How do we sangria at my house? With Manischewitz wine of course! I guess you can call this a Cinco de Mayo – de Mani! While it’s typically our Friday night wine, tonight alongside my tacos (in their fancy egg carton holder) will sit two glasses of sangria made with Manischewitz blackberry wine. If you have never had this wine before, think grape juice with a little kick! It’s a sweet wine and truly the perfect choice as a base for sangria. Concord grape is the most popular and well known flavor of their brand, but the blackberry is my favorite.
I created this refreshing and delicious drink one Friday night when I had the wine over ice. In that instant my Manischewitz (pronounced mani-she-vitz) got a splash of apple brandy, a little fizz, and some fruit thrown in. Friday nights have never been the same at my house since.
We have it on Rosh Hashanah with lots of apples and I throw in a cinnamon stick for some spice. We have it in the summer filled with lots of peaches, berries, or both. Tonight I made it with whatever fruit I had on hand: apples, oranges, lemons, limes and lots of sweet blackberries. Whatever fruit combination you choose will be great. Just keep it simple and no bananas. Save those for your banana bread which I read is the unofficial baked good of Covid – 19. A new banana bread recipe to follow soon. In the meantime, stop baking and go make some sangria! The recipe makes 4 to 6 servings and can easily be cut in half, or doubled. Happy Cinco de Mayo everyone!
Now back to my sangria – Olé and Enjoy!
ingredients 1½ cups (½ bottle) Manischewitz blackberry wine (or concord grape is fine) 1 – 8 ounce can Izze blackberry sparkling juice (or other sparkling juice or seltzer) 3 ounces apple brandy ¼ cup orange or pineapple juice 1 medium to large apple cored and cut into ½ inch dice 1 orange cut into wedges or rings 1 small lime sliced into rings blackberries or other fruit on hand lemon wedge to garnish ice to serve (optional)
directions Place all ingredients into a pitcher except for the sparkling juice and place in the fridge for 30 minutes to an hour or overnight. When ready to serve, add the sparkling juice and serve over ice or straight up. It’s that easy.
My mother’s noodle pudding was always my favorite part of our Friday night dinner. Noodle pudding, also called kugel, was a staple in our house that showed up once a week adorned one of two ways. This depended on the time she had and the ingredients on hand. One was her simple pudding with just noodles, eggs, sugar, cinnamon, and vanilla. The other was a bit fancier with what appeared to be little red jewels on top. The only difference between the two was the addition of raisins, a can of fruit cocktail, and the maraschino cherries she added in. If I asked enough times, she would add extra cherries on the top and tell me they were just for me! This one was my favorite.
There are so many different versions and ways to make a noodle pudding. They can be savory or sweet and with or without fruit. They can be made with fine noodles or extra wide noodles. You can also add sour cream and cottage cheese to make a dairy noodle pudding. If I had to compare it to anything I would say it’s like a bread pudding but instead of using bread, we used noodles.
When my youngest son was 3 years old, it was not only his absolute favorite thing to eat, but also one of the foods he associated with our Friday night Shabbos dinner. When it was time for the meal to be served he would cry out “newie, newie, newie” in excitement until a piece landed on his plate.
One Friday I didn’t prepare it for dinner. That night he didn’t cry out “newie” he just cried! He cried so much I had to quickly whip one up and hold off dinner. No one should ever cry for a noodle pudding – especially not on my watch! After that night, we never had a Friday night dinner without it ever again!
Time has sure gone by fast. He is now home from college from what should be one of his lasts weeks as a senior. He has been home for a few weeks now and I’m finding it comforting yet bittersweet making my mother’s noodle pudding every Friday night again. Comforting because it brings back so many wonderful memories of when my children were small and also keeps my mother close in my heart. Bittersweet because I really wish things were back to normal and he was on campus with all of his friends where he belongs. Since he can’t be, the least I can do is to make sure my mother’s noodle pudding shows up on our Friday night table every week just as she always did. Shabbat Shalom and Enjoy!
ingredients 1 package of wide or medium egg noodles 8 eggs ½ cup sugar ½ cup raisins (black or golden) 2 cans of fruit cocktail in juice drained (I like the very cherry of course) 2 teaspoon vanilla 1 ½ teaspoons salt (1 tsp. to boil the noodles, ½ tsp. for the pudding) 2 tablespoons vegetable or light olive oil divided (one for the pudding and one for the pan) Cinnamon sugar maraschino cherries (optional)
directions Preheat the oven to 400 degrees.
