WJC Cookbook

Food sparks cherished memories.

While we won’t be able to dine together, we can create memories with beloved dishes from congregants.

We encourage you to make a dish, share a video or photo and enjoy while watching our Virtual Gala celebration.

Brisket

BY LINDA SOLOMON WHY IS THIS RECIPE SPECIAL?

My family’s most favorite holiday entre.

INGREDIENTS:

First cut, trimmed with little fat, 6 pound brisket 3 sliced sweet onions, or more large bag of carrots, cut in half lengthwise, and then cut to size of finger 3 bottles of chili sauce 1 package of onion soup mix 1 cup red cooking wine Paprika- to taste Garlic and onion powder- to taste Black pepper- to taste corn starch large oven bag solid pot with lid that seals completely DIRECTIONS:

The night before Coat large oven bag with corn starch (1 TBSP) Place 2/3rds onions on bottom of bag Mix dry seasonings together, including onion soup mix, and rub all over brisket- top and bottom Place brisket in bag, fat side up, and then place carrots and remaining onions around the brisket Cover with chili sauce and red wine, mix it around some so everything is covered Let sit overnight When you’re ready Bake at 325 in a preheated oven for 3 hours (Make sure lid is sealed tightly- I think this is key!

I like to use a heavy pot/lid such as Le Creuset) Take brisket out of the cooking bag, let cool and slice against the grain Most often it is not yet soft, so bake longer at 350.

Reheat at 375 for 30 min. before serving. Enjoy!

Winning Challah

BY TAMI ARNOWITZ WHY IS THIS RECIPE SPECIAL?

I’ve tried out a LOT of challah recipes. This is the recipe that has won the bake-off, both in terms of taste and ease of baking. This recipe is adapted from Yona Goldman’s challah recipe. Enjoy!

INGREDIENTS:

Step 1 STEP 2 STEP 3 1.5 Tbsp Yeast (active dry yeast) ¾ Cup Sugar Around 3 ¾ Cups flour 2 Tbsp Sugar ½ Cup Oil ½ Cup Warm Water ¾ Cup Warm Water ½ Tbsp Salt 1 Cup Warm Water 3 ¾ Cups flour 2 eggs Yields 2 large size loaves.

DIRECTIONS:

Combine yeast, sugar, and warm water (bathwater warm) in a bowl and let stand for 5 minutes. You will know your yeast is good to use if you see it bubbling and frothing. Using water that is too hot will kill the yeast. Using water that is too cold with not activate the yeast. Set the yeast mixture aside.

In a separate bowl combine all the ingredients from step two and knead together until your dough begins to form.

When your mixture has become dough-like add the yeast mixture.

Once you have added the yeast mixture to the dough add the rest of the ingredients in step 3, but DO NOT add all the flour at once. You will need to judge the consistency as you add and you may find you need slightly less or slightly more flour than the recipe suggests. I’d suggest starting with 2.5 cups of floud. Knead everything together for a few minutes until you get smooth not sticky dough. Add flour as needed to get the right consistency. You do not want to add too much flour to the dough as it will become heavy and tough to work with.

Choose a large bowl for your dough to rise. Spray the bowl with cooking spray, place the dough in the bowl, cover with wax paper that has been sprayed and then with a damp clean towel. Place it in a warm area to rise (near an oven if it was recently on, near a heater, in the sun, wrapped in a towel…) Let your dough rise until it doubles in size. That should be approximately 2 hours.

Shape your challot. You can bake them immediately or you can then let them rise again until they approximately double in size for a more airy challah. Once they are ready to be baked, brush them with a beaten egg which will give them a beautiful sheen once baked. Place them in a preheated oven at 350 degrees Fahrenheit for about a half hour. Every oven is different so check your challot to see if they are golden brown on the top and light brown on the bottom. You can also tap the challot on the bottom to make sure they sound hollow.

Nach Waxman’s Brisket

from The New Basics Cookbook by Julie Rosso and Sheila Lukins, Workman, 1989

BY ILENE BELLOVIN WHY IS THIS RECIPE SPECIAL? It’s the only brisket recipe you will ever need.

INGREDIENTS: 4-5 pound first-cut beef brisket, trimmed so that a thin layer of fat remains Freshly ground black pepper 3 tablespoons olive oil 8 medium and large onions, peeled and thickly sliced 3 tablespoons tomato paste Kosher salt 2 to 4 cloves garlic, peeled and quartered 3 carrots, peeled and trimmed DIRECTIONS: The Secret is - Do as little as you can!

