Cooking with the Stars 2011

Rosh Hashanah and Yom Tov Recipes


In celebration of the Jewish New Year and Yom Tov season, we are delighted to spotlight holiday appropriate recipes from several of our culinary Stars. Some of these recipes are family treasures, beloved heirlooms from times past; some are updated creations; several are new and contemporary. All are truly delicious! We thank our culinary Stars for sharing their personal and family recipes and wish them all a spectacular year!

Renee Chernin – Sephardic Leek Patties
Keftes d'Prassa, Kefte de Prassa, or  kyeftes, keftedes, kifticas, any way you say it, Sephardic Leek Patties come with a warning: addictive. Leeks are traditionally served this way in Sephardic homes as a tradition for Passover as a sign of spring and on Rosh Hashanah as a "siman" a sign to Hashem. And since they are lightly fried, they are perfect if you'd like a Sephardic twist on Hanukkah latkes.

Ronnie Fein – Stuffed Cabbage
As you know, my cooking recipes tend to be contemporary and one of my missions is to bring the best of contemporary cooking to the kosher community. Still, at holiday times, although many of my dishes are au courant, I also make a challah (you have my family recipe) and the treasured, old fashioned Eastern European specialties that are so well-loved: rugelach, honey cake, kugel, mandelbrot, brisket, and stuffed cabbage. My sons-in-law especially appreciate this, as they gobble the foods of yesteryear that we don't get to eat nowadays except at holiday time., author of Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks

Rachelle Ferneau – Honey Cupcakes with Chocolate Honey Glaze
Rachelle Ferneau is founder of Eden Cake, a kosher boutique bakery featuring made-from-scratch,
 made to order desserts serving the Greater Washington, D.C. Metro Area, Rachelle has graciously shared her divine recipes with KosherEye before. We know that you will enjoy these fabulous moist, fragrant honey–flavored cupcakes covered in a chewy chocolate glaze.

Norene Gilletz –  Potato Kugel
My daughter Jodi and son-in-law Paul Sprackman love this crispy potato pudding. The processor makes it so easy! If you use potato starch, it becomes gluten-free – you can also use it for Passover! and author of numerous cookbooks including The NEW Food Processor Bible: 30th Anniversary Edition.

Levana Kirschenbaum –  Dried Fruit Couscous Recipe. Meat and Poultry Variations
Couscous is wonderful and fun, the rock star of Moroccan cuisine.
Couscous is native to Morocco, and the word refers to both the grain and the traditional dish made with the grain. Although the combinations of vegetables and meats vary greatly, the structure of the dish called couscous always remains the same. We love to make this “sweet couscous” on Rosh Hashanah, to usher in a sweet new year. and author of The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple

Gloria Kobrin – Stuffed Cabbage
I make my Grandmother's Stuffed Cabbage with homemade gingersnaps. My Grandmother died when I was 6 and I've been making her cabbage for 40 years in her memory. My mother's housekeeper (for 60 years) made it for us and showed me how to do it. It's hard to believe we're in holiday mode but my gingersnaps are already in the freezer. One less step to worry about. –- iPhone & iPad Touch App

Alison and Jeff Nathan - Braised Veal
What a pair! The Nathans are co-owners of the famous Abigael’s restaurant in NYC. Jeff has authored two successful cookbooks and hosted New Jewish Cuisine on PBS. But what do these two prepare at home? A mouthwatering dish of traditional Braised Veal which the Nathans prepare for family and friends, author of Jeff Nathan's Family Supper

Rabbi Shoshana Ohriner − Apple and Honey Turnovers
These flaky turnovers highlight the flavors of Rosh Hashanah with an apple and honey filling. They make a great light dessert or a fantastic holiday breakfast. Shoshana is dedicated to natural parve (non–dairy) baking and believes in using only natural substitutes for the missing dairy products.

Pam Reiss - Kreplach
In my family, most holiday meals start with a bowl of chicken soup.  Depending on the time of year, the golden broth may have matzo balls floating in it, egg noodles, or for the High Holidays, meat kreplach. I love meat kreplach.  The simple recipe makes a soft, silky dough that’s easy to work with and delicious when stuffed with the meat or chicken filling.  The filling is a great way to use up the chicken from your chicken soup (though you can also add some brisket if you’d like)., author Passover - A Kosher Collection

Paula Shoyer – Quick Rustic Apricot Tart
Everyone has a holiday where they max out their dining room capacity and go all out in terms of the quantity and quality of the food served.  For me, it is Rosh Hashanah. I make homemade gefilte fish, serve brisket AND chicken AND a vegetarian main dish and too many side dishes to list here.  If I plan well, I start baking a month before and freeze desserts.   Some years I am so busy teaching women around the country to bake for Rosh Hashanah that I do not leave enough time to bake for my own family. No worries. There is always this delicious, easy, Quick Rustic Apricot Tart that my family loves ., author of The Kosher Baker

Reyna SimnegarPersian Rice with Orange and Carrots
The recipe for Shirin Polo (Persian Rice with Orange and Carrots) is very appropriate for Rosh Hashana since its name in Farsi literally means Sweet! It is my favorite Persian Polo (Fancy rice). Every time I go to New York, my husband and I make sure to stop by Colbeh. They make the best Shirin Polo!! This is my version of this yummy dish. The tadig in this recipe is guaranteed to be a hit and looks beautiful as a garnish around the rice., author of  Persian Food from the Non-persian Bride

Tina Wasserman – Teiglach
One of my earliest memories of the High Holidays occurred weeks before the holidays began.  The anticipation of the holiday was kindled when all of the local bakeries posted signs in their windows "Place your holiday challah and Teiglach orders now". It was the custom, in my family, to sit around the table, discuss politics and pull the balls away from their anchor and twirl the dangling syrup around the crispy globe before popping it in our mouths. These are great memories that are created in my home each year to the same fanfare although without as much political rhetoric!
Visit Tina on Facebook.
author of Entree to Judaism


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