Jewish Holidays

Rosh Hashanah Honey Cake

September 24, 2014

This cake is delicious and can be made with any type of honey you like. You can make this cake ahead of time. Just make sure that you wrap it well in plastic wrap to keep it from drying out.


Potato Latkes

April 14, 2014

Potato Latkes

Potato Latkes

Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream. 


4 Medium Potatoes

1 Peeled & Quartered Yellow Onion

2 Tablespoons Matzo Meal

2 Large Eggs

1/4 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Apple Sauce

Sour Cream

Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Pulse until vegetables are finely chopped. Add rest of potatoes and pulse until all potatoes are finely chopped and mixture is combined. In a large-size heavy skillet heat olive oil over a medium heat. Scoop up 1/3 cup of potato mixture and place into hot oil. Fry each latke for 3 minutes per side until brown and crisp. If your potato mixture isn’t holding together well then stir in more matzo meal by the tablespoon until mixture holds. Finish making latkes with rest of potato mixture. Add additional olive oil as needed. Remove from skillet and transfer latkes to paper towels to drain excess oil. Transfer to serving plate and serve with applesauce and/or sour cream. Makes about 8 latkes

© Victoria Hart Glavin



Chunky Borscht

April 12, 2014

Chunky Borscht

Chunky Borscht

Perfect for Passover or anytime!  You gotta love beets though!


2 Tablespoons Olive Oil

1 Chopped Onion

2 Peeled & Diced Parsnips

1 Small Peeled & Diced Celery Root

1 Peeled & Diced Turnip

1 1/2 Teaspoons Kosher Salt

2 Cups Cooked & Diced Beets

3 1/2 Cups Drained & Diced Canned Tomatoes (15 Ounce Can)

3 1/2 Cups Low-Sodium Beef Broth or Vegetable Broth

3 Cups Water

1/2 Teaspoon Freshly Ground Pepper

1/3 Cup Plus 3 Tablespoons Chopped Fresh Dill

In a large-size saucepan, heat olive oil over medium-low heat. Add onions and cook for 5 minutes until translucent. Stir occasionally. Add parsnips, celery root, turnips, and 1 teaspoon kosher salt. Cover with a lid and cook for 5 minutes until vegetables begin to soften. Add beets, tomatoes, broth, water, 1/2 teaspoon kosher salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Stir in 1/3 cup dill. Remove from heat and ladle into individual bowls. Serve hot topped with remaining dill and sour cream. Serves 4

© Victoria Hart Glavin


Passover Menu Ideas

April 11, 2014

Seder Plate

Passover Menu Ideas

Passover (Pesach) is April 14th through April 22nd and it’s not too early to start planning your Passover menu. Here are a few menu ideas to help you prepare your perfect meal or meals.


Matzo Ball Soup

Matzo Balls


Graviax With Mustard Dill Sauce

Chopped Chicken Liver

Quinoa Salad With Avocado, Mandarin Oranges, Toasted Walnuts & Citrus Vinaigrette


Prune And Almond Braised Short Ribs

Brisket With Caramelized Pearl Onions And Dried Apricots

Brined And Roasted Turkey Breast With Pear Cranberry Chutney

Roasted Salmon With Mango And Grilled Pineapple

Roasted Chicken Breast With Apricot Glaze

Sliced Filet Mignon With Horseradish Chive Sauce


Spiced Applesauce

Beet Salad

Potato Kugel

Honey Roasted Baby Carrots

Potato, Carrot And Prune Tzimmes

Asparagus, Peas, Carrots & Pearl Onions

Walnut, Fig & Apple Haroset

Haricots Verts With Wild Mushrooms

Potato Latkes

Potato, Kale And Leek Latkes


Chocolate Mousse With Fresh Raspberries & Whipped Cream

Meringue Shells Filled With Lemon Curd & Fresh Berries

Chocolate Truffle Cake

Lemon Cheesecake With Matzo Crust

Chocolate Covered Matzos

Coconut Macaroons

Chocolate Macaroons

Flourless Peanut Butter Cookies

Flourless Chocolate Walnut Cookies

© Victoria Hart Glavin




March 15, 2014



Everyone loves the classic Purim cookies, Hamantaschen. They are easy to make and are versatile. The traditional fillings are prune butter and poppy seed, but you can use any kind of jam or preserves.


