Recipes

Altie Wolvovsky's Chocolate Brittle
This recipe is great because it uses very few ingredients, is super easy and delicious!
  • 10 oz baking chocolate
  • 1 t vanilla
  • Melt chocolate and add pomegranate seeds (substitute chopped nuts, raisins)
  • Spread on a cookie sheet and place in fridge
  • Break into pieces and serve
Honey cake with caramelized pears
If you keep kosher and would like to make dairy-free versions of these recipes, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.
Ingredients
•Unsalted butter, softened, for pan 
•1 3/4 cup(s) all-purpose flour, plus more for dusting 
•3/4 teaspoon(s) baking powder
•1/2 teaspoon(s) baking soda
•1 teaspoon(s) coarse salt
•1/2 teaspoon(s) ground cinnamon
•2 large eggs
•1/2 cup(s) granulated sugar
•1/4 cup(s) packed light-brown sugar
•1/2 cup(s) best-quality honey
•2 tablespoon(s) best-quality honey, combined with above 
•1/2 cup(s) milk
•1/2 cup(s) vegetable oil
•1/2 teaspoon(s) freshly grated lemon zest
•Caramelized Pears
•Freshly whipped cream, or nondairy whipped topping (optional), for serving
Directions
1.Preheat oven to 325 degrees F. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
2.Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.
3.Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.

Israeli Salad

Israeli salad is widely considered the national dish of Israel.

Ingredients:

1 large cucumber, peeled

1 large tomato

1 T chopped dill

1 T chopped parsley

2 T virgin olive oil

2 T lemon juice

  • Wash & dice vegetables
  • Transfer vegetables into a large bowl and toss
  • Add dill, parsley & olive oil and toss
  • Just before serving, add lemon juice and toss
  • Serve with pita bread or pita chips

Cucumber Salad, Carol Jarvis
This recipe was in the cookbook from my former temple in NYC and served at their annual fundraiser restaurant.

8-10 cucumbers, peeled, thinly slice (food processor) 
1-2 onions, peel, thinly sliced 
 

Marinade:
½ cup lemon juice
2 cups white vinegar
1 T celery seed 
1 cup sugar 
2 T salt
1 tsp pepper 

In a large bowl, put a plate over sliced cucumbers to weigh them down for several hours, then drain off the liquid.  Mix the marinade (all other ingredients).  Let stand for ½ hour, then pour over cucumbers.  Add onions.  Cover; can be kept in refrigerator for several days.   


Stuffed Cabbage, Carol Jarvis

This is my grandmother’ recipe and my mother and I continue to serve it.  It can be refrigerated for a few days and/or kept frozen.   

1 head of cabbage                            
½ cup brown sugar 1 onion grated                                  
6 T raw rice 
2 lbs chopped beef                          
½ cup water 1 tsp salt                                          
ground pepper 
Juice of 2 lemons                              
½ apple, diced 
½ cup raisins 
2 8-ounce cans tomato sauce or chopped tomatoes (not seasoned)  

 Cabbage: remove core and place cabbage in large pot of boiling water for about 5-10 minutes so the leave are pliable,  Remove, drain, let cool.

Mix meat and onion, salt, rice, water and pepper.  (we add the rice raw but some cooks partially cook the rice before adding).

Remove the thicker ribs from the cabbage leaves and fill with a spoonful of filling. Fold the sides up (1-2-3-4) to enclose the filling. 

In a large pot, add the unused sliced cabbage, then add the cabbage rolls, seam side down.  Then add the tomato sauce, brown sugar, apple, raisins, lemon juice.

Simmer covered about 2 hours or can be browned in the oven at 375 degrees for about 2 hours covered, then 1 more hour uncovered.



The three recipes below were submitted by Vivian Klein in honor of the Israeli holidays in May 2011
Vivian's Homemade Hoummous:
1 15 oz. can garbanzo beans
1/3 (approx 4-5 oz) jar unmixed tahini paste+  1/4 - 1/3 cup water to thin. (tahini can be premixed to "thick salad dressing" consistency with water first in food processor so as not to add too much water 
2 large cloves chopped garlic
Juice of 1 squeezed lemon 
2 tbsp virgin olive oil 
1 hand full chopped flat parsley (optional)
1 tsp salt
Mix all of the above in food processor until "spreadable" consistency.   Adjust taste and consistency with salt and water. 
Serve chilled with toppings of pine nuts, extra tahini dressing, drizzled olive oil, chopped parsley, sweet paprika or even fried button mushrooms and onions!
Dip into with hot pitta bread or pitta chips! 
Also good as a complete meal inside Pitta bread with Felafel and Israeli salad! (Finely chopped tomatoes, cucumbers, peppers, parsley, pickles, olives or whatever your imagination desires!)
B'teiavon!

