Jewish Cooking Adventure Community Cookbook

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We had so much fun this year participating in the JCC Mid-Westchester’s Jewish Cooking Adventure! This program, made possible by PJ Library, the Harold Grinspoon Foundation, and UJA, explored different Jewish cooking styles and traditions. We are grateful to sup-port from Renana Shvil of Fiddleheads Cooking Studio, Ruth Teig, and photographer Raphael Abada as well as our wonderful parent and student volunteers. As a culmination of our Jewish Cooking Adventure, we compiled a community cookbook. Inside you will find the recipes we used during our programs, photos, and tips, in addi-tion to recipes submitted by members of our community. We hope you enjoy using it, and that it is a continuation of your Jewish Cooking Adventure!

For your Shabbat Table: Challah Bread ……………………………..……... 2 Vegan Challah Bread ………………………….…3 Honey Whole Wheat Challah Bread .…….…4 Gluten– Free Challah Recipe …………….…...5 Braiding Tips - Six Strand Challah Braid ….6 Braiding Tips - Four Strand Challah Braid..7 Honey Themed Rosh Hashanah Recipies: Apples & Honey Breakfast Cookie Pops …..8 Ethiopian Dabu (Honey Bread) ………….…..9 Sticky Honey Drumsticks ……………………..10 Honey Cookies …………………………………...11 Apple Cinnamon Challah Monkey Bread...12 Sukkot Holiday Harvest Dishes: Harvest Veggie Roll Ups ………………….…..13 Caramelized Onion & Butternut Squash Dip ..…………………..……14 Celebrate with these Channukah Treats: Traditional Latkes (Potato Pancakes) …….15 Sweet Potato Pancakes ……….……………...16 Zucchini Latkes……………………………………17 Pink Applesauce.……………………………......18 Tu Bishvat Smoothies……………….……..…..19 Purim Hamentashen…..…………….………….20 Plan a Perfect Passover :

Two Styles of Charoset…………………….....21 Unbelievable Passover Brownies: ………….22 Passover “Mac” and Cheese…….…………...23 Yom HaAtzmaut, Israeli Independence Day: Hummus..…………………………………………..24 Shakshuka ……………….………………………..25 Shavuot Mini Oreo Cheesecake Bites ……26 Anytime eats and treats: Jambalaya …………………………..……………..27 Miri’s Caramelized Onion Chicken ………….28 Salona Sweet & Sour Fish …………….………29 Sesame Noodles………………………….……….30 No Sugar, Sugar Cookies……………………...31 Baileys Hot Cocoa ……………..………….…….32 Spiked Hot Cider ……………….………….…….32 Peppermint Martini ……………………….…….32

Recipe Guide & Table of Contents

This program is made possible through a grant from PJ Library, a program of the Harold Grinspoon Foundation.

A Community Cookbook

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Challah Bread

Proof yeast in ¼ cup of water, until frothy, (approximately 10 minutes)

While yeast is proofing, all remaining water, eggs, oil, sugar, honey and vanilla to

mixing bowl. Add yeast mixture when ready.

Mix salt in with flour. Begin to add flour mixture to liquid mixture by the handfuls

while mixing with wooden spoon.

OR use a stand mixer and put all ingredients into bowl of mixer. Using a dough hook, mix at 2nd speed for 7 minutes.

Empty dough onto table and continue to knead until smooth and satiny.

If using a mixer, you should only need to knead for a couple of minutes to make

the dough smooth.

Press a finger into the dough- the indentation should pop back.

Round dough into a ball and put into a large oiled bowl and cover with plastic

wrap. Let rise to double it’s size. Approximately 1 hour.

Make glaze by combining 1 whole egg mixed with dash of salt.

Braid or shape your challahs. Let them rise, covered for about 1 hour, until

doubled in size again. Glaze loaf.

Bake at 400° F for between 25-30 minutes. Gently tap bottom- if it sounds hollow,

it is done.

