Donuts were never really my thing. That is, until I was pregnant a few years ago and my husband brought me to New York City’s famous Doughnut Plant where I sampled several amazing flavors, including their peanut butter & jelly variety. I was in love, and it wasn’t just the pregnancy hormones.
Check out my elated face.
So this year when I was thinking about something fun and sweet to make for Hanukkah, I knew I wanted to try my hand at making an Israeli-style sufganiya, but with a classic American flavor pairing. After all, who doesn’t love peanut butter and jelly?! And most importantly, I love it, and I loved making these donuts. They were so delicious I might have eaten two. (I did).
If you have a peanut allergy in your family, you can swap out the peanut butter for almond butter, cashew butter or even sunflower butter. Instead of adding chopped peanuts to the top, add chopped salted almonds or cashews.
For the donuts:
1 ½ Tbsp dry yeast
1 tsp sugar
½ cup lukewarm water
2 ½ cups all-purpose flour
¼ cup sugar
2 large eggs
2 Tbsp unsalted butter, room temperature
½ tsp ground nutmeg
2 tsp salt
Vegetable oil for frying
For the glaze:
2 Tbsp milk
2 Tbsp creamy peanut butter (or other nut butter)
1 cup powdered sugar
¼ cup chopped, salted peanuts (or other salted nuts)
For the filling:
1 ½ cups raspberry jam
Combine yeast, 1 tsp sugar and water in a small bowl. Mix gently and allow to sit until top gets foamy, around 5-10 minutes.
In a stand mixer fitted with dough hook, add flour, sugar, eggs, butter, nutmeg and salt. Add yeast mixture and mix on low for 2 minutes. Increase speed and mix another 5 minutes. You can also do this by hand with a wooden spoon, which will take slightly longer.
Place dough in a greased bowl. Cover with a damp towel and allow to rise 2 1/2 -3 hours.
Roll out dough on a lightly floured surface. Using a round biscuit cutter or drinking glass, cut rounds. Place on a large plate, cover with plastic wrap and allow to rise another 20 minutes.
While doughnuts are rising again, whisk the milk, peanut butter, powdered sugar and chopped peanuts together to make the glaze.
In a large skillet, heat vegetable oil over medium heat until a thermometer reads around 370 degrees. Fry each round for around 30-40 seconds on each side. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Immediately spoon peanut butter glaze over the top.
Fill a pastry bag with jam and cut tip. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Wiggle the toothpick around a bit to open up the inside of the doughnut. Fit the pastry bag into the hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Add an extra dot of jam on top if desired.
I would like to say that this is the first time I have combined brisket and latkes into one recipe, but I would be lying. I just love finding ways to use brisket, like the brisket latkes I created last year and one of my newer creations: brisket-stuffed cabbage.
Like so many great recipes, this one was created by accident. At a Hanukkah party several years ago I served potato latkes, pulled brisket and some homemade challah rolls. Pretty soon my friends ditched the rolls and started topping their latkes with the brisket. And a new star was born.
If you are asking yourself, “can I use my family’s beloved brisket recipe for this?” The answer is absolutely. As long as the recipe calls for a significant amount of liquid so that it has a bit of sauce to it, whatever recipe you fancy will work great.
You don’t have to stop with brisket as a topping for your latkes. You can make a “top your own latke” party this Hanukkah season, serving up grilled pastrami, pulled brisket, caramelized onions or any other fun topping you like. Watch as your guests get creative with their latkes. You can also shake it up by adding some sweet potato latkes or parsnip latkes into the mix.
For the brisket:
2-3 lb brisket
1 Tbsp salt
½ Tbsp freshly grated black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp dried parsley
3-4 Tbsp olive oil
1 can beer
1 can ginger ale
1 bottle red wine
4 oz tomato paste
4 medium carrots, cut into medium size pieces
2 onions, cut into quarters
For the latkes:
12 medium-large Yukon gold potatoes, peeled and cut into large chunks
4 small onions, or 1 medium-large onion, cut into large chunks
4 garlic cloves, peeled and left whole
¾ -1 cup flour
4 eggs, lightly beaten
1 ½ Tbsp salt
½ Tbsp pepper
Vegetable oil for frying
To make the brisket:
In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides "until the smoke detector goes off." Remove meat and set aside.
