Jewish

Sephardic Charoset

A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

Sephardic Charoset
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Matzah Brei

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

Matzah Brei
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Menu for the week of Apr 9 (Passover)

Sun: Grilled chicken breast http://amazingribs.com/recipes/chicken_turkey_duck/buxom_chicken... sandwiches w/veg and sweet potato fries; smoke salmon, make https://audreyandjon.com/recipes/bernices-brisket
Mon: Seder w/ brisket, charoset, potatoes, and https://audreyandjon.com/recipes/raw-kale-and-brussels-sprouts-s... (+ parsley, horseradish)
Tue: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Wed: Matzah tart: https://audreyandjon.com/recipes/
carrot-ricotta-tart w/ carrot and parsley
Thu: Brisket leftovers w/ brussels sprouts

Smoked Salmon Dip

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

Smoked Salmon Dip
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Rugelach

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

Rugelach: in progress
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Elaine's Lemon Meringue Pie

My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

Filling Ingredients
1 box lemon pie filling
1/4 cup sugar

Lemon Meringue Pie
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Egg Bread

This recipe, from Diana's Desserts tasted great, but was not the best for the bread machine - it was super flaky/crumbly, and took some serious effort to extract. Perhaps using the machine to make the dough and then continuing in the oven would work better?

Ingredients for 1 Pound Loaf:
1/2 cup milk
1 large egg
1 tablespoon butter or margarine, cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon granulated sugar

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Potato Latkes

Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Latkes
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