Teaching, Training, Touching Lives

Yiddish Mama’s Kitchen: “Tamarim” Truffles for Passover

By Bonnie Saul Wilks, MJBI Staff Writer   If you have ever traveled to Israel, you will remember the myriad of date palm trees dotted across the arid landscape. The sweet, soft, and fresh dates these trees produce are nothing like the dried ones that you can find in a grocery store in the states. They are amazingly plump, rich, and delicious. For over 5,000 years, Israel has produced delicious

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Yiddish Mama’s Kitchen: Mishloach Manot

  Yiddish Mama’s Kitchen: Mishloach Manot By Bonnie Saul Wilks, MJBI Staff Writer Purim! It’s the most wonderful time of the year in Jewish celebrations! One beautiful tradition surrounding the holiday of Purim is Mishloach Manot, which means in Hebrew “sending portions.” The distribution of food baskets during this joyous holiday began in Jewish culture originally to make sure each family in community had enough food for a festive home celebration.

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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 ¼ orange extract 3 cups shredded coconut pinch of salt 6-8 oz bittersweet chocolate chips (optional) Directions Preheat oven to 325 degree F. Beat egg whites until frothy and add all ingredients but the coconut. Fold in 2 cups coconut with a spatula. With a small ice-cream scooper, drop cookies on greased or sprayed sheet or one lined with parchment.

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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. DOUGH Package of Wonton Wrappers FILLING ½ lb ground cooked beef or chicken 1 small onion, grated 1 clove garlic, grated 1 tsp. kosher salt Black pepper to taste TO FILL Place a scant 1/3 cup meat mixture in the center of wonton. Moisten edges and fold into a rectangle and press the edges with a fork. Kreplach can now be

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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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