How to Roast a Perfect Turkey with Fresh Cranberry Relish- Recipe by Miriam Kairey

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes, Sukkot Recipes

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How to Roast a Perfect Turkey with Fresh Cranberry Relish- Recipe by Miriam Kairey

1 Comment 26 February 2013

 

 

 My friend Miriam Kairey can not only professionally trace your family history back at least ten generations, but she can also teach us all how to roast the perfect kosher turkey for Thanksgiving. She is a gourmet cook and is author of the  cookbook Positively Passover. She makes Syrian “kaak” regularly and is committed to preserving the art of cooking  Syrian Jewish Cuisine. Although Thanksgiving turkey is not exactly a Syrian main dish, Miriam has perfected her turkey roasting technique and I asked her to share it with all of us Jewish Hostesses! Thanks Miriam!!

“Thanksgiving is a big deal in the Kairey house.  It is a great opportunity to invite family and friends who live too far to walk over on Jewish Holy Days.  On this day we set aside the rich culinary tradition of the Syrian Jews in favor of delicious dishes that are quintessentially American.  The key to capturing the essence of these flavors is to use an abundant supply of fresh herbs including parsley, sage, rosemary and thyme, just like the Simon and Garfunkel song.

There is no shortage of  Thanksgiving recipes on the web. Besides The Jewish Hostess, I also recommend Martha Stewart as a reliable source.  Just be sure to add plenty of chopped parsley and sage leaves to your stuffing, and sprinkle rosemary leaves on top of your sweet potatoes before cooking.  Reserve the stems to use when making turkey stock.

When it comes to roasting a succulent turkey, twenty years of trial and error have made me an expert.  My recipe combines the flavors of garlic and thyme, but neither overwhelm the delicious taste of the bird.  If you do not already have one, invest in a large roasting pan with cover (check out Granite Ware 18-Inch Covered Oval Roaster from Amazon.)
A foil roaster will deliver a turkey that takes longer to roast and is drier.  Make sure you have a meat thermometer (check out Taylor Elite 602 Meat Roasting Thermometer from Amazon).

Taylor Elite 602 Meat Roasting Thermometer

Take the turkey out of the oven the minute it is cooked, otherwise the breast dries out and shreds when you try to carve it.

If you purchase a frozen turkey, put it in the fridge to defrost on Sunday or Monday, clean and season it on Wednesday,  and it will be ready to stuff and roast on Thanksgiving day.

Enjoy! Miriam.”

Roast Turkey

  • 12 to 16 lb turkey
  • 1 ½ heads garlic cloves peeled
  • 2 Tbs. Paprika
  • 1 Tbs. kosher salt
  • ½ tsp black pepper
  • 3 to 4 Tbs. Oil
  • 4 Onions sliced into discs
  • 7 bay leaves
  • Large bunch fresh Thyme, leaves attached to stems
  • You will also need:
  • Roasting bag
  • Roaster with cover
  • Meat thermometer
  • Turkey baster

The day before Thanksgiving, make a paste of garlic, paprika, salt, pepper and oil in a food processor .  Rub completely over turkey inside and out.  Lift the skin on the breast and rub the paste underneath the skin directly onto the breast.  Tuck several bay leaves under skin as well.  If turkey is not completely defrosted yet don’t worry.  Put turkey in an oven bag and scatter remaining bay leaves, onion and thyme (stems included) all around the bird.  Close bag and refrigerate overnight.

Thanksgiving  day heat oven to 325.  Calculate 20 minutes per pound, and you will arrive at the approximate roasting time.  Then you can decide what time you need to put the turkey in the oven.  With turkey still in bag place stuffing inside the cavity of turkey.  Twist bag closed put in roaster and cover.  It cover does not close completely its ok, because the turkey is in a bag.

Once roasting is well under way,  I remove turkey from oven every 20 minutes or so, unwrap the bag, and baste turkey. About 1 hour from finish time I cut away the bag so the turkey can get a golden brown color.  Now you will want to start checking the temperature by inserting meat thermometer between the thigh and breast, but not touching the bone.  When temp reaches 165, remove bird from oven.  It will continue to cook even after leaving oven.  Discard Thyme.  Wait 20 minutes, carve and serve immediately.

 

Serve with fresh Cranberry Relish:

  • 12 oz fresh cranberries
  • 1 navel orange, peeled
  • 1 c. sugar
  • 2 Tbs. fresh ginger, grated.

Place all ingredients in food processor and pulse until finely chopped.  Do not puree.

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Introducing- A Menu Makeover with Soy Vay Preservative Free Sauces and Marinades

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Introducing- A Menu Makeover with Soy Vay Preservative Free Sauces and Marinades

2 Comments 26 February 2013

soy-vay-sauces, The Jewish Hostess

 

Dear Hostesesses,

Let me  introduce you to  Soy Vay- a preservative free marinade that packs a lot of flavor punch while making sure your not sweating over the hot stovetop.   Why is the buzz surrounding Soy Vay growing by  leaps and bounds?

