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Yield: Serves 4 to 6 / Makes 2 Cups
Preparation Time: 1 Hour 30 Minutes


For Vegetables

  • 2 medium-size beets (about 1 pound)
  • 2 cups pomegranate seeds (about 2 large pomegranates)
  • ½ cup finely chopped red onion
  • ¼ cup coarsely chopped flat leaf parsley leaves
  • ¼ cup coarsely chopped cilantro (coriander) leaves, optional

For Dressing

  • ¼ teaspoon salt
  • Dash red pepper flakes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • ¼ cup pure pomegranate juice (you may use half cranberry juice to cut the intensity of pomegranate juice, if desired)


  1. Cut the stems off the beets and discard. Wash them under cold running water, rubbing off any excess dirt.
  2. Place beets into a large pot with enough water to cover by at least 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until tender enough to pierce easily with a fork, 25 to 30 minutes (keep in mind that larger beets will take longer to cook). Drain.
  3. While holding each beet under cold running water, rub off the skins with your hands (they should come off easily). Allow the beets to cool completely in the refrigerator, about 1 hour. Meanwhile, prepare the dressing.
  4. Put the dressing ingredients in a jar or container, cover tightly, and shake well. Set aside until beets are chilled.
  5. Slice the chilled beets into 1/2-inch cubes and place in a medium size serving bowl.
  6. Gently toss the pomegranate seeds with the sliced beets, chopped red onion, chopped parsley leaves and cilantro leaves.
  7. Pour the dressing over the beets and gently mix together. Cover the bowl and allow the beet salad to marinate in the refrigerator for at least 2 hours.
  8. Serve chilled as an appetizer accompanying other salads or as a side relish to any simply baked or grilled beef or fish.

Yield: Serves 8 to 10
Preparation Time: 1 Hour 20 Minutes


For Pomegranate Reduction Reduction Sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped red onion
  • ¼ teaspoon kosher salt
  • 1 teaspoon crushed garlic
  • ¼ cup thinly sliced basil leaves
  • 4 cups pure pomegranate juice

For Eggplant Preparation:

  • 2 medium black eggplant (about 1 pound), cut into rounds ½-inch thick
  • 1 to 1 ½ cups extra virgin olive oil

For Fish Preparation:

  • 4 pounds flounder filet (or other mild tasting white fish), rinsed in cold water and patted dry with a paper towel
  • 3/8 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 teaspoons crushed garlic
  • ¼ cup extra virgin olive oil

For Serving:

  • ½ cup coarsely chopped cilantro (coriander) or parsley leaves
  • ½ cup pomegranate seeds or pomegranate relish (recipe follows)


  • Preparing the Pomegranate Sauce:
    1. Heat the olive oil over medium heat in a small saucepan or skillet for 1 minute, then add the chopped red onion and a couple of pinches of salt. Cook for 7 minutes until very soft, stirring often so as to prevent burning.
    2. Add the crushed garlic and mix well. Cook an additional 2 minutes until the garlic becomes golden in color.
    3. Add the sliced basil leaves and mix well. Cook an additional minute.
    4. Pour in pomegranate juice and mix well. Raise to a high heat and bring to a boil. Lower to a medium heat and continue to cook, uncovered, until the liquid has reduced by about half, about 35 to 45 minutes (the color should become a dark red-black color).
    5. Strain sauce over a small fine mesh strainer and pour into a small serving pitcher or gravy boat.
  • Preparing the Eggplant:
    1. Lay the eggplant on its side and cut crosswise into 1/2-inch-thick slices. Discard the stem. Place a colander in the sink or atop a large bowl. Place the slices in the colander and sprinkle lightly with salt. Let stand for 20 minutes. (This process draws out the water from the eggplant.) Squeeze each slice gently to remove as much liquid as possible.
    2. Heat a generous amount of oil over very high heat until smoking in a large skillet and fry the eggplant slices, a single layer at a time. Brown both sides, turning gently. Place each fried slice on a plate covered with paper towels to drain. Fry the remaining slices in the same fashion, adding more oil as necessary. (Don’t be surprised how much oil you will need—the eggplant will absorb like a sponge.) Prepare the fish.
  • Preparing the Fish:
    1. Preheat the broiler.
    2. In a small bowl, combine the salt, pepper, crushed garlic, and olive oil.
    3. Place the fish filets skin side down in a baking pan lined with aluminum foil. Rub the tops of the fish with the garlic-oil mixture. Broil 5 to 10 minutes or until the fish is fully cooked through and the white flesh is flaky.
  • Serving the Fish:
    1. Layer a large serving platter with the fried eggplant slices. Place the broiled fish pieces on top of the eggplant. Drizzle a tablespoon or two of the pomegranate sauce on top, then sprinkle with chopped parsley and/or cilantro leaves and pomegranate seeds.
    2. Serve hot with the remaining pomegranate sauce on the side for guests to help themselves.

