How to Make Your Own Edible Fruit Bouquet

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, shavuot recipes and ideas, sugar detox recipes

How to Make Your Own Edible Fruit Bouquet

No Comments 31 May 2011

Thank you Rochel from the wonderful blog Barefoot and Cooking! This DIY edible fruit bouquet looks so easy and amazing!!! Can’t wait to make it for the holidays!!!  Marlene

 


“Hi. I’m Rochel from Barefoot and Cooking. I’m excited to share one of my favorite hostess tricks just in time for Shavuous – an edible fruit bouquet centerpiece that doubles as dessert.

Simple to prepare, healthy, beautiful, and delicious, this fruit bouquet will wow your guests.

For this project, you’ll need:

  • Bamboo skewers
  • Fruit in a variety of colors – melons, pineapple, berries, kiwis, grapes
  • Small cookie cutters in a variety of shapes
  • Melon baller (or cookie dough scoop)
  • Cutting board
  • Sharp knife
  • Rose bowl or vase
  • Chocolate, melted (optional)

Assume that each guest will eat 2-3 skewers worth of fruit. Keep in mind that depending on the size of your bowl or vase, you’ll probably need at least 15 skewers for it to look complete.

One of the many reasons I love making fruit bouquets is their infinite adaptability. I like colorful bouquets in a variety of shapes and sizes. But of course, you can arrange yours according to personal preference or color scheme.

The next part is simple, really. Wash and set out all ingredients. Peel the fruit. Scoop balls of melon. Slice pineapple and leftover melon into discs. Use the cookie cutters to cut shapes out of the discs.

Place skewers in your bowl or vase to determine how low on the skewers to place your fruit. Carefully arrange fruit on the skewers and place in your bowl or vase. (If they are loose, go ahead and strategically place a few pieces of citrus fruit in the bottom of the bowl or vase to hold skewers in place.)

If you want, dip individual pieces of fruit in the melted chocolate, wait for it to harden and then arrange on the skewer. Or, even better, place a bowl of melted chocolate on the table next to the fruit bouquet and, just like fondue, have your guests dip their skewers.”

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How to Transform  Holiday Centerpiece Snapshots Into Art

at home, kosher recipes, parties, rosh hashanah table setting ideas

How to Transform Holiday Centerpiece Snapshots Into Art

4 Comments 31 May 2011

Did you ever wish you could capture all of those gorgeous memories of your centerpieces during holidays past? Consider photographing them using interesting camera angles. Besides having a tangible visual reference that you can refer to, you may surprise yourself and create a work of art worthy to be enlarged and printed on plexi-glassto be hung on your walls.

During Passover, I hired Bettie Esses to create my flower arrangements. They were absolutely gorgeous and a few days later, I took the opportunity to practice my photography skills on these organic floral spring centerpieces.

Below are the centerpieces that were in the center of each square table. Simple trapezoid vases held orchid buds resting on a bed of colored rocks and stones. In trapezoid  vase # 1, I  arranged them in a row and photographed the vases in an angle to practice an interesting depth of field using a small aperture. For point and shoot users, the portrait setting may help create a similar affect of gradual blurring in the background. I photographed trapezoid vase # 2 from above using a small aperture. Again, point and shoot cameras on the portrait setting may give you that blurring effect.

 

Trapezoid vase photo #1 (above)

 

 

 

Trapezoid vase photo #2

Cylinder  photo # 3 is a simple photograph of what the two main centerpieces on my dining room table looked like. Each two foot long cylinder vase held a lone orchid stem completely immersed in water.  I took the photograph up a notch by standing on a chair to capture the circular shape of the mouth of the vase for an interesting perspective (cylinder photo # 2). Cylinder photo # 1 shows a closer perspective of the buds inside the vases.

Cylinder photo # 1 (above)

Simply shifting your position and photographing your centerpieces from different perspectives  may wow you with an image your certainly proud of . Plus, don’t forget to play with your camera settings (like portrait setting or smaller apertures) for added interest.

