Rugelach is a filled pastry product originating in the Jewish communities of Poland. It is very … The name is Yiddish, the historical language of Ashkenazi Jews.
There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They’re buttery, flaky, and just the right amount of sweet. You can fill them with anything from ground nuts and honey to peanut butter and chocolate — the only real constant is using cream cheese to make a super-tender dough. Here’s how you can make them at home. Click Here For Recipe
While making rugelach at home, the Ashkenazi Jewish pastry might seem difficult, we’ve got you covered. Camille Cogswell, the pastry chef of Philly’s Zahav, makes a date and almond filled version that’s inspired by American-style and Israeli rugelach. This recipe might take most of the day, but it’s a baking project that’s totally worth it, even for the bragging rights alone.
With high holidays in mind Paula Shoyer, author of The Kosher Baker came up with the dessert recipe for babka cupcakes. These mini Babkas can be made ahead of time when the kitchen is not so frenzied. Store them in plastic at room temperature for up to four days or freeze up to three months.
1/4 cup warm water
1/2 ounce (2 envelopes) active dry yeast
1 1/4 cups plus 1 teaspoon sugar, divided
2 1/2 cups all-purpose flour
1 ½ cups (3 sticks) parve margarine, softened, divided, plus extra for greasing muffin pan
1 large egg plus 1 white
¼ cup parve unsweetened cocoa
1/3 cup parve mini or regular-size chocolate chips
I can remember the days when Passover dinner would sit in the bottom of my stomach like a lead balloon. Luckily, today the meal does not have to be so stodgy with the help of Wildtree! Wildtree products are free of additives and preservatives and do not contain corn syrup or peanuts (just two of Passover no-no’s).
* 8 – 10 pound brisket
* Garlic cloves
* 4 teaspoons Wildtree Beef Bouillon Soup Base
* 1 quart water
* 3 large onions, sliced
* 3 tablespoons Wildtree Roasted Garlic Grapeseed Oil
* 2 teaspoons salt
* 2 teaspoons Wildtree Bayou Blend
* 3 teaspoons Wildtree Garlic Pepper California Style
* 1 cup Wildtree Our Own Ketchup
* 1 cup Wildtree Leslie’s Smoky Burger & Rib Sauce
* 1 cup brown sugar (make sure it is kosher for Passover – Domino’s is.)
Preheat oven to 500˚ F. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350˚ F. Combine Beef Bouillon Soup Base and water and pour over brisket, cover with foil and bake one hour.
While brisket is cooking, heat a large skillet over medium high heat and sauté onions in Grapessed oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance.
There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.
If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.
Makes 8 to 12 matzo balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)
2 to 3 quarts prepared chicken stock (recipe above)
1 carrot, thinly sliced
A few sprigs of dill
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bolw and top with a couple snips of dill. Eat immediately.