Asparagus, Gruyere & Swiss Tart

This classic Spring tart is flavorful and buttery and is easy to whip up for a brunch spread or Mother’s Day. When possible, I try to use an all-butter puff pastry and fresh local asparagus — you can even often find good quality puff pastry sold by the sheet at your local bakery. The combination of Gruyere and Swiss is rich and nutty, and the whole grain Dijon adds a bright complexity to the flavor. If you’re not a fan of either cheese, you can swap them for a sharp cheddar or aged Gouda. This tart is a crowd-pleaser and is great served alongside a bright and citrusy salad. 

I recently had the pleasure of being back on KATU’s AM NW and you can find a full demo of this recipe here.

Asparagus Gruyere & Swiss Tart
Serves 6-8

Ingredients

• 1 sheet of puff pastry, defrosted

• 1 (1 lb/500 g) bunch asparagus

• 1¼ cups (3 oz / 85 g) shredded Gruyere cheese 

• 1¼ cups (3 oz / 85 g) shredded Swiss cheese, or substitute with additional Gruyere

• 2 Tablespoons whole-grain Dijon mustard (optional)

• Drizzle of olive oil

• 1 egg, beaten (for egg wash)

• Flaky salt, as desired

• Freshly ground pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Depending on the brand of puff pastry you use, your tart might be slightly larger or smaller in size. Gently roll out your puff pastry until it’s roughly 11-13” (28-33 cm) in length, and 6-9” (15-23 cm) wide. Transfer the rectangle onto a parchment-lined baking sheet. 

3. With the tip of a sharp knife, score a border around the pastry dough, about 1” (2.5 cm) from the edge, forming a rectangular frame.

4. Using a fork, lightly pierce the pastry evenly across the inside of the rectangle. This will help prevent excessive puffing in the center while allowing the edges to rise evenly.

5. Trim the tough ends off the asparagus spears to fit them within the inner rectangle of the tart. To do this, gently bend each asparagus spear near its base until it naturally snaps; discard the tough ends or reserve them for making stock if desired.

6. To assemble the tart: evenly spread 2 tablespoons of the whole grain mustard in the inner rectangle of the tart. Top evenly with shredded cheese. Arrange the asparagus, like straight soldiers, on top of the cheese. Lightly drizzle or brush the asparagus with olive oil. Brush the edges of the tart with beaten egg. Sprinkle the tart with flaky sea salt and freshly ground pepper. 

7. Bake for 22-25 minutes, or until puffed up and golden brown at the edges and the asparagus spears are tender and cooked through. 

8. Allow to cool for at least 15 minutes prior to serving. Tart can be served warm or at room temperature. This tart is best served the same day it’s baked, but you can store it in the fridge for up to 3 days. The tart can be reheated at 350°F (175°C) until warmed through. 

Cherry Vareniki

Cherry vareniki (half-moon-shaped dumplings) in Ukraine are typically made with sour cherries, known as vishnya. They are nostalgic for many from the region — including my family — and were famously novelist Nikolai Gogol’s favorite food. My family immigrated from Soviet Ukraine to Seattle, and after almost a decade of building a new life in America, my parents were able to buy their first home. It had an enormous garden, with an established cherry tree. Soon after moving, when I was a very small child, my grandparents came to visit us from out of town. That summer, the cherry tree was loaded with fruit. I vividly remember picking glossy, red cherries off the tree with my grandmother and brother by my side. There was more fruit than could be eaten fresh, and my grandmother decided to use some of the harvest to make a large batch of cherry vareniki. We sat outside and ate bowls of the dumplings – pillowy and bursting with tart, sweet fruit. 

Vareniki are similar to pierogi or pelmeni; the dough is tender and soft, and the filling is only lightly sweetened so that the flavor of the fruit shines. This dish straddles the line between sweet and savory; topped with smetana (sour cream), one can eat cherry vareniki either as a main course or as a dessert. When using sour cherries, I eat my vareniki as a savory dish; you can get sour cherries fresh for a few weeks each year, otherwise, I pick them up frozen or preserved from Eastern European or Russian markets. When I fill the vareniki with Bing or Rainier cherries, I enjoy these dumplings as a sweet treat.

I love to serve cherry vareniki with a simple cherry sauce made from the extra filling, topped with big dollops of sour cream to balance out the sweetness. Like any kind of homemade dumpling or ravioli, vareniki take some effort to make, but are unquestionably worth the work. They’re ideal to make with a group of friends, and you can double or even triple the recipe as needed. 

Notes:

• Vareniki freeze extraordinarily well, offering a way to preserve the best of fleeting cherry season for future bowls of sweet dumplings. Freeze uncooked in a single layer, then transfer them to a bag or airtight container for three months. 

Cherry Vareniki (Dumplings)
Serves: 4-6, makes about 50 vareniki
Prep time: 1 hour
Cook time: 10 minutes

Ingredients:
For the dough:

• 3 cups + 2 Tbsp (400 g) all-purpose flour, plus more for dusting or as needed 

• ¾ cup water

• 2 Tbsp sour cream or plain Greek yogurt

• 1 large egg, beaten

• 1 tsp kosher salt

For the filling and sauce:

• 1½ lb (680 g) cherries or sour cherries

• ½ cup sugar

• 1 tsp cornstarch

• juice of ½ a lemon

• sour cream, as desired, for serving

Directions:

1. Start by making your dough: In a large bowl, combine the 3 cups of flour, water, sour cream, egg and salt. Mix until a shaggy dough forms, then transfer to a clean surface and knead until very soft, smooth and elastic, about 8-10 minutes. If the dough is very sticky, add additional flour 1 Tbsp at a time until it’s easy to knead and doesn’t stick to your hands. 

2. You can also make this dough in a stand mixer with the dough hook attachment by adding all of the ingredients to the bowl, and mixing on the lowest speed until a shaggy dough forms. Turn up the speed to medium-low, and mix until smooth and soft, about 4-5 minutes. 

3. Transfer the dough to a bowl and cover it with a lid or plastic wrap. Allow the dough to rest at room temperature for 1 hour. 

4. While the dough is resting, start on your filling. Wash, dry and pit all of your cherries. If using a cherry pitter, cut the cherry in half after removing the pit. Add the cherries to a bowl with ½ cup of sugar, and let them sit and start to release their juices for a minimum of 30 minutes, or as the dough rests.

5. Once your dough has rested for an hour and your cherries have been sitting for at least 30 minutes, you can begin shaping your vareniki. 

6. Line a baking sheet with parchment, and heavily dust it with flour.

7. Divide the dough into 4 pieces. Liberally dust both your rolling pin and your surface with flour. Roll out each piece of dough very thin, almost as thin as pasta; if you lift it up the dough light should come through it. 

8. Cut out 2-inch rounds of dough using a water glass or biscuit cutter, lightly flour the rim of the glass or cutter before making rounds. Gather up the scraps into a ball and reserve to re-roll the dough one time, after that discard any scraps. Fill each round of dough with about a teaspoon of cherry, about 1-1½ cherries. Seal the dumplings into half-moon shapes, if needed dab the edges with water to help it stick, but the dough should be sticky enough to press together on its own. Using the tines of a fork, press the edges of the dough to ensure they’re properly sealed. 

9. Transfer the formed dumplings onto the lined baking sheet. Reserve any remaining cherries for sauce. Repeat the process until you have used up all of the dough, and then place the dumplings in the freezer for a minimum of 15 minutes before cooking. While your vareniki are in the freezer you can bring a large pot of water to a boil. 

