Galette with any kind of fruit

Over on my free Substack, I’ve been sharing recipes and seasonal reflections — like this updated galette recipe that you can make with any kind of fruit.

The dough is made with an all-butter crust (and yes, you can make it in the food processor OR by hand). I fill it with all kinds of summer fruit like sour cherries, peaches, berries, or plums. Lately, I’ve been adding a layer of frangipane underneath the fruit for a touch of almondy richness.

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Cheddar Cheese Coin Crackers

I am an unabashed cracker enthusiast, and I am always pleasantly surprised by how simple it can be to make them at home. Cheddar cheese coins (also called cheese pennies) have the addictive savory tanginess of a Cheez-It, with the hardiness of a homemade cracker.

This retro snack is made with just a few simple ingredients like good cheddar cheese, flour, and butter. They’re quick to whip up and store well in an airtight container. Cheese coins are flavorful enough to be served and eaten all on their own, ideally as a light nibble accompanied by a fizzy beverage before dinner. These crackers are extra delightful topped with a fruity fig or plum preserve, or even a slice of cheese on top. What’s not to love about salty, cheesy, crispy crackers?

Notes: 

1. This recipe works best with hand grated cheese, as opposed to the store-bought pre-shredded variety, which has a powdery coating on the outside.

2. You can store the cheese coins in an airtight container for up to one week.
   

Cheddar Cheese Coins
Yield: 48 crackers
Prep time: 10 minutes + 2 hours chill time
Cook time: 12-14 minutes

Ingredients

• 5 oz (140 g) extra sharp cheddar cheese, grated, about 2 cups

• ½ cup (1 stick) unsalted butter, very cold

• 1⅓ cups all-purpose flour 

• 1 Tbsp cornstarch 

• 2 tsp dry mustard powder

• 1 tsp sweet paprika

• ¼ tsp salt

• 1 Tbsp apple cider vinegar 

• 2-3 Tbsp ice cold water

Directions

1. Start by grating your cheese. Cube your butter very small. 

2. To the bowl of a food processor add the flour, cornstarch, dry mustard powder, paprika, salt and grated cheese. Pulse 2-3 times to mix.

3. Add the cubed butter and pulse 5-6 times, or until the mixture forms pea-sized crumbs. 

4. Add the vinegar and 2 Tbsp water. Pulse until the dough is like the texture of fine crumbly sand and easily holds together when balled up in your hand. If the mixture looks too dry and doesn’t stick together, add one more Tbsp water and pulse a few more times. 

5. Transfer to a clean surface and form into a ball. Divide the ball into two equal halves, and form each half into a log, about 1½” in diameter, and about 7-8” long. Wrap each log in plastic wrap and chill for at least 2 hours or overnight. 

6. Preheat the oven to 375°F, arrange the oven racks so there is one on the top third and one on the bottom third of the oven (alternatively, you can bake the crackers in the center of the oven, one baking sheet at a time). 

7. Line two baking sheets with parchment paper. Slice the chilled dough into ¼” rounds. Place them on the baking sheets, leaving an inch or two between each coin.  

8. Place the baking sheets on the top third and lower third of the oven, and bake for 6 minutes. Rotate the baking sheets, and bake for 6-8 more minutes, or until they are just starting to turn golden brown at the edges. If you like them crispier, bake until slightly deeper brown on the edges and on top.

9. Let the coins completely cool on a baking rack. Once cool, serve or store in an airtight container for up to one week.

Asparagus, Gruyere & Swiss Tart

This classic Spring tart is flavorful and buttery and is easy to whip up for a brunch spread or Mother’s Day. When possible, I try to use an all-butter puff pastry and fresh local asparagus — you can even often find good quality puff pastry sold by the sheet at your local bakery. The combination of Gruyere and Swiss is rich and nutty, and the whole grain Dijon adds a bright complexity to the flavor. If you’re not a fan of either cheese, you can swap them for a sharp cheddar or aged Gouda. This tart is a crowd-pleaser and is great served alongside a bright and citrusy salad. 

I recently had the pleasure of being back on KATU’s AM NW and you can find a full demo of this recipe here.

Asparagus Gruyere & Swiss Tart
Serves 6-8

Ingredients

• 1 sheet of puff pastry, defrosted

• 1 (1 lb/500 g) bunch asparagus

• 1¼ cups (3 oz / 85 g) shredded Gruyere cheese 

• 1¼ cups (3 oz / 85 g) shredded Swiss cheese, or substitute with additional Gruyere

• 2 Tablespoons whole-grain Dijon mustard (optional)

• Drizzle of olive oil

• 1 egg, beaten (for egg wash)

• Flaky salt, as desired

• Freshly ground pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Depending on the brand of puff pastry you use, your tart might be slightly larger or smaller in size. Gently roll out your puff pastry until it’s roughly 11-13” (28-33 cm) in length, and 6-9” (15-23 cm) wide. Transfer the rectangle onto a parchment-lined baking sheet. 

3. With the tip of a sharp knife, score a border around the pastry dough, about 1” (2.5 cm) from the edge, forming a rectangular frame.

4. Using a fork, lightly pierce the pastry evenly across the inside of the rectangle. This will help prevent excessive puffing in the center while allowing the edges to rise evenly.

5. Trim the tough ends off the asparagus spears to fit them within the inner rectangle of the tart. To do this, gently bend each asparagus spear near its base until it naturally snaps; discard the tough ends or reserve them for making stock if desired.

6. To assemble the tart: evenly spread 2 tablespoons of the whole grain mustard in the inner rectangle of the tart. Top evenly with shredded cheese. Arrange the asparagus, like straight soldiers, on top of the cheese. Lightly drizzle or brush the asparagus with olive oil. Brush the edges of the tart with beaten egg. Sprinkle the tart with flaky sea salt and freshly ground pepper. 

7. Bake for 22-25 minutes, or until puffed up and golden brown at the edges and the asparagus spears are tender and cooked through. 

8. Allow to cool for at least 15 minutes prior to serving. Tart can be served warm or at room temperature. This tart is best served the same day it’s baked, but you can store it in the fridge for up to 3 days. The tart can be reheated at 350°F (175°C) until warmed through. 

Yemenite White Bean Soup with Zhoug

This classic Yemenite white bean soup is designed to be topped with herby, cardamom-rich zhoug. Zhoug is spicy, floral, and very springy — it’s worth a try if you’ve never had it before, even if you’re slightly spice-averse (I recommend using less jalapeno if that’s the case). While you can make this soup with canned beans, if you take the time to cook up beans from scratch and save their cooking liquid, that bean broth adds tons of flavor to the final soup.

Yemenite White Bean Soup with Zhoug ( hot sauce)
Originally published on The Nosher
Serves 6

For the soup-

• 1 cup dry white/Cannellini beans, or 2 15oz cans (about 3.5-4 cups)

• Olive oil, as needed

• 1 large onion, diced small

• 1 large leek, diced small

• 1 carrot, diced small

• 1 celery, diced small

• 1 Roma tomato chopped small (or 1 tablespoon tomato paste)

• 6 cloves garlic, peeled and divided

• 2 large bay leaves, divided

• 3 sprigs thyme, leaves removed from stem

• 10 cups (2.5 Qts) liquid (chicken broth, vegetable broth, or water)

• A spoonful of finely chopped parsley or cilantro stems from the zhug

• Salt and pepper to taste

• Juice of ½ a lemon, or to taste

For the zhoug-

• 5-10 small Jalapenos (5 for mild, 10 for hot), sliced in half and deseeded 

• 1 bunch cilantro

• 1 bunch parsley

• 1 large clove garlic, peeled

• 1 tablespoon ground cardamom

• 2 teaspoons caraway seeds (optional)

• 1 teaspoon kosher salt

• Juice of ½ a lemon

• ¼ cup oil (a mild neutral oil: light olive oil, sunflower, canola, etc. 

Directions:
For the soup:
If using dry beans: soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 2-3 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender. 

