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French Onion Soup
French Onion Soup
By Sue Friedman @ 3:19 PM :: 10420 Views :: 296 Comments :: :: All, Soups, Entrees / Main Courses, Dairy, Pareve

The following recipe is best if made with either Vidalia onions (when in season) or large, yellow Bermuda onions. It’s fun to serve this soup in individual ovenproof crock-pots. I like to top it off with melted Gruyere, but any variety of Swiss cheese works well. This recipe is relatively fast to prepare even though it has so many ingredients … just be prepared for teary eyes!

 

Food Editor's Notes:

Onion soup is typically prepared with beef broth. As the laws of kashruth do not permit meat and dairy products to be eaten together, I have substituted vegetable broth for the beef broth. I use the vegetable broth recipe from The New Basics Cookbook (by Julee Rosso and Sheila Lukins, Workman Publishing, 1989). It is rich and flavorful, low in salt, and substitutes easily in any recipe calling for chicken or beef stock. Because it has lots of pepper in it already, I do not add the ground pepper called for in the soup recipe, except at the end to taste. My family loves this soup, especially my 8-year-old, who will eat it for breakfast, lunch, dinner, or snack!

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Etrog Marmalade
Etrog Marmalade
By Melinda Strauss @ 3:11 PM :: 18964 Views :: 291 Comments :: :: All, Desserts, Holidays, Passover, Pareve

Etrog, or citron, has a distinctive taste, and this recipe uses less sugar than jam recipes so that the taste comes through.

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Dried Fruit Compote
Dried Fruit Compote
By Jamie Stolper @ 3:07 PM :: 7204 Views :: 551 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian
This is one of those dishes where proportions and even ingredients can be left up to the cook.  Use the fruits, liquids, and spices that you prefer.  Add extra sugar if you like a sweeter compote and extra water, juice, or wine if you like more liquid.  You can even reheat it just before serving and add berries or other fresh fruit (cook for just a minute or two) to make it more colorful and fresh-tasting.  Compote is quite versatile - serve it alone in small bowls for dessert, with vanilla ice cream, or spooned over pound cake or sponge cake
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Doughnut Holes
Doughnut Holes
By Judy Rosenberg @ 3:03 PM :: 11240 Views :: 350 Comments :: :: All, Desserts, Holidays, Dairy, Pareve
I bow to no one in my love of doughnuts. Not the fancy-shmancy ones, mind you, but your basic, old-fashioned doughnutty doughnut that's crunchy on the outside and soft on the inside - like these doughnut holes. My family devours them in bulk at Chanukah, when tradition calls for doughnuts (for any fried food, actually) to commemorate the oil that miraculously kept the Temple's sacred light burning for eight days and nights. Even divine intervention wouldn't keep these doughnut holes around my house that long, so it's a good thing that they're quick to prepare.
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Double Chocolate Brownies
Double Chocolate Brownies
By Karla Hailer-Fidelman @ 3:01 PM :: 7232 Views :: 266 Comments :: :: All, Desserts, Dairy, Pareve

I like this recipe for a lot of reasons. First, it makes a really nice rich brownie that holds up well as a base for brownie sundaes or on its own. Second, I can do it all in one 3-quart saucepan, which cuts down on clean-up time. It’s also easy enough that kids are able to help make this – of course, for them, that usually means licking the spoon clean.

 

I’ve also tried variants on the flavor by using different extracts, such as orange or mint, instead of vanilla. They give a nice subtle change to the flavor, but we tend to stick with the traditional vanilla extract around my house. I’ve also made these as “negative chip” brownies, using traditional semi-sweet chocolate chips for the base and mixing in half a bag of white chocolate chips instead of the rest of the semi-sweet chips.

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Cucumbers with Sour Cream and Grapes
Cucumbers with Sour Cream and Grapes
By Frances Stolper @ 3:00 PM :: 3424 Views :: 167 Comments :: :: All, Salads, Holidays, Pareve
his is one of my favorites of my mother-in-law’s recipes. She makes this often during the summer as a side dish for a meal with friends or family. It is great for entertaining, as it can be made days in advance and it keeps well in the refrigerator. The combination of the grapes and the dressing adds crunch, sweetness, and a creamy tanginess to the cucumber slices. The dish even looks like summer, with the beautiful creamy white and light green colors. This is a perfect accompaniment to fish, particularly grilled salmon.
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Molded Cranberry Relish
Molded Cranberry Relish
By Vivienne Kalman @ 2:56 PM :: 5240 Views :: 240 Comments :: :: All, Salads, Holidays, Passover, Pareve

Food Editor's Note:

This is a delicious alternative to the traditional cranberry relish. It is sweet, but not too sweet, crunchy, but without nuts, and beautiful to present on a round glass serving dish. It is very popular in our family and even the children love it. You will need an 8 1/2-cup ring mold for this recipe, which makes about 16 good-size servings. Prepare this at least one day in advance, refrigerate, and unmold just before serving.

 
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Cranberry Orange Bread
Cranberry Orange Bread
By Jamie Stolper @ 2:55 PM :: 4062 Views :: 228 Comments :: :: All, Desserts, Holidays, Pareve

This is a wonderful cranberry bread recipe!  First of all, it is mostly about the cranberries, full of sweet-tart flavor that is enhanced by the orange, and no nuts so that all can enjoy (but you can certainly add some walnuts or pecans if you prefer).  Second, it is beautiful to behold, with more than the usual amount of the colorful berries.  And third, this is possibly the easiest bread to make, just sift and stir – you don't even have to chop the cranberries.  This will become a fixture at your Thanksgiving dinner, but is also wonderful toasted for breakfast or tea.  Make it a day or two in advance of serving, as the flavors intensify with a little time – although it will definitely be hard not to steal a slice as it is cooling!  Cutting will be easier with a serrated-edged knife.

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Colorful Corn Salad
Colorful Corn Salad
By Jamie Stolper @ 6:56 PM :: 3104 Views :: 104 Comments :: :: Salads, Holidays, Pareve, Vegetarian

One of my most favorite foods is sweet corn, freshly picked and steamed.  It almost seems a shame to me to use the corn in dishes where other ingredients may mask its wonderful flavor.  But I wanted to come up with something else that would highlight fresh corn, keeping its flavor at the fore, but allowing the dish to be prepared in advance and also to be easier to eat for some folks.  I surprised myself by creating this dish, one I couldn't stop noshing on.  I will certainly make this again, especially for picnics, barbecues, and other casual gatherings where flavor, appearance, and ease of preparation and serving are the priorities.  This is delicious and healthy – I even enjoy it without the dressing!

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Cold Fresh Tomato and Corn Soup
Cold Fresh Tomato and Corn Soup
By Jamie Stolper @ 6:46 PM :: 12230 Views :: 278 Comments :: :: All, Soups, Dairy, Pareve, Vegetarian
This recipe has been adapted from one found on the Internet and credited to Bon Appetit in 1992. It is a variation of gazpacho, with the addition of sweet corn for added flavor, texture, and color. Make sure to serve it very cold!
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