In the kitchen with Henny: American classics

Although my true allegiance was, is, and always will be to the Land of Israel, I still feel blessed that in the 19th and 20th centuries, America was a safe place for Jews to rebuild their lives after so much persecution. It gave us opportunities in the workplace and in education – and, of course, a deep appreciation for shopping. But most importantly, it was a place where we were able to live as Jews, build shuls, and establish Jewish institutions.

The America I grew up in looked very different than it does today, but I still have gratitude. I believe that, deep in the hearts of true Americans, there is still a desire for a country founded on the ideals and principles that brought America its greatness.

Thankfully, we live in a land where kosher food is much more available, so this recipe is my fun, kosher-friendly version of that classic American treat.

Instead of being deep-fried, these mini corn-dog muffins are baked in a muffin tin with a simple corn-bread batter and a piece of hot dog in the center. They are cute, fun, kid-friendly, and perfect for a summer table.

Preheat oven to 180°C/350°F. Grease a muffin tin well, or line with paper liners.

In a large bowl, whisk together the eggs, oil, sugar, parve milk, and vinegar until smooth. Add the cornmeal, flour, baking powder, and salt. Mix until well combined. Spoon the batter into the prepared muffin cups, filling each about halfway to two-thirds full.

Place one piece of hot dog into the center of each muffin and gently press it down. Bake for 15-20 minutes until golden and set. Serve warm with ketchup and mustard.

Remember when Dougie’s BBQ first opened back in the ’90s? It quickly became a huge hit and one of those classic kosher spots in the Tri-State area, serving the Jewish community American classics for decades, and is still going strong.

When Dougie’s first opened, it was one of the newest and most exciting things to hit the kosher food world. After hearing so much hype, my friends and I went to its first restaurant in Manhattan and stood on line, waiting for a table.

Being a smart business, it handed out buffalo wings to those of us waiting outside. Yes, we stood there for at least 40 minutes, but it was worth every bite. I still remember the sweet and spicy combination of those sticky, delicious chicken wings being passed around. Suddenly, waiting for a table became part of the excitement.

With that memory still clear in my mind, here is my version of those sweet, spicy, sticky buffalo wings.

Preheat oven to 200°C/400°F. Line a baking sheet with baking paper.

In a large bowl, mix together the flour, baking powder, garlic powder, salt and pepper. Pat the chicken wings dry with paper towels. Add them to the bowl and toss well until the wings are fully coated. Place the wings on the prepared baking sheet in a single layer, leaving space between them.

Bake for 40-45 minutes, turning once halfway through, until the wings are golden and crispy.

While the wings are baking, prepare the sauce. In a small pot, combine the hot sauce, brown sugar, honey, and vegan butter or coconut oil. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce is smooth. Let simmer for 2-3 minutes.

When the wings are done, transfer them to a large bowl. Pour the sauce over the wings and toss until fully coated. Serve warm.

Every family seemed to have its own version, some with eggs, some with pickles, some with lots of onions, and some with just enough mayonnaise to hold it all together. This version is simple and fresh, with celery, scallions, parsley, dill, and a little Dijon mustard.

Fill a large pot halfway with water and place it on the stove to heat up. Peel and cut the potatoes into small chunks and add them to the pot. Cover the pot, leaving it open just a bit, and bring the potatoes to a boil. Lower the flame and let cook for about 30-40 minutes, until the potatoes are soft. Drain the water and let the potatoes cool for about 15 minutes.

While the potatoes are cooling, dice the scallions or onion, dice the celery, and finely chop the parsley and dill.

In a large bowl, cut the potatoes down into smaller chunks. It’s okay if some of them get a bit mushy. Add the mayonnaise, Dijon mustard, scallions or onion, celery, parsley, dill, salt and pepper. Mix gently until everything is combined. Taste and add more salt or pepper if needed, as potatoes vary in size.

Store in a covered container in the fridge. Serve chilled. This keeps well for four to five days.

Nothing says American classic quite like apple pie. Apples have been part of American food culture for generations, showing up in pies, lunch boxes, cider, county fairs, and family kitchens. The phrase “as American as apple pie” says it all. It is more than dessert. It is comfort, nostalgia, and the aroma of something familiar coming out of the oven.

For this menu, I wanted the flavor of apple pie without the work of rolling out a full pie crust. These apple pie bars are easy to slice, easy to serve, and full of that classic cinnamon-apple flavor.

Preheat oven to 180°C/350°F. Line a 9x13 pan with baking paper.

Place the diced apples in a bowl. Add the sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg and vanilla. Mix well and set aside. In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the vegan butter or coconut oil and mix with your fingers, a pastry cutter, or a fork until the mixture becomes crumbly.

Press about two-thirds of the crumb mixture into the bottom of the prepared pan to form the crust. Spread the apple filling evenly over the crust.

Sprinkle the remaining crumb mixture over the apples.

Bake for 40-45 minutes, until the top is golden and the apples are soft.

Let cool completely before slicing into bars.

I HOPE these recipes bring back fond memories and help us look back at where we came from with gratitude, while feeling even more grateful for where we are today.

Three of my four grandparents were born in America, which was very rare in the circles I grew up in. They built families through hard work, perseverance, and a deep commitment to Torah values.

Although my home is here in Israel, I have tremendous gratitude for what America did for my family and for so many Jews who arrived there with very little and were able to rebuild their lives.

As wonderful as Amazon shopping is, and as much as America offers so many conveniences, I hope every Jew realizes that the privileges we have here in Israel are so much richer, deeper, and full of meaning.

We may never have an ordinary day here, at least we have not in the last few years, but there is no other place in the universe I would rather live.

May we always see the blessings of where we came from and be grateful that the road led us here, to our eternal homeland. ■