From The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern (Link to Cookbook below) JEFFREY: I was only privy to homemade blintzes once in a blue moon when Grandma Ruth decided to make them. Hers were never too sweet, and they revealed their contents on the sides since sheRead More →
Submitted by Susan Juster Viner My mother made blintzes often, but she made small amounts at a time. When I think back, she had to use a lot of equipment to make the bletlach batter, cook the bletlach, make the filling, and stuff them and cook the final product. SheRead More →
Submitted by Barbara Gordon Seders growing up were always at my Dad’s Mom and Dad’s house on Rockville Street in Hartford. I loved going there to see the amazing plants my “little bubby” grew out on the piazza (porch)! My other Bubby, who lived with my grandfather in Rockville, CtRead More →
Submitted by Lynn Newman Matzo Balls 4 eggs, beaten 1/2 Cup water 1 or 2 Tablespoons of chicken fat 1 Cup of matzo meal 1 Teaspoon salt Dash pepper Stir together all of the ingredients in a bowl and refrigerate for 1 hour. Wet hands, bring water to a boil.Read More →
Submitted by Erica Bloch Kichel is made for every South African simcha – a flat, less-sweet kichel than the American version, used for putting chopped herring on, or just eaten plain. Apparently the word “kichel” is Yiddish for small biscuit. This recipe is adapted from Myrna Rosen’s book, “Cooking withRead More →
Submitted by Lynne Schenkel Brisket For every two pounds of brisket, you will need tow cans of whole berry cranberry sauce and one envelope of onion soup mix. Mix cranberry sauce and onion soup mix and put on bottom of roasting pan. Preheat oven to 325° Put brisket in panRead More →
Submitted by Roberta Berry Another of Bubbie’s recipes given to my mom, Sadie. I make this for Rosh Hashanah. Enjoy! Mom’s Honey Cake Serves: many Cooking time: 1 hour Preheat oven to: 350° 2 glasses sugar (cups, I use less) 5 or 6 eggs, separated mix yolks and sugar BeatRead More →
Submitted by Susan Juster Viner Mocha Chip Sponge Cake My Family’s Favorite ¼ cup very strong coffee (3 heaping teaspoons of instant coffee dissolved into ¼ cup of boiling water and allowed to cool to room temperature. 9 eggs, separated (5 extra large and 4 jumbo) 1 ½ cups ofRead More →
Submitted by Margery Weinbaum My mother’s family all cherished Nonnie’s kasha recipe, and I would love to have it used for future generations. She stuffed a turkey with it at Thanksgiving and other holidays. The only change is that I no longer put the stuffing in the bird, and IRead More →
Submitted by Marilyn Rothstein Grandma always used to do the holidays and family and friends enjoyed being together, and the great food! The fragrance of the chicken soup, and the brisket cooking greeted you at the door. My granddaughter thought it was time for her to learn how to cookRead More →