Nosh

BRISKET

Submitted by: Erica Heiman

Marketing Project Manager

What is your favorite thing about this recipe?

The brisket is the most delicious brisket EVER!

JEWISH HOLIDAY:

All Jewish Holidays! Yes, this is a recipe that has been passed down for years.

INGREDIENTS

1 cup Ketchup

1 tbsp Mustard

2 tbsp Apple Cider Vinegar

1 tsp Salt

1/4 tsp Pepper

1 Cup Water

1 tbsp Instant Onion

1 tbsp White Horseradish

COOKING INSTRUCTIONS

Mix all ingredients in a bowl. Pour over brisket. Bake at 300 covered for 2 1/2 hours. Separate sauce from brisket. Refrigerate over night. Bake brisket with sauce poured all over at 325 for 30 minutes and serve.

Bubbi’s Chicken Soup

Submitted by: Jordan

Lande

Partner, GAS Unit

What is your favorite thing about this recipe?

How good it tastes!

JEWISH HOLIDAY:

Passed down through many generations. Good any time!

INGREDIENTS

1/2 soup chicken

3 carrots sliced

3 stocks of celery cut in 3rd’s

3 garlic cloves

1 onion

1 parsnip

1 turnip

1 bunch of parsley

chicken soup mix to taste

salt

pepper

COOKING INSTRUCTIONS

Clean soup chicken. In big pot, throw everything in and fill with water. Cook 2-3 hours.

Season with soup mix, salt, and pepper.

CHALLAH BREAD

Submitted by:

Glenny Salas

Senior HRIS & Payroll Manager

What is your favorite thing about this recipe? This recipe is very light and fluffy. And of course, delicious!

JEWISH HOLIDAY:

Shabbat

INGREDIENTS

COOKING INSTRUCTIONS

5 cups all-purpose flour

3/4 cup white sugar

1/3 cup oil

5 tsps instant dry yeast

2 tsps salt

1 and 1/2 cup water, warm

Wash: 1 egg, beaten

In the bowl of a stand mixer, combine flour, sugar, oil, yeast, salt. Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh. Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).

Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.

Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes). Preheat the oven to 350°F or 175°C.

Bake for 30 to 40 minutes or until golden brown

CHOCOLATE CHIP MANDEL BREAD

Submitted by: Sydni Nieves Digital Marketing Specialist, Marketing Department

What is your favorite thing about this recipe?

I love this recipe because it doesn’t taste like what other “Passover desserts” typically taste like. This tastes like a biscotti, but not as hard and not as sweet, but the chocolate chips with the cinnamon and sugar sprinkled on top create the perfect balance.

JEWISH HOLIDAY:

Passover. Yes, from my maternal Grand-Aunt Adele

INGREDIENTS

2 cups sugar

1 cup vegetable oil

6 eggs

2 3/4 cups matzo cake meal

3/4 cup potato starch

1/2 tsp salt

2 tsps vanilla

1 bag semi sweet chocolate chips

cinnamon sugar

COOKING INSTRUCTIONS

Preheat oven to 350 and grease 2 large cookie sheets.

Cream together sugar, oil and eggs 1 at a time

Add cake meal, potato starch, salt, & vanilla and mix well

Add chocolate chips and mix with wooden spoon

Make 6 loaves out of batter and press to flatten

Sprinkle tops with cinnamon & sugar and bake for 35 min

Slice and put back in oven for 15 min and let cool

Store in air tight container

EMMA’S ROSH HASHANAH BRISKET

Submitted by: Emma Meyerson

Practice Group Partner, JDH Unit

What is your favorite thing about this recipe?

It is a fun and unique spin on brisket. I like that it uses ingredients that I enjoy separately and would not think to include when making a brisket. I also really appreciate that I can use a 1 dish- a dutch oven- to sear the brisket, prepare the vegetables, and cook the brisket in the oven - less clean up!

JEWISH HOLIDAY:

I made this for the first Rosh Hashanah hosted at my home and used a recipe that I found with my own touches.

