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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

Jewish Food

Mom’s Double Chocolate Gelt

Mom’s Double Chocolate Gelt

Published January 1, 2016

Ingredients:Granulated sugar (100 grams/ ½ cup)Gluten-free flour blend — 2 parts superfine brown rice flour, plus 1 part each superfine white rice flour and tapioca flour by weight — (130 grams /...

Hummus Recipe

Published January 1, 2016

Makes about 10 servings as an hors d’oeuvre or dipMakes 6 appetizer servingsMy family and friends always love this creamy dish, which can be found all over the world. Since hummus refrigerates well,...

Chopped Kale Salad with Apple and Roasted Beets

Chopped Kale Salad with Apple and Roasted Beets

Published January 1, 2016

Ingredients:3 cups chopped fresh kale2 medium beets1/2 apple, diced1/4 cup chopped candied walnuts1/4 cup dried cherries or cranberriesOlive oilBalsamic vinegarSalt and pepperDirections:Preheat the oven...

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Published January 1, 2016

Ingredients:2 medium sweet potatoes1 1/2 cups flour1 teaspoon cinnamon3/4 teaspoon ginger1/4 teaspoon nutmeg1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup sugar1/2 cup vegetable...

Apple Cider Beef Stew

Published January 1, 2016

Ingredients:3 pounds beef chuck, cut into 2 inch cubesSalt and pepperAll-purpose flour3 tablespoons olive oil1 large onion, diced3 medium carrots, peeled and diced3-4 garlic cloves2 bay leaves1 teaspoon ...

Fall Apple Galette

Published January 1, 2016

Ingredients:2 pounds apples (4-5 medium or 5-6 small) (may substitute fresh pears)¼ cup packed light brown sugar2 tbsp. granulated sugar, plus more for sprinkling1 tsp. ground cinnamonPinch of salt1½...

Spinach and Swiss Chard Ricotta Galette

Published January 1, 2016

Ingredients:1 tbsp. olive oil2 medium leeks, dark green portion discarded, light portion finely chopped2 medium shallots, finely chopped2 garlic cloves, peeled and minced2 pounds fresh spinach, stems discarded,...

Bulgur and Butternut Squash Galette

Published January 1, 2016

Ingredients:2 tsp. ground cumin, divided1 tsp. ground coriander½ tsp. ground cinnamon1/8 tsp. ground cayenne pepper¼ tsp. coarse kosher salt6 tbsp. olive oil, divided1¼ pounds butternut squash, peeled, seeded,...

Perfect Pastry Crust

Published January 1, 2016

Ingredients:2/3 cup ice water1 tsp. table salt3 cups plus 2 tbsp. unbleached all-purpose flour1 cup plus 5 tbsp. unsalted butter (2 sticks plus 5 tbsp.) cut into 1-inch pieces, placed on a plate and refrigerated...

Rugelach recipe

Published January 1, 2016

RugelachMakes Twenty-four 2½ inch cookiesOven Temperature 350°F/175°CBaking Time 15 to 20 minutesIf there were just one sweet treat in the world, would that it were rugelach. The comfortingly soft...

Basic Black Friday Hash

Published January 1, 2016

Ingredients4 tbsp. olive oil, divided1 large yellow onion, peeled and chopped1 carrot, trimmed, scraped and finely chopped1 celery stalk, trimmed and finely chopped1 tsp. coarse kosher salt1/8 tsp. freshly...

Farro risotto with roasted butternut squash and dried cranberries

Published January 1, 2016

Ingredients1½-2 pound butternut squash, peeled, seeded, cut into 2-inch cubes (4-5 cups)2 tbsp. olive oil1 tbsp. balsamic vinegar1 sprig rosemary, leaves stripped from stem, stem discarded and leaves...

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