Charoset, haroset or charoses (pronounced – ḥărōset) is a recipe made up of apples, walnuts, cinnamon and wine that is served during Passover.
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jewish
Noodle Kugel / Family Recipe
Noodle kugel is a traditional Jewish dish made for Rosh Hashanah and I have to admit that the first time I tried noodle kugel, 22 years ago, I didn’t like or understand it. Being Italian I only understood pasta to be savory not sweet and with noodle kugel you are definitely getting a sweet, pudding type of a casserole recipe.
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Mock Kishka for Rosh Hashanah
Being raised Italian I had never celebrated the Jewish holidays or was even familiar with traditional of Judaism but being married to my ex-husband, who was Jewish, allowed me to learn more about the celebrations and foods served.
This recipe for mock kishka was given to me by an old friend, part of my havarah (read this article you will learn more about that experience) as a mock up kishka as the original recipe for kishka which basically is a stuffed sausage. My recipe for mock kishka has no meat in it and is derived from ritz crackers (butter crackers) and vegetables. They serve mock kishka for Rosh Hashanah as it’s a little sweet but for those of you who are not Jewish, this is still a great side dish for any meal. For those of you celebrating the Jewish holidays, check out my noodle kugel recipe as well.
Starts off with grating your carrots, celery and onion (I forgot to add onion to the recipe…big mistake!), you can use a food processor like I did to save time 🙂
add to a bowl
put crackers in food processor
pulsate until fine
add to bowl with shredded carrots, celery and onion, add butter and mix well
place 1/2 of mixture on foil and roll into a log,
you will have 2 logs
bake until baked through and serve hot
This is a great recipe for kishka with vegetables for Rosh Hashanah or anytime, doesn’t have to be for a Jewish dinner. I love this recipe and always looked forward to eating it with family over the celebration, that being said it’s a great side for anytime not necessarily for a Jewish holiday but just as a great side dish as well. Let me know what you think of this recipe.
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Mock Kishka for Rosh Hashanah
Ingredients
- 3 packages Ritz Crackers
- 2 large Carrots, peeled
- 1 stalk Celery
- 1 medium Onion
- 2 ounces Butter
- pinch Garlic Powder
- Salt and Pepper to taste
Directions
- Preheat oven to 350 degrees.
- Grate the vegetables in a food processor, place in a large bowl.
- Pulsate crackers in food processor and place with the vegetables, add butter into the mixture and mix well.
- With foil, roll into 2 logs. Bake wrapped logs for 50 minutes, uncover top of foil and bake an additional 10 minutes. Serve hot!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
An Italian Chocolate Almond Cake for Passover
Being an Italian Catholic, Passover was not a holiday I celebrated and the Jewish holidays were foreign to me (click here if you would like to learn more about the Passover holiday). When I was married to a Jewish man, over the past 20 years, I learned all about the the traditions and celebrations of Judaism and hosted many holidays at our house and together we created our own traditions one thing that was very important to me was to always incorporate a little Italian in all my food.
Several years ago I decided I wanted to make an amazing dessert for the Passover and found this old recipe for chocolate almond cake, it worked perfect for the celebration as there was nothing in the dessert to make it rise, it doesn’t have flour and it has chocolate (not a requirement but always welcomed for Passover). I made this dessert and it was a home run…everyone loved it!
This is not a beginner recipe, there are many steps to it and I would challenge even an entry level baker to try, if you have any issues with it, email me at Patty@MmGood.com and I would be happy to assist you for next time. I happen to love orange in my cakes or with chocolate, if you do not like orange, then you can omit it from your recipe and it will be just as tasty.
Prepare the baking pan by lining it with parchment paper, I sprayed the bottom first with oil and then I layed the parchment on top
put the almonds and 1/4 cup of sugar in a food processor
process until fine, place the processed almonds in a bowl and set aside
do the same for your chocolate chips and place in a bowl
using a mixer, beat your yolks with the remainder of the sugar and orange zest
do this until the yolks are pale
add the ground chocolate chips and almonds your mix will be very thick
whip the whites of the eggs with a pinch of salt until firm peaks (about 6 minutes)
add the whipped egg whites to the almond/yolk mixture, do this by folding the egg whites into the mixture as you are not wanting to deflate the whites
Bake for 30-35 minutes or until the cake is cook through
make your chocolate topping by melting the chocolate in the microwave in 30 second intervals until it’s completely melted. When the cake is cooled off, add the chocolate to the topping
I forgot that I liked chopped nuts on my cake so here is an old photo of the cake (I gave this cake to a friend for passover and forgot to top it prior to giving it away, silly me but don’t skip this process.
This is a great recipe for anytime of the year, especially around Passover or Easter. For beginners I know it’s a lot of steps involved but go slow, try not to over mix the egg whites with the almond mixture and make sure to beat the whites until firm. I’d welcome any photos anyone wants to send me at Patty@MmGood.com. Enjoy!!!
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Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
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Thank you again ~ Patty Limatola-Tanenbaum
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An Italian Chocolate Almond Cake for Passover
Ingredients
- 1 ½ cups Almonds, whole, not toasted
- ¼ cup Sugar
- ¾ cup Sugar
- 5 large eggs, separated
- Zest of 1 orange
- 1 cup Chocolate chips, divided
- 1 tablespoon Milk, whole
- Pinch of Salt
Directions
- Preheat oven to 350 degrees, prepare an 8" springform baking pan by spraying it with oil and laying parchment paper on the bottom.
- Grind the almonds in a food processor with 1/4 cup of sugar until fine and powdery, set aside. Process 1/4 cup of chocolate chips in the same processor and process until fine.
- Meanwhile, beat the yolks with 3/4 cup sugar and orange zest until thick and pale.
- Fold the ground up chocolate and almonds into the egg yolk mixture and mix until it is all incorporated.
- In a new bowl, beat the egg whites with a pinch of salt until soft peaks form, 4-6 minutes.
- Gently fold the egg whites into the egg/almond mixture making sure not to over mix or you will deflate the batter.
- Bake 30-35 minutes, until cooked through the middle. Cool on a rack.
- Melt the remaining chocolate in the microwave with 1 tablespoon milk in 30 second intervals until it is melted and smooth, stir in between intervals, you are looking for the chocolate to reach a smooth consistency. Spread the chocolate onto the cake, decorate with a few chopped almonds and serve.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Banana Cake with Pecans…perfect for Passover
So I was not exposed to anything Jewish until I was in my 20’s as I worked with a group of commercial real estate brokers and every Jewish holiday the offices were empty as everyone had dinner parties to attend. I never asked a lot of questions about the holidays back then as I always appreciated the quiet office and some rest time.
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