Fresh Grape Cake - one of my family's favorites!
(adapted from "Fruits of the Earth - a harvest of recipes from the land of Israel)
7 oz. soft butter or margarine (13/4 sticks)
5 eggs, separated
21/2 cups self rising flour (or regular flour + 11/2 tsp baking powder)
1/2 tsp vanilla
1 lb seedless red or green grapes
1/4 cup flour
Whip egg whites with 1/2 cup sugar until stiff. 
Beat yolks, margarine, remaining sugar and vanilla until smooth. Add flour. Fold egg whites into flour mixture. 
Pour into greased pan.
Dust grapes with 1/4 cup of flour. Arrange grapes on top of dough mixture. Bake in moderate oven (350°) for forty minutes.
Apples and raisins may be substituted for grapes.
Enjoy!
and one more...

Date Nibbles (makes 3 dozen)
1 lb pitted dates, finely diced
1/4 cup honey
11/2 cups creamy or chunky peanut butter,
1 cup flaked coconut or sesame seeds,  toasted
Mix together dates, honey and peanut butter and shape into bite size balls. 
Roll in coconut or sesame seeds  Refrigerate several hours
 
B'teiavon!


DR. RUTH'S FAVORITE PASSOVER NUT TORTE (Non-Gbrochts, Dairy)

A frequent visitor over the years to her local family who belong to Congregation Agudat Achim, Dr. Ruth Westheimer calls this nut torte her Passover favorite. Thank you to Danella Lubar for submitting this recipe.

Joy Danzig shares that this recipe comes from Divine Kosher Cuisine, a cookbook which benefits educational programs at Congregation Agudat Achim in Niskayuna, New York.  It's a wonderful cookbook, a regional winner of the McIlhenny Co.(Tobasco) Community Cookbook Awards, and it's unique in that it features recipes from As You Like It Kosher Catering at that synagogue. The address is Divine Kosher Cuisine, 2115 Union Street, Niskayuna, NY 12309. The Passover section is extensive, and there's a section on Catering to Family and Friends, plus a great number of recipes indexed as kid-friendly recipes.  With index, there are 382 pages. Lots of photos and diagrams, too!  And, no, I don't get any sales commission-- I just enjoy sharing a good thing!

CAKE:
Potato starch for dusting pan
12 large eggs, separated
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons lemon juice
3 cups finely ground walnuts

Directions:

1. Preheat oven to 325°F. Grease three 9-inch round cake pans with removable bottoms. Line each pan with parchment paper, grease again and dust with potato starch.

2. Beat yolks on high speed with electric mixer until thick. Add sugar and lemon juice and beat until light yellow. Mix in nuts.

3. Beat whites in separate bowl at high speed with electric mixer until stiff peaks form. Fold gently into yolk mixture.

4. Divide batter into pans and bake 25 to 30 minutes until golden brown or when tester inserted in center comes out mostly clean but moist. Loosen edges with knife immediately after removing pans from oven .

5. Cool completely. Remove from pans and peel off parchment.

FROSTING #1:
16 ounces heavy cream
4 teaspoons sugar

Whip cream at high speed with electric mixer until soft peaks form. Add sugar and beat until stiff peaks form.

FROSTING #2:
8 ounces heavy cream
2 tablespoons sugar
2 tablespoons cocoa, sifted
1 teaspoon instant coffee granules

Combine all ingredients and whip at high speed with electric mixer until stiff peaks form.

ASSEMBLY:

1. Place 1 cake layer on plate and top with scant half of Frosting #1.

2. Top with 2nd layer and spread with Frosting #2. Top with 3rd layer.

3. Frost top and sides with remainder of Frosting #1. Decorate with chocolate curls and chill until serving.

Yield: 10 to 12 servings.
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