Triple Chocolate Espresso Cookies By Susan T. Lindau

kosher dessert recipes, kosher recipes

Triple Chocolate Espresso Cookies By Susan T. Lindau

No Comments 15 August 2012

Don’t miss a single recipe or any of our gorgeous table setting ideas!
 CLICK HERE to sign up!

Thank you Susan for sending in this chocolate lover’s dream cookie! Looks yummy and easy to whip up! 

“Hi Marlene,

Enjoy these killer cookies that do a lot to help the “medicine go down”.  I have friends who come to my house for a meal because these cookies will be served.

I have also provided these cookies on the last day of the semester so even if the class has required blood, sweat & tears, my students are

rewarded at the end for hanging in (I teach at USC in Los Angeles)”. Susan T Lindau

 Triple Chocolate Espresso Cookies

  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup flour
  • 1 bag semisweet chocolate chips,
  •  4 eggs divided
  • 2 oz. semisweet chocolate, chopped
  •   1 ½  cups sugar
  • 1/2 cup butter
  •  1 ½  tbs espresso powder
  • 1/2 tsp bkng powder
  • 2 tsp vanilla
  • 1/2  tsp salt
  •  1/2 c. toasted walnuts

1.         Melt unsweetened chocolate, 1/2 c chocolate chips, and the semisweet chopped chocolate with the butter in a pan placed over simmering water.

2.         Sift together flour, baking powder, salt (or mix together with a whisk).

3.         Combine eggs, sugar, espresso powder, vanilla.  Fold in the cooled chocolate mixture.

4.         Fold in flour mixture  & nuts

5.         Chill for at least 1 hour do not chill overnight (becomes too hard to handle).

6.         Preheat oven to 400 degrees

7.         On buttered & floured cookie sheet or parchment paper lined cookie sheet, place rounded tablespoons of dough.

8.         Bake 7 – 10 minutes.  Carefully remove parchment paper to cooling rack, when cool enough to handle, using a spatula, remove from paper and allow to cool completely before packing in airtight plastic bags for freezing.  Or serve NOW!!  These cookies a great cold – do not store in the refrigerator – they will dry out.

Enhanced by Zemanta
Cool Color Blocked Simanim by Yvette Beyda

holiday table settings, rosh hashanah simanim, rosh hashanah table setting ideas, rosh hashanah table settings

Cool Color Blocked Simanim by Yvette Beyda

No Comments 15 August 2012

Thank you  Yvette for sending in your Rosh Hashanah centerpiece! Shots of happy color and oh so modern! Its amazing how we  can still carry our Jewish tradition that is thousands of years old, yet still infuse our modern color trends and fashion onto our holiday tables! 

Shana Tovah to all! Marlene

 

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

kosher main dish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

No Comments 14 August 2012

I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!

 I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene

 

 Don’t miss a single recipe! 

p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:

  • 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
  • 3/4 cup wild rice
  • 1/2 teaspoon kosher salt
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro, plus more for sprinkling
  • 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
  • olive oil

Lime- Ancho Vinaigrette:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon ancho chili powder
  • 1 heaping teaspoon ground cumin
  • 1 garlic clove crushed
  • kosher salt
  • 1/3 cup olive oil
  • 1/2 cup of parsley, chopped
  • whisk all ingredients
  • 12 cups mixed  greens, such as arugula, mizuna, red mustard, and spinach

Peel and cut the sweet potatoes in wedges.  Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.

Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.

Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.

In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.

Enhanced by Zemanta
Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

No Comments 14 August 2012

“Hi Marlene

I made a great grilled ribbon summer squash salad this weekend!

Enjoy!”