2 packets active dry yeast or 40 grams of

fresh yeast

2 cups of warm water

5 egg yolks + 1 additional for glazing

1/3 cup vegetable oil

1/3 cup sugar

1 tablespoon

honey

2 teaspoons vanilla

1 tablespoon kosher salt

6 cups flour

Ingredients

Directions

3

Vegan Challah Bread

In a bowl, dissolve yeast in water and add 1 tsp sugar. Wait approximately 10

minutes for yeast to become frothy.

Add remaining sugar, oil and salt to the bowl. Mix with wooden spoon.

Add flour to bowl and knead until dough is firm.

Cover bowl with plastic wrap and allow dough to rise until double in size, approxi-

mately 1 hour.

Form challahs and allow to rise an additional hour.

Bake in a pre-heated oven at 400° for 25-30 minutes.

1 ¾ cups warm water + 1 tsp. sugar

2 packets active dry yeast (1/4 oz.

each)

½ cup sugar

2/3 cup oil

5 ¼ cups flour

2 teaspoons salt

Ingredients

Directions

4

Honey Whole Wheat Challah

In a bowl, dissolve yeast in 1 cup water and add 1 tsp sugar. Set in warm place

for 5-10 minutes, until frothy.

When yeast is frothy, add oil, eggs, honey, sugar, oil and remaining water to the

bowl. Mix well.

Gradually add whole wheat flour. Slowly add 2 cups of high gluten flour. If dough is

sticky, add remaining 1/2 cup as necessary.

Remove from bowl and knead well.

Place dough back in bowl. Cover bowl with plastic wrap and allow dough to rise ap-

proximately 1 hour. Punch down and let rise additional hour.

Shape or braid dough as desired and place on greased pans. Let rise, uncovered,

another hour.

Pre-heat oven to 350f. Brush loaves with reserved beaten eggs.

Bake until brown, 45 minutes to 1 hour.

Remove from pans and cool on rack.

3 packets active dry yeast 2 cups warm water 1 tsp sugar 1/2 cup oil 2 1/2 eggs (save remaining 1/2 egg to glaze challah)

1/2 cup honey

1/2 cup sugar 1 1/2 Tbsp coarse salt 6 cups whole wheat flour 2-2 1/2 cups high gluten flour

Ingredients

Directions

Contributed by Yael Frankel

5

Gluten-Free Challah Recipe Gluten–free bread dough is usually a similar texture to cake batter, which is not braid able. You can purchase a braided loaf pan, which gives the bread a beautiful braided look, or any loaf pan will do!

Place the yeast and honey in the bottom of the bowl. Cover with the warm water and whisk for 30 seconds to dissolve the yeast. Let

the yeast foam and bubble for a few minutes. Mix wet ingredients into yeast mixture first (eggs, oil, vinegar) and then add the

flours, salt, and xanthan gum and psyllium husks. Mix well. Add raisins if you like. Pour into a lightly oiled 9×5 loaf pan and smooth the top. Cover with a clean dish-

towel and let rise for 1 1/2 to 2 hours.15 minutes before it’s finished rising, pre-heat the oven to 375 degrees.

Remove the dishtowel and bake until golden brown, about 40 to 45 minutes. Let it cool for a few minutes out of the oven in the pan before removing. Turn it out onto a cooling rack and let cool 30 minutes

1 1/4 cups warm water

1 package dry yeast (2 1/4 tsp)

1/4 cup honey (85 grams)

2 eggs

1/4 cup (50 grams) grape seed

or other vegetable oil

1 tsp cider vinegar

1 Tbsp sea salt

1 Tbsp psyllium husk powder

1 tsp xanthan gum

150 grams tapioca starch/flour

200 grams gluten free oat flour

45 grams sorghum flour

Ingredients

Directions

http://amzn.to/2rwdero

http://amzn.to/2rw5LZe

6

This braid creates a thick, wide challah with a pretty design. When braiding a Six-Strand Challah, like with the Four-Strand, it’s im-portant to remember that you always start with the strand that is furthest to the right. Memorize the “over 2, under 1, over 2” pattern and say it out loud as you braid to keep you on track. 1.Create six equal-size strands. Lay the six strands side-by-side, then pinch them together so they are connected at the top. 2. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands. 3. Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pat-tern, always starting with the strand furthest to the right, until the whole loaf is braided. 4. Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.

