Marinated Lentil Salad with  Cubed Apple and Sliced Fennel

hanukka recipes and tablesettings, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Marinated Lentil Salad with Cubed Apple and Sliced Fennel

1 Comment 30 April 2013

lentil salad, The Jewish Hostess

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“Hi Marlene,
Check out my blog beautyandsomebeef.com!
 Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
 Thank you so much! “
Julia

Marinated Lentil Salad with Apple and Fennel

Serving Size: 4 people

Marinated Lentil Salad with Apple and Fennel

Ingredients

  • 3 cloves of garlic, cut into quarters.
  • 2 tablespoons Olive oil
  • 2 cups dry lentils or 1 can of prepared lentils
  • 1 red apple
  • 1 fennel bulb
  • 4 cups water
  • Lemon
  • salt & pepper to taste
  • parsley for garnish

Instructions

  1. Bring water to a boil in a small saucepan.
  2. Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
  3. When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
  4. While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
  5. Squeeze some lemon juice on top to keep the apple looking fresh.
  6. Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
  7. When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.
http://www.thejewishhostess.com/2013/04/marinated-lentil-salad-with-cubed-apple-and-sliced-fennel/

 
 
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Chocolate Chip Sticky Cheese Buns for Shavuot and Mother’s Day

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Chocolate Chip Sticky Cheese Buns for Shavuot and Mother’s Day

4 Comments 28 April 2013

Cheese Buns, Shavuot Recipes, The Jewish Hostess

 

Thank you Rina Kassab for this delicious Shavuot  dairy dessert!

Chocolate Chip Sticky Cheese Buns for Shavuot and Mother’s Day

Cook Time: 20 minutes

Yield: 48 buns

Chocolate Chip Sticky Cheese Buns for Shavuot and Mother’s Day

Bake at 350 degrees

Ingredients

  • !Make the dough:
  • 5 cups flour
  • 1/2 cup orange juice
  • 2 sticks margarine
  • 2 eggs- (save 1 egg for brushing)
  • 1/2 cup sugar
  • 1 tablespoon vanilla sugar.
  • 2 tablespoons dry yeast
  • 3/4 cup warm water
  • Cheese Filling:
  • 3 8oz containers of whipped cream cheese
  • 3/4 cup sugar
  • 1 tablespoon vanilla sugar
  • 1 egg
  • 1/2 cup chocolate chips.

Instructions

    Proof the yeast:
  1. Add 2 tbsp dry yeast to 3/4 cups warm water and let bubble for 5 minutes.
  2. Make the dough:
  3. Mix rest of dough ingredients with wire whisk in Kitchen Aid.
  4. Pour proofed yeast into mixed dough ingredients and mix with dough hook for several minutes.
  5. Remove dough from Kitchen Aid bowl and place in oiled glass bowl. Cover and let rise for an hour.
  6. In the meantime, make the filling:
  7. Mix all filling ingredients well with wire whisk of Kitchen Aid or electric beater.
  8. Now:
  9. Take dough that has risen, punch down, and separate into four balls.
  10. Roll out each ball into a rectangle.
  11. Spread cheese filling atop each one.
  12. Roll up each rectangle jelly roll style.
  13. Slice each log into 12 thick rounds and place onto sprayed parchment lined muffin tin.
  14. Place apart from each other so they don't stick to each other.
  15. Brush each one with beaten egg.
  16. Bake at 350 degrees for about 20 minutes.
  17. May be frozen and reheated before serving.
http://www.thejewishhostess.com/2013/04/chocolate-chip-sticky-cheese-buns-for-shavuot-and-mothers-day/

 

 

Summer Holiday Fruit and Sweet Cream Trifle Dessert

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

Summer Holiday Fruit and Sweet Cream Trifle Dessert

6 Comments 28 April 2013

Fruit Trifle, The Jewish Hostess

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:

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Ingredients

  • One container of heavy cream
  • One or 2 tbsp powdered sugar
  • A drop of vanilla.
  • Assorted colorful cubed fruit.
  • Instant espresso, powdered cocoa or orange or lime zest.

