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.

plum-prune-strudel6

gueset post thank-you-6

Advertisements

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.

Honey Carrots5.jpg

 

gueset post thank-you-4

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

gueset post  BLOG thank you

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.

onik-leikach-honey-cake4

 

gueset post  thank you food pic

 

Gail’s Cauliflower Noodle Lasagne

trh-gail-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.

Continue reading

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!”

 

Red Beans with Honey5.jpg

 

gueset post TRH CC thank you blog