The Perfect Holiday Apple Cake Recipe

kosher dessert recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

The Perfect Holiday Apple Cake Recipe

No Comments 30 September 2012

This is a great apple cake recipe that I adapted from the purple Shaare Torah cookbook. My kids whipped it up while I was busy cooking the main dishes for the holiday. They were so proud of their new creation and everyone enjoyed it because it was moist and was so  much more delicious than a store bought cake!  You can use a bunt cake pan for this traditional  cake recipe.

Ingredients:

  • 10 Honey Crisp apples sliced thinly
  • 1/4 cup sugar
  • cinnamon
  • 2 1/4 Cup flour
  • 2 cups sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp. salt
  • 3 eggs
  • 3/4 cup safflower oil
  • 3 tsp.vanilla
  • 1/2 cup freshly squeezed orange juice
  1. Preheat oven to 350 degrees.
  2. Grease a bundt pan.
  3. In a Kitchen Aid  bowl mix sliced apples with cinnamon and sugar.
  4. Mix dry ingredients.
  5. Add wet ingredients and mix in Kitchen Aid.
  6. Pour 1/3 apples into pan.
  7. Add 1/2 of batter.
  8. Add 1/3 more apples.
  9. Add rest of batter.
  10. Top layer should be layered neatly. (the photo above is a different version of an apple cake but that is how the apple should be layered).
  11. Bake 1 hour and 45 minutes till knife comes out clean.

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Quinoa Salad with Pistachios and Pomegrantes

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

Quinoa Salad with Pistachios and Pomegrantes

4 Comments 26 September 2012

This recipe is back by popular demand. Its a gourmet winner for a Rosh Hashanah lunch or Sukkot.

by Kady Harari -Kady Harari lives in Jerusalem with her husband Joey. She’s a food enthusiast, enjoys shopping at the local shuk (at times up to 3 times a day!) and teaches  ”Traditional Syrian Cooking” to seminary girls studying  in Israel in a post high school program. She also owns the most magnificent upscale Jewelry and gift shop in Jerusalem. www.yigaljewelers.com

When our family visited Israel for a bar-mitzvah recently, Kady had catered a  delicious Shabbat sebet. (Did we mention that she also caters parties in Jerusalem???) We all raved over her quinoa salad . Something about the combo of pistachio nuts, lemon, and pomegrante seeds kept us eating until the whole taboule was wiped out!!! Thanks for sharing the recipe- Kady!

Quinoa Taboule

 

  • 1 cup quinoa, rinsed and drained well
  • 2 cups water
  • pinch of salt
  • 2 tsp oil
  • bunch of parsley chopped fine
  • 1/2 cup shelled raw pistachio
  • 1 red onion finely chopped
  • 1 pomegranate, peeled
  • optional- 2 tblsp.  pomegranate syrup
  • lemon
  • olive oil
  • salt
Heat the oil in a small pot, add quinoa and dry roast for 5 minutes. Add water and salt, bring to a boil, lower flame, cover and simmer for 20 minutes. Fluff with a fork and cool
Place the quinoa in a bowl and add the parsley, pistachio, onion and pomegranate seeds. Mix. Add the seasonings and mix well to incorporate the flavors. Enjoy!
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Grilled Watermelon, Goat Cheese and Arugula Salad for Sukkot Lunch

kosher dairy recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes, Sukkot Recipes

Grilled Watermelon, Goat Cheese and Arugula Salad for Sukkot Lunch

3 Comments 25 September 2012

image via http://www.flickr.com/photos/chefelf/

This great Sukkot lunch salad recipe is easy if you still have your barbeque grill going, but if not, you can always use a grill pan on your stovetop to get those beatiful grill marks that will make this dish look like you went the extra mile for your guests. You can make the balsamic syrup from the day before but its a good idea to wait till the day of your Sukkot meals to clean your arugula. There’s nothing more yucky than soggy and darkened lettuce on on our guest’s plates!

Celebrate Sukkot in style this year and use your coolest dishes and table decor!
Send me your Sukkot menu to share on The Jewish Hostess, and please remember to snap a pic of your Sukkah table decor! email me here!

.Ingredients:

  • 1/2 (5-pound) seedless watermelon
  • 1/4 cup kosher balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt (specialty salt is great here, if on hand)
  • 2 cups fresh baby arugula, washed and dried
  • 1 cup kosher goat cheese, crumbled
  • Fresh finely cracked black pepper

Directions:

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

recipe via http://www.foodnetwork.com/

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Chicken with Pine Nuts in Lettuce Cups

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Chicken with Pine Nuts in Lettuce Cups

2 Comments 22 September 2012

This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).

