June 19, 2016
Author: Shayna Halliwell
Ingredients:
2 cups chopped, peeled gala apples
1 cup chopped, peeled, granny smith apples
¾ cup coarsely chopped walnuts
3 tbsp sweet malaga wine
1 ½ tbsp honey
¼ tsp ground cinnamon
Preparation:
Combine all ingredients
Refridgerate for 2 hours in airtight container
September 27, 2012
Author: JDCEntwine
Argentina is home to Latin America’s largest Jewish community. Every year, 20,000 people attend Rosh Hashanah Urbano, a public celebration of the Jewish New Year on the streets of Buenos Aires’ Palermo neighborhood. This recipe is courtesy of the first Jewish settlement in Argentina, Moises Ville. Visit JDC Entwine for pictures from the most recent Inside Jewish Argentina trip. Beyond Bubbie and JDC Entwine are partnering to share recipes from communities served by the JDC around the world.
Ingredients:
3 eggs
1 cup(s) sugar
1 cup(s) Honey
1 cup(s) oil
1.5 Teaspoons Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Ground cloves
As much as it takes flour
Preparation:
Combine the ingredients into compact dough. Grease and flour a medium-size rectangular baking sheet. Divide dough in three parts; take 1 with oiled hands and place on sheet.
Sprinkle sugar and cinnamon, cover with a layer of quince jelly diluted with some other jam or jelly (e.g., orange, lemon, peach, or plum). Repeat this step twice with the two remaining parts of dough, layering them. Finally, oil the top and sprinkle sugar and cinnamon.
Bake approximately 50 minutes in moderate to hot oven.
April 9, 2013
Author: Kitchen Tested
When I think back to my Savtah’s kitchen growing up, I can still taste the Israeli cous cous, sweet and sour tongue, candy cane ice cream, fluffy meringues and lots of pistachios. But one memory I don’t have is of this breakfast custard that my sisters rave about. My Savtah used to bake a dozen (or more) individual custards and leave them in the fridge for everyone to snack on all week. You could eat them at any time of the day but they were especially delicious at breakfast. So how could I not make this recipe in my own kitchen and hopefully start a new tradition with my husband and children. When I tasted my very first bite, I tried to picture myself standing in my grandparent’s kitchen with my sisters, snacking on custard right in front of the fridge. Sure, the memory isn’t real, but the custard sure is!
Originally published on Kitchen Tested.
Ingredients:
2 ½ cups water
1 1/4 cup non-fat dry milk
3 eggs
1 Tbsp honey
1 tsp vanilla
nutmeg, for garnish
*if you want sweet custard, add 1 Tbsp vanilla sugar
Preparation:
Preheat the oven to 350 degrees F. Prepare six custard cups with cooking spray and place them in a baking pan filled half way with water.
With an immersion blender, blender or food processor, blend the water, dry milk, eggs, vanilla and honey. If you want your custard to be sweet, add the vanilla sugar and blend. Ladle the custard into the cups and sprinkle with nutmeg.
Bake until set, around 35 minutes. Cool 1-2 hours on the counter then cover with plastic wrap and refrigerate for up to 5 days…if they last that long.
March 6, 2014
Author: Sarah Newman
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Ingredients:
Spinach
Chard or kale
Onion
Garlic
Garbanzo beans
Olive oil
Honey
Schug (or chili paste)
Tahini
Salt and Pepper
Preparation:
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
The Holmquist family came to Utah at about 1910, as Mormon immigrants to Utah as Mormon pioneers they got homestead land from the church and had a dry farm. They went from being boat builders, building motors and engines for boats, to farming and a few had cattle. They eventually moved to Salt Lake City. But the family came here because of their religious beliefs and then ended up going back to Sweden for a while as missionaries and then returned to Utah. But a big group of Utahans are Swedish and all the Utah Holmquists are related and one family.
Ingredients:
Swedish Meatball Mixture:
2 lbs ground pork
1 lb ground veal
1/2 yellow onion
10 springs parsley
2 oz. Utah honey
Kosher salt/ pepper to taste
2 whole eggs
1/4 cup Panko bread crumbs
Lingonberry Sauce:
8 oz. of lingonberry jam
3 cups veal demi-glaze (can be found in specialty food stores)
3/4 cup heavy cream
*Combine all ingredients, simmer and reduce until sauce has a nappe consistency.