Using the remaining oil and "good bits" on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.
On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavor.
Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.
To make the latkes:
Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes, onions and garlic. Place in a large bowl.
Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.
Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.
Oh, how I love pasta. Almost all of my favorite comfort foods involve pasta: egg noodles with cottage cheese (a childhood favorite); any kind of gnocchi smothered in just about any kind of sauce; and my pregnancy comfort food, spaghetti with butter and Parmesan.
For Thanksgiving though I really wanted to create (and eat) an orzo side dish. Orzo somehow seems like a compromise of carb: it looks like rice, but it’s actually pasta. And to make it a little healthier than just some plain old pasta, I added some hearty wheatberries, an array of colorful vegetables and even some vitamin-rich pumpkin seeds into the mix.
The result is a scrumptious and satisfying side dish that can also serve as an entree for any vegetarian guests. Want to add some more protein into the mix? Add 1/2 cup cooked lentils or small white beans and you have a complete dish.
If you can’t find purple carrots at your local market, you can use a roasted beet instead to achieve the same color and texture. I also love this dish because you can prepare it a day ahead and either serve room temperature, or heat it back up to serve.
1 cup dry orzo pasta
1/2 cup wheatberries
1/2 medium butternut squash
2 purple carrots or 1 large beet
1/4 cup cooked peas (fresh or frozen)
1/4 cup dried cranberries
1/4 cup homemade or store-bought pepitas (you can also use slivered almonds or sunflower seeds)
salt and pepper
Preheat oven to 400 degrees.
Peel butternut squash and carrots. Dice each into 1/2 inch cubes. Place butternut squash and carrots, separately, on a baking sheet, drizzle with salt and pepper. Roast for 15-20 minutes, tossing once, until carmelized.
Note: if replacing the carrot with beet, wash the beet gently and place in tin foil. Roast in oven at 400 degrees for around 45 minutes or until soft. Allow to cool and remove skin. Once beet has cooled, dice into 1/2 inch cubes.
While vegetables are roasting, bring a pot of salted water to a boil. Cook orzo around 11 minutes and drain. Drizzle with olive oil and place in a large bowl.
Cook wheatberries according to directions on package. (For 1/2 cup wheatberries, you will need around 1 cup of water. Bring water to a boil and then simmer covered for around 15 minutes).
In the large bowl with orzo, add cooked butternut squash, carrots (or beets), peas, wheatberries, cranberries, pepitas and another 1 Tbsp olive oil. Mix thoroughly. Add salt and pepper to taste. Serve room temperature or warm.
Butternut squash and sage are one of my favorite flavor pairings. It makes a wonderful soup, and who doesn’t want to smother butternut squash filled pasta in a sage butter sauce? I do, and I would happily eat it for breakfast.
Pumpkin challah I have made and conquered, and I have even seen recipes for sweet potato challah. Still, I wanted to try my hand at using butternut squash, which is why I was thrilled to write a guest post for my friend and fellow blogger Melinda of Kitchen-Tested based on this idea.
Let me assure you: the result was fantastic. The butternut squash blended incredibly well into the challah dough and the color was just so pretty: a subtle orange flecked with tiny bits of fresh sage.
If you are looking for something uniquely Jewish to add to your Thanksgiving table this challah is definitely the thing.
For the full recipe, head over to Kitchen-Tested.
The first time I made a turkey was actually for Passover, not Thanksgiving. Truth be told, I didn’t really know what I was doing, but got lucky enough that my turkey came out well. I marinated the turkey overnight in a mixture of fresh oranges, lemons, herbs and pomegranate juice. I googled how long to cook the turkey, and somehow, it came out juicy. I was also lucky to have someone at the dinner who knew how to carve a turkey, because I certainly did not. In fact I still don’t know how to carve a turkey.
Thankfully (get it – thankfully!?), my family takes care of roasting the turkey, and I just show up with dessert and a side dish. But for all you folks out there prepping to roast a turkey next week, we wanted to pull together some of the best tips, tricks and recipe ideas the internet has to offer in order to make your turkey roasting a little easier and a little more delicious.
Are you trying to figure out how much turkey to buy for your guests? How long to roast it? What’s the difference between fresh or frozen? Then check out 20 Thanksgiving cooking Dilemmas Solved from Thanksgiving.com.
