Everything Bundt the Cake
Jamie Geller for The Joy of Kosher
15 BUNDT PAN RECIPES THAT AREN'T NECESSARILY CAKE
The bundt pan is the secret workhorse of your kitchen. Besides cakes, you can make kugels and breads as well as totally crazy dishes like roast chicken or lasagna.
Here are a few of our favorite bundt recipes that aren't necessarily cake (and a few that are).
BY MICHAEL RUHLMAN on ruhlman.com
My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple of Jewish cuisine. Consistent with that cuisine, the main item is cooked, then it’s cooked again, and then its cooked again. (Why is this?!) At least in Lois’s recipe. A brisket is roasted, then it’s braised, then it’s ground with seasonings and egg, wrapped in dough, boiled, cooled then cooked to serve. That’s three times that it gets fully cooked before being eaten. These are traditionally used in soup, and they’re great that way, but Lois fried some for me and they were out of this world. There’s something about the texture that’s really really satisfying when they’re fried crispy. And given the opportunity to fry, I say fry! I served these ones last night on shredded sautéed cabbage to which I’d added chicken stock, whole grain mustard and a few drops of red wine vinegar.
Never Make These Classic Mistakes with Chicken Soup
By Shannon Sarna for The Nosher for myjewishlearning.com
We, the Jewish people, have some strong feelings about chicken soup.
We, the Jewish people, have some strong feelings about chicken soup. And with good reason — it’s delicious, comforting and been scientifically proven to help when you have a cold. It’s not called Jewish penicillin for nothing!
But, like cooking brisket, there are some essential rules you must follow when making chicken soup.
25 Roast Chicken Recipes for Friday Night
BY THE NOSHER for MyJewishLearning.com
So many recipes, you will never get bored with Friday roast chicken.
Having chicken on Friday night is an ingrained tradition for Eastern European families. Good roasted chicken doesn’t require many ingredients, and it feeds a crowd, making it an obvious choice. And back in Eastern Europe, red meat was expensive and not as readily accessible; it was generally reserved for more special occasions like holidays. Food writer and cookbook author Ronnie Fein shares, “Shabbat was one of the few times the Jews, who were poor, could indulge in chicken. The rest of the week would be potatoes, vegetables and grains.”
Ultimate Simchat Torah Holiday Guide
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From The Joy of Kosher
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