Jewish Holidays

Bagels On The Upper West Side

September 9, 2015

Who doesn’t love a good bagel? Suddenly, the Upper West Side has become a magnet for baked goods. The first branch of Orwashers, the Upper East Side bakery that turns 100 next year, will open in December in a space where it will bake on the premises. Not counting a kiosk in Bryant Park, Breads Bakery will open its second store in October, this one near Lincoln Center. And the H & H Bagels name will return to the neighborhood this winter. The new bakery is a branch of H & H Midtown Bagels East, the spinoff from the original, which was on Broadway. Now there’s a reason to move back to the West Side!

Orwashers: 440 Amsterdam Avenue
Breads Bakery: 1890 Broadway
H & H Midtown Bagels East: 526 Columbus Avenue

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Happy Hanukkah!

December 16, 2014

Happy Hanukkah!

Tiny New York Kitchen Wants To Wish A Happy Hanukkah To Our Jewish Brothers & Sisters

November 27, 2013

Happy HanukkahTiny New York Kitchen Wants To Wish A Happy Hanukkah To Our Jewish Brothers & Sisters

Yom Kippur Menu Ideas

September 13, 2013

synagogue

Yom Kippur Menu Ideas

Yom Kippur is the holiest day of the Jewish calendar.  Jews refrain from all food and drink, including water. It is no coincidence that the solemn day of Yom Kippur occurs in the midst of the autumn bounty, just before the most exuberant of the harvest festivals, Sukkot, the Jewish Thanksgiving.  In Temple times, Yom Kippur was the day that the priests purified the Temple and expiated the sins of all of the Israelites in anticipation of the Sukkot festivals.  The fast cleanses not only the body, but the soul as well.  It is not just an act of contrition, but an affirmation of sincerity.  It focuses concentration on the spiritual.  I have put together a Yom Kippur menu to break the fast. 

Menu Ideas

Starters

Pomegranate-Orange Sunsets

Almond Challah Bread

Smoked Whitefish and Fennel Salad

Cream Cheese and Assorted Cheeses

Fresh Red Pepper Rings and Black Olives

Main Dishes

Smoked Fish: Sliced Smoked Salmon, Whole Whitefish, Baked Salmon, and Sable

Smoked Salmon With Hummus, Baba Ghanoush, Tabouli, Tzatziki, Feta, Grape Leaves, Olives, Pita Chips and Fresh Pita Bread

Poached Salmon Served With Dill-Mustard Sauce

Gefilte Fish Trio Served With Horseradish and Carrots

Herring In a Wine Sauce

Tuna and Egg Salad

Domestic Sliced Cheese: Cheddar, Havarti, Muenster and Swiss

Sides

Classic Salads

Orzo, Spinach and Feta Salad

Cous Cous and Vegetable Pilaf

Penne With Tomatoes and Corn

Salad of Sliced Baked Beets, Boston Lettuce, and Fresh Chopped Dill With Walnut Vinaigrette

Homemade Applesauce

Potato Blintzes

Cheese Blintzes

Hummus, Tabouli and Baba Ghanoush

Desserts

Plain Cheesecake

Cheesecake Topped With Strawberries, Blueberries, Mango and Kiwi

Traditional Honey Cake

Cranberry Honey Cake

Applesauce Honey Cake

Chocolate Babka

Cinnamon Babka

Mini Pastries and Tartlets

Tiramisu

Rainbow Cookies

Rugelach

Black and White Cookies

Whoopie Pies

Pecan Shortbread

Blueberry Blintzes

Cherry Blitnztes

Custard Challah Bread Pudding

Fresh Fruit Platter

 

 

Rosh Hashanah Menu Ideas

September 4, 2013

Rosh Hashanah

Rosh Hashanah Menu Ideas

Rosh Hashanah celebrates both the New Year and a birthday – humankind’s. The holiday is at once solemn and festive: joy comes not only from trust in God’s compassion but also the anticipation of renewal and fresh starts.  The table is transformed into an altar to supplicate God, partaking of symbolic foods.  Honeyed and sugared treats for a sweet year; round foods for a fulfilled year, unbroken by tragedy; foods that grow in profusion at this season and those eaten in abundance, like rice, signifying hopes for fecundity, prosperity, and a wealth of merits. 