To a large pot add a generous drizzle of olive oil over medium heat, and add the diced onion, leek, carrot, and celery. Sauté the vegetables until softened, about 6-8 minutes. Add the chopped tomato (or tomato paste if using), 2 peeled garlic cloves to the pot, 1 bay leaf, thyme, and chopped herb stems to the pot. Add the liquid to the pot; I like to add a few cups of the bean cooking liquid in addition to the broth if I’ve made the beans from dried. Add salt and pepper to taste. Bring to a simmer, and allow to simmer for 20 minutes. 

Add the cooked or canned beans to the pot and simmer for another 20-25 minutes. Taste, and season accordingly. Turn off the heat, and add the lemon juice. 

At this point, you can serve the soup as is. I however prefer to remove about a third of the soup from the pot. I blend the remaining soup until light and creamy. I add the remaining soup back to the pot. This makes the soup smooth and creamy, with pops of beans and vegetables. Serve topped with as much zhug as desired. 

For the zhoug:
To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway, and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped chili and herb mixture to a bowl. Add the oil and lemon juice and stir until combined. Zhoug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months. 

Celery, kohlrabi, date salad with toasted almond and sesame

Summer salads often get all the hype, but I’m here for winter vegetables. I’m even a proud celery enthusiast. This salad is crunchy, lemony, sweet , and nutty. It keeps well in the fridge, just make sure to add the nuts right before serving so they keep their satisfying crunch.

Celery and Kohlrabi Salad with Dates and Toasted Nuts
Serves 4-6

Ingredients:
6-7 stalks celery, plus any leaves if attached
1 large kohlrabi or 2 small
5-6 large Medjool dates, pitted
Juice of 1 lemon, or to taste
2 Tbsps extra virgin olive oil 
¾ tsp kosher salt
Black pepper, to taste
½ cup toasted almonds, chopped
2 Tbsps toasted sesame seeds 

Directions:

1. Thinly slice celery stalks on the bias. 

2. Peel the kohlrabi, then julienne it by slicing it into thin rounds, and then slicing the rounds into thin strips.

3. Chop the dates.

4. Combine the sliced celery, kohlrabi, and chopped dates in a bowl.

5. Add lemon juice, olive oill, salt, and pepper to the salad. Toss until well combined. If making ahead, place in an airtight container in the fridge. Salad keeps for 2-3 days.

6. Right before serving top the salad with chopped almonds and toasted sesame seeds.

Suggested dditions and substitutions:
- Add feta cheese crumbles
- Swap kohlrabi for 3 additional stalks celery, or for 1 head of fennel, or for 1 apple
- Swap almonds for toasted hazelnuts or walnuts
- Swap toasted sesame seeds for 1 Tbsp nigella seeds

Cherry Vareniki

Cherry vareniki (half-moon-shaped dumplings) in Ukraine are typically made with sour cherries, known as vishnya. They are nostalgic for many from the region — including my family — and were famously novelist Nikolai Gogol’s favorite food. My family immigrated from Soviet Ukraine to Seattle, and after almost a decade of building a new life in America, my parents were able to buy their first home. It had an enormous garden, with an established cherry tree. Soon after moving, when I was a very small child, my grandparents came to visit us from out of town. That summer, the cherry tree was loaded with fruit. I vividly remember picking glossy, red cherries off the tree with my grandmother and brother by my side. There was more fruit than could be eaten fresh, and my grandmother decided to use some of the harvest to make a large batch of cherry vareniki. We sat outside and ate bowls of the dumplings – pillowy and bursting with tart, sweet fruit. 

Vareniki are similar to pierogi or pelmeni; the dough is tender and soft, and the filling is only lightly sweetened so that the flavor of the fruit shines. This dish straddles the line between sweet and savory; topped with smetana (sour cream), one can eat cherry vareniki either as a main course or as a dessert. When using sour cherries, I eat my vareniki as a savory dish; you can get sour cherries fresh for a few weeks each year, otherwise, I pick them up frozen or preserved from Eastern European or Russian markets. When I fill the vareniki with Bing or Rainier cherries, I enjoy these dumplings as a sweet treat.

I love to serve cherry vareniki with a simple cherry sauce made from the extra filling, topped with big dollops of sour cream to balance out the sweetness. Like any kind of homemade dumpling or ravioli, vareniki take some effort to make, but are unquestionably worth the work. They’re ideal to make with a group of friends, and you can double or even triple the recipe as needed. 

Notes:

• Vareniki freeze extraordinarily well, offering a way to preserve the best of fleeting cherry season for future bowls of sweet dumplings. Freeze uncooked in a single layer, then transfer them to a bag or airtight container for three months. 

Cherry Vareniki (Dumplings)
Serves: 4-6, makes about 50 vareniki
Prep time: 1 hour
Cook time: 10 minutes

Ingredients:
For the dough:

• 3 cups + 2 Tbsp (400 g) all-purpose flour, plus more for dusting or as needed 

• ¾ cup water

• 2 Tbsp sour cream or plain Greek yogurt

• 1 large egg, beaten

• 1 tsp kosher salt

For the filling and sauce:

• 1½ lb (680 g) cherries or sour cherries

• ½ cup sugar

• 1 tsp cornstarch

• juice of ½ a lemon

• sour cream, as desired, for serving

Directions:

1. Start by making your dough: In a large bowl, combine the 3 cups of flour, water, sour cream, egg and salt. Mix until a shaggy dough forms, then transfer to a clean surface and knead until very soft, smooth and elastic, about 8-10 minutes. If the dough is very sticky, add additional flour 1 Tbsp at a time until it’s easy to knead and doesn’t stick to your hands. 

2. You can also make this dough in a stand mixer with the dough hook attachment by adding all of the ingredients to the bowl, and mixing on the lowest speed until a shaggy dough forms. Turn up the speed to medium-low, and mix until smooth and soft, about 4-5 minutes. 

3. Transfer the dough to a bowl and cover it with a lid or plastic wrap. Allow the dough to rest at room temperature for 1 hour. 

4. While the dough is resting, start on your filling. Wash, dry and pit all of your cherries. If using a cherry pitter, cut the cherry in half after removing the pit. Add the cherries to a bowl with ½ cup of sugar, and let them sit and start to release their juices for a minimum of 30 minutes, or as the dough rests.

5. Once your dough has rested for an hour and your cherries have been sitting for at least 30 minutes, you can begin shaping your vareniki. 

6. Line a baking sheet with parchment, and heavily dust it with flour.

7. Divide the dough into 4 pieces. Liberally dust both your rolling pin and your surface with flour. Roll out each piece of dough very thin, almost as thin as pasta; if you lift it up the dough light should come through it. 

8. Cut out 2-inch rounds of dough using a water glass or biscuit cutter, lightly flour the rim of the glass or cutter before making rounds. Gather up the scraps into a ball and reserve to re-roll the dough one time, after that discard any scraps. Fill each round of dough with about a teaspoon of cherry, about 1-1½ cherries. Seal the dumplings into half-moon shapes, if needed dab the edges with water to help it stick, but the dough should be sticky enough to press together on its own. Using the tines of a fork, press the edges of the dough to ensure they’re properly sealed. 

9. Transfer the formed dumplings onto the lined baking sheet. Reserve any remaining cherries for sauce. Repeat the process until you have used up all of the dough, and then place the dumplings in the freezer for a minimum of 15 minutes before cooking. While your vareniki are in the freezer you can bring a large pot of water to a boil. 

10. While the water is coming to a boil, add the remaining cherries to a small pot. Bring the cherry mixture up to a boil, lower the heat and simmer the cherries for 10-15 minutes or until they are very soft and broken down. In a small bowl, combine 1 tsp of cornstarch with the juice of half a lemon. At the end of cooking the cherries, add the starch slurry, and simmer for an additional minute or until just thickened. If the sauce thickens too much, you can always thin it with water.

11. Add vareniki, in batches if needed, to the pot of water (be careful not to overfill).. Once the vareniki float to the top, simmer them for an additional 5 minutes. If using frozen vareniki, it may take a few minutes longer for them to float to the top. Remove the vareniki from the pot and serve immediately. 

