Holiday Archives - The Nosh

Vegan Chocolate Cheesecake

Mon, 28 Aug 2023 05:01:43 +0000

Vegan Chocolate Cheesecake

Due to popular demand, here is the recipe for the winning entry at Temple Emanuel’s Shavuot cheesecake contest. This recipe was created by vegan food blogger Richard Makin, and will delight vegans and non-vegans alike.

Ingredients

Crust

154g (5 ½ oz) Oreos
30g (2 ½ T) melted vegan butter/margarine

Filling

340g (12oz) dark chocolate (vegan/nondairy)
60ml (2oz) refined coconut oil (not virgin)
350g (12.3oz) extra-firm silken tofu (or one aseptic package, e.g. Mori-Nu brand)
4T powdered sugar
2t lemon juice
200ml (7oz) almond milk, or other non-dairy plant milk
2T cocoa powder
Sea salt – a pinch for finishing

Instructions

Line the base and sides of an 8” or 9” springform pan with parchment paper. Crush the Oreos either by hand in a plastic bag or in a food processor. Pour into a bowl and mix with the melted butter. Press firmly into the bottom of the lined pan and refrigerate for at least 30 minutes.

For the filling, melt the chocolate and coconut oil in a heat proof bowl over a bowl of gently simmering water, stirring constantly.

While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and blend until completely smooth. Add the melted chocolate mixture and blend again until smooth.

Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.

Submitted by Evan Rossio

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Latkes

Sun, 18 Dec 2022 16:23:22 +0000

Latkes

A food processor fitted with a shredding disk takes the labor out of potato latkes and saves you from scraped knuckles. Once grated, place the potatoes in a strainer or a clean towel and squeeze out excess liquid. You can also use a salad spinner to remove excess liquid. Latkes can be made ahead of time, frozen, and reheated. Reheat in a 450 degree oven and serve.

Ingredients

5 large russet potatoes
1 medium onion
4 eggs, beaten
1/2 c matzo meal
2 t salt
1/2 t pepper
1/2 c canola oil, for frying

Instructions

Grate peeled potatoes and onion into a bowl or pulse in a food processor. Drain any excess liquid using clean towel or salad spinner. Add eggs, matzo meal, salt, and pepper.

Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until the underside is golden, about 2-3 minutes. Flip pancakes and cook until the other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

Submitted by Evan Rossio

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Passover Almond Cookies

Thu, 14 Jul 2022 18:11:40 +0000

Passover Almond Cookies

Servings: 35 cookies Prep time: 10 minutes Cooking time: 30 minutes

Ingredients

1.1 lb skinless sliced almonds
1 c sugar
4 egg whites

Instructions

Lay parchment paper on a baking pan.
Immerse 2 T in water and use it to lay the mix on baking pan.
Preheat oven to 300°F and bake for 25-30 minutes until golden.

Submitted by Michal Ravid

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Michal’s Special Passover Meatballs

Thu, 14 Jul 2022 18:09:46 +0000

Michal’s Special Passover Meatballs

Ingredients

2.2 lb ground beef
2 medium onions
3 cloves garlic
½ bunch of cilantro (optional)
1 egg
4 T matzo meal (or bread crumbs)
¼ c boiling water with ¼ t baking soda
BBQ spice
Salt
Black pepper
Two cans diced tomatoes

Instructions

Thoroughly hand mix all the ingredients and spices.
With wet hands make patties and lay on baking tray with parchment paper.
Bake at 400°F for 10 minutes.

Sauce
Dice onion, cut the garlic to small pieces, and saute in oil on low heat to soften without browning.
Add two cans of diced tomatoes, salt, and ½ c of water.
When the tomatoes are softened and boiling, cook for 30 minutes.

Submitted by Michal Ravid

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Tzimmes

Thu, 14 Jul 2022 18:01:39 +0000

Potato Knishes

Ingredients

3 c diced carrots
1 c diced sweet potatoes
1 t salt
1 c boiling water
1 large pear, peeled and sliced
1 c honey
Dash of lemon juice (optional)

Instructions

Add carrots, potatoes, and salt to boiling water. Simmer 20 minutes. Add pears and cook 10 minutes longer. Transfer to a baking dish. Pour honey over and blend well. A dash of lemon juice may be added. Bake in a slow oven (approximately 300°) for approximately 30 minutes. Serves 6.

Submitted by Ida Weiner, from “A Touch Of Love, A Pinch Of Tradition” B’nai B’rith Women #473, Grand Rapids, MI 1987

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Passover Mandelbrot

Tue, 28 Jun 2022 09:25:05 +0000

Passover Mandelbrot

Ingredients

2 eggs
⅔ c sugar
2 t lemon juice
¼ c salad oil
½ c finely grated almonds
½ t orange flavoring
½ c small pieces walnuts
1 ⅓ c cake meal

Instructions

Beat eggs, sugar, and salt until light and thick. Add flavoring and oil, then balance of ingredients. Let stand 5 minutes. Make one roll on a cookie sheet. Bake at 350° about 30 minutes. Slice and toast on both sides. Yield: about 20 pieces.

