Chocolate | Kosher Recipes and Jewish Table Settings

Tag archive for "Chocolate"

kosher dairy recipes, kosher dessert recipes, shavuot recipes and ideas

Summer Icebox Cake- Chocolate and Dairy!

2 Comments 20 May 2012

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging! Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

2-¼ cups all-purpose flour
1 cup+2 tbs unsweetened cocoa powder
1-3/4 cup sugar
1/4 + 1/8 teaspoon salt
1/4 + 1/8 teaspoon baking soda
21 tablespoons unsalted butter, slightly softened
4 1/2 tablespoons whole milk
1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

To Assemble:

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

kosher dairy recipes, kosher recipes, shavuot recipes and ideas

Drizzled Mini Cheesecake Pops

1 Comment 20 May 2012

cheescake pops on the right -I made alot of the desserts for this engagement party

Hi!

Its Shirley from HomeBaked.com , counting down the days till Shavuot . This holiday is definitely one of my personal favorites – so rich in tradition, spirituality, introspection, and of course, outstanding desserts.

Because we traditionally refrain from eating meat on the holiday of Shavuot, we are blessed with the rare opportunity to serve DAIRY desserts after the holiday meals. Being me, I usually plan my family’s Shavuot dessert menu from about three months in advance, as dairy dessert is an extremely exciting thing to me (and not something that I often get to do). This year, I plan to make an authentic mascarpone-filled tiramisu, a strawberry shortcake trifle (with real whipped cream!), a flaky blueberry tart a la mode, and perhaps some buttery, golden, lemon-glazed madeleines (a current obsession of mine – check out this recipe, they’re worth it http://melangerbaking.com/2009/06/23/lemon-glazed-madeleines/ ). I think you can tell I’m excited.

Anyway, I promised myself that I wouldn’t share yet another cheesecake recipe with you as a Shavuot dessert idea. I sometimes wonder if Shavuot could be Shavuot without that rich, sinful cheesecake staring out at you some point in the holiday. However, I am an enormous cheesecake fan, and I do believe that if you are going to indulge, it may as well be on Shavuot. Therefore, I decided to give you my favorite cheesecake recipe with a spin:

Cheesecake Pops !

These adorable little treats are pretty simple to make (in fact, I bet kids would have a blast dipping them in the melted chocolate and sprinkles), can be eaten with minimal guilt (considering you can stop at just one), and will certainly still pay a respectful homage to the traditional cheesecake that I am sure we would all like to let go of for a while.

While there are a bunch of steps involved in this recipe, do not get overwhelmed – each can be done in stages, and can be spread out across several days.

Cheesecake Pops

Recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30–40 pops

5 8-oz packages cream cheese, at room temperature

2 cups sugar

1/4 cup all-purpose flour

1/4 tsp salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

1/4 cup heavy cream

boiling water as needed

thirty to forty 8-inch lollipop sticks

1 lb chocolate (semi-sweet, milk or white), finely chopped

2 tablespoons vegetable shortening (optional- used to thin out the chocolate)

assorted decorations: chopped nuts, colored sprinkles, toffee bits, mini chocolate chips (optional)

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

So, enjoy your Shavuot, enjoy your cheesecake, be sure to post any questions or comments and I’ll be happy to answer.

All the best,

Shirley J

P.S. Don’t forget to check out HomeBaked.com for any dessert needs!

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kosher dessert recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes, Sukkot Recipes

S’mores Tart- An Easy Dessert for all of the Jewish Holidays

5 Comments 20 April 2012

Enjoy this gourmet kosher dessert recipe by one of my most favorite nieces, Shirley C. ~~Mamiye-~~ ooooops! Shirley C. Dana!!!!

S’mores Tart or Bars- An Easy Dessert for all of the Jewish Holidays

by Shirley Dana

S’mores don’t have to end with the summer. Here is an amazing recipe for gooey, melt-in-your mouth s’mores bars that are truly appropriate all year round after any type of meal. I’ve made this recipe in a pyrex and cut the bars into squares after they cool. Last week, I even made it in a tart pan, and drizzled chocolate on top for a “fancy” s’mores tart. Enjoy this incredibly easy, irresistible dessert!

