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Recipes for the High Holiday of Rosh Hashanah

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APRICOT HONEY CAKE

BROWN FRICASSEE CHICKEN

BALSAMIC MIXED VEGETABLE ROAST

BRAISED MEAT WITH BUTTERNUT SQUASH

CLASSIC GEFILTE FISH

CHILI CUMIN FRIED FISH

CHICKEN SCHNITZEL

CHOCOLATE ORANGE CARROT CAKE

CREAMY YOGURT DRESSING

CUCUMBER TOMATO AND YOGURT SALAD

GEORGIAN CHALLAH

GOLDEN GRATIN

ISRAELI STYLE TURKEY PATTIES

KUGEL AND PEARS

LEEK AND POTATO SOUP

MASHED POTATOES PEARS AND LEEKS

SOUTHWESTERN TSIMMES STUFFED IN CHILIES

NOODLES WITH COTTAGE CHEESE AND BUTTER

POTATO PANCAKE WEDGES WITH ZUCCHINI AND SAGE

ROAST CHICKEN WITH ORANGE

ROSEMARY RIB ROAST

SHABBAT MANDARIN MARBLE LOAF

SIMPLE BROILED SALMON

STUFFED HAMBURGER SWINGERS

SUGAR SNAP PEAS AND BABY CARROTS with CAULIFLOWER-LEEK PUREE

VEAL WILD MUSHROOMS AND RED WINE

YEMENITE HIGH HOLY DAY SOUP

 

 


 

SOUTHWESTERN TSIMMES STUFFED IN CHILIES
N
EWISH JEWISH    >Back to Top<

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies. 

3/4 pound pitted prunes
6 medium peeled carrots, cut in chunks
3 medium sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander
12 green or red Anaheim chilies (WEAR GLOVES)

1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.

2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.

3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.

4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.

5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.

6. Gently scrape out the seeds and rinse the inside of the chili.

7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.

8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm. 

Yield: 10 to 12 servings (P).

 


 

BROWN FRICASSEE CHICKEN    >Back to Top<
JENNIE JUNE'S

The first American Jewish recipe I found for fricassee, a kind of ragout — usually made with chicken, browned lightly with onions in fat and then simmered in the drippings — came from a section on Jewish recipes in Jennie June's American Cookery Book of 1866. Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of Puck.

This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice. 

1 4-pound frying chicken, cut up into 8 pieces
6 tablespoons olive oil
6 medium onions, sliced in rings
1 clove garlic, minced
2 tomatoes, peeled, or 1 16-ounce can stewing tomatoes with liquid
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1/2 teaspoon allspice
Dash of mace
1/2 cup water 

1. Brown the chicken in 2 tablespoons of the oil in a heavy sauté pan and set aside.

2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.

3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick. Serves 6 (M)

 


 

GEORGIAN CHALLAH    >Back to Top<

2 tablespoons yeast
1 teaspoon sugar
2 cups warm water
6 cups all-purpose flour (about)
1 tablespoon salt
1/3 cup vegetable oil 

1. Dissolve the active dry yeast along with the sugar in the water in a large glass container. Mix and let sit about 10 minutes.

2. In a large bowl mix 5 cups of the flour with the salt. Add the yeast mixture and the vegetable oil. Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball. Place in a greased bowl and let rise, covered, for an hour or so or until doubled.

3. Punch down and divide into 4 balls. Cover with a towel and let rise about a half hour.

4. Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.

5. When the dough has risen, punch down and divide into 4 balls. At this point you can treat this like everyday or Sabbath bread. For weekdays, press down and stretch, using the back of your hand. Grease the baking pans and press the dough down into them. Using your fingers, make big indentations in the center of the dough. For Sabbath bread, keep the shape in a round and make a few slashes in the bread. Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula. Yield: 4 loaves (P).

 


 

CLASSIC GEFILTE FISH    >Back to Top<


Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way: "You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.

7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzo meal (approximately)

*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be. 

