This booklet, High Holy Days: the Basics, explains the Days of Awe, starting with Rosh Hashanah and running through Yom Kippur, including what to expect at synagogue services, what the home celebrations may look like and concluding with a glossary of useful terms.
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.
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.
Challah for the Jewish New Year is special—round to celebrate the circle of life and sweet (typically with raisins) in the hope of a sweet year. For the occasion, I make what I call my cinnamon roll challah, with rum-soaked raisins (an homage to Italian desserts featuring rum) and a pretty swirl of brown sugar and cinnamon inside.
Rosh Hashanah Cinnamon Roll Challah with an Italian Twist
Recipe reprinted with permission from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life
Yield: Two large loaves. (Dairy with butter or Pareve with margarine or oil.)
Cooking spray or extra-virgin olive oil for coating the bowl and plastic wrap
½ cup rum
½ cup (generous) dark raisins
1 envelope active dry yeast (about 2¼ tsp.)
1 cup very warm water (105 to 110 degrees)
½ cup sugar
4 eggs (with one yolk reserved for topping), room temperature
1/3 cup unsalted butter (or margarine or oil), softened
1 tsp. vanilla extract
5½ to 6½ cups bread flour, plus additional for work surface
1½ tsp. salt
½ cup light brown sugar, packed
1¼ tsp. ground cinnamon
2 Tbsp. unsalted butter or margarine, melted
¼ tsp. vanilla extract
Reserved egg yolk from dough recipe
Pinch of salt
1 teaspoon cold water
1. Coat a large bowl with cooking spray or olive oil and set aside.
2. Heat rum in the microwave or on stovetop until hot. Pour over raisins to submerge them completely. Let stand about 10 minutes. Drain and discard the rum and pat the raisins dry. Set aside.
3. Dissolve the yeast and the warm water in a large bowl, about five minutes. Mix in the sugar, three whole eggs and the one egg white, butter and vanilla. Stir in 2½ cups of the flour and the salt, and combine well. Then add 2½ more cups of flour and mix well. Add additional flour as needed to form a cohesive dough.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Press the dough into a large thick disk, and insert a handful of the raisins, spaced apart. Fold the dough over the raisins and flatten again; continue inserting raisins this way until all are incorporated and well distributed.
5. Place the dough in the oiled bowl, then lift out, turn over, and place it (oiled side up) back in the bowl. Cover with plastic wrap and set in a warm place to rise until doubled, about 1½ to 2 hours.
6. Uncover the dough and press down on the middle to deflate. Cover and let rest for a few minutes.
7. Line a baking sheet with parchment paper and set aside. Prepare the filling by stirring together the brown sugar and cinnamon. In a separate bowl, combine the vanilla extract and the melted butter or margarine.
8. Divide the dough in half. Return one half to the bowl and cover. Place the other half on a lightly floured surface. Roll out to a large rectangle, about 20 inches long by 9 to 10 inches wide. Brush a thin layer of the butter over the dough. Then sprinkle with half the brown sugar mixture.
9. Starting at one long edge of the dough, roll it (jelly-roll style) gently but firmly to the other edge. Press the seam and ends to seal. Gently pull and roll this log until it is about 24 inches long, keeping the original thickness on one end and gradually narrowing the other end. Twine the narrow end around the larger end to make a large pinwheel. Press the loose end to seal. Gently press down on the top of the entire loaf to level it.
10. Transfer to prepared baking sheet. Repeat with remaining dough. Prepare the egg wash by lightly beating the reserved egg yolk, a pinch of salt, and 1 teaspoon cold water to combine. Brush on shaped loaves. Gently cover the loaves with oiled plastic wrap and let rise about 45 minutes, until nearly doubled. Halfway through the rise, preheat the oven to 375 degrees.
11. Bake for 20 minutes, and then reduce heat to 350 degrees. Bake another 15 to 18 minutes, until loaf sounds hollow when tapped (the interior should be between 185 and 190 degrees). Some of the sugar mixture might seep out and create a sweet undercrust, which I consider ideal. Serve the same day or freeze.
