Friday, October 24, 2014 Tishri 30, 5775
Admit it: The best part of dinner is dessert!
By:
Louise Fiszer, JE Feature
When I start planning a menu for a celebratory meal, my first line of attack is the dessert course. Whether it is an intimate sit-down affair with fine china and crystal, or a stand-in-line buffet kiddush with paper and plastic, I want the grand finale to be a memorable one. Now, creating a dessert for eight is quite a different...
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The Jewish love affair with carrots is obvious when you see how many recipes using this vegetable appear in most cookbooks, writes Michael van Straten, author of the recent The Healthy Jewish Cookbook . The first time he sampled carrot cake was in a tiny village overlooking Lake Zurich in Switzerland while visiting a friend's cousin. He assumed that the...
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By:
Ethel Hofman, JE Feature
t's a new season: The days are longer, the sun a little stronger. Fresh and local produce, not forced or imported, is now flooding the marketplace. With artichokes, asparagus, baby lettuces, spring onions and a bevy of berries making their springtime debuts, there's no better time to plan an easy Shabbat luncheon. Serve on the patio or in the front...
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Matzah's more versatile than you probably know
By:
Andrew Schloss, JE Feature
Unlike most food that exists to nourish or delight, the function of matzah is quite different: It's about storytelling. Symbolic and revered, the bread of affliction is more often seen as a hurdle in a recipe, rather than a means for creating something delicious, which begs the question, "What is the sensual charm of matzah?" Like many fashionable ingredients, matzah...
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Below are some sweet suggestions to bring your seder to a fitting end. Enjoy! Lemon Meringues This is a fabulous Passover dessert. The three components: meringues, lemon cream and chocolate-dipped nuts can all be prepared 2 to 3 days in advance and assembled right before serving. Meringue Ingredients: 2 egg whites pinch of salt 1/2 cup superfine sugar 1/2 tsp...
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