12. Top the vareniki with sour cream and cherry sauce. 

Shawarma Eggplant

Shawarma eggplant is a satisfying plant-based entrée that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds the necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh, or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First, you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Eggplant Shawarma with Zhug 
Serves 6

For the shawarma spice blend:

• 1½ tsp ground coriander

• 1½ tsp ground cumin 

• 1½ tsp sweet paprika

• 1 tsp turmeric 

• 1 tsp garlic powder

• ½ tsp red pepper flakes or Aleppo pepper (optional)

• ¼ tsp ground allspice 

• ¼ tsp smoked paprika 

• 1 tsp brown sugar (optional)

For the eggplant:

• 3 large eggplants (2½-3 lb)

•  ¼ cup olive oil, plus more for drizzling

• salt, as needed 

• chopped parsley, mint or cilantro, for garnish

Directions:

1. Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. 

2. Preheat the oven to 400°F. 

3. For the shawarma spice blend, whisk everything together in a small bowl. Alternatively use 3 Tbsp of your favorite shawarma spice blend, and add the brown sugar to the blend. 

4. Once the oven is preheated and the eggplant has rested, pat the tops of the eggplant dry, then brush each half of the eggplant with oil until the entire ¼ cup of oil is absorbed evenly. 

5. Rub about 1½ teaspoons of the spice blend into each of the 6 halves of the eggplant. Top with a drizzle of olive oil. 

6. Roast the eggplant for 30 minutes, then drizzle with more oil. Roast for an additional 20-30 minutes, or until deep golden brown and completely tender. Cooking times may vary depending on your oven and the size of the eggplant; begin to check for doneness after 40 minutes. 

7. While the eggplant is roasting, prepare the zhug, if desired. 

8. Drizzle the eggplant with oil just prior to serving, and garnish with fresh herbs. Eggplant can be made in advance, stored in the refrigerator, and reheated in a covered baking dish until warm. 

Feta Phyllo Triangles Drizzled with Honey

Tiropitakia, “little cheese pies” in Greek, are feta-filled, phyllo-wrapped bundles. They come in a variety of shapes, and are often formed into triangles. The Greek-speaking Romaniote Jewish community from the Eastern Mediterranean is known for preparing a range of phyllo and cheese-stuffed pastries for holidays and Shabbat. Thankfully, their recipes have been documented in the “Cookbook of the Jews of Greece” by Nicholas Savroulakis, one of my favorite regional Jewish cookbooks.

When they’re formed into triangles, they’re perfect for Purim as they resemble Haman’s triangular hat (or, according to Israelis, his ears) in the same manner as hamantaschen. These feta phyllo bundles benefit from the addition of sweet floral honey, a satisfying contrast to the savory, tangy feta filling, nutty sesame topping and buttery, crackly exterior. 

Feta and Honey Phyllo Triangles
Makes 18 pastries

Ingredients:

• 8 oz (225 g) feta

• 1 large egg

• ¼ cup Greek yogurt or labneh

• 1 Tbsp chopped fresh mint, plus more for garnish 

• ½ cup (1 stick) butter, melted or substitute with non-dairy butter or oil

• 8 oz phyllo, about 18 9x14-inch sheets

• ¼ cup sesame seeds, or as needed

• ⅓ cup honey

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

2. In a bowl, combine the feta, egg, yogurt and 1 Tbsp of chopped mint. Set aside your filling.

3. In a small pot on the stove, or in the microwave, melt the butter.

4. Unwrap your phyllo. If using large 18”x14” sheets, cut them in half so each sheet is 9”x14.” Take one sheet of phyllo, and orient it vertically, like a sheet of paper onto a clean surface. Working quickly, brush the top of the sheet with the melted butter. As you form the pastries, keep your stack of phyllo covered with a lightly damp cloth so it doesn’t dry out.

5. Place 1 Tbsp of the feta filling into the bottom center of the sheet, horizontally, leaving about ½ an inch from the bottom. Fold the right side a third over the filling, then fold the opposite left side over the filling, and the phyllo will now be a long strip about 3” wide and 14” long. 

6. Fold the bottom corner up and over the mixture, forming a triangle and encasing the filling. Continue to fold the triangle upon itself, from side to side, until you’ve used the entire sheet of phyllo. Place the triangle onto the parchment paper and continue the process with the rest of the filling and phyllo.

7. Brush all of the formed triangles with melted butter, and sprinkle the tops with sesame seeds. (Freeze at this point, if desired.)

8. Bake for 25-30 minutes, or until deep golden brown (frozen triangles may take slightly longer to bake). While the triangles are baking, heat up the honey in a small saucepan.

9. Once baked, drizzle the honey over the triangles, and serve warm. If making ahead, wait to drizzle on the honey just before serving. 

Cheesy Latkes!

In the dark of winter, Hanukkah brings in the light… and the indulgent foods. Stuffing latkes with cheese is unquestionably gilding the lily, but isn’t that what Hanukkah’s all about? These latkes are crispy on the outside and ooey gooey on the inside. 

The flour added to the potato batter helps the latkes hold their shape, as does freezing them for 10-15 minutes before frying. The cream cheese added to the shredded cheese mixture makes stuffing the latkes easier, and also offers a subtle tang that cuts the richness. Like all latkes, these are best eaten straight from the pan (plate optional).

Cheese-Stuffed Latkes/Super Cheesy Latkes
Makes 12-16 latkes, serves 4-6

Prep time: 20 min
Cook time: 30 min 

Ingredients:
For the latkes:

• 3 lbs Yukon Gold or russet potatoes

• 1 small yellow or white onion

• 3 eggs

• 1½ cups all-purpose flour

• 1 tsp kosher salt, plus more as needed 

• Oil (sunflower, avocado, canola or vegetable), as needed 

For the cheese filling:

• ½ cup (4 oz) cream cheese, at room temperature  

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyere or Swiss cheese

Directions:

1. Line a large kitchen bowl with a clean kitchen towel or double-stacked paper towels. Line a baking sheet with parchment paper or a silicone baking mat.

2. Peel the potatoes and onion. Grate them using a box grater or the shredding attachment on a food processor. Add them to the lined bowl, and then squeeze out the excess liquid using the towel. Discard the liquid, then add the squeezed-out potato and onion back into the bowl. 

3. Add the eggs, flour, and salt to the potato mixture. Combine until evenly mixed; the potatoes should clump together when you press them into your hand.

4. Take about 2 Tbsp of the potato mixture and press it into a circle in the palm of your hand. Add 1 heaping tsp of the cheese mixture into the center of the potato mixture. Top with an additional Tbsp of potato mixture, and then form into a round latke shape, cheese encased on both sides by the potato. Place on the lined baking sheet, and continue to form the latkes with the remaining batter and cheese.

5. Freeze the latkes for 10-15 minutes, but not for much longer. A short freeze will help them hold their shape more easily as you fry them. While the latkes are chilling, prepare for frying.

6. Add about ¼” oil to a large, heavy-bottomed skillet. Over medium-high heat, heat the oil until very hot – it should sizzle when a small amount of batter is added to the pan. Place a wire rack on a sheet pan, or line a sheet pan with paper towels. 

7. Add 3-5 latkes to the oil depending on the size of the pan; be careful not to overcrowd the latkes, which will cause them to steam instead of brown. Fry the latkes on each side until golden and crispy, about 3-5 minutes per side. Transfer to the wire rack to allow any excess oil to drain off the latke. Sprinkle with a little extra salt while they’re still hot.

8. Serve warm with applesauce, sour cream or your desired toppings. 

One-bowl Sour Cherry Snacking Cake

Sour cherries are only available fresh for a few short weeks in early summer, and are especially good in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen, or jarred sour cherries, and the sour cream can be substituted for Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries. If you’re looking for a dairy-free alternative, you can substitute the butter for vegan butter, and the sour cream for non-dairy unsweetened yogurt. This simple cake is perfect as a sweet treat at the end of a meal, or alongside a morning cup of coffee or tea. Whenever you eat it, sour cherry cake will sweeten your day. 

