Thank you Paula Benz. Its so inspiring to the combined mother-daughter efforts for this truly beautiful table. The colors, varying candy container heights, different shapes and textures of the confections are true a visual sweet treat! Thanks so much for sharing your special bridal shower with us! Marlene
For my shower, my mom and I worked day and night putting it all together. I knew I wanted to have a candy bar and got tons of inspiration from Amy Atlas site. Desserts were made by Shirley C. Mamiye and Mari Gindi. My invitation was hot pink and zebra and the entire party stemmed from there. From table cloth, to flowers, to finding hot pink (and only hot pink) candy!, we worked really hard to tie it all together. Paula Benz”
This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.
Serves 6-8 people, Dairy
Challah bread cut into 1 inch thick slices, trimming crust
1/2 cup butter
1 cup brown sugar
2 Tablespoons corn syrup
5 large eggs
3/4 cup heavy cream
3/4 cup milk
1 tsp. pure vanilla extract
1/4 tsp. salt
Powdered Sugar for garnish
Large Pyrex or oven to table baking dish
In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, heavy cream, milk, vanilla, and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are golden, 30 to 40 minutes.
If you need some ideas for your mother’s day party, then look no further! Frances Betesh, Freda Chehebar, Jennifer Jemal and Candice Bailey at the Table Set Go Event in Deal, New Jersey used their better-than-Martha- Stewart-talents to raise some funds for the Morris I. Franco Community Cancer Center this past summer. Rose petals, a gift wrapped trinket, and a mother’s day poem are some of the feminine details that pulled this bright and blooming Mother’s Day table decor together. A modern sterling vase with classic roses add the final touch! Of course we can use so many of these details and ideas to incorporate into our own tables for a bridal shower, wedding, and even a family dinner. Napkin rings and placemats by Kim Seybert. Gorgeous job, girls! Check out more table settings at Table Set Go HERE.
Thank you Joy Betesh for sending in your grandma’s recipe for kanafe. I LOVED watching this video because that was exactly how MY grandma spoke!!! The EXACT accent!!!! And the Syrian BANGLES!!!!! MEMORIES!!! (Please note- when the video is completely edited Joy will send it in for us to view but enjoy these couple of minutes with her grandmother!!!)
Shavuot would NOT be the same without Kanafe!!!! Happy holiday to all!! Marlene
“Hi Marlene, Here is my Grandma Abadi’s recipe for Kanafe. I submitted it to Food 52 and it was an Editor’s Pick! In 1985 I videoed my Grandma Abadi and Grandma Rahmey making Kanafe and also interviewed them about their lives. In 1995 when my son was bar mitzvahed my mother made the kanafe and referred to the video for the recipe. Two months ago, for my grandson’s Bris I made the Kanafe, and watched the video , too!
Kanafe is the most heavenly Syrian Dessert….the combination of the ricotta cheese, buttery crispy shredded wheat and the fragrant rose and orange blossom water syrup makes me swoon.This knafe recipe is unique because cream of rice cereal is used as a lighter alternative to heavy cream. I submitted it to Food 52 and it was an Editor’s Pick!
This is my grandmother’s recipe and I videoed her making kanafe in 1986. Ten years later, my mother wanted to make Kanafe for my son’s Bar Mitzvah and we did not have an accurate recipe…so we popped in the video and was able to capture Grandma Abadi’s recipe and her technique! Now I have prepared the Kanafe and will bake it next week in honor of the birth of my grandson!” – Joy Betesh
Drain the ricotta in a strainer. Prepare the cream of rice according to the box directions using the 2 cups of milk, add the 4 Tbsp sugar and the rosewater. When the cream of rice mixture is cool add the ricotta and mix well.
In a large bowl shred the kanafe with your hands, tearing apart the strands of dough so there are no clumps. Mix in the melted butter, continuing to shred the kanafe till it is well coated with the butter.
Spread 1/2 the kanafe in a 9 x13 pyrex or large pan. Press down firmly and press the kanafe 1/2 way up the sides of the pan. Add the ricotta mixture, spreading evenly over surface. Top with the other 1/2 of the kanafe. The kanafe may be frozen up to this point.