1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.

2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.

4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzo meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.

5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.

6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.

7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish. Makes about 26 patties (P).

 


 

YEMENITE HIGH HOLY DAY SOUP    >Back to Top<

My mother-in-law remembers the kapparah tradition in Poland. Early in the morning of the day prior to Yom Kippur, a fowl was whirled about her head, while she thought about turning over a new leaf. Her father would whirl a rooster, her mother a hen, and her brothers and sisters a pullet or a cockerel. The ceremony was repeated for each child. She was always frightened by the fluttering feathers. After the whirling, her mother would race to the shohet and have the fowls ritually slaughtered to make food for the meal before the fast. All the fowls would be cooked, and any extras given to bachelor relatives or to the poor. Chicken soup would be made for the kreplakh and the boiled chicken eaten as a mild main dish. 

Yemenite Jews also eat chicken before the fast of Yom Kippur, but much earlier in the morning, at about 10:30. Their soup is dipped with the kubbanah bread.

Note: Making a children's version of hawayij is a great introduction to Middle Eastern spices. Take the children to a spice store where they can pick out the spices themselves. Hawayij is basically a combination of cumin, coriander (omit if using fresh), curry powder, ginger, black pepper, and turmeric. Add spices according to your children's tolerance for strong and unusual flavors. You can omit them altogether if you wish. This is a family project.

3 celery stalks, cut into 2-inch pieces
1 medium zucchini, peeled and cubed
3 carrots, cut into 3-inch pieces
1 large tomato, almost quartered but not cut apart at bottom
3 potatoes, peeled and diced, kept in cold water
3 pounds beef shoulder, ribs, or stew meat (fat removed)
3 pieces (about 2 pounds) marrow bones
1 3-pound chicken, cleaned and quartered
Up to 5 quarts water
10-12 cloves garlic, unpeeled
9 small white onions
1 large white turnip, quartered but unpeeled
4 leeks or 8 green onions, coarsely cut
1 small bunch fresh parsley or fresh coriander, woody stems trimmed away
Salt to taste
1 tablespoon hawayij (Yemenite spices), or to taste

Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.

Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.

Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.

Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.

Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.

Adult: Remove the garlic cloves. Adjust the seasonings. 

Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce. Serves 10 to 12.

 


 

ROAST CHICKEN WITH ORANGE    >Back to Top<

LEMON, AND GINGER 
(Pollo Arrosto All'Arancia, Limone, e Zenzero)

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it? 

1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish 

Preheat an oven to 350ºF.

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.

Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.

Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections. Makes 4 servings.

Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

 


 

SHABBAT MANDARIN MARBLE LOAF    >Back to Top<

There is something so simple and satisfying about a marble cake. No wonder it's a favorite in Jewish kitchens. Moister than a pound cake, richer than a quick bread, this is the perfect sweet to have around over the weekend. For a vanilla marble cake, substitute a cup of water for the orange juice and omit the orange zest. 

Chocolate paste:
4 tablespoons unsweetened cocoa powder
3 tablespoons warm vegetable oil

Cake:
1 cup vegetable oil
2 1/4 cups granulated sugar
5 eggs
4 teaspoons vanilla extract
1/4 cup water
1 cup undiluted frozen orange juice, defrosted
zest of 1 orange, finely minced
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely grated semi-sweet chocolate or miniature chocolate chips (opt) 

Orange glaze/topping:
1 cup confectioners' sugar
4-6 tablespoons orange juice
Long shreds of orange zest (optional) 

Preheat the oven to 350°F. Generously grease a 10-inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans. Line the bottom of the pan(s) with parchment paper.

Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well. Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily.

For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often. Blend in the eggs and stir in the vanilla, water, orange juice, and zest.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients.

Remove one third of the batter to a smaller bowl. Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips. Spoon alternating portions of white and chocolate batter into the prepared pan. You can do this with a spatula or a soup spoon. It doesn't really matter how you place the batter in the pan — it works out in the baking.

Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes. The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed. Cool in the pan for 15 to 20 minutes before inverting onto a wire rack. Then either dust with confectioners' sugar or glaze.

For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce. Drizzle this over the top of the cooled cake. Garnish with long shreds of orange zest, if desired. Makes 10 to 12 servings.

 


 

BRAISED MEAT WITH BUTTERNUT SQUASH     >Back to Top<
(Stufadin di Zuca Zala)

As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet. 

4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste 

Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.

Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving. 

Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash. Makes 4 to 6 servings

 


 

APRICOT HONEY CAKE     >Back to Top<

"One thing I cannot get out of my head" said Ben Moskovitz, owner of Star Bakery in Oak Park, Michigan. "Was the food better growing up in Czechoslovakia or were the people hungrier there? My mother made a honey cake for the holiday, and it was so delicious. Honey was too expensive for us, so my mother burned the sugar to make it brown. Here I use pure honey, but I still think my mother's cake was better and I know I am wrong. The taste of hers is still in my mouth."

Mr. Moskovitz's European honey cake follows, with a few of my American additions. Other European Jewish bakers interviewed for this book also bake with white rye flour and cake flour when we would use all-purpose flour. I have included both choices. 

1/2 cup dried apricots, roughly chopped
1/4 cup dark rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1/3 cup sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups white rye or unbleached all-purpose flour
1/4 cup cake or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 cup slivered almonds, or roughly chopped walnuts or cashews 

In a small bowl, soak the apricots in the rum for at least 30 minutes.

Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.

In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.

Sift the 2 flours and the baking soda into another bowl.

Strain the apricots, reserving the excess rum.

Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.

Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack. 

Makes 1 Cake.

 


 

LEEK AND POTATO SOUP     >Back to Top<

8 leeks, white part only, washed and medium juilenned
4 tablespoons salted butter or margarine
5 medium cloves garlic, finely minced
3 quarts chicken broth, homemade or low-sodium canned
2 pounds marrow bones
3 1/2 pounds Red Bliss potatoes, scrubbed, unpeeled, and medium chopped
6 medium carrots, peeled and medium chopped
2 teaspoons finely chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Garnish: 1 teaspoon finely chopped curly parsley 

1. Heat the butter in a medium skillet and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Set aside.

2. Heat the chicken broth with the marrowbones in a large stockpot over medium heat. Simmer for 10 minutes, removing any scum that rises to the top of the broth with a metal spoon. Add the potatoes, carrots, reserved leeks, dill, salt, and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 30 to 35 minutes. Remove from the heat and cool for 10 minutes.

3. Remove the marrowbones with a slotted spoon. Scrape the marrow from the bones with a small teaspoon and set aside. Discard the bones.

4. Purée the soup in batches in a food processor fitted with a knife blade. The soup will be smooth, colorful, and thick. Return the puréed soup to the stockpot, blend in the reserved marrow, and season to taste. Reheat over low heat and garnish with parsley.

Cook's Tips: Make the soup the day before, but do not add the marrow. Bring to room temperature. Store the marrow and the soup separately in the refrigerator, covered well. Reheat the soup, uncovered, over low heat. Blend the marrow and correct the seasoning. If the soup becomes too thick, add more chicken broth and again, correct the seasoning. Makes 12 servings.

 


 

BALSAMIC MIXED VEGETABLE ROAST     >Back to Top<

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise

Garnish: 4 sprigs fresh basil 

1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry. 

2. Preheat the oven to 450°F.

3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.

4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.

5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature. Makes 12 servings.

 


 

VEAL WILD MUSHROOMS AND RED WINE     >Back to Top<

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 2 tablespoons olive or vegetable oil
2 large yellow onions, finely chopped
3 tablespoons potato starch
4 cups chicken broth
1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
3/4 pound baby carrots
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices

Garnish: 2 teaspoons finely chopped curly parsley 

1. Preheat the oven to 350°F.

2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.

