Make Your Own Gorgeous Holiday Napkin Rings In 10 Minutes or Less!

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Make Your Own Gorgeous Holiday Napkin Rings In 10 Minutes or Less!

2 Comments 25 September 2011

 With only a couple of days to count down to the Jewish holidays, its time to start thinking about a creative table setting.If you would like to add some down to earth homemade creativity to your holiday table then these do it yourself napkin rings will add a touch of elegance without making much of a dent in your wallet! Don’t forget that you can match the ribbon to your holiday  table setting theme whether it be Rosh Hashanah, Sukkot, Tu Bishvat, Chanuka,  Purim or Passover!

Gather round the kids or any extra hands in the house, and you will be done in a jiffy.

You will need:

  1. Several cardboard paper towel rolls.
  2. Choose about 3 yards of an elegant ribbon about 1 1/2 inches wide to make about 24 napkin rings.
  3. Choose a matching solid ribbon to line the inside of  your paper towel holder.
  4. Choose a thin metallic ribbon (I chose a silver thin ribbon to match my moroccan style ribbon)
  5. Buy double sided fabric tape. (I found that fabric glue can be very messy)

How to:

1-Cut your paper towel holder into equal sizes about 1/4 inch narrower than your ribbon, marking your “cut” lines with a pencil beforehand.

2- Measure and cut the ribbon to fit around the perimeter of the cardboard holder overlapping slightly. The overlap will be the underside of your napkin ring.



3- Line the inside of your napkin ring with the matching ribbon (It doesn’t matter which step you do first)

4- Cover the overlap edges with the narrow matching ribbon, and glue with krazy glue.

5- You can mix blues and vary your hues……. -

6- Slide in a pretty flower, layer over a pretty salad plate….


7- You can even layer your place settings over two table runners set across from each other.

This Moroccan style table runner is from Kim Seybert.


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Crispy Homemade Apple Chips- repost!!!

kosher dessert recipes, kosher pareve recipes, kosher recipe videos, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, shavuot recipes and ideas

Crispy Homemade Apple Chips- repost!!!

3 Comments 25 September 2011



I am very close to a certain family member who makes the most awesome brunches. Last month she decided to have the entire family over on a Sunday. It was so nice just to get together. We just never wanted to leave. Check out her table and comment with the recipes that you would like me to post for Shavuot.



I purposely left the pictures a tiny drop small so that I can surprise you with more great pics for  Shavuot.

My anonymous relative just gave me her great recipe for crunchy apple chips sweetened with a drop of sugar.

Perfect for Mother’s Day AND Shavuot!

Check out the video above for a great lesson on how to use a mandoline.

Crispy Homemade Apple Chips

  • 3  honey crisp apples, washed, cored and sliced thinly with a #2 blade on a mandoline.(leave the shell)
  • each apple should have enough slices spread thinly  to cover one baking pan that is covered in parchment.
  • you should have 3 trays with thinly sliced apples.
  • spread 1 teaspoon of sugar across each tray covering the apples thinly.
  • bake at 175-200 degrees for 3-4 hours depending on your oven. If you take them out too soon they will be soggy, but at the same time don’t let them burn! Enjoy!



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    Fashion Isha’s Rosh Hashanah Table Decor- Stunning!

    holiday table settings, kosher recipes, rosh hashanah table setting ideas, rosh hashanah table settings

    Fashion Isha’s Rosh Hashanah Table Decor- Stunning!

    No Comments 24 September 2011


    Thank you Sharon from Fashion Isha for sending in your Rosh Hashanah table decor!

    Hi Marlene,
    Shana Tova-
    Here’s what I did:
    I purchased yellow tulips and daisies, red roses, apples, pomegranates, lemons and honey from my local grocery store. I purchased flower pots, crystal bracelets, ribbons and mini jars from my local craft store. I placed 4 different sized vases (that I found around the house) in the center of the table and added the fruit and flowers keeping each type of flower separate and keeping all four vases at different elevations. I also placed some apples and lemons around the base of the vases.
    I place a bracelet around each flower pot and placed a pomegranate inside. I then filled the mini jars with honey and tied a red ribbon around each one. A pile of sheer gold ribbon makes a gorgeous base for the centerpiece or they can be laid across the table as runners.



