Tag archive for "Butter"

Asparagus Zucchini Winter Soup

kosher soup recipes, rosh hashanah and sukkot recipes

Asparagus Zucchini Winter Soup

2 Comments 16 December 2014

Zuchinni and Asparagus soup

 

Thank u @shushyturin for this great winter soup recipe!

  • 3 large zucchini (with skins)
  • 1 bunch of thin asparagus
  • 3 cups low-sodium chicken broth
  • 1 Tbl unsalted butter
  • 1 Tbl dry sherry
  • 1 cup chopped white onion
  • 5 garlic cloves, chopped finely
  • 2 large dashes of Kosher salt
  • 1 dash of fresh ground pepper
  • 2 cups heavy cream
  • 1/2 cup grated parmesan cheese (for Parma Crisps)

1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.

1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.

2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.

3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.

4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.

5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.

6. Just before serving add the sherry, mix well and pour into soup bowls. Add a bit of heavy cream to top, and affix one parmesan crisp in center and serve a couple on the side.
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Cheesy Mini Spinach Tarts

kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Cheesy Mini Spinach Tarts

1 Comment 09 May 2013

ask the teenagers to help

This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

  • 13 tbsp. unsalted butter, softened
  • 2 cups flour
  • 1 cup semolina (smead) flour
  • 1 1/2 tsp. kosher salt
  • 3/4 cup warm water

Spinach Cheese Topping:

  • 1 onion finely chopped
  • 3 tbsp. safflower oil
  • 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
  • kosher salt to taste
  • 2 eggs
  • 3 cups low fat mozzarella cheese (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

  1. Combine flour, smead(semolina flour), and salt in Cuisinart
  2. Using Cuisinart, gradually add butter, then warm water slowly
  3. Squeeze excess water from spinach.
  4. Saute onion tilll soft, add  spinach and salt
  5. Add eggs,  cheese and pepper
  6. Mix well, adjust seasonings to taste
  7. Line baking sheets with wax paper if you are preparing to freeze.
  8. Line with parchment paper if you are ready to bake
  9. Roll dough into evenly shaped balls
  10. Dip in sesame seeds (optional)
  11. Flatten balls, and flute edges
  12. Place a tsp. of spinach mixture inside each flattened circle
  13. Flute edges.
  14. (you can flute edges and then add mixture- whatever works for you!)
  15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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Heavenly Cheese Samboosak

kosher dairy recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Heavenly Cheese Samboosak

3 Comments 06 May 2013

Mother’s Day and Shavuot  would not be the same  in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.

Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.

A bag of frozen unbaked  sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.

Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!

Ingredients:

Dough:

  • 2 1/2 cups of flour
  • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
  • dash of kosher salt
  • 2 sticks of melted butter
  • 1/2 cup water
  • 1 tsp oil

Cheese Filling:

  • 1 lb. low fat mozzarella cheese, grated,
  • 2 eggs beaten,
  • 1/2 tsp  aluminum-free baking powder.

Egg Glaze and Sesame Seeds for Topping:

  • one beaten egg in a small bowl for dipping sambousak.
  • 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
  1. Mix flour, semolina and salt. Add butter , add water and oil slowly.

(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)

  1. Refrigerate dough for 20 minutes.
  2. In a glass bowl, mix grated cheese with  aluminum-free baking powder and eggs .
  3. roll the dough into walnut size balls.
  4. flatten with tortilla press or your palm
  5. place a teaspoonful of cheese mixture into the circle
  6. fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
  7. dip half moon into beaten egg, and then into sesame seed mixture.
  8. place on sprayed parchment on a cookie pan.
  9. May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
  10. bake at 350 degees for approximately 20 minutes.
  11. Done when bottom of each sambousak is a light brown and top is perfectly baked.

