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 Beth S. Goldberg Fruit Shake or Smoothie 1 frozen banana 4 frozen strawberries 1/4 Cup frozen blueberries 1 Cup almond or coconut milk 3 Tablespoons of vanilla protein whey Place ingredients in a blender. Let it process until the fruit is liquid. Enjoy a refreshing, filling drink. Read More →
Submitted by Beth S. Goldberg Salmon with Pineapple Glaze 4 Five ounce portions of salmon 2 Cups unsweetened pineapple juice 4 Teaspoons soy sauce In a small stainless steel sauce pan, bring the pineapple juice to a boil. Lower the heat and cook until there is about 1 cup. LetRead More →
Submitted by Susan Juster Viner In the mid 1970’s, I chaired a cookbook for my synagogue. It was a three-year project, went into two printings and sold out both. Recipes were tested, and there was an emphasis on mixing the traditional with some of the modern recipes. My dear cousinRead More →
Submitted by Beth S. Goldberg Submitted by Beth S. Goldberg Stuffed Eggplant 1 medium eggplant 1/2 cup breadcrumbs 1 egg 1 cup ricotta cheese 1 cup marinara tomato sauce 1/2 cup shredded mozzarella cheese Peel and slice eggplant. Dip slices into egg., then dip slices into breadcrumbs. Put 3 tablespoonsRead More →