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May 30, 2024 | 
jewishlink.news | Sybil Kaplan
As the weather starts to get warmer, serving salmon makes a nice main course. Besides being high in protein, iron, Vitamin D and potassium, it is high in Omega-3 fatty acids which provide more oxygen to the brain and allows us to retain new information, while still remembering old information. Here are some special main courses to try.
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May 30, 2024 | 
jewishlink.news | Sybil Kaplan
My apologies to Food & Wine for borrowing three of their recipes on tomato salads, with my changes. People who visit Israel often remark that the most amazing thing they cannot get enough of are our tomatoes. To make these salads kosher for a meat meal, eliminate the cheese. Israeli Couscous and Tomato Salad8 servingsThis is from Food & Wine online.
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May 15, 2024 | 
jewishlink.news | Sybil Kaplan
In thinking about my menus for the week, I always plan at least three non-meat main courses. I used to buy my cheeses in a supermarket, but recently, I have discovered a new cheese, wine and appetizer store in the shuk, and I like to try the various new cheeses. Cheesy Mediterranean Artichoke Pasta8 servingsThis recipe was in an article advertising olive oil many years ago, and it is quick and easy and good for family or company.
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May 9, 2024 | 
jewishlink.news | Sybil Kaplan
Here a recipe for Sabich was being prepared by Michael Shemtov and chef Stuart Tracy at the Butcher & Bee in Charleston and Nashville.
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Apr 4, 2024 | 
jewishlink.news | Sybil Kaplan
In Jerusalem, as soon as Purim is over, everyone begins to get ready for Pesach. Two and a half weeks ahead, macaroons are already in the stores in addition to the various products for the holiday. Here are some desserts to try, from traditional to unusual:Classic Almond Macaroons20 macaroonsThis recipe is adapted from an American food magazine (not sure which). 1 ½ cups blanched almonds¼ cup sugar2 egg whites¼ t. almond extract¾ cup sugar4 t.
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Feb 22, 2024 | 
jewishlink.news | Sybil Kaplan
Creamy Pareve Potato Soup12 servingsI found this in “The Kosher Palette,” a cookbook of the Jewish Kushner Hebrew Academy in Livingston. 1½ T. oil4 large peeled, halved Idaho potatoes3 peeled, thinly sliced carrots1½ T. flour½ t. salt½ t. paprika8 cups water½ cup non-dairy creamer½ whole peeled onion1 celery rib1½ bay leavesChopped fresh parsleyHeat oil in a soup pot. Add potatoes and sauté constantly for 3-5 minutes. Add carrots. Stir in flour, salt and paprika.
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Feb 8, 2024 | 
jewishlink.news | Sybil Kaplan
One of my favorites for winter is stew and there are so many different ways to make it. Here are some international recipes. Just pick up special bread, make a great salad and everyone will be delighted. Italian Beef Stew6 servingsWhen I make a dish and it’s one I want to repeat often, I attach a blue tab to the card. This one has that tab and came from a newspaper many years ago and was adapted to kashrut.
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Jan 18, 2024 | 
jewishlink.news | Sybil Kaplan
A good friend of mine recently called and asked if I was going to be in the shuk, to please get her cinnamon sticks. She was co-sponsoring the Shabbat mitzvot luncheon at our synagogue and wanted to make hot apple juice instead of serving the regular cold soda. I remembered when I entertained in the States, I often made spiced hot apple juice. Here is a recipe plus some others for warm entertaining.
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Jan 4, 2024 | 
jewishlink.news | Sybil Kaplan
Editor’s note: Just last week, The Jewish Link learned of the September 2023 passing of our longtime food writer, Sybil Kaplan, at age 84. We had noted that she had ceased sending us content in late August and had tried to contact her, but she was so prolific and sent so many wonderful seasonal recipes, that we did not note editorially that we were running low on her content until about a month ago. Thanks to another contributor of ours in Israel, Arnie Draiman, who tracked down her information.
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Dec 28, 2023 | 
jewishlink.news | Sybil Kaplan
Here are some different crepes to make for family or company. Vanilla Dessert CrepesServings: 10-121 eggdash salt½ cup flour⅔ cup milk1 teaspoon sugar¾ teaspoon vanilla2 teaspoons melted butter or margarineIn a bowl, combine egg and salt. Beat in flour alternately with milk. Add sugar and vanilla; then add melted butter or margarine. Refrigerate 1 hour. Place a 6-inch crepe pan or other frying pan over medium-low heat. Add ¼ teaspoon butter or margarine and coat pan.
