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Cook It Kosher

This is my friend's signature dish (or one of) and I'm grateful to her for sharing it with me. It has become one of my favorites because it's just so quick and easy, and always a crowd-pleaser. A few simple spices allow the flavor of the chicken to shine—no need to douse it in sauce of any kind. My pictures have not done it justice, but this really is a fabulous recipe!

If your oven has the broil feature, that adds a fantastic smoky flavor which you don't get with just baking it, but it's still delicious baked. It reheats well in the oven, covered tightly with foil, and when it's cold you can add it to all kinds of salads.

While it's not a traditional Sukkot dish, I'm sharing it now because at this point in the high holiday season even the cooks who enjoy making fancy and complicated recipes often find themselves looking for quick, simple and pleasing, and this recipe fits the bill.


  • 12 chicken drumsticks
  • 1 tbsp. black pepper
  • 1 tbsp. garlic powder
  • 1 tsp. kosher salt


  1. Mix garlic, pepper and salt in a small bowl.
  2. Place chicken upside down on a baking sheet and sprinkle with the spice mixture.
  3. Broil (or bake on 450°F) for 20-25 minutes. Turn each piece over and bake/broil another 20-25 minutes.

Aaah, kreplach...

Beautiful kreplach...

There are two kreplach “occasions” coming up—the meal before Yom Kippur and the Hoshana Rabbah meal. What exactly are kreplach? Boiled or fried pockets of dough stuffed with either meat or chicken, usually served in chicken soup. The meat symbolizes severity; the dough is an allusion to kindness. In preparation for the Day of Judgment, we “cover” the severity with kindness. To understand more about kreplach, what they represent and when else we eat them, check out this great explanation. If you’ve never tried them—you’re certainly missing out, and this would be a good time to start.

Last year, I shared a recipe using wonton wrappers for the dough, but this time I'm giving you step-by-step instructions to make the dough yourself. I also boiled them last time, and here we'll be frying them. To check out the recipe, see my Golden Chicken Soup with Traditional Kreplach recipe.

These step-by-step pictures should help with the directions below:

Dough Ingredients:

  • 3 cups flour
  • 1 cup hot water
  • 1 tbsp. olive oil
  • 1 tsp. salt

Filling Ingredients:

  • 3/4 lb. raw ground chicken
  • 1/2 onion, diced
  • salt
  • 1 tbsp. oil


  • Vegetable oil for frying

For the Dough:

  1. Combine the flour and salt in a mixing bowl. Add the oil and water and mix roughly with a wooden spoon. Switch to your hands and bring the dough together into a ball.
  2. Knead the dough for a few minutes, then cover it with a kitchen towel and set it aside to rest for 30-60 minutes.

For the Filling:

  1. Fry the diced onion in the oil until golden. Salt to taste.
  2. Let the fried onion cool and then add it to the ground chicken.

To Assemble:

  1. Divide the dough into four pieces. Roll out the first piece and cut into squares. Place a teaspoon of filling in the center of each square, then fold over and seal edges to form a triangle. Press firmly along the edges with your fingers. Repeat until all the dough has been used. (Keep all the dough covered while not using, so it doesn't dry out.)
  2. Place the sealed kreplach aside on a piece of parchment paper, covered by a kitchen towel, until ready to fry.
  3. Heat oil to medium-high in a frying pan. Fry the kreplach on each side, until golden, crisp and chicken mixture is cooked through—approximately 3-4 minutes on the first side, then 2 minutes on the second side.
  4. Serve in chicken soup, or on the side.

Yields: 30 kreplach

If you're not a fan of honey cake, or you're looking for a lighter Rosh Hashanah dessert, this one's for you. These classic baked apples are stuffed with plump raisins, cinnamon, brown sugar, and a good dash of salt which is what really takes them to the next level. I've plated them here with ice cream and toasted coconut, but they are also delicious plain—warm or cold.

There's not much to it. You'll need to core the apples and stuff them with the raisin mixture. Sprinkle with cinnamon, drizzle with honey, bake and voila...dessert is served.


  • 8 red apples
  • 1½ cups raisins (optional: use half golden raisins and half regular)
  • 4 tbsp. brown sugar
  • 1 tsp. kosher salt (don't skimp)
  • 1/8 tsp. cinnamon
  • 1/8 tsp. ginger powder
  • Honey


  1. Soak the raisins in warm water for 20-30 minutes, then drain.
  2. Wash and core the apples the apples. Place in a baking dish.
  3. Toss the raisins with the brown sugar, salt, cinnamon and ginger. Stuff the mixture into the empty core of each apple.
  4. Drizzle the apples with honey and dust lightly with cinnamon.
  5. Bake uncovered at 350°F for 30 minutes.
  6. Optional: Serve with ice cream and toasted coconut.

It's customary to eat carrots on Rosh Hashanah. There's Tzimmes, which is very traditional, but I've enjoyed playing around with some alternatives like my (very popular!) Ginger-Infused Roasted Carrot Soup, and these sticky, orange-glazed baby carrots.

