Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, sukkot and rosh hashanah recipes

Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

5 Comments 29 January 2013

 

Soy Vay Marinated Kosher Lamb Chops

Weekly Thursday mornings seem to roll around quicker than the Little Tykes toys that sped atop my kitchen floor over the past two decades. That sentimental part of my child rearing years has all but disappeared, (of course I’ve all but forgotten about the sleepless bleary eyed nights, sticky pacifiers glued to the bottom of my pocketbook…), but the familiar weekly whisper still persists…”WHAT ARE YOU MAKING FOR SHABBAT DINNER TOMORROW NIGHT?”  Hmmmm….

Choices, choices…. as I browse through my pantry ….

A new meat dish for Shabbat…. what’s quick… delicious…not TOO heavy…??? Maybe lamb chops???

YES!!!!  No need to marinate an entire roast! One or two bite sized chops per family member. Kind of pricey but SO  worth it for a quick change of pace on the Friday night dinner table. My once little ones now appreciate this bite sized delicacy and my youngest picky kid will actually take a couple of chomps!

My doorbell rings and the kosher chops are delivered very quickly from my local kosher butcher.

I minced some garlic, ginger, a grind of black pepper and a splash of olive oil and   Wasabi Teriyaki Soy Vay Marinade, and I was on my way!

Sliced and spiced my mushrooms and they too were soon ready to roast in the oven.

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They were truly a hit at the Shabbat dinner table. As proof I wish I could have taken a picture of the empty lamb chop platter! (no pics on Shabbat!)

Many lamb chop recipes call for “Frenched” lamb chops, which means that a butcher will take off all of the fat from the bone but I couldn’t disagree more! The fat on the bone of the chops will add more flavor to the bone, and as we all know- when it comes to lamb chops- forget about manners! It sounds greasy, but a real lamb chop lover will suck that bone dry. Of course you can tell your butcher to take most of the fat off the bone, but don’t leave it totally bone dry.

I really enjoy using the Soy Vay Marinade products because I don’t need to chop tons of fancy ingredients just to make a fabulous dish. PLUS- who wants all those  preservatives found in all of those other marinades? (YUCK! NOT ME!!)  The folks at Soy Vay have  done all the chopping and Asian culinary tasting work for us. It’s already and packaged  in their easy to spot Soy Vay bottles on the supermarket shelf. You can try it for yourself! It’s available at all Foodtown, Food Emporium and D’Agostino and Whole Foods supermarkets. You can also use one click shopping with Amazon link below.

Of course I would totally recommend these lamb chops as a special man treat for Father’s Day, and make sure to have Soy Vay  on hand for summer grilling!

For a fabulous grilled salmon recipe marinated in Soy Vay, click HERE.

Soy Vay Marinades

 

Here’s the EASY recipe:

Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

Ingredients

    Marinate a six pack of lamb chops in a marinade of:
  • 1/4 cup of Soy Vay Wasabi Teriyaki
  • 3 cloves of finely chopped garlic
  • 2 tablespoons of finely chopped ginger
  • black pepper

Instructions

  1. About a half hour before serving:
  2. Place an empty roaster in a PREHEATED 400 degree oven for about 10 minutes.
  3. Throw your lamb chops in the HOT roaster and let sizzle for about 10 minutes on each side.
  4. If you like your chops rare, then you can take them out about now. They will keep cooking even after they are removed from the oven. Keep covered till serving.
  5. I like to lower the oven heat to about 350 degrees and let them cook for another 5 minutes for the younger kids portions.
  6. Of course you can always grill them on the barbecue but I know that I have more control over the juiciness of these chops if the juices are marinating my meat in a roaster, and not dripping down into the bbq coals...
  7. For the crispy mushrooms:
  8. Clean and slice 2 boxes of button mushrooms (they shrink like crazy)
  9. Marinate in 1/4 cup Soy Vay Wasabi marinade.
  10. Place an empty roaster in a 400 degree oven for 10 minutes.
  11. Slide your mushrooms into the sizzling pan shaking the UNCOVERED pan every 2 minutes for about 15 minutes till mushrooms lose their juices and become crispy looking on the edges.
  12. Garnish grilled lamb chops with mushrooms and 2 teaspoons of sliced scallions.
  13. YUM!!!!
http://www.thejewishhostess.com/2013/01/juicy-asian-style-lamb-chops-with-crispy-roasted-mushrooms/

Thank you to the nice people at Soy Vay for sending over some bottles of their products for me to try!

