Love and Religion

Interfaith Consultation for Jews and their Families

Mac and Cheese for Rosh Hashanah

This recipe is a mélange of at least four other recipes. I make this every Rosh Hashanah. At first I thought this would be great for all the children. Then, I realized that all the adults loved this dish as well. The quantity is large. You may want to halve it if you are serving a smaller crowd. 2 pounds penne pasta 2 large Newman’s tomato sauce (regular or Sockarooni) Homemade béchamel sauce or 2 containers store-bought refrigerated Alfredo sauce 1 pound grated cheddar cheese Buttered breadcrumbs and Parmesan cheese for the top Butter, for greasing Fill a pot with water and bring to a boil. Salt and add the pasta, cooking according to package directions until al dente. Drain and set aside. Preheat the oven to 350 degrees F. Butter a large ovenproof casserole. Put in some of the pasta. Then layer tomato sauce, Alfredo sauce, and cheese. Keep layering the ingredients (usually 3 times). Sprinkle breadcrumbs and Parmesan cheese on top. Bake for 1 hour until gooey and golden on top. (If you are making this ahead, you can bake it less and then reheat it for 20 to 30 minutes. Make sure it doesn’t dry out.) 14–16 […] Read More >

Helen Weiss’ Horseradish

I always double this recipe for Passover.  2/3 cup horseradish, peeled and cut into ½-inch pieces (about ½ a long root) 2 1-pound cans whole beets, drained ½ cup red wine vinegar ¾ teaspoon salt ¼ teaspoon sugar Grate horseradish in food processor using steel blade. Shred beets in food processor with fine shredding disc. Mix together horseradish, beets, vinegar, salt, and sugar. Read More >

Gefilte Fish Mold

This recipe comes form my close friend Naomi. I make this every Rosh Hashanah and Passover. 2–3 tablespoons vegetable oil, plus oil for greasing 8 medium onions, peeled and finely chopped 3 pounds (net) fish (no bones, head or skin),* ground by the fishmonger or in a food processor 4 eggs 2 cups cold water 6 tablespoons matzo meal 5 teaspoons salt 2 teaspoons white pepper (black makes the fish dark) 2 tablespoons sugar 2 large carrots, grated Garnish: Large bunch of parsley, red horseradish Heat the oil in a large pan. Add onion and sauté until soft. Cool. Preheat the oven to 325 degrees F and grease a Bundt pan. Combine fish and onions in a large mixing bowl. Add eggs, water, matzo meal, salt, pepper, and sugar. Beat 15 minutes using an electric mixer. Add carrots. Transfer to pan. Put the pan in another pan with high sides and fill until water comes 2 inches up the sides to make a bain-marie. (Tip: Put the Bundt pan inside the other pan, then put in the oven, and with the oven rack carefully pulled out, fill with water.) Cook for 1½ to 2 hours, or until the fish is […] Read More >

Flourless Chocolate Walnut Cookies

The annual Passover abstention from flour need not be so abstemious, as Francois Payard demonstrates in this recipe for chewy, gooey chocolate walnut cookies. Egg whites add a meringue-y quality, but fudginess prevails in these jumbo-sized beauties, available at Payard’s Upper East Side patisserie and featured in his new book, Chocolate Epiphany. 2¾ cups walnut halves 3 cups confectioners’ sugar ½ cup plus 3 tablespoons Dutch-process cocoa powder ¼ teaspoon salt 4 large egg whites, room temperature 1 tablespoon pure vanilla extract Preheat the oven to 350 degrees F. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large rimmed baking sheets with parchment paper. In a large bowl, using a mixer on low speed, combine the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. Once you change the speed to medium add the egg whites and vanilla extract and beat just until the batter […] Read More >

Edna Povich’s Passover Rolls

½ cup oil 1½ cups water 3 tablespoons sugar 1 teaspoon salt 2 cups matzo meal 5 eggs Preheat the oven to 425 degrees F. Bring the oil, water, sugar and salt to a boil. Add the matzo meal all at once and stir until thick. Take off heat and allow it to cool. Add the eggs, one at a time and mix well. Shape into balls and put on a baking sheet or in a muffin tin. Bake for 15 minutes, lower the heat to 350 degrees F and bake 25 to 30 minutes until well browned. Makes 12 rolls Read More >

