Amy Kritzer

Pastrami On Rye Potstickers

Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.

Jewish Week Online Columnist

I’m a Jew who likes Christmas. Though not for the traditional reasons. I mean mistletoe, eggnog and sparkly lights are great and all, but I’m in it for the Chinese food. Like other Chosen People on this lonely day, I indulge in whatever action flick is in the theaters, and as much moo shu and fried rice as I can handle.

1 cup rye flour
1 cup all-purpose flour
1/2 - 3/4 cup water
1 teaspoon caraway seeds
1/4 teaspoon salt
1 tablespoon peanut oil or schmaltz
1/2 cup red onion, small diced
2 tablespoons kosher dill pickles, small diced
1/2 pound pastrami, rough chopped
Peanut oil, vegetable oil or schmaltz
2 tablespoons dry mustard
2 tablespoons hot water

A Lot Of A Good Thing: Pumpkin Pie-Stuffed Sweet Potato Latkes

Embrace Thanksgivingukah excess with this seasonal spin on latkes, topped with cinnamon-y whipped cream.
Jewish Week Online Columnist

Not everybody thinks Thanksgivukkah is a good idea. Some folks want their holidays –  and ritual food – separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!

For Pumpkin Pie Filling
1/3 cup cream cheese, softened in the microwave and whisked until smooth
1 cup pureed pumpkin (canned or homemade)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup of confectioner’s sugar
For Cinnamon Whipped Cream
1 cup heavy cream
1/3 cup confectioner’s sugar
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
For Latkes
3 cups sweet potatoes, about 1 pound, washed, peeled and shredded with a box grater or food processor
3 eggs, whisked
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 cup high heat oil (canola, vegetable, etc.)
1/2 cup graham crackers, crushed, for garnish

Fall Brisket: For You, A Recipe From The Artisan Jewish Deli At Home

Stalwarts of the recent deli revival offer a seasonal brisket in which apple cider tenderizes the meat and a sweet side of squash.

Special To The Jewish Week

"The Artisan Jewish Deli at Home:" a book review by Amy Kritzer

3 pounds beef brisket
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
4 cups apple cider
2 cups dry red wine, such as Merlot, Syrah, Zinfandel or Cotes-du-Rhone
6 sprigs fresh thyme, plus 1 tablespoon minced thyme
4 large cloves garlic, smashed
2 bay leaves
1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
3 medium red onions, peeled and quartered, leaving the root intact

Kugel And The Hot Condiment: Caramelized Onion Sriracha Potato Kugel

Pair your break-the-fast kugel with Sriracha, the most of-the-moment sauce, for a Yom Kippur treat that's hot and sweet.

Jewish Week Online Columnist

Jewish holidays: it's feast or fast, but when you fast you still eat a huge meal. Either way, it's all about the food.

1 tablespoon extra virgin olive oil
8 large russet potatoes, about 7 pounds
3 large onions, about 2.5 pounds, sliced thin
1 tablespoon honey
5 eggs
1/2 cup vegetable oil
4 Tablespoons Panko breadcrumbs
1/4 cup Sriracha (more if you like it extra spicy!)
2 teaspoons salt, divided
1/2 teaspoon pepper
Scallions for garnish, if desired

Green Chili Apple & Honey Galette

Green chili peppers make this dessert a slightly savory tart ideal for ringing in 5774.

Special To The Jewish Week

It’s hard to believe that summer is nearly over and the High Holidays are upon us. First up is Rosh Hashanah, the Jewish New Year: very similar to secular New Year’s, except with less cheap champagne and more apples and honey. Much like every Jewish holiday, there are customs and symbols for the day, including especially the practice of eating sweet foods for a sweet new year: pomegranates, dates, beets and the iconic apples-and-honey combo.

For crust: (makes two, but you will only need one)
2 cups all-purpose flour plus more for dusting
1 ½ tsp sugar
½ tsp salt
1 cup cold butter, cut into chunks
¼ cup ice water
For filling:
3 cups granny smith apples, peeled, and cut into ¼ inch slices
Juice from 1 lemon
2 tbsp white sugar, plus more for sprinkling
½ tsp nutmeg
2 tbsp fresh rosemary, minced
2 tbsp green chili (Anaheim, poblano, hatch, jalapeno, depending on how spicy you like it), diced
2 tbsp honey
1 egg

Sephardic Spiced Salad

This grilled eggplant and chickpea salad is the perfect picnic food to beat the insufferable summer heat.

Special To The Jewish Week

It’s been in the 90’s for weeks here in Austin, Texas, but now that Memorial Day has passed it officially feels like summer. Pull out the margaritas and jorts, and put away the casseroles and roasts! When the temperature gets this high, I have zero desire to turn on my oven. Ideally, I would lounge all day in a hammock on my porch as a gentleman caller fans me and feeds me peeled grapes, but since that isn’t happening anytime soon, I made this salad instead. Not a bad consolation prize. 

For salad:
1 large eggplant, cut into 1-inch rounds
2 tbsp extra virgin olive oil
3 Roma tomatoes, diced
1 can (16 oz) chickpeas, drained and rinsed or 3 ½ cups cooked chickpeas
2 tbsp black olives, chopped
Minced mint for garnish
For dressing:
2 cloves garlic, minced
¼ tsp cumin
½ tsp paprika
¼ tsp black pepper
tbsp white vinegar
Juice from one lemon
1/3 cup extra virgin olive oil
Salt to taste

The Classic Burger Goes Biblical

This July 4, toss the salt and pepper in favor of za'atar, a Middle Eastern spice blend.

Special To The Jewish Week

The 4th of July is the quintessential American summer holiday, and not only because it's the country's birthday. It's also a watertight excuse to revel in guilty national pleasures like beaches, beer and burgers. 

For Horseradish Aioli:
1 teaspoon Dijon mustard
1 large pasteurized egg yolk
Juice from ½ lemon
3/4 cup extra virgin olive oil (canola or vegetable work well too)
1-2 tablespoons prepared horseradish
Salt and pepper to taste
For Za’atar Seasoning:
1/3 cup sumac
3 tablespoons dried thyme
2 tablespoons dried oregano
3 tablespoons sesame seeds, toasted
1 teaspoon coarse sea salt
For Grilled Za’atar Burger:
2 pounds ground beef
1 small white onion, small diced
3/4 cup za’atar seasoning
Optional: lettuce, tomatoes, red onion, etc.
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