10. While the water is coming to a boil, add the remaining cherries to a small pot. Bring the cherry mixture up to a boil, lower the heat and simmer the cherries for 10-15 minutes or until they are very soft and broken down. In a small bowl, combine 1 tsp of cornstarch with the juice of half a lemon. At the end of cooking the cherries, add the starch slurry, and simmer for an additional minute or until just thickened. If the sauce thickens too much, you can always thin it with water.

11. Add vareniki, in batches if needed, to the pot of water (be careful not to overfill).. Once the vareniki float to the top, simmer them for an additional 5 minutes. If using frozen vareniki, it may take a few minutes longer for them to float to the top. Remove the vareniki from the pot and serve immediately. 

12. Top the vareniki with sour cream and cherry sauce. 

Shawarma Eggplant

Shawarma eggplant is a satisfying plant-based entrée that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds the necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh, or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First, you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Eggplant Shawarma with Zhug 
Serves 6

For the shawarma spice blend:

• 1½ tsp ground coriander

• 1½ tsp ground cumin 

• 1½ tsp sweet paprika

• 1 tsp turmeric 

• 1 tsp garlic powder

• ½ tsp red pepper flakes or Aleppo pepper (optional)

• ¼ tsp ground allspice 

• ¼ tsp smoked paprika 

• 1 tsp brown sugar (optional)

For the eggplant:

• 3 large eggplants (2½-3 lb)

•  ¼ cup olive oil, plus more for drizzling

• salt, as needed 

• chopped parsley, mint or cilantro, for garnish

Directions:

1. Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. 

2. Preheat the oven to 400°F. 

3. For the shawarma spice blend, whisk everything together in a small bowl. Alternatively use 3 Tbsp of your favorite shawarma spice blend, and add the brown sugar to the blend. 

4. Once the oven is preheated and the eggplant has rested, pat the tops of the eggplant dry, then brush each half of the eggplant with oil until the entire ¼ cup of oil is absorbed evenly. 

5. Rub about 1½ teaspoons of the spice blend into each of the 6 halves of the eggplant. Top with a drizzle of olive oil. 

6. Roast the eggplant for 30 minutes, then drizzle with more oil. Roast for an additional 20-30 minutes, or until deep golden brown and completely tender. Cooking times may vary depending on your oven and the size of the eggplant; begin to check for doneness after 40 minutes. 

7. While the eggplant is roasting, prepare the zhug, if desired. 

8. Drizzle the eggplant with oil just prior to serving, and garnish with fresh herbs. Eggplant can be made in advance, stored in the refrigerator, and reheated in a covered baking dish until warm. 

Feta Phyllo Triangles Drizzled with Honey

Tiropitakia, “little cheese pies” in Greek, are feta-filled, phyllo-wrapped bundles. They come in a variety of shapes, and are often formed into triangles. The Greek-speaking Romaniote Jewish community from the Eastern Mediterranean is known for preparing a range of phyllo and cheese-stuffed pastries for holidays and Shabbat. Thankfully, their recipes have been documented in the “Cookbook of the Jews of Greece” by Nicholas Savroulakis, one of my favorite regional Jewish cookbooks.

When they’re formed into triangles, they’re perfect for Purim as they resemble Haman’s triangular hat (or, according to Israelis, his ears) in the same manner as hamantaschen. These feta phyllo bundles benefit from the addition of sweet floral honey, a satisfying contrast to the savory, tangy feta filling, nutty sesame topping and buttery, crackly exterior. 

Feta and Honey Phyllo Triangles
Makes 18 pastries

Ingredients:

• 8 oz (225 g) feta

• 1 large egg

• ¼ cup Greek yogurt or labneh

• 1 Tbsp chopped fresh mint, plus more for garnish 

• ½ cup (1 stick) butter, melted or substitute with non-dairy butter or oil

• 8 oz phyllo, about 18 9x14-inch sheets

• ¼ cup sesame seeds, or as needed

• ⅓ cup honey

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

2. In a bowl, combine the feta, egg, yogurt and 1 Tbsp of chopped mint. Set aside your filling.

3. In a small pot on the stove, or in the microwave, melt the butter.

4. Unwrap your phyllo. If using large 18”x14” sheets, cut them in half so each sheet is 9”x14.” Take one sheet of phyllo, and orient it vertically, like a sheet of paper onto a clean surface. Working quickly, brush the top of the sheet with the melted butter. As you form the pastries, keep your stack of phyllo covered with a lightly damp cloth so it doesn’t dry out.

5. Place 1 Tbsp of the feta filling into the bottom center of the sheet, horizontally, leaving about ½ an inch from the bottom. Fold the right side a third over the filling, then fold the opposite left side over the filling, and the phyllo will now be a long strip about 3” wide and 14” long. 

6. Fold the bottom corner up and over the mixture, forming a triangle and encasing the filling. Continue to fold the triangle upon itself, from side to side, until you’ve used the entire sheet of phyllo. Place the triangle onto the parchment paper and continue the process with the rest of the filling and phyllo.

7. Brush all of the formed triangles with melted butter, and sprinkle the tops with sesame seeds. (Freeze at this point, if desired.)

8. Bake for 25-30 minutes, or until deep golden brown (frozen triangles may take slightly longer to bake). While the triangles are baking, heat up the honey in a small saucepan.

9. Once baked, drizzle the honey over the triangles, and serve warm. If making ahead, wait to drizzle on the honey just before serving. 

Everything Bagel Latkes!

Latkes for breakfast are one of life’s great joys, and Shannon Sarna had the brilliant idea to take the flavors of a morning everything bagel and turn that into latke form. We collaborated on this recipe for The Nosher, and by the way, her new book Modern Jewish Comfort Food is a must-have!

With these latkes, you get all the same satisfying flavors that you can get at your local bagel shop, but with the added bonus of fried potato. Here, crispy traditional latkes get a boost of flavor with the addition of everything bagel seasoning and fresh garlic, and then are topped with herbaceous lemony cream cheese topping, and a luxurious piece of salmon. These are rich, delicious, and festive. These can be served as a celebratory to start the day, as a passed hors d'oeuvres at a gathering, or even as the main entrée of a Hanukkah meal. Latkes and lox will always be a match made in heaven. 

Everything Bagel Latkes
Serves 4-6

Ingredients:
For the latkes-

• 3 lbs potatoes, Yukon Gold or Russet

• 1 small onion, white or yellow

• 3 large eggs

• 3 cloves garlic, minced fine

• ¾ cup potato starch or all purpose flour

• 2 Tablespoons everything bagel seasoning 

• 2 tsps kosher salt (1 tsp if your everything Bbagel seasoning includes salt)

For the toppings-

• 6 oz cream cheese, at room temperature

• 2 Tablespoons chopped fresh dill

• 1 Tablespoon chopped fresh chives or scallion

• 1 Tablespoon lemon juice

• Thinly sliced smoked salmon (about 4-6 oz) 

• Everything bagel season, as needed for garnish

Directions:

1. Peel your potatoes, and keep them in a large bowl of cold water until ready to shred them. Peel the onion and cut it in half.

2. Using the medium-sized whole on a box grater, or the grating attachment on a food processor, shred the onions and potatoes.

3. Squeeze out excess moisture from the potatoes using a clean kitchen towel, cheesecloth, or paper towels. Add the strained potatoes and onions back to the large bowl.

