my great grandmother's copy of Tempting Kosher Dishes, this has been passed down several generation and is missing its cover and isn't in the greatest condition, but all recipes should be accounted for, i do have the yiddish side and the 1939 hebrew calendar but didn't take pictures of it since it should just be a direct copy of the english (i'll upload this if anyone asks)
It also doubles as a gender reveal challah 🤣
I only have those organic food colorings so they're not very strong. They come out very pastel.
I plan to use the sesame as the stars!
Stay tuned for the progress in the next 1-2 hours!
Shabbat Shalom ❤️🤍💙
Challah recipe for this one specially:
3 batches of the following (I halved my normal recipe and did it 3x)
65g sugar
212g warm water (food coloring mixed in for red and blue batches)
10g active dry yeast
10g salt
60g oil
500g flour
350F for roughly 30-40 mins
Most of us are familiar with the more commonly known Jewish foods, such as challah, bagels and lox, shakshuka, gefilte fish, matzah, hamantaschen, and charoset. But what are some lesser-known Jewish foods that people should be aware, because they are so incredibly tasty?
I submit T'beet--a Jewish-Iraqi Shabbat dish of chicken and rice, cooked overnight: https://veredguttman.com/tbeet-a-jewish-iraqi-shabbat-overnight-stew-of-chicken-and-rice/
This is the recipe on the cover and is the reason I bought the book. It did not disappoint! Surprisingly little work for such an impressive dish.
Just had an amazing experience when I had a bagel today at Jeff’s Bagel Run in central Florida. They had an actual boiler going in the store. Bagel was delicious. Had another boiled bagel at Pete’s Bagel in the Tampa area….boiled offsite, sadly.
What’s your favorite boiled bagel place?
I’m trying to re-create a cake my grandmother used to make for Passover. It was a sponge cake based on egg whites whipped to stiff peaks and matzo cake meal. It had finely chopped, untoasted walnuts and lots of lemon zest. In my memory, it had both the bitterness of the tannins from the walnuts and some of the bitterness of lemon pith, so I think she probably grated them pretty deeply. It was baked in a tube pan. The annulus at the bottom of the pan was lined with a brown paper grocery bag which was greased. Does anyone have a similar recipe? (I didn’t even particularly like it as a kid, but I’m sad I don’t have the recipe.)
I live in a remote area and the guy I’m seeing is Jewish. He mentioned that he wanted a couple of loaves for Friday but was having a hard time finding them. I verified that all ingredients used were labeled and pareve. I used Joan Nathan’s recipe published in the New York Times with some modifications. Any input or advice for my next attempt? Are they Shabbat worthy?? I’m trying to be respectful and learn what I can, but I also don’t want to overwhelm him with questions.
Who doesn't like a good matzo and cheese sandwich or a cheese pie ?
My work in progress yeasted chocolate rugelach cake.
I haven’t had Israeli Rugelach, only ashkenazi, but this is very much inspired by what I imagine it to be like. Anyone more familiar with Israeli Rugelach, share your tips with me!!
Ingredients:
Dough —
2 1/2 tsp yeast
1 1/2 tsp salt
2 eggs
1/4 C veg oil
1/4 C sugar
AP flour (eyeball until right consistency .. 4 cups?)
Cocoa powder (eyeball until desired color - 4ish spoonfuls?)
Filling —
1/2 c softened butter
About 1/4 C dark chocolate melted
I think 1/4 cup cocoa powder
1/2 C powdered sugar
Egg wash -
Beat one egg and brush on top
Sugar glaze -
1/2 C sugar dissolved into 1/2 C water