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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Jewish Good Eatin’ Recipes]  [Spike’s Good Eatin’ Recipe Collection]

(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 47<-·´¯`·.¸¸.·´¯)

ROSH HASHANAH - October 4, 2005
from: Spike's and Jamie's Recipe Collection

Many of these recipes have not yet been added to the recipe web site - so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress


Yield: 8 - 10 servings

3 to 4 lbs. brust (boneless brisket)
2 Tbsp. schmaltz (oil)
3 large carrots
1/2 lb. prunes
1/2 lb. dried apricots
1 lemon, thinly sliced
3 large sweet potatoes
Juice of one orange
5 cups boiling water
1 1/2 Tbsp. brown sugar
2 Tbsp. flour

Sear meat in hot fat (oil) in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut into 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.

Peel sweet potatoes, cut in 1-inch slices . Place over meat and fruit in the roaster. Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange-juice mixture. Pour over the tzimmes. If necessary add more boiling water to bring water to the top of the tzimmes.

Cover; Bake at 400 F for 1 hour. Reduce heat to 325 F and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.


Serves about 12

1-3/4 cup all-purpose flour
3/4 cup toasted wheat germ
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup dark honey
1/2 cup strong coffee, cooled
1/4 cup vegetable oil
5 egg whites, lightly beaten
2 tsp. orange zest, chopped fine
1 cup tart apple, peeled and chopped
1/2 cup golden raisins, chopped
3/4 cup dried apricots, chopped

Preheat oven to 350 degrees.

Line a 9-inch-square cake pan or a 10-inch-round glass pan with parchment paper.

In a work bowl, gently combine flour, wheat germ, baking powder, baking soda and cinnamon.

In a separate work bowl, whisk together honey, coffee, oil, egg whites and orange zest. Add wet ingredients into dry ingredients and whisk just to combine. Quickly fold in the apples, raisins and apricots.

Pour into prepared baking pan. Place in oven and bake for 40 to 45 minutes. Test with toothpick making sure not to overbake. A toothpick or fork tine inserted into the center of a fruity cake should come out slightly sticky.

Remove from oven and turn onto a Turkish towel. Wrap cake in the towel and let cook on a rack.

A festive touch: After cake cooks, brush generously with orange liqueur or brandy and wrap until ready to serve.

Baking note: A convenient way to chop the dried fruit is to process it in a food processor with a tablespoon of flour, which prevents sticking.



7 medium beets (or one can of julienned beets – and don’t bake them)
2 tart apples
1 tablespoon plus 1 teaspoon prepared mustard
4 tablespoons mayonnaise
1 teaspoon sugar or Splenda
salt and freshly ground pepper

Preheat the oven to 350 degrees.

Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes. Carefully open the foil package more fully. Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably. Slide your fingers over the surface of the beets and the skin of the beets will peel off easily. Cut the beets into 1/4-inch julienne sticks.

Coarsely grate the apples and combine with the beet sticks. Add the remaining ingredients and blend well. Taste and adjust seasoning with salt and pepper. Serve cold.

Note: 2 tablespoons sour cream can replace 1/2 the mayonnaise for meatless dinners.


Sweet - pareve

3 extra-large eggs, separated
5 tbsp sugar, divided
3 tbsp all-purpose flour
4 medium carrots, peeled and grated (about 1 2/3 cups)
1 tbsp plus 1 tsp sweet red wine
pinch of salt
2 tsp lemon juice
1/4 cup blanched ground almonds
1 3/4 tsp grated lemon rind
4 tbsp matzo meal

Preheat oven to 350°F. Oil a 4-5 cup baking dish.

Beat egg yolks with 3 tablespoons of the sugar in large bowl about 2 minutes or until thick and light. Stir in grated carrots, almonds, matzo meal, flour and salt. Add wine, lemon juice and lemon rind and mix well.

In a separate bowl, beat egg whites until stiff but not dry. Add remaining 2 tablespoons of sugar and continue beating at high speed for 30 seconds or until glossy.

Fold one quarter of whites quickly into carrot mixture. Spoon this mixture over remaining whites and fold together quickly but lightly. Transfer to prepared baking dish and bake for 35-40 minutes or until firm and golden brown. Serve hot or warm. Makes 4-6 servings.



