Recipes

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

Turkey Cutlets, aka Kotleti

A luscious spin on a Soviet-era favorite, by an emigre turned food-world luminary.

Special To The Jewish Week

Ingredients
Ingredients: 
4 slices white sandwich bread, crusts discarded, torn into small pieces
1 cup heavy cream or milk
10 tablespoons unsalted butter (see headnote)
2 pounds ground turkey breast (or a combination of breast and dark meat)
2 large eggs, separated
1 pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
4 tablespoons canola or peanut oil
3 cups fresh bread crumbs

Latkes With A Fall Feel

Bring Thanksgiving and Chanukah together for a sweet treat.

11/19/2013
Special To The Jewish Week
Story Includes Video: 
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Not everybody thinks Thanksgivukah is a good idea. Some folks want their holidays —  and ritual food — separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!

There's a lot to love in these latkes. Amy Kritzer

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.

Ingredients
Ingredients: 
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

Pumpkin Whoopie Pies

Celebrate fall with these fun, kid-friendly cookies.

Online Jewish Week Columnist

Ingredients
Ingredients: 
Cookie:
2 sticks (1 cup) butter or margarine, melted
2 cups packed light brown sugar
4 eggs
2 cups (about 1 15-oz. can) canned pumpkin
2 tablespoons pumpkin pie spice (OR 1 1/2 tablespoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/2 teaspoon ground ginger)
1 tablespoon vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/3 cups flour
Frosting:
4 ounces cream cheese
1 stick (1/2 cup) margarine or butter, softened
1 cup confectioners' sugar
1 tablespoon cinnamon

A Lot Of A Good Thing: Pumpkin Pie-Stuffed Sweet Potato Latkes

Embrace Thanksgivingukah excess with this seasonal spin on latkes, topped with cinnamon-y whipped cream.

Jewish Week Online Columnist

Not everybody thinks Thanksgivukkah is a good idea. Some folks want their holidays –  and ritual food – separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!

Ingredients
Ingredients: 
For Pumpkin Pie Filling
1/3 cup cream cheese, softened in the microwave and whisked until smooth
1 cup pureed pumpkin (canned or homemade)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup of confectioner’s sugar
For Cinnamon Whipped Cream
1 cup heavy cream
1/3 cup confectioner’s sugar
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
For Latkes
3 cups sweet potatoes, about 1 pound, washed, peeled and shredded with a box grater or food processor
3 eggs, whisked
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 cup high heat oil (canola, vegetable, etc.)
1/2 cup graham crackers, crushed, for garnish

Turkey Cutlets Kiev with Georgian Cranberry Relish (RECIPE)

11/12/2013
Story Includes Video: 
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Kotleti (minced meat patties) were very popular across the former Soviet Union. This recipe from my mother, Larisa, is a delicious cross between croquettes, kotleti, and chicken Kiev —which she makes with turkey for Thanksgiving. For extra succulence she tucks little pieces of butter inside each patty. For those keeping kosher, you can leave out the milk or cream and add a tablespoon of mayonnaise instead. The butter can be omitted altogether, or you can tuck a small ice cube inside the patties. The cutlets work best when they’re breaded and refrigerated for at least an hour before they’re cooked, to firm them up. Serve them with the lavishly herbed cranberry relish (you can find the recipe ONLINE) from the Republic of Georgia.

A Recipe For Nostalgia, And Ambivalence

Whether you’re newly arrived or a veteran citizen, a recipe from ‘Mastering the Art of Soviet Cooking’ works for Thanksgiving.

11/12/2013
Web Editor
Story Includes Video: 
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Almost 40 years ago, just in time for the holidays, the young Anya von Bremzen and her refusenik mother Larisa Frumkin stepped onto American soil. The experience fell far short of any émigré fantasy, but became fodder for a high-flown food career and a book, “Mastering the Art of Soviet Cooking” (Crown), published earlier this fall. Even today, von Bremzen remembers the hardships and weird pleasures of that first Chanukah and Thanksgiving in the Philadelphia suburbs.

Von Bremzen and her mother, Larisa Frumkin, emigrated together and cook together. Michael Datikash
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