Buffalo Jewish Federation RECIPES 2023
Slow Rise/No Knead
Challah
10 minutes, 48 hours rise time PREP COOK 45 minutes SERVES Makes 3 small challahs
Mike Steklof
INGREDIENTS 4 c bread, high gluten flour
2 whole eggs
1 TBSP kosher salt
1/3 c sugar
1 TBSP active dry yeast
1/2 c extra virgin olive oil
1-2 c warm water
1 egg for washing
DIRECTIONS 1. Combine flour, salt, yeast, water, eggs, sugar and oil. 2. Mix until combined and then cover with lightly greased plastic wrap. 3. Allow mixture to sit at room temp for 1 hour before refrigerating for 2 days. 4. When ready, remove dough from fridge and braid as desired. Place braids on parchment lined baking sheet and cover with lightly greased plastic wrap. 5. Rise at room temp for 1-2 hours. 6. Preheat oven to 350 degrees. Brush challah with egg wash. Once your oven comes to temperature, brush on egg wash again. 7. Bake for 45 minutes or until bread is 190 degrees.
Jessica Wittm an
Chilled Raspberry Soup PREP 10 minutes COOK Chill for at least 2 hours SERVES 12
INGREDIENTS 1/3 c cranberry juice
5 1/3 c + 12 whole fresh raspberries
1/3 c sugar
1 1/3 c + 2 TBSP sour cream
DIRECTIONS In a blender, combine cranberry juice, sugar and 5 1/3 c raspberries, cover and process until blended. Strain & discard seeds. Stir in 1 1/3 c sour cream. Cover and refrigerate for at least 2 hours. To serve, pour 1/4 cup soup into 12 serving glasses. Top each with a raspberry and 1/2 teaspoon sour cream.
Daffodil Cake PREP 30 minutes COOK 40 minutes
INGREDIENTS 1 c cake flour 3/4 c + 2 TBSP sugar 12 egg whites (1 1/2 cups) 1 1/2 tsp cream of tartar
i k s w o k t a i w Joan K
1/4 tsp salt 3/4 c sugar 6 egg yolks 1 1/2 tsp vanilla 1/2 tsp almond extract
DIRECTIONS Heat oven to 375 degrees. Stir together flour and 3/4 cup plus 2 TBSP sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add remaining 3/4 cup sugar, 2 TBSP at a time, beating on high speed until meringue holds stiff peaks. In small mixer bowl, beat egg yolks about 5 minutes or until very thick and lemon colored. Gently fold flavorings into meringue. Sprinkle flour-sugar mixture, 1/4 at a time, over the meringue, folding in gently just until flour-sugar mixture disappears, Pour half the batter into another bowl; gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased tube pan, 10x4 inches. Gently cut through batters to swirl. Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger. Invert pan on funnel; let hang until cake is completely cool. Spread cake with one of the glazes. Lemon glaze - 1 cup confectioners' sugar, 1/2 tsp grated lemon peel, 1 tsp lemon juice; about 2 TBSP milk, 1 drop yellow food color. Mix all ingredients until smooth. Creamy glaze - Mix 1 1/2 cup confectioners' sugar, 2 TBSP soft butter, 1/4 tsp almond extract and 1 to 2 TBSP hot water until smooth.
Passover Halibut & Salmon 'Gefilte Fish' PREP 2 hours COOK 1 hour SERVES 20
INGREDIENTS 1 lb halibut filet (skinned & boned)
1 TBSP salt
2 lbs salmon fillets (skinned & boned)
2 tsp ground white pepper
3 TBSP vegetable oil
2 TBSP sugar
4 medium spanish onions, peeled & diced
1 TBSP lemon juice
2 c cold water
2 TBSP snipped fresh dill
4 large eggs
2 large carrots, peeled & grated
6 TBSP matzah meal
parsley & dill for garnish
DIRECTIONS 1. Preheat the oven to 325 degrees. 2. Cut the fish into large chunks, place in the bowl of a food processor and pulse about 20 times (do not puree). Then put in a bowl of an electric mixer w/paddle attachment. 3. Heat oil in a large frying pan, sauté onions until transparent and soft (let cool). 4. To the fish mixture, add the onions, eggs, 2 C cold water, matzah meal, salt, pepper, sugar and lemon juice - beat in mixer for 10 minutes at medium speed with a dishtowel covering the bowl to avoid a mess. 5. Add dill and grated carrots to the fish mixture - mix well. 6. Pour fish mixture into a greased 12-cup bundt pan, smooth the top with spatula and cover with foil.
