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.

Honey Sesame Cake/ Oogat Soomsoom V'Dvash

Honey and sesame are a perfect pair to welcome in the new year. Customarily eaten at Rosh Hashanah, honey is used to add sweetness to the new year, and sesame seeds are eaten for increased abundance, as their size makes them too numerous to count. Symbolism notwithstanding, honey and sesame are a classic flavor combination. 

Sesame seeds are also a favorite ingredient in Israeli desserts, and across the Middle East. In Hebrew, this cake is known as oogat soomsoom v’dvash, and Syrian Jews have a similar version called ka’ikeh b’ah’sal.  This cake is all about the earthy nuttiness of sesame seeds that comes from using both tahini and toasted sesame in the batter. Once it’s baked and cooled, a honey glaze on top adds another layer of sweetness, and it can be drizzled on decoratively for a festive presentation.

This recipe can be made in one bowl without any special equipment, it is pareve (non-dairy) and uses simple ingredients. You can bake this a day or two ahead of time, and the cake will be equally delicious as the first day you made it. While this would be a welcome addition to any High Holiday spread, it is also an addictively delicious snacking cake that you’ll want to make year-round. 

Honey Sesame Cake 

Serves 9-1

Ingredients:

For the cake:

• ⅓ cup white sesame seeds, plus more for garnish

• 2 large eggs, at room temperature

• ⅓ cup honey

• ⅓ cup oil 

• ¼ cup tahini, stirred well

• ¼ cup strong black coffee or black tea, warm or at room temperature

• ¼ cup (60 g) granulated sugar

• ¼ cup (50 g) brown sugar

• 2 tsp vanilla extract

• ½ tsp kosher salt

• 1½ cups (190 g) all purpose flour 

• 1½ tsp baking powder

• ¼ tsp baking soda

For the glaze:

• 6 Tbsp powdered sugar

• 1 Tbsp honey

• 1 Tbsp water

• 1 Tbsp black and white sesame seeds, for garnish (optional)

Directions:

Preheat the oven to 350 degree F. Line and grease a 9” round or square cake pan. (This cake can also be baked in a loaf pan, but the baking time will increase.

Add the raw sesame seeds to a dry skillet over medium-high heat; toast the seeds until fragrant and just starting to brown, 3-4 minutes. Immediately remove the sesame seeds and transfer them to a dish; reserve and allow them to fully cool before using. You can use pre-toasted sesame seeds, but toasting them yourself will give this cake a deeper sesame flavor. 

In a large bowl, combine the eggs, honey, oil, tahini, strong coffee or tea, sugar, brown sugar, vanilla extract and salt. Whisk until smooth.

Using a mesh sieve or flour sifter, sift in the flour, baking powder and baking soda into the wet ingredients. Mix until everything is just combined, be careful not to overmix the batter. Add the toasted and cooled sesame seeds to the batter, and mix until just evenly incorporated. 

Transfer the batter to your pan. Bake for 30 minutes, or until the cake is golden brown, and a cake tester or toothpick comes out clean. Allow the cake to fully cool.

While the cake is cooling, make the glaze by combining the powdered sugar, honey and water in a bowl. Whisk until smooth. Drizzle the glaze over the cake, and top with extra sesame seeds if desired.

The cake can be made ahead of time and will last 5-6 days at room temperature, covered or in an airtight container.

"Health Salad

Health salads — sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell pepper and cucumber — are a fixture of New York Jewish delis. They’re  sold by the pound in the deli case or sometimes generously arrive alongside your complimentary plate of pickles. While the dressing is typically sweetened with sugar, the purported “health” is derived from the volume of raw vegetables and the notable absence of mayonnaise. 

If you’re from New Jersey you may also know this dish as a Claremont Salad. In the 1950s, the Bauman brothers operated the beloved Claremont Diner in Verona, New Jersey. The diner was famous for its cheesecake, but it was also known for its “courtesy” cabbage salad that came with every meal. Morris and Leo Bauman never claimed to have invented the salad, but it became so popular that local supermarkets started offering Claremont Salad  in their own deli cases. 

East Coast Jewish delis aren’t the only places you can get this addictive salad. Across Eastern Europe and the former Soviet Union you’ll find salat vitiminniy(vitamin salad). Like health salads, the base is typically made of cabbage and carrot, and may also include cucumber, pepper, tomato, onion and other seasonal summer vegetables. Again, this style of salad gets its healthy-sounding name because of its contrast to the many richer salads that make up Soviet cuisine, which tend to be made with lots of mayonnaise or sour cream. Vitamin salad dressings are also acidic but tend to include less sugar than health salads. Instead, they may include raisins or apples for sweetness. 

While the exact origin of health and vitamin salads is unknown, they have been popular among Ashkenazi Jews for decades. In the “Vilna Vegetarian Cookbook” by Fania Lewando — the first woman to publish a Yiddish vegetarian cookbook in Europe who tragically died in the Holocaust in an attempt to flee the Vilna ghetto — published in 1938, there are four separate vitamin salad recipes. Each features a different combination of seasonal raw vegetables, shredded or chopped, and dressed with oil and lemon juice. 

Whatever you call this salad, and however you make it, the idea is the same: combine lots of hearty, raw vegetables in a salty, acidic, sweetened dressing. The salad will taste great right away and, like everything in the pickle family, it will taste even better as it continues to marinate in the fridge. This salad is refreshing, light, and particularly satisfying when it is served ice-cold on a hot summer day. 

Health Salad

Serves 6-8

Ingredients:

• 1 lb cabbage (about ½ a medium cabbage)

• 2 medium carrots

• 1 red or green bell pepper

• 1 medium Persian or Kirby cucumber

• 4-6 small radishes

• 2 tsps Diamond brand kosher salt, or more to taste

• 3 Tbsps oil (avocado, sunflower, or canola)

• 2 Tbsps water

• 2 Tbsp apple cider vinegar

• 1 Tbsp white distilled vinegar 

• 2 Tbsps sugar, or to taste

Directions:

Prepare the vegetables by shredding the cabbage with a knife, mandoline or by using a food processor.  Peel and shred the carrots. Core and thinly slice the bell pepper. Halve or quarter the cucumber, remove the seeds, and slice. Thinly slice the radish into rounds or half-moons. Combine all of the shredded and sliced vegetables together in a large bowl. Season with salt, and toss until everything is coated. 

For the dressing, whisk together the water, apple cider vinegar, white vinegar and sugar. Let the sugar dissolve for a few minutes, then whisk the oil into the vinegar mixture. Pour the dressing over the vegetables and toss the salad. Refrigerate for at least 30 minutes before serving. Taste prior to serving, season with more salt if necessary. The salad keeps for up to a week in the fridge but will soften more each day. 

Chicken Tabaka and Garlic Sauce

Chicken tabaka is a Western Georgian dish where a whole chicken is flattened and pan-fried while being weighed down by another pan or heavy object. The chicken ends up golden brown and crispy on the outside while staying juicy inside.

Tabaka (or taphaka) comes from the name for a Georgian frying pan called a tapa, which is traditionally used to make this recipe. You can make chicken tabaka with any heavy-bottomed skillet or cast iron pan, along with something you can weigh the chicken down with, such as a second heavy skillet, a heavy pot, or bricks wrapped in foil. You can also make this recipe on a grill by cooking the chicken directly on the grates while weighing it down. This dish is similar to spatchcocked chicken (where the backbone is removed from the chicken), but for chicken tabaka it is common to flatten the chicken by simply cutting down the center of the breastbone. Flattening and pressing the chicken allows it to cook quickly and evenly while creating the perfect texture and taste. 

This rustic and simple dish is often served with garlic sauce or tkemali, a Georgian wild plum sauce. Chicken tabaka pairs perfectly with fried potatoes or rice, and with a big simple salad of fresh tomatoes and cucumbers. I like to serve mine with a Georgian garlic cilantro sauce made in the same pan you cook the chicken in, along with lemon wedges to squeeze on top for an extra pop of flavor. 

Cooking notes: Make sure to cook the chicken over medium-low heat. If the temperature is too high, the chicken will burn on the outside. This recipe works best with a smaller chicken that is between 3-4 lbs, if you’re using a larger bird the cooking time will take longer.