Boil noodles as per directions on the package, adding 1 teaspoon of salt to the water. While the noodles are boiling, prepare the rest of the ingredients.
In a large bowl add the 8 eggs, sugar, vanilla, 1 tablespoon of oil and 1/2 teaspoon of salt; whisk until well blended. Add in the raisins and fruit cocktail. When the noodles are done, rinse in cold water, drain well and add to the egg mixture. Mix together.
Oil a 9 x 13 casserole dish on the bottom and sides. Add the noodle mixture and smooth out the top with the back of a spoon. Make sure everything is well distributed. If adding the cherries, cut them in half and place on the top. Sprinkle the top with cinnamon sugar. Bake for about 40 to 45 minutes checking after 30. If it looks like it’s getting too brown, cover lightly with foil. I like to bake it just until barely set in the middle – it’s a bit more custardy that way.
Last week I made an easy and delicious everyday challah. Nothing brings me more peace than baking challah on Friday morning. Last Friday was especially welcome and in some way much needed therapy. There are so many changes in all of our lives right now. Like everyone else, I am doing my best to find the constants that will keep my spirits up and some sense of normal in what we are all calling our new normal.
Baking challah every week is one of those constants. Imagine my frustration when I realized I was low on bread flour which is what I ordinarily use for my weekly recipe. http://www.splashofsherri.com/2014/03/29/whats-cooking-today/ It also calls for 6 eggs which I just couldn’t spare. I needed a recipe that would utilize all-purpose flour and fewer eggs. Then I remembered not only do I have one, but I created one that’s amazing!
A couple of years ago I was asked to create an easy challah recipe
for a Shabbat Across America event here in Columbus. The parameters given to me
were: it had to be something 500 people could effortlessly put together,
utilize limited and simple ingredients, was easy to handle, and to keep in mind
most people attending had never baked before.
I tested several recipes, baked and tasted many challahs (tough job!) then came up with something I adapted to fit the criteria. The result is what I call an everyday challah because it’s so easy, you will want to make it everyday! It’s so soft and cakelike, has a great chew, is easy and quick to put together, and is very delicious! FYI, the challah bake was a huge success. Everyone had an amazing time and went home with 2 delicious challahs to share with their family. That made me very happy.
Moral of the story, sometimes it’s okay to shake up your routine. It might even mean you will find an old favorite recipe to bake and enjoy. I’m sharing the recipe today (on a Monday) not only because I had a request to share it after posting it on Instagram, but because challah is comforting every day of the week and right now, we need all the comfort we can find, anywhere we can find it. I hope you will give this easy and delicious everyday challah a try, it’s sure to bring some comfort to your day. Enjoy!
*Just a quick note* If you don’t have the suggested ingredients here’s how you can sub…For the oil, you can use whatever oil you have in the house as long as it’s not flavored (that’s a whole different post!). Egg size is flexible too, you will just need to add a couple extra tablespoons of flour for larger eggs. If you only have honey in the house (no sugar) sub equal amounts but you will need to add an extra 1/8 to 1/4 cup of flour to compensate for the extra moisture.
ingredients 1 cup warm water 1 package or 2 teaspoons active dry yeast 1/3 cup sugar plus a pinch for the yeast ¼ cup vegetable oil (I always use regular or extra light olive oil) 2 large eggs 3½ to 4 cups all-purpose flour 2½ teaspoons fine kosher salt
Egg wash before baking: 1 egg, splash of water, pinch of salt and pinch of sugar beaten together and brushed on the bread. Alternative: in lieu of egg wash, you can brush the challah with oil Sesame or poppy seeds (optional)
directions: step 1: In a large mixing bowl, add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. Helpful tip: When the yeast bubbles, that is what is referred to as yeast blooming. If your yeast doesn’t bloom, it is not fresh and your bread won’t rise.
step 2: Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. If it’s too tough to mix with a spoon, you can use your hand until the flour has fully incorporated into the dough. When the dough comes away from the sides and is no longer sticky, it has enough flour.
step 3: Knead the dough for 5 minutes or until the dough springs back when touched.
step 4: Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.
step 5: Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place in tin sprayed with oil. Alternatively you can place on a sheet pan lined with parchment paper.
step 6: Let rise for 1 hour in a warm place. Brush each challah with egg wash, leave plain or sprinkle with sesame or poppy seeds.
