CARDAMOM CINNAMON SNICKERDOODLES
Makes 3 dozen Snickerdoodles were my favorite cookie growing up, they have this ethereal texture combined with the homely yet exotic, sweet warm aroma of cinnamon. Here we have upped the spice profile of this cookie by adding slightly nutty, and aromatic cardamom. Cardamom’s vague hints of anise help cut through the richness of this […]
ARAYES
This past summer my older kids who live in Israel introduced me to amazing street food that has become super popular in Israel as of late. In fact, one of my sons spent a couple of weeks this past summer preparing hundreds of Arayes for the Jerusalem artist festival, where crowds descend on brichat ha […]
CABBAGE SOUP
3 tablespoons vegetable oil 1 kilo brisket cut into 1 inch cubes Kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2 cans (400g) chopped tomatoes 1 (50g) can tomato paste 8 cups (2 litres) chicken stock 1 small cabbage, core removed and finely shredded 1/4 cup (45 9) light brown sugar […]
MOKOSH CAKE
Growing up you could always discern the Hungarian homes from the polish ones. If your parents or grandparents came from a polish background you wouldn’t be surprised to find a babka ready and waiting on a Shabbat morning, on the other hand, if you came from a Hungarian background it was a Kokosh or the […]
PRESSBURG KIPFEL
These old fashioned cookies, made of yeasted dough with a walnut filling remind me of a Holocaust Survivor that my husband and I met at a coffee shop in Israel years ago. Mr. Paschkarevitcz who was originally from Bratislava/Pressburg was sent to the Lodz ghetto and from there to Auschwitz. He would come to a […]
MANDELBRODT
Mandel, meaning almonds, brodt meaning bread – is the name of this old fashioned cookie, the Jewish cousins to the Italian biscotti, are morish to an extreme, one bite and you will be looking for any excuse for a cup of tea to eat your mandelbrot with. The almond is one of only two nuts […]
RUGELACH
In my world view rugelach can be divided into two categories – the yeasty and the cookie. Both are equally great, but they totally satisfy different taste expectations. The cookie dough rugelach we are doing here has a flaky buttery pastry filled to the brim with dried fruit, nuts, jam, and even chocolate if you […]
CROCKPOT CHULENT
200g (1 cup) dried butter (or lima) beans 200g (1 cup) dried white (or kidney) beans 2 tbsp. canola oil 2 onions, peeled and finely sliced Kosher salt and freshly ground black pepper, to taste 1 kilo (2.2 lbs) beef brisket, cut into 1-inch cubes 5 medium potatoes, peeled and quartered 2 parsnips, peeled and […]
CHALLAH PUDDING WITH ADVOCAAT CREAM
Adapted from TLV by Jigal Krant 65g (½ cup) mini dried figs, cut into small pieces 100ml (½ cup) whiskey or bourbon 4 eggs 100ml (1 tablespoon less than ½ cup) full fat (whole) milk 125ml (½ cup) double (heavy) cream 60g (⅓ cup) granulated sugar 1 teaspoon cinnamon Pinch of salt 400g (about half […]
