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Polish Cucumber Salad

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Polish Cucumber Salad

  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: 4

The combination of sliced raw cucumber and onion is a classic one. This fast salad is great on its own, but is especially welcome alongside grilled or pan-seared sausages. Let the salad sit for about 30 minutes before serving for optimal flavor.

  1. 1/2 pound cucumbers

  2. 1/2 white onion, thinly sliced

  3. 1 cup sour cream

  4. 2 teaspoons distilled white vinegar

  5. 1 teaspoon sugar

  6. 2 tablespoons finely chopped dill frond

  1. Cut the ends off the cucumbers, then, using a mandoline or sharp knife, slice the cucumber crosswise into thin slices. Add the cucumber to a large sieve and toss with 1 teaspoon salt. In a small bowl, add the onions and cover with cold water. Soak the onions for 30 minutes.
  2. Meanwhile, in a large bowl, mix together the sour cream, vinegar and sugar. Rinse the cucumbers well and drain. Drain the onions. Add the drained cucumbers, onion and dill to the bowl with the dressing and mix. Serve.
Make Ahead
The salad can be refrigerated for up to two days.

Kasha and Noodles with Caramelized Onions

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Kasha and Noodles with Caramelized Onions

  • TOTAL TIME:
  • SERVINGS: 8

Nutty kasha, or buckwheat groats, is a classic Russian dish and a Passover staple. Adding noodles (Manischewitz now makes a Kosher-for-Passover line) lightens the dense grain.

 

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Ingredients

  1. 1/2 pound Passover noodles

  2. 3 tablespoons vegetable oil

  3. 2 medium onions, finely chopped

  4. 1 pound cremini or white button mushrooms, sliced 1/8 inch thick

  5. Kosher salt and freshly ground pepper

  6. 1 cup kasha (7 ounces)

  7. 1 large egg, lightly beaten

  8. 2 cups chicken stock

  1. In a large pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water; drain again.
  2. In a nonstick skillet, heat the oil. Add the onions and stir; cover and cook over moderate heat, stirring, until softened, about 10 minutes. Uncover and cook over moderately high heat, stirring frequently, until golden, about 8 minutes.
  3. Add the mushrooms and cook, stirring, until softened and any liquid has evaporated, 6 minutes. Season with salt and pepper and transfer to a bowl.
  4. In another bowl, stir the kasha with the egg. Add to the skillet and cook over moderate heat, stirring to break up any clumps, until lightly browned, 4 minutes. Add the stock and bring to a boil. Reduce the heat to low; simmer until the stock is absorbed and the kasha is tender, 10 minutes. Fold in the noodles and season with salt and pepper. Stir into the onion mixture and serve hot.

Honeyed Carrots with Currants and Saffron

RATING 4.0
Honeyed Carrots with Currants and Saffron

© Lucy Schaeffer

Honeyed Carrots with Currants and Saffron

  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: 10

A casserole of meat, vegetables and fruit, tzimmes is often flavored with honey and cinnamon and cooked very slowly. Here, sliced carrots are quickly simmered with fresh orange juice, honey, ginger and a pinch of saffron, then simmered with dried currants before serving.

 

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Ingredients

  1. 1/4 cup canola oil

  2. 3 1/2 pounds carrots, sliced on the diagonal 1/3 inch thick

  3. 2 teaspoons finely julienned fresh ginger

  4. 1 teaspoon ground turmeric

  5. Pinch of saffron threads, crumbled

  6. 1/2 cup fresh orange juice

  7. 3 tablespoons honey

  8. 1 cup chicken stock or low-sodium broth

  9. 1/4 cup dried currants

  10. Salt and freshly ground black pepper

  1. In a large saucepan, heat the canola oil. Add the sliced carrots and cook over moderately high heat, stirring occasionally, until heated through, about 5 minutes. Add the fresh ginger, turmeric and saffron and cook, stirring, until fragrant, about 3 minutes. Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes. Add the stock and currants, season with salt and black pepper and cook over moderate heat, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes. Transfer to a bowl and serve hot or at room temperature.
Make Ahead
The carrot tzimmes can be refrigerated for up to 1 day.

Fried Baby Artichokes

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Fried Baby Artichokes

© James Merrell

Fried Baby Artichokes

  • TOTAL TIME:
  • SERVINGS: 10

This recipe is based on a preparation that originated in Rome's Jewish ghetto. It is one of Palma D'Orazio's most requested dishes at her New York City restaurant, Palma. Frying brings out the artichokes' sweetness.

 

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Ingredients

  1. 20 baby artichokes (about 4 ounces each)

  2. Extra-virgin olive oil, for frying

  3. Salt and freshly ground pepper

  4. 1/4 cup freshly grated Parmigiano-Reggiano cheese

  5. 1/4 cup chopped parsley

  1. With a small, sharp knife, cut off the artichoke stems. Snap off the leaves until you reach the inner leaves. Cut off the top third of the artichokes and trim any tough parts. Quarter the artichokes lengthwise.
  2. In a medium saucepan, heat 2 inches of olive oil to 300°. Fry the artichokes in the hot oil in batches until richly browned and crisp, about 2 minutes per batch. Drain on paper towels and season with salt and pepper. Transfer the artichokes to small plates or a shallow serving bowl. Sprinkle with the cheese and parsley and serve.

