Central Florida's Independent Jewish Voice
Central Florida's Independent Jewish Voice
Sorted by date Results 1 - 4 of 4
Fresh cheese is a staple in classic Shavuot foods, traditionally wrapped in a soft, egg-like blintz that is then fried lightly in butter. Variations on this theme can keep things interesting and expand your kitchen craft. You can try freshening up your blintz package with a cheese upgrade—namely, simple homemade ricotta, which tastes sublime. Cheesecake is another way to expand the joy of this holiday. Small cheesecake bars, topped with early strawberries, are a wonderful way to usher in the transition-to-summer month of June. A Thai tea c... Full story
Vegetarians, and especially vegans, need some high-protein plant food with a bit of heft to keep them going during Passover, especially if observing the Ashkanazic tradition that forbids eating kitniyot-a category that includes legumes, most grains, and some seeds. Meat eaters also might want to break the monotony of potatoes, matzoh, or matzoh affiliates (farfel) in their carbohydrate options. Enter quinoa-the tiny, ancient, highly nutritious grain originally from Peru-to address the need. In D... Full story
Sukkot is the early Thanksgiving, that perfect season when we might still have access to late tomatoes and zucchini, but the winter squash is coming in as well, heralding the impending chillier autumn. While Sukkot is not associated with specific foods or dishes in the same way as Rosh Hashanah, Hanukkah or Passover are, vegetarian (or, at least, vegetable-based) dishes can still be enjoyed in the humble, makeshift setting of a sukkah, embracing this holiday as a celebration of the garden and... Full story
While planning what to cook to feed the whole mishpucha (family) on Passover’s big seder night, it’s easy to forget to plan your meals for the rest of the holiday week. Suddenly, lo and behold, you find yourself staring at the wide-open cupboard with nothing but matzah staring back at you. But not to worry! Passover isn’t Yom Kippur, and with the right preparation, you can still eat a decent meal. With more than 6 million books in print, Mollie Katzen is listed by the New York Times as one of the best-selling cookbook authors of all time and ha... Full story