When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.

Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.

CHICKEN SOONG
Adapted from Shun Lee restaurant

Serves 4

Chicken:

  • ½ pound boneless, skinless chicken breast, cut into ¼ cubes
  • 2 teaspoons egg white (beat the white until foamy, then measure)
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch

Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar (or red wine vinegar)
  • 1 tablespoon rice wine or dry sherry
  • 1-2 teaspoons sugar
  • 1 teaspoon water
  • 1/8 – ¼ tsp ground white pepper
  • 1 teaspoon cornstarch
  • 4 celery ribs, finely diced (1 cup)
  • 4 scallions, white and green parts, trimmed and minced (3/4 cup)
  • 3 carrots, finely diced (1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dark sesame oil
  • hoisin sauce (for serving)
  • 1 head iceberg lettuce (for serving)
  • 2 tablespoons toasted pine nuts
  • 1-2 Tablespoons canola (or peanut) oil

1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.

2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.

3. Combine the chopped celery, carrots, scallions and garlic. Set aside.

4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.

5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.

6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.

7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.

Serve as a first course or part of meal. You can double the recipe for a larger group.

GINGER NOODLE SALAD
Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham

I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.

• 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
• ½ cup soy sauce
• 2-4 green onions, thinly sliced (or more to taste)
• 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
• ½ red bell pepper, cut into thin strips
• fresh cilantro for garnish (optional)

Dressing:
• 2 tablespoons minced or grated fresh ginger
• 1/3 cup sugar
• 1/3 cup rice wine vinegar
• ¼ – ½ tsp dried chili flakes or to taste (optional)
• 1/3 cup good-quality dark sesame oil

1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)

3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.



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A Sukkah Table That will be Remembered For Years to Come

holiday table settings, sukkah and table decor, sukkot table settings

A Sukkah Table That will be Remembered For Years to Come

No Comments 19 September 2012

Thank you Kineret Spector for sending in this beautiful inspiring story about the importance of carrying on our wonderful Jewish holidays and traditions! Marlene

The Reason for Everything

It was Sunday night dinner in our Sukkah.  Family and good friends totaling 20 were gathered around the table, already a beautiful sight!  I beamed at my guests for a minute and thanked everyone for being there, before turning to go in for the soup. Suddenly, my friend Jody’s daughter spoke up.”I want to say something!” she announced.  We all turned to look at Gilda, 6 years old, a normally reserved and serious child, and shy around adults – definitely not one to speak up at a table of 20. But Gilda showed no sign of hesitation as she continued, ”I just want to say how happy I am to be here in this Sukkah, and it is so beautiful in here, and I really love it.  I am so happy.”  Her eyes glistened as she looked around the Sukkah.

I was speechless. Years of hosting, cooking, decorating, inviting. Every Shabbat and holiday, as we say, Eem kol ha lev - with our whole heart.  And always to a happy, satiated, and appreciative crowd.  But Gilda’s pure and genuine compliment, in all its simplicity, instantly reminded me (and provided a case in point to my whole family), why we do this at all.  For our children.  For the next generation of Jews.

Every Shabbat and Holiday is ultimately for them, but especially Sukkot.  We know the symbolism of a sukkah and retell it every year.  But for children, it’s even more than that. It’s a fort! A little hut! A small house! An enchanted little getaway. And we get to have this in our driveway every year because we’re Jewish!  While the Sukkah is being erected, the kids are hard at work at the decoration table, making paper chains, paper lanterns, and welcome signs.  They get to decide where it goes.  It’s their own little Sukkah fort.  Truly, the party starts that evening, as it all starts to come together.

For Gilda, the magical appeal of a sukkah may have been just that spark that evoked the gush of appreciation and awareness. I’m so lucky. I’m so happyI’m Jewish. I’m part of something. Our kids do as we do.  We tell them we’re Jewish, we model the rituals and tradition, we tell and retell stories of our ancestors, we explain and we teach. But to witness the moment when the first burst of genuine spirituality is stirred in a child – that is just a transcending experience.  From oldest to youngest, we were all touched by a little bit of sukkah magic that night.

Kineret Spector lives in Los Angeles with her husband and four daughters.  Please ‘like’ her facebook page BSG Tablescapes. 

