Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Printed from
Contact Us
Cook It Kosher

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.

There's not much to say about this one. If you like good, fresh food, and clean, summery flavors, I imagine you'll enjoy it.

The only thing I've left up in the air is whether to grill the pineapple or not. You'll be grilling the corn to add a charred flavor, and the pineapple is up to you. When the pineapple is sweet and ripe, I prefer to leave it raw, but if it's not a good one, I like to grill it. You can also do half and half, which is what I've done here.

For the Tuna:

  • 1 lb. (500 grams) raw sushi-grade tuna
  • salt
  • pepper
  • 1-2 tbsp. oil

Cut tuna into rectangular blocks. Sprinkle salt and pepper on all sides. Heat oil in a pan and sear tuna for 30-60 seconds on each side. Remove and allow to rest several minutes before slicing.

For the Salsa:

  • 3 corn cobs
  • 2 jalapenos, seeds removed, diced
  • ½ large purple onion, diced
  • 1 cup diced pineapple
  • handful of cilantro, leaves picked
  • juice of ½ lime
  • salt to taste

Grill the corn on an outdoor grill or a stove-top grill pan. Cut the kernels off and set aside to cool. You may wish to grill some or all of the pineapple, too. If it's sweet, I prefer it raw. If it's not the sweetest, I like to grill it. Toss all ingredients together and serve.

For the Avocado Puree:

  • 2 avocadoes
  • juice of ½ lime
  • 5-6 stalks of cilantro, leaves picked
  • 1 tsp. kosher salt
  • 2-3 tablespoons cold water

Blend all ingredients until smooth. Pass through a fine-mesh strainer. Serve with the fish.

This is my go-to cookie recipe, and I wanted to share it a while ago but I wasn't satisfied with the pictures, so I put it on hold. Now I've had a chance to re-shoot and I'm happier.

You can make this with a hand-mixer or a wooden spoon. Towards the end you'll want to mix with your hands just to bring the mixture together into a firm ball of dough.

I roll mine quite small, but you can definitely make them bigger. For the small ones, you'll get about 50 and baking time is 9 minutes. For larger cookies, you'll get about 30 from this recipe and baking time is 10-11 minutes.

It's very important not to over-bake these. They should come out of the oven still very soft and they will firm up as they cool.


  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter/margarine
  • 2 eggs
  • 1½ tsp. vanilla extract
  • ¼ tsp. kosher salt
  • 3 cups flour (you may need up to ½ a cup more)
  • 1 tsp. baking soda
  • 2 cups rolled oats
  • 2 cups chocolate chips


  1. Melt the butter or margarine.
  2. Mix the brown sugar, white sugar and margarine together. Add in the eggs, vanilla extract and salt and mix to combine.
  3. Add two cups of flour and baking soda. Mix until it resembles a loose batter. Slowly add in the third cup while mixing.
  4. Mix in the rolled oats, and if the dough still feels sticky, add some more flour (not more than 4-8 tablespoons).
  5. At the very end, mix in the chocolate chips.
  6. Roll the dough into small balls and place on a cookie sheet lined with parchment paper. Leave some space between the balls of dough.
  7. Bake on 350°F. For small cookies, bake for 9 minutes. For slightly larger cookies, increase the baking time to 11 minutes.

Yields: 50 small or 30 medium cookies

With Sweet Chili Dipping Sauce

After living, breathing, eating and thinking cauliflower for a couple of weeks straight, I’ve emerged from the haze with two new recipes up my sleeve, and just in time for The Nine Days—a period of mourning during which we refrain from eating meat and chicken (aside from Shabbat).

I’m sharing this recipe today, and the other one—a lemon and thyme crumbed cauliflower—I’ll keep for a later date. I’m serious about the cauliflower haze, by the way. It was major. So, months from now, when the snow is piling up in the dead of winter, I’ll feel quite smug pulling out my lemony cauliflower recipe and pictures, done and dusted months earlier. I’m excited already! And it’ll be a bonus for the Southern Hemisphere folks who will actually be enjoying summer then. (For some reason, lemon = summer.)

These can be baked or fried. I was very much enjoying them in baked form, but then I fried a batch to test it out and let’s face it—fried is almost always better. But baked is still good. I’ve left instructions for both methods below, so it’s up to you.


  • 1 large head cauliflower
  • 2 eggs
  • ½ cup cornflake crumbs
  • ½ cup matzah meal
  • ½ cup toasted sesame seeds
  • 1 tsp. salt
  • 2 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. mustard powder
  • Optional: sweet chili sauce for dipping


  1. Cut the cauliflower into bite-size florets. Wash and check for bugs.
  2. Beat the eggs together in a bowl.
  3. Mix the cornflake crumbs, matzah meal, sesame seeds, salt, nutritional yeast, garlic powder and mustard powder together in a separate bowl.
  4. Dip each piece of cauliflower into the egg mixture, and then into the crumb mixture.
  5. To Bake: Place the coated florets on a greased baking sheet and drizzle with a small amount of oil (or spray with cooking oil spray). Bake on 400°F (200°C) for 25 minutes.
  6. To Fry: Heat 2-3 inches of vegetable or canola oil in a pot. Drop in 6-8 florets and cook until golden and crispy. Remove and place on a plate lined with paper towel. Continue frying in batches until all the florets are fried.
  7. Serve with the dipping sauce of your choice. I like these with sweet chili sauce.

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!
Related Topics