Chicken Tabaka

Serves 4

Ingredients:

For the chicken-

• 1 (3-4 lb) chicken

• 2-3 tsps paprika

• Salt, to taste

• Oil, as needed

• Lemon wedges, for garnish

For the garlic sauce-

• 1 head of garlic, about 10-12 cloves, peeled and minced fine

• ¾ cup water

• ¼ cup chopped fresh cilantro (optional)

• Salt and pepper, to taste

Directions:

For the chicken: Slice the chicken down the center of the breastbone using a sharp knife or kitchen shears. Open the chicken and press it down flat, skin-side up. (Note: you can also flatten the chicken using the spatchcock method of cutting out the backbone). Cover the chicken with a piece of parchment or plastic wrap, and using a meat mallet or rolling pin, lightly pound on the chicken to flatten it. Season the chicken generously with salt, add the paprika, and rub the salt and spice all over both sides.

Over medium-low heat, add a generous drizzle of oil to a large cast-iron or heavy-bottomed skillet. Once the pan is hot, add the chicken skin-side up. Place a clean heavy object on top of the chicken to weigh it down, such as a second cast-iron skillet, a sheet pan topped with a large pot on top, or bricks wrapped in foil. Let the chicken cook for 25 minutes, maintain medium-low heat, and occasionally rotate the pan if your burner cooks unevenly. After 25 minutes, flip the chicken so that it is now skin-side down, and cook for an additional 25-30 minutes, or until the juices run clear when pierced, or it reaches an internal temperature of 165°F when tested with a meat thermometer.

Once cooked, transfer the chicken to a serving dish and allow it to rest for 15 minutes. While it rests prepare the garlic sauce.

For the garlic sauce: Over medium heat, add a drizzle of oil to the same pan you cooked the chicken in. Add the minced garlic to the pan, and sauté for 2-3 minutes, or until the garlic is aromatic but not browned. Add ¾ cup of water, scrape off all the delicious bits in the pan, and allow the mixture to simmer and reduce for another 3-4 minutes. Turn off the heat, and add the chopped cilantro. Taste and season with salt and pepper. Spoon the sauce over the chicken just before serving, or serve the sauce on the side. 

Strawberry Tiramisu

Strawberry season in the Pacific Northwest is here! Fresh strawberries and cream are classic, and this tiramisu perfectly combines the two in a no-bake dessert.

A note about ingredients: unlike classic Tiramisu, here, the Lady Fingers are dipped into juice (instead of espresso). I used an orange/peach/mango-juice, but a wide variety of juices would taste wonderful here, from regular OJ to passionfruit or pineapple juice (a little acidity is what we’re looking for). For the Lady Fingers, I prefer using Italian brands as they tend to be lighter - I found mine at my local grocery store, and you can also find them at Italian markets. For the strawberries, fresh, sweet, smaller-sized strawberries work best for this recipe. 

STRAWBERRY TIRAMISU

Serves 6-8

Ingredients:

• 1½ quarts (6 cups) fresh strawberries, hulled (divided)

• ⅓ cup sugar, plus ¼ cup (divided)

• 1 Tablespoon Chambord, or fruit liqueur (optional)

• 4 large egg yolks

• 16 oz. (1 lb) mascarpone

• 1¼ cup heavy cream

• 2 teaspoons vanilla paste or extract

• Big pinch of salt

• 2 packs (28 oz) Italian Lady Fingers

• 2 cups citrus juice (like an Orange + Mango, P.O.G., or any good orange juice), or as needed

Directions:

Wash your strawberries, remove their green tops (hull), and allow them to fully dry on a clean kitchen towel before using. Slice 1 quart (4 cups) of the strawberries, and top them with 2-3 Tablespoons sugar (if your strawberries are very sweet you may need less sugar); reserve the remaining strawberries for the top of the tiramisu. Add a Tablespoon of Chambord, or you can substitute the liqueur with 2 teaspoons of vanilla extract. Stir and allow the berries to sit (macerate) while you prepare the cream filling. 

In a double boiler, or in a heat-proof bowl over a pot of simmering water, continuously whisk together the egg yolks and ⅓ cup of sugar over a low simmer for 5 minutes; the mixture will double in volume and turn pale yellow, and the sugar will fully dissolve. (This will kill any bacteria in the egg yolks.) Remove from the heat and allow the mixture to cool for a few minutes, whisking occasionally as it cools.

Once cool, add the mascarpone and heavy cream to the yolk mixture. Using a handheld mixer or a whisk, whip until the mixture thickens and forms soft peaks. Add 2 teaspoons of vanilla extract and a pinch of salt, and mix until incorporated; be careful not to over-beat the cream.

Pour the juice into a bowl that is big enough that the Lady Fingers can be fully submerged in the liquid. 

To assemble:

You will need a 9 x 13 deep cake pan baking/casserole dish for this recipe.

Dip each Lady Finger in the juice for 3-4 seconds, and layer the bottom of the dish with the cookies.

Add half of the cream mixture to the bottom layer of Lady Fingers, spread it out into an even layer. Add the 4 cups of the macerated strawberries in an even layer on top of the cream mixture. Add a second layer of Lady Fingers dipped in the juice, and then top with the remaining half of the cream mixture, spread evenly over the top. Cover and refrigerate for at least 6 hours.

Before serving, slice the remaining strawberries and toss them with a Tablespoon of sugar. Top the tiramisu with the freshly sliced strawberries.

Tiramisu will keep for 2-3 days in the fridge, but it is best on the first day.

Labneh Cheesecake with Strawberry Sauce

Cheesecake is a staple of Shavuot, a holiday that celebrates receiving the Torah, and that also celebrates the Spring harvest and the abundance of dairy that come from pastured animals during this time of year. While cream cheese is typically used in cheesecake, swapping it for labneh transforms traditional cheesecake into something lighter, tangier, and silkier. Labneh is easy to make at home, as it's simply yogurt that has been strained in cheesecloth. You can also find it pre-made at Middle Eastern and Kosher markets.  

This cheesecake can be eaten as is, but it levels up with a fruit topping. I’ve included a recipe for strawberry sauce, but any other berry or stone fruit can be swapped for the strawberries. In lieu of a cooked sauce, you could also top this tart with fresh berries and whipped cream. 

This recipe requires no special equipment, and if you don’t have a springform or tart pan, you can use any standard 9” pie dish. A pre-made graham cracker crust is another convenient time-saver; the extra filling can be baked separately in a small ramekin or baking dish. While the pie comes together quickly, it does need to spend time in the fridge to fully set; it’s best to make this the day before you intend to serve it. 

Labneh Cheesecake with Strawberry Sauce

Ingredients

For the crust:

• 1 sleeve (150 g) graham crackers (9-10 crackers depending on the brand)

• 2 Tbsps sugar

• ¼ teaspoon salt

• 5 Tbsps unsalted butter, melted

For the labneh filling:

• 2 cups (16 oz) labneh*

• ½ cup (4 oz) sour cream

• ½ cup sugar

• 3 large eggs, at room temperature

• 2 tsps vanilla extract

• ¼ tsp salt

For the strawberry sauce:

• 3 cups strawberries, fresh or frozen

• ½ cup sugar

• ¼ cup water

• Juice of ½ a lemon

• ¼ tsp salt 

• 2 tsps cornstarch + 2 tsps water, whisked together

*To make labneh: line a mesh sieve with cheesecloth, and place it over a large bowl. Add a 32 oz container of plain full-fat yogurt to the lined sieve. Cover and refrigerate for at least 8 hours or overnight. Transfer to an airtight container and discard the liquid. 

Directions

Remove your labneh, sour cream, and eggs so they can come up to room temperature while you make the crust. 

For the crust: Preheat the oven to 350°F. Grease a 9” springform pan, 9” pie pan, or 9½” tart pan.

Crush the graham crackers in their unopened sleeve, or if they are open, place them in a bag. This recipe will work with 9 or 10 graham crackers, as different brands carry different amounts of crackers in their sleeves. Crush until the crackers are fine crumbles. Transfer to a small bowl, and crush any pieces that are larger than a pea in size. Combine with sugar and salt.