Six Strand Challah Braid

7

When braiding a Four-Strand Challah it’s important to re-

member that you always start with the strand that is furthest to the right. Memorize the “over, under, over” pattern and say it out loud as you braid to keep you on track. 1. Create four equal-size strands. Lay the four strands side-by-side, then

pinch them together so they are connected at the top. 2. Take the strand furthest to the right and weave it towards the left

through the other strands using this pattern: over, under, over. 3. Take the strand furthest to the right and repeat the weaving pattern

again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided. 4. Pinch the ends of the loose strands together and tuck them under on

both ends of the challah loaf to create a nice shape.

Four Strand Challah Braid

8

Apples & Honey Breakfast Cook-ie Pops

Optional glaze: 1 ounce cream cheese softened ½ teaspoon vanilla extract 3 ½ teaspoons powdered sugar 2 ½ teaspoons lemon juice

Instructions

Preheat oven to 325 degrees. In a large bowl, combine all cookie ingredients using a mixer until well

blended. On a parchment paper lined baking sheet, place golf ball sized scoops.

Use hands to flatten. Push a stick into each cookie from the bottom until it nearly reaches

the top. Bake for 15 minutes, or until edges are slightly browned. Let cool on baking sheet. To make glaze, mix together cream cheese, vanilla and powdered sug-

ar. Add lemon juice ½ teaspoon at a time, until glaze is liquid but not run-

ny. Drizzle glaze over completely cooled cookies.

COOKING WITH THE PJ LIBRARY KITCHEN

cups quick oats 1 ripe banana 1 cup almond or sunflower butter ¼ cup apple butter ¼ cup honey ½ teaspoon salt 1 teaspoon cinnamon ¼ cup raisons ¾ cup dried apples, diced ½ cup shelled pumpkin seeds ¼ cup ground flaxseed 1 teaspoon vanilla extract

Lollipop sticks

Ingredients

*Note: if using wooden sticks, soak them in water for at least 30 minutes before baking. No sticks? You’ve got bars!

9

Ethiopian Dabu (Honey Bread)

In a medium bowl, combine water and yeast. Set aside until foamy, 5-

10 minutes.

In a separate bowl, combine flour, salt, and herbs. While mixing,

slowly add the water and yeast mixture, honey, and oil until combined.

Knead dough on a lightly floured surface until a ball forms. If dough is

too sticky, add a tablespoon of flour at a time.

Place dough in a large oiled bowl and cover with plastic wrap or a

damp cloth. Allow dough to rise for 1 1/2 hours or until doubled.

Preheat oven to 375 degrees and grease two 9x4 inch loaf pans.

Divide dough into two halves and place into prepared pans. Cover and

let rise for 1/2 hour.

Bake loaves until the tops are golden brown, approximately 35

minutes. Let loaves rest for 10 minutes, then transfer to a cooling

rack.


2 1/4 cups warm water

1 1/2 tablespoons yeast

3 1/2 cups all-purpose flour

3 1/2 cups whole wheat flour

(optional– you can also use all

purpose flour instead)

1 tablespoon salt

1-2 tablespoons finely chopped

herbs like rosemary, thyme or

sage (optional)

1 cup honey

1/4 cup vegetable oil

Ingredients

Preparation

10

Sticky Honey Drumsticks

In a medium bowl, combine all ingredients except chicken.

Whisk until combined. Pour half the mixture into a gallon sized zip lock

bag, reserving the rest for later use.

Add chicken to bag, seal, and massage the marinade into the chicken.

Refrigerate at least 30 minutes (longer is better).

Preheat oven to 400 degrees

Place chicken on a foiled and greased sheet pan, with plenty of space

between pieces. Throw away the bag and the remaining marinade

from inside the bag.