1- Every Jewish housewife loves a good story, and Soy Vay has a great one! Way back in the 80′s, a Jewish guy and a Chinese girl got together to share their love of food and cooking, and kaboom! A kosher, Asian inspired marinade was born, and became an instant success at local markets and fairs. Kudos to this entrepreneurial duo! Now, the famous kosher 5 Soy Vay marinades and sauces are showcased on supermarket shelves across the country.

eddie-heidi

2- Soy Vay is preservative free. Meaning that there are NO yucky sulfites (used to prevent browning in foods), BHA/BHT additives (preserves fats and oils), and Sodium Benzoate (prevents fermentation in fruit juices) additives included which causes some children to become more hyperactive and distractible than usual among some other not so yummy side effects. (If you really want to know more about some of the un-plus effects of preservatives click HERE.)

3-  I’ve been experimenting with the different varieties of Soy Vay for some of my Shabbat, Barbeque, and weeknight meals. My married daughters have been asking me for my new recipes, my teenage son’s friends moms have texted me for the secret ingredient in my roast, and I’ve noticed that I haven’t had have  Shabbat leftovers “LEFT OVER”  for  our last minute warmup Sunday night dinners anymore!

The 5 Soy Vay marinades are all you ever need for a stress free marinade and flavor menu-makeover. Teriyaki, Toasted Sesame, Hoisin Garlic, Wasabi Teriyaki, and Island Teriyaki will not disappoint you!

Click HERE  to check out this Grilled Asian Slider recipe made with Soy Vay Hoisin sauce.

Check out Soy Vay’s BRAND NEW WEBSITE!

 

The Jewish Hostess,Turkey Burger

*Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

kosher meat recipes, shabbat recipes

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

4 Comments 26 February 2013

The Jewish Hostess,Turkey Burger

 Grilled Asian Turkey Burgers

Serves 4

These turkey sliders are grilled on a stovetop grill allowing for the fatty juices to drip while giving you that summer barbecue flavor.  Top with all your heart’s desired lettuce, red onions, tomatoes, olives, pickles, and more Soy Vay Hoisin Garlic Sauce for dipping!

hoisin-garlic

For carb-free dining, just serve sliders over your favorite salad and drizzle with Soy- Vay Hoisin sauce.

Remember to always use a slider press to avoid a sloppy  hamburger look!
Click here  to get your Perfect Slider Press.

 

 

Hamburger, The jewish Hostess

 

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

Ingredients

  • 1¼ pounds ground turkey, or beef
  • Black pepper, to taste
  • ¼ cup Soy Vay Hoisin Garlic Marinade
  • 4 hamburger buns, toasted
  • Lettuce, red onions, olives, pickles,and more Soy Vay Hoisin Sauce for garnish

Instructions

  1. In a bowl, mix the ground turkey or beef with plenty of black pepper and the Soy Vay Hoisin garlic marinade, making sure the sauce is evenly distributed. Form the beef into four even patties.
  2. Place a large oiled grill pan over medium heat. When very hot, add the burgers, making sure to space them far enough apart so that they are not crowded in the pan. Cook for about 5 minutes, then flip over and cook another 4-5 minutes for medium.
  3. Place the burgers on the toasted buns, and garnish with lettuce and red onions.
  4. Serve immediately.
http://www.thejewishhostess.com/2013/02/stovetop-grilled-asian-turkey-sliders-with-hoisin-sauce/

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Italian Rainbow Cookies- The Healthier Way!

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Italian Rainbow Cookies- The Healthier Way!

10 Comments 14 February 2013

Healthy Rainbow Cookies, The Jewish Hostess

Italian flag cookies are pieces of tricolored marzipan cake whose inner layers are slathered with raspberry jam, and its outer layers are covered with hardened chocolate. The three colors are meant to be red, white, and green, the colors of the flag of Italy, where the pastry was first made. It has been said that the original Italian immigrants who came to this country in the early 1900′s were very proud of their heritage, and since the lower East side was such a melting pot of immigrant cultures, that’s probably why we  now see these Italian colored confections in every kosher bakery window, and at many bar mitzvahs brit millahs, and Jewish parties. 

I was never really tempted to try the famous rainbow cookies until Frieda Ashkenazi posted this absolutely edible photo of her non-artificially tinted tri-colored chocolate topped squares. Kudos to Frieda for replacing horribly bad  red and green dyes with natural vegetable alternatives. You can serve these rainbow cookies at your Purim party, and they would also be a festive treat as part of a Mishloach Manot basket. CLICK HERE for 20 expert cookie packaging photos and tips!