4. Add the eggs, garlic, potato starch, everything bagel seasoning, and salt to the large bowl. Mix until well combined. 

5. To fry the latkes, fill a large skillet with a ¼” depth of oil. Prepare a sheet pan with a rack or paper towels on top. Heat the oil on medium-high, until a drop of latke mixture sizzles when added. Add about a ¼ cup of latke mixture to the hot oil, press lightly down to form an evenly-thick circular shape. Fry on each side until golden brown, about 2-3 minutes per side. You may have to lower and raise the heat as needed to keep the oil from getting too hot or cold. Once golden brown on both sides, transfer to your lined baking sheet and sprinkle with a little extra salt. 

6. To make the cream cheese topping: combine the cream cheese, dill, chives, and lemon juice in a small bowl. 

7. To assemble: top each latke with the cream cheese topping, a small piece of smoked salmon, and a sprinkle of everything bagel seasoning. 

Cheesy Latkes!

In the dark of winter, Hanukkah brings in the light… and the indulgent foods. Stuffing latkes with cheese is unquestionably gilding the lily, but isn’t that what Hanukkah’s all about? These latkes are crispy on the outside and ooey gooey on the inside. 

The flour added to the potato batter helps the latkes hold their shape, as does freezing them for 10-15 minutes before frying. The cream cheese added to the shredded cheese mixture makes stuffing the latkes easier, and also offers a subtle tang that cuts the richness. Like all latkes, these are best eaten straight from the pan (plate optional).

Cheese-Stuffed Latkes/Super Cheesy Latkes
Makes 12-16 latkes, serves 4-6

Prep time: 20 min
Cook time: 30 min 

Ingredients:
For the latkes:

• 3 lbs Yukon Gold or russet potatoes

• 1 small yellow or white onion

• 3 eggs

• 1½ cups all-purpose flour

• 1 tsp kosher salt, plus more as needed 

• Oil (sunflower, avocado, canola or vegetable), as needed 

For the cheese filling:

• ½ cup (4 oz) cream cheese, at room temperature  

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyere or Swiss cheese

Directions:

1. Line a large kitchen bowl with a clean kitchen towel or double-stacked paper towels. Line a baking sheet with parchment paper or a silicone baking mat.

2. Peel the potatoes and onion. Grate them using a box grater or the shredding attachment on a food processor. Add them to the lined bowl, and then squeeze out the excess liquid using the towel. Discard the liquid, then add the squeezed-out potato and onion back into the bowl. 

3. Add the eggs, flour, and salt to the potato mixture. Combine until evenly mixed; the potatoes should clump together when you press them into your hand.

4. Take about 2 Tbsp of the potato mixture and press it into a circle in the palm of your hand. Add 1 heaping tsp of the cheese mixture into the center of the potato mixture. Top with an additional Tbsp of potato mixture, and then form into a round latke shape, cheese encased on both sides by the potato. Place on the lined baking sheet, and continue to form the latkes with the remaining batter and cheese.

5. Freeze the latkes for 10-15 minutes, but not for much longer. A short freeze will help them hold their shape more easily as you fry them. While the latkes are chilling, prepare for frying.

6. Add about ¼” oil to a large, heavy-bottomed skillet. Over medium-high heat, heat the oil until very hot – it should sizzle when a small amount of batter is added to the pan. Place a wire rack on a sheet pan, or line a sheet pan with paper towels. 

7. Add 3-5 latkes to the oil depending on the size of the pan; be careful not to overcrowd the latkes, which will cause them to steam instead of brown. Fry the latkes on each side until golden and crispy, about 3-5 minutes per side. Transfer to the wire rack to allow any excess oil to drain off the latke. Sprinkle with a little extra salt while they’re still hot.

8. Serve warm with applesauce, sour cream or your desired toppings. 

Apple Oladi - Ukrainian Pancakes

Oladi are pancakes that are popular in Ukraine and across the former Soviet Union. They come in a variety of styles but their batter is most often made with plain kefir (or buttermilk) and a leavening agent, such as baking powder or yeast. When fruit or cheese are added to oladi, they become fritter-like. They are typically cooked in a generous amount of sunflower oil, allowing them to puff up and become fluffy in the center with golden, crisp edges. 

The recipe for oladi first appeared in “Domostroy,” a famous 16th-century Russian book on household matters, but the term oladi comes from the East Slavic word oldaya, which refers to a flat cake of unleavened wheat, that dates back to 1470. Oldaya is derived from the Greek word for oil and is also associated with a Middle Greek oil cake called eladion. While these Russian pancakes may seem distant from the potato pancakes we eat at Hanukkah, the Yiddish word latkes comes from oladka, the Russian diminutive of oladi. 

In fact, early latkes were not made from potato at all, but were instead prepared with curd cheese fried in butter or oil, and likely originated in Italy, not Eastern Europe. Potatoes were not cultivated in Europe until the late 16th century; they became a staple crop in Russia and Poland in the 19th century. Once potatoes were ubiquitous in Ashkenazi communities, latkes for Hanukkah were made with potatoes fried in schmaltz. 

Oladi can be made plainly with flour, but they are also made with potato, carrot, beans, rice or even squash. Sweet oladi are made with apples or raspberries, especially in Ukraine. Like potato latkes, they are traditionally served with sour cream. You can make these apple oladi even sweeter by topping them with fruit preserves, a generous dusting of powdered sugar, or a drizzle of sweet, golden honey.

Apple Oladi
Serves 4

Ingredients:

• 1 medium-size apple 

• 1 large egg

• 1 cup plain kefir or buttermilk

• ¼ cup water

• 3 Tbsp sugar

• 1½ tsp baking powder

• ½ tsp baking soda

• big pinch of salt 

• 2 cups (250 g) all-purpose flour

• oil, as needed (sunflower, avocado or any neutral-tasting oil)

Directions:

1. Peel your apple. Dice it very fine by hand or in a food processor.

2. In a bowl, whisk together the egg, kefir/buttermilk, water, sugar, baking powder, baking soda, and salt until thoroughly combined. 

3. Add the flour to the bowl, and mix until just combined, be careful not to overmix.

4. Add the apple and fold it into the batter until just combined. Do not let the batter sit for too long before cooking the oladi, as the apples will begin to release their juices.

5. In a large skillet over medium-high heat, add a generous amount of oil (about ¼” deep in the pan). Once the oil is hot, lower the heat to medium and add ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until the oladi are golden brown on each side and have puffed up. Work in batches, and make sure not to crowd the pan. 

6. Serve immediately dusted with powdered sugar, and with sides of sour cream and fruit preserves.

Apple & Honey Ruffle Milk Pie

Every now and again, you stumble upon a dish you can’t get enough of. Crinkle cakes and ruffle pies have gone viral for a reason, largely thanks to @ramenasaidwow’s viral TikTok crinkle cake. These kinds of desserts are fun and easy to make, stunning to look at, and incredibly delicious. You can find my full article about this recipe over at The Nosher!

Aside from the phyllo, this recipe requires only a few simple ingredients and no special equipment. You can whisk the custard together in a bowl, and form the pie in a standard cake pan or deep pie dish. This recipe can also be made dairy-free and pareve by substituting both butter and milk for plant-based alternatives. There’s just a hint of cinnamon for a little warmth, but if you’re a big fan of spice, you can double the amount. Apple and honey ruffle milk pie is best served warm or at room temperature the same day it is prepared, but it can last up to two days covered in the fridge. 