Chocolate Nut Clusters

This recipe was shared with me by Arlene Liebman, Fair Lawn, NJ. 12 ounces semisweet chocolate, melted ¾ cup walnuts, slightly chopped (cashews may be substituted) ¾ cup raisins ¾ cup matzo farfel ¾ cup dried cranberries Melt chocolate. Mix well with all other ingredients. Spoon onto a parchment-lined cookie sheet with heaping teaspoon. Refrigerate until cluster hardens. Keep refrigerated. Read More >

Cheese Blintz Soufflé

This is perfect for the Yom Kippur break-fast or any other brunch.  ½ stick butter 12 frozen cheese blintzes 4 eggs ½ cup orange juice 1½ cups sour cream ¼ cup sugar Preheat the oven to 350 degrees F. Melt butter in the microwave or a saucepan and put it in a 13-by-7-inch pan Place frozen blintzes in the pan. Beat the eggs, add the orange juice, sour cream and sugar. Bake for one hour. Read More >

Caramel Matzo Crunch

4-6 unsalted matzo boards or sheets 1 cup unsalted butter 1 cup brown sugar, packed firm ¾ cup chocolate chips or semisweet chocolate, coarsely chopped 1 cup chopped walnuts (optional) Preheat the oven to 375 degrees F. Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment, on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzo boards, cutting extra pieces of matzo, as required, to fit any spaces on the cookie sheet as evenly as possible. Combine butter and brown sugar in a 3-quart, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo. Place in oven and immediately reduce heat to 350 degrees F. Bake 5 to 10 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 degrees F, and put back in). Remove from oven and sprinkle matzo boards immediately with chopped chocolate or chips. Let stand 5 minutes, then spread melted chocolate over matzo. Add […] Read More >

Potato Latkes

This is the way my mother, Jean Lazar, always made them. My memory bank equates Chanukah and hot latkes straight out of the frying pan! 5 white potatoes, peeled 1 onion About ½ cup matzo meal (mine is left over from Passover!) 1 egg Salt and pepper to taste Vegetable oil, for frying Grate the potatoes in a food processor machine or by hand (This might encourage you to buy a processor if you don’t already have one!). Grate the onion. In a large bowl, mix everything together except the oil. Work fast so the potatoes don’t brown. Take a skillet and pour in some oil. Heat the oil and put in a tiny amount of batter to see if it’s hot enough. When it starts to sizzle, carefully put in the latkes. To do this, use a slotted spoon, fill it with batter, let the liquid drip out a little and place this loosely formed latke into the hot oil. Check when one side is brown and then turn the latke over to brown the other side. When they are ready, move them over onto paper towels and continue cooking the rest of the batter until it is all used up. […] Read More >

Marion’s Easy Brisket

I know the ingredients are rather dated and seem overly simple, but you will not regret making the brisket this way. The gravy is rich and has a sweet and savory taste. You must use the wine because the sugar in it makes the brisket tender. This dish is absolutely best prepared a day in advance or even earlier and frozen until ready to use, which is great during the rush of holiday preparations. Use kosher for Passover ingredients during Passover. 1 first-cut brisket (about 4 pounds), with some fat on it, but not too much 1 package Knorr onion soup mix 1 cup ketchup Approximately 1½ cups Manischewitz kosher wine Preheat the oven to 350 degrees F. The best pot to use is an old-fashioned blue casserole with a dome cover. They still sell this in mom-and-pop hardware stores. It may also be found online, or use a Dutch oven or similar large pot with a dome cover. Place the brisket in the bottom of the casserole or pot. Sprinkle the onion soup mix on top. Squirt out the ketchup onto the soup. Mix them both together into a paste on top of the brisket—something kids love to do! Pour […] Read More >