Thanks for sharing, Frieda!

Dear Marlene,

Heres the recipe! I modified it to be made without food coloring and changed the recipe for the chocolate layer. The recipe is fr.om the website smittenkitchen.com

Almost perfect as printed in Gourmet, December 2005, but with many added notes at the end

I have so many extra hints/notes on these, I’ve moved them to the bottom. Read on!

Makes about 5 dozen cookies (or more, if you cut them as small as I did)

Time: These take at least 11 hours from beginning to end, most of it inactive, but make sure you have a good 2 to 3 hour window.

Rainbow Cookies- The Healthier Way!

Serving Size: Makes about 5 dozen cookies (or more, if you cut t

Rainbow Cookies- The Healthier Way!

Ingredients

  • 4 large eggs, separated
  • 1 cup sugar
  • 1 (8-oz) can almond paste
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 small beet roasted
  • 2 tsp matcha (ceremonial green tea powder)
  • 1 (12-oz) jar apricot preserves, heated and strained
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • 2 tbs earth balance shortening
  • 1 tbs confectioners sugar

Instructions

  1. Special equipment: a small offset spatula, a heavy-duty stand mixer if you have one; a hand-mixer should work as well
  2. Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.
  3. Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
  4. Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
  5. Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
  6. Divide batter among 3 bowls. in small blender add 1 quarter cup of batter for red cookie layer and beet and puree till smooth then add to the rest of the batter into one bowl. andmatcha powder g into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
  7. Bake red layer 8 to 10 minutes, until just set. (It is important to undercook. They’ll look like they’re not done, but a tester does come out clean.)
  8. Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.
  9. When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
  10. Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.(i used two pans and chilled for 6 hours)
  11. Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate with earth balance and confectioners sugar in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water. (Alternately, you can do what I did: melt the chocolate 3.5 ounces at a time just to make sure it doesn’t seize up between steps, though that shouldn’t be a problem if you only let it set for 15.)
  12. Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
  13. Cut lengthwise into 4 strips (I cut them into more, because I wanted them 1 to 1 1/2 inches wide, as I remember them). Cut strips crosswise into 3/4-inch-wide cookies.
  14. Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.
  15. Three important notes:
  16. I struggled with three things in this recipe (the first two were mistakes, and both came back to bite me in the tuchus) so you won’t have to:
  17. 1. Don’t stack cooled cakes: Once my first two cake layers were cool (and still on their parchment liners) and I needed to make room on the cooling rack for the third one, I went ahead and stacked them, their liners between them. DON’T DO THIS. Not because they crush each other (they won’t) or because they’ll stick (they don’t) but because that paper liner is greased on both sides from baking and the chocolate shell never quite stuck right to the pink cake because of the grease accidentally left on it. I can’t tell you how many cookies were rejected because their chocolate fell off. It is too sad to discuss.
  18. 2. Be careful dividing your jam: I mindlessly divided the jam wrong/unevenly and ended up with too much between one layer and too little between another. Too little was no biggie, but where there was too much it oozed out and was particularly difficult to keep stacked when sawing through with a serrated knife. So, if you’re using a scale to make two six-ounce divisions of jam, remember that you’ve probably strained out a good ounce or so of jam solids, or in other words DUH. Your divided amounts will be less than six ounces each.
  19. 3. They’re easier to cut when frozen: Nevertheless, they tasted amazingly and I was all ready to do a victory lap around my wee kitchen counter, however, when I got to cutting them up and then it all went south. People, these were trying to cut. The problem lies within the differing textures of the layers — the top hard chocolate shell more benefits from a sharp serrated knife (a regular, even very sharp knife will crack the edges when you press down on it), the same serrated knife that gets gummed with jam and tries to pull the soft cake layers in between apart. It was exasperating. It didn’t go well. I packed up some for a party and stuffed the rest in the freezer, only to discover the next day that these cut fantastically when frozen. Seriously. Trust me. I have the gummy floor and gray hairs to prove it.

Notes

Time: These take at least 11 hours from beginning to end, most of it inactive, but make sure you have a good 2 to 3 hour window

http://www.thejewishhostess.com/2013/02/italian-rainbow-cookies-the-healthier-way/

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Homemade Sugary Cinnamon Churros for Heavenly Indulgence

kosher dessert recipes, purim recipes, baskets, and decor

Homemade Sugary Cinnamon Churros for Heavenly Indulgence

10 Comments 11 February 2013

Hearty Churros are the  traditional Spanish dessert developed centuries ago by Spanish shepherds. Since fresh baked goods were impossible to come by high up in the mountainous countryside, these tummy filling cake-like, cylindrical, carb-filled snacks were created so that they could easily cook in a pan over an open fire. 

