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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

Dean & Deluca’s Matzo Balls

BY MARGI LENGA KAHNPublished April 16, 2008

Ingredients 2 large eggs, well beaten with a fork 3 tablespoons unflavored seltzer, sparkling mineral water, or club soda 2 tablespoons rendered chicken fat, melted (you could substitute vegetable oil) 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground...

‘Holocaust Survivor Cookbook’ has recipes, meaning

MARGI LENGA KAHN, Special to the Jewish LightPublished February 6, 2008

"Recipes your family will enjoy... Stories they will never forget." So reads the tagline on the Holocaust Survivor Cookbook (Caras & Associates 2007.)The glossy cover is eye-catching -- black and white photos from the early 1900s set above...

Passover granola

BY ELLIE GROSSMANPublished April 2, 2007

Ingredients 4 cups matzah farfel 1/2 cup nuts--slivered almonds or walnuts 3/4 cup shredded coconut 1/2 cup honey 1/2 cup vegetable oil 1 cup raisins Preheat oven to 350 degrees. Mix farfel, nuts and coconut in a bowl. Add honey and oil, mix well. Spread...

Chocolate Matzah Bark

BY ELLIE GROSSMANPublished April 2, 2007

Ingredients Matzah 1 cup butter 1 cup brown sugar 12 oz. semi-sweet chocolate chips 1 cup almonds (optional) Line cookie sheet with foil and spray with non-stick cooking spray. Use a cookie sheet with sides. Cover entire surface with single layer of...

Brisket Braised In Coffee Ancho Chile Sauce

By MARGI LENGA KAHNPublished March 27, 2007

Ingredients: 4 dried ancho chiles, stemmed, seeded, and ribs discarded* 2 cups boiling-hot water 1 medium onion, quartered 3 garlic cloves, coarsely chopped 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce* 3...

CREOLE MATZOH BALLS

(contributed by Anne Zoller Kiefer)Published March 18, 2006

  2 tbsp canola oil 1/4 cup finely chopped onion 1/4 cup chopped flat-leaf parsley 2 to 2 1/2 tsp any brand of Creole seasoning, such as Tony Chachere's 2 large eggs 1 packet (from a 5-oz package) matzah ball mix Kosher salt In a small nonstick skillet,...

“DIRTY MATZAH” DRESSING

(contributed by Anne Zoller Kiefer)Published March 18, 2006

  1 tbsp olive oil (omit if using giblets) 1 cup chicken livers (about 6 oz), trimmed and halved, or finely chopped, cooked giblets. (For a vegetarian version, use 2 cups sauteed mushrooms instead) Kosher salt and freshly ground pepper 9 unsalted matzahs,...

RED SOUP

BY LINDA MOREL, JTA; Recipe contributed by Florence Weiland SchornsteinPublished March 18, 2006

2 cups coarsely chopped green cabbage1 large Yukon Gold potato, peeled and cut into 1-inch chunks1 large onion, coarsely chopped1 large turnip, peeled and cut into 1-inch chunks1 cup sliced leek, well-rinsed of grit2 medium carrots, sliced 1/2-inch thick1...

Matzah balls gain a Creole flavor

BY LINDA MOREL, JTAPublished March 18, 2006

NEW YORK -- When Hurricane Katrina roared into New Orleans, destroying much of the Big Easy, the floodwaters also altered Jewish life in this sultry city. With so many homes in ruin, there's now only a fraction of the original 9,500 people left to celebrate...

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