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bridal showers, Dessert Buffet Bars, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings
photo by @marsellouzia via Instagram
What an easy and gorgeous trifle for your Mother’s Day, Shavuot or summer brunch! (You can even whip up a pareve version for Shabbat dessert).
Just cube assorted colorful fruit and layer into a trifle bowl or a huge florist cube or cylinder.
Make sure all of the fruit is cubed perfectly and all are similar size for a prettier dessert display!
For the dairy whipped cream:
This past summer, Millo and Sam Haddad hosted the annual Table Set Go competition benefitting the SBH Morris I. Franco Community Cancer Canter in the seaside town of Elberon, N.J.
The Community Cancer Center is a tremendous resource for so many families in our community. Please watch the video above for amazing inspiration that may be of value to share with someone you know. For confidential assistance or any questions that you may have, please call the Community Cancer Center at (718)787-1800.
At the Table Set Go Event of 2012, several teams of talented and creative women competed to win the title of “Most Creative Table” by the well known queen of dessert bars, Amy Atlas.
The first dazzling table of the day, was styled by Robin Braca, Rachel Khafif, and Jill Khafif. This ladies tea, inspired by the one and only Coco Chanel, got oohs and ahhhs from all the women who flocked over to this classic setting. Upon first glance, you would think that this million dollar look cost a bundle, but when I interviewed these pretty ladies, I was so pleasantly surprised to hear that the white ceramic dishes were purchased from Marshalls, and the inexpensive chargers were from Macy’s. They didn’t hold back their table setting secrets as they described how they beaded pearls by Bead World one by one to border each charger, and sewed each napkin ring individually with camellias from M and J Trim in Manhattan. They even effortlessly pressed pearls into rolled fondant to create a cake that Coco herself would have been proud to put on her plate!
Flatware – by Diane Von Furstenburg from Neiman Marcus.
Stay tuned for a new peek at another table setting from the event every week!
This is a wonderful and easy romantic berry cake that any level baker can whip up like a pro. I am hosting a Sheva Berachot next week and this cake is tops on my dessert menu. Save this in your desserts folder for any heart shaped themed dessert such as Mother’s Day, a Bridal Shower, and Sheva Berachot. I would also cut out a dreidel shape for Hanukka, or triangle for Purim. Why not? The fillings are unlimited too! Use a tree shape for Tu bishvat and mound with new fruits and voila! You’ve got your own unique dessert creation! Have fun and send me your fruit filled cakes- I would LOVE to see what you’ve come up with!
p.s.- This cake is also a perfect pre-Passover excuse to start baking up the Hametz ingredients in the kitchen…
Many thanks to Emanuelle my Jewish Hostess Instagram follower from London (!) for sharing this fabulous recipe. Check out her blog www.manusmenu.blogspot.com.
Inspired from my trip to Paris last year – I wanted to serve all the food in individual portions Not being able to find the right table cloth, so I went to the fabric store and bought a black leather cloth and made a runner from that black and white fabric. I happen to love inspiring messages, so each Eiffel tower place card holder had a word printed on it – happiness, gratitude, honor, love grace etc … and each card also the guest’s name on it.
I found butterflies at Kitchen Caboodles and placed them on my napkins.
Mirrors were used as chargers.
I set up the food in the kitchen on display boxes with mirrors And I also bought lamp posts online to create the Paris street setting.
I also got the individual ramekins from kitchen caboodles and the martini glasses and large glasses for salads.
I’ll send over the pics now !
carmelized onion goat cheese tarts with fresh figs and truffle oil
mac and cheese logs
fried eggplant squares topped with sautéed spinach and piece of grilled salmon on top
string bean salad
Thank you Julia Tambor for sharing this vegetarian Shavuot recipe. Though Shavuot typically calls for mostly dairy dishes, many guests nowadays will appreciate a light appetizer the will help fill up their plate. Enjoy!
Check out Julia’s blog www.beautyandsomebeef.com.
p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!
I’m a little embarrassed to say, that especially since I’m known as The Jewish Hostess, I totally forgot to offer my home for one of the sheva berachot dinners when my niece Grace got engaged. (Jewish tradition holds that seven days following the wedding, the bride and groom are treated like a queen and king and are invited to dine at the home of a different friend or relative each night. These festive meals are called “sheva berachot) Thanks goodness that my sister in law felt close enough to ask me if I would host the meal and OF COURSE I jumped at the opportunity. Within seconds I was trying to dream up a theme for what I envisioned to be a bridal themed dinner for 30 guests.
I wanted the bride and groom to feel like this dinner was prepared especially for them, so I ordered a custom stamp with their name in a modern font in the center, and their last name in uppercase letters around the circular edge. You can create your own stamp here at Invitation Box. I chose to add in a lime green ink color to my stamp purchase to coordinate with a fresh silver/white/lime “hues of spring” table decor theme.
I even used the custom stamp to personalize these linen-like disposable napkins for the netilat yadayim station by the sink.
Though I don’t usually serve mazza (Syrian style appetizers) before my Friday night meal,(many Syrian Jewish homes traditonally serve mazza before dinner, but personally I just don’t want to fill my kids up on meat samboosak if I was in the kitchen cooking a real Shabbat dinner all day) I decided that it would be a little more formal and give my guests something to keep busy while I was dishing out the main sourse on platters that were served buffet style. I love the three tired towers used for my lahamagine, sambboosak, and baby knishes.
