Archive for October, 2010

These two are the more unusual varieties of jam that I can.

I like to buy these tiny 1/4-pint canning jars. Two or three of these sampler jars, packaged together, make a nice gift.

Leo, my brother-in-law, loves spiced cherry jam and several years ago he asked me to make some. I’m sharing that recipe, developed after some trial and error. The blueberry conserve is a combination of blueberries, lemon and orange slices. Both of these are extra tart, and great on a biscuit with some strong coffee.

For each of these recipes, cook up the ingredients until thick, as in any jam recipe. Then spoon into hot, sterilized jars and process in a hot water bath for 15 minutes.

Spiced Cherry Jam

  • 4 c. tart cherries
  • 2-1/2 c. sugar
  • 1 tsp. almond extract
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger

Blueberry Conserve

  • 4 c. blueberries
  • 3 c. sugar
  • 1 large lemon, peel and all, sliced paper thin, then cut in half
  • 1 medium orange, peel and all, sliced paper thin, then cut in half

Here I am with this year's crop of canned jam. (photo by Max Walker)


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These are my mother’s favorite cookie.

This is, by far, the finest pastry in my mother’s recipe book—my Great Aunt Gert’s yeast cookie, which is a traditional rugelach. Some rugelach recipes use cream cheese while others use sour cream and yeast; this one uses them all. They are exquisitely delicate with a meringue filling that melts in your mouth.


The temple bakers stocking the freezer with rugalah for upcoming onegs. (Kirsten, Jennie, Rae and Vicki)

Roll them from the outside of the circle into the center.

If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:


I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.

And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.

iNosh blog ad v2

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Beef Stew

This only takes 30 minutes to get started, and then you can put it on the lowest flame on your back burner and forget about it until dinner. Don’t worry if you don’t have all of the ingredients. I made mine today without green pepper, mushrooms or parsley.

Beef Stew (serves 6-8)

  • 2 Tbs. olive oil
  • 2 c. coarsely chopped onion
  • Lawry’s season salt
  • 1 lb. stew meat, cut into bite-sized pieces
  • 28 oz. canned tomatoes, cut into large pieces
  • 2 cloves garlic, minced
  • 1 c. frozen peas
  • 1 c. frozen green beans
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 green pepper, chopped
  • 1/2 lb. mushrooms, quartered
  • 2 medium potatoes, cubed
  • 1 bay leaf
  • 2 Tbs. basil
  • 1/2 tsp. coarsely ground pepper
  • 1/2 c. chopped fresh parsley
  • 1/2 c. red wine
  • additional salt and pepper to taste

Liberally season the meat with Lawry’s season salt, and brown, along with the onion, in the olive oil. Add everything else and simmer for 3 hours. Serve in a shallow bowl, ladled over a fresh biscuit.

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This soup is packed with a lot of vegetables, and the sweet potato makes it lusciously sweet for the kids.

This was our Halloween brew, served up tonight to friends and neighbors before, during, and after trick-or-treating. I kept the pot hot and ready, along with a loaf of challah and some good butter. Traditionally I serve this to my kids and their friends as a way of infusing their bodies with mega-nutrients prior to trick or treating. This accomplishes three things: 1. They take in some vitamins in addition to all of the candy that they will later eat. 2. They’re full of the good stuff so that they’re not as hungry for so much candy. 3. It gives me the illusion of having some control over their diet on Halloween.

Plus this is such a fun pre- trick or treat activity! Print out the top half of the following recipe for them to refer to as they eat. Ask them to try and identify all of the ingredients while they are eating. (The “real” recipe follows.) Next year, invite the neighborhood kids in.

Witches Brew Soup

  • 3 cups fresh goblin toes, chunked
  • 1 cup diced hippo spleen
  • 1/2 cup lightly shredded eel skin
  • 2 cups abdomen of preying mantis, cut in half
  • 1 cup arachnid bodies
  • 1 cup frog kidneys (canned or fresh)
  • 2 cups irises of owl eyes
  • 1 cup frozen or canned devils teeth
  • 1 cup packed creeping violet leaves
  • 1/2 cup tortoise knee caps
  • 3/4 cup dragon’s dandruff
  • salt and garlic to taste

Saute eel skin in a little extra virgin olive oil. Add all of the ingredients in a big cauldron. Fill cauldron with enough fresh mountain river water (be sure it’s clean) to just cover. Boil for 3 hours. Serve hot. Enjoy!