Add the warm melted butter, and using your hands mix the butter into the crumb mixture until it resembles wet sand. Transfer the mixture into the greased pan. Press the crumbs towards the sides of the pan, making a thin even layer on the bottom. The bottom can be much thinner than you think it needs to be; the crumbs on the sides should be thicker, and should go up about ½-1”-high depending on the pan you are using. Using the bottom of a measuring cup, press the crumbs into the bottom and sides of the pan. It will seem fragile but will hold up well once baked and filled.

Bake the crust for 10 minutes, or until darker in color and firmer. Allow it to cool for 10 minutes. 

For the filling: In a large bowl, whisk together the labneh, sour cream, sugar, and salt until smooth.

Whisk in one egg at a time, making sure each egg is fully incorporated before adding the next.

Whisk in the vanilla extract.

Pour the mixture into the slightly cooled crust. Bake at 350°F for 20-24 minutes, or until the edges are just starting to set but the center is still very jiggly when you move the pan. If using a tart pan, the cooking time may be quicker, check after 15 minutes. Be careful not to over-bake the tart.

Allow the tart to fully cool at room temperature for 1 hour. Once it’s fully cooled, transfer it to the refrigerator and let it set for a minimum of 6 hours or overnight. Once set, serve the tart as is, or topped with fruit, whipped cream, or strawberry sauce. The tart will keep for up to 5 days in the fridge. 

For the strawberry sauce:

In a medium pot, combine the strawberries, sugar, water, lemon juice, and salt. Bring the mixture to a simmer, and simmer for 3-4 minutes, or until sugar is fully dissolved and strawberries are beginning to soften but still hold their shape. Add in the slurry of cornstarch and water, and simmer for 1 minute more. The cornstarch will immediately thicken the sauce, which should easily coat a spoon.

Allow the sauce to fully cool, then transfer it to the refrigerator. Sauce can be made up to 2 days in advance and will keep for up to one week in the fridge. 

Blueberry Cheesecake Danish

The danish came into being as a result of a kitchen mishap and a workers’ strike. In the early 1600s, a French baker forgot to add butter to his flour at the “right” time, and in an attempt to salvage his pastry he folded chunks of butter into his flour mixture. He inadvertently created a delicious flaky puff pastry dough. From there, danish-like pastries were made in France, then Italy, and Austria. A few hundred years later during a labor strike in Denmark in 1850, business owners hired bakers from abroad to replace local workers. Several such Austrian bakers began making danish-like pastries, and when the strike was over, Danish bakeries continued to bake and improve upon these newly beloved pastries. In 1915, a Danish immigrant chef baked danishes for Woodrow Wilson’s wedding to great success and acclaim. Soon after, the same baker encouraged a New York Jewish restauranteur to start selling the pastries at his establishments. Danishes have been a staple in bakeries and delis across the country ever since. 

Danishes are typically made with puff pastry, which is a buttery laminated dough. If you love baking projects you can make this recipe with homemade puff pastry. For a quicker and easier danish, pre-made puff pastry is ideal. Any store-bought frozen version will work, but using an all-butter puff pastry will yield better quality and flavor. These pastries are crispy on the edges with a buttery flaky dough, and soft in the middle with a fruity cheesecake-like filling. Always a crowd-pleaser, they’re perfect for any holiday brunch or lunch spread.

Blueberry Cheesecake Danishes 

Makes 12 danishes

For the pastry:

• 1 (17.25 oz or 1 lb) package all-butter puff pastry, defrosted

• 1 egg, beaten

• Turbinado sugar (or any course sugar), for sprinkling

For the cream cheese filling:

• 1 (8 oz) block cream cheese

• 3 Tbsps sugar

• 2 tsps vanilla extract
  
  

For the blueberry sauce:

• 2 cups blueberries (fresh or frozen)

• ½ cup water

• ¼ cup sugar

• Juice of ½ a lemon, or to taste

• 1 Tbsp cornstarch + 1 Tbsp water, whisked together 

• 1 teaspoon vanilla extract

For the blueberry sauce:

In a medium pot combine the blueberries, sugar, water, and lemon juice. In a small dish, whisk together the cornstarch and water and reserve. On medium-high heat, bring the mixture up to a simmer. When the blueberry mixture starts to bubble, add in your slurry of cornstarch and water. The sauce will immediately begin to thicken. Stir and let the blueberries simmer for 2 more minutes until the sauce is thick, easily coats a spoon, but the blueberries still hold their shape. Turn off the heat and add in the vanilla.

Remove from the heat, and allow the sauce to fully cool. Transfer to the fridge or freezer to cool the sauce quickly.

For the cream cheese filling:

Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and vanilla on medium speed until light and fluffy, about 2-3 minutes. To make this without a mixer, allow the cream cheese to come to room temperature, combine it with sugar and vanilla, and beat vigorously together with a wooden spoon.

Assemble the danishes:

Preheat the oven to 350°F.

Roll your puff pastry sheets into a 12” x 8” rectangle (if it is already roughly this size, there is no need to roll it out). Divide the pastry into even-sized 3” x 4” rectangles. For square danishes, roll your pastry into a 12” x 12” square, and cut them into  4” x 4” squares. 

Using a small paring knife, gently score each rectangle with a ½” border, so that there is an outline of a smaller rectangle inside each pastry. Transfer the squares to two parchment-lined baking sheets, and place them at least 1” apart.

Add a heaping tablespoon of the cream cheese mixture to the center of the rectangle. Using an offset spatula or the back of a spoon, spread the mixture into an even layer, so it roughly fills only the interior rectangle of the pastry. Top the cream cheese with a tablespoon of the blueberry sauce. 

Before baking, brush the border edges of the pastry with the beaten egg, and sprinkle Turbinado sugar on top of the egg wash. Bake for 22-25 minutes, or until the pastry has puffed up and is deep golden brown in color. Allow the pastry to cool for 15 minutes prior to serving. Danishes are best eaten the same day they are made and can be stored at room temperature. If you have leftovers, they can be reheated in an oven or toaster oven the next day. 

To make ahead:

Form the danishes up to the point of topping them with blueberry sauce. Freeze the cream cheese filling-topped danishes in a single layer, then transfer them to an airtight container or bag. If making more than a week in advance, freeze the sauce, and then defrost before assembly. 

When ready to bake, top the danishes with the blueberry sauce as instructed above. Add the egg wash and sugar to the edges of the frozen pastry. Bake as directed until golden brown. Frozen pastry may take 3-5 minutes longer to bake.

Matbucha - Tomato and Pepper Dip

Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia, Algeria, and Libya brought matbucha with them to Israel, where it has become a staple of Israeli cuisine. Matbucha is nearly as popular as hummus, and the two are usually located right by each other at the grocery store. 

Matbucha is technically a salad, but it does take serious cooking time. While store-bought versions are convenient, nothing compares to making this recipe at home. First, you roast tomatoes and peppers until they are charred with a smoky flavor, and then you simmer the matbucha for over an hour until it becomes thick and luxurious. The slow simmering process can’t be rushed, as all the flavor comes from the slow-cooked tomatoes. Matbucha varies from kitchen to kitchen, some cooks add onions and/or garlic, and some prefer making it with lots of hot peppers. Adding some fresh chili pepper is traditional; in this recipe, it adds a very mild and subtle heat.

Matbucha has the consistency of a dip or spread, and it is commonly served with first-course salads (salatim) at the start of Middle Eastern and North African meals. Matbucha also makes a delicious topping for grilled meat or fish, as a sandwich spread, and it can even be used as the base for shakshuka. 

Matbucha

Serves 4/ Makes 2-3 cups

Ingredients:

• 6 large Roma tomatoes

• 3 medium red bell peppers

• 1 jalapeno or serrano pepper, seeded and diced fine

• ½  a medium yellow onion, diced small

• 2-3 cloves garlic, minced

• 1 tsp salt, or to taste

• ¼ cup olive oil

• 1-2 tsps sugar (optional, or to taste)

 Directions:

Line a baking sheet with foil. Set the oven to broil (alternatively, you can char the peppers over a gas flame or grill).