 

 

 

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Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80′s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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How to Seed a Pomegranate for Rosh Hashanah: Two Techniques

kosher recipes, rosh hashanah simanim, sukkot and rosh hashanah recipes

How to Seed a Pomegranate for Rosh Hashanah: Two Techniques

5 Comments 26 January 2013

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Pomegranate fruit.

There are two techniques  to scooping out 613 of those pomegranate seeds!

The first one was sent in by Linda Dayan in Israel-:

Technique #1:

1-When my children were little, we wanted them to be a part of the preparing for Rosh HaShana. We used to put giant bibs on them and let them remove the seeds from the pomegranates. The reason that we eat this fruit on Rosh haShana is the symbolism of its many seeds; that we should have a new year filled with many mitzvot. It is even said that the pomegranate contains 613 seeds, the number of mitzvot in the Torah. I don’t know if this is true, but the counting was another way to keep our kids busy, while I was cooking!

Now that my children have B’H,  grown and we are both (hopefully) smarter… I have discovered easier ways to seed this delicious, healthy fruit. Here goes:

Put on an apron!

Roll the pomegranate on your counter, pressing gently around all sides.

Cut the pomegranate in half (like you would slice a grapefruit). Slice off the little crown on the top.

Place the two halves of the fruit face down on a cutting board. Cover with plastic wrap and then a dish towel.

Get your poultry hammer or heavy wooden spoon and hit around all the sides – and top of the fruit.

Carefully, lift off the coverings and the rind. Those beautiful, bright red seeds will be yours for the taking.

Technique #2:

2– Watch the video now:

and/or read on….

First cut off the top of the pomegranate. With a spoon, gently take out some of the center core. Be careful not to squeeze or disturb the seeds. Next, use your knife to score the outer rind around the fruit. Put your thumbs in the center and gently pull apart the sections. Peel away some of the white skin. You may be able to remove pieces from the rind.

To easily remove the seeds, place the pieces of pomegranate into a large bowl of cold water. Now when you go to remove the seeds, they’ll come right out. The seeds will sink to the bottom of the bowl. With the sieve, remove the skin floating on top. When the skin is gone, take out the seeds. Don’t freeze the seeds as they lose their color when frozen.

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Table-Set-Go Rosh Hashanah Table – Be Inspired!

holiday table settings, rosh hashanah table setting ideas, rosh hashanah table settings, Table-Set-Go in Deal, New Jersey

Table-Set-Go Rosh Hashanah Table – Be Inspired!

6 Comments 20 January 2013

On Tuesday July 11, the fabulously talented women of the Sephardic community in Deal, New Jersey unleashed their creative table setting talents to amaze hundreds of Jewish women who arrived to support the Morris I. Franco Community Cancer Center. This event, staged on the spacious summer porch of the home of our gracious hosts,Charles and Ariella Ben Dayan, was a competition that consisted of eight teams of 1-5 women per team. Each team was given a random holiday theme, in which they created a unique table setting. The basic rule was that they must use a 48 inch round table that was supplied to them, and from there on in, the sky was the limit.  An impressive lunch, chinese auction gifts, and demonstrations were also featured during the day. Pictures are worth a thousand words, so go on and feast your eyes!!!!

Rosh Hashanah

Table by:

Marcy Smeke, Pauline Assa, Michal Gindi, Grace Chehebar, Tunee Missry

This  Rosh Hashanah table is truly a work of art and imagination. The table was lined with a vintage table cloth. Next, the girls layered the table with bamboo place mats, a gold woven place mat, green glass charger, gold dish, a hand painted gold leaf salad plate, embroidered leaves napkin and gold flatware. Note the symbolic silver apple that tops off the whole place setting. Of course we “dip the apple in the honey” to symbolize the hopefully sweet upcoming New Year.

Are you starting to get a little anxious about when is Rosh Hashanah this year of 2011? Well, mark your calendars and get back on the beach! You’ve got till Sept 28 at sundown to start dipping those apples…..