 

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Update Your Holiday Table Decor on a Budget!

at home, DIY, holiday table settings, holiday tables, sukkah and table decor, sukkot table settings

Update Your Holiday Table Decor on a Budget!

No Comments 19 September 2012

This year, I decided to dump my tinsel sukkah decorations and try to find some updated sleeker last-minute looks. As most of my kids would rather get creative with a new latte in Starbucks, this year I  did not have the cute home made decorations that they used to bring home from second grade art class, and thankfully my fourth grader was really SO excited to help with the fun DIY napkin rings that we dreamed up together.

Step 1- I checked online at Jamali Gardens  and found gorgeous artificial hydrangea balls to hang from the scach or our Sukkah. Each one comes with a green ribbon loop that makes it easy to hang. You can buy them packaged in a set of 6, they come in lavender, green, and white, these gorgeous blooms can probably be passed down to your grandchildren if you keep them stored away with your Sukkah. (On the other hand, I think that they would be a great addition to a summer barbeque gracefully hung from an umbrella or awning.)

2- We shopped at IKEA and found some inexpensive botanical artwork to hang up as a modern Sukkah Decoration. It comes wrapped in plastic, which we kept it protected from the weather.

3-IKEA also had stunning $5 chandeliers in all shapes and sizes,

but unfortunately we did not make sure that they were waterproof,(we tried covering them with garbage bags) and unfortunately, they didn’t last too long…..

Ikea chandelier,REGOLIT Pendant lamp shade, white Diameter: 17 ¾ "  Diameter: 45 cm

4- We decided to make our very own crafty napkin rings. We ran over to Karen’s invitations on Avenue U in Brooklyn, and found lime green ribbon. Ran home, found a glue glun and, voila!


5- As for the dragonflies….. I bumped into Jill over at ETSY and she was able to whip up and ship 50 hemp knotted dragonflies for me to top off my DIY napkin rings. What do you think?

6- Table Runners- Craving something original, I decided to run back over to Karen’s Invitations and purchase some handmade papers that she sells by the sheet. If you are looking to buy some stunning handmade paper sheets online, you can CLICK HERE, HERE and HERE.

I decided to keep the ripped edge look of the gorgeous orange and gold handmade paper by folding each sheet down the middle lengthwise and ripping it slowly. Each sheet became a long rectangle, and I placed each edge under a lime green square table topper that I purchased from Michelle over at Table Toppers on East 4 Street in Brooklyn. Flowers, greens and ceramic containers are from Shirley Bar Nathan atop a fresh monstera leaf. The flowers and the monstera leaf lasted the whole week, and can be used over and over again! (The monstera leaf can also be used as a place mat.)

I always have simple glass votives and tea lights to scatter on my table for extra sparkle, purchased from Crate and Barrel.

 

 

7- You can also use your handmade paper to line the table for your bottles of kosher wine, and barware.
8-Don’t forget that even a brightly colored glass water bottle such as Perrier adds a splash of color to the table! Enjoy!!!!
9-What did you do to add a modern splash to your table??? I’d love to hear!!!  Questions??? Comment below!!!
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Sensational Sukkah Display at Table-Set-Go Charity Event by the Seashore

holiday table settings, kosher recipes, sukkah and table decor, sukkot table settings, Table-Set-Go in Deal, New Jersey

Sensational Sukkah Display at Table-Set-Go Charity Event by the Seashore

No Comments 19 September 2012

This past summer, the Morris I. Franco Community Cancer Center hosted a fund raising event at the home of Charles and Ariella Ben Dayan in Deal, New Jersey. Ten teams of Jewish hostesses took on a different Jewish table setting theme that resulted a fierce competition. Though it was an extremely tough decision, Muriel Hidary and Barbara Franco were the table setting winners of the day.

During the festival of Sukkot ,its hard enough to get someone to put up your Sukkah decorations, but imagine how hard it is to build a Sukkah from scratch just for a charity event, for hundreds of women to check out- and then take it all down after 24 hours!! What a feat!!

When I sat down with Barbara and Muriel (a great team- I must say!!!) to discuss the mini- sukkah that they whipped up , they casually described how easy it was to:

  1. Create a faux chandelier by buying 2 bunches of branches and somehow figuring out how to suspend a bird’s nest from Michael’s Crafts with candles balanced atop the birds nest ring!
  2. Buy burlap, beautifully drape it as a table cloth using stick pins from Michael’s crafts in New Jersey.
  3. Sew a beautiful beige linen fabric onto the backs of folding chairs, and THEN wrap each chair with a darker beige gauze and tie together with a mini wreath- also from Michael’s.(how stunning???)
  4. Find real looking greens that resembled the green leaves that are found on the lulav- Hadass and Aravah.
  5.  Tie fishnet that adorned the back columns of the Sukkah.- (from A.C. Moore.)
  6. Sew fabric for back curtains- Lana fabrics in Brooklyn, N.Y.