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Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

7 Comments 02 December 2012

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”

Recipe:

2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

  • Two tablespoons of Earth Balance
  • Two medium celery stalks
  • One cup one medium onion chopped
  • One quarter cup fresh parsley
  • One tablespoon chopped sageor one teaspoon dried sage leaves
  • One and half teaspoons chopped majoram
  • Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
  • One half teaspoon salt
  • Salt seven cups soft bread cubes (you can use challah)
  • Two medium carrots shredded
  • One and half cups one medium zuchini shredded
  • One cup one cup chopped fresh mushrooms
  1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
  2. Cook celery and onion in butter stirring frequently until onion is tender
  3. Stir in parsley, sage, majoram, tarragon, and salt.
  4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
  5. Mixture is now ready to stuff.
  6. Refrigerate turkey with stuffing until ready to roast
  7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

Triple Chocolate Espresso Cookies By Susan T. Lindau

kosher dessert recipes, kosher recipes

Triple Chocolate Espresso Cookies By Susan T. Lindau

No Comments 15 August 2012

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Thank you Susan for sending in this chocolate lover’s dream cookie! Looks yummy and easy to whip up! 

“Hi Marlene,

Enjoy these killer cookies that do a lot to help the “medicine go down”.  I have friends who come to my house for a meal because these cookies will be served.

I have also provided these cookies on the last day of the semester so even if the class has required blood, sweat & tears, my students are

rewarded at the end for hanging in (I teach at USC in Los Angeles)”. Susan T Lindau

 Triple Chocolate Espresso Cookies

  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup flour
  • 1 bag semisweet chocolate chips,
  •  4 eggs divided
  • 2 oz. semisweet chocolate, chopped
  •   1 ½  cups sugar
  • 1/2 cup butter
  •  1 ½  tbs espresso powder
  • 1/2 tsp bkng powder
  • 2 tsp vanilla
  • 1/2  tsp salt
  •  1/2 c. toasted walnuts

1.         Melt unsweetened chocolate, 1/2 c chocolate chips, and the semisweet chopped chocolate with the butter in a pan placed over simmering water.

2.         Sift together flour, baking powder, salt (or mix together with a whisk).

3.         Combine eggs, sugar, espresso powder, vanilla.  Fold in the cooled chocolate mixture.

4.         Fold in flour mixture  & nuts

5.         Chill for at least 1 hour do not chill overnight (becomes too hard to handle).

6.         Preheat oven to 400 degrees

7.         On buttered & floured cookie sheet or parchment paper lined cookie sheet, place rounded tablespoons of dough.

8.         Bake 7 – 10 minutes.  Carefully remove parchment paper to cooling rack, when cool enough to handle, using a spatula, remove from paper and allow to cool completely before packing in airtight plastic bags for freezing.  Or serve NOW!!  These cookies a great cold – do not store in the refrigerator – they will dry out.

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Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

kosher dessert recipes, kosher recipes

Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

No Comments 06 June 2012

This instant ready dessert by Amy Atlas is a real after dinner dairy treat. Its also the perfect “chill and wrap” hostess gift that will be gobbled up by kids and adults alike.

Make sure you cut all of the squares evenly. I like to cut these peanut butter treats on the diagonal to form a diamond shape. Enjoy! Marlene

  • Ready Time : 0 min

Servings

32 1-inch squares

Ingredients

  • 2 cups graham cracker crumbs
  • 18 tablespoons unsalted butter or Earth Balance divided into 12 tablespoons melted and 6 tablespoons softened
  • 1 tablespoon granulated sugar
  • 1 cup peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ⅜ teaspoon salt
  • 4 ounces good-quality semisweet chocolate such as Ghirardelli, finely chopped
  • ⅜ cup heavy cream

Directions

1. In a medium bowl, combine the graham cracker crumbs, the 12 tablespoons of melted butter, and the granulated sugar and stir until the crumbs are thoroughly moistened. Firmly press into bottom of a 9- × 9-inch baking pan. Use the bottom of a measuring cup to help press the crust down.

2. In the bowl of a standing mixer fitted with the paddle attachment, mix the peanut butter, confectioners’ sugar, vanilla, salt, and the 6 tablespoons of softened butter until completely combined. Spread over graham crust and smooth the top with an offset spatula. Chill until set, at least 1 hour.

