Meat Lahamagine- A Syrian Delicacy for Your  Shabbat and Jewish Holiday Meal

kosher appetizer recipes, kosher meat recipes, purim recipes, baskets, and decor, shabbat recipes

Meat Lahamagine- A Syrian Delicacy for Your Shabbat and Jewish Holiday Meal

1 Comment 29 February 2012

Lahamagine (or Lachamagine) is the perfect appetizer for your Purim seuda or for Mazza (a full spread of Syrian delicacies which is served before a Shabbat meal)  appetizers on Shabbat. Its’ main ingredients are chopped meat and ourt. Many Syrian Jewish deliacies call for ourt, which is a dark thick gooey yummy syrup with a main ingredient of the tamarind plant. The ourt adds a sweet and tangy combination which is unparalleled to any other seasoning. You will be tempted to take little licks straight off of your spoon. A staple in all Syrian kitchens, it’s cleaning and cooking process takes hours and is made from the pods of the tamarind tree.

As for where to buy the ourt I’ve searched online and there isn’t any shortcut to getting it besides coming to Kings Highway in Brooklyn. You can also call Yehuda in Kosher Corner- maybe he will ship it to you. Tell him Marlene sent you! His # is (718) 998-2400.

Here’s a great substitute for ourt sauce which tastes really similar.  You can use my mother in law’s recipe. Here it is:

Get a huge pareve pot and pour all of these ingredients into it:

1 bottle of lemon juice,  1 large can of tomato puree, 1 bottle of Prune juice, 1 cup of sugar- cook and mix with a wooden spoon on a low flame for several hours till it reduces halfway. As it cools it becomes thicker. Store in a sterilized jar forever.

Many Syrian Jewish women have lost the patience to make this gobbled-up-in-a minute appetizer.   If you want a shortcut, you can also buy Mazor’s frozen premade dough HERE- the trick is to leave it spread out on a sprayed baking pan for an hour or two to let it soften and rise- and then add the meat mixture).

If you really dont have time to make lahamagine, you can purchase lahamagine in Kosher Corner or any Syrian store along Kings Highway between Ocean Parkway and McDonald Avenue.

This lahamagine recipe is by Kosher Foodies – two gourmet identical twin sisters who put tons of creativity and passion into their kosher cooking blog. Enjoy! Marlene

Recipe for Lachamagine:

Lachmagine is a classic mazza, a “small bite” Syrian Jews often eat before dinner. It’s kind of like a mini pizza, but instead of sauce and cheese we put tamarind and meat on it. It’s a staple in many homes on Shabbat and holidays.

Making these is a little bit time consuming. I mean, it makes around 60 (I made exactly 62) lachmagine, and you have to cut them each out, top with the meat, and flatten. So it’s a good thing these freeze well. Pop them in the freezer and then whip them up as part of a weekday meal. Or make them, freeze them, and cook them for your Shabbat company.

Lahamagine

For the Dough:

  • 4 cups flour
  • 1 1/4 teaspoons (1/2 packet) active dry yeast dissolved in 1/4 cup warm water
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 tablespoons oil (optional)

For the Meat Filling

  • 2 pounds raw ground beef
  • 2 grated onions, drained
  • 1/2 can tomato paste
  • Juice of one lemon
  • 1/2 cup temerhindi (or a little more, depending on how strong the flavor is)
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon

 

Directions:

1. Make the dough: In a large bowl, combine flour and salt. Add dissolved yeast and mix well. Add oil and mix again.

2. Gradually add remaining water, kneading until a soft dough is formed.

3. Cover with a clean towel and let rest in a warm place for one hour.

4. Make filling: Mix all filling ingredients together.

5. Split the dough into four equal pieces. Roll out one part of the dough as thin as possible and cut out small circles, about 3-4 inches in diameter.

6. Place all the circles on baking trays that you brushed with oil.

7. Spread a heaping tablespoon of meat filling onto each dough, making sure you spread it all the way to the edge. It will look like a lot, but it shrinks as it cooks! Press down the meat firmly so it sticks to the dough.

8. Preheat the oven to 350 degrees.

9. Bake until golden brown, about 30 minutes.

10. Freeze the ones you’re not gonna eat immediately!

By The Kosher Foodies

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Jeanette’s Chicken and Veggie Tacos

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher recipes, kosher salad recipes, purim recipes, baskets, and decor

Jeanette’s Chicken and Veggie Tacos

1 Comment 28 February 2012

Looking for a great healthy recipe for tacos?

My sister Jeanette makes a great chicken taco recipe that her brood of hoodlums can down in a minute. (just joking- she has all boys B’H’ and when they come over all h— breaks loose!-Jeanette- I  really do love your kids with all my heart!).

When I invited her to my Purim party I silently panicked. You know that inner fear you get when you are not sure if you are cooking enough food? So, when she offered to bring a dish, I felt relief. I just told her to bring something that all of her kids will love. And she did!

When I texted her that my Jewish Hostess readers requested her healthy tacos  recipe as seen on my

Purim Party Post,

she replied,:

“Ooh how exciting!!

  1. Ok: heat an 8inch skillet wth a teaspoon of oil.
  2. Add 1 pound of organic chicken chop meat continuously breaking with a fork, until no longer pink.
  3. add 1/2 cup water and the seasoning packet that comes in the Ortega box.
  4. Shred lettuce, fresh corn off the cob and place in a t0asted taco shell with chicken on bottom.
  5. Its delicious and so easy. I serve wth mazza friday night!-

Shabbat Shalom!

