Can you believe Passover is eight ENTIRE days? More like eight and a half (insert Fellini joke here) when you take into account the day of the first seder.

Well, if you’ve run out of yummy treats and have matzo coming out your ears, here are three unusual holiday recipes. All of them are delicious. All of them have the potential to be pareve. And none of them have matzo.

Our first recipe is gluten-free pancakes (you may have seen them online before), which don’t sound like they should resemble pancakes at all, given the fact that the main ingredient is banana.  But it’s actually not bad, and it’s also OK regardless of if you eat kitniyot on Pesach:

Recipe #1: Perfect Passover Pancakes:

Ingredients:

• 2 bananas
• 1/2 cup of almond butter (or peanut butter, if you like/are able)
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp vanilla
• drizzle of honey

Directions:

Shmush everything together (if the bananas are ripe enough, a fork and elbow grease should do it).  Bananas first, then eggs, then almond butter, then extras.

Fry ’em up like you would pancakes!  Keep ’em small, and be patient as they cook.

Recipe #2: Hannah’s Chanukah, But Notka

This latke springtime treat comes to us from Hannah Simpson. She honestly wonders why more people don’t do this.

Ingredients:

• 1-2 onions, grated
• Potatoes, grated (3 times as many as onions, and they should all be of comparable size)
• 1 chute of diced scallion per potato
• 1 egg per 3 potatoes
• Salt, to taste
• Extra virgin olive oil, for cooking

Directions:

Mix all ingredients in a large pot. Take golf-ball sized scoops placed into EVOO, squished down repeatedly, flipped once or twice, and served burnt. Let fresh latkes cool over paper towel. Serve with sour cream, or apple sauce to keep it pareve.

Recipe #3: Black Salt Avocado Pickles

This hardboiled egg alternative for vegans comes to us from Ashley Goldstein. It’s quick and very easy:

Ingredients:

• 1 ripe avocado
• 1/2 tsp black salt
• 3 tbsp vinegar
• Water to cover

Directions:

Slice avocado and place into a sealable (ideally glass) container. Add the rest of the ingredients and allow to pickle for at least an hour.

And there you have it, kids.  Now go forth, enjoy, and power through your Passover.  We believe in you.

Image by Jewcy via photos from Pixabay and Wikimedia

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Who’s up for some Jewish-queer intersectionality? And how about if that intersection is the form of a Chanukah treat? That’s right, you can make latkes all colors of the rainbow, without getting too far away from traditional potato pancakes, and no, there’s no food coloring involved.

These are really easy, really pretty, and really flavorful. The base recipe (regardless of color) is:

Ingredients:

• (1) egg
• (1/4) onion
• (1) grated vegetable

Instructions:

Mix all in a bowl and form into patties before frying ’em up nice and crispy.

There’s no one way to get the color palette you want, but here are some tips on how to get started:

• Red: Beets
• Orange: Carrots, Sweet Potatoes, orange cauliflower
• Yellow: Potatoes, parsnip, jicima, sunchoke
• Green: Zucchini, broccoli, or if you really want to use kale, go ahead, but mix it with potato for structure
• Blue: If you’re a rainbow completist, my best suggestion is blue potatoes
• Purple: Purple carrot, purple cauliflower

And then tada! A stack of rainbowy, pridey potato pancakes! Allies are also welcome to enjoy!

Now, while they all taste delicious, some flavors mesh together better than others. I tasted the rainbow, if you will, the first time I made these and the beets and carrots didn’t really taste so great together. But taste is subjective, so maybe you like the combination. Feel free to experiment. Don’t be limited by certain latkes identities; it’s the 21st century.

Anyway, go forth and enjoy! And feel free to share your results with us on Twitter!

Image by Rachel Jacobs

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Want to indulge in a meaty Jewish staple, but, well, without the meat? Have a vegetarian or vegan friend coming to your Rosh HaShanah meal? Fear not! You can have this tasty brisket-substitute with no animal products.

This recipe is adopted from the Meet the Shannons food blog.

