Category: Holiday
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Strawberry and Rhubarb Compote
Photographed here with Old Fashioned Almond Macaroons This compote makes the most of the abundant rhubarb available in Northern Europe in the spring. By adding uncooked strawberries to the cooked rhubarb, we’re making the most of both ingredients before marrying them together to create this refreshing dessert. INGREDIENTS: METHOD: MAKE AHEAD: The compote can be…
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Old Fashioned Almond Macaroons
Photographed here with Strawberry and Rhubarb Compote Macaroons, not macarons! In the last 20 years, we have all been exposed to and eaten our fair share of the delicate French pastry macarons. Macaroons, on the other hand, have always been a mainstay of the sweet Pesach kitchen. They’re also an amazing gluten-free treat all year round. These…
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Braised Courgettes (Zucchini)
Courgettes (zucchini) are an underrated vegetable—they’re actually brilliant at carrying flavour and make the perfect Friday night or Pesach side dish. The method here is to braise the courgettes in a combination of oil and water, so they develop deeper flavour while still holding their shape. TIP: Use a rubber spatula when stirring to avoid mushing…
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Duck Fat Potato Stacks
This has been an insane trend on Instagram: stunning stacks of compressed potatoes that are then deep-fried. Often made with butter or cream—or both—as the binding agent, this version uses a very Jewish ingredient you may not be so familiar with: goose fat. During the Middle Ages, Jews living along the Rhine River (in what…
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Latkes Grazing Board
We have a few wonderful customs associated with Hanukkah: frying in oil to commemorate the miracle of oil that lasted for 8 days when it should have only lasted a day; the eating of dairy to commemorate the Jewish heroine Judith and her besting of the General Holofernes; and of course, the gathering of people,…
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Saffron Mozzarella Arancini
Unlike most of my recipes, this one is time-consuming, as there are several steps involved. However, don’t worry—none of the steps are particularly difficult. The end result is absolutely delicious: imagine biting into a perfectly crisp, golden-brown rice ball filled with gooey, melted mozzarella in the centre. The contrast of textures and flavours is simply…
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Chrain-Cured Salmon
A ridiculously easy, make-ahead showstopper that blends classic Scandinavian technique with bold Ashkenazi flavour. “Chrain” refers to a traditional Jewish condiment made from grated horseradish, vinegar, and sometimes sugar and beetroot. Pungent and powerful, it’s usually served with gefilte fish—but here, it meets gravlax in a bold new way. This dish is not only absurdly…
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Classic Potato Latkes
I love watching food bloggers and up-and-coming food stars; they always have the best tips, two of which I think are great. The first: to keep your oil from turning bitter with lots of black bits floating around, add 2-inch pieces of raw carrots to the oil along with whatever you are cooking; the carrot…
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Italian Ricotta Doughnuts – Zeppole
I call these my miracle doughnuts. Chanukah is all about miracles—not just the miracle of the oil that lasted in the menorah in the newly rededicated Temple in Jerusalem, but also the miracle of the Maccabees winning back Jerusalem and Judea from the Seleucid Greeks. With that, I bring you Zeppole—Italian ricotta doughnuts. Anyone who…
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Potato Knish
The original knish was created as a snack food in Eastern Europe—a thin pastry that encased a filling, making it easily transportable. In the Lower East Side of New York at the turn of the 20th century, peddlers would put homemade knishes in their carts and sell them as a quick snack. In 1890, Yonah…