Every country has its own cuisine. Culinary traditions inform the identity of a region, adding color to its personality on both national and regional levels. The French have French food, the Chinese have Chinese food. . . . What, then, of a country whose identity is a melting pot of all other nations? Is there an authentic homegrown American cuisine? Although the United States is comparatively young, we have established some flavors and dishes we can call red-white-blue “American.” Hamburgers and fries, Mom’s deep-dish apple pie, and Southern cornbread all come to mind. Perhaps there is no greater place to find them than in the all-American backyard barbecue, a time to appreciate the freedoms we enjoy, especially at a Fourth of July celebration. American Jews have an added culinary development: the impact of keeping kosher within the landscape of American gastronomic traditions. Putting our own kosher spin on these foods, we maintain our identity while appreciating the peace we have experienced in this democratic free land.
Granny Smith–Cabbage Slaw
Serves 4–6
Toasting the fennel seeds prior to blending lends a more intense, robust fennel flavor to this sweet slaw.
2 granny smith apples, coarsely shredded
½ head red cabbage,* shredded
3 scallions,* thinly sliced
Fennel-Apple Dressing
1 teaspoon fennel seeds
1½ tablespoons honey
3 tablespoons apple cider vinegar
2 teaspoons apple-flavored liqueur (optional)
½ teaspoon mustard powder
½ teaspoon Kosher salt or more to taste
¼ teaspoon dried thyme
Freshly ground black pepper
1⁄3 cup mayonnaise
2 tablespoons olive oil
Combine apples, cabbage and scallions in a large mixing bowl; set aside.
Prepare Fennel-Apple Dressing: Place fennel seeds in a small, dry frying pan over medium heat. Toast for about 2–3 minutes, stirring occasionally until fennel seeds become aromatic. Remove from heat to cool. Transfer seeds and all remaining dressing ingredients to a food processor fitted with an “S” blade. Process until blended and emulsified (alternatively, use an immersion blender). Season to taste, adding more salt and pepper as needed.
Pour dressing over apple/cabbage mixture. Toss to coat.
Blueberry Pie with Lattice Crust | Photos: Baila Gluck
Blueberry Pie with Lattice Crust
Yields 2 pies
A good flaky pastry makes all the difference in pies and quiches. Use fresh in-season fruit for the best results.
2 Flaky Piecrust Doughs (recipe below)
2 pints fresh blueberries,* picked over
¾ cup sugar
3½ tablespoons cornstarch
½ teaspoon grated lemon peel
1 tablespoon fresh lemon juice (from ½ lemon)
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 beaten egg (for egg wash glaze)
Demerara or turbinado sugar for sprinkling (optional)
Position rack in lowest third of oven and preheat to 425°F. Line a baking sheet with 2 pieces of foil crisscrossed.
Filling: Combine blueberries and remaining filling ingredients in large bowl. Toss to blend; set aside.
Roll bottom dough: Using a well-floured rolling pin, roll out 1 piecrust on a lightly floured surface to a 12½-inch round. Transfer round to a 9-inch pie plate by rolling up the dough onto the pin and unrolling the dough into the pie dish (that’s the easiest way!). Trim dough to 1-inch overhang.
Fill: Spoon filling (and juices) into crust.
Roll top dough: Roll out second piecrust disk on lightly floured surface to a 12×9-inch rectangle. Using pastry wheel or tip of non-serrated knife, cut dough into 10 strips (about ½–¾ inch wide).
Weave into a lattice pattern
(2 methods):
Fast and easy cheater’s method: Arrange 5 dough strips across top of filling leaving ½-inch space in between each strip. Form lattice look by arranging the remaining strips at right angle over first strips.
Or a true woven lattice method: Arrange 5 dough strips across top of filling. Fold numbers 1, 3 and 5 back halfway to the center of the pie. Insert one dough strip over numbers 2 and 4, then replace the folded back strips. Fold back numbers 2 and 4, then insert one dough strip over numbers 1,3, and 5. If there is room for one more strip, repeat by folding back numbers 1, 3 and 5 and insert strip. Replace folded strips. Turn pie around and repeat weaving process starting from the center towards opposite side of the pie.
Trim away excess overhang (to not more than an inch); Press to seal bottom and top crusts together; fold the overhang underneath itself to form a neat exterior crust. Crimp or flute edges decoratively.
Brush edges and lattice lightly with egg wash. Sprinkle with raw/coarse sugar.
Bake: Place pie on foil-lined baking sheet. Bake 20 minutes in bottom third of the oven. Reduce heat to 375°F (cover crust edges with foil if needed to prevent overbrowning); continue to bake about 45–55 minutes longer until filling is bubbling through lattice. Cool pie on a rack for at least 2–3 hours before cutting. Slice and serve with vanilla ice cream.
Chef’s Tips
For best even rolling technique, always start by placing the pin on the center of the dough and roll outwards in each direction working from the center. Run your hand over the dough to help gauge even thickness and identify areas that need to be rolled out further.
An uncut pie is “sealed” by its upper crust and can be left out uncovered at room temperature until cut for 1–2 days. Once cut, a fruit pie should be refrigerated.
Save those scraps! Save dough scraps and use for a mini-tart or hand-pie . . . someone in your house will be grateful.