For the syrup, bring the sugar, water and lemon juice to a boil and then simmer for 15 minutes. Add the rosewater and orange blossom water. This syrup may be made ahead and refrigerated.
Bake in a 350 oven for one hour or till golden. Pour the cold or room temperature syrup over the hot kanafe. Garnish with the chopped pistachios. Serve warm or at room temperature.
Thank you Nellie Esses for sending in pics of your sister’s vibrant colored hot pink accented bridal shower. I will add this one to our dessert pics entries for the Amy Atlas Sweet Designs Brand NEW Book!
Check out some more dessert bar pics HERE. More to come this week!
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.
“My sister loved feathers, so we tried to incorporate the colors of the invitation, which was pink and black, and make it an elegant night out for the ladies who came. We draped the tables with black table cloth and pink organza on top. On the dessert table we created the illusion of floating plates. We stacked square mirror chargers over glass cups to look like it was floating and flooded the table with rose petals. On the table we also put two black vases which we draped with pink beads and topped with feathers. Nellie Esses”
The fantasy kosher cooking trip to Italy and/or France that you have always imagined can finally come true! Experience the aromas of the village markets, visit ancient synagogues, palaces, and culminate each day with a hands on cooking class from master chefs in Italy and France. Learn about the Jewish history of the region and meet with Jewish community members there. You will also have time to squeeze in some shopping in the local towns.
Many members of the Sephardic community here in Brooklyn have attended this week long kosher culinary experience in Italy and Frances, and came back with rave reviews. All of the culinary chefs have taught cooking classes at theSephardic Community Center in Brooklyn.
You deserve this treat. Better hurry before it gets sold out….
Tuscany-July 31-August 7, 2012
Provence-October 15-22, 2012
Costs, all inclusive except air-$3,600 per person, shared room, $550 single room supplement. Limit 10-14 guests.
La Cucina Kasher in Toscana is the ultimate combination of a kosher cooking program in Tuscany, shopping, sightseeing and experiencing the true feeling of being a guest in Italy, not a tourist. You will meet with leaders of the Jewish community of Florence. Both the novice and experienced cook will feel comfortable in an informal, fun environment. A non-cooking spouse or friend may accompany you, and will participate in all activities and meals.
There are five days of cooking, hands-on, three hours each,specializing in Tuscan and regional cooking. Classes are in English and printed recipes are provided. Emphasis will be on preparation, presentation and the historical aspects of cooking. Following each class, you will partake of the meal that has been prepared, accompanied by the appropriate wines. A visit to the open air markets will allow you to learn about and select ingredients to be used in class. At the completion of the program, you will be presented with a certificate.
Accommodations- Arti & Hotel, a boutique hotel, centrally located in the historic district of Florence.
Kosher supervision is provided by the mashgiach on the cooking school premises. While away from Florence we will enjoy meals which have been prepared for us, by the instructors, under the supervision of the mashgiach.
Kosher Cooking in Provence:
La Cuisine Cachère de Provenceis the ultimate combination of a kosher cooking program in Provence, shopping, sightseeing and experiencing the true feeling of being a guest in Provence, not a tourist. You will meet with leaders of and learn about the Jewish communities of Provence. Both the novice and experienced cook will feel comfortable in an informal, fun environment. A non-cooking spouse or friend may accompany you, and will participate in all activities and meals.
There are five days of cooking, hands-on, three hours each, specializing in Provençale and regional cooking. Classes are in English and printed recipes are provided. Emphasis is on the preparation, presentation and historical aspects of cooking. Following each class, you will partake of the meal that has been prepared, accompanied by the appropriate wines. A visit to the open air markets will allow you to learn about and select ingredients to be used in class. At the completion of the program, you will be presented with a certificate.
You will be staying at the charming Domaine de la Fontaine, located in L’Isle Sur La Sorgue, a major center for antiques, approxmately one half hour from Avignon. The bedrooms are nicely appointed, all with private bathrooms, telephones and televisions. The sitting and dining areas provide a comfortable, relaxed country atmosphere. The cooking classes are held at the Domaine, and certain meals are also taken at the Domaine, prepared by the staff. There is a swimming pool.