If you need a great extra serving platter that can add some fashionable height to your dinner table, then check out link below.
I love my Annie Glass dishes because I find that I can always dress them according to my mood. Just like a basic pencil skirt- I know I can pretty it up for a morning bar-mitzvah, or glam it up even more to run into an engagement party. Its also amazing how, once I decided on the green color scheme, I got comments on how the edge of the dish sparkled with the natural green of the glass and magically seemed to color coordinate with the flowers (by Shirley Bar Nathan) and the green glass LSA pitchers that I found on sale at Surrey Lane in Brooklyn.
The simple silver napkin rings were purchases online at Pottery Barn, and I used them because they added to the ambiance of the table without overpowering the place card.
Did you notice my heart shaped challahs???
Buffet goes here….
I love ORANGE accents!!! My sister in law happened to buy these serving spoons for me as a holiday gift and the bright citrusy color just makes me feel so happy.
I managed to snap SOME food shots before Shabbat….
Fatoush Salad with Sumac Dressing and homemade croutons ready to pour on.
Syrian style stuffed mechshe tomato…
Wedding styled strawberries by Esty Mosseri.
My mother in law makes this Syrian sweet mixture of wheat, nuts, coconut and pomegranate seeds to celebrate the arrive of a grandchild’s first tooth…
Don’t tell anyone, but I was so zonked from setting the table, cooking, etc, that I popped some Kineret frozen cookie doughs into the oven…
Ready to light the Shabbat candles… guests coming soon!!!
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hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, purim recipes, baskets, and decor, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes
Much fresher than tehina from a jar. Serve with Mazza or crudites.
Perfect for Yom Haatzmaut! Thanks Ariana!
hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah vegetables, shabbat recipes, sukkot and rosh hashanah recipes
Thanks Arleen for sharing your family recipe with us! Marlene
I have decided to celebrate Israel’s 65th birthday by presenting to you, our readers, two great Jewish women who have succeeded in life, way beyond the expected. I may be revealing my age, but I’d rather watch Barbara Streisand sing any day rather than even look at Taylor Swift!
Do you agree? Comment Below!
1-Barabara Joan Streisand was born on April 24, 1942, in Brooklyn, New York. She is an actress, director, producer and writer. . She has won many awards including two Oscars, five Emmys, eight Golden Globes, three People’s Choice Awards, two Women in Film Crystal Awards and two ASCAP Film and Television Music Awards. Barbra has also received an American Film Institute award and a Cecil B. DeMille Award. She has also supported autism awareness, and On April 16th, 2008, Barbra Streisand endowed $5 million to Cedars-Sinai for the creation of The Barbra Streisand Women’s Cardiovascular Research and Education Program.
“I arrived in Hollywood without having my nose fixed, my teeth capped, or my name changed. That is very gratifying to me.”
2-Golda Meir was born the daughter of Moshe and Bluma Mabovitch in Kiev, Ukraine, on May 3, 1898. She moved with her family to Milwaukee, Wisconsin, in 1906. The Mabovitch family had fled their home in part to escape pogroms (mob attacks) that had been carried out against Jews in Russia at the time. Meir later recalled that her childhood terror of anti-Semitic (anti-Jewish) violence strongly influenced her later commitment to establish Israel as a safe, secure Jewish state.
In 1956, Israeli prime minister David Ben-Gurion (1886–1976) called Meir “the best man” in his cabinet and named her to replace Shertok-Sharett as foreign minister, among the most important government jobs in the nation. It was now, as a result of Ben-Gurion’s desire to have all Israelis bear Hebrew names, that she reluctantly altered her name to Meir, while keeping it as close as possible to Myerson.
Golda Meir served as Israel’s foreign minister from 1956 to 1966 and became its fourth prime minister in 1969.
Even in retirement, Meir remained an important political presence in Israel. Her autobiography, My Life, helped assure her place in the public’s imagination as the kindly grandmother who had risen to greatness in her nation’s hour of need. Meir died in Jerusalem on December 8, 1978.
“Not being beautiful was the true blessing. Not being beautiful forced me to develop my inner resources. The pretty girl has a handicap to overcome.”
“To be successful, a woman has to be much better at her job than a man.”
“Trust yourself. Create the kind of self that you will be happy to live with all your life. Make the most of yourself by fanning the tiny, inner sparks of possibility into flames of achievement.”
“We Jews have a secret weapon in our struggle with the Arabs; we have no place to go.”
Read more: Golda Meir Biography – life, family, childhood, children, parents, name, story, death, school, information, born, college, husband, house, time, year, sister http://www.notablebiographies.com/Ma-Mo/Meir-Golda.html#ixzz0lVvUjzNB
hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes
This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!
Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”
My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away) I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)
With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.
While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a sprayed parchment.
I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.
I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.
My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.
I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.
Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”
Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”
And the rest is history….
P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.
P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….
Soy Vay Wasabi Teriyaki Salmon
Pargiot chicken is an Israeli term for a young chicken, or a boneless chicken thigh. In this recipe, Francine Sutton Aronowitz make sure to pack all the flavors of her juicy chicken Pargiot by sealing it under a weighty foil wrapped brick. If you would rather not have the tin foil mingle with your chicken as it cooks, you can always place a heavy cast iron skillet atop your chicken and then layer your brick on top. Thanks- Francine!!!
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