Posts Tagged: holiday recipes Results 7
I made my standard latkes last night, mixing things up only a little: Since one friend was gluten-free, I substituted brown rice flour for regular flour (or matzo meal) and it worked perfectly. And because I wasn’t in the mood for the fancy crème fraîche and salmon-roe garnishes I used when I took this picture, I put out bowls of the traditional toppings, sour cream and applesauce.
Latkes and doughnuts have been traditional Hanukkah staples for hundreds of years. In this episode of “Est Gezunterheyt” (“Eat In Good Health”), Rukhl Schaechter and Eve Jochnowitz help you get your Hanukkah party started by demonstrating — in Yiddish — how to prepare these treats while Leana Jelen, the Yiddish-speaking barista, mixes the drinks.
This is the fourth in a series of columns by Jamie Geller exclusively for the Forward.
Adapted from “Levana’s Table: Kosher Cooking For Everyone,” by Levana Kirschenbaum, I have taken some liberties with this recipe. This tasty, tangy brisket shines for two reasons: It gets a zing from the addition of Coca Cola (a Southern twist) and it’s the only brisket recipe in my book with a blender sauce. If a whole bunch of ingredients and a little prep seem daunting, maybe get someone to chop/dice for you and wash your measuring spoons/cups/blender. Cook this the day before so all the flavors can marry and so you can easily skim any cooled fat off.
Quivering cranberry slices melt into the meat and slowly caramelize to give this brisket its lovely character. The cranberry make it sweetish, but the onions help give it a wonderfully balanced taste. Make it the day before you are going to serve it. This recipe is adapted from the recipe of Roberta Greenberg, assistant to the rabbis at Temple Emanu-El.