3 1/2 to 4 cups bread flour
2 packages active dry yeast
1 1/2 tsp. salt
2 eggs
1 cup hot water (120 to 130)
2 Tbsp. honey
2 Tbsp. oil
Sesame seed

In electric mixer, combine 31/2 cups flour, yeast, and salt, blending well. Separate one egg; set white aside. Add yolk and remaining egg, hot water, honey, and oil to flour mixture. Mix vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky, until smooth and elastic, or turn out onto floured board and knead about 10 minutes.

Place in greased bowl, turning to grease top. Cover with plastic wrap and damp towel. Let rise in warm place about 30 minutes.

Punch down; let rest 5 minutes. Divide evenly; shape into 16 balls. Arrange in greased 9-inch layer cake pan, working from outside in, placing 10 around perimeter, then 5, and 1 in center. Lightly beat reserved egg white and brush over rolls. Sprinkle with sesame seeds. Cover and let rise until doubled, about 15 minutes. Bake at 350 about 22 minutes, until golden brown. Serve warm. Makes 16 rolls



4 cups flour
4 cups flour, whole-grain wheat
2 pkgs active rapid-rise yeast
1 1/2 tsp salt
2 cups hot water
1/2 cup honey
1/4 cup margarine
2 eggs -- beaten
1 egg yolk
1 tsp water
Sesame Seeds or poppy seeds (optional)

Combine flours in a large bowl, setting aside 1 cup; add yeast and salt to flour in bowl. Combine 2 cups water, honey, and margarine; stir until margarine melts. Stir warm liquids into flour mixture. Stir in eggs.

Knead dough on lightly floured board 7-10 minutes adding as much of reserved flour as needed to form a smooth, elastic dough. Cover dough; let rest 10 minutes.

Halve dough and shape into balls. Place on greased cookie sheets. Cover;
let rise in warm, draft-free place until doubled in size.

Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle with sesame or poppy seeds.

Bake at 350 degrees for 45-55 minutes or until brown. Remove from pan and cool on wire rack. Makes 2 loaves, 24 servings. National Honey Board in Austin Outlook



1/4 cup frozen orange juice concentrate
1 tablespoon lemon juice
3 tablespoons honey, divided
1/2 teaspoon grated orange peel
1/2 teaspoon ginger
4 skinless, boned chicken breasts
1/4 cup orange marmalade
Orange slices for garnish
vegetable or olive oil for cooking

Preheat oven to 375 degrees. Prepare a baking dish by spraying with oil. Lightly spray a sautè pan with oil. Sautè chicken breasts on all sides. While sautèing, combine orange juice concentrate, lemon juice, 2 tablespoons honey, orange peel and ginger in the prepared baking dish. Add chicken pieces, turning to coat all sides. Let chicken marinate for 10 minutes.

Bake chicken uncovered for 8 minutes, then baste with pan juices. Bake an additional 8 minutes and baste again.

Mix together marmalade and remaining 1 tablespoon honey. Use the mixture to glaze chicken breasts. Continue to bake 8 to 10 minutes or until done.

Transfer chicken to serving plate. Turn up heat and reduce pan juices until thickened and pour over chicken. Garnish with orange slices.



1 bunch (1 ounce) fresh mint
1 5- to 6-pound chicken, excess fat trimmed; wingtips, neck and giblets reserved for stock
2 to 3 teaspoons kosher salt
Freshly ground black pepper, to taste
4 whole cloves garlic, unpeeled
Seeds from 1 large or 2 small pomegranates (1-1/2 cups)
Juice from 1 large or 2 small ripe pomegranates (1/2 cup)
1/2 cup chicken stock.

Place rack on second level from bottom of oven. Preheat oven to 500 degrees. Remove leaves from half the mint, reserving stems. Stack the leaves, roll and cut them across into thin strips, and set aside.

Place the chicken, breast-side up, in a 12-by-8-by-1 1/2-inch heavy roasting pan. Sprinkle chicken cavity with some of the salt and pepper, and stuff it with garlic, 1/2 cup pomegranate seeds, the reserved mint stems and the remaining half bunch of mint with leaves attached. Pour 1/4 cup pomegranate juice over chicken. Sprinkle with 1 teaspoon salt.

