1. The Pomegranate Is One of Israel’s “Seven Species.” The pomegranate is one of the seven species of Israel (along with wheat, barley, grapes, figs, olives, and dates) listed in the Torah in Parashat Eikev (Deuteronomy 7:12-11:25). 2. Pomegranates Traditionally Symbolize Fertility and Love. In Jewish tradition, pomegranates are a symbol of fertility and love, winning them frequent mention Continue Reading »
Ingredients UNITS USMSCALE1X2X3X 1 1/2 tsp salt 1 tsp sweet paprika 1/2 tsp turmeric 1/4 tsp cumin 1/8 tsp black pepper 4 Tbsp extra virgin olive oil divided, plus 1 teaspoon 2 medium size onions, diced small 10 dried apricots, quartered 6 dried figs (we used Smyrna), quartered 1/4 cup dried cherries 1/4 cups pistachios or pumpkin seeds 1 cup long grain rice (we used Jasmine, but you can use Basmati Continue Reading »
Pashtida (a crustless quiche) is beloved and common in Israel, where it is enjoyed at everything from potlucks, school events, shivas, and everything in between. It’s also commonly prepared for Shavuot and Sukkot. The versatile dish transports well, and there is no right or wrong way to make one. Israelis make pashtida all year long, but it’s a dish especially Continue Reading »
Matza Roni and Cheese Matza Roni and Cheese 3 large eggs 3 1/2 cups matza farfel 8 oz cheddar cheese cubed or shredded 1 c milk salt and pepper to taste garlic powder to taste oregano or basil to taste if availble and if desired 1/2 pint of sour cream 1/4 cup butter or less Continue Reading »
Ingredients 4 large eggs, room temperature 1 cup sugar 4 ounces almond paste, cut into small pieces 1/2 cup stick margarine 1/2 cup almond flour 1/2 cup matzo cake meal 1/2 teaspoon salt 1/2 teaspoon vanilla extract 6 to 8 drops red food coloring 6 to 8 drops green food coloring 1/4 cup seedless raspberry Continue Reading »
Ingredients: 4 sweet potatoes, peeled and cut into chunks 3 red skinned potatoes, cut into chunks 1 tangerine, zested and juiced 2 tablespoons extra virgin olive oil 1 tablespoon salt, pink Himalayan 4 scallions, chopped 1/2 cup dried cranberries, optional Directions: Place potatoes in a large pot and cover with water. Boil for 35-45 minutes Continue Reading »
Passover Pastrami Egg Rolls 2 Ingredients Crepes 8 eggs 1-cup potato starch 1-cup water ½ teaspoon salt Oil, for frying Filling 1 Tablespoon oil 2 onions, julienned 1 (8-ounce) bag shredded Green cabbage 8 slices pastrami ½ teaspoon garlic powder Directions For the crepes: Beat eggs lightly; add remaining ingredients. Don’t overbeat. Heat 1 tablespoon Continue Reading »
INGREDIENTS 1 cup dried black figs, stems cut off 1 cup dried dates, pitted 1 cup dried apricots 2 cups red wine or apple juice 1 tablespoon ground cinnamon plus 1 additional tablespoon for dusting ¼ cup honey 1 teaspoon freshly grated ginger or pinch of ground ginger ½ cup coarsely ground toasted almonds PREPARATION Continue Reading »
INGREDIENTS 1 head cauliflower, cut into florets 2 tablespoons olive oil 6 scallions, chopped 3 tablespoons matzo meal or flour 2 large eggs 1/4 cup chopped fresh parsley 1 tablespoon dried dill 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup almonds, toasted and chopped (optional) PREPARATION 1. Preheat oven to 350 F. 2. Bring Continue Reading »
Horseradish Butter 1 medium garlic head 2 tablespoons olive oil, divided 1 medium garlic clove, finely chopped 1/2 cup unsalted 83% butter, kosher for Passover 2 tablespoons prepared horseradish 1 tablespoon grated fresh horseradish 3/4 teaspoon kosher salt 1/2 teaspoon lemon zest Directions Make the horseradish butter: Preheat oven to 400°F. Cut off and discard tip of garlic head, exposing tops of cloves. Drizzle trimmed garlic head with 1 tablespoon oil, and Continue Reading »
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