Jeanette

P.S. Jeanette sells all top brands of activewear. Whether you are an exercise guru, or just need comfy cool leggings and tops to hang out in, Jeanette has it all. Even if  you live in Australia, California, Florida, or Israel, (which many of The Jewish Hostess readers do) just contact Jeanette (a NY girl) and she will size you up  and make you a custom order  while  still on the phone with you. Orders (and gifts) will be shipped the next day. Contact Jeanette at jeanette(at)stretchactivewear.com.

Marlene


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Easy Shabbat Whole Chicken with Mushroom and Tam Tam Stuffing

kosher chicken recipes, kosher recipes, shabbat recipes

Easy Shabbat Whole Chicken with Mushroom and Tam Tam Stuffing

1 Comment 23 February 2012

Thank you Jeanette! We are all searching for easy Shabbat chicken recipes! This looks like a great one to add to our Shabbat menus! Marlene

Easy Shabbat Whole Chicken with Mushroom and Tam Tam Stuffing

by Jeanette Beyda Cohen

Chicken stuffing Ingredients:
  • 1 stalk of celery,
  • 2 chopped onions
  • 1 tiny size can of mushroom pieces or 1 box of chopped mushrooms
  • 1 box of Everything Tam Tams
  • 1 egg
  • 2 cubes of frozen chopped garlic
  1. Saute  all stuffing ingredients together.
  2. Take a little more then half the bag of Everything Tam Tams, soak it in water for no more then 2 mins.
  3. Take out all the extra water and break up the tam tams then add the mix of veggies add 1 egg, and 2 cubes of the frozen garlic.
  4. Rub 2 cubes of garlic, salt, pepper and paprika on top of chicken
  5. Optional: put six cubed potatoes in a roaster ,and season with salt, pepper and garlic powder, then put the chicken on top of potatos and put the stuffing in the chicken and around it in balls. Put water cover 350 till done. Its always always a hit!

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The Jewish Hostess Post Purim 2011 Party ReCap

DIY, holiday table settings, purim recipes, baskets, and decor, purim table settings

The Jewish Hostess Post Purim 2011 Party ReCap

12 Comments 22 February 2012

Dear Hostesses, I want you to know that this site is meant to be about each and every one you!! Feel free to email me with your Purim and Passover recipes, holiday table ideas,tips and inspirations.

Check out Bold and Gold for Spring, the Purim Feast for a King,  the Tony Duquette Purim table roundup and Queen Esther Reigns and Entertains!

I’d like to give you some Purim table inspiration so here is my  Purim 2011 story.

It was Thursday morning when I realized that I was so busy posting articles about how everyone ELSE should be inspired for Purim, I couldn’t believe that I had no table setting,or menu plan of my own .

Here’s when a kid with a driver’s licence will come in handy.

One of my  kids  waited in the car while I ran in to Lana’s fabric on Kings Highway to buy Zebra polyester fabric -$5.99 a yard cut into 54 inch squares- cost  about $25.

I placed the 2 squares as diamonds side by side on top of my white cotton hemstitch tablecloth.

While on her way to Starbucks another of of my kids ran and bought me a pack of white paper napkins that look just like linen. $10.99.

She also bought grey luncheon napkins that we decided to fold over the white large paper napkins $4.99.

I also bought  a silver chain trim  from the fabric store to use as napkin rings. $3.99 a yard. Pretty- no?  cost about  $15.

You can use this napkin idea for your Passover seder.

(Send me pics if you come up with any cool ideas!!!!)

This is how the back of the napkin should tie:

These sterling ice coffee glasses given to us a wedding gift by Aunt Sydelle and uncle Mosie in the 80’s. About 15 years later I realized that they were still sitting in the closet needing a good polish, so I decided to turn them into vases, and I  haven’t stopped using them since! My daughter ran out and bought me the dendrobium orchids from the corner flower kiosk up the block, and I stuck these exotic masks that I ordered from from AnytimeCostumes for about $10 each into the “vases”.

So many of my goblets have broken over the years that I had to alternate clear goblets from Target with my pretty new blue goblets given to me as a Rosh Hashanah gift from my  new “consuegra”- (Syrian word for my daughter’s mother-in-law.)

Lunch was not bad if I don’t say so myself.

Since the Purim Seuda is traditionally a meat one,

We had grilled chicken with kalamata olives and tomatoes on salad,

melt in your mouth minute steak roast,

wild rice with spinach and sauteed red peppers, plain white rice (for the kids),home made za’ata challah rolls filled with sliced turkey,

(let me know if you want any recipes……)

mini lahamageen,

mini kibbe, tehine, mini baked sweet potatoes,

pareve kibbe neye,

whole wheat mazor’s dough with meat hammentashen filling,

fried chicken (for the kids), and my sister Jeanette brought chicken tacos that got wiped out. (click HERE for the recipe)

I have advice for all of you Jewish Hostesses out there- Being a Jewish Hostess doesn’t mean you have to be a super woman and  make everything yourself!!! I BOUGHT the lahamageen, kibbe, and fried chicken from Kings Highway Glatt. I called them 3 minutes in advance and the kid that was on her way HOME from Starbucks ran in and picked it up for me.

