Carrot, Apple, and Honey Soup For The New Year

Ras el Hanout, the spice to top all spices, is the perfect blend of flavors for a sweet Rosh Hashanah.

Special To The Jewish Week

Ras el Hanout is not new – but the kosher versions are. A spice blend that is one of the culinary treasures of North Africa, its very name invites you to try it -- translated from Arabic, the words literally mean “top of the shelf.”

2 tbsp vegetable oil
1 medium onion, chopped
1 large apple, peeled, cored and chopped
2 medium cloves garlic, chopped
1-1/2 lbscarrots, peeled and sliced
4 cups vegetable stock
4 whole cloves
2 tsp Ras el Hanout
1/4 tsp hot sauce (such as Tabasco), optional
Salt to taste
1 tbsp honey
1 cup coconut milk

Crispy Cauliflower Fritters

A hint of curry spices this tasty, latke-esque dish.

Online Jewish Week Columnist

People have weird associations with cauliflower. I was at a Shabbat dinner a few weeks ago when a man was trying to remember the name for cauliflower, and he turned to his wife and said: "you know, white broccoli?" Of course, cauliflower tastes nothing like broccoli, and is actually one of my favorite vegetables for its heartiness and versatility.

1 medium head cauliflower, roughly chopped
1 egg
1 tablespoon curry powder
2/3 to 3/4 cup flour
salt and pepper to taste
oil to fry

Tradition, Against The Grain

Baking for the fall holidays with a gluten-free touch.

Special To The Jewish Week
Story Includes Video: 

Lisa Stander-Horel has vivid memories of growing up, watching her mother create classic Jewish holiday baked goods in their kitchen.

Lisa Standler-Horel and Tim Horel’s apple upside-down cake.

Laying On The Schmaltz

Fat’s chance, again, courtesy of cookbook author Michael Ruhlman.

Special To The Jewish Week
Story Includes Video: 

Michael Ruhlman is on a one-man crusade to bring back schmaltz. A bit surprising for a self-described “goy,” but the award-winning author of more than a dozen cookbooks has long considered himself a “pro-fat proselytizer in a fat-phobic land.” His newest book, “The Book of Schmaltz: Love Song to a Forgotten Fat” (Little, Brown and Company), is a single-minded ode to an ingredient on the verge of extinction.

Fat and flavor: Ruhlman bemoans how schmaltz has been maligned in recent years.

Food On Fire

Sriracha is hot in more ways than one. Sriracha chicken wings will soothe your spicy cravings.

Special To The Jewish Week

Hot sauce used to mean Tabasco. In culinary circles and kitchen tables everywhere, in matters of how hot is hot, a newer contender is the big winner: Sriracha.

1 dozen chicken wings.
1/3 cup ketchup
3 tbsp Sriracha
2 tbsp soy sauce
2 tbsp honey
2 tsp sesame seed oil
1 tsp chopped fresh ginger
2 large cloves garlic, chopped
1 large scallion, chopped

Jon's Roast Chicken

Stumped over what to cook for dinner? Here's your succulent solution.

Jewish Week Online Columnist

This recipe is tried and true. It's one of those recipes when you're not sure what to make...make this! If you don't own a vertical chicken roaster, use a soda can instead, though I highly recommend investing in one. A perfectly roast chicken, brown and golden, flavored with fresh lemons and garlic. You can't ask for more than that!

Recipe from The Modern Menu, by Kim Kushner.

1 roaster chicken, 3 to 4 pounds
Kosher salt
Black pepper
2 lemons, halved
1 garlic bulb
1 tsp olive oil
10 thyme sprigs, divided

Kosher S'mores Indoors

A pro roaster won't settle for anything less than perfection.

Food & Wine Editor
Story Includes Video: 

S’mores, in my snobby opinion, are a delicacy. You can’t simply put marshmallows and chocolate over a graham cracker, stick them in the microwave or toaster oven, and call them s’mores.

Photo Galleria
Photo Galleria: 
Ah, golden goodness!
Notice the yummy gooey inside... and the powdery hands.

Feast Of The Seven Fishes

A Jewish girl's summer spin on an Italian Christmas feast.

Jewish Week Online Columnist

It's the dead of summer in New York City, and here I am, a Jewish girl, thinking about Christmas. There's one part of Christmas that I always wished I could celebrate. It's not the gifts, the tree decorating, or the gorgeous lights. It's the Feast of the Seven Fishes. I have always been jealous of my Italian friends when it comes to celebrating this amazing tradition. The Feast of the Seven Fishes is an Italian Christmas celebration where seven different types of fish are served and eaten in one meal. Why I am thinking about this now? This month is the Hebrew month of Av, and in the first nine days of Av, Jewish people are meant to mourn the destruction of the first and second Holy Temples. During these nine days, Jewish people are not meant to eat meat. In my mind, that means: eat fish. To make a long story short, I couldn't help but think how much fish I've eaten and cooked this month, and that led me to think about the Feast of Seven Fishes! So, today I will offer 1 truly awesome fish recipe, not 7 (I am not Italian, though I wish I was)!

For the fish:
1 flounder fillet (about 1.5 pounds) you can use any large white fish fillet, no skin
3 drops worstershire sauce
3 drops honey or fig syrup (also called Silan, available at Israeli markets or online, I highly recommend!)
3 drops yellow mustard salt and pepper
For the zucchini:
2 small zucchinis, sliced super thin into rounds
1 garlic clove
1/2 jalapeno (optional)
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Good pinch of salt and pepp

Pear Chocolate Chip Muffins

Don't be blinded by all the summer's stone fruit: pears make for a moist, sweet muffin.

Online Jewish Week Columnist

3/4 cup vegetable oil
2 cups sugar
3 eggs
2 to 4 firm, ripe pears (to make 2 grated cups total)
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chocolate chips

Grilled Peaches With Mascarpone, Honey And Sea Salt

Kosher cooks can play with culinary darling Maldon Sea Salt, thanks to the Manchester Beth Din.

Jewish Week Online Columnist

We take salt for granted these days, so it’s easy to forget how important it once was in human history. Today, we get paid a “salary,” because back in the day, the Romans paid their soldiers in salt.

So the stuff isn’t the rare, precious and expensive commodity it once was -- except if you’re talking about Maldon Sea Salt, darling of the culinary world, kosher cooks included. Since 2012, this  treasured seasoning has carried kosher certification from the Manchester Beth Din.

4 ripe peaches (or use nectarines or apricots)
2 tablespoons melted butter or vegetable oil
1 tablespoon sugar
8 ounces mascarpone cheese
1/4 cup cream
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon Maldon Sea Salt
Garnish: mint leaves, raspberries or strawberries
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