I found my connection to Judaism through food: the tastes, aromas and significance of each dish enticed me to learn more about my Jewish roots and the role food has played throughout my people’s history.
Some of my fondest memories have been over latkes at my family’s Chanukah get-together, matzo ball soup at my family’s Passover seder, or a savory kugel literally anytime my grandma comes to visit. Fortunately, my grandma (aka Bubbe) is chock-full of knowledge.
She taught me everything I know in the kitchen and as I practice and practice so that I can eventually pass on what I’ve learned to my future grandchildren, I would like to impart some of her and my expertise to you all.
Matzo Ball Soup
Ingredients
Instructions
Coat medium-sized skillet with olive oil and turn to low-medium heat. Sauté carrots, celery, and onion until soft (about 15-20 minutes).
Pour chicken broth into a large pot (I recommend using Rachael Ray’s chicken broth). Turn stove to medium heat and add sautéed vegetables. Bring to a boil and then reduce heat to simmer.
Follow instructions on Manischewitz matzo ball mix box to make matzo balls. Remember to refrigerate the dough for 15 minutes after stirring.
Place formed matzo balls directly into the chicken broth. Add parsley and cover the pot. Let cook for 20 minutes and then serve.
Latkes
Ingredients
Instructions
Peel the yukon potatoes. Once peeled, grate them into a large bowl. Use the side of the grater that will make thicker strands. Repeat this step with the onion.
Strain the potato-onion mixture to remove all excess water. Add egg, flour, salt, and pepper to mixture and mix thoroughly.
Heat canola oil in large size skillet to medium-high heat. Drop spoonfuls of potato mixture (about 1/3 cup) into skillet and flatten until the potato cake is about 1/4 inch thick and 4 inches wide.
Cook potato pancake until golden brown on each side (approximately 5-6 minutes per side).
Remove finished latkes from pan and pat down dry with a paper towel to remove excess oil. Serve latkes with applesauce and/or sour cream.
Savory Noodle Kugel
Ingredients
Instructions
Heat small or medium skillet with olive oil and sauté chopped onions until caramelized (golden brown).
Bring a large pot of water to a boil. Pour in noodles and cook for 8 to 10 minutes. Strain noodles once cooked.
Pour noodles back into the large pot. Add caramelized onions, eggs, salt, pepper, and garlic powder and stir until evenly mixed.
Pour noodle mixture into shallow 11×7-inch baking pan. Cook at 375°F oven for 35 to 45 minutes, or until top is golden brown.
Rugelach
Ingredients
Instructions
Place the cream cheese, butter, confectioners sugar, salt, lemon juice, and vanilla in a food processor. Add the flour and pulse until dough is formed. Refrigerate for at least an hour.
Mix 1/2 cup granulated sugar and 3 tablespoons cinnamon for the filling in a small bowl and set aside. In a second small bowl, mix chopped raisins and crushed walnuts and set aside.
Divide the dough into 4 balls. Roll the balls out into 4 circles, about 1/8 inch thick.
Spread cinnamon sugar mixture evenly on each round of dough. Sprinkle raisins and crushed walnuts across each round.
Cut into pie-shaped pieces an inch wide at the circumference. Roll up from the wide side to the center.
Beat the egg and brush the top. Sprinkle with the crystallized sugar and place flat on a greased cookie sheet.
Bake on a greased cookie sheet in a preheated 350°F oven for 25 minutes or until golden brown.