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Hello InterfaithFamily readers! My name is Whitney Fisch and I am beyond honored to be able to create recipes and write for this wonderful website. So here’s a bit about me:
I was born and raised in Marietta, Georgia. I’m the daughter of a Jewish mama and a Christian dad. My mom raised me within the Reform Jewish community. Throughout my childhood, my mom was incredibly active within our temple community, at one point as the founding member of what is now one of the larger Reform temples in metropolitan Atlanta (can you tell I’m proud of my mom!?).
In 2008, after living all over the map and working for various Jewish organizations, I decided to sell all my stuff, drop my dog off at mom’s house and head to Israel for the year to learn at the Pardes Institute of Jewish Studies. While there (and immersed in an incredible multi-cultural learning environment), I met the man I would later marry. We got hitched in Asheville, North Carolina, in 2010 (we were the very first kosher wedding to hit the town—we even made the local paper! Huzzah! Take that, Kardashians! Who’s the celebrity now!?).
We now live in Los Angeles, where I work as the Director of Counseling at a private Jewish school and my husband is finishing his Ph.D. in Marine Biology. We have two beloved daughters, one finicky lemon tree and a lot of love . . . and babka. We love babka. We also LOVE to eat. It’s with this love of eating that brings me to food writing on my personal blog, Jewhungry and is what brings me to InterfaithFamily. I look forward to getting to know you, dear reader!
I developed the following recipe a few years ago during the ‘grain-free’ craze of 2013. It wasn’t until I hosted my first seder later that year that I realized this recipe is THE PERFECT recipe for a seder dessert. It doesn’t require any grains and is so incredibly easy to make as it requires no baking. In addition, it celebrates the fruits of the season and what is Passover but a celebration of the harvest! I hope you enjoy!
Mini Vegan Chocolate Chip Berry Pies + Coconut Milk Whipped Cream
Ingredients for Crust:
Adapted from my own recipe for Raw Brownie Bites
*Extra cocoa for rolling the bites in afterwards if you want an extra chocolate punch
Coconut Milk Whipped Cream (Recipe straight from my girl, Samantha, at The Little Ferraro Kitchen)
Note: chill your mixer for best results
Mixed Berry Filling:
I used regular-sized muffin tins to shape the crusts, but a ramekin will work just as well.
1. Cut pieces of parchment paper into squares about 8 in. by 8 in. or large enough that when placed into the muffin tins there is an excess of paper sticking out.
2. Place all ingredients in a food processor. Process until well combined—to about the count of 30 or until the ingredients have a dough-like consistency. If you feel like it’s a bit dry due to too many walnuts or almond meal, just add a bit of water, about 1 Tbsp. at a time, until you get that doughy consistency.
3. Once you’ve attained your desired consistency, scoop out enough “dough” to form a ball about the size of a tennis ball. Gently press the dough ball into the parchment paper-lined muffin tin and shape to the entirety of the tin so that a “crust” forms. Your crust should be thick enough to hold the filling but thin enough so that it doesn’t take over the pie flavor. Do this until you run out of dough. Refrigerate uncovered for at least 30 minutes.
Coconut Milk Whipped Cream
1. If you haven’t already, open the coconut milk can and pour out the water in a separate bowl. (Save it and use for smoothies, soups, etc.) If you’ve been chilling your coconut milk in the refrigerator for several hours in prep for this recipe, the watery part of the coconut milk will be at the bottom of the can so pour slowly and make sure to omit the watery part at the end.
2. Pour the thicker coconut milk into your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.
Place all your chopped fruit into a mixing bowl. Add the lemon juice and sugar and mix until well combined.
Once your crusts have refrigerated, scoop fruit filling into each pie; enough so that the is a mound of fruit filling. Top with a dollop or two (or three) of whipped cream. Enjoy!
Read more delicious Passover recipes here!
Recipe courtesy of Marcia A. Friedman from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. Win a copy of her cookbook here!
Photos copyright Marcia A. Friedman
One of my favorite foods from my “adopted” Jewish heritage has to be potato latkes, particularly my husband’s. It’s a family recipe lovingly passed down and painstakingly recreated (down to the fingers bloodied from hand-grating the potatoes) for generations. The recipe is special not only because it produces exquisite little crispy pancakes but also because it connects us to family history. Although I enjoy experimenting with recipes—especially those that unite Jewish culinary traditions with those of my Italian background—I haven’t been able to bring myself to experiment with the beloved potato latkes.
But when I discovered that the very first latkes were cheese pancakes, well, that provided motivation for some new recipes. Those early latkes came to be when Italy’s Jews adopted ricotta pancakes as a Hanukkah dish. Those creamy cakes, sitting squarely at an intersection of Jewish and Italian cuisine, could be something to experiment with and make my own.
