Recipes

Gelt-Covered Cranberries

Tart and sweet come together in this Thanksgivingukkah mashup.

Jewish Week Online Columnist

There’s another Hanukkah miracle of sorts to contemplate this year. In 2013, for the first time, and not again for several thousands of years, Hanukkah converges with Thanksgiving.

Actually, if you look a little closer, it’s not that simple. As we are the people of the book, I did some reading. Here’s what I found: Because Jewish holidays begin at sunset, the first night of Hanukkah falls on Wednesday, just before Thanksgiving. Given that, we only have to wait until 2070, when the first night of Hanukkah falls precisely the evening of Thanksgiving.

Ingredients
Ingredients: 
36 fresh or dried cranberries
1 cup water
1/2 cup sugar
1/2 pound semisweet or bittersweet chocolate or about 36 dark chocolate candy coins
3/4 cup coconut milk
1 teaspoon vanilla extract
2 tablespoons coconut oil
Pinch of salt
1/2 cup (approximately) cocoa powder, confectioner’s sugar, crushed toasted coconut, ground toffee, sprinkles, finely ground nuts, crystallized sugar

Skal's Charred Broccoli, Green Garlic and Breadcrumbs

Skal chef Ben Spiegel shares his preparation of smoky, funky broccoli.

Chef, Skal
Ingredients
Ingredients: 
1 head broccoli, stem removed, sliced lengthwise approximately 1/2" thick
1 cup panko breadcrumbs
2 tablespoons butter
2 tablespoons schmaltz, or any oil
4 salted anchovies, soaked in water
1 teaspoon minced dried shallots or onions
5 cloves garlic, preferably young or green garlic
2 cups plus 2 tablespoons grapeseed oil
1 egg, boiled for 1 minute 10 seconds, then cooled
2 tablespoons fish sauce
1 tablespoon apple cider vinegar
1 tablespoon brine from a jar of capers
Kosher salt, to taste
Fresh lemon juice, to taste

When Life Hands You Browned Bananas ...

Turn overripe bananas into a delicious breakfast or snack.

Jewish Week Online Columnist

I love convincing people they actually do like food they profess to hate. Can't stand brussels sprouts? Try my roasted garlic version. Hate cooked fruit? Here's a slice of my apple pie. Can't stand coconut? Try these cookies.

Ingredients
Ingredients: 
2 whole very ripe bananas
1 cup sugar
2 eggs
1/2 cup vegetable or canola oil
4 ounces (115g) semisweet chocolate, melted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk or soy milk
1 1/4 cups flour

In The Market For Inspiration

After a stroll through the suk, a new recipe for pepper-smothered chicken is born.

Jewish Week Online Columnist

I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.

Ingredients
Ingredients: 
4 boneless, skinless chicken breasts
2 tablespoons canola oil
2 medium onions
6 bell peppers of a mixed variety of colors
1/2 cup ketchup
1/2 cup apple cider vinegar
3/4 cup water
2 tablespoons lemon juice
1/2 cup light brown sugar
1 tablespoon cornstarch

Classic Cookie, Secret Ingredient

A 'magic' addition to chocolate chip cookies brings them to a whole new level.

Online Jewish Week Columnist

Practically everybody has a recipe for chocolate cookies. Depending on your preferences, chewy or crispy, thin or thick, big chunks of chocolate or little slivers dispersed throughout, there's a tried and tested favorite for everyone. But I'm betting most people haven't tried this version, with a secret ingredients transforms things completely.

Ingredients
Ingredients: 
1 cup (2 sticks/225g) butter or margarine, melted
1 1/2 cups granulated sugar
1/4 cup dark molasses
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips or chunks (or finely chopped chocolate)

Shakshuka: Always Spicy, And Sure To Be Hot, In 2014

The classic Middle Eastern poached egg stew is trending, say the culinary cognoscenti.

Jewish Week Online Columnist

Shakshuka, the classic Middle Eastern stew of eggs poached in a spicy tomato sauce, will be one of 2014's "hot" dishes. Yahoo says it's a culinary buzzword. Buzzfeed calls it the perfect food, for 26 reasons. And Food & Wine magazine recently offered an Italian version.

Ingredients
Ingredients: 
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, finely chopped
1 red bell pepper, deseeded and chopped
1 medium serrano pepper, deseeded and chopped
4 medium tomatoes, coarsely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
8 large eggs
2 tablespoons butter
2 pita breads
1 cup shredded Monterey Jack cheese

Get Your Beet Greens

Turn an unloved part of the vegetable into a delicious side dish.

Jewish Week Online Columnist

A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.

Ingredients
Ingredients: 
2-3 bunches beet greens
2 tablespoons oil
1 small onion
8 ounces mushrooms, chopped
3-4 tablespoons vegetable stock
salt and pepper to taste

A Hearty Stew Without Meat

Vegetarians and carnivores alike will love this rich, filling dinner.

Online Jewish Week Columnist

There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.

Ingredients
Ingredients: 
2 tablespoons oil
1 large or 2 medium onions, diced
2 large sweet potatoes, diced
3 to 4 cups vegetable stock
1 package extra-firm tofu, diced
1 can chickpeas, rinsed and drained
2 heaping teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
additional salt and pepper, to taste

Celebrating Citrus, Winter's Seasonal Fruit

Dip lime and coconut cookies in white chocolate and find bright flavor in a dark season.

Jewish Week Online Columnist

In these cold winter months, its still possible to get bright pops of flavor in your food in the form of citrus! Oranges, grapefruits, lemons and limes all have sharp, delicious flavors that are perfect in a variety of baked goods (see lemon curd linzer torte, orange chocolate tart or coconut grapefruit cupcakes).

Ingredients
Ingredients: 
1/2 cup unsweetened shredded coconut
1 1/2 cups sugar
zest of one large lime
1 cup (2 sticks) butter or margarine, softened
1 egg
1/2 teaspoon vanilla
3 tablespoons lime juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips

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
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