Pomegranate Jelly
Called Jello in America and Jelly in the UK, I love all fruit jell desserts – they are the perfect end for a heavy meat meal. Pomegranate Juice is a bit dry by adding cranberry juice the flavour of pomegranate gets a chance to shine. 480ml (2 cups) pomegranate juice 480ml (2 cups) cranberry juice […]
Apple Butter
The ancient Jewish community of Persia (modern day Iran) have a beautiful tradition of dipping apples and challah into Apple Butter, which is a smooth apple compote scented with cinnamon and cloves. If honey isn’t your thing, try Apple Butter instead. 9 medium sized apples, peeled and cored 240g (1 cup) apple cider 150g (3/4 […]
Lamb with Dates and Honey
The Rama – Rabbi Moshe Isserles – a famed 16th century Polish Rabbi who sets the standard of practice especially in regards of costume for Ashkenazi Jews, exalts us to eat fatty meats on Rosh Hashana as a way to celebrate the new year. Fatty meat would have been seen as a delicacy at the […]
Moroccan Style Apricot chicken
This is one of those dishes I’m inordinately proud of. I grew up on basic chicken, you know the kind, some salt, paprika, and pepper an onion or two for good measure. The first time I spent Shabbat with a friend whose parents had immigrated to America from Morocco and I tasted the amazing combination […]
Green Beans with tomatoes
Green beans are a traditional dish among Sephardi Jews on Rosh Hashana as they grow in abundance. In this recipe we sauté/steam the beans, doing two processes in one pot, the sautéing adds flavour while the steaming helps the beans retain their bright colour while they cook through. 2 tablespoons olive oil 1 onion finely […]
