Jewish Recipes
165 recipes found
Fettuccine, Smoked Trout And Asparagus
Carrot Ring
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Red Wine Honey Cake With Plums
Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.
Chicken With Bitter Herb Pesto
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu. It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking. I made a pesto with escarole. Among Ashkenazi Jews the bitter herb, or maror, on the ceremonial Seder plate is usually horseradish. But for Sephardic Jews, it is usually a green vegetable like escarole, which Ashkenazi Jews may sometimes include. I spread the pesto on the boned thighs, then enclosed the filling. Matzo meal encouraged a golden crust. The chicken needs no tending during the Seder service. It's a good idea to pray for leftovers, because the chicken, sliced into rounds, is delicious for lunch.
Garlicky Beet Spread with Yogurt, Dill and Horseradish
This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)
Susan Gubar’s Matzo Ball Soup
To comfort you and yours, here is my recipe for The World’s Lightest Matzo Balls (which evolved over the years from Jennie Grossinger’s cookbook “The Art of Jewish Cooking.”). While cooking, they rise to the top.
Larry Bain's Adaptation Of His Grandmother's Haroseth
Honey Cake
Olive Oil Challah
Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth. It’s best to squeeze the oranges yourself.) If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest. This recipe makes one large loaf (about 1 pound). Feel free to double it if you’re feeding a crowd or if you’d like to toss one loaf into the freezer, where it will keep well for up to 3 months.
Sephardic Challah With Whole Spices
Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.
Fred's Macaroons
Chicken Soup With Marrow Balls
Pear Haroseth With Pecans and Figs
A recipe for chopped fruits and nuts, with wine and honey.
Veal Roast With Mango Sauce
Horseradish and Beet Tartare
A recipe in which pungent horseradish blends with sweet beets.
Schmaltz and Gribeness
Double Chocolate Mocha Drop Cookies
Olive Bread
Schmaltz Latkes
Frying latkes in schmaltz — rendered poultry fat — is the traditional Ashkenazi method, what Central and Eastern European Jews typically did before assimilating in America. It makes for an exceptional latke: crisp-edged and deeply flavored, with a nutty, rich flavor that’s much more complex than if you fry them in flavorless vegetable oil. For the best results, make the batter for these just before frying and serve immediately. Also keep in mind that serving these with the optional sour cream or yogurt makes them unsuitable to anyone keeping kosher. If you’re making schmaltz from scratch for this recipe, do use the onion; it adds a lovely caramelized sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They are usually strained out of store-bought schmaltz; if you don’t have them, just omit them here.)
Cabbage, Onion and Millet Kugel
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn’t hesitate to serve this as a main dish.
Sweet Millet Kugel With Dried Apricots and Raisins
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory kugels. In fact, this kugel turned me into a millet convert
Smoked Whitefish Salad With Crème Fraîche and Capers
Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.
Sylvia Lav’s Perfect Hamantaschen
This recipe makes enough to send out to relatives or feed a large party. You can reduce the recipe. The prune butter also stores well, and the dough works nicely for other pastries.