Bake chicken 25 minutes. Brush both sides with reserved marinade

and flip.

Continue cooking 20 minutes. Remove from oven.


1/2 cup honey

1 tablespoon finely minced garlic

1 large navel orange, zested and juiced

3 tablespoons olive oil

1 tablespoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon ground pepper

2 pounds chicken legs

Ingredients

Preparation

11

Honey Cookies

Preheat oven to 350 degrees F. Line two cookie sheets with parchment

paper. Set aside.

In medium bowl, whisk the flour, baking powder, cinnamon, ginger, and

salt. Set aside.

In a bowl of stand mixer set to medium, beat the egg and sugar until

creamy and light.

Add oil, honey, agave and vanilla. Beat well

Stir in flour mixture.

In a small bowl, pour 1/2 cup of the turbinado sugar.

Using your hands, roll walnut sized balls out of cookie dough. Roll the

dough balls in sugar to coat. Place onto prepared cookie sheet.

Bake for 11-12 minute until golden and flattened.

Remove from sheets and allow to cool for 5 minutes. Transfer to a rack

to cool completely.

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt

1 large egg

1 cup sugar

3/4 cup canola oil

1/4 cup honey

1/4 cup agave nectar

1 teaspoon vanilla

Turbinado, also known as raw

sugar for rolling

Ingredients

Contributed by the Jaskoll Family

Directions

12

Apple Cinnamon Challah

Monkey Bread

Grease a Bundt pan or spring form pan

Place apple pieces in a bowl and toss with lemon juice.

Combine cinnamon & brown sugar in a bowl.

Divide & roll challah dough into balls roughly the size of walnuts.

Melt margarine in microwave safe bowl.

Dip challah dough balls into margarine, then into cinnamon & sugar mixture. Place

into bottom of pan. Repeat until bottom of pan is completely covered.

Add a layer of apple pieces. Continue layering challah pieces & apples.

Cover and allow to rise for 1 hour. Preheat oven to 350°F.

Bake 30-40 minutes.

Challah Dough (enough for 1 challah)

½ cup of margarine

3 Tb lemon juice

3 Granny Smith apples, peeled, cored

and diced into ½ inch pieces

½ cup brown sugar

4 teaspoons cinnamon

Ingredients

Contributed by the Gurvitch Family

Directions

13

Harvest Veggie Roll Up

Preheat oven to 400 degrees

Dice all veggies to equal size pieces.

On a foiled and greased sheet pan, combine all spread ingredients.

Toss to coat vegetables with oil.

Roast in oven for 40-50 ,minutes, stirring vegetables halfway through

to lift any pieces that stick to the pan.

Once vegetables are cooked through and slightly brown, remove from

oven.

When vegetables are cool, spoon into food processor and grind until

smooth.

To assemble the rolls, spread about 2 tablespoons of paste on a

tortilla. Layer the turkey, tomatoes, and lettuce. Roll as tightly as pos-

sible. Secure with toothpicks along the seam.

Slice the roll between each toothpick

to serve.


1 small red onion

2 medium zucchini

1 red bell pepper

1 small eggplant

1 1/2 cups peeled butternut

squash

8 ounces mushrooms

5 cloves of garlic, minced

3 tablespoon olive oil

1 1/2 teaspoons kosher salt


1 1/2 teaspoons Italian seasoning

Spread

Roll

Tortillas Romaine lettuce

Deli turkey

(optional) Sliced tomatoes

Preparation

14

Caramelized Onion and Butternut Squash Dip

Instructions

In a large sauté pan, add olive oil, onions, squash and garlic.

Stir to combine. Cook over medium heat until lightly browned and sof-

tened, about 20 minutes.

Add 1 teaspoon of salt and pepper. Set aside to cool.

Once mixture is cooled, mash butternut squash with the back of wood-

en spoon.

In a large bowl, combine mixture with the rest of the ingredients.

Cover with plastic wrap. Refrigerate until ready to serve.

Serve in a hollowed out pumpkin or other squash.