Yield: Serves 10 to 12

  • ½ cup extra-virgin olive oil
  • ¾ cup red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • ¼ cup coarsely chopped fresh mint
  • 2 cups diced fennel
  • 1 ½ cups toasted pine nuts
  • 5 teaspoons za’atar
  • 4½ cups (Israeli) pearl couscous (use French if unavailable)
  • 3 ¾ cups rich canned vegetable broth (should be flavored with some salt already)
  • Seeds from 2 large pomegranates (substitute 1 ½ to 2 cups dried cranberries if pomegranate not in season)
  1. In a large mixing bowl whisk together olive oil, vinegar, lemon juice, salt, fresh mint, fennel, pine nuts and za’atar to create a dressing for the couscous. Set aside.
  2. Prepare the couscous. Bring broth to a boil over a high heat, in a 3-quart heavy saucepan. Stir in couscous. Lower heat and simmer covered, 6 minutes or until couscous pearls are tender, yet still firm. Remove from heat and let stand 10 minutes.
  3. Spread couscous in 1 layer on a baking sheet or piece of parchment paper and cool 15 minutes.
  4. Transfer couscous to a bowl and pour in dressing. Toss well to coat. Add salt and pepper to taste.
  5. Gently fold in pomegranate seeds with a spoon. Allow salad to remain at room temperature for a half an hour to allow flavors to set in.

Serves 12

Source: Cousin Sylvia


  • 1/2 cup strong coffee
  • 1 cup honey
  • 1 Tbsp brandy (optional)
  • 2 eggs
  • 2 Tbsp vegetable oil
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves


  1. Preheat oven to 300°F.
  2. Coat a 9-inch square pan with vegetable spray.
  3. Combine coffee, honey and brandy; mix well and set aside.
  4. Beat eggs in large mixing bowl; add oil and brown sugar.
  5. Combine flour, baking powder, baking soda and spices in medium bowl; mix well.
  6. Add flour mixture to egg mixture alternately with honey mixture. Blend well. Pour batter into prepared pan.
  7. Bake 55 to 60 minutes or until cake springs back when lightly touched.

Makes two 9-inch round cakes or one 9 x 13-inch sheet cake


  • 3 cups all-purpose white flour
  • 2 cups sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3/4 cup vegetable oil (canola, safflower, or any other flavorless oil)
  • 2 tablespoons vinegar (white or apple cider)
  • 2 tablespoons real vanilla extract
  • 2 cups cold water
  • (optional: 1 cup white or semisweet chocolate morsels)


  1. Preheat the oven to 350°F. Prepare the pans by spraying with a quick-release spray such as Baker's Joy, or by brushing with shortening, lightly dusting with flour, turning the pan upside down and tapping briefly to remove any excess flour.
  2. Sift together the dry ingredients into a large bowl. Make three holes in the ingredients with your finger or a spoon. Pour the vinegar into one, the oil in the other, and the vinegar into the third. Pour the cold water over everything and mix together well.
  3. Pour the batter into the pans and bake for around 30-35 minutes for 9-inch rounds or 40-50 minutes for the 9 x 13-inch sheet cake. Test for doneness by sticking a toothpick or a cake tester into the center of the cake and checking if it comes out clean.
  4. Remove the cakes from the oven and allow them to cool in the pan for 15 minutes, flipping them onto a cooling rack to cool the rest of the way. If you plan on decorating the next day, you can simply allow the cakes to cool all the way in the pan, covering them well with plastic wrap, and leaving them at room temperature overnight.