Submitted by Eileen Enoch, from “A Touch Of Love, A Pinch Of Tradition” B’nai B’rith Women #473, Grand Rapids, MI 1987

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Flourless Chocolate Torte

Mon, 16 May 2022 15:12:26 +0000

Flourless Chocolate Torte

Dairy or Parve, Great for Passover!

Ingredients

Nonstick cooking spray
5 large eggs
8 oz unsweetened chocolate
4 oz best-quality semi-sweet chocolate
½ c water
1 ⅓ c sugar, divided
1 c (2 sticks) butter or margarine
Whipped cream or parve whipped cream, for garnish
Raspberries, for garnish

Instructions

Preheat oven to 350°F. Lightly coat a 9” springform pan with nonstick spray. Crack the eggs into a small glass or metal bowl. Place them on the stovetop, but not over a direct flame. You want to warm the eggs, but not cook them. This will allow the eggs to triple in volume when beaten. Set aside. In a medium pot, melt the chocolates, water, 1 c sugar, and butter or margarine over medium heat, stirring with a spoon. Remove from heat and let cool. Transfer the eggs to a mixing bowl. Add the remaining ⅓ c sugar to the eggs and beat until tripled in volume. With a spatula, fold the chocolate mixture into the eggs. Pour into the prepared pan. Bake 30-35 minutes; it will be a little loose in the center. Serve warm or at room temperature with whipped cream and raspberries.

Submitted by Judy Sernick

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Sephardic Charoset

Wed, 11 May 2022 15:17:32 +0000

Sephardic Charoset

There are as many variations of this Passover staple as there are families, and this delicious version with a Sephardic twist symbolizes the mortar used by Jewish slaves when building cities and pyramids for their Egyptian masters.

Ingredients

4 apples, peeled, cored, and quartered
1 lb pitted dates, halved
½ lb dried figs, coarsely chopped
½ c dried cherries
½ c raisins
½ lb dried apricots, halved
2 T cinnamon
1 t ground cloves
¼ c sugar
1 c Kosher wine (blackberry or concord grape)
½ c lightly toasted almonds, chopped
½ c lightly toasted pistachios, chopped
½ c lightly toasted walnuts, chopped
½ c lightly toasted pine nuts, chopped
lemon zest

Instructions

1.	Cut apples into quarters and place in a large processor; pulse until chunky. Add dates, figs, apricots, cherries, raisins, cinnamon, and cloves and pulse-process the mixture to medium-fine. Transfer to a large bowl.
2.	Stir in the chopped toasted nuts and the lemon zest and taste for seasoning, adding more cinnamon if necessary. Add enough wine to bind the mixture
3.	Chill overnight to meld flavors.
4.	Serve at room temperature for the best flavor.

This recipe makes enough for the entire week, and can easily be halved.

Submitted by Evan Rossio

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Matzo Pizza Lasagna

Mon, 09 May 2022 15:56:25 +0000

Matzo Pizza Lasagna

Ingredients

4 eggs, lightly beaten
1 24 oz container small-curd cottage cheese
1-2 T fresh Italian herbs (oregano, Italian parsley, basil), chopped
2 cloves garlic, minced
Pinch of salt and pepper
4 c shredded mozzarella cheese
1 23 oz jar marinara
6 sheets of matzo
Your family’s favorite pizza toppings

Instructions

Heat oven to 350°. In a bowl, combine eggs, cottage cheese, fresh herbs, garlic, salt and pepper, and 1 cup of the mozzarella. Set the mixture aside.

Grease a 9×13 glass baking dish and spread a thin layer of marinara over the bottom.

Lightly dampen the matzo with water (run quickly under a faucet, so as not to completely soak), then place two sheets on top of the layer of marinara. Spread a third of the remaining marinara over the matzo, and spoon half of the cottage cheese mixture on top. Sprinkle 1 cup of mozzarella over the cottage cheese mixture and add the first layer of pizza toppings.

Continue to layer ingredients, adding another two sheets of matzo, half of the marinara, the remaining cottage cheese mixture, half of the mozzarella, and more toppings.

Add the last two sheets of matzo and the remaining marinara, mozzarella, and toppings.

Loosely cover the dish with foil and bake for 35-40 minutes. Then remove the foil and broil the lasagna for 3-5 minutes, or until top is browned to taste. Let the dish rest for 10 minutes before serving.

Submitted by Evan Rossio

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Passover Jam Squares

Wed, 04 May 2022 18:02:48 +0000

Passover Jam Squares

Ingredients

2 eggs, separated
½ c butter
1 c sugar, divided
½ c matzo cake meal
½ c potato starch
1 c jam

Instructions

Mix the egg yolks, butter, and ½ c of the sugar. Stir in the cake meal and potato starch. Pat into a 9×13 pan. Spread with jam. Bake at 350° for 10 minutes. Meanwhile, beat the egg whites until stiff and add the remaining ½ c of sugar. Spread this meringue mixture over the partially baked dough. Finish baking at 350° for 25 minutes. Cool and cut into squares.

Submitted by Rabbi Michael Schadick

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