Recipes

Pastrami On Rye Potstickers

Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.

Jewish Week Online Columnist

I’m a Jew who likes Christmas. Though not for the traditional reasons. I mean mistletoe, eggnog and sparkly lights are great and all, but I’m in it for the Chinese food. Like other Chosen People on this lonely day, I indulge in whatever action flick is in the theaters, and as much moo shu and fried rice as I can handle.

Ingredients
Ingredients: 
1 cup rye flour
1 cup all-purpose flour
1/2 - 3/4 cup water
1 teaspoon caraway seeds
1/4 teaspoon salt
1 tablespoon peanut oil or schmaltz
1/2 cup red onion, small diced
2 tablespoons kosher dill pickles, small diced
1/2 pound pastrami, rough chopped
Peanut oil, vegetable oil or schmaltz
2 tablespoons dry mustard
2 tablespoons hot water

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.

Ingredients
Ingredients: 
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

A New, If Slightly Pseudo, Fish Sauce Arrives

Lend an added authenticity to your Asian-style cooking by trying this new, reliably hekshered fish sauce.

Jewish Week Online Columnist

Click here for Ronnie Fein Reviews: Queen of Tuna-brand Tuna Fish Sauce.

Remember that nam pla is not intended for sprinkling straight from the bottle onto food. It’s not like ketchup, Worcestershire sauce or tabasco, but more in the nature of tomato paste or hoisin sauce, to be used for cooking.

Ingredients
Ingredients: 
For Chicken:
1 whole boneless chicken breast
4 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon honey
For Dressing:
1/4 cup fish sauce
1/4 cup vegetable oil
6 tablespoons lime juice
2 tablespoons brown sugar
Cayenne pepper to taste, optional
1/2 cup chopped cashews, optional
For Salad:
8 ounces rice noodles, spaghetti or linguine shape
3 carrots, cut into julienne strips
2 stalks celery, cut into julienne strips
1 medium zucchini, cut into julienne strips
1 serrano pepper, deseeded and chopped
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
2 medium cloves garlic, finely chopped
The stirfried chicken

Playing With Plums

Beautiful purple fruit is sandwiched between moist cake and sweet topping in this traditional German treat.

Jewish Week Online Columnist

Pflaumenkuchen. I don't think I can pronounce that, but it is German for plum cake, specifically a traditional Bavarian dish of a sturdy cake topped with fresh plums and optionally (but of course I went for it) a streusel crumble. As the plums cook they release their juices and seep into the cake below, adding color and flavor. Some recipes call for a yeast dough, but I went with a simpler type of cake.

Ingredients
Ingredients: 
Cake:
1/3 cup sugar
zest of one lemon
1/2 cup (1 stick) butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 tablespoon milk or soy milk
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking powder
Topping:
3 to 4 medium plums, sliced into wedges
6 tablespoons butter or margarine
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Turning Tradition Pink

Adding beets to Chanukah latkes makes a holiday treat even more fun.

Jewish Week Online Columnist

Well, Thanksgivukkah is safely in the past, so instead of focusing on Chanukah-Thanksgiving mash-ups, we can stick solely to dishes for the Festival of Lights.

Ingredients
Ingredients: 
1 large or 2 small potatoes
2 medium beets
1 large egg
about 1/4 cup flour
1 teaspoon salt
1/2 teaspon ground pepper
canola oil, for frying

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.

Ingredients
Ingredients: 
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

The Black-And-White Goes Psychedelic

For Purim or just for fun, give the classic cookie a crazy spin.

Special To The Jewish Week

These tie-dyed cookies are my whimsical Purim version of classic chocolate and vanilla black and white cookies. You can make any design you like (I provide a few options below). Have fun!

Ingredients
Ingredients: 
To make the cookies:
1/2 cup sugar
1/4 cup canola oil
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1/3 cup soy milk
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 dash salt
To make the icing:
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
Several colors of gel food coloring

A Lighter Take On Slaw

This Thanksgiving, offset your sweet potatoes and stuffing with a healthier side.

Online Jewish Week Columnist

Thanksgiving is certainly a holiday of indulgence, and Chanukah is a festival filled with oil and fried foods. It can't hurt to try something just a little bit healthier on your table this year. So nestled among your marshmallow-topped sweet potatoes, your green bean casserole and sausage stuffing, why not try a lighter take on coleslaw?

Ingredients
Ingredients: 
2 cups shredded cabbage or coleslaw mix
1 red pepper
2 stalks green onion
1/2 cup dried cranberries, roughly chopped
1/4 cup toasted shelled sunflower seeds
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons soy sauce

Happy Thanksgiving, Comrade

From Georgia (the country), spiced cranberry relish to go with turkey kotleti.

Special To The Jewish Week

With its lavish spicing and creative use of fresh herbs, Georgian food was adored by Russians. This tangy, vibrantly flavored relish is classically made with sour plums called tkemali, but it adapts beautifully to Thanksgiving cranberries.

 

 

 

Ingredients
Ingredients: 
One 12-ounce bag of cranberries, rinsed and picked over
4 tablespoons sugar, or more to taste
1-1/2 cups water, or more as needed
1 large garlic clove, crushed in a press
1 teaspoon dried mint, crushed
1/2 teaspoon ground coriander
Large pinch Aleppo pepper or small pinch dried chilies
Large pinch of ground fenugreek
Pinch of cinnamon
Kosher salt and freshly ground pepper, to taste
3 tablespoons finely chopped cilantro leaves
2 scallions, thinly sliced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or tarragon

For Turkey Day, A Jewish-Italian Tradition

Make a meatloaf the way they do in Venice and Ferrara.

Jewish Week Online Columnist

This year’s much-hyped “Thanksgivukah,” aside, many Jews always celebrate Thanksgiving Day with an intensity usually reserved to our most sacred holidays. We identify with the Pilgrims, who travelled across an ocean to flee religious persecutions and find freedom. With their sweat and faith, they fought against illness and scarcity, finally turning America’s wilderness into their “Promised Land.”

Ingredients
Ingredients: 
About 4 lbs turkey meat, mostly dark
Few slices Hungarian salami, finely minced
2 raw eggs and 2 boiled eggs
1 tbsp freshly minced parsley
Handful pistachios, optional
Salt and pepper
Chicken or meat broth
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