Traditional Jewish Latkes

Not Only are They Easy to Make but Sure to Please

One of the most traditional Jewish dishes is latkes, which are also known as potato pancakes. Jews traditionally eat them during the Hannukah festival. The oil for cooking the latkes is symbolic of the oil from the Hannukah story that kept the Second Temple of ancient Israel lit with the long-lasting flame that is celebrated as a miracle. The ingredients are simple: potato, flour, eggs and are flavored with grated onion or garlic powder. They are relatively easy to make and sure to please many. Check out this recipe from Wolfgang Puck.

The total time needed to prepare these is 40 minutes.

Ingredients

  • 8 medium potatoes, peeled
  • 1 medium onion
  • Lemon juice
  • 1 cup flour
  • 1 cup milk
  • 1 egg
  • 1 tablespoon baking powder
  • 1/8 cup melted butter
  • Freshly grated nutmeg
  • Salt and pepper to taste
  • Watercress, to garnish
  • Caviar, to garnish
  • Applesauce, for garnish
  • Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.

Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.

Serve with watercress, caviar, applesauce, and creme fraiche.

**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

Love Dessert?

Try this Recipe for Rugelach

If you have been in the mood for cookies lately, why not check out this recipe from Ina Garten for Rugelach? It could just satisfy your sweet tooth.

Ingredients

Directions

Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve. If you have been in the mood for cookies lately, why not check out this recipe from Ina Garten for Rugelach? It could just satisfy your sweet tooth.

Ingredients

Directions

Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

Who Doesn't Love Beef Brisket?

 

It’s not always fair to stereotype, but it’s fair to say that most Jews love beef brisket. Check out this recipe from Always Hungry for the best beef brisket.

Ingredients for the Sauce:


5 ¼ cups Low-Sodium Chicken Broth


6 tbsp Worcestershire Sauce


¾ cup Ketchup


2 tbsp Dark Brown Sugar 


3 tbsp Honey


6 tsp Instant Coffee


TT Salt and Pepper

Procedure:

1. Bring all the ingredients to a boil, then reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.

Ingredients for the Meat:


14 lbs Beef Brisket


TT Salt and Pepper


1 head Garlic, minced


TT Onion Powder


4 tbsp Olive Oil


6 Large Sweet Onions, thinly sliced


8 boxes White Button Mushrooms, cleaned and sliced


1 bunch Parsley, finely chopped

Procedure:

1. Preheat the oven to 450 °F. Place the meat in a roasting dish and season it on both sides with salt, pepper, garlic and onion powder. When the oven is hot place the meat inside and brown it on both sides.

2. While the meat is roasting, sautée the sliced onions in two tablespoons of olive oil over medium-low heat until they have caramelized. Once they are soft and golden brown, remove the onions to a side dish.

3. Add another two tablespoons of olive oil to the pan and sautée the mushrooms until all of the liquid has been absorbed.

4. Lower the oven temperature to 375 °F. Scatter half the mushrooms and onions on the bottom of the roasting pan, then scatter what remains over the meat. Pour the sauce over the meat, then cover with aluminum foil. Poke a few holes in the foil so steam can escape.

5. Place the meat in the oven and cook for an hour and a half. Then turn the meat over and baste well with sauce, cover, and return it to the oven for another hour and a half.

6. Remove the meat from the oven and let it cool. Remove the mushrooms, onions, and some of the sauce and place it in a container to refrigerate. Freeze the meat with the remaining sauce overnight.

7. To serve the brisket, remove the meat from the freezer and defrost it in a 350 °F oven for 15-20 minutes, or until the sauce has started to melt. Slice the brisket to the desired thickness, then lay the slices in a pan and top with mushroom and onion sauce. Place the meat into the oven for 30 to 40 minutes, then remove and garnish with chopped parsley.

Potato Carrot Latkes

 

Are you unsure of what to have with dinner as a side? Check out this recipe from Rachael Ray for potato and carrot latkes, not only is it quick and easy, but delicious!

Ingredients

  • 1 (24-ounce) bag shredded potatoes for hash browns
  • 1 large carrot, peeled
  • 1 medium onion, peeled
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 tablespoons matzo meal, cracker meal or all-purpose flour
  • Vegetable oil, for frying
  • 2 cups chunky apple sauce
  • 1 cinnamon stick
  • 1 cup sour cream

Directions

Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.

Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.

Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

Holiday Apple Raisin Challah

Best Bread for the Holidays

 

The first time that I had challah, I became hooked - this bread is not only hearty but it's sweet and delicious at the same time, it's perfect for breakfast, on the side with dinner or even as a snack. Check out this recipe for apple raisin challah.

For the bread:

2 tablespoons dry yeast

1 tablespoon plus 3/4 cup (155 g) granulated sugar

5 large eggs

3/4 cup (180 ml) vegetable oil, such as canola or safflower

3/4 teaspoon kosher salt

6 cups (870 g) all-purpose flour

For the filling

1 large firm-tart apple (about 8 ounces), peeled, cored, and cut into small cubes

1/2 cup (65 g) raisins

3 tablespoons lemon juice

2 tablespoons honey

1/2 teaspoon ground cinnamon

1 egg yolk

Preparation

1. Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes—the mixture should look foamy.