You will need:

3 Small Leeks, sliced
6-8 Red Potatoes, quartered
1 Cup Baby Carrots
2 Packages Gardein Beef-less Tips (defrosted)
1/4 Cup Olive Oil, plus an extra 2 tablespoons to brush over your “beef”
1/4 Cup Kosher Red Wine (Manischewitz or similar)
1/4 Cup Soy Sauce
1 Can Tomato Paste (6oz)
1/2 Cup Strong Brewed Black Coffee
3 Tablespoons Light Brown Sugar
2 Tablespoons Vegan Worcestershire Sauce (optional)
Kosher Salt and Black Pepper (to taste)

Directions:

1. In your slow cooker, mix leeks, potatoes, carrots, 1/4 cup olive oil, red wine, and soy sauce and cook on high for 2 hours.
2. In a small bowl, mix coffee, tomato paste, Worcestershire sauce, and brown sugar with a whisk until sugar has dissolved.
3. Brush the defrosted gardein with 2 Tablespoons of olive oil. Put the gardein in your slow cooker on top of the vegetables (don’t mix them in).
4. Pour the coffee sauce over the top and cook for another hour.
5. Pre-heat oven to 400.
6. With a ladle, move your gardein and vegetables from your slow cooker into a glass baking dish. Bake for 30 to 40 minutes or until the top begins to brown. Turn your oven down to 200 and cook for another 20 to 30 minutes.
7. Remove from the oven once your sauce has reduced to saucy gravy. Let cool for 5 minutes before serving.

Go forth, and enjoy!

Molly Moses is a music therapist practicing in Central Florida, working primarily with children with special needs. She enjoys cooking and discovering new vegetarian recipes, especially for the holidays, and sharing them with family and friends.

Image via Wikimedia

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Having a traditional, sweet dessert on Rosh Hashanah is almost a bit passé: you need a little something extra for it to be amazing. Maybe I’m just getting older, but I’ve come to realize that apple dipped in honey isn’t quite hitting the spot, and neither is your run-of-the-mill honey cake or apple pie. Life is a bit too complicated for things to just be “sweet,” and I think the finale of the Rosh Hashanah meal should reflect that.

Instead of creating a twist on an old-fashioned classic, I decided to do something a little more modern: a Salted-Caramel Apple Galette. With a light flaky crust, slices of baked apple, and a salty caramel drizzle, this is one delicious—and complex—dessert. A good amount of sweet and a tasteful amount of salt brings all the ingredients together and elevates the flavors to something better than just sweet.

Ingredients

The Crust

1¼ cups all purpose flour
½ tsp sea salt
Pinch of pepper
½ cup unsalted margarine (cut into cubes)
¼ cup non-dairy creamer
1 tsp lemon juice
1 tsp vinegar
¼ cup cold water

6 red apples (peeled, cored, and sliced thinly)

Salted Caramel Drizzle

⅓ cup sugar
2½ tbsp unsalted margarine (cut into small pieces)
½ tsp coarse sea salt
2½ tbsp non-dairy creamer

Directions

​Start by making the crust. Combine the flour, salt, and pepper in your food processor with the dough blade in it. Turn the food processor on, and gradually add the margarine, mixing between additions. In the end you should have crumbs of dough with a mealy consistency.

In a small bowl combine all the liquids for the crust. Turn the food processor on and gradually pour in the liquids until the dough is a very sticky  solid.

Oil the sides of a large bowl and place the dough inside. Cover the bowl with cling wrap and let the dough rise for 1 1/2 hours.

While you wait for the dough to rise, start making your salted caramel drizzle.

Place a medium pan over a medium high heat. Place the sugar in the pan, allowing it to melt and brown. After about 5 minutes the sugar should turn a deep copper color. Remove the pan from the heat and add the sea salt and margarine, stirring constantly until it is completely incorporated. Gradually add the non-dairy creamer to the pan, stirring consistently. Don’t be startled if the pan sizzles. You should end up with a solid, bronze-colored sauce. Pour the sauce in a glass bowl and set aside for later use.

When your dough is almost done rising, peel and cut your apples. Place them on a large plate or cutting board so that you will have easy access to them when laying out the dough.

Once the dough has risen, place it on a flat and floured surface and roll out until you have a circle about a foot in diameter. Place the apple slices in an overlapping circular pattern across the center of the galette, leaving about 4 inches of dough around the edges. Once the apples are in place, preheat the oven to 400 degrees and fold the “apple-less” edge over the apples, pleating the pastry together as you go.

Place the galette on a flat baking sheet and bake for about 40 minutes or until the dough is golden brown and flaky.