Finding these connections enhances how I enjoy this simple winter holiday, which I first got to know after converting to Judaism. In contrast to Christmas, Hanukkah takes a quieter approach, an aspect I’ve come to greatly appreciate. Each night offers a little moment of peace as we light an additional candle to commemorate the historic rededication of the Jewish temple—when a small vial of precious olive oil provided light for eight nights.
Each night also offers an opportunity for fantastic food, given that the traditions evolved to incorporate foods fried in oil. But as if eight nights of fried foods wasn’t enough, there’s also a tradition of dairy dishes. This comes by way of an associated holiday story in which Judith infiltrated the enemy camp, used salty cheese to make the enemy leader so thirsty he got drunk on wine, and then killed him when he passed out. So some say the miracle was done (or greatly helped) through milk.
These food themes merge delightfully with Italian ricotta pancakes, fried ever so lightly on the griddle. And besides pulling from Italian and Jewish traditions, the recipe adopts the style of modern American pancakes or hotcakes. But it tastes so much better thanks to ricotta and lemon zest and the airiness of whipped egg whites.
My lemon-ricotta pancakes blend the frying and the dairy themes, but more important to me, they represent a marriage of evolving Italian, Jewish, and American food traditions that works in its own unique way to connect us to Hanukkahs past and present. By its nature, the dish welcomes all to the table, and, in so doing, I’d like to think makes all our holidays a little brighter. And it leaves plenty of room for those potato latkes.
These luscious pancakes made with ricotta, a cheese of Italian origin, should be made ahead—really. Reheating in the oven mellows the cheese and lemon flavor and perfects the texture so that a slightly crispy exterior gives way to a creamy interior. I love serving these as a “sandwich” with cream spiked with limoncello, a lemon-flavored liqueur originating from the Amalfi Coast and Sicily. The short stack makes a beautiful and appetizing presentation—especially for dairy-focused celebrations such as Hanukkah or Shavuot.
Lemon-Ricotta Pancakes with Limoncello Cream
The hot pancakes work beautifully as a short stack with a dollop of limoncello (an Italian lemon liqueur) whipped cream in the middle. A few blueberries scattered about add flavor and that blue color so festive for the holiday. If you are cooking with children, omit the limoncello from the whipped cream, and let kids help make the pancake “sandwiches” and decorate with the berries. These beautiful stacks can be breakfast but I prefer them as dessert. No matter what, just be sure to serve them right away.
Makes 20 to 22 small pancakes, or 10 or 11 pancake sandwiches (1 to 2 sandwiches per serving)
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. nutmeg
½ tsp. salt
3 large eggs, separated
1½ cups buttermilk
1 cup whole milk ricotta cheese
3 Tbsp. sugar
1 tsp. vanilla extract
Cooking spray or extra-virgin olive oil for greasing the griddle or pan
2 cups heavy whipping cream
½ tsp. vanilla extract
3 Tbsp. limoncello
1½ Tbsp. sugar
Fresh blueberries or other berries (optional)
This recipe, I discovered by happy accident, also improves when made in advance. Make the pancakes up to a couple of weeks ahead, freeze them, and then reheat them in the oven and make the whipped cream just before serving. The flavors meld and the exteriors become slightly crispy while their interiors stay creamy and rich. In the true spirit of the holiday, the cook can actually sit down and enjoy this recipe together with everyone.
1. Lightly whisk together the flour, baking powder, baking soda, nutmeg and salt in a bowl or on a sheet of wax paper. In a large mixing bowl, whisk egg yolks, buttermilk, ricotta cheese, sugar, vanilla and lemon zest.
2. In a separate bowl, beat the egg whites with an electric mixer on high speed until they hold stiff peaks, about 1 minute.
3. Sprinkle the dry ingredients over the ricotta mixture and stir until just incorporated (will still be a bit lumpy). Fold in the egg whites until just a few stray streaks of white remain. The batter will be fluffy and lumpy.
4. Heat a griddle to medium-high and brush with olive oil or spray with cooking spray. Drop ¼ cupfuls of batter onto griddle; spread gently with the back of a spoon to make an approximate 3½-inch circle. Cook until golden brown on both sides and transfer to a wire rack to cool. Repeat with remaining batter.
5. Either serve immediately following the steps below, or when pancakes are completely cool, wrap and freeze.
6. To serve, preheat the oven to 375 degrees. Prepare two baking sheets, placing an ovenproof wire rack on each one. Place frozen pancakes in a single layer on the wire racks and bake until warmed and slightly crispy, rotating pans and turning pancakes halfway through, 16 to 22 minutes.
7. Meanwhile, combine the heavy cream, vanilla and limoncello. Beat on high speed. As the cream gains a little volume, sprinkle sugar over, and continue beating until the cream holds soft peaks.
8. When pancakes are done, place a generous dollop of whipped cream between two pancakes and top with another spoonful of cream. Scatter fresh berries over top and sides. The cream will start to melt, which is lovely. Serve right away.
Learn about Marcia’s other Italian-Jewish cooking ideas with her cookbook, Meatballs and Matzah Balls: Enter to win a free copy!