Here’s a cake that is at once fluffy and crunchy–a little different from the usual Passover spongecake. While it won’t win any beauty contest, it is great with a cup of coffee or tea any time of day. This dessert is both kosher for Passover and non-dairy if oil is used for preparing the baking dish. Continue reading
Author Archives: Evie Lieb
Roasted Butternut Squash with Shallots and Rosemary
For a number of years our family has enjoyed this recipe by Julie Grimes Bottcher from FINE COOKING magazine. I have added a couple of my own steps to make both the preparation and the cleanup easier for a busy cook. It can be doubled to serve a crowd and the leftovers are good reheated. Continue reading
Where to find Jewish Recipes in the Blogosphere
In preparation for my October 27th presentation on Jewish cookbooks and other sources for Jewish recipes, I compiled this not-at-all-exhaustive list as a reference for attendees at the KOH Jewish Library and Cultural Center in Sacramento. I hope it will prove helpful to others as well! Continue reading
Baked Applesauce
Now that apple season is beginning, it’s a good time to stock up at the market and make some applesauce. I think it’s a great idea to prepare applesauce by roasting because the flavor is concentrated. And it couldn’t be easier! Continue reading
Watermelon Soup
The recipe for this very refreshing cold soup was devised many years ago after Larry and I had watermelon soup as the first course of a summer dinner at Cafe Bernardo in midtown Sacramento. The chef told me that she had sweetened the soup with a sugar syrup prepared ahead of time. Honey proved to be a simpler, quicker way to a similar soup. We have this soup just about every week when watermelon is available and we never tire of its taste or gorgeous color! Continue reading