Recipes

Matzah Ball Soup Success In 10 Tips

Secret ingredients for the dumplings: baking powder and whipped egg whites. Shhhh …

03/30/2015
Jewish Week Online Columnist

It isn’t Passover without matzah ball soup (and Bubbe nagging you why you aren’t married yet, and your little cousin sneaking too much Manischewitz). But mostly, it’s about the soup. You can argue how to spell it (matzah, matzoh, matzo, matza), but everyone agrees Jewish penicillin has a special place on the Seder table.

Amy Kritzer/JW

Manischewitz-Glazed Matzah Truffles

You'll love matzah more when it's rolled into sea salt-sprinkled truffles.

03/27/2015
Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Amy Kritzer/JW

A New Food ‘Covenant’

The winemaking Morgans share their Mediterranean lifestyle, and a Passover recipe.

Web Director

Jeff Morgan started his career in the 1980s as a Jewishly indifferent musician living it up in southern France. Yet in the early aughts, he found himself dissolved in tears across the dinner table from one of the biggest kosher winemakers, sobbing about “making the best kosher wine in 5,000 years.”

Ingredients
Ingredients: 
Gefilte Quenelles with Braised Leeks and Lemon Zest
Pareve | serves 6 as a main course, 10-12 as a first course
2 lbs. salmon fillets, skinned, cut into 1-to 2-inch cubes
4 cloves garlic, chopped
2 tsp. grated fresh ginger
¼ cup chopped onion, plus 1 onion, sliced
2 eggs
2 tbsp. fresh lemon juice
2 tsp. salt
2 tbsp. extra virgin olive oil
3 carrots, cut into ¼-inch-thick rounds
1 fennel bulb, trimmed and sliced into ¼-inch-thick crescents
1 tsp. dried thyme
½ tsp. coriander seeds
1 bottle (750 ml) or 3 cups dry white wine
6 cups water
1 bay leaf
6 to 12 leeks (white part only), well washed (Allow 1 leek per individual portion.)
2 tbsp. finely chopped lemon zest
Freshly ground pepper

Passover, From Brazil

The Brazil nut should not be an ugly duck.

Special To The Jewish Week
Ingredients
Ingredients: 
2 cups Brazil nuts
1½ cups unsweetened grated coconut
10 tbsp. (1 stick + 2 tablespoons) unsalted butter
1 cup sugar, divided
1 tsp. vanilla extract
4 eggs, separated
1/8 tsp. salt

Manischewitz-Glazed Matzah Truffles

You'll like matzah more when it's rolled into these dark chocolate truffles.

Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Ingredients
Ingredients: 
1/3 cup heavy cream
5 ounces (about ¾ cup) dark chocolate, roughly chopped
¼ cup butter, at room temperature
1 piece matzah, finely chopped
1 ½ cups kosher for Passover powdered sugar
3 tablespoons Manischewitz (or to taste)
Sea salt

The Remix: Borscht

Not your Bubbe’s borscht, yo.

03/24/2015
Special To The Jewish Week

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

When Life Hands You An Etrog, Make Etrog Cake

When you're done shaking your etrog, use it to make cake.

 

Special to The Jewish Week

Find this among other scrumptious recipes in The New Jewish Table (St. Martin's Press), by husband-and-wife team Todd Gray and Ellen Kassoff Gray of Washington D.C.'s Equinox restaurant. Billed as a book of "modern seasonal recipes for traditional dishes," The New Jewish Table also offers delights like Pickled Herring Fillets in Citrus Dill Creme Fraiche, Not Exactly Aunt Lil's Matzo Ball Soup and Rye Bread Salad with Cucumber and Asparagus.

Ingredients
Ingredients: 
2 etrogs (or 2 lemons)
1 tablespoon freshly squeezed etrog or lemon juice
1 tablespoon freshly squeezed lime juice
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), softened
1 3/4 cup sugar
3 large eggs
1 1/4 cups freshly squeezed orange juice (3 to 4 juice oranges)
3 tablespoons Grand Marnier
Orange and blood orange segments for garnish (optional)

The Lighter Side

A veggie-filled frittata is perfect at any summertime meal.

Jewish Week Online Columnist

There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.

Ingredients
Ingredients: 
1 red bell pepper
1 medium carrot
1 medium zucchini
1 tablespoon canola oil
4 eggs
1/3 cup milk
Salt and pepper
Optional: grated parmesan cheese

Top Ten: Your Summertime Shabbat Guide

From cold soups to stone fruit, a roundup of the season's yummy, speedy and easy.

Jewish Week Online Columnist

It’s summertime, and the livin’ is easy. Read: “Get me out of the kitchen quickly.”

Ingredients
Ingredients: 
4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper, to taste
2 tablespoons crushed pistachios

Cherry Season Has Arrived!

Celebrate the beloved stone fruit with this delicious pie.

Jewish Week Online Columnist

The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious. 

Ingredients
Ingredients: 
Crust:
2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter or margarine, diced and frozen
4 to 6 tablespoons ice water
Filling:
About 2 cups cherries, pitted and quartered
2 cups blueberries, rinsed and patted dry
1/3 cup sugar
3 tablespoons cornstarch
1 egg white
Turbinado sugar
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