Jewish cooking with kids: Apple Honey Muffins
Apple Honey Muffins
When I think about cooking and baking, I think about the garden, the orchard and the fields, as much as I think about any particular holiday. We celebrate and eat with the seasons. No matter what, the world keeps spinning, the sun keeps rising and summer turns to fall.
Sweet apple cake for Rosh Hashanah Shabbat
Rabbi Ellen Pildis’s Apple Cake
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat
Just in time for Rosh Hashanah, mead makes a comeback
Mead is back.
Rachel Lipman, a fifth-generation winemaker at Loew Vineyards, believes that the honey wine’s heyday is just around the corner.
Italian Plum Tart
Plum tart
I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making it: if you bake the tart with no sugar over the fruit, you won’t get a soggy crust. Just sprinkle on a small amount of sugar after baking. Italian Blue Plums are only available in the early fall, so I tend to serve this tart at Rosh Hashanah . If you make it at another time of the year, other varieties of plums can be used.
Harissa-Honey Pargiyot (Boneless Chicken Thighs)
Harissa-Honey Pargiyot (Boneless Chicken Thighs)
Though the actual definition of pargit is “baby chicken” or “Cornish hen,” what we’re actually talking about here are dark-meat boneless chicken thighs. Juicy, marinade-friendly, and pleasingly rich, they’re as popular here as skinless, boneless chicken breasts are in the United States. For this recipe, I ask the butcher to leave the skin on. The harissa-honey glaze helps burnish and crisp the skin, and does its part in creating a pan sauce. To take advantage of the loquat’s very short season, I threw some of those in the pan, but apricots, peaches — even tomato wedges — work beautifully here.