Tag: Jewish Food
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Swinging Chickens & How to Burn Cabbage
In this weeks Blog: Rosh Hashanah Reflections Rosh Hashanah as a Rebbetzin in a large community comes with a tremendous number of benefits and equally involves far more running around than it does actual praying. In fact, this year, for the first time, I swapped my heels for ballet flats and embraced the fact that…
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Compôte
On the inside of the door of my Savta’s fridge, there were always two large glass jars that had once held instant coffee, filled continuously with her delicious compôte. In my Savta’s world this was considered an easy go-to snack. If you want a snack, have some compôte! Thankfully my Saba always had a hidden…
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Chicken Salad with Grapes & Butternut Squash
This is one of those chicken salads that just works. It’s my go-to dish before the Yom Kippur fast: hearty, nutritious, and full of the things that keep me satisfied longer. It also happens to be absolutely delicious. Feel free to substitute any ingredient that doesn’t work for you. For years, I’ve debated whether kale…
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Gravlax
This is one of my favorite recipes ever to make. It’s a minimum effort, maximum result type of dish, but it does require some forethought. I’m currently reading a brilliant book called ‘Salt: A World History’ by Mark Kurlansky. It’s totally worth the read if you are curious about culinary history and the way it…
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Zucchini (Courgette) and Ricotta Bake – Pashtida
Pashtida is an Israeli no-crust quiche that makes the best of the dairy products and fresh vegetables available wherever you are in Israel. Our version uses solid ricotta and a combination of courgettes (zucchini) and peas. The addition of store-bought pesto takes this from a simple traybake to something that your friends and family will…
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Homemade Bagels
I know it may feel ridiculous—almost silly—to make your own bagels at home, because truly, you can buy them. Or can you?That really depends on the answer to the next question: where do you live? If you’re in New York, London, or Montreal—cities with long and delicious bagel-making traditions (and yes, we can debate which…
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Honey Cake: Tips & History
Tips for Better Honey Cakes: Honey cakes often have a tendency to fail, leaving us with the question of why, and more importantly, how can we prevent it? The “why” is sugar, and the “how” is all about respecting the sugar! The sugar content in a honey cake is exceptionally high, thanks to both the…
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Honey Tahini Dip
It has been an ancient Jewish tradition to celebrate the Jewish New Year—Rosh Hashanah—by dipping challah in honey. Many homes will do so at every meal during the Rosh Hashanah celebrations, and all the way through to the end of the Sukkot festivities. Throughout the year, we often dip challah in tahini, another firm favourite…
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Sugar Cookies
These are my go-to sugar cookies that I’ve been making for years. When our kids were little, I would cut out the shapes of their ages from the dough. After they turned 9, it wasn’t quite as cute! For Jewish holidays, I still cut out shapes from the dough that are representative symbols like a…
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Zucchini (Courgette) and Shallot Crumbs
I have a deep appreciation for zucchini, or as they’re known in the UK, courgettes. They often fly under the radar, but their versatility is truly remarkable. You can bake, fry, roast, braise, or eat them raw. Zucchini, in one form or another, are a staple on our Shabbat or Yom Tov table. Now, let’s…