Instructions

  1. Leave the metal Kitchen Aid bowl and the metal whisk in freezer overnight.
  2. In the morning take one container of heavy cream and beat in one or 2 tbsp powdered sugar
  3. add a drop of vanilla.
  4. Beat until the cream holds it's shape when you lift the whisk attachment.
  5. Layer and serve immediately with fruit.
  6. You can add instant espresso, powdered cocoa or orange or lime zest to the cream as you are whipping it.
  7. Don't over whip!
http://www.thejewishhostess.com/2013/04/summer-holiday-fruit-and-sweet-cream-trifle-dessert/

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CHANEL Inspired Table Setting at the Deal, N.J SBH Community Cancer Center Fundraiser

holiday table settings, mother's day tables, shabbat table settings, shavuot table settings, Table-Set-Go in Deal, New Jersey

CHANEL Inspired Table Setting at the Deal, N.J SBH Community Cancer Center Fundraiser

No Comments 27 April 2013

 

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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!

Rebecca Cohen, Rebecca Esses, Sam Haddad, Millo Haddad, Amy Atlas, Nancy Sutton, Sonia Didia

Rebecca Cohen, Rebecca Esses, Sam Haddad, Millo Haddad, Amy Atlas, Nancy Sutton, Sonia Didia

 

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Coco Chanel, The Jewish Hostess

 

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10 NEW THANKSGIVING IDEAS AND INSPIRATION FOR YOUR HOLIDAY TABLE

thanksgiving table settings

10 NEW THANKSGIVING IDEAS AND INSPIRATION FOR YOUR HOLIDAY TABLE

No Comments 27 April 2013

 

1-Thanksgiving Cake by Alexis Cohen

Thanksgiving table and decor, Turkey decor,

2-Thanksgiving Decor by Melanie Srour

Thanksgiving Strawberries

3-Thanksgiving Desserts by Esty Mosseri

 

Thanksgiving Punch

3-Champagne Fruit Punch by @rsutton on Instagram

Recipe: Mix 1 cup cranberry juice and 1/2 cup orange juice in a pitcher. Pour a little bit in a glass. Add equal parts ginger ale and champagne.

Thanksgiving desserts

4- Thanksgiving Desserts by Robin Missry- Amazing ways to use marshmallows and rice krispy balls!

Thanksgiving Cake Pops

5- Thanksgiving Cake Pops by @nshamah on Instagram.

Thanksgiving table decor

6- LOVE the turkey/breads/pumpkins/candle decor! By Amanda Cohen.

Thanksgiving Table

7- Fantastic pumpkin/floral/candles modern centerpiece by Pauline Shabot.

THANKSGIVUKKAH TABLE DECOR BY ELIZABETH SUTTON

8- The perfect “Thanksgivukkah” table! By Elizabeth Sutton

Thanksgiving Decor Ideas

9- Rustic yet elegant Thanksgiving Table by Manie Dweck.

Nestle Turkey Cookies

10-Turkey Cookies by Nestle. Genius!!!

1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
3/4 cup prepared chocolate frosting
1/3 cup sliced almonds
48 NESTLÉ TOLL HOUSE Premier White Morsels
48 NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
24 candy corns
48 pretzel twist pieces for feet
Directions
PREPARE cookies as directed on package. Cool completely.
FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
NOTE: Candy corns can be used for feathers instead of almond slices.

 

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Sheva Berachot, Bridal Shower, or Mother’s Day Themed Berry Filled Heart Cake

bridal showers, kosher dessert recipes, mothers day recipes, sheva berachot table settings

Sheva Berachot, Bridal Shower, or Mother’s Day Themed Berry Filled Heart Cake

4 Comments 26 April 2013

 

Bridal Shower Cake, Sheva Berachot Cake, The Jewish Hostess

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.

