Recipes / Food

Jewish foodsFood has always played an important role in bringing people together in friendship, celebration, and to commemorate important occasions. Through the years many traditions have grow around the holiday foods, holiday recipes, and holiday menus of various Jewish celebrations.

Two traditions have come together in America to define the special foods that help celebrate the Jewish holidays. The first, from Eastern Europe brings the traditions of the Ashanazi Jews. The second, from the Middle Eastern area presents the foods of the Sephardic Jews.

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Honey Cake

This recipe, given to me by my son Flip, looks lovely and tastes like Rosh Hashanah – great for the holidays, Shabbat, or any time. This can be baked in a bundt or tube pan, 2 loaf pans, or 1 9” x 13” pan. It looks nicest in the bundt, of course. 3 -½ C. […]

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Rugelach – A great addition to any dessert offering

Rugelach are a Jewish pastry of Eastern European origin. Each piece is formed from rolling a triangular piece of dough, which is covered with a filling, into a crescent shape. You have a choice of two fillings here, I usually use the raisin – nut. Ingredients: Dough One half pound (2 sticks) unsalted butter 8 […]

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Home-made Granola

Granola – A nutritious breakfast food… or healthy snack …. It’s a common away-from-home snack because it can easily be stored in its loose form or molded into a bar shape. Ingredients This granola is great with yogurt or milk, or just on its own. 2 C. sliced almonds, or any chopped nuts 4 C. […]

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Recipes for Chanukah:

sufganiyot - jelly filled doughnutsChanukah commemorates the re-dedication of the holy Temple in Jerusalem following the victory of the Syrian-Greeks in 165 BC. Like other holidays, Chanukah has many traditional foods. Fried foods like latkes (patato pancakes) and sufganiyot (jelly-filled doughnuts) are especially popular. These foods are fried in oil which reminds us of the oil that kept the re-dedicated Temple’s menorah burning for eight days.

Chanukah Sufganiyot (Jelly Filled Doughnuts)

The Sufganiyot are plumped-up dough balls, each fried and filled with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

Yield: Recipe makes 20


2 table spoons active dry yeast

½ cup warm water (100 degrees to 110 degrees)

¼ cup plus 1 teaspoon sugar, plus more for dusting

2 large eggs

2 tablespoons unsalted butter, room temperature

½ teaspoon freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cut seedless raspberry jam


1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, ¼ cup sugar, butter, nutmeg and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, kneed until dough is smooth, soft and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 ½ hours.

3.On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 ½-inch round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

5. Fill a pastry bag fitted with a #4 tip with jam. Using a wood skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about  2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

 Submitted by Barb Sabes, Buffalo Grove, Illinois (Based on a recipe from Martha Stewart Living Omnimedia)

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