Get a gorgeous piece of first cut brisket that fits your Le Creuset or other heavy oven friendly pot, eight onions, fresh carrots, garlic and tomato paste. I use a little olive oil, fresh pepper and that’s it. I skip the flour. It may not need to cook as look as the recipe says after slicing. Get a smaller piece than they say, four or so pounds is always more than enough. I saute mushrooms and add them at the end because Rick likes them.

1. Preheat the oven to 375°F. 2. Sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren’t yet caramelized, 10 to 15 minutes.

3. Turn off the heat and place the brisket and any accumulated juices on top of the onions.

4. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with very little salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.

5. Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.

6. Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours.

Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. I personally think it needs less.

7. It is ready to serve with its juices, but, in fact, it’s even better the second day.

Nana’s Banana Cake

BY AMY KRISS WHY IS THIS RECIPE SPECIAL?

My mom made it for years and we still have the recipe in her own handwriting! It is very special and delicious!

INGREDIENTS:

3 soft bananas 4 tbls sour cream 1 tsp baking soda 11/4 cup sugar 1/4 cup butter 2 eggs 1 tsp vanilla 1 1/2 cup flour.

DIRECTIONS:

Mash bananas.

In separate bowl, mix sour cream with baking soda and beat until it bubbles.

In another bowl, cream together sugar and melted butter.

Add 2 eggs and vanilla and mix.

Combine bananas and sour cream mixture with sugar, butter and bananas.

Mix well.

Sift flour thru strainer and add to mixture.

Mix well.

Preheat oven to 325 degrees.

Grease loaf pan and add mixture.

Bake for 60 minutes.

Grandma Gita’s Chicken

BY SARENE SHANUS WHY IS THIS RECIPE SPECIAL?

Because my mother in law, Gita Feuerwerger, taught me how to make it when I was learning how to cook after college. She used to make it whenever we went to visit her.

INGREDIENTS:

1 chicken cut into 1/8’s Salt Pepper Onion powder Garlic powder Paprika Orange juice (optional) DIRECTIONS:

Preheat oven to 350.

Wash chicken and remove skin if you wish.

Sprinkle the chicken with the spices in any order but the paprika must be last.

Bake for one hour.

If you like very moist chicken, you can put a little orange juice in the bottom of the pan, being careful not to wash off the spices

Stir-Fried Chicken, Bok Choy and Noodles

BY GAIL KOLLER WHY IS THIS RECIPE SPECIAL?

It’s delicious, it’s a one dish balanced meal, and everyone in my family loves it! (A miracle!) It’s also very adaptable.

You can substitute zucchini or broccoli for the bok choy, ground turkey for the chicken. You get the idea.

INGREDIENTS:

2 tablespoons vegetable oil, divided 4 cups very coarsely chopped bok choy (1 large or 3 bags of baby bok choy) 6 oz soba noodles (I use black rice noodles) 2 teaspoons toasted sesame oil 1 package ground chicken 5 scallions, white and pale green parts coarsely chopped, dark-green parts thinly sliced 2 teaspoons finely grated fresh ginger (a zester works great for grating) 1/3 cup mirin (I use white wine or sherry) 1/4 cup soy sauce Optional: 1 teaspoon crushed red pepper flakes 1 tablespoon toasted sesame seeds DIRECTIONS:

You will need a large skillet, a pot for boiling the noodles, and a large bowl.

Prepare noodles according to package instructions. Drain in colander, transfer to bowl and toss with sesame oil. Set aside.

Heat 1 tablespoon vegetable oil in large skillet over medium-high. Add bok choy and cook, tossing often, until edges are browned (about 4 minutes). Reduce heat to low and continue to cook, tossing often, until thickest parts of bok choy is tender (about 4 more minutes). Remove from heat, add to bowl with noddles, and toss until well mixed. Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high and add chicken, spreading it in layer across the surface of the pan with a large spoon or spatula. Cook chicken UNDISTURBED (trust me), until underside is brown (about 3 minutes). When chicken is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink (about 1 minute). Add chopped scallions (pale parts only), ginger, and, if you’re using it, crushed red pepper flakes. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown (about 1 minute). Add noodles mixture, mirin (or wine or sherry), and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits) about 45 seconds. Remove from heat and, if using sesame seeds, fold them in now. Scatter dark-green parts of scallions over top. Enjoy!