 Place the tomatoes on one half of the baking sheet, and the peppers on the other half of the same baking sheet. Place the baking sheet on the top rack of the oven, and broil the tomatoes and peppers for 10 minutes, or until blackened on top. Using tongs or a fork, remove the tomatoes. Turn the peppers onto their opposite side and continue to broil them until blackened on both sides, another 8-10 minutes. (Watch your tomatoes and peppers carefully, as some ovens will broil them more quickly than others.)

Once the peppers are blackened on both sides, place them in a bowl and cover it tightly with foil or plastic wrap to let the peppers steam. Prep the other ingredients while the tomatoes and peppers cool. Once cool enough to the touch, peel the peppers and remove their seeds, and peel the tomatoes. Dice the peppers and tomatoes and reserve.

To a medium pot on medium heat, add the olive oil, diced jalapeno, diced onion, and minced garlic. Allow the mixture to cook and soften for 4-5 minutes, until the onion and garlic are aromatic, but before they start turning brown. Add the peeled diced peppers and tomatoes to the mixture, and bring it up to a simmer. Lower the heat, and let the matbucha simmer for 90 minutes, or until most of the liquid has evaporated and the mixture significantly thickens. Stir every 10-15 minutes throughout the cooking time. Matbucha can take more or less time depending on the size of the pot you use, or the amount of liquid in the tomatoes. If the mixture still has a lot of liquid, continue to cook it for up to two hours.

Once cooked, allow the matbucha to fully cool and then refrigerate it. Matbucha can be eaten right after it cools, but it tastes even better the next day. It will last up to one week in the fridge.

Golubtsi - Classic Stuffed Cabbage

In our family, we preferred our golubtsi (stuffed cabbage) with chicken, and my grandmother taught me to use Savoy cabbage. Savoy’s leaves are softer and more pliable than standard green cabbage, with a subtle sweet flavor. This recipe is meant to merely be a guide; add more or less rice, use the meat you prefer, add seasonings or herbs you love, and adjust the sauce to your own liking. This dish can be easily be made in advance and reheated before serving, and it also freezes well. I like to serve mine with a big salad, sliced toasted crusty bread, or fresh challah.

“Golubtsi” - Stuffed Cabbage

Ingredients:

For the sauce-

• 28 oz tomato sauce/purée + equal parts water

• 1 onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, diced fine

• 2 Tbsps tomato paste

• 1 bay leaf

• 2-3 Tbsps maple/agave syrup, or 1 tablespoon sugar, or to taste

• Salt and pepper, to taste

For the stuffed cabbage-

• 1 large savoy cabbage

• 1½ lbs ground chicken, turkey, or beef

• ⅔ cups basmati rice, rinsed

• ½ medium onion, diced fine

• 1 large egg

• 2¼  tsps Diamond kosher salt

• 1-2 tsps garlic powder, or 1 clove garlic minced very fine

Directions:

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 an equal amount of water, bay leaf, salt, pepper, and sweetener of choice (if using). Your sauce should start out thin and liquidy; it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes, or while you prepare the cabbage and filling. Taste the sauce before adding the stuffed cabbage, and adjust if necessary for salt or sweetness. Dilute with more water if needed.  

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 2-3 minutes. Then remove it and allow it to cool. 

While the cabbage is cooling, add the rinsed rice to the same pot of salted boiling water. Let the rice boil for 8-10 minutes until partially cooked. Drain, and allow to cool and dry. 

Make the filling: combine the ground meat, cooled and drained rice, diced onion, egg, salt, and garlic powder. 

To assemble and cook: Separate the cabbage leaves, trimming any thick part of the stem. If your cabbage isn’t separating easily, place it back in boiling water for an additional 2-3 minutes. 

Place a leaf of cabbage down flat, fill it 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 45-60 minutes on low heat, or until tender and cooked through. Add more water if the sauce appears too thick at any point. The sauce should be easily spoonable over the cabbage.

Stuffed cabbage can be reheated in a covered baking dish in the oven at 350°F, a covered pot on the stove , or in a microwave. 

Pampushky - Ukrainian Garlic Bread Rolls

Pampushky are fluffy, soft, Ukrainian garlic rolls. Ukraine was known as the “breadbasket” of the Soviet Union, and both garlic and bread are staples of the cuisine. These rolls are traditionally served alongside borscht; the garlic’s sharpness compliments the sweetness of borscht’s beets. Garlic + bread is such a common side to borscht, that my own grandparents would often simply eat slices of brown bread and whole raw cloves of garlic with their soup. 

I was first inspired to make pampushky years ago when I came across a recipe in Mamushka, Olia Hercules’ exceptional Ukrainian cookbook. This recipe differs slightly, but the idea is the same for all pampushky: make pillowy soft buns, and top them with a mixture of oil and copious amounts of freshly minced or grated raw garlic. I prefer sunflower oil for this recipe, which is traditionally used in Ukrainian cooking. The moment the rolls come out of the oven, generously slather them with the garlic and oil mixture. The heat of the bread cooks the garlic just enough to slightly mellow its flavor. Fresh parsley and dill are also added to the garlic oil, which offers a bright herbaceousness to the spicy heat of the garlic. Make no mistake, these rolls are adamantly for garlic lovers. 

Pampushky are best served warm, either soon after coming out of the oven, or reheated just before serving. As you set the rolls on the table, make sure to announce that you are serving  “pampushky.” Saying the word out loud is part of the joy of making these rolls. 

Ingredients-

• For the dough:

• 1 cup (250 ml) milk 

• 2¼ tsps (1 packet) active dry yeast

• 2 Tbsps sugar

• 2 Tbsps oil (sunflower, avocado, or olive) 

• 3 cups (380 g) all-purpose flour

• 2 tsps salt

• 1 egg, beaten

For the garlic oil:

• 3 Tbsps oil (sunflower, avocado, or olive) 

• 3-4 garlic cloves

• 1 Tbsp chopped fresh dill

• 1 Tbsp chopped fresh Italian parsley 

• Flake salt (optional)

Directions-

Warm the milk until it is between 80-100°F, and just warm to the touch. Add the milk to the bowl of a stand mixer fitted with a dough hook attachment, or add the milk to a large bowl if kneading by hand. Add the sugar to the milk, then sprinkle the yeast on top. Whisk the mixture and allow it to activate and become foamy for about 5-10 minutes. Once the yeast is activated, add the oil to the milk mixture, then add the flour and salt. If using a stand mixer, start mixing the dough on the lowest setting. Once the dough starts to form a ball, increase the speed to medium and knead for 6-8 minutes. Alternatively, knead for 10-12 minutes by hand. The dough is done when it is elastic, glossy, soft, and easily comes away from the sides of the bowl/surface. Add the dough to a lightly oiled bowl, and cover with a clean damp kitchen towel. Let the dough rise for 1-1½ hours, or until doubled in size. 

Once the dough has risen and doubled in size, punch it down to remove the air, and transfer it to a clean surface. Form the dough into a rectangle, and then divide it into 8 equal-sized pieces; weigh each one to be exact. Form each piece into a ball by pinching the edges inward, and then on a flat surface, roll the dough into a ball shape.

Preheat the oven to 350°F. Lightly grease a 9” round or square baking dish, preferably metal as opposed to glass or ceramic. Beat the egg for the egg wash. Place each ball of dough in the baking dish, with an equal distance between each ball. Allow the dough to rise a second time for 30 minutes, or until the rolls have puffed up and filled the pan. Brush the tops of the dough with the egg wash and bake for 25-30 minutes, or until deep golden brown.

While the rolls bake, make the garlic oil mixture. Finely mince the garlic using a garlic press or a Microplane. Combine the oil, garlic, chopped dill, and chopped parsley together. Brush the garlic-herb mixture over the rolls immediately after they come out of the oven. Allow the rolls to cool for 15 minutes before serving. Pampushky can also be served at room temperature or reheated.

Sweet and Spiced Roasted Nuts with Turmeric, Ras el Hanout, and Rosemary

This simple roasted nut recipe combines earthy turmeric, aromatic gingery Ras el Hanout, piney rosemary, and sweet maple syrup. The mix of spices and aromatics pair perfectly with the rich nuttiness of the almonds and hazelnuts. That said, you can easily customize the nuts or flavors to your liking. If you like it sweeter add more maple, if you like it simpler omit any of the ingredients you don’t enjoy.