S’mores Bars or Tart:

makes 24 bars (9”x13” in pyrex, or one 10” tart)
½ cup of butter, room temperature or use Earth Balance to make it pareve
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 ½ cup chocolate chips melted
1 cups marshmallow fluff (not melted marshmallows)
1 bag mini marshmallows

Directions:

Preheat oven to 350°F.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Pour melted chocolate over dough. Place in the fridge until the melted chocolate becomes hard enough to be able spread the fluff on top of it in an even layer without them mixing together. Sprinkle with a few handfuls of mini marshmallows. Crumble the remaining dough in pebble-size pieces on top of the marshmallows.
Bake for 30 to 35 minutes, until the dough is lightly browned, and the marshmallows are golden and puffed. Cool completely before cutting into bars, or removing from tart pan.
Optional- toast sliced almonds, sprinkle the tart with the almonds,, and then drizzle melted chocolate on top!!!

Enjoy!!

kosher dessert recipes, kosher passover recipes,seder table Ideas

Debbie’s Not “JUST” Passover Cookies!

3 Comments 05 March 2012

Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of every trend in town, especially the food and table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

4 egg whites
2 cups sugar
4 cups ground almonds (or any nut of your choice)
(1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional

Preheat oven to 325 degrees.
Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
Form into teaspoon size balls.
Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”

Easy Passover Chocolate Freezer Cookies (thejewishhostess.com)
Passover Pizza Dough (thejewishhostess.com)
Melt in Your Mouth Passover Minute Steak Roast (thejewishhostess.com)
Six Charoset Recipes From all Over The World (thejewishhostess.com)
Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust (thejewishhostess.com)

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

Grandma’s Chewy Passover Date Nut Bars

5 Comments 04 March 2012

My mother in law is the perfect source for a Passover recipe, as she is really the hostess with the mostess. She actually wrote up this recipe for all of my Jewish Hostesses so please let her know if you like it! (comment below!)

By the way, I’ve been reading that dates are very healthy for pregnant women, as they are very healthy for a fetus’s brain development. Please get more info HERE.

Please send in your delicious Passover recipes and Passover menu ideas to:

marlene (at) thejewishhostess.com.

Passover Ingredients for Chewy Date Nut Bars:

1 cup of chopped nuts
3/4 cup matzo meal
1/3 cup of sugar
1/2 cup of margarine (if you would like to substitute the margarine- click and read this article)
1 cup of pitted dates
1/4 cup orange juice
2 tsp grated orange rind

Beat nuts with matzo meal, sugar, and margarine until crumbly and moist reserving 1/4 cup of mixture.
Firmly put remainder into bottom of 9″ square pan making a solid base.
Chop dates, beat with orange juice and orange peel until spreadable.
Spread carefully over base.
Sprinkle with reserved topping.
Bake at 350 degrees for 30 minutes.
Cool. Cut into squares.

Easy and Yummy Passover Crepes (thejewishhostess.com)
Debbie’s Not “JUST” Passover Cookies! (thejewishhostess.com)
Passover Rasberry or Strawberry Tart (thejewishhostess.com)
Claudia’s Passover Marshmallow-Nut Log (thejewishhostess.com)

purim recipes, baskets, and decor

Two Perfect Mishloach Manot Ideas From Gourmet Kosher Cooking

No Comments 01 January 2012

Thank you Elizabeth Kurtz from Gourmet Kosher Cooking! I love these two totally different Mishloach Manot themes. One sweet pound cake flavored with Nutella – package with a coffee mug and some coffee beans for a breakfast style Purim gift, and as for the savory herb flavored oils, try to purchase some fresh Italian bread, Italian pasta, and some gorgeous red beefsteak tomatoes, and wrap it up for an authentic Viva Italia themed mishloach manot! (p.s. make sure your bottles are sterilized before using) Marlene

“On Purim as well as throughout the year, at gourmetkoshercooking.com we love to make and give delicious homemade Mishloach Manot and hostess gifts. Here are two ideas that are both easy, elegant, and always a big hit.”

