Sfenj, deep-fried yeast donuts, are popular in Morocco during Hanukkah; the Yemenite version is called zalabia or zalvyah.
7 ½ cups flour
1 tablespoons salt
2 tablespoons dry yeast
2 ½ cups warm water
4 tablespoons sugar
2 teaspoons vanilla
2 cups oil for frying
Warm up in the cool of the Sukkot evenings with rich Italian bicerin, lusciously layered with coffee, chocolate and cream.
¾ cup whole milk or cream
3 ounces dark chocolate, finely chopped or shaved
1 cup espresso or very strong coffee
Lightly sweetened whipped cream, flavored with vanilla or cinnamon (or both) to taste
If you love potato kugel, you'll really love these bite-sized potato kugel cups! The recipe comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.
1½ cups extra virgin olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 large Idaho potatoes
1 large onion, quartered
Paprika, to taste
This recipe for quick and easy pizza crust comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Here’s how to go about creating your own Rosh HaShanah cheese board, whether to serve as a holiday appetizer or a lunchtime indulgence during the Yamim Noraim.