In Spain, churros are still eaten as a mouthwatering breakfast, an all day snack, and dessert. Nowadays churros makers are filling their churros with chocolate, fruits, caramel, and oh so yummy  dulce de leche…. Of course, the churros trend was too good to be hidden away as a Spanish secret treat!

As this easy to make delight quickly spread all around the world, Alexis Cohen, a premier baker in the Syrian Jewish community has sweetly shared her amazing recipe with us.  Alexis was even chosen to bake Paris Hilton’s 30th birthday bash cake…..Check out Alexis’s website HERE.

Enjoy your churros today! Bikini season is so, so far away!!

p.s. Try making churros for your Purim mishloach manot. Add in a jar of Dulce de Leche and your Purim gift will be remembered for years to come!

churros recipe, the jewish hostess

 

Sugary Cinnamon Churros for Heavenly Indulgence

Sugary Cinnamon Churros for Heavenly Indulgence

Ingredients

  • 1/2 cup water
  • 2 tbsp Unsalted butter
  • 1/4 cup sugar + 1tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup all purpose flour
  • 1 large egg
  • Veg oil for frying
  • 1/2 tsp ground cinnamon

Instructions

  1. In small saucepan: water,butter,1tbsp sugar, and the salt...bring to a boil.
  2. Remove from heat. Add flour and stir in. Put back on fire and mix till forms a ball...about a minute
  3. Transfer to kitchen aid bowl...let rest about 3 minutes...
  4. While dough resting start heating up about 2" veg oil in a large pot. Needs to get to 375*f
  5. Mix on med speed add egg mix till smooth and shiny. About 2 min
  6. Put dough in pastry bag fitted with a star tip and pipe straight into the oil.
  7. Needs about 2 minutes on each side
  8. Mix remaining sugar and cinnamon in bowl.
  9. When churros are ready,let drain on paper towel-lined tray for a minute and then roll them in cin/sugar mixture...and enjoy:)
http://www.thejewishhostess.com/2013/02/homemade-sugary-cinnamon-churros-for-heavenly-indulgence/

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S’mores Brownie Bites for Shabbat or Special Occasion!

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

S’mores Brownie Bites for Shabbat or Special Occasion!

4 Comments 11 February 2013

Photo from/HomeBakedNYC

 

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Thank you to my gourmet  niece Shirley Dana, who continues to inspire me with her fantastic recipes!

 

S’mores Brownie Bites

“Hi, its Shirley from Homebaked, and I’d like to share a fun, easy recipe that is great for topping off any meal. While I make these bite-size treats with my favorite from-scratch brownie recipe, you can simply use a box of Duncan Hines Chewy Fudge Brownie mix (with a little extra chocolate chips) with equally scrumptious results.”

Smore’s Brownie Bites

(makes about 48 mini brownie cups)

Graham Cracker Crust:

  • 1 ½ cups crushed graham crackers
  • 6 tbs melted margarine

Brownies:

  • 1 box of Duncan Hines Chewy Fudge Brownie mix
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼- ½ cup chocolate chips

Topping:

  • Mini marshmallows
  • Marshmallow Fluff

Preheat oven to 350.

Spray mini muffin trays liberally with cooking spray. (You can also use regular size muffin trays, but baking time will be longer, and you will probably get about 15 cupcakes out of the recipe).

To make crust

Simply mix the crumbs and the melted margarine together by hand. Drop about a teaspoon of the crumb mixture into each sprayed muffin cup. Using the back of a knife (or your fingers), carefully press the crumb mixture down until each cup has a flat, compact cookie crust at its bottom. (Save any leftover crumbs, as you will use them for on top of the brownies). Bake the crusts for about 3-5 minutes.

For the kosher brownies

Combine the brownie mix, water, eggs and oil together in a large bowl. Mixing vigorously until you have a smooth, shiny batter. Add the chocolate chips and mix to combine.

Drop the brownie batter by the spoonful into the muffin trays on top of the baked crusts. Don’t be afraid to fill the cups to the top, as these brownies rise little while baking. Sprinkle each brownie with remaining graham cracker crumbs.

Bake for 10-13 minutes. Brownies should have a nice domed top and crackly top, and a toothpick inserted into center should come out with a few moist crumbs. (Just be careful not to over bake these… you don’t want hard brownies! If you are not sure if your brownies are ready, take them out a bit before they seem to be fully baked).

Let brownies cool in pan before carefully removing each one with a sharp knife.

To finish

Using a tiny bit of marshmallow fluff as glue, simply adhere 3-5 marshmallows to the top of each brownie. You can leave the brownies like this, or you can toast the marshmallows with a kitchen torch for a true campfire feel. Top with cinnamon.

Enjoy!

Shirley

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HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

kosher recipes

HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

5 Comments 10 February 2013

c0e01aceceea11e2a34f22000a1f9805_7

Dear Hostesses,

You can win a whole year’s supply of Soy Vay marinades!