INGREDIENTS

1 flat piece of Brisket (4.5-6lb) –try to get first cut

2 large sliced onions

4 stalks of celery cut into 1/3 inch moons

3 cloves crushed garlic

1 pack of sliced white mushrooms

1 14 oz tin whole berry Cranberry Sauce

3/4 tin Balsamic Vinegar (use the Cranberry Sauce tin as your measurement

1/4 tin sweet chili sauce (again use the Cranberry Sauce tin as your measurement) or sprinkle crushed red pepper if you don’t have sweet chili sauce - the measurements are not exact but you can eye it

1 Tin boiling water (again use the Cranberry Sauce tin as your measurement)

2 tbsp chicken stock powder

4 sprigs rosemary

1/2 cup thyme

5 bay leaves

Coarse salt & Black Pepper

Olive oil (use as needed)

1 bunch chopped chives to garnishoptional

COOKING INSTRUCTIONS

Preheat oven to 350 degrees. Season the brisket with salt and pepper. Heat a frying pan/dutch oven on the stove - high heat (I prefer a dutch oven). Add oil and sear brisket on all sides until nicely browned (8 minutes), remove the brisket from the frying pan/dutch oven to allow for the meat to rest.

After removing the brisket use the same pan and add olive oil to sauté onions and celery on medium heat till soft and golden brown (approx. 10 mins).

In the same pan add garlic and mushrooms and sweat till water cooks off and mushrooms are wilted.

In a separate bowl, combine the cranberry sauce, balsamic vinegar and sweet chili sauce. Boil water and mix in the chicken stock powder in boiling water to dissolve. Add the boiling water/chicken stock to the bowl containing the cranberry sauce mixture, and use a whisk to combine.

Pour the vegetables into the bottom of oven proof baking dish/dutch oven

Place the seared brisket on top of the vegetables.

Pour sauce prepared in the separate bowl over the meat.

Tie the rosemary and thyme into a bundle and add along with bay leaves to the roasting pan. Cover with lid or parchment paper and foil. Seal well to create a steam bath. Roast on the middle rack of oven roast for 2 ½ hours turning half way through. Brisket should be fork tender. (If meat resists cook for another 30 minutes).

Take meat out and cover with foil until cool. (If sauce is watery cook of excess liquid on the stove top till it’s thickens and is soupy.)

Slice meat against the grain on the bias. Place back in an oven proof dish and top with the sauce. Then cover with foil and reheat the brisket in the oven at 300 degrees until warmed through for approximately 45 minutes.

Optional - serve with roasted potatoes and garnish with chopped chives.

GRANDMA MARCIA’S NOODLE KUGEL

Submitted by: Nicole Lazaroff Attorney, BJW Unit

What is your favorite thing about this recipe?

Aside from this dish conjuring memories of my late grandmother, it also celebrates our family and Jewish heritage. It is also a great dish if you like both savory and sweet!

JEWISH HOLIDAY:

Yom Kippur and Hanukkah. This is a family recipe passed down from generations!

INGREDIENTS

1/2 lb egg noodles

1/2 pt sour cream

1/2 lb cottage cheese

4 eggs beaten

2/3 cups sugar

1/2 stick butter,

1 1/2 cups milk

1 tsp salt

1 1/2 tsp vanilla

3/4 cup golden raisins

2 tbsp cinnamon

COOKING INSTRUCTIONS

Heat oven to 325 Degrees. Bring a large pot of water to boil and cook noodles until al dente (about 7 to 8 minutes).

Drain and place in bowl.

Add in butter, sugar, cinnamon, sour cream, and cottage cheese.

Stir until butter is melted.

Add in eggs, milk, and vanilla. Stir until well blended. Add in raisins.

Pour mixture into a 9x11 or 9x13 inch baking dish or casserole dish.

Bake for 1 hour 30 minutes, or until kugel is firm and the top is golden brown.

Cut into squares and enjoy warm or cold!

LENTIL SOUP

Submitted by: Lindsey Stadnik Associate, MAS Unit

What is your favorite thing about this recipe?

The heartiness and flavor of the soup

JEWISH HOLIDAY:

Good any time!

INGREDIENTS

2 tbsp olive oil

1 1/2 cups diced carrots

1 1/2 cups diced onion

1 1/2 tbsp minced garlic

58 oz vegetable broth

29 oz diced tomatoes (canned)

1 1/4 cups dried brown lentils

1 1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp thyme, salt and pepper

1 1/2 cups diced zucchini

2 cups packed chopped kale

1 tbsp lemon juice

COOKING INSTRUCTIONS

Heat olive oil in large pot over medium-high heat. Add carrots and onions and sauté 3 minutes, then add garlic and sauté 3 more minutes.

Pour in vegetable broth & tomatoes. Add in lentils, basil, oregano, thyme, and season with salt/pepper.