Jean-Claude Aubertin, born in Épernay, is a winner of the Mouton Cadet and Poele d’Or competitions, and is a member of Academie Culinaire de France and Les Diciples d’Escoffier.
The Kosher certification is provided by Le Rabbin Jonathan STADJ, Chief Rabbi of Avignon and the region.While away from the domaine, we will enjoy meals which have been prepared for us by the Boucherie Cachère.
La Cuisine Cachere de Provence
Kosher Cooking of Provence
*Lunch, Jewish Community Center, Avignon *Visit to the synagogue, Avignon *Reception and dinner at the property
*Visit to Gordes and Le Village des Bories *Visit to Roussillon and its orcher quarry *Lunch at the property *Cooking class with Sabbath dinner
*All meals at the property
*Visit to the open air and antiques market in L’Isle sur la Sorgue *Visit to Fontaine de Vaucluse *Lunch at the property *Cooking class with dinner
*Visit to the synagogue, Carpentra *Visit to Palais des Papes (Palace of the Popes), Avignon *Lunch, Jewish Community Center, Avignon *Cooking class with dinner
*Visit to Souleiado,producers of ancient Provencale fabrics, Tarascon *Free time in Avignon *Lunch, Jewish Community Center, Avignon *Visit to the synagogue, Cavaillon *Cooking class with dinner
*Visit to St. Remy de Provence and its open air market *Visit to the hill town of Le Beaux de Provence *Lunch, Jewish Community Center, Avignon *Free time in Avignon *Cooking class with dinner *Presentation of certificates
This year, Yom Haatzmaut falls on April 26, 2012. Just to brush everyone up on Israeli history, Yom Haatzmaut is the day that Jews worldwide celebrate the creation of the state of Israel. It is preceded by Yom Hazikaron in which we memorialize the fallen soldiers of Israel.
As a side note, growing up as a student in the Yeshivah of Flatbush in Brooklyn, I am forever grateful for the love of Israel that was instilled in all of us. On Yom Haatzmaut we would craft Israeli flags, sing and dance, and yearn for the day when we could go kiss the kotel in Jerusalem. The school was founded by Joel Braverman, who was born in 1896 in the Ukraine. He went on to found one of the top modern orthodox yeshivot in America which combined a top notch Torah education and the love of Israel, with secular learning on par with the American public schools.
Several years ago, while interviewing a Syrian Jewish gentleman for The Sephardic Heritage Museum, I was surprised to learn that he was was of the first Syrian Jewish students to attend the Yeshivah of Flatbush in the 40’s. He recounted the story of how, during the Israeli War of Independence in 1948, as a first grader, he was taunted by the Ashkenazi kids that he was indeed an Arab, and an enemy of the new state of Israel. When his father heard about the students accusations, he promptly contacted Mr. Braverman who in turn educated all of the children that Syrian Jews were their brethren, and they resided in Syria for 3,000 years. He explained to them that only in the late 1800’s did they start to emigrate to countries such as the United States.
Little did Joel Braverman and other community members know, that at the very same time in 1948 that Israel was happily declared a state, the Jews back in Syria were suffering their very own “Kristalnacht” in which angry Arab mobs rampaged through the streets of Aleppo, burning down marked Jewish homes, synagogues (including the 3,000 year old ancient Great Synagogue of Aleppo), and destroying hundreds of irreplaceable Torah scrolls and manuscripts. Jewish men, women and children fled upon the rooftops, or hid with sympathetic Arab neighbors. Hundreds of Syrian young boys escaped Syria at that time to fight as soldiers in the War of Indepence and they proudly tell their stories today. (Get ready for Episode 7 produced by Joe Sitt and The Sephardic Heritage Museum!)
Please remember the struggles and tribulations of Eretz Yisrael this week. Here are some ways to incorporate Yom Haatzmaut into your week!
1-Thank you Rachel Margolies for a fun way to celebrate Yom Haatzmaut with the kids! Check out Delightfully Dowling for instant instructions on how to make these delicious blue and white color swirled cupcakes. What does your family do to celebrate Yom Haatzmaut? Please comment below!
