Apricot Almond Cookies with Amaretto Icing

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

5 Comments 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

Icing:

  • 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 http://www.epicurious.com

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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 marlene@thejewishhostess.com.

(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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