 

Sheva Berachot Berry Filled Heart Cake

Sheva Berachot Berry Filled Heart Cake

Ingredients

  • 11/2 cups superfine sugar
  • 11/2 cups softened butter (margarine/dairy free butter)
  • 4 eggs beaten
  • 11/2 cups self raising flour
  • 1 tsp baking powder
  • 2 tbsp milk soya milk
  • for filling:
  • 1 cup butter/dairy free butter
  • 1 cup icing sugar
  • strawberry jam
  • (To make icing mix together butter and icing sugar in a food processor)
  • red berries of your choice

Instructions

  1. Pre-heat oven to 180 Degrees C or 350 Degrees F.
  2. Mix all cake ingredients together. (Make sure eggs are beaten before hand and butter is beaten before hand). Make sure the mixture is smooth and there are no lumps.
  3. Grease two round 8 inch cake trays.
  4. Bake for 20 - 25 minutes or until golden brown.
  5. While the cakes are in the oven, take an A4 piece of paper and fold it in half.
  6. Draw half of a heart on one side of the fold.
  7. Cut out the drawn half heart shape while the paper is still folded. You should come out with a heart shape.
  8. When the cakes have baked and cooled, CAREFULLY remove them from their cake trays and place them on a large flat surface.
  9. Place the heart stencil on the top side of one of the cakes. Carefully, with a sharp knife, cut around the shape. Make sure the cake is fully cooled. (You might want to keep your icing in the refrigerator until needed).
  10. Evenly spread a medium layer of icing on the other piece of cake.
  11. Spread jam on top of the icing, but leave centre (where heart will be) without jam.
  12. Gently and carefully place the cut-out-heart piece of cake (with a large spatula and help from a friend if possible!) on top of the other piece.
  13. Make sure it is placed evenly (and the heart actually looks like a heart!)
  14. Pour the fresh red berries in to the heart shaped 'hole'.
  15. Sprinkle with icing sugar. Enjoy!
http://www.thejewishhostess.com/2013/04/sheva-berachot-bridal-shower-or-mothers-day-themed-berry-filled-heart-cake/

 

 

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A Chic Parisian Rosh Hashanah by Raquel Habert

rosh hashanah table setting ideas, rosh hashanah table settings

A Chic Parisian Rosh Hashanah by Raquel Habert

2 Comments 19 April 2013

Rosh Hashanah flashback-2011!
Raquel Habert is a very busy woman. Besides finding the time to cater everybody else’s Rosh Hashanah holiday table, she also found time to create a fabulous Parisian lunch for her entire family. This lunch is a perfect inspiration for SUKKOT, so keep these pics on your desktop and wait for your stomach to start rumbling!!! Call Raquel to cater your next party! Enjoy! Marlene

Hi Marlene,

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 !
Raquel Habert
(917)536-2122


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

 

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Spinach Mushroom Wonton Cups with Lemon Garnish

kosher recipes, shavuot recipes and ideas

Spinach Mushroom Wonton Cups with Lemon Garnish

2 Comments 19 April 2013

 

Mushroom Spinach Lemon Cups, the jewish hostess

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.

Spinach Mushroom Wonton Cups with Lemon Granish

Spinach Mushroom Wonton Cups with Lemon Granish

Ingredients

  • 2 large portobello mushroom
  • 5 cremini mushrooms or any other mushroom that you like
  • 5 cups fresh spinach
  • 2 tablespoons sesame seeds
  • 1 jalapeno pepper
  • 1 lemon, squeezed
  • 1 teaspoon salt
  • 1 package wonton wrappers

Instructions

  1. Preheat your oven to 400
  2. Grease a muffin tin and fill each space with a wonton wrapper
  3. Dice the spinach, jalapeno and mushrooms into small pieces and sauté in a large saucepan with 1 tablespoon olive oil and sesame seeds.
  4. Pour the lemon juice into the saucepan with the vegetables.
  5. Put the wonton wrappers in the oven for 10 minutes then spoon the vegetable mixture into the cups.
  6. Grate the lemon peel, garnish and serve.
http://www.thejewishhostess.com/2013/04/spinach-mushroom-wonton-cups-with-lemon-garnish/

A Bridal Spring Greens Sheva Berachot Shabbat Dinner by The Jewish Hostess

sheva berachot table settings

A Bridal Spring Greens Sheva Berachot Shabbat Dinner by The Jewish Hostess

15 Comments 16 April 2013

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.

Placecard for dinner table, The Jewish Hostess]

I even used the custom stamp to personalize these linen-like disposable napkins for the netilat yadayim station by the sink.

Netilat Yadayim, The Jewish Hostess

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.

Mazza,Twos Company,The Jewish Hostess

 

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.

IMG_2281

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.

The Jewish Hostess

Shabbat Table,Challah, The jewish Hostess

Did you notice my heart shaped challahs???