3/4 Cup Softened Unsalted Butter

1 Cup Sugar

2 Room Temperature Eggs

Juice of 1 Lemon

1 1/2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour Plus Extra For Rolling Out

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Fillings: Prune Butter, Poppy Seed Filling, Raspberry Jam, Apricot Jam

Preheat your oven to 375 degrees before ready to bake. In a large-size bowl cream butter and sugar until fluffy. Add eggs and beat well. Stir in lemon juice and vanilla. Mix together flour, baking soda, and kosher salt in a separate medium-size bowl. Gradually add flour mixture to butter mixture until combined. Wrap dough in parchment paper and put into a large-size plastic bag. Place in refrigerator for at least 1 hour. Remove from fridge. Flour a flat surface (counter or large cutting board). Roll out sections of dough on floured surface to about 1/8 inch thick. Use a round cookie cutter or a large glass to cut out circles that should be about 3 inches in diameter. Put 1 to 2 teaspoons of filling in center of circles. Make sure not to put too much filling in so that it doesn’t leak all over while baking. To shape into triangles, lift up right and left sides. Leave bottom down and bring both sides to meet at center above filling. Bring top flap down to center to meet the two sides. Pinch edges together. Place on parchment paper lined baking sheets 1 inch apart. Place in oven and bake 10 to 15 minutes until golden. Remember that each even heats differently so make sure to check at 10 minutes. Remove from oven and cool on baking sheet for 5 minutes before removing to wire racks to cool completely before serving. Makes about 30 cookies.

© Victoria Hart Glavin



Potato Latkes

November 26, 2013

Traditional Chanukah Potato Latkes

Potato Latkes

Chanukah, celebrating the rededication of the Temple after the Maccabees defeated Antiochus and the Syrian army in 165 B.C.E., is a joyous occasion, a time for parties AND for latkes. Foods fried in oil symbolize the flame that miraculously burned for eight days in the great Temple of Jerusalem with just one small vial of oil.  What’s with the dairy?  It’s because Holofernes, the leader of Nebuchadnezzar’s Assyrian army, had become enamored of the beautiful widow Judith.  She went to his tent and fed him salted cheese, after which he drank several cups of wine to quench his thirst.  When he fell asleep, she cut off his head with his own sword, and brought it to Jerusalem to show his soldiers.  Terrified, they fled the city.  Dairy dishes eaten at Chanukah honor her heroic act.  Serve you Potato Latkes with sour cream and applesauce.


2 1/2 Pounds Peeled & Quartered Potatoes

2 Large Grated Onions

3 Beaten Eggs

1 Teaspoon Baking Powder

3/4 Cup Corn Oil

1 Cup Unbleached Flour

2 1/2 Teaspoons Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Cup Matzo Meal

1/2 Cup Corn Oil For Frying


Sour Cream

Preheat your oven to 400 degrees.  In a food processor, fine-grate potatoes.  Do not liquefy.  Leave some texture.  Strain to eliminate excess liquid.  Don’t overdo it.  Just let the water drain out.  Fine-grate onions, and mix in a large-size bowl with potatoes.  If you don’t have a food processor, you can grind the potatoes and onions in a meat grinder.  Add eggs, baking powder, 3/4 cup corn oil, flour, kosher salt, and pepper.  Mix well.  Fold in matzo meal; making sure that everything is very well blended.  Heat 1/2 cup corn oil in a deep skillet.  Using a large kitchen spoon, spoon batter into the pan to create pancakes about 3 1/2 inches in diameter.  Fry on a low heat for 3 to 4 minutes until the underside is a deep golden brown.  Turn to fry for another minute or two.  Remove from skillet and drain on paper towels.  Transfer to serving platter and serve with applesauce and sour cream.  Makes about 20.

