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RECIPES FOR A YUMMY YOM KIPPUR

Executive Chef Michelle Bernstein
Offers Alternative Recipes for the Jewish Holidays

Every year, when the Jewish holidays Yom Kippur and Rosh Hashanah roll around, traditional foods are prepared and enjoyed by all. This year, instead of indulging in the same repetitive meals, why not add some zest to the dinner table with recipes from Michelle Bernstein, executive chef and proprietor at The Strand Restaurant on Miami Beach.

Michelle puts her own twist on kugel (noodle pudding), charoset (a mix of fruits, nuts, honey and spices), and potato pancakes, three standard dishes that grace the holiday dinner table, preparing apple potato pancakes with caviar, charoset with Asian pears and kugel with goat's cheese, dried apricots and cherries. All three original creations are fairly easy to make and call for common household ingredients such as noodles, potatoes, dried fruits and onions.

Although these dishes were designed especially for the Jewish holidays, they can be enjoyed year round by all and are great to "nosh" on throughout the day. 

APPLE POTATO LATKES WITH CAVIAR

Serves 4

4 potatoes, peeled
1 small onion, sliced thin
1 Granny Smith apple, peeled
1/3 cup flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sour cream for each pancake
½ teaspoon favorite caviar for each pancake

Grate potatoes and apples on the largest hole on a four-sided hand grater. Place in a colander under cold water to remove the starch. Drain very well. Grate onion, remove excess moisture by placing in a colander and pressing with the back of a wooden spoon. Combine potato, apple and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. Heat 1/8 inch of canola oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon. Brown well on both sides. Drain well on paper towels. Keep warm in a 100-degree oven. Top each pancake with ½ teaspoon of sour cream and ½ teaspoon of your favorite caviar.

KUGEL (NOODLE PUDDING) With goat's cheese, dried apricots and cherries

Serves four

8 ounces wide egg noodles
12 ounces mild goat's cheese
6 ounces cream cheese
2 cups sour cream
½ cup butter
1 cup sugar
8 eggs
2 teaspoons vanilla
1 teaspoon orange zest
1 teaspoon lemon zest
½ cup raisins
¼ cup dried apricots, chopped
¼ cup dried cherries, chopped
½ cup orange preserves, melted

Cook noodles, drain. Preheat oven to 350 degrees. Lightly butter glass baking dish. In a large bowl, combine cheeses, butter, sour cream and sugar; and mix well. Add beaten eggs, dried fruit, zest, and vanilla and blend well. Bake for 45 minutes and top carefully with orange preserves.

CHAROSET

(Traditionally eaten with matzah, or unleavened bread)

4 cups grated Asian pears
½ cups almonds
¼ cup dried cherries
1 piece ginger, peeled, minced
1 lemon, zest only
¼ teaspoon cinnamon
½ cup honey
½ cup apple juice

Cook the ginger, lemon zest, cinnamon, honey and apple juice over low heat until thick. Toss in the Asian pears, almonds and dried cherries, cool and serve.

Edited by Kerry Cohen

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