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  • Home
  • Blog
  • About Us
  • Projects
    • Relief for Dnipro
    • Holocaust Education Fund
    • Operation Aliyah
    • Hebrew University Scholarship
    • The Elisha Fund
    • Operation Life for Israel
    • Auschwitz Album Revisited
  • Donate
  • Contact
  • Shop

Tag Archives: recipe

B'tayavon: Jerusalem artichoke soup

B'tayavonBy The Jerusalem ConnectionMarch 2, 20132 Comments

*You’ll just have to trust me that Jerusalem artichokes taste much better than they look. Ingredients 2 medium onions, chopped 2 tablespoons olive oil 1 clove garlic, minced 1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered 4 cups chicken broth juice of 1/2 lemon salt, pepper to taste Directions 1) Slowly saute onion in…

B'tayavon: Purim Hamantashen

B'tayavonBy The Jerusalem ConnectionFebruary 20, 2013Leave a comment

Ingredients 5 cups flour, sifted 1 cup sugar 1 cup oil 4 eggs 2 teaspoons baking powder pinch of salt 1/4 cup orange juice Filling: any flavor pie filling, preserves, jam Directions 1) Mix all ingredients together in a bowl. 2) Refrigerate the dough for several hours. 3) Roll out the dough on floured pastry…

B'tayavon: Challah French Toast with Mango

B'tayavonBy The Jerusalem ConnectionJanuary 27, 2013Leave a comment

*Every Shabbat I buy too much challah, on purpose. The reason: leftover challah bread makes the best French toast you will ever put in your mouth! I Ingredients 6 large eggs 3/4 cup milk 3/4 cup heavy cream 1 teaspoon vanilla 1/4 teaspoon cinnamon 2 tablespoons butter, divided 8 (1-inch-thick) slices challah bread 3 cups…

B'tayavon: Perfect brownies

B'tayavonBy The Jerusalem ConnectionJanuary 1, 2013Leave a comment

*I realize that brownies are by no means a Middle Eastern or Mediterranean tradition. I’m not even going to feign a connection. However, I feel compelled to share with you this brownie recipe from my America’s Test Kitchen cookbook. Brownies and pecan pie are my go to desert for company and so I’m always looking…

B’tayavon: Chipotle chickpea soup

B'tayavonBy The Jerusalem ConnectionDecember 12, 20121 Comment

Ingredients 2 16 ounces cans cooked chickpeas, drained 1 tablespoon olive oil salt and pepper 1 teaspoon cumin seeds 1/4 cup unsalted butter 2 garlic cloves, minced 1/2 cup onion, diced 1 tablespoon flour 1/2 teaspoon ground coriander 2 cups water 2 smoked chipotle peppers in adobo sauce from can, diced 1 (14.5 ounces) can…

B'tayavon: Hamantashen

B'tayavonBy The Jerusalem ConnectionDecember 1, 2012Leave a comment

*The hamantashen is the classic purim cookie, served in every classroom party across Israel. In theory, the idea of the cookie is a little gross. The cookie’s three-cornered shape represents Haman’s clipped ears. Move past the fact that a poppy-seed filling seems like the ear hair (YIKES) and these cookies are a wonderful treat and…

B'tayavon: Rasberry squares

B'tayavonBy The Jerusalem ConnectionDecember 1, 2012Leave a comment

Ingredients 1 ½ cups all-purpose flour 1 ¼ cups quick cooking oats 1/3 cup sugar 1/3 cup light brown sugar ¼ teaspoon baking soda ¼ teaspoon salt ½ cup chopped pecans 1 and ½ sticks unsalted butter, softened 1 cup rasberry preserves Directions 1. Preheat the oven to 350 degrees. Grease a 9 inch square…

B'tayavon: Shakshuka

B'tayavonBy The Jerusalem ConnectionNovember 28, 2012Leave a comment

Ingredients 1 tablespoon olive oil 1 onion, chopped 3 garlic cloves, minced 1 teaspoon jalapeno, seeded and minced 2 red bell peppers, chopped 8 tomatoes, seeded and chopped 2 (28 ounce) cans diced tomatoes, drained 1/2 teaspoon hot paprika 2 teaspoons sweet paprika 1 teaspoon turmeric 1 and 1/2 teaspoon salt 1 teaspoon pepper 1…

B'tayavon: Banana Nut Torte

B'tayavonBy The Jerusalem ConnectionNovember 14, 2012Leave a comment

With the close of Passover, I imagine by now you have restocked your pantry with flour, baking soda, and your other baking needs. I eat my fair share of chocolate covered matzah during Passover but I’m still ready for a nice baked desert once the season of unleavened bread is over. If you love bananas…

B'tayavon: Pomegranate orange juice

B'tayavonBy The Jerusalem ConnectionOctober 10, 20121 Comment

Ingredients 16 ounces orange juice 16 ounces pomegranate juice Mint leaves, whole 1 orange, sliced thin Ice cubes Directions 1) Put ice cubes in tall glasses or goblets. 2) Pour the orange juice first to fill the glass halfway. Then carefully pour the pomegranate juice to fill the top half of the glass. 3) Garnish…

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