Apple & Honey Ruffle Milk Pie
Serves 8
Prep time: 20 minutes,
Baking time: 45-50 minutes

Ingredients:

• 10 large sheets of phyllo dough (13-14”x18”), thawed 

• 6 Tbsps butter, melted (or vegan butter)

• 2 large eggs 

• 1½ cups whole milk (or creamy non-dairy milk)

• ¼ cup light or dark brown sugar

• 2 Tbsps sugar

• 2 tsps vanilla extract

• ½ tsp kosher salt

• ¼ tsp cinnamon 

• 1 small apple or ½ medium apple, sliced very thin

For the syrup:

• ¼ cup honey

• ¼ cup water

Directions:

Preheat the oven to 350°F. Line and grease a 9” cake pan with parchment. Metal cake pans are best for this recipe, but you can also use a ceramic or glass deep dish pie pan, or a 9” springform pan. 

Make sure that your phyllo dough is fully thawed according to the package instructions. Phyllo dough dries out very quickly, and in order to prevent that, lightly dampen a clean kitchen towel. Unroll the dough, and lie it flat on a clean surface. Cover it with the damp towel to keep it from drying out. Take out one sheet of phyllo dough at a time, and keep the rest covered. Generously brush the sheet of phyllo with melted butter. Scrunch the dough lengthwise on either side towards the center, so that the buttered phyllo sheet forms a long fan-like ruffle of dough. Starting on one end, loosely spiral the dough into a coil; it will form a rose-like shape. Make sure not to coil the dough too tightly, you want ruffles and height in this pie. Place one spiral of dough into the center of the greased and lined 9” pan.

Continue the process and make a total of 9 more spirals of phyllo dough, or 10 in total. If you’re using smaller sheets of phyllo dough, you may need to add a few additional pieces of dough to fill the pan. Arrange the coiled sheets of phyllo into the pan, and make sure not to flatten any of the dough, adjust to fill out the pan as needed. If you have any leftover melted butter, brush it over the top of the phyllo spirals. 

Cut the apple on either side of the core, then thinly slice the apple into half-moon shapes, about ⅛” thick or less. Gently tuck in slices of apple between ruffles of phyllo dough. Make sure not to press down on the dough, and instead gently nestle in the apple. Use as many apples as desired, about 1 small apple, or half of a medium apple. 

Bake for 20 minutes and the phyllo dough will start to just slightly brown on top.

While it is in the oven prepare the custard. In a bowl, whisk together the eggs, milk, brown sugar, sugar, vanilla, salt, and cinnamon.

Once the pie has baked for 20 minutes, pour the custard evenly over the phyllo spirals. Bake for another 25-30 minutes, or until the top is golden brown and puffed up, and the custard has fully set.

While the pie is baking with the custard, prepare a honey syrup by combining the honey and water in a small pot. Bring to a boil and simmer for 3-4 minutes, or until a syrup has formed and the mixture has slightly thickened. 

While the pie is still hot, drizzle the honey syrup over it. Be careful to leave some golden brown ruffles untouched by honey, so that they remain extra crispy. Allow the pie to cool for at least 30 minutes before serving. Pie is best served at room temperature, and can be stored in the fridge for up to 3 days. If storing in the fridge, bring the pie up to room temperature before serving, or reheat for 10-15 minutes, covered, at 350°F. 

Garnish with powdered sugar or whipped cream if desired.

One-bowl Sour Cherry Snacking Cake

Sour cherries are only available fresh for a few short weeks in early summer, and are especially good in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen, or jarred sour cherries, and the sour cream can be substituted for Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries. If you’re looking for a dairy-free alternative, you can substitute the butter for vegan butter, and the sour cream for non-dairy unsweetened yogurt. This simple cake is perfect as a sweet treat at the end of a meal, or alongside a morning cup of coffee or tea. Whenever you eat it, sour cherry cake will sweeten your day. 

Sour Cherry Sour Cream Cake

Makes one 9” cake

Active time: 10 minutes

Baking time: 40-5 minutes

Ingredients:

• 2 large eggs

• 1 cup sugar

• 4 Tbsps (½ stick) unsalted butter, melted

• 1 cup (225 g) sour cream or Greek yogurt

• 2 Tbsps lemon juice (about ½ a lemon)

• 2 tsps pure vanilla extract

• 1½ tsps baking powder

• 1 tsp kosher salt

• ¼ tsp baking soda

• 2 cups (290 g) all purpose flour + 1 Tbsp, divided

• 2 cups pitted sour cherries, fresh, frozen, or jarred

• 1 Tbsp Turbinado sugar (optional)

Directions:

1. Preheat the oven to 350°F. Grease and line a 9” square or round cake pan with parchment. 

2. In a large bowl, vigorously whisk together the eggs, sugar, and melted butter. Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes. Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.

3. Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix. 

4. Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake. Add the dusted cherries to the bowl, and mix until just evenly incorporated. 

5. Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired. 

6. Bake for 40-45 minutes, or until golden brown on top, and a small skewer or cake tester comes out clean. Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature. 

Whitefish Salad

For the full article and more history on whitefish salad, head over to The Nosher!

There’s nothing wrong with traditional whitefish salad, but I love to add a few extra ingredients to my whitefish salad to brighten up its salty smoky flavors. For one, when I can’t find whole smoked whitefish, I use smoked trout or smoked Sable. Mayonnaise is essential, but I also add sour cream for tangy creamines (you can skip the dairy and substitute it with more mayo if desired). Fresh dill and parsley give the salad lightness, and lemon zest and juice add citrusy acidity and flavor. However you like to make it, you can never go wrong serving whitefish salad at your next holiday spread. 

SMOKED FISH SALAD 

Makes 2 cups/1 pint - Recipe can be doubled or tripled

• 8 oz. smoked whitefish (or smoked trout or sablefish)

• ¼ cup mayonnaise, or to taste

• 2-3 Tbsps sour cream (or additional mayonnaise)

• 1 Tbsp chopped parsley

• 1 Tbsps chopped dill

• 1 tsp lemon juice

• ½ tsp lemon zest

• Black pepper, to taste

Start by crumbling the fish off its skin into small pieces. Make sure to remove any bones in the process, especially if using a whole fish. 

To the fish add mayonnaise, sour cream (if using), parsley, dill, lemon juice, lemon zest, and pepper. Taste and adjust to your liking. Salad will keep for up to 1 week refrigerated.

One-Bowl Blueberry Lemon Snacking Cake (Grain-free/ Dairy-free)

Snacking cakes are typically simple cakes made with one-bowl batters, that use easy-to-find ingredients, and are baked off in a single baking dish. This simple blueberry-lemon version is perfect for Passover, or as a grain-free/dairy-free dessert for any meal. Almond flour replaces regular flour, and well-whisked eggs and sugar help give the cake lightness and volume. You can also replace the blueberries with raspberries or blackberries; frozen or fresh berries both work in this recipe. This cake is delicate, soft, light, and full of citrusy lemon and sweet berry flavor

Blueberry Lemon Snacking Cake (Grain-free/Dairy-free)

Makes 1 9” round or square cake 

Prep time: 15 minutes

Bake time: 30-35 minutes

Ingredients:

• 3 lg eggs, at room temperature

• ½ cup granulated sugar

• 2 Tbsps oil

• Zest of 1 lemon (about 2 tsps)

• 2 Tbsps lemon juice

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional)

• 2¼ cups super-fine almond flour

• 1 Tbsp potato starch, plus more for dusting the berries

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1¼ cup blueberries, fresh or frozen

• 1 Tbsps turbinado or coarse sugar (optional)

Directions:

Preheat the oven to 350°F. Generously grease and line a 9” round or square baking dish with parchment paper.

