Tag: Jewish

Toffee Macaroon Matzo Bars

    Ingredients 2-3 sheets plain matzo 10 oz semi or bittersweet chocolate chips 1 cup sweetened finely flaked coconut 1/2 cup slivered almonds 1 (14 oz) can sweetened condensed milk* 3/4 cup toffee chunks** Directions: Preheat oven to 350 degrees. Thoroughly butter a 9×13 inch baking pan. Set aside. Place […]

Pineapple-Coconut Kiss Macaroons

Ingredients: 7-oz unsweetened grated coconut 12 oz sweetened condensed milk 1/4 cup chopped candied pineapple* 24 (unwrapped) Hershey’s Kisses Pineapple Coconut Flavors Of Hawaii Edition Directions: Preheat oven to 350. In a large bowl, combine all ingredients EXCEPT the Kisses thoroughly. Form into small balls (or use a medium-sized cookie […]

Zucchini-Potato Latkes

Ingredients: 4 cups finely grated Russet potatoes (about 4 medium potatoes) 2 small-medium zucchini, finely grated 1 small onion, grated 1 egg, beaten 1/4 cup matzo meal 1/2 teaspoon paprika 1/4 teaspoon granulated garlic sea salt freshly ground black pepper canola oil Directions: In a large cast iron skillet or […]

PB&J Hamantaschen

Ingredients: 1/2 cup sugar 1/2 cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 cup peanut butter powder (I used PBFit) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line two cookie sheets with parchment paper. […]

Sauerkraut-Spiked Latkes

Ingredients: 4 cups grated Russet potatoes (about 4 medium potatoes) 1 cup sauerkraut, well drained 1 egg, beaten 1/4 cup potato starch freshly ground black pepper canola oil Directions: In a large cast iron skillet or another heavy bottomed pan, heat about 1/4 inch oil. Place the potato and sauerkraut […]

The Cloak and Dagger Sandwich

Ingredients: 1 lb sliced corned beef (preferably hot/warm) 8 slices seeded rye or pumpernickel bread (or rye and pumpernickel swirl) Coleslaw: 1 cup shredded cabbage 1/2 carrot, shredded 1/2 small onion, shredded 3 tablespoons mayonnaise 1/2 teaspoon Dijon mustard 1/4 teaspoon sugar 1/4 teaspoon celery seed 1 tablespoon apple cider vinegar […]

Double Orange Hamantaschen

Ingredients: 2 1/2 cups flour 1/2 cup sugar 1/2 cup butter, room temperature 2 eggs, at room temperature 1 1/2 teaspoons baking powder 1/2 teaspoon orange extract orange jam/marmalade (I used Seville Orange Fiordifrutta) Directions: Preheat oven to 375. Line two cookie sheets with parchment paper. In a large bowl, […]

Gingerbread Sufganiyot (Doughnuts)

Ingredients: 3/4 cup lukewarm whole milk 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 2 egg yolks 2 cups all-purpose flour 1/2 teaspoon ground ginger 1/4 teaspoon Saigon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon kosher salt 1/8 […]

Baked Matzo Brei with Mixed Greens, Mushrooms and Smoked Herring

Ingredients: 1 6.7 oz can smoked herring in oil 1 bunch green onion, white and green parts chopped 8 oz crimini mushrooms, sliced 1 bunch spinach, chopped 1 bunch arugula, chopped 1 sheet egg and onion (or plain!) matzo, broken into 1/2 inch pieces 8 eggs, beaten sea salt freshly […]

Homestyle Chopped Liver

Ingredients: 1 lb chicken liver 3 hard-boiled eggs 1 small onion, diced 3 tablespoons schmaltz* salt freshly ground black pepper Directions: Heat the schmaltz in a small skillet. Add the liver and onions and cook until the liver is cooked through and the onions are starting to look a bit […]