Mother’s Day Breakfast by Ruthie Tawil

holiday tables, mother's day tables

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Mother’s Day Breakfast by Ruthie Tawil

9 Comments 11 May 2011

Meet Ruthie Tawil- the hostess with the mostess! Newly married and already making a gourmet mother’s day brunch! I am going to send Ruthie a Jewish Hostess apron for her delicious brunch that she whipped up for her mother AND mother in law (and the whole family)!

 

What a gorgeous table!

(more bridge tables were set in the living room)

bagels, cheeses, and more!

Italian tuna, samboosak

sliced Syrian cheese, Syrian cheese with olives, basil, tomato on the left

spanech jiben (spinach and cheese cupcakes)

chopped salad bar served with individual dressings in cruets

 

baby pizzas

 

a gorgeous dessert buffet

I love the spoons set in the mugs!

Yogurt parfaits, and a fruit plate.

A perfect ending!!!

Great job, Ruthie!

 

 

 

Low- Fat Fresh Salmon Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/

 

 

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