Serves 4 to 6

Source: Jennifer Abadi


  • 1/4cup extra virgin olive oil
  • 1 cup finely chopped yellow onions
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped fresh curly-leaf parsley leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon firmly packed dark brown sugar
  • 1 teaspoon ground cumin
  • One 6-ounce can unsalted tomato paste
  • 3/4 cup cold water
  • 3 tablespoons fresh lemon juice
  • 2 pounds striped bass, flounder, grouper, or any other mild-tasting fish fillets


  1. Preheat the oven to 350°F.
  2. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and parsley and cook, stirring, until golden, about 1 minute. (Be careful not to let the garlic burn.) Set aside.
  3. In a medium-size bowl, combine all remaining ingredients except the fish fillets. Pour the mixture into the skillet and simmer, stirring occasionally, for about 5 minutes.
  4. Generously coat a rectangular baking pan with the remaining 1 tablespoon olive oil. Place the fillets in the pan (if there is skin, place skin side down). Pour the sauce over the fish, cover tightly with a sheet of aluminum foil, and bake until tender and cooked through, 35 to 40 minutes.

A surprisingly delicious kosher and vegetarian version of a New York classic, it's simple to make and absolutely delicious.
  • 1 loaf Ezekiel's Sprouted 7-Grain or any Whole Wheat or 7 Grain Bread
  • 2 cups Hummus – recipe to follow
  • 1 cup Jarlsberg or other cheese, shredded or sliced
  • 1 cup Sauerkraut

Spread bread with hummus. Add layer of sauerkraut & cheese. Add top slice of bread. Grill, press or pan sauté. Or open face broiled creates the perfect sandwich.


  • 3 cups Garbanzo Beans
  • 1 cup Cooking liquid or Water
  • 3 Garlic Cloves
  • ½ cup Tahini
  • Olive Oil
  • 4 - 5 tablespoons lemon juice
  • Freshly ground black pepper
  • Cumin
  • Tabasco or other hot sauce
  • ¼ cup Parsley

Blend garbanzos, tahini and garlic in a food processor. Pulse until coarse & scrape down sides of processor well. Slowly add olive oil / water until smooth and creamy or desired consistency is achieved. Season with black pepper, cumin, lemon juice, & Tabasco. Add handful of parsley and pulse slightly until blended.

  • 5 Small-medium potatoes, peeled and diced
  • 1/3 - ½ cup extra virgin olive oil
  • 2 scallions, green part only, thinly sliced
  • Salt & pepper

Cook the potatoes in salted water for 20 minutes or until very soft. Strain and let sit in the strainer for 20 minutes. Puree the potatoes, adding the olive oil slowly (you might need only 1/3 of a cup) to a smooth moist paste. Mix in the scallions and season well with salt & pepper. You can replace the scallions in 2/3 cups of chopped parsley. You can add 3-4 roasted garlic cloves for a roasted garlic & potato spread.

Roasted Artichoke Hearts and Feta Cheese Spread

  • 1 package artichoke hearts, defrost
  • 5 ounces good feta cheese
  • ¼ cup extra virgin olive oil

Preheat oven to 375°. Place the artichoke hearts on a baking sheet and roast in the oven for 15 minutes. Transfer to a food processor bowl

Smoked Trout and Basil Spread

  • 1 Fillet of smoked trout, skin off
  • 4-5 Tablespoons Mayo
  • 7 basil leaves washed, dried and cut into juliennes (thin stripes)

Place the trout and mayo in a food processor and work for 2-3 minutes add the basil and work for 30 seconds. The spread is instance in flavor. If you with to have it milder you can cut on the amount of the smoked trout or increase the amount of mayo. You can add 6-8 mint leaves with the basil for a nice fresh flavor.

  • 3-4 roasted peppers in light vinegar and garlic (home made or jarred)
  • 1 lb cream cheese in room temperature

Place the cream cheese and roasted peppers in a food processor and work to a smooth light red mixture. If too runny, add a little more cheese. Taste and add salt & pepper if needed.