2. In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended. Add the oil, salt, and remaining 3/4 cup sugar. Beat until pale in color, about 4 minutes. Beat in 2/3 cup water, then add the yeast mixture. Beat in the flour 1 cup at a time.

3. Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the light bulb on. You want the dough to double in size, which takes just about an hour.

4. Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.

5. Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid.

6. Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.

7. Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.

8. Preheat the oven to 400°F and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.

 

 

 

Jewish Apple Strudel

A Long Time Tradition

 

Strudel has been around for a while, dating back to the 17th century with the Habsburg Empire. It is a sweet and savory layered pastry with filling inside. Many different Eastern European Diasporas have influenced strudel, making it into the delicious treat it is today. One of the most popular types of strudel is apple.

Apple strudel is usually an oblong pastry jacket with an apple filling inside. The filling is made from apples, sugar, cinnamon, raisins, lemon, almonds, and matzo meal. Using tart, crisp, and aromatic apples and mixing all of the previous ingredients mentioned creates a good filling. Phyllo dough is an easy way to avoid the hassle of making your own. And as always, if you’re too busy to make your own but want to check this out- try Rudy’s.

Ingredients:

4 large sheets phyllo dough

4 tablespoons margarine, melted

1 cup matzo meal

1 cup ground almonds

6 large dessert apples, peeled, cored, and coarsely chopped

1 lemon, rind grated and juice squeezed

1 cup golden raisins

1/2 cup granulated sugar

2 tablespoons ground cinnamon

Confectioners sugar to decorate

Method:

1. Preheat oven to 400°F.

2. Lightly grease 2 large cookie sheets.

3. Lay a sheet of phyllo dough on a floured cloth. Brush it with melted margarine and lay another sheet on top. Brush this with melted margarine, also.

4. Combine remaining ingredients except confectioners’ sugar.

5. Spread half the mixture evenly over the dough, up to 1/2 inch from edge.

6. Roll up the dough like a jellyroll, using the cloth to help support the dough.

7. Transfer roll to one of the cookie sheets. Repeat the procedure with the 2 remaining sheets of dough, melted margarine, and filling.

8. Transfer this roll to other cookie sheet. Bake strudels for 40 minutes, or until well browned.

9. Slice while warm and sprinkle with sifted confectioners sugar.

Jewish Noodle Kugel Recipe

"Kugel takes ten-minutes to prep and one hour to cook."

Jewish Noodle Kugel (pronounced "koogle") is a classic baked Jewish side dish or dessert usually served at lunch on the Sabbath. This dish can be either sweet or savory, made with noodles or potatoes. This recipe is with noodles and without cheese, poplular for those on a low-fat diet. Kugel takes ten-minutes to prep and one hour to cook.

Essentials:

  1. 9x13-inch baking pan
  2. Large pot
  3. Colander
  4. Large bowl
  5. Spoon to stir
  6. Aluminum foil

Ingredients:

  • 1 (16 ounce) package egg noodles
  • Water
  • Pinch of salt
  • 1/2 cup margarine or butter
  • 4 eggs, beaten
  • 1 cup white sugar (1/2 if you don't want it as sweet)
  • 1 1/2 cups applesauce or freshly grated apples
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting
  • 1/4 cup raisins for texture

Directions:

  1. Preheat oven to 350 degrees.
  2. Fill a large pot with water, add salt and bring to a boil over high heat. Stir in the egg noodles and return to a boil. Cook the pasta uncovered stirring occasionally. Drain well in a colander set in the sink.
  3. Place noodles in a large bowl. Mix margarine or butter with noodles until melted.
  4. Stir in the eggs, sugar, applesauce or fresh grated apples, and vanilla extract.
  5. Pour noodle mixture into baking pan. Sprinkle top with cinnamon and raisins.
  6. Cover baking pan with aluminum foil.
  7. Bake for 30 minutes.
  8. Take off the aluminum and bake uncovered until golden brown, about 20 to 30 minutes.
  9. Serve hot, warm or cold.

Yields: 12 servings.

Check Out Stage Deli

Simply the Best

The Stage Deli has been a landmark in Manhattan for over 70 years, located on 7th avenue just a few blocks from Carnegie Hall. This restaurant has become a favorite for all walks of life. Russian immigrant Max Asnas opened the deli in 1937, located on Broadway and 48th Street.  Mr. Asnas stocked the deli with food from his native land - blintzes, salamis, smoked fish and thick loaves of Russian rye bread. The deli became the place to be for anyone who was anyone since actors often strolled in between rehearsals – it became a main place for the movers and shakers of the city.

In 1943, Mr. Asnas moved the deli to its current location on 7th avenue between 53rd and 54th streets where columnist Walter Winchell would gather information for the next day’s paper and radio reports that reached an audience of 55 million. With the mentioning of the Stage Deli, the popularity continually began to grow.

Asnas retired and sold the deli sometime in the late 60's and it wasn’t brought back to life until 1978 when another group came in and restored the glory of the deli to what it is today. The deli not only contains some of the best food you’ll ever have but has pictures of all the celebrities that have visited throughout the years posted on the walls. Most of the sandwiches are named after celebrities who have visited such as the Tiger Woods Reuben or the Ben Stiller Hot Open Roast Beef. Beware when ordering from the menu though, nothing will be custom made to order, and as always, use mustard and not ketchup.

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