Top with pumpkin seeds. Goes great with fresh vegetables, chips or

pita.



2 medium sweet onions

1 1/2 cup diced and peeled butter-

nut squash


1 1/2 teaspoons kosher salt


1 1/2 cups sour cream

3/4 cup mayonnaise

2 tablespoons Italian parsley,

chopped

Shelled and roasted pumpkin

seeds for garnish (optional)

Ingredients

15

Traditional Latkes

(Potato Pancakes)

In a food processor with regular metal blade, process 2 potatoes, parsley

and onion together. Remove & set aside in large bowl.

Switch the blade in food processor to shredding blade. Shred remaining

3 potatoes. Add to large bowl with other potato and onion mixture.

Mix in eggs, breadcrumbs and spices.

In a big frying pan, heat the olive oil. The heat

should be set on medium.

Place heaping tablespoon in oil, being sure to flatten it out. Let cook for

about 5minutes on

each side until crispy & golden.

Place on paper towel lined platter.

Serve with apple sauce or sour cream.

5 large potatoes

1 large onion

1/4 cup fresh parsley

1/2 cup breadcrumbs

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

olive oil for frying

Ingredients

Directions

16

Sweet Potato Pancakes

In a large bowl mash the sweet potatoes. Add the soy sauce,

flour and salt and pepper and mix well. The batter should be

sticky, but if you think it will be too difficult to work with, add

another tablespoon of flour.

In a big frying pan, heat the butter or olive oil. The heat

should be set on low.

With wet hands, create patties (about 2 inches in diameter)

and place in frying pan. Let cook for about 5-7 minutes on

each side until browned and set.

Let the patties cool. This allows them to retain their shape.

You can even make them a day in advance and reheat in the

oven.

Serve with apple sauce or sour cream.

pounds cooked sweet potatoes,

cooled and peeled

2 table spoons soy sauce

3/4 cup flour (or more if needed)

1/2 teaspoon salt

1/2 teaspoon black pepper

Ingredients

Directions

17

Zucchini Latkes

Mix together the zucchini, potato and onion.

Whisk the eggs together and add to the vegetable/potato mixture.

Mix together the flour, bread crumbs, pepper, garlic powder and salt

and combine with the egg/vegetable mixture.

Heat large nonstick frying pan with 3 tablespoons vegetable oil.

Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry

on the other side. Add small amounts of oil as needed when frying.

Turn out on towel paper to drain. Serve quickly, best while hot.

4 cups zucchini, grated 1 medium white potato, grated 1 medium onion, chopped 3 eggs 3 tablespoons flour 2 tablespoons breadcrumbs

Pepper, to taste Garlic powder, to taste 1/4 teaspoon salt 3 tablespoons vegetable oil

Ingredients

Directions

18

Pink Applesauce

Place all of the ingredients in a large pot. Bring to a boil, lower heat to a

simmer and cover.

Cook 20-30 minutes, or until the apples can easily be mashed.

Remove from heat.

Mash the apples and cranberries with a potato masher to the consistency

you want . You may want to strain the applesauce and get rid of the

cranberry seeds or skins.

Serve warm with vanilla ice cream or cold. Great on latkes!

3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or

other good cooking apple such as Golden Delicious, Fuji, Jonathan, McIn-

tosh)

1 1/2 cups to 2 cups fresh or frozen cranberries

2 Tbsp lemon juice

1/2 cup agave nectar

Ingredients

Directions

19

Kale and Banana Smoothie

Blend the kale together with the pineapple or orange juice on high until kale is liquefied. Break the bananas into chunks and add to the blender together with the yogurt. Start blending on a lower speed until the banana is incorporated. Increase speed to blend the mixture into a pudding- like texture. Serve immediately.

2 bananas

2 cups chopped kale

1 cup yogurt

1 cup pineapple juice or orange juice

Ingredients

Directions

Berry and Beet Smoothie

1 large beet roasted or boiled, peeled

and cut into chunks

1 cup orange juice

2-3 cups berries

1 cup of yogurt (optional)

Ingredients

Directions

Blend the beet and orange juice together until liquefied. Add the berries and the yogurt, and blend in. Increase the speed to blend into a pudding like texture. Serve immediately.

