| Recipes |



This side of salmon is a real showstopper and has a robust, fresh, and appealing flavor

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti


IT'S NOT  A SHABBOS marked on everyone’s calendars, but it’s heavily circled in yours. We all come across those stand-out weekends in the middle of an otherwise routine season that call for something a little more than the ordinary. It might be your father’s milestone birthday, or maybe your Hungarian mother-in-law is in town and you’re desperate for something to elevate the table in a this-is-just-something-quick-I-threw-together-and-it’s-gorgeous-and-yes-I-do-it-every-week kind of way. Well, this time, instead of scouring recipes for hours on end, you can just turn the page.

Good Shabbos!

Tip: Cook your kneidlach directly in your chicken soup for an extra flavor boost!


Tip: This recipe can easily be used for chicken capons or even for a chicken cutlet rollup. Simply adjust the baking time accordingly.

Note: This dessert may be prepared in advance and refrigerated for up to 2–3 days before serving.


Fluffy ’n Colorful Chicken-Vegetable Kneidlach

As a kneidel eater, I was delighted with the big chicken kneidlach that my friend once sent over. I enjoyed everything about them — the size, the texture, the protein in them, and above all, the delicious taste! By tweaking the recipe (and sizing down those kneidlach!), I turned it into a sophisticated Shabbos treat to enhance your soup course: flavored chicken kneidlach!


  • 1 packet matzah ball mix (from a
    4.5-oz box of 2)
  • 2 eggs
  • ¼ cup oil
  • 1¼ cups ground chicken
  • 2 Tbsp matzah meal
  • ¼ tsp black pepper
  • 1 medium potato
  • 1 small onion
  • 0.4 oz fresh dill (½ pkg prechecked)
  • 0.4 oz fresh parsley (½ pkg prechecked)
  • 1 small zucchini, unpeeled
  • 1 medium carrot, peeled

Prepare the kneidel mix according to package directions, using the eggs and oil. Add ground chicken, matzah meal, and pepper and mix well to combine.

In a food processor, using the kugel blade, grate the potato and onion. Squeeze out the liquid and add to the kneidel mixture; mix well to combine. Divide the mixture into two bowls. Process herbs using the S-blade and add to one of the bowls.

Grate zucchini and squeeze out liquid; add to the bowl with herbs. Mix well to combine; refrigerate. Grate carrot and add to second bowl, mix well to combine and refrigerate.

While mixtures are chilling, bring a large pot of water to a boil; add 1 Tbsp salt. Working with wet hands, form ping-pong-sized balls of kneidel mixture and drop into pot. Simmer kneidlach for about 30 minutes, making sure all sides have a chance to be immersed in the water.

Remove from pot to drain. Serve one of each color kneidel with a portion of soup.

Note: If you can’t get fresh herbs, you can substitute 2 or 3 cubes frozen dill and parsley.


Savory Nut Crusted Side of Salmon

After eating salmon cooked by my daughter in Israel on Succos, I tried to recreate the tasty topping mix she used. Studded with a delicious nut and minced onion pesto topping, this side of salmon is a real showstopper and has a robust, fresh, and appealing flavor.


  • 1 side of salmon, skin removed
  • ⅓ cup lemon juice
  • ¾ cup basil pesto dressing (I used SaladMate)
  • ¾ cup shelled, roasted, and salted pistachios, coarsely chopped
  • 6 Tbsp pine nuts
  • ¾ cup roasted slivered almonds
  • 4½ Tbsp dried minced onion
  • 8 cubes frozen cilantro
  • heaping ½ tsp salt

Preheat oven to 375°F (175°C). Rinse salmon and pat dry. Line a baking sheet with parchment paper and place salmon atop.

Drizzle salmon with lemon juice and rub it in. Repeat with dressing. Combine remaining ingredients in a ziplock bag; shake to mix well. Pour over salmon and press topping into fish over its entire surface.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes or until fish is baked through. To check for doneness, use a fork to flake a small part in the middle. If it lifts easily and is bright pink and not opaque, then it’s cooked through. Spread some of the topping to cover the exposed patch. Remove from oven and cover loosely with foil to cool.


Sweet and Pungent Cornish Hens

Here’s an easy way to elevate the humble chicken and turn it into something special when company’s coming.


