Warning- these rugelach are incredibly dairy and delicious. I make them with nuts and without nuts. Either way, your family and guests will clamor for more! This is not one of those 1-2-3 recipes; but the results are more than worth it! Prep time: 2 hours
Skill Level: Moderate
Beef Tagine
The combination of spices in this recipe make you feel like you’re on an exotic vacation. The hot, sweet and spicy flavors combined with the tender beef, vegetables and dried apricots make each bite a perfect one. Make this recipe a day in advance so that the flavors have a […]
Mini Pecan Tarts
Think Pecan Pie with a little less gooey filling! These tarts have lots of toasted pecan crunch with just enough delicious goo to hold them together. The phyllo shells look amazing and give a great crunch. I’ve made this in a rectangular tart shape and in mini muffin pans. Both […]
Pumpkin Chiffon Pie
My daughter loves this chiffon pie. I tried a baked Pumpkin Pie for Thanksgiving last year and she was truly disappointed. She lobbied for me to make the unbaked Chiffon Pie this year and won. The pie is best when made with fresh puréed pumpkin. While delicious in a plain […]
Pumpkin Pie
Pumpkin Pie has always been a favorite of my Mother’s and 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 more […]
Orange Glazed Tofu
This recipe is another 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 my Roast Duck in Orange Sauce. Once you press all the moisture out of the […]
Schmaltz and Gribenes
My first memory of Schmaltz 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 would scamper […]
Grandma Jeannie and Annie Mae’s Tzimmis
My Mother never liked to cook. She tried to cook a few things when she was first married but the kitchen was never her happy place. Enter Annie Mae, who came to work for my parents before I was born. We lived in the same building as my Grandparents; so […]
Strawberry-Rhubarb Pie
As far back as I can remember, my Mother served defrosted strawberries and rhubarb with sour cream for Break Fast after Yom Kippur. It was one of a million options served that night; so not eating it didn’t leave me hungry. There was absolutely nothing that appealed to me in […]
Watermelon Pickles
It was at one of my Mother’s “soirées” that I first tasted watermelon pickles. I was a child fascinated by what the cook was creating. It was only as an adult that I learned that watermelon pickles were not created in France in fancy jars; but were, in fact, a […]