Take the galette out of the oven and set aside. Heat the salted caramel sauce again so that it will be easier to spread. Once warm, drizzle it in a pattern across the galette. Serve while hot.

Shana tova!

Related: Jewish Mothers Cooking: Healthy Rosh Hashanah Apple Cobbler

(Image by the author)

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Is there anything more Jewish than a bagel with cream cheese and lox? Many a Sunday have started, right foot forward, with the help of this classic sandwich. In honor of Purim (which begins this Saturday night and continues through Sunday), I decided to give the lox bagel a “nahafoch hu” spin by flipping it into a lovely fresh flatbread.

My favorite type of bagel is an everything bagel, with its sharp blend of seasonings. As we all know, Bubbies get a lot of things right, such as the combination of an everything bagel’s spices with silky salmon and rich cream cheese. This recipe—made with naan bread and paneer cheese—definitely packs the flavorful punch of an everything bagel, while giving the fish a real chance to shine alongside the dairy.

You should be able to pick up paneer cheese from your local Indian grocery store—if you can’t find any, ricotta is a good substitute. The recipe has multiple steps, but you can cook the salmon separately in advance, and prepare the dough whenever convenient.

It’s a cinch to make this flavorful Indian bread filled with garlic and cilantro, and it’s a fun, original way to start off your Purim seuda (festive meal). Purim is all about celebrating the unexpected, whether it’s being saved from our enemies at the last minute, or re-working traditional Sunday brunch into a new culinary experience.

Naan Bread with Salmon and Paneer Cheese (serves 6)

Ingredients

Salmon:
2 garlic cloves (minced)
¾ tsp ginger
¼ tsp ground cloves
¼ tsp allspice
½ tsp nutmeg
1 Tbsp canola oil
1 Tbsp vinegar
1 lb salmon fillet

Naan Bread:
1 ¼ tsp active dry yeast
2 tsp sugar
¾ cup warm water
2 cups bread flour
1 tsp sea salt
4 garlic cloves (diced)
1 tsp cilantro
¼ cup olive oil
2 Tbsp butter (diced)
1/3 cup paneer cheese or ricotta cheese

Directions

1. Combine the garlic and spices in a small bowl. Add the oil and vinegar and combine, creating a paste-like texture. Rub the paste on top of the salmon and allow it to marinate for at least 3 hours.

2. After the salmon is done marinating, preheat your oven to 450 degrees.

3. Roast your salmon for 10 minutes on the top rack. The salmon should be browned but not entirely cooked through. (You’ll continue cooking it later.)

4. With a fork, create small flakes of salmon before setting aside for later use.

5. Start making the paneer bread by combining the yeast, 1 tsp sugar, and warm water together in a medium bowl. Let it sit for a few minutes until the yeast starts to foam.

6. Combine the flour, salt, remaining sugar, garlic, and cilantro in a large bowl.

7. Once the yeast has foamed, add the olive oil to the yeast mixture.

8. Add the yeast mixture to the large bowl with the flour mixture. Knead it together by hand until it creates a soft and sticky dough. Cover the bowl with plastic wrap and let the dough rise for 4 hours.

9. When the dough is ready, divide it into six equal balls and heat a large frying pan over a medium high heat. In addition, preheat your oven to 450 degrees and cover two cookie sheets with wax paper.

10. Place one ball on a lightly floured surface. Flatten your dough ball with a rolling pin until it’s about ¼ an inch thick. Traditionally, paneer bread is shaped like tear drop, but it’s delicious no matter what way you roll it.

11. Melt a few pieces of margarine in the pan and then place one of your flattened pieces of dough in the pan.

12. While the bottom half of your dough cooks, place flecks of salmon and small mounds of paneer or ricotta cheese over the top of the dough. Cook the dough in the pan until the sides begin to brown.

13. Place the half cooked dough on top of your cookie sheet and spray the top of the dough with oil.

14. Repeat the last four steps with the remaining 5 balls of dough.

15. Bake the paneer bread on the top shelf of the oven for about 7 minutes, or until the dough seems entirely firm.

16. Serve immediately.

The post Not Your Bubbe’s Brunch: Naan Bread with Salmon and Paneer Cheese appeared first on Jewcy.