 

Above: Note the LIVE FISH swimming in the elongated green vases. A genius idea!!! Of course the fish are a perfect symbol of The Jewish New Year, as many people serve the head of the fish on the Rosh Hashanah table to symbolize the fact that we should be the “Rosh”  (the head)and not the ” Zanav”(the tail).

The fish also symbolize our custom of “Tashlich” in which we throw our sins into a live body of water that contains fish.

The photo above was taken by Norma Cohen just seconds before an ocean breeze sent one of the vases toppling over. Thankfully Grace Chehebar saved the day and scooped  all of the flopping fish off of the porch and flung them into the second vase.

Note the Shofar candlesticks above!!!

Above :I LOVE the silver apple casually placed in to the bowl of green apples!!!

Below: Don’t miss the fresh honey oozing out of the honey combs! (The girls whispered to me that  the honey combs can be bought HERE .)

In my opinion, the real hit of the whole table was the apple that doubled as a honey jar. Pauline Assa explained her unique Rosh Hashanah invention to me in 4 easy steps:

  1.  Take an apple and slightly slice off the bottom so that it sits upright.(leave a flat bottom so the the honey doesn’t leak out)
  2. Scoop with a melon baller
  3. Swish some lemon juice around the apple sides and top (this may be done the night before the holiday).
  4. Fill with honey.
  5. HOW COOL????
  6. Stay tuned to The Jewish Hostess for more of the fabulous Table Settings displayed by the Jewish women who came together for the Morris I. Franco Community Cancer Center on July 12 2011!!! (Coming up…… Sukkot, Shabbat, Chanuka, A Garden Party, Shavuot, and Passover……..)

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A Royal Rosh Hashanah Table Setting! By Viviane

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A Royal Rosh Hashanah Table Setting! By Viviane

2 Comments 19 January 2013

 

Enjoy Rosh Hashanah inspiration from 2011!

WOW!! What a gorgeous holiday table!!  If you are looking for elegant table setting ideas then you’ve come to the right place! Viviane’s flair for color and style is evident with the effort that she put into her Rosh Hashanah table. Shades of the color purple are associated with royalty, wisdom, and mystery in which the flowers, dishes, placemats and stemware add the extra touch of sophistication to the table.

 I love how she so cleverly used  Kim Seybert napkin rings as a backdrop for printed place cards for her guests! And the individual simanim for each family member! What a cool idea! Love it! I’m sure adults and children alike went home with wonderful holiday memories that reflected the effort and thought that went into this special holiday table setting. (Not to mention all the the yummy kosher holiday recipes that were prepared as well! Viviane- send us your holiday menu also!!) Shana Tova! Marlene

“I got my idea online from a Chinese hostess website. I bought the spoons from a restaurant warehouse and the plates underneath from CB2. I went to Paper Moon Invitations on Avenue P and had them print up the cards with each beracha. Then I went to Lana fabric on Kings Highway and bought organza plum ribbon and tied each one to each spoon. Every person got their own plate with their own spoons and simanim. What a nice night! Viviane”

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Have A Wild Purim Party With the Mamiyes!

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Have A Wild Purim Party With the Mamiyes!

11 Comments 15 January 2013

 

 

 

 

Purim Party -Centerpiece-2-550x366

 

 

Enjoy this re-post from 2012….

 

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Dear Hostesses, I know that your are all thinking that I am the one responsible for this magnificent jungle themed table, but no, I must admit- all of the credit goes to my official partner in crime, my sister in law A……Mamiye. About two weeks ago, she graciously invited my family over for a Purim Party Seudah, and thrilled to be let off the hook, I quickly accepted.

A….. always puts extra effort into her Purim Party theme and  literally involves every member of her family into the fun of the holiday. One year she came to my door dressed as the wicked witch, with themed mishloach manot in hand, and each kid (plus my brother in law) was in tow as another member of the Wizard of Oz family. (I was told  that if I posted the pictures, I would be excommunicated). Another fun year she made us all dress up in 80′s garb and I had a great time exhuming my old favorite lime neon green shoulder padded short jacket (the matching mini-mini skirt wouldn’t zip), and I blew off the dust from my beloved 3 inch hanging gem encrusted  gold costume earrings (why I still have all that stuff, I do not know). I PUFFED up my hair, and tried to replicate my  Stagelight blue eyeshadow (who remembers Blue Roses sticky lip gloss?). ( If this era applies to you,  click here and reminisce with fads from the 80′s). Anyways, Allegra treated us all to a whole 80′s experience that Purim holiday, including an entire homage to Rick Springfield and his music. (ahem).