Custard Challah Bread Pudding

September 13, 2013

bread pudding 2

Custard Challah Bread Pudding

This warm, fragrant pudding began as a way to use up leftover holiday bread, but it is so good that I usually buy an extra loaf of challah bread to make sure that I have enough to prepare this delicious dessert. 


2 Cups Heavy Cream

2 Cups Whole Milk

1 Cup Unpitted Moist Prunes

1 Vanilla Bean

1 Cinnamon Stick (Crushed)

1 Small Loaf Challah Bread

1 1/2 Cups Pitted and Quartered Italian Prune Plums

1/2 Cup Light Brown Sugar

1 Teaspoon Ground Cinnamon

4 Large Eggs

4 Large Egg Yolks

1/2 Cup Sugar

1/4 Teaspoon Kosher Salt

1/2 Cup Chopped Walnuts

Butter For Greasing The Pan

Preheat your oven to 250° F.  You will first need to start the custard.  Slit open the prunes and remove the pits and set them aside. In a heavy saucepan, combine the pits, cream, milk, vanilla (scraped seeds along with the pod), and the crushed cinnamon stick.  Bring to a simmer over a low heat.  Remove the pan from the heat and let infuse for 40 minutes. 

Cut the bread into thick slices and arrange in a single layer one or two large baking sheets. Toast in the oven just until lightly colored, crisp and dry to the touch.  Turn off the oven.  When the bread is cool enough to handle, trim away and throw away the crusts.  Tear or cut the bread into 1/2 to 1 inch cubes.  This should come to about 8 cups.  Quarter the prunes and in a medium bowl, toss them with the plums, 2 tablespoons of the brown sugar, and the ground cinnamon.  To finish the custard, whisk together the eggs, egg yolks, granulated sugar, remaining brown sugar, and kosher salt in a large-size bowl.  Whisk in the cooled cream mixture.  Generously butter the bottom and sides of a 13×9 inch glass baking dish.  Arrange the bread cubes in the prepared pan and tuck the prunes and plums among them.  Pour the custard through a fine-mesh strainer evenly over the bread and fruit.  Cover the pan with foil and refrigerate for 2 hours, occasionally pressing the bread down into the custard. 

Preheat your oven to 350° F.  Remove the baking pan out of the fridge and take off the foil cover.  Bring the pudding to room temperature.  Prepare a hot-water bath; set the pan inside a larger baking pan, and pour in enough boiling water to come halfway up the sides of the pudding pan.  Place on a rack in the middle of the oven and bake for 1 hour and 15 minutes, until the pudding is puffed and golden and the tester inserted in the center comes out clean.  Remove the pan from the water bath and let the pudding cool slightly. 

Serve the pudding warm.  Reheat if necessary.  Top with whipped cream and chopped walnuts.  You can make this a day or two ahead of time if you wish.  Serves 8


Rosh Hashanah Honey Cake

September 5, 2013

Honey Cake

Rosh Hashanah Honey Cake

This cake is delicious and can be made with any type of honey you like.  You can make this cake ahead of time just make sure that you wrap it well in plastic wrap to keep from drying out. Serve with a good strong cup of coffee.


3 1/2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

4 Large Eggs

1 1/4 Cup Sugar

1 1/2 Cups Olive Oil

8 Ounces Honey (2/3 Cup)

1/2 Cooled Coffee

1/2 Cup Cherry Schnapps

1/2 Cup Orange Juice

Preheat your oven to 325° F.  Lightly grease a glass loaf pan and then line the bottom with parchment paper.  In a medium-size bowl combine the flour, baking powder, baking soda, and salt.  In a large-size bowl beat the eggs until well blended.  Gradually add the sugar to the eggs continuing to beat until nice and thick.  Add the oil, honey, coffee, Cherry Schnapps, and orange juice. Beat on low speed until just combined.  Slowly add the flour mixture to the egg mixture.  Beat on a low speed until just combined.  DO NOT over mix.  Pour the batter into the prepared pan and place in the oven for 40 to 50 minutes until done.  Remember that every oven heats differently.  You will want the cake to spring back when lightly pressed and an inserted toothpick comes out clean.  Remove from the oven and let cool to room temperature.  Turn the cake out onto a cake plate.  You may want to slip a knife around the cake to loosen the edges.  Make sure to remove the parchment paper.  Serves 8