30 minutes into the rise time, set oven rack to the center of the
oven and preheat to 350 degrees.
step 7: Bake at 350 for 25 to 35 minutes or until golden brown. When baking in a loaf tin, you can use a toothpick or cake tester to check if it’s done. If you place it on a sheet pan lined with parchment, it is done when golden brown and sounds hollow when you tap on the bottom. Now it’ time to enjoy your easy and delicious everyday challah!
My triple chocolate hamantashen are all dressed up and ready for Purim! They are one of my most requested recipes and with good reason. It’s chocolate – on chocolate – on chocolate!!!!!!!!!! The chocolate dough is rolled out and filled with a rich chocolate ganache and then as if there’s not enough chocolate, I give them a drizzle of white chocolate which puts them over the top!
Usually when I decorate them I scatter mini chocolate chips and colorful sprinkles over the white chocolate. This year I tried something outrageous and topped a few of them with a piece of a rainbow cookie and then I drizzled them with white chocolate. They turned out AMAZING and are definitely ready for the Purim party!
They are so rich and chocolatey, super easy, and I like that it makes a small batch of 2 dozen – however, they are so good, I always end up doubling it! I have adapted the recipe from one I found on My Jewish Learning’s website and it was created by Victoria Sutton. For more Purim info go to https://www.myjewishlearning.com/article/purim-2020/ The ganache recipe is my tired and true from Ina Garten. – that’s quick, easy, and never fails.
I think I’ve kvelled (gushed over) these hamantashen enough. Now it’s time to get right to the recipe and start baking! I hope you love them as much as I do. Happy Purim & Enjoy!
ingredients 1 1/3 cups all-purpose flour 1/3 cup cocoa (I use Hershey’s Cocoa) 1 teaspoon baking powder 4 oz. unsalted butter, softened 3/4 cup granulated sugar 1 extra-large egg 1/2 teaspoon kosher salt 2-3 Tablespoons heavy cream 1 teaspoon almond extract (optional) water to close the hamantashen
ganache filling (make ahead of time) 8 ounces good quality semisweet chocolate chips (I use Ghirardelli) ½ cup of heavy cream (half and half** will work too) pinch of salt
toppings white chocolate melting wafers, sprinkles, mini chocolate chips, and if you want to get crazy like me add sliced rainbow cookies, mini m&m’s or other candies
ganache To make the ganache, place the chocolate chips, heavy cream and pinch of salt in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it’s just melted and stir it until it’s smooth. Put it in a container, let it cool on the counter about 15 minutes, then cover and put in the fridge. This should be made at least 2 to 4 hours before you plan to bake so it can harden. It can also be done a day ahead of time. If you are rushed for time, pour it into a shallow dish, it will set quicker.
dough Prepare two cookie sheets with parchment paper and set aside until ready to bake. Sift together flour, cocoa powder, baking powder, and salt and set aside. Don’t skip the sifting. With a spoon, cream together butter, sugar, and almond extract until light and fluffy. Add the egg and mix until incorporated. Add flour mixture to butter mixture in two stages, alternating with the heavy cream. More or less cream might be needed depending on the consistency of the dough. You don’t want it to be too sticky, and you don’t want it to be too dry. Divide the dough in 2 pieces and turn out onto plastic wrap, and form a flattened disc. Wrap tight and chill couple of hours or overnight.
To form hamantashen: lightly flour your baking surface, roll chilled dough ¼” thick. Using a round cutter or glass rim dipped in flour, cut circles about 3 inches in diameter. Add a little less than a teaspoon of ganache in the center of the circles.
Brush water around the edge of the circle and pinch
the dough in three corners to seal and make the hamantashen triangle shape.
Some people like to fold in the edges to form a triangular shape, if that’s
your style, go with it!