Place chicken in oven, legs first. Roast for 50 minutes. Move chicken once after the first 10 minutes with wooden spatula to keep it from sticking. The chicken should not burn. (If chicken smells as if it is burning, reduce heat to 400 degrees, and open oven door for a minute to lower the temperature quickly. Continue roasting at lower temperature.)

The chicken will be a beautiful mahogany brown. Tilt chicken over pan to drain juices, and then remove chicken to a platter.

Tilt roasting pan, and spoon out fat, leaving any juices. Place pan over medium-high heat. Pour in chicken stock and remaining 1/4 cup pomegranate juice. Bring liquid to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Stir in remaining mint leaves. Lower heat, and simmer for 1 minute. Season with salt and pepper. Add any juices that have collected on the platter. Simmer for 30 seconds.

Pour about half the pan juices over the bird, taking care that the platter does not overflow. Top with a few remaining seeds. Combine the rest of the juices into a sauce boat with remaining seeds, and serve with chicken.

Yield: 3 to 4 servings.


Ohf Rimonim
Serves 4-6 The pomegranates lend a beautiful color and delicate flavor to the chicken.

1 chicken, cut into eighths
juice of 2 pomegranates (or purchase a can/jar of the juice)
seeds of 1 pomegranate
1 onion, diced
2 tbsp of margarine
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tsp caraway seeds (optional)
2 cups chicken soup

Soak chicken pieces in the pomegranate juice for half an hour.

Mix the flour, salt, pepper and caraway seeds together. Dredge the chicken pieces in the mixture. Reserve the pomegranate juice.

Fry the coated chicken pieces in margarine. Add the diced onion, and continue to fry.

When the chicken has been well-browned, add the pomegranate juice, and cook on a low flame for 20 minutes. Add the pomegranate seeds before serving.


Serves: 4-6

25 oz. pitted prunes
1 large chicken, 3 - 4 lb
2 tsp salt
1 tsp sweet paprika
1 tsp black pepper
1/2 tsp oregano

Place the prunes in a bowl and pour boiling water over to cover. Let stand for 1 hour. With a slotted spoon, remove the prunes and set aside. Reserve the liquid.

Cut away unwanted fat from the chicken and wash the chicken thoroughly inside and out. Pat dry with toweling and sprinkle the cavity with 1 tsp of the salt. Sprinkle the outside of the chicken with the remaining salt, pepper and paprika.

Loosely stuff the cavity with about 1/2 the prunes, place in an ovenproof casserole and roast for 40 minutes in an oven that has been preheated to 350 F, basting frequently with the liquid from the prunes.

Add the remaining prunes to the casserole and continue roasting until the chicken is done (about 40 minutes longer). Serve hot.



2 sticks butter or margarine
1 cup honey
1 egg, separated
1 tablespoon freshly grated lemon rind
1 teaspoon lemon juice
4 cups flour
1 teaspoon baking powder
3/4 cup chopped almonds

In a mixing bowl, cream butter or margarine. Add honey in a fine stream. Beat in egg yolk, lemon rind, and lemon juice.

In a small bowl, combine flour and baking powder. Gradually stir in to egg yolk mixture. Stir in almonds. Cover and chill dough for one hour.

Shape dough into small balls and arranged on oiled or sprayed cookie sheet about two inches apart. Brush lightly with beaten egg white.

Bake at 350 degrees for 10 to 15 minutes. Cool on a wire rack. Store in an air-tight container. Makes about 4 dozen.



Nonstick cooking spray (optional)
1 cup peanut butter, chunk style
1/2 cup margarine (at room temperature)
1/2 cup sugar
3/4 cup honey
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
12 ounce package chocolate chips (2 cups)

Preheat oven to 350 degrees. Spray or grease cookie sheets. Cream together the peanut butter, margarine, sugar. Add honey. Beat in egg and vanilla. Beat well. Stir in flour and baking soda. Fold in chips. Drop by rounded teaspoonfuls unto cookie sheets and bake for 8 to 10 minutes. Watch cookies closely, they brown quickly. Cool on racks. Makes approximately 8 dozen. May be wrapped well and frozen.