So, if you are organized and want to make it all yourself,then, great, but if you are a last minute  type like me, and if you are lucky enough to live near some kosher butchers and kosher grocery stores that sell delicious ready made kosher appetizers…..

The highlight of our day came when Gail and Andy came to say hello…..

But we really had a great laugh when the  Gail’s normally very serious dad,Ricky C. also rang our doorbell and hung out for dessert.

How was your day?

Comment below and if you liked this post then click “like” up on top!

Subscribe HERE if you would like to read more great Jewish Hostess recipes, tabletop tips, and more!

Marlene M.

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TWO Easy Ways to WIN Sweet Designs- the new Bestseller by Amy Atlas

Amy Atlas Dessert Bar Contest

TWO Easy Ways to WIN Sweet Designs- the new Bestseller by Amy Atlas

No Comments 22 February 2012

 

 

Attention all Jewish Hostesses! I am giving away TWO brand new bestselling gorgeous SWEET DESIGNS books by Amy Atlas!

“Bake it, Craft it, Style it! Amy Atlas, home baker, crafter, and party planner extraordinaire, shows her readers and fans how to create fabulous sweets tables for adults and kids, combining easy recipes, dressed-up store-bought treats, and craft ideas, to make dessert a fitting grand finale to any gathering. Amy Atlas gained an international following when she introduced the concept of meshing baking and crafting to make beautiful sweets spreads. She has designed tables for Brooke Shields, Electrolux with Kelly Ripa, Gayle King, Martha Stewart Weddings, Mindy Weiss, and O Magazine. Since 2008, hundreds of thousands of readers have flocked to her award-winning blog, Sweet Designs. Now they’ll learn how she does it for the first time in her first book filled with brand-new tables, original recipes, do-it-yourself instructions, and dozens of tips and secrets.
Sweet Designs includes 15 chapters filled with more than 100 recipes for every kind of irresistible treat, plus over 75 easy, affordable DIY craft projects to make them even more special. Each chapter features an amazing dessert table that reflects themes Amy’s clients most often request: a favorite color, design, flavor, destination, passion, or holiday. Amy tells readers how they can make just one item, mix and match items from different tables, or make the dessert tables as shown.”
Sweet Designs, Bake It, Craft It, Style It

 Here’s TWO ways to to WIN!

#1- Send in your great dessert bar and table  pics (by the way I- PHONES take great pics) and a description of the party. Please send in Bridal Showers, Birthdays, or any event with a gorgeous dessert bar.  Close ups of the desserts and table would be great! The most creative and unique table wins Amy Atlas’s Sweet Designs! Email them with a description of the event to: marlene (at) thejewishhostess.com.

CLICK HERE to get some of AMY’S secrets to designing your own fabulous dessert bar.

This is just ONE of Amy's gorgeous dessert bars!

#2- Subscribe NOW and you can be April’s book of the month winner- This month you can WIN SWEET DESIGNS!!

Just click HERE and get The Jewish Hostess weekly newsletter, filled to the brim with great Jewish holiday recipes, and gorgeous table settings.

WINNER picked at random with random.org.

GOOD LUCK to all of my Jewish Hostesses!

 

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Stuffed Cheesy Crust Pizza with Pesto and Peppers

hanukka recipes and tablesettings, kosher dairy recipes, kosher recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Stuffed Cheesy Crust Pizza with Pesto and Peppers

No Comments 21 February 2012

 

Its one thing when your friends send you great recipes, but its really a thrill when your KID’S friends start to email you easy and delicious gourmet kosher recipes!!

Thank you Leila Akaad for this delicious pizza combo! Marlene

p.s. Call Leila for french bakery style macaroons!

 

“Heyy Marlene,
Here’s my recipe for Stuffed-Crust Pizza. It’s the perfect twist for pizza night and so easy!

  • Your favorite pizza dough recipe
  • Mozzarella cheese
  • Egg
  • Pesto Spread
  • Red pepper, sliced thinly
  • Orange pepper, sliced thinly
  1. Preheat your oven to 450
  2. Stretch out your dough by hand or with a rolling pin, into a circle. Stretch it to be an inch longer than you would want your pizza to be. Place it on the a pan.
  3. Beat the egg and add to 1/4 of the cheese.
  4. Place the cheese around the edges of the pan.
  5. Now bring the ends of the dough over the cheese and press it down well until it encloses the cheese well. Make sure its a tight fit. Do all around.
  6. Spread the pesto around the dough, until the edges.
  7. Arrange the peppers
  8. Sprinkle with remaining cheese

p.s.- You can make different variations:

  1. tomato sauce, cheese, and fresh basil
  2. pesto, cheese and peppers (as shown in the picture)
  3. tomato sauce, cheese and sauteed spinach.

Bake on 450 for 15 minutes

Ps I also sell fresh baked French Macaroons! In many different luscious flavors! Call (917)796-6526 to order.

Liela

 

Announcing The Winners of the  Shavuot 2011 Table Contest!

shavuot table settings

Announcing The Winners of the Shavuot 2011 Table Contest!

1 Comment 19 February 2012

Announcing the winners of our 2011 Shavuot Table Contest!

Winner for FIRST PRIZE wins $200. gift certificate to PARCI PARLA!

This a just one of Parci Parla’s gorgeous table settings! Parci Parla has tons of gift and table ware for your home! Email Irene for more info!