Sour Cherry Sour Cream Cake

Makes one 9” cake

Active time: 10 minutes

Baking time: 40-5 minutes

Ingredients:

• 2 large eggs

• 1 cup sugar

• 4 Tbsps (½ stick) unsalted butter, melted

• 1 cup (225 g) sour cream or Greek yogurt

• 2 Tbsps lemon juice (about ½ a lemon)

• 2 tsps pure vanilla extract

• 1½ tsps baking powder

• 1 tsp kosher salt

• ¼ tsp baking soda

• 2 cups (290 g) all purpose flour + 1 Tbsp, divided

• 2 cups pitted sour cherries, fresh, frozen, or jarred

• 1 Tbsp Turbinado sugar (optional)

Directions:

1. Preheat the oven to 350°F. Grease and line a 9” square or round cake pan with parchment. 

2. In a large bowl, vigorously whisk together the eggs, sugar, and melted butter. Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes. Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.

3. Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix. 

4. Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake. Add the dusted cherries to the bowl, and mix until just evenly incorporated. 

5. Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired. 

6. Bake for 40-45 minutes, or until golden brown on top, and a small skewer or cake tester comes out clean. Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature. 

Vegetarian Stuffed Cabbage

From Italy to Poland, from Ukraine to China, stuffed cabbage is a classic comfort food in many parts of the world. While it takes some time to make, the effort put into the dish is rewarded in its results: the cabbage turns tender and sweet, and the savory filling is enhanced by the tanginess of the tomato sauce it slowly simmers in.

While stuffed cabbage is typically made with ground meat, this Ukrainian-style stuffed cabbage is vegetarian and is made with eggplant. The recipe for the filling is versatile, it is gluten and dairy-free, and it can be made vegan by omitting the egg. If you’re not a fan of eggplant, you can replace the eggplant with zucchini or your favorite vegan ground meat substitute. If you prefer meat, you can substitute the eggplant in this recipe for an equal amount of ground beef or chicken. I find the eggplant offers its own “meatiness” to the dish; and when it is peeled and cut into small cubes it becomes tender and soft, and easily absorbs the flavors of the caramelized onion, garlic, and spices that help create the unmistakable flavors of Eastern European-style stuffed cabbage. The sauce is slightly sweet and sour and demands to be eaten with a slice of good crusty bread to mop up any last drops. If you’re like my Ukrainian Jewish family, you might also want to serve this stuffed cabbage alongside creamy mashed potatoes. Top the stuffed cabbage rolls with parsley, dill, and a dollop of sour cream and you’ll have a hearty, comforting, meal.

Vegetarian Stuffed Cabbage

Serves 4-6, makes 12-13 stuffed cabbage

Prep time: 1 hour / Cooking time: 50-60 minutes

Ingredients:

For the stuffed cabbage-

• 1 large Savoy or green cabbage

• ⅔ cups Basmati rice, rinsed

• 3 Tbsps oil

• 1 large onion, diced fine

• 2-3 cloves garlic, minced fine

• 1½ lbs pounds (2 medium) eggplant, peeled and cubed small

• 1 small carrot, diced fine

• 1½ tsps garlic powder

• ½ tsp Paprika

• ½ tsp umami season blend/dried mushroom seasoning blend (optional)

• Salt and pepper, to taste

• 1 large egg, optional

For the sauce-

• 28 oz tomato purée, plus an equal amount of water

• ½ a large onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, peeled and diced fine

• 2 Tbsps tomato paste

• 2-3 Tbsps maple syrup, or 2 tsps sugar, or to taste

• 1 bay leaf

• Salt and pepper, to taste

Directions:

For the cabbage- Bring a large pot of water to a boil. Salt the water generously, and then add the cabbage to the water. Boil the cabbage for 4-5 minutes. Then remove the cabbage from the pot and allow it to cool, reserve the water to boil the rice.

 Once cool to the touch, remove the leaves, and place them on a clean kitchen towel to remove any excess liquid. The center of the cabbage/smaller leaves will not be as pliable and can be reserved for other uses.

For the filling- Bring the pot of water back to a boil, and add the rice. Boil the rice for 8-10 minutes, or until partially cooked. Drain and reserve.

To a large skillet over medium heat, add the oil and chopped onion. Allow the onion to get golden brown and slightly caramelized, stirring occasionally for about 15-20 minutes. This step takes some time but adds a lot of flavor; prep the other vegetables while the onion caramelizes. Add the garlic to the onion, and sauté for 1-2 minutes. Add the cubed eggplant and diced carrot to the onion mixture; add more oil if needed. Generously season with salt and pepper, and sauté the eggplant mixture until the eggplant is softened, about 10-15 minutes. Taste, and adjust the seasoning.

Turn off the heat. Add the par-boiled rice, garlic powder, paprika, and if using, add the umami/dried mushroom seasoning blend. Allow the eggplant filling to cool. Add the egg if using, and mix until it is well combined.

For the sauce- In a large pot or Dutch oven, sauté the onions and garlic until softened and aromatic, about 5 minutes. Add the apple, and sauté for another 2-3 minutes or until slightly softened. Add tomato paste and stir and cook for 1 minute. Add the tomato sauce, and add an equal amount of water. Then add bay leaf, salt, pepper, and maple syrup or sugar. Your sauce should start out very thin, but it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes. Taste the sauce before adding the stuffed cabbage, and adjust for salt or sweetness. Dilute with more water if needed. 

To assemble - Separate the cabbage leaves, and cut out the thickest part of the center vein/core.

Fill each cabbage leaf with approximately ¼-cup of filling near the base of the leaf. Fold the base of the leaf over the filling, fold the sides of the leaf towards the center, and then roll until the cabbage is formed into a burrito-like package. Place seam-side down into the pot; cabbage rolls can be stacked on top of each other as long as they are all submerged in the sauce.

 Cover the pot, and let the cabbage simmer for 50-60 minutes on low heat, or until tender and the rice is completely cooked through. Add more water if the sauce appears too thick at any point, or when reheating. The sauce should be easily spoonable over the cabbage.

Served topped with fresh herbs and/or sour cream.

Rice Pudding

Rice pudding may differ by country and region but typically consists of some form of rice, milk, and sugar. In Indian kitchens, you’ll find kheer (or payasam), a rice pudding made with basmati rice, milk, or coconut milk, that is flavored with cardamom or other spices. In many Ashkenazi kitchens, rice pudding took on the form of rice kugel and was cooked in a frying pan. In former Soviet countries, rice pudding is called molochna risova kasha and is simply prepared with rice, milk, and sugar. In Turkish kitchens there’s sütlaҫ, a rice pudding made with rice flour that is served at weddings and holidays. In North Africa, and throughout the Middle East, you’ll find malabi (or mhalbiya/muhallebi), believed to be derived from sütlaҫ, it is a pudding made with ground rice or rice flour that is flavored with rose, orange, or geranium water. Portuguese-speaking countries call their rice pudding arroz doce, and in Spanish-speaking communities, you’ll find arroz con leche flavored with cinnamon or anise. Persian cooks have sholeh zard, a golden saffron-infused rice pudding made with rice or rice flour, that is aromatically flavored with rose water, cardamom, and other spices. Here in the States, you’ll typically find rice pudding made with milk, sugar, and studded with raisins.

This recipe for rice pudding is rich, silky, and deeply vanilla flavored. I recommend using good quality Arborio or short-grain rice, as it offers a firmer and creamier texture in the pudding; but you can substitute Arborio for long-grain rice. Whole milk and a little half & half make this pudding decadent and silky, but you can substitute whole milk for reduced-fat milk for a lighter and slightly less creamy pudding. For a non-dairy version, substitute the milk with full-fat canned coconut milk, and the rice pudding will be just as creamy, but with added coconut flavored. Using a vanilla bean provides a special kind of decadence to this rice pudding; if you can’t get your hands on a whole bean, you can use vanilla paste or extract in its place. You can keep your pudding plain, or add raisins or toppings. I like mine with citrus for a hit of acidity and brightness; and I drizzle date syrup on top just before serving, for an extra molasses-like hit of sweetness. Rice pudding can be served warm or chilled. However you like to eat or serve this pudding, it’s addictively comforting.