Sweet Mishloach Manos

Nutella-Swirl Pound Cake (Pareve or Dairy)

200910-r-pound-cake
I use the pareve chocolate spread instead of Nutella to make this pareve. Either way it is delicious.

1 ½ cups flour,
4 eggs, at room temperature
2 teaspoons vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted margarine, or butter, softened
1 ¼ cups sugar
1 13-ounce jar of Nutella or 13 ounces of Pareve Chocolate spread (the pareve spread may need to be softened in the microwave to spread like nutella does. Heat in 20 second intervals, until spreadable but not cooked)

Preheat the oven to 325. Spray a 9 x 5 inch loaf pan or 6 2 x4 inch mini loaf pans with non-stick spray. In a glass measuring cup lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

In a large bowl, using a mixer beat the margarine with the sugar at medium speed until fluffy about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until incorporated. Add the flour mixture in 3 batches, beating at low speed between additions. Continue to beat for 30 seconds longer.

Spread one –third of the batter in the pan, then spread half of the Nutella or chocolate cream on top. Repeat with another third of the batter and the remaining Chocolate cream or Nutella. Top with remaining batter. Lightly swirl the chocolate cream into the batter with a knife. Do not over mix.

Bake the cake for about 1 hour. (Smaller cakes will require about 40 minutes). Cool the cake in the pan for 15 minutes.

Savory Mishloach Manos

Rosemary-Infused Olive Oil

image via readynutrition.com

1/2 cup olive oil
3 fresh rosemary sprigs (each 5 inches long)

In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month

Basil Oil

1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil

Blanch basil in medium saucepan of boiling water 10 seconds.
Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)

Lemon and Bay Leaf Infused Olive Oil

1 large fresh lemon
1 cup extra virgin olive oil
1 fresh bay leaf
¼ teaspoon whole peppercorns

Wash the lemon thoroughly and dry well. Pour the olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add the bay leaf and peppercorns. Heat the oil over medium-low heat until a candy thermometer reaches 200 degrees. Cook at 200 degrees for 10 minutes. Remove from heat and let cool slightly. Transfer the oil mixture to clean sterilized bottles. Cover and store at room temperature for up to 2 months.

Get Your Popcorn Toffee Drizzled Mishloach Manot from The Jewish Hostess (thejewishhostess.com)
Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim (thejewishhostess.com)
The Jewish Hostess Post Purim 2011 Party ReCap (thejewishhostess.com)

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim (thejewishhostess.com)
The Jewish Hostess Post Purim 2011 Party ReCap (thejewishhostess.com)

purim recipes, baskets, and decor

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

3 Comments 01 January 2012

Meet my favorite Mom with a Mission- Rachel Orenstein Packer. Last year Rachel and I met somehow via the web, and Rachel graciously offered to write up some recipes for adults and kids that have egg, nut, and dairy allergies, which oddly seem so prevalent nowadays. Rachel was so passionate about the topic, she then started her own blog, Life is Good, Lick the Bowl and her recipes and valuable advice have been featured in many magazines, newspapers and blogs. Try this Hammentashen recipe which uses moist tofu as a useful substitute for eggs.

Egg, Nut, and Dairy Free (Vegan) Hammentashen

By: Rachel Ornstein Packer

As you may know, my youngest, Ari, was diagnosed with food allergies to eggs and nuts three years ago. At the time, Purim was just around the corner and it painfully dawned on me that he wasn’t going to be able to eat any of the hamantashen. Ari usually begins asking for hamantashen in September. Clearly, this was going to be difficult.

My attempts to distract him by focusing on Purim’s non-food related activities such as the costume and the carnival, ultimately failed. After all, food is the cornerstone of every Jewish holiday and the iconic hamantash is the defining food of Purim. I hated the fact that food allergies had so quickly dampened Ari’s joy of Purim, and I was very determined to change that.