Note: Be sure to read the label on the chocolate chips; often they are dairy.


Serves 6-8.

Best cooked on the day. Leftovers keep 2 days under refrigeration. Besides adding a touch of exotic flavor, the marzipan helps to protect the bottom of the pie from the fruit juices.

4 ripe peaches
4 ripe nectarines
4 oz. white marzipan, chilled (almond paste, purchased in a can)
1/2 lb puff pastry
juice of 1 lemon
3 Tablespoons apricot jam
1 egg, beaten

Preheat the oven to 425 F.

Blanch the fruit by plunging it into boiling water for three minutes, then into a bowl of very cold water for two minutes. The skins will then be easy to lift off. Carefully cut in half and remove the stones. If the fruit is difficult to halve, cut away from the stone in thick slices.

Roll out the pastry as thinly as possible, then lay in a round oven-to-table pie dish 9-10 inches diameter or an oval gratin-type dish 14 x 9 x11/2inches. There will be a large overhang of pastry at the edges. Coarsely grate the marzipan evenly over the pastry base, then arrange the halved or sliced fruit decoratively on top.

Bunch up the additional pastry around the edge to form a rough "rim" very slightly overlapping the fruit at the edge. Glaze the pastry with the beaten egg.

Bake for 30 minutes or until the pastry is a rich golden brown and crisp to the touch.

Melt the jam, then stir in the lemon juice. With a pastry brush, thickly glaze both the fruit and the pastry with the jam mixture. Serve slightly warm (reheats well on the day).



2 cups cold water
2/3 cup instant non-fat dry milk powder
1 large egg
generous 1/2 cup pitted dates, cut in half
2 tablespoons honey
2 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

Put all the ingredients, except the walnuts, into a food processor fitted with a steel blade. Process until the dates are finely chopped. Pour the mixture into a 2 1/2-quart saucepan. Cook the pudding, stirring constantly, over medium heat until the mixture thickens and just comes to a boil. Remove the pan from the heat and pour the mixture into individual bowls. Sprinkle the walnuts on top. Allow the puddings to cool slightly at room temperature, then refrigerate. Serve chilled.


Makes 16 servings

1 package (8 ounces) pitted dates
1 cup raisins
1/2 cup plus
1/2 cup sugar, divided
1/4 pound (1 stick) pareve margarine, cut into small pieces
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
2 tablespoons orange juice
1 cup chopped walnuts

White decorating icing in tube with writing tip

Preheat oven to 350 degrees. Grease or spray a large baking sheet.

In a food processor with metal blade, pulse dates, raisins and 1/2 cup sugar until coarsely chopped. Remove to a bowl. Place margarine and 1/2 cup sugar in food processor and process until mixed. Add eggs and process until blended. (The mixture will look curdled.) Add flour, cinnamon, salt and orange juice and process until incorporated. Pulse in walnuts. Mix together with raisins and dates.

Remove dough to prepared baking sheet and shape it into a shofar about 17-inches long, 6-inches at thickest point and 2-inches at thinnest point.

Bake for 35 to 40 minutes or until lightly browned. It will feel soft in the center but will firm up as it cools. Cool completely. (Cookie may be stored covered with foil at room temperature for 3 days or frozen.)

To decorate: Several hours before serving, write L'Shanah Tovah with white decorating icing across shofar.

Makes 16 servings.



2-1/4 cups all-purpose flour, plus additional for rolling dough
2 cups sugar
Pinch of salt
14 tablespoons (1-3/4 sticks) chilled unsalted butter, diced (margarine can be used)
2 eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 pounds carrots, peeled and coarsely grated (7 to 8 cups)
6 tablespoons finely chopped crystallized ginger.

In a bowl or the container of a food processor, combine flour, 1/2 cup sugar and the salt. If using a food processor, whirl ingredients briefly to blend them; add butter, pulse until mixture is crumbly, and transfer to a mixing bowl. By hand, cut in the butter with a pastry blender or two knives to make a crumbly mixture.

