2013 January 06 | Kosher Recipes and Jewish Table Settings

birthday parties, kosher recipes, mother's day tables, tu bishvat table settings

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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Chocolate Parfait, The Jewish Hostess Birthday Cookies, The JEwish Hostess Buffet Lunch, The Jewish Hostess Personalized Water Bottle, The Jewish Hostess

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

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.

Recipe Via

Bon Appétit