Witches Brew Soup (serves 8-10)

  • 1 large sweet potato, chunked
  • 1 28 oz. can diced tomatoes
  • 1 large onion, chopped
  • 2 cups fresh green beans, cut in half
  • 1 can black beans
  • 1 can kidney beans
  • 2  carrots, sliced
  • 1 c. frozen corn, or one can
  • 1 c. packed kale, chopped
  • 1 stalk celery, sliced
  • 1 c. sliced cabbage
  • 1/2 c. brown rice
  • 1/4 c. chopped parsley
  • 1 tsp. basil
  • 1 bay leaf
  • 1 clove garlic, crushed
  • salt and pepper to taste

Saute onion in a little extra virgin olive oil. Add all of the ingredients in a big pot. Fill cauldron with enough water to just cover. Bring to boil, then simmer for 2 or 3 hours. After the vegetables are soft, use the back of a large spoon to smash some of the sweet potato chunks against the inside of the pot. This will thicken and sweeten the broth.

copyright 2010 Dori Gordon Walker

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I love sauteed greens: kale, chard, bok choy. My children willingly eat broccoli, but that gets tiresome, so tonight I mixed them all together in a lovely green-on-green blend. This is a mixture of broccoli, ribbons of kale and chard, bok choy, sliced green onion and left over green beans. A symphony of green.

Start with a small amount of olive oil, press in a clove of garlic, add all of the vegies and stir them around in the pan until the broccoli and beans are just tender. Season with salt and pepper.

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We ate our Swedish meatballs with plum jam and a side of Greener Greens.


Meatballs to Swedes are like peanut butter and jelly sandwiches are to Americans—a kid’s lunch-time staple. We lived there for two years when Max and Molly were toddlers. They attended a morning preschool, and as we would leave each day the mothers would ask each other what they were fixing for lunch. More often than not, the answer would be kötbullar (shutte boo’-lar), literally, meat balls. They were sold precooked and frozen in plastic bags. Traditionally the meatballs are served with lingonsylt, or lingonberry jam.

Tonight I took some American liberties with the recipe: substituting ground turkey for beef; low-fat milk for cream; olive oil for some of the butter; and plum jam for lingonberry. The tart plum jam tasted remarkably like lingonberry!

Swedish Meatballs (makes about 4 dozen)

  • 1 small onion, very finely chopped
  • 2-3 Tbs. olive oil
  • 1-1/2 lbs. ground meat (beef, turkey, pork, or a combination)
  • 1 egg
  • 1 c. milk
  • 1-1/2 c. bread crumbs
  • 1/4 c. finely chopped parsley
  • 1-1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. white pepper
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 bouillon cube
  • 1/2 tsp. instant coffee
  • 1-1/2 c. milk

Saute onion in 1 Tbs. of the olive oil until soft. In a large bowl combine meat, egg, milk, bread crumbs, parsley, spices and sauteed onion. Mix well with your hands and form into small meatballs (about 3/4″). Brown the meatballs in a little more olive oil, turning them to brown 3-4 sides. Either do these in two batches or use two large frying pans and do them all at once.

Remove the meatballs from the pan, and make the gravy. Dissolve the bouillon cube in a little hot water. Melt the butter, stir in the bouillon, coffee and flour. Slowly add the 1-1/2 c. milk to make a gravy. Add all of the meatballs to the gravy, cover and simmer for about 30 minutes, basting occasionally. Serve with rice or noodles.

For the description of Greener Greens click here.

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Cube up your favorite root vegetables—be sure to get a good blend of colors—toss with a little olive oil, season with coarse salt, pepper and rosemary, and roast.

Roasted Root Vegetables

  • approx. 4 cups vegetables such as butternut or acorn or other hard squash, beets, carrots, turnips, rutabaga, sweet potato or …
  • 2-3 Tbs. olive oil
  • a light sprinkle of coarse salt
  • a few good grinds of coarse pepper
  • 1 tsp. dried rosemary, crushed/crumbled with your fingers

Pour about a tablespoon of the oil into a shallow roasting pan or cookie sheet. Peel and cube the vegetables (raw squash is not easy to peel) and spread evenly into one layer in the pan. Drizzle on the remaining oil, toss, and spread the vegies out again. Sprinkle on the salt, pepper and rosemary.

Bake at 400 degrees for about 45 minutes, or until just tender. Check after 25 minutes, and use a metal spatula to scrape them off the bottom and stir them around.

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