Mock Chopped Liver, Vegetarian Style

A Vegetarian Option

A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.

Ingredients

1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste

Directions

Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.

Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms.

Kibbeh Nabilseeyah

Syrian Stuffed Fried Bulgur Wheat

Kubbeh, or kibbeh, is the noun based on the Arabic verb "to form into a ball or circular shape." Kibbeh nabilseeyah is bulgur wheat fashioned into a torpedo shape, stuffed, and then fried in oil; it is one of the hardest Syrian appetizers to prepare. Its reputation for difficulty is so widespread that it makes even the best cooks irrationally nervous! A special appetizer for a gala occasion, these "torpedoes" require time and patience. But when you're rewarded with blissful sighs as each guest bites through the crisp, cumin-scented crust into the aromatic filling, you'll be glad you went the extra mile.

To add an authentic touch, serve with fresh lemon wedges; the juice should be squeezed onto each bite until the torpedo disappears. Add pomegranate seeds to the meat mixture and you'll pass as a native. If doing these pastries scares you off (as it did Grandma Fritzie) but you still want to impress your guests, try the "alternative" bulgur wheat pie [see variations]. Follow the same basic guidelines below when stuffing and frying the dough for all three variations.

Continue reading for recipe.

Hamantaschen

These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.

MAKES ABOUT 2 DOZEN

INGREDIENTS

4 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
¼ cup sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
1 cup flour
2 tbsp. apricot preserves
2 tbsp. raspberry preserves
1 egg white, beaten

INSTRUCTIONS 1. In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.

2. Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2½" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking sheets. Place about ½ tsp. apricot preserves in center of half the rounds; place about ½ tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.

3. Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.

Savory Hamantaschen

Beyond poppyseed, these triangles are a salty, cheesy delight.

Purim is a holiday of upside downs, masquerades, and the unexpected. On Purim we celebrate the success of Esther and Mordecai's subversion of evil Haman's plot to kill the Jews. The observance of Purim involves costumes, gifts to friends, donations to the poor, and festive meals. The most traditional Purim food--the hamantaschen--is typically a cookie filled with fruit preserves or poppy seeds. So as a celebration of surprise and new takes on old favorites, here is a recipe for savory hamantaschen.

These hamantaschen are like little savory tartlets, perfect as an appetizer at your festive Purim meal or for a snack just about any time.

Hamantaschen Dough
2 cups white flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon sugar
3 teaspoons fresh thyme leaves (about 3 twigs, stripped)
1 cup butter, chopped into 1 inch sqares
Onion Filling
3 onions, chopped
1 Tablespoon butter or oil
pinch of salt
pinch of sugar
1 egg
1/4 cup feta cheese, crumbled
pinch of pepper
(optional garnish) course sea salt

Continue reading for directions.

The Kosher Convert Cooking Show

The world of kosher cooking is an ever-expanding one, filled with textures and flavors far beyond the confines of our bubbes' kitchens. The newest addition to this world is the Kosher Convert, an online cooking series created by Jew-by-choice Ashira Ungar-Sargon and her husband Eliyahu.

In the premiere episode ("Chanukah Beignets"), Ashira describes the genesis of the show: "When I started keeping kosher I didn't want to give up on some of my old family recipes and different foods that I like, so I had to learn to be creative and modify. At this point," she continues, "I feel like I can make almost anything kosher." And if the first seven episodes are any indication, that seems to be true. Recent recipes include the Indian favorites Baingan Bharta, Pilau Rice, and Aloo Gobi, and today's just-released episode features a ginger carrot soup.

But "The Kosher Convert" is more than its "Jew-by-choice-in-the-kitchen" niche. Ashira's attention to choosing between meat/dairy/pareve ingredients, and being strategic when it comes to the Shabbat-prep crunch are what really sets this series apart. What does Ashira want, most of all? For viewers to "be able to make really excellent food that just happens to be kosher."

Marry Me Brisket Sliders

A game-day treat that will have your guests begging you for the recipe (or your hand in marriage).

We recently served these brisket sliders for a holiday party and they were a HUGE hit. In truth, this is an adaptation of my Uncle David's famous brisket, which always disappears at the holidays. Why are they called "Marry Me" Brisket Sliders? Well, if you serve this treat to your intended, you are sure to win them over once and for all.

Now in terms of the slider buns, I know this can be a bit tricky so here are my suggestions:

BUY 'EM: Some kosher butchers and even supermarkets sell mini hamburger buns or sliders buns, and if so, this is clearly the easiest option! Check stores early because I am sure sliders are a popular treat for Superbowl watchers everywhere.

FAKE 'EM: Can’t find slider buns and don't feel like making them? You can either buy hamburger buns and using a round cookie cutter make mini buns, or buy hot dog buns or other longer rolls, and cut into pieces to the slider size of your choosing.

MAKE 'EM: Feeling ambitious and want to wow your friends? Prepare your favorite challah dough recipe and let rise per usual. Cut dough into 2.5 ounce pieces, and fold into challah knots. Glaze with egg wash and sprinkle with thick sea salt and/or sesame seeds. Bake around 13-15 minutes at 350 degrees.

Ingredients

2-3 lb brisket
1 Tablespoon salt
1/2 Tablespoon freshly grated black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
3-4 Tablespoons olive oil
1 can beer
1 can ginger ale
1 bottle red wine
4 oz tomato paste
4 medium onions, cut into medium size pieces
2 onions, cut into quarters

Directions

Lemon Lavender Cake

Cake for a winter's morning.

By Tamar Fox

In Israel, Tu Bishvat, is at the end of winter, when the country is beginning to bloom, and the rainy season is in full force. It makes sense that rabbis living in the Middle East would have chosen to mark the birthday of the trees when nature begins to recover from the cold, and lots of fruits are newly available.
But for those of us living in North America, Tu Bishvat often comes at a time of snow, sleet, and freezing rain, when the fruit in the grocery store is mealy and a little gross.

So how do you celebrate a holiday of trees and fruits when not much is in season, and you don't want to eat fruit that tastes like a factory? This recipe calls for lemons, which are easy to get in the winter, and make for a strong and fruity cake. The lavender adds an unexpectedly gentle and soothing aroma. A perfect dessert for the end of your Tu Bishvat Seder.

Continue reading for recipe.