In the past, I was a bit of a Purim party pooper. I’d scan the megillah and grumble over the rumble of groggers about the characters and plot. It seemed to me that Vashti was an overlooked heroine—I wouldn’t come out to entertain those drunken fools either, if I were in her place. And then there was agreeable Esther, who became Queen of Persia simply by being lovely of face and form. She kept her true identity on the down low. She didn’t fit into the club of chutzpadik Hebrew heroines I was raised on and turned to as role models—sassy women from Sarah (who had the nerve to laugh at God!) to ScarJo. Plus, I never much liked hamantaschen, resenting the triangular cookie for being more about shape than substance and flavor.

But with a more sympathetic understanding that comes with a bit of age and experience, it’s now clear to me why Esther has a vaunted place in the ‘Brave Jewish Chicks’ Hall of Fame. This orphan of modest means was living the dream in a grand palace in Shushan, in the center of Ahasuerus’ empire, and risked it all to save the Jewish people. And she cleverly identified the most effective way to get the king to listen, accept her controversial revelation, and ultimately help her save her people: food.

Besides wine, there’s no record of what was served at the feasts Esther threw for Haman and Ahasuerus in the lead-up to the Big Jewish Reveal. But we know that if any cookies were on the table, they would have been similar to koloochehs, a traditional Persian sweet, not Ashkenazic hamantaschen.

I imagine Esther harnessing all her Jewish grrrl power as she places a heaping platter of just-baked koloochehs before the king and his dastardly adviser. The warm aroma of cardamom, rosewater, and sugar lulls Ahasuerus into a willing openness, and after the first bite he’s dough in her soft, manicured hands. She then zeroes in on her target, unmasking Haman as the villain and a mortal threat to the Jews. And just like that, Esther dulcifies the fate of her people.

I decided to reinterpret this sweet ‘lil treat by combining it with Ashkenazic and American flavors, so I created kolooschen, the ultimate portmanteau Purim cookie. Think of it as a cardamom-spiked snickerdoodle. A drop or two of rosewater in the batter adds a floral note, the sour-cherry filling is a riff on lekvar (the fruity/jammy filling in hamantaschen), and the walnuts that crown the cookies give them the appearance of traditional Persian kolooches.

(The original Persian cookie is made with gluten free flours, so this one is easy to adapt—scroll down for the GF recipe.)

Kolooschen (Parve)

Ingredients

Filling:
¼ cup fresh lemon juice (one large lemon)
¼ cup sugar
½ cup dried cherries

Dough:
1 cup coconut oil spread, softened
1 cup sugar
2 eggs
2 teaspoon rosewater or vanilla extract (or combination of the two)
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoon cardamom
¼ teaspoon salt

Topping:
3 tablespoon sugar (optional)
1 teaspoon cardamom (optional)
¼ cup chopped walnuts

Directions

1. Preheat oven to 350°.  Line two baking sheets with parchment paper.

2. To make Sour Cherry Paste: In a small saucepan over medium-high heat, mix together lemon juice and sugar until sugar dissolves and a syrup results (2-3 minutes). When it starts to bubble, stir in dried cherries and cook until cherries are plump and soft and syrup is reduced by half (about 3 minutes).

3. If you want a smooth, jammy texture place cherries in the bowl of a food processor and pulse until a thick paste results (leave as is if you prefer the kolooschen filled with whole cherries). Set aside*.

4. In a large bowl cream together coconut oil spread and sugar on medium speed, until light and fluffy. Add the vanilla or rosewater and eggs and mix until it just comes together.

5. In a medium sized bowl whisk together the flour, cardamom, baking powder, and salt.

6. Gradually add the flour mixture to the coconut oil-sugar mixture, stopping to scrape down sides of bowl as needed.

7. On a shallow plate, combine 3 tablespoons of sugar with 1 teaspoon of cardamom. Set aside momentarily.

8. With damp hands, scoop up walnut–sized pieces of dough. Roll into a ball, and press a well in the center of the dough with your thumb. Place a teaspoon of sour cherry paste (or a few whole cherries) into the well. Pinch the dough together and roll the seam together. Coat the dough ball in cardamom-sugar mixture on the plate (this step is optional but really amplifies the cardamom flavor of the cookie).

9. Place cookie dough on baking sheet. Flatten the dough gently to form a rounded disk. Press a pinch of chopped walnuts into the surface of the cookie. Repeat with remaining cookie dough and sour cherry paste.

10. Bake for 18-22 minutes, rotating cookie sheet in the middle of the baking time. Remove from oven and allow to cool.

Yields 20-24 cookies.

