Pumpkin Pie was always a favorite of my Mother’s and still is my daughter’s. For years, I bought a small sugar pumpkin, steamed it, puréed it and used it to make a Pumpkin Chiffon Pie. Then, I evolved; and started to roast the fresh pumpkin. The roasted pumpkin has infinitely […]
Author: Gloria Kobrin
Graham Cracker Crust
Are you not a lover of making pie dough and rolling it out? Graham Cracker Crust is the answer for you. Not only is it delicious; but it is very easy to assemble. Bake it blind (unfilled) if you are filling it with an uncooked filling ie. a fruit curd […]
Purée of Pumpkin Soup
I never went pumpkin picking as a child; and I certainly never had Purée of Pumpkin Soup. By the time I had children, schools were taking whole classes to pumpkin patches. My grandchildren go with school and also with their parents. They always seem to pick the largest pumpkin they […]
Win A Brownie Brittle Gift Set!
I love chocolate and I love brownies. I especially love the crisp edges that form on the edge of the pan — which is why I was so excited to find out about Brownie Brittle! Now, instead of having to bake a whole tray of brownies for a few bites […]
Orange Glazed Tofu
Orange Glazed Tofu is an example of treating my vegetarian guests to flavors similar to what I’m serving my carnivores. I use the same combination of ingredients to bake and glaze the tofu as I do for both my Orange Glazed Chicken and Roast Duck in Orange Sauce. Once you […]
Schmaltz and Gribenes
My first memory of Schmaltz and Gribenes is of Annie Mae stirring the fat and skin on top of the stove and then pouring it into a jar to keep for my Great Uncle Bob. He came for dinner every Friday night and exclaimed: “Gloria, bring me some Schmaltz.” I […]
Grandma Jeannie and Annie Mae’s Tzimmis
Grandma Jeannie and Annie Mae’s Tzimmis is the name of this recipe. I refer to it this way because my Grandma Jeannie taught Annie Mae, who cared for our family for 60 years, how to prepare it. I find it fascinating that a recipe that originated in Hataivich was handed […]
Chicken with Blackberry Glaze
The inspiration for Chicken with Blackberry Glaze came from my Mother-in-Law- 50 years ago. My husband always called it Currant Jelly chicken. I made it with currant jelly for many years until the jelly itself became hard to find. Fast forward, I now make it with blackberry preserves- hence Chicken […]
Restaurant Review: Marani Glatt Kosher Georgian Restaurant and Bar
This week, I joined two friends at Marani, located in Rego Park, NY. I found it to be quite a cool eating spot. The dining room is low key; yet there are linen napkins. Ana, the owner, is welcoming and helpful as are the rest of the staff. While the menu […]
Simply Orange Sauce
Defrost a can of frozen orange juice, add water, sugar and herbs and voila- you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose. Use this sauce as is, or dress it up by adding a splash of orange liqueur and/or […]