Yid.Dish: Halva, Two Ways (Raw and Pumpkin)
rind 1/2 cup seeds in a blender. Mix ground seeds, whole seeds, tahini, honey and extract in a bowl all together until thoroughly blended. Roll into small balls or into a long roll and refrigerate.
Yid.Dish: Baked Eggs San Francisco
The Hazon food conference was my first trip out to California, and boy did I fall in love. After a few days hiking in Big Sur, where sheer cliffs dropped down hundreds of feet to the blue ocean, foam rising rhythmically around small mountains of eroded rock, stretching as far as we could see, I drove North to San Francisco to visit friends.
Yid.Dish: Green Tomato Chutney
You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to excellent use.
Yid.Dish: Sweet Potato Pancakes
Sweet potatoes could be the mascot of the sustainable foods movement. Packed with nutrition, including more than twice the daily suggested serving of vitamin A, antioxidants, protein, iron, potassium and other hard to get minerals, sweet potatoes provide a huge benefit to calorie ratio.
Yid.Dish: Apple Butter and Anise Bread
Yom Kippur stirs my strongest Jewish food memory – it’s strange, but true. Since I was in the single digits I can remember walking to Ne’ila services with my mother and father, carrying a bag filled with two essential components of our holiday inside. One was a three-pound sack of apples, the then ubiquitous McIntosh variety. The other was six or so tiny butter sandwiches on my mother’s anise bread.
Yid.Dish: Squash Butter
Once cool, pumpkin butter can be kept in an airtight container in the fridge for months.
Yid.Dish: Sage Jelly
Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.
Yid.Dish: Israeli Chocolate-Coated Orange Peels
You’ll want to use low spray or organic oranges for this recipe, if you can find them, since the peel of the orange absorbs the toxins sprayed on the fruit. If low or no spray oranges are used, you may be able to skip or shorten the first soaking step, since it looks like a detox soak to me.
Yid.Dish: Almond Candies
From Vivienne Alchech Miner’s “From My Grandmother’s Kitchen: A Sephardic Cookbook