Just want to take a minute out of everyone’s very busy day to wish you all a very Happy Passover or as we say a Zesan Pesach. I hope you enjoyed some new recipes as well as the tried and true crowd favorites. Enjoy your Seder surrounded by those you love and make some lasting memories.
Category Archives: Holiday Recipes
If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table. It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy! Happy Passover.
Kugels can be made a day or two ahead. On the day of the serving, allow the dish to come to room temperature. Then heat it, covered in a preheated 350 degree oven until warm, 30 – 40 minutes. My experience has always been that the kugels hold together better when they are pre-made.
12 sheets matzoh
9 eggs beaten, use eggs at room temperature
1 1/2 tsp. salt
1 1/2 cups sugar
6 large apples, peeled and sliced (any kind will do)
3/4 cup vegetable oil
3 Tsp. cinnamon
1 1/2 cups white raisins
Preheat oven to 350 degrees.
Break matzoh into colander and run warm water over it, just to soften, then drain and put in a large bowl. Add beaten eggs, add salt , sugar , apples, oil, cinnamon and raisins and pour into a pre-greased ( or cooking sprayed) baking dish . Bake at 350 degrees for 50 minutes.
Bake at 350 degrees for about 50 minutes. Enjoy!
*first time baking it keep it uncovered, when you re-heat you will cover it so it doesn’t dry out.
Sometimes I think I posted a recipe and for some inexplicable reason when I go back to find it I can’t. That’s what happened with Cathy’s Passover Popovers. I made them last year ( see pics) and thought I posted this wonderful easy recipe but couldn’t find it. Obviously I am re-writing and posting it since it is a wonderful addition to your Passover Table. Super easy and Super light and delicious. Give this one a try. Once again I want to thank Cathy for her support and her contributions . These are also delicious during Passover with some preserves in the morning. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly.Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers.
1 cup cake meal
4 eggs — always work with room temperature eggs unless otherwise stated for best results
1 tsp. salt
1 Tbsp. sugar
1 cup water
1/2 cup peanut oil
Preheat oven to 400 degrees.
Mix the cake meal, salt and sugar in a bowl.
Bring oil and water to a boil, add cake meal mixture and remove from stove.
Beat in one egg at a time and mix a lot. It will be thick.
Allow to stand for 15 minutes.
Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.
Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .
Warm before serving if desired.
I originally posted this on October 5, 2011. Now that’s a more civilized time to be celebrating the Jewish New Year, but what can I say? It’s here and here we go again. This is probably one of the oldest recipes on my blog. I remember my Mother making it and always loving it. Along with the baked French toast this is a wonderful breakfast and brunch staple. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in our house. Always delicious and the ultimate in comfort food. You can buy almost any of the frozen blintzes, homemade ones are great but it doesn’t really make that big of a difference with this recipe. This is super easy with excellent results.
6 blintzes ( you can use cheese or fruit filled, whichever you like) . Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray.
1/4 cup sugar
1 tbsp. unsalted butter or margarine
3/4 cup sour cream (lite is fine)
1 tsp. vanilla
Dash of cinnamon
Preheat oven to 350 degrees.
Melt butter or margarine in saucepan. Spray baking dish with Pam Spray. Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use 9×13 size baking dish but anything close to that will work. You can double the recipe, in which case you’ll obviously need a larger baking dish. You need room for the blintzes to expand a little and for the egg mixture (custard) to rise around it. Don’t spread it too thin.
Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture.
Bake at 350 degrees for approximately 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.
Happy Healthy Sweet New Year!
I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made. I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!
*recipe as is should serve 6- 8 if you have more people make 2 trays!
1 cup packed light brown sugar
1 stick unsalted butter
2 tbsp. corn syrup ( I use Karo Original light corn syrup)
5 eggs (room temperature please)
1 1/2 cups milk ( you can use low-fat, I use Skim Plus)
1 tbsp. vanilla
1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .
Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.
In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.
Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.
*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.
Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.
