DInner In Venice

Christmas Envy Panettone Trifle

If you think New York is a tough place to be a Jew on Christmas, try Venice.

Jewish Week Online Columnist

Every year, right after Thanksgiving, New York City seems to turn overnight into one giant display of dazzling Christmas ornaments. The lure of illuminated store windows and sweet-smelling candy canes is hard to resist for adults, and just impossible for young Jewish children.

Ingredients
Ingredients: 
1 panettone (home-made or store-bought) or use sponge cake or lady finger cookies
1/3 cup Frangelico or Disaronno (skip and use just decaf coffee if you have kids)
2 cups decaf espresso, sweetened
For the custard:
1/2 cup sugar
6 yolks
5 tablespoons cornstarch
4 cups whole milk
1 vanilla bean or 1 tablespoon vanilla extract
For decorating:
1/2 cup toasted hazelnuts, coarsely ground
A few cherries in syrup, or fresh berries
1/2 cup whipped cream or/and chocolate shavings if desired

Cheesy, Buttery Squash Manicotti With Sage

After a successful prayer for autumn rain, comfort food is in order.

Jewish Week Online Columnist

Even after the long cycle of fall holidays has ended and most sukkahs have been put back in storage until next year, many foods that traditionally symbolize the holiday will remain on our tables for several months. Sukkot commemorates the forty-year period spent by the ancient Israelites wandering in the desert; but it is also associated with the autumn harvest, much like Thanksgiving. While the crops in modern America may be different from those in ancient Palestine, the same concept applies: It’s time to change our menus!

Ingredients
Ingredients: 
1 package manicotti (boiled as per instructions, or can use raw)
4 pounds butternut squash
2 scallions or 1 onion
3 logs goat cheese (about 3/4 pound)
1 to 1 1/2 cup shredded Swiss cheese or Gruyere
3 to 4 tablespoons milk (more if not pre-boiling the manicotti)
1 stick butter
Grated Parmesan cheese, to taste
14 sage leaves
Pinch nutmeg
Salt and pepper
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