Fudgy Chocolate-Walnut Cookies

RATING 4.0
Fudgy Chocolate-Walnut Cookies

© Quentin Bacon

Fudgy Chocolate-Walnut Cookies

  • ACTIVE: 25 MIN
  • TOTAL TIME:
  • SERVINGS: makes twelve 4-inch cookies

New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal for Passover baking.

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Ingredients

  1. 2 3/4 cups walnut halves (9 ounces)

  2. 3 cups confectioners' sugar

  3. 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder

  4. 1/4 teaspoon salt

  5. 4 large egg whites, at room temperature

  6. 1 tablespoon pure vanilla extract

  1. Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
  2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
  3. In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
  4. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
  5. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
Make Ahead
The cookies can be stored in an airtight container for up to 3 days.

Cornish Hens with Challah Stuffing

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Cornish Hens with Challah Stuffing

  • ACTIVE: 40 MIN
  • TOTAL TIME:
  • SERVINGS: 4

A guest named Eva Young made this recipe on Jewish Cooking in America with Joan Nathan. Viewers adored how this recipe made homey chicken seem special, since each person gets his or her own little bird, filled with fluffy challah stuffing.

 

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Ingredients

  1. 1/4 cup plus 1 tablespoon vegetable oil

  2. 1/2 teaspoon sweet paprika

  3. 1/2 teaspoon garlic powder

  4. Kosher salt and freshly ground pepper

  5. 4 Cornish hens (about 1 1/2 pounds each)

  6. 3 medium white mushrooms (3 ounces), sliced 1/4 inch thick

  7. 1 medium onion, finely chopped

  8. 1 celery rib, cut into 1/4-inch dice

  9. 1 cup water

  10. Six 1/2-inch-thick slices of challah bread, crust removed

  11. 2 tablespoons chopped flat-leaf parsley

  1. Preheat the oven to 350°. In a small bowl, mix the 1/4 cup of vegetable oil with the paprika, garlic powder and 2 teaspoons of salt; season with pepper. Place the hens in a large roasting pan and loosen the breast skin. Brush the seasoned oil all over the outside of the hens and between the breast meat and the skin. Let stand at room temperature for 30 minutes.
  2. In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the mushrooms and cook over moderately high heat until golden brown, about 3 minutes. Add the onion and celery and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Season the mushrooms with salt and pepper and transfer to a medium bowl.
  3. In another medium bowl, pour the water over the challah and let stand for 1 minute. Squeeze most of the water from the challah, then chop it into 1/2-inch pieces. Add the challah to the mushroom mixture. Stir in the parsley and season the stuffing with salt and pepper.
  4. Spoon 1/2 cup of the challah stuffing into the cavity of each hen. Spoon the remaining stuffing between the skin and breast. Using butcher string, tie the legs of each hen together. Roast the hens, breast side up, for 1 hour, or until the skin is golden brown and an instant-read thermometer inserted into the stuffing registers 165°. Transfer the hens to plates and let rest for 5 minutes. Drizzle the hens with the pan juices and serve.

Suggested Pairing

California's Santa Rita Hills have been one of the state's up-and-coming regions for Pinot Noir, producing aromatic, structured wines that pair well with these roasted birds.

Crisp Pickled Vegetables

RATING 5.0
Crisp Pickled Vegetables

© Lucy Schaeffer

Crisp Pickled Vegetables

  • TOTAL TIME:
  • SERVINGS: 10

With a rich meal, Adam Perry Lang likes serving crisp, tangy vegetables to lighten things up. He marinates them for a couple of days in a mix of vinegar, sugar and guajillo chiles for a hint of spice. The vegetables can be served as a starter or alongside the main course.

 

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Ingredients

  1. 3 cups cauliflower florets

  2. 1/2 pound baby carrots, halved lengthwise

  3. 1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks

  4. 1 red bell pepper, cut into 2-by-1/2-inch matchsticks

  5. 1 zucchini (1/2 pound), cut into 2-by-1/2-inch matchsticks

  6. 1/2 pound yellow wax beans or green beans, cut into 2-inch lengths

  7. 3 dried guajillo chiles, seeded and cut into thin strips

  8. Boiling water

  9. 3 cups cider vinegar

  10. 1/2 cup white wine vinegar

  11. 3/4 cup sugar

  12. 1 tablespoon kosher salt

  13. 1 teaspoon coriander seeds

  14. 1 teaspoon black peppercorns

  15. 1 tablespoon julienned fresh ginger

  16. 1 bay leaf

  17. 8 garlic cloves, smashed

  18. Extra-virgin olive oil, for drizzling

  19. 1/4 cup chopped flat-leaf parsley

  20. 1/4 cup snipped chives

  1. In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
  2. In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
  3. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
  4. Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.
Make Ahead
The drained vegetables can be refrigerated for up to 3 days.

