with Raspberry Citrus Vinaigrette
From Andrea Watman
Since we're about to enter Raspberry season here in the northeast, it's time for this delicious sweet, tangy and beautiful salad. It's great for Memorial Day picnics, cook-outs, neighborhood parties and perfect for dinner any night!
Raspberries will delight you on this salad - at least until tomato season is here!
by Tiffany Ludwig
I love pie. I love it in the summer, the fall, the winter and especially in the spring time! A Strawberry Tart has the perfect contrast of sweet berries, smooth velvety cream and flaky crust that gets me every time. This year our local strawberry season is starting a bit later than last year but it's right around the corner and some of our readers are in areas where strawberries are already abundant.
As much as I love pie & strawberries, I don't love making crust. So this recipe uses pre-made crust. Seriously, it's the only way I'll do it. You can use whole wheat crust if you prefer and I always look for crust made with butter. It's considerably more delicious.
Enjoy!
By Tiffany Ludwig
It’s asparagus season! There are some delicious, delicate, almost sweet asparagus in my markets. It’s worth the wait to really enjoy asparagus this time of year. The larger, more woody stand-ins we get year-round just aren’t the same.
I like to use pre-made, frozen puff pastry for this recipe. Yes, you can make your own, but I never will. Not when there’s something this easy and delicious waiting for me in the freezer section!
This dish is great for brunch or as a lunch starter and looks so impressive. It’s actually very easy to prepare and usually gone before you know it!
by Irina Katsnelson
This is a great weeknight dish and everyone in my family loves it. With just a few ingredients that are easy to always have on hand this could become one of your go to dishes on weekly rotation.
I think I can simplify this to just three steps:
1. boil pasta
2. saute everything else
3. combine
OK, have a look at the full recipe for the real steps to make this delicious dinner!
by Andrea Watman
But the one question that is the most important (at least at my house) is: heavy matzoh balls or light as air matzoh balls? (if I am to be totally honest at my house we call them knaidlach).
My Grandma Bertha loved her matzoh balls to be light and airy so that "they could float over the seder table" my father, Nathan* wanted them heavy and dense like dumplings.
It was a family feud – but Grandma always won.
I am sharing her recipe with you in the hope that this year your matzoh balls will "float" over your Seder table...
Enjoy!
by Tiffany Ludwig
March is here! That means spring is just
around the corner (really) and, of course, St. Patrick’s Day. It’s hard to
imagine celebrating without some Irish Soda Bread. It’s really more a giant
scone than an actual bread but it makes a delicious accompaniment for week
night dinners and for your St. Patty’s Day celebration.
This version moves away from tradition with the addition of a touch of vanilla, butter, egg and raisins. Enjoy and tell us what you think!
by Tiffany Ludwig
This recipe for Orange Poppy Seed Bundt Cake will bring a smile to the face of anyone who is lucky enough to try it. Its bright flavor is a nice change from traditional poppy seed cakes and any day a bundt cake is served makes the occasion seem a little more festive.
You can top it with a touch of powdered sugar or indulge in the Orange Glaze for a beautiful presentation as well.
Purim begins on Saturday, February 23rd this year and this recipe for Orange Poppy Seed Bundt Cake is a great addition to your Purim menu.
This week’s recipe is brought to us by Sam and Joy, Andrea’s nephew and sister. Joy recently rediscovered this recipe and remembers it as one that everyone enjoys. It is full of flavor, sweet and savory, and just perfect for a party, for warming up on a cold day, or would make a perfect football game watching snack!
Enjoy and thank you Andrea!
Apricot Glazed Salami
By Andrea Watman
My father would pick my mother, Pearl, up from work at Zabar’s on Fridays. He would arrive early, she was always late. My father enjoyed the time to catch up with the “guys” at the counter and get a “schtickle” of salami from the Deli Counter – a schtickle is a Yiddish term for a 3 or 4 inch “piece” of kosher salami, cut from one of the dozens of hand-picked salamis hanging from the ceiling. Some fresh and plump, the more cherished salamis were dried to perfection by the skilled hands of the experts. The connoisseur customer knew this was the choice. This snack would hold him until dinner. In honor of the salami, the following recipe brings salami into the main stream as a great football snack or hors d’oeuvre.
Try it! You’ll love it!
Post Notes from Andrea –
“A Nickel a Schtickle” --- Schtickle = Piece
A Recipe to warm your kishkes!
by Marcy Goldman
Easy to prepare in advance (the dough can be refrigerated the day before frying), these plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional Chanukah latkes, or potato pancakes. I discovered soufganiot a while back when an Israeli friend, Micha Avni, commented that latkes were not the only festive Chanukah food. As a mom, a baker, and a food writer, I was thrilled to find something new to engage readers and my own three sons during the 8-day holiday. No one ever says no to doughnuts, and this two-biteful variety fits any appetite perfectly. I generally make a double batch of dough, refrigerate it, and pinch off portions as needed for fresh treats or for taking along to a Chanukah party. I usually make this dough in the bread machine (on the Dough cycle). You can sprinkle fine sugar over the doughnuts or fill them with jelly, as is more traditional. I make both filled and unfilled doughnuts.
I think we all could use a bit of comfort food right about now. This recipe for Chicken Soup is one of my favorite. Everything about it is simple and elegant. The ingredients are fresh and easy, the flavors are clean and nourishing, and the aromatics are so warm and welcoming. Enjoy this recipe and story from Andrea Watman.
Simple Chicken Soup (a.k.a. Jewish Penicillin)
A recipe from Andrea Watman
My sister Joy is the chicken soup Queen. As a matter of fact she credits her marriage to a pot of chicken soup. Ok it’s a long story, but the short version is that shortly after they met, her future husband got the flu. She made him a pot of chicken soup and as they say the rest is history. So be careful – this is a magical recipe, it cures many ills and just may lead to love!
Her soup is made without flanken – but adding the flanken makes a richer soup and the added bonus is you get to eat the flanken (serve with white horseradish, yum!).
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