Our Favorite Jewish Recipes

Here at Challah & Co, we love to eat good food which means we also love to cook. When it's Jewish holiday time, there is nothing more fun then pulling out all of our favorite cookbooks and family recipes to come up with a great holiday menu. Personally, while we like the tradition of certain dishes such as brisket and potato kugel, we also like to cook up some interesting surprises such as a terrific Middle Eastern or Sephardic version of a dish. We love introducing my family to new flavors and traditions especially at the holiday table.

Whether you are searching for new or traditional Jewish recipes for the Jewish Holidays, including Rosh Hashana, Hanukkah, Purim, Passover and Shavuout or you just feel like some good old "Jewish" food, We hope you enjoy these recipes and that they help you master the art of Jewish cooking to the delight of your family, friends--and yourself!

We are always interested in your favorite recipes, so please email them to us!

Classic Challah from Gefilte Manifesto

This recipe calls for making separate traditional challah dough and a darker, richer rye dough, then intertwining them into a single marbled loaf. If you’re a challah novice, or just looking to bake something simple, start with the classic challah recipe below. Once you’ve mastered the basics, feel free to take on the second part of the recipe (page 92) and make the extraordinary marble loaf. The rye dough is tougher and a bit harder to roll out and braid, so you’ll want to have some experience before you begin. It also tastes great when baked on its own. Wherever you are in your challah journey, it’ll be delicious. Note that making challah, or any bread, requires patience and waiting at various stages, and the addition of the marble rye twist requires some additional time and effort. Slightly stale challah also makes incredible French toast.

MAKES 2 MEDIUM CLASSIC LOAVES

2 (¼-ounce) packets active dry yeast (4½ teaspoons)

²/³ cup plus 2 tablespoons sugar

¹/³ cup lukewarm water

1 cup boiling water

¼ cup vegetable oil or grapeseed oil

1½ teaspoons kosher salt

4 large eggs, lightly beaten

5 to 6 cups all-purpose or bread flour, plus more as needed

Sesame seeds or poppy seeds, for sprinkling (optional)

1. If making the marble loaf, start by making the Marble Rye Twist (page 92). Then in a small bowl, combine the yeast, 2 tablespoons of the sugar, and the lukewarm water. Stir and set aside. In a large bowl or in the bowl of a stand mixer, combine the remaining 2/3 cup sugar, the boiling water, oil, and salt. Stir until the sugar has dissolved. Add the beaten eggs (reserve about 1 tablespoon of the eggs for coating the loaves at the end), pour in the yeast mixture, and stir to combine.

2. Add the flour 1 cup at a time. Start by stirring in the flour with a fork, then switch to kneading by hand or using the stand mixer fitted with the dough hook. Don’t be afraid to add more flour. You do not want sticky dough. Knead the dough until it is soft and pliable and bounces back when you poke it with your finger, about 12 minutes if kneading by hand. If you’re using a stand mixer, you’ll want to let it run on speed one or two until it forms a ball of dough and pulls off the sides of the bowl, about 7 minutes.

3. Transfer the dough to a clean bowl and cover with a kitchen towel or plastic wrap. Let rise in a warm place for at least 2 hours, or until the dough has doubled in size. Do not rush this first rising. Leave the dough for as long as it takes to double in size (up to 4 hours, if necessary).

4. When the dough has risen, punch it down and lightly knead it on a floured surface. Separate the dough into 12 pieces about the size of golf balls. Roll each piece into a ball and then roll each ball into a long rope. Each rope should be about 8 inches long.

5. Braid the ropes into two large challahs using the six-braid method (see page 91). Place the braided loaves on a baking sheet lined with parchment paper. Using a pastry brush or your fingers, coat each loaf with the reserved egg and sprinkle with sesame or poppy seeds if you like. Set aside to rise for 45 minutes, until they are puffy.

6. Preheat the oven to 350ºF. Bake the challah for 30 minutes, moving the loaves from the top rack to the bottom rack halfway through the baking time. At 30 minutes, check the challah by (carefully) lifting each one up and tapping the bottom with a knuckle. If it sounds hollow and the outside of the challah is a brownish color, it’s ready. If it sounds completely solid or is still pale in color or doughy in the places where the braids meet, bake for 5 to 10 minutes more and test again.