Cylinder vase photo #2

(above) Cylinder  Phot0 # 3

Gladys Hedaya loves to capture the extraordinary details in the everyday, awesome vacations, and special moments, through writing, photography and digital coffee table book creations.

Gladys graduated NYU and majored in English with a minor in fiction writing.
She taught scrapbook lessons for about four years and creates premium coffee table books and family legacy books.

Gladys currently contributes to the crafting section of the Alphabet Kids monthly newsletter.

Photos were taken with a Canon 5D Mark II, SLR camera, and 50 mm 1.4 lens.

 

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SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

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Why Don’t We Take This Outside?

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Why Don’t We Take This Outside?

3 Comments 25 May 2011

by Nicole Cohen Sketch 42

This Shavuot, Memorial Day and Summer take your meals outside…. Every Shabbat all summer long, my family enjoys Saturday lunch outdoors, under a pergola with views of a lake…. With nature as your decor, how can you go wrong?


For Summer, I love galvanized metal, burlap and linen tablecloths and runners, retro touches and graphic prints! Here are some of my favorite pieces for outdoor dining. 

Party tub $24

 

12 pc set $49

 

 

Flatware set of 12 $24

 

 

Fringed Burlap Tablecloths

 

 

Metal Hurricanes $16-$50

 

 

Melamine Dinnerware $11

 

 

Soda Fountain Glasses $3.95

Have a great summer!

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An Exotic Table Designed By Michele Safra In Honor of Mario Buatta at the Metropolitan Club

parties, rosh hashanah table setting ideas

An Exotic Table Designed By Michele Safra In Honor of Mario Buatta at the Metropolitan Club

No Comments 25 May 2011

Thank you Michele Safra for sending in this gorgeous and exotic table designed in honor of Mario Buatta! Michele, a native of Milan, was greatly influenced by her mother, an interior designer who fashioned homes in  in Paris, Brussels, Geneva and Monte Carlo. Michele  later earned her degree from the New York School of Interior Design and soon founded her company, Michele Safra Interiors.


An Exotic Table designed by Michele Safra in honor of Mario Buatta at the Metropolitan Club in NYC

“The New York School of Interior Design (NYSID), the beneficiary of the AVENUE SHOWS Antiques and Art at the Armory, held an Opening Night Gala Dinner at the Metropolitan Club honoring Mario Buatta on March 9, 2011. For this special event, NYSID granted us the opportunity to design one table inspired by elements of Mario Buatta’s designs.

As our theme we chose: “Prince of Chintz Mario Buatta loves Chinoiserie”.

Mario Buatta, dubbed the “Prince of Chintz” repeatedly uses Chinoiserie in his decorations, be it in screens, pieces of furniture or objects. Our fabric for the overlay of the tablecloth is chintz in a charcoal color. The original source for its design is a Chinoiserie toile printed in France CA. 1786.

Our choice of color was influenced by one of Mario Buatta’s sentences: ” People are often afraid to go dark, but once we have once we have pushed them to the other side they never regret it.”

To offset the charcoal we placed and underlay gold silk and two important Ormolu Empire candelabras. A pair of 18th century Dutch tole chestnut urns of japanned with gilt decoration of flowers and foliage on a black ground all contribute to the Chinoiserie theme.

A striking arrangement of orange Fritillaria Imperials and Orchids Oncydium mini all from Japan were woven together with corail Fire Cracker from Holland. This added vivid color, vibrancy, and a touch of exoticism”

Michele Safra

 

 

 

More about Michele…

A native of Milan, Michele Safra was virtually swaddled in Fortuny and Dupioni silks at birth, thanks to her mother, an interior designer.  Branded as the brainy one in the family, young Michele was pushed to become a financial advisor.  But, even as she studied voraciously and excelled in the world of numbers, Michele was busy absorbing the world of beauty, learning how to fashion homes in Paris, Brussels, Geneva and Monte Carlo at her mother’s side.  Even though her financial career was on the fast track, Michele heard the irresistible call of her artistic muse.  Throwing caution to the wind, she dared to follow in her mother’s footsteps.  She turned her sights to design, earning her degree from the New York School of Interior Design and soon founding her company, Michele Safra Interiors.