Bring to boil then reduce heat to medium-low and cover. Simmer for 40 minutes, and stirring occasionally.

Add in zucchini and kale and simmer for 8 minutes longer. Stir in lemon juice and add up to 1 cup of water as needed to thin broth.

Serve and enjoy!

KAMISH

Submitted by: Sam Jacobs

Attorney, SJD Unit

What is your favorite thing about this recipe?

It is my grandmother’s recipe. It is called Kamish Bread but really it’s more like a version of chocolate chip cookies to me, or some would call it Jewish Biscotti.

JEWISH HOLIDAY:

All Jewish Holidays!

INGREDIENTS

3 extra large eggs

1 cup of sugar

3 or 3.5 cups of flour

about 9 ounces of oil

1 tsp of vanilla

1 tsp of almond extract

1 heaping tsp of baking powder

16 oz of semi-sweet chocolate chips

COOKING INSTRUCTIONS

In the bowl of a mixer, beat the eggs and sugar. Alternate adding oil and flour, beating after each addition. Add in vanilla, almond extract and baking powder.

Fold in chocolate chips by hand.

With oiled hands, make thin loafs, no more than 2 per baking sheet. The recipe should make 6 loaves.

Bake at 350 for 20 minutes. Let cool completely on baking sheet. Then, with a sharp knife, slice into 1-inch slices, turn each slice on its side. Re-bake until golden brown.

PASSOVER SPINACH PIE

Submitted by: Sydni Nieves Digital Marketing Specialist, Marketing Department

What is your favorite thing about this recipe?

I have a lot of good memories of helping my parents make recipe this when I was younger.

JEWISH HOLIDAY:

Passover. This is a family recipe passed down from my paternal great grandma, Anna

INGREDIENTS

cooking spray

8 pieces of matzoh

1 chopped onion

3 boxes of frozen chopped spinach

chopped dill and parsley

salt and pepper

1 tsp onion powder

1 package farmer cheese

12 oz crumbled feta

lemon

hard boiled eggs

COOKING INSTRUCTIONS

Spray 4 8” pans with cooking spray

Pre heat oven to 350

Wet 4 pieces of matzoh with warm water until soft but before they fall apart

Place 1 piece on bottom of each pan

In large saucepan sauté 1 chopped onion until translucent and to that add 3 boxes of thawed and drained frozen chopped spinach

I microwave each box for 4 min then drain

Add to onions and add some chopped dill and parsley, salt and pepper to taste and 1 tsp onion powder

Mix well and take off heat

Mix in 1 package farmer cheese and 12 oz crumbled feta

Mix well and divide between the 4 pans spreading evenly to cover matzoh

Wet remaining 4 pieces of matzoh until soft but holds shape and place on top of spinach mixture

Spray with cooking spray and top with some salt and pepper

Bake for 20 min

Enjoy!!

Can make ahead and freeze and can cook right from freezer at 350 for 30 min

Serve with sliced lemon and olives and hard boiled eggs

PEACH KUGEL

Submitted by: Nina Spiegel

Legal Copywriter, Marketing

What is your favorite thing about this recipe?

Passover is my favorite holiday. This is one of the first family recipes handed down to me and I made it for the first Seder I hosted. It was a hit, so it gets made every year!

JEWISH HOLIDAY:

Passover

INGREDIENTS

1 one-pound box matzah farfel

2 sticks of margarine, melted

2 one-pound cans of sliced peaches in syrup

7 eggs

1 cup of sugar (plus, optional sugar for the topping)

1 tsp of vanilla

1/4 tsp of salt

Cinnamon to taste (adding a pinch of nutmeg is also nice)

Nonstick spray or oil for pan

COOKING INSTRUCTIONS

Preheat oven to 350 degrees. Place the farfel in a colander and pour hot water over it.

Drain and set aside.

Melt margarine in a bowl either in the micro or in a pot on the stove.

Drain peaches, reserving the liquid.

Beat the eggs in a large bowl.

Add the melted margarine, sugar, vanilla, salt, farfel, and liquid from the peaches.

Spray a baking pan and pour in half the batter. Add half the peaches on top and press them into the batter. Pour the remaining batter over the peaches. Add the rest of the peaches on top.

Sprinkle with cinnamon (and nutmeg, if you are adding it). Bake for one hour or until brown.

Tip: For a sweeter kugel, mix some sugar with the cinnamon before sprinkling it on top.