Daily Archives: October 3, 2010

Stuffed Cabbage

What do you call them? I know them as HALISHKES, some of my facebook peeps call them CHALUPSHES… Who is right? What’s the origin of these names? Why can’t we just call them stuffed cabbage??

Strawberry soup

I took this recipe from this website. It is so simple and quick and not too sweet. Of course I gave it my own little twist…

You will need:

1 quart strawberries
2 cups orange juice
1 teaspoon vanilla
1/4 cup sugar

1 carton pareve whipping cream, defrosted


Wash and hull the strawberries.
Combine the strawberries with the orange juice in a blender and process until smooth.
Add the vanilla and sugar.
Before serving, whip up the pareve topping. This can keep in the fridge for a couple of days.
Spoon some whip into each individual bowl of soup, and garnish with a mint leaf or two.

This soup can be made several hours in advance. But it will need to be stirred to combine before serving if refrigerated longer than 4 hours.


Awesome sweet potatoes

We had this the first time at my friend Esty K’s place – they were mouth wateringly yummy. I just made them for the last days of Sukkot and there were just as delicious. Esty tells me she got the recipe from Susie Fishbein’s cookbook “Kosher by Design”.

You are going to need:

About 5 Sweet Potatoes
1/2 stick Margarine
1 cup of brown Sugar
1 tbs. of Vanilla extract
1/4 tsp. of Salt
1/4 cup of whiskey or bourbon (don’t overdo it, as much as you might be tempted – and use the cheap stuff!!)

What to do:

Preheat oven to 375.
Slice sweet potatoes into 1/2 inch slices.
Steam them a bit so they bake faster.
(I threw the sweet potatoes in the microwave for 8 minutes to help them bake faster)
Meanwhile melt the margarine over low heat, add the brown sugar, vanilla and salt. Stir well till dissolved.  Add whiskey / bourbon and cook till thickened.
Spray pan with Pam and place sliced potatoes in layers. Drizzle the sauce over the top and bake uncovered 1 hour. Baste them regularly to keep from drying.
Serve hot and enjoy!!