photo: Liz Rueven
Do you love to go apple picking as the seasons shift and the days suddenly become cool and breezy again? If you’re like us, you shlep home an overflowing bushel (or two) after a gleeful day in the orchards and then wonder, now what?
We turned to Ali Gutwaks, President and Personal Chef of AliBabka for applicious inspiration and she pointed us to her glossy, moist vegan (non-dairy and pareve) French Apple Tart.
Photo: Robin Selden, Marcia Selden Catering & Event Planning
Contributed by Marcia Selden Catering & Event Planning
You say tomato…we say Make a Galette! The tomato bounty of summer continues through the end of September, and it’s only right to take full advantage of it. Continue reading
Photo: Liz Rueven
Noodle kugel usually finds itself alongside the bagels at a Yom Kippur break fast. Kugel, sweetened with fruit and sugar, symbolizes a wish for a sweet year ahead. There are many variations on this theme and the following recipe provides tradition with a twist on the familiar.
A cottage cheese and sour cream base is blended with eggs, sugar, vanilla and lemon zest into a smooth custard, an extra step, but one that lends a creamy base. Next, the kugel is studded with plump golden raisins and apple, a combination with hints of the fall season ahead.
But there’s more. Because apples pair well with fennel, the sugar is whizzed with fennel seed, lacing the kugel with a faint licorice flavor.
Apple & Fennel Noodle Kugel
Dairy noodle kugel (pudding) is a satisfying addition to any brunch buffet. But it is most often associated with a celebratory break-the-fast meal. Decadently creamy and filling, this kugel points to Autumn with the inclusion of apples and fennel.
This recipe was contributed by Melissa Roberts.
This kugel is dairy.
- 2 Golden Delicious apples (1 lb total)
- ½ cup plus 2 tablespoons sugar
- 1 teaspoon fennel seed
- 12 ounces dried egg noodles
- ¾ cup golden raisins
- 5 tablespoons unsalted butter, divided, plus more for greasing dish
- 1 (1 lb) container sour cream
- 1 (1 lb) container small curd cottage cheese (4% fat)
- 1 cup 2% or whole milk
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 1 ½ teaspoons finely grated lemon zest
- ¾ teaspoon salt
- Position rack in center of oven and preheat to 350F.
- Generously grease a 3 ½ quart shallow (2 inch deep) baking dish with some butter.
- Peel apples, halve, and core. Cut each half into thirds, then thinly slice crosswise.
- Combine sugar and fennel seed in a food processor. Run machine until fennel breaks down (it won’t be finely ground, but break most of the fennel into pieces and infuse the sugar). Measure out 2 tablespoons and set aside. Leave remaining sugar in machine.
- Bring a 5 to 6 quart pot of water to a boil.
- Measure out 1 cup boiling water and combine with raisins. Let steep.
- Add 1 tablespoon of salt to pot, then cook noodles until al dente. Drain in a colander, then return to warm pot and add 3 tablespoons of the butter, tossing until noodles are coated.
- Combine sour cream, cottage cheese, milk eggs, vanilla, zest and salt in food processor with fennel sugar.
- Process until smooth.
- Add to pot with noodles.
- Drain raisins (discard water), then stir in sour cream mixture , raisins, and apples with noodles until combined.
- Transfer to buttered dish. Dot top with remaining 2 tablespoons butter and sprinkle with reserved fennel sugar.
- Cover dish with foil and bake until kugel is beginning to set but still slightly jiggly in center, 45 minutes to 1 hour hour.
- Remove foil and continue to bake until top is golden brown, 10 to 15 minutes more. Let stand 15 minutes before serving.
Photo: Liz Rueven
We’re still swooning over the house cured Alaskan salmon we enjoyed at Moss Cafe in Riverdale, NY a couple of weeks ago (watch for the resto review coming soon). So we think it’s high time we provide you with Chef Jonathan Mendez‘s easy recipe just on time for you to serve it at your break fast after Yom Kippur.
Or just stash it away for the next time you want to make something to really wow your family and guests. Continue reading
Photo: Liz Rueven
A platter of braised brisket is the centerpiece of many Jewish holiday meals. Here is a recipe that’s basic enough to accompany various side dishes, yet different enough to add something new to the table. The sauce is a combination of heady allspice and cinnamon, wine and tomato, braised with the beef into a rich succulent sauce. Continue reading
Photo: Liz Rueven
Pomegranates, or rimonim in Hebrew, are one of the most recognizable and highly symbolic fruits in Jewish culture. We include them in our Rosh HaShanah recipes to bring good luck in the coming year. But there’s plenty more to know about them. Continue reading
Photo: Robert Wright for Adamah
We know that you all know that most fresh produce can be pickled easily. We also know that sometimes you just want to reach for a jar from the experts. So we’ve rounded up our our top choices of “dillicious” pickles for you. Any of these crisp delights made by passionate picklers will make the perfect pairing with whatever you’re grilling this Labor Day! Continue reading
Photo: Connie Pappas & Cristina Copersino for Leaf and Ardor
We’ve put together a fantastic give-away to help you chill from now until the first frost. We simply refuse to buy into all of this chatter about end of summer while the days are long and the nights are balmy. Instead, we’re sipping delightful, organic cold brew teas from Leaf and Ardor and we think you should be doing the same. Continue reading
Our favorite ladies of Leaf & Ardor Tea Co. never stop brewing!
They’ve concocted a selection of refreshing, unique and healthy new tea blends that “mimic the moods of summer”. Drop these easy to use tea saches into a pitcher of cold water for the perfect iced drink. Leave the sachet to brew (see how gorgeous they are?!) for a morning pick-me-up or evening cocktail. We’re sharing all the chill news plus recipes today.
Don’t miss our great give-away later this week! We’ve reached out to our our fave glassblowers at Simon Pearce and we’re including an elegant pitcher to serve these cold brews from. Fruity sangria or fragrant tea? You chose! You’l be serving it in style, either way. Continue reading
Photo: Robin Selden, Marcia Selden Catering
Contributed by Marcia Selden Catering
We love this healthier version of the classic breaded and fried rollatini. It’s lighter in calories but still packs a heavy flavor punch with ricotta, basil, fresh lemon and nutmeg filling. It works as an appetizer or an entrée and is the perfect summer dish. Continue reading