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    Fold Your Linen Napkins in the “Bow” Fold for Your Holiday Table- Plus a great Hostess Gift!

    at home, chanuka table settings, DIY, father's day table, holiday table settings, mother's day tables, passover seder tables, Passover Table Settings, purim table settings, rosh hashanah table setting ideas, rosh hashanah table settings, shabbat table settings, shavuot table settings

    Fold Your Linen Napkins in the “Bow” Fold for Your Holiday Table- Plus a great Hostess Gift!

    No Comments 21 September 2011

    There is nothing like a beautifully folded napkin to make your holiday table go from ordinary to EXTRA-ORDNARY! Leave it to Paulina Ashkenazi to not only create the perfect NAPKIN RING, but to also send in the perfect NAPKIN FOLD to go along with it!

    Thanks Paulina for this GREAT hostess tip!
    P.S. Looking for a great HOSTESS GIFT? Check out Paulina’s FACEBOOK PAGE for the most gorgeous napkin rings EVER!

    The Bow Linen Napkin Fold:

    1. Place napkin open on flat surface
    2. Fold napkin in half from top
    3. Fold 1/3 of bottom over toward center
    4. Fold right side of napkin to center
    5. Fold left side of napkin to center to over lap rigth side fold
    6. Cinch napkin in center
    7. Slide napkin ring through one side of napkin and adjust bow.

    The napkin ring featured in the bow is a blue Brazilian Agate stone

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    How to Make Chocolate Dipped Strawberries by Claudia Bildirici

    kosher dessert recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts

    How to Make Chocolate Dipped Strawberries by Claudia Bildirici

    1 Comment 20 September 2011


    Hi Hostesses!

    You don’t know how lucky you are to be getting one of Claudia Bildiricci’s secret decadent recipes for chocolate dipped strawberries.Claudia made these strawberries for my daughter’s bridal shower, and I thought that they would be a great symbol for a ” clean slate” Rosh Hashanah dessert because of the white chocolate that encases these gorgeous long stem strawberries. Due to kashrut reasons we took off the stems, but you are welcome to ask your local rabbi for permission to leave them on!

    If you do decide to make these chocolate dipped strawberries, please take a pic and send it to me! (marlene (at) thejewishhostess )

    Wishing you a healthy and Happy New Year! Marlene



    1. Take 12 stem strawberries or a pint of regular strawberries. there is nothing like the long stem for dipping!  Great to have a stem to hold when eating.
    2. Very important that you wash and DRY the strawberry well or the moisture will make the chocolate separate from the berry


    10 Steps for Making Chocolate Dipped Strawberries:

    By Claudia Bildirici:

    1. Melt one bag of chocolate chips in the microwave for one minute on high.
    2. Mix well adding a capful of oil to thin the chocolate.
    3. Keep mixing till the chocolate is completely melted. You do not want to keep heating in the microwave for too long or the chocolate will turn white when cooled. If needed place back in micro for 20 seconds.
    4. You can also melt chocolate on a double boiler.  Just take a large pot with water 1/4 way up.
    5. Place a bowl on top filled with chocolate and keep mixing on medium heat.
    6. Place melted chocolate in a shallow bowl holding the berry by the stem
    7. Dip one side then the other forming a V of chocolate on the strawberry.
    8.  This can be a nice time to add shredded coconut or chopped toasted nuts or even a drizzle of white chocolate (put chocolate into a ziploc bag and poke a TINY hole into the corner, drizzle across the whole tray of strawberries back and forth for a wispy beautiful swirly look) is always a hit!
    9. Place berry onto slipat mat or wax paper to dry.
    10. They will only last a few hours so try to do this as close to serving as possible!
    11. Love, Claudia



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    Gladys’s Healthy “Baked Ziti”

    kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, Sukkot Recipes

    Gladys’s Healthy “Baked Ziti”

    3 Comments 20 September 2011

    Back by popular demand- Gladys’s healthy baked ziti! Great idea for a Rosh Hashana lunch or a Sukkot lunch!


    “Hi Marlene its Gladys. Here is my Spaghetti Squash Ziti recipe. Its low-cal and healthy!!!”

    P.S.- Give Gladys Bawabeh a big round of applause- she is only married about 2 months and is cooking not only for her husband, but is whipping up cool dinner parties as well!

