Miscellaneous

Meat
April 9, 2014

From “A Taste of Pesach” 1 5-pound French roast (also known as square-cut roast, thick London broil or brick roast) 2 tablespoons oil 1 onion, diced 2 cloves garlic, crushed Dressing: 1 cup brown sugar 1 cup ketchup 1 cup water 3⁄4 cup balsamic vinegar 2 teaspoons apricot jam Preheat oven to 350 degrees. Combine CONTINUE »

Pareve
April 9, 2014

1 teaspoon minced garlic 2 tablespoons freshly squeezed lemon juice 2 ­teaspoons coarse Dijon mustard (or kosher for Passover equivalent) 6 tablespoons extra-virgin olive oil fine sea salt freshly ground black pepper 2 pounds fresh broccolini, stem ends trimmed kosher or sea salt In a small bowl, whisk together the garlic, lemon juice and mustard. CONTINUE »

Pareve
April 9, 2014

From “A Taste of Pesach” 1 cup brown sugar 1 cup regular sugar 4 large eggs 3 teaspoons vanilla extract 1 cup potato starch 1 cup oil 3 teaspoons Passover baking powder 7 ounces ground filberts Preheat oven to 350 degrees and line a 9-by-13-inch pan with parchment paper. Using an electric mixer on high CONTINUE »

April 1, 2014

On March 31, 2014, CAROLYN (nee Berkow), beloved wife of Raymond Klein; devoted mother of I. Dennis (Janet) Klein and Susan (Robert) Fain; dear sister of the late Rhoda Walters; cherished grandmother of Jarrett Klein, Melissa (Mark) Heinonen, Ashley Fain, Robin Fishman and Jodi Cohen; adored great-grandmother of Jake, Riley and Grant Heinonen, Corey Fishman CONTINUE »

Dairy or Pareve
March 13, 2014

Modified from “The Great Hadassah Cookbook” 1⁄2 cup butter or margarine 1 cup sugar 1 egg 2 cups flour (plus a little more for rolling out the dough) 2 teaspoons baking powder 2 tablespoons milk, water or rice milk 2 teaspoons vanilla or 1 tablespoon lemon zest Directions: In a bowl, cream together the butter CONTINUE »