(9 inch spring form pan)

For the base:

  • 6 ounces graham cracker crumbs
  • 4 ounces melted butter

For the batter:

  • 2 lb cream cheese in room temperature
  • 11/4 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • Zest from 1 lemon

For the topping:

  • 1 pint sour cream
  • ¼ cup sugar

Preheat oven to 400°. Butter the pan evenly. Mix the graham cracker crumbs with the melted butter in a mixing bowl and immediately transfer to the pan. Line the bottom of the pan evenly pressing with the lower part of your palm from the out side in. Put in the refrigerator.

Prepare the filling: Place the cream cheese and the sugar in a mixer bowl (preferably with the guitar paddle) and work for 5 minutes to a soft airy mixture. Add the eggs one by one than add the vanilla and lemon zest. Finish mixing with a spatula, by hand making sure there are no lumps. Pour the cheese mixture over the base and place in the oven. Place a baking dish with water at the bottom of the oven (this is the secret to a moistcake) and bake for 10 minutes. Than lower the temp to 350° and bake for 45-50 additional minutes. The cake should be set but the middle will still be a little giggly. Remove from the oven.

Mix together the sour cream and sugar until the sugar dissolves (about 3-4 minutes) than with a sauce spoon, spoon the mixture over the cake from the out side in to avoid the softer middle to collapse in. Even the layer withthe back of the spoon and return to the oven for 5 more minutes. Let cool and refrigerate. The cheese cake will be at it's best after setting in the fridge over night!

For the dough:

  • 2 cups all purpose flour
  • 5 ounces cold unsalted flour, cut into small pieces
  • ½ teaspoon salt
  • Pinch of sugar
  • ¼ cup ice-cold water

For the filling:

  • 8 leeks, white part only, washed and sliced to 1/8th inch slices (lengthwise)
  • 1 ounce butter
  • 1/3 cup dry vermouth
  • Salt & pepper
  • 1 cup heavy cream
  • 2 whole eggs
  • 1 egg yolk
  • 1 Tablespoon grainy mustard
  • 6 ounces plain goat cheese, crumbled
  • Salt & pepper
  • Parchment paper
  • 2 lb beans, lentils or other dries legumes for blind baking
Preheat oven to 350°. In a food processor (or by hand) mix together flour, salt and sugar. Add the butter and work to a crumbly, sandy texture, about 30 seconds. Add ½ of the water and work for 30 seconds. If dough still seems dry add the rest of the water but if the dough start to come together take is out of the food processor bowl on to a lightly floured surface. Quickly work the dough with your hands to form a moist but not too stick or too dry dough. Be careful to NOT over work the dough, you still want to see butter dots in the dough.Shape the dough into a disk shape and refrigerate for at least 30 minutes. Melt the butter in a big sauteé pan. Add the leeks and cook 4-5 minutes over medium heat string constantly. Add the vermouth, season with salt & pepper and reduce to low heat. Cook for about 15-20 minutes until leeks are soft. Let cool. Grease a 9" tart pan with butter or oil. On a lightly floured surface roll the dough 10" diameter circle. Make sure the dough is evenly rolled. Layer the pan with the dough (bottom and walls) and press lightly to take out air pockets. Line the dough with parchment paper and purr the beans over spreading evenly. Bake* for 15 minutes than remove the beans and the parchment and bake for additional 10 minutes. In a mixing bowl whisk together the heavy cream, eggs, egg yolk, mustard goat cheese and seasoning. Spread the leeks in the tart shell and that slowly purr the cream/egg mixture digging with your fingers lightly into the leeks to allow the liquids to go in evenly. Bake for about 35-40 minutes until set. Serve warm or in room temperature.

*Baking the dough with a bean weight is called blind baking and it prevents the dough from shrinking as well as making sure the dough would not get soggy from the wet filling.

