Chocolate Challah
This challah is loaded with chocolate flavor, crusty on the outside and chewy inside.
5 cups all purpose flour
1/2 cup granulated sugar
1 package active dry or instant yeast (2 1/2 teaspoons)
1/2 teaspoon salt
1/3 cup good quality unsweetened cocoa powder
2 tablespoons unsalted butter
2 egg yolks
1 cup semisweet chocolate chips, with extras for topping
1 3/4 to 2 cups milk (or water to serve with a nondairy kosher meal)
Classic New York Egg Cream
An egg cream does not contain eggs or cream, just three basic ingredients... but an authentic New York egg cream must use Fox’s U-Bet! This is the ultimate in a satisfying, thirst-quenching, flavorful, fizzy drink.
EGG CREAM:
2 tablespoons chocolate syrup (handmade or Fox’s U-Bet)
1/3 cup milk
1/2 cup seltzer, plus more to top
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HOMEMADE CHOCOLATE SYRUP
1/4 cup unsweetened Dutch processed cocoa
1 cup sugar
Pinch of salt
1/2 cup water
1/2 teaspoon vanilla
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Pretzel Challah
The crusty ends are favorites on their own, and the chewy middle invites all sorts of spreads. The crunchy topping of salt crystals adds a special kick to all of it!
1 package dry yeast
1 1/2 cups warm water
2 tablespoons sugar
5 to 5 1/2 cups flour
pretzel salt (or extra coarse salt)
olive oil
Vietnamese Chicken Noodle Soup
2 1/2 hours
Here's a kosher version of Vietnamese pho soup, made with a basic chicken soup recipe plus ginger, cilantro stems, and other ingredients. This soup may be made three days in advance or frozen.
SOUP
1 whole chicken, cut into quarters or eighths
2 leeks, rinsed and light green and white parts cut into quarters (see Tip below)
3 stalks celery, halved
1 fennel bulb, halved
1 large onion, quartered
1 large turnip, peeled and cut into quarters
3 carrots, peeled and cut into thirds
3" piece of ginger, peeled and cut into 1 inch (2.5 cm) pieces
4 cloves garlic, unpeeled
12 cups water
1 Tablespoon black peppercorns
1 bunch cilantro leaves and stems, divided, leaves reserved for garnish
1/3 cup (80ml) tamari soy sauce
4 teaspoons dark miso paste
¼ teaspoon ground ginger
¼ teaspoon black pepper, or more to taste
Hot chili sauce of your choice (optional)
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GARNISH
1½ cups (135g) broccoli florets
8 oz. (225 g) rice noodles or other noodles
6 scallions, sliced, with ends trimmed
1 red Thai chili, thinly sliced
Hot chili sauce of your choice (optional)
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EQUIPMENT
Cutting board, knife, colander, vegetable peeler, measuring cups and spoons, large saucepan or soup pot, large spoon, medium saucepan, fork, slotted spoon, large sieve, small bowl, tongs, ladle
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Pumpkin Bread
Fragrant with cinnamon and nutmeg, this classic recipe is a popular autumn favorite, delicious for Shabbat, to serve in the sukkah and to celebrate Simchat Torah.
1 cup oil
1 cup orange juice
4 eggs, beaten
1 can (15 ounces) pumpkin or squash
3 cups sugar
3 cups flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped nuts