SECOND PRIZE - $100 to Josh and Co. Florist

THIRD PRIZE -$75 to Josh and Co.

 

Winner #1 with the most Facebook likes, comments, and emailed votes sent in to me is Karen Tawil! Check out her beautiful tables HERE!!!


Winner #2 with the most Facebook likes, comments, emailed votes sent in to me AND most inspiring Holocaust survival story is Felicia Bryn, from Sunny Isles Florida. Check out Mrs. Bryn’s table settingHERE.


Winner #3 with the most Facebook likes, comments, emailed votes sent in to me is Lorene Sasson! Lorene’s two table top displays were a big hit! Click HERE to check it out!

A SPECIAL THANK YOU to Linda and Emile Haddad, Susan Lerner, Aunt Linda Betesh, Claudia Bldirici, Rachel Dweck,  and Allison Srour for sharing your GORGEOUS holiday tables with us!!!!

Click on each of their names above to see their beautiful Shavuot tables!

To check out ALL of the magnificent tables shared by our Jewish Hostesses please click HERE ! You are all such an inspiration to me and thousands of Jewish women all over the world! Marlene

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Spiced Israeli Stuffed Peppers

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, purim recipes, baskets, and decor

Spiced Israeli Stuffed Peppers

2 Comments 14 February 2012

 

Meet Margo Sugarman- one of my favorite Jewish Hostess bloggers residing in the beautiful land of Israel! We are so lucky to be able to get a glimpse of life as a Jewish wife and mom as she cooks and writes about the wonderful herbs, spices, local fruits and vegetables of  the flavorful Israeli cuisine. Check out The Kosher Blogger  for more great kosher recipes for all of the Jewish Holidays, Shabbat, and week nights!

“Stuffed vegetables are prevalent in many Middle Eastern and European countries, each with their own twist and their own flavor profiles. The Greek “gemista” stuffed veggies will use pine nuts, cinnamon and mint; Italian “verdure ripieni” include Parmesan cheese and bread crumbs; “filfil rumi mahsi”, Egyptian stuffed peppers, use allspice, currants and tumeric; Balakan stuffed peppers (names vary by country, but are called “punjena paprika” in Serbia, Bosnia and Montenegro) are characterized by their use of paprika; and Ashkenazi stuffed cabbage, naturally, has a sweet sauce.

My favorite are Israeli stuffed vegetables. I think that the version we make in my house (my husband is the stuffed vegetables master) is a combination of the best of all the recipes, with all the exciting and palate tickling flavors that define Israeli cuisine. The addition of hot paprika, cumin, chili and coriander give this recipe its distinctive Israeli character.

Israeli Stuffed Peppers

Admittedly, making stuffed vegetables is a bit of a project, but the results are mouthwatering. The combination of meat, vegetables and rice all in one dish also means that once you’ve made this, you don’t need a whole lot more to round out a full meal, so it may take some time, but it really is a meal in a pot.

The Israeli version doesn’t discriminate when it comes to the vegetables. Any vegetable that can be scooped out or can wrap around the filling can be used in this dish. Wegenerally use peppers, zucchini and onions, but you can also use tomatoes, cabbage, eggplant, or any other vegetable that can be stuffed. This recipe can also be made as vegetarian by simple omitting the meat. It’s just as delicious without it and is a great vegetarian main course.” Margo Sugarman

ISRAELI STUFFED VEGETABLES

Ingredients

Vegetables to stuff: About 6 red peppers; 4 thick zucchinis halved; 1 large onion. (Quantities will vary depending on the size of the veggies)

Vegetables to stuff

½ kg (1lb) minced beef

1 cup raw long grained rice (Basmati is best)

3 tablespoons olive oil

2 large onions finely chopped

4-6 cloves of garlic crushed

100 g (4 oz) tomato paste

1 grated carrot

½ small chili chopped

¼ teaspoon turmeric

½ teaspoon cumin

½ teaspoon sweet paprika

¼ hot paprika

Salt and pepper

4 tablespoons chopped fresh coriander

2 tablespoons chopped fresh parsley

½ cup chicken stock

For tomato broth

1 800g (28 oz) can chopped tomatoes

200 g (8 oz) tomato paste

About 4 cups of chicken stock (or as much as required to cover the vegetables once they’re in the pot)

¼ teaspoon cumin

¼ teaspoon sweet paprika

2 cloves of garlic crushed

Remove the tops of the peppers, seeds and white bits

1 teaspoon sugar

Salt and pepper

How to do it

1. Prepare the vegetables: For the peppers, slice around the top of the pepper, near the stem and remove the “lid”, setting aside. Remove the seeds and pulp. For the zucchini, from the cut side, using a very small teaspoon or an apple corer, remove the seeds making sure you don’t pierce the bottom. For the onion, place the peeled onion in a pot of boiling water and cook for about 5 minutes. Then make a cut from the top to the bottom of the onion and carefully remove as many of the large outer layers of the onion as you can and set aside.

Remove seeds from the zucchini

2. In a large wok or skillet, heat up the olive oil. Saute the chopped onion until soft. Add the garlic and saute for less than a minute, making sure it doesn’t burn. Add the mince and cook until there is no longer any pink meat. (For vegetarian, omit the meat) Add the 100g tomato paste and mix. Add the rest of the herbs and spices and saute for another few minutes until it’s all releasing lots of wonderful aromas. Add the stock and mix.

