Words & Brush Weekender: Easy listening music and chat, Friday 24th October 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Aunt Debbie’s sprinkle cookies
By Henny Shor, Jerusalem Post, September 27, 2025
I love bringing these cookies into the sukkah, not only because they’re delicious but because they look as festive as the decorations themselves. They add a playful, decorative touch to the table, and for me they carry the sweetness of cherished family memories.
Yields 2-3 dozen cookies.
Ingredients:-
1 cup flour
½ cup confectioners’ sugar
½ cup cornstarch
1½ sticks margarine or butter
Melted chocolate, for dipping (optional)
Sprinkles or chopped nuts, for decorating (optional)
In a mixing bowl, combine the flour, confectioners’ sugar, cornstarch, and margarine or butter, blending with an electric mixer until a soft dough forms. Chill the dough in the refrigerator for 1 hour. When ready to bake, preheat the oven to 170°C (350°F). Roll the dough into logs about 1 inch thick, then cut into 3-inch pieces. Arrange the cookies on a baking sheet, leaving space between them, as they will spread while baking. Bake for 12-15 minutes, until the edges are just turning golden. Allow the cookies to cool completely before decorating.
For a festive finish, dip one end of each cooled cookie into melted chocolate and top with sprinkles or nuts before the chocolate sets. Let them harden on a wire rack or tray, then serve – preferably in the sukkah, where their cheerful colors fit right in.
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Words & Brush Weekender: Easy listening music and chat, Friday 17th October 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Garlic potato rounds
By Henny Shor, Jerusalem Post, September 27, 2025
Yields 6 servings.
Ingredients:-
6 whole potatoes, parboiled until just tender
3 Tbsp. minced garlic
2 tsp. kosher salt
½ tsp. ground black pepper
2 Tbsp. olive oil
1½ Tbsp. parsley flakes (fresh or dried)
Vegetable oil (if frying)
Slice the boiled potatoes into 1-2 cm (½–¾ inch) thick discs and place them in a large mixing bowl. Add the minced garlic, salt, pepper, olive oil, and parsley, tossing gently until all the discs are evenly coated.
To fry: Heat a generous layer of vegetable oil in a large skillet over medium heat. Working in batches, fry the potato discs for 2-3 minutes on each side, until golden brown and crisp. Transfer to a plate lined with paper towels to drain.
To bake (lighter option): Arrange the potato discs in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, turning once halfway through, until golden and crisp. Serve hot, sprinkled with a little extra parsley if desired.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 10th October 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Red wine-braised short ribs
By Henny Shor, Jerusalem Post, September 27, 2025
https://www.jpost.com/food-recipes/article-868546
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This dish can be prepped ahead of time and left to cook slowly in the oven or on the stovetop. The heavenly aroma as it simmers is reason enough to make it. And the sauce doubles as its own gravy – perfect for spooning over potatoes or vegetables.
Yields 4-5 servings.
Ingredients:-
1.5 kg. asado on the bone (about 3 lbs short ribs/flanken)
1 Tbsp. kosher salt
1 tsp. ground black pepper
1 Tbsp. olive oil
2 onions, diced
4-5 garlic cloves, chopped
2 carrots, peeled and cut into chunks
2 stalks celery, diced small
1 cup water or soup stock
2 cups dry red wine
½ cup date syrup or honey
Fresh rosemary or parsley, for garnish
Using the flavorful juices left in the pan, add the onions and garlic and sauté until fragrant. Stir in the carrots and celery and cook for about 5 minutes, until the vegetables begin to soften. Pour in the date syrup or honey, red wine, and water or chicken stock, mixing well to combine. Carefully return the ribs to the pan, making sure they are mostly submerged in the liquid.
Cover the pot tightly and cook until the meat is tender and falling off the bone. For the stovetop, keep the heat low and let the ribs braise gently for 2-3 hours. For the oven, preheat to 150°C (300°F) and cook for about 3 hours. Either way, the result is succulent meat in a rich, glossy sauce that doubles as gravy. Garnish with fresh rosemary or parsley before serving.
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| Enjoy! |