Esther Mosseri

  • 6-8 yellow and green summer squash.
  • juice of 2 lemons
  •  1 c olive oil
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 6 cloves minced garlic
  • Optional-shaved parmesean and toasted pine nuts
  1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
  2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
  3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .
Enhanced by Zemanta
Sweet Peaches, Red Onion with Shredded Basil Salad

kosher recipes, kosher salad recipes, sukkot and rosh hashanah recipes

Sweet Peaches, Red Onion with Shredded Basil Salad

1 Comment 13 August 2012

 

This fresh summer salad couldn’t be easier. We sliced the peaches pencil thin, and let them marinate in the equally sliced thin red onion slivers. The slivered basil was last to be sprinkled on top right before serving. If serving with a dairy meal, you can crumble feta or goat these on top, and if serving with a meat meat, you can choose to place sliced grilled chicken as a side. We couldn’t stop eating this salad given the low fat and low calorie bonus! Inspired by MarthaStewart.com.

Sweet and Savory Summer Salad Ingredients:

  • 3 peaches, sliced 1/2 inch thick
  • 1/4 red onion, very thinly sliced
  • 1/3 cup fresh basil (leaves torn if large)
  • Juice of 1/2 lemon
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

  1. Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.
Enhanced by Zemanta
All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

kosher dessert recipes, kosher recipes, rosh hashanah desserts

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

1 Comment 11 August 2012

I made this apple cranberry crisp for this past Shabbat and after posting it on Instagram, I got so many requests for the recipe, that I had to share it with all of you. Of course you may not like cranberries, so just use one or two or three of your favorite fruits. I would double up the batch for a big crowd. The ramekins looked so pretty on a rectangular dessert tray but you can also try baking it in a large pyrex. Enjoy! Marlene

  • 3 very ripe pears,peaches, nectarines, mango or 3 baking apples
  • 1 cup of whole fresh or frozen cranberries or blueberries
  • 1/4 cup of maple syrup
  • 2 tbsp of fresh lemon juice
  • 1/2 cup of rolled oats
  • 1/4 cup of dark brown sugar
  • 1 tbsp of whole wheat flour or whole wheat pastry flour
  • 1 tablespoon of Earth Balance margarine substitute
  1. Combine all fruit and lemon juice
  2. Combine rest of ingredients cutting in Earth Balance till the mixture resembles coarse crumbs.
  3. Spoon fruit mixture into ramekins or 8×8 baking dish.
  4. Bake at 350 degrees for a half hour
  5. Don’t miss a single recipe of table setting! Subscribe Now for weekly freebies and recipes!CLICK and Sign up for our free newsletter!

 

 

Enhanced by Zemanta
A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

hanukka recipes and tablesettings

A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

5 Comments 11 August 2012

Don’t miss a single recipe or gorgeous table setting idea! 

Subscribe Now!

Bravo Vicky Krantz for sharing your fresh Hanukkah table look with us!

Here’s a brief description of this tempting Hanukkah table setting and dessert bar that must have taken weeks to plan:

Hi Marlene,

Happy Hanukkah-

I made the napkin rings out of sugar cookies (everyone actually ate them after! lol loved it)

  • Made mini triffle cups with brownies, choc pudding Oreo, Rich Whip and a wafer for a cute touch
  • choc covered pretzels
  • choc dipped Rice Krispie treats,
  • dreidels covered in glitter
  • cup cakes with toppers made with chocolate lollipop mold

Btw my menu was:

  • Tilapia Sliders
  • Home made crouton salad with Mozzarella
  • Greek salad
  • Strawberry goat cheese salad with homemade candied pecans
  • Mozerella sticks
  • Parve yebrat (rolled grape leaves) with lemony artichokes
  • Pasta puttanesca
  • Potato au gratin
  • Lemony sautéed spinach with currents pine nuts and fresh garlic! Yum!

 

 

 

 

 

Enhanced by Zemanta
Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

hanukka recipes and tablesettings, kosher dessert recipes

Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

3 Comments 10 August 2012

Lately, olive oil cakes have been all the rage, but little do most of us know, is that Italians have been using olive oil in their moist cakes for centuries. 