 Fast forward to Purim 2012- Knowing that we would have to spotlight this holiday table on The Jewish Hostess, we quickly began to brainstorm.  An adventurous sarfari theme came to mind and we got to work. Digging into both of  our  storage closets, we dug up anything and everything that was wood, orange, green, exotic, and bright. Within three minutes my niece was at my door ready to pick up my tropical finds.

A….. went to work on the computer and in her own words “‎​Got the bandana’napkins’ and the hanging balls and animal print bags from Oriental Trading. Dirt cheap. Got the ‘bambu’ disposable plates from Paper goods. All the rest is yours and my stuff dug up from the archives!”

A….. spent the next two days singlehandedly setting up her table, and  so excited with how it was coming out, she called me at midnight to come check it out. 

Twenty years ago A….. and I used to dream of running to Bergdorfs, but now all we were thinking of was when we could find a minute to run to the flower market for some brights  that would polish off the table. We finally got there yesterday, parked illegally and within 10 minutes we had acquired a bunch of beautiful vines, leaves, and exotics, plus, of course, a parking ticket.

I ran to the fruit store (this was the one day of the year that Ouri’s didn’t have baby bananas!) and I grabbed some mangoes, kiwis, oranges, and pineapple, brought it to her house dumped them into our wood bowls, and within three minutes we were ready for photographer Gary Zindel to snap some photos.

Check it out A……’s Purim party efforts below and enjoy! Happy Purim! Marlene

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Winter Pumpkin Soup in a Scooped Pumpkin Bowl

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Winter Pumpkin Soup in a Scooped Pumpkin Bowl

No Comments 14 January 2013

 

Winter Pumkin Soup, The Jewish Hostess

by @rsutton on The Jewish Hostess Instagram feed. Thanks Robyn!

This soup presentation will show that you really put a lot of effort into serving your family a warm cup of cozy vitamin packed soup that they will SO appreciate after a hard day at school and work. And even though you probably hard just as hard of a day, I really feel that that is what being a Jewish mom is all about. Somehow we have to manage how to be there for our families while we get our own act together. whether it be changing diapers or packing a hard day at the office or both! 

Here’s to you!  The Jewish Hostess!

Winter Pumpkin Soup in a Scooped Pumpkin Bowl

Sauté  in a stock pot:

  • 1 chopped onion,
  • 3 cloves of garlic
  • 4 carrots
  • 2 packages of cubed butternut squash
  • 1 cubed sweet potato
  • slice off corn from one cob

 

  1. Add water to cover, salt and pepper, and the cob that was sheared (for flavor)
  2. Cook about half hour, emulsify leaving some chunks.
  3. Can serve in scooped out pumpkin or acorn squash or a plain old soup bowl.
DIY Mishloach Manot Purim Cards- For That Extra Special Touch

purim recipes, baskets, and decor

DIY Mishloach Manot Purim Cards- For That Extra Special Touch

2 Comments 14 January 2013

Dear Hostesses,

Every Sunday, we venture out to different parts of Brooklyn and NYC to check out some of the new exciting neighborhoods.

Last week, we journeyed out to Smith Street in Downtown Brooklyn and the sweet sight of moms and dads wheeling strollers and Sunday morning coffee shops made me feel like I’d like to spend a little time discovering the area. Looking for some great shopping, I started to scout around. You might be thinking that great spending to me means Intermix, Scoop, Chanel, and Prada- (well, it doesn’t hurt to window shop!), but really fun shopping is when I can walk into a store like Paper Source, and feel like a kid again. Located at 102 Smith Street, it’s a crafter’s dream.   For anyone that’s really a kid at heart, Paper Source will allow you to create to your heart’s content. The friendly staff will help you choose from arrays of colored and patterned paper, glitter, stamps, and tons more. (They didn’t pay me for this post! REALLY!)

