Monthly Archives: September 2012

Cookbook Review: One Egg is a Fortune

As I have written about before, I love good cookbooks (not all cookbooks), so when a cookbook comes across my desk I am skeptical until proven otherwise.

I recently came across a copy of One Egg is a Fortune, a beautiful (very large) cookbook with recipes compiled by Pnina Jacobson and Judy Kempler. It’s sort of a Stars of David in cookbook form, with recipes and stories from famous Jews from around the world.

One Egg is a Fortune serves as an informative and captivating history of Jewish food traditions from around the world.  And if the stories don’t grab your attention the mouth-watering photos will. The bold photography seems to tell two kinds of stories – the stories of the food itself and the story of the food’s journey. New Yorkers will love the obvious reference to its beloved Fairway supermarket on the Upper West Side, the famous Katz’s deli on the Lower East Side and familiar sight of street pretzels while Jerusalem lovers will immediately be drawn into the sounds and smells of its famous marketplace.

While readers might initially get excited to peruse recipes from famous Jews such as chocolatier Max Brenner, Rabbi Shmuley Boteach and Marlee Matlin, the recipes from some of the lesser-knowns are just as satisfying including Sam Lipski’s Aromatic Roast Brisket and Alan Gold’s Hungarian Scalloped Potatoes.

I personally prefer a straightforward cookbook without the fancy photos (as beautiful as they are) and family stories, but for those of who love more than just the recipes, this is definitely the book for you!

 

Posted on September 28, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet ‘n Spicy Sweet Potato Soup

Yield:
6-8 servings


This is one of my favorite recipes to make and to share with others. Every time I make this soup people ask for the recipe and simply cannot believe it’s nondairy – its so rich and creamy. It’s also pretty easy to make.

Sweet 'n Spicy Sweet Potato Soup

Of course you can make it dairy and serve it with creme fraiche although I enjoy topping it with a drizzle of pomegranate molasses and a sprinkle of pepitas for crunch. This is such a  great soup to sip in the Sukkah or on any cool day.

Sweet 'n Spicy Sweet Potato Soup

 

Sweet n Spicy Sweet Potato Soup

Posted on September 25, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Break-the-Fast Menu

What’s the best part of fasting on Yom Kippur? Well, BREAK-ing the fast of course! Most American Ashkenazi Jews I know break the fast with bagels, lox, cream cheese, orange juice and other treats, such as cucumber salad or noodle kugel.

I also like changing things up and making a spinach quiche and cheesecake! Here are a few ideas for your break-fast from our favorite recipes.

Wishing everyone a sweet new year, an easy fast and a meaningful holiday!

Break-the-Fast Menu

Homemade Bagels

Custom Cream Cheese

Cheese Lokshen (Noodle) Kugel

Israeli Salad

Cucumber Salad from The Food Yenta

Lavender Cheesecake with Shortbread Almond Crust

Tamar’s Coffee Cake

Chef Paula Shoyer’s Pumpkin Bread

 

 

Posted on September 24, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Custom Cream Cheese

Yield:
12-14 servings


Everyone loves a good bagel spread for most occasions, but especially to break the fast at the end of Yom Kippur. I love putting together a platter of thinly sliced red onions, capers, cucumbers and tomatoes to top my glorious bagel.

But what if you want to do something a little different for your break-fast!? How about making some custom cream cheese flavors!

I am partial to savory cream cheese flavors such as this Herbed Cream Cheese from Tyler Florence or this Vegetable Cream Cheese from Ina Garten. But you could also go a sweeter route with this Cinnamon Raisin and Toasted Nut Cream Cheese.

You can even add a few teaspoons of your favorite jam for a fruity cream cheese spread. Top with fresh fruit for a complete sweet bagel treat!

Or you can go a little wild and try my recipe for Chipotle Cream Cheese. Feel free to add more or less chipotle depending on your tastes.

 

Chipotle Cream Cheese

Posted on September 20, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Brisket Contest Winner!

Yield:
12-16 servings



After reviewing dozens of brisket recipes, I still can’t believe how many variations of the same dish will grace Jewish families’ dinner tables on Sunday night to celebrate the Jewish New Year.

It was really hard to choose, but we are excited to share with you Maureen Sharon’s  Brisket with Tsimmis recipe. Maureen shared that it is her family’ absolute favorite, and perhaps it will become your family’s new favorite too!

We hope you enjoy this special family recipe and enjoy whatever meals you share with loved ones next week. Happy cooking – Happy New Year!

Maureen Sharon's Brisket with Tsimmis

Posted on September 13, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Rosh Hashanah Dinner Menus!

Doesn’t it seem like you were just planning your Labor Day grilling menu, and now here we are planning for the High Holidays!? If you’re finding yourself scrambling to put together your meals, or maybe you just want some new recipes ideas, we’ve made the planning for this year easy with two different mix-and-match Rosh Hashanah dinner menus.

Happy cooking and l’shanah tovah!

MENU 1 – TRADITION!

Gefilte Fish

Chicken Soup

Tzimmes

Yerushalmi Noodle Kugel

Crockpot Sweet and Sour Brisket

Apple Cake with Honey

Applesauce Souffle Bread Pudding

 

MENU 2 – JEWISH WITH A TWIST

Apples and Calvados Chopped Liver

Roasted Beet and Leek Risotto

Green Beans with Honey Tahini Glaze

Sweet Potato Kugel

Pomegranate Brisket

Amy’s “Bissel” Apple Cake

Posted on September 12, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Apple Cake with Honey

Yield:
10 servings



Apple Cake with Honey

Posted on September 12, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

The Power of Jewish Food

MyJewishLearning’s recipes connect people across generations. When Brenda encountered our recipe for Plumkuchen, or plum cake, she relayed an amazing story: “The woman who taught me this recipe was a survivor of Auschwitz and told me that every Rosh Hashanah her mother, who perished in the Holocaust, would make this cake from their family’s plum tree. I have since baked this cake every New Year in her memory and for those who have no one to remember them.”

We’re particularly proud when MyJewishLearning’s recipes help people revive family traditions, as was the case with Beatrice, when she discovered our recipe for meat kreplach. “You seem to have been in my mother’s kitchen. The picture and the description of how to make it reminded me of her doing exactly that on the kitchen table when I was a child. I think I’m going to make them for the first time in my life.”

MyJewishLearning is a non-profit organization that depends on donations from people like you to cover 85% of its operating budget. For the last 10 years, MyJewishLearning has helped people like Brenda and Beatrice find Jewish recipes and connect with Jewish life. Help make sure MyJewishLearning is here for the next 10 years by making a tax-deductible donation today.

Posted on September 11, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roasted Beet and Leek Risotto

Yield:
4 servings



beet risotto

Roasted Beet and Leek Risotto

Posted on September 11, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Apple Sauce Soufflé Bread Pudding

Yield:
8 servings



Olga Massov is The Sassy Radish, a food writer and a home cook. Her first cookbook, The Kimchi Cookbook, will be published November 27, 2012 and is available for pre-order. She is at work on her second cookbook, which will be out in 2013.

Applesauce Soufflé Bread Pudding

Posted on September 11, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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