Food & Wine

This Revolution Will Be Caramelized

With 'The Holiday Kosher Baker,' a chef aims to spiff up the sweets of the kosher canon.

Special To The Jewish Week
Story Includes Video: 

It’s a story of self-discovery so common as to be almost part of American mythology. A young American woman finds herself in a charming European city, miles away from the fast-paced Northeastern metropolis she calls home. Walking along the rain-swept streets of these new surroundings and inspired by the magnificent pastries in the bakery windows, her mind starts to wander into the fanciful land of “What if?” On a lark, she decides to do something whimsical, non-practical and entirely fun – she enrolls in a baking class in Paris.

Photo Galleria
Photo Galleria: 
Paula Shoyer is a kosher baking maven. Photo courtesy Sterling Publishing Co.
Tie-Dyed Cookies. Photo courtesy Sterling Publishing Co.
Babka Bites. Photo courtesy Sterling Publishing Co.
Florentine Bars. Photo courtesy Sterling Publishing Co.

A Lighter Take On Slaw

Online Jewish Week Columnist

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

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?

Food tags: 
side dish
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

Special To The Jewish Week

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

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.




Food tags: 
Anya von Bremzen
Soviet Union
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

Jewish Week Online Columnist

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

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.”

Food tags: 
Alessandra Rovati
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

Special To The Jewish Week

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

Food tags: 
Anya von Bremzen
Mastering the Art of Soviet Cooking
chicken Kiev
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.

Special To The Jewish Week
Story Includes Video: 

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

Make Thanksgiving Easy

For the holiday of sides, a new book has lots of suggestions.

Web Editor
Story Includes Video: 

Since Thanksgiving – not to mention Thanksgivukah – is famously the holiday of beloved sides, we at JW Food & Wine thought it high time that we cracked open Victoria Dwek and Leah Schapira’s new “Starters & Sides Made Easy” (Mesorah Publications).

Winter squash ravioli, to go with turkey this Thanksgivukah, from the third Made Easy book. Photo courtesy Mesorah

Kosherize It: Thanksgivukah Stuffing

Jewish Week Online Columnist

Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.

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.

Food tags: 
Gabi Moskowitz
bread pudding
Broke Ass Gourmet
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

Online Jewish Week Columnist

Celebrate fall with these fun, kid-friendly cookies.

Food tags: 
whoopie pies
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
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

Jewish Week Online Columnist

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

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!

Food tags: 
Amy Kritzer
sweet potatoes
Pumpkin Pie-Stuffed Sweet Potato Latkes with Cinnamon Whipped Cream
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
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