Beat 1 egg with the vanilla, lemon juice and 1 tablespoon cold water. Sprinkle this mixture over the flour mixture, and stir and toss lightly with a fork until the mixture can be gathered together to form a ball of dough. You may have to add a little more water. Divide dough in two slightly unequal portions, flatten each into a disk, wrap in plastic and refrigerate at least 1 hour.

Combine carrots and remaining sugar in a heavy saucepan. Stir in a couple of tablespoons of water. Place over medium-low heat, and cook, stirring occasionally, until the mixture is thick and jam-like. You may have to add a little more water to prevent the carrots from scorching. Stir in the ginger, and remove from heat.

Preheat oven to 375 degrees. On a lightly floured board, roll out the larger portion of pastry and fit it into a 9-inch pie pan. Spoon in the carrot filling. Roll out the smaller disk of dough, and place it over the filling. Trim edges. Beat remaining egg with 2 tablespoons water, and brush some of this egg wash on the edges of the pastry. Press the two layers together, and turn them under to form a slight rim. Crimp rim with your fingertips, or press with the tines of a fork to make a pattern. Cut a Star of David in the center of the tart, and brush the surface of the pastry with remaining egg wash. Tart can also be finished with a lattice crust on top.

Bake until golden brown, about 25 minutes. Transfer to a rack, and cool fully.

Serves 6



1 fish fillet per person -- preferably sole
2 large leeks
1 cup cream
1/2 bottle dry white wine
salt, pepper
3 oz butter

Bring water,1 cup white wine, salt and pepper to a boil. Meanwhile wash the leeks , discarding the green parts. Slice them as finely as possible and wash again.

Melt the butter and add the leeks let cook over low heat for a few minutes or until wilted. Add the wine, reduce the heat even further and continue cooking the leeks, stirring often until they almost form a paste. Add the cream salt and pepper and reduce some more over very low heat.

Now poach the fish fillets in the simmering water for a few minutes – 3 to 4.

While the fish cooks, place some of the leek cream on individual plates. Carefully remove the fish fillets from the water (using spatulas) and place them on top of the cream.

Decorate with parsley, and chopped tomatoes (peeled and seeded).

Note: Gil Marks, in "The World of Jewish Cooking," notes that leeks were one of the seven foods the Children of Israel complained of not having when they were in the desert, since they'd eaten them in Egypt. As a consequence, it is traditional to use them for Passover. Because of a Hebrew pun, some also favor them for Rosh Hashana, and they are used a lot in Sephardic cuisine.


6 to 8 servings

2 quarts beef broth
1 1/2 to 2 pounds beef brisket or flanken cut into 1-inch pieces
3 tablespoons sunflower or vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
1 red bell pepper, minced
2 teaspoons ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground fenugreek
1/2 cup pomegranate juice (make or purchase in a jar)
Seeds of 1 pomegranate

Bring broth and beef to a boil, reduce the heat, and simmer until nearly tender, about 2 hours.

Heat the oil in a large skillet over medium heat. Add the onions and sautè until golden. Stir in the garlic, bell pepper, ground coriander, oregano, and fenugreek and simmer for 30 minutes.

Add the pomegranate juice and simmer about 15 minutes. Add the pomegranate seeds and simmer about 10 minutes. Serve with khachapuri or flat bread.


Serves 6. Leftovers keep 3 days under refrigeration. The breasts take on a beautiful golden glaze as they and the lemon halves bake in the exquisite lemon syrup.

9 oz. superfine sugar
3 large lemons
1/2 teaspoon salt
15 grinds black pepper
6 partly boned chicken breasts, un-skinned
fresh parsley to garnish

Place the caster sugar in an 8-inch saucepan with 1 pint water and slowly dissolve over a low heat. Bring to the boil and bubble for 3 minutes. Pierce the skin of the lemons with a fork or skewer, place in the sugar syrup, then cover and cook at a slow boil for 20 minutes.

Preheat the oven at 450 F.

Remove the lemons, then halve when cool. Bubble the liquid over a medium heat for about 12 minutes or until reduced by half (approximately 10 fl oz) and a golden caramel color. To check the color, take the pan off the heat, then allow the bubbles to settle.

Season the chicken breasts and place skin-side down in a roasting tin that is just large enough to hold them in a single layer with the lemon halves. Pour the sugar syrup over the chicken and lemons.