Vanilla Bean Rice Pudding

Serves 4

Prep time: 5 minutes

Cook time: 40-45 minutes

Ingredients:

• ½ cup Arborio or short-grain sushi rice

• 3¾ cup whole milk (or substitute with low-fat milk, or coconut milk)

• ¼ cup half & half, or milk

• 3 Tbps sugar

• ½ a vanilla bean or 1 tsp vanilla paste, or substitute with 2 tsps pure vanilla extract

• Pinch of salt

• 2 Tbsps raisins or currants (optional)

Toppings:

• Citrus segments or berries

• Date syrup

Directions:

Rinse the rice well. In a medium pot, combine the rice, milk, half & half, sugar, and a pinch of salt. Split the vanilla bean, scrape out the seeds into the pot, or add the vanilla paste, and stir. If using vanilla extract, do not add it at this point. Bring the mixture up to a boil, and lower the heat to a gentle simmer. Simmer for 40-45 minutes, stirring occasionally so the mixture doesn’t stick to the bottom of the pot. Once the liquid has reduced and the mixture is thick and creamy, remove the pudding from the heat. Stir in the raisins and vanilla extract if using. Allow the pudding to cool for at least 10 minutes before serving or chilling.

You can serve rice pudding warm or chilled. Top with a drizzle of date syrup and citrus segments if desired.

Savory Mushroom Blintzes

You may think of blintzes as always filled with a sweet cheese filling and topped with preserved fruit, but in Russia and the former Soviet Union, blintzes are made savory just as often as they are made with a sweet. My Ukrainian grandmother loved to make blintzes with a variety of fillings: from farmers' cheese and cherries to one's stuffed with mushrooms and ground meat. She called her sweet blintzes blinchiki, and her savory blintzes nalesniki. Some even call savory blintzes blini. While the names may vary depending on the cook or region, they are always delicious. These savory blintzes are filled with mushrooms and leek, and are light and flavorful. They’re vegetarian and can be made dairy-free by using non-dairy butter and milk. The mushroom filling can be made with just crimini or button mushrooms, but I love to add shiitake, oyster, or chanterelle mushrooms to the mix for a richer mushroom flavor. Breadcrumbs help bind the filling, although my grandmother would have likely used her beloved matzo meal instead. While these blintzes require a few steps to prepare and assemble, each element can be prepared in advance. Both the crepes and filling can be prepared and refrigerated 1-2 days ahead of serving. You can also pre-assemble the blintzes and brown them just before serving, which makes them a great dish for hosting. I particularly love to serve these for a lunch or brunch, topped with freshly chopped parsley or dill, and a generous dollop of sour cream. 

Mushrooms blintzes

Makes 10-12, Serves 4

Prep time: 30 minutes/ Cook time: 30 minutes

Ingredients:

For the crepes-

• 4 large eggs

• 1 cup milk (can substitute with unsweetened non-dairy milk)

• 1 cup all-purpose flour

• 2 Tbsps melted unsalted butter or oil, plus more as needed

• 1 tsp sugar

• ½ tsp kosher salt

For the mushroom filling-

• 1 lb (450 g)  crimini or button mushrooms

• ½ lb (225 g) shiitake, oyster, or chanterelles, mushrooms (or substitute with more crimini)

• 1 large leek

• 2 Tbsps oil, plus more as needed

• ½ cup panko breadcrumbs, or gluten-free panko breadcrumbs

• 1 Tbsp soy sauce or tamari

• 1 Tbsp red wine vinegar or rice vinegar

• ½ tsp salt, or to taste

• Freshly ground pepper, to taste

Toppings-

• Sour cream

• Chopped parsley or dill

Directions:

For the crepes- Using a blender, immersion blender, or whisk, blend the eggs, milk, flour, 2 Tablespoons melted butter, sugar, and salt together until smooth. Refrigerate for a minimum of 2 hours or overnight. 

Using a non-stick spray, or using a brush with oil or melted butter, lightly grease an 8-9” non-stick skillet over medium heat.  Add ¼ cup of batter to the pan, and swirl the batter so that it forms an even layer in the pan. Cook the crepe for 1-2 minutes, then flip it and cook for another 1-2 minutes on the other side – or until the crepe is golden. Transfer to a plate. Repeat the process by spraying or brushing the pan with oil between each crepe. Stack finished crepes on top of each other. Crepes can be made 1-2 days in advance and refrigerated until ready to assemble. 

For the mushroom filling-  Trim the woody stems of the mushrooms, then dice them very fine. To save time, you can finely dice the mushrooms in a food processor by pulsing them several times; be careful not to over-process the mushrooms into a paste. 

Trim the darker, green ends of the leek. Slice the leek lengthwise, and wash it of any remaining grit. Finely dice the leek.

Over medium-high heat, add a few tablespoons of oil to a large castiron or non-skillet skillet. Add the mushrooms and leeks to the pan and sauté until the mushrooms have started to brown, and have released most of their liquid, about 10-15 minutes. 

Add the breadcrumbs to the pan, and add another drizzle of oil if needed. Sauté for 1-2 minutes, or until the breadcrumbs are starting to stick to the mushrooms. Add the soy sauce, vinegar, salt, and pepper to the pan and stir. Taste and adjust the salt or pepper as needed. Cook for another 2-3 minutes, then remove the filling from the heat. The filling can be used immediately or can be made a day ahead of assembling. 

To assemble and cook the blintzes- Add 2 heaping tablespoons of the mushroom filling to the center of each crepe. Fold over each side towards the center of the crepe, then fold the top over the two sides and roll the crepe up, like you would a burrito or eggroll. Continue assembling the blintzes, and place them seam-side down until ready to cook. 

Add a little butter or oil to a large skillet over medium-high heat.  Place the blintzes seam-side down in the pan, and let it brown, about 2-3 minutes. Flip the blintz, and brown it on the opposite side for an additional 2-3 minutes. Prepare the blintzes in batches so as not to overcrowd the pan. Serve warm topped with fresh herbs, sour cream, or your favorite toppings.

Vegan Carrot Lox

Carrots make a surprisingly delicious plant-based substitute for traditional lox. By cooking carrots and marinating them in a few simple and flavorful ingredients, they become smoky, salty, and bright with acidity. The combination of liquid smoke and toasted seaweed gives the carrots a transformative smoky seafood flavor. Liquid smoke can be found in most grocery stores and is made from actual wood smoke that is condensed into liquid form (and a little goes a long way). You can substitute liquid smoke with good-quality smoked paprika if desired, or omit the liquid smoke entirely for vegan lox that is less smoky. Carrot lox adds a pop of color to any brunch spread, and they pair perfectly with schmear, cucumber, fresh dill, and all the traditional bagel fixings.

Vegan Carrot Lox

Serves 6-8

Ingredients:

• 3 large carrots, about 1 lb. 

• Salt, as needed

• ¼ cup water

• ¼ cup soy sauce or tamari

• 2 Tbsps rice vinegar or white vinegar

• Juice of ½ a lemon 

• 1 Tbsp maple syrup or agave

• 1 tsp dried dill

• ¾ tsp liquid smoke (or 1 tsp smoked paprika)

• 1 sheet toasted Nori, or 3-4 pieces of seaweed snacks

Directions:

Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.

Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler, or sharp knife, slice the carrots lengthwise into long strips. 

In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill, and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight; the carrot lox will last up to 1 week in an airtight container in the fridge.

Harira

Harira is a North African soup made with tomatoes, legumes and lots of spice. This hearty, nutritious dish is a staple during Ramadan where it is served at Iftar, the evening meal when Muslims break their daily fast. Jews from Morocco adopted the recipe as a traditional break-fast dish after Yom Kippur, and it has become popular in Israel and across the diaspora. 