20

Hamentashen

Preheat oven to 350 degrees. Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together.

Remove dough from bowl and place on floured surface. The dough might be crumbly, use your hands to smooth it out and combine it. If the dough is too sticky, add an additional 1/4 cup flour.

Roll out dough on floured surface, about 1/4 to 1/8 inch thick. Cut out circles using a donut cutter, cookie cutter or the rim of a large glass cup or mason jar.

Fill center of circle with desired filling (about 1/2 tsp).

Place on cookie sheet and bake for 8 to 12 minutes depending on how soft or crispy you want them.

2 eggs 1/2 cup oil 2/3 cup sugar 1 1/2 teaspoons vanilla 2 teaspoons baking powder

2 1/2 cups flour Jam, chocolate spread or desired

filling

Ingredients

Directions

21

Charoset

In a large bowl stir together all the ingredients.

Store, covered, at room temperature until ready to serve.

3 medium Gala or Fiji apples, peeled, cored and finely diced

1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped

1/2 cup sweet red wine

1 1/2 teaspoons ground cinnamon

Ingredients

Directions

Ingredients

Sephardic Charoset

2 cups pitted dates

1 1/2 cups roasted nuts, such as pe-

cans, walnuts, pistachios or almonds

1/2 cup red wine or grape juice

2 apples, peeled and diced

1-2 cups golden raison (optional)

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

In a food processor, puree dates until smooth

Add apples, raisins and wine and process to combine. Add nuts and spic-

es and continue to process until smooth.

Store, covered in the fridge until ready to serve.

Store, covered, at room temperature until ready to

Directions

22

Unbelievable Passover

Brownies

Preheat oven to 350. Spray 11x7” pan with non-stick spray (or grease

with oil).

Beat sugar and eggs until smooth.

Add oil and salt. Mix.

Sprinkle in cocoa and mix.

Add potato starch and mix well to combine.

Pour into pan.

Bake 35-40 minutes. Allow to cool before serving.

4 eggs

2 cups sugar

1 cup vegetable oil

½ tsp sea salt

¾ cup cocoa

1 cup potato starch

Ingredients

Directions

* Recipe from “Passover by Design” by Susie Fishbein (Mesorah, 2008)

23

Passover “Mac” and Cheese

Preheat oven to 350 degrees F

Grease a 2-quart casserole dish.

Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pep-

per in a bowl until well combined.

Stir matzo farfel into sour cream mixture and pour into prepared casse-

role dish.

Bake in the preheated oven until casserole is set and top is lightly

browned, 30 to 40 minutes.

2 cups milk

1 1/2 cups sour cream

1 (8 ounce) package shredded

Cheddar cheese

3 eggs

3 tablespoons butter, melted

1 teaspoon salt

1/4 teaspoon ground black pepper

3 cups matzo farfel

Ingredients

Contributed by the Gurvitch Family

Directions

24

Hummus

In a food processor, combine the tahini and olive oil and pulse until smooth.

Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 tea-

spoon of salt. Process until smooth. Add more salt or lemon juice to taste.

Spoon into serving dish, swirl a little olive oil over the top and sprinkle with gar-

nishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted

pita bread.

1 ¾ cups warm water + 1 1/2 cup of

tahini

1/4 cup olive oil (plus more for garnish-

ing)

2 garlic cloves, mashed and roughly

chopped

4 cups of chickpeas (freshly cooked is

best)

1/4 cup

freshly squeezed lemon juice

1/2 cup water (I recommend using the

water from the cooked chickpeas)

1/2 teaspoon of salt

Garnishes: A sprinkling of paprika, a

swirl of olive oil, toasted pine nuts, and/or

chopped parsley(1/4 oz. each)

Ingredients

Directions

25

Shakshuka

In a large skillet, sauté onion for 3-4 minutes. Add garlic and continue

to sauté until onions become translucent

Add the diced pepper, and sauté until peppers begin to soften.