Sheva Berachot , The Jewish Hostess,

Another View…

Tulips, The Jewish Hostess, Buffet,

Buffet goes here….

Crystal Wine Glasses, The Jewish Hostess

Kosher Wine, The Jewish Hostess

 

IMG_2256

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.

Salad Ideas, The Jewish Hostess

I managed to snap SOME food shots before Shabbat….

Fatoush Salad, The Jewish Hostess

Fatoush Salad with Sumac Dressing and homemade  croutons ready to pour on.

Tomato Mechshe

Syrian style stuffed mechshe tomato…

Eggplant Rollups, The Jewish Hostess

Eggplant rollups…

Wedding Desserts, The Jewis Hostess

Wedding styled strawberries by Esty Mosseri.

Slee-Ah Wheat Syrian dessert

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…

 

Kosher dessert, The Jewish Hostess

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…

Fruit Platter

Chunked fruit…

The jewish Hostess Sheva Berachot

Ready to light the Shabbat candles… guests coming soon!!!

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

 

 

 

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Israeli Tehina from Scratch

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shabbat recipes, shavuot recipes and ideas

Israeli Tehina from Scratch

3 Comments 15 April 2013

This recipe is by @arianahaber

Much fresher than tehina from a jar.  Serve with Mazza or crudites.

Perfect for Yom Haatzmaut! Thanks Ariana!

 

Israeli Tehina from Scratch

Israeli Tehina from Scratch

Ingredients

  • 1 cup unhulled organic sesame seeds
  • 1 cup fresh squeezed lemon juice
  • cumin
  • fresh garlic cloves
  • olive oil
  • water

Instructions

  1. Combine ingredients above into Vitamix blender
  2. Puree together until consistency is thick and smooth
  3. Top with paprika, pine nuts and high quality olive oil
  4. Bon apetit!
http://www.thejewishhostess.com/2013/04/israeli-tehina-from-scratch/

Yom Ha’atzmaut Special! Barbara Streisand Sings Hatikvah to Golda Meir – 1978 Video

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Yom Ha’atzmaut Special! Barbara Streisand Sings Hatikvah to Golda Meir – 1978 Video

No Comments 15 April 2013

Screenshot of Barbra Streisand from the traile...
Image via Wikipedia

 

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.

Inspiring Quote:

“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.

Inspiring Quotes:

“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



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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

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.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!

 

All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

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

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Ingredients

  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade

Instructions

  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.
http://www.thejewishhostess.com/2013/04/soy-vay-wasabi-salmon-filet-with-roasted-asparagus-and-sliced-mini-scarletorange-peppers/

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Israeli Grilled Juicy Pargiot Chicken Under A  Brick

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, shabbat recipes

Israeli Grilled Juicy Pargiot Chicken Under A Brick

2 Comments 10 April 2013

Jewish Hostess Brick Chicken Pargiot

This recipe is courtesy of @FrancineSuttonAronowitz

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!!!

Brick Chicken Pargiot

Brick Chicken Pargiot

Ingredients

  • Chicken pieces
  • Olive Oil
  • Your Favorite Spices
  • Pam
  • 2 Bricks

Instructions

  1. Pour some olive oil into a bowl and sprinkle your favorite spices (I use garlic powder, onion powder, kosher salt, blk pepper, turmeric, cumin, and paprika).
  2. Mix all spices with the oil to form a paste-like substance
  3. Place your chicken pieces in it, making sure to smother them completely
  4. Allow chicken to marinate in fridge for a minimum of 3 hours-overnight
  5. Take 2 large bricks and cover them with heavy foil paper
  6. Heat up your griddle and spray with Pam
  7. Place chicken pieces on griddle and place bricks on top to cover chicken pieces for 4 minutes
  8. Carefully remove bricks and set aside while you flip chicken pieces
  9. Place bricks back on for another 4 min
  10. Remove chicken and put in a tray or Pyrex and cover immediately with foil to seal in the juices
  11. The bricks flattens the chicken pieces allowing them to cook more evenly and keeps all the juices in. Enjoy!!
http://www.thejewishhostess.com/2013/04/israeli-grilled-juicy-pargiot-chicken-under-a-brick/

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