7.Remove the loaves from the oven and let cool on a wire rack. Serve warm or at room temperature. Challah freezes well and can be thawed and reheated before serving.

Excerpted from the book The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern. Copyright 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.

Chopped Chicken Liver Recipe

Thank you to Russ and Daughters for this easy-to-prepare and traditional Jewish food essential. It's simple to follow and had her guests yearning for more. Try it, you'll like it!

INGREDIENTS

1 pound fresh chicken livers (about 16 livers)
2 tablespoons vegetable oil(schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
2 tablespoons vegetable shortening
2 large Spanish onions (1 pound each), peeled and chopped
3 large hard-cooked eggs, chilled
Kosher salt and freshly ground pepper to taste

PREPARATION

Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.

Challah Stuffed Chicken Recipe

Challah Stuffing:

1 dried out challah that you forgot you had and it went stale.
1 minced onion
1 bunch finely minced FRESH parsley.
3-4 stalks chopped celery
1/2 tsp. dried basil.
1/2 tsp. dried oregano.
1/4 tsp. garlic powder.
Salt and pepper to taste
Water to moisten, about 1 to 1 1/2 cups

Fry the onion in a little bit of oil until clear. Mix in everything else and make sure it is well distributed. Kvetch (squeeze) out any excess water and you are ready to get stuffed!

Stuffing the Chicken:

Wash out the cavity of a roasting chicken. LOOSELY stuff the chicken cavity.

Tie the wings on to the body of the chicken.. This prevents them from burning, or you can wrap the wings in tin foil for the same effect. Use skewers and laced string to hold the stuffing in place. If when the chicken is done the stuffing looks a little messy, a fresh large sprig of parsley does wonders for appearance. Cover the stuffing cavity with parsley sprigs! The pulkalech (legs) can be tied to the tuchas (tail) of the chicken. Poor thing!

Baking the Chicken:

Preheat the oven at 400F. Place the stuffed chicken in a roaster. Cover. Put the roaster in the oven.

For the first 15 to 20 minutes cook at 400F. This sears in the juices and the chicken will be nice and tender. Otherwise the chicken gets rubbery. Now reduce the heat to 325F. The chicken should roast for about 1 1/2 hours. DEPENDING on the type of oven you have, it may be as long as 3 hours!! You can tell if the chicken is done when you can move the tied drumsticks back and forth easily!

If you stick a meat thermometer in you will break the skin and the juices which collect directly under the skin will be lost. FOREVER! If you want a crispier skin on the chicken, take the cover off for the last 15 minutes of cooking. Baste the chicken with its natural juices found on the bottom of the roaster.

Line a serving platter with lettuce. Place chicken on the lettuce on the serving plate. You can cut slices of lemon and place down the center of the chicken.

The chicken can then be surrounded with alternating round slices of lemon, orange and lime. Another circle of sliced red, green and yellow peppers would surround the chicken. The outer circle would consist of alternating slices of tomatoes and cucumber.

Whitefish Salad

Ingredients:

1 4-pound smoked whitefish
4 stalks celery, strings removed
2 cups sour cream or 1 cup sour cream and 1 cup plain yogurt
3 tablespoons mayonnaise
Freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley

Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along with 1 cup of the sour cream (or yogurt), the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream (or yogurt) as is wanted.

Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Or, if you prefer, serve in a bowl. Garnish with additional dill and parsley.

Yield: enough for at least 10 people.

Easy and Delicious Fruit Tart

This easy and versatile fruit tart recipe will undoubtably be a family favorite!

Prepare a 10" (11" ok too) pan with removable rim by buttering bottom and sides. Preheat oven to 350.

Peel 4 large apples [about 4 cups or so] or pears or peaches or combination of any fruit you'd normally want to bake. If it's more than 4 cups it's okay...

Put in the bowl of a cuisinart:

1/2 stick of unsalted butter
1 cup sugar + 1 cup flour
1 ts baking powder + 1/2 tsp salt

Pulse a few times until it has an oatmeal consistency, then add 1 large egg and pulse to mix.

Dump the entire mixture into the prepared pan and push it around until it covers the bottom of the pan. Now put the fruit on top (if you have the patience you can do a concentric circle, but this is not necessary) and push some of the fruit into the mix.

