packaging. Usually about 40 minutes or up to 2 or 3 hours. Once almost thawed, preheat oven to 400℉.
2. Line a cookie sheet or jelly roll pan with a piece of parchment paper.
3. Put another piece of parchment paper onto the kitchen counter or a table. Sprinkle 1/3 of your sugar onto the parchment paper on the counter or table.
4. Put your puff pastry on top of the sugared parchment paper.
5. Sprinkle another 1/3 of your sugar over the puff pastry. My children love making treats for family and friends. They take great pride in sharing something they have made themselves or had a hand in making. Let the kids help with the sprinkling of the sugar. They can then also help with rolling the sugar into the dough.
6. With a rolling pin, press the sugar into the dough. Add a pinch of salt, sprinkled over the sugar here.
7. Fold the dough onto itself in thirds lengthwise. It will be folded the same way that it came in the package. If the puff pastry is more square, don’t worry about it. You can cut it in half to make two smaller rectangles.
8. Roll the rectangle out into a larger rectangle. As you can see, it will not be perfect, but you can take a butter knife and trim the edges to create a rectangle again.
9. Sprinkle 1/2 the remaining sugar (the last third of your 1/2 cup) onto the puff pastry and put the rest of the sugar on a small plate or saucer. Without handling the pastry too much, roll the long sides in on themselves until they meet in the middle. They will form one long scroll.
10. Brush a little water along the middle seam to help the rolls stick to one another. Then, with a butter knife cut 1/4 inch slices. The dough will look like snails facing one another. To transform these into hearts, pinch the bottom and press the rounded “shells” of the snails together.
11. Place each heart on the plate of remaining sugar and gently coat both sides of the heart with sugar.
12. Place the hearts about 3/4 inch apart on the tray. Bake for 8 minutes on one side at 400℉. Carefully take the tray out of the oven, and with a fork or butter knife flip the cookies over. They should be a golden caramel color. If the hearts have begun to unravel you can try to reshape them now before cooking the other side. Do be careful as the sugar is very hot. Continue cooking the other side for 5-8 more minutes until they’re dark, golden brown.
13. Take the palmiers out of the oven and cool the tray on a wire rack. If you are cooking a second batch or will be making savory palmiers right away, then carefully pull the parchment paper onto a cooling rack and the cookie sheet will be ready to go with the next batch.
Savory Petit Palmiers (makes about 20 little biscuits)
1 sheet of puff pastry
2-3 Tbsp. pesto
1/3 cup of grated Parmesan
1. Thaw the puff pastry as directed on the packaging. Usually about 40 minutes or up to 2 or 3 hours. Once almost thawed, preheat oven to 400 ℉
2. Line a cookie sheet or jelly roll pan with a piece of parchment paper.
3. Put another piece of parchment paper onto the kitchen counter or a table.
4. Spread up to 3 tablespoons of homemade or store bought pesto over the puff pastry. You want the pastry nicely coated with the pesto as above, neither spread too thin nor overloaded with pesto.
5. Grate Parmesan on a plate or right over the pesto to create a thin layer of cheese.
6. Roll the pastry lengthwise from both sides (as above) until they meet in the middle creating a long double rolled rope (pictured below). These rolls are attached in the middle like a long scroll.
7. Brush the middle with a little water to help the sides stick together. Then (as above) slice the rope into 1/4 inch slices and pinch the bottom to create a heart shape.
8. Beat one egg and brush the beaten egg over the savory pesto hearts.
9. Put the tray into a 400 ℉ oven for 18-20 minutes. You can flip the palmiers 1/2 way through so that they are golden on both sides, but they are just as tasty if you are too busy playing with the leftover dough with the kids to flip them.
For fun, you can try to make words or shapes out of the leftover scraps. Bake them for 12-18 minutes and you’ll have a few extra tasty treats.
Matzoh ball soup is a staple in many Jewish homes and if you recently attended a Passover seder, you likely indulged in this comforting winter dish. It is the soup many of us crave when we’re not feeling well and the soup that has become known as Jewish penicillin. Lately (or, like, a few years ago on the West Coast), there has been a new “buzz word” in the world of soup: Bone broth.) The basic recipe for bone broth hasn’t changed from the days of our nonna, bubbe or grandmother. What has changed is that we’re talking more and more about ingredients and cooking methods. We’re going back to our roots where there wasn’t a fear of using all the parts of all our ingredients, but rather, our grandparents embraced the versatility of their ingredients and took pride in stretching them, wasting nothing.
Soup is just broth until you add dumplings. Dumplings are a comfort food and every culture’s cuisine has some sort of dumplings. They come in all shapes and sizes. They are dropped in soups, served with chicken, fried up, steamed, filled with soup and meat, folded, rolled, pinched and pressed.
The universal truth when it comes to dumplings is that there are perhaps never enough. Whether you grew up alongside your Italian nonna cutting and rolling gnocchi on a Sunday morning or you poured matzoh ball mix out of a box with your father on Sunday afternoons, you know what’s in the back of everyone’s mind is, “Will this be enough?”. This recipe for brodo with potato knaidlach makes so many dumplings there are extras to freeze for a quick weekday meal.
This Spring Bone Broth and Parsley Knaidlach takes us on a trip to Italy with inspiration from brodo (broth) and potato gnocchi (knaidlach). If you or your partner has Italian ancestry, this is a fun way to combine your cultures in a meal that’s fun to make together. You may want to save this one for the weekend because it takes a little time, but not so much that you can’t whip up a batch on a weekday evening either.