Paper_Source_Brooklyn

I decided then and there, that I would try to see if I could challenge myself to some DIY Purim cards. After browsing around in heaven for a couple of minutes, I realized that I had to speed it up seeing that my hubby and kids were getting a little fidgety. I quickly threw some coordinating card stock, a wine bottle stamp, gold ink, leaf patterned ribbon, raffia, a burlap ribbon, and a hole puncher into my basket. As the sales girl rang me up, I also grabbed some packaged glue dots which ended up being a key ingredient to my DIY cards.

That evening, I was so excited to rip open my Paper Source bags. I felt like I had just gotten home from the toy store. The best part of the whole night was that I put away my phone, my kids became a part of the process, and together we created a fantastic mess, plus the one of a kind cards below.

The secret to this scrapbooking style of card making is to layer, layer, and keep on layering. And if you make a mistake, then LAYER again!

For my mishloach manot this year, I am thinking of buying wine, grapes, and cheeses and mounding in a basket. The greens and purple and golds were a good choice for me.

The Jewish Hostess 2

Using the same colors and materials, we created several different designs featured below. Which one is your favorite? What colors would you choose for your own DIY Purim card?

 

PURIM,  DIY, The Jewish Hostess

Purim Card DIY 2

Purim Cards , Paper Source

Purim Cards

Purim Card DIY

P{urim Cards, DIY , Paper Source

Below are some inspiration boards by the pros at Paper Source. I snapped photos in the store so that I could grab some ideas later on.

Paper Source, The Jewish Hostess DIY 4

A hole puncher is a great tool to help you weave cord through any shaped card like the heart shape below:

Paper Source, DIY, The Jewish Hostess 5

See how their layers create such a professional and handcrafted look?

Paper Source, DIY, The Jewish Hostess1

Paper Source, DIY The Jewish Hostess 3

Stamps like the “Thank You” below can really make it look like you did the calligraphy yourself.

Paper Source, DIY, The Jewish Hostess 2

I hope you enjoyed my DIY Purim card. Even though life gets so hectic, its all about the personal touches in life. Whether we make our own Purim cards, lovingly pinch hammentashen, or tuck our kids in at night, its all about the memories that our kids take with them as they grow, and g-d willing raise their own families. HAPPY PURIM!!! XOXO

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Shredded Brussel Sprout Salad over Roasted Beets with Lemon Walnut Dressing

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Shredded Brussel Sprout Salad over Roasted Beets with Lemon Walnut Dressing

No Comments 14 January 2013

Brussel Sprout Salad, The Jewish Hostess
Thank you Renee Safdieh for your gourmet Brussel Sprout Salad! Not only is Renee a fantastic cook- but she own her own chic baby knit hats company!
How’s that for a fabulous Jewish Hostess???
Check out Renee’s fantastic knitted hat creations! Call Renee for all of your baby gifts!
 
Shredded Brussel Sprout Salad over Beets 
By: Renée Cohen Safdiah
Instagram: @saturdayknitfever
  • 1 bunch Red Beets
  • 1 bunch Golden Beets
  • 2 lbs Brussel Sprouts
  • 3 stalks Celery
  • generous 1/2 cup toasted Walnuts, lightly chopped
  • 1/2 cup freshly grated Parmesan Cheese
  • Freshly squeezed Lemon Juice
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
*I used a mandoline to slice the beets, brussel sprouts and celery- but can be done by hand.
Roast beets, wrapped in foil at 400•, peel, slice, set aside.
Slice Brussel sprouts and celery very finely. Toss with walnuts ,cheese ,lemon juice, olive oil, salt & pepper.
Arrange beets on serving platter. Arrange Brussel sprout salad on top. Garnish with additional  Parnesan cheese and walnuts. Yum!
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The Jewish Hostess Jewel Toned Sweet Rosh Hashanah Table 2012

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

The Jewish Hostess Jewel Toned Sweet Rosh Hashanah Table 2012

2 Comments 12 January 2013

 Enjoy this repost of my Rosh hashanah table setting from 2012!

What will be YOUR Rosh Hashanah table decor style for 2013?

