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Copycat Kosher

This Copycat Kosher Wild Rice Casserole with Cranberries is adapted and inspired by a William Sonoma recipe. This casserole has a scrumptious balance of sweet and tart. It's a KosherEye favorite and perfect for a special occasion.

Copycat kosher wild rice with cranberries


4 cups chicken or vegetable stock
4 Tablespoons canola or grapeseed oil
3 large shallots, minced
2 cups wild rice or 2 cups short-grain brown rice, or a mixture of both
1⁄2 cup dried cranberries
1 bay leaf
2 fresh thyme sprigs or 1⁄4 tsp. dried thyme,
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground pepper, plus
more, to taste
1 cup peeled and chopped apples (optional)
1⁄2 cup pecans, toasted and coarsely chopped (optional)
1⁄4 cup minced fresh flat-leaf parsley


Preheat oven to 350F. In a saucepan over medium-low heat, bring the stock to a simmer.

In a heavy 2-qt. casserole, warm oil over medium heat. Add shallots and sauté until translucent, about 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried cranberries, bay leaf, thyme, and 1/2 tsp. sea salt and 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes. Remove from oven, and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the parsley and optional pecans and apples. Serve hot or warm.



If using this for Rosh Hashanah, we would suggest adding pomegranate flavored cranberries (Craisins) or some fresh pomegranate arils as a garnish when serving.
1 cup of chopped, peeled apples also make a delicious addition for YomTov. Serves about 8 as a side dish

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 magnolia Mobile

Copycat kosher gourmet cupcakes from the famous Magnolia Bakery - The recipe was provided to It is scrumptious in the original dairy version, but we have adapted it for the parve baker as well.*


1½ cups self-rising flour
1¼ cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 pound)
2 to 3 tablespoons milk


Preheat oven to 350 degrees F and line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.
In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
Bake for 20 to 25 minutes, until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes for 15 minutes. Remove from tins and cool completely on a wire rack before icing.

Vanilla Buttercream Icing
in large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on slow speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

*Substitutions for the parve baker:
Use parve butter substitute such as Earth Balance
Use vanilla soy or coconut milk instead of dairy milk


 Recipe: Kosher, dessert

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