Serves 4

  • 2 Pounds Chilean sea bass (or any other white firm fish), cut to 5-6 ounces portions
  • 6 cups vegetable stock or water
  • 4 tablespoons light miso paste
  • 2 tablespoons sesame oil (optional)
  • 10 Fresh Basil leaves
  • Salt and Pepper to taste (miso is already salted; please taste before adding)

Cut the fish into 8 oz portions. In a big wide pot combine all the ingredients and bring to a boil. Turn off the heat and place the fish in the liquids. The poaching liquids should cover the fish. Let the fish sit in the liquids for 7-10 minutes (if you want the fish well done let it cook in the liquids for 15 minutes). If the poaching liquids are not hot enough turn the flame to a very low heat and heat then again. Remove the fish gently from the pot to a baking sheet or a plate. Can be served over roasted cherry tomatoes, spinach salad or greens. Serve warm or cold.

Serves 4

  • 8 medium green zucchini
  • 1 onion
  • 2 quarts (8 cups) vegetable stock
  • 2 Tablespoons olive oil
  • 1 cup fresh dill, chopped
  • Salt & Pepper

Wash zucchini well and cut to ½ inch pieces. Peel and dice the onion. In a big high pot, warm oil and sauté onion for 3 minutes (until translucent), add zucchini and vegetable stock and season with salt & pepper. Bring to a boil and reduce heat to a simmer. Cover and let cook for 20 minutes than remove lid and continue cooking for 15 minutes. Remove from the heat. Puree with an emersion blender or in a food processor, add dill and check for flavor.

For a vegetable stock: In a high pot put whole onion cut into quarters, 2-3 carrots, 3 celery stalks, 1 sweet potato peeled & cut. Cover with water. Add one bay leaf, parsley, fresh thyme (optional) and bring to a boil. Reduce to a simmer and cook for one hour. Strain and use liquids.

Serves 4

For the dressing:

  • ½ cup lemon juice
  • 1 Tablespoon chopped shallot
  • 1 small garlic clove mined
  • 1 teaspoon Dijon mustard
  • 1 cup extra virgin olive oil
  • Salt & black pepper

For the salad:

  • 1 lb mixed salad greens
  • 1-cup basil leaves (not packed)
  • 1 red onion, thinly sliced
  • 3 medium purple potatoes or new potatoes
  • ½ lb cherry tomatoes indifferent colors (yellow, orange, red)
  • ½ lb haricot vert (French green beans)
  • 4 oz Nicoise olives, pitted
  • 4 5oz tuna steaks
  • 2 Tablespoon olive oil for tuna
  • 1 Tablespoon fresh thyme leaves
  • Salt & pepper
  • 4 hard-boil eggs
  • 1 cup capers, drained and dried
  • 2 cups vegetable oil

Prepare the vinaigrette: In a mixing bowl mix the lemon juice, chopped shallot, garlic and mustard with a whisk. While whisking add the oil slowly to create emulsification. Season with Salt & Pepper and check the flavors. If the vinaigrette is too tart add a little more oil and if it is too "oily" add more lemon juice and mustard.

Prepare the salad: Cook the Haricot vert in salted (boiling) water for 2 minutes and remove to ice water to stop the cooking process. Cook the potatoes in salted water until soft but not falling apart (you can check with a fork). Drain, cool and cut to quarters. Cut the cherry tomatoes in to half and the hard-boil eggs into quarters. Warm the oil in a small high saucepan to 350° and carefBaked fish with coriander-cumin tomato sauceully put the capers in. If the capers are still wet they will splash. Transfer to a plate lined with paper towel to get rid of excess oil. Bring a grilling pan or a griddle to high heat (if you don't have a grilling pan you can use a sauté pan or a non-stick pan). Brush the tuna steaks with the olive oil, season with salt & pepper and sprinkle with the thyme leaves. Place the steaks in a grilling pan and grill each side for one minute. Remove from the heat. Mix the greens, tomatoes, beans, basil, potatoes and anchovy, toss with the vinaigrette and place the eggs and the Tuna randomly on the salad. Drizzle with vinaigrette and serve.

