These rugelach are ready for fall with a filling of cranberries, walnuts, and orange.
'Jewish holidays' on Serious Eats
Stepping outside my apartment one morning this week, I noticed the air smelled crisp and autumnal. Summer doesn't officially end until September 22, but plenty of things that herald the fall season are already upon us: the first day of school; the Jewish New Year, Rosh Hashanah; and of course, apple-picking season.
For the past several years, my family and I have been taking a different approach to haroset. We're Ashkenazi Jews to the core, but these days we prefer our haroset Sephardic style.
Cocktail enthusiasts Rob Corwin and Danny Jacobs have proposed a new kind of a seder to explore the story of Passover, with a cocktail to represent every symbolic element on the seder plate.
Shanah Tovah from all of us here at SE headquarters! We wanted to celebrate the Jewish New Year starting on Wednesday at sundown the SE way, with recipes from our go-to sources for Jewish holiday cooking, Joan Nathan and Arthur "The Food Maven" Schwartz. Make the coming year a sweet one by snacking on apples dipped in honey. What's on your Rosh Hashanah menu this year? The traditional menu, or are you adding a new spin?
Sorbet really is a perfect passover dessert. Light and refreshing, it's a great palate cleanser after a heavy meal. It's dairy-free, and doesn't require matzo meal as a poor substitute for flour. This sorbet is incredibly simple, a delicious marriage of grape and apple, slightly sweeter and a touch more tart than the charoset on your Hillel sandwich.
Here are some last-minute recipes for those chowing down at Seder tonight, or for any Passover meal during the next eight days. We've pulled out the brisket, matzo brei, Passover-friendly quinoa (when you're getting sick of all the potatoes!), flourless cakes and more from our favorite Jewish recipe authorities, including Arthur Schwartz, Joan Nathan, and Ed's wife Vicky who even pulled out the family heirloom recipes—on index cards!—for this. And the best way to wash down all that matzo? Kosher coke, of course.
Coconut is kosher for Passover, and coconut macaroons are a cinch to make in the kitchen, so much so that you will never touch those stale Manishewitz things again. The trick: Mix shredded coconut with coconut flakes to get just the right texture.
The trick to making matzo toffee impossible to put down is simple: generous sprinkling of fleur de sel. The salt combined with the bittersweet chocolate and butter pretty much spells doom for everyone who comes in contact with it. If you make this for your guests on Passover, I guarantee glee and gratitude all around.
It's almost Passover, and a Seder isn't a Seder in my family without the powerful, pungent smell emanating from bowls of horseradish. Since I'm on this homemade condiment kick, I thought it was time to ditch the bottle and prepare the real stuff.
I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Anyone else? But this version adds a touch of honey to highlight the carrots' natural sweetness and spices like cardamom to give the dish more dimension.
At the end of a large and lengthy Seder meal, the last thing most people want is a slice of leaden flourless cake or a sticky macaroon. This year, in lieu of more traditional baked desserts, try serving Passover candy. The first is a quirky twist on French pâte de fruits using Manischewitz wine. The second is my version of cookbook author Marcy Goldman's famous Caramel Matzoh Crunch, gussied up with coconut and almonds. People refer to it as matzo crack, rightfully so.
This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds....
This is a quirky twist on French pâte de fruits using Manischewitz wine.
I like to think of matzo as a blank canvas; it can do pretty much anything you want it to. Here, it becomes a sweet and utterly delicious matzo brei with pears and dried sour cherries. You get a bite of sweet with a touch of sour—I wind up making matzo brei most of the days and I never tire of it.
This might be my favorite part of the Seder—until we get to dessert that is. In this version, matzo balls are not heavy and doughy, but light, fluffy, and seasoned. The key is making them with seltzer and giving the batter a good rest before shaping and cooking—it makes all the difference. What are your matzo ball tricks?
Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style.
The seder meal doesn't need to be a bland affair of worn-out recipes. My secret? Be conservative with what you change, but let those changes be dramatic. Nothing can change so much with so little as spices, a surefire way to spruce up tired traditional meals.
Baked for the 2010 Serious Eats Cookie Swap "Family recipes aren't as set in stone as we all like to think. Like for example, this mandel bread. I called my mom for the recipe, which I'd attributed to my Grandma...
I'd never really given much thought to why apple cake was synonymous with Jewish desserts until reading the intro to this Polish Hanukkah Apple Cake from Quiches, Kugels, and Couscous by Joan Nathan. As it turns out, the Jewish part comes from the fact that the cake is parve (made without dairy) and therefore acceptable in a meal served for the main course.