Miriam Abramovich
7. Place the bundt pan into a larger pan (I use a roasting pan) filled with 2 inches of water that is almost boiling (a water bath). 8. Bake in oven for 1 hour or until center is solid. 9. Remove from oven and cool 10 minutes, or until mold is cool to the touch. 10. Run a knife around the edges, place a flat serving plate on top and flip over, inverting fish mold onto a plate. 11. Slick and serve with herb garnish and fresh horseradish!
Brunch Blintz Souffle PREP 10 minutes COOK 1 hour SERVES 10 - 12
g r e b m o o l B n e r u a L DIRECTIONS
INGREDIENTS 18 frozen blintzes (3 boxes)
6 eggs
5 TBSP butter
1/3 c sugar
1 1/2 TBSP orange juice
1/2 tsp salt
2 1/4 c sour cream
1/2 tsp cinnamon
1 1/2 tsp vanilla
Fruit topping of choice
1. Preheat the oven to 350 degrees 2. Grease a Pyrex pan 3. Melt butter 4. Lay frozen blintzes in pan 5. Combine all ingredients except cinnamon 6. Pour over blintzes 7. Sprinkle top with cinnamon 8. Bake for 1 hour 9. Serve with sour cream and any other fruit topping
Placek COOK
35 - 45 minutes
INGREDIENTS 1 c milk
boiling water
Crumb Topping:
1/2 c butter
2 eggs beaten
4 TBSP cold butter
1/2 tsp salt
1 envelope dry yeast
1/2 c flour
6 TBSP sugar
3 1/2 c flour
1/2 c sugar
1/2 tsp vanilla
1 TBSP warm water
3/4 c raisins
1/2 TBSP sugar
DIRECTIONS 1. Pour milk into a saucepan; add 1/2 cup butter, 6 TBSP sugar and salt. Remove from heat when butter is melted and set aside to cool. 2. In a separate bowl, pour boiling water over raisins (enough to cover them), let sit for about 15 minutes, then drain liquid out. 3. Dissolve yeast and 1/2 TBSP sugar in 1 TBSP warm water. Add to cooled milk mixture and mix well. Add beaten eggs and mix again. Add flour slowly beating with a wooden spoon. Add drained raisins, beating dough again. Set aside covered in a warm place for about 1 hour. 4. Grease 2 7"x11" pans. Spread dough in pans. Mix 4 TBSP cold butter with 1/2 c flour and 1/2 c sugar (it should be crumbly). Sprinkle dough with crumbs. Cover and let rise in warm place for 1 hour. 5. Bake at 350 degrees for 35 - 45 minutes. 6. Remove from pan and cool on rack.
i k s r o k i S y c Mar
Cherry Squares COOK 45 minutes SERVES 28
INGREDIENTS
Debbie Pivarsi
1 c butter
1 tsp vanilla extract
1 1/2 c sugar
1 tsp lemon extract
4 eggs beaten
1 can cherry pie filling
2 c sifted ap flour
DIRECTIONS In a large mixing bowl, cream together butter and sugar. Add eggs and flour. Mix in vanilla and lemon extract. Spread batter into a greased 15 1/2 x 10 pan. Cut surface of batter into 28 squares (or however large you would like the pieces to be). Spoon pie filling into the center of each square. Bake at 350 degrees for 45 minutes or until golden brown. The batter will puff up around the filling while it bakes. Let cool and cut into squares. Then sprinkle with confectioners sugar.
NOTE I like this dish with a little more lemon - I suggest tasting and add accordingly. There is also an orange extract variation! If you're feeling ambitious, you can make your own filling. I do that on occasion depending on time. If you are using a can filling, be careful not to add too much of the gel part of the filling as it will make this dish soggy.
Rhonda's Pea Soup PREP 10 minutes COOK 1 hour SERVES 6 medium bowls
INGREDIENTS 1 TBSP olive oil
1 c dried split peas
2 cloves garlic
4 c (or more) parve chicken stock
1 onion chopped
1 big carrot
1 celery stalk
1 tsp curry
DIRECTIONS Sauté garlic, onion, celery and carrot in olive oil with curry. Add stock and rinsed split peas (take out hard ones). Add salt and pepper to taste. Simmer about 1 hour; adding more water as needed.