 Many chefs use olive oil because it provides a nice richness and an undertone of earthy flavor without all the denseness and greasiness of butter that you would usually use in baking. 

Another difference of an olive oil cake is that it’s not an overly sweet cake, taking the notes from citrus and herbs, in this case cardamom.  Greek, Roman, Egyptian, and Arab cultures loved infusing this spice into their foods and potions because of their aphrodisiac qualities. (So, if you are looking for that extra special Hanukkah gift, you might try serving this Cardamom cake to your hubby ASAP!!!)

Its nice to always add new spices to our cooking and baking menus because of the healing qualities that benefit a varied diet. In this case, cardamom also contains chemicals that appear to treat stomach and intestinal issues, and increase the movement of food through the intestine. Thank you Rachel Harkham of RecipeRachel.com. for sending in this wonderful recipe.

 Make sure to use a high quality extra virgin olive oil to add to the sweeter, stronger flavors of this olive oil cake. 


Cardamom Citrus Olive Oil Cake

by Rachel Harkham at RecipeRachel.com.

When you think of Hanukkah food  you think of Latkes, right? Golden,crisp-fried potato pancakes are perfect holiday food for a cold winter’s night. Lighting the menorah for eight nights aptly commemorates the miracle of  little jar of oil that lit up the menorah in the Temple.  Eating food made or prepared with oil is the best way to celebrate this eight day Festival of Light .  But after a few crispy fried nights when your taste buds are yearning for a different texture and taste, Citrus-Cardamom Olive Oil Cake is just the thing to keep the oil celebration going.  Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts  and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.

Cardamom Citrus  Hanukkah Olive Oil Cake

  • 4 eggs
  • 1 cup sugar
  • 3/4 cup olive oil
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Zest of one small lemon (about  1 tablespoon)
  • ½ teaspoon  cardamom
  1. Preheat oven to 350F and spray a round cake pan
  2. Beat together eggs and sugar until pale and fluffy and very thick
  3. Slowly stream olive oil into egg-sugar mixture, beat together on lowest speed .
  4. In separate bowl: whisk together flour, baking powder, salt, zest, and cardamom.
  5. Gently fold wet ingredients into the dry ingredients, being sure to mix completely.
  6. Pour into prepared pan and bake for 30 minutes or until light golden brown and it passes the toothpick test .  After cake has cooled  remove from pan, plate, and pour orange cardamom glaze over top of the cake, allowing glaze to drip lazily down the sides.

Orange Cardamom Glaze

1 ½ c. powdered sugar

1 teaspoon cardamom

1  teaspoon orange zest

4-5 tablespoons fresh orange juice

  1. Mix all ingredients together in bowl until the glaze is thick enough coat the back of your spoon.  Alternately, dilute with 1 tbsp. of OJ at a time if the glaze is too thick.

 

Candied Citrus Slices

1 cup sugar

2/3 cup water

1 sliced lemon and/or orange cut into ¼ inch  rounds

  1. In a medium saucepan combine the sugar and water.  Bring to a boil and then reduce heat.  Boil gently for 12 -15 minutes or until mixture becomes thick and syrupy, stirring every so often.
  2. Add fruit slices to syrup, stirring to submerge.  Simmer for about five minutes until fruit is tender and slightly shrunken.  Gently remove fruit from syrup and place artfully on top of the cake.  Reserve citrus simple syrup for another use (it’s great for mixed drinks).
Enhanced by Zemanta
Asparagus Pesto by Mark Bittman

kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, sukkot and rosh hashanah recipes

Asparagus Pesto by Mark Bittman

No Comments 09 August 2012

 

 

 

 

 

 

 

 

 

 

Summer entertaining means pulling out pre-made gourmet extras from the freezer, and pesto is usually one of them. Pesto- (meaning paste) is  a no-brainer for pasta, or is great drizzled on sliced  mozarella cheese.  This recipe for asparagus pesto is a fresh twist on pasta-in-tupperware on the beach,  served on veggies as a side dish for barbeque (omit the cheese if serving meat), and as Mark Bittman suggests, you can even spread it on fish.

