by Where
What When Writers
Old family recipes, new exciting ones –
we writers and staff of the Where What
When wish all our readers a chag
kosher v’sameach and hope you enjoy these delicious dishes!
Leek
Dip
by
Dena Katz
1/4 c. avocado oil
2 leeks,
cleaned and chopped
1 T. white
wine
1 tsp. salt
1/4 tsp.
black pepper
1 tsp. lemon
juice
2/3 c. mayonnaise
1/4 c.
scallions, thinly sliced
1/4 c.
fresh chives, chopped
Heat oil in a frying
pan over medium heat. Add leeks and cook until soft and caramelized, about 25
minutes, stirring occasionally. Add white wine and mix to combine. Cook for
another minute. Season with salt and pepper, mix well, and remove from heat.
Stir in lemon juice and set aside to cool. Once cooled, add mayonnaise,
scallions, and chives and mix well. Refrigerate in an airtight container for up
to five days.
Large Onion Matzo Balls
by Chef Eli W. Schlossberg, inspired by his mother Greta
Schlossberg, a”h
Use any commercial kosher l’Pesach
matzah ball mix or your own matzah ball recipe, and prepare according to
instructions. Do not form into balls yet. Sauté 2 onions. Add fried onions to
matzah meal mixture and form into large fluffy balls. Bring water or chicken
soup to boil in a 4-quart pot. Place balls into boiling water or soup and cook
until done. Serve in soup or as a side dish to meat and chicken instead of potatoes.
Honeymoon Roast
by Chef Eli W. Schlossberg, inspired by his mother Greta
Schlossberg, a”h
Bernie Wasserman, a”h, of Wasserman and Lemberger used to
called this “Honeymoon Roast” as even a new kallah with no cooking experience
could not spoil it.
1 3 to 3-1/2 lb. minute
roast
Salt, pepper, onion and
garlic salt or powder, paprika
1 or 2 onions
3 potatoes, peeled
and quartered
8 carrots, peeled
2 to 3 white or
yellow onions
Rinse meat and place
in a roasting pan or pot. (Leave the gristle in the meat.) Add enough water so
meat sits in about 1 inch of water. Sprinkle with spices. Place potatoes and
whole carrots along each side the roast. Place sliced onion round slices to
cover the roast or bathe in the sauce. Bake, covered, at 275° F. for 2 hours.
Remove cover and bake an additional hour until meat is tender. Baste every
hour with water and make sure there is enough gravy for the roast to
sit in about 1 inch of water. Remove from oven and refrigerate over night. It
is best served the next day. Remove gristle if desired, and slice. Heat,
covered, in its own gravy a half hour before serving. Serve with potato,
carrots, and onions from the pot. Serves 6.
Shepherd’s Pie
by Jill Moroson
Ground beef
Onions
Red pepper
Paprika and any desired seasonings
Potatoes
Stir-fry meat with onions, red pepper, and seasonings.
Spread into glass pan. Boil potatoes. When soft, mash with seasonings and a
small amount of olive oil. Spread over chopped meat, and sprinkle paprika on
top. Bake at 350° F. until potatoes are slightly brown and crisp on top.
Cauliflower Kugel
by Jill Moroson
1 head cauliflower or 1 bag frozen cauliflower or broccoli
3 to 4 T. avocado oil
1 onion, diced
Fresh mushrooms, diced.
Salt, pepper, and garlic powder
2 to 3 eggs
Boil cauliflower or broccoli in water, cool, and mash. In
a frying pan, stir-fry onion and mushrooms in oil. When cool, blend with mashed
cauliflower. Add eggs. Use more oil if mixture needs more moisture. Bake
in 8x8-inch glass pan at 350° F. approximately 45 minutes. Just like
potato kugel without the carbs.