Mara Koven-Gelman
z s i k r o Randi M
Brisket PREP COOK
5 minutes approx. 3 hours
INGREDIENTS 1 beef brisket 2 bottles chili sauce 2 packets lipton onion soup mix water
DIRECTIONS Preheat oven to 350 degrees. Sprinkle soup mix over brisket and then pour chili sauce on top. Fill roasting pan with water to the top of the brisket (but not over it). Cover roasting pan and bake approximately 20 minutes per pound. Stick a fork in brisket - when it easily comes out, it is done. Take brisket out and place on plate. When cooled, slice against the grain. To serve, heat gravy from brisket and put brisket slices in to heat.
Tabuleh PREP 30 minutes COOK 30 minutes soak time SERVES 4
INGREDIENTS
n i z t o K Chana
1/3 c extra virgin olive oil
1/3 - 2/3 c cooked bulgur wheat (amount
3 - 4 TBSP fresh lemon juice
depending on your preference)
1 garlic clove grated
1/3 c or more finely chopped fresh mint
3 c finely chopped flat leaf parsley (3 bunches)
2 scallions, chopped (more if you like)
1 c diced English cucumber
1/2 tsp sea salt
1 c diced tomato
1 romaine lettuce (optional)
DIRECTIONS Mix together olive oil, lemon juice, garlic and salt. Chop all salad vegetables. Add parsley, cucumber, tomato, bulgur, mint and scallions and toss to combine. Let sit for 30 minutes. If you use fine bulgur it just needs soaking. If you use coarse, then cook. To cook coarse bulgur, bring 1 cup of water to boil and stir in 1/2 c dry coarse bulgur. Cover and remove from heat. Let sit for 30 minutes or until bulgur is tender. Drain excess water, fluff with fork. Measure what you need for salad, depending on how much bulgur you prefer. Let bulgur cool to room temp before adding to the salad. Combine all wheat with salad & dressing ingredients. If you like to eat it as a finger food, spoon into leaves of romaine lettuce. For fun variations, consider adding cinnamon or avocado! For a gluten free version, sub Quinoa.
Grandma Rosie's Chicken Soup PREP 15 minutes COOK 2 hours SERVES as many as you need
Alex Lazarus-Kle in
INGREDIENTS 1 whole chicken 3 sliced carrots 3 sliced celery stalks 1 grated diced parsnip 1 quart chicken (or veggie) broth water to fill pot fresh dill garlic and salt to taste
DIRECTIONS Combine chicken, broth and water to near the top of the pot. Add other ingredients and cook on low heat for at least two hours. Enjoy!
Cinnamon Apple Cake COOK approx. 55 minutes SERVES 8
INGREDIENTS 4 c apples, peeled and cut into 1 inch chunks 1/2 c butter 2 c sugar
Caramel Sauce
Mandy Weiss
2 eggs
1/4 c butter
1 c pecans (optional)
1/2 c brown sugar
2 c flour
1/2 c white sugar
2 tsp baking soda
1/2 c heavy whipping cream
1 tsp salt
1 tsp vanilla
1 1/2 tsp cinnamon
pinch of salt
DIRECTIONS In a large mixing bowl, cream together 1/2 cup of butter and 2 cups of sugar. Add eggs and mix well. Add flour, baking soda, salt, and cinnamon and stir just to blend. Gently mix in apples and nuts. Pour mixture into a large baking dish and bake at 350 degrees for 55 minutes. Cool for 10-15 minutes. Serve with caramel sauce. This is a soft, moist cake, like a bread pudding. For the caramel sauce: melt 1/4 cup butter in a heavy saucepan over low heat. Add remaining ingredients (brown sugar, white sugar, heavy whipping cream, vanilla, and salt), and bring to a boil slowly, stirring constantly. Continue stirring until sauce thickens, 5-6 minutes. Enjoy!
Mom's Chicken with Orange Sauce My mother made this for EVERY Jewish holiday and special occasion. For Passover, she used potato starch in place of the flour to thicken.