“When was the last time you took a cookbook to bed with you? This is a book that you’ll read from cover to cover, and not necessarily in the kitchen. Well researched and expertly written, “The Foods of Israel Today” is actually a history of food traditions in Israel with a bonus of assorted recipes.”
“With 300 recipes, two pages of suggested Israeli restaurants, two web sources for ingredients, and nine suggested menus, Nathan shows the diverse cuisines of Israel’s sabras and immigrants. THIS IS ISRAELI CUISINE that is being eaten in Israel. Includes turkey schnitzel, quick kibbutz apple cake, eggplant salad, and halvah chocolate cake..”
“In addition to salad, tahina, and hummus recipes, Nathan lists 19 of the best places for hummus from Jerusalem to Akko to Haifa. Plus 12 happening places for falafel. There are 23 salads, including Hamutzim (pickled vegetables). Some of my favorite recipes are Mish Mish Apricot Jam (with cinnamon stick); Egyptian Coconut Jam….”
3- Support Israeli agriculture and shop atNegev Nectars- Gourmet kosher delicacies made by Israeli farmers. I’ve served these gourmet preserves and spreads to my guests and they are indeed delicious !
Shop online today at NegevNectars.com. Use promo code Israel64 at checkout. Sale includes all a la carte items (olive oil, olives, dates and more) as well as all packages.
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)
1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. This is perfect Shavuot recipe or grab a cup of this delicious Israeli couscous for lunch on the go.
5- Make these Israel themed books a bedtime favorite. A memorable gift for a niece or nephew…
Dear Hostesses, I am so excited to spotlight Amy Oren’s ballerina birthday. Amy single handedly crafted a sensational wallet friendly and cleverly themed event. I’m so impressed! Great job, Amy! Marlene
p.s. keep sending in your dessert bar party pics – winner gets a SIGNED copy of Amy Atlas’s new book !
click on the book to check it out!
p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!
My daughter’s a little ballerina, and for her 5th birthday she just HAD to have a ballerina party. It was a ton of work, but it was worth every second.
I used a damask pattern for all my printed items like the popcorn boxes, the personalized cup wrappers, the invitation, the cup wrappers, the tutu nametags, platter liners and the chocolate wrappers. I designed a ballerina silhouette for the invitation and nametags, and I used the same silhouette for the backdrop. I cut it out of foam board and glittered her up! I used fabric and tulle for her tutu for a 3 dimensional look. The backdrop was made to look like a stage with fabric draping, and the ballerina in the center.
I used fondant to decorate the cake and the cupcake toppers.
The milk bottles were actually Starbucks Frappucino bottles that I got from Costco. I filled them with milk and strawberry milk syrup.
To make the desserts look like beautiful dancing ballerinas, I made pink meringue “skirts” and stuck in pink cardstock ballerina toppers.
Before I baked the ballet slipper cookies, I poked two holes through the dough using a straw. This way I was able to lace a ribbon through the cookie and tie in a bow. I decorated them with sugar icing.
Other yummy pink desserts were pink popcorn and pink rice crispy treats, both made with strawberry marshmallow fluff, and pink cotton candy in little cones.
You can see more pictures, details, and download all these free printables on my blog Blowout Party.” Amy Oren
p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!
Enjoy this gourmet kosher dessert recipe by one of my most favorite nieces, Shirley C. Mamiye- ooooops! Shirley C. Dana!!!!
S’mores Tart or Bars- An Easy Dessert for all of the Jewish Holidays
by Shirley Dana
S’mores don’t have to end with the summer. Here is an amazing recipe for gooey, melt-in-your mouth s’mores bars that are truly appropriate all year round after any type of meal. I’ve made this recipe in a pyrex and cut the bars into squares after they cool. Last week, I even made it in a tart pan, and drizzled chocolate on top for a “fancy” s’mores tart. Enjoy this incredibly easy, irresistible dessert!
