Wednesday, October 16, 2019

Food & Wine

Pareve/Milchig Borscht for a Yom Tov Refresher

Serve Cold or Hot


5 medium fresh beets without tops

kosher salt

2 cups vegetable stock preferably homemade

16 oz. sour cream, plus extra

¼ cup sugar

2 tbls. lemon juice

1.5 tsp. fresh ground black pepper

2 tsp. wine vinegar

2 cups medium diced, seeded and peeled

Classic Tzimmes

Prep Time: 15 min

Cook Time: 30 min

Ready Time: 45 min


8 – 10 servings


9-10 medium carrots peeled and cut into slices (about 1 pound)

4 sweet potatoes peeled and cut into 1 inch chunks (about 2 pounds)

½ cup raisins

1/2 cup diced dried pears

1 cup dried

Jeanette’s Israeli Salad

· Prep Time: 15 min

· Ready Time: 10 min


4 Servings


· 2 medium cucumbers, seeded peeled and diced

· 1 red bell pepper, seeded, veins removed, diced (optional)

· 2 stalks celery diced (optional)

· 2 scallions diced

· 15 grape tomatoes, quartered, or 1 beefsteak

About Jamie Geller

Jamie Geller is one of the most sought-after Jewish food personalities worldwide. She is the only best-selling cookbook author who wants to get you out of the kitchen–not because she doesn’t love food--but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now

Will You Be My Honey???

As Rosh Hashanah approaches, we pray for a safe year, and to help with a sweet year read ahead…

Susie’s Honey Cake


2¼ cups flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

3 eggs

1 cup liquid honey

¾ cup canola oil


Jamie Geller’s Honey Baked Salmon

The table presentation gets even prettier when you serve the whole side of salmon on a cedar plank, and garnish it with roasted lemons. Soak cedar plank in water for 1 hour before baking. Place 2-pound side of salmon directly on plank on a baking sheet, and cover with sauce. Bake 20 to 25 minutes. Cut lemons in half and sear cut side in a medium saut?

Zucchini Never Lets You Down

Zucchini is one of the most versatile vegetables ever. From quiches to kugels to soups or just roasting plain, this vegetable can be used in almost every way possible. Here are some ideas for you to use for this great green friend.

Zucchini Fritters

12 Oz/2 small-medium zucchini

1/4 cup grated

Jamie’s Fennel-Orange Salad with Lemon Vinaigrette

The anise flavor of fennel pairs perfectly with the sweetness of oranges, peppery radicchio and tangy lemon in this refreshing salad. The lemon dressing made with canola oil complements every sweet and savory element of the other ingredients.

Prep Time: 10 min

Ready Time: 10 min


4 Servings



A Different Chicken: Yes, A Surprise!

Summer brings with it all kinds of lovely grilled foods. And then there’s the barbecue sauce. Bar­becue sauce, and yes, there are a variety of ren­ditions that start to paralyze my palette. Most of the time, it’s a red candy coating with a splash of Worcestershire.

Several months ago, I did a recipe for a Ko­rean inspired grilled skirt steak.

Jamie’s Garlic Honey Brisket

Prep Time: 10 + 24 hours chill time min

Cook Time: 3 hour, 15 min

Ready Time: 3 hour, 25 min


8 to 10 Servings


1 cup honey

½ cup mustard

8 cloves garlic, minced

4 tablespoons orange juice

1 tablespoon lemon juice

½ teaspoon red chili flakes


Marinated Beef Kebabs, Spit-Frogs Optional

Shish kebab, bro­chette, pincho, pinchi­to, yakitori… However dubbed, marinated and skewered meats cooked over a fire are an age-old, global tradition. Hunted meat was typi­cally roasted on a spit. This brings us to today’s shish kebab. “Spit” is, in fact, a 15th-century term meaning “to pierce with a weapon.” The sword is indeed double-edged!

Tips for Dips

Dips are so versatile. They can be eaten with chips, with veg­gies, with crackers, with gefilte fish, etc. I am happy to share some old fa­vorites.


¼ Tsp. curry powder

2 cups mayonnaise

3 tab ketchup

15 drops Tabasco sauce

3 tab honey

1¼ Tsp. lemon juice

2 Tsp.