Marcia Friedman is the author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. She continues to write about her journey and the intersection of Jewish and Italian food at meatballsandmatzahballs.com.
My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.
Summer Blueberry Salad with Blueberry Ranch
Blueberry Ranch Dressing
1/4 cup of mayo
1/4 cup of sour cream
1 clove of garlic
1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
2 tsp. of dried dill
10 chives minced
1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
up to 1/4 cup of milk
Summer Blueberry Salad
5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
1 1/4 cups of walnuts, toasted
1/4 of a red onion thinly sliced
1/2 pint of blueberries
1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.
2. Wash the greens and add them to a serving bowl.
3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.
4. Peel and thinly slice 1/4 of the red onion.
5. Add about 1/2 pint of the fresh blueberries to the greens.
6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.
7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.
8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.
9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.
10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.
11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.
Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.
This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.
Israeli Orzo Salad
1/2 cup of blanched almonds
1 cup of curly parsley, stems removed
1/2 lb of feta, divided
2 small cloves of garlic
1/4 cup of olive oil
3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
3 cups of chopped cucumbers
1/2 lb of uncooked orzo
zest of 1 lemon
1/2 a green pepper, optional
1/2 cup of pitted olives, optional
1. In a large pot, boil water and add a tablespoon of salt.
2. While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.
3. Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).
4. Drain the pasta and mix in 1/2 of the pesto, then toss to coat.
5. While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.
6. Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).
This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.
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 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!
I’ve run the gamut of Valentine’s Day experiences. And while I’m rather indifferent to the general idea of the holiday, no celebration I’ve had as an adult has ever matched the ones from when I was a kid. I remember the excitement of picking out the perfect cards (in my case, always Teenage Mutant Ninja Turtles-themed), choosing which type of candy to attach to them, and then matching the message on the card to each of my classmates’ personalities.
This year, I was thinking about the adult equivalent of those childhood valentines. Now, instead of a classroom, most of us spend our days in an office. Instead of classmates, we have coworkers. And while I’m all for injecting a bit of youthful fun into the workplace, I draw the line at giving my colleagues cartoon cards that call them “dudette” and asking them to be my “mondo Valentine.” (That’s Ninja Turtle speak for “I like you.”) I wanted to bring back the Valentine’s Day tradition of bringing in treats for everyone, but this year I didn’t have time to make any quintessential adult sweets, such as homemade truffles or caramels.
Enter chocolate bark. This sweet can get pigeonholed as a December treat, but it’s easy to make (only four ingredients!), attractive to wrap and appealing to eat all year round. My coworkers will be noshing on this version, with pepitas (pumpkin seeds) and coconut, but the toppings are easy to change based on your recipients’ tastes.
Chocolate Bark with Pepitas and Coconut
Makes eight 1-ounce portions
8 ounces bittersweet chocolate, chopped
2 tablespoons unsweetened shredded coconut
2 tablespoons pepitas (pumpkin seeds)
Maldon sea salt
1. Line baking sheet with parchment paper. Set aside.
2. Stirring frequently, toast coconut in small skillet over medium heat. Once coconut turns the color of straw, transfer to small bowl to cool.
3. Add chocolate to medium, heatproof bowl and set over pot of simmering water. (Do not let water touch bottom of bowl.) Stirring frequently, heat chocolate until fully melted. Quickly pour onto parchment paper-lined baking sheet and tilt pan until distributed evenly, but not covering entire pan. (Otherwise your bark will be too thin.)
4. Sprinkle coconut, pepitas and salt, to taste, evenly over chocolate. Transfer to refrigerator until firm, about 1 hour. Remove from refrigerator and break into 1-ounce portions.
Reprinted with permission from JewishBoston.com. Chosen Eats appears every Thursday on JewishBoston.com.
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
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.