This Rosh Hashanh (2012), I decided to purchase two ram’s horns as accents to my Rosh Hashanah table decor. The horns flanked a centerpiece of gorgeous orchids and ruby red roses and “new” Rosh Hashanah fruits embedded within the display- all designed by  Shirley Bar Nathan.

Originally I had planned on using jelly apples with butterfly place card holders on each dish (pictured down below), but the jelly apples were a little more tedious than I had anticipated, so I ended up using about 10 of them as an accent on the table. I bought a couple dozen bumble bee sugar shapes on Amazon.com.
Sugar Bumble Bees Cake Decorations (1 dz)

My napkin rings were simple burgundy strips of tied velvet ribbon that picked up upon the colors of the pomegranate and the new fruits within the table’s centerpiece. A simple wood honey dipper (saved from last year’s Rosh Hashanah table setting) slipped into each “napkin ring” served as extra Rosh Hashanah table themed decor. Every table setting had their own little individualized plate of Simanim, which made it much easier to clear away and serve my dinner buffet style on the server. Candles and little golden tea lights added to our romantic themed new year’s table. Email me with any questions! Wishing all of my hostesses a healthy an happy and successful year!

P.S. PLEASE FOLLOW @thejewishhostess on Instagram for up to the minute new recipes and table setting ideas shared by Jewish women worldwide.

 

 

(photo taken by the housekeeper at the start of the holiday)

 

 

 

 

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British Themed Bridal Shower by Daniella Salem

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British Themed Bridal Shower by Daniella Salem

No Comments 07 January 2013

What a stunning bridal shower! Thanks for sending in these photos, Nathalie! Im loving how your “mum” used the patten of the British flag to line the fabulous cupcakes, cake pops, and desserts! Love the umbrella invitation, and fish and chips too. The colors happen to be such a bright and gorgeous contrast. I’m sure it looked “smashing”!

Marlene

Hi Marlene,

My mum, Daniella Salem, made me the most amazing shower when I was getting married last year. The theme was British because I grew up there. The invitation was an umbrella because it always rains there. Everything was red, white and blue and she even made fish and chips to stick with the theme! But the most spectacular part was the dessert table which was covered completely in flowers with white desserts only. It was the most magnificent shower! She used the center flower strip for a gorgeous table later in the week. No one does it like my mum :) Best,

Nathalie (Salem) Galapo

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Happy Birthday to Mom! Pink and Pearls Table Setting by Dalia Dabah

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Happy Birthday to Mom! Pink and Pearls Table Setting by Dalia Dabah

No Comments 06 January 2013

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Wow Dalia- your mom must have cried when she saw how hard you worked to put this birthday party decor together!  The feminine pink cherry blossom napkins are reminding me that Tu Bishvat is coming up! (Friday night, January 25 2013). Love the pearl napkin rings and the LEBAS filled glass slipper! The ruffled pink placemats are the perfect touch. As many  Sephardic women know, LEBAS is a symbol of happy occasions, and we frequently display these candied almond at our festive events. They come in many colors to match the occasion. If you don’t have live near a kosher market, you can buy KOSHER JORDAN ALMONDS HERE.

If any of my hostesses are looking for some party  cupcake ideas, check out this book that I just found on Amazon!

Thanks again, Dalia! Marlene

 

Hi Marlene,

I wanted to do something special for my mom’s birthday this year to show her how much we appreciate her.

I put Lebas (candied almonds) in Wilton glass slippers and printed name cards.  The menu was: samboosak, fried fish, spanech, pasta pesto, caesar salad, asian noodles, mini pizzas, and quinoa.
For dessert, I had personalized cookies made by Aliza Salem.  I made a cake, cupcakes, chocolate covered pretzels, pudding cups, fruit bowls, and peanut butter blossoms.
Thanks for your inspiration!!
Dalia Dabah

Pink Birthday Party, The Jewish Hostess

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Dessert Table, The JEwish HSotess Pink CHocolate Pretzels, The Jewish Hostess Desserts, The Jewish Hostess

 

Birthday Cakes, The Jewish Hostess

Fruit Salad, The JEwish Hostess

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Looking to create custom cool labels for your water  bottles? Click HERE for a great site!

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Olive Oil Roasted Tomatoes and Fennel with White Beans

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Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

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Bon Appétit

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess

 

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Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

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Crispy No Fail Latkes- The Easy Way!