Place the tin in the oven and cook for 30-35 minutes, turning the breasts over half way through cooking. Nick a breast to make sure that it is cooked right through to the center. The chicken can now be kept warm at 275 F.

Alternatively, if the chicken is cooked before your guests arrive, take out of the oven, then return to a moderate oven while you are eating the starter. Garnish with the parsley before serving. Note: the inside of the lemon is delicious to eat.



4 slices of sweet challah [or brioche]
Butter for spreading
4 small apples
2 Tablespoons cognac
2 Tablespoons pine nuts
2 Tablespoons raisins
Powdered sugar

Spread butter on the challah or brioche. Peel the apples and slice thinly. Place the apple slices in a bowl and sprinkle them with the cognac. Let stand for an hour or overnight.

Preheat the oven grill and place the challah or brioche slices on a baking sheet. Carefully place the apple slices on the bread, so that they overlap. Sprinkle the pine nuts and raisins and then sprinkle with powdered sugar. Grill in the oven for seven to 10 minutes or until the sugar glazes and the apples are golden.



3 tablespoons vegetable oil
1 onion, thinly sliced
1 clove garlic, minced
1 medium head, red cabbage, shredded
2 medium green apples (pippin, Granny Smith), quartered, cored and thinly sliced
2 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons chopped fresh dill
salt and pepper

Heat oil in large skillet. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute. Stir in the cabbage, cover and cook about 4 minutes or until cabbage is wilted. Add the apples, vinegar, sugar and dill. Stir well and continue to cook until apples are tender, about 8 minutes. Taste for salt and pepper.


Serves 4. Leftovers keep 2 days in the refrigerator.

4 medium-sized chicken quarters, with the skin on
2 tbsp extra virgin olive oil;
1 rounded tbsp clear honey
2 level tbsp Dijon mustard
2 tsp curry paste or 1 tbsp fresh lemon juice

Preheat the oven to 350 F.

Arrange the well-dried chicken quarters, side by side, skin side up, in a roasting tin or baking dish. Stir together all the glaze ingredients until thoroughly mixed, then spoon over the chicken. Cover the dish with foil and bake for 20 minutes (35 minutes if straight from the fridge). Remove the foil and continue to bake for another 20-30 minutes, spooning over the glaze two or three times, until the chicken is a rich brown. Serve hot or at room temperature.



1/4 cup olive oil
1 pound lamb neck bones
1 (7- to 7 1/2-pound) lamb shoulder, boned (bones reserved), trimmed, rolled, and tied
All purpose flour
2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour

Position rack in lowest third of oven and preheat to 325 F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.

Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb.

Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.

Preheat oven to 325 F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.

Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over.

Makes 8 servings


Ensalada Ajoporro

7-8 leeks (depending on thickness and size)
pot of boiling water with 1 teaspoon salt
1-1/2 tsp. mustard
1/4 cup olive oil (strong flavor, if available; Portuguese is a good option)
lime juice or vinegar (or a combination) to taste
salt and pepper to taste
2 small cloves of garlic, crushed
2 tbs. fresh cilantro or parsley, chopped (cilantro is preferable)

Trim the darker-green portion from the leeks and cut them into 1-1/4 to 1-1/2-inch lengths. Cook in boiling water just until just tender, without drastically changed color.

Drain and cool (may use ice water).

Mix together all of the other ingredients and add to the leeks. If you can, store overnight before serving, to let the flavors merge.

The leeks will not look “pretty.” They sort of "disassemble" from their original shape, but, they have a hint of sweetness that many like to find in their salads.


The use of pomegranate juice and apples, both associated with the holiday, make this recipe appropriate for Rosh Hashana.

1 lb. lean, boneless beef
1 cups shelled walnuts
1 cup apricot nectar
1 cup pomegranate juice (see Pomegranate Juice recipe) (or purchase it in a jar)
1 cup dried apples
1 large onion
4 Tbsp. olive oil
2 Tbsp. walnut oil
1 cups water
1 tsp. cumin
1 tsp. salt
1/4 tsp. pepper

Mix the water with the apricot nectar, the pomegranate juice, the dried apples, and the cumin, then set aside. Chop (or grind) the meat, and mince the onion. Combine the meat with the onion, the salt, and the pepper. Form small meat balls and fry them in the olive oil until brown and done.

