Special Holiday Issues

Pomegranate Tartlets

09/04/2012

Crust:
2 ½ cups flour
1 cup butter or margarine
½ cup sugar
1 large egg

Filling:
2 cups milk
½ cup sugar, divided
3 tablespoons butter
Pinch salt
¼ cup cornstarch
3 eggs plus 1 egg yolk
3 tablespoons butter, diced into pieces
2 teaspoons vanilla
¾ cup pomegranate juice
1 cup pomegranate arils

Pomegranate Tartlets.

Pomegranate-studded Chocolate Muffins

09/04/2012

2 cups flour
½ cup cocoa powder
1 ²⁄3 cup packed light brown sugar
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 egg, lightly beaten
¼ cup vegetable oil
1 ½ teaspoons vanilla extract
1 cup pomegranate seeds
Stir the flour, cocoa powder, sugar, baking soda and baking powder and salt together.
Make a well in the center of the dry ingredients, and add the milk, egg, oil and vanilla.

Pomegranate-studded Chocolate Muffins

Chocolate Pomegranate Cupcakes Cake

09/04/2012

1 ½ cups pomegranate juice
1 cup (225g) granulated sugar
¾ cup (170g) soft unsalted butter or margarine
2 large eggs
¾ cups buttermilk or soy milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ¾ cup flour
2 ½ tablespoons cocoa powder
2 teaspoons baking soda
pinch salt

Frosting:
1 cup pomegranate juice
¼ cup flour
1 cup (2 sticks) unsalted butter or margarine, softened
1 cup sugar

Seeds Of A New Dessert Tradition

The pairing of chocolate and pomegranates is a double dose of sweetness.

Special to the Jewish Week
09/04/2012

I imagine thousands of tables this Rosh HaShanah will be adorned with apple pies and honey cakes. After all, the traditional holiday treats are not only deeply tied to the High Holy Days but they are also sweet additions to any meals. The pomegranate, on the other hand, though it is also a major symbol of Rosh HaShanah, usually appears only at the beginning of the meal, and then along with the other new fruits. But I like to incorporate pomegranates into main dishes and desserts as well.

Pomegranate-studded Chocolate Muffins. photo: Amy Spiro

Ashkenazic Stewed Root Vegetables with Beef (fleishig tzimmes)

From Gil Marks’ “The Encyclopedia of Jewish Food” Makes 6 to 8 servings main course servings

Special To The Jewish Week
09/04/2012

3 pounds beef brisket, flanken, or chuck; or 4 pounds short ribs (whole or cut into 6 to 8 pieces)
2 tablespoons vegetable oil or schmaltz
2 medium onions, halved and sliced
1 to 1 ½ pounds carrots, sliced into rounds
2 pounds (6 medium) sweet potatoes, peeled and quartered; or 1 pound sweet potatoes and 1 pound white potatoes; or 12 ounces parsnips
2 to 3 cups pitted prunes, or 1 ½ cups prune and 1 ½ cups chopped dried apricots or peaches (optional)
½ to ¾ cup honey, granulated sugar or brown sugar

Ashkenazic Stewed Root Vegetables with Beef .

Turkish Leek Patties (keftes de prassa)

From Gil Marks’ “Olive Trees and Honey” • Makes 24 patties

09/04/2012

2 pounds (about 10) leeks, white & light green parts only, cut into thin lengthwise slices and washed
2 to 5 cloves garlic
1 ½ teaspoons table salt or
1 tablespoon coarse kosher salt
1 cup mashed potatoes
About ½ cup matzah cake meal,
fresh bread crumbs,
or finely ground walnuts
3 large eggs, lightly beaten
1 tablespoon vegetable oil
or melted butter
About ½ teaspoon ground
black pepper
¼ to ½ teaspoon freshly grated

Turkish Leek Patties.

Staying Traditional On The New Year

Having just moved to Israel, cookbook author Gil Marks is bringing back some old favorites..

Special to the Jewish Week
09/04/2012

Gil Marks is, well, a walking food encyclopedia. In the short hour we sat talking in the center of Jerusalem, we covered the mistaken attribution of the origin of Boston Cream Pie, the culinary contributions of the German Christian Templer society to Israel and whether or not the biblical tapuach is actually an apple or a quince. Of course, that should come as no surprise considering Marks is the author of the “Encyclopedia of Jewish Food,” and the James Beard award-winning cookbook “Olive Trees and Honey,” among others.

Marks: “Coming home” to Israel.

A Liquid New Year

Twelve new wines for 5773.

Special To The Jewish Week
09/04/2012

As with the run-up to Passover, the weeks before Rosh HaShanah are some of the busiest for those in the kosher wine trade. Wine producers and importers rush to get their new wines on the market, and many wine merchants will sell more kosher wine during this period than in the preceding four months combined. For the wine writer, this influx of new wines makes this a particularly good time to step back and take a broad look at the market.

A few of the best of this year’s vintages.

Rosh HaShanah 5773

Rosh HaShanah 5733: A Taste of the New Year
Food, wine and gifts.

09/04/2012
Rosh HaShanah 5773

The Seder, Hands On

Veteran leaders of the Passover meal offer hints for an interactive family experience.

04/04/2012

Mandarin Ice Cubes And Cups Of Tomato Juice

Sharon Richter, Special to the Jewish Week

Running from store to store for the various food items I need for the seders, shopping, cooking and cleaning, I try hard to not lose sight  of the biblical obligation to teach my  children about the story of Pesach.

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