Delicious knish recipe which can be altered for potato, chicken, beef and turkey sausage knishes.
Category Archives: Jewish & Ethnic Food
This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.
This is a torte recipe that I have been preparing for many years. I am sure that it was originally a contest winner, but I can’t remember where. It is definitely a keeper. You will want to make it over and over again.
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup butter or margarine, at room temperature
1 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup finely chopped almonds
2 Granny Smith or Golden Delicious apples (6 ounces each), peeled, cored and cut in thin wedges (2 ½ cups)
½ cup (6 ounces) apple jelly
½ cup sliced almonds
For garnish: Confectioner’s sugar
Place the oven rack at the lowest position; heat oven to 350° degrees F.
Grease a 9-inch spring form pan.
Mix flour, cinnamon and nutmeg.
In a large bowl beat butter and sugar with electric mixer until light and fluffy.
Beat in eggs one at a time, then lemon juice and vanilla.
Stir in flour mixture and chopped almonds until well blended.
Measure out 2/3 cup batter and set aside.
Spread remainder in bottom of prepared pan.
Starting ¼ inch from the edge of pan, arrange about 1 ½ cups of the apples in a circle, slightly overlapping.
Form another circle on top with remaining apples, starting ½ inch from center of pan. Meanwhile melt ¼ cup jelly and brush over apples.
Drop teaspoonfuls of the reserved batter around outside edge and spread with back of spoon to make a ½ inch border (or pipe through pastry bag fitted with plain round tube with an opening of about ½ inch).
Fill center of torte with remaining batter.
Arrange some sliced almonds in center; sprinkle remainder over border.
Bake 1 hour or until golden.
Cool in pan on rack 15 minutes. Remove pan sides.
Melt remaining ¼ cup jelly and brush the apples again.
Cool completely on rack. Sprinkle border and center with confectioners’ sugar.
Makes 12 servings.
Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
The Pierogi is a delightful pasta shell full of quality potatoes with cheese or onions or combinations. Pierogies (sometimes spelled “perogies”) also are sometimes filled with mushrooms, sauerkraut, and vegetables. The heritage of the pierogie is authentically Polish, but the concept of a dough wrapper to a meat or cheese filling is virtually universal. Its Jewish cousin is the kreplach.
After enjoying Israeli falafel for decades, it struck me that the basic ingredients of falafel, namely the fried chickpea mixture could be flavored with all sorts of seasonings, not just the standard Middle Eastern ones. So, here is my Italian variety. Falafel usually is served in pita bread but for this recipe, I recommend using Italian bread or rolls, cut as for an Italian meatball sandwich.
This delicious roasted chicken recipe can be prepared in about 2 hours.
These kreplach are made with readily available Chinese pot stickers. They are so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)
A delicious machaca recipe for tacos, burritos or scrambled with eggs.
This recipe is very typical of Moroccan Jewish cooking. The flavor of fresh lemons, combined with olive oil and black olives makes for a bright and memorable dish. You will want to prepare this again and again. If you would like to make a more authentic version of this dish, substitute preserved lemons.
This delicious latkes recipe can be prepared in about 20 minutes.
In Durban, South Africa, many fast food restaurants serve whole chickens which have been split and flattened, then cooked over an open flame. The method of flattening the chicken is call spatchcock. This method of preparation makes the chicken look like it was run over by a truck However, all joking aside, this method works well both for marinating and then for cooking the chicken in a shorter time than normal barbecuing.
You just cannot improve upon this kugel recipe (noodle casserole). What’s not to enjoy? This recipe has been making the rounds of Jewish cooks for many years. It is truly fool-proof and guaranteed to please. For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert.
Having enjoyed Israeli falafel for many years, it occurred to me that the basic ingredients of falafel, namely the fried chickpea concoction could be flavored with many different seasonings, not just the usual Middle Eastern ones. So, here is my Mexican variety.
In the U.S., oxtails are not such a common meat. Most cooks have no idea what to do with them. They are used mostly in soups. While in South Africa, I learned what a flavorful dish can be created using oxtails as the basis of a curry. This is one of my personal favorite combinations.
This is one of my favorite South African recipes. It is very simple and very delicious. What could be better than that? Serve it with rice, because there’s a lot of flavorful gravy.
Every Jewish cook worth her salt (yes “her”) has a favorite recipe for gefilte fish, passed down from generation to generation. In the old days, this recipe was a tedious and smelly chore since the fish had to be chopped by hand. Today, the food processor has liberated the traditional Jewish cook. There is nothing nouveau or fusion about this recipe. It is just plain excellent, the quintessence of Jewish holiday cooking.
Many of the ingredients in this beef brisket recipe will be familiar to Jewish cooks, including the Coca-Cola. However, I find that the addition of the Chinese Five Spice gives this dish a much more interesting layer of flavor.
This is a spring vegetable stew served at Passover in Algeria. The artichoke and fennel combination is served as a salad in Tunisia, minus the celery root and with less garlic, but with the addition of harissa.
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, President Barack Obama’s favorite deli. Manny’s corned beef sandwiches are legendary. Julie has devised the perfect use for left-over corned beef or pastrami.