Purchase a commercial leaf-mold — most have two 2 1/2-inch long cutouts — in specialty stores or make your own mold by cutting a leaf shape out of a thick piece of plastic or cardboard. (About fifty 2 1/2-inch or thirty 4-inch cookies) 3/4 cup all-purpose flour 1/3 cup finely ground almonds, hazelnuts, pecans, or…
Baklava, which means “sweet-of-a-thousand-layers,” is a traditional Purim treat throughout the Middle East as well as enjoyed throughout the year. This version consists of individual pastries. (About 24 pastries) Syrup: 2 cups sugar 1 cup water 2 (3-inch) cinnamon sticks or 1 teaspoon ground cinnamon 2 tablespoons fresh lemon juice Filling: 4 cups (about 1…
Serves 6 6 small lamb shanks, 10-12 ounces each Salt and freshly ground black pepper 3 tablespoons olive oil 1 cup dry white wine (organic and kosher for Passover) 5 cloves garlic, peeled and left whole 12 large shallots, peeled and left whole, roots trimmed 2 medium carrots, peeled and sliced 1 tablespoon fresh ginger,…
(About 40 small pastries) Shape is the underlying theme of traditional Purim pastries, thus symbolically erasing Haman’s name or identifying with Esther and Mordechai. Winding the dough to produce ear-shaped pastries, the most widespread Purim dish, is derived from the medieval custom of cutting off a criminal’s ear before execution, a reference to Haman’s fate….
Adapted from the Cholent Recipe in Veganomicon: The Ultimate Vegan Cookbook. There are two ways to make cholent – in a pot to eat right away and in a crock pot, which gives you a yummy, hearty Shabbat lunch meal. Both methods are included below. 2 Tbs Olive Oil 1 large onion, cut into medium-dice…
If you can’t get banana leaves, foil will do just fine, though it’s nowhere nearly as pretty. 1 to 2 pounds fish (firm flesh, like tilapia) 2 stalks of lemongrass 2 shallots 1 garlic clove 1/2 birds eye chili (if you cannot get the chili peppers used in Thai cuisine, a Serrano pepper will do,…
I owe the inspiration for this dish to my dear friend Paul Vandewoude , a marvelous chef from Belgium and proprietor of New York’s charming Miette Culinary studio. I always look forward to working with Paul and sharing an impromptu lunch of smoked fish on buttered rye bread with thinly sliced onions, sauerkraut, and glasses…
(About 16 cookies) These almond-flavored wafers are not an authentic Chinese food, but were created by an enterprising San Francisco restaurateur who was looking for a way to keep his patrons occupied while they waited for the bill. You will need to prepare fortunes on small strips of paper. To help you get started, here…
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