Why carrots? Well, there’s the sweetness factor—we try to eat sweet foods to symbolize our wish for a good, sweet year ahead. But it is also customary to eat foods whose names in the vernacular allude to blessing and prosperity, and the Yiddish word for carrot, meren, also means to multiply.

This recipe is about as simple as they come. You're just cooking the carrots down slowly in fresh orange juice, olive oil (or butter, if it's a dairy occasion) with some salt and thyme, until the liquid has been completely absorbed. No need to even peel the carrots. Just buy good, young carrots (like Dutch baby carrots), cut off most of the greens and wash them well.

The slow cook gives the juice time to thicken and become syrupy, and the end result is carrots that are tender and glazed with a sticky, almost-caramel-like coating.


  • 10 Dutch baby carrots
  • 1-2 oranges, juiced
  • 2 tbsp. butter or olive oil
  • 5 sprigs fresh thyme
  • salt


  1. Cut off most of the greens and wash the carrots well.
  2. Place the carrots in a frying pan or wide pot.
  3. Juice the oranges and pour 2/3 cup juice over the carrots. Add the oil or butter, a sprinkle of salt, and the thyme sprigs.
  4. Simmer over a very low flame until all the carrots have absorbed all the liquid, feel tender, and are starting to look sticky and caramelized—approximately 30-40 minutes. Jiggle the pan every 10 minutes to make sure the carrots don't stick to the bottom. Serve warm.

Are you thinking about the High Holidays yet? What will you be cooking?

Summer’s inevitable demise is almost upon us, but there’s still time to make the most of all its glorious gifts, including the veritable cornucopia of juicy, seasonal fruit.

If you find yourself with an overabundance of peaches, or some that are too soft to eat fresh, I strongly recommend making this ice cream. It doesn’t require an ice cream machine or churner, and the delicate flavor of peach shines through, unlike anything store-bought.

You can serve it plain, in bowl or in a cone, but my favorite way to eat this is with cut-up fresh peaches and a drizzle of balsamic reduction syrup.

To make the ice cream, you’ll start by quartering the peaches:

Then you’ll blend the peaches and pass the mixture through a fine-mesh sieve to make a puree. Do not skip this step, unless you want grainy ice cream. See how much I had to discard in the white bowl?

Next, you’ll whisk the sugar and eggs over a double boiler until thick and frothy, like this:

To make a double boiler, fill a saucepan with an inch of water, and place a larger bowl on top, so that the bottom of the bowl is not touching the water, like this:

Once that mixture has cooled, you’ll whip your cream, fold the mixtures together and freeze. This recipes makes a lot–it fills an entire 9″×13″ pan to the brim. But you can easily halve the recipe for a smaller quantity.

I don’t recommend freezing it in a pan. You’ll want to use an airtight plastic container. I just used the pan here to show you how much the mixture makes.


  • 6–8 peaches
  • ¼ cup water
  • 6 eggs
  • 1½ cups sugar
  • 4 cups heavy cream
  • 1 vanilla bean
  • 1 tsp. kosher salt

Note: This recipe does not require an ice cream machine or churner, but it does have quite a few steps. Because of the time and effort involved, I’ve given quantities to make quite a large amount of ice cream (enough to fill one 9″×13″ baking pan to the brim), but the amounts can very easily be halved with no problems.


  1. Wash and quarter the peaches. Remove pits. Place the peaches into a blender or food processor with ¼ cup water. Puree until smooth. Pass the peach puree through a fine-mesh strainer, and stir in the salt. Discard solids; retain and set aside the puree. Puree should come to 3½ cups.
  2. Create a double boiler, using a bowl and a small pot. Fill the pot with an inch or so of water. Use a bowl large enough to sit over the pot without touching the water. Place the bowl over the pot, and the pot on the stove.
  3. Pour the heavy cream into a cold metal bowl. Slit the vanilla bean in half lengthwise and submerge it in the heavy cream. Refrigerate the heavy cream while you do the next step.
  4. Crack the eggs into the bowl, and whisk to break the yolks. Add the sugar. Bring the water in the pot to a simmer, and whisk the egg mixture until it thickens, increases in volume, and turns pale yellow (approximately 10–15 minutes). You can use an electric hand mixer to speed up this process. When the mixture is ready, remove bowl from pot and refrigerate 10–20 minutes, until cooled.
  5. Retrieve the heavy cream from the fridge. Remove the vanilla bean from the heavy cream, and use a knife to scrape the seeds into the cream. Discard the pod. Whip the heavy cream to medium-soft peaks.
  6. Retrieve egg mixture from the fridge. If it has separated, you may need to whisk it to bring it back together.
  7. Using a rubber spatula or wooden spoon, gently fold the peach puree into the egg mixture. Then gently fold the peach and egg mixture, in small increments, into the whipped cream.
  8. Transfer the ice cream into an airtight container and freeze 8–12 hours, until firm.

Cook It Kosher features recipes from food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
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