This addictive snack mix lasts 7-10 days in an airtight container and makes a great gift.

Sweet and Spice Roasted Nuts with Turmeric, Ras el Hanout and Rosemary

Ingredients:

• 3 cups raw almonds (or sub cashews, pecans or walnuts)

• 1 cup raw hazelnuts

• 1 cup raw pepitas

• 3 sprigs rosemary, removed from stems

• 1/3 cup oil (e.g. avocado or sunflower)

• 1 Tablespoon turmeric

• 2 teaspoons kosher salt

• 1 teaspoon Ras el Hanout spice mix

• 2-3 Tablespoons maple syrup

Directions:

Preheat the oven to 325°F. Line a baking sheet with a silicone mat or parchment paper.

In a large bowl, combine the almonds, hazelnuts, pepitas, and rosemary. Add the oil and toss everything together.

Add the turmeric, salt, and Ras el Hanout to the coated nut mixture. Toss until everything is combined. Transfer to your lined baking sheet in an even layer. Roast for 10 minutes, remove and drizzle with maple syrup. Mix everything so that the maple syrup evenly coats the nuts.

Roast the nut mixture for another 10 minutes. Allow to fully cool on the sheet pan, then transfer to an airtight container.

Vegan Apricot Hamantaschen with Chocolate Drizzle

Vegan Hamantaschen

Ingredients:

• ¾ cup (6 oz) plant-based butter, at room temperature (e.g. Miyoko’s brand)

• ⅔ cup granulated sugar

• ¼ cup apple sauce

• 1 teaspoon vanilla extract

• 1 Tablespoon cornstarch

• 2 cups (250 g) all purpose flour 

• 1 teaspoon baking powder

• Pinch of salt 

• Apricot jam, as needed (or your favorite jam)

For the chocolate drizzle:

• 1 cup chopped vegan dark chocolate or chocolate chips

• 1 teaspoon coconut oil or sunflower oil

Directions:

In a large bowl using a handheld mixer, or in a stand mixer fitted with a paddle attachment, beat the vegan and sugar together until fluffy. Add the apple sauce, cornstarch, and vanilla extract and mix until just combined; the apple sauce and cornstarch will act as the binder for the dough. 

In a small bowl, whisk together the flour, baking powder, and a pinch of salt. Add the flour mixture to the vegan butter mixture. Mix until just combined.

Transfer the dough onto a clean surface, and form into a disc. Wrap and chill in the refrigerator for at least 2 hours, and up to 24 hours.

Once the dough has chilled, lightly flour your surface. Roll the dough until it is about ¼”-thick. Cut 3”- 4” circles out of the dough, using a cookie cutter or a water/wine glass. Fill each round of dough with 1-2 teaspoons of jam; be careful not to overfill your cookies. Pinch the edges upward and tightly together to form a triangle. Place the cookies on a parchment or Silpat-lined baking sheet, about 2” apart. Freeze or refrigerate the hamantaschen for 15 minutes before baking (don’t skip this step as it will help your cookies keep their shape). 

Preheat the oven to 350°F. Bake for 20-25 minutes, or until golden brown at the edges. Cool on a rack. Once fully cool you can eat them as is, or drizzle them with melted chocolate. Hamantaschen can be stored in an airtight container for up to 5 days. 

For the chocolate drizzle:

In a bowl, combine your chocolate and coconut oil. Melt the chocolate in a microwave, or in a heat-proof bowl placed over a pot of simmering water (a double boiler). Once the chocolate is just melted, mix until smooth. Drizzle each cookie with the chocolate using a spoon or fork. Let the chocolate harden and set, about 1 hour.  

Queen Esther's Cookies / Mohn Kichlah

Poppy seeds are the key ingredient in these Eastern European cookies. Mohn Kichlach , or Queen Esther’s Cookies, are made and eaten year-round, but they have special significance at Purim. The poppy seeds are meant to remind us of how Queen Esther was able to secretly keep kosher in Ahasuerus’ palace by only eating seeds, legumes, vegetables, and fruits. In fact, at Purim it’s traditional to eat all kinds of dishes with beans, seeds, or that are vegetarian.

These are simple sugar cookies, that are often flavored with almond extract, but here I’ve added lemon zest and lemon juice for their bright and citrusy flavors. You can make and eat these plain, but they are also delicious drizzled with a simple icing or with melted white chocolate. 

This dough can also be used to make hamantaschen; instructions are included at the bottom of the recipe.

Mohn Kichlah - Queen Esther’s Cookies

Ingredients:

• 2 cups (275 g) all-purpose flour

• 2 Tablespoons poppy seeds

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¾ cup (1½ sticks/170 g) unsalted butter

• ⅔ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• zest of one lemon

• 1 Tablespoon lemon juice

For the icing:

• 1 cup powdered sugar

• 1-2 Tablespoons lemon juice

Directions:

Line two baking sheets with parchment paper or a Silpat. 

In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. Reserve.

In a large bowl using a handheld mixer, or in a stand mixer fitted with a paddle attachment, beat the butter and sugar together until lightened in color and fluffy, about 3 minutes. Add the egg, and beat until fully incorporated. Beat in the vanilla, lemon zest, and lemon juice. 

Add the dry ingredients to the butter and sugar mixture, beat until everything just comes together, be careful not to overmix. 

Form the dough into a disc, and wrap it with plastic or beeswax wrap. Refrigerate for at least 2 hours, and up to 2 days. 

When ready to make the cookies, preheat the oven to 325°F.

Roll out the dough about ¼”-thick. Cut the dough into desired shapes such as triangles, hearts, or circles. Gather the scraps of dough, and roll them out again until you use up all of the dough. Place the cut out shapes onto the lined baking sheets, leaving 1”-2” of space between each cookie. Bake for 15 minutes, or until just becoming golden at the edges and starting to firm up. Allow the cookies to fully cool on a rack before serving, icing, or drizzling with melted white chocolate. 

For the icing:

Whisk together the sugar with 1 tablespoon of lemon juice. If it is too thick, add a little more juice or water until you have a loose consistency. Drizzle over the cookies with a spoon or fork. 

For Hamantaschen:

You can also use this dough for hamantaschen. Preheat the oven to 350°F. Cut the dough into rounds using a biscuit cutter or water glass. Fill each circle of dough with a small spoonful of jam or your favorite filling. Pinch the sides upward to form a triangle shape, pinch each side closed. Place the dough on a parchment-lined baking sheet and freeze or chill for a minimum of 15 minutes. Bake for 15-17 minutes or until firm to the touch and just golden at the edges.

Vegan Turmeric Everything Challah

Vegan Turmeric Everything Challah

Makes 1 large loaf, or 2 small loaves

Dough:

4 cups (550 g) bread flour, plus more for dusting and as needed

1 cup warm water 

2½ teaspoons (1 packet) active dry yeast

1 teaspoon sugar

3 Tablespoons maple syrup 

2 Tablespoons avocado or sunflower oil

2 teaspoons kosher salt

Egg replacer mixture (see below)

1 Tablespoon ground turmeric

Everything bagel seasoning mix, as needed

Egg replacer:

¼ cup warm water 

¼ cup oil

1 Tablespoon baking powder

Vegan egg wash:

¼ cup unsweetened plant-based milk (oat, almond, soy or rice)

1 tablespoon avocado or sunflower oil

2 teaspoons maple syrup

Directions:

Start by adding the yeast and sugar to warm water; the water should be around 105-115°F. Stir, and then allow the yeast to activate for 5 minutes or until it looks thick and foamy at the top. 

In a large bowl or in the bottom of your stand mixer fitted with a dough hook attachment, combine the oil, maple syrup, and salt. 

In a separate small bowl, make the egg replacer mixture by combining the water, oil, and baking powder. The baking powder will cause the mixture to fizz.

Once the yeast is activated, add the liquid to the bowl or stand mixer. Add the egg replacer to the mixture. Then add the flour and turmeric to the stand mixer or to the large bowl. Either by hand or with the stand mixer on low, begin to combine everything together. Once the mixture forms a ball, knead the dough by hand on a clean surface, or by increasing the speed of the mixer to medium. 

