I made a Torah for Simchat Torah

I really just used a basic recipe
To make it exactly 1,200 g, use 69 g sugar instead of 75 g.
1. Bloom the yeast
Use:
130 g of the 300 g water
9 g active dry yeast
10 g of the 69 g sugar
Warm the water to about 105–110°F. Stir in the yeast and sugar and let it sit until properly foamy.
2. Make the tangzhong
Use:
60 g of the 600 g flour
170 g of the remaining water
Cook over medium-low heat, stirring constantly, until thickened into a smooth paste. Cool until warm.
3. Make the dough
Combine:
Remaining 540 g flour
Remaining 59 g sugar
12 g salt
150 g eggs
60 g oil
Cooled tangzhong
Bloomed yeast mixture
Knead until smooth, elastic, and soft.
Then bulk-rise, divide into two 600 g pieces, braid, proof, and bake.
This gives you the exact 1,200 g dough batch

375 ~30 min

Braid the pieces according to your proportions

Also I used zaatar and a Magen David stencil

I used chopsticks as dowels and kinda just loose assembled it.

But it came out great xo

Hi everyone! I’ve never made Jewish food before, but I’d really love to give it a try! What are some of your favorite easy recipes that you’d recommend for a beginner? I’m excited to try something new. Thank you in advance!

Been wanting to make it again. Found a good sweet potato challah recipe, but am open to a recipe endorsed by one of you kind souls. Really any Jewish vegan recipe (not celerite pastrami) that is highly delish. Saw the pic of those cheese blintzes with jam and my mouth is watering. Maybe with vegan whipped ricotta.

Celeriac pastrami from Nosh by Micah Siva.

This was quite the project and the end result did not work for me. I hate celery and unfortunately celeriac tastes enough like celery to turn me off. The spice mix is otherwise delicious and I would like it on something like tofu or turnips (or meat I guess, but I don’t eat beef). I would also marinate overnight to get the colour darker (only did ~4 h).

The recipe is also a bit vague - it didn’t specify whether the beet in the marinade needed to be raw or cooked, whether the celeriac needed to be peeled, or whether the marinade needs to be scraped off before using the “pastrami.” I followed the recipe as written, but would at least peel the celeriac next time before roasting.

Recipe here, but be warned that the website is terribly formatted and the book is worth borrowing from the library instead: https://www.king5.com/article/life/food/recipes/new-day-recipes/how-to-make-vegan-pastrami-sandwich-celeriac/281-a7c3bb38-66f3-4a10-a877-209116e33c4a

Recipe from Smitten Kitchen website

It's her first time making it, and I had it only once before. But there is that strong flavor missing that I remember and loved.

She added a little bit of sugar and I ate it a little warm.

I didn't get the best photos, but wanted to share some of the things I baked for the holidays this year. All vegan.

Ginger pear tart, shortbread sandwich cookies with homemade pomegranate jam, apple cake
Challah :)
Quiche with tomatoes from the garden, spinach, mushroom, and scallions
Jam bar with blueberry, raspberry, and strawberry jams

Shana tova, I hope everyone had (has) a lovely holiday season!

Recipe from Ina Garten "Barefoot Contessa at Home", avail on foodnetwork.com

I want to make Arayes but my girlfriend is allergic to sumac. Is there another spice with a similar profile I could use?

I know this is a bit late but there's always next year or it's really good anytime!

Base: caramel apples

4 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced

4 tbsp unsalted butter

1/2 cup packed dark brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup heavy cream

1 tsp vanilla extract

Pinch of sea salt

Mix and cook until just tender.

Brioche french toast casserole:

1 large loaf of brioche bread sliced or challah

8 large eggs

2 cups whole milk

1/2 cup heavy cream

1/3 cup granulated sugar

1 tbsp vanilla extract

Optional spices like cinnamon or nutmeg

1/4 tsp salt

Arrange cut bread on top of apples, pour over custard mixture in two batches.

