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Hungarian Cabbage Strudel (Káposztás Rétes)

Cabbage was very popular in Ashkenzic communities during all the Jewish fall festivals.

1 pound cabbage (half of a medium head)
1⁄2 Tablespoon salt
2–4 Tablespoons unsalted butter or 2 Tablespoons extra virgin olive oil for sautéing
Salt and freshly ground pepper to taste
1 teaspoon caraway seeds (optional)
3 Tablespoons dried bread crumbs
Up to 1 stick unsalted butter for brushing Phyllo dough
8 sheets of Phyllo dough, defrosted (see tidbit below)

Czech Apple-Filled Yeast Cake (Ceske’ Buchty)

This cake combines Czech culture with Jewish tradition, placing the symbolic holiday apple inside the traditional Czech dough and making it into a ring to symbolize a year of never-ending good.

DOUGH
4 – 4 1⁄4 cups all purpose flour
1 package rapid rise yeast
2 eggs
3⁄4 teaspoon vanilla extract
1 cup milk (skim or 2% is fine)
1⁄2 cup sugar
1⁄2 cup (1 stick) unsalted butter
1 teaspoon salt
1⁄8 teaspoon nutmeg
1 tablespoon oil
1 egg combined with 1 tablespoon of water (egg wash)
1⁄4 cup sugar mixed with 1 teaspoon cinnamon (topping)
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FRESH APPLE SPICE FILLING
1⁄2 cup raisins
2 teaspoons dark rum
2 apples (Jonagold or Gala preferred)
2 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons cornstarch or 2 tablespoons honey cake crumbs

Cinnamon Apple Stuffed Challah

5 hours

For a sweet Rosh HaShanah, this variation on traditional challah adds apples to the dough just before braiding. 

DOUGH
1 envelope instant yeast (2 1/4 teaspoons)
2 1/2 cups bread flour
1/2 cup warm water (100 degrees)
2 eggs for the dough and 1 egg for an egg wash
1 teaspoon vanilla
1/4 cup vegetable oil
1 teaspoon cinnamon for the dough
1 teaspoon salt
1/4 cup sugar
.................................................................................
FILLING
2 apples
1 teaspoon cinnamon
1 teaspoon sugar

Deluxe Noodle Kugel

Rich, creamy, and utterly delicious, the recipe for this "killer kugel" once ran in The New York Times to massive reader feedback.
KUGEL
1/2 pound medium or extra-wide noodles (see note under Tina’s Tidbits)
1 pound cream cheese
1/2 pound unsalted butter
1 cup sugar
1 pint sour cream
1 teaspoon vanilla
8 eggs
1 small can mandarin oranges, drained
1 small can crushed pineapple, drained
.............................................................................
TOPPING
4 ounces walnuts
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter

Moroccan Sweet Couscous with Mixed Dried Fruits

This is a very kid-friendly recipe and a great way to get those iron-packed fruits into their diet.
1 cup Israeli couscous
2 tablespoons unsalted butter or pareve margarine
¼ cup sugar
½ teaspoon cinnamon
One 7-ounce package of chopped mixed dried fruit or 1 1/2 cups assorted dried fruits
⅓ cup whole almonds, roasted and coarsely chopped
2 tablespoons pine nuts, lightly roasted
⅓ cup milk with 3 drops of almond extract added
Cinnamon, pitted Medjool dates, pomegranate seeds, and/or apricot slivers for garnish