Place in the preheated oven and bake for 45 minutes

For the topping, which is put on after the tart has baked for 45 minutes, mix in the food processor:

1 egg
1/2 stick of butter
1/3 cup of sugar
1 rounded tsp cinnamon
Bake and additional 1/2 hour.

If you use wet fruit, such as blueberries and peachs, bake a bit longer, especially on the second round.

Best Beef Brisket

Great for all holidays and every occasion in between!

Ingredients:

2 very large cloves garlic, finely chopped
1 8- to 10-pound brisket
1 ½ teaspoons course sea salt
½ teaspoon freshly ground black pepper
4 pounds onions, halved and sliced
3 medium carrots, sliced into ¼-inch thick rounds
2 large, outside ribs celery, sliced ¼-inch thick
4 small bay leaves

Rub 1 chopped clove of garlic into each side of the meat.

Salt and pepper the meat on both sides.

Spread the onions, carrots and celery on the bottom of the pan. Put the meat over the vegetables. Put 2 bay leaves under the meat, 2 on top of the meat.

Cover the pan tightly with aluminum foil and cook in a preheated 350-degree oven for 4 hours, until meat is just tender.

Let meat rest 20 minutes, then slice: Cut the second cut off of the first cut and trim off and discard the layer of fat between them. Slice both cuts across the grain, either straight down or at a slight diagonal angle. Skim any fat off the juices left in the pan, and serve the onions and vegetables with the juices as a sauce for both the meat and any starch accompaniment. If desired, you can puree some of the vegetables to make a thicker sauce.

If preparing ahead for serving another day, refrigerate until several hours before serving time. Skim hardened fat off the surface of the liquid that has collected around the meat, and off the surface of the meat. Allow the meat to come to room temperature before final heating.

Serving the Roast:

About an hour before serving, using a long-bladed, preferably serrated knife, slice the meat about 1/4-inch thick. It will require a sawing motion and a strong arm. Do not disturb the conformation of the meat. Return the meat to the roasting pan as if it was still a whole brisket.

Baste with pan juices and heat, uncovered, for 45 minutes to 1 hour, basting a few times during that period. The surface of the meat should have browned nicely, and the slices of meat should be heated through and fork tender. Trim excess fat off the meat on the plate, as it is eaten.

Recipe by Arthur Schwartz

Best Noodle Kugel

Whether it's for a Bar Mitzvah luncheon, a kiddush lunch, or a pot-luck, this noodle kugel is a huge hit!

10 oz. medium noodles, cooked and drained
½ cup butter (1 stick)
4 eggs
1 pint (2 cups) sour cream
½ cup milk
1 tsp. vanilla
1 cup sugar
½ tsp salt
1 cup yellow raisin, soaked overnight in orange juice and drained (optional ingredient)
3 tbsp cinnamon sugar

In a 9x13” pan, melt the butter. Add the cooked noodles and toss them in the butter until they are completely coated.
Beat together the eggs, sour cream, milk, vanilla, sugar and salt until mixture is well blended.
Pour the egg mixture over the noodles and spread the noodles evenly in the pan. Sprinkle top with drained raisins and cinnamon sugar (raisins can also be mixed into noodle mixture).
Bake in oven at 350 degrees for 1 hour. Cut into squares and serve warm.

Carmelized Onion, Mushroom and Challah Stuffing

Ingredients:

1 lb. plain challah cut into ½ cubes
6 tablespoons butter (or margarine)
2 large yellow onions, chopped
1 lb fresh cultivated white mushrooms, brushed clean and sliced
3 celery stalks, chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
½ cup chopped fresh parsley
¾ cup chicken stock or canned low-sodium broth
Salt and freshly ground pepper
2 eggs, beaten until blended

Preheat over to 400.

Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl.

In a large, heavy frying pan over medium high heat, melt the butter. When hot, add the onion and cook, stirring occasionally until golden brown, about 20 minutes. Reduce heat to medium. Add mushrooms and celery and cook, stirring frequently until tender, about 8 minutes. Add to the challah cubes, along with the tarragon and parsley. Add stock or broth to the same pan and bring to a boil, scraping up any browned bits. Add to the bread and season to taste with salt and pepper. Mix in the eggs.

To bake the stuffing in a turkey, fill the cavities with the stuffing and truss. Increase the roasting time of the turkey by 30 minutes.