3. Remove from the heat and add the rice, mixing well till combined. Add some of this mixture to each vegetable – fill to no higher than 1 cm from the top of the vegetable and fill it loosely as the rice will expand when cooking. For the onion, place one or two sheets of onion on a clean surface and put about 1 tablespoon of filling in the middle and loosely wrap the onion around the filling so that there is a double layer of onion around the filling. You can do the same for cabbage leaves that you have also boiled in water for a few minutes.

Loosely add filling no higher than 1 cm from the top

4. Place the peppers bottom side down in a large, wide pot, and place the “lids” of the peppers back on top (this is just for show). Add the rest of the vegetables in the spaces, making sure the openings are facing upward.

5. Mix together the ingredients for the tomato broth and pour over the vegetables, making sure the liquid covers all the vegetables. This is essential to ensure that all the rice cooks.

6. Cover the pot. Bring to a boil and reduce the heat. Simmer for 30-40 minutes or until the rice begins to overflow from the peppers and the vegetables are all cooked.

Serves about 6-8.

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Which Purim Mishloach Manot Theme is Your Favorite?

purim recipes, baskets, and decor

Which Purim Mishloach Manot Theme is Your Favorite?

55 Comments 10 February 2012

 

Dear Hostesses, help us vote for the winner of the fabulous New York Times Passover Cookbook.

Winner with the most votes for Mishloach Manot or Purim table wins

this New York Times Passover Cookbook! A necessity on Passover!

Scroll down and comment below with your favorite!

No matter who wins this Passover Cookbook, I’d like to thank all of my hostesses for reading and submitting. This is just a great way for all of us to connect and share inspiration for our Jewish Holiday gatherings. Thanks again! Marlene

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers

1-Thank you Tammy Parker- Your sushi looks so authentic! Love your Mishloach Manot idea!

“Rice Krispies, Sour Sticks, Nibs, Fruit by the Foot, marshmallows and gummy candies for the sushi, thinly sliced pink jelly beans for the ginger, green tinted fondant for wasabi, and chocolate “soya” sauce. Packed in authentic sushi containers, with chopsticks.” Tammy Parker

 2-Another great Mishloach Manot idea by Tammy Parker!

“Corn on the cob cupcakes in corn holder, hot dog cookie in hot dog holder (with chocolate hamantach), watermelon plate, checkered “tablecloth” napkin and a juice box in a cardboard bakery box with a handle on top for easy transport” Tammy Parker

3-Thank You Anna Herz!- “Hi Marlene, This is how we do it in Great Neck, NY! My husband and I keep kosher – so this tastes (according to our non Jewish friends ) just like pork prosciutto. We cure it ourselves. Tastes like bacon when dried but not smokey.”

4- “My mishloach manot is a humble but practical package that includes pasta sauce, pasta and Halutza olive oil. The oil is produced in Israel and it is available from israeliproducts.com“. Miriam Kairey

5- “Hi Marlene, Just wanted to share what I did for mishloach manot this year. I opted for something simple yet elegant.  I used mason jars and layered hot cocoa mix, chocolate chips, marshmallows, and Oreo cookies.  I covered the jars with fabric and suede cord, made simple instructions which I secured under the lid, printed some labels, and Voila! Hot cocoa in a jar!! Thanks, Dalia Dabah “

6- “Hi Marlene! This year I worked from the bottom up – Started off with a miniature wok, added mixed vegetable sushi with spicy mayo on the side, malt bear in coordinating colors, green tea, a mandarin orange, and a fortune cookie. I finished it off with chop sticks and a poem tying my theme all together! Happy Purim!! From Ilene S.”

 

-

7- “This was my friend Marjorie Eida’s idea. I bought the olive oil holder, jar, and cheese holder form Amazing Savings. There’s also a little chefs knife if you can see the handle in the pic. The olive oil was infused with garlic and rosemary, and herbs. In the little glass jars are 2 different kinds of olives, black olive tapenade and a sun dried tomato jam. I put a fresh mozzarella ball and garlic chive cheese. Roasted spiced nuts,  and homemade zaatar chips.” Laura Cohen

8- “My name is Randi, and I am writing to you from Johannesburg, South Africa.
This is a much better picture, we made all different faces and pictures on the flowers, with edible markers and edible glitter. We made regular chocolate cup cakes and used green laffy taffy (called fizzers here)
My 10 year old daughter, Aliza  wrote a poem to go with it.

On the day of purim so long ago
Haman was hung on the gallows
Venahafochu, Mordechai did stay alive,
And all the Jews did survive.
A few days before,
Queen Esther made a law,
All Jews would fast, in order that the Jewish Nation would last.
Flowers are a symbol of happiness and life,
May the Jewish People know no more strife.”