It has been three years since that fateful day at the allergist’s office, and while there have been plenty of adjustments, mistakes, questions, and frustrations along the way, one thing is certain…Jewish holidays feel joyful again.

This recipe for Chocolate Hamantashen is my family’s favorite creation thus far. It’s a kosher recipe thats egg, nut and dairy free, and if you have any vegan friends or relatives on your mishloach manot list…these are perfect. For those who are faint of heart when they hear the word “tofu”, please don’t be. These hamantashen are so filled with chocolaty goodness, honestly, you can’t even taste it…really.

If you are baking for a nut allergic individual, make sure that your ingredients (especially the chocolate) are truly nut free. Please be aware that not all chocolate is the same. Some people are highly sensitive to chocolate products even if they don’t contain nuts because they are made on the same product line as nut candy. To play it safe, always check your products carefully and ask questions. If you would like to know more, check out www.foodallergy.org.

Rice Dream Semi Sweet Baking Chips, (these aren’t made in a nut free facility, but they use very good manufacturing processes to avoid contamination). They are also completely gluten free but do contain soy. They pack a nice chocolate punch. They work better as a filling for larger hamantashen. OU Pareve.

Enjoy Life Chocolate Chips. These chips are manufactured in a nut, gluten, egg, and dairy and soy free facility. Can’t go wrong with these and they are great for a chocolate ganache. They melt very well and taste amazing. They only come in mini form.

HASHAHAR H’AOLE Cocoa Parve Spread. This is my go to for filling hamantashen. The container specifically states that they are nut free. Their website indicates that there are no nuts in any of their products. Again, if you aren’t sure, ASK! Chag Sameach.

Cocoa Powder- I use Hershey’s without any problems, but again…some people may be sensitive. Always check the labels.

Chocolate Hamantashen- Makes approx. 3 dozen small hamantashen

½ block Soft Silken Tofu (I use Mori-nu brand)
1 cup sugar (I use Florida Crystals)
1/3 cup canola oil
2 tsp. vanilla
1 ¾ cups flour
½ cup cocoa powder
½ tsp. baking soda
1 tsp. baking powder

A Word about Tofu

Tofu is very easy and versatile. In fact, I use it in many baking recipes for various holidays. Below are a few tofu pointers.

It comes in different consistencies. For this recipe, soft, silken tofu is best. Drain the tofu for a few minutes to remove any excess water.
Tofu comes in a vacuum-packed box in the refrigerator section of your grocery store (usually in the produce section).
Cut along the dotted lines at the top and the tofu will easily slide out, just gently guide it into the strainer.
After draining, cut the block in half.
Before placing it in the food processor, cut the ½-block piece into smaller pieces to distribute it more thoroughly in the food processor.

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a food processor, blend the tofu, oil and sugar until ingredients are smooth and creamy. Make sure to scrape down the sides in order to get all the little bits of tofu blended.
Add the vanilla and blend again.
In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
Combine the liquid ingredients with the dry and mix. You will have to switch to using your hands until it becomes dough. The dough will be sticky. If it is too sticky, just sprinkle with some more flour while you work it into smooth dough.
Place the dough into a Ziploc bag, or wrap in saran wrap and chill in the freezer for an hour.
When you are ready to roll out the dough, work with what you need and keep the rest in the freezer. The dough softens rather quickly and is delicate so you have to keep it cold and work fast.
Place the dough on a floured surface (I usually cut a gallon size Ziploc bag in half and place the dough between the two sheets with a little flour, I find that the dough doesn’t stick to the bags as much.
Roll the dough to ¼-inch thickness and use a round cookie cutter to make rounds. I actually use a small juice glass that is 2 ½ inches round. You can make them bigger if you so desire.
Fill the hamantashen with a ¼ to ½ tsp. of filling. You can use fruit preserves, jellies, chocolate ganache, plain old chocolate chips (use mini chips for mini hamantashen because they don’t tear the dough), or my favorite…Israeli chocolate spread.
Bring the sides up over the filling and press into a triangular shape. Pinch the seams closed so the filling doesn’t ooze out.
Space the hamantashen out about an inch apart on your baking sheet and bake for 15-17 minutes. Remember, if you want them crunchy like a cookie; keep them in longer than 15 minutes. If you are a cakey hamantashen lover, then begin checking them at around 13 minutes to see how well cooked they are.
Remove and cool for about 1 minute on baking tray, then transfer to a cookie rack.

kosher dessert recipes, kosher recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

How to Make Chocolate Dipped Strawberries by Claudia Bildirici

No Comments 20 September 2011

Hi Hostesses!

