You can substitute any fresh-cubed or sliced fruits for the berries. *The tart can also be made in individual 3-4” tart pans. Ingredients:Pastry Dough:18 tbsp. (255 g.) unsalted butter, at room temperature1c. (200 g.) granulated sugar¼ tsp. fine sea...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published October 4, 2017
Ingredients:1 cup golden raisins, soaked in 2 cups very hot water for 20 minutes 1 tbsp. active dry yeast ½ cup (and a pinch) granulated sugar 6 cups (approximately) all-purpose flour or bread flour Finely grated zest of 1 medium orange 3 large...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published October 4, 2017
Ingredients:1 large eggplant, ends trimmed, and cut into ¼-inch slices 2-3 tbsp. olive oil, plus more for oiling baking dish Salt and pepper, to taste 3-4 ripe, medium tomatoes, cored, thinly sliced and set onto paper towels to drain 1 small...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published September 14, 2017
Joan Nathan, in her newest cookbook, “King Solomon’s Table,” takes us on a historical culinary journey to reveal the origins of heritage Jewish cooking. The fascinating chronology, stories and easy-to-follow recipes Nathan shares provide a backdrop...
(Recipe slightly modified from “King Solomon’s Table” by Joan Nathan)As an alternative to brisket, or perhaps an option on your holiday table, here is Nathan’s recipe for Fessenjan, a Persian walnut and pomegranate chicken stew. On Rosh Hashanah,...
Recipe slightly modified from “King Solomon’s Table” by Joan Nathan. Nathan precedes this recipe with a quote from the Abaye:“Now that you have said that an omen is significant, at the beginning of each year, each person should accustom himself...
(Recipe slightly modified from “King Solomon’s Table” by Joan Nathan)It is believed that the Jews in Sicily learned to make whey cheese and carried that knowledge with them to Rome. The cake is still made today in the Jewish Ghetto in Rome. Ingredients...
Recipe slightly adapted from “Pati’s Mexican Table,” by Pati JinichIngredients:1, 3-4 pound whole chicken cut into pieces, plus two additional pieces1 tsp. coarse kosher salt, plus more to taste½ tsp. freshly ground black pepper, or to taste½...
Feel free to substitute any other vegetables for those listed. Ingredients:2½c. unbleached all-purpose flour (360 g)2sticks (½ pound) unsalted butter, cut into pieces and kept cold2tsp. fine sea salt¾c. ice water2 tsp. freshly squeezed lemon juiceRough...
By Margi Lenga Kahn, Special to the Jewish Light
• Published July 6, 2017
Passion fuels success and, in the case of Nathan Litz, that success is Sriracha Granada, a spicy-sweet green hot sauce he created in his home kitchen. This delicious condiment is now distributed nationwide. You can find it locally in grocery stores and...
By Margi Lenga Kahn, Special to the Jewish Light
• Published May 25, 2017
Shavuot celebrates the giving of the Torah and is one of three harvest festivals on the Jewish calendar along with Sukkot and Passover. The menus for this holiday feature foods made from the harvests of the first fruits, including grains such as barley...