Have you decided that brining is the way you want to go to ensure a moist and flavorful turkey? Then check out Food and Wine’s 5 Best Brines for Thanksgiving Turkey.
How do I thaw a turkey? What equipment will I need to roast? These questions answered and more from The Kitchn’s How to Cook a Thanksgiving Turkey: The Simplest, Easiest Way.
Need some carving tips? Here’s a tutorial in How to Carve a Turkey from Pop Sugar.
No butter? No problem! I realize many turkey recipes call for butter, which can be frustrating when looking for cooking inspiration. But I have found replacing olive oil with butter works just fine in almost all poultry recipes, so peruse all the non-kosher recipes you like for inspiration, and then just swap out the butter for olive oil instead.
When you think of pumpkin and spices, your mind likely jumps to pumpkin pie spices like ginger, cinnamon, clove and nutmeg. But did you know that pumpkin and curry also pair perfectly?
A quick google search for pumpkin curry will reveal an array of recipes such as pumpkin curry empanadas (does someone want to make these for me?), pumpkin curry with chickpeas and slow cooker vegan pumpkin curry.
And welcome to the scene my curry pumpkin corn soup. I dreamed up this soup while trying to recreate one of my favorite lunchtime soups I enjoy at a midtown NYC eatery called Dishes. They always have a creamy, pumpkin corn bisque this time of year, and so I wanted to recreate it, but with a bit of my own spin. I added some curry to the mix, and swapped out heavy cream for coconut milk and voila: a nondairy pumpkin curry soup perfect for a Shabbat starter, light lunch or even a dish for Thanksgiving dinner.
If you have never cooked with curry before, this is a great introduction, since it really combines the familiar flavors of pumpkin and corn with the slightly exotic taste of curry. You will wonder why it’s taken you so long to combine these delicious flavors.
1 small onion
2 garlic cloves
1 Tbsp curry powder
1 cup fresh or frozen corn
3 cups pumpkin puree (fresh preferably, but canned is fine too)
1 quart vegetable or chicken stock
1 1/2 cups coconut milk
salt and pepper
Heat olive oil over medium heat in a large pot. Add onion and corn and saute until onions are translucent, and corn looks plump and yellow. Add curry powder and garlic and continue cooking another 2-3 minutes, until curry is toasted and fragrant.
De-glaze the pot with 1/2 cup vegetable broth, scraping bottom of pan until all bits have been cleaned off. Add pumpkin puree and continue to stir until smooth and heated through. Add vegetable broth.
Bring to a boil and then reduce heat to simmer for 20 minutes. Add coconut milk and salt and pepper to taste.
Like many other traditional Ashkenazi Jewish foods I didn’t really grow up eating stuffed cabbage. Italian meatballs and sauce on Sundays? Absolutely. But the stuffed cabbage my grandmother would make to serve perhaps at Rosh Hashanah or another holiday meal was a dish that was terrifying for me as a child. And so I never really ate it.
Fast forward about 25 years: I was given the The 2nd Ave Deli Cookbook and decided to try out their recipe for stuffed cabbage. Barely having eaten the dish, never mind cooking it myself, I actually found it surprisingly easy. Since then, it has been the only recipe for this dish I have made, and the basis for the recipe below.
But as cooks will do, I wanted to give my own spin to the recipe. So recently I decided to experiment with the classic dish, and instead of stuffing it with ground meat and rice, I opted for some super tender, pulled brisket that I cooked in a similar sweet and sour sauce.I will freely admit: this was not the quickest recipe I have ever made. It requires a hefty time commitment, since you need to cook the brisket for 3-4 hours, and then cook the stuffed cabbage all together another few hours. Despite the time, the taste was worth the effort.
I know some of you are going to say there is too much sugar in this recipe: you are welcome and even encouraged to use whatever variation of a sweet and sour sauce you like. I also don’t advocate eating or making this kind of recipe every week; this is a “special occasion” sort of dish.
If stuffing cabbage leaves and rolling them up sounds daunting, check out Chanie Apflebaum’s step-by-step photos for Passover-friendly stuffed cabbage. Not a meat lover? Try out our recipe for a traditional but vegetarian stuffed cabbage or Amy Kritzer’s recipe for vegetarian stuffed cabbage with creamy beet sauce.
