Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!
For Syrup: 8 cups cold water
2 cups sugar
8 whole cloves
2 large cinnamon sticks
4 star anise
1 vanilla pod, split in halfFor Sangria:
1 1/2 to 2 bottles red wine, chilled in refrigerator
8 cups pomegranate juice, chilled in refrigerator
1/4 cup freshly squeezed lime juice
1 whole pomegranate, seeded1 orange, sliced into thin rounds,
then cut in half into semi-circles
1 lemon, sliced into thin rounds,
then cut in half into semi-circles
Fresh mint leaves
1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.
3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.
4. Strain over fine mesh strainer into a large
punch bowl or pitcher.
5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.
6. Add pomegranate seeds, orange, and lemon slices and mix again.
7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.
Yield: Serves 13 to 15
13 eight-ounce cups of sangria)
As some of my Jewish Hostess readers may know, I am involved in interviewing many elders for The Sephardic Heritage Museum which has really forced me to think about what memories my kids will take with them as they go on with their own lives. Many of the elders that we interviewed, recalled great anticipation for Tu B’ishvat during their childhood in Syria. They all reminisced about how their mothers would sew them a cloth bag with a drawstring, and their parents would collect treasured “exotic” fruits such as pineapples and grapefruits, and Syrian pastries until giving it to them on the day of Tu Bishvat. Kids would savor their treats, and share and trade with friends for weeks afterwards. Can you imagine this year, Tu Bishevat 2012, handing your kid a home-sewn velvet bag filled with kiwi, papaya and almonds????? lol- this year, a baggie with some fruit rollups and apple sour sticks just might do the trick!
Growing up in Brooklyn, in the 70’s, my friends and I still joke about the the inedible rubbery brown carob stick that they used to dole out to students on Tu B’shevat at The Yeshivah of Flatbush. Well, I can just imagine my kids tossing that carob right into the trash can if I tried it on them today!
As my quest for a modern day Tu Bishvat continues, here’s a list of some holiday ideas to try with your kids. Use your imagination and send in your great ideas and traditions to me so that we can all share it on The Jewish Hostess:
1- Watch the video above to appreciate the beautiful flowering country of Israel. When you are done watching, You may just book a one way ticket to Israel!
5-Does you kid love the combo of sticky wood and glue? Make a Fruit Crate and display it on your dinner table with a bunch of grapes, some dates, and a cut up pomegrante. What a centerpiece! Click HERE for easy instructions.
Let’s start some new Tu Bishvat traditions in our homes this year, and maybe one day, in about 2020 or so, our grown kids will be planting a seedling in their kitchen, making grape juice sangria, sending money to plant a tree in Israel, or creating their own Tu Bishvat centerpiece with their own little ones…..
This recipe is easier than regular lemonade recipes because it uses raw agave syrup. Agave is a liquid sugar (with a low glycemic index), so you don’t have to spend the time dissolving the sugar in the water, or ending up with the sugar sitting on the bottom of your lemonade glass.
1 cup lemon juice
2/3 cup raw agave syrup
6 cups water
sliced lemons and limes for garnish
1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3. Pour over ice and serve.
When the snow is coming down outside, there’s nothing better than curling up in a cozy sweater with a mug of steaming tea. But don’t settle for that old tea bag you found in the back of your closet – here’s a collection of what’s new, fun and elegant in tea time.
From Yedi Housewares
We love these heart shaped cup and saucer sets. You can buy a set of 6 cups & saucers in assorted colors (bubblegum pink, banana yellow, lime green, pumpkin orange, turquoise blue and cranberry red). Available in two sizes.
This line of specialized teas are packaged in “artisan-crafted whole leaf tea pouches” without any glues or staples, to allow for big pieces of leaves, fruits and herbs. Flavors like chamomile citrus and ginger twist will keep you coming back for more.
Everyone needs to feel special sometimes, which is when this clever mug from the Museum of Modern Art comes in. Designed by Yusuke Fujinuma, this mug has a Swarovski crystal built in to the “ring,” so you slip on the cool gold band as you wrap your hands around the mug.
Sometimes a mug of fragrant tea is perfect on its own, but sometimes it’s a venue for a sweet kosher buttery cookie on the side. These “world of thanks” cookies sold at Dean and Deluca (and made by Eleni’s cookies) are as educational as they are delicious – teaching you how to say “thank you” in 5 different languages.
Lipton Pyramid Teas
Lipton has decided to replace the old school ‘paper pillow’ tea bags with the new ‘Pyramid Tea Bags’, invented by the Japanese years ago.
The pyramid shape of the tea bag gives room for the tea leaves inside it to expand. This allows you to have the ‘loose-leaf experience’, which adds to the luxurious experience of sipping a cup of these delicately scented tea bags. I was at a Brit Milah recently, and when they served these teas, I knew I had to find them and have them on my dessert table!
