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

Galette: Fancy Talk For Big Latke

A potato pancake topped with lox and dill is the perfect way to tap into the Nordic food trend.

Jewish Week Online Columnist

Pine needles. Moss. Funghi. These are three things you might happen upon while walking in the woods, or find on your plate at the hottest dining destination in the world this year, the restaurant Noma in Copenhagen, Denmark. There, head chef René Redzepi coaxes traditional Nordic flavors out of the foraged and locally farmed ingredients that have made his menu so popular.

6 medium russet potatoes, peeled and grated on a box grater or in a food processor
1 medium onion, peeled and grated on a box grater or in a food processor
2 tablespoons flour
3 eggs
Kosher salt and freshly ground black pepper
1 teaspoon baking powder
5 tablespoons vegetable oil
3 ounces lox
Crème fraîche, for serving
Chopped fresh dill, for serving
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