Hamantaschen
March 2025
Ingredients
- 4 cups flour
- 1 cup sugar
- 1 ½ sticks margarine
- 2 eggs
- 4 Tbsp oil
- 1 tsp vanilla
- ½ cup orange juice
- 1 tsp orange zest
- ½ tsp baking powder
Directions
Cream together 1 ½ sticks margarine and 1 cup sugar
Mix 2 eggs, 4 Tbsp oil, 1 tsp vanilla, ½ cup orange juice, 1 tsp orange zest Add to sugar and margarine
Sift together ½ tsp baking powder, 4 cups flour then mix into other Ingredients.
Mix well, form into a ball, and refrigerate for a little while, overnight if possible.
Directions (Part 2)
Cut into 4 even pieces. Roll each piece out on a floured board. Cut out circles, add a small amount of filling into the center, and pinch to form a triangle.
Bake on parchment paper. Bake at 375°F for approximately 12 minutes.
Monte’s Lamb Kebabs
April 2025
Ingredients
- One leg of lamb
- 2 large onions
- 1 cup of red wine
- 1 cup of olive oil
Directions
Trim all fat from lamb and make into two-inch cubes.
Chop onion and mix wine and oil together (blend wine and oil so neither wine nor oil is stronger than the other)
Place lamb meat in marinating pan or container with onion, wine, oil mixture
Cover and marinate for 12 hours in fridge
Directions (Part 2)
Skewer lamb and grill approximately 3 minutes each side of lamb to produce desired result. Do not overcook (best served with slight pink center)
Cut lamb off skewers to produce bite size one-inch pieces
Collect marinating onions and heat to serve as side with rice or grilled vegetables
Ellen’s Matzah/Flatbread
April 2025
Ingredients
- 2 cups of flour
- 1 tsp Kosher salt
- Spices *
- ½ cup of water
- ½ cup of milk
- 3 Tbsp butter
- 1 Tbsp oil
Directions
Stir together 1 cup flour (Ellen uses Swarma Whole Wheat flour, but you can use All-Purpose white flour if you prefer) and spices
In a small saucepan, heat the water, milk, oil, and butter until the butter is melted. Do not boil.
Pour into the flour mixture and stir until the dough is balled
Knead the dough for 2 minutes. Make into a ball and set aside for 30–45 minutes
Divide the dough into 8–12 small balls. Use a tortilla press and place the dough ball between wax paper and press to flatten. Heat a skillet (an iron skillet or electric skillet work best)
Wipe down the skillet with oil and add the flattened balls one at a time, and cook for about 1–2 minutes per side. Do not fry.
Goes well with many dips and garnishes; try it with charoset!
Ellen’s Charoset
Ingredients
- 6–8 Granny Smith apples, peeled and quartered
- 1 orange with the peel, cut into chunks
- 2 cups chopped dates
- 1 cup craisins
- 1 cup dried apricots
- 2 cups walnut halves
Directions
Mix all Ingredients together in a bowl
Place small batches in a food processor, and pulse together (one batch at a time) until chopped into very small pieces.
Place the mixture in a large bowl and add 2 Tbsp of cinnamon and ¼–½ cup of honey
Stir well until all the ingredients are mixed.
Challah
May 2025
Ingredients
- 1 cup boiling water
- 1 ½ cups tap water
- 4 tsp dry yeast
- ¾ cup sugar
- 4 tsp salt
- 8 cups all-purpose flour
- ½ cup oil (olive is best)
- 2 eggs
Directions
Combine the boiling and tap water together in a large mixing bowl; add the yeast, sugar, and salt and mix
Wait 10 minutes. The bowl should have a nice foam on top. If it doesn’t then your yeast is dead and start over with different yeast.
In a separate bowl, combine flour, oil, and eggs; stir well
Add to the bowl with yeast. Knead the ingredients until it forms a sticky dough (you can use your hands or mixer)
Cover the bowl with a towel so the dough doesn’t dry out. Wait 2 hours for it to rise or you can leave it in the refrigerator overnight.
Uncover the dough and punch it down. Cover again and let rise a second time for an hour
Dump the dough ball onto a floured surface and knead, sprinkling a little flour on it to avoid stickiness.
Divide the dough equally into 3 pieces. Roll out each piece to resemble a long cigar
Join the tops of the three pieces by pinching them together, then braid the three strands together. When you get to the bottom of the pieces, pinch them together and tuck underneath
Brush the egg yolk on the dough and sprinkle on sesame seeds or everything bagel seasoning or whatever you’d like.
Bake at 375°F for 30–45* minutes. To check if the challah is done, lightly tap it and it should feel hollow.