Butter (can use margarine) a baking dish large enough to hold the remaining stuffing. Cover with foil and bake alongside the turkey for 30 minutes. Uncover and bake until top is golden brown, about 30 minutes longer.

To bake all the stuffing in a baking dish, preheat oven to 325.

Butter a 13-by-9-by-2-inch baking dish and spoon stuffing into it. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden brown, about 30 minutes longer.

Makes about 12 cups stuffing; enough for 16lb. turkey

Challah Bread Pudding with Peaches

Ingredients:

8 slices challah untrimmed should be about 7-8 cups rough cut into cubes.
5 Beaten X-Large eggs or 6 large eggs.
10 TBS melted butter*[or parve margarine]
1/2 cup sugar [more or less]
Cinnamon to taste or about 1/2 teaspoon
1 28 oz. can sliced peaches drained.
1/2 cup raisins either yellow or brown [optional]

Pre-heat oven to 350

Grease (butter or margarine) baking dish, 8 1/2 by 12 3/4.

Mix all the ingredients together and bake for 1 hour or until the top looks nice and brown and crusty.

Challah, Banana & Nutella Napolean

In June 2009, NPR held a contest asking for great dessert recipes that can be grilled on an outdoor grill; charcoal, wood or gas. The winning recipe, submitted by Cheryl Bryant of Winter Park, Florida includes challah and is truly decadent!

Judges Note: We were drawn to this recipe because challah toast absorbs the flavor of the grill very well. Warming the Nutella layer while toasting the second side is a nice touch, too. It's a pretty presentation and can be made easily in a short amount of time — plus it can be a template for many other kinds of fillings.

Ingredients:

2 bananas
6 slices of challah bread
Sugar
Cinnamon
Butter
Nutella or other chocolate-hazelnut spread

Serves 2

Take two not-too-mushy bananas and slice in half crosswise, then cut halves lengthwise. Sprinkle with sugar and a modicum of cinnamon.
Grill bananas for a few minutes until marked with a nice brown color and warm throughout. Remove to a cutting board and slice into chunks.
Take challah and cut each slice into a circle with a large biscuit cutter or a large-mouthed glass jar.
Spread a thin coat of butter on each side of the bread and toast on grill until nicely browned on first side.
Remove from grill and spread a generous amount of Nutella on the toasted side of four of the pieces of bread. Place all six slices of bread back on grill and toast the untoasted sides.
When browned, remove from grill and place banana chunks on top of Nutella. Spoon whipped cream on top of the banana, then assemble layers into two three-tier "cakes" with the naked toast placed on top.

Cheese Blintzes

Makes 24

BATTER

4 eggs
2 cups water
2 cups sifted all purpose flour
½ teaspoon salt
Filling (see below)
1/3 cup melted butter
Sour cream (optional)

In a bowl combine eggs and water and blend thoroughly. Beat in flour and salt. Mixture will be runny.
Pour 2 tablespoons of the batter into a hot, greased 7-inch omelet or crepe pan. Rotate skillet so bottom of pan is covered evenly.
Cook for 3 or 4 minutes on one side, or until golden. Remove from pan and repeat process using all the blintz batter. Pile one on top of the other, uncooked side down. At this point blintz pancake is ready to be filled.
Place 2 heaping tablespoons of desired filling on one-half of the unbrowned side of the pancake. Fold pancake over once to cover filling. Fold in sides of pancake. Continue rolling.
Heat butter in a skillet until hot. Place blintzes, seam side down, in skillet and sauté until golden on all sides.
Serve hot with sour cream (yum)

CHEESE FILLING

2 8ounce packages farmer cheese
2 egg yolks
¼ cup sugar
1 teaspoon vanilla

In a bowl, combine all ingredients and mix thorougly. From The World Famous Ratner's Meatless Cookbook

Chicken Soup & Matzo Balls

Making chicken soup is so easy that anyone can do it! Rinse a whole chicken (between 2 and 3 lbs) and stick it in a pot large enough to accommodate enough water to cover the chicken and added vegetables.

Matzo Balls:

Ingredients:

1 cup matzoh meal
1/4 cup chicken fat
1/2 cup soda water (seltzer)
4 eggs
1 teaspoon salt
4 quarts chicken soup, homemade
3/4 cup orzo (omit during Passover)
2 cups thinly sliced carrots
1/2 cup chopped fresh dill

In a bowl, mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a separate bowl until frothy. Stir into matzoh meal mix with 1 teaspoon salt. Refrigerate for 1 to 2 hours.

