Central Florida's Independent Jewish Voice
Central Florida's Independent Jewish Voice
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Latkes are far more popular during Hanukkah than donuts here in the U.S. While you can find latkes in the freezer section of almost every major supermarket, good quality sufganiyot are much harder to come by, and lots of people I know have a fear of using yeast to make doughs like donut dough. But there is an easier way to make sufganiyot, and it comes in a can: biscuit dough. What can these doughy babies not do?! Using canned biscuits, you can either make full-sized sufganiyot, or smaller,...
Fasting on Yom Kippur is not easy, nor is it for everyone - some people cannot fast because they are pregnant, breastfeeding or have a medical condition. Some simply do not function well while abstaining from water and food for a 25-hour period. But for those who do choose to fast as a meaningful way to engage in Yom Kippur, there are actually foods to eat beforehand that can set you up for a more successful, less onerous fast. Most people stick to a menu that is classic and delicious but not to...
Pashtida (a crustless quiche) is beloved and common in Israel, where it is enjoyed at everything from potlucks, school events, shivas, and everything in between. It's also commonly prepared for Shavuot and Sukkot. The versatile dish transports well, and there is no right or wrong way to make one. Israelis make pashtida all year long, but it's a dish especially perfect for warmer climates and seasons, when it's just too hot to spend hours in an overheated kitchen. Plus, during warmer months, ther...
Blintz souffle is synonymous with easy, classic Ashkenazi-Jewish-American comfort food. The ingredient list isn't long, the steps are very simple but the result is pure, creamy indulgence. Plus, this dish calls for frozen blintzes for extra ease. Many American Jewish families serve this for Yom Kippur break fast, but I think its also a great dish for a meal train, brunch or even Passover, as there are several brands that sell kosher-for-Passover frozen blintzes. Ingredients 6 eggs 2 tsp vanilla...
I love it when people taste my pareve desserts and say, "Wow - this is pareve!?" It's the same rule with Passover dishes and desserts. Which is why I am on a never-ending search for the perfect Passover desserts that are good enough to eat all year and just happen to also be Passover-friendly. In one of my searches I came across this recipe for Flourless Peanut Butter Cookies which I realized could easily be made Passover-friendly just by swapping out the peanut butter for almond butter. I...
Latkes are far more popular during Hanukkah than donuts here in the U.S. While you can find latkes in the freezer section of almost every major supermarket, good quality sufganiyot are much harder to come by, and lots of people I know have a fear of using yeast to make dough like donut dough. But there is an easier way to make sufganiyot, and it comes in a can: biscuit dough. What can these doughy babies not do? Using canned biscuits, you can either make full-sized sufganiyot, or smaller, donut...
(JTA) - I know the holidays will look, and taste, different than most years. I also know many families cherish the big brisket, standing rib roast or pot roast that graces their table each year. Traditions are important, and food imparts its own sanctity as part of holiday experiences; the smell, the sight and the taste all play a crucial role in what makes family gatherings during a holiday so very special. It might not even be the flavor of the dish itself, but rather the knowledge and...
You love challah. You love pizza. It might be time to combine these two cherished carbs together in one pan. If you often make big batches of challah, this recipe will be quite easy to throw together as a fun appetizer, or even an indulgent weeknight dinner. You can set aside around 1 pound of dough to make the pizza dip challah, which is about half of this recipe. But you can use any challah recipe you prefer. If you don't have a cast iron pan, you can use any 8- or 9-inch cake pan that you...
Tell someone you made the gravlax at your next brunch and I promise they will be impressed. The truth is that gravlax is a surprisingly simple dish to make. There is no actual cooking involved, but you will have to plan ahead because it takes at least 4 to 5 days to allow it to cure in your fridge. But why stop at simple gravlax!? Curing fish, particularly salmon, can take on different flavors depending on what ingredients you include while curing. Beets, herbs, vodka, citrus can all be... Full story
It's hard to improve on the classic goodness of a good American barbecue (or cookout, depending on what part of the United States you might reside). Hamburgers, hot dogs, chicken drumsticks and corn all cooked on a grill are the height of summer perfection. But I am always thinking about carbs, specifically how to add delicious, homemade carbs to any meal. So on a recent Sunday when my kids were out of the house, I decided it was time to whip up some homemade pretzel challah rolls to go with som... Full story
(JTA)-If you've never made falafel from scratch, I'm here to say: It's possible, and it's delicious. I was definitely intimidated by the task until I finally jumped right in. But I couldn't have done it without following a few expert tips. Ditch the canned chickpeas. Every expert falafel fryer I spoke with agreed: You must use dried chickpeas to achieve the best, most authentic falafel. The easiest way to do this is to soak them overnight. Cookbook authors Vicky Cohen and Ruth Fox also suggest... Full story
This article originally appeared on The Nosher. Yes, babka is usually sweet: chocolate and cinnamon are the most traditional flavors, as we learned many years ago from "Seinfeld" and Elaine. But babka dough is delicious and versatile, and actually quicker to mix up than challah dough. By adding less sugar, you can make a dough that is the perfect vessel for copious amounts of garlic butter and cheese. Instead of the traditional twisted shape, this version will have you cutting small squares,... Full story
(The Nosher via JTA)—Schnitzel is one of my family’s favorite dishes throughout the entire year, but it is especially loved during Passover. With very small changes (as in, use matzah meal and almond flour instead of bread crumbs), this dish is 100 percent Passover-friendly. And it’s so satisfying as the week of Passover eating lags on and you crave some serious eats—not just matzah slathered in whipped cream cheese for, like, the 20th time. Schnitzel tips! • When dredging anything (like chicken or eggplant), set up a work station before yo... Full story
