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Honey Orange Chicken
Honey Orange Chicken
By Jamie Stolper @ 16:02 :: 10012 Views :: 358 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

This is based on Joan Nathan's recipe in her original edition of The Jewish Holiday Kitchen (Schocken Books, 1979).  Joan uses whole chickens, cut up, but I have adapted it for boneless, skinless chicken breasts.  This recipe is easier than it looks and really tastes delicious.  The chicken stays moist and there is a wonderful just-sweet-enough sauce to go with the chicken and any rice or other grain side dish you choose.  Leftovers, if there are any, are good cold.  I have a natural aversion to reheated chicken (me and Julia Child!), but I've found that you can re-heat this chicken in the sauce – covered, at a low temperature, in the oven or at a reduced power level in the microwave – with little loss in flavor.  This is a wonderful dish to serve for a Rosh Hashanah dinner.

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Honey Hot Dogs
Honey Hot Dogs
By Jamie Stolper @ 16:00 :: 4208 Views :: 125 Comments :: :: All, Entrees / Main Courses, Meat, Holidays

This is an easy, easy, easy dish that can be an hors d'oeuvre for a larger dinner or a quick treat of a meal for your family.  Kids absolutely love this, but so do the adults.  It tastes best when it is freshly made, so prepare just before serving – it will only take about 10 minutes.

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Honey Cake
Honey Cake
By Lisa Chodosh @ 15:59 :: 9302 Views :: 874 Comments :: :: All, Desserts, Holidays

This recipe comes from my paternal grandmother, Rebecca Chodosh. As was typical of her generation, she never wrote down any of her recipes. It took my beloved Aunt Pearl to stand by her side and diligently measure each ingredient and record the procedure. I've updated the method a bit to reflect modern techniques and equipment, but this cake will always bring back loving memories of two great ladies.

Both of these fine cooks liked to make taiglach on one day, then make the honey cake the next using the honey the taiglach had been boiled in. If you're lucky enough to have taiglach honey at hand, use it in place of the jarred honey, omit the ground ginger and reduce the amount of sugar to 1/2 cup.

This cake is a bit spongy in texture, and will have a fair number of small holes and tunnels. This is as it should be. The flavor is slightly spicy and the cake is not overly sweet. It will stay, wrapped well, for many days at room temperature and even longer in the refrigerator.

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Honey Apple Cake
Honey Apple Cake
By Norene Gilletz @ 15:58 :: 3810 Views :: 153 Comments :: :: All, Desserts, Holidays
This moist and delicious cake combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy New Year!  Use a large (14-cup) processor to make this cake or see note below.
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Herb and Spice-Roasted Beef
Herb and Spice-Roasted Beef
By Julie Weisman @ 15:56 :: 3056 Views :: 125 Comments :: :: All, Entrees / Main Courses, Meat, Holidays

This is a recipe for a special occasion, when you want to serve meat, but dressed up in some way. My family and guests have enjoyed the flavors of this recipe, but they are quite strong and a bit unusual for beef. The meat ends up with a nice sort of crusty outside. I usually prepare it a day in advance of cooking it.

Food Editor's Note:
This dish is easy to prepare and makes a very nice presentation. I used rolled Delmonico roasts, but you can splurge and use a sirloin roast as well. The leftover beef is excellent served in sandwiches.

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Hamantaschen (Yeast Dough)
Hamantaschen (Yeast Dough)
By Rosalie Weiner @ 15:55 :: 15336 Views :: 439 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's Notes:

This is a recipe for the Eastern European raised dough hamantaschen, the original form of this Purim treat. It takes a little bit longer to make than the cookie dough hamantaschen, but if you like a soft, chewy texture, this is the one for you. Hamantaschen will keep, covered at room temperature, for a few days (or you may freeze them).

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Hamantaschen (cooke dough)
Hamantaschen (cooke dough)
By Harriet Rosen @ 15:54 :: 4155 Views :: 161 Comments :: :: All, Desserts, Holidays, Pareve

Hamantaschen Cookie Dough- Pareve

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Haman's Ears (Orecchi Di Aman)
Haman's Ears (Orecchi Di Aman)
By Edda Servi Machlin @ 15:52 :: 5813 Views :: 203 Comments :: :: All, Entrees / Main Courses, Holidays, Pareve

For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantachen are for the Ashkenazim. There are perhaps as many versions of this sweet as there are Jewish families in Italy. I regard this recipe as the finest. From this basic recipe you can create variations limited only by your own imagination.

 
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Guacamole Dip
Guacamole Dip
By Jamie Stolper @ 15:51 :: 5824 Views :: 268 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.

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Grilled Eggplant Slices
Grilled Eggplant Slices
By Jamie Stolper @ 15:49 :: 6659 Views :: 180 Comments :: :: All, Salads, Holidays, Vegetarian
In Israel, eggplant is everywhere, in many forms, and is a national favorite.  Here in America, it seems one either loves it or hates it.  I'm in the latter camp and was happy to be able to partake of an eggplant dish almost every day when I was in Israel recently.  I think my favorite is simple grilled eggplant, flavored with olive oil, garlic, salt, and pepper.  It is easy to make, low in calories and carbohydrates, and can be served as an appetizer or as a vegetable with an entrée.  I actually prefer this at room temperature or cold, but it can be served hot as well.  If you use the small Italian-style eggplants, the slices are just the right size for cooking and serving whole, which looks so pretty on a plate.
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