You don’t know how lucky you are to be getting one of Claudia Bildiricci’s secret decadent recipes for chocolate dipped strawberries.Claudia made these strawberries for my daughter’s bridal shower, and I thought that they would be a great symbol for a ” clean slate” Rosh Hashanah dessert because of the white chocolate that encases these gorgeous long stem strawberries. Due to kashrut reasons we took off the stems, but you are welcome to ask your local rabbi for permission to leave them on!

If you do decide to make these chocolate dipped strawberries, please take a pic and send it to me! (marlene (at) thejewishhostess )

Wishing you a healthy and Happy New Year! Marlene

FIRST:

Take 12 stem strawberries or a pint of regular strawberries. there is nothing like the long stem for dipping! Great to have a stem to hold when eating.
Very important that you wash and DRY the strawberry well or the moisture will make the chocolate separate from the berry

NEXT:

10 Steps for Making Chocolate Dipped Strawberries:

By Claudia Bildirici:

Melt one bag of chocolate chips in the microwave for one minute on high.
Mix well adding a capful of oil to thin the chocolate.
Keep mixing till the chocolate is completely melted. You do not want to keep heating in the microwave for too long or the chocolate will turn white when cooled. If needed place back in micro for 20 seconds.
You can also melt chocolate on a double boiler. Just take a large pot with water 1/4 way up.
Place a bowl on top filled with chocolate and keep mixing on medium heat.
Place melted chocolate in a shallow bowl holding the berry by the stem
Dip one side then the other forming a V of chocolate on the strawberry.
This can be a nice time to add shredded coconut or chopped toasted nuts or even a drizzle of white chocolate (put chocolate into a ziploc bag and poke a TINY hole into the corner, drizzle across the whole tray of strawberries back and forth for a wispy beautiful swirly look) is always a hit!
Place berry onto slipat mat or wax paper to dry.
They will only last a few hours so try to do this as close to serving as possible!
Love, Claudia

Great Tips On How To Melt Chocolate (drexeliuschocolates.com)
Yeshivah Bakers Jewish Holiday Cupcake Wars, 2011- Re-Cap! (thejewishhostess.com)

passover seder tables, Passover Table Settings

Heather’s Vegan Seder Plate

No Comments 01 April 2011

Thank you Heather Nyack for your seder Pictures!
“We opted this year to move the table into the living room, as two of our guests are pregnant: Rachel Wedel Cruse, is 39 weeks, and my daughter Ashlianna Nyack, is 24 weeks with twins, and have the seder table between two couches, so the ladies could recline on the comfy couch. It made… for a much more relaxed seder not just for them, but for everyone. We also use the avacado pit option on the seder plate, instead of the lamb shank, as we are mostly vegetarian, and working towards becoming vegan. We have kids who cannot eat eggs — we let them have Kosher chocolate eggs for that portion of the seder. Finding ones that work for all the kosher/vegan/allergen issues though can be tough!”