For the brisket:
2 lb brisket, trimmed of any excessive fat
½ tsp ground cinnamon
Salt and pepper
1 medium-large onion, diced
2 garlic cloves, minced
2 ½ cups plain tomato sauce
2 ½ cups water
1 cup red wine
½ cup white sugar
½ cup brown sugar
½ cup white vinegar
½ orange, chopped with peel, pits removed
½ lemon, chopped with peel, pits removed
1 cinnamon stick
Pinch red pepper flakes
1 large green cabbage
For the stuffing:
3 cups cooked, shredded brisket
1 ½ cups brisket sauce
¾ cups uncooked white rice
1 cup finely chopped onion
2 eggs, lightly beaten
1 Tbsp minced garlic
1 tsp salt
½ tsp pepper
For the tomato sauce:
2 cups plain tomato sauce
1 medium onion, diced
½ orange, chopped with peel, pits removed
½ lemon, chopped with peel, pits removed
½ cup white sugar
½ cup brown sugar
½ cup white vinegar
2 cups water
1 tsp salt
½ tsp pepper
½ tsp ground cinnamon
2 cups chopped cabbage
To make the brisket (which I recommend doing a day ahead of time):
Heat a few Tbsp olive oil in a Dutch oven or large pot over medium-high heat. Rub brisket with salt, pepper and ground cinnamon. Brown brisket on each side until caramelized, around 5-7 minutes each side. Remove brisket and place on plate for later.
Reduce heat to medium. Add onions and garlic to pot and cook until translucent. Add tomato sauce, water, wine, sugars, vinegar, orange, lemon, cinnamon stick and red pepper. Bring to a boil.
Place brisket back into pot, cover and reduce heat to low medium. Cook for 3 ½-4 hours, until brisket is fork tender.
When brisket is finished cooking and has cooled 20-30 minutes, remove from pot and place on a cutting board. Using two forks or a fork and a knife, gently shred all the brisket. Pour sauce through a fine mesh sieve to remove cinnamon stick, orange and lemon. Add 1 ½ cups sauce to the brisket. Place in a container until ready for the next steps.
To make and assemble the stuffed cabbage:
Fill a large pot with water and bring to a boil. Prepare a baking tray drizzled with a little olive oil. While the water is boiling, cut the core out of the cabbage using a paring knife. Lift the core out, which will leave a hole in the middle. Take a large fork or knife and stick straight into the middle of the cabbage. Plunge the cabbage carefully into the boiling water for 30 seconds-1 minute, until the outer leaves soften and begin to fall off. Remove the leaves and place on the baking sheet until ready to use.
Repeat until you have removed around 75% of the leaves. Set the remaining cabbage aside. With a paring knife, trim off the tough part of the outer spines of the cabbage. Finely chop the remaining cabbage leaves and set aside.
Begin matching the cabbage leaves with similar sized leaves, so all the leaves are in pairs. Place them on top of one another on a plate and get ready to start stuffing.
In a medium bowl mix together pulled brisket, rice, onion, eggs, garlic, salt and pepper. Using about ¾ cup of the mix, make an oval meatball of the mixture and place at bottom of the cabbage leaf. Fold one side over the mix and then begin rolling very tightly along the spine. Fold up remaining end and tuck inside the cabbage roll. Repeat until you have used all the leaves and filling.
Preheat oven to 350 degrees.
To make the sauce: In another large bowl, combine tomato sauce, onion, orange, lemon, sugars, vinegar, water, salt, pepper, cinnamon and chopped cabbage.
Place some of the sauce on the bottom of a deep baking dish. Gently lay each stuffed cabbage roll on top. Cover with remaining sauce.
Cover stuffed cabbage with tin foil and bake 2 ½-3 hours, until sauce has reduced and thickened.
Za’atar is one of my favorite ingredients to use when cooking. I roast potatoes with it and chicken too. So it was only a matter of time until I found a way to make a za’atar flavored challah.
I don’t make my own za’atar, but rather buy it in bulk whenever I am in Israel. You can either buy za’atar at a Middle Eastern or specialty spice store, or also make your own. Za’atar is traditionally made with a mix of oregano, sesame seeds, sumac and salt. I actually chose to add extra sumac in this recipe because the za’atar mix I bought didn’t have a strong flavor, but you can leave that out if you prefer.
