Jews and food go hand-in-hand. There is nothing like the perfect airy matzo ball floating in a delicious chicken broth, a crisp, hot latke on a cold December evening, a luscious fruit-filled hamentashen whose crumbs get stuck in your Mordechi beard during the megillah reading, or a soft-on-the-inside, golden-brown-on-the-outside challah dripping with local honey.
While some of us in Boulder choose a gluten-free diet over a kosher one, we are foodies at heart and love a good recipe. Each of our holiday resource guides comes with recipes in line with the holiday and the season.
Need a handy glossary on Jewish foods? Try this one from Interfaith Family.
High Altitude Rugelach
High Altitude Challah
Passover Recipes (click on Recipe Tab)
Chanukkah Recipes (click on Recipe Tab)
Gluten-Free Hamentashen (Adapted from Nancy Lapid Celiac Disease & Gluten Sensitivity Expert)
You Tube Video on how to make a Flower Challah!! It’s round. Just in time for Rosh Hashanah
High Altitude Rugelach
Adapted from Pie in the Sky Successful Baking at High Altitudes by Susan G. Purdy
Oven rack position, temperature and baking time – rack in center, bake at 350 degrees for 20-22 minutes.
1 8-oz package regular cream cheese (not low fat)
½ lb (2 sticks) unsalted butter
2 c. (or as needed) all-purpose flour
¼ tsp salt
Cinnamon Nut Filling for ½ the dough (or you can double either for 1 batch all the same)½ c (2 oz) finely chopped walnuts or almonds
¼ c granulated sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
Poppy seed Filling for ½ the dough
1/3 c poppy seeds
2 tbsp brown sugar
3 tbsp granulated sugar
1 large egg (could be egg white or whole egg)
1 tbsp water
Optional topping: ¼ c. granulated sugar
Preheat oven. Line cookie sheet with parchment, nonstick mat or cooking spray. Prepare pastry in a large bowl of an electric mixer with paddle attachment or food processor, beat or process the cream cheese and butter until very smooth. Add the flour and salt and beat or pulse just to combine. Don’t overwork. Turn the dough out onto a lightly floured piece of wax paper or plastic wrap and pat it into a flat disk about 8 inches in diameter. Refrigerate for at least 20 minutes or overnight. In very hot weather, refrigerate longer or add up to 2 tbsp more flour as the dough is shaped.
To prepare filling: toss all filling ingredients in a small bowl.
Divide dough into quarters. Work with one piece at a time keeping the rest refrigerated. On a lightly floured counter, roll the dough into a 9 inch circle approx. 1/8 inch thick. Use a knife or pizza cutter dipped in flour to make 8 or 16 bite sized crescents (depending on how large you want your finished product). Brush some egg glaze all over each piece of dough. Spread with filling. Cover the surface using about ¾ tsp per small wedge, a little more for larger ones. Roll each piece staring at the wide end and place the seam side down on a large cookie sheet. Brush the tops with more glaze and sprinkle with 1 tbsp of sugar, if using. Bake until the pastry is golden brown and cool on a wire rack.