Bring 2 quarts of chicken soup to a simmer. Take a small spoonful of the mixture and using two small spoons, shape the mixture into small balls (about the size of a large marble) and place in simmering soup. Cook for 35 minutes.

Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat, stirring often until it turns a light golden brown. Boil the orzo until al dente, drain and reserve for soup.

Bring remaining 2 quarts of chicken stock to a boil. Cook carrots until al dente. Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill. Serve very hot.

Makes 8 servings.

From More than a Meal, by Anne Rosenzweig. epicurious.com

Classic Cheesecake

From The Wonderful World of Freezer Cooking by Helen Quat this recipe is a winner that will not let you down. We have baked it many, many times and it always steps up to the plate!

Serves 14-16

CRUST INGREDIENTS

1 ¼ cup graham cracker crumbs
4 tablespoons ground almonds or walnuts
2 tablespoons sugar
1 teaspoon ground lemon peel
½ cup melted butter

FILLING INGREDIENTS

1 ½ pounds soft cream cheese
1 cup sugar
1 teaspoon vanilla
3 teaspoons lemon juice
1 teaspoon lemon rind
4 eggs

METHOD

Preheat oven to 350 degrees
Combine the crust ingredients (graham cracker crumbs, nuts, sugar and lemon peel) while stirring in butter till thoroughly blended.
Press mixture firmly against bottom of 9” spring form. Bake in 350 degree oven for 10 minutes.
In a large bowl or mixer, beat cheese until creamy. At medium speed, add sugar gradually, then vanilla, lemon juice and rind. Blend well. Add eggs, 1 at a time, and beat at medium speed for 10 minutes, until fluffy. Pour into pan on top of crust.
Bake at 250 degrees for 35 minutes. When 35 minutes is up, turn off the oven and leave the oven door ajar.

TOPPING INGREDIENTS

1 pint sour cream
½ cup sugar
½ teaspoon vanilla

Combine sour cream, sugar and vanilla and whip for 10 minutes until foamy. Spoon over top of cake. Bake in 250 degree oven for 10 minutes. Sprinkle with cinnamon. Cool*. Wrap. Freeze.

Serving Day: Remove from spring form and thaw in refrigerator for 4 to 5 hours.

* To serve without freezing, refrigerate for 2 hours or more before un-molding

Cremslach--Cottage Cheese Pancakes

Note: Technically, this recipe is a Passover recipe hence the matzo meal and Grapeseed or Passover oil. For non-Passover, you can use matzo meal and canola oil.

Makes about 18 pancakes

4 eggs
1 cup 4 percent cottage cheese (you could use low fat if you prefer)
3/4 cup milk (whole or low fat)
3/4-1 tsp salt
1 tablespoon sugar (optional)
1 cup matzo meal
Grapeseed or other acceptable Passover oil or 2 tablespoons butter for frying

In a bowl, with a fork, beat together the eggs, cottage cheese, milk, salt, and sugar. Stir in the matzo meal. Set aside for 10 minutes.

In a 10-to 12-inch skillet, over medium heat, heat enough oil to cover the bottom by a scant 1/8 inch. When the oil is hot, pour a scant 1/4 cup of the batter into the skillet. It should form a pancake about 4 inches in diameter. If it is too thick to spread this much, add a little more milk. The pancake should sizzle immediately. Fry until the first side is golden brown, 60-90 seconds, depending on how hot the oil is. Turn the pancake. The second side takes less time, about 30 seconds.

Drain the pancakes on paper towels or brown paper and serve while still very hot.

Variation (this is a worthwhile step)
For a puffier pancake, separate the eggs, beat the yolks with the milk, then beat the whites until they form peaks and fold into the batter.

From Arthur Schwartz's Jewish Home Cooking

Decadent Challah French Toast

This is a truly decadent and delicious version of this classic breakfast.

Ingredients:

6 large eggs
1 ½ cups milk
1 teaspoon grated orange zest
½ teaspoon pure vanilla extract
1 tablespoon honey
3/4 teaspoon kosher salt
1 large loaf of challah
Unsalted butter
Vegetable Oil

To Serve:

Pure Maple Syrup, heated Your Favorite Preserves (optional) Sifted Confectioners’ sugar (optional)

Preheat Oven to 250 degrees.

