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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

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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

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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 degrees. Line a baking sheet with foil. Place a single layer of matzahs on the sheet to cover. You may need to break them to fit. Squeeze the caramel evenly over the matzahs. Bake for about 15 minutes. Check half way through to make sure it is not browning too quickly. Rotate pan. Remove from oven and add the chocolate

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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 Holy Days, or any Jewish holiday menu that incorporates pastries and leavening. Apple-Grape Honey Pie Ingredients 2 – 9-inch uncooked pie crusts 3 cups sliced, unpeeled apples (Granny and Honey Crisp—both) 1 cup seedless grapes, sliced in half (any kind, just seedless) 1 T lemon juice 2 T flour 1/3 cup honey ½ tsp ground cinnamon ½ tsp ground nutmeg

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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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