Gluten-free Kolooschen

Ingredients

Filling:
¼ cup fresh lemon juice (one large lemon)
¼ cup sugar
½ cup dried cherries

Dough:
1 cup coconut oil spread, softened
1 cup sugar
1 egg
2 teaspoon rosewater or vanilla extract (or combination of the two)
¾ cup coconut flour
¾ almond flour
½ cup tapioca starch
1 teaspoon xanthan gum
2 teaspoon cardamom
¼ teaspoon salt

Topping:
3 tablespoon sugar
1 teaspoon cardamom (optional)
¼ cup chopped walnuts

Directions

1. Preheat oven to 350°.  Line two baking sheets with parchment paper.

2. To make Sour Cherry Paste: In a small saucepan over medium-high heat mix together lemon juice and sugar until sugar dissolves and a syrup results (2-3 minutes). When it starts to bubble stir in dried cherries and cook until cherries are plump and soft and syrup is reduced by half (about 3 minutes).

3. If you want a smooth jammy texture place cherries in the bowl of a food processor and pulse until a thick paste results (Leave as is if you prefer the kolooschen filled with whole cherries). Set aside*.

4. In a large bowl cream together coconut oil spread and sugar on medium speed, until light and fluffy. Add the vanilla or rosewater and egg and mix until it just comes together.

5. In a medium sized bowl whisk together the flours, tapioca starch, cardamom, xanthan gum, and salt.

6. Gradually add the flour mixture to the coconut oil-sugar mixture, stopping to scrape down sides of bowl as needed.

7. On a shallow plate combine 3 tablespoons of sugar with 1 teaspoon of cardamom set aside.

8. Place cookie batter in fridge to firm up for about 30 minutes. Then: with damp hands scoop up walnut–sized pieces of dough. Roll into a ball, press a well in the center of the dough with your thumb. Place a teaspoon of sour cherry paste (or a few whole cherries) into the well. Pinch the dough together and roll the seam together. Coat the dough ball in cardamom-sugar mixture on the plate (this step is optional but really amplifies the cardamom flavor of the cookie).

9. Place cookie dough on baking sheet. Flatten the dough gently to form a rounded disk. Press a pinch of chopped walnuts into the surface of the cookie. Repeat with remaining cookie dough and sour cherry paste.

10. Bake for 14-16 minutes, rotating cookie sheet in the middle of the baking time. Remove from oven and allow to cool.

Yield: 18-20 cookies

*If the cherries/lekvar become too firm after cooling, add a teaspoon or two of water and microwave for 20-30 seconds or reheat on stove-top.

Rachel Harkham is the author of “Get Cooking! A Jewish American Family Cookbook”. For more words and flavors please visit www.reciperachel.com.

Related: Not Your Bubbe’s Hamantaschen: Purim Poppy Seed Scones
Hundred-year-old Hamantaschen recipe

The post Not Your Bubbe’s Purim Cookie: Kolooschen appeared first on Jewcy.

I’ve got a long time until I’m a Bubbe, but I can still share a few pearls of wisdom before this cold winter Shabbat begins: on a Shabbat like this one, any spare time should be spent with whoever warms your heart, not with the dirty dishes. This meal takes little effort.

Mushroom barley soup is a kosher deli and Bubbe staple. Bubbes brought it over to the new country from the old one, keeping their kinderlach warm on every continent. It was popular amongst Jews in Eastern Europe because both barley and mushrooms could be locally harvested to make a healthy and hearty soup. The key to a mushroom barley soup back then, and even today, is to balance both the mushroom and barley’s earthy flavors.

Much like the classic version of this dish, this remake uses simple ingredients in order to complement the mushrooms and barley’s natural flavors. The sweetness of the coconut milk and the acidity of the tomatoes help to bring out the mushrooms’ beautiful flavor and create a light but filling soup. One bowl, and it’s one meal. It was that simple then, and it’s that simple now.