  • 2 Cornish hens
  • kosher salt, to taste
  • black pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 Tbsp olive oil


  • 1 cup dried cranberries
  • 1 cup crispy fried onions
  • 6 oz (170 g) pastrami, finely diced
  • ½ cup cooked quinoa
  • 4 Tbsp duck sauce
  • 2 Tbsp ketchup


  • ¾ cup duck sauce
  • ½ cup ketchup
  • 2 Tbsp soy sauce
  • Everything spice, for topping

Preheat oven to 400°F (200°C).

Clean hens and pat dry. Season generously with salt, pepper, garlic powder, and onion powder. Drizzle olive oil over the hens and rub into the chicken very well, being sure to get under the skins to distribute spices all over.

Place dried cranberries and crispy fried onions into the food processor. Process using the S-blade until finely chopped. Place into a bowl along with the pastrami, quinoa, duck sauce, and ketchup. Mix well.

Stuff each hen with half of the mixture and place them side by side into a deep baking pan. Set them close together so they shouldn’t lose their shape during baking.

To prepare the glaze, place duck sauce, ketchup, and soy sauce into a bowl, whisking well to combine. Spread a few spoonsful of glaze under the chickens’ skins, and spoon about half of the glaze over the top.

Place into the oven, uncovered, and roast for 25 minutes. Remove pan from oven and spoon some additional glaze over the top of each hen. Sprinkle generously with Everything spice and return to oven for an additional 50 minutes. Allow to rest several minutes before slicing.

Note: Try to bake the hens as close to Shabbos as possible. To keep them warm for the seudah, cover loosely with foil and place in a warming drawer or on a hotplate, but not directly on the heat source.


Choco-hini Mousse with Sesame Brittle

I decided to test this decadent dessert out on friends without tasting it first. When my friend came back to pick up the lone leftover portion on Motzaei Shabbos, I knew this was definitely a keeper! For all of you halvah lovers, this one’s for you!

YIELDS 10 8-OZ (225-G) CUPS

  • 6 oz (170 g) good-quality bittersweet chocolate
  • 2 Tbsp water
  • 1 Tbsp red or white wine
  • 3 Tbsp sugar, divided
  • 4 eggs, separated
  • 10 Oreo or chocolate sandwich cookies

Tahini Mousse

  • ½ cup tahini
  • ½ cup silan
  • 8 oz (225 g) nondairy whipped topping

Sesame Brittle

  • 1 cup two-tone sesame seeds
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ⅛ tsp nutmeg
  • pinch salt

Place chocolate, water, wine, and 2 Tbsp sugar into a double boiler over a low flame and cook until chocolate has melted. Whisk well to combine. Add the yolks one at a time, whisking quickly between each addition so the yolk shouldn’t cook.

In a separate bowl, beat egg whites until foamy. Slowly add 1 Tbsp sugar and continue beating until a stiff and glossy snow is formed. Fold the chocolate mixture into the snow and mix gently to combine. Divide mixture evenly between 10 cups.

Using the S-blade in your food processor, process the Oreo cookies until fine crumbs are formed. Spoon 1 Tbsp of crumbs over the chocolate mousse in each of the cups, spreading to cover, and refrigerate.

For the tahini layer, place the tahini, silan, and 1 Tbsp of whipped topping in a bowl and mix well to combine. Whip the rest of the topping in the bowl of an electric mixer until stiff. Gently fold in the tahini mixture and mix until fully incorporated. Using a pastry bag, pipe the mixture over the Oreo crumbs in each cup, dividing evenly, and refrigerate.

For the sesame brittle, line a baking sheet with parchment paper and spray lightly with oil spray. Place sesame seeds in a small saucepan and toast over low heat for several minutes or until fragrant and lightly browned. Be sure to stir to prevent burning. Remove seeds and set aside.

Add the sugar to the pan and cook over low to medium heat until the sugar liquefies and turns a light amber color. Don’t mix the sugar with a utensil, rather swirl the pan a couple of times to evenly distribute the sugar as it’s caramelizing. Keep an eye on the pan as the sugar can go from caramelized to burnt very quickly.

Once liquefied, remove from heat and add vanilla extract, nutmeg, and salt to the caramel. Add the toasted sesame seeds and mix until well combined.

Working quickly, spread the mixture onto the greased parchment paper. Place a second piece of parchment over the top and use a rolling pin to flatten to about ¼-inch thick. Cool to room temperature and break into shards.

To serve, place a shard of sesame brittle standing upright in the center of each mousse cup.


(Originally featured in Family Table, Issue 876)


Oops! We could not locate your form.