An unusual blend of ingredients create a cocktail perfect for sitting in front of the fireplace or a warm gathering with friends.
Sweet Potato Flip
Pumpkin Doughnuts
Two of my favorite food holidays have collided this year, and I want to make sure each gets enough attention. When I developed the pumpkin doughnuts recipe two years ago, along with apple latkes for The Holiday Kosher Baker, I had not even looked at the calendar for 2013. The convergence provides so many interesting…
Chocolate Pot de Creme with Chipotle and Candied Kosher Bacon
They say everything is better with bacon. After sampling this rich kosher dessert, I’m sure you’ll agree. The sweet chocolate cream and heat of the chipotle peppers conjure the flavors of Mexican hot chocolate. Add the candied kosher bacon and your taste buds will be dancing the Cucaracha!
Lecsó
Tomatoes and peppers were introduced to Hungarians by the Ottomans and were incorporated into many dishes, among them lecsó (pronounced “letcho”). This ragout is popular throughout Hungary for breakfast when it’s traditionally eaten with bread and some meat, or as part of lunch or dinner with rice or pasta and roasted meat or a traditional…
Pomegranate Salad Dressing
Pomegranates are pretty spectacular little fruits. Cultivated since ancient times, legend has it that each fruit has 613 seeds inside – the exact number of commandments in the Torah. I can recall many times in my childhood (and admittedly in my adulthood) trying to count the seeds. I’ve never been able to successfully complete the…
Moroccan Harira Soup
The flavors for this traditional Moroccan favorite originated with Michael Medina’s mother and grandmother, for use at his Distrikt Bistro and The Kosher Kitchen Catering Co. This exact recipe, however, was developed by Avi Harouch, Medina’s chef trained at the Culinary Institute of America. Harira is usually made with beef broth, but this vegetarian version…
