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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

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Apple Swirl Bread With Orange Glaze

Yiddish Mama’s Kitchen Baking for Rosh HaShanah! Apples and honey are eaten during Rosh HaShanah to symbolize the sweetness of a new year. Below you will find a wonderful original recipe by Mary Jo Pierce, Pastor of Prayer and Intercession at Gateway Church in Southlake, Texas. Mary Jo is an expert bread maker, and you will love this special sweet offering for Rosh HaShanah, Apple Swirl Bread with Orange Glaze. You will also find

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Chocolate Caramel Matzah Dessert

Desserts can be challenging at Passover since leavening of any kind is not used. This is a quick and delightful alternative for the sweet-tooth during Passover week. Your guests will be raving, and it is so easy. Caramel Chocolate Matzah Dessert Ingredients 4-6 unsalted matzahs 1 bottle caramel topping with a squeeze top (the kind used to put over ice cream) 1/2 cup chocolate chips Directions Preheat oven to 350

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Apple-Grape Pie

Summary: Apples are America’s favorite fruit, so you don’t have to be Jewish to love Grandma’s old-fashioned apple pie. I added the Jewish fruit-of-the-vine, seedless grapes, to this recipe to give it a “Jewish taste-bud twist” and was so pleased with the results. The grapes add an earthy sweetness. For honey lovers, there is no sugar in this recipe. This dessert is perfect for Shabbat dinners, Purim, Shavuot, the High

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Potato Latkes

Summary: Hanukkah falls during our American Thanksgiving season. Because this is exceptionally rare, Jewish cooks have been busy adapting their tried-and-true Hanukkah classic recipes to blend with the holiday. They have come up with some interesting ideas.   Below is a Hanukkah classic recipe with a twist for a little Thanksgiving flair. Potato Latkes 1 pound coarsely-grated potatoes (Yukon Gold or starchy kind) ½ cup finely chopped yellow onion1 large egg, beaten½ tsp Kosher salt½ – ¾ cup olive oilGarnish with dollop of sour cream, applesauce, or both Directions – Peel and coarsely grate 1 pound potatoes and place in a bowl of cold water as you grate. Completely drain in a colander. Spread out grated potatoes and chopped onions on a paper towel and pat as dry as possible. Heat

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Moroccan Chicken and Israeli Couscous

Summary: After the fall of Jerusalem, God’s ancient people scattered across the globe and since then have celebrated their traditions in nearly every culture on earth. For centuries, new recipes have sprung up—mingling common Jewish foods, holiday specials, and local dishes from various regions. Jewish cuisine is as diverse as the entire Mid-East and Diaspora put together! The following recipe is a favorite of mine. I have enjoyed this festive entree during a Rosh Hashanah meal prepared by Moroccan friends. Moroccan Chicken and Israeli Couscous 4-6 shredded chicken breasts (from boiled and deboned chicken) and marinated for one hour in fridge with 1 C Greek yogurt, plus reserved stock 3 T olive oil 1 lg red onion, chopped 3 cloves fresh garlic, minced 1 t fresh, grated ginger Pinch crushed,

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Simple Israeli Salad

Bonya’s Israeli Salad with Feta and Pita Chips Simple Israeli Salad is a staple in the Middle East and is perfect anytime. It is really great as an everyday basic dish or can be dressed up for holiday meals such as Sukkot. I do this by adding a few delicious extras like feta cheese, Israeli olives, and baked pita chips. Here is the basic recipe: Israeli Salad1 small produce box of grape tomatoes, cut in half 2 medium cucumbers, cubed½ medium red onion, cubed3 T finely minced fresh parsleyJuice of ½ lemon3 T olive oil1½ t sumac powderSalt and pepper to taste To make it fancy for a holiday add:1 C feta cheese, crumbled or cubed½ C coarsely chopped green Israeli olives2 T finely chopped mint4-6 coarsely broken baked pita

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Hannah’s Honey Cake

Honey Cake is always a Jewish favorite, and I made this cake many times while in Israel living on the kibbutz. I learned it from a dear old Polish Jewish woman named Hannah. Hannah’s Honey Cake 3 1/2 cups all-purpose flour, sifted 2 1/2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon kosher salt ¼ teaspoon cream of tartar 1 cup dark brown sugar 1 1/2 teaspoon cinnamon 1 cup vegetable oil 1 cup honey 1 cup strong, warm black coffee 1 tablespoon fresh lemon juice 1 lemon zested 3 large eggs Direction: Preheat oven to 350 degrees F and grease and flour a 10-inch Bundt pan. Mix eggs, zest and liquids with mixer until blended. In a separate bowl, sift together all dry ingredients and add to egg

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