Michele’s artistic roots, global upbringing, and financial expertise give her a distinctive blend of creative, cultural and business sense that’s not often found in the design world.  An allied member of ASID, Michele has developed an international clientele for both residential and commercial projects. When she isn’t scouring European flea markets and exclusive showrooms, she can be found doting on her family in New York City. With a multicultural background and a flair for the eclectic, contemporary, and timeless, Michele Safra is dedicated to helping clients create beautiful spaces that resonate with their own unique spirit.

 

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Quinoa with Corn, Black Beans and Edamame

kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Quinoa with Corn, Black Beans and Edamame

No Comments 25 May 2011

Recently, my friend Esther Saada and her sister Sarah Maleh made a gorgeous surprise party for their sister very special sister Debbie Gindi. They invited several of Debbi’s friends, and I was honored receive an invitation. On the lunch menu was quinoa with corn, black beans and edamame. It was SO pretty and delicious that Esther graciously sent in the recipe. Thanks Esther!!!

Quinoa Recipe:

  • 1 bag organic quinoa
  • 1 bunch scallions
  • 1/2 bunch parsley
  • 1 red pepper
  • 1 can corn
  • 1 can black beans
  • 1/2 bag frozen peeled edamame

Quinoa Recipe Directions:

  • Rinse and boil quinoa as per directions.
  • Strain out the water
  • Chop finely scallions and parsley
  • And red pepper
  • Add corn, add beans
  • Boil edamame

Quinoa Dressing:

  • 1 cup fresh lemon juice
  • 1/4 cup olive oil
  • 3 garlic cloves crushed
  • Cumin
  • Salt
  • Pepper

Tempting Gourmet Dairy Cookbooks for Shavuot

kosher dairy recipes, kosher recipes, shavuot recipes and ideas

Tempting Gourmet Dairy Cookbooks for Shavuot

3 Comments 24 May 2011

Looking for a perfect Shavuot gift or dairy recipe  inspirations?

A brand new cookbook is the perfect answer!

Order now for  quick holiday gift wrapping!

Check out this Amazon selection and please send in your Shavuot recipes to share!

Pareve Stuffed Grape  with Tamarind Sauce-Meatless Monday Kosher Recipe

kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Pareve Stuffed Grape with Tamarind Sauce-Meatless Monday Kosher Recipe

2 Comments 22 May 2011

With all of the dairy dishes that are prepared for the festive holiday of Shavuot, its a good idea to serve some lighter sides like this pareve yebrat, or stuffed grape leaves recipe. Stuffed grape leaves also are frequently called Dolma which is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as RussiaIran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchinieggplanttomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Dairy stuffed grape leaves are often eaten with yogurt. (source Wikipedeia)

This recipe is from Nina Cohen, who is famous for her  elegant entertaining and gourmet dishes. She is our very own Jewish Martha Stewart!

Pareve Yebra (Stuffed Grape Leaves Recipe)

  • 2 ½ cups goya white rice rinsed three times
  • ¾ cup pitted prunes
  • ¾ cup California apricots
  • 4 cups water
  • 1 ½ Tbsp kosher salt
  • 2 Tbsp olive oil
  • 6 shallots chopped, about 1 cup
  • 2 Tbsp olive oil
  • 1 16oz jar of grape leaves (available at specialty supermarkets such as Kosher Corner in Brooklyn)

Place prunes and apricots in food processor with steel blade and process until chopped and forms a ball. Boil water and add salt, oil, rice and prune and apricot mixture. Wisk mixture to combine well.