In a stand mixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in size and pale yellow, about 5-6 minutes. 

To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk together until just combined, being careful not to deflate the egg mixture too much. 

To the center of the bowl, add the almond flour, potato starch, baking powder, baking soda, and salt. Gently fold the mixture until the dry ingredients are fully incorporated into the wet ingredients. Toss the blueberries in a spoonful of starch, and add 1 cup of the berries to the batter. Gently fold and combine. 

Transfer the batter to the lined and greased baking dish. Top the cake with the remaining ¼ cup of berries. Sprinkle the top of the cake with turbinado sugar. 

Bake for 30-35 minutes, or until it looks evenly golden brown and set on top, and a cake tester comes out clean. Allow the cake to fully cool before serving. This cake is best served the same day it is prepared but can be made one day in advance if needed. Top with powdered sugar, or whipped cream before serving if desired. 

Vegetarian Stuffed Cabbage

From Italy to Poland, from Ukraine to China, stuffed cabbage is a classic comfort food in many parts of the world. While it takes some time to make, the effort put into the dish is rewarded in its results: the cabbage turns tender and sweet, and the savory filling is enhanced by the tanginess of the tomato sauce it slowly simmers in.

While stuffed cabbage is typically made with ground meat, this Ukrainian-style stuffed cabbage is vegetarian and is made with eggplant. The recipe for the filling is versatile, it is gluten and dairy-free, and it can be made vegan by omitting the egg. If you’re not a fan of eggplant, you can replace the eggplant with zucchini or your favorite vegan ground meat substitute. If you prefer meat, you can substitute the eggplant in this recipe for an equal amount of ground beef or chicken. I find the eggplant offers its own “meatiness” to the dish; and when it is peeled and cut into small cubes it becomes tender and soft, and easily absorbs the flavors of the caramelized onion, garlic, and spices that help create the unmistakable flavors of Eastern European-style stuffed cabbage. The sauce is slightly sweet and sour and demands to be eaten with a slice of good crusty bread to mop up any last drops. If you’re like my Ukrainian Jewish family, you might also want to serve this stuffed cabbage alongside creamy mashed potatoes. Top the stuffed cabbage rolls with parsley, dill, and a dollop of sour cream and you’ll have a hearty, comforting, meal.

Vegetarian Stuffed Cabbage

Serves 4-6, makes 12-13 stuffed cabbage

Prep time: 1 hour / Cooking time: 50-60 minutes

Ingredients:

For the stuffed cabbage-

• 1 large Savoy or green cabbage

• ⅔ cups Basmati rice, rinsed

• 3 Tbsps oil

• 1 large onion, diced fine

• 2-3 cloves garlic, minced fine

• 1½ lbs pounds (2 medium) eggplant, peeled and cubed small

• 1 small carrot, diced fine

• 1½ tsps garlic powder

• ½ tsp Paprika

• ½ tsp umami season blend/dried mushroom seasoning blend (optional)

• Salt and pepper, to taste

• 1 large egg, optional

For the sauce-

• 28 oz tomato purée, plus an equal amount of water

• ½ a large onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, peeled and diced fine

• 2 Tbsps tomato paste

• 2-3 Tbsps maple syrup, or 2 tsps sugar, or to taste

• 1 bay leaf

• Salt and pepper, to taste

Directions:

For the cabbage- Bring a large pot of water to a boil. Salt the water generously, and then add the cabbage to the water. Boil the cabbage for 4-5 minutes. Then remove the cabbage from the pot and allow it to cool, reserve the water to boil the rice.

 Once cool to the touch, remove the leaves, and place them on a clean kitchen towel to remove any excess liquid. The center of the cabbage/smaller leaves will not be as pliable and can be reserved for other uses.

For the filling- Bring the pot of water back to a boil, and add the rice. Boil the rice for 8-10 minutes, or until partially cooked. Drain and reserve.

To a large skillet over medium heat, add the oil and chopped onion. Allow the onion to get golden brown and slightly caramelized, stirring occasionally for about 15-20 minutes. This step takes some time but adds a lot of flavor; prep the other vegetables while the onion caramelizes. Add the garlic to the onion, and sauté for 1-2 minutes. Add the cubed eggplant and diced carrot to the onion mixture; add more oil if needed. Generously season with salt and pepper, and sauté the eggplant mixture until the eggplant is softened, about 10-15 minutes. Taste, and adjust the seasoning.

Turn off the heat. Add the par-boiled rice, garlic powder, paprika, and if using, add the umami/dried mushroom seasoning blend. Allow the eggplant filling to cool. Add the egg if using, and mix until it is well combined.

For the sauce- In a large pot or Dutch oven, sauté the onions and garlic until softened and aromatic, about 5 minutes. Add the apple, and sauté for another 2-3 minutes or until slightly softened. Add tomato paste and stir and cook for 1 minute. Add the tomato sauce, and add an equal amount of water. Then add bay leaf, salt, pepper, and maple syrup or sugar. Your sauce should start out very thin, but it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes. Taste the sauce before adding the stuffed cabbage, and adjust for salt or sweetness. Dilute with more water if needed. 

To assemble - Separate the cabbage leaves, and cut out the thickest part of the center vein/core.

Fill each cabbage leaf with approximately ¼-cup of filling near the base of the leaf. Fold the base of the leaf over the filling, fold the sides of the leaf towards the center, and then roll until the cabbage is formed into a burrito-like package. Place seam-side down into the pot; cabbage rolls can be stacked on top of each other as long as they are all submerged in the sauce.

 Cover the pot, and let the cabbage simmer for 50-60 minutes on low heat, or until tender and the rice is completely cooked through. Add more water if the sauce appears too thick at any point, or when reheating. The sauce should be easily spoonable over the cabbage.

Served topped with fresh herbs and/or sour cream.

Rice Pudding

Rice pudding may differ by country and region but typically consists of some form of rice, milk, and sugar. In Indian kitchens, you’ll find kheer (or payasam), a rice pudding made with basmati rice, milk, or coconut milk, that is flavored with cardamom or other spices. In many Ashkenazi kitchens, rice pudding took on the form of rice kugel and was cooked in a frying pan. In former Soviet countries, rice pudding is called molochna risova kasha and is simply prepared with rice, milk, and sugar. In Turkish kitchens there’s sütlaҫ, a rice pudding made with rice flour that is served at weddings and holidays. In North Africa, and throughout the Middle East, you’ll find malabi (or mhalbiya/muhallebi), believed to be derived from sütlaҫ, it is a pudding made with ground rice or rice flour that is flavored with rose, orange, or geranium water. Portuguese-speaking countries call their rice pudding arroz doce, and in Spanish-speaking communities, you’ll find arroz con leche flavored with cinnamon or anise. Persian cooks have sholeh zard, a golden saffron-infused rice pudding made with rice or rice flour, that is aromatically flavored with rose water, cardamom, and other spices. Here in the States, you’ll typically find rice pudding made with milk, sugar, and studded with raisins.