That’s hundreds of dollars worth of never having to search for the last minute dinner ingredient that’s probably NOT in your pantry!

Let your Asian culinary talents shine through with preservative free all natural Soy Vay marinades.

JUST:

1.Create a fabulously tasty ORIGINAL recipe for a  salad, fish, chicken, meat, or veggie recipe using any of the Soy Vay marinades or dressings.

2. Tag your recipe on your Instagram and/ or Twitter account with

  • #ilovesoyvay and
  • #thejewishhostess and
  • @thejewishhostess.

3. MAKE SURE YOU:

  • Send a pic of  the Soy Vay bottle in the photo of the background of the dish.
  • Send the photo and recipe to me at marlene@thejewishhostess.com

4.-I will post the photo and recipe on The Jewish Hostess INSTAGRAM account.

5.-Most LIKES on Instagram will win A YEAR”S SUPPLY OF SOY VAY MARINADES!!

6.-Winner will be announced on July 4 and recipe will be featured on The Jewish Hostess and Soy Vay site!

7:- Please TWEET, PIN, and SHARE this Contest on FACEBOOK!

For some SOY VAY inspiration, check out this recipe for Soy Vay Wasabi Salmon and Soy Vay Wasabi Lambchops with Roasted Mushrooms.

You can also click onto the SOY VAY site for some additional mouth watering ideas for your Soy Vay recipe contest.

Yo can purchase SOY VAY HERE

Here are just SOME pics of my dinner makeovers with SOY VAY!

 

Soy Vay Marinade, The jewish Hostess

 

All done- THANK YOU Soy Vay!!!

Soy Vay Wasabi Grilled Salmon with Tri Color Mini Peppers

soy vay

Grilled Chicken Tehina Garlic Soy Vay Wrap

soy vay

Island Teriyaki Soy Vay Minute Steak

soy vay

Soy Vay Flounder in Parchment with Easy Veggies

Soy Vay

Experimenting with Wasabi Soy Vay Marinade on Lamb Chops

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Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

breakfast recipes, hanukka recipes and tablesettings, kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, purim recipes, baskets, and decor, shabbat recipes, shavuot recipes and ideas, Sukkot Recipes

Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

7 Comments 06 February 2013

 

 

Falafel, Hummos, Falafel, The Jewish Hostess

 

(Don’t miss a single easy gourmet recipe or gorgeous table setting idea! CLICK and Sign up for our free newsletter!

Be in the know with our fresh recipes and elegant table settings and more!)

When Nina Mustacchi tagged me on Instagram with her Fool Medemas recipe, I was intrigued to know more about her, and the exact details involving this Allepian flavor infused side dish. (click HERE to see it on Insta- and if you are not on Instagram yet, then please do so because you are missing out on a lot of Jewish Hostess fun!)

Of course, an authentic dish always tastes so much better when you get the background the the food and the real chef behind it, so Nina happily shared her story with me for all of my Jewish Hostesses to enjoy.

Born in Aleppo, Syria in 1970, 15 year old Nina Maleh knew that Syria was not a welcoming  place for her her and the Syrian Jewish community that had lived there for 3,000 years. Travel restrictions, business limitations, jail time, and Nazi-type beatings inflicted by the Syrian government were commonplace among all innocent fellow community members. One by one, the Syrian Jewish community began to escape the country. Most of them trudged perilously by foot to Israel, Turkey, and Lebanon. Nina’s parents had decided to escape Syria the year before so that they could set up a home in Brooklyn for when Nina and her two brothers would be able to escape to Brooklyn.  In 1985, Nina and her two young brothers fled the country by walking 12 hours through mountainous roads to get to freedom in Turkey. Soon after, they finally  reunited with their parents in Brooklyn, N.Y. The day that 17 year old Nina stepped into her new Brooklyn home, she met her future husband, who coincidentally happened to be visiting her parents. Nina told me that the minute that he set eyes upon her, he proposed on the spot! (phew-what a trip!!)

Nina told me that every Shabbat lunch she now serves at least 15 salads- Halaby style. (Halab-meaning milk, is the Arabic word for Aleppo, known as the place where Abraham our forefather rested and fed  his camels on his journey). The Halaby Jews are known for the abundant variety of salads and mazza that they serve with every Shabbat meal. Here is the Halaby version of fool, hummos, and falafel, which is also made Egyptian style by Egyptian Jews and Arabs alike. Pita bread is usually used to scoop up this flavorful concoction.

There are 3 components to this dish:

2-The tehina- The Syrian style tehina is thicker and more lemony than the traditional more watery Israeli style of tehina. The tehina is the bottom layer.