3. Meanwhile, heat the chocolate and cream in a medium microwave-safe bowl, stirring with a whisk every 30 seconds, until chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Jiggle the pan to smooth out the chocolate. Chill until set, about 1 hour. Using a hot, wet knife, cut into 1-inch squares and arrange on a rimmed tray filled with multicolored candy.

Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.

Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

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Creme Brulee French Toast for Mother’s Day

kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy

Ingredients:

  • Challah bread cut into 1 inch thick slices, trimming crust
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 Tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Powdered Sugar for garnish
  • Large Pyrex or oven to table baking dish

Directions:

In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

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Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

6 Comments 30 March 2012

The jewish Hostess Brownie Shots

This Passover dessert recipe is so chic and gourmet looking, that your guests will never believe that you made it yourself. Created by my niece Shirley of Homebaked NYC, its a sure Passover dessert WINNER! Remember to order a set of shot glasses for serving these decadent easy desserts! See the slideshow of cool shot glass designs below available for easy shopping on Amazon.com.

    

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Ingredients

  • 1 box of Passover chocolate pudding mix.- make as directed.
  • 1 container Passover Rich Whip whipped cream- whip as directed
  • 1 box brownie mix- Kosher for Passover -make as directed

Instructions

    For Brownie Mix:
  1. Layer half into bottom of pan,
  2. Spread thin layer of caramel over it.
  3. Sprinkle a little sea salt over the brownie layer,
  4. Top with the remaining brownie batter.
  5. Bake as directed and sprinkle a little more sea salt over cooled brownies.
  6. Cut once cooled.
  7. For Caramel Drizzle go to this recipe on thejewishhostess.com
  8. layer in shot glasses according to the photo.
http://www.thejewishhostess.com/passover-chocolate-pudding-cream-and-caramel-drizzled-brownie-shots/

 

Caramel Drizzle Ingredients:

 1/4 cup butter or margarine
1/4 cup dark brown sugar
2 tbsp milk or pareve rich whip
1 cup powdered sugar
1/2 tsp vanilla extract
1 pinch salt

Directions

Melt butter, and cook over medium heat until light brown, stirring constantly. Add brown sugar, and cook until sugar melts. Remove from heat, add milk or pareve rich whip stirring constantly. Slowly add powdered sugar, vanilla, and salt, beating at medium speed of an electric mixer. Beat until mixture reaches glaze consistency.
Drizzle on top of brownies

adapted from http://www.ifood.tv/

 



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Apricot Almond Cookies with Amaretto Icing

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

1 Comment 15 September 2011

Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

How stunning is this blue agate napkin ring? Available in tons of colors!!

click HERE for Paulina Ashkenazi Designs Facebook Page

by Paulina Ashkenazi

  • 1/2 cup (1 stick) unsalted butter or margarine , at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted

Icing:

  • 1 ¾ cup confectioners’ sugar
  • 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
  • ¼ teaspoon almond extract

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

For the Cookies:

  1. In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
  2. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
  3. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing:

  1. Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
  2. Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.

 

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Grilled Pineapple with Ice Cream and Butter Rum Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Grilled Pineapple with Ice Cream and Butter Rum Sauce

No Comments 20 July 2011

This is a gorgeous dessert for holidays or  even after a special weeknight dinner. I wouldn’t have believed how easy it was if I didn’t watch this video.

Quick Instructions:

  1. Core and slice pineapple so that each slice has a hole.
  2. Spray grill pan with butter flavor Pam and heat till a drop of water sizzles in top of grill pan.
  3. Grill slices on both sides for several minutes till grill marks appear.

Make butter rum sauce:

  1. 2 tsp unsalted butter melted in a pan
  2. 1/4 cup of brown sugar
  3. stir in 1/4 cup rum
  4. stir all ingredients on low heat till smooth
  5. pour over ice cream that has been scooped on top of each pineapple slice.
  6. If you are reading this post from a Blackberry , get on over to a computer  and watch the video before the ice cream melts!