I really can’t believe that it’s just going to be Labor Day and we have to say good-bye to summer and hello to Rosh Hashana! Super early this year. I am adding a few additions to my usual menu and I will list my usual recipes so that if you’d like you can look them up on my site. Here is one of the new recipes for a sweet Honey Cake containing no honey! This cake can be made ahead of time and frozen. This recipe is for 2 loaves, so if you only want to make 1 just divide in half. I figure I’m making it , why not make 2 and have the second one on hand. This is also a vegan cake. Honey Cake is a traditional cake served on the Jewish New Year.
I just finished baking this sweet like honey cake and I got one regular sized loaf and 1 mini loaf so I don’t think this will yield 2 full size loaves unless you only fill loaf pan 1/2 way.
*original recipe from Epicurious
Ingredients: 2 loaves
2 1/2 cups whole wheat pastry or spelt flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves or allspice
1 cup pure maple syrup or dark agave nectar, or 1/2 maple and 1/2 dark agave
1 cup applesauce
1/2 cup safflower oil
2 teaspoons vanilla extract
1/2 cup dark or golden raisins
1/4 cup sliced almonds
preheat the oven to 325 degrees. Prep 2 loaf pans by greasing or spraying the pans, if you’d like you can line the bottoms with parchment paper. I find spraying the pans is sufficient. You can also lightly oil the sides of pans if not using spray.
Combine the first 6 dry ingredients in a mixing bowl, flour, baking powder, baking soda, cinnamon, ginger and cloves or allspice.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then add in the raisins.
Divide the batter between the two prepared loaf pans. Sprinkle the almonds over the tops of the loaves.
Bake for 40-50 minutes, or until a knife or cake tester inserted into the center of a loaf comes out clean. Don’t over bake. I baked for about 42 minutes, it was finished at that point. So be sure to check on it after 40 minutes.
Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if necessary and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter.
Cut into slices and serve.
Happy New Year!
This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and try to make it a few times a year. What better time to make it than the Jewish New Year? it’s super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables.
Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation. Wolff’s brand is really wonderful so look for it.
1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)
1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.
app. 2 tablespoons olive oil, you may need a little more and may want a bit more to drizzle at the end. You can also use vegetable oil.
Kosher Salt and Freshly Ground Black Pepper
1 box button mushrooms sliced
1 cup kasha, medium or coarse granulation.
2 cups vegetable or chicken stock ( obviously if you’re making vegetarian you’ll use vegetable )
Cook the pasta according to directions on box for al dente.
Saute’ the onions in olive oil, salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.
Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.
Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg. Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate.
Add back in the mushrooms and onions and combine with chicken broth.
Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.
Adjust seasoning with salt and pepper if you’d like, mix in pasta, and if you’d like drizzle a little more olive oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish, you’ll most likely need to add a little oil if you do so.
*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.
*should serve 8 people
Summer is the most easy-going time of the year and then along comes the Jewish holidays right on the heels of Labor Day and just like that it is over. Before you know it, it’s Thanksgiving! Oh well here we go again, for those of you who have been reading my blog you may have made a lot of these recipes. I am going to post a few new ones. I am sort of a traditionalist when it comes to holidays and my family always looks forward to the same things. If I introduce a new recipe it’s always hold your breath time and what was wrong with the old one looks on everyone’s face. I think this year because the holiday is so early and it is still summer I may make a light salad with some end of summer vegetables, and maybe instead of an apple cake I’ll make a peach cake, and maybe instead of a plum torte I’ll make a berry torte? Final decisions haven’t been made but I know that there are some things I’d never leave out. Here is a list of suggestions and by all means cruise through my blog and see if there is anything else to your liking. These are just a list of suggestions. I will be posting a few new ones this week, so be on the lookout.
For those who celebrate have a very Happy Healthy New Year!
Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)
Happy New Year Brisket
Honey Roasted Chicken
Old School Meatballs
A Noodle Pudding from Ellen
Another Noodle Pudding from Marcy *kosher non dairy
Noodle Pudding with Apricot Nectar
Noodle Pudding from Julie
Grandma Millie’s Cauliflower
Applesauce and Raisin Cake
Don’t let the Apples go Bad Cake
Julie’s Honey Cake
My farewell to Norah Ephron- her Tzimmes