Cover and simmer on low flame for 15 – 20 minutes, or until rice is tender. Mix after 10 minutes while cooking.

While rice is cooking, sauté shallots in olive oil until golden.

Add shallots to cooked rice. Let mixture cool before rolling.

Rinse grape leaves and cut off stems.

Place leaves in a large pot of boiling water and cook for 15 minutes to soften leaves. Drain in colander.

Place leaves vein side up and roll as you would an egg roll. May be frozen at this point. Yield about 50-60 yebra

Place 36 yebra in a 3 quart pyrex    Preheat oven 350

Sauce:

  • 2 Tbsp tamarind -this is traditionally called “ourt”-this sweet and tangy sauce is available at specialty supermarkets such as Kosher Corner and Pomegrante in Brooklyn.
  • ½ cup fresh lemon juice,
  • 2 Tbsp dried mint,
  • ¼ cup olive oil,
  • 2 tsp sugar,
  • 1 Tbsp salt
  • 1 cup water.

Combine and pour over yebra. Cover and bake about 60 to 75 minutes. Serve hot or cold. Garnish with lemon slices.

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Designer Showhouse: Decor By the Shore

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Designer Showhouse: Decor By the Shore

14 Comments 21 May 2011

I’m SO proud of my cousin Lizzy Sarway who has managed to pull off this awesome charity event to be unveiled this week in Deal, N.J. Spend a relaxing day by the shore and treat yourself to the talents of the most acclaimed interior designers of the decade. Take a sneak peek of Lizzy’s behind the scenes pics that she just sent over!

 

 

WIN 2 Tickets to Decor by the Shore!

Just comment below and tell us why you would love to come see this gorgeous showhouse!

Make sure you leave a valid email so we can contact you in case you win!!!!

Entry to designer showhouse with free tickets valid for May 31- June 5

Announcing a Truly Special Event:
Designers’ ShowHouse: ‘Décor By the Shore’

New Jersey ShowHouse,
136 Ocean Avenue, Deal, NJ
Contact: Liz Sarway 917-693-6805

A Designer ShowHouse will be staged in a magnificent historic mansion built in 1906; Just a little more than an hour from New York City [exit 105 of the Garden State Parkway, south].

The Show will run from May 26 – June 30, 2011.  Showrooms representing over twenty well-established interior designers will be on display, including, Jamie Drake, John Ike, Nick Calder, Kerry Delrose, Bjorn Bjornsson, Robert Passal, William McIntosh, S.Y. Interiors, Lee Najman, and Jamie Herzlinger, as well as by Studium Tiles, decorative painters, and landscape designers.

Hours: Sunday – Thursday 10am – 6pm
Fridays 10am – 4pm
Saturdays Closed
Closed also Wed, Thurs, Fri, June 8,9,10

Parking: Free parking directly across the street at the Deal Casino beach club parking lot

Tickets: Single entrance$30
Group Rate over 10 people, one day$20
Art Event & Sale 6/28$30
Luncheon with Decorators/ Home Décor Expo 6/29$30
Package for Single Entrance, Art Night, Luncheon/Expo$70

Proceeds will benefit the Sephardic Community Center of Brooklyn, New York www.SCClive.org / 718-627-4300

There will be self guided tours throughout the house daily.

On Tuesday, June 28, 2011, from 10am ~ 9pm there will be a special viewing of paintings from consultants, galleries and artists.

On Wednesday, June 29: 12 noon lunch. Meet some of the decorators responsible for the mansions décor.  A panel discussion with some of the designers will be followed by a Q&A.

On Wednesday, June 29; Experience the Home Décor Expo on the mansion’s front lawns and discover all there is to know about Home Décor from experts in their fields.

