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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

Apples and Honey Punch

Apples and Honey Punch

Published January 1, 2016

Ingredients:1 quart apple cider1 quart ginger ale2 cups honey bourbon1 or 2 Granny Smith apples, cut into slicesHoney sticks (optional)Directions:Chill apple cider, ginger ale and bourbon (if using).Pour...

Israeli Couscous Salad with Tomatoes and Feta Cheese

Published January 1, 2016

Ingredients:Dressing:2 tbsp. balsamic vinegar1/2 tsp. Dijon mustard1 clove garlic, coarsely chopped1/4 cup olive oilSalt and freshly ground pepper, to tasteCouscous:2 tbsp. olive oil, divided1/2 pound...

Rainbow Bean Salad

Published January 1, 2016

Ingredients:15 oz. can white kidney beans (also called cannellini beans) drained and rinsed in a colander3 tbsp. chopped red onion1 medium green pepper, chopped1 large or 2 small plum tomatoes1/4 cup chopped...

Classic Pan Bagnat

Published January 1, 2016

Ingredients:2- 6 oz. cans tuna packed in olive oil2 tbsp. lemon juice1 tsp. anchovy paste1 small garlic clove, peeled and finely minced1 tbsp. fresh herbs such as thyme, basil, oregano or a mixture1/3...

Quick Stuffed Vegetables

Published January 1, 2016

Use any of the savory fillings below to stuff:* Cucumbers cut into slices with part of the center hollowed out* Cherry tomatoes hollowed out, lightly salted, and allowed to drain upside down on paper towels...

Vegetarian Stuffed Grape Leaves

Published January 1, 2016

Ingredients:1- 8 oz. jar (drained weight) drained, grape leaves1/2 cup olive oil1 large onion, finely chopped2 small shallots, finely chopped1 cup short grain white rice1/4 c. chopped flat-leaf parsley2...

Margi’s Eggplant Caponata

Published January 1, 2016

Ingredients:2-2 1/2 pounds eggplant, ends cut off, partially peeled lengthwise in stripes, and cut into 1/4 inch cubes4-5 tbsp. olive oil, divided1 tsp. coarse kosher salt plus more to taste1/2 medium...

Traditional Jewish Chicken Soup

Published January 1, 2016

Submitted by Phyllis CantorIngredients:3 1/2 lbs. chicken--a roaster or soup chicken, not a fryer--cut up        1 lb. beef and some beef bones2 quarts water1 large onion cut into quarters1 carrot...

Baba’s Best Matzah Ball Soup

Baba’s Best Matzah Ball Soup

Published January 1, 2016

Submitted by Helene Spetner and Amy DoughtyIngredients:1 large soup pot brought from your Baba from Poland (10-quart)Water3 kosher chicken breasts, 3 thighs, 3 polkas skin on, bone in1 gargle -Don’t...

Easy Roast Chicken and Lemon Soup

Easy Roast Chicken and Lemon Soup

Published January 1, 2016

Submitted by Michelle KeesalIngredients:1  deli roasted chicken1 Schnucks 49.5 ounce can of chicken broth1 20-ounce container of soup starter vegetables (from Schnucks produce section)1 can cream...

Gingerbread Hamantaschen with Spiced Apple Filling

Published January 1, 2016

Prep Time: 30 minutes; Cook Time: 10 minutes; Servings: 36. Ingredients:For the cookie dough:2 cups whole wheat flour1 cup all purpose flour plus more fore dusting1 teaspoon baking soda1/4 cup brown...

Sheri Schwartz’s Chicken Soup

Published January 1, 2016

Submitted by Scott Schwartz Sheri starts out with a huge soup pot that hold 4 gallons. Ingredients:2 pkgs of chicken legs, 2 pkgs of thighs, 2 pkgs of wings...It adds up to about 10 lbs. (the dark meat...

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