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Crispy No Fail Latkes- The Easy Way!

1 Comment 01 January 2013

Thank you Kim Kushner for sharing your  better latkes technique! Kim offers keys to healthful cooking and  eating on her blog, kimkushnercuisine.com. Kim believes that the effort that goes into our cooking comes back to us many times over by encouraging our family and friends to eat healthy, keeping close with family get togethers, and inspiring recipe sharing among us all.

Find out more about Kim’s fabulous cooking classes HERE,

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Crispy, Salty & Oily- Latkes the real way

Every year I swear that I won’t do it again the next year. Latkes. But then, the holiday season approaches: bright lights fill the sky, Christmas music blares from every radio station, the streets of NYC are packed with holiday shoppers. I can’t help but love this time of year. Once I’m in the holiday spirit, I can’t help but get the urge to whip out the potatoes and onions and start from scratch. I know that I could pick up some pretty decent latkes at many places in New York, but we all know that nothing, I mean nothing, beats homemade. So, I roll up my sleeves, crack the windows open, and start frying…
But, I will say that this year was different than most. I think I may have finally figured out how to actually enjoy the latke making process. Below you will find a few tips in red.
Best Potato Latkes
makes about 22 small latkes (actually the perfect size!)
In the past I have made huge, huge batches- that kept me frying on 3 frying pans for hours. This is a mistake. You are better off making small quantites and doing it a few times, rather than doing it all in one shot. Trust me. Large batches end up burning, and the mess is just too much to handle.
4 large russet potatoes, peeled
4 small-medium yellow onions
3/4 cup matzo meal (this is the real deal, old school)
4 eggs
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
6 tablespoons rice bran oil or canola oil (I use rice bran oil for frying, it’s a healthier alternative and makes no difference in taste)
Grate the potatoes and onions in a food processor or on a box grater. You can do them seperately or at the same time. Now, you will need to squeeze out the extra liquid from the potatoes and onions. I find that the best way to do this is by wringing them out in a towel to get as much of the liquid out as possible.Take an old, but clean towel, and place about 3 cups of your gratings into it, and wrap the towel around it. Wring them out and then place into a large bowl, do this with all of your gratings.
In a separate bowl, crack 3 of the eggs, and beat with a fork. Stir the matzo meal into the beaten egg. Pour the gratings into the egg bowl, and use your hands to smush it all together. The mixture should be sticky and wet, but not too wet. There should not be any liquid swimming in the bottom of the bowl. If you feel that your mixture is too dry, take the remaining egg, and crack it into a small bowl, beat it with a fork. Pour a drop of that beaten egg into your potato-onion mixture. You do not need to add all of the egg, just as a much as is needed. Add the salt and pepper, and mix well.
Prepare a large non-stick frying pan over medium-high heat. Add the oil and let it get hot. I like my latkes to be uniform in size, so I use a small ice cream scooper to measure out each latke. Scoop out 4 latke mounds and place on the pan, press down slightly so they are flattened a bit. Now, listen carefully:
Be patient, and do not overcrowd your pan. Resist the urge to touch, pat, move, or flip the latkes too early on. Let them cook for at least 2 minutes per side. Keep the temperature at medium-high and do not play with the temperature dial. They are better off cooking slowly that way they don’t burn on the outside and undercook on the inside. Flip them once, when really golden, and cook on the other side for 3 minutes longer. Remove from heat and pace on a paper towel-lined baking sheet to cool. Now, take a step bake and relish in your glory. Take a bite- and see why they really are worth the fuss. Happy Chanukkah and Happy Holidays to all!
Peel your potatoes & onions (I used more than 4 potatoes because mine were teeny tiny!)
 
Grate your potatoes and onions
Place your grating in a dish towel
Wrap the towel around the gratings
Wring the gratings in the towel- squeeze like crazt to get as much liquid out as possible!
 Beat your eggs in a separate bowl
 Pour the potato and onion into the egg and matzo meal
Use your hands to combine
 For perfectly sized latkes, use a small ice cream scooper
 I fry mine in Rice Bran Oil
Heat the oil over medium-high heat
 Be patient and don’t over-crowd the pan
 Fry until golden & crisp
Let cool on a paper towel line baking sheet

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