Not Your Bubbe’s Mushroom Barley Soup
Serves 8

Ingredients:

3\4 cup barley
1\4 cup olive oil
1 large leek (sliced thinly)
1 lb. Champagne mushrooms (sliced thinly)
1\2 lb. shitake mushrooms (sliced thinly)
5 garlic cloves (chopped)
1 teaspoon dry basil
5 oz. dry mushrooms
5 oz. sundried tomatoes (cut into slices)
2 1\2 cups boiling water
4 cups mushroom stock
2\3 cup coconut milk
1\3 cup apple cider vinegar
Salt and pepper to taste

Directions:

1. Set your barley in a bowl of water over night before making your soup.

2. Heat your oil in a large pot over a medium heat.

3. Add your leeks, fresh mushrooms, garlic, and basil.

4. Place your lid on top of your pot, and let the vegetables cook for half an hour.

5. Your vegetables should caramelize by the end of the half hour. You’ll know they are ready when the mushrooms have shrunk considerably and your leeks have browned slightly.

6. Set your sundried tomatoes and dry mushrooms in the boil water, and let them soak for 10 minutes.

7. After your vegetables are done caramelizing, add your dried vegetables and their liquid into the pot.

8. Now add the rest of your ingredients including the barley.

9. Cook your soup for another half an hour with the lid on top.

Previous: Not Your Bubbe’s Potato Latke Galette

(Photos by Derris Lund/Shutterstock and Aviv Harkov)

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When it comes to the latke, the thought “if it ain’t broke, don’t fix it” comes to mind. From the first crunch until the rewarding warm soft gooey inside hits your taste buds, you become that much more thankful for the miracles which took place during these times generations ago.

Handed the task to reinvent the latke for Thanksgivukkah, I found myself scratching my head, and stumped by the latke’s sheer beauty. How does one reinvent one of their favorite traditional dishes?

I’ll tell you my secret, you don’t.

Instead of trying to create a new deep-fried patty that fixes the original latke’s nonexistent flaw; I decided to pay homage to the dish we all love: the latke, with a new French twist.

The galette is a traditional French potato dish nearly as old as the Ashkenazi classic, the latke. Both dishes are rich in heritage and flavor. Thin, crisp, fatty, and starcharific, these two are classics for a reason.

When recreating the standard latke, I came up with only one major flaw: it’s way too small. The latke/galette fusion solves that. The potato galette is almost like one large latke, but even better considering the first ever Thanksgivukkah, it’s a fancy gigantic latke.

Follow this recipe, and you’ll have one tasty and large latke that can be sliced and served to your family while looking as elegant as your holiday table.

Not Your Bubbe’s Potato Latke Galette
Serves 8

Ingredients:

1/4 cup of olive oil
6 garlic cloves (minced)
1 tablespoon fresh rosemary (diced)
2 medium leeks (sliced into thin circles)
3 tablespoons dry white wine
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly crushed black pepper
3 lbs. of Idaho potatoes (sliced into thin circles)

Directions:

1. Heat 1 1/2 tablespoons of olive oil in a medium pan over a medium low heat

2. Add your garlic, rosemary, leeks, white wine, sea salt, and pepper to the pan.

3. Let them cook for about 12 minutes or until the contents of the pan have softened considerably. By then most of the liquid in your pan should have evaporated.

4. Slice your potatoes with either a food processor or a mandolin.

5. Preheat your oven to 400 degrees.

6. Generously spray a 10-inch spring fold pan.

7. Fill the bottom of your spring fold pan with overlapping layers of potatoes. Try to use approximately 1/3 of your potatoes.

8. Sprinkle 1/3 of your cooked leek mixture on top of your potatoes.

9. Now spread an additional 1/3 of your potatoes on top of your leek mixture, creating an overlapping pattern.

10. Sprinkle another 1/3 of your leek mixture on top.

11. Now spread the final layer of potato slices on top of your galette before sprinkling the final 1/3 of the leek mixture.

12. Bake your galette in the oven for about 40 minutes, or until the top layer of potatoes slices begin to turn dark brown and wilt slightly.

13. Now cover the spring fold pan for 10 minutes with aluminum foil and cook for an additional 10 minutes before serving.

14. Serve immediately, with or without apple sauce!

Previous: Not Your Bubbe’s Stuffed Challah French Toast

(Photo by Aviv Harkov)

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Shabbat just ended, you ate a big lunch, but that was so long ago that your stomach has completely forgotten about it. Now you’re faced with the struggle between how hungry you are and how motivated you are to actively do something about it.

I won’t lie. Many of my own Saturday night cravings have been met by bowls of cereal. By the time Shabbat is nearly done, all I want to do is hibernate. Luckily, there are simple and sweet things, like challah French toast that make climbing out of the covers worth it.