Heat up the walnut oil in a separate pan, chop the walnuts, then roast them in the hot walnut oil. Coat the meatballs with walnuts, and pour the fruit mixture on top. Bring to a boil, then simmer for about one hour. Serves 4.

Pomegranate Juice:
12 pomegranates
1 tsp. salt

Cut the pomegranates in half, retrieve all the seeds, and discard the rest of the fruit; Press out the juice of the seeds, using a sieve and a pot; Add the salt, cover, then boil the juice over low heat for one hour; Chill the juice, then transfer it into a glass container; 

Serves 6


Serves 8. Keeps 1 day under refrigeration. Just as refreshing when prepared as a dessert.

1 large Galia or Ogen or 2 medium melons
8 oz. each black and green seedless grapes
juice of 1 lemon
3 fl oz. orange juice
2-3 level tbsp caster [superfine] sugar
2 teaspoons finely chopped mint leaves
For the garnish: fresh sprigs of mint.

Halve the melon and remove the seeds, then scoop out the flesh with a melon baller and put in a bowl. The flesh near the skin which cannot be made into balls should be scooped out and put in a separate bowl.

Mix the orange and lemon juices and the sugar, and heat until the sugar has dissolved (1 minute on 100% power in the microwave), then pour over the melon balls. Leave at room temperature for an hour for the juices to flow, stirring once or twice.

Gently stir in the grapes and the mint and then refrigerate. Just before serving, divide the melon pulp between 8 stemmed glasses or glass dishes then add the melon balls, grapes and syrup. Garnish with mint.


(Italian Sweet and Sour Fish)

According to Gil Marks, this is an ancient dish served on the Sabbath, Rosh Hashanah, and the meal preceding the fast of Yom Kippur.

6-8 small whole pan-dressed fish, such as red snapper or trout, or four
pounds firm-fleshed fish fillets, such as sole,
grouper, or haddock.
1/2 cup olive oil
1/4 cup wine or cider vinegar
About 1 tablespoon sugar or honey
1/2 cup raisins
1/3 cup pine nuts
3 tablespoons chopped fresh parsley
about 1/2 teaspoon salt
Ground black pepper to taste

Preheat oven to 400 degrees. Oil a 13 by 9 inch casserole.

Arrange the fish in the bottom of the casserole. Combine oil, vinegar or wine, sugar or honey, raisins, pine nuts, parsley, salt, and pepper. Pour over fish. Cover and bake 15 minutes. Uncover and bake, basting occasionally, until the fish is tender and loses its translucency, about 20 additional minutes. Serve hot or at room temperate.



Add 1 cup bread crumbs to the mixture. Spread a little of the crumb mixture over the fillets, roll up from the narrow ends, and place in the baking dish. Add 1 1/2 cups dry wine and sprinkle with the remaining crumb mixture.


"For the child in all of us, pomegranates make things easy. All you need are a metal skewer and a straw. Punch the skewer through the fruit's leathery red skin, slip a straw into the hole, and slurp up the sweet and sour juice."

She also gives the following tips:

To juice a pomegranate, first cut it in half between the stem and blossom end. Holding one half over a bowl, use a citrus juicer -- an electric one is easier -- to extract the maximum amount of juice. A large ripe pomegranate will produce a half cup of juice; a small one will give as little as a quarter cup. (Spike says it is easier to buy it!)

To seed a pomegranate, cut it into quarters. Working over a bowl, use a small spoon or your fingers to gently pull the seeds away from the pulp. (The juice may stain your fingers temporarily, but it washes off easily.)

The seeds are fragile, so take care to keep them whole. As the seeds are pulled away, they separate from each other. Drop the seeds into a measuring cup, and pick off any white membrane clinging to them.

A large pomegranate will yield a half cup to one and a half cups of seeds; a small one will yield a half to three-quarters cup. (If you end up with more seeds than you need for a recipe, sprinkle them over a fruit or green salad for color and crispness.)


