This makes a great filling for my orange-inflected sufganiyot, and serves as my offering for Thanksgivukkah. Ingredients: 1 1/2 cup light cream or half and half 4 egg yolks 1/4 cup plus 2 tablespoons pumpkin puree 1/4 cup plus 2 tablespoons granulated sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon […]
This Friday we remember the 50th anniversary of the assassination of President John F. Kennedy. I am not old enough to remember the how Nov. 22, 1963 unfolded, but I was there. It was one of those events, that although I was too little to comprehend it, shaped the place I was from and my […]
1 recipe of parve pie crust 1 (15-ounce) can pure pumpkin 3/4 cup (packed) golden brown sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt Pinch of ground cloves 3 large eggs 1 1/4 cups canned Thai coconut cream pecans to decorate edge Preparation Position rack in bottom third […]
This is a great end-of-summer dish if you can find these brightly colored radishes. We get them from our Community Supported Agriculture (CSA) program through Vertias Farm in New Paltz, N.Y. Farmer’s markets are also a great source. The watermelon radishes don’t taste that different than their small, red salad-staple counterparts. Roasting them, however, alters […]
Ingredients for the crust: 2 1/2 cups unbleached all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 5 tablespoons (or more) ice water for the filling: 1 cup plus 1 tablespoon sugar 3 tablespoons cornstarch 1/4 teaspoon salt 5 cups whole pitted cherries (about […]
For the Roasted Mushrooms: 1 lb. mixed mushrooms, baby bellas, shitakes and hen of the woods or beech 2 tablespoons olive oil 1 tablespoons balsamic vinegar 1 tablespoons minced garlic 1 teaspoon chopped fresh thyme 1-2 tablespoons flour 1/4c-1/2 cup red wine or broth Salt and black pepper, to taste 1/4 cup chopped flat leaf […]
Ingredients: 1 lb extra firm tofu 1/2 ripe Haas avocado 1 red pepper, cut into strips 1 small onion, sliced thin 4 ounces mushrooms, sliced thin minced garlic or sliced garlic skape vegetable oil for searing and frying 1 tablespoon mayonnaise mixed with ½ teaspoon of schug (a hot pepper condiment available at kosher and […]
Oh no! The sky is falling! The Jewish people are doomed! No, wait, that’s just the sound that the latest American Jewish population survey makes when it slams into the Jewish communal world. I wrote this column in the week following the publication of “A Portrait of Jewish Americans,” the Pew Research Center’s survey […]
I watched my son’s little red Mazda dart around an SUV. My husband and I were following him up, carrying half of what he was planning to move into his dorm room. As we hit the open road, the distance between us increased until I realized that my son had speeded on ahead and out […]
In early September, I stood outside JCC Rockland and with a group of about 50 people spanning generations, remembered the 11 Israeli athletes who were murdered in the 1972 Munich Olympics. You could say it was an off year memorial, the 41st since Palestinian terrorists took the athletes hostage. It was small and simple, and […]