3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.

4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.

5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.

6. When the veal is done, remove from the oven, add the mushrooms, and correct the seasoning, with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley. Makes 12 servings.

 


 

MASHED POTATOES PEARS AND LEEKS     >Back to Top<

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course. 

3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes
8 tablespoons (1 stick) pareve margarine, room temperature

2 cups sliced leeks (white and pale green parts only; about 2 large) 

Brush 13x9x2-inch glass baking dish with margarine. Steam half of potatoes and pears until very tender, about 15 minutes. Transfer to large bowl; cover to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot. Return all potatoes and pears to pot. Add 6 tablespoons margarine; mash mixture well. Season with salt and pepper.

Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until crisp-tender, about 5 minutes. Mix half of leeks into potato mixture; transfer to prepared dish. Top with remaining leeks. (Can be made 1 day ahead. Cover; chill. Re-warm uncovered in 350°F oven 25 minutes.) Makes 8 servings.

 


 

CHILI CUMIN FRIED FISH     >Back to Top<

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist. 

2 pounds white fish fillets (such as sea bass, orange roughy or red snapper), 

each about 1 inch thick
Coarse salt

3 large eggs, beaten to blend
1 cup unsalted matzo meal
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon coarse salt

1/4 cup (or more) vegetable oil

Lemon wedges Fresh cilantro sprigs 

Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.

Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.

Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs. 

Serves 4 to 6.

 


 

STUFFED HAMBURGER SWINGERS     >Back to Top<

Many years ago there was a health food restaurant on Hollywood's famed Sunset Strip named The Aware Inn. It was the first to make hamburgers, called "Swingers," stuffed with a mix of onions, tomatoes, and green peppers — almost a salsa except it was sandwiched between the meat. They tasted so good, we have been preparing hamburgers this way ever since. 

1 garlic clove, minced
1/4 cup yellow onion, peeled and finely diced
1/4 cup tomato, finely diced
1/4 cup green pepper, finely diced
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 pound lean ground beef
1 egg
3 tablespoons extra-virgin olive oil
2 large yellow onions, peeled and thinly sliced 

In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside.

In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.

In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately. Makes 4 servings.

 


 

SUGAR SNAP PEAS AND BABY CARROTS     >Back to Top<
WITH CAULIFLOWER-LEEK PUREE 

1 1/2 teaspoons olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/4 pounds peeled baby carrots
1 1/4 pounds sugar snap peas, trimmed
Cauliflower-Leek Puree 

Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée. Serves 8.

 

 

CAULIFLOWER-LEEK PUREE      >Back to Top<

This recipe originally accompanied Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée. 

6 cups 1-inch pieces cauliflower 
1 cup chopped leeks (white and pale green parts only)
1 cup canned chicken broth 

Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Re-warm, covered, in microwave before serving.) Serves 8.

 


 

POTATO PANCAKE WEDGES WITH ZUCCHINI AND SAGE     >Back to Top<

Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the Three-Apple Applesauce alongside. Serves 8

1 pound onions
10 ounces zucchini, trimmed
3 1/4 pounds russet potatoes, peeled

8 teaspoons chopped fresh sage 

2 teaspoons salt

4 tablespoons vegetable oil
4 tablespoons (1/2 stick) nondairy (pareve) margarine 

Position rack in top third of oven and preheat to 450°F. Coarsely grate onions, zucchini and then potatoes with hand grater or with medium shredding blade of food processor. Divide grated vegetable mixture between 2 kitchen towels; wrap tightly and squeeze out as much liquid as possible. Place vegetables in large bowl. Add sage and salt and toss to blend well.

Heat half of oil with half of margarine in each of 2 large nonstick ovenproof skillets over medium-high heat. Add half of vegetable mixture to each skillet. Using spatula, press mixtures firmly to even thickness. Cook 4 minutes. Reduce heat to medium and cook until bottom is golden brown, sliding spatula under pancakes occasionally to prevent sticking, about 6 minutes longer.