This recipe for rice pudding is rich, silky, and deeply vanilla flavored. I recommend using good quality Arborio or short-grain rice, as it offers a firmer and creamier texture in the pudding; but you can substitute Arborio for long-grain rice. Whole milk and a little half & half make this pudding decadent and silky, but you can substitute whole milk for reduced-fat milk for a lighter and slightly less creamy pudding. For a non-dairy version, substitute the milk with full-fat canned coconut milk, and the rice pudding will be just as creamy, but with added coconut flavored. Using a vanilla bean provides a special kind of decadence to this rice pudding; if you can’t get your hands on a whole bean, you can use vanilla paste or extract in its place. You can keep your pudding plain, or add raisins or toppings. I like mine with citrus for a hit of acidity and brightness; and I drizzle date syrup on top just before serving, for an extra molasses-like hit of sweetness. Rice pudding can be served warm or chilled. However you like to eat or serve this pudding, it’s addictively comforting.

Vanilla Bean Rice Pudding

Serves 4

Prep time: 5 minutes

Cook time: 40-45 minutes

Ingredients:

• ½ cup Arborio or short-grain sushi rice

• 3¾ cup whole milk (or substitute with low-fat milk, or coconut milk)

• ¼ cup half & half, or milk

• 3 Tbps sugar

• ½ a vanilla bean or 1 tsp vanilla paste, or substitute with 2 tsps pure vanilla extract

• Pinch of salt

• 2 Tbsps raisins or currants (optional)

Toppings:

• Citrus segments or berries

• Date syrup

Directions:

Rinse the rice well. In a medium pot, combine the rice, milk, half & half, sugar, and a pinch of salt. Split the vanilla bean, scrape out the seeds into the pot, or add the vanilla paste, and stir. If using vanilla extract, do not add it at this point. Bring the mixture up to a boil, and lower the heat to a gentle simmer. Simmer for 40-45 minutes, stirring occasionally so the mixture doesn’t stick to the bottom of the pot. Once the liquid has reduced and the mixture is thick and creamy, remove the pudding from the heat. Stir in the raisins and vanilla extract if using. Allow the pudding to cool for at least 10 minutes before serving or chilling.

You can serve rice pudding warm or chilled. Top with a drizzle of date syrup and citrus segments if desired.

Tahini Coffee Cake

Full article is up on The Nosher.

Tahini Coffee Cake

Makes 1 9x13 cake, serves 15-20

 Prep time: 30 minutes

Baking time: 40-45 minutes

Ingredients:

 For the cake-

• 10 Tbsps (141 g) unsalted butter, at room temperature

• 1¾ cup sugar

• ⅓ cup tahini

• 4 large eggs, at  room temperature

• 1 cup sour cream or Greek yogurt

• 1 Tbsp sesame oil

• 2 tsps vanilla extract

• 3 cups (375 g) all-purpose flour

• 2 tsps baking powder

• 1 teaspoon kosher salt

• ½ tsp baking soda

• ½ cup milk

For the brown sugar ribbon-

• ½ cup brown sugar

• ¼ cup (62 g) all-purpose flour

• 1 tsp cinnamon

• ½ tsp cardamom

For the tahini streusel topping-

• 1 cup (125 g) all-purpose flour

• ¼ cup brown sugar

• ¼ cup tahini paste

• 4 Tbsps (56 g) unsalted butter, melted

• ½ tsp cinnamon

• ½ tsp cardamom

• Pinch of salt

Directions:

Preheat the oven to 350°F, and generously grease a 9 x 13 baking dish.

For the cake - To a large bowl, or to the bowl of a stand mixer, add the room temperature butter, sugar, and tahini. Beat together the butter mixture using a handheld mixer, or the paddle attachment on the stand mixer, until light and fluffy, about 2-3 minutes.

To the bowl, add 2 eggs, and beat until incorporated. Add 2 more eggs and beat until they are incorporated. Add the sour cream, sesame oil, and vanilla extract, and mix until smooth.

 In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Add half of the flour mixture to the batter, with half of the milk. Stir until just combined. Add the remaining flour mixture to the batter, and the rest of the milk. Stir until just combined, be careful not to overmix (your batter may be slightly lumpy).

For the brown sugar ribbon - In a small bowl, combine the brown sugar, flour, cinnamon, cardamom.

For the tahini streusel- In a bowl, using a fork, combine the flour, brown sugar, tahini, melted butter, cinnamon, cardamom, and salt until the mixture comes together and forms pea-sized crumbles.

To assemble and bake- Add half of the batter to the greased baking dish. Smooth it into an even layer. Top the batter evenly with the brown sugar ribbon mixture. Dollop the remaining batter on top, then carefully smooth it over in an even layer with an offset spatula or knife. Top the cake with the streusel mixture.

Bake for 40-45 minutes, or until a cake tester or toothpick comes out clean. Allow to cool, then serve. Tahini coffee cake can be stored covered at room temperature for 4-5 days, or it can be frozen and defrosted as needed for up to 3 months.

Vegan Carrot Lox

Carrots make a surprisingly delicious plant-based substitute for traditional lox. By cooking carrots and marinating them in a few simple and flavorful ingredients, they become smoky, salty, and bright with acidity. The combination of liquid smoke and toasted seaweed gives the carrots a transformative smoky seafood flavor. Liquid smoke can be found in most grocery stores and is made from actual wood smoke that is condensed into liquid form (and a little goes a long way). You can substitute liquid smoke with good-quality smoked paprika if desired, or omit the liquid smoke entirely for vegan lox that is less smoky. Carrot lox adds a pop of color to any brunch spread, and they pair perfectly with schmear, cucumber, fresh dill, and all the traditional bagel fixings.

Vegan Carrot Lox

Serves 6-8

Ingredients:

• 3 large carrots, about 1 lb. 

• Salt, as needed

• ¼ cup water

• ¼ cup soy sauce or tamari

• 2 Tbsps rice vinegar or white vinegar

• Juice of ½ a lemon 

• 1 Tbsp maple syrup or agave

• 1 tsp dried dill

• ¾ tsp liquid smoke (or 1 tsp smoked paprika)

• 1 sheet toasted Nori, or 3-4 pieces of seaweed snacks

Directions:

Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.

Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler, or sharp knife, slice the carrots lengthwise into long strips. 

In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill, and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight; the carrot lox will last up to 1 week in an airtight container in the fridge.

Ponchiki - Russian Donuts

Ponchiki are a type of Russian donut (or donut hole), that is made with farmer’s cheese. I love these for Hanukkah, as they are simple to make, and require know yeast, kneading, or proofing. The farmer’s cheese make them light and bright. Rolling them in sugar makes them perfectly sweet. You can also flavor your sugar with citrus or spices for extra flavor.

Ponchiki

Makes about 2 dozen ponchiki, depending on the size

Ingredients:

• 2 eggs

• ½ cup sugar

• 2 cups farmer’s cheese

• 2 teaspoons vanilla

• 1.5 cups all purpose flour

• 1.5 tsps baking powder

• 1 teaspoon kosher salt

• Oil for frying, peanut or canola

• 1 cup sugar (or as needed), for rolling the donuts in

In a large bowl, beat together the eggs and ½ cup sugar. Add in the farmer’s cheese and vanilla, and mix until well combined.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the farmer’s cheese mixture, and mix until just combined. Be careful not to over-mix. 

Add about 3” of oil to a large heavy bottomed pot. Using a candy thermometer, heat the oil to 350-360°F, or without a thermometer you will know the oil is hot enough when you stick the end of a wooden spoon into the oil, and bubbles form quickly around it. The key to good ponchiki is to make sure that your oil is not too hot or too cold -- they can easily burn on the outside and stay raw on the inside if the oil is too hot -- turn the heat up and down as needed to maintain the right temp. 