Spring Bone Broth and Parsley Knaidlach (soup serves 4-6 with additional knaidlach to freeze)
3 large Russet (or baking) potatoes
2-3 1/2 cups of all purpose flour
1/4 cup low sodium soy sauce
8 cups of boxed bone broth or chicken stock
1 medium sized onion
1 bunch of curly parsley
1-2 cups of frozen peas
1 Tbsp. olive oil
Bones from 1 rotisserie chicken or two chicken legs
For this recipe we’ll be doctoring up a boxed broth to save time, but you can try this fabulous brodo if you enjoy going the extra mile.
1. Begin by preparing the potatoes for the potato dumplings. Scrub the potatoes with a brush and place them in a pot of cold, salted water. Bring to a boil and let the potatoes boil for 40 minutes. After 40 minutes a toothpick or skewer should easily go into and slide out of the flesh of the potato with no resistance.
2. Once the potatoes are ready, let them cool on a plate for about 10 minutes until the skins are cold enough to peel off by hand. In the meantime, set your toaster oven or oven to 350℉. Put some parchment or foil down on a tray (for easier clean-up) and drizzle 1 Tbsp. of oil on the tray.
3. Slice your onion in half and wash (no need to peel) your carrots and cut them into thirds. Place the vegetables on the tray (onions cut side down) and just slide them through the olive oil so they are well coated. Sprinkle salt over the vegetables (about 1 tsp) and roast them for 25-30 minutes.
4. Now, the potatoes should be cool enough to handle. Peel them by pinching the skin and pulling it away from the potato.
5. If you have a food mill (you know, the hand crank one you bought to make baby food), then use a food mill to process the potatoes. If you don’t have a food mill, a fork will work just as well. Make sure you use a large cutting board. Slice the potatoes into 1/4 inch slices (a little bigger is OK too) then take your fork and press it through each slice so that the potato breaks into little strips.
Fork or food mill: it’s all good. Do not use a blender because it will make the potato gluey.
6. Once the potatoes have been pressed (through the food mill or fork), let them cool briefly on the tray or board. While the potatoes cool, you can start the broth. Gather your roasted vegetables, the bones you saved from a rotisserie chicken (from earlier in the week or that you saved and froze for soup), and your soy sauce.
Set aside two of the roasted carrots for later. If you are using chicken legs, just season them with salt and pepper and add them into the pot. Pour the two containers of broth into your stock pot. There should be about 8 cups. If you are short, just top it off with some water.
Then add: your chicken bones (if you haven’t already), your vegetables and the 1/4 cup of low sodium soy sauce to the pot. Bring the broth to a boil and then reduce the heat to a simmer, cover the pot and cook for 20 minutes.
7. While the broth is cooking, you can make your gnocchi. This is a great “play dough” style activity to do with the kids. Make sure you have a clean counter and clean hands. There will be flour on the floor but you can sweep up after.
A true Italian nonna would have to you make this on the counter, but I prefer the security of a bowl. Sprinkle a little flour (about 1/2 cup) into the bottom of the bowl and then put 1/3 of the potatoes on top of the flour. Sprinkle a cup of flour over the potatoes and add another 1/3 of the potatoes over that. Sprinkle another cup of flour (you’re up to 2 1/2 cups now) over the potatoes and top with the last 1/3 of the potatoes. Gently toss the potatoes in the flour with your fingers to coat. The extra 1/2 cup of flour (3 cups in total) will be sprinkled in as needed later if your dough is too sticky.
8. Make a well in the middle of the bowl of potatoes and flour and crack in 2 eggs. Add 1 tsp of kosher salt over the eggs.
With a fork, whisk the eggs and salt until combined and then slowly mix the eggs into the potato flour mixture. You will end up with a sticky dough. Continue to add flour until you have a dough that is soft and only slightly sticky. (You should only need at most 1/2 cup of flour but you can add as much as 1 cup of flour here if needed.)
9. Let the dough rest for a minute or two while you chop some parsley. You will want a small bunch of fresh curly parsley (wash and dry with a towel first). If you are making all the gnocchi with parsley, you will want 2/3 cup of minced parsley. If you have some picky eaters who cringe at the sight of green, you can leave 1/2 the potato knaidlach plain and you’ll want 1/3 cup of minced parsley.
10. Now the fun begins. Split your dough in half and knead in 1/3 cup of parsley unless you are making all of your dumplings green. To help make clean-up a little easier, I like to put some wax paper or parchment paper down on the counter. You can sprinkle a little water on the counter first so the paper doesn’t slide around when you roll out the dough. Sprinkle flour on the parchment generously and roll out the dough until it is 1/4 inch thick.
11. Cut the dough into 1/2 inch strips. Then roll each strip out into a long rope. I like to pinch the strips first and then roll them.
12. Then, with a butter knife, cut the ropes into dozens of beautiful little knaidlach. They should be about 3/4 to 1 inch long. Do the same with the leftover plain dough if you are making some plain.
13. Now your broth is ready (it’s OK if it simmered longer than 20 mins). Strain your broth through a sieve into a new pot. Cut the carrots you set aside into tiny cubes (about the size as a pea). Take 1-2 cups of frozen peas (based on how much your family likes peas). Add the minced carrots and peas to the broth. Once the broth comes back to a boil, add in 1/3 of your potato knaidlich (aka gnocchi). The knaidlich are cooked once they float back to the top of the broth; about 5 minutes.
For picky diners, you can cook the plain knaidlach in salted boiling water and serve them like pasta with parmesan, butter and salt, pesto or tomato sauce.
The rest of the knaidlach can be put on a tray in the freezer until they become solid, and then transfered into a plastic bag. Frozen knaidlach can be cooked straight from frozen in boiling water or stock.
Serve the knaidlich and broth in a bowl and sprinkle with fresh herbs such as chives, basil, dill or more parsley. Buon appetito!