Preparation:
Small dice the yellow onion, pick parsley leaves from stems and finely chop.
Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.
Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.
Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in lingonberry sauce.
Serve & Enjoy!
December 12, 2013
Author: OOGIAH
Here is a sweet twist on a classic grilled cheese sandwich just in time for Rosh Hashanah! It is an easy and delicious way to start off the New Year! It is also a great way to use up leftover challah year round.
Ingredients:
Challah
Sliced cheese
Apples
Butter
Honey
Sprinkles
Preparation:
Thinly slice the challah. Melt butter and honey together in a skillet, or on a griddle, on low heat. Place two challah slices in the pan. Let them toast up a little and then flip them. Add more butter and honey to the pan. Place thinly sliced cheese on one piece of bread. Drizzle the cheese with honey. Top the honey with thin apple slices. Top the apples with the second challah slice. Flip the whole sandwich over. Cook until the cheese is melted and the bread is toasted. Cover with a lid if you like to help the melting process. Remove the sandwich from the pan, top with sprinkles, slice and enjoy! Serve with honey for dipping if you like.
Posted in Main Courses
Tags: grilled cheese, honey, Rosh Hashanah, sprinkles
October 26, 2012
Author: Chadley
Grandma Sylvia always advised me, “If you can read, you can cook.” Her mother died when she was very young and she was raised by her father, so when she married Grandpa Alex, she’d never learned to so much as boil an egg. After her wedding, she came home and cracked open her newly purchased Joy of Cooking, and the rest was history. Over fifty years of marriage, and even to the end of his life when cancer curbed his appetite, my grandfather refused to leave even a morsel of Grandma’s cooking — from anyone’s plate — uneaten. Although the reason may have been Grandpa’s Depression era mentality, I prefer to think it was because the cooking was so delicious.
In the kitchen of their Bethesda, Maryland house which I visited every Friday throughout my childhood, the dishwasher was Grandpa’s domain as he had a highly complex loading strategy which we all tried and failed to grasp. Everything else in that narrow, formica-covered space with the mushroom-patterned wallpaper, however, was Grandma’s turf. One of her specialties which I have searched for ever since, to no avail, was a big heaping dish of little fried, salty, whole fish called smelts. How she managed to get a 5-year-old to gobble down plates of whole fish, with the dead eyes staring out at you, is even more of a mystery to me now that I’m a parent of two picky eaters.
Like so many Bubbes, Grandma single-handedly prepared Passover dinners for a dozen hungry mouths with barely so much as a sit-down. But I don’t believe any other Bubbe in the world ended a Seder with her particular party trick. Once the plates were cleared and put into the dishwasher according to Grandpa’s incomprehensible mathematical algorithm, my grandmother would finally collapse at the table, pull off her apron, and roll back her sleeve. From there I can only describe what she did from the perspective of the child I was — My grandmother became a female, Jewish Popeye. With her palm placed lightly on her forehead, her bicep flexed, she then proceeded to pop and bounce her exceedingly large arm muscle in a staccato rhythm so that it danced like a Mexican jumping bean. This was a crowd pleaser for the whole family, and the grandchildren were left to wonder what made their Grandma so well-endowed in the bicep area. Maybe it was her cooking.
Ingredients:
1 lb Lean, raw beef chopped (i.e. hamburger meat), salted and peppered
2 Large Onions 1 chopped fine, 2nd onion chopped medium
2 Cup(s)s Rice cooked (1 cup cooked rice to put in stuffing, prepare 2nd cup cooked rice to accompany servings of holupchus)
1 tablespoon Water
1 Eggs slightly beaten
1 whole Cabbage (one head)
2 Cup(s)s Tomatoes canned, broken up a bit so that tomatoes aren’t whole
1 tablespoon Matzah meal optional
1/2 cup(s) Golden raisins or to taste
4-6 Tablespoons Dried mint or to taste
Pinon nuts optional; to taste
1 tablespoon Honey or more; to taste
Several pinch Ginger
2 Tablespoons Brown sugar or more; to taste
1 Lemon (juice of 1 lemon)
Preparation:
Boil enough water in a large pot to cover about 2/3 of the cabbage head, the goal being to steam it and soften the leaves. Put cabbage in and cover pot. Pull off outer leaves as they soften. This will probably have to be repeated several times as you work towards the middle. All leaves should be soft enough to fold but not overcooked. This is best to do a little ahead so that the cabbage cools enough to work with.