Roasted Chicken - Onions and Lemon Wine Sauce

BY JILL SHEIN WHY IS THIS RECIPE SPECIAL?

I adapted this recipe from one an old friend gave me and it became a family favorite. It is perfect for a Shabbat dinner or special meal, INGREDIENTS:

1 whole broiler 2 onions - chopped (chopped leeks can be substituted for 1 onion) 2 large cloves of garlic - minced 8 ounces clear chicken broth 1/4 cup white cooking wine 1/2 lemon juiced DIRECTIONS:

Season chicken with garlic powder, ground pepper and sweet paprika.

Combine chopped onions and minced garlic and place in bottom of baking pan.

Put chicken on a baking rack over the mixture.

Combine broth, cooking wine and lemon juice, pour mixture over chicken.

Cover pan with foil and bake at 350 degrees for 45 minutes to an hour*.

Uncover and bake for another 45 minutes.

Baste frequently so that chicken browns evenly. * Total baking time for chicken is approximately 1/2 hour per pound.

Grandma’s Charoset (Sephardic)

BY ANDREA LIGHTMAN WHY IS THIS RECIPE SPECIAL?

I received this from my cousin. It was the Charoset my Grandmother would make in Israel.

INGREDIENTS:

1 cup Dates 1 up Raisins 1/2 cup Wine 1 cup chopped Walnuts 3-4 Tbs Orange Juice DIRECTIONS:

Combine the dates, raisins and wine in a pot.

Boil (make sure nothing burns) and then reduce to low flame and cook for 2 hours to form a paste.

Add orange juice and nuts.

Serve at room temperature or cold.

Coconut Noodle Kugel

BY ELLEN ADLER WHY IS THIS RECIPE SPECIAL?

A family favorite for those of us who love coconut!

INGREDIENTS:

16 ounces medium egg noodles 5 eggs 3 1/2 cups whole milk 1 cup sugar 2 teaspoons vanilla 1/2 stick melted unsalted butter 4 ounces angel flake coconut DIRECTIONS:

Boil noodles according to package instructions, drain and rinse.

Grease a 9 x 13 glass baking dish.

In blender, blend the eggs with 1/2 cup of the milk until smooth.

Add the remaining milk, sugar, vanilla and blend.

Mix the cooked noodles with the milk mixture and pour into prepared dish.

Drizzle the melted butter over the top.

Sprinkle with the coconut.

Bake at 350 degrees for 1 1/2 hours or until set and coconut is browned.

Israeli Pita

BY GLENNA LEE WHY IS THIS RECIPE SPECIAL?

Our friends from Israel taught us this recipe. We ate these delicious pitot with Zaatar, drizzled with olive oil from their family’s olive orchard in Bustan HaGalil. With each taste, we remember their family’s history of surviving Auschwitz and coming to Israel, fighting for their Independence, and creating a new state and a new land. They took the dirt life gave them and turned it into fruit.

INGREDIENTS :

3 table spoons of olive oil 1-4 teaspoon of salt 1 teaspoon of lemon 1 cup of whole wheat flour 2 cup of all-purpose flour 1 cup of water 2 table spoons of sugar 1 table spoon of yeast DIRECTIONS:

Put all ingredients into a mixer Mix the dough for 15 min.

Let the dough stand for an hour at room temperature.

Create small pita bread from the dough Make the pita bread flat and use a fork to make small holes in it (so it won’t rise too much in the oven).

Za’atar Mix 5 table spoons of olive oil with 2 table spoons of Za’atar.

Spread the mixture on top of each pita Preheat oven to 450 degree and bake for 6-7 min.

Jerusalem Cous Cous Salad

BY TAMI ARNOWITZ WHY IS THIS RECIPE SPECIAL?

We were living in Israel for the year and I tried a new recipe for a date cake for a Shabbat with friends. I didn’t like the cake so much and I had leftover dates so I looked for something else to make. I found this and now it’s one of my favorites. Good as a side or main course for a light meal. Perfect for a Shabbat picnic lunch or pot luck of any kind.