Challah French toast, like its white bread cousin, can easily be turned from a delicious dinner into a sugar-coated trip to the dentist. I think we’ve all bit into a piece of French toast with more sugar than bread, and enough cinnamon for it to feel like the cinnamon challenge with every bite.

The banana and cream cheese stuffing in this recipe helps balance the complete dish and prevents something sweet from turning into something sour. They provide your challah French toast a delicious and creamy element that leaves the original in its dust.

I don’t know whose Bubbe gets credit for inventing challah French toast, but I know we all love her for it. Being that challah French toast can be found on the menu of greasy diners all across America, I don’t think we’re the only ones grateful for her experiment.

Not Your Bubbe’s Stuffed Challah French Toast
Serves 3

Ingredients:

1/3 cup of cream cheese
1 banana
1 1/2 tablespoon brown sugar
2 large eggs
1/2 cup whole milk
1/4 teaspoon nutmeg
2 tablespoon cinnamon
1 teaspoon cardamom
1/2 a loaf of challah

Directions:

1. Heat a medium non- stick pan over a medium heat.

2. Mash your banana in a small bowl and mix it thoroughly with your cream cheese.

3. Beat in your brown sugar and set aside.

4. In a medium bowl thoroughly beat together the rest of the ingredients, excluding the bread.

5. Place your bowls in a row to make putting together your challah French toast easier. Start with your filling, then egg coating and then the pan.

6. Cut 1 1/2 inch slices of challah.

7. Now you want to create a “pocket” in the center of your slices of bread in order to fill them. You do so by cutting across the top of your slices of challah while leaving about 1/2 an inch of every side and the bottom in order to make sure your challah slices don’t fall apart. Here’s an idea of what your “pocket” should look like:

8. Spread about 2-3 tablespoons of your filling evenly across the insides of your “pocket.”

9. Dip your pieces of challah French toast into your egg mixture so that each side is heavily coated in it.

10. Cook your challah French toast for about 4 minutes on each side or until it is ready according to your personal preference.

11. Serve immediately.

Previous: Not Your Bubbe’s Thanksgivingukkah Meal

(Photos by Aviv Harkov)

The post Not Your Bubbe’s Stuffed Challah French Toast appeared first on Jewcy.

Celebrate the greatest Jewish American festival of our time, and for another 70,000 plus years to come, with a deep-fried feast that combine Jewish flavors with traditional American dishes, and mixes long-loved Jewish dishes with rich and sweet American flavors. In this Thanksgivukkah menu, the latkes aren’t the only things that are being mashed up.

Deep-Fried Shwarma Rubbed Turkey Drumsticks (M)
Serves 4

Ingredients:
6 – 8 cups vegetable or canola oil
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
4 turkey drumsticks, rinsed and patted dry
2 eggs, beaten
1 cup all-purpose flour
1 cup matzo meal
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
1. Heat oil to 360F in deep fryer or a heavy stockpot.

2. Meanwhile, in a small bowl combine the first seven ingredients to make Shwarma Spice Mix. Rub the mix over turkey legs with your fingers.

3. In a large shallow dish mix together flour, matzo meal, garlic powder, salt and pepper.

4. Dip turkey drumsticks in egg wash, shaking off excess egg. Roll the turkey legs in flour mixture to coat.

5. Carefully add the turkey legs (in batches if necessary) to the hot oil. Fry for 12-14 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels or brown paper bag.

Green Bean-Tehine Casserole (P)
Serves 6

Ingredients:
16 oz. green beans; washed, trimmed, and cut into bite-sized pieces
1 onion , chopped (approx. 1 cup)
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
1/2 cup vegetable stock
1/2 cup tehina
1 teaspoon garlic powder
Salt and pepper, to taste
1/3 cup sliced almonds

Directions:
1. Preheat oven to 350F. Place green beans in a pot of salted water and boil on medium-high until bright green, and crisp-tender approximately 8-10 minutes. Drain in a colander and run cold water over beans to stop from cooking further.

2. Meanwhile heat olive oil in a frying pan over medium high heat, add chopped onions and sauté for 4 -5 minutes, scrambling every so often until onions are golden brown around edges.

3. Mix in tablespoon of flour into onions and then pour in vegetable stock, stir over low heat, until the sauce becomes thickened (about 20 seconds). Add the tehina to the thickened liquid, stirring well.