Here are some menu ideas to help you set your Rosh Hashanah table.

Starters

Round Challah Bread

Chicken Vegetable Soup

Chicken With Matzo Ball Soup

Matzo Balls

Gefilte Fish

Salmon Gefilte Fish

Chopped Liver

Entrees

Slow-Roasted Beef Brisket With Wine-Braised Vegetables

Short Ribs With Red Wine And Shallots

Herb-Roasted Turkey Breast With Marsala Mushroom Sauce

Cornish Hens With Citrus And Herbs

Poached Chicken Breast With Dried Fruit And Root Vegetables

Sides

Classic Potato Kugel

Sweet Potato Souffle

Noodle Kugel With Cranberries

Spinach Souffle

Kasha Varnishkes

Mushroom Barley

Wild Rice With Cranberries And Mandarin Oranges

Rosemary Roasted Potatoes

Potato Latkes With Apple Sauce

Green Beans Amandine

Sugar Snap Peas With Roasted Shallots

Roasted Vegetables

Vegetable Tzimmes

Desserts (Parve)

Honey Cake (Traditional, Cranberry Or Apple Sauce)

Babka (Chocolate Or Cinnamon)

Chocolate Cake

Mini Pastries And Tartlets

Tiramisu

Rugelach

Rainbow Cookies

Black & White Cookies

Fresh Fruit Platter

Passover Menu Ideas

March 24, 2013

Passover Menu Ideas

March 25 to April 2

There can be something wonderfully reassuring about sitting down to a dinner so traditional that you will know exactly what to expect.  Each family has their own traditions and favorites.  They’ve stood the test of time and families look forward to them year after year.

Seder Plate:

Hard Boiled Egg

Shank Bone

Horseradish

Haroset

Parsley Bouquet

 

Matzoh

Apple & Walnut Haroset

Persian Haroset

Gefilte Fish With Horseradish

Traditional Gefilte Fish With Carrots & Aspic Served With Matzoh

Traditional Chopped Liver

Pickled Herring In Onion & Sour Cream Sauce

Smoked Whitefish Salad

Herring Salad

Crudité of Fresh Raw Vegetables With Dip

Imported Cheese Board Garnished With Fresh Fruit

Chicken Soup With Matzoh Balls

Roasted Salmon

Traditional Brisket With Gravy

Filet of Beef

Roasted Whole Capon With Rosemary & Shallots

Roast Chicken

Free Range Turkey

Whole Boneless Fresh Turkey Breast

Rolled Spit Roasted Turkey Breast

Smoked Fish Platters With Olives, Capers & Lemons

Smoked Salmon Platter

Whole Boneless Large Whitefish

Matzoh Stuffing With Mushrooms & Caramelized Onions

Tzimmes of Sweet Potatoes, Carrots & Butternut Squash

Potato Pancakes With Applesauce

Potato Kugel

Spinach Kugel

Steamed Spring Vegetables With Dill

Herb Roasted Beets

Sautéed Root Vegetables (Turnips, Parsnips, Carrots, Haricots Vert & Wild Mushrooms)

Steamed Asparagus

Glazed Brussels Sprouts & Pearl Onions

Green Beans With Roasted Garlic

Lemon Meringue Cake

Chocolate Torte

Chocolate Almond Cake

Chocolate Glazed Orange Cake

Walnut Date Torte

Cheesecake

Raspberry Filled Yellow Cake

Orange & Lemon Sponge Cake

Sliced Fruit Platter

Fruit Salad

French Macaroons

Coconut Macaroons

Almond Macaroons

Meringue Clouds

Brownies

NOTE:  For Baking Desserts Use Almond Flour, Kosher Potato Starch, Matzo Cake Meal or Matzo Meal As Substitutions.  Check Recipes To Determine Which Are The Best Substitutions.

