Plum Prune Strudel

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen    Link: Original Post

The only kind of strudel I’ve seen in the U.S. is the Viennese apple strudel. In fact, when Americans say “strudel,” they mean “apple strudel.” However, the word strudel means whirlpool in German, and describes any rolled flaky pastry with any filling, meet, cheese, fruit, or vegetables. There is actually a sauerkraut strudel! The first one, though, was created in Vienna in 15th century, as the wave of Ottoman Empire conquests brought with it Turkish baklava, among other exotic foods. Crafty Viennese literally twisted the Turkish dessert, filled it with apples, and thus the famous Wiener Apfelstrudel was born.


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Mehren Tzimmes – Honey Carrots

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen    Link: Original Post

Like almost everything that has to do with Jewish traditions, there are two interpretations of the Carrot Tzimmes, baked or stewed sliced carrots with honey, dried fruit or raisins, and whatever spices your prefer. The Yiddish word for carrot is mehren, which is very close to the Yiddish word for moremehr.  The argument seems to focus on this word: more of what?  The older tradition, going back to medieval Germany, simply replaced fenugreek, a, vegetable unheard of in Europe, with carrots, pronouncing the same blessing: “May our merits increase.” In other words, we are requesting more opportunities to do more good deeds, so that our merits should increase. Doing good deeds is what will make the year sweet.

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No Fry Dahivada (Lentil dumplings dunked in lush yogurt)

GUEST POSTER – Recipe courtesy and by approval of Archana
Guest Blogger: Archana    Link: Original Post

Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…
No Fry Dahivada

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Onik Leikach – Honey Cake

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen    Link: Original Post

Honey cakes are traditionally eaten on Rosh Hashana. Onik is Yiddish for honey, and Leikach  is most probably derived from German leck – lick, as in “licking the honey.” That’s easy. We use honey all over the place on Rosh Hashana in order to have a sweet year; we even wish each other “a zis yor” – a sweet year.  But where did all these honey customs come from? Surely, they had sugar in ancient Israel, didn’t they? Actually, they didn’t, and honey was the only known sweetener.



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Gail’s Cauliflower Noodle Lasagne


Tonight I made a cauliflower lasagne. Making your own cauliflower lasagne sheets. It was yummy delish 💜😘Enjoy! 💛💜

To make both the cauliflower noodles and the cauliflower bechamel, you’ll need to buy one large head of cauliflower, it should be plenty.

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Tzimmes mit Fasoles – Red Beans with Honey

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger:  koolkosherkitchen  Link: Original Post

The word Tzimmes insinuated itself into languages of all countries where Jews have lived during the two thousand years of exile. Its meaning evolved from something sweet eaten on Rosh Hashana with a hope for a sweet year to anything sweet, delicious, beautiful, a bargain, an advantageous deal, etc. “Have a got a girl for your son, – a matchmaker would announce, – the very tzimmes of a girl!”


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Essig Fleish and the Meaning of Life

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen    Link: Original Post

Of all Rosh Hashana foods, this is the most significant, at least in my family tradition. It is only made once a year, and it requires plenty of time and patience. The name, derived from German, actually means “vinegared meat”, but there is no vinegar involved. It is rather sweet, especially in my grandmother’s interpretation, but there is also a sour note, provided by lemon juice or sour salt. Therefore, another name for it is Zis Und Zovar Fleish (Sweet and Sour Meat). Although there are many Essig Fleish recipes, I have not seen one like ours anywhere. I have tasted something very similar on two separate occasions, both times in Sephardic restaurants, and both of them had the same two out of three elements of my recipe present, and one missing. Oh, and both were made of lamb, rather than beef, which is what my grandmother had claimed it should’ve been but was never available.


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WordPress Meet and Greet – All Bloggers Welcome

Another way to connect to fellow bloggers – Hope my followers will also take note and share with their followers. We all love to get to know more fellow bloggers. So grab this opportunity and connect with more than 2250 other bloggers that like this post.

HarsH ReaLiTy

Well this is the third post I have done like this so far and I have seen some great connections. I’ll keep doing these off and on and I think they provide a great way for “active bloggers” to network. This post now has over 2,000 active bloggers waiting to connect in it. I encourage anyone looking for new blogs to view or people to converse with to browse through the comment section and network.

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Es’s Red Lobster Cheddar Bay Biscuits (Copycat)


I have not personally eaten the real Red Lobster Cheddar Bay Biscuits at a Red Lobster Seafood Restaurant, although my husband said it’s out of this world. I then managed to get a box with the mix and made that. He said, it tasted exactly like the real thing. I decided that it cannot be that difficult to prepare it from scratch, so here we go:

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Gefilte Fish Heads the Year

GUEST POSTER – Recipe courtesy and by approval of koolkosherkitchen
Guest Blogger: koolkosherkitchen    Link: Original Post

How do you recognize a Jewish fish? It swims with a carrot in its mouth. I think this joke is older than the gefilte fish itself.  In truth, even though eating fish on Erev Shabbos  (Friday night) and holidays is an ancient custom that had been developed for several reasons, the actual gefilte (stuffed) fish has not swam into our field of vision, biting a carrot, until about 18th century.


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