Easy, Delicious
Vegetable Side
by Ruby Katz
1 package frozen broccoli, cauliflower, and carrots (often
called California mix)
2 to 3 T. mayonnaise (more, if needed)
Salt and pepper to taste
Juice of one lemon or less (optional)
Preheat oven to 350° F. Empty contents
of frozen veggies into a 9x13-inch pan. Sprinkle with salt and pepper. Coat
with mayonnaise. Drizzle with lemon juice. Bake uncovered in oven until
broccoli is a little browned, about 20 to 30 minutes. Serve warm,
Dark Chocolate Almond Butter Mousse
by Zahava Hochberg
8 eggs separated
1 9 oz. bag chocolate chips
2 tsp. instant coffee granules
2 tsp. boiling water
2 tsp. cocoa powder
2 T. almond butter
Beat
egg whites until stiff peaks form. Set aside. Melt chocolate in a double boiler
or in 30 second intervals in the microwave until melted. Dissolve the coffee in
boiling water. Immediately add the cocoa powder and stir until dissolved. When
chocolate chips are melted and cooled slightly, add egg yolks one at a time,
whisking vigorously after each addition. I prefer using an electric mixer. Add
dissolved cocoa powder/coffee and almond butter. Spoon one cup of beaten egg
whites into the chocolate mixture and fold together. Pour the mixture back into
the egg whites and fold again until fully incorporated. I prefer using an
electric mixture on a low setting. Pipe into petite dessert cups and serve with
mini plastic spoons. Note: Can be
refrigerated in a covered foil pan or put into the freezer and thawed in the
refrigerator before serving.
Date Log
by Zahava Hochberg
I
make this recipe every Shabbos. It’s delicious and easy to make and, best of
all, it doesn’t contain any sugar. It tastes like caramel fudge and makes me
think of the candy of my youth, Milk Duds.
2 c. Medjool dates, pitted and
checked for bugs
1 c. unsalted cashews or walnuts (I
use cashews)
2 T. cocoa powder (If you are
caffeine conscious, 1 T. tastes just as good)
1/2 tsp. salt (optional)
2 T. nut butter
1 T. unsweetened almond milk
1/2 tsp. vanilla extract
Combine all ingredients in a food
processor and process until nuts are completely incorporated and the mixture
pulls away from the sides into a sloppy ball. The mixture should resemble
fudge. Place the dough onto a sheet of parchment paper and form into a log. (I
use disposable gloves for ease in handling the dough.) Fold up the sides of the
parchment paper, then roll it up jellyroll style. Store the rolls in a foil pan
with a lid and refrigerate. Slice before serving. For Yom Tov or a simcha, the
mixture can be made into mini balls and frozen, then refrigerated before
serving.
Mandelbread
by
Elaine Berkowitz
1 c. sugar
1 c. oil (I use olive oil)
1 1/2 c. cake meal
3/4 c. nuts (ground nuts make the
half-baked dough easier to slice, but chopped nuts are tastier)
3 eggs
3/4 c. potato starch
2 T. lemon juice
1/2 tsp. cinnamon
Combine ingredients one at a time
in order and mix well after each addition. I have done this in a mixer or a
food processor. The dough will be thick. Shape into 3 rolls and place on
greased or parchment paper-lined cookie sheet. Bake at 350° F. for 30 minutes. Remove
from oven, slice the logs, and stagger the slices. Lower heat to 250° and
return to oven for about another half hour or until the cookies are hard.
Patriotic Parfait
by Jill Moroson
In a tall clear glass, place a dollop of frozen strawberries, a dollop of
plain Greek yogurt, a dollop of frozen blueberries, and continue for an
additional layer of each. Spoon a tablespoon of (real) maple syrup on top and
(real) whipped cream, if desired. Allow children to sprinkle chia
seeds on top for crunch, if they wish, but know that the seeds will expand and
lose crunchiness within about 10 minutes, although they’re still
tasty. Eat with a spoon long enough to reach the bottom of the glass. Great
for breakfast, dessert, or afternoon treat.
