Comments on: Thou Shall Snack – Interview & Win a Free Gift Basket!

By: T

Sun, 02 Dec 2007 10:26:49 +0000

I like a nice bialy.

By: Andy

Andy — Sun, 02 Dec 2007 07:10:52 +0000

Salt bagel, cream cheese, lox. Accompanied by a glass of chocolate milk.

By: Leah Koenig

Leah Koenig — Sun, 02 Dec 2007 04:11:46 +0000

Thanks Amy! I definitely plan to try those bagels this year :)

By: Rachel D

Rachel D — Sat, 01 Dec 2007 16:16:00 +0000

My mom’s potato latkes with piles and piles of sour cream AND applesauce…mmmmm.

By: Amy Buondonno

Amy Buondonno — Fri, 30 Nov 2007 17:04:16 +0000

Leah, it took me a while to dig this out of my e-mail archive. I’ll confess that I haven’t yet tried to make these myself, and I’m curious as to how a Kitchen Aid mixer will impact the process, and end result.

2 c. matzo meal plus 2 tbsp. – put aside
Bring to a boil in a large pot:
2/3 c veg. oil,
2/3 c water
5 tbsp. sugar
pinch salt

When mixture is boiling turn heat to LOW and pour matzo meal in and mix with a wooden spoon. Turn heat OFF and keep mixing until all mixed. DO NOT BEAT! Remove from burner. Let stand 1/2 hr, or until cool. Add 6 MEDIUM EGGS one at a time and mix until firm. Let stand 1/2 hour. Do not grease cookie sheet. Oil hands and roll balls – give room to expand. Roll hands often in oil or dough will stick to fingers. Stick index finger into ice water andshape hole. Bake 350 degrees for 1 hr or till light brown. Keep an eye on them.

By: Rabbi Shmuel

Rabbi Shmuel — Thu, 29 Nov 2007 14:07:58 +0000

susan – feel free to come to out farm – no one – and I mean no one likes the heel of the rye bread – they invariably go to the chickens (where they are summarily pre-empted by our livestock guardian dogs!)

By: Susan

Susan — Thu, 29 Nov 2007 04:57:51 +0000

How can we get this many responses without mentioning strudel and rye bread (not at the same time, of course). My mother used to make the world’s best strudel for Rosh Hashanah some with apples and some with plums. Yum! My sister and I used to fight over who got the heel of the rye bread to gobble on the way home from the kosher bakery when the bread was still warm.

By: Susan

Susan — Wed, 28 Nov 2007 23:06:20 +0000

My favorite comfort food used to be my grandmother’s (and only my grandmother’s!) chicken and matzo ball soup, but now that I don’t eat meat anymore I do miss it. My current favorite is probably also kasha varnishkes, but to be a bit original I’ll say my grandma’s cabbage soup. I’ve tried to make it on my own, but it just doesn’t have that same savta flavor!

By: Elizabeth Gordon

Elizabeth Gordon — Wed, 28 Nov 2007 04:48:45 +0000

To me the ultimate Jewish comfort food is calves foot jelly. Made by boiling calves feet, the garlic-flavored broth is poured into a mold over layers of bits of the meat and gristle and slices of hard boiled egg. The whole thing jells when cold. It’s cut into slices and served with horseradish. Yum! Perhaps an acquired taste?

I haven’t had calves foot jelly in years as I have no idea where to buy it and am not about to make it. I also don’t eat veal anymore. My mother prepared it throughout my childhood. I later was thrilled to find it in Israeli supermarket delis. Calves foot jelly
popsicles anyone?

By: Michael Croland

Michael Croland — Tue, 27 Nov 2007 23:21:57 +0000

I’m also going with kasha varnishkes!

And I just went to my local Organic Food Depot to buy 8 bags of the latke crisps for a Hanukkah potluck next week! I cleared out their entire supply!