2-  The fool- (fava beans)- The Halaby or Allepian version of fool is much more lemony than the Egyptian method. Here Nina recommends using canned fava beans as opposed to the more time consuming task of boiling dried fava beans. This is the second layer.

3- The falafel patties- made with dried chick peas, soaked overnight. The falafel patties top this dish.

Falafel, Fool,and Hummos- The Syrian Way!

Falafel, Fool,and Hummos- The Syrian Way!

Ingredients

    Tehine-
  • A jar of raw tahina
  • water
  • salt
  • lemon
  • garlic,
  • cumin to sprinkle on top.
  • Fava Bean or Fool Mixture:
  • 1 can of Fava beans
  • 2-3 heads of garlic, mashed
  • salt
  • lemon
  • cumin
  • paprika
  • olive oil
  • chopped tomatoes
  • parsley
  • Next:Top dish with falafel patties:
  • 1 bag of dried chick peas
  • 1 bunch of parsley
  • 1 bunch cilantro
  • 2 tbsp flour
  • salt, pepper

Instructions

    Tehina (bottom layer)
  1. Mix all ingredients together to taste. Should be thick like yogurt consistency.
  2. Fool (fava bean salad mixture- goes on top of tehina layer)
  3. Boil can of Fava beans for 10 minutes only.
  4. Mix with 2- 3 mashed fresh garlic,
  5. salt,
  6. lemon
  7. cumin,
  8. paprika
  9. olive oil
  10. chopped tomatoes
  11. top with chopped parsley.
  12. Add olive oil and a sprinkle of chopped parsley on top.
  13. Make the falafel patties:
  14. Soak the dried chick peas overnight.(You can't use canned chick peas)
  15. Should be soft enough to break with your nail- not soft enough to smash.
  16. Grind chick peas in Cuisinart with parsley and cilantro.
  17. Grind with 2-3 cloves of garlic with each pulse using total 1 head of garlic. Add 2 tbsp flour or a little more till you can press into firm patties.
  18. Pan fry with vegetable oil or:
  19. bake it by rolling each ball in flour, dip in olive oil, fry it lightly to keep its' shape, and then spray with Pam and bake in a cookie pan.
http://www.thejewishhostess.com/2013/02/fool-falafel-and-tehina-ful-medemas-the-syrian-way/

 

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Parsley and Lemon Scented Chicken Cutlets with Fire Roated Eggplant and Honey Butternut Squash

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, purim recipes, baskets, and decor, sukkot and rosh hashanah recipes, Sukkot Recipes

Parsley and Lemon Scented Chicken Cutlets with Fire Roated Eggplant and Honey Butternut Squash

4 Comments 06 February 2013

Thank you Shushy Shine- Turin for this great recipe twist on good old kosher chicken cutlets!

The Jewis Hostess.KOsher Chicken recipejpg

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

Parsley and Lemon Scented Chicken Cutlets with Fire Roasted Eggplant and Honeyed Butternut Squash

Parsley and Lemon Scented Chicken Cutlets with Fire Roasted Eggplant and Honeyed Butternut Squash

Ingredients

  • 1/2 cup warmed flour, salt and pepper
  • 1 package chicken cutlets
  • 5 tbsp oil
  • 1/2 cup kosher dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup parsley, chopped
  • lemon slices for garnish
  • For Side Vegetables:
  • 2 cups chopped eggplant
  • 2 cups chopped butternut squash
  • salt, pepper, garlic powder
  • 1/4 cup honey
  • cinnamon

Instructions

  1. Coat chicken cutlets in warmed flour and sprinkle with salt and pepper.
  2. Place in a skillet where 5T olive oil is already heated.
  3. Brown the cutlets on both sides (3-4 mins) rotating (not flipping) midway to ensure even browning. Then place in a pan in the oven at 200. Do not wash the pan.
  4. Pour 1/2c dry white wine in the skillet and scrape the pan to release all the leftover chicken bits and keep stirring. Reduce this mixture to half.
  5. Then pour in a 1/2c of water or chicken broth and reduce to half and the pour in 1T oil and leave on for another min
  6. Then place the chicken back in the skillet with 1/4c chopped parsley and spoon the juices over the chicken.
  7. Garnish with lemon slices and parsley.
  8. Roasted eggplant:slice spray w Pam and sprinkle w salt pepper and garlic powder and bake at 450 for 30-45 mins)
  9. Honey cinnamon butternut squash: cut in half and roast at 450 for 45 mins then remove skin and dice and sprinkle with cinnamon and abt 1/4 c honey. Put back in the oven covered for 10 more mins
http://www.thejewishhostess.com/2013/02/parsley-and-lemon-scented-chicken-cutlets-with-fire-roated-eggplant-and-honey-butternut-squash/

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Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

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Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

2 Comments 06 February 2013

 

Heirloom Tomato and Olive Tarts, The Jewish Hostess

This is a perfect appetizer for your Purim Party, and remember to keep it in your files as a topping for a Matzo round for a delicious  Passover lunch or dinner treat! Thanks so much to @born2shoplove2cook for submitting to @thejewishhostess via Instagram.