9- “Hi Marlene,
Here’s my mishloach manot.I made the 2-tiered servers by gluing candlesticks to plates and bowls with
epoxy, spray painting the bottoms with silver paint (priming first), then gluing them together.
In the top bowl are meringues (I’m obsessed with them…the best guilt-free
dessert…I have them perfected so they are crispy on the outside and chewy
on the inside). On the bottom are vanilla and strawberry macarons with pareve cream cheese
buttercream (heaven! These little things live up to all the macaron hype).
Those mini cupcake holders are from The Peppermill.
The little almond cakes have marzipan in the recipe (really delicious), and
are covered with homemade marshmallow fondant. The flowers on top were made
with gum paste and white, silver, and pink edible pearls.
I developed and perfected all the recipes myself.
Everything was pink and white. The finished product was wrapped in
cellophane and tied with white grosgrain ribbon with silver dots. It looked
like a $100 but each one cost less than $5! “Victoria Dwek

10. By Stephanie Gammal- Cotton Candy Mishloach Manot Ice Cream Sundae- YUM!

11- Esther Sassoon’s Zebra ‘n Stripes Purim Seuda (click on the link to see)

12- Cowboy Themed Purim Seuda by Kim Tawil (click on the link to see)

13- Lucie Levy’s Color Infused Seuda (click on the link to see)

14- Raquel Dabah’s Candy Encrusted Maypole (click on the link to see)

15- Allegra’s Safari Seuda- (click on the link to see)

16- Estee Stern’s DIY Purim mask and Fudge sampler! YUM! CLICK HERE TO SEE MORE.

 

17- Sara Kasten’s Freilechen Purim-

18-Jeanette Cohen’s Olive Garden- Baguette, Grape Juice, and olives by Jeanette Cohen!

 

- Send in your Passover and Jewish holiday inspiration pics to my photos(at)thejewishhostess.com.

Please subscribe HERE to get weekly updates, Passover recipes, and more great table setting ideas.

All VOTERS who SUBSCRIBE will win a chance to win the NYT Passover Cookbook. Winner to be picked at the end of March.

(If you are subscribed already you will be automatically entered to WIN).

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Classic No-Fail Hammentashen Recipe

purim recipes, baskets, and decor

Classic No-Fail Hammentashen Recipe

10 Comments 09 February 2012

Whether you spell it hamantaschen, hamantashen, hamentaschen hamentashen,or hammentoshen, every Jewish Hostess has their favorite Purim classic triangular cookie that will be handed down to their kids and grandkids. This great no-fail, easy recipe is on page 230 of the classic Red Deal Delights cookbook that was compiled by the Syrian Jewish women in on the Jersey Shore in 1985. This cookbook has traditional Sephardic recipes that is a must in every Syrian Jewish home. I wonder if they had Hammentashen in the old days in Syria…

You can order your Deal Delights cookbooks from the hard working PTA at Hillel Yeshiva.

Ingredients:

  • 4 eggs
  • 1 1/2 cups sugar
  • 1 cup oil
  • 2 tbsp vanilla
  • 2 tbsp baking powder
  • 1 tsp salt
  • 5 1/2 cups flour
  • 1 jar apricot butter
  • 1 jar prune butter

Beat eggs, and add sugar, oil, vanilla,baking powder, salt and flour (add flour slowly) while beating continuously until you have a workable dough.

Roll dough into baseball size balls and add slight amount of flour to reduce stickiness.

Roll flat with rolling pin.

Even the boys can get involved…..

Cut into circles using the plastic red top of a can of spray Pam.

Place one teaspoon of the fillings into each circle and squeeze with 3 pinches to form hammentashen shape.

You can even use kosher chocolate chips, Nuttela, and homemade fruit preserves as a filling! Yum!

Bake on sprayed parchment paper lined cookie sheet till desired crunchiness (about 25-30 minutes).

What fantabulous new fashioned sweet fillings can you think of this year?

Comment below!



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Tu Bishvat Exotic Fruit and Flowers Centerpiece by Esther Sassoon In Israel

holiday table settings, Tu Bishvat Recipes and Table Settings, tu bishvat table settings

Tu Bishvat Exotic Fruit and Flowers Centerpiece by Esther Sassoon In Israel

No Comments 07 February 2012

Esther Sassoon, a fabulous florist and party planner living in Israel, was so gracious to send in her Tu Bishvat centerpiece to all of us Jewish Hostesses living mostly in the USA and Canada. Thank you Esther for bringing us all a little bit closer and warming up our computers during our cold winter months. I’m so glad to see that Jewish women all over the world are not forgetting the unassuming and quiet holiday of Tu Bishvat.

If you happen to live in the beautiful land of Israel, or even if you are just visiting, please contact Esther for all of your floral needs. Click HERE to email.

Happy Tu Bishvat to all! Marlene

“Hi Marlene,

When I think of Tu’ bishvat, I think of fruit!

That’s why I thought to incorporate fruit into this arrangement.

In each square of the pyramid I put in different types of fruits such as kumquats, mini lemons, and green apples  in the arrangement.

If you have any more questions I’d be glad to answer.

Esther”

 

 

 

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Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

purim recipes, baskets, and decor

Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

8 Comments 06 February 2012

 

Last year, as I was racking my brains for a new  Purim menu idea,  I decided  to take the easy way out and re-create my standard empanada recipe. In a pinch, I transformed it into a meat version of a Hammentashen. Usually I fold this empanada meat mixture into a wonton skin, and in the olden days (when I was young and skinny) I used to individually deep fry them as a special treat on Sukkot. Later on in life I got a great tip from my older sister, and I sprayed the meat filled-wonton skins with Pam (see*note below) and baked them till they were crunchy. For a last minute Purim appetizer, I decided to use the same delicious meat mixture and bake  it as a hammentashen. Here’s how I did it:

  • 1 onion, chopped
  • 1 lb chop meat
  • 1/2 green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 2 tsp white vinegar (the vinegar tenderizes the meat)
  • 2 tbsp oil
  • 1 can tomato sauce
  • 10-20 stuffed green olives, sliced
  • 1/4 cup of sesame seeds
    1. Saute onions, pepper, garlic in oil adding garlic last.
    2. Mix in meat, oregano, tomato sauce, white vinegar and sauté all ingredients till meat is brown, making sure to chop the meat with a fork as it is cooking.
    3. Add sliced olives and mix with a fork.
    4. Place 1/4 cup of sesame seeds into a bowl.
    5. Mazor's<br /><br /> 24<br /><br /> Mini<br /><br /> Whole<br /><br /> Wheat<br /><br /> Pizza<br /><br /> Dough<br /><br /> 12<br /><br /> ozClick<br /><br /> For<br /><br /> Full<br /><br /> Image
    6. Take a whole wheat Mazor pizza dough and press into sesame seeds.
    7. Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
    8. Fold up and pinch all three edges as you would fold your hammetashen to form a triangle. You may freeze these meat hammentashen at this point.
    9. Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
    10. Serve and enjoy!
    11. *P.S. I really wouldn’t recommend spraying Pam on my food anymore. This misto Olive Oil spray is much healthier and a cleaner way of adding some spritz to your baking and cooking.

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Hammentashen Challah for Your Purim Seuda

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
Marlene
“Hi Marlene,
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
Sara Kasten.”
Filling:
  • 5 large onions
  • 6 cloves of garlic
  • 1/4 cup olive oil
  •  salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown.  Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls.  Use a rolling pin  to flatten the dough into a circle making sure it is not rolled too thin.  Spoon 1-2 tablespoons of the onion mixture into the center of the circle.  Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through.  Place on your baking sheet with the filled side down so that it will not split open as it rises.  Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds.  Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving.  Enjoy the challah and the compliments!!
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Estee Stern’s Purim Mask DIY and Decadent Fudge Sampler Mishloach Manot

purim recipes, baskets, and decor

Estee Stern’s Purim Mask DIY and Decadent Fudge Sampler Mishloach Manot

1 Comment 05 February 2012

Purim 2011 re-post
Attention Hostesses! Save these pics for Purim party inspiration! Perfect fudge ideas for a dessert bar! Enjoy- I can almost smell the chocolate coming through my computer screen…..Marlene
“Hi Marlene! My name is Estee and I love your site! It is so inspiring to see all the wonderful ideas other women come up with using their talents to enhance their yom tov and everyday.
I am attaching a picture of our Mishloach Manos this year. It is a fudge sampler, with Cookies N’ Cream, Mint, Coffee Pecan and Peanut
Butter Fudge along with a chocolate gragger lollipop from our local candy store.
I am also attaching a picture of masks I made for centerpieces for our seudah. I traced a mask shape out of poster board and using a glue gun attached flower petals (from dollar store flowers) to the masks and outlined the eyes with sequins. I found wooden sticks at Walmart and painted them black and attached them to back side of the masks and covered the back in pretty coordinating paper.
Looking forward to some amazing Pesach table inspiration!”
Estee Stern
A Kid’s Dream! An Edible Purim Candy Encrusted Maypole by Raquel Dabah

birthday parties, bridal showers, Dessert Buffet Bars, purim recipes, baskets, and decor, purim table settings

A Kid’s Dream! An Edible Purim Candy Encrusted Maypole by Raquel Dabah

3 Comments 04 February 2012

enjoy this re-post from the Dabah Purim Party  2012!

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Ok, I’m literally speechless as I post this spectacular Purim fantasy. I’m sure that every kid on the block will wish that Raquel Dabah was their grandma when she unveils this candy encrusted maypole on Purim Day.  This is also a great kid’s party or bridal shower idea. Raquel, you are amazing!!! Thank you for inspiring all of us!  Happy Purim!

Marlene

P.S. Obviously creativity is all in the family- Raquel’s daughter Joyce is well known for her home decorating talents. Check out her website HERE.

P.P.S. Attention Hostesses- Please share your Mishloach Manot pics and Purim Seuda pics with all of us! Send to my photos(at)thejewishhostess.com.

 

“Hi Marlene,

Every year on Purim, my mom dresses up, and my dad also wears a matching costume. My mom goes all out and invites everyone on the street to hear the Megillah and later have brunch at her home.  She always creates  a unique intricate theme. This year was the first time she singlehandedly created this maypole. It has stone encrusted ice cream cones, and packages of candy hanging from ribbons held together with baby hair clips, there are cellophane bags for the kids to come in and fill there bags with crunchie bars, marshmallows sour sticks, jellybeans, gumdrops, lollipops and more. She bags her own Hamatashen, sambusak, cheese cake and more.  It’s beautiful and delicious!”

Joyce Silverman

 

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Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

purim recipes, baskets, and decor

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

3 Comments 04 February 2012

Meet my favorite Mom with a Mission- Rachel Orenstein Packer. Last year Rachel and I met somehow via the web, and Rachel graciously offered to write up some recipes for adults and kids that have egg, nut, and dairy allergies, which oddly seem so prevalent nowadays. Rachel was so passionate about the topic, she then started her own blog, Life is Good, Lick the Bowl and her recipes and valuable advice have been featured in many magazines, newspapers and blogs. Try this Hammentashen recipe which uses moist tofu as a useful substitute for eggs. 