More Gorgeous Details:

  1. Vietri dishes and Kim Seybert napkin rings were borrowed from “Aimee”.
  2. Each place setting had a name printed within a $1.99 garden daisy picture frame bought from Michael’s Crafts.
  3. The etrog box is antique and is inscribed with the owner’s initials.
  4. The centerpiece is a cylinder vase filled with lemons (etrogs weren’t available in August!)
  5. Artificial succulents- from A.C Moore

I’m sure you found some inspiration here!! Happy Holidays!!!!

A Personal Recipe for YOURSELF on Rosh Hashanah by Life Coach Alice Chera

sukkot and rosh hashanah recipes

A Personal Recipe for YOURSELF on Rosh Hashanah by Life Coach Alice Chera

1 Comment 14 September 2012

 

Thanks you Alice Chera for your calming words of wisdom during this rushed and hectic holiday whirlwind…

For many Jewish women September is an amalgam of moving trucks, school supplies, holiday menus, shopping lists, and back to school tears. But let’s face it; we women are incredibly energetic and creative. When it comes to whipping up a months worth of gourmet holiday meals we can conquer the kitchen like nobodies business. But oftentimes the essence of the holidays, especially Rosh Hashanah can be overshadowed by the quest for the right fall shoe to the yummy aromas wafting from our kitchen. The fact that another year has passed and a fresh new year awaits us can seem secondary to the myriad of responsibilities required to get our selves and our families “holiday-ready.” So as we think about setting our tables and tweaking our menus, take a moment to focus on yourself and the upcoming year. What do you want this year to look like?

Rosh Hashanah is a time for both gratitude and reflection, a time to take stock of the past year and set our intentions for the year to come. Now is the time to channel some of that wonderful creative energy and decide what you would like to serve up for yourself in this New Year. Close your eyes and take a moment to go into your “inner house.” Picture a large, glorious table, a table just for you. This is your table for the year to come. How do you want to set it? What will be on your menu? What will you do this year to nourish your body, mind and soul?

There are 2 ways that we walk through our lives, one is by “being” and the other is by “doing.” How we walk through this year and who we decide to be is just as important as what we choose to do. This holiday think about what attributes you want to cultivate and what pesky habits you want to release. Perhaps it’s time to let go of self-doubt and work on really appreciating who you are and all that you do. Or how about cranking up your Fun-meter and doing something out of the box at least once a month just for fun? Maybe you have been waiting to go back to school, take that class, or start that juicy project you keep putting off. This Rosh Hashanah, don’t forget one of the most important people to grace your table- that person is you! Create a recipe for yourself this year that spices up your fall, warms your winter and has you blossoming through Spring and Summer.”

Alice Chera, CPCC, ACC
AKC Life Coaching
(917) 692-4409
alic44@aol.com
www.alicechera.com

 

 

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Chocolate Cinnamon Babka Breakaway- Revised

kosher challah recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Chocolate Cinnamon Babka Breakaway- Revised

8 Comments 14 September 2012

 

 

 

Don’t miss a single recipe! 

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The person who gave me this babka recipe promised that she would never speak to me again if I mentioned her name, and if I do, I will probably be UNinvited for the first lunch of Rosh Hashanah- so this recipe will remain ANONYMOUS! Enjoy!

Chocolate Cinnamon Babka Breakaway:

Start with basic Challah recipe:

  • Two “3 one ounce packs” of rapid rise yeast mixed w 4 cups luke warm water and 1/4 c sugar
  • 4 eggs
  • 1 c oil
  • 1 1/4 c sugar
  • 4 heaping tbsp kosher salt
  • 5 lbs (king arthur bread best) flour
  1. Proof the yeast by combining 2 cups of very hot water with 2 cups of cold water plus 1/4 cup of sugar in a bowl. When it is mixed, add yeast and let bubble up. (I cover the bowl with a paper towel).
  2. Mix rest of ingredients together in a Bosch or knead by hand.
  3. Add yeast mixture.
  4. Let rise 1 1/2 hours covered w plastic wrap and a towel.
  5. Separate int 8 balls.
  6. Use half of this recipe to make regular Challah.
  7. Roll out a ball of challah dough into a rectangle approximately 14″ x 8″.
  8. Make a mixture of 1 cup of  sugar and 1/4 cup of cocoa OR 1 cup sugar and 1/3 cup cinnamon, plus- 1/2 bag of chocolate chips (optional), 3/4 cup of oil, 1 tsp. vanilla.
  9. Slather it onto your rectangle.
  10. Roll up jelly roll style.
  11. Slice into thin spiral rolls and place along bottom of round challah pan OR I used an oblong springform pan which worked well for this babka.
  12. Make a new mixture of 1 cup of sugar, 3/4 cup of cinnamon, and drizzle safflower oil into the cinnamon sugar mixture to make a THICK syrup.
  13. Drizzle all over your chocolate spirals and into each crevice of the babka. (photo not shown)
  14. For each babka- make a new  confectioner’s sugar/chocolate and sugar/cinnamon mixture as the syrup topping.
  15. Optional Crumb Topping: 1 stick of margarine, 1/2 cup of sugar, 3/4 cup flour, 1 tbsp. vanilla, 1 tbsp. cinnamon. Mix together with fingers till becomes crumbly and sprinkle on top.
  16. Bake at 350 for 25 minutes or until a knife comes out clean.

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My Secret Biscotti Dessert Recipe

kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

My Secret Biscotti Dessert Recipe

3 Comments 12 September 2012

I cannot reveal the source of this great biscotti recipe, because it was given to me years ago by a wonderful woman who wouldn’t want her name announced on the world wide web. Suffice it to say that this recipe comes from the heart of a very special person that came into my life for a very short while. This woman arrived at my doorstep with a basket of chocolate chip AND chocolate – chocolate-chip biscotti PLUS the recipe printed out, PLUS a brand new serrated knife that I should use when making this her crunchy treats. Just as she share her recipe with me, I’m so happy in turn, to share it with you.

Enjoy!!! Marlene

Recipe for Secret Biscotti

  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 cups of flour
  • (for a double chocolate flavor- use 1 1/2 cups of flour, and 1/2 cup of cocoa instead of 2 cups of flour)
  • 1 cup of sugar
  • 1/2 tsp baking powder
  • 1 package of chocolate chips (not artificially flavored chips!!)
  • optional- add whole or sliced almonds. (whole almonds make the biscotti harder to slice)

Mix all wet ingredients in a kitchen aid.

Mix in dry ingredients.

Spoon and shape onto sprayed parchment paper into 2 long logs.

Sprinkle cinnamon on top.

Bake 20 minutes at 350 degrees or until top is not doughy.

Take out of the oven, cook on a rack.

Remove the logs with a spatula and place on a cutting board. (These will break easily so use special care!)

With a long, sharp, serrated knife, slice diagonally for long pretty biscotti make sure to push down gently yet firmly so the slices don’t crack.

Place sliced biscotti back on the baking tray and place in the oven at 325 degrees for an additional 15 minutes.

Bake for an extra 5 or 10 minutes if you like them really crunchy.

Happy Holidays!

 

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Sweet Spagetti Squash “Hillu”- Syrian Style Simanim for Rosh Hashanah

kosher recipes, rosh hashanah simanim

Sweet Spagetti Squash “Hillu”- Syrian Style Simanim for Rosh Hashanah

No Comments 11 September 2012

One of the Simanim or symbols used on the Jewish New year of Rosh Hashanah is a specific type of squash or gourd – known in this context as either “qara” or “kera” or “k’ra” or “kra” in Hebrew and Aramaic, this type of squash is otherwise known as spaghetti squash or calabash. Pumpkin, another type of squash, may also be used but traditionally many Sephardic or Syrian Jews prefer cooking spaghetti squash in a thick sugar syrup known as “shira”. For as long as I can remember, my mother, and then later on when I got married, my mother in law cooked up this pot of sweet golden threads known as “sillet”(pictured above in between the date and the apple).

As kids we knew that we would have rather be munching on Ring Dings and Devil Dogs, but as we grew up, we appreciated this once a year traditional treat for a sweet New Year.

Recipe for Sweet Spagetti Squash “Hillu”- Syrian Style Simanim for Rosh Hashanah

  • 1 spaghetti squash

Puncture with a knife in several places. Place in a large pot with water. Boil for 25-40 minutes.

Remove from hot water and immerse in cold water to stop cooking.

Cut in half and remove seeds. Some people cook bizzer from these seeds. Here’s a quick “How to Roast Your Own Pumkin Seeds” link.