  • 5 eggs
  • 10 oz spinach sautéed in garlic and olive oil
  • ¼ cup Diced onions
  • ¼ cup Diced red peppers
  • ¼ cup Diced grape tomatoes
  • ¼ cup Feta cheese
  1. Break eggs one at a time into a bowl. Use a fork or wire wisk to beat eggs until well combined. Season with salt and pepper
  2. Place an oiled square shaped flat griddle on medium high heat. Once griddle is hot— pour egg mixture onto griddle. Allow eggs to set for 2-3 seconds.
  3. Using a spatula, push the edges of the egg mixture in, allowing the unset eggs to flow underneath and make direct contact with all sides of the skillet. Repeat the procedure at various spots around the edge of the setting egg mixture.
  4. Once fully cooked, remove omelet from skillet and place on a sushi mat to cool slightly.
  5. Starting one inch from the bottom edge of your egg square, gently spread a horizontal layer of cooked spinach about an inch wide.
  6. Continue to gently layer the rest of the ingredients onions through feta cheese on top of the spinach.
  7. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Squeeze gently as you roll to ensure sushi is tightly packed.
  8. Slice into 11/2 – 2 inch thick rounds. Serve with simple Greek yogurt dipping sauce.

  • 16 ounces (2 cups) of thick Greek yogurt
  • 4 to 10 cloves of garlic, finely chopped
  • ½ cup of diced or grated cucumber (Kirby or "English")
  • 1 tablespoon of olive oil
  • 2 teaspoons of lemon juice
Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green mint or dill and serve well chilled.

  • 1 sheet Nori
  • ¼ cup eggs, scrambled
  • ¼ cup Avocado, sliced
  • ¼ cup Green pepper, sliced
  • ¼ cup Cheddar Cheese, sliced
  • ¼ Salsa
  • Sushi Mat
Baked fish with coriander-cumin tomato sauce Procedure:
  1. Place one nori sheet on a sushi mat shiny side down.
  2. Starting one inch from the bottom edge, gently spread a horizontal layer of the scrambled eggs across the nori, about an inch wide.
  3. Continue to gently layer the rest of the ingredients avocado through cheddar cheese on top of the scrambled eggs.
  4. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Squeeze gently as you roll to ensure sushi is tightly packed.
  5. Using a sharp damp knife, slice sushi roll into 1 1/2 inch rounds
  6. Serve with dollop of salsa on top of each round. An additional optional garnish is a small dollop of sour cream.

  • 5 eggs
  • ¼ cup Chive Cream Cheese
  • ¼ cup Smoked Salmon
  • ¼ cup Chives
  • ¼ cup Chopped chives for garnish
  1. Break eggs one at a time into a bowl. Use a fork or wire wisk to beat eggs until well combined. Season with salt and pepper.
  2. Place an oiled square shaped griddle on medium high heat. Once griddle is hot— pour egg mixture onto griddle. Allow eggs to set about 2-3 seconds.
  3. Using a spatula, push the edges of the egg mixture in, allowing the unset eggs to flow underneath and make direct contact with all sides of the skillet. Repeat the procedure at various spots around the edge of the setting egg mixture.
  4. Once fully cooked, remove omelet from skillet and place on a sushi mat to cool slightly.
  5. Starting one inch from the bottom edge of your egg square, gently spread a horizontal layer of cream cheese about an inch wide. Place one layer of smoked salmon over cream cheese, then place 2-3 whole chives, and then add a final layer of smoked salmon.
  6. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Squeeze gently as you roll to ensure sushi is tightly packed.
  7. Slice into 11/2 – 2 inch thick rounds. Serve and enjoy!

These mouthwatering fresh fruit skewers are a delightful treat any time of day, and assembling them can be a fun family activity.


  • Your favorite fruit such as:
    • Pineapple (canned or fresh)
    • Grapes
    • Blueberries
    • Strawberries
    • Raspberries
    • Melon
    • Star fruit
  • Wooden skewers

Simply gather your favorite in season fruit and cut them into bite size pieces. Slide each bite sized piece of fruit onto a wooden skewer alternating colors and texture as much as possible. Choose a topper such as a star fruit slice or whole grape.

Serve flat on a decorative platter or stand up in your favorite glass or cup — enjoy!

the JCC in Manhattan