    Directions for this Kosher Recipe

    1. To make delicious spaghetti squash baked ziti, you will need two spaghetti squash.
    2. Cut both spaghetti squash in half vertically and cut the top off. Once you do that take out all the seeds inside. (you can also ask the  guys in the fruit store to cut it for you).
    3. Sprinkle a little drizzle of olive oil on all 4 halves . Then face them down and put them on a tray and bake them on 350 degrees for about an hour and ten minutes.
    4. Next take the tray out and take a fork n gently scrape the inside of the spaghetti squash. The squash should fall out and look like spaghetti.
    5. Place it all into a pyrex and put a half of cup of marinara sauce on it. Mix it all in so its not juicy.
    6. Then sprinkle kosher muenster or kosher low fat mozzarella cheese on top and cover all the squash.
    7. Put back in oven and bake 350 degrees for another 35 minutes.
    8. 35 minutes later you will have a healthier verzion of baked ziti! :)
    9. check out my Pretty in Pink table setting HERE!
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    Sweet Potato “Fries” with Fresh Basil

    kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas

    Sweet Potato “Fries” with Fresh Basil

    No Comments 20 September 2011

    Try this “healthier” version of french fries. The fresh basil is a nice surprise on the crispy sweet potatoes. This is a delicious side dish for a dairy or meat meal, but don’t expect any leftovers. I would make these fresh out of the oven on Sukkot with cruchy salads salads and some sreaming barbeque or fish as a main dish!

    Kosher Recipe Ingredients:


      • 5 sweet potatoes, cut into about 1 by 5-inch “fries”
      • 3 tablespoons olive oil
      • 2 tablespoons chopped fresh basil leaves
      • 2 teaspoons kosher salt or sea salt
      • 1/2 teaspoon freshly ground black pepper



    1. Preheat the oven to 400 degrees F.
    2. Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive oil. Bake until crisp, about 45 minutes.
    3. Meanwhile combine the basil, salt, and pepper in a small bowl.
    4. When the sweet potato fries come out of the oven, sprinkle with the “basil salt.”

    Recipe courtesy of Giada de Laurentiis

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    The Prettiest Sukkah Decor Ever! A Breathtaking View of Jerusalem, Israel!!

    holiday table settings, sukkah and table decor, sukkot table settings

    The Prettiest Sukkah Decor Ever! A Breathtaking View of Jerusalem, Israel!!

    1 Comment 19 September 2011

    Thank you Naomi for sharing this breathtaking view of Jerusalem from your Sukkah 2011!!!  You are absolutely right!!! This is the best decoration yet!! If we can’t all travel to Israel this year for Sukkot, then let’s enjoy Naomi’s view!!!  

    By the way, Naomi- LOVE the dishes, wine cup, challah cover, and your baby pomegranates!!!

    Jewish Hostesses-please comment below!

    What do you think of  this view of Jerusalem for Sukkot???


    “Hi Marlene,

    This view is the best sukkah decoration. It is taken from my terrace in Jerusalem.

    Sushi gefilte and chopsticks as well as Algerian lamb.
    Naomi Sutton Neustadter”

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    Sleek, Chic (and Cheap) Sukkot Salad Array

    at home, holiday table settings, sukkot table settings

    Sleek, Chic (and Cheap) Sukkot Salad Array

    2 Comments 19 September 2011

    How cool is this sukkot salad bar ?

    Individual salad ingredients such as olives, cucumbers, peppers, jicama, corn, carrots, mushrooms, beans, tomatoes, etc. can be easily displayed onto these square plastic serving bowls for your lunch guests. Assorted salad dressings and olive oils are featured at the head of the table. Make your salad and head out to the Sukkah. Pastas, tuna, egg salad, and other main courses can also be served in these serving dishes. Use your imagination.  These serving dishes can be found at most party goods stores.

    Thank you Debbie Gindi for snapping a pic and sending it in!

    Subscribe Now so you don’t miss a single kosher holiday  recipe or table setting idea!!!
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    Carmelized Cornish Hens – Revised!!

    kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

    Carmelized Cornish Hens – Revised!!

    2 Comments 19 September 2011

    This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

    Combine the following ingredients in a mixing bowl:

    • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
    • salt and pepper
    • 1/2  jar of duck sauce
    • 1/4 cup spicy mustard
    • 6 cloves chopped fresh garlic
    • 1/4 cup ketchup
    • 1/4 cup soy sauce
    • 2  big squirts of honey
    • these amounts can be varied according to your tastes.
    1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
    2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
    3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

    Sprinkle chopped parsley on top and serve with a fruited rice on the side.

    You can also use chicken cut in eight pieces for this recipe.