Recipes for harira vary from family to family, and can be made with lamb, beef or vegetarian, as you’ll find here. This soup is intended to be thick and stew-like. Some cooks thicken their harira with beaten egg, a flour slurry or the addition of red lentils that break down as they simmer. Cinnamon, ginger and turmeric are added for complexity and warming heat. Tomatoes, whether fresh or canned, are essential to harira and offer sweetness and acidity, which pairs perfectly with starchy chickpeas, lentils or fava beans. Noodles like vermicelli are also added to harira for extra heartiness. While there are ample ingredients, this soup is simple to make and it can be prepared on a stovetop, in an Instantpot or in a slow cooker. 

Harira is often served with hard-boiled eggs, bread, dates and dried fruit. It is most often a starter but is filling enough to be a meal in and of itself. 

Note: This recipe is best made at least one day in advance of serving, which makes it ideal for preparing a break-fast meal in advance. It will last for up to a week in the fridge, but will thicken in the refrigerator, so you may need to add water when reheating. 

Harira

Serves 4-6

Prep time: 20 minutes

Cook time: 90-105 minutes

Ingredients:

• 3 Tbsp oil

• 3 medium carrots, peeled and diced small

• 2 stalks celery, diced small

• 1 large yellow or white onion, diced small

• 3-4 cloves garlic, minced

• 1 Tbsp harissa paste, or 2 tsp harissa spice blend (or to taste)

• 2 tsp ground turmeric

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp ground coriander

• 1 tsp freshly ground black pepper

• 2 Tbsp tomato paste

• ¾ cup dried chickpeas (soaked overnight), or 1 (15 oz) can

• ½ cup French green lentils, rinsed

• ½ cup red lentils, rinsed

• 6 medium tomatoes, or 1 (14.5 oz) can diced tomatoes

• 8 cups vegetable stock, or water with 1 added bouillon cube

• ¼ bunch fresh parsley, stems and leaves chopped fine

• ¼ bunch fresh cilantro, stems and leaves chopped fine

• 1 cup fine egg noodles or vermicelli 

• salt, to taste

• lemon slices, for serving (optional)

• Olive oil, for serving (optional)

For stovetop: Add oil to a large pot over medium heat. Add the diced carrot, celery and onion to the pot. Sauté for 5-6 minutes, or until starting to soften. Add the minced garlic to the pot, and sauté for 1-2 minutes, or until the garlic is fragrant. 

Add the harissa, turmeric, ginger, cinnamon, coriander, pepper and salt to the vegetable mixture. Stir until everything is well coated, and sauté for 1 minute. Add the tomato paste to the pot, stir and sauté for another 1-2 minutes. Add the soaked chickpeas (if using canned chickpeas do not add them at this point) and stir. Add the green lentils and red lentils to the pot. Stir everything so that it is well coated in the tomato paste mixture.  

Add the diced tomatoes, vegetable stock, chopped parsley stems and chopped cilantro stems to the pot, then increase the heat to high. Bring the liquid to a boil, then reduce it to a simmer. Allow the soup to simmer for 60-90 minutes, or until the chickpeas are tender and the soup is starting to thicken.

Add the noodles and simmer for 15 minutes. If using canned chickpeas, add them along with the noodles. Taste and season as needed, add more liquid if needed. Turn off the heat and add the freshly chopped parsley and cilantro.

For Instant pot or slow cooker: Combine all of the ingredients except the noodles in a pot and cook according to the manufacturer’s recommendation for soups and stews. Add noodles to the soup after it is cooked; simmer for 15 minutes or you cook the noodles separately and add them to the soup when serving.

Kreplach Two Ways - Chicken and Vegetarian

I will be teaching how to make these kreplach on August 22nd at 4:30 PST, for The Nosher’s High Holiday Cooking Class Series. The class if free to all, register via the link!

Kreplach became a staple of Ashkenazi cooking in Germany and Eastern Europe by way of Italian Jews. Kreplach are stuffed dumplings, often made with a dough that is similar to Italian ravioli or tortellini. They are traditionally served in chicken soup for holidays and Shabbat meals.

 Fillings for kreplach vary from home to home, as do their shapes and sizes. Here you’ll find two filling options: classic chicken and onion, and vegetarian mushroom and cabbage. The chicken filling can be made with the same chicken you might use to make your chicken soup, or with any pre-cooked chicken. The chicken gets shredded chicken and then mixed with caramelized onions and fresh herbs, making the kreplach flavorful and light. The mushroom and cabbage version is meaty with a rich flavor, and they are a great alternative for vegetarians.

The same dough can be used with any filling you desire and in any shape. Triangular-shaped kreplach are common, especially during Purim when it is customary to eat foods in the shape of a triangle. Kreplach are also often served for the pre-fast meal at Yom Kippur. While kreplach take a little time and effort to make, there are few dishes that are as rewarding, comforting, and festive as dumplings.

Kreplach Two Ways

(Makes 28-30 dumplings)

Ingredients for the dough:

• 2 cups (270 g) all-purpose flour

• 3 lg eggs, at room temperature

• 1 Tbsp oil

• 1 tsp kosher salt

To make the dough by hand: Add the flour to a large mixing bowl. Make a well in the middle of the flour, then add the eggs, oil, and salt. Using a fork, beat the eggs in the center of the well, then slowly begin to incorporate the flour into the egg mixture. Once you can no longer mix the dough with the fork transfer it onto a clean surface. Begin to combine the dough with your hands until it forms a ball; if it is very sticky add a little more flour. Knead the dough until silky and smooth, about 5-6 minutes. Wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To make the dough in a food processor: combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds. Transfer the ball of dough onto a clean surface, knead for one minute, wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To assemble the kreplach: Divide the dough in half. Keep one half wrapped or covered while you roll out the first batch of dough.

Lightly dust your surface with flour, then roll out the dough as thin as possible; you should be able to almost see through the dough. Once the dough is rolled out, cut it into equal-sized 3” squares. Fill each square with approximately 1 teaspoon of filling, be careful not to overfill your kreplach.

Fill a small dish with water, then begin to form your kreplach. Dab the edges of the dough with water, then fold into a triangle shape, seal the edges by firmly pressing the dough, or by using the tines of a fork. Place the formed kreplach on a parchment-lined baking sheet; dust lightly with flour if they are sticky on the outside. You can cook the kreplach immediately, or place them in the freezer in a single layer. Once frozen, transfer them into an airtight container; they will last in the freezer for up to 3 months.

To cook and serve: When ready to cook, fill a large pot of water to a boil. Simmer the kreplach for 15-20 minutes, or until very tender. If cooking the kreplach from frozen, simmer for 5-10 minutes longer. Once cooked and tender, add the cooked kreplach to your soup and serve.

FILLINGS

Ingredients for the chicken filling:

• 1.5 cups shredded cooked chicken

• ½ a medium yellow or white onion, diced fine

• 2 Tbsps chopped parsley or dill

• Salt and pepper, to taste

• Oil, as needed

To make the chicken filling: Shred the chicken. You can use the chicken from making your chicken soup, or rotisserie chicken.

Add a drizzle of oil to a pan over medium heat, then add the diced onion to the pan and cook until golden brown, about 10 minutes. Season with salt.

 In a bowl, combine the shredded chicken, browned onion, chopped parsley, and season with salt and pepper. The filling can be made up to 1 day in advance.

Ingredients for the vegetarian filling:

• ½ a medium yellow or white onion, diced fine

• 8 oz crimini mushrooms, chopped fine

• 2 cups finely shredded cabbage

• 1-2 Tbsps soy sauce or Worcestershire sauce

• Salt and pepper, to taste

• Oil, as needed

To make the vegetarian filling: Add a drizzle of oil to a large pan over medium heat. Add the diced onion to the pan and sauté until golden brown, about 10 minutes. Add the chopped mushrooms to the pan, and sauté until they have released all of their liquid and are beginning to brown, about 10 minutes. Add the cabbage and soy sauce to the pan. Sauté until the cabbage is softened, about 3-4 minutes. Taste and season with more soy sauce, salt, or pepper. Transfer to a bowl and allow to fully cool before assembling your kreplach. The filling can be made up to 1 day in advance.

