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Yiddish Mama’s Kitchen: Best Brisket for Hanukkah

Best Brisket for Hanukkah This wonderful recipe for brisket is a great way to begin the festive first night of the eight-day celebration of Hanukkah. After six hours of slow cooking, the house will be filled with the savory smells of beef and onion roasting – an invitation to all who will gather at your Hanukkah table. Serve with potato latkes on the side, a big green salad, and sufganiyot

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Yiddish Mama’s Kitchen: Schnitzel

Schnitzel (meaning “cutlet” in German) is popular any time of the year in Israel, but especially good on a Jewish holiday like Sukkot. It is a deep-fried and breaded chicken breast. It can be eaten hot or cold, so it is perfect for eating outside under the Sukkah. Schnitzel Ingredients  2 skinless, boneless chicken breasts, halved and beaten flat (four pieces) ½ cup flour 2 beaten eggs ½ cup Panko

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Yiddish Mama’s Kitchen: Orange Almond Macaroons

The Passover season wouldn’t be the same without the special holiday, coconut sweet—macaroons! Since no leavening is used in any form, these treats are a big hit in Jewish homes and restaurants around the world. They are so popular and easy to make that you don’t need to wait for Passover to indulge! Orange Almond Macaroons 4 egg whites 1 cup sugar 1 T orange zest ½ t almond extract

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Yiddish Mama’s Kitchen: Easy Purim Kreplach

Kreplach is the Yiddish word for dumpling, and they are the ultimate Jewish comfort food! Small triangles of pasta dough filled with ground beef, chicken, or mashed potatoes, Kreplach is a Jewish holiday favorite and a great addition to your Purim menu. Boiled and served in soup or fried as a side dish, they are always a crowd pleaser. Traditionally served on Purim, but they are also used for the pre-Yom Kippur meal or during Sukkot.

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Yiddish Mama’s Kitchen: Spicy Apple Cider

Hanukkah menus are famous for fried foods such as latkes or pancakes made from various grated ingredients from regular potatoes and onions, sweet potatoes, zucchini, butternut squash, or pumpkin. They are delicious topped with sour cream and applesauce and served with sufganiyot or jellied donuts. This spicy apple cider makes a lovely warm drink to compliment the traditional Hanukkah fare. Spicy Apple Cider 2 cinnamon sticks 2 tsp whole cloves Peel of 1 lg orange Place these ingredients in cheesecloth tied with string. Place in the bottom of a large soup pot. Add to the pot: 64 oz apple cider 1 cup orange juice 1 cup pineapple juice 2 lg whole oranges sliced with peeling on to make rounds Nutmeg powder for garnish Combine all ingredients over cheesecloth package, including sliced orange rounds. Cook

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Rosemary Lemon Chicken

The four species—willow, myrtle, and palm branches woven together to make lulav and etrog, a citron that looks like an odd lemon and smells heavenly—are symbols of the Jewish holiday of Sukkot. Eating, however, on this grand holiday still remains the main event. Enjoying leisurely meals under the open canopy of the sukkah makes menu-planning fun. Here is a main-course that uses lemon that reminds us of the Sukkot etrog and rosemary that grows abundantly in Israel. Sukkot Rosemary Lemon Chicken 2-2 1/2 lb chicken, quartered 1 tsp fresh rosemary, minced 2 cloves garlic, minced ½ tsp salt pepper to taste 1 tsp lemon zest ½ cup fresh lemon juice ½ cup water Directions: Place chicken pieces skin-side down in baking dish. Combine garlic, salt, rosemary, pepper, and lemon zest and sprinkle over chicken. Pour lemon juice and water

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Yiddish Mama’s Kitchen: Leek Quiche

Shavuot is a time to enjoy dairy foods. Shavuot is linked to the Exodus. After their deliverance and on foot for forty years, the Jewish people wound through the wilderness seeking the “land flowing with milk and honey.” Therefore recipes with milk are enjoyed this time of year. Yeshua, I am so grateful that you have given us your Word and gladly receive it as milk and nourishment to my body, soul, and spirit. Leek Quiche One pie shell 3 eggs 1 cup milk 1/2 cup half and half salt and pepper pinch of cayenne pepper and sprinkle of sweet paprika 8 oz. goat cheese sliced into small pieces 1 & 1/2 cups leek confetti (save extra leek confetti) Leek Confetti Chop three leeks into medium pieces. Place in a sauté pan with

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Yiddish Mama’s Kitchen: Pavlova

Yiddish Mama’s Kitchen With the annual spring-cleaning of Passover, all leavening is purged from the home. Matzah is eaten. That means Jewish cooks must become creative in replacing yeasty breads and desserts into their meal planning. Pavlova is a sweet, baked meringue, topped with berries and whipping cream, and is great dessert for the Passover holidays.   Pavlova 3 egg whites ¾ cup sugar 1 tsp vanilla 1 tsp champagne vinegar 1 tsp cornstarch 2 cups fresh berries (any combination) ½ cup sugar for berries ½ cup orange juice 1 tablespoon orange zest 1 cup whipping cream ½ cup sugar for whipping cream 1 tsp vanilla 1 tablespoon orange zest Directions To make the meringue, beat three egg whites until frothy. Add sugar and beat until glossy white peaks form.

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