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Yid.Dish: Lemon Ricotta Cheesecake
Serves 6 Nonstick vegetable oil spray 2/3 cup sugar 1/2 cup fresh lemon juice 4 teaspoons finely grated lemon peel 2 8-ounce packages cream cheese, room temperature 1 cup whole-milk ricotta cheese 2 extra-large eggs 2/3 cup purchased lemon curd 1) Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray….
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Yid.Dish: Wild Alaskan Salmon with Brown Butter
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through…
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Yid.Dish: Latkes and Toppings
I only use egg whites for my latkes. Think about it. Yolks make doughs and batters tender and cakey. I want my latkes crispy and crunch (all the better for holding up to some toppings). I use egg whites. My latkes are crispy and stay that way longer. Save the yolks for your cakey sufganiyot….
The Latest
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Yid.Dish: Sweet Potato Kugel
Yield: 12 servings 6 small sweet potatoes, grated 3 apples, peeled, cored, and grated 1 cup raisins 1 cup brown rice flour – on Passover use whole wheat matzo meal 2 teaspoons ground cinnamon 1 teaspoon sea salt 1 and 1/2 cups water Topping 1 and 1/2 cups raw pecan halves, chopped 2 tablespoons maple…
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Yid.Dish: Roasted Red Pepper and Walnut Dip
Muhammara (Roasted Red Pepper and Walnut Dip) Here’s the best tip for keeping people sated enough at the seder table to be able to explore the haggadah at your leisure, without running the risk of mutinous (and famished) guests: When it’s time to dip the parsley into the salt water, pass around other dips as…
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Yid.Dish: Maror
Alyssa’s Murderous Maror Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish. 1 lb horseradish, peeled and cut into rough chunks 2/3 cup white wine vinegar 2-4 Tbs white wine 1/4 cup honey (The Times‘ recipe called for sugar, but…
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Yid.Dish: Homemade Challah
1-1/4 c. warm water (a little warmer than lukewarm) 3 T. yeast (or 3 packets)mix together until foamy – about 10 min. 1 capful of cinnamon (for whole wheat only) 2 tsp. salt 1/3 c. oil 2/3 c. sugar 5 large eggs 3 cups of whole wheat flour and then add white until doughy (probably…
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Yid.Dish: Wholewheat Challah
Bread Machine Whole-Wheat Challah Recipe 2/3 c. water 2 T. oil 2 eggs 2 T. honey 1 t. salt 2 1/4 c. white flour 1 c. whole wheat flour 1 1/2 t. regular yeast Put in bread machine in order it calls for. Mix on dough cycle. Remove, braid and cover. Let rise about 45…
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Yid.Dish: Litvak Bagels
Litvak Bagels, Duluth, Minnesota circa 1900 (yield 5 to 5 1/2 dozen – this recipe takes most of a day to complete) 15 cups white flour 1/2 cups kosher salt 2 tablespoons sugar 6 tablespoons vegetable oil 8 jumbo eggs (at room temperature, leave out overnight) 4 1/2 to 5 cups water 2 pkgs yeast…
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Yid.Dish: Kezach Bread
Kezach Bread of Wonder (not to be mistaken with Wonder Bread) Ingredients: 2 cups water 1 package of dry yeast 1 (heaping) tbs. brown sugar 1.5 cups wheat semolina 1 cup whole wheat flour 2 tbs. olive oil 3 tbs. black cumin 1 tbs. kosher salt Preparation: Combine water (warm it up first), brown sugar,…
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Yid.Dish: Herbed Pizza Dough
*Recipe adapted from How It All Vegan!: Irresistible Recipes for an Animal-Free Diet 1 1/2 cups tepid water 1/4 oz packet yeast 1 tsp salt 1 tsp dried oregano 1 tsp dried basil 1/2 tsp dried rosemary 3 cups flour Preheat oven to 350. In a medium bowl, whisk together the water and yeast until…
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