Knead until the dough is mostly smooth and elastic, and doesn’t stick to your hands, about 6-8 minutes. If you find the dough is too sticky, add flour a few tablespoons at a time until the dough doesn’t excessively stick to your hands as you knead. The amount of flour needed depends on the weather, temperature, and brand of flour.  

Lightly grease a large bowl with oil, and then place the dough in the greased bowl. Cover the bowl with a damp clean kitchen towel, and allow the dough to rise in a warm part of the kitchen for at least 1 hour or until the dough has doubled in size. The rate at which the dough rises will depend on the temperature of the kitchen. 

After the dough has doubled in size, punch it down. Lightly dust your work surface with flour, and transfer the dough onto it. 

Divide the dough into even-sized pieces, depending on how many strands you will braid the dough with. Form each piece of challah into a strand with tapered ends. 

Braid the challah. Place the challah on a parchment-lined baking sheet and cover with a very lightly damp towel. Repeat the braiding process for the second half of the dough. Allow the covered braided loaves to rise for another 30-45 minutes.

Preheat the oven to 350°F.

In a small dish, combine almond milk, maple syrup, and oil. Brush the challah with the wash. Top with everything bagel seasoning mix. Bake the challah loaves for 30-40 minutes, or until the challah is a deep golden brown - exact timing will depend on the size of your challah and your oven. Once baked and still hot, brush a second time with the wash mixture. Transfer to a rack and allow to cool. 

Plov, One-pot chicken and rice

 Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. In truth, this dish’s origin has a longer story, and one with a Jewish connection. The earliest version of rice pilaf is documented by a 10th-century Persian scholar, and Persian cuisine is well known for its glorious rice dishes and tahdig. Plov can also look like pilau in the UK, pulao in India, and even paella in Spain. Ultimately, there are countless cultures that have some version of a one-pot rice and meat dish. So, what makes plov different?

Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David, and Ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts. I prefer to keep plov simple with traditional flavors. I use chicken thighs for their ease of availability and affordability, and I add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin, and coriander perfume this plov.

This dish is a one-pot meal. Each element takes a little time, but once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling. Plov is the kind of comfort food that can be made as much for a special occasion as for a warming weekend dinner.

Chicken Plov

Serves 4-6 

Ingredients:

• 2 cups Basmati or Jasmine rice

• 3¼ cups boiling chicken stock or water

• 1½ lbs boneless skinless chicken thighs

• 3-4 (½ lb.) carrots

• 2 medium small yellow onions

• 2 small heads of garlic

• 2-3 bay leaves (ideally fresh)

• 1½ teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• ½ teaspoon aleppo pepper or pepper flake (optional)

• salt and pepper

• Oil, for cooking

Directions:

Preheat the oven to 350°F.

Rinse the rice well, then place it in a bowl of cold water to soak as you prepare the other ingredients. This helps remove excess starch and makes for fluffy rice.

Cut the chicken thighs into 2”-3” pieces, and salt with 1½ teaspoons of kosher salt and freshly ground pepper. Reserve.

Peel and julienne (matchstick cut) the carrots. Alternatively, you can use the medium holes of a box grater, or the shredder attachment on a food processor to grate the carrot. Peel and halve the onions, then slice them thin. Halve the garlic heads crosswise and reserve.

 On medium-high heat, generously drizzle oil into the bottom of a large Dutch oven, or a wide heavy-bottomed deep skillet (at least 12” wide). If you do not have either, you can brown the chicken and vegetables in any large skillet, and then transfer everything to a large ceramic or pyrex casserole dish. Brown the seasoned chicken thigh pieces on each side, then remove and reserve.

Lower the heat to medium, and into the same Dutch oven or skillet, add the onions and carrots. Generously season with salt and pepper, and sauté for 5-6 minutes or until softened. Add the cumin, coriander, paprika, and aleppo/chili pepper to the onions and carrots and sauté for an additional minute. Drain the rice that has been soaking, and then add it to the carrots and spice mixture. Sauté and stir for 1-2 more minutes, until the rice is well coated in the mixture. At this point, if you are using a casserole dish, transfer the mixture to the dish. If you are using a Dutch oven or deep skillet, continue the next steps in the same pot.

Add the chicken to the rice mixture, then nestle the garlic heads and bay leaves into the rice. Pour the boiling stock or water over the rice and chicken mixture (the liquid must be at a boil when added in order to cook the rice properly). Make sure everything is covered by at least ¼” of liquid. If not, add an additional ¼ cup of boiling water or stock.

Cover the Dutch oven or skillet with a lid, or cover the casserole dish tightly with foil. Place in the oven for 50 minutes. Remove from the oven, and leave the plov covered for an additional 10 minutes.

Once it has rested, fluff the rice just before serving. There may be delicious browned crispy bits of rice on the edges. If your rice still feels too wet, you can cover it again and put it back in the oven for an additional 10-15 minutes to cook further.

Blini

According to early East Slavic people, little round pancakes called blini in Russian were meant to resemble the sun. They were traditionally prepared at the end of winter, to mark the beginning of brighter days. It’s easy to see how this connection was made. These pillowy soft, golden rounds, often topped with shiny orbs of caviar or roe, can brighten even the darkest days of winter.

These pancakes are made with a yeasted dough. They are not to be confused with the thin crepe-like pancakes used for blintzes, which are also sometimes called blini, or blinchiki in Russian. In this batter, the yeast combined with whipped egg whites, make a light and airy pancake. Blini are also often made with buckwheat flour, which gives the pancakes a nutty earthiness but is not a required ingredient.

These are a perfect appetizer, but I see no objection to having them as a main course, or even as a breakfast pancake topped with sweet things. They are well-known friends of champagne and cocktails, and whether they feed two or twenty, they are inherently festive.

Blini

Makes 20-24 small pancakes

Ingredients:

• 1 cup milk

• 1 Tablespoon sugar

• 1 teaspoon active dry yeast

• 2 large eggs, separated

• 2 Tablespoons oil or melted butter

• 1½ cups all purpose flour (or use  ⅔ cup buckwheat flour + ½ cup all purpose flour)

• ½ teaspoon salt

 Directions:

To make the batter- Heat the milk until just warm (between 90°-110°F). Add sugar and yeast to the warm milk, let it activate for 5 minutes.

Separate the eggs, add the egg whites to a medium bowl and whisk until thickened and stiff peaks form. Set aside.

To a large bowl add the 2 egg yolks, oil/butter, and the milk + yeast mixture.

Sift the flour and salt together. Add the flour mixture to the egg yolk and milk mixture. Whisk together until smooth, about 30-60 seconds.

Gently fold in the whipped egg whites until just combined; be careful not to overmix so as to retain the lightness from the whipped egg whites.

 Cover with a damp towel or plastic wrap, and place in a warm non-drafty place in the kitchen. Allow the mixture to rise for 45-60 minutes, or until bubbly and thickened.

 To make the blini- Heat a non-stick skillet or griddle over medium heat. Once hot, add a little oil or butter to the pan; I like to brush a thin amount of oil or melted butter onto the pan between each batch.

For appetizer-sized blinis, add a heaping tablespoon of batter to the pan for each blini. For a more standard-sized pancake, use ¼ cup of batter per pancake. Once bubbles form on the top of the pancake, flip it and cook the other side for 20-30 more seconds. Transfer to a plate or sheet tray as you continue to work in batches. Cook the pancakes over medium heat, and if your blinis are browning too fast, reduce the heat as needed.

To serve- Blinis can be served warm or at room temperature with your favorite toppings, such as lox and scrambled eggs, or salmon roe and creme fraiche, and topped with fresh dill or parsley.

Apple Piroshki

Piroshki are a popular pastry in Russia, Ukraine, and other parts of the former Soviet Union. Piroshki is a catch-all term for a variety of stuffed pastries, often oval in shape. You’ll find piroshki that are fried or baked, made with yeast-leavened dough, puff pastry, or shortcrust pastry. They can be either savory or sweet, and common fillings include sautéed cabbage, mashed potato with caramelized onion, and sweet apple.