4. Spread green beans in an 8×8 casserole dish, pour tehina sauce over green beans and toss so that the veggies are well coated. Sprinkle a layer of sliced almonds evenly over casserole. Bake in top third of preheated oven for 30-35 minutes, or until almonds are light golden brown.

Mashed Potato Latkes (P)
Makes 12-15 latkes

Ingredients:
2 eggs + 2 tablespoons water
2 cups fresh breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1 batch of mashed potatoes (recipe below)
1/2 cup vegetable or canola oil (divided)

Directions:
1. Whisk together beaten eggs and 2 tablespoons water in a medium sized bowl. Set aside.

2. Mix together breadcrumbs, garlic powder, and salt. Lay out in a shallow pan. Set aside momentarily.

3. Heat 1/4 cup oil in a large skillet or frying pan

4. With a large serving spoon, scoop up approx. 1/4 cup to 1/3 cup of cold mashed potatoes. Press potatoes between your palms into a flattish disk shape.

5. Gently submerge mashed potato disks in egg mixture, shake off excess liquid and then coat in breadcrumb mixture. Place in hot oil and fry on both sides until golden brown (approx. 2 minutes per side). Remove carefully with metal spatula and allow to drain on paper towels or brown paper bags.

6. After frying up half the mashed potato batter, wipe pan clean. Add second half of the oil and repeat the process.

Basic Mashed Potatoes (P)
Makes 4 -5 cups

Ingredients:
6 russet potatoes, washed and peeled
1/2 cup vegetable broth
1 teaspoon salt + more for boiling water

Directions:
1. Cut up potatoes into large chunks, and place them in a pot of boiling salted water. Cook until fork tender. Drain. Return to pot and break down potatoes manually with a masher.

2. Heat vegetable broth in a small saucepan. Pour over potatoes and combine until mashed potatoes are smooth and fluffy. Fold in salt.

3. Allow mashed potatoes to cool and firm up in fridge for a few hours or overnight.

Cranberry-Horseradish Relish (P)
Makes approximately 2 cups

Ingredients:
12 oz. fresh cranberries, approx. 3 cups
6 oz. prepared white horseradish
1/2 cup + 1 tablespoon brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon-1 teaspoon red pepper flakes

Directions:
1. In a heavy saucepan bring cranberries, horseradish, brown sugar, and water to a boil over medium-high heat. Stirring often as cranberries break down and become jellied, approx. 7-10 minutes. Remove from heat and stir in red pepper flakes

Sweet Potato Sufganiyots with Marshmallow Glaze (D or P)
Makes 15-18 sufganiyot donuts

Ingredients:
4-6 cups vegetable or canola oil
2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 c. brown sugar
3 tablespoons melted butter or coconut oil spread
1 cup pureed sweet potato (approx. 1 medium)
1/2 cup buttermilk or coconut milk
1 egg, beaten

Directions:
1. In deep-fryer or heavy stock pot heat oil to 375F

2. In the meantime: In a medium bowl whisk together flour, baking powder, cinnamon, and salt. Set aside momentarily

3. In a large bowl combine sugar and melted butter and beat on low speed until smooth. Add the sweet potato, buttermilk or coconut milk, and egg and beat until incorporated.

4. While beating add the flour mixture. Once all the flour is in the bowl, mix into the batter with a wooden spoon until just combined. The batter will be sticky.

5. Spray two soup spoons with cooking oil. With one spoon scoop out batter, use the second spoon to help shape the donut.

6. Carefully drop sufganiyot into hot oil. Let fry for 2 1/2-3 minutes. It is ready when golden, puffy, and rises to the top.

7. Drain on paper towels or brown paper bags.

8. When cool enough to handle, dip tops of donuts in marshmallow glaze.

Marshmallow Glaze (D or P)
Makes 1 1/4 cups

Ingredients:
2 cups of confectioner’s sugar, sifted
1 teaspoon vanilla
¼ teaspoon salt
3 tablespoons butter or coconut oil spread
2 cups mini marshmallows

Directions:
1. Mix sugar, vanilla, and salt in a bowl

2. Melt butter or coconut oil spread with 1/4 cup water in saucepan over medium-high heat. Stir in marshmallows and mix until completely melted.

3. Whisk in sugar mixture.

(Photos by Rachel Harkham)

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