Add tomatoes, tomato paste, and spices, stirring until well blended.

Simmer until sauce thickens.

Crack the eggs, one at a time, directly into the sauce. Make sure they

are spaced evenly and do not overlap.

Cover the pan. Simmer until eggs are cooked, about 10 minutes.

Serve, topped with parsley, with pita and Israeli salad on the side.

3 tablespoons canola oil

2 medium yellow onions, chopped

1 red or green bell pepper, cored,

seeded, and chopped

3 garlic cloves, finely chopped

1/4 cup tomato paste

2 14-ounce cans diced tomatoes

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoons ground black pepper

1 1/2 teaspoons salt

6 large eggs 1/4 cup chopped parsley for gar-

nish

Ingredients

Directions

26

Mini Oreo Cheesecake Bites

Line a 9x13 inch baking pan with foil, with ends extending over the sides.

Finely crush 24 Oreos.

Melt 1/4 cup butter; mix with cookie crumbs. Press into bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar together with mixer until well blended. Add sour cream and vanilla; mix well.

Add eggs, one at a time, beating after each just until blended. Chop remaining cook-ies. Gently stir into batter; pour over crust.

Bake for 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When cheesecake is completely cooked, cover with plastic wrap and chill in refrigera-tor at least 2 hours. Once chilled, remove the cheesecake from pan using the foil, and cut into bite-sized pieces. Place cheesecake bites on a parchment lined baking sheet.

Melt the 2 chocolates in separate bowls in microwave, stirring frequently. Pour choco-late into separate Ziploc bags. Snip a corner off the bags and drizzle each over the cheesecake bites.

Chill bites until ready to serve. Alternatively, the drizzled bites can be frozen in an air-tight container for up to a month. Let them defrost in refrigerator and serve chilled.

Ingredients


Directions

36 Oreo cookies, divided 1/4 cup (4 tablespoons) butter 4 8oz packages cream cheese, softened 1 cup sugar 1 cup sour cream 1 teaspoon vanilla

4 large eggs 4 ounces semisweet chocolate 4 ounces white chocolate

27

Jambalaya

Preheat oven to 350 degrees F. Combine all the ingredients in a large corning dish or a disposable aluminum pan. Cover and bake for 1 ½ hours.

Ingredients

Contributed by Jennie Friedman

Directions

· 2 lbs cooked boneless chicken, shredded or cubed · 1 lb smoked sausage (cut)

· 2 cups UNCLE BEN’s ORIGINAL RICE, not instant · 1 can French onion soup

· 1 can beef broth

· 1 small can tomato sauce

· 1 stick of margarine (cut in pads)

· 1 bell pepper, chopped

· ½ cup green onions (can add white on-

ions, too)

· 2 bay leaves

· ¼ tsp Thyme

· Parsley

· Black pepper, to taste

28

Miri’s Caramelized Onion Chick-en

Preheat broiler

In a saucepan, sauté onion rings in oil until carmelized or clear. Add soy

sauce and brown sugar and continue to stir until sugar dissolves.

Place chicken (skin down) in baking pan. And sprinkle with spices to

taste. Broil until chicken is dark mahogany brown, (a few minutes).

Flip chicken to skin side up and broil another few minutes.

Take chicken out, lower oven to 350 degrees. Pour onion mixture over

chicken, cover, and bake until 40 minutes.

oven until casserole is set and top is lightly browned, 30 to 40 minutes.

2 onions sliced into rings


2 tablespoons soy sauce

1 cup brown sugar

6-8 chicken thighs or a whole

chicked, cut into eigths

Salt, onion powder. Garlic powder,

and paprika, to taste

Ingredients

Contributed by Rebecca Weiss

Directions

29

Salona

(Iraqi Sweet & Sour Fish)

Marinate fish in lemon juice for 15 min in refrigerator.