*A note on heirloom tomatoes: 

The popularity of these old fashioned tomatoes has increased among hostesses in recent years due to their refreshing flavor, texture, and crazy colors, and  also because of their historic origins. To be certified heirloom, these tomatoes have to be grown from seed that has produced the same variety of tomato for at least fifty years, and they must be certified organic by a recognized USDA organization.

Heirloom tomato seeds have been handed down from generations of tomato growers whose love of these tomatoes has been shared with their neighbors and communities. Their titles tell the tale of their origins and the farmers who have grown them. Varieties such as Cherokee Purple, Great White, Green Zebra, Nebraska Wedding, and Snow White Cherry are sweetly  juicy served on in recipes like the one below, or just drizzled with olive oil and salt and pepper in a savory summery salad. I’m running out to buy my heirloom tomatoes NOW!

ENJOY!- Marlene

Heirloom Tomato and Olive Tapenade on Puff Pastry Dough

Ingredients

  • Mazor Dough mini puff pastry squares
  • 1/3 cup store bought olive tapenade
  • 1 cup shredded mozzarella or fontina cheese
  • 8 heirloom cherry tomatoes, quartered
  • 5 Fresh basil leaves, chopped
  • Salt and pepper

Instructions

  1. Directions:
  2. 1. Preheat the oven to 400
  3. 2. Remove mazor mini puff pastry squares from casing and use round cookie cutter for each square . ( if you prefer squares then leave them as they are ) about 16 rounds
  4. 3. Prick the pastry with fork
  5. 4. Place pastry rounds on baking sheet lined with parchment paper.
  6. 5. Lay a piece of parchment paper over the pastry rounds.
  7. 6. Place another baking sheet directly on top of the parchment paper ( this will keep the rounds cute and flat)
  8. 7. Bake for 12 minutes.
  9. 8. Remove the top of the baking sheet and parchment paper.
  10. 9. Spread tsp. olive tapenade over each round.
  11. 10. Place about Tbsn. Cheese on top.
  12. 11. Place 2 pieces of heirloom tomato on the cheese.
  13. 12. Bake for 7 minutes.
  14. 13. Remove from pan and sprinkle chopped basil and salt and pepper
  15. 14. Enjoy!!!!
http://www.thejewishhostess.com/2013/02/heirloom-tomato-and-olive-tapenade-tartlets-on-puff-pastry-squares/

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10 Fresh and Fabulous Last Minute Ideas for Purim

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10 Fresh and Fabulous Last Minute Ideas for Purim

6 Comments 04 February 2013

Looking for some last minute Purim ideas for Mishloach Manot? Here are some easy ones that you can use for inspiration this Purim holiday. If you are not really sure about the meaning of mishloach manot, just click here, and then continue reading below!

1- Make a ton of  mini biscotti and pile into a small or medium mason jar. Tie  a decorative ribbon and silk flower around a bottle of  inexpensive kosher sweet wine and have your kids deliver the combo to all of your friends and neighbors.

2- Give out warm kosher hot chocolate, skewered marshmallows, pink chocolate dipped rice krispy treats that are rolled into a ball (right after cooking the mixture)in a cute Wilton Striped Cupcake Box. Very cozy!:

3- My niece Shirley who is a professional baker, was inspired by Bakerella’s cookie mix in a jar, and turned the idea into a fabulous mishloach manot. Their entire family stood in an assembly line and filled and scooped until they were done with all of their beautifully filled jars.  It really was one of the prettiest mishloach manot that I received last year. You can also find more cookie mix-in-a-jar recipes from allrecipes.com.

Download pretty instructions to attach to your cookie-mix filled jar with this PDF from Bakerella.

4-Bake orange juice cakes in mini loaf pans and send them with a mini bottle of fresh orange juice  or a mini Tropicana juice box from your local grocer. You can find fruit themed tissue paper from Bags and Bows and for a real home squeezed feel, use a crate from an empty clementine box, or a Purim basket that was stashed in a storage bin during last year’s Passover cleaning.

5- Last year my sister in-law  invited us to her annual gala Purim party with a printed potholder that held a note explaining that all the moms invited were to be united in a cooking contest. What a great way to invite the family over without not actually having to cook anything! (lol…)  Each family was given a rolled up note with what main dish or salad to bring.  The “judges” chose the winner who received a gift certificate to Kitchen Kaboodles on Avenue U in Brooklyn. All in all, it was so much fun and easy to for everyone to walk in with part of the Purim seuda.

