Jewish Food Archives - Page 80 of 160 - St. Louis Jewish Light

Apple Pomegranate Sangria

Published September 28, 2016

Sangria is the perfect drink to serve for Rosh Hashanah – it’s supposed to be sweet and is perfect paired with two traditional flavors of the holiday. You can use whatever wine you have lying around,...

Puff Pastry Baked Apples

Published September 28, 2016

Growing up, baked apples were a tradition in my house. This dessert looks impressive but is actually easy to execute. Serve with sorbet, vanilla ice cream or whipped cream for an extra sweet start to the...

Sheet Pan Apricot Dijon Chicken with Brussel Sprouts and Potatoes

Published September 28, 2016

Sheet pan dinners are all the rage this year and with good reason: Throw all your ingredients on one large sheet pan and then pop it in the oven. Your cleanup is reduced without sacrificing any deliciousness....

Going gluten-free for Rosh Hashanah

By Margi Lenga Kahn, Special to the Jewish Light • Published September 21, 2016

A traditional Rosh Hashanah meal is highlighted by chewy challah, light-as-air matzah balls, rich noodle kugel, and, of course, an array of delicious cakes, cookies, and chocolates. I can’t wait. However,...

Chocolate Chip Mandelbrot

Published September 21, 2016

Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 20 minutes. Cook Time: 40 minutes, plus time to cool. Makes: 1 dozen cookiesIngredients1 1/2 c. almond flour1/2 tsp. baking soda1/4...

Sweet Potato Kugel

Published September 21, 2016

Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 10 minutes. Cook Time: 40 minutes. Makes: 8 servingsIngredients2 large sweet potatoes, peeled and cut into ribbons or noodles with...

Matzo Balls (Potato Kneidlach)

Published September 21, 2016

Recipe from The New Yiddish Kitchen, by Miller and Robins. Prep Time: 10 minutes. Cook Time: 35 minutes. Makes: 6-8 servings (about 20 small dumplings)Ingredients36 oz. (1 litre) water of chicken...

Chocolate Covered Almond Butter-Date Drops

Published September 21, 2016

Ingredients4 ounces Medjool dates, pitted and chopped2 tbsp. water, plus more as needed1 cup natural almond butter, at room temperature1 tbsp. honey1/4 tsp. fine sea salt8 oz. bittersweet chocolate, chopped1...

Gluten-Free Challah

Published September 21, 2016

(Recipe adapted by Carol Rubin from recipe in The New Yiddish Kitchen, by Miller and Robins)Ingredients2 1/2 tsp. (7g) active dry yeast1/4 c. (60 ml) warm water (about 110 degrees)3 tbsp. (45 ml) honey,...

2016 Fall arts guide

BY PATRICIA CORRIGAN, SPECIAL TO THE LIGHT • Published September 7, 2016

If arts organizations celebrated significant anniversaries with fireworks displays, the skies over St. Louis would be ablaze. This fall marks 50 years for the St. Louis Repertory Company and Dance St....

Arts leaders sing enthusiastically about favorite restaurants

BY PATRICIA CORRIGAN, SPECIAL TO THE JEWISH LIGHT • Published September 7, 2016

St. Louis is a great restaurant town, serving arts patrons and arts leaders alike. We asked movers and shakers in the arts community where and what they like to eat. Here are their responses. Warning:...

Roasted Cherry Tomatoes

By Margi Lenga Kahn, Special to the Jewish Light • Published August 4, 2016

Ingredients4 cups cherry tomatoes, rinsed and patted dry2 tbsp. extra virgin olive oil¼-½ tsp. coarse kosher salt¼ c. fresh basil leaves, torn in half2 cloves garlic, peeled and quarteredDirectionsHeat...