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City on the Hill presents one of our own, sharing recipes and techniques while having fun with her guests

 

Joan's passion for cooking and sharing go back to her Bubbe, Anne, whose family came from Krakow, Poland, in the late 1800's. 

There is no one among her siblings, children or grandchildren who doesn't seem to delight in creative cooking, old and new, local and international. But they never forgetting their roots in good Jewish cuisine, for everyday and holidays.

Cook with Bubbe Joan and her guests

Bubbe Joan's Challah

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Bread sponge (let develop about 5 minutes)

  • 2 packages dry yeast (4 ½ teaspoons )

  • 1 cup warm water, 100°F

  • ½ cup honey

Bread dough

  • ½ cup (one stick) butter, room temperature or melted and cooled

  • 3 large eggs

  • 2 cups white whole wheat flour

  • 1 3/4 – 3 cups bread flour

  • ½ cup rolled oats or grain mix

  • 1 teaspoons salt (I use pink)

Toppings

  • 1 egg, beaten, for glaze

  • 1/2 teaspoon flaky sea salt

  • seeds - sesame, poppy, mixed - your choice (optional)

Optional Fillings

  • Silan - 3/4 cup tahini, 1/4 cup date syrup, 1 teaspoon ground cardamom (top with sesame seeds and/or coarse sugar)

  • Chopped apples and cinnamon (top with coarse sugar)

  • Garlic - chopped roasted, garlic, olive oil, parmesan cheese, italian herbs (top with more grated parmesan)

Bubbe Joan's (and Tori Avey's) Hamantaschen

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  • 3/4 cup unsalted butter, room temperature

  • 2/3 cup sugar

  • 1 large egg, room temperature

  • 1 tsp vanilla

  • 1 tsp grated orange zest

  • 2 1/4 cups flour

  • 1/4 tsp salt

  • 1-5 tsp water (if needed)

Fillings (about 1 teaspoon per cookie)

  • Poppy seed filling (Mohn)

  • Prune filling (Lekvar)

  • Jam or preserves

  • Chocolate-hazelnut spread

  • Silan (see Challah fillings)

  • Use your imagination!

Bubbe Joan's (and Tori Avey's) Potato Latkes

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  • 2 1/2 pounds potatoes (Russet or Yukon Gold)

  • 1 large onion, shredded

  • 3/4 cup matzo meal or bread crumbs (or regular or gluten-free matzos, buzzed in blender or processor)

  • 2 large eggs, beaten

  • 1 tablespoon potato starch, or more if needed (all or part starch from grated potatoes)

  • 1 1/4 teaspoons salt, or more to taste

  • 1/2 teaspoon pepper

  • 1 1/2 cups olive oil (not virgin) or coconut oil

  • 1/4 cup schmaltz (optional)

  • Toppings

  • Sour Cream

  • Applesauce

  • Were you expecting something non-traditional?

 
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