INGREDIENTS:

3 green onions 1 tbsp olive oil 14 ½ oz chicken broth 1 tsp cinnamon ½ tsp black pepper ¼ tsp red pepper 10 oz cous cous 3 tbls white wine vinegar (red wine is okay too) ¾ tsp salt 6 tbls olive oil 19 oz chickpeas 2 c shredded carrots (3-4 large carrots) 5 oz dates, roughly chopped ¼ c pinenuts, toasted 2 tbsp cilantro, optional DIRECTIONS:

1. Finely dice the white part of the green onion. Slice the green part and reserve for salad later. Cook the white part with 1 tbsp olive oil. Add in broth, cinnamon, ¼ tsp black pepper, and all of the red pepper. Bring to a boil and add cous cous. Cover and remove from heat. Let stand 5 mintues.

2. Whisk together vinegar, ½ tsp salt, and remaining olive oil (6 tbsp) 3. Fluff cous cous with fork. Put in a large bowl and toss in green onion tops, chickpeas, carrots, dates and toastd pinenuts. Add ¼ tsp of salt and pepper. Add vinaigrette, toss and serve. (can be served hot or cold.)

Grandma Shirley’s Apple Cake

BY TAMI ARNOWITZ WHY IS THIS RECIPE SPECIAL?

This recipe is from Jeff’s maternal grandmother, Shirley Beder. Towards the end of her life, Grandma Shirley became quite the prolific baker. She would make cakes and cookies and freeze them in portions. You almost always left a visit with her with a piece of cake or some cookies in tow. This cake is moist and delicious and perfect for Rosh Hashanah.

INGREDIENTS:

4 large apples - cored, peeled, and sliced 2 tsp cinnamon 5 TB sugar 3 cups flour 2 cups sugar 3 tsp baking powder 1 cup oil 1 tsp salt 2 1/2 tsp vanilla 4 large eggs 1/4 cup OJ 1 cup chopped walnuts DIRECTIONS:

Preheat oven to 350 Blend apples with cinnamon and 5 TB sugar Combine all other ingredients (liquids first then gradually add flour) and Beat until smooth, 4-5 minutes by machine Pour 1/2 batter into 10 inch GREASED tube pan Put in 1/2 apple mixture Repeat, batter then apples Bake 1 1/2 hours

Jenny Fish’s Lentil Soup

BY TAMI ARNOWITZ WHY IS THIS RECIPE SPECIAL?

We eat this lentil soup every year on Parsha Toldot in honor of the story of Esau selling his birthright to Jacob for a bowl of “red stew”. This recipe came to me from Rabbi Daniel Goldfarb the year I studied at the Conservative Yeshiva. The recipe was part of his d’var torah for Toldot; it is his grandmother’s recipe.

INGREDIENTS:

1 pkg lentils – wash and clean well 8 c water (or broth) Large carrot – cut into big pieces Large onion – cut into quarters 3-4 stalks celery, cut into big pieces 1 T ketchup Salt & pepper Salami or hotdogs cut into small pieces DIRECTIONS:

You will need a large skillet, a pot for boiling the noodles, and a large bowl.

Prepare noodles according to package instructions. Drain in colander, transfer to bowl and toss with sesame oil. Set aside.

Simmer vegetables and lentils in water (or broth) for 2-3 hours, stirring occasionally to keep from sticking on the bottom.

When vegetables are tender, puree in pot.

Add ketchup, salt and pepper and meat, if including meat.

Cook a little longer.

Tastes best if cooked a day or two ahead, especially if fleishig.

Cold Curried Pea Salad

BY JENNIFER WINTERS WHY IS THIS RECIPE SPECIAL?

It’s one of Rabbi Segelman’s favorites from Kiddush lunch.

INGREDIENTS:

16-ounces frozen sweet petite peas (do not thaw).

6 ounces smoked almonds - optional 1/2 cup chopped green onions 8 ounces chopped water chestnuts- optional 2/3 cup mayonnaise 2 teaspoons yellow curry powder Salt and freshly ground pepper to taste DIRECTIONS:

(Coarsely chop almonds with a large knife.)

Combine the salad ingredients: In a large bowl, whisk the mayonnaise, curry powder, salt, and pepper until smooth.

Add the peas, scallions, and water chestnuts to the bowl.

Gently fold the salad into the mayonnaise dressing. Taste and add more salt and pepper, if you like. Refrigerate until ready to serve.

Add the almonds: Just before serving, stir in the chopped almonds.