Flaky Piecrust Dough
Yields enough for a double-crusted 9-inch pie or two 9-inch pie shells |
Prep Time: 7–10 minutes
A good flaky pastry makes all the difference in pies and quiches. Whenever possible, I love to make an all-butter crust whose superior flavor is hard to beat.
Chef’s Note
Try your hardest to resist the temptation to keep pulsing or kneading the dough. Over-working the dough will result in a tough crust that is difficult to roll out.
2 cups flour
2 sticks chilled butter or margarine, cut into 1-inch cubes
3 tablespoons sugar (omit for use in savory recipes)
1⁄8 teaspoon of salt
1 teaspoon vinegar
Iced water
Recommended Equipment
Pastry blender
Rolling pin
If making the dough by hand, place flour, sugar, and salt in a large bowl. Mix to blend. Add butter; using a pastry blender (or two knives), cut butter into the flour mixture into pea-size pieces until it resembles a coarse meal. Drizzle in the vinegar and iced water 1 tablespoon at a time, tossing with a fork until larger clumps of dough form and can mound on a fork without falling off. Applying slight pressure, knead the mixture together a few times just until it gathers together into a cohesive ball.
Or if using a food processor, place flour, butter, and sugar in processor (with the dough blade) and pulse a few times until the butter is cut into small pea-size pieces. Drizzle in the vinegar and 1 tablespoon of iced water through the feed tube; pulse 1–2 times to incorporate. Add iced water 1 tablespoon at a time, pulsing 2–3 times in between each addition until the mixture forms large clumps. Transfer to a bowl and knead for a few turns until dough gathers into a ball.
Divide the dough into 2 parts. Gently press and form each half into a 1-inch-thick disk. Wrap each disk in plastic and refrigerate for at least 1 hour. (Can be made up to 2 days ahead or frozen up to 2 months.)
Chilled dough can now be rolled out using a well-floured rolling pin and surface as per recipe directions or to prepare unbaked pie/tart shells.
Sticky BBQ Ribs
Sticky BBQ Ribs
Yields 10–12 ribs (Each rack will contain about 5–6 large ribs)
Get yourself a stack of napkins and roll up your sleeves. These finger-licking ribs are to be eaten with no embarrassment and without hesitation! Pre-baking the ribs in the oven to perfect tenderness prior to being finished on the grill is a big time-saver at a barbeque (and this step can also be done 1–2 days in advance).
Chef’s Note
Do Ahead. Start a day ahead to rub and marinate the ribs.
1 (2–2½ pounds) racks beef ribs
1½ cups (12 ounces) pineapple juice
Brown Sugar Spice Rub
1½ tablespoons dark brown sugar
1 tablespoon Kosher salt
1½ teaspoons black pepper
¾ teaspoon cayenne pepper
1 teaspoon thyme
1½ teaspoons garlic powder
¾ teaspoon onion powder
1 tablespoon paprika
1½ teaspoons dry mustard powder
Sweet & Sticky Basting Sauce
½ cup dark brown sugar
¼ cup bourbon whiskey
1 tablespoon Dijon mustard
2 tablespoons soy sauce
¼ cup apricot butter or apricot jam
Prepare rub: Mix all the rub spices together in a small bowl. Rub the mixture into the ribs on all sides with your fingers. Place the rib racks into a large baking dish or roasting pan, cover and refrigerate for at least 4–8 hours or overnight.
Pre-bake: Preheat oven to 325° F. Pour the pineapple juice into the pan with the ribs. Cover with foil and bake until the meat is tender, about 1½–2 hours.
Meanwhile, prepare the basting sauce: Whisk all the basting sauce ingredients in a medium-sized bowl to blend. Set aside until grilling time (the sauce can be made in advance and stored in a sealed container in the refrigerator).
Grill: When ribs are tender, preheat the grill for indirect grilling (1 zone on, 1 zone off). Grease the grates (using a wad of oil-soaked paper towel with tongs makes short work of this). Keep the lid closed until the heat registers at around 350°–400°F. Place the ribs over the area of the grill with no heat; close cover and grill until heated through and slightly charred, turning once, about 8–10 minutes per side. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones.
Glaze: Brush the ribs generously on all sides with the basting sauce. Grill until the sauce becomes a sticky glaze, about 3–4 minutes per side.
Cut: Transfer to a cutting board and cut racks between bones into individual ribs. Arrange on a platter and serve with additional basting sauce.
Chef’s Note
If rib racks are not available, individual spare ribs can also be used. Reduce grilling time by half.
Fresh Lime-ade
Every summer get together needs a cool and refreshing drink! Use fresh limes for the best taste.
Juice from 10 limes (about 1 cup)
3 cups water
¾ cup sugar
Lime slices for garnish
Fresh mint leaves,* if desired
Cut limes in half and squeeze juice into a large pitcher.
Mix together with water and sugar until sugar is dissolved. Serve over ice. Garnish with lime slices and mint.
* Consult the OU Manual for Checking Fruits & Vegetables for instructions on how to check vegetables and fruits for insects, https://oukosher.org/ou-guide-to-checking-produce-and-more/.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. She is the author of The Giving Table (New York, 2022).