 When piroshki are made with fried yeasted dough they are akin to a donut. Hanukkah, and its celebration of fried foods, is my favorite time of year to make apple piroshki. If you have ever made sufganiyot, this dough recipe will be similar in its ingredients and methods. What makes piroshki different from most sufganiyot is that the filling is added before the dough is fried. Like sufganiyot, piroshki benefit from a generous shower of powdered sugar before serving.

 This is the kind of recipe that takes some time and is ideal for a chilly day when being in the kitchen is calming and warm. Like any fried food, these are unquestionably best eaten straight away or on the same day they are made. Warm and fresh, the golden-brown exterior has the subtlest crisp to it, giving way to soft airy dough beneath, and caramelly apple filling inside.

 If you’re steering clear of oil but have an affinity for piroshki, you can use this recipe to make a baked version. Instructions are provided below. Baked piroshki are also best eaten fresh, but can last an additional 2-3 days if they are warmed up again just before serving.

An apple pirozhok is a warm, festive treat for any winter day. If you’ve added enough powdered sugar, when you take your first bite you can happily expect that sugar to somehow make its way onto your upper lip, and maybe even the tip of your nose.

Apple Piroshki

Makes 16

For the dough:

1¼ cup warm milk

2¼ teaspoons (1 packet) active dry yeast

2 Tablespoons sugar

4 Tablespoons (½ stick) butter, melted and cooled

1 large egg

1 large egg yolk

1 teaspoon kosher salt

3¾ -4 cups (446-480 g)  all purpose flour, start with less and add more flour if needed

1 liter (33 oz) neutral oil for frying (e.g. sunflower, canola, or vegetable)

For the filling:

2½ lbs (about 6-7)  apples, (Crimson, Honeycrisp, Granny Smith, or any baking apple)

½ cup granulated sugar

⅓ cup light or dark brown sugar

1 teaspoon ground cinnamon

Big pinch of salt

2 teaspoons pure vanilla extract

For the dough-

Warm the milk so that it is just warm to the touch, but not simmering (between 90°F-110°F). Combine the warm milk with the yeast and the sugar. Allow the yeast to activate and become foamy for 5-10 minutes.

 Add the flour to a stand-mixer with the dough hook attachment or to a large bowl if making the dough by hand. Start with 3¾ cups (446 grams) of flour; if you later find the dough too sticky as you are kneading, add more flour one spoonful at a time.  Make a well in the center of the flour.

Add the melted cooled butter, egg, egg yolk, and salt to the well in the flour. Then add the milk and yeast mixture.

Combine the wet and the dry ingredients on the mixer’s lowest setting, or gently by hand. Once the ingredients are combined and start to form a ball, increase the speed on the mixer to medium, or transfer the dough to a flat surface and begin to knead the dough. The dough will be very sticky, especially at first, but as you knead it will become smoother.

Knead the dough until silky, soft and smooth, about 5-6 minutes in the mixer, or 10 minutes by hand. The dough will slightly stick to the sides of the bowl, but will easily form a smooth soft ball in your hands.

 Once the dough is kneaded, transfer it to a lightly oiled bowl, cover the bowl with plastic wrap or a lightly damp towel, and place in a warm part of the kitchen; allow the dough to rise for 1-1½ hours or until doubled in size. While the dough is rising, make your filling.

For the filling-

Peel and core the apples. Dice them small, and add them to a bowl. Combine them with sugar, brown sugar, cinnamon, and a pinch of salt. Add them to a deep skillet or large pot, and cook them on medium heat for 15-20 minutes, or until softened and most of the liquid has evaporated. The mixture will start to look like apple pie filling, the liquid will thicken and become syrupy, and the apples will be golden brown. Turn off the heat, and stir in the vanilla extract. Transfer to a bowl and allow to cool.

To assemble the piroshki-

Line two baking sheets with parchment.

 Once the dough has risen, punch it down and divide it into 16 equal-sized pieces. To do so, form the dough into a rectangle, divide it into 4 equal parts, and then divide each section into 4 again. For exact uniformity, weigh each piece. Form each piece into a ball, and cover with a clean kitchen towel so they do not dry out as you work.

 On a lightly floured surface, form the piroshki by rolling each ball into a thin circle, about 4-5 inches in diameter. Add 1½ tablespoons of the filling into the center of the circle of dough. Fold the dough upwards towards the center, equally on each side, and pinch the piroshki firmly closed along the top forming them into a sealed oval shape.

Place the formed piroshki onto the parchment-lined baking sheets seam-side down, 8 per sheet with 2-3 inches between each pastry. Cover the piroshki with loose plastic wrap or a clean kitchen towel and allow to rise again, for 30 minutes.

While the dough is rising for the second time, preheat your oil for frying (if baking, see instructions below.)* Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of oil. Use a candy thermometer to make sure the oil is at 350°F, you will have to monitor and raise or lower the temperature as needed. If you do not have a thermometer, you will know the oil is ready when you place the handle of a wooden spoon into the oil and small bubbles form around the spoon; if the dough is browning too quickly, lower the oil slightly as needed.

Fry the piroshki-

Once the piroshki have risen a second time you can begin frying or baking the piroshki. Fry the piroshki in batches of 2-3 at a time, depending on the size of your pot; be careful not to crowd them. Place the piroshki seam-side down into the oil and fry for 40-50 seconds on each side, until they are nicely golden brown all over. Transfer to a papertowel-lined rack or sheet pan. Continue to fry all of the piroshki. Once they are done, allow them to cool 10-15 minutes before serving.

Sprinkle with powdered sugar just before serving.

*For baked piroshki-

Once the piroshki have risen a second time, beat an egg with a splash of water. Brush the piroshki with the egg wash, and then bake them for 15 minutes. After 15 minutes, rotate the baking sheets and bake for another 8-10 minutes, or until the piroshki are evenly golden brown on all sides,

Transfer to a rack to cool slightly, and serve warm or at room temperature.

Tefteli - Russian Meatballs

As published for The Nosher 

For the first five years of my life, we lived in the apartment next door to my grandparents. I may have only been a toddler, but I still have vivid memories of being in that home with its many house plants overflowing in their pots, tchotchkes and art from the former Soviet Union. What I remember most about being at my grandparents’ home was the food. Often, there was a pot of something simmering on the stove. On the best days, that pot was filled with tefteli, otherwise known as Russian meatballs. I can still see myself sitting at my grandmother’s table in front of a steaming bowl of tefteli, eagerly waiting for them to cool down so I could start eating.

 What makes Russian meatballs different from other kinds? While tefteli come in all types of variations and preparations depending on your own family’s tradition, one of their defining features is that they’re typically made with rice. It’s likely that rice was first incorporated into the dish as a means to stretch the meat, but it also adds a great texture and flavor. Unlike the Italian kind, most Russian meatballs don’t use breadcrumbs, or much by way of herbs or spice. Some folks make them with beef, some with chicken or turkey. The non-kosher versions are often made with pork, and are cooked in a creamy tomato sauce. Some cooks dust the meatballs in flour and then brown them before adding them to the sauce. Some bake them in the oven. Some make a sauce that ends up so thick it is almost shakshuka-like. Usually, shredded carrot is added to the base of the tomato sauce, adding sweetness. Tefteli are also meant to be eaten on their own as a main course, and they are frequently served with creamy mashed potatoes, but I also love them with a side of polenta, or even with just a slice of good crusty bread.

 Every time I make tefteli I try to replicate what my grandmother made for me. Yes, I’m biased, but her tefetli are the best I’ve ever tried. This recipe is fairly simple in terms of its ingredients and steps, but the key to her tefteli’s success is one step that you can’t rush or skip: caramelizing the onions. Caramelizing onions was my grandmother’s go-to flavor builder. When onions get golden and jammy from cooking slowly in a little fat, they add sweetness and umami to any dish. The rest of this recipe mainly involves adding things to a large pot. Leftover rice is great for the meatball mixture, but if you don’t have some on hand, I find the timing works out well if you cook the rice while you’re caramelizing the onions and making the sauce. I prefer to use dark meat ground chicken for this, but you can definitely make this with turkey or beef.