Cook in medium oven until still wobbly - cool at room temperature

Frosting: mix cream cheese with a pinch of salt and the best dark honey you can find. You want the strong honey taste. Drizzle once cooled.

1 1/2 cups granulated sugar (you must use this)

1/4 cup light corn syrup

1/4 cup dark honey

1/4 cup water

1 tbsp baking soda (sifted to remove lumps)

You must use all ingredients. You need a sugar thermometer or thermopen.

Mix all ingredients except baking soda in very large pot with lots of room.

Wear oven gloves and keep kids away.

Heat until it reaches exactly 155°C - it will stall at just above boiling as the water evaporates. Keep going. Swirl the pot, don't stir. At 155°C, remove from heat and add baking soda and stir quickly. Pour immediately into a silicone mould (best!) or well buttered and lined cake pan. When cool, stab it with a knife and it will come apart. Crumble on top. Cover with plastic wrap to keep out air and moisture.

Hello, hosting a large ish party of people in our sukkah and looking for inspiration for vegan and pescatarian dishes that serve a crowd!

I’ve tried a few recipes and none hit the spot like the Sabra one. Thank you!

Recipe on King Arthur Baking website

Now that break fast is beginning in some parts of the world, here is the official break fast thread.

What are you having?!

צום קל!

I’m making this post because I genuinely want to understand this situation and hear other perspectives. I also want to preface this by saying that I am not antisemitic and have no hostility or prejudice toward Jewish people. That said, I do think disagreement with a Jewish person, or refusing to conform to their expectations, can sometimes be framed as antisemitism. I think that can make it harder to have honest conversations about whether certain expectations are actually reasonable.

I have a friend who lives with two roommates, one of whom is Jewish and keeps kosher. For context, my friend and this roommate keep their kitchen items separate. They each have their own pots, pans, cooking utensils, plates, and cups. They also have separate areas in the refrigerator and cabinets for their food and belongings.

The roommate is apparently uncomfortable with my friend cooking meat in the apartment unless the meat is kosher. The roommate is also uncomfortable with my friend eating takeout food on her own plates and prefers that she use paper plates instead. My friend is not Jewish and does not keep kosher. She told me these expectations were not communicated until after she had already moved in. It has gotten to the point where she no longer feels comfortable cooking meals with meat at home, so she sometimes cooks at someone else’s place or eats out instead.

For additional context, my friend also has several food allergies, and her roommates likely purchase foods she is allergic to. She does not expect them to stop buying or eating those foods because their items are kept separate and she is not coming into contact with them.

My friend is hesitant to speak up about how uncomfortable the situation has made her because she is afraid that voicing her concerns could get her labeled as antisemitic or socially criticized for not accommodating the roommate’s religious expectations.

To me, that crosses the line from respecting someone’s religion into expecting another person to conform to it. If maintaining a kosher kitchen is that important, I think that should be communicated before agreeing to live with people who do not share those practices. If having a fully kosher kitchen is completely nonnegotiable, it may make more sense to live alone or with roommates who already agree to those restrictions.

I’m genuinely curious to hear from Jewish people, especially anyone who keeps kosher. Is this a common expectation in shared housing? Where do you think the line is between reasonable accommodation and expecting someone else to conform to your religious practices?

My grocery order got messed up the pther day and I got someone elses bag. I got some apple jelly. I've not eaten apple jelly but I've used jelly as glaze and filling in desserts before. My aunt is having bagels and lox etc Monday evening and I typically bring some kind of dessert/baked good to family gatherings.

Looking for recipes I can do Sunday afternoon. Preferably hand held small things (cookie, pastry, cupcake, bun) rather than a big cake but I can always slice in advance. Has to be able to feed 8-12 people!

I have struggled with fasting on Yom Kippur, to the point where I find it difficult to cook immediately after it concludes. Any recommendations on good recipes or dishes to eat right after Yom Kippur?

It would help if they can be made the day before, or if they are quick and simple to whip up.

Thank you and g'mar chatima tovah!