If the dough seems a little soft, place the cookie sheet in the fridge for about 10 minutes to firm up then bake. This will ensure they stay closed.
Bake hamantashen at 350 F for about 12 – 14 minutes turning the cookie sheet half way through baking. They will be a little soft but will firm up a little after it comes out of the oven. Ganache will liquefy during baking, but will set as it cools.
*I usually have half and half in my fridge so I use that and it
comes out perfectly.
My easy homemade chicken kreplach recipe is here just in time for Purim but definitely something you’ll want to eat all year long! The Jewish holiday of Purim (which begins Monday night) commemorates the day Esther (Queen of Persia) saved the Jewish people from execution by Haman (advisor to the Persian King). During the holiday it’s customary to eat foods which look like the villain Haman’s triangular shaped hat or his ears! To learn more about the holiday check out one of my favorite websites My Jewish Learning https://www.myjewishlearning.com/article/purim-101/
If you are on Instagram or other social media, I’m sure you have been seeing a lot of photos and recipes of the ever popular hamantashen. Which I have also posted because, well, they are hamantashen and delicious! However, there are other traditional foods eaten during the holiday like kreplach, which sometimes go unnoticed. They are triangular shaped dumplings filled with ground meat or brisket. They can be simmered in chicken soup, or pan-fried with onions* and eaten as a main or side dish. I think it’s time to bring the kreplach front and center into the spotlight!
I’ll let you in on a little secret, I’ve always been TEAM KREPLACH! While I occasionally like a nice fluffy matzo ball in my chicken soup and of course noodles, I have always and will always be team kreplach! They are so yummy and delicious especially when they are lightened up with chicken and are a perfect addition to chicken soup. The filling is simple and so tasty and the wrapper becomes pillowy soft after it cooks in the soup.
To make it easy from the start, I use prepackaged wonton wrappers. These are simple to find in the grocery near the Asian food section. Usually it’s near the vegetables in a refrigerated case. If you can find the Gefen brand in your kosher market, I prefer them. Using premade wonton wrappers speeds up the process. The filling is a few simple ingredients most of which you already have in your pantry. It can’t get less complicated than that. Start to finish it takes about 2 hours to sauté the filling and fold the dumplings. If it seems overwhelming prepare the filling a day ahead of time and refridgerate. Day one cook the filling, day two fill the wontons, day three 40 kreplach waiting to be enjoyed!
So
let’s stomp our feet, scream out, and make some noise for kreplach! Who’s with me? Let’s get those groggers (noisemakers)
shaking! Enjoy!
ingredients 1 pound ground white meat chicken (or ground turkey) 1 small onion diced (about a cup of raw onion) 2 tablespoons olive oil 1 large garlic clove minced 1 large or extra-large egg 1 teaspoon salt ½ teaspoon pepper 1 package wonton skins
directions Sauté the onion and garlic in oil with ½ teaspoon of salt. This should take about 10 to 15 minutes. When the onion is just starting to lightly brown, add in your ground chicken. Sauté the chicken until it is cooked through. Add remaining salt and pepper to taste. Chop it up a bit so there are no large burger sized pieces. Stir and set aside to cool.
When
cool, add the mixture to a food processor fitted with the blade attachment and
pulse about 10 times. Add the egg and pulse until it is ground. It should be
the texture of small grains of rice. Not
like baby food.
Line up your wonton wrappers a few at a time on a board. Wet the four sides of the wonton, add a teaspoon of the mixture to the middle and fold into a triangle. I try to press the chicken into the spoon so it’s compact. Then fold over into a triangle pressing the edges together very tightly and pushing the air out not letting any filling escape.
Place them in a large container lined with a double layer of wax paper in between each layer. The recipe makes a lot but they freeze very well, and when ready to use they can be added to the soup frozen.
The
other way I like to serve them is by pan frying* them in caramelized onions,
then adding them to the pan to brown alongside. That’s the way my Bubbie
(grandmother in Yiddish) made them.
*To
pan fry them, sauté sliced onions in olive oil low and slow until caramelized
and golden brown. Add the kreplach to the pan with the onions and pan fry until
golden on the outside.
A big thank
you goes out to my sister’s friend Amy. She gave me this recipe when I first
moved to the Midwest and has become a staple in my house ever since!
