Challah (Braided Egg Bread)

Challah is a traditional Jewish bread that is braided, fluffy and made with eggs. Delicious for sandwiches and french toast!

Serves: 1 large braided loaf

Prep Time: 15 min, plus 2 hours rising time

Cooking Time: 30 min

Total:  2 hours, 45 min

Ingredients

1/2 cup warm water
1 packet quick rise yeast
1 tsp. sugar
1/4 cup butter, melted
1/4 cup liquid honey
2 tsp. salt
3 1/4 cups flour
2 eggs and 2 egg yolks, whisked
1/2 tbsp. oil
1 egg yolk, to glaze
1 tbsp. poppy or sesame seeds

Directions

1. Rinse a small bowl under warm water, allowing it to heat up. Add water and sugar to the bowl, then sprinkle with yeast and stir. Set aside and allow to proof, for about 5-10 minutes.
2. In a large bowl combine flour and salt. Make a well in the middle and add butter, honey, eggs and yeast mixture.
3. Stir with a spatula or wooden spoon until dough begins to form, then use your hands to knead dough until it becomes glossy and thick. If too sticky, add a little more flour.
4. Form dough into a ball and coat with oil. Cover bowl with a clean dishcloth and place in a warm, draft-free place for 1 1/2 hours.
5. Punch down down and transfer to a clean, lightly floured work surface.
6. Knead dough for about 5 minutes, adding raisins or chocolate chips if desired. Cut into thirds or quarters and roll each piece into a long rope.
7. Braid the pieces and place on a parchment paper lined baking sheet.  Cover with towel and return to warm place to rise for 30 minutes.
8. Brush braid with egg yolk and sprinkle with seeds.
9. Bake in a preheated oven at 350 F for 30 minutes, removing when the bread turns a golden brown and the bottom makes a hollow sound when tapped.
10. Allow to sit for 30 minutes before serving.

Recipe from canadianliving.com

Chocolate Prune Torte

Chocolate and prune have a high taste affinity and come together with walnuts in this incredible torte. Perfect for Passover or any time of year!

Serves:  8-10 slices

Prep Time: 15 min

Cooking Time: 45 min

Total: 60 min

Ingredients

6 large egg whites, room temperature
1/2 cup sugar
pinch of salt
1 1/2 cups chopped walnuts, lightly toasted
1 1/4 cups pitted prunes, chopped
1 cup (250g) bittersweet chocolate, finely ground or shaved

Directions

1. Line the bottom of a 9" springform pan with parchment paper. Grease the sides.
2. In a large bowl beat egg whites and salt with an electric mixer until they form soft peaks.
3. Add sugar a little at a time while beating, until stiff glossy peaks are formed.
4. Fold in walnuts and prunes.  Add chocolate and fold gently but thoroughly.
5. Pour the mixture into the prepared pan and smooth the top.
6. Bake for 35-45 minutes in a preheated oven at 350 F.
7. Let torte cool.  Run a thin knife around the edge of the pan and remove springform sides. Invert torte onto a cake plate and discard paper.
8. Cover torte and chill for 1 hour.
9. Can be kept for 2-3 days, covered and chilled.

Recipe from koshercooking.com

Hamentashen Cookies

Hamentashen cookies are traditionally eaten during the Jewish festival of Purim. This recipe is a winner!

Serves: 5 dozen, freezes well

Prep Time: 45 min, plus 1 hour cooling time

Cooking Time: 15 min

Total:  60 min, plus 1 hour cooling time

Dough

Thanks Aviva for this recipe!

6 eggs
1 1/2 cups sugar
3/4 cup vegetable shortening
3/8 cup oil
zest of 1 orange
4 1/2 tsp. baking powder
5 3/4 cups flour, plus more for rolling dough
1/2 tsp. salt
1 1/2 tsp. vanilla extract
up to 3/4 cup orange juice (if needed)