“Imagine us all being kids again and we have spent the day out in a big huge pile of beautiful dirt, digging holes, making castles, playing with toys, living large. We come back inside and it’s time to clean up. How? Every which way; we clean our hair, our nails, our skin, our feet, our backs, our ears… wherever the dirt and gunk of the day got into. Same goes for cleansing our insides, and juicing cleanses the cells faster than any other food that I’ve found. Cleansing is not “new, and improved.”
We are all cleansing right now, and have been since the moment of conception. Every cell is constantly peeing and pooping. Every time we breathe out, we’ve cleansed our body of the metabolic waste known as carbon dioxide. Every time we have a bowel movement, our body is eliminating old cellular material (interesting: up to 40% of every bowel movement is dead cells). Cleansing occurs because our body’s cells are constantly dying and being replaced with new cells. Our spleen and liver and stomach cells do it, our intestinal walls do it, even our bones and muscle cells do this regeneration circle of life. All vegetable juicing does is improve this spring-cleaning regeneration process.
1. There is hardly any digestive work needed to process raw, enzyme active liquid. Vegetable juice gets into the system quickly.
2. Squeezed vegetable juice is very nutrient-dense. This concentration acts to supercharge the system in the same way that herbal tinctures work. One of the words we are going to hear more about over the next few years is “phytonutrients,” or plant chemicals. They are proving-as those who have switched to whole foods always have known-to be the key behind keeping our bodies free of cancer, digestive problems, and other degenerative illnesses.
3. The most important, and most overlooked, reason: juicing cleans the liver. I believe that the next big advance in understanding health will be in acknowledging the importance of self-detoxifying and de-sludging our liver. Sure, if you look into any human biology book, it already tells us that there are now over 700 known functions of the liver. But what we don’t realize is how that functionality is dependent on how unclogged it is.”
Process the celery, pineapple and ginger root through your juicer. Pour into a glass. Then add the flaxseed oil and mix thoroughly. You may want to make this juice and then put in a jar that has a lid — add the juice and the flaxseed oil — put the lid on the jar and shake vigorously to mix. Then pour it into a glass and enjoy!
Cucumber Apple Mint Ginger Juicer Detox Recipe
2 large sweet apples
2 sprigs fresh mint leaves
1/2 inch ginger root
Process all the ingredients through your juicer.
This is a great detox cleansing juice.
Grape Apple Lemon Lime Juicer Detox Recipe
1 cup of grapes
Process and serve in tall glasses. Garnish with a slice of lime.
Its a perfect time of year to buy a juicer. Not sure which one is for you? The video above may help you decide as the guys from organicjar.com test three popular juicers and compare price and functionality.
One part nostalgia, and two parts chic, bar carts and bars in general are a must for holiday parties.
This is my own vintage bar cart. I am about to de-stock it for Passover and I decided to post about it because there is nothing more essential to entertaining than a good bar area. It doesnt have to be a cart. If you purpose out a desk or a console as your bar, it is just as good!
Lately, bar carts have been everywhere in the design world. From the late Domino Magazine that LOVED them, to a recent article in the New York Times featuring the bar cart of fellow blogger Eddie Ross, bar carts are bringing back that romantic notion of “Cocktail Hour.”
The trick to having a chic bar cart is quantity and repetition. You want your guests to feel like the drinks are abundant, not like they shouldn’t drink the last of the Vodka! (To all of you non drinkers, even your sodas and Pellegrinos can be set up on a bar. But, I DO NOT want to see a 2 liter bottle of soda on your bar cart! )
Stock your bar with tons of glasses in different heights, an ice bucket, chic coasters, cans of soda, sparkling and flat water. Display cut limes and lemons in fancy bowls.
For Passover, make sure you have plenty of wine around, since it is one of the few liquors that are Kosher for Passover! You need an easy to use corkscrew on hand!
If you dont have a bar car or even a table you can use a tray to display your drinks and get the same effect.
A tiny bouquet and a small bowl of olives dress up this little tray.
Decanters, martini shakers come in all shapes and sizes and are a great addition to the bar area.
You can also make a signature cocktail for the evening and leave it on the bar in a pretty pitcher. Sangria is a Passover favorite at my house because you can use all the left-over wine!
Make sure your bar is in an area that is easily accessible. Bar carts roll around, that’s why they are ideal for parties.
Have a Happy Passover!!
Garnish the wine with a cinnamon stick and an orange slice
Before you start stocking you liquor cabinet with kosher for Passover wines, get rid of what you have with this great recipe for mulled wine. Mulled wine is wine that is heated with sugar and spices, and often citrus fruit. Instead of throwing out your leftover wine from last night’s dinner party, consider trying this simple and tasty recipe. (Courtesy of Justine Sterling.)
1 Bottle of dark red wine like a Cabernet Sauvignon or a Syrah
Place the cloves, cinnamon, nutmeg and allspice in a piece of cheese cloth and tie into a bundle. Pour the wine and honey into a large pot. Add the spices and bitters. Bring to a simmer and let cook for fifteen minutes. Ladle into mugs or glasses, garnish with an optional orange peel. Serves 4-6.