 

Egg, Nut, and Dairy Free (Vegan) Hammentashen

By: Rachel Ornstein Packer

As you may know, my youngest, Ari, was diagnosed with food allergies to eggs and nuts three years ago.  At the time, Purim was just around the corner and it painfully dawned on me that he wasn’t going to be able to eat any of the hamantashen. Ari usually begins asking for hamantashen in September. Clearly, this was going to be difficult.

My attempts to distract him by focusing on Purim’s non-food related activities such as the costume and the carnival, ultimately failed.  After all, food is the cornerstone of every Jewish holiday and the iconic hamantash is the defining food of Purim.  I hated the fact that food allergies had so quickly dampened Ari’s joy of Purim, and I was very determined to change that.

It has been three years since that fateful day at the allergist’s office, and while there have been plenty of adjustments, mistakes, questions, and frustrations along the way, one thing is certain…Jewish holidays feel joyful again.

This recipe for Chocolate Hamantashen is my family’s favorite creation thus far.  It’s a kosher recipe thats egg, nut and dairy free, and if you have any vegan friends or relatives on your mishloach manot list…these are perfect.  For those who are faint of heart when they hear the word “tofu”, please don’t be.  These hamantashen are so filled with chocolaty goodness, honestly, you can’t even taste it…really.

If you are baking for a nut allergic individual, make sure that your ingredients (especially the chocolate) are truly nut free.  Please be aware that not all chocolate is the same.  Some people are highly sensitive to chocolate products even if they don’t contain nuts because they are made on the same product line as nut candy.  To play it safe, always check your products carefully and ask questions. If you would like to know more, check out www.foodallergy.org.

Rice Dream Semi Sweet Baking Chips, (these aren’t made in a nut free facility, but they use very good manufacturing processes to avoid contamination). They are also completely gluten free but do contain soy.  They pack a nice chocolate punch. They work better as a filling for larger hamantashen. OU Pareve.

Enjoy Life Chocolate Chips. These chips are manufactured in a nut, gluten, egg, and dairy and soy free facility.  Can’t go wrong with these and they are great for a chocolate ganache.  They melt very well and taste amazing.  They only come in mini form.

HASHAHAR H’AOLE Cocoa Parve Spread.  This is my go to for filling hamantashen.  The container specifically states that they are nut free.  Their website indicates that there are no nuts in any of their products.    Again, if you aren’t sure, ASK!  Chag Sameach.

Cocoa Powder- I use Hershey’s without any problems, but again…some people may be sensitive. Always check the labels.

 

Chocolate Hamantashen- Makes approx. 3 dozen small hamantashen

  • ½ block Soft Silken Tofu (I use Mori-nu brand)
  • 1 cup sugar (I use Florida Crystals)
  • 1/3 cup canola oil
  • 2 tsp. vanilla
  • 1 ¾ cups flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • 1 tsp. baking powder

A Word about Tofu

Tofu is very easy and versatile.  In fact, I use it in many baking recipes for various holidays. Below are a few tofu pointers.

  • It comes in different consistencies.  For this recipe, soft, silken tofu is best.  Drain the tofu for a few minutes to remove any excess water.
  • Tofu comes in a vacuum-packed box in the refrigerator section of your grocery store (usually in the produce section).
  • Cut along the dotted lines at the top and the tofu will easily slide out, just gently guide it into the strainer.
  • After draining, cut the block in half.
  • Before placing it in the food processor, cut the ½-block piece into smaller pieces to distribute it more thoroughly in the food processor.

Directions

  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. In a food processor, blend the tofu, oil and sugar until ingredients are smooth and creamy.  Make sure to scrape down the sides in order to get all the little bits of tofu blended.
  3. Add the vanilla and blend again.
  4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
  5. Combine the liquid ingredients with the dry and mix.  You will have to switch to using your hands until it becomes dough.  The dough will be sticky.  If it is too sticky, just sprinkle with some more flour while you work it into smooth dough.
  6. Place the dough into a Ziploc bag, or wrap in saran wrap and chill in the freezer for an hour.
  7. When you are ready to roll out the dough, work with what you need and keep the rest in the freezer.  The dough softens rather quickly and is delicate so you have to keep it cold and work fast.
  8. Place the dough on a floured surface (I usually cut a gallon size Ziploc bag in half and place the dough between the two sheets with a little flour, I find that the dough doesn’t stick to the bags as much.
  9. Roll the dough to ¼-inch thickness and use a round cookie cutter to make rounds.  I actually use a small juice glass that is 2 ½ inches round.  You can make them bigger if you so desire.
  10. Fill the hamantashen with a ¼  to ½ tsp. of filling.  You can use fruit preserves, jellies, chocolate ganache, plain old chocolate chips (use mini chips for mini hamantashen because they don’t tear the dough), or my favorite…Israeli chocolate spread.
  11. Bring the sides up over the filling and press into a triangular shape. Pinch the seams closed so the filling doesn’t ooze out.
  12. Space the hamantashen out about an inch apart on your baking sheet and bake for 15-17 minutes.  Remember, if you want them crunchy like a cookie; keep them in longer than 15 minutes.  If you are a cakey hamantashen lover, then begin checking them at around 13 minutes to see how well cooked they are.
  13. Remove and cool for about 1 minute on baking tray, then transfer to a cookie rack.

 

 

 

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