For ice cream that’s Vegan , kosher , organic , dairy free , gluten free , wheat free  and yeast free, try Luna and Larry’s organic Almond Fudge or Coconut Ice cream at Omni Health on Avenue U in Brooklyn. Check out their WEBSITE for healthy  ingredients, vitamins, supplements, wheat and gluten free products, as well as organic groceries and produce.

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Grilled Lamb Chops with Sun Dried Tomato Paste

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Grilled Lamb Chops with Sun Dried Tomato Paste

2 Comments 17 July 2011

adapted from Ruth Coustineau

LAMB CHOPS WITH SUN-DRIED TOMATO PASTE

SERVES 4

ACTIVE TIME:15 MIN START TO FINISH:25 MIN

You will  find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!

  • 1 garlic clove
  • 1/4 cup chopped sun-dried tomatoes packed in oil, drained
  • 1/2 cup walnuts
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 tablespoon chopped flat-leaf parsley
  • olive oil
  • 1/2 teaspoon fresh lemon juice
  • 8 rib lamb chops (3/4 inch thick; 2 lb)

GARNISH: lemon wedges

Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in olive oil and lemon juice, then season with salt.

Preheat broiler. Lightly oil rack of a broiler pan.

Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then grill on barbeque

4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.

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Healthier Brown Rice Krispy Treats

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, shavuot recipes and ideas

Healthier Brown Rice Krispy Treats

1 Comment 12 May 2011

When I found this Rice Krispy Treat recipe (or is it Rice Crispy Treat with a “c”?) , I knew I had to try it. I called Omni Health in my neighborhood and they quickly delivered creamy almond butter and crisped brown rice cereal among my veggie burgers, Ezekiel bread, baked potato chips, whole grain pastas, and assorted other brownish ingredients. Trust me, my kids weren’t too thrilled going through the shopping bags, but within 20 minutes I was done concocting these Brown Rice Krispy treats and they discovered that they were pretty good. Within the next couple of hours, the pyrex full of chocolaty  brown rice squares was almost wiped out. Try these as a Shabbat or Shavuot dessert!
  • 1/3 Cup Creamy Almond Butter
  • 1/3 Brown Rice Syrup (or Maple Syrup)
  • 1 tsp. Real Vanilla Extract
  • 3 Cups Crisped Brown Rice from the health food store
  • 7 oz. Good Quality, Dark Chocolate ( I used bittersweet Scharfenberger chocolate- it’s more expensive but you can really taste the difference)
  • 1 Tbsp. Unsalted Butter or Earth Balance margarine

1. Using a double boiler, set a glass bowl over a small pot of simmering water, making sure that the bowl is not touching the water. Put the almond butter, brown rice syrup and vanilla extract in the bowl and stir until everything is evenly mixed.  Pour brown crisped rice into the pot with the syrup. Mix with a spoon.
2. Spray the bottom and sides of a 8×8 glass pan with a light coat of desired neutral tasting oil (coconut, canola, grapeseed etc.). Pour the rice mix in and push it down with the back of a spoon.
4. Add the pieces of chocolate to melt slowly in a clean double boiler, stirring occasionally. When the chocolate is melted, add the butter or Earth Balance margarine and stir. Pour the chocolate on top of the rice crisps and quickly spread it across the top with an offset spatula or back of a spoon in an even layer. Refrigerate for at least a half hour to set and cut them in to squares with a sharp knife. Keep stored in the fridge and try to eat them within two days or freeze in an airtight container.

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adapted from the Sprouted Kitchen

 

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How to Make Cedar Planked Salmon- Video

kosher fish recipes, kosher pareve recipes, kosher recipe videos, kosher recipes

How to Make Cedar Planked Salmon- Video

1 Comment 27 April 2011

Now that I’ve had some time to recover from Passover cooking, I’m ready for some new kosher recipe ideas and new flavors for my kitchen.

This video will make you crave this salmon, prepared on a cedar plank embedded on a layer of scallions. The  cooked maple-ginger sauce glazes the salmon perfectly. The Mustard mashed potatoes are mouthwatering.  Great for a weeknight dinner and for entertaining a small crowd. Print and save this recipe for a Mother’s Day Lunch or a Shavuot Dinner!