Coconut Pavlovas with Tropical Fruit

RATING 5.0
Coconut Pavlovas with Tropical Fruit

© Stephanie Foley

Coconut Pavlovas with Tropical Fruit

  • ACTIVE: 20 MIN
  • TOTAL TIME:
  • SERVINGS: 6

The Good News The kiwis and mango that fill these airy, low-fat meringues are high in vitamin C and other antioxidants. The low-calorie passion fruit seeds add tartness and intense tropical flavor.

 

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Ingredients

  1. 4 large egg whites

  2. 1/8 teaspoon cream of tartar

  3. 1 cup granulated sugar

  4. 1 teaspoon pure vanilla extract

  5. 1/3 cup unsweetened shredded coconut

  6. 4 large ripe passion fruits, halved

  7. 2 kiwis—peeled, halved lengthwise and sliced 1/4 inch thick

  8. 1 small mango, peeled and thinly sliced

  1. Preheat the oven to 275°. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
  2. Scoop the meringue into six 3 1/2-inch mounds on the prepared baking sheet. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
  3. Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
  4. Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.
Make Ahead
The meringues can be stored overnight in an airtight container.
Notes

One Serving 231 cal, 4 gm fat, 2.9 gm sat fat, 48 gm carb, 3.4 gm fiber.

Tropical Fruit Cobbler with Coconut Macaroon Topping

RATING 0.0
No reviews available
Tropical Fruit Cobbler with Coconut Macaroon Topping

© Lucy Schaeffer

Tropical Fruit Cobbler with Coconut Macaroon Topping

  • ACTIVE: 1 HR
  • TOTAL TIME:
  • SERVINGS: 10

Because they don't contain leavening (or dairy, which is prohibited at meat-based meals), coconut macaroon cookies are commonly served at seders. Adam Perry Lang wanted to play on the idea of a macaroon in this clever dessert, so he turned the cookie into a fluffy meringue with toasted coconut and ground almonds, which he then uses to top a juicy mixture of pineapple and mango.

 

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Ingredients

  1. 7 large ripe mangoes (about 1 pound each), peeled and thinly sliced (16 cups)

  2. 3 cups fresh pineapple chunks (3/4 pound), cut into 1/2-inch cubes

  3. 1 1/4 cups sugar

  4. One 14-ounce bag shredded sweetened coconut (about 5 cups)

  5. 2 tablespoons canola oil

  6. 1/4 cup thick coconut cream, from the top of a can of full-fat coconut milk (see Note)

  7. 9 large egg whites

  8. 1/2 cup roasted almonds, finely ground

  1. In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
  2. Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
  3. In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
  4. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
  5. Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
Make Ahead
The tropical fruit cobbler can be made early in the day and kept at room temperature.
Notes

Don't shake the can of coconut milk before opening it; let the can settle so you can scoop the thick cream off the top. Reserve the milk for another use.

Suggested Pairing

One of the best wine options for fruit-based desserts is often a lightly sweet sparkling wine: Its effervescence helps keep the combination of sweet wine and sweet dessert from becoming too heavy. Bartenura makes a good kosher Asti, a fragrant, simple, lightly alcoholic sparkling wine produced from Moscato grapes; it comes from the Piedmont region in northwestern Italy.

Potato Kugel with Fried Shallots

RATING 5.0
Potato Kugel with Fried Shallots

© Lucy Schaeffer

Potato Kugel with Fried Shallots

  • ACTIVE: 45 MIN
  • TOTAL TIME:
  • SERVINGS: 10

Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the edges and deliciously creamy in the middle.

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Ingredients

  1. 1 cup vegetable oil

  2. 4 large shallots, thinly sliced

  3. 5 pounds Idaho potatoes, peeled and coarsely shredded

  4. 1 large yellow onion, coarsely grated

  5. 1/3 cup potato starch

  6. 1 tablespoon kosher salt

  7. 1/2 teaspoon freshly ground black pepper

  8. Pinch of freshly grated nutmeg

  9. 5 large eggs, beaten

  10. 2 large egg yolks, beaten

  11. 1/2 cup extra-virgin olive oil

  12. 1 cup boiling water

  1. Preheat the oven to 450°. In a medium saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes. Using a slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.
  2. Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go. Add the grated onion, potato starch, salt, black pepper and grated nutmeg and stir well. Stir in the whole eggs, egg yolks, olive oil and boiling water, then stir in the fried shallots.
  3. Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until they are very hot to the touch. Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking. Carefully spread the potato mixture in the sizzling baking dishes.
  4. Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.
  5. Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2 minutes, until they are browned and crisp on top. Let the potato kugels stand for 20 minutes before cutting into squares and serving.
Make Ahead
The baked potato kugels can be refrigerated overnight and reheated in a 375° oven.