2 packages active dry yeast ½ cup sugar 2 cups warm water (105-115F) ½ teaspoons ground ginger 1 ½ teaspoons ground cardamom 2 teaspoons salt ½ cup vegetable oil 3 eggs, divided, lightly beaten 1 cup canned cooked pumpkin 8 ½ cups all-purpose flour 2 tablespoons sesame seeds 1) In large bowl, dissolve yeast and…
Thanksgiving weekend is arguably the ultimate time for Jewish food-lovers. With lots of family around to cook for, no need to shop for Christmas and several days off, there are hours and hours of open time to sip tea (or wine) at home and leisurely cook, filling your house with sweet and sumptuous smells of…
Raw Halva: Recipe from Arrowhead Mills 1/2 cup Sesame Seeds (ground) 2 tablespoons Sesame Seeds (whole) 3 tablespoons Raw honey 1/4 cup Sesame Tahini (use the driest part of the jar) 1/8 teaspoon Almond extract Grind 1/2 cup seeds in a blender. Mix ground seeds, whole seeds, tahini, honey and extract in a bowl all…
Here is part 2 of Chef Laura’s Italian Rosh Hashanah menu. Part one – an apple cake with apple cider honey zabaglione. Yes, yes, we’re featuring two soup recipes in a row on The Jew & The Carrot – but what is fall without an abundance of warm, creamy soups?! Autumn in Tuscany looks a…
Approx. 3 1/2 cups of pureed winter squash 3/4 cup apple juice or cider 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/3 cups brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg Juice of half a lemon Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture…
See the original recipe 6 baby pumpkins-tops cut off and reserved, hollowed out to create a cavity 2 T. butter 2 T. Olive oil 1 shallot chopped 1 clove of garlic-chopped 1 ¾ cups Arborio rice 2 pints boiling vegetable stock 1 cup pumpkin puree ¼ cup of cream 3 T. Mascarpone cheese ¼ cup…
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