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Beth Chananie
 
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High Holy Day main courses and side dishes

Cooking with BethPublished: 30 August 2010
 
 

High Holy Day baking time!!!

Cooking with BethPublished: 23 August 2010

Hello fellow cookers and bakers, it is that time again... the High Holy Days are upon us. For the last 10 years or so, my friend Sue Kaminer and I get together to bake honey cake and mandel brot every year for the holidays. Like everything else, it has become a tradition. We switch homes each year, each one bringing along a blender, mixing bowls, and most important, baking pans. We share the ingredient list, with one of us going to the fruit store and the other to the grocery store. Over the years, some friends have joined us; they are welcome as long as they bring their own stuff!!!! Only once in all the years did we make a mistake with our honey cakes and they did not rise. I think we were too distracted having fun, laughing, and maybe drinking a glass of wine while we were mixing and left something out. The good news is that these recipes work so well, can be dairy or pareve, and can be frozen.

 
 

Award-winning red velvet cupcakes

Cooking with BethPublished: 04 August 2010
 
 

Cooking with cauliflower—thanks to The Manor and Highlawn Pavilion

Cooking with BethPublished: 26 July 2010
 
 

Parfaits—Cold Soup—Salad—anyone???

Cooking with BethPublished: 14 July 2010
 
 

Thinking cool on a hot day

Cooking with BethPublished: 07 July 2010
 
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Fire up the barbecue

Cooking with BethPublished: 23 June 2010

This week saw the first day of summer and 90 degree temperatures to seal the deal. Next week comes July 4 and the age-old tradition of backyard barbecues with family and friends. (Note..if you do not have a barbecue, the information and recipes will work fine in a regular oven.)

After the calls are made to invite guests, check and make sure you have all the basic supplies, starting with charcoal briquettes or a full tank of propane for a gas grill. Also see if anyone has a special diet. Lois Goldrich reminded me of the importance of always having vegetarian options. She makes fresh vegetable skewers with cherry tomatoes, mushrooms, zucchini, onions, and eggplant on the grill. You might also want to have a few veggie burgers on hand.

 
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Blintz souffle

Cooking with BethPublished: 12 May 2010
 
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Favorite family dinner in a pinch

Cooking with BethPublished: 30 April 2010
 
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Cooking with seafood (kosher, of course)

Cooking with BethPublished: 08 April 2010
 
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