Mix together the raw beef, 1 onion chopped fine (save the other onion for later), 1 cup cooked rice (prepare and save the 2nd cup rice to serve with the holupchus), the tablespoon of water, the egg, and the optional matzah meal. Roll up the meat mixture into small balls for filling little cabbage leaf packages that should be folded up like envelopes, open side down.
When all cabbage rolls have been put into a large pot, put in on top the tomatoes, the second onion (chopped into medium sized chunks), the honey, the ginger, the brown sugar, and the juice of one lemon.
Cover and simmer on low heat 1 hour – 1 1/2 hours approximately, tasting as you go.
Serve the holupchus with the cup of cooked rice. You can prepare more rice to accompany this if you want to serve the holupchus as a main course rather than as an appetizer.
Enjoy the sweet and sour goodness!
March 6, 2014
Author: Francis Levine-Grater
I got this recipe in my first year of marriage, and I am celebrating 18 years of happiness! It is perfect for Shavuot or Shabbat lunch in the summer.
Ingredients:
1 jug of tomato juice
2 small cucumbers
Handful of parsley or cilantro
2 small tomatoes, chopped
6 tbs olive oil
6 tbs balsamic vinegar
3 tbs honey
Juice of 2 lemons
Preparation:
Mix wet ingredients together. Add veggies and herbs. Can be left chunky or blended. Enjoy!
April 4, 2014
Author:Tannaz Sassooni
Ingredients:
The crust:
40 ginger snaps
1/2 stick butter (1/4 cup), melted
pinch of salt
The filling:
1/2 stick butter, cut into pieces
10 oz chocolate (70% cacao or more), broken into pieces
1 1/2 C heavy cream
3 Tbs honey
1/2 tsp salt
1/4 tsp cayenne pepper
The topping:
1/4 cup Fat Uncle Farms Ass Kickin’ Ginger Almonds
Preparation:
Preheat oven to 300F.
For the crust, grind snaps in the food processor. Add butter, process to combine. Press into 9 inch tart dish. (note: i used 9 inch springform.) Bake for 15 minutes. Allow to cool.
For the filling, place chocolate and butter in a large bowl. In a small saucepan, bring cream, honey, salt, and cayenne to a boil over medium heat, whisking to dissolve honey. Pour cream mixture over chocolate mixture; allow cream to melt chocolate for about a minute, then whisk until smooth.
Pour chocolate mixture into crust; chill for at least 4 hours.
Coarsely chop almonds.
Before serving, top tart with almonds.
June 17, 2014
Author: Lauren Berman
Growing up in an Italian family Sunday dinners were a whole day affair. The meal began about noon (yea, dinner?) and ended around 6, generally with half the clan fast asleep in a lawn chair or at the table. If it was a “special dinner” celebrating a birthday or holiday, we would have this tower of honey goodness piled high with sprinkles and love. Only my grandmother has been able to get the consistency of the dough just right… the two generations since have been hard as rocks.
Ingredients:
No recipe, wing it!
Preparation:
No preparation instruction.
Posted in Baked Goods and Desserts
Tags: Delicious, dessert, holidays, honey, San Francisco
May 5, 2014
Authors: Alix Wall and Suzie Rose
Ingredients:
3 lbs. organic, grass-fed brisket
Salt and pepper
3 Tbs. neutral oil such as grapeseed or canola
1 medium red onion, peeled, halved and thinly sliced
1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)
2 16-oz. cans purple plums
2 Tbs. honey
2 Tbs. lemon juice
3 Tbs. freshly squeezed orange juice
1⁄2 tsp. Worcestershire sauce
1⁄4 tsp. orange zest
1⁄4 tsp. cinnamon
Chopped parsley
Preparation:
Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.
Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.
When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.