In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey and salt. Slice the challah in ¾ inch-thick-slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked french toast on a sheet pan and keep it warm in the oven. Cook the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves and/or confectioners’ sugar.

Gluten-Free Noodle Kugel

10 oz. gluten-free brown rice penne or any other gluten-free noodle, cooked and drained
½ cup butter (1 stick)
4 eggs
1 pint (2 cups) sour cream
½ cup milk
1 tsp. vanilla
1 cup sugar
½ tsp salt
1 cup yellow raisins, soaked overnight in orange juice and drained (optional ingredient)
3 tbsp cinnamon sugar

In a 9x13” pan, melt the butter. Add the cooked noodles and toss them in the butter until they are completely coated.
Beat together the eggs, sour cream, milk, vanilla, sugar and salt until mixture is well blended.
Pour the egg mixture over the noodles and spread the noodles evenly in the pan. Sprinkle top with drained raisins and cinnamon sugar (raisins can also be mixed into noodle mixture).
Bake in oven at 350 degrees for 1 hour. Cut into squares and serve warm.

Grandma's Latkes

Simple, but the best traditional latkes. It can be hard getting exact measurements from anyone who has been cooking for a lifetime, but we pushed and got you a recipe you'll love!

For a crowd-serves about 12

15 big white potatoes of your choice
3 large or 4 medium brown or yellow onions
6 large eggs
1 cup flour or matzo meal
3 tbl salt
1 ½ tbl white pepper

Peel potatoes and place in cold water to retain color
Grate onions and potatoes in batches, squeezing out and draining excess water as you go, but don't take out the water from the last batch
Add the eggs and mix
Add flour, salt and pepper and mix well
To cook the latkes, drop large spoonfuls into a pan of ¼ inch of very hot oil. Using the spoon, quickly and gently press the potato mixture to form a flat oval shape, then loosen from the bottom if it sticks slightly. Turn once, cooking until each side is golden brown. Remove to drain on a baking sheet covered in paper towels
Serve immediately or keep warm in a 200 degree oven
To make ahead, freeze latkes in a single layer, then place frozen pancakes in a plastic freezer bag. To reheat, place on a cookie sheet in a single layer and heat for 7 minutes at 375 degrees

Recipe by Shari Appleman, Westport, CT, printed with permission

Hungarian Potato & Egg Casserole

A perfect dish to break the fast.

Ingredients:

1 1/2 to 2 cups sour cream
1 small clove garlic, pressed or crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (or a few dashes Tabasco)
3 tablespoons butter
1 1/2 to 2 pounds all-purpose potatoes (about 5 medium), peeled, cooked, and sliced 1/4 to 1/3 inch thick
4 hard boiled eggs, sliced 1/4-inch thick
1/2 cup fine dry (unseasoned) breadcrumbs
3/4 teaspoon sweet paprika

Preheat the oven to 350 degrees.

In a small bowl, combine the sour cream, garlic, salt, pepper, and cayenne (or Tabasco). Blend well. With 1 tablespoon of the butter, coat the inside of an 8-inch-square (or equivalent size) baking dish, then make a layer of about one third the potatoes.

Arrange 2 of the sliced eggs on top of the potatoes. With a spatula, spread on about one third of the sour cream mixture. Repeat the potato layer, the egg layer, and sour cream. Add a final layer of potatoes, then the final one third of sour cream.

Sprinkle evenly with bread crumbs, dot with the remaining 2 tablespoons of butter. Sprinkle with paprika.

Bake for 30 minutes. Let stand 10 minutes before serving. (Can be reheated.)

Serves 4.

Mandelbread

Like biscotti in shape, this is a crunchy and tasty cookie. Appeals to both adults and kids.