Ingredients

  • 1 cup pure maple syrup
  • 2 tablespoons finely grated peeled fresh gingerroot
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons minced garlic
  • an untreated cedar plank (about 17 by 10 1/2 inches) if desired
  • a 2 1/2-pound center-cut salmon fillet with skin
  • greens from 1 bunch scallions
  •  

    Directions for this Kosher Recipe

  • In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
  • Buy untreated cedar planks at  Target.  Treated cedar planks may have flavorings that are unkosher, so unless you find them with a hashgachah stick with the ones from Target. You can also buy them from a hardware store.

  • Mustard Mashed Potatoes Ingredients *note-many  Sephardic Jews do not eat dairy and fish in the same dish or plate. Read more HERE or ask your rabbi.
    • 3 pounds Yukon Gold potatoes
    • 1 1/2 cups milk
    • 3/4 stick (6 tablespoons) unsalted butter
  • 3 tablespoons whole-grain or coarse-grain mustard
  • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.

  • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

    Read More
    http://www.epicurious.com
  • for more info on grilling on cedar planks
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    Passover Rasberry or Strawberry Tart

    kosher passover recipes,seder table Ideas, Passover Recipes

    Passover Rasberry or Strawberry Tart

    9 Comments 23 March 2011

    When Jamie Doueck gives me a Passover recipe, its a guaranteed winner.  This tart doesn’t look like a Passover recipe, but it looks and tastes like an all year round Martha Stewart  fruit tart. – For this recipe, place the rasberries or strawberries carefuly and everyone will think that you bought it!

    Kosher for Passover Crust Recipe:

    • 2 cups toasted pecans
    • 1/2 stick margarine or butter
    • 1/4 tsp cinnamon
    • 6 tbsp brown sugar

    Passover Tart Directions:

    1. Mix above ingredients in food processor till like consitency of oatmeal.
    2. Press into 9 or 10″ tartpan
    3. Bake at 350 degress for 20 or 30 minutes.
    4. Melt 6 oz of good quality Passover chocolate in the microwave or double boiler.
    5. Fold in 1 container of rich whip .
    6. Pour onto cooled crust.
    7. Melt 4 tablespoons of raspberry preserves in pan.
    8. Spread onto chocolate mixture.
    9. Top with fresh raspberries.(please check the raspberries according to halacha- please ask your rabbi.)
    10. Recipe can also be used with strawberries and strawberry preserves.
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    SIMPLY THE BEST PASSOVER PANCAKES

    kosher passover recipes,seder table Ideas, Passover Recipes

    SIMPLY THE BEST PASSOVER PANCAKES

    2 Comments 05 January 2011

     

    If you are getting tired of matzo cereal for breakfast these days, then it’s time to whip up these Passover Pancakes sent in by Nadine Salama. With the kids home from school for Passover, it’s a great way to keep them occupied for about 10-15  minutes in the morning! Let the bigger kids read the instructions and measure out the ingredients. They can all chip in and chop up strawberries, bananas, and throw in chocolate chips. Forget about the mess and make it fun for them. They will always remember how yummy you made their Passover  mornings! Let me know how they come out!
    P.S. I love when you send me pics!!!  Marlene
    SIMPLY THE BEST PASSOVER PANCAKES
    MAKES 10-12 PASSOVER PANCAKES:
    ·   WARM 1 ½ CUPS MILK
    ·   ADD 1 CUP MATZA MEAL, MIX, LET STAND 10 MINUTES TO COOL
    ·   ADD 3 BEATEN EGGS, 3 TBS MAPLE SYRUP or HONEY, 1 TSP SALT
    ·   BUTTER PAN OR SKILLET, AND COOK NORMALLY AS YOU WOULD PANCAKES
    ADD STRAWBERRIES, BANANAS,  RASPBERRIES , CHOCOLATE CHIPS, and ANYTHING ELSE TO MAKE YOUR PASSOVER  BREAKFAST PANCAKES MORE EXCITING!

     

     

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