Israeli Salad
June 2025
Ingredients
- Tomatoes (fresh is best if you can)
- Cucumber
- Red onion
- Red and yellow bell pepper
- Fresh herbs (parsley, dill or cilantro, or a mix of your choice)
- Zest and juice of a fresh lemon
- Extra virgin olive oil
- Salt and pepper
Directions
Finely chop all the vegetables
Place all the vegetables in a large bowl
Add the herbs, olive oil (recommend Pompeiian Robust Olive Oil), lemon zest, lemon juice, and salt and pepper to taste
Mix well
Serve cold, or include as a side with entrees
Lemon Meringue Pie
July 2025
Ingredients
- 1 pre-baked pie crust
Filling
- 1 cup sugar
- 6 Tbsp cornstarch
- ¼ tsp salt
- 2 cups boiling water
- 4 egg yolks, well beaten
- 3 Tbsp unsalted butter
- ½ cup strained fresh lemon juice
- Finely grated zest of 1 large lemon
Meringue
- 5 egg whites
- ¼ tsp cream of tartar
- ¼ tsp salt
- ½ cup sugar
Directions
Prepare and bake the pie crust; then let cool
Preheat oven to 325°F
In a heavy, non-aluminum saucepan, combine cornstarch, 1 cup sugar, and boiling water, stirring constantly till mixture thickens
Add salt, lemon juice and zest. Continue cooking, stirring constantly till blended.
Beat eggs yolks till lemon colored. Pour mixture over egg yolks, stirring in slowly and constantly.
Return to medium heat and bring to a boil, stirring constantly, boiling for 1 minute, then remove from heat
Stir in the butter, making sure it is completely melted
Pour the mixture into the pie crust, then immediately make the meringue
Beat egg whites, slowly adding cream of tartar until very stiff (till you can form standing peaks with the meringue)
Gradually add ½ cup sugar while beating mixture at high speed
Gently spoon meringue over the pie and shape into peaks if desired
Bake for 12–15 minutes until meringue is golden brown
When done, let cool before serving
Egg Muffins
August 2025
Ingredients
- ¾ cup Fontina cheese, grated
- Mix well and set aside
- 8 eggs (room temperature)
- ¼ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- ¼ tsp black pepper
- 1 tsp salt, divided
Heat olive oil in a frying pan and sauté. Set aside to cool
- 3 Tbsp olive oil
- 5 oz chopped mushrooms
- 2 garlic cloves, minced
- 1 tsp thyme leaves, chopped
- ¼ tsp crushed red pepper
- 1–2 cups baby spinach
- Minced onion (optional)
Directions
Grease a 12-cup muffin pan
Set oven for 350°F
Divide grated Fontina cheese into each oiled cup
Spoon spinach mixture over the cheese
Pour the egg mixture over the spinach mixture
Bake 18 minutes
Kimberley’s Apple Cake
September 2025
Ingredients
- 3 eggs
- 1 ¾ cups sugar
- 2 cup self-rising flour
- 1 tsp cinnamon
- 5–6 granny smith, or other firm, tart apple
- 1 cup chocolate chips
Directions
In a large mixing bowl, beat eggs lightly; then add sugar and oil to the eggs
In a separate bowl, combine flour and cinnamon
Stir the flour mixture into the egg mixture, gently
Add the apples and stir well
Coat the chocolate chips lightly with flour, then fold into the cake batter
Bake in an ungreased bundt pan, or you can use a loaf pan, at 350°F, for 45–60 minutes.
Test with a toothpick at 45 minutes to see if done
Serve warm and enjoy!
Slow Cooker Brisket
October 2025
Ingredients
- 2–4 pound brisket
- A steak rub of your choice
- 1 onion (yellow or sweet)
- ¾ can of beef broth (12 oz)
- 1 Tbsp horseradish
- 1 Tbsp Dijon mustard
- 1 can or bottle of beer (regular or non-alcoholic)
Directions
Rub down a 2–4 pound brisket with your favorite steak rub the night before. Wrap it in plastic wrap and put in the fridge overnight.
In the morning, slice up an onion and put it in the bottom of the slow cooker. The onion bed is to make sure the meat doesn’t touch the ceramic surface.
In a small bowl, mix ¾ can of beef broth, 1 Tbsp horseradish, 1 Tbsp Dijon mustard.
Place the brisket on the onion bed and pour broth/horseradish/Dijon mixture over it.
Gently pour 1 bottle or can of beer (regular or non-alcoholic) over the brisket. Do it gently or you will wash away the delicious steak rub.
Cook it on low for 7 hours then crank it up to high for 1 hour.
