When it comes to the day after Thanksgiving, you’ll probably have plenty of cranberry sauce left over after the big meal. If you’re like us, you’re already dreaming up ways to integrate those cranberries — whether home-made into a sauce or straight from the can — into a festive Shabbat dessert or side dish!
While I like making this every year for Rosh Hashanah, it is also perfect to make for Sukkot and Thanksgiving, when cranberries are fresh and available. Apples and cranberries taste amazing together and give a sweet-tart contrast to the whole dish. Buy extra bags of fresh cranberries and store in the freezer so you can make this any time of year.
If you’re preparing a dairy-free Thanksgiving meal, there are plenty of ways to make your sides full of flavor without using milk or cheese. Some are healthy, vegan updates on potato gratin and green bean casserole, while others–like the Kasha and Squash Pilaf, or Thanksgiving Tzimmes (below)–are Jewish-inspired dishes that beg to be served alongside turkey and gravy.
I’m not sure who coined the phrase, “easy as pie,” but I’m almost certain she was not familiar with baking them. Making pie crust — for most of us, I’d wager — is not a walk in the park. And if you’re making a dairy-free pie, well, that’s a challenge that many prefer to leave up for the professionals. But if you’re committed, like us, to making a dairy-free pie of your own, you’ve found the right place.
For as long as I can remember, my mom always prepared the most delicious potatoes. She took red bliss potatoes, boiled them, and while they were steaming hot, she would douse them with a mixture of vinegar, fresh parsley and minced garlic. Only four ingredients, but those potatoes were to die for. Inevitably, she would serve them with her chicken cutlet (otherwise known to us as ‘milanesa’ in Spanish, or ‘schnitzel’ in German and Yiddish).
Pie season is here, and it’s putting us in the mood for a pie infused with our favorite Jewish flavors! If you’ve overdone it on pumpkin spice (we certainly have!), try adding something new to the recipe, like sesame seeds or even tahini. The recipes below show that there are so many ways in which tahini, coconut macaroons, pomegranate kernels, halvah or even labneh can be folded into these classic American desserts.
No, this isn’t a Christmas cookie. The flavors are straight out of the Germanic regions, like Alsace-Lorraine, Germany, and Austria, where Jews lived for many, many centuries, and where many were a vital part of spice business. This bread bursts with ginger from gingersnap cookies and fresh ginger. It’s distinctly sweet, mildly hot, richly spiced, and it’s all supported with the warm undertones of apples. Enrobed in the enriched challah dough, this really is a treat. It makes a wonderfully fragrant, complex loaf that is great for any autumn or winter celebration.
It’s Friday morning and you’ve got a fridge full of leftover turkey, sweet potatoes, mashed potatoes, stuffing and cranberry sauce. Now what?
Thanksgiving is about smells. Of course, it has a lot to do with taste as well, but for the most part I find that the most striking elements of Turkey day arrive through the nose.