Tag Archives: jewish


This past weekend, we had a Passover themed dinner filled with some truly delicious Jewish food. From fruity-glazed chicken to brussels sprouts, unleavened bread and rugelach everything was so, so good.

It was a beautiful weekend in Portland and we started off our night on the rooftop balcony of Taylor’s apartment complex over looking the city.


Sunny days in Portland are the absolute best. We live in such a beautiful city and everything shines when the sun comes out.


We had a lot of fun enjoying the sunshine, cooking together, eating, laughing, singing, talking and describing our ideal men. {I’d tell you more but what happens at FND stays at FND :)} These recipes are so fun and easy to make. All the different flavours combined together beautiful and I absolutely recommend you try your hand at making them!


Pomegranate Glazed Chicken:


  • 2 cups pomegranate juice
  • 1 cup orange juice
  • 1 tsp. dried rosemary
  • 3 garlic cloves, crushed
  • Coarse salt and ground pepper
  • 2 tsp. red wine vinegar
  • 4 bone-in chicken breast halves


  1. Preheat oven to 425°F, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
  2. Make glaze: In large skillet, combine juices, rosemary, garlic and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down side of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid measuring cup; stir in vinegar. Reserve cup glaze for serving.
  3. Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes then brush chicken with glaze. Continue baking, brushing chicken with glaze every 5 minutes, until chicken is cooked through, about 15-20 minutes. Let rest 5 minutes, then drizzle with remaining glaze. Serve.




  • 6 grated red apples (skin and core removed)
  • 3/4 cup chopped walnuts
  • 1/3 cup Mogan David wine (or another sweet Jewish wine)
  • 2 tsp. cinnamon


  1. Mix all ingredients together. Refrigerate until ready to eat.


Honey-Roasted Brussels Sprouts: 


  • Brussels Sprouts
  • Honey


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange Brussels sprouts on top. Drizzle with honey.
  2. Bake for 25-30 minutes.



Unleavened Bread: 


  • 4 cups whole-wheat flour
  • 1 cup white flour
  • 2 cups water
  • 1/4 cup honey
  • 1 1/2 tsp. salt
  • 1/4 cup oil


  1. Combine all ingredients together.
  2. Roll out to 1/8″ thick and place on greased cookie sheet.
  3. Score into 1-inch squares. Bake at 400°F for about 15 minutes.






  • 4 cups all-purpose flour
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon-sized cubes
  • 1 tbsp. kosher salt
  • 1 pound regular cream cheese, chilled and cubed
  • 1/4 cup regular sour cream
  • 1 egg, lightly beaten
  • Raw sugar, for decorating

Chocolate Filling: 

  • 2/3 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 cup chocolate, finely chopped
  • 3 tbsp. butter, melted and cooled
  • if you want to make only chocolate rugelach, double this filling recipe

Strawberry Filling: 

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1lb. strawberries, hulled and quartered
  • if you want to make only strawberry rugelach, double this filling recipe



  1. Add your cubed butter and flour to your food processor and process for about 30 seconds or so, until the butter is broken up well and the mixture looks like wet sand. Just be sure to work quickly so the butter doesn’t melt. Transfer the butter and flour mixture to a large mixing bowl (the biggest one you’ve got) and add in the salt, cream cheese, and sour cream. Mix everything together quickly, breaking up the cream cheese with your hands and working it well into the flour, until the mixture is crumbly and only pea-sized amounts of cream cheese remain visible. Again, work quickly so that the cream cheese doesn’t warm up too much. A few ribbons of cream cheese are fine; in fact, they will be delicious once baked.
  2. Turn the dough out onto a sheet of foil, press down on it slightly, and form the dough into a thick disk. Wrap the disk tightly in the foil, and chill in the refrigerator for as little as 20 minutes or as long as overnight. While your dough chills, make your filling(s) of choice.
  3. When your dough has chilled, you are ready to fill ‘em and bake ‘em. Preheat your oven to 350°F and line a few baking trays with parchment paper and sprinkle the paper with some raw sugar. Unwrap the dough, divide it into 2 parts, and put one part back in the fridge so it stays cold. Flour your work surface extremely well, then knead the dough a bit to make it less sticky and more maleable. Roll the dough into a ball, then press it down until it’s about ¾-inch thick. The sides may crack a bit at first, but just keep working it until you have a smooth sided disk, adding more flour as needed to keep your hands from sticking to the dough.
  4. Roll the dough out into a 10 to 12-inch circle of even thickness. Fold the dough into a half-moon and use a pizza cutter or sharp knife to cut away any uneven sides, as you want the circle to be as symmetrical as possible for even cookies. Unfold the dough so it’s a full circle again.
  5. If you are using the chocolate filling, brush the dough with your butter, then sprinkle the chocolate evenly over everything, pressing down a bit to make the chocolate stick. Use a pizza cutter or sharp knife to cut the circle into 16 equal-sized wedges.
  6. Roll the dough up, starting with the bigger side, tightly and carefully, to make the classic rugelach shape. Place the rugelach seam side down onto your parchment. Continue with the rest of your dough, then brush each rugelach with your egg wash and sprinkle with raw sugar. Bake for 15-20 minutes, rotating the trays halfway through baking, until the cookies are a light, golden brown. Allow to cool before moving and serving. These will store well in an airtight container for up to 1 week at room temperature, and will freeze well for up to 3 months.

Chocolate Filling: 

  1. Combine the sugar and cinnamon and chop your chocolate. Melt your butter and let it cool. When you are ready to use, brush the butter over the rolled out rugelach, sprinkle with the cinnamon-sugar mixture, then press the chocolate down evenly over the dough. Roll up and bake.

Strawberry Filling: 

  1. In a medium sized pot, combine the sugar and water. Bring to a simmer, and stir constantly, until the sugar has dissolved completely. Bring the mixture to a simmer again, and without stirring, allow it to simmer for a solid 4 minutes. Reduce the heat to medium-low, add in the berries, and stir. Bring the temperature up to medium, and stirring frequently, cook the berries down until thickened, about 15-20 minutes. Use a wooden spoon to mash the berries up a bit. This may look watery at first, but have no fear! It will thicken up.
  2. When the mixture looks thick enough, move the pot to an ice bath and, being careful not to get any cold water into the jam, stir vigorously until the jam has cooled a bit and looks thick. Place a piece of plastic wrap directly over the top of the jam, to protect it from forming a skin, and set aside until ready to use. This makes a great regular ol’ jam, too, if you have leftovers! It will keep well in the fridge for up to 1 week in an airtight container (or a few months if you sterilize the jar you put it in).
  3. When you are ready to use the strawberry filling, spread it out over the rugelach dough (use a light touch, you really don’t want to overfill it as it will seep out and burn to the bottom of the pan/cookies) and bake as directed above.



IMG_6480Happy eating, everyone!


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