Heat oil in pan. Sauté onion. As onions are translucent, add tomato sauce and 1 cup of water and dry spices. Bring to a boil.

Reduce heat to a low flame, and add vinegar and sugar. Once combined, take off fire.

Remove onions from sauce, and put them in a thin layer at the bottom of a glass backing dish. (Pyrex). Remove fish from lemon juice, and lay on top of the onions. Pour remaining tomato sauce spice mixture on top of the fish. Neatly place the toma-toes on top of the fish.

Bake in oven at 350 for 15-20 minutes.

2 lbs of cod or sole fillets

2-3 Tb lemon juice

Vegetable oil

3 medium onions

14oz can tomato sauce


1/2 teaspoon salt

1/2 teaspoon turmeric

1/2 teaspoon white pepper

1/2 teaspoon paprika

1/4 teaspoon cumin

2 Tb white vinegar

2 Tb sugar

3 large tomatoes, sliced thinly.

Ingredients

Contributed by the Abada Family

Directions

30

Sesame Noodles

Cook linguine according to package directions; drain & transfer to large

bowl.

Combine garlic, sugar, oil vinegar, soy sauce, sesame oil & red pepper

flakes in a pot over medium heat. Bring to a boil, stirring constantly, until

sugar dissolves.

Pour over cooled linguine, tossing to coat. You don't need to use all the

sauce.

Sprinkle with scallions & sesame seeds.

Makes 6-8 serving

1 package (1 lb) linguine 6 cloves minced garlic 5 TBS sugar 6 TBS safflower or canola oil 6 TBS rice vinegar 6 TBS soy sauce 2 TBS toasted sesame oil

1/2 tsp crushed red pepper flakes

6 scallions 1 tsp toasted sesame seeds

Ingredients

Contributed by the Leslie Schwartz

Directions

31

No Sugar, Sugar Cookies

In a bowl, whisk together coconut oil and honey.

Once smooth, add in the egg and extracts and whisk again.

Add in flour, baking powder, and salt. Mix with a spoon. Spray a baking sheet with oil spray. Flour your workspace. Take half dough and roll to desired thickness, being sure it is

well floured and won’t stick. Use cookie cutters to cut out shapes. Add sprinkles, if desired, pressing them into place (or add them directly to the dough). Repeat with remaining dough.

Place cookies onto baking sheet and put pan into freezer for 5-10 minutes until firm. Pre-heat oven to 350F. Bake for 7 minutes.

Ingredients


Directions

1/4 cup softened coconut oil 1/4 cup honey 1 egg 1/2 teaspoon vanilla 1/4 teaspoon butter extract, could use up to 1/2 tsp 1 cup whole wheat flour, plus more for

rolling 1/4 teaspoon baking powder 1/8 teaspoon salt

32

Baileys Hot Cocoa

In mug, mix together hot milk and chocolate, until chocolate

is melted.

Add in Baileys Irish Cream and stir.

Top with mini marshmallows and a drizzle of fudge sauce.

2 oz finely chopped semi-

sweet chocolate

6 oz hot milk

Shot of Baileys Irish Cream

Fudge sauce

Mini marshmallows

Directions

5oz of Apple Cider

Teaspoon of caramel syrup

Shot of apple flavored vodka

Whipped cream for topping

Cinnamon stick for garnish

Spiked Hot Cider

In a mug, microwave cider for 1 minute.

Add the caramel syrup and vodka. Stir to combine.

Top with whipped cream and garnish with cinnamon stick.

Directions

Peppermint Martini

3 oz vanilla vodka

3 oz White Crème de Cacao

2 oz Peppermint Schnapps

Chocolate syrup

Mini candy cane for garnish

Directions

Drizzle chocolate syrup in a martini glass

Using a cocktail shaker, bend vodka, Crème de Cacao

& Peppermint Schnapps, shaking well.

Pour into glass and garnish with candy cane

These recipes are from our adults only bartending class during the JCCMW’s Family Friday Night UnPlugged

Event! Please drink responsibly!

Documents

Jewish Cooking Adventure Community Cookbook