Place skillets in oven. Bake pancakes until top is firm, about 14 minutes. Remove from oven. If desired, preheat broiler and broil pancakes until top is golden, about 2 minutes. Loosen cakes with spatula. Turn each out onto baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature. Re-warm in 400°F. oven until crisp, about 10 minutes.) Cut pancakes into wedges and serve.

 


 

CHOCOLATE ORANGE CARROT CAKE     >Back to Top<

Intense chocolate flavor accented with orange highlights this lovely layer cake. 

For cake
Nonstick vegetable oil spray
1 1/2 cups vegetable oil
4 large eggs
2 1/2 cups all purpose flour
2 1/4 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded peeled carrots (about 10 ounces)
1 cup (packed) sweetened flaked coconut
1 1/2 teaspoons grated orange peel
1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces

For frosting
2 1/2 cups semisweet chocolate chips (about 15 ounces)
1 cup (2 sticks) unsalted nondairy (pareve) margarine, room temperature
1/3 cup powdered sugar
1/4 cup frozen orange juice concentrate, thawed

Additional canned mandarin orange segments, drained, patted very dry 

Make cake:
Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.

Make frosting:
Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.

Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Re-warm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.) 

Serves 8 to 10.

 


 

GOLDEN GRATIN     >Back to Top<

This not-too-sweet potato dish is reminiscent of tzimmes, a traditional sweet potato, carrot and short rib stew. Using a four-millimeter slicing blade in processor makes the preparation a snap. 

4 cups Passover apricot nectar
1 cup chicken broth
6 tablespoons (3/4 stick) unsalted pareve margarine
1/2 cup chopped dried apricots
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pepper
5 1/2 pounds long orange-fleshed yams, peeled, sliced 1/8 inch thick 

Position rack in center of oven and preheat to 400°F. Generously grease 13x9x2-inch glass baking dish.

Stir nectar, broth, 6 tablespoons margarine, apricots, salt, cinnamon and pepper in heavy large pot over high heat until margarine melts. Add yams; bring to boil. Cover; cook until yams begin to soften, stirring often, about 15 minutes.

Using slotted spoon, transfer yams to prepared dish. Pour juices from pot over; press firmly to compact. Cover dish with heavy foil. Bake 30 minutes. Uncover and bake yams until tender and beginning to brown on top, about 55 minutes. Let stand 15 minutes. Serves 12.

 


 

ROSEMARY RIB ROAST     >Back to Top<

An impressive centerpiece dish. This looks beautiful when surrounded with sautéed baby vegetables. Start marinating the meat one day ahead. Serve homemade or purchased horseradish alongside. Serves 12

1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
6 tablespoons vegetable oil
8 large garlic cloves, chopped
2 teaspoons kosher salt
1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
Fresh rosemary sprigs 

Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.

Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat. Garnish with rosemary sprigs.

 


 

SIMPLE BROILED SALMON     >Back to Top<

Sprinkling kosher salt over the fish before broiling gives the fish a delicious crust on the outside, and keeps the inside moist and flavorful. 

Salmon fillet (allow approximately 1/2 pound per person) 
Kosher salt 

1) Preheat the oven to 450 degrees.
2) Place the salmon fillet skin-side down into a clear, shallow baking dish. Sprinkle kosher salt liberally over the salmon.

3) Bake in preheated oven for 10 to 15 minutes, or until the flesh is opaque in the center. Remember that the salmon will continue cooking even after it is removed from the oven--be careful not to overcook!

4) To remove the salmon skin, run a sharp knife under the flesh, leaving the skin in the baking dish.

 


 

CHICKEN SCHNITZEL    >Back to Top<

4 boneless, skinless chicken breasts 
1/2 cup flour 
2 eggs, beaten 
1/2 cup breadcrumbs 
Oil for cooking 
Lemon for serving

Heat enough oil in the skillet to cover the bottom; a drop of water should sizzle when it hits the oil. Pour the flour, eggs, and breadcrumbs into the pie pans.

