I'm making Mandel Bread today, which, in Yiddish literally means twice- baked almond bread. It's made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. Apparently these crunchy cookies were popular in Eastern Europe among Jews and merchants as a staple dessert that kept well. Mom's recipe, as I imagine most, is extremely easy to follow and only allows for 30 minutes baking time. While many people like to add nuts or raisins to the mix, I played it safe and used chocolate chips. Just two … [Read more...]
Passover: Apple Matzoh Kugel
While Kugel has been a staple of Jewish cooking for centuries, I tend to only make Mom’s kugel recipe once a year during Passover-- and I'm not sure why. Served hot or cold as a side, or, for the sweeter versions, as a dessert, most people characterize kugel as a type of casserole or pudding made from egg noodles or potatoes. However, for Passover, I use matzoh as the main ingredient. I know you’re probably thinking there’s no way a bland, hard, cracker-like piece of matzoh could ever replace the smooth soft texture and flavor of egg … [Read more...]
Noodle Kugel for Yom Kippur
Back by popular Jewish demand, enjoy Mom''s two favorite Kugel recipes. Whether you like sweet or very very sweet, I promise these two noodle-based recipes will steal the show at your holiday table. And, you don’t have to be Jewish to adore them....all year long. Warning: you will definitely eat more than one piece.... … [Read more...]