Did you know that this classic Thanksgiving dish actually has Jewish roots? Find out more about Cecily Brownstone, a Jewish, Canadian-born food editor, who brought this delicious dish to the holiday table in the 1950s.
Fellowship Bridge Blog - Recipes
Fellowship Bridge Blog
Pomegranates are one of the seven fruits of Israel as mentioned in the Bible, and during the fall, you will see many people purchasing pomegranates all over Israel! But you don’t have to eat them plain. This week’s recipe combines wheatberries, sweet potatoes, and pomegranate to make a tasty side dish.
This weekend Jews will celebrate Rosh Hashanah, the Jewish New Year! You can celebrate too by making a traditional Jewish new year dessert, baked apples. Brought to you by Forward, this baked apple recipe uses granola as a filling, which makes it perfect to enjoy on a chilly fall morning!
Typically, desserts baked for Rosh Hashanah, the Jewish New Year, will use honey or apples as ingredients because dipping an apple in honey symbolizes the hope for a sweet new year! But sometimes it’s fun to mix things up and try new fruits to celebrate this special holiday.
Jews have been cooking borscht for hundreds of years. This soup became popular across Eastern Europe during the 16th century when beets were cheap and easy to find. Today, you will see this soup served in Jewish restaurants around the world. You can enjoy borscht either warm or chilled. Enjoy!