Using a small ice cream scoop or two spoons, scoop the batter into a ball and drop it into the hot oil. Fry, and turn the ponchiki as needed so that they are golden on all sides, about 4-5 minutes. Transfer them onto a rack, or paper lined plate to drain the excess oil. Allow them to cool for 30-60 seconds, then roll the ponchiki in sugar. These are best served fresh and warm. 

Baked Pumpkin Challah French Toast

Baked French toast is the answer to feeding a crowd at breakfast without having to stand over the stove for lengthy periods of time, flipping slices of french toast piece by piece. And baked pumpkin challah French toast is the answer to what to do when Thanksgiving, Shabbat, and Hanukkah all happen over the course of the same weekend and you’re trying to feed a crowd for breakfast.

This recipe uses leftover ingredients and holiday pantry staples. It is made with a day-old loaf of challah, that extra can of pumpkin puree from the cupboard, and a little bit of heavy cream leftover after making pie. This dish can be thrown together in 10 minutes and is ideally assembled the night before you want to serve it. The next day before putting it in the oven, you can make a quick pecan streusel topping to sprinkle over the top for extra crunch and flavor, or omit it if desired. The spices add flavor and warmth to this French toast, but can also be omitted or modified to your liking. This is a festive and rich dish that is best served warm with good maple syrup or a shower of powdered sugar.

Baked Pumpkin Challah French Toast

Serves 6-8

Prep time: 10 minutes, plus chilling overnight

Cook time: 45 minutes

Ingredients:

• 1 (about 1.5 lb/ 600g) loaf challah

• 6 large eggs

• 1 can (15 oz/ 425 g) unsweetened pumpkin puree

• 2 cups whole milk

• ½ cup heavy cream

• ⅔ cup brown sugar

• 2 tsps vanilla extract

• 2 tsps cinnamon

• 1 tsp kosher salt

• ¼ tsp allspice

• ¼ tsp ground ginger

• Pinch of nutmeg

For the pecan streusel:

• ½ cup chopped pecans

• 3 Tbsps unsalted butter

• 2 Tbsps sugar

• ½ tsp cinnamon

• ½ tsp kosher salt

Directions:

Preheat the oven to 350°F. Grease a 9” x 13” baking dish.  

Slice the challah into ½”-1” slices. Layer the challah into the baking dish in overlapping slices. Cut any slices in half or quarters if needed so that every inch of the baking dish is evenly covered in layers of challah.

 In a large bowl, beat the eggs. Add the pumpkin puree, milk, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and nutmeg to the eggs. Beat until everything is smooth and incorporated. Pour the custard evenly over the challah. If any pieces are sticking up above the liquid, lightly press them down to submerge them.

 Cover the baking dish and refrigerate overnight, or for a minimum of 1 hour. As the challah chills, it will fully and evenly absorb all of the liquid.

 Before baking make the streusel by combining the pecans, butter, sugar, cinnamon, and salt in a bowl. Using your hands or a fork, combine the mixture until it easily clumps together. Sprinkle the streusel over the top of the challah.

Cover the baking dish with foil and bake for 30 minutes covered, and additional 15-20 uncovered. 

 Serve warm, along with maple syrup, powdered sugar, or your favorite french toast toppings.

To make ahead and freeze:

Bake for 30 minutes covered, and allow the dish to fully cool then wrap tightly and freeze. When ready to serve, remove from the freezer, and bake for 20 minutes covered, and 15 minutes uncovered at 350°F.

Harira

Harira is a North African soup made with tomatoes, legumes and lots of spice. This hearty, nutritious dish is a staple during Ramadan where it is served at Iftar, the evening meal when Muslims break their daily fast. Jews from Morocco adopted the recipe as a traditional break-fast dish after Yom Kippur, and it has become popular in Israel and across the diaspora. 

Recipes for harira vary from family to family, and can be made with lamb, beef or vegetarian, as you’ll find here. This soup is intended to be thick and stew-like. Some cooks thicken their harira with beaten egg, a flour slurry or the addition of red lentils that break down as they simmer. Cinnamon, ginger and turmeric are added for complexity and warming heat. Tomatoes, whether fresh or canned, are essential to harira and offer sweetness and acidity, which pairs perfectly with starchy chickpeas, lentils or fava beans. Noodles like vermicelli are also added to harira for extra heartiness. While there are ample ingredients, this soup is simple to make and it can be prepared on a stovetop, in an Instantpot or in a slow cooker. 

Harira is often served with hard-boiled eggs, bread, dates and dried fruit. It is most often a starter but is filling enough to be a meal in and of itself. 

Note: This recipe is best made at least one day in advance of serving, which makes it ideal for preparing a break-fast meal in advance. It will last for up to a week in the fridge, but will thicken in the refrigerator, so you may need to add water when reheating. 

Harira

Serves 4-6

Prep time: 20 minutes

Cook time: 90-105 minutes

Ingredients:

• 3 Tbsp oil

• 3 medium carrots, peeled and diced small

• 2 stalks celery, diced small

• 1 large yellow or white onion, diced small

• 3-4 cloves garlic, minced

• 1 Tbsp harissa paste, or 2 tsp harissa spice blend (or to taste)

• 2 tsp ground turmeric

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp ground coriander

• 1 tsp freshly ground black pepper

• 2 Tbsp tomato paste

• ¾ cup dried chickpeas (soaked overnight), or 1 (15 oz) can

• ½ cup French green lentils, rinsed

• ½ cup red lentils, rinsed

• 6 medium tomatoes, or 1 (14.5 oz) can diced tomatoes

• 8 cups vegetable stock, or water with 1 added bouillon cube

• ¼ bunch fresh parsley, stems and leaves chopped fine

• ¼ bunch fresh cilantro, stems and leaves chopped fine

• 1 cup fine egg noodles or vermicelli 

• salt, to taste

• lemon slices, for serving (optional)

• Olive oil, for serving (optional)

For stovetop: Add oil to a large pot over medium heat. Add the diced carrot, celery and onion to the pot. Sauté for 5-6 minutes, or until starting to soften. Add the minced garlic to the pot, and sauté for 1-2 minutes, or until the garlic is fragrant. 

Add the harissa, turmeric, ginger, cinnamon, coriander, pepper and salt to the vegetable mixture. Stir until everything is well coated, and sauté for 1 minute. Add the tomato paste to the pot, stir and sauté for another 1-2 minutes. Add the soaked chickpeas (if using canned chickpeas do not add them at this point) and stir. Add the green lentils and red lentils to the pot. Stir everything so that it is well coated in the tomato paste mixture.  

Add the diced tomatoes, vegetable stock, chopped parsley stems and chopped cilantro stems to the pot, then increase the heat to high. Bring the liquid to a boil, then reduce it to a simmer. Allow the soup to simmer for 60-90 minutes, or until the chickpeas are tender and the soup is starting to thicken.

Add the noodles and simmer for 15 minutes. If using canned chickpeas, add them along with the noodles. Taste and season as needed, add more liquid if needed. Turn off the heat and add the freshly chopped parsley and cilantro.

For Instant pot or slow cooker: Combine all of the ingredients except the noodles in a pot and cook according to the manufacturer’s recommendation for soups and stews. Add noodles to the soup after it is cooked; simmer for 15 minutes or you cook the noodles separately and add them to the soup when serving.