Recipe makes two 15x4-inch Loaves

2 ¾ cup matzo cake meal
¼ to ½ teaspoon salt
¾ cup potato starch
¾ teaspoon ground cinnamon
2 cups sugar
½ cup (1 stick) pareve margarine (or butter)
6 eggs
4-6 ounces semisweet or bittersweet chocolate, broken into small pieces (or use Passover chocolate chips)
1 cup coarsely cup nuts (any brand)

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine cake meal, salt, potato starch and cinnamon. Mix well and set bowl aside.
In a stand mixer bowl with paddle attachment, cream together the sugar and margarine on medium speed until light and fluffy. Beat in the eggs one at a time, beating well after each egg is added. Reduce speed to low and add blended dry ingredients. Stir in nuts and chocolate (by hand).
Divide dough in half. On the baking sheet, form each into a long loaf (about 2 inches wide). Place in oven and bake for 45-50 minutes, until firm. Remove to a cooling rack, and let loaves sit on the baking sheet until completely cool. When cooled, use a serrated knife to cut the loaves into ¼ inch slices.

Nutty Orange Yogurt

1 quart plain low-fat yogurt
1/4 cup raisins
¾ cup chopped walnuts
1 1/2 teaspoons pure vanilla extract
1/4 cup honey
Grated zest of 1 orange
1/2 cup to 1 cup freshly squeezed orange juice
Note: orange, orange zest, raisins and walnuts all optional

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and place in refrigerator to drain for 3 hours or overnight.

Place the refrigerated, thickened yogurt into a medium bowl and add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, extra orange zest, raisins or walnuts and serve

Black Eyed Pea Salad

By Susan Barocas©

Black-eyed peas are a centuries-old favorite legume of Sephardic cuisines and eaten at the Sephardic Rosh Hashanah Seder in connection to the blessing for “increasing our merits” in the new year. Lentils or green beans might be used instead for the same blessing depending on family origins and traditions. A heat-loving crop, black-eyed peas grow easily in many places around the world, are highly nutritious and a symbol of good luck, prosperity and fertility in different cultures when they are eaten often on New Year’s Day. In the US, black-eyed peas are a favorite of Southern cooks, especially with rice in Hoppin’ John, but deserve to make their appearance in more dishes in other areas of the country. This is an easy make-ahead dish for holiday meals and gatherings or every-day eating.

1 pound dried or 4 15-ounce cans black-eyed peas

2 bay leaves

3-4 green onions

2 bell peppers of mixed colors (red, green, yellow, orange)

2-3 stalks celery

Dressing

6 tablespoons olive oil

3 tablespoons red wine vinegar

Juice and zest from one medium lemon

1 small clove garlic, crushed

1 teaspoon cumin

1/2 teaspoon ground coriander

Pinch or two of cayenne or Aleppo pepper (optional)

1/2 teaspoon salt or to taste

Freshly ground pepper to taste

Pomegranate arils (seeds) or chopped parsley for garnish (optional)

If using dried black-eyed peas, sort and wash in a strainer. Put into a 5 or 6 quart pot, add bay leaves and cover the peas with 7 to 8 cups cold water. Bring to a boil on high heat, then turn the heat down to a simmer and cook peas, partially covered, about 45 minutes until just tender, but not mushy. When cooked, drain well in a strainer or colander, rinse with cool water to stop cooking.

If using canned peas, drain, then wash well with cool water and drain thoroughly.

While the peas cook, clean and dice the green onions into small pieces. Clean the pepper and celery and cut both into a small dice. Add the vegetables to a mixing bowl. Add the drained peas to the bowl and gently mix to blend ingredients.

To prepare the dressing, combine all the ingredients except the zest and optional granish in a bowl and whisk until emulsified, or put ingredients into a glass jar and shake vigorously until emulsified. Stir in the zest until blended. Taste and adjust seasonings, then pour into the pea mixture. Mix gently, but well, to incorporate. At this point, the salad should be refrigerated for several hours or up to 3 days in advance to give the flavors a chance to meld.

Serve cold or at room temperature with the salad in a pretty bowl, perhaps with some standing leaves of endive, or mounded on a platter with a circle of spinach, chopped romaine or Boston lettuce. This salad also makes good “finger food” or an appetizer. Place about a teaspoon on slices of crostini or place a small amount on the pointed end of endive leaves that are then arranged on a platter. Garnish salad with pomegranate arils or chopped parsley before serving if desired.

