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Shown with Lamb Sliders. Photo by Ben Fink

By June Hersh, The Kosher Carnivore, St. Martin's Press

The pushcarts of New York are famous for their soft salted pretzels and steaming franks.  By combining the two, right in your kitchen, you are creating sidewalk paradise.  When filled with plump beef franks, they are terrific for Sunday game day, or to make anytime with children as fun pick-up food.


For the dough:
1 cup lukewarm water (about 110 to 115 degrees)
1 tablespoon brown sugar
1 tablespoon active dry yeast
1 teaspoon salt
3 cups all-purpose flour
2 tablespoons margarine, melted
10 fat (knockwurst or dinner size) beef hotdogs
8 cups water
1/2 cup baking soda

For the egg wash:
1 egg, beaten with 1 teaspoon water
Coarse salt


Combine the water, sugar and yeast in the bowl of a standing mixer.  Gently stir and let the yeast bubble for 10 minutes (if it doesn’t the yeast is not fresh).   After 10 minutes, add the salt, flour and margarine.  Using the dough hook, combine the ingredients on low speed, and then increase to medium speed until the all the ingredients are well combined and the dough completely pulls away from the sides of the bowl, about 2 to 3 minutes.  Turn the dough out onto your work surface and knead with your hands for just a minute.  If the dough is sticky, add a little more flour, up to ¼ cup. Place the dough in a large bowl that has been lightly greased with vegetable oil.  Cover with plastic wrap and let the dough rise in a warm spot for about 1 hour.

When the dough has doubled in size, turn it out onto a lightly floured work surface.  Fill a shallow pot with 8 cups of water and baking soda and bring to a boil.  Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Divide the dough into 10 pieces. Dry the hotdogs with a paper towel; you don’t want them to make the dough soggy.  Take a piece of dough and gently roll or pull it to about 4 - to 5-inch circle.  Roll the hotdog up in the dough, just like a blanket, you can tuck in the ends as you roll or let the ends of the hotdog peek out. Continue until you have prepared all 10 pieces.

Drop the wrapped hotdogs, one at a time, into the boiling water, and allow them to boil for 40 to 50 seconds each.  Remove them with a slotted spoon, shake off the water and place on the lined baking sheet.  Brush each hot dog with the egg wash and sprinkle with coarse kosher salt.  Bake at 450 degrees, for 12 minutes or until the blankets are a golden brown.  Serve whole, cut in half or sliced on the diagonal for smaller bites.  Dunk liberally in spicy brown mustard.


Yield: 10 pushcart puppies
Start to Finish: Under 2 hours

Recipes: Appetizers, Hot Dogs, Pretzel Dough, Meat, Kosher

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From Dash - Inspired Kosher Recipes for the Seasoned Palate
By Rebecca Naumberg & Sori Klein
A publication by Torah Academy for Girls, Far Rockaway, New York

For a truly outstanding beginning to your meal, serve this wild rice salad topped with crisp duck pieces and wait for the compliments to pour in. It is elegant enough for the most formal occasion, yet simple enough for anyone to prepare.


2 cups (10 ounces) wild rice
3 tablespoons olive oil
1 large onion (1 cup), finely chopped
4 cups water
3 cups chicken broth
2 (14-ounce) boneless duck breast halves with skin*
Salt and freshly ground black pepper, to taste
1 green pepper, diced
6 scallions, thinly sliced diagonally
1/4 cup dried cranberries, chopped
1 1/2 cups (4. ounces) pecans, chopped and toasted
1 teaspoon salt
Orange Shallot Dressing (recipe below)
Garnish - 1/3 cup French fried onions, crushed


Rice: Rinse rice well in a large sieve under cold water and drain. In a medium sauce pan, heat oil over medium heat. Saute onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 1-1. hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool.

Duck: Preheat oven to 375°. Pat duck breast halves dry and season with salt and pepper. Score skin in a crisscross pattern and place duck breast halves, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120° (for medium-rare), about 25 minutes. Transfer duck breast halves to a cutting board, and when just cool enough to handle, remove skin. Cut duck breast halves in half horizontally (butterfly-style); then cut across the grain into thin slices.

Assemble: In a large bowl, combine rice, green pepper, scallions, dried cranberries, pecans and 1 teaspoon salt. Add dressing and toss gently. Using an ice cream scoop, place a mound of rice salad into martini glasses or onto individual serving plates. Arrange duck slices over rice and sprinkle with fried onions.

Orange Shallot Dressing
Zest of 1 orange, finely grated 2/3 cup fresh orange juice
1/3 cup extra-virgin olive oil
1/3 cup shallot, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon brown sugar
1 teaspoon salt
1/2  teaspoon black pepper

Whisk together all ingredients in a large bowl and let stand at room temperature while making rice salad.


Yield: Serves 6

Plan Ahead: Dressing can be prepared up to 2 days ahead and stored, covered, in refrigerator.

*A whole frozen duck can be used and reserve the remaining parts for another use.

Recipes: Appetizer, Duck, Salad, Dressing, Kosher


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 Delicious, Quick and Easy recipe from KosherEye Foodie Friend Judy L. One taste and you will love it! 


1 32–ounce jar boneless pickled herring in wine sauce
1 12–ounce container parve (non-dairy) sour cream, such as Tofutti brand
Optional: 2 thinly sliced sweet onions*


Drain herring completely, reserve liquid and jar. 
In a container with a lid, mix drained herring with 1 container Tofutti sour cream.
Place in refrigerator overnight. Place in a serving bowl – Enjoy chilled.


*Judy recommends placing freshly sliced onions in jar with reserved wine sauce liquid. Let marinate for a at least 24 hours to a few days. 

Recipes: Appetizers, Fish, Dairy, Kosher

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beet herring salad

A KosherEye Signature Recipe This recipe for Beets with Herring and Apples has traditional Russian roots. The combination of herring, pickled beets, apples, and parve sour cream blend for a classic dish that will become a favorite.


1 jar boneless herring in wine sauce, drained
2 jars pickled beets, chopped
1 large peeled, cut up apple, chopped
1 cup parve (non-dairy) sour cream, such as Tofutti brand
1/2 cup chopped walnuts – optional
2- 3 halved or quartered hard boiled eggs for garnish


Mix herring, beets and apples. Add 2 Tablespoons parve sour cream and mix gently.
Refrigerate at least 8 hours. 
When serving, top with more parve sour cream
Optional: Place halved or quartered hard boiled eggs on top of salad, and garnish with walnuts. 


Yield: Serves 6-8 as an appetizer 
Recipes: Appetizers, Fish, Herring, Parve, Kosher

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honey mustard herring

Herring is IN- or shall we say BACK- on the appetizer table. We like to add layers of flavor, and start with a basic jar of pickled herring in wine sauce. 

1 32–ounce jar boneless pickled herring in wine sauce, drained 
1 12–ounce container parve (non-dairy) sour cream, such as Tofutti brand 
3 Tablespoons Dijon or yellow mustard 
2 Tablespoons honey


Drain herring completely, and set aside. Reserve herring liquid in jar and refrigerate. 
In a separate bowl, mix sour cream with honey and mustard. Stir gently until combined. Add drained herring and mix together.
Place herring mixture in a covered container in refrigerator for several hours or overnight. Place in a serving bowl – Enjoy chilled, and serve with crackers or challah
If too thick when ready to serve, add a few teaspoons of the reserved herring liquid.


If serving with a dairy meal, use dairy sour cream. Adjust amount of mustard and honey to taste. 
Serves about 6-8 as an appetizer. This is delicious served alongside roasted beets and dill. 
Recipes: Appetizers, Fish, Dairy, Parve, Kosher

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