These fillings go with Nanny’s hamentashen, the dough I use each year for making Purim pastry. Prune or apricot filling 1 lb dried fruit water 2-4 tablespoons of honey grated ginger, lemon rind Put fruit in a medium saucepan and fill with water almost to cover. Add honey and ginger for apricots, grated lemon rind […]
This is my grandmother’s recipe and my mother taught me how to make them. Sometimes my uncle would come assist. Now my daughter and a friend’s daughter help me. These are plain, simple and simply the best hamentashen ever, because they evoke childhood, family and Jewish life in the best possible way. They may […]
This is a family favorite, and probably one of the most requested dishes I make. It is just the right amount of salt and grease to be perfectly satisfying, if not the best thing for you. The chicken breasts brown quickly and have a lot of flavor. Ingredients 1.5- 2 lbs of boneless, skinless chicken […]
Chanukah and Thanksgiving coinciding is an extremely rare alignment of the Hebrew and Gregorian calendars. I’ve created pumpkin cream filled sufganiyot as my offering for Thanksgivukkah. Ingredients: ¼ cup lukewarm milk or water 1 teaspoon dry yeast 3 tablespoons sugar 1 whole egg plus 1 egg yolk 3 tablespoons sour cream or vegetable oil Pinch […]
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 […]
In a small, dimly lit building in Carnarsie, Brooklyn, Kenny Gomberg makes seltzer. Not seltzer in a plastic bottle, like you buy off the grocery store shelf — something Gomberg, a tall, lanky man, dismisses with the shake of his head — but New York City tap water, mixed with carbon dioxide, triple-filtered through sand, […]
