New York Style Bagel Recipe// Sonya’s Prep
Homemade Bagels/ Bagel Recipe/ NY Style Bagels/ Everything Bagels/ Kosher/ Sonya’s Prep
Oh how I love a good fresh crispy bagel. Here is the recipe for these amazing New York Style Bagels.
Recipe:
Starter:
1 cup plus 2 tablespoons of high gluten flour
1- 1 &1/4 cup of water
1/4 Tsp of yeast
Proof for an hour or longer
After proofed add to the bowl:
1 and 1/4 cup of water
3/4 Tsp of yeast
5 and 1/4 cups of high gluten flour
3 Tsp of Salt
Mix all the above of setting #1 until just incorporated. Then set to #2 setting for 5 minutes. Let it rise until doubled in size.
Shape and let proof for 1/2 an hour.
Place 3 tbsp of honey or maple syrup into a boiling pot of water. Place Bagels into boiling water about 30 seconds per side.
While Oven is preheating to 475F, Egg wash the Bagels and top with Favorite toppings. Bake for 18-20 minutes.
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Instagram: @sonyasprep
***Links to commonly used items in my kitchen:
Kenwood stand Mixer:
Wavy Knife set:
Pastry Wheel:
Piping tips and bags:
Tongs:
Measuring cups:
Cuisinart Food Processor:
Mandolin slicer:
Pots and pans:
Knife Set:
Cookie Sheet Baking Tray:
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Passover Seder & Shabbat Recipes Sephardic Pesach Menu
Passover is so close now and we are all looking for new and delicious Passover Recipes to create for family and friends on the Seder Nights and Shabbat. I filmed a few of our favorites that we plan to make for the Pesach Meals. Hope this video provides you with tons of inspiration!!
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????LINKS from the video:
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????For collaboration feel free to reach out at smny19@yahoo.com
Instagram: @sonyasprep
Recipes:
????Passover Main Dishes-
????Matzo Ball Soup Recipe:
Best Matzo Ball Soup Recipe | How to Make Matzo Ball Soup
???? Green Rice Bahsh Recipe:
Hosting Shabbat Dinner | Halte Bahsh | Halte Svo | Ox Tails/ Franks in Blanks/ Biscoff
Bahsh (green rice):
3 cups rice
5 bunches cilantro
1 cup cubed meat or chicken of choice
1 diced onion
1/2 c oil
1tbsn salt
1 tbsp chicken consome
Pepper
Cumin and coriander
1/4 cup dried basil
???? Garlic Herbed Chicken
Season chicken with S&p, garlic and oil. Cook covered at 400F for an hour and a half, uncover for 10-15 minutes and baste with herbs of choice and fresh garlic right before serving.
???? Roast:
Layer a baking tray with sliced potatoes and onions Seasoning with S/P as well as BBQ sauce. Mix well and layer in a single layer. Add Roast. Season heavily with S/P and BBQ sauce. Add Water and garlic confit(optional). Cover and bake at 300F for 3 hours.
???? Garlic Confit:
Place 3 heads off peeled garlic in an oven safe bowl. Season with cumin, coriander, s/p. Add oil to cover. Bake at 350 covered for about 30 minutes.
????Passover Appetizer Recipes:
???? Pumpkin Kugel:
Pre- made pie crust/ Graham Cracker Crust
12-16 oz of cooked butternut squash or pumpkin
1 cup non-dairy creamer
3 eggs
1/2 cup almond flour
1/3 cup packed light brown sugar
1/2 tsp. salt
some cinnamon (to mix into the batter and to sprinkle on top).
Bake at 350F for 1 hour.
???? Yapchik:
In a bowl place in 1 grated onion and 5 eggs. Mix well. Heat through 1 cup of oil in a pan. In the meantime, peel and shred about 4lbs of Idaho Potatoes. Place 1/2 into the egg mixture. The other half mush with the S blade. Combine all the ingredients and mix. Place 1/2 the batter into the tray, add pieces of brisket meat to top. Cover with the rest of the batter. Add 1/2 Cup Of water over the kugel and bake at 400-425F for 2 hours.
To reheat as an additional 1 Cup Of water to the kugel. Cover and bake.
????Kosher For Passover Pizza Dough:
Recipe:
2 cups matzah meal
1 cup water
1/2 cup oil
1/2 tsp salt
1/2 tsp sugar
4 eggs
In a Bowl mix Matzah Meal, sugar & salt. In a pot heat water & oil until boiling. Pour over dough and mix. Add in the eggs 1 at a time. Mix . Let the dough rest for 10 minutes. Place on a cookie sheet and bake at 375F for 35 minutes.
???? Passover Salads:
???? Olive Salad:
Can of Green olives
Can of back olives
2-3 garlic cloves
1 red chili
Oil
Pepper
???? Tomato Dip:
2 tomatoes
1 green chili/ jalapeño
2-4 garlic cloves
Splash of oil
Splash of vinegar
S/P
Dill Dip:
1.5 cups of mayo
Dill
2-3 garlic cloves
1 whole lemon squeezed
S/P
Water
???? Chimichurri Sauce:
1/2 Cup Neutral Oil
4 Cloves of garlic minced
Juice of Half a lemon
1tsp of Sugar
S/P
Dill
Cilantro
Parsely
???? Kosher For Passover Desserts:
???? Nut free & Gluten free Passover Chocolate Chip Cookies @erin.eats.mtl
Ingredients:
1/2 cup avocado oil
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 yolk
1 tsp vanilla
1 cup potato starch
3/4 cup tapioca starch
1 tsp passover baking powder
1/2 tsp baking soda
1 box vanilla pudding powder pinch salt
Chopped chocolate chips
Directions:
Whisk together oil, sugars, egg, yolk and vanilla.