"Health Salad

Health salads — sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell pepper and cucumber — are a fixture of New York Jewish delis. They’re  sold by the pound in the deli case or sometimes generously arrive alongside your complimentary plate of pickles. While the dressing is typically sweetened with sugar, the purported “health” is derived from the volume of raw vegetables and the notable absence of mayonnaise. 

If you’re from New Jersey you may also know this dish as a Claremont Salad. In the 1950s, the Bauman brothers operated the beloved Claremont Diner in Verona, New Jersey. The diner was famous for its cheesecake, but it was also known for its “courtesy” cabbage salad that came with every meal. Morris and Leo Bauman never claimed to have invented the salad, but it became so popular that local supermarkets started offering Claremont Salad  in their own deli cases. 

East Coast Jewish delis aren’t the only places you can get this addictive salad. Across Eastern Europe and the former Soviet Union you’ll find salat vitiminniy(vitamin salad). Like health salads, the base is typically made of cabbage and carrot, and may also include cucumber, pepper, tomato, onion and other seasonal summer vegetables. Again, this style of salad gets its healthy-sounding name because of its contrast to the many richer salads that make up Soviet cuisine, which tend to be made with lots of mayonnaise or sour cream. Vitamin salad dressings are also acidic but tend to include less sugar than health salads. Instead, they may include raisins or apples for sweetness. 

While the exact origin of health and vitamin salads is unknown, they have been popular among Ashkenazi Jews for decades. In the “Vilna Vegetarian Cookbook” by Fania Lewando — the first woman to publish a Yiddish vegetarian cookbook in Europe who tragically died in the Holocaust in an attempt to flee the Vilna ghetto — published in 1938, there are four separate vitamin salad recipes. Each features a different combination of seasonal raw vegetables, shredded or chopped, and dressed with oil and lemon juice. 

Whatever you call this salad, and however you make it, the idea is the same: combine lots of hearty, raw vegetables in a salty, acidic, sweetened dressing. The salad will taste great right away and, like everything in the pickle family, it will taste even better as it continues to marinate in the fridge. This salad is refreshing, light, and particularly satisfying when it is served ice-cold on a hot summer day. 

Health Salad

Serves 6-8

Ingredients:

• 1 lb cabbage (about ½ a medium cabbage)

• 2 medium carrots

• 1 red or green bell pepper

• 1 medium Persian or Kirby cucumber

• 4-6 small radishes

• 2 tsps Diamond brand kosher salt, or more to taste

• 3 Tbsps oil (avocado, sunflower, or canola)

• 2 Tbsps water

• 2 Tbsp apple cider vinegar

• 1 Tbsp white distilled vinegar 

• 2 Tbsps sugar, or to taste

Directions:

Prepare the vegetables by shredding the cabbage with a knife, mandoline or by using a food processor.  Peel and shred the carrots. Core and thinly slice the bell pepper. Halve or quarter the cucumber, remove the seeds, and slice. Thinly slice the radish into rounds or half-moons. Combine all of the shredded and sliced vegetables together in a large bowl. Season with salt, and toss until everything is coated. 

For the dressing, whisk together the water, apple cider vinegar, white vinegar and sugar. Let the sugar dissolve for a few minutes, then whisk the oil into the vinegar mixture. Pour the dressing over the vegetables and toss the salad. Refrigerate for at least 30 minutes before serving. Taste prior to serving, season with more salt if necessary. The salad keeps for up to a week in the fridge but will soften more each day. 

Labneh Cheesecake with Strawberry Sauce

Cheesecake is a staple of Shavuot, a holiday that celebrates receiving the Torah, and that also celebrates the Spring harvest and the abundance of dairy that come from pastured animals during this time of year. While cream cheese is typically used in cheesecake, swapping it for labneh transforms traditional cheesecake into something lighter, tangier, and silkier. Labneh is easy to make at home, as it's simply yogurt that has been strained in cheesecloth. You can also find it pre-made at Middle Eastern and Kosher markets.  

This cheesecake can be eaten as is, but it levels up with a fruit topping. I’ve included a recipe for strawberry sauce, but any other berry or stone fruit can be swapped for the strawberries. In lieu of a cooked sauce, you could also top this tart with fresh berries and whipped cream. 

This recipe requires no special equipment, and if you don’t have a springform or tart pan, you can use any standard 9” pie dish. A pre-made graham cracker crust is another convenient time-saver; the extra filling can be baked separately in a small ramekin or baking dish. While the pie comes together quickly, it does need to spend time in the fridge to fully set; it’s best to make this the day before you intend to serve it. 

Labneh Cheesecake with Strawberry Sauce

Ingredients

For the crust:

• 1 sleeve (150 g) graham crackers (9-10 crackers depending on the brand)

• 2 Tbsps sugar

• ¼ teaspoon salt

• 5 Tbsps unsalted butter, melted

For the labneh filling:

• 2 cups (16 oz) labneh*

• ½ cup (4 oz) sour cream

• ½ cup sugar

• 3 large eggs, at room temperature

• 2 tsps vanilla extract

• ¼ tsp salt

For the strawberry sauce:

• 3 cups strawberries, fresh or frozen

• ½ cup sugar

• ¼ cup water

• Juice of ½ a lemon

• ¼ tsp salt 

• 2 tsps cornstarch + 2 tsps water, whisked together

*To make labneh: line a mesh sieve with cheesecloth, and place it over a large bowl. Add a 32 oz container of plain full-fat yogurt to the lined sieve. Cover and refrigerate for at least 8 hours or overnight. Transfer to an airtight container and discard the liquid. 

Directions

Remove your labneh, sour cream, and eggs so they can come up to room temperature while you make the crust. 

For the crust: Preheat the oven to 350°F. Grease a 9” springform pan, 9” pie pan, or 9½” tart pan.

Crush the graham crackers in their unopened sleeve, or if they are open, place them in a bag. This recipe will work with 9 or 10 graham crackers, as different brands carry different amounts of crackers in their sleeves. Crush until the crackers are fine crumbles. Transfer to a small bowl, and crush any pieces that are larger than a pea in size. Combine with sugar and salt.

Add the warm melted butter, and using your hands mix the butter into the crumb mixture until it resembles wet sand. Transfer the mixture into the greased pan. Press the crumbs towards the sides of the pan, making a thin even layer on the bottom. The bottom can be much thinner than you think it needs to be; the crumbs on the sides should be thicker, and should go up about ½-1”-high depending on the pan you are using. Using the bottom of a measuring cup, press the crumbs into the bottom and sides of the pan. It will seem fragile but will hold up well once baked and filled.

Bake the crust for 10 minutes, or until darker in color and firmer. Allow it to cool for 10 minutes. 

For the filling: In a large bowl, whisk together the labneh, sour cream, sugar, and salt until smooth.

Whisk in one egg at a time, making sure each egg is fully incorporated before adding the next.

Whisk in the vanilla extract.

Pour the mixture into the slightly cooled crust. Bake at 350°F for 20-24 minutes, or until the edges are just starting to set but the center is still very jiggly when you move the pan. If using a tart pan, the cooking time may be quicker, check after 15 minutes. Be careful not to over-bake the tart.

Allow the tart to fully cool at room temperature for 1 hour. Once it’s fully cooled, transfer it to the refrigerator and let it set for a minimum of 6 hours or overnight. Once set, serve the tart as is, or topped with fruit, whipped cream, or strawberry sauce. The tart will keep for up to 5 days in the fridge. 

For the strawberry sauce:

In a medium pot, combine the strawberries, sugar, water, lemon juice, and salt. Bring the mixture to a simmer, and simmer for 3-4 minutes, or until sugar is fully dissolved and strawberries are beginning to soften but still hold their shape. Add in the slurry of cornstarch and water, and simmer for 1 minute more. The cornstarch will immediately thicken the sauce, which should easily coat a spoon.