    CLICK andSign up for our free newsletter!
    Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

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    Apricot Almond Cookies with Amaretto Icing

    kosher dessert recipes, kosher recipes, rosh hashanah desserts

    Apricot Almond Cookies with Amaretto Icing

    1 Comment 15 September 2011

    Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

    How stunning is this blue agate napkin ring? Available in tons of colors!!

    click HERE for Paulina Ashkenazi Designs Facebook Page

    by Paulina Ashkenazi

    • 1/2 cup (1 stick) unsalted butter or margarine , at room temperature
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 1 large egg
    • 1 1/4 cups all-purpose flour
    • 1/2 cup dried apricots, coarsely chopped
    • 1/4 cup slivered almonds, toasted


    • 1 ¾ cup confectioners’ sugar
    • 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
    • ¼ teaspoon almond extract

    Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

    For the Cookies:

    1. In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
    2. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
    3. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

    For the Icing:

    1. Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
    2. Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.


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    Two Great Sugar Detox Salad Dressings for the Holidays

    kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

    Two Great Sugar Detox Salad Dressings for the Holidays

    2 Comments 15 September 2011


    These dressings are a great addition to any salad- perfect for a sugar detox diet! Thanks to Sari Dana for all of your sugar detox advice! Blend up for Rosh Hashanah, Sukkot, or any of the Jewish Holidays!

    Avocado Dressing
    1/4 cup vinegar (or red wine vinegar)
    1/4 cup lemon juice
    2 tsp salt
    1 1/4 cup olive oil
    1 avocado
    1 garlic
    Blend in blender

    Nobu Dressing:
    1 cup lemon juice
    1/2 cup tamari
    3 garlic
    2 tsp salt
    1 1/4 cup olive oil
    Blend in blender


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    Eggplant, Garlic, and Chopped Sun Dried Tomato Spread

    kosher recipes, rosh hashanah pasta, salads, and lunch ideas

    Eggplant, Garlic, and Chopped Sun Dried Tomato Spread

    1 Comment 15 September 2011

    This is a delicious and healthy  dip that is perfect for a Rosh Hashanah or Sukkot lunch. Serve with pita chips, healthy crackers, or spread onto a sandwich!  Try to make it this Friday as a dip for Shabbat lunch!
    Kosher recipe ingredients:
    • 1 head garlic
    • 6 1/2 tablespoons extra-virgin olive oil, divided
    • 2 1/2 pounds eggplant
    • 1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
    • 1/2 cup chopped flat-leaf parsley
    • 1/2 cup chopped basil
    • 1 tablespoon fresh lemon juice

    Preheat oven to 400°F with rack in middle.

    1. Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
    2. Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
    3. Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
    4. Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.

    Read More

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    Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

    kosher recipes, kosher rice and pasta recipes, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas

    Easy Linguine with Sun-Dried Tomatoes, Olives & Lemon

    2 Comments 15 September 2011


    Even though most people I know are obsessed with their Rosh Hashanah menus, weeknight dinners still need to get onto the table.

    Here’s a great pasta recipe that’s tasty for a dairy weeknight with some grilled salmon, OR if you really can’t help yourself, then chalk this up on your dairy holiday lunch menu for Rosh Hashanah or Sukkot!

    Thank you Michelle Safdieh for emailing me this fabulous pasta dish!

    p.s. Please send all of your best recipes to

    (P.S. WHEN IS ROSH HASHANAH 2011????- In case you need a reminder:)

    Eve of First day Rosh Hashana
    Wednesday, September 28, 2011 Light Candles at: 6:26 pm 1
    Eve of Second day Rosh Hashana
    Thursday, September 29, 2011 Light Candles after: 7:23 pm 1
    Friday, September 30, 2011 Light Candles at: 6:23 pm 1
    Shabbat, October 1, 2011 Shabbat Ends: 7:20 pm 1


    Linguine with Sun-Dried Tomatoes, Olives & Lemon by Giada

    • 1 lb linguine
    • 1 cup chopped sun-dried tomatoes in oil drained
    • 1 cup med green olives, pittted
    • 1 packed cup fresh basil leaves, washed and dried well
    • 2-3 cloves garlic
    • 1/3 Cup extra virgin olive oil
    • zest & juice of 1 lemon
    • 3/4 cup grated parmesean cheese
    • salt and freshly ground black pepper
    1. Bring linguine to boil in salted water 8 -10 min
    2. Drain and reserve 1 Cup water
    3. In food processor, combine sun-dried tomatoes, olives, basil, garlic, oil, lemon zest & juice.
    4. Pulse until blended but still chunky.
    5. Add the parmesan cheese to the pasta and toss well. Pour tomato mixture on top
    6. and toss till pasta is coated.
    7. Season w/ salt and pepper.
    8. Can add pasta water if needed.

