by Geila Bernstein
Cook’s Note: When I have a large crowd, I double the recipe and bake this is in an oven like a kugel at 350 degrees for about 20-25 minutes.
For the Brei:
Ingredients:
4 sheets of matzoh broken into pieces
4 large eggs
¼ teaspoon salt
½ teaspoon cinnamon
Butter or oil for frying
For the Apples:
5 Granny Smith apples, peeled […]

by Geila Bernstein
Ingredients:
1 pound (4 sticks) unsalted margarine, room temperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs-room temperature
2 tablespoons pure vanilla extract
1 1/2 cup matzo cake meal
2 cups potato starch
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ cups best-quality chocolate chips
Directions:
1. Preheat oven to 350°F. Line two baking […]

by Geila Bernstein
Here’s a soup that’s got a big, sensuous taste but is easy to do. What counts here is the quality of the mushrooms you use. Buy the best you can find. Also, the truffle oil adds a decadent finish. If you decide to freeze the soup, whip in the truffle oil when reheating. […]

by Geila Bernstein
Whenever I make kreplach for my chicken soup, I inevitably have left-over wonton wrappers, which get whisked into the freezer for later use. But last year I was having a cocktail party with an Asian theme, and I dared myself to make dumplings with them. Naturally, my challenge took me to Chinatown, where […]

Ingredients
8 duck breast halves with skin, but boneless (ask the butcher to give you the bones separately for stock)
8- 12 dried figs, quartered
16 shallots peeled
½ cup port and ½ cup water or 1 cup fruity red wine, like a zinfandel
½ stick margarine
1 cup chicken stock
1 tablespoon sugar
Directions:

In a skillet, heat 2 tablespoons margarine mixed with […]

Photo provided by FoodBlogga.com
Technically, almonds are not one of the seven species eaten on Tu B’Shevat. But somehow, we go nuts for these nuts on Jewish Arbor Day. Why is that? The almond tree, or the sh’kedia, is the first one to blossom in Israel. School children there sing about it […]

by Geila Bernstein
Ingredients:
1 pound zucchini, trimmed, grated (about 2 cups)
Salt
2 small shallot, minced
2 large clove garlic, minced
½ teaspoon ground cumin
2 tablespoons olive oil
½ teaspoon baking powder
½ cup flour
1 egg
canola oil for frying- ½ cup
Directions:

Place the zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your […]

by Geila Bernstein
For a large holiday crowd, poached fish fillets with dill sauce is an easy, elegant alternative to gefilte fish. It holds up very well at a buffet and makes a nice lunch entree. Sometimes I like to offer Salade Nicoise two ways—with seared tuna or poached salmon. Cooks note: Wild salmon, which […]

by Geila Bernstein
Ingredients:
1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread […]

by Geila Bernstein
Quick tip: Prepare this ahead of time and store up to four days in advance.
Ingredients:
1 ½ cups port (or 1/4 cup sugar and 1 1/2 cups red wine)
¼ cup balsamic vinegar (no need for the high-end variety)
¼ cup brown sugar
8-10 dried mission figs, stemmed and chopped
2 sprigs thyme
1 12-oz bag cranberries
½ cup sugar
freshly […]