6- Need an adorable Purim card to attatch to your mishloach manot? My very creative friend Erika Sabbagh sent in this unforgettable idea. Dress your kids up in their Purim costumes, take a pic,  print it on cardstock within a card making or a label software, print, and you are done!

7- Make an sweet treat, pile into food bags, tie with raffia or a pretty ribbon, add a bottle of  kosher grape juice, a fresh daisy, place a decorative napkin inside a disposable 
paper loaf pan and deliver!

8-Borrow some of Martha Stewart’s Valentine’s Day ideas and transform them into your Purim Jewish hostess treats!

image via martha stewart

9- Be inspired by The Kitchn’s skillet toffee and 39 other homemade gifts. It’s a mouthwatering roundup of melt in your mouth treats. Any one of these delectables would make a unique Purim gift to send. Make sure to add two different items in your package so that your  recipient can make two prayers according to the Purim custom.

10- My good friend Allison  Srour made this healthy mishloach manor: baby spinach salad with balsamic vinaigrette,
and veggie burgers with tehine!

Allison also asked me to tell you about her elegant tablecloths that she has for sale for Purim. They are elegant AND washable. Contact Allison at allison7396@aol.com

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Fantastic Fuchsias for  your Passover Seder Table Decor!

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Fantastic Fuchsias for your Passover Seder Table Decor!

No Comments 03 February 2013

Passover Table Decor, The jewish Hostess
Fantastic Fuchsias for for your Passover Seder Table Decor!Looking for new ways to make your Passover seder table more festive this year? A table with hot fuchsia and spring greens would make any guest get into the holiday spirit! Even Eliyahu may surprise you! Being an interior designer, I am always on the lookout for new creative ideas and inspiration, and this year Amanda Nisbet’s bold and exciting use of color evokes my Passover table. Nisbet is a successful interior designer who has created an award winning design reputation with her glamorous yet comfortable style. “I pride myself on never doing the same thing twice.” Her love of hot pink bright hues has inspired me to create this fantastic fuchsia fantasy table for Passover.by Elizabeth Braha- founder of Simple Dwellings Interior Design
Follow on Instagram @simpledwellings.
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Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

kosher meat recipes, kosher passover recipes,seder table Ideas, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes

Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

7 Comments 02 February 2013

 

 

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Re- post from 2012 because its such a fabulous Purim party recipe!!!!

If you don’t already a copy of Robin Jemal’s new cookbook, then you are indeed missing out on one of the best  gourmet kosher cookbooks that you could ever own. Robin’s hot off the press cookbook is chock full of easy to follow,  brand new twists on our traditional but sometimes boring routine recipes. Recipes such as Rosemary Lemon Cornish Hens, Sliced Steak Pizza with Arugula Truffle Oil and Oven Dried Tomatoes, Panko Crusted Zucchinni Rollups with Eggplant Tomato Sauce, and Butternut Squash Ravioli are just some of the mouth watering recipes in this fabulous collection of  soon to be your families’ favorites. 

This past Shabbat Lunch I served my family these pulled brick roast sandwiches on homemade challah rolls, and I can’t tell you the excitement on the table as everyone gobbled them up. 

Although I am not such a meat eater, I couldn’t help but snatch a couple of bites of this tender sandwich. It was delicious!  I would suggest adding this recipe to your Purim menu, along with Robin’s recipe for Deboned Chicken and Baked French Fries. Sorry -You will have to buy the book for the chicken recipe! Click here to purchase Dare to be Different! Its worth every penny!

For more info, contact Lorraine- CLICK HERE.

Juicy Pulled Brick Roast Sandwiches:

Seasoning for Roast:

  • 3 ½ pound brick roast
  • Olive oil
  • Salt
  • Pepper

Sauce for Brick or French Roast:

  • 2 Vidalia onions
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • Paprika
  • 1 cup apricot preserves
  • ½ cup brown sugar
  • 1 cup ketchup
  • ½ teaspoon cayenne pepper
  • 2 teaspoons apple cider vinegar
  • ½ cup water

Pat brick roast dry and sprinkle it with salt and pepper. In a roaster, add olive oil and let it heat up. Sear roast on both sides until nicely browned.

Sauce: In a large skillet, fry onions in oil for 6-8 minutes over medium heat, and season with salt and pepper. Add garlic and paprika. (Do not let garlic brown). Stir in apricot preserves, brown sugar, ketchup, cayenne pepper and let it come to a boil. Lower fire to a simmer and stir in vinegar and water. Cook 3-5 minutes and allow ingredients to integrate.

Pour sauce over brick roast and cook in a roaster, in the oven, covered at 300°F for 4 hours. Add more water if needed.

Remove brick roast from oven and coarsely shred the meat with two forks. Skim any excess fat off barbeque sauce and return meat back into sauce. Serve on mini slider rolls.

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