The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate (thejewishhostess.com)
Susan’s Modern Glass and Floral Passover Seder Plate (thejewishhostess.com)
Sparkling Blue Table Decor for Your Passover Seder (thejewishhostess.com)

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah desserts

Chocolate Nut Chunk Wrapped Gifts for the Holidays

1 Comment 19 March 2011

Chocolate Orange Peanut Bark

Its so easy to make your own gourmet chocolates and package them yourself as a gorgeous holiday hostess gift. Inspired by Martha Stewart, I decided to create something scrumtious from scratch. Chocolate-Orange Peanut Bark – Preparation time- 25 minutes

Recipe Ingredients:

1 bag of kosher chocolate chips
1 orange
1 1/3 cups of any kind of lightly roasted nut.
1/4 tsp coarse salt

how to:

1-Chill an aluminum foil lined baking sheet . 2-Remove the zest from the orange with a vegetable peeler. Slice the zest into long pieces with a sharp knife. 3-Melt a bag of chocolate chips in a double boiler. 4-mix in half of the zest and nuts, immediately pour onto the chilled sheet and spread into a rectangle with a rubber spatula. 5-Sprinkle with remaining zest, nuts, and salt. Chill until firm. Break into pieces. May be stored in airtight container in the freezer. For a chic homemade holiday gift- package these in a tin from Atlantic Sales. Cut Parchment Paper with pinking shears and line each layer.

Wrap with cellophane and a beautiful ribbon!

Happy Holiday! Join us HERE if you would like more kosher recipes sent to your inbox!!

kosher passover recipes,seder table Ideas

Easy Passover Chocolate Freezer Cookies- UPDATED!

12 Comments 18 March 2011

Get a head start on Passover with this great kosher chocolate cookie recipe sent in by my friend Yael over in Israel. Check out her fantastic new kosher recipe site !

“When is Passover 2011?”, you ask? Chabad.org has all the updates on this year’s Passover holiday dates so that you can begin preparing your Passover menus.

Start buying your Passover ingredients and add these Passover cookies to your Seder menu. Bake and freeze up to 4 weeks ahead of time. They are so delicious straight out of the freezer!

Ingredients:

1 cup of sugar
6 ounces Passover chocolate chips
3 egg whites
1 package Passover vanilla sugar
1/2 cups ground nuts

Preheat oven to 350F.
Melt the chocolate and let it cool.
Beat the egg whites until foamy add the vanilla and beat until stiff.
Slowly add the sugar.
Fold in the chocolate and the nuts.
Drop 1 teaspoon at a time on a greased cookie sheet.
Bake 15 minutes.
Remove when cool. Store in freezer.

Warm Chickpea Salad with Arugula for Passover (thejewishhostess.com)
Orange Shells Filled With Strawberry Sorbet (thejewishhostess.com)
Sarah’s Passover Seder- How to Make Your Table Look Like a Million! (thejewishhostess.com)
A Down to Earth Cozy Passover Seder (thejewishhostess.com)
Fresh Mishloach Manot Pics- Add Yours to this List and Win the New York Times Passover Cookbook! (thejewishhostess.com)
Claudia’s Passover Marshmallow-Nut Log (thejewishhostess.com)
Passover Pizza Dough (thejewishhostess.com)

kosher passover recipes,seder table Ideas

Debbie’s Easy Gourmet Passover Trifle

1 Comment 08 March 2011

Hi Marlene
I was thumbing through all my Passover dessert recipes which were extremely complicated when I found this one I knew your readers would love it!I know I do especially on the second half of yom tov when I’m all out of dessert ideas and energy to be creative! This trifle is semi-homemade,easy to whip up,elegant to serve and your sure to have an empty bowl after the guests dig in to it! Debbie Gindi

Passover Trifle:

One box cake mix (flavor of your choice) prepared and baked according to manufacturer instructions,cut into cubes
1 container parve whipped topping,thawed
1 pint strawberries,washed and sliced
2 bananas,peeled and sliced
1/2 c U-bet chocolate syrup (or any k for p chocolate syrup)
1/2 c toasted coconut
10 nutty chews mini chocolate bars,cut in half (omit it you can’t find it kosher for passover)

In a glass trifle bowl begin by layering whip cream ob bottom of bowl,then cake cubes, strawberries, bananas, coconut,nutty chews,drizzle half of the syrup on top then repeat two more times. Top with toasted coconut!

Chocolate and Coconut Dipped Matzah Dessert for Passover (thejewishhostess.com)
Passover Rasberry or Strawberry Tart (thejewishhostess.com)