 

 

 

Preparing The Seder Plate

March 22, 2013

Preparing The Seder Plate

Passover is almost here and if you are Jewish then it’s time to think about preparing the Seder plate.  The foods are symbolic and are arranged on a specific Seder plate which is called k’arah in Hebrew.  Some of these symbolic foods are eaten and some are not.  Throughout the years these plates have been made from silver, pewter, brass, painted porcelain and glass with specific indented compartments for the ceremonial foods.  If you don’t have a Seder plate then you can display the foods on a pretty tray or platter with decorations of fresh spring blossoms or herbs.  If you are having quite a few quests then you may want to have a second Seder plate for the other end of the table. 

The traditional Seder plate items include:

Karpas:  A vegetable to celebrate spring and rebirth.  This vegetable usually is a green vegetable such as celery, sweet lettuce or a spring herb such as parsley or chervil which symbolizes the beginning of new life.  Some use a boiled potato as a reminder of a harsh early spring. 

Maror:  This symbolizes the misery of the Israelites’ slavery and oppression.  This is a bitter herb that varies from community to community or even from one family to another.  Ashekenazim like to use either ground or sliced fresh horseradish root or romaine lettuce.  Sephardim like to use bitter greens such as endive, escarole, chicory, sorrel, arugula, dandelion, purslane, celery leaves or watercress.  Maror is eaten by all at the table so you may want to put extra in a separate bowl. 

Haroset:  Haroset is the fruit and nut dip that is symbolic of clay or mortar that the Israelites used to construct the pyramids.  Kids like to sculpt it into pyramid shapes if the haroset is stiff enough.  Some people like to serve two or three different types of harosets symbolizing the diverse Jewish communities. Haroset usually consists of quartered, grated or chopped apples, walnuts or almonds, ground cinnamon and kosher grape wine or grape juice.  The consistency tends to be more like a paste. 

Hazeret:  Many Seder plates have a second place for another bitter herb in addition to the maror.  This additional bitter herb is to be used in the traditional Hillel sandwich which is a matzoh with a filling of haroset and bitter herbs.

Zeroa (Forearm):  This is a roasted lamb shankbone that symbolizes the ancient Paschal lamb sacrifice in the Temple.  It also symbolizes the protective arm of God.  The Israelites marked their doorposts with blood from the lamb that was slaughtered on the eve of the Exodus.  Seeing this sign, the Angel of Death “passed over” their homes, keeping them from God’s tenth and final plague (the slaying of the firstborn males).  Some use a poultry wing or neck.  Vegetarians may use a beet.  A friend of mine, who is not a meat eater, told me that last year she cut out a picture of a shankbone and placed it in the proper place on the Seder plate.  Zeroa is typically not eaten at the Sedar. The shankbone is roasted and scorched to symbolize the burnt sacrificial offering. 

Beitzah:  This is a roasted egg which is the symbol of the festival sacrifice of each Jew brought to the ancient Temple.  It is also a symbol of spring, mourning and rebirth.  The egg is also not eaten during the Seder service. Hard boil an egg and then wrap it, still in the shell, in a foil.  Place it in a hot oven until it is lightly charred.  Make sure to hard boil the egg first or you will have quite a mess on your hands.

Another symbolic item on the Seder table, not on the Seder plate, is a plate of three whole matzot, which are stacked and separated from one another by cloths or napkins.  The middle matzah is broken and half of it put aside for the afikoman (after the meal or dessert).  The top and other half of the middle matzot is used for hamotzi (blessing over the bread).  The bottom matzah is used for the Hillel sandwich.

A bowl of salt water is used for the first “dipping” of the Seder.  It is not traditionally part of the Seder plate, but it is placed next to it.  Sometimes the bowl of salt water is used as one of the six items, omitting haroset. 

Potato Peels:  Survivors of the Holocaust and their children began including potato peels as a symbol of the Holocaust and today’s hunger and famines.  It was a blessing to have a potato peel as it could mean the difference between life and death in the concentration camps.  For many Jews who fled the famines of Ethiopia it was the potato that was the first food tasted when they immigrated to Israel. 

Orange:  Some new Seder plates have an additional place for an orange.  Theologian Susannah Heschel, “Orange on the Seder Plate,” talks about the ritual that she created based on a story that she had read in a feminist Haggadah.  She asked everyone to take a tangerine segment, say the blessing over it and eat it to symbolize solidarity with Jewish lesbians and gay men as well as others who are marginalized within the Jewish community. 

 

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