Make sweet “shira” syrup:

  • 2 cups sugar
  • 1 cup of water
  • dash of lemon juice
  1. Boil water with sugar and lemon juice 30 minutes till thick and syrupy.
  2. Shred squash till spagetti like. Drain in a colander. Add squash to shira syrup mixture and simmer and stir occasionally. Refigerate. My mother in law freezes it in a Tuperware. Stays nicely in the fridge. May sprinkle with pistachio nuts before serving.
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CINNAMON BRAISED CHICKEN WITH CARROTS

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CINNAMON BRAISED CHICKEN WITH CARROTS

2 Comments 06 September 2012

My friend Brenda makes this amazing chicken dish adapted from a  Gourmet Magazine recipe.  It’s sweet and sour with cinnamon, honey and lemon and is perfect for Rosh Hashanah.  The original recipe calls for thighs on the bone, but I prefer boneless thighs, which become fall apart tender when braised (I cut off all visible fat and cut them into small pieces). It’s comforting and delicious for the holidays or on a cool fall night. Serve with rice or couscous.

Serves 4 to 6

Ingredients

2 1/2 lbs boneless, skinless chicken thighs, trimmed of excess fat & cut into 2-3 pieces each

2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
3 large cloves garlic, minced through a press
1 – 2 cups chicken broth
1/4 cup fresh lemon juice
2 tablespoons honey
1 tablespoon flour
1 tablespoon finely chopped fresh flat-leaf parsley

1. Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.

2. Heat half the oil in a skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 5 minutes per batch. A non-stick skillet works well. Transfer chicken as browned to a bowl.

3. Add onion to the pan. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. Add flour and stir til combined.

4. Return chicken to skillet with onions. Add the broth, lemon juice, and honey, then cook over moderately low heat, covered, until chicken is very tender, about 30 minutes. Add carrots and simmer until they are soft – about 20-30 minutes more. Add salt to taste, more lemon juice or honey to balance the sweet and sour if desired, and parsley.

This dish reheats nicely and is even better the next day.

Lisa Ades

Sarah Nuseiri’s Decadent Hanukka Dessert Table

chanuka table settings, hanukka recipes and tablesettings

Sarah Nuseiri’s Decadent Hanukka Dessert Table

No Comments 03 September 2012

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What a Hanukka dessert table! Thank you Sarah Nuseiri for sharing your Hanukkah party with us!!! I especially love the Hanukka cake pops!!!

“Hi Marlene!

I had the best time doing this dessert table! I think the highlight are my munchkin cake pops. I originally thought of making jelly donut cake pops, but didnt have the time. So I literally bought a dozen jelly donuts, chocolate and powdered munchkins from Dunkin Donuts, stuck them on a popsicle and added ribbon!  Easiest thing ever,and adorable!!  Shirley Mamiye Dana did the gorgeous Hannuka cookies and cupcakes. She’s amazing! I think its more of a fun Hanukka table for kids to enjoy after lighting. There’s lots of candies and chocolates, and the chocolate gelt streamers were also a fun idea.   The mirrors are propped up on candles and it would be a cool effect if they were lit (I didn’t want to ruin the tablecloth though).  I wrote Happy Hannuka with dry erase marker. These could be used to personalize any event, either on the buffet , or even as initial place setting around the table. Sarah Nuseiri”

 

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Lazy Sunday Night Spicy Shakshooka

breakfast recipes, kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas, Sukkot Recipes

Lazy Sunday Night Spicy Shakshooka

1 Comment 02 September 2012

We got in the mood to make this cozy Shakshooka tonight and it was so worth the slight mess. My little daughter watches the Cooking Channel daily and it was so much fun watching as she expertly chopped all of the ingredients and sprinkled them in the pan. Here’s her easy recipe for Shakshooka.

  1. Chop one whole onion, 1/2 red pepper, 1 seedless jalapeño pepper, and 3 mashed cloves of garlic.
  2. Carmelise these ingredients n a pan with olive oil. Add cumin, thyme, oregano, sweet red paprika, and fresh black pepper.
  3. Add 1 small can of Hunt’s fire roasted chopped tomatoes discarding some of the liquid.
  4. Add hot sauce or hot pepper if you like it spicy.

4. Cover and cook for 5 minutes.

5. Break 4 eggs into a glass and check for un kosher blood spots.

6.Optional- add crumbled feta.

7. Slide into tomato mixture and cover for 10- 15 minutes.

Enjoy!


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