Fruit Filling

1 1/2 cups pitted prunes

1 cup dried apricots
1 1/2 cups raisins
1 orange, zest and juice

Directions

1. To make the dough, cream sugar, shortening, zest, vanilla and oil in a large bowl until combined.
2. Add eggs one at a time while mixing.
3. Add flour, cup by cup, stirring well between each addition.  Mix baking powder and salt into the last cup of flour before adding.  If the dough is too dry, add a bit of orange juice between each addition of flour.
4. Work into a dough, cover with plastic wrap and chill for at least 1 hour.
5. To make the filling, put the dried fruit in a food processor and pulse until combined. Refrigerate until needed.
6. Once the dough has chilled, roll on a lightly floured work surface, to about 1/2-inch thickness.
7. Using a round cookie cutter or glass, cut dough into circles.  Scoop small portions of filling, about the size of a teaspoon, into the centre of each circle of dough.
8. Fold and pinch the circle of dough in three sections to form a tiangle surrounding the filling. Place on a parchment paper lined baking sheet.
9. Repeat until all the dough and filling has been used.
10. Bake in a preheated oven at 350F for 12 minutes, or until lightly browned.  Remove from oven and let cool on a wire rack.
11. Serve or store in an air-tight container, or freeze for later.

Compote

Fruit compote traditionally eaten during Passover, but enjoyed any time of year!

Serves: 6-8

Prep Time: 5 min

Cooking Time: 30 min

Total:  35 min

Ingredients

2 cups dried, pitted prunes
1 cup dried apricot
1 packet of dried assorted fruit
1 can pear halves
10 oz. canned pineapple, chunks
1 can cherry pie filling
1 can fruit cocktail
1 can mandarin oranges
1/2 cup dry sherry (optional)
*change the amounts/types of fruit if desired.

Directions

1. Drain the liquid of the canned fruit into a large pot. Set canned fruit aside.
2. Add all the dried fruits to the pot and mix.  Cover and boil for 15-20 minutes.
3. Add the canned fruits to the pot.  Stir and continue to boil until mixture has thickened, for about 10 more minutes.
4. Serve warm or cold, either plain, with yogurt, or vanilla ice cream.  Compote can be eaten as a dessert, or for breakfast.

Recipe adapted from Joe and Hyla.

Passover Tzimmis

Tzimmis is traditionally served during the Jewish holiday Passover. A sweet yet savory potato, onion and carrot dish.

Serves: 6

Prep Time: 15-20 min

Cooking Time: 60 min

Total:  75-80 min

Ingredients

2-3 medium potatoes, peeled and cut into chunks

1 large sweet potatoes, peeled and cut into chunks

1 large onions, diced

2 carrots, peeled and sliced

1 tsp. fresh ginger, grated

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tbsp. honey or brown sugar

1 cup water

1/2 cup dried prunes, unpitted (or more)

salt and pepper

1-2 tbsp oil

Directions

1. Heat oil in a frying pan and stir fry onions, carrots and ginger for 3-5 minutes.  Add spices, honey and water and stir.
2. Place potato chunks in a large baking dish and pour stir fry mixture over. Add more water if necessary.
3. Cover and bake for 45 minutes. Remove from oven and add prunes.  Add more water if needed, or 2 tbsp. matzah cake flour to thicken sauce.
4. Cover again, and bake for another 10-15 minutes.
5. Serve as a side dish for meat or fish.

Matzah Brei

A breakfast of sweetened matzah with scrambled eggs. Enjoy for Passover or any time of year!

Serves: 1

Prep Time: 5 min

Cooking Time: 5-8 min

Total:  10-12 min

Ingredients

1 1/2 pieces matzah, broken into bite size pieces

2 cups water (more or less)

1 egg, whisked
3-4 tbsp. milk or almond milk

1 tsp. butter or margarine

1 tsp. sugar

1/2 tsp ground cinnamon
maple syrup, to taste

Directions

1. Soak matzah pieces in water for about 1 minute, then drain. 
2. Whisk egg with milk and then add to matzah.  Mix together.
3. In a frying pan or skillet, melt butter. Pour matzah and egg mixture into pan and spread the edges.  
4. Cook for 3-4 minutes.  Cut matzah brei in quarters and flip to cook the other side for an additional 2-3 minutes.
5. Serve immediately with cinnamon sugar and maple syrup. Garnish with fresh fruit.

Recipe from koshercooking.com

Charoset

Shredded apple with all delicious things. Serve this over matzah for Passover, or enjoy any time of year!

Serves: 2 cups

Prep Time: 10 min

Cooking Time: 0 min

Total: 10 min

Ingredients

2 apples, grated

1/2 cup chopped walnuts or pecans (or more)

1 tsp. ground cinnamon (or more)

1 tbsp. honey or agave

2 tbsp. sweet red wine or grape juice

Directions

1. Mix all ingredients in a bowl and refrigerate until serving.
2. Serve with matzah or other crackers as an appetizer or snack.