Mar 182009
 

[Translate] Spring is in the air and that  means it is time to start preparing for Passover, which begins on 8 April. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last couple of years. And, here are some interesting ones for you to try: Italian Passover recipes from Chef Chaim Cohen and Dr. Eli Landau Kodredo Relleno al Forno (Roast stuffed lamb with egg/lemon crust) Slow Roasted Lamb Shoulder with Almond-Mint Pesto (Omit the cheese from the recipe) Syrah-Braised Lamb Shoulder with Olives, Click here to continue reading this post

Mar 212008
 

[Translate] My first post on this blog was during the holiday of Purim and here we are one year later making Hamantaschen again. I decided to make three of the four fillings I made last year: Cranberry-Orange, Date-Walnut and Apricot Lekvar. My family did not have a tradition of making Hamantaschen for Purim. My German grandmother made Haman’s Ears, which was dough that was rolled out and cut into strips, fried in oil and dusted with powdered sugar. I only started making this biscuits about 12 years ago when the little old lady that used to make them for our synagogue developed dementia and couldn’t make them anymore. She was not a member of our Click here to continue reading this post

Related Posts with Thumbnails
Close

Loading ...

Sorry :(

Can't connect ... Please try again later.