PREP 15 minutes COOK 1 hour SERVES 8-10 people
Robin Kurss
INGREDIENTS 2/3 c orange juice 1/4 c lemon juice 1/4 c A-1 sauce 1/4 c Worcestershire sauce 2 c brown sugar 1/4 c margarine or butter 1/2 c cold water 1/4 c flour 2 chickens, each cut into 8 pieces
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Place chicken pieces in a large pan. 3. Mix all ingredients except flour and water in a saucepan and bring to a boil. 4. Add flour/water mix and continue to stir until sauce is glossy and thickened. Pour sauce over chicken. 5. Bake uncovered for 1 to 1 1/2 hours until chicken is cooked through.
Grandma Connie's Sour Cream Chocolate Cake Connie Brigante was Michael's grandmother. While I never had the honor of meeting her, many of her famous recipes grace our table for holidays and every day! This is the BEST chocolate cake you will ever make. Bonus: it freezes well too- in fact, I actually prefer it after it has been frozen (a few days to a few months).
Jill Komm
PREP 20 minutes COOK 24 - 45 minutes SERVES a big family!
INGREDIENTS 3/4 c crisco
8 TBSP cocoa powder
1 c sour cream
2 c sugar
2 tsp baking soda
1 tsp vanilla
2 eggs
1 tsp salt
2 1/4 c flour
1 c boiling water
Note: Splurge on good cocoa powder - it's worth it!
DIRECTIONS Preheat oven to 350 degrees. Grease pan of choice (9x13, two 9" rounds, two 6" rounds) by using crisco AND flour AND parchment paper cut to size (or cupcake papers). Don't skip this step or your cake will not release from the pan... ever. In a bowl or stand mixer, combine dry ingredients (sugar, flour, cocoa powder, baking soda, and salt). Beat in eggs one at a time, crisco (cut into chunks) and sour cream until well blended. Then add vanilla and beat until mixed. Finally, beat in boiling water. Pour into desired pans: 9x13 or two 9" rounds - bake for ~35 minutes Two 6" rounds - bake for ~45 minutes 24 cupcakes - bake for ~24 minutes Cake is done when toothpick inserted comes out clean. Cool for 10 minutes, then remove from pan to finish cooling on a wire rack. This goes perfect with JILL'S chocolate buttercream frosting, but there was no room left on the page to fit the ingredients!
Coconut Pistachio Macaroons INGREDIENTS 1 c sugar 3 c shredded unsweetened coconut
Stacey Block
1/2 c chopped pistachios 1/2 c mini chocolate chips 3 egg whites lightly beaten until just foamy 1 tsp vanilla pinch of salt
DIRECTIONS Heat oven to 350 degrees. Whist together egg whites, sugar & vanilla in a large bowl. Add remaining ingredients with a rubber spatula or your hands. Use a nonstick baking sheet or line baking sheet with parchment paper. Wet hands and make 1-2 TBSP piles of the mixture. Place on baking sheet 1" apart. Bake for 15 minutes; until firm to the touch and lightly browning on edges. Remove to cool on rack for 30 minutes. Store in airtight container. Optional but HIGHLY recommended: Dip in and/or swirl on melted chocolate.
Rachel Beerm an
Spinach Tortellini Soup PREP 15 minutes COOK 25-30 minutes SERVES 4
INGREDIENTS 1 small onion
6 c chicken broth (or Vegetable)
1-2 tsp garlic
1 8 oz pkg tortellini (highly recommend Gondola's Tortellini)
1 c sliced carrots
1/2 pack spinach (regular chopped or you can use baby)
DIRECTIONS 1. In a pot, sauté garlic, onion and carrots in olive oil. 2. Add 6 cups chicken or veggie stock, bring to a boil. 3. Add tortellini, turn heat down to simmer (follow instructions on tortellini package). 4. Add spinach. Cook till everything is tender. Don't overcook your pasta!
Winter Bean & Mushroom Soup Here's a simple recipe for a hearty and healthy vegetarian soup that will warm you up on a cold winter's day.