 

 

 

 

 

 

 

 

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Make Your Own Paper Flowers to Decorate Gifts and Desserts

holiday tables, parties, shavuot recipes and ideas

Make Your Own Paper Flowers to Decorate Gifts and Desserts

No Comments 20 May 2011

These crepe flowers are perfect to make all by yourself for a bridal shower, to top holiday desserts, send a creative hostess gift, use with a placecard holder, or infuse with bright colors for a kids birthday party! Try them on top of our Cheesecake Pops for Shavuot!.
DIY

 

Supplies:

  • crepe paper
  • scissors
  • glue dots
  • ribbon
  • crystal clear box (can be found at clear bags)
  • macaroon (or sweet of your choice)

DIY 1

Directions:
1. cut crepe paper in to 4 x 4 squares; 3 squares per bloom
2. stack 3 sheets and fold in half
3. cut into half circle (round the edges)
4. layer the petals (staggered)

DIY 2

5. pinch from the center (underneath) and twist to secure
6. feather crepe paper with fingers to create a full bloom
7. attach bloom with glue dots (and ribbon, if desired) to top of favor box
*another option: put the bloom on a cake ball lollipop

DIY

Thank You Jackie Wonders for your gorgeous photography!

Huge thanks to Posh Paperie for sharing  their DIY craftiness!
Please check out their site for the coolest
here’s a sneak peek!

map_3

 

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Sugar Detox- Day 18!

healthy body, healthy living

Sugar Detox- Day 18!

2 Comments 19 May 2011

 

Hello Sugar Detoxers!

How are you doing? Today is Day 18 on our Sugar Detox. Is it getting hard for you to keep up this regimen of eliminating refined sugars? I’m sure that it is! It’s so unfortunate for us that the USDA named sugar as the number 1 food additive. It’s added to pizza, hot dogs, boxed rice, soup, crackers, flavored yogurts… We simply cannot get away from the substance that literally destroys lives. I know that is a bold statement to make- but it is a fact that becomes more clear as time passes. Newspapers and magazines   are making headlines on articles about sugar.  If we all know how bad sugar is for our health, don’t  you think that the American government would know this also? Wouldn’t it be amazing if the government put a ban on sodas and soft drinks. I know I am sounding idealistic and unrealistic, but before any reality there is always a dream. So lets keep dreaming!  How wonderful would it be if we no longer have to witness our children downing a can of Coke? It breaks my heart to know that going to a children’s birthday party means coming home with a candy bag that can basically feed the whole block.

As many times as we discuss the negative effects of sugar I can’t stress enough that this is real. This is an epidemic that is affecting America, yet we still allow it in our homes.

Let’s do an awareness experiment. Go into your food pantry and see how many items have sugar or white flour in the ingredients. It’s mind boggling how we bring this drug into our homes and actually serve it as food. My suggestion is to fill the fridge with the best high quality fruits and vegetables. Always have a platter cut and ready to eat, so when you or a family member is ready to munch- its there for you -ready to eat!

I know Sugar Detox is pushing the comfort level for many people. Honestly- its asking a lot from me! We are surrounded by sugar laden foods almost everyday  and are constantly troubled with trying to stay away from sugar.

Let’s create power in numbers! Let’s make a deal- if you stay away from all your sugar favorites, then I’ll stay away from my favorites! Let’s make this coming week, the best week that we can. If you cave in- don’t worry! Just get back on track right now. Eat whole foods and I know you will feel great, look awesome and help your health and wellness in its most natural way.

Please comment  below!
Sari Dana
Health Coach
Fitness Professional

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Fillet of Sole With Tomatoes and Curry

kosher fish recipes, kosher pareve recipes, shavuot recipes and ideas

Fillet of Sole With Tomatoes and Curry

No Comments 18 May 2011

 

Meet Naomi Nachman, kosher chef  and founder of the Kosher Culinary Institute in the JCC of the Five towns, where she teaches cooking not only in her home base of Woodmere , N.Y.,but all over the tri-state area and neighboring communities. Thank you Naomi for sending in this delicious fillet of sole recipe. So easy, and practically fat free!

