Gabi Moskowitz

Kosherize It

The Jewish Christmas tradition of Chinese food meets an iconic combination in Lox and Cream Cheese Rangoon.

Jewish Week Online Columnist

For many people, Christmas conjures up thoughts of Santa Claus, mistletoe and eggnog. If you’re Jewish, however, Christmas probably makes you think of Chinese food.

6 ounces refrigerated smoked salmon, chopped
2 8-ounce packages of cream cheese, brought to room temperature
1 handful chives, chopped finely
1/2 teaspoon fresh ground black pepper
1 package of square wonton wrappers
Vegetable oil for frying
Bottled sweet-and-sour sauce, for serving

Kosherize It: Thanksgivukah Stuffing

Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.

Jewish Week Online Columnist

A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.

I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.

4 tablespoons extra virgin olive oil, plus more for greasing pan(s)
3 cups kosher chicken broth
4 eggs, lightly beaten
2 onions, diced
2 cloves garlic, chopped
1/2 lb kosher ground turkey
1 cup button mushrooms, chopped
6 cups bread (baguette, whole wheat—even challah will work), preferably stale, cut into 1-inch cubes
Leaves from one sprig fresh rosemary, chopped
1/2 tsp each of salt and pepper

Kosherize It

New England clam chowder gets a kosher makeover that makes it even more delicious.

Special To The Jewish Week

Girl is a passionate, omnivorous, cookbook writer and recipe developer. Girl loves food — all food, even treif.

Girl meets Boy. Girl and Boy fall in love. Boy keeps kosher. Boy does not eat bacon. Girl panics.

2 tbsp unsalted butter
1-2 chipotle peppers (the kind packed in adobo), seeded and chopped
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 cup vegetable or kosher fish stock
8 ounces tilapia or cod fillets, cut into 1-inch cubes
2 small russet potatoes, scrubbed and diced (about 2 cups—leave the peel intact)
1 tsp chopped fresh thyme, or 1/4 teaspoon dried
1 bay leaf
2/3 cup low-fat or whole milk
1 tbsp water
2 tsp cornstarch
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley, (optional)
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