S’mores Bars or Tart:
makes 24 bars (9”x13” in pyrex, or one 10” tart)
½ cup of butter, room temperature or use Earth Balance to make it pareve
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Pour melted chocolate over dough. Place in the fridge until the melted chocolate becomes hard enough to be able spread the fluff on top of it in an even layer without them mixing together. Sprinkle with a few handfuls of mini marshmallows. Crumble the remaining dough in pebble-size pieces on top of the marshmallows.
Bake for 30 to 35 minutes, until the dough is lightly browned, and the marshmallows are golden and puffed. Cool completely before cutting into bars, or removing from tart pan.
Optional- toast sliced almonds, sprinkle the tart with the almonds,, and then drizzle melted chocolate on top!!!
Every year, the day after Passover, my friend Marylin would collect house keys from friends and family, wrap them in foil, and stick them into the challah that she was kneading for the coming Shabbat. As an extra bonus, she would also collect $20. from each key-owner and donate the proceeds to Sephardic Bikur Holim.
Her explanation was that it was her family custom each year to bake their house-key inside the challah for financial success and prosperity. Whenever I had the opportunity to give her my key for that day, I figured “what the heck, it can’t hurt”, and it was always a memorable experience running over to her kitchen each year to try to find my aluminum covered baked house key under the baked challahs.
Tradition holds, that our ancestors in Syria and Turkey put wheat kernels in all four corners of the house on Motzei Pesach as a sign of prosperity for the coming year. There are mishnayot that say that there is a connection between Pesach and parnasa (financial income). It must also be an Askenazi custom because its called “Shlissel Challah”, which means “key challah” in Yiddish. Many people actually bake their challah in the shape of a key. If you would like to read more about this interesting tradition, then please click on over to this site.
This Friday, April 30, 2012 is the day that challah should be baked with a house key tucked in for good luck and prosperity. I wish all of my Jewish Hostesses tons of good luck with this custom! Please call me when you win LOTTO!!!!!
Shabbat Shalom! Marlene
p.s. don’t forget to separate an olive sized piece of challah dough in remembrance of the portion given to G-d in ancient times. Please CLICK HERE to find out how.
Recipe for delicious Challah from a close relative who wishes to remain anonymous:
1 5 pound bag of flour
4 tablespoons of salt
4 eggs, room temperature
1 1/2 cups of sugar
3/4 cups of safflower oil
4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.
Directions for Making Delicious Challah:
Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl. The yeast mixture should bubble.
Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
Mix dry ingredients in a Bosch or large mixer.
Add wet ingredients plus bubbled yeast mixture.
Mix on a medium speed for at least 15 minutes.
Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
Separate into 8-10 balls of dough.
Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
Let rise another 1 1/2 hours.
Bake at 350 degress for 22-30 minutes or until bottom is lightly browned and challah looks baked.
Thank you Vicki Hoffstein for a fresh take on Salmon. Grilling on a cedar plank adds a ton of extra flavor to your typical salmon dish. Use this recipe for a typical dinner menu or try it for a fancy a dairy holiday lunch. Check out How to Grill Salmon on a Cedar Plank- Click- HERE.
Free shipping on Prime with Amazon!
Ginger Maple Glazed Salmon on a Ceder Plank
2-3 lbs of Salmon, center cut, skin on
Fresh Black Pepper
1/2 C pure maple Syrup
1 lemon, zested and the juice
1 2-inch piece of ginger, peeled and grated
2 TB unsalted butter
Soak 1 large ceder plank in a baking dish of water, put a plate or mug on it to weigh it down for 2 hrs.
Preheat gas grill to 425, sprinkle salmon with all the spices and bring fish to room temp for about 15 min.
meanwhile, in a small pot heat maple syrup, ginger, lemon zest, and butter until slightly thickened. Stir in lemon juice and set aside.
Remove ceder plank from the water and pat dry. Put plank on bbq for 15 min with the cover closed. Remove with oven mitts and place fish directly on plank, brush 1/2 of the ginger mixture on to the top of the fish and place on bbq on indirect heat (I kept one burner off). Close the cover and leave on for about 12-15 min. Put your oven on broil, pour on the rest of the sauce and broil for 5 minutes. (place plank on baking sheet so it doesnt drip in the oven) Take out and let stand for a few minutes before serving…Enjoy! Vicki Hoffstein