1 ½ Tbsp dry active yeast
1 tsp sugar
1 ¼ cup lukewarm water
4.5 cups of all-purpose, unbleached flour (preferably King Arthur flour)
½ Tbsp salt
2 Tbsp za’atar spice
1 tsp sumac
1 tsp jarred chopped garlic
¼ up vegetable oil
¾ cup sugar
2 egg yolks
1 tsp water
Additional za’atar, sesame seeds and thick sea salt for sprinkling
In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 ½ cups flour, salt, za’atar, sumac, garlic and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add another 1 ½- 2 cups of mixed flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes.
Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours, punching down at least once if possible.
Preheat oven to 350 degrees. Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
In a small bowl beat 2 egg yolks with 1 tsp water.
Brush egg wash liberally over challah. Sprinkle with additional za’atar, sesame seeds and thick sea salt.
If making one large challah, bake around 27-28 minutes; if making two smaller challahs, bake 24-26 minutes.
It’s that time of year when soup reigns supreme. Fall vegetables really lend themselves to being roasted, pureed and blended with stock. Soup is warming, comforting and an easy meal that is perfect for lunch or dinner and even better as leftovers the next day. Not to mention, my daughter loves soup lately, which she calls “soupy.” So of course a Jewish mother is inclined to feed her kid whatever they ask for, within reason.
Last year I put together 9 satisfying soups, but I wanted to expand the list this year to give you even more delicious ideas for your fall soup consumption. Add your favorite recipes below!
Parsnip and Carrot Soup with Tarragon from The New York Times
Cream of Carrot Soup with Roasted Jalapeno from Meredith Keltz
Pumpkin Red Pepper Soup with Challah Croutons from Leora Kimmel Greene
Hearty Lentil Soup from Liz Rueven
Roasted Eggplant and Chickpea Soup from Martha Stewart
Curried Cauliflower Soup from Food52
Roasted Potato and Leek Soup with Jalapeno Oil from Whitney Fisch
Vegetarian Chicken Soup from Leah Koenig
Cuban Matzo Ball Soup from Jennifer Stempel
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Halloween is almost here, did you know? Hard not to notice with pumpkins, spiders and candy corn everywhere.
And Halloween actually falls on Shabbat later this week, which for some people, I know, will be problematic. Some Jews don’t think we should celebrate Halloween at all. And some Jews think American Jews can and should embrace the celebration.
I fall into the camp of celebrating and I just love making fun treats, especially now that I have a daughter to share in the fun. And last week I made cookies that are equal parts fun for kids and delicious for adults. I brought a batch of these cookies to my share with family this past weekend, and by Sunday, they were totally gone; even all the skinny, dieting women in my family devoured them.
I love baking with dark chocolate usually, but these milk chocolate and butterscotch cookies are seriously delicious. The dark cocoa powder sets off the sweetness of the milk chocolate. I also like to add a pinch of thick sea salt before baking, which really elevates the flavor.
This recipe is based on Martha Stewat’s Milk Chocolate Cookie Recipe, which can be found in her cookbook Martha Stewart’s Cookies: The Very Best Baking Treats to Bake and to Share.
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
4 ounces good-quality milk chocolate chips (for melting)
3 ounces good-quality milk chocolate chips (for mixing)
3 ounces butterscotch chips
1/2 cup unsalted butter
1 1/2 cups sugar
1 tsp vanilla extract
candy eyes (optional)
thick sea salt (optional)
Preheat oven to 325 degrees.
Whisk together flour, cocoa powder, baking soda and salt in a bowl.
Melt the 4 ounces milk chocolate with the butter in a glass bowl in the microwave for 30 second increments. Stir vigorously after each time until the chocolate-butter mixture is shiny and completely smooth.
Beat the chocolate mixture, sugar, eggs and vanilla together using a wooden spoon or the paddle attachment of a stand mixer. Add dry ingredients.
Fold in milk chocolate and butterscotch chips.
Using a cookie scoop, drop dough onto silpat or parchment paper lined baking sheets. Add candy monster eyes and sea salt if desired.
Bake 13-14 minutes, until cookies are flat and the surface cracks. Allow to cool 2 minutes on baking sheets, then transfer to wire racks to cool completely.