Tirshi - pareve

2 cups pumpkin puree (or other winter squash)
1/2 teaspoon paprika
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
3 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon vegetable oil

Cut the pumpkin (or winter squash) in half. Place cut side down on a foil-lined baking sheet. Bake at 350 degrees for 1 hour or until tender. Separate pulp from skin and seeds. Mash pulp to make puree.

Mix pumpkin puree with remaining ingredients, blending well. Refrigerate. Serve chilled with couscous.


(Sopa de Prasa)

1/4 cup olive or vegetable oil
10 medium (about 2 lbs) leeks, trimmed, sliced and well-washed
2 large baking potatoes, peeled and grated OR 3 medium carrots, peeled and grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper (See note)
pinch of grated nutmeg (optional)

Heat the oil in a 6-quart pot over medium heat. Add the leeks and potatoes. Sautè until softened, 5-10 minutes.

Add the parsley, broth, salt and pepper, and nutmeg (optional). Bring to a boil. Reduce the heat to low and simmer the contents, covered, 40 minutes, until tender. Serve the soup as is or process in a blender.

Serve warm or chilled. Adjust seasoning before serving.

Note: White pepper is recommended for appearance in white soups. However, freshly ground black pepper is recommended for taste.


You'll need to start the pie on Friday and refrigerate it before reheating Saturday night.
Serves 8

1 (14-by-14-inch) sheet parchment paper
vegetable oil spray

Apple filling:
5 large or 5 medium Granny Smith apples (about 2-1/2 pounds)
3/4 cup granulated sugar
3 Tbs. all-purpose flour
2 tsp. ground cinnamon

4 Tbs. butter or pareve margarine
3/4 cup packed light brown sugar
3/4 cup chopped walnuts

3 cups all-purpose flour
1/2 tsp. salt
1 cup shortening
7 to 8 Tbs. cold water
4 (14-by-14-inch) sheets wax paper

Place rack in center of oven and preheat to 400 degrees.

Trace the bottom of a 9-inch metal pie pan onto the parchment paper. Cut out the circle. Spray the bottom and sides of the pie pan with veggie oil. Place the circle of parchment paper in the pan bottom. Cut out strips that are 1-1/4 inches wide from the remaining parchment paper and use them to line the sides of the pie pan. Spray the parchment-paper lining with veggie oil.

For filling: Peel, quarter and core the apples. Cut into 3/4-inch slices. Place in a large bowl. Add granulated sugar, flour and cinnamon, and toss well to coat. Set aside.

For praline: In a small saucepan over moderate heat, melt the butter. Add brown sugar and cook, stirring until melted, about 3 minutes. Stir in nuts. Remove from the heat.

For pastry: In a food processor fitted with the metal blade or a large bowl, mix flour and salt. Add shortening and pulse or cut in with a pastry blender or 2 knives until the lumps are reduced to the size of peas. Add 7 Tbsp water and pulse or mix with a fork until mixture holds together and is thoroughly moistened. If needed, add the extra water, 1 tsp. at a time. Remove to a floured board, pat into a ball and divide in half. Place 1 piece between 2 sheets of wax paper, flatten with hands and roll into a 12-inch circle. Repeat with second piece of dough.

To assemble: Spread praline over parchment paper in pie pan. Top with pastry crust. Pour the apple filling with its juices into the crust, mounding in the center. Press down firmly. Place top crust over apples. Trim edges, leaving a 3/4-inch border. Fold top and bottom crusts together and flute. Cut a 1-inch circle out of the center of the pastry.

To bake: Place on a baking sheet (not a cushioned one) and bake for 15 minutes. Reduce oven temperature to 325 degrees and bake for 1 hour more. Pie will be pale, but edges will be slightly golden. Remove from oven and cool completely. Refrigerate overnight, covered with foil.

To invert: Heat a large skillet or griddle over moderately high heat for 2 minutes. Place pie in skillet or on griddle and heat for 1 to 2 minutes, or until the bottom is hot. Invert onto ovenproof serving platter and peel off parchment paper. Pie can be held for several hours at room temperature or refrigerated. To serve warm, bake at 350 degrees for 5 to 10 minutes. Serve with ice cream, if desired.


L'Shanah Tovah,

from Spike the Grate and Jamie the Webmistress


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