Add in dry ingredients (except chocolate). Once dough has formed, mix in chocolate.
Form into balls. Refrigerate for 1 hour.
Bake @ 350°F
???? Banana Bread:
3 ripe bananas
1/4 of a cup of vegetable oil
1/2 cup of sugar or honey
1 egg
1 tsp of vanilla extract
1 tsp of baking soda
Pinch of salt
11/2 cup of almond flour
1/2 cup of chocolate chips
mash bananas into a mixing bowl & add the rest of the ingredients. Mix well and pour into a loaf pan. Bake for 50 minutes - 1 hr at 350F
???? Other Passover Videos:
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Binging with Babish: Brisket from Marvelous Mrs. Maisel
Passover approaches, and thanks to the magnificent meal made by Midge Maisel, we've got a great excuse to whip up some Jewish BBQ on the show. Slowly braised to tender perfection in a delicate balance of sweet, sour, and savory flavors, this brisket outshines even charoset at the Seder table. And that shit is delicious.
Music: Summer Spliffs by Broke for Free
My playlist of preferred cooking tunes, Bangers with Babish!
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Basics With Babish Website:
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What Are the Top 8 Jewish Foods?
Judaism has a very close relationship with food. Most holidays have one or more specific foods associated to it. There are many Jews that observe Jewish dietary laws, like keeping kosher and not cooking on Shabbat.
But what's the history of why some foods are Jewish and some are not? How did Matzo Ball Soup get its name? This video will give you a glimpse into the history of some iconic Jewish foods.
BONUS: If you live in the Bay Area, we went to several restaurants where you can find these Jewish foods.
Special thanks to the following restaurants:
Frena Bakery (certified kosher)
132 6th Street, San Francisco, CA 94103
Saul's Restaurant & Delicatessen
1475 Shattuck Avenue, Berkeley, CA 94709
Beauty's Bagels
3838 Telegraph Avenue, Oakland, CA 94609
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ABOUT US
BimBam sparks connections to Judaism through digital storytelling for learners of all ages. Founded in 2008, BimBam’s catalog of hundreds of animated videos and other digital content are now under the auspices of the Union for Reform Judaism, and many can be found on its flagship educational website, ReformJudaism.org. Watch something Jewish at
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FULL TRANSCRIPT:
Number Eight. Hamantashen. It’s the best Jewish cookie. (Not that there’s much competition.) Named for the villain of the Purim story, Haman (BOOOO!!!!), who wore a three cornered hat. You can find chocolate, cherry or apricot but the classic hamantash is always filled with poppy seeds.
Number Seven. Potato Latkes. These are delicious fried potato pancakes that you eat during Chanukah. But let’s be real here. Latkes can be enjoyed any time. It turns out they're an old Italian Jewish custom from way back in the 14th century. It is told that this is the first time Jews fried pancakes to celebrate Chanukah, only back then they were made of cheese.
Number Six. Matzo Ball Soup. For many, matzo ball soup is an absolute staple during Passover. Matzo balls were originally called knaidelach, Yiddish for dumpling. As Germans, Austrians, and Alsatian immigrants came to the US in the 30s, the Manischewitz Company released a kosher cookbook describing the now-famous matzo balls as feathery balls, Alsatian style”. Historians have said it was likely early 20th-century American comedians that finally called them matzo balls.
Number Five. Shakshuka. Served in a iron skillet, this is a hot dish of simmered onions, garlic, bell peppers, tomatoes, spices and with a few eggs dropped on top to cook. Dip a bagel or French bread in this classic Israeli breakfast. Shakshuka was brought to Israel by North African Jews, where it’s a staple thanks to Israel's large North African Jewish communities.
Number Four. Burekas. Every culture has its stuffed pastry. In Israel these are called bourekasim and they’re puff pastry stuffed with cheese, potatoes, veggies, meat...whatever floats your boat. These are appetizers and Israeli street food... the perfect portable snack.
Number Three. Jelly Donuts. Also known as Sufganiyot, which derives from the Hebrew word for sponge, which perfectly describes the way they absorb oil. Best eaten warm, sufganiyot are often topped with powdered sugar and practically melt in your mouth.
Number Two. Cholent. This is a fan favorite in the observant Jewish world because it’s all about keeping Shabbat and not using electricity to cook on Saturday. Cholent is stew that you set up on Friday afternoon before welcoming Shabbat. You throw in beans, potatoes, garlic, barley, onions, flanken, maybe eggs, maybe jachnun, and then your family’s ultra secret spices or sauces all into the pot and let it cook for...entirely too long. Bust into the cholent on Saturday for lunch after twelve plus hours of it smelling amazing.
Number One. Challah Bread. Many might think of Challah as that sweet and tasty french toast they had at brunch last Sunday. But actually this beloved, braided egg bread is eaten at Shabbat dinners around the world. Some believe that the braid represents the idea of unity because on every Shabbat, we dedicate time out of our busy lives to come together to feast and rest before the start of a new week.
What’s your favorite Jewish food? Did we miss one? Let us know in the comments below!
Stay hungry!