Panzanella on a Stick- Great For a Holiday Dairy Lunch!

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

Panzanella on a Stick- Great For a Holiday Dairy Lunch!

No Comments 07 September 2011

 

 

Don’t let the summer end! Check out these affordable cool “recipes on a stick”  by blogger  Matt Armendariz. in his new book On a Stick!

Though not all of his recipes are kosher, you can get some great entertaining inspiration for about $11. Great ideas for sticks include using sugarcane, rosemary,

popsicle and bamboo sticks to skewer your gourmet chunks.

 Pick on Us has a great selection of  wooden sticks!

Bio and Chic is another cool resource for eco-friendly  skewers and entertaining!

 

Panzanella on a Stick:

Serves four

Ingredients:

For Salad Sticks

  • 12 cocktail picks
  • 1 loaf French bread, cut into 24 (1-inch) cubes
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • Pinch of black pepper
  • 24 cherry tomatoes
  • 24 small fresh mozzarella balls (ciliegine)
  • 24 basil leaves
  • 1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette:

  • ¼ c. sherry vinegar
  • ¾ c. extra virgin olive oil
  • ½ shallot, finely chopped
  • 1½ tsp. stone-ground mustard
  • Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

recipe via Daily Candy

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Asian Style Gefilte Fish Nori Rolls

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

Asian Style Gefilte Fish Nori Rolls

1 Comment 07 September 2011

When Sara Katsen sent in a picture of her Shabbat table with a picture of her sushi gefilte fish rolls, I was inundated with a ton of emails asking for her delicious recipe. Being a Sephardic housewife, I generally don’t serve gefilte fish, although come to think of it, whenever my  husband makes a trip to the kosher supermarket, he frequently comes home with a nasty looking bunch of gefiltes floating in a jar. Sara’s recipe looks much more appealing to me!
For those of you who don’t know what gefilte fish is,  it’s a loaf of chopped up fish, usually white-fleshed freshwater fish such as carp or pike. The chopped fish is generally mixed with onions, carrots and parsley. Eggs and matzah meal hold the mixture together. Try this kosher recipe as a beautiful appetizer for Rosh Hashanah!  Thank you Sara! Marlene
Dear Marlene,
Here is the recipe for my sushi gefilte fish:  
  • 4 nori (seaweed) sheets
  •  1 frozen roll of gefilte fish
  •   2-3 carrots (peeled and cut into matchstick shapes)
  1. Cook the carrots in water until they are soft but crisp (about 10 minutes)
  2. Defrost the roll of gefilte fish
  3. Place a nori sheet on some waxed paper and spread 1/4 of the fish on it
  4. Place a row of the cooked carrots at the beginning of the fish covered nori  sheet using enough carrots to make a colorful center
  5. Using the waxed paper to help you roll, make a tight roll.
  6. Repeat these steps for the remaining ingredients.
  7. Bake uncovered at 350′ for 25 minutes.
  8. Remove from oven and allow to cool, then place in refrigerator until it becomes firm.
  9. To serve: Slice the rolls into 1″ pieces with a serrated knife.
  10. Serve with a portion of either horseradish, soy sauce, wasabi sauce, or a dip of your choosing.
 Orange colored sauce  to top off gefilte fish rolls:  
  • 1 very large onion
  • 4 med.-large carrots
  •  3 Tblsp. sugar
  •  salt-use according to your taste
  •   1 1/2 cups water
Simmer all ingredients until soft (about 1/2 hour).  Let cool a little and place solids in a processor.  Add a little of the liquid at a time while processing until the sauce in quite thick but loose.  Spoon some sauce on a plate and place sushi slices on top.
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Frieda’s Barbecued Brick Roast

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Frieda’s Barbecued Brick Roast

No Comments 07 September 2011

My sister Frieda is a gourmet cook and its a treat to be able to share one of her holiday recipes:

The Day Before:

Marinate a brick roast in:

  • olive oil
  • fresh crushed garlic
  • salt, pepper
  • fresh thyme

The Next Day:

  1. Place brick roast on low flame on the barbeque
  2. Turn every 10 minutes so roast doesn’t burn.
  3. Leave on barbeque for about an hour .
  4. Take off BBQ and let cool.
  5. Slice rare.

Make Gravy:

  1. saute shallots
  2. add fresh crushed garlic
  3. add sliced mushrooms
  4. add salt, pepper,
  5. add chicken stock
  6. add water
  7. add leftover  dry red wine from the fridge.
  8. cook for half hour till reduced to a gravy .
  9. Strain and remove solids.
  • Place rare sliced roast in a roaster and pour gravy on top.
  • Cook another hour and a half.
  • Saute mushrooms in garlic and serve on top of roast.
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