PREP 20 minutes COOK 2 hours SERVES 6-8 INGREDIENTS 2 TBSP olive or vegetable oil (not extra virgin) 16 oz Rao's Homemade Marinara Sauce (or your fav) 8 oz pkg fresh white or portobello mushrooms, sliced 1 medium onion, sliced half head of white cabbage, sliced
Rob Goldberg
8 oz can whole kernel sweet corn 8 oz can garbanzo beans 16 oz can white beans (any variety you like) 16 oz can red beans (any variety you like)
DIRECTIONS Thoroughly wash and slice the fresh vegetables. Take a large soup pot and sauté the sliced onions, mushrooms and cabbage with two tablespoons of oil (add more if desired) on medium heat. Season with salt and pepper. Approx. 5-8 minutes. Add the jar of marinara sauce. Using the empty jar, fill with cold water and add to the pot. Repeat two more times so that you’ve added 48 oz of water. Drain and lightly rinse the cans of corn and beans and add to the pot. Stir the soup thoroughly. Bring the pot to a boil and then cover the pot and reduce the heat to the lowest setting and simmer for two hours stirring at least every 20-25 minutes. Season to taste and you are ready to enjoy a delicious bowl of low fat, low calorie hearty vegetarian soup that goes great with a slice of fresh bread!
Israeli Couscous (hot or cold)
PREP 20 minutes COOK 20 minutes SERVES 4-6
INGREDIENTS 1 c Israeli couscous (Osem brand) 1-2 TBSP olive oil 1 1/4 c vegetable broth, boiling 1/2 c chopped sweet onion
z t r a w h c S n Susa
1/2 c chopped red and green bell peppers 6-8 sliced mushrooms 1/2 c chopped other veggies (zucchini, spinach, broccoli, etc.) salt, pepper, parsley & other seasonings to taste (cumin, dill, etc.)
DIRECTIONS Sauté the vegetables in olive oil until the onions are golden brown. (I usually use a deep frying pan or large pot.) Add the Couscous and stir well, so that they are fully coated with oil. Add the seasonings to taste. Add the boiling broth (be careful!), stir and then cover the pot. Simmer for 8 - 10 minutes (usually less in my experience), stirring occasionally. Remove from the heat and let sit for 2 - 3 minutes. Stir with a fork to break up the couscous. This dish can be served hot or cold. Feel free to add sliced almonds, craisins or raisins, sunflower seeds, etc.!
Arlene Goldstein's Famous Passover Rolls I am pleased to share this recipe with you from my mother. It first appeared in a Temple Beth Zion Sisterhood cookbook. My mother made these popovers for Passover for more than 30 years. They were a big hit with her friends and family, and she was known for delivering them to people who asked right before Seders. Today, I make them and share with friends, and they are still yummy! This recipe is very technique-driven. DO NOT double the recipe to make more. You need to make one recipe at a time. Follow the rules for great rolls!
COOK 1 hour SERVES 12
INGREDIENTS 1/2 c peanut oil
1 TBSP sugar
1 1/2 c matzo meal
1 c water
1 tsp salt
4 jumbo eggs
Ellen Goldstein
DIRECTIONS Add ½ cup oil to 1 cup water and boil, then add 1 ½ cup matzo meal, sugar and salt (which have been previously mixed together) all at once to the pot, then beat rapidly over low heat until mixture leaves the sides of the pot and forms a ball. A wooden or metal spoon works well for this. Remove the pot from the heat and beat in all four eggs by hand, ONE AT A TIME. Beat hard after adding each egg until batter is thick and smooth. Then, place a large tablespoonful of the mixture into each section of a well-oiled muffin tin. Bake for 1 hour at 375 degrees. Each recipe makes about 12 popovers. Enjoy them! Our mom would be thrilled that they still are on Seder tables around town.
DeMari Family Corn Bread PREP COOK
i r a M e D n a Sus
10 minutes 40 minutes
INGREDIENTS 2 c corn meal
3 eggs
2 c self-rising flour*
1 c olive oil
1 c sugar
1 1/2 c milk
DIRECTIONS Combine dry ingredients. Mix eggs and add to milk.** Combine all ingredients and mix to blend. Bake at 350 degrees in a 9x13 greased and floured pan for approximately 40 minutes until slightly brown and/or cracked on top. *if you only have regular flour, add 3 tsp baking powder and 1 tsp salt to the dry mixture. **it's best (but not required) to bring wet ingredients to room temperature. Add dried jalapeño if you want to spice things up!
HAPPY COOKING! Hope you enjoy making our Federation family recipes!