Allow the sauce to fully cool, then transfer it to the refrigerator. Sauce can be made up to 2 days in advance and will keep for up to one week in the fridge. 

Blueberry Cheesecake Danish

The danish came into being as a result of a kitchen mishap and a workers’ strike. In the early 1600s, a French baker forgot to add butter to his flour at the “right” time, and in an attempt to salvage his pastry he folded chunks of butter into his flour mixture. He inadvertently created a delicious flaky puff pastry dough. From there, danish-like pastries were made in France, then Italy, and Austria. A few hundred years later during a labor strike in Denmark in 1850, business owners hired bakers from abroad to replace local workers. Several such Austrian bakers began making danish-like pastries, and when the strike was over, Danish bakeries continued to bake and improve upon these newly beloved pastries. In 1915, a Danish immigrant chef baked danishes for Woodrow Wilson’s wedding to great success and acclaim. Soon after, the same baker encouraged a New York Jewish restauranteur to start selling the pastries at his establishments. Danishes have been a staple in bakeries and delis across the country ever since. 

Danishes are typically made with puff pastry, which is a buttery laminated dough. If you love baking projects you can make this recipe with homemade puff pastry. For a quicker and easier danish, pre-made puff pastry is ideal. Any store-bought frozen version will work, but using an all-butter puff pastry will yield better quality and flavor. These pastries are crispy on the edges with a buttery flaky dough, and soft in the middle with a fruity cheesecake-like filling. Always a crowd-pleaser, they’re perfect for any holiday brunch or lunch spread.

Blueberry Cheesecake Danishes 

Makes 12 danishes

For the pastry:

• 1 (17.25 oz or 1 lb) package all-butter puff pastry, defrosted

• 1 egg, beaten

• Turbinado sugar (or any course sugar), for sprinkling

For the cream cheese filling:

• 1 (8 oz) block cream cheese

• 3 Tbsps sugar

• 2 tsps vanilla extract
  
  

For the blueberry sauce:

• 2 cups blueberries (fresh or frozen)

• ½ cup water

• ¼ cup sugar

• Juice of ½ a lemon, or to taste

• 1 Tbsp cornstarch + 1 Tbsp water, whisked together 

• 1 teaspoon vanilla extract

For the blueberry sauce:

In a medium pot combine the blueberries, sugar, water, and lemon juice. In a small dish, whisk together the cornstarch and water and reserve. On medium-high heat, bring the mixture up to a simmer. When the blueberry mixture starts to bubble, add in your slurry of cornstarch and water. The sauce will immediately begin to thicken. Stir and let the blueberries simmer for 2 more minutes until the sauce is thick, easily coats a spoon, but the blueberries still hold their shape. Turn off the heat and add in the vanilla.

Remove from the heat, and allow the sauce to fully cool. Transfer to the fridge or freezer to cool the sauce quickly.

For the cream cheese filling:

Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and vanilla on medium speed until light and fluffy, about 2-3 minutes. To make this without a mixer, allow the cream cheese to come to room temperature, combine it with sugar and vanilla, and beat vigorously together with a wooden spoon.

Assemble the danishes:

Preheat the oven to 350°F.

Roll your puff pastry sheets into a 12” x 8” rectangle (if it is already roughly this size, there is no need to roll it out). Divide the pastry into even-sized 3” x 4” rectangles. For square danishes, roll your pastry into a 12” x 12” square, and cut them into  4” x 4” squares. 

Using a small paring knife, gently score each rectangle with a ½” border, so that there is an outline of a smaller rectangle inside each pastry. Transfer the squares to two parchment-lined baking sheets, and place them at least 1” apart.

Add a heaping tablespoon of the cream cheese mixture to the center of the rectangle. Using an offset spatula or the back of a spoon, spread the mixture into an even layer, so it roughly fills only the interior rectangle of the pastry. Top the cream cheese with a tablespoon of the blueberry sauce. 

Before baking, brush the border edges of the pastry with the beaten egg, and sprinkle Turbinado sugar on top of the egg wash. Bake for 22-25 minutes, or until the pastry has puffed up and is deep golden brown in color. Allow the pastry to cool for 15 minutes prior to serving. Danishes are best eaten the same day they are made and can be stored at room temperature. If you have leftovers, they can be reheated in an oven or toaster oven the next day. 

To make ahead:

Form the danishes up to the point of topping them with blueberry sauce. Freeze the cream cheese filling-topped danishes in a single layer, then transfer them to an airtight container or bag. If making more than a week in advance, freeze the sauce, and then defrost before assembly. 

When ready to bake, top the danishes with the blueberry sauce as instructed above. Add the egg wash and sugar to the edges of the frozen pastry. Bake as directed until golden brown. Frozen pastry may take 3-5 minutes longer to bake.

Matbucha - Tomato and Pepper Dip

Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia, Algeria, and Libya brought matbucha with them to Israel, where it has become a staple of Israeli cuisine. Matbucha is nearly as popular as hummus, and the two are usually located right by each other at the grocery store. 

Matbucha is technically a salad, but it does take serious cooking time. While store-bought versions are convenient, nothing compares to making this recipe at home. First, you roast tomatoes and peppers until they are charred with a smoky flavor, and then you simmer the matbucha for over an hour until it becomes thick and luxurious. The slow simmering process can’t be rushed, as all the flavor comes from the slow-cooked tomatoes. Matbucha varies from kitchen to kitchen, some cooks add onions and/or garlic, and some prefer making it with lots of hot peppers. Adding some fresh chili pepper is traditional; in this recipe, it adds a very mild and subtle heat.

Matbucha has the consistency of a dip or spread, and it is commonly served with first-course salads (salatim) at the start of Middle Eastern and North African meals. Matbucha also makes a delicious topping for grilled meat or fish, as a sandwich spread, and it can even be used as the base for shakshuka. 

Matbucha

Serves 4/ Makes 2-3 cups

Ingredients:

• 6 large Roma tomatoes

• 3 medium red bell peppers

• 1 jalapeno or serrano pepper, seeded and diced fine

• ½  a medium yellow onion, diced small

• 2-3 cloves garlic, minced

• 1 tsp salt, or to taste

• ¼ cup olive oil

• 1-2 tsps sugar (optional, or to taste)

 Directions:

Line a baking sheet with foil. Set the oven to broil (alternatively, you can char the peppers over a gas flame or grill).

 Place the tomatoes on one half of the baking sheet, and the peppers on the other half of the same baking sheet. Place the baking sheet on the top rack of the oven, and broil the tomatoes and peppers for 10 minutes, or until blackened on top. Using tongs or a fork, remove the tomatoes. Turn the peppers onto their opposite side and continue to broil them until blackened on both sides, another 8-10 minutes. (Watch your tomatoes and peppers carefully, as some ovens will broil them more quickly than others.)

Once the peppers are blackened on both sides, place them in a bowl and cover it tightly with foil or plastic wrap to let the peppers steam. Prep the other ingredients while the tomatoes and peppers cool. Once cool enough to the touch, peel the peppers and remove their seeds, and peel the tomatoes. Dice the peppers and tomatoes and reserve.

To a medium pot on medium heat, add the olive oil, diced jalapeno, diced onion, and minced garlic. Allow the mixture to cook and soften for 4-5 minutes, until the onion and garlic are aromatic, but before they start turning brown. Add the peeled diced peppers and tomatoes to the mixture, and bring it up to a simmer. Lower the heat, and let the matbucha simmer for 90 minutes, or until most of the liquid has evaporated and the mixture significantly thickens. Stir every 10-15 minutes throughout the cooking time. Matbucha can take more or less time depending on the size of the pot you use, or the amount of liquid in the tomatoes. If the mixture still has a lot of liquid, continue to cook it for up to two hours.

Once cooked, allow the matbucha to fully cool and then refrigerate it. Matbucha can be eaten right after it cools, but it tastes even better the next day. It will last up to one week in the fridge.