 This is the kind of dish that rarely gets a written recipe. I’ve given you specifics, but deviating from what is suggested will only make this better. Taste and modify your tefteli to your own liking. For instance, my mom actually dislikes rice in tefteli, so she adds breadcrumbs or matzo meal instead. I like to add chili flake for subtle heat, but that can be completely omitted. I find that these are perfect when they’re on the larger-side, but if you like smaller-sized meatballs go for that. In any form, these are best made in a big batch so that they can be shared with loved ones, and so that they can fill your home with warmth and the smell of good simple food.

Tefteli - Russian Meatballs

Serves 4-6

For the sauce-

• 1 large yellow onion, diced small

• 3 Tablespoons oil (sunflower, avocado, or canola)

• 1 large carrot, peeled and shredded

• 2-3 cloves garlic, minced fine

• 2 Tablespoons tomato paste

• 1 (28 oz) can crushed tomatoes

• 2 (15 oz) cans plain tomato sauce/pureed tomatoes

• 2 Tablespoons maple syrup or 1 Tablespoon sugar, or to taste

• 2 teaspoons dried oregano or thyme

• Pinch of red pepper flake, or to taste

• 1 (28 oz) can filled with water (about 3.5 cups)

• Salt and pepper, to taste

For the meatballs-

• 2 lbs dark meat ground chicken or turkey

• 2 cups cooked Basmati or Jasmine rice (about ¾ cup uncooked)

• 1 large onion, minced very fine

• 1 large clove of garlic, finely grated or minced

• 1 large egg

• 2½ teaspoons kosher salt (Diamond brand)

• Ground pepper, to taste

• Chopped flat leaf parsley, for garnish

For the sauce-

Add oil to a Dutch oven or large heavy-bottomed pot over medium heat. Add the diced onion to the pot. Allow the onion to soften and caramelize until golden, stirring occasionally, about 15-20 minutes (you can go for longer if you want the onion to caramelize more deeply). Add grated carrot, minced garlic, and a big pinch of salt to the pot. Stir and sauté for 3-4 minutes, or until the carrot has softened and the garlic is aromatic. Add the tomato paste and stir until everything is coated, about 1 minute. Add the crushed tomato, tomato sauce, maple syrup, herbs and chili flake to the pot. Fill the empty 28 oz crushed tomato can with water and add that water to the pot. Taste and season with salt and pepper. Let the mixture come up to a simmer.

For the meatballs-

In a large bowl, combine the ground chicken, cooked rice, and onion. I like to use a microplane to grate my garlic straight into the bowl. Add the salt, pepper, and egg. Combine everything together until well incorporated, but make sure not to overmix or the meat can become tough. Clean hands work best for this. Before I cook the meatballs, I like to take a spoonful of the mixture and cook it in a small pan to taste for seasoning. I add more salt or pepper accordingly.

Form the ground meat mixture into even-sized balls. I prefer my tefteli slightly larger than a golf ball, but make them according to your own preferences. Drop the formed meatballs into the simmering sauce. Make sure the sauce returns to a simmer, then lower the heat and partially cover the pot with a lid. Simmer the tefteli for 35-45 minutes or until cooked through. If you find the sauce is too thick you can add more water. If you want the sauce less thick, you can simmer it for longer to reduce and thicken.

Serve the meatballs with a generous ladle of sauce, topped with chopped fresh parsley alongside mashed potatoes, your favorite side, or slices of good bread. 

Meatballs can be made several days in advance, and they freeze and reheat well.

Instant Pot Georgian Pomegranate Chicken

For the full article, head over to The Nosher!

As documented by the queen of Jewish cooking, Joan Nathan, and by Georgian food guru, Carla Capalbo, the Georgian Jewish community traditionally makes chicken cooked in pomegranate juice for Rosh Hashanah. It’s a perfect recipe for the High Holidays: sweet, tart, flavorful, and eye-catching. This recipe is an adaptation from multiple recipes for this dish, but in any variation the chicken is braised in a generously-spiced, fruity pomegranate juice-based broth, and then topped with fresh red jewel-like pomegranate kernals.

The pomegranate juice adds expected sweetness, but there’s also an assertive and awakening tang that comes through, especially with the addition of tamarind and pomegranate molasses. The copious amounts of onion and garlic add deep levels of sweet and savory flavors to the dish. The coriander, hot pepper (not too hot), and thyme play off each other with their respective perfumy-ness, heat, and minty-ness. It is Rosh Hashanah, so a hint of honey makes its way into the pot to remind you of sweetness without being at the forefront of the show. After 15 minutes at high pressure, the chicken barely clings to its bones, and the sauce becomes rich with and fortified by the golden schmaltz left over from browning the chicken. Take the chicken out and let that liquid simmer (still in the Instant Pot), and the mahogany-colored sauce will thicken and become silky and as decedent as a festive meal demands. Once the chicken and sauce are plated, you shower them with the bright green fresh herbs and the glistening ruby red pomegranate. Dark meat works best for this, but you can certainly make it with white meat as well. And like all great holiday dishes, you can make this several days in advance and it only gets better when reheated. It also freezes well, just leave off the fresh garnish until right before serving. And yes, if you really don’t want to cave to culinary social pressure, you can make this recipe the old fashioned way.

Instant Pot Georgian Jewish Chicken in Pomegranate Juice

Serves 6-8 (recipe can be doubled)

• 12 whole chicken legs, or 6 bone-in thighs + 6 legs (about 4 lbs)
• Sunflower or avocado oil, as needed
• 3 medium red onions, halved and sliced thin
• 4-5 cloves garlic, minced fine
• 2 teaspoons ground coriander
• 1½ teaspoons aleppo pepper, or ½ teaspoon red pepper flake, or to taste
• 1 teaspoon sweet paprika
• 2 Tablespoons tomato paste
• 1 cup pomegranate juice
• 2 Tablespoons pomegranate molasses
• 2 Tablespoons tamarind paste
• 1 Tablespoon honey
• 3 sprigs fresh thyme
• 1 bay leaf
• Arils/seeds of 1 whole pomegranate
• ½ bunch fresh cilantro or parlesy, for garnish
• Salt and pepper, as needed

Start by generously seasoning your chicken with salt and pepper on both sides.

Turn your Instant Pot or pressure cooker to the sauté setting, which should produce high heat for browning. If needed increase the heat to MORE or according to the manufacturer’s instructions. Once the pot is hot, add a drizzle of oil. Brown each piece of chicken until golden brown, about 3-4 minutes on each side. Cook the chicken in batches so as not to crowd the pot and cause the chicken to steam instead of brown. On the stoevtop, brown the chicken in a large pot or Dutch oven on medium high heat. Once all of the chicken is browned, transfer it from the pot and reserve.

Next, add all of the onions to the same pot so that they can cook in the remaining chicken fat. If your chicken did not release very much oil, and another tablespoon or two of oil to the pot. Season the onions with salt and sauté for 5-6 minutes or until softened and starting to slightly brown. Add the garlic, coriander, and paprika to the pot and sauté for an additional 1-2 minutes, or until fragrant. Add the tomato paste, and stir everything until the onion mixture is well coated in the tomato paste. Nestle the reserved browned chicken back into the pot. Press CANCEL to turn off the sauté function on the pot. Follow the same steps on a stovetop.

Add the pomegranate juice, pomegranate molasses, tamarind paste, honey, thyme and bay to the pot. Place the lid on the Instant Pot, close the pot and seal it. Press the POULTRY or MANUAL setting and set the time to 15 minutes. Let the steam naturally release for 10-15 minutes, and shift the valve to venting if more air needs to be released. On the stovetop, cover the pot and simmer for 30 minutes on medium-low or until the chicken is tender and cooked through.

Press CANCEL, open the lid and transfer the chicken to a platter and lightly cover with foil to keep the chicken warm. Remove the bay leaf and thyme stems. Turn on the SAUTE function again. Allow the sauce to simmer and reduce by half, or until its reached your desired thickness. On the stovetop, turn the heat to medium-high and simmer.

Once the sauce has reduced and thickened, pour the sauce over the chicken. At this point you can keep dish warm in a low oven, or you can cool it and freeze if making in advance.

Just before serving, garnish the chicken with the fresh pomegranate and roughly chopped cilantro or parsley.