P.S.Fillet of sole can easily be substituted with flounder, tilapia, or salmon.

Fillet of Sole with Tomatoes and Curry:

Ingredients for this kosher recipe:

  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 1 Tablespoon curry powder
  • 8 portions fish (about 2 sides) filleted
  • ¼ teaspoon cayenne pepper
  • 3 gloves garlic, minced or 4 cubes from Gefen frozen package
  • 2 Tablespoons fresh cilantro or 6 cubes from Sabra frozen package
  • 1 Plum tomato diced
  • 1-cup tomato sauce
  • Kosher salt to taste
  • Water
  1. Heat pan for a minute and the add oil.
  2. Add onion and sauté until soft.
  3. Add curry powder and cook for minute while stirring.
  4. Place fish fillets on top of mixture.
  5. Cook for a few minutes and turn to coat other side and cook for another 3 minutes.
  6. In a small bowl mix cayenne pepper, garlic, cilantro, tomato, tomato sauce, and salt.
  7. Pour over fish in sauté pan.
  8. Add enough water to cover fish.
  9. Cook for another 10 minutes until fish is cooked through.

 

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Springtime Bursts of Color for Two Spectacular Parties!

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Springtime Bursts of Color for Two Spectacular Parties!

No Comments 16 May 2011

 

The one thing I love most about being an event designer and planner is that I can always reinvent myself. One day it’s a colorful candy land fantasy (http://thejewishhostess.com/2011/01/how-sweet-it-is-a-sugar-sweet-bris/) and the next it’s a simple, bold, and chic affair.

This next bris was a bit unconventional in that I decided not to go in the ‘baby boy blue’ direction. Don’t get me wrong, I love a blue bris! But I was going for more of a smart and chic feeling. So we started with a beautiful cotton white and baby yellow striped linen. There’s something about yellow and white stripes that screams Rodeo Drive to me. I also find these colors very refreshing for a morning affair in May!
From there it was simple- A natural wood chair, a beautiful clean centerpiece of orange tulips blooming out of fresh white hydrangea, and a birch vase. In the center of the room was a HUGE oversized centerpiece of beautiful branches with little yellow blossoms.
Another occasion that called for an effortless & elegant feeling was a torah dedication in July. It was the couples 50th anniversary and their children dedicated a Torah in their honor. So we decided that cocktails and hors d’oeuvres on a Friday afternoon before Shabbat would be a great way to celebrate.  Being that this was a summer event, I wanted to incorporate a high dose of color in a handsome and neat way. So I chose very bright orange and fuchsia baby orchids.

For a linen I chose a beautiful celery green organza with paillettes.

I topped it with the orange and hot pink orchids for a burst of color and added a light wood ballroom chair. If you don’t want to overdue it make sure your vases are height appropriate!

And there you have it! Less is more with these two beautiful events.

Lillian Antar Shomer

Event Design & Planning
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Crunchy Taco Salad by Chef at Home Cookbook

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Crunchy Taco Salad by Chef at Home Cookbook

No Comments 15 May 2011

Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite  new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!

Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.

For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.

 

Ingredients:

  • 1 head romaine chopped
  • 2 small ripe tmatoes
  • 2 cucumbers
  • 1 red onion chopped
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 avocado cubed
  • 2 corn on the cob, steamed and shucked
  • jicama cubed into small pieces
  • several tacos, toasted and broken into 1″ pieces

Dressing:

  • 1 teaspoon Dijon mustard
  • 1/2 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar or Splenda
  • 1-2 teaspoons of cumin
  • juice of one lemon
  • juice of one lime
  • 1 teaspoon of garlic, crushed
  • 1 teaspoon light mayonnaise
  • salt and pepper

