Chicken, Centerpiece of a Jewish Table

By Adeena Sussman for Hadassah Magazine

Many a Friday I have a certain kind of Shabbat dinner in mind, the one with the dazzling menu hatched in an overly optimistic imagination, its many courses cycling through my head like some sort of culinary flipbook.

But then the errands, the housecleaning, the deadlines, the unexpected phone conversations, the doctor’s appointment, the business trip—in short, life—get in the way. Since friends have been invited, there’s no turning back, but a plan forward seems out of reach.

That is, until I roast a chicken.

It’s not just because at this point I’ve committed the recipe to memory, or that people ask for it more than anything else I make, or that it’s been the centerpiece of Jewish Friday night dinners for centuries. In my case, I make it because it’s dead simple and because once in the oven the plan for a meal seems to magically arise, ushering in the kind of Friday night I had envisioned from the get-go.

I can prepare the chicken in 15 minutes or less, slide it into the oven, then use the roasting time as a countdown for preparing the rest of the meal. How much can I get done in the 90 minutes it takes for the chicken to turn a deep golden shade and perfume my kitchen with the aromas of garlic, lemon and herbs? A lot, it turns out. A salad, a side, a fruit salad—dinner is served.

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Skinny Tomato Soup with Cheesy Orzo

From the PickyPalate.com



I love making soup in the winter…well actually all year long :)  My soup is ready from start to finish in about 10 minutes.
The ultimate creamy tomato soup without the guilt.  I used Greek Yogurt today for a light and fabulous soup.  I topped each bowl of soup with a scoop of a simple cheesy orzo (don’t worry, it’s just a touch of cheese).  Adds great texture to the soup.
Enjoy friends!

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Pulled Brisket Topped Latkes

By Shannon Sarna on The Nosher for MyJewishLearning.com

I would like to say that this is the first time I have combined brisket and latkes into one recipe, but I would be lying. I just love finding ways to use brisket, like the brisket-latkes I created last year and one of my newer creations: brisket stuffed cabbage.

Like so many great recipes, this one was created by accident. At a Hanukkah party several years ago I served potato latkes, pulled brisket and some homemade challah rolls. Pretty soon my friends ditched the rolls and started topping their latkes with the brisket. And a new star was born.

If you are asking yourself, “can I use my family’s beloved brisket recipe for this?” The answer is absolutely. As long as the recipe calls for a significant amount of liquid so that it has a bit of sauce to it, whatever recipe you fancy will work great.

You don’t have to stop with brisket as a topping for your latkes. You can make a “top your own latke” party this Hanukkah season, serving up grilled pastrami, pulled brisket, caramelized onions or any other fun topping you like. Watch as your guests get creative with their latkes. You can also shake it up by adding some sweet potato latkes or parsnip latkes into the mix.

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Looking for more great Hanukkah recipes?  Check out Jvillage's Hanukkah Kit.

Gingered Sweet Potato Latkes

A fun and delicious alternative to the standard Hanukkah potato pancake recipe.

MyJewishLearning.com

If you're tired of "regular" potato latkes by the second night, here are some versions and accouterments to try. For most of these recipes, you can start with your own basic potato latke recipe, and substitute appropriately.

If you're not supposed to have so much oil (despite the miracle!), you can spray a cookie sheet with vegetable oil spray or Pam and put any of these in a hot (450 degree) oven for about 5-8 minutes on each side.

2 lbs sweet potatoes or yams
2 Tablespoons matzah meal or flour
2 eggs
1 teaspoon baking powder
1/4 teaspoon cloves
2 1/2 teaspoons fresh ginger
1 teaspoon Tamari or soy sauce
2 scallions, finely diced

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Meet the Top 3 Babka Bakers in New York

At least two of the three deliver, Green's and Bread's Bakery.  We couldn't find a website for Oneg Heimishe

From jspacefood.com

Babka is one of the most delicious and versatile baked goods in the Eastern European Jewish tradition. It’s flaky, yeasty, and bread-like, but still sweet with swirls of chocolate or cinnamon. The hearty loaf is perfect for breakfast, snacks, dessert–or really anytime.

Whether you realize it or not, almost every babka in the country comes from the same manufacturer in Williamsburg, Brooklyn. But there are a few other bakeries in New York vying for the title of best babka. Click through the slides to find out more!

If you want to bake your own, try this recipe from Leite's Culinaria.

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