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Articles filed under Jewish

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  • Spring Matzo Ball Soup Apr 9, 2014 6:01 AM
    Spring Matzo Ball Soup gets a seasonal makeover.

     
  • Spiced Hazelnut Ingberlach Apr 9, 2014 6:01 AM
    Spiced Hazelnut Ingberlach is Jewish candy that you can make at home for Passover

     
  • Speedy Challah Muffin Spirals Sep 4, 2013 6:00 AM
    Speedy Challah Muffins Spirals

     
  • Baked Honey-Date Apples Sep 4, 2013 6:00 AM
    Baked Apples with Dates

     
  • Rosh Hashana comes early with fresh possibilities Sep 2, 2013 6:40 AM
    1½ cups all-purpose flour, plus more for dusting the pan 1½ cups white whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1½ teaspoons cinnamon ¾ teaspoon ground nutmeg? 3 eggs 1 cup honey 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups packed shredded zucchini (not peeled) 1 cup coarsely chopped medjool dates Set a rack in the center of the oven. Heat the oven to 350 degrees. Mist a bundt pan with baking spray. In medium bowl, whisk together both flours, the baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, whisk the eggs until well beaten. Stir in the honey, oil and vanilla, then fold in the zucchini. Add dry ingredients and chopped dates to the zucchini mixture. Stir just until the dry ingredients are just moistened. Do not over mix. Pour the batter into the prepared bundt pan. Bake until a toothpick inserted at the center of the loaf comes out clean and dry, 50-60 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Serves 10. Nutrition values per serving: 510 calories, 24 g fat (2 g saturated), 71 g carbohydrates, 5 g fiber, 40 g sugar, 7 g protein, 55 mg cholesterol, 400 mg sodium. Laura Frankel, executive chef for Wolfgang Puck Kosher Catering, Chicago

     
  • Caramelized Onion, Eggplant And Heirloom Tomato Tart Sep 2, 2013 5:40 AM
    CARAMELIZED ONION, EGGPLANT AND HEIRLOOM TOMATO TART

     
  • Tortillas with Tomato-Mint Salsa and Guacamole Mar 20, 2013 6:00 AM
    Tortillas with Tomato-Mint Salsa

     
  • Matzo Toffee Bar Crunch Mar 20, 2013 6:00 AM
    Matzo Toffee Crunch

     
  • Braised Short Ribs in Homemade Duck Sauce Mar 19, 2013 6:00 AM
    Braised Short Ribs

     
  • Sweet-And-Tangy Barbecue Brisket Sliders Dec 12, 2012 6:36 AM
    Sweet and Tangy Barbecue Brisket Sliders

     
  • Southwestern Latkes with Chipotle Yogurt Dec 5, 2012 5:54 AM
    Southwestern Latkes

     
  • Gilded Chocolate-Dipped Hanukkah Pretzels Dec 5, 2012 12:38 PM
    Gilded Chocolate-Dipped Hanukkah Pretzel

     
  • Kasha Varnishkes Sep 12, 2012 8:00 AM
    Kasha Varnishkies

     
  • Grated Carrot Salad With Dates And Pistachios Sep 12, 2012 8:00 AM
    Grated Carrot Salad with Dates and Pistachios

     
  • Passover Potpie Apr 2, 2012 1:05 PM
    Passover Potpie

     
  • Old Fashioned Noodle Kugel with a Twist Feb 28, 2012 11:30 AM
    Old Fashion Noodle Kugel with a Twist: Roberta Fahey

     
  • Coffee and Porter Braised Brisket Dec 14, 2011 7:50 AM
    Coffee and Porter Braised Brisket

     
  • Honey-Thyme Glazed Chickens with Cider Gravy Sep 22, 2011 6:00 AM
    Honey-Thyme Glazed Chicken with Apple Cider Gravy

     
  • Baby Spinach Salad with Pomegranate Dressing Sep 22, 2011 6:00 AM
    Pomegranate Salad

     
  • Mandelbrot Nov 30, 2010 11:25 AM
    3 eggs ¾ cup sugar 1 tablespoon orange juice 1 teaspoon finely grated orange zest 1 teaspoon almond extract 3 cups all-purpose flour, plus more for dusting work surface 2 teaspoons baking powder 6 tablespoons peanut oil ¼ cup unsweetened cocoa ½ cup slivered blanched almonds Heat the oven to 325 degrees. Line several cookie sheets with baking parchment. Set them aside. In a bowl, beat the eggs with the sugar until the mixture is thick and light. Stir in the orange juice, zest and almond extract. Into a large bowl, sift 3 cups flour with the baking powder. Fold half of this mixture into the egg mixture, along with the peanut oil. Add the remaining flour-baking-powder mixture, plus the remaining cup flour, and beat the mixture for about 30 seconds. Separate one-quarter of the dough, put it in a bowl, and stir cocoa and almonds into it. (Knead it with your hands if you have to to distribute the cocoa and nuts. The dough should be a uniform color.) On a well-floured work surface, form the cocoa-almond dough into a thin “log” about ½-inch in diameter and 22 inches long. Add in flour, if needed, to make the roll. With a rolling pin, roll out the remaining “plain” dough into a strip about 3 inches wide, 22 inches long and ½ inch thick. Place the chocolate roll in the center of the plain strip of dough, and wrap the plain dough around the chocolate dough. Cut the roll in half. Arrange the rolls three inches apart on one of the prepared baking sheets. Bake 30 minutes. Remove the rolls from the oven, and cut them into ½-inch-thick slices while they are still hot. Spread the slices on the prepared baking sheet, and bake for 5 more minutes. Remove from pan, allow to cool on wire racks, and serve or store at room temperature in an airtight container. The mandelbrot can also be frozen for up to several months. Makes 3½ dozen. “The Gourmet Cookie Book: The Single Best Recipe from Each Year, 1941-2009” (2010 Houghton Mifflin Harcourt)

     
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