(The Nosher via JTA)—I love rainbow cookies. Love. And they are a serious obsession for my entire family. So when I made this recipe Passover-friendly last year, it was a wonderful, delicious game-changer for our Passover celebrations. Simply replace the regular flour with 1/2 cup matzah cake meal and 1/2 cup almond flour (note: not almond meal). To make this recipe non-dairy, simply replace the 1/2 cup butter with 1/2 cup nondairy shortening or margarine. You will need three 8-by-8-inch square pans to make this recipe (you can buy d... Full story
What a year—delis opened, delis closed, we talked about rainbow bagels, and reviewed the history of pickles in America. And now it’s time to look ahead to what will be happening in Jewish food for the coming year. Bread is Back For all of you who have scooped your bagel or who decided to go gluten-free for non-medical reasons, guess what: Facebook’s research on food trends confirms that bread is back and better than ever. Naturally-fermented breads like sourdough are considered good for your gut and overall health, especially those made with... Full story
(The Nosher via JTA)-Babka is an Eastern European yeasted cake with deep Jewish roots and also great American popularity. One of babka's most notorious moments was in an episode of "Seinfeld": Jerry and Elaine head to Royal Bakery to pick up babka for a dinner party, and when there is no more chocolate babka, they are somewhat devastated to be forced to bring cinnamon, "the lesser babka." Meanwhile, babka has been experiencing quite a resurgence in the past few years since the launch of Breads... Full story
(The Nosher via JTA)-I first fell in love with adjaruli khatchapuri, also known as Georgian cheese bread or cheese boat, at Marani Restaurant in Queens, New York. This cheesy-carby deliciousness is basically all the comfort food you could possibly crave in one single dish: cheese, runny egg yolk and butter, all being held by homemade bread. Khatchapuri and khinkali, a dumpling most often stuffed with meat and spices, are two of Georgia's most recognizable dishes (and yes, I am talking about the... Full story
(The Nosher via JTA)-Kreplach seem like the kind of dish only your bubbe would make. Especially from scratch. And I always felt intimidated to even try it. You have to make the dough, make the filling and shape it just right. (Turns out, actually you don't.) But last year I was lucky enough to spend time with a real bubbe and cookbook author (and also my friend), Ronnie Fein, who shared with me her tried-and-true method and recipe. Turns out it's easier than I thought: The kreplach don't need... Full story
(The Nosher via JTA)-The crockpot has never been my favorite kitchen gadget. I know people love their crockpots and their instant pots, but there have been limited things I have made in a crockpot that I loved, or actually found more convenient. When I am dinner prepping for busy weeks, I typically don't make long-simmering meals that require my attention but rather just throw a bunch of stuff in the oven. But on a recent Friday that was going to be particularly harried-with baby swim class,... Full story
(The Nosher via JTA)-I recently fell in love with honey squash, a new variety of hearty winter squash bred specifically to be concentrated in flavor and adorable in appearance. OK, maybe it wasn't specifically grown to be adorable, but the result nevertheless is the same. I found honey squash at several New York- and New Jersey-area farms and farmers markets, and I know that Whole Foods has also been selling them. But even if you cannot find this super sweet squash, you can substitute regular... Full story
(The Nosher via JTA)-By the time Sukkot arrives, and we are three weeks into nonstop Jewish holiday mode, some people might be a little tired of cooking. I don't blame these people one bit. But Sukkot probably is my favorite holiday of the season to cook for-I love sitting outdoors in the brisk autumn air, enjoying harvest-inspired dishes with friends and family. This dish is (pretty) easy, totally unique and delish. The husband, who is by far my harshest critic, was in love with this recipe... Full story
(The Nosher via JTA)-Avocado toast has been "trendy" for several years throughout the U.S. In fact, avocados have been so trendy, an entire avocado restaurant opened earlier this year in Brooklyn. And people are putting avocados in everything lately: brownies, salad dressing, even ice cream. After all, avocados are healthy, full of good fat, delicious and satisfying. I also love avocados, but I am a purist about eating them-sliced or smashed simply with just a few seasonings with some chips, or... Full story
(The Nosher via JTA)—Keeping a stocked pantry is a deep love of mine; it must run in my blood. My mother also was obsessed with having backups of her favorite products in the basement. There were always boxes of pasta, cans of beans, soup and tons of stuff in our second freezer. Until recently we lived in an apartment, and my desire to keep a stocked pantry was limited by space (although I still tried to stock as best I could). But now with more space in a house, along with a second fridge and freezer downstairs, I like to be ready for anything... Full story
(The Nosher via JTA)-Stuffed peppers are a comfort food for both Americans and Israelis. But the two versions vary quite a bit in their spice profiles and methodology. American-style stuffed peppers are often topped with cheese, stuffed with corn, beans, rice and sometimes meat, and feature a more Tex-Mex spice mixture. In the tradition, it's common to stuff all kinds of vegetables: onions, zucchini, eggplant and, yes, peppers. Filled with rice, meat, pine nuts, raisins, fresh herbs and varying... Full story
(The Nosher via JTA)-Mac and cheese is one of those comfort food dishes that is sure to bring a smile to anyone's face. So when my co-workers suggested I try a mac and cheese made with Israeli couscous instead of traditionally larger pasta like elbows or shells or cavatappi, I happily accepted the challenge and decided to combine a more American-style pasta dish with some Israeli flavors, like cottage cheese and feta. This baked dish is cheesy and familiar enough to feed the kids, but just... Full story