    adapted from Giada De Laurentis – Food Network



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    Lisa’s Endive, Green Apple, and Pistachio Salad

    kosher pareve recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sugar detox recipes

    Lisa’s Endive, Green Apple, and Pistachio Salad

    2 Comments 14 September 2011

    I first met Lisa Ades about three years ago, when I was searching high and low for a film maker to help interview 300 of our communities elders for the Joseph J. Sitt Sephardic Heritage Museum. Being a sheltered yeshivah girl from Brooklyn, I was truly mystified as to how I would go about such a project, but Hashem had his plan.

    After asking around in supermarkets, exercise class, (“does anybody know a film maker….?) etc. and at marjan games, I finally got a call from my friend Barbara Azizo who said, “remember when you asked me about a fillm maker? I just remembered I DO know someone….”

    After interviewing several other talented people, I knew that Lisa was the right person for the job. Lisa’s grandfather  Joe Ades had come to this country from Aleppo at about the same time that mine had arrived. Her family was raised in Brooklyn, N.Y., but at a certain point, Lisa’s dad had decided to move out of state. Lisa went on to film school, won several awards for directing the Channel 13  New York Series, among others.

    When Lisa heard about this opportunity,  she gave up her public career  for the chance to dig into her family roots alongside me, both of us being exactly the same age. All in all, we have interviewed over 300 people together with Joe Sitt as executive producer, to produce a 10 part documentary series on the history of the Sephardic Community. Stay tuned for Episode 3- Life in Bensonhurst- The Depression 1930’s…… to be seen October 9 in Avery Fisher Hall at Lincoln Center …. tickets going fast……

    By the way, Lisa is a gourmet cook whose recipes have been featured in Saveur Magazine….

    ” Hi Marlene-I got tired of eating boring lettuce leaves every night so created this bright, crunchy salad, incorporating all the shades of green for spring – pale green endive, bright green apple, deep parsley and gorgeous pistachios. We liked it so much I made it again the next night. And the next night… Lisa Ades”

    Lisa’s Endive, Green Apple, and Pistachio Salad:
    • 4 large heads endive (or 6 small ones) about 1.5 lbs.
    • 1 large green apple
    • 1 lemon
    • ¼ cup flat leaf parsley, chopped coarsely
    • ¼ cup dry roasted, unsalted pistachio nuts

    • 1/2 shallot, minced (about 1 Tbl.)
    • 1 Tbl. sherry vinegar
    • ½ tsp. Dijon mustard
    • 1 garlic clove, smashed lightly
    • 3 Tbls. extra virgin olive oil
    • Salt and pepper
    • a half teaspoon of honey

    1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).

    2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.

    3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mins to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.

    4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.

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    A Sleek and Natural Rosh Hashanah Table by Paulina Ashkenazi

    holiday table settings, rosh hashanah and sukkot recipes, rosh hashanah table setting ideas, rosh hashanah table settings

    A Sleek and Natural Rosh Hashanah Table by Paulina Ashkenazi

    No Comments 14 September 2011

    Check out the talented Paulina Ashkenazi’s new creations! Gorgeous and sleek handmade agate napkin rings for Rosh Hashanah! 
    Email Paulina for more inf0.
    “Hi Marlene,
    The table setting for Rosh Hashanah I have created is made up of earth tones with a natural theme.  In the center of the table I filled a silver bowl with beautiful whole apples and a crystal apple filled with honey. This table setting is simple and elegant.
    The leaf place mats are from Pottery Barn.
    The napkin rings are one of my own designs, a lucite ring with natural color Brazillian agate stone.
    These napkin rings are an easy way to add something special to your holiday table.
    Due to the nature of the stone they will all vary slightly, keeping each napkin ring unique!
    The stones are available in Blue,Purple,Pink,Turquoise, and Natural.”  Paulina Ashkenazi
    For a complete view of all the products you can check out my Facebook page. CLICK HERE for more pics and info!
    We now ship to all locations in the US and accept credit card orders!
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