Directions for this Kosher Recipe

  1. In a large serving bowl combine all ingredients except for taco chips.
  2. Blend salad dressing ingredients
  3. Pour and toss
  4. Top with taco chips and serve.
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Esther’s Spiced Barbecued Slider Recipe

kosher main dish recipes, kosher meat recipes, kosher recipes

Esther’s Spiced Barbecued Slider Recipe

7 Comments 15 May 2011

My very good friend Esther Saada is known to be a gourmet cook and entertains with first rate quality and class. This slider recipe is a great weeknight dinner or perfect for upcoming summer barbecues The secret to these sliders being gobbled up is the small size and the slider buns that she buys from Jimmy Hanon who sells mezonot or Hamotzei buns.  They come in 1 bite or 2 bite size. Esther recommends the 2 bite size bun. Jimmy Hanon sells his slider buns to a lot of the NYC kosher caterers, and he sells to individual customers as well. Give Jimmy a call at (718) 753-3213. Tell him Esther sent you!

p.s. You can also try this square slider burger press that I own from Williams Sonoma! It really gives the burgers that perfect shape and looks very restaurant style!

 

Hi Marlene,

I made these sliders about 2 inches in diameter. Allow for shrinkage when u cook meat. I barbecued the  sliders and had the fixings on the side. Ketchup, pickles, and I fried fresh onions.   It was a hit! Not one left!

Esther

Kosher Beef Slider Recipe:

  • 2 lbs lean ground beef
  • 2 tablespoons Onion soup mix with a  1/4 cup hot water
  • 1/8 cup Ketchup
  • 2 tablespoons Soy sauce
  • 1/8 cup parsley
  • 1 Onion chopped fine
  • 2 cloves crushed garlic
  • Salt and  pepper
  • Mix all ingredients and shape.
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Pureed Peas with Mint for Your Babies or Grandkids

kids, kosher recipes, kosher vegetable recipes

Pureed Peas with Mint for Your Babies or Grandkids

No Comments 15 May 2011

Sometimes I wonder what life would have been like if I had a computer when my  kids were growing up.

On one hand, I would have loved reading blogs like Sissy and Marley, from moms that gave me good advice about how to make organic baby food, and  how to add spices to my kids food, and  warn me about what pacifiers had poisons in them like BPAs, Phthalates, and PVCs….

But on the other hand, I can just imagine baby food encrusted on my laptop  as I breast fed and tried to type at the same time, or g-d forbid getting engrossed in a Neiman Marcus online super sale while my toddlers were pulling each other’s hair out….

Fast forward to 2011!

What do you think of this baby food recipe?? Its actually a healthy  recipe for babies who should be enjoying their vegetables. Mint is also said to help toddlers with gassy issues. Why not introduce babies 8 months and older to spices like garlic – minced or powdered,basil, rosemary, dill, oregano, lemon zest, ginger, cinnamon
mint or nutmeg? Of course ask your doctor first, and check out a variety of great baby food cookbooks out there such as this book by Annabel Karmel. Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby

If you are a grandma, why not whip up a batch of this gourmet baby food, pour into a sterilized jars, maybe wrap with a little ribbon and drop it off to your daughter or daughter in law’s house?  Here is one healthy baby food recipe to try:

PEA PUREE WITH MINT

Ingredients: Organic Peas {fresh or frozen} + Fresh Mint

Fill a pot with a few inches of water. Place peas in a steamer basket and insert into pot. Bring to a boil. Cover. Steam the peas until tender, about 3 minutes (thawed frozen peas) to 5 minutes (fresh or frozen peas). Remove the basket and allow peas to cool. Reserve the cooking liquid for pureeing. Puree peas and 2 small mint leaves in a food processor until smooth. Thin to desired consistency using reserved liquid.

Kitchen Notes:

Store in refrigerator in an airtight container. Or fill ice cube trays with puree, cover and freeze. Transfer cubes to freezer bags. Label and date. Thaw cubes overnight in refrigerator.

Refrigerate up to 3 days

Freeze up to 3 months

From Sissy and Marley Blog

Image by Marco Ricca

 

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