Honey 4Cherry Schnapps

Macaroon Morsels

March 26, 2013

MacaroonsMacaroon Morsels

Super yummy and super easy to make.  My Macaroon Morsels are great for Passover, Easter or anytime.  If you are making these for Passover then make sure to use Kosher-for-Passover ingredients.


4 Egg Whites

1 Teaspoon Vanilla Extract

1/4 Teaspoon Cream of Tartar

1/8 Teaspoon Kosher Salt

1 1/3 Cup Sugar

5 1/3 Cups Flaked Coconut

Preheat your oven to 325º F.  Line baking sheets with parchment paper and set aside.  In an extra-large bowl beat the egg whites, vanilla extract, kosher salt and cream of tartar, with a mixer, on a high speed until soft peaks form.  This usually looks like “curling tips.”  Add the sugar 1 tablespoon at a time.  Beat until STIFF peaks form which looks like “standing tips.”  Fold in the coconut 1/2 at a time.  Drop 1 teaspoon of the batter 1 inch apart onto the parchment paper.  Place into the oven and bake 20 to 25 minutes.  The bottoms should be light brown.  Cover and chill the batter between baking. Remove from the oven and let cool on wire racks until completely cool.  Transfer to serving plates and serve.  Makes about 60 cookies



Victoria’s Slow Roasted Salmon With Herb Oil

March 25, 2013

SalmonVictoria's Slow Roasted Salmon With Herb Oil

If you don’t want to make traditional gefilte fish then salmon is an excellent substitute and also delicious served at room temperature. I always try to purchase wild salmon at my local fishmonger.  During the week I buy my fish at Pescatore Seafood (Grand Central Market) in New York and Superior Seafood in Westport, CT when I am at my Connecticut house on the weekends.  This is truly an effortless dish that can be made for Passover or any day of the year for that matter.


Herb Oil:

1 Cup Fresh Snipped Cut Chives

1/4 Cup Snipped Fresh Dill

1/2 Cup Grapeseed Oil Plus 2 Tablespoons

1 Teaspoon Kosher Salt

1 Teaspoon Jarred White Horseradish


1 Large Sliced Onion

2 Pounds Fresh Salmon Fillet

1/4 Cup Olive Oil Plus 3 Tablespoons

2 Teaspoons Smoked Paprika

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/2 Cup Fresh Dill Leaves

Preheat your oven to 250º F.  To make the herb oil combine the chives, dill, kosher salt and oil in a food processor or blender.  Process on high until roughly pureed.  Add two more tablespoons of the oil and process until nice and smooth.  Transfer into a medium size bowl and then stir in the horseradish.  Set aside.

Cut the salmon crosswise into 8 equal pieces.  Bring the salmon to room temperature.  Leave the skin on and remove any bones with a tweezer.  Grease a large, but shallow roasting pan with 3 tablespoons olive oil. Coat both sides of the salmon with 1/4 cup olive oil.  Coat well.  In a small size bowl combine the paprika, kosher salt and pepper.  Massage the spices into the fish.  Place the sliced onion pieces on the bottom of the roasting pan.  Place the salmon, skin side down, in the pan and scatter the fresh dill leaves on top.  Place the salmon into the oven and cook, uncovered, for 30 minutes.  Depending on how done you like your salmon you can adjust cooking time to be shorter or longer.    Remove from the oven and remove the salmon skin.  Throw away the onion slices and dill.  Place the salmon pieces onto a serving platter and drizzle with some of the herb oil.  Place the leftover herb oil on the table for guests to add more if they like.  Serves 4



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