Tomato & Onion Tarte

Submitted for our Dairy Recipe Contest by S. Urist

Ingredients

2 large onions (about 1½ pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single crust 12 inch tart (recipe follows)
½ pound dry Jack or Gruyere cheese, shredded (about 2 cups)
½ pound plum tomatoes cut into ½ inch wedges
½ pound medium yellow tomatoes (about 2) or ½ pound plum tomatoes, cut into ½ inch wedges
¼ cup Niçoise olives, pitted

In a large, heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 370 degrees.

On a lightly floured surface with a floured rolling pin roll dough into a 14 inch round (about 1/8 thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12 inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

Serve tart warm or at room temperature. Serves 12 to 16 as part of buffet.

BUTTER PASTRY DOUGH

2 cups all-purpose flour
1 ½ teaspoons salt
1 ½ sticks (¾ cup) cold unsalted butter, cut into bits
6 to 7 tablespoons ice water

Throw first three ingredients into food processor and mix. While mixing, add water slowly, till ingredients form a ball of dough. (It might not all adhere in a single ball; don’t overdo it, or you’ll break your machine.) Wrap dough in slastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled. Makes enough dough for a single crust 12 inch tart.

Notes:

I find that this pastry dough recipe always makes enough for more than one 12 inch tart.
If you cover roll out the dough with a layer of plastic wrap between the dough and the rolling pin, nothing sticks, and the whole thing makes the expression “easy as pie” meaningful.(Other wise “easy as pie” is a cruelly sadistic culinary seduction to all young brides. Pie crusts can be frustrating and difficult!!)
You can mix and match the cheeses. No need to stick with these stipulations. A mixture of Gruyere and Jack or Mozzarella is also good.
Various kinds of olives work with this. Pungent black (Greek) olives are great on this tart even if you're not so fond of them plain.
This tart comes out better if the shell is baked first, separately, before filling it. That way, the shell stays wonderfully crisp and yummy. To bake an unfilled tart shell, roll out the dough, lay it out in the tart pan, then line dough with tin foil, then fill the foil covering with weights (no need for real weights; a bag of beans will do, and you can save these beans and use them over and over again as weights for future tart shells), then bake at 425 for ten minutes. Then, remove the weights and the foil carefully, and bake the uncovered shell another 3 to 5 minutes, till dry and golden. Don’t let it burn!!

(Do you wonder about the weights? Here’s why you need them. If the dough gets cooked unweighted, it’ll bubble up, and you lose your tart shape. You’ll end up with a roller-coaster shaped piece of useless pastry.)

Wild Mushroom Lasagna

Ingredients

2 lbs fresh mushrooms
1 oz. dried wild mushrooms, including morels
4 cloves garlic
1/2 cup parsley
2 sprigs thyme (or a pinch of dried thyme)
3 tablesploons olive oil
2 containers ricotta cheese
6 tablespoons flour
6 tablespoons butter
nutmeg
4 teaspoons dried boullion
3 cups water
3/4 cup parmesan cheese
1pound fresh lasagne noodles

For Mushroom Filling

Soak dry mushrooms (for about 1/2 hour) in enough hot water to cover. Sautee garlic first, then two pounds sliced mushrooms in olive oil. Drain soaked mushrooms (reserve the liquid), chop in food processor. Add 1/2 the sauteed mushrooms to processor, and chop those, too. Add chopped mixture to the sauteed mushrooms, add 1/2 cup chopped parsley and some thyme, and set aside.

For Sauce

In blender: 1 cup dry milk powder, 4 hefty teaspoons dry boullion (Carmel Kosher pareve chicken soup mix), a pinch of nutmeg, 6 tablespoons butter, 6 tablespoons flour, the mushroom soaking liquid (along with any remaining liquid left by sauteed mushrooms) plus hot water to measure three cups. Pour into saucepan and thicken over heat.

Cheese Filling

In processor: 2 containers ricotta*, 1 whole egg plus 1 egg white, 1/2 cup grated parmesan. After processing, add 1/2 cup sauce. Use one pound fresh lasagne noodles or a packaged equivalent -- enough for one large lasagne dish.

Assembly:

Butter baking dish. Place a layer of pasta, then sauce, then mushrooms, then sauce. Keep layering, ending with sauce. Sprinkle a thick layer of parmesan over top. Bake at 350 for 50 to 60 minutes

Serves 10 - 12 people for a large dinner portion each, or 16 smaller pieces.

*Note: the recipe from which this is adapted uses only one cup ricotta in all