Pecan Pie Rugelach
November 2025
Ingredients
- 1 cup water
- 1 cup oil
- 2 Tbsp vanilla sugar
- 3 Tbsp sugar
- 4 cups flour
- 2 tsp. baking powder
Directions
In a medium-sized pot, heat water and oil until beginning to boil (Careful with this — go slowly!). Remove from heat and add sugars to pot.
Combine flour and baking powder and add to pot, stirring with a spoon until the ingredients are well combined and the dough comes together.
Set aside to cool
Preheat oven to 350°F
Divide dough into four equal parts
Working with one part of dough, rollout thinly into a circle
Spread with filling of choice and divide into 12 even triangles (pizza slice style)
Roll up each triangle, beginning from wider end, and place on parchment paper-lined baking sheet
Repeat with remaining dough.
Bake for 20–25 minutes, or until just beginning to brown at edges
Move to wire rack to cool
Monte’s Latkes
December 2025
Directions
Peel and shred six Russet Potatoes
Dice one medium onion
Place shredded potatoes in cold water and rinse twice
Dry shredded potatoes by laying out potatoes using kitchen towel
In a large bowl, mix potatoes with onions first then add two eggs
Sprinkle and mix two tablespoons of flour to mixture
Add salt and pepper as desired
Mix well to form consistent mixture - using your hand is best
Sprinkle more flour until mixture is sticky and adheres to itself
Cook
Heat cooking oil to 350°F in a frying pan
Using a set of tongs gather and drop a clump of the potato mixture into oil to form patties 3 to 4 inches in diameter.
Cook for approximately 8–9 minutes, flipping once.
Remove from oil when it has turned golden brown onto drying pan
Immediately sprinkle fresh salt on each patty to fuse with the hot latke
Cory Poole’s Chili
January 2026
Sukkot Chili Cookoff Winner
Cook
- 2 lbs. 80/20 Ground Chuck
- 10 shakes Louisiana Hot Sauce
- 1 Tbsp granulated onion
Drain ⅔ of the grease and add
- 1 can beef broth, 14.5 oz
- 1 can chicken broth, 14.5 oz
- 8 oz crushed tomato
- 1 beef bouillon cube
Bring to simmer, then add
- 3 Tbsp chili powder
- 2 tsp cumin
- ¼ tsp ground coriander
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp oregano
Simmer for 30 minutes, then add
- 80 oz chili beans
- 2 Tbsp paprika
- 2 tsp granulated garlic
- 2 Tbsp cumin
- ½ Tbsp brown sugar
- ¼ tsp ground coriander
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp oregano
Simmer for 30 minutes, then enjoy!
Blintzes/Crepes
February 2026
Ingredients
- 1 ½ cup milk
- 2 large eggs
- 2 Tbsp unsalted butter (melted)
- 1 cup all-purpose flour
- ½ tsp sugar
- ½ tsp kosher salt
Directions
Place everything into a blender and mix for 1–2 minutes.
Then let it rest for half an hour OR refrigerate up to two days
When you’re ready to cook blintzes:
Heat your preferred skillet over medium-low heat.
Butter the pan
Swirl in a scant ¼ cup of batter and roll your wrist to evenly coat the pan bottom.
Cook for about two minutes until the edges start to get done, the bottom is slightly colored, but it’s still soft.
Slide onto a dinner plate, cooked size down.
When it’s time to fill them (you can use cream cheese, pie filling, Nutella, or any fruit/nut paste) place filling on the cooked side and roll up like a burrito.
Fry filled crepes in butter until golden brown on both sides.
Matzah Ball Soup
March 2026
Ingredients
- carrots, sliced into 1-inch pieces (as many as you want)
- 1 large sweet onion, diced
- 4 tablespoons olive oil
- 6 cups chicken broth
- Salt
- Pepper
Directions
Sauté diced onion about 4 minutes
In a 4-quart pot, add onion and carrots, 4 cups chicken broth, salt and pepper to taste
Heat the soup on low heat while you make the matzah balls
Matzah Balls
Ingredients
- 1 cup matzah meal
- 3 eggs
- ¼ cup olive oil
- ¼ cup of seltzer
Directions
Mix baking soda, and matzah meal (and spices) thoroughly together
In a separate bowl, mix the eggs, oil and seltzer together
With a fork, thoroughly combine the liquid into the matzah meal mix until it forms a dough.
Place in the fridge for 30 minutes
Boil salty water (1 tsp per 1 quart of water), then reduce to simmer
Remove matzah batter from fridge and roll golf ball size balls in your hand
Put balls in simmering water for 30–40 minutes, turning them in the water a few times.
When done, transfer the matzah balls to the chicken stock and veggies.
Cover and cook for 20 minutes
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