Pound each chicken breast between two sheets of waxed paper to a thickness of approximately 1/8 inch. Dredge each piece of chicken in the flour, then the eggs, then the breadcrumbs. 

Cook on each side until browned and crispy, approximately 8 minutes per side. 

Serve with lemon wedges.

 


 

ISRAELI STYLE TURKEY PATTIES     >Back to Top<
Adapted from 1,000 Jewish Recipes, by Faye Levy Serves 4 

4 large cloves garlic, pressed or minced 
2 teaspoons ground coriander 
1/2 teaspoon ground black pepper 
Pinch of cayenne pepper 
1/4 teaspoon salt 
1 1/2 pounds ground turkey 
2 tablespoons olive oil 

1) Combine garlic with other spices in a small bowl. Add spice mixture to turkey and mix lightly to blend. Shape into 4 patties.

2) Heat oil in a medium skillet. Add burgers and sauté over medium heat about 3 minutes on each side, or until they are springy when pressed. Serve immediately.

 


 

NOODLES WITH COTTAGE CHEESE AND BUTTER    >Back to Top<
Adapted from Mama Leah's Jewish Kitchen, by Leah Loeb Fischer

This easy recipe for lokshen (noodles) is a terrific light dinner for a warm summer evening. Plus, kids love this Jewish version of fettucine alfredo! 

1 pound egg noodles, medium wide 
1 pint dry cottage cheese or pot cheese 
6 tablespoons butter, softened 
1 teaspoon salt 
1/8 teaspoon white pepper 

1) Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender to the bite. 

2) Drain the noodles and pour them back into the pot over very low heat. Add the remaining ingredients, then toss everything together until the cheese starts to melt. 

3) Serve immediately with a tossed salad.

 


 

KUGEL AND PEARS    >Back to Top<

(sic) Hello to all off you .

I am from amsterdam and the familie off mine husbands father was jewish .

I got a great recipy for you all i think?

It is called Kugel and Pears.

1kilo cooking pears pealed cooked for a hour with sugar and cinnamon .

500gr plain flower 

200gr fine sugar

1/2 teaspoon salt 

250gr butter 

4 table spoons ginger you know the one in a jar it are small peace,s 

200gr raisins

cinnamon 1 teaspoon 

make a dough with water how much water you use yes is a good quistion you make a thick dough so much water so yust a bit at the time

put all the ingredients in it except the pears and the butter 

Now you take a havy pan you know a old fashion one wat you can put on the top off the stofe .

put in a few dots off butter than the cooked pears stil hot with the yuice from the pears than put the batter or dough on it with all dots off butter on it .

Let it simmer for 4 or 5 hours on a very low stand off your gas or electric so not in the oven but on the top off it .

they used to do this on a gasoline cooking thing i dont know how you cal it overthere but it has to simmer a long time and it is yummie in winter time when it is cold .

hope you will understand this all .

Willy Korper from Amsterdam

 


 

CUCUMBER TOMATO AND YOGURT SALAD     >Back to Top<

1 cup plain low-fat yogurt 
Salt and pepper 
1/8 teaspoon cayenne pepper (optional) 
2 cups finely diced cucumber, seeded and peeled if desired 
6 plum tomatoes, diced 
1 tablespoon chopped fresh herbs (parsley, mint, chives)

Combine yogurt with salt and peppers. Stir in remaining ingredients. Serve chilled.

 


 

CREAMY YOGURT DRESSING     >Back to Top<

1/2 cup freshly-squeezed orange juice 
Juice from 1 lemon 
4 tablespoons plain yogurt 
2 tablespoons cream or milk 
Mixed fresh herbs (parsley, dill, mint, chives) to taste 
Salt and pepper to taste 

In a medium bowl, combine all ingredients. Use to dress Israeli salad or any other kind of salad.

 

 



 

SHALOM FROM SPIKE & JAMIE

 


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