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

No Comments 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

 

 FIRST:

  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

 NEXT:

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

 

Directions:

  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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