This recipe is quick in preparation.

Make and freeze in ice cube trays or flatten in baggies in the freezer.

watch the video Here

adapted from the New York Times

RECIPE

Asparagus Pesto

Published: May 7, 2010

Time: 20 minutes

  • Salt
  • 1 pound asparagus, peeled, trimmed, and cut into 2-inch segments
  • 1 clove garlic, or more to taste
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, or more as desired
  • 3/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Juice of 1/2 lemon, or to taste.

1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.

2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Yield: 4 to 6 servings (about 1 1/2 cups).

Enhanced by Zemanta
Top Notch Style and Glamour Table Top Display at the KJ Sisterhood Charity Event Ladies Luncheon

chanuka table settings, father's day table, holiday table settings, kosher recipes, mother's day tables, passover seder tables, purim table settings, rosh hashanah table settings, shabbat table settings, sukkot table settings, thanksgiving table settings, tu bishvat table settings

Top Notch Style and Glamour Table Top Display at the KJ Sisterhood Charity Event Ladies Luncheon

1 Comment 08 August 2012

Thank you Shirley Serure for sharing these enchanting photos of this super chic table setting charity event!  As we are about to begin planning our Rosh Hashanah dinner table designs, we can all imbue  a touch of flair into our own holidays by being inspired by this showcase of floral runners and centerpieces, posh napkin rings, chic spins on linen napkin folds and edgy table top color combos- all designed by the best and the brightest architects, florists, and event planners in the field.
Enjoy-  Marlene
 Dear Marlene,
Last month, I had the pleasure and honor of
photographing Kehilath Jeshurun Sisterhood (Ramaz’s shul) Annual Spring Luncheon Dining by Design Event. It was an
unbelievable and exclusive event where top notch designers, architects, party planners 
and florists were hand selected and invited to design magnificent and unique tables for charity. Each designer’s table had a theme and the items on the table were donated for the event. It was amazing! 

I think the tables are all so unique and are full of ideas and inspirations (especially for summer entertaining and simchas). 
Below is the list of the talented individuals who helped make the event such a success:
  • Jennifer Agus of Agus Interiors
  • Diane Amante of X-Quisite Flowers & Events, inc
  • Jonathan Baron of Baron Design Inc
  • Anthony Baratta of Anthony Baratta, LLC
  • Doina Bryskin of Judaica Classics
  • Marc Charbonnet of Meca Productions
  • Andrew Charles of AHC Events
  • Matthew Kollins of Atlas Flowers
  • Emma Mahfar of E.M.A.
  • Scott Salvator of Scott Salvator Inc.
  • Yaira Singer of Yaira Singer Architecture and Design
  • Sara Weisblum of SWP Events
  • Stefan Event Decor and Floral Design
  • Shirley Serure Photography: ShirleySerure.comFacebookPinterest


 Above: Atlas Floral Decorators – Mirror Image - www.atlasfloral.com

 Above: Atlas Floral Decorators – Mirror Image - www.atlasfloral.com

Above:Emma Alliance Mahfar of E.M.A – Modern Romance

Above: Emma Alliance Mahfar of E.M.A – Modern Romance

Above: Singer Architecture 7 Design – Chic Adventure - www.yairasinger.com

Above: Singer Architecture 7 Design – Chic Adventure - www.yairasinger.com

Above: Agus Interiors- American Fusion www.agusinteriors.com

 

 

Marc Charbonet, MECA Productions- Natural New York- www.mecaproductions.com

Marc Charbonet, MECA Productions- Natural New York- www.mecaproductions.com

AHC Events www.ahcevents.com - Empress Spring 

above: AHC Events www.ahcevents.com - Empress Spring 

Enhanced by Zemanta

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()