Leah Koenig
By Leah Koenig
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News Yid.Dish: Peddler’s Grits
4 cups water 4 cups whole milk 2 cups grits (I like to use the stone-ground grits) 1 stick unsalted butter 1 cup heavy cream (optional) A large bistle of shredded smoky cheddar cheese ( I like to use maple smoked Cabot…even though it is a Yankee cheese) 2 tsp kosher salt (finish with paprika)…
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News Yid.Dish: Cholent with Beans, Potatoes and Beef
(Originally posted by Lita Lotzkar at RCJF Archives.) In this cholent recipe, you use 2 Tablespoons of honey in with your beans – this would give it a sweeter taste -you can either add more garlic and pepper or decrease the amount of honey if that is the way your family likes their cholent.. All…
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News Yid.Dish: Baklava
½ cup shelled pistachios ½ cup shelled walnut pieces ¾ sliced almonds 2 cups sugar + ¼ cup sugar 1 cup water ½ cup honey 1 star anise 1 cinnamon stick 3 ounces almond paste (marzipan) 7 sheets phyllo About ¼ cup canola oil or melted butter for dairy meal Preheat oven to 350 1)…
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News Yid.Dish: Hermann Coffee Cake
2 cups Hermann 2 cups flour 1 cup sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup oil 2 eggs 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup raisins or nuts (optional) If you’re using an electric mixer just dump everything together and mix it…
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News Yid.Dish: Applesauce
My mom used to make applesauce in large batches and freeze half of it for Chanukah. Like all good Jewish mother recipes, this one is not exact – play around with it until it looks right to you. Start with about 3 lbs of apples (my mom uses Jonathan, but feel free to experiment). Core…
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News Yid.Dish: Spinach Patties
Keftes de Espinaca (Sephardic Spinach Patties) Makes about 16 patties 3 tablespoons olive or vegetable oil 1 large onion, chopped 2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard 1 cup matza meal 3 large eggs, lightly beaten Salt and pepper Juice of 1 lemon (optional) ¼ teaspoon grated nutmeg…
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News Yid.Dish: Apples and Berry Sauce
The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone – it’s one of my favorite everyday cookbooks. I cut off the bruises and chopped up the apples into half inch pieces (roughly) with the skins on, threw them in a sauce pot with a bit of sugar (about 2…
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News Yid.Dish: French Toast with Ginger and Pears
Serves 2 Pear compote with ginger and agave nectar 1 large or 2 small bosc pears, chopped 1 Tbs agave nectar (maple syrup would work too, but might overpower the pears) 1/2 tsp ginger powder 1 Tbs water 1 1/2 tsp finely chopped crystalized ginger (optional) Note: make the compote first – while it’s cooking,…
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