Bialys
Bialys: their belly buttons are dolloped with savory morsels. Continue reading Bialys
Category: Europe
The “Not So Obvious” Matzoh Rolls
My favorite school lunches, over Passover, included sandwiches made from these rolls spread with cream cheese and olives. Continue reading The “Not So Obvious” Matzoh Rolls
Sweet and Citrusy Beets
Humble, healthy beets are naturally sweet and paired well with citrus. Continue reading Sweet and Citrusy Beets
Chocolate Almond Flourless Torte [Passover]
Contributed by Rachael, Ancesister @ Ancestreats. With so many people going gluten-free, here is an end of dinner party clincher that can please folks with that dietary concern. Frankly, anyone who loves a dense decadent chocolate cake will consider it fantastic. It can be served all-year-long for a rich delicious adult dessert. It’s not my most popular cake with children; unless they are dark chocoholics. … Continue reading Chocolate Almond Flourless Torte [Passover]
Tri-color Gefilte Fish
Contributed by Rachael, Ancesister @ Ancestreats. This elegant fish dish can be served any time of the year. It is a special first course, following the conclusion of a Passover Seder; at the beginning of the actual meal; either before or after the matzo ball soup depending on how ready things are in the kitchen. The traditional accompaniment is a fresh beet-horseradish relish called Chrain … Continue reading Tri-color Gefilte Fish
Fresh Horseradish Beet Relish aka Chrain
Contributed by Rachael, Ancesister @ Ancestreats. I can’t imagine eating a fish course without this condiment: a traditional accompaniment of beet-horseradish relish called Chrain (Yiddish: חריין, khreyn). Lots of general supermarkets carry this pre-made item in the section near the refrigerated hot dogs and pickles. However, if you were to get stuck somewhere, like I did in Albuquerque, unable to find it in stock … Continue reading Fresh Horseradish Beet Relish aka Chrain
The Blintz BOMB! My Holy Grail of Blintzes
Contributed by Rachael, Ancesister @ Ancestreats. First, a few words about blintzes (say: blint-ZEZ or blint-ZEES). The name blintz is Yiddish for an unleavened crepe pancake that gets stuffed like a burrito with a fruit or cheese filling, then is fried in butter, and finally is served hot with a garnish of applesauce and sour cream. With origins from Russia as blin or blintchiki, these … Continue reading The Blintz BOMB! My Holy Grail of Blintzes
Bolachas de Natal (Painted Christmas Cookies)
This recipe is brought to Ancestreats by Ligia Kempfer and her Seven-Year-Old daughter, Júlila – who are the dynamic duo behind the Brazilian family food blog: Pequena Gourmet. Bolachas de Natal – “White Painted Christmas Crackers” This is a traditional Christmas cookie that reminds me (Ligia) of my childhood. My grandmother and aunts used to make them especially for me. And now I make them with my daughter. The original … Continue reading Bolachas de Natal (Painted Christmas Cookies)
Nana’s Beef Brisket
Brought to Ancestreats by Rachel Kaufman from Heeling Vibes. This recipe has been in my dad’s family for several generations–my mom learned it from my Dad’s mom, Rose Freedman. I’d like to think that when Rose’s mom, Bessie Ruth, moved to America from Eastern Europe she brought the recipe with her, at least in her head/heart. I have fond memories of eating my Nana’s brisket … Continue reading Nana’s Beef Brisket
Lamb Chops and Lemony Potatoes
Recipe share by Rachael, Ancesister @ Ancestreats. Who needs teething rings when you can gnaw on lamb chops? My father regales my children with a charming tale of how lamb chop bones were given to me when I was cutting my baby teeth. The story goes that I would be given a bone and gnaw it clean, refusing to give it up long after any rewarding … Continue reading Lamb Chops and Lemony Potatoes
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