Apple Sharlotka (Apple Cake)

Apple Sharlotka is a popular Russian and Polish apple cake that is easy to prepare and requires only a handful of ingredients. This dessert is dense with apples, but the cake surrounding the fruit is light and airy.  

Sharlotka comes from a style of cake or trifle called “Charlotte Cakes,” which are typically made with ladyfingers or sponge cake. The first apple Sharlotka is credited to a French chef, who prepared it in honor of the wife of Tsar Alexander I of Russia. While early versions of Sharlotka were decadent and complicated, over time the cake has evolved into a simple treat that can be easily baked at home. My own Ukrainian grandmother made apple Sharlotka more than any other cake, likely due to the fact that it is as easy to make as it is comforting and delicious. Along with a few apples, the batter is made all in one bowl with eggs, sugar, flour, and vanilla. 

Apple Sharlotka is best made with sweet and tart Granny Smith apples, or an heirloom apple, like Winesap. When the cake comes out of the oven it will have a crisp and crackly crust on top that softens the longer it sits. Just before serving, shower the cake with powdered sugar for added sweetness on top. 

Apple Sharlotka

Serves 8-10

Ingredients:

• 3-4 (1.5 lbs/680 g) medium apples, like Granny Smith

• juice of ½ a lemon

• 3 large eggs

• 1 cup (220 g) sugar 

• 2 tsps vanilla extract

• ¼ tsp salt

• 1 cup (130 g) all-purpose flour (or sub with 1:1 gf flour)

• powdered sugar, as needed

Directions:

Preheat the oven to 350°F. Grease and line a 9” springform pan with parchment paper; you can also use e a 9” round or square baking pan for this recipe. 

Peel and core the apples. Cut the apples into 1” pieces, about ¼”-thick. Toss the apples in lemon juice, and then add them to the baking dish. 

In a large bowl using a hand mixer, or in a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Alternatively, you can beat the eggs and sugar by hand using a whisk. Beat until the eggs are pale, fluffy, and have doubled in size, about 3-4 minutes. Add the vanilla extract and beat for one more minute.

Sift in half of the flour and salt to the egg mixture, and fold the dry ingredients into the batter. Sift in the remaining flour and salt, and fold them in until they are just incorporated. Be careful to gently fold in the dry ingredients, and to not overmix the batter. 

Pour the batter over the apples in the baking dish. If needed, use a spatula or spoon to smooth the batter over the top so it evenly covers the apples.

Bake for 45-50 minutes until golden brown and firm on top, or until a cake tester comes out clean. Allow the cake to cool for at least one hour prior to serving. 

Before serving, sprinkle the cake with powdered sugar. Sharlotka can be made a day in advance and stored covered at room temperature, the crust will soften as it sits. 

Kreplach Two Ways - Chicken and Vegetarian

I will be teaching how to make these kreplach on August 22nd at 4:30 PST, for The Nosher’s High Holiday Cooking Class Series. The class if free to all, register via the link!

Kreplach became a staple of Ashkenazi cooking in Germany and Eastern Europe by way of Italian Jews. Kreplach are stuffed dumplings, often made with a dough that is similar to Italian ravioli or tortellini. They are traditionally served in chicken soup for holidays and Shabbat meals.

 Fillings for kreplach vary from home to home, as do their shapes and sizes. Here you’ll find two filling options: classic chicken and onion, and vegetarian mushroom and cabbage. The chicken filling can be made with the same chicken you might use to make your chicken soup, or with any pre-cooked chicken. The chicken gets shredded chicken and then mixed with caramelized onions and fresh herbs, making the kreplach flavorful and light. The mushroom and cabbage version is meaty with a rich flavor, and they are a great alternative for vegetarians.

The same dough can be used with any filling you desire and in any shape. Triangular-shaped kreplach are common, especially during Purim when it is customary to eat foods in the shape of a triangle. Kreplach are also often served for the pre-fast meal at Yom Kippur. While kreplach take a little time and effort to make, there are few dishes that are as rewarding, comforting, and festive as dumplings.

Kreplach Two Ways

(Makes 28-30 dumplings)

Ingredients for the dough:

• 2 cups (270 g) all-purpose flour

• 3 lg eggs, at room temperature

• 1 Tbsp oil

• 1 tsp kosher salt

To make the dough by hand: Add the flour to a large mixing bowl. Make a well in the middle of the flour, then add the eggs, oil, and salt. Using a fork, beat the eggs in the center of the well, then slowly begin to incorporate the flour into the egg mixture. Once you can no longer mix the dough with the fork transfer it onto a clean surface. Begin to combine the dough with your hands until it forms a ball; if it is very sticky add a little more flour. Knead the dough until silky and smooth, about 5-6 minutes. Wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To make the dough in a food processor: combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds. Transfer the ball of dough onto a clean surface, knead for one minute, wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To assemble the kreplach: Divide the dough in half. Keep one half wrapped or covered while you roll out the first batch of dough.

Lightly dust your surface with flour, then roll out the dough as thin as possible; you should be able to almost see through the dough. Once the dough is rolled out, cut it into equal-sized 3” squares. Fill each square with approximately 1 teaspoon of filling, be careful not to overfill your kreplach.

Fill a small dish with water, then begin to form your kreplach. Dab the edges of the dough with water, then fold into a triangle shape, seal the edges by firmly pressing the dough, or by using the tines of a fork. Place the formed kreplach on a parchment-lined baking sheet; dust lightly with flour if they are sticky on the outside. You can cook the kreplach immediately, or place them in the freezer in a single layer. Once frozen, transfer them into an airtight container; they will last in the freezer for up to 3 months.

To cook and serve: When ready to cook, fill a large pot of water to a boil. Simmer the kreplach for 15-20 minutes, or until very tender. If cooking the kreplach from frozen, simmer for 5-10 minutes longer. Once cooked and tender, add the cooked kreplach to your soup and serve.

FILLINGS

Ingredients for the chicken filling:

• 1.5 cups shredded cooked chicken

• ½ a medium yellow or white onion, diced fine

• 2 Tbsps chopped parsley or dill

• Salt and pepper, to taste

• Oil, as needed

To make the chicken filling: Shred the chicken. You can use the chicken from making your chicken soup, or rotisserie chicken.

Add a drizzle of oil to a pan over medium heat, then add the diced onion to the pan and cook until golden brown, about 10 minutes. Season with salt.

 In a bowl, combine the shredded chicken, browned onion, chopped parsley, and season with salt and pepper. The filling can be made up to 1 day in advance.

Ingredients for the vegetarian filling:

• ½ a medium yellow or white onion, diced fine

• 8 oz crimini mushrooms, chopped fine

• 2 cups finely shredded cabbage

• 1-2 Tbsps soy sauce or Worcestershire sauce

• Salt and pepper, to taste

• Oil, as needed

To make the vegetarian filling: Add a drizzle of oil to a large pan over medium heat. Add the diced onion to the pan and sauté until golden brown, about 10 minutes. Add the chopped mushrooms to the pan, and sauté until they have released all of their liquid and are beginning to brown, about 10 minutes. Add the cabbage and soy sauce to the pan. Sauté until the cabbage is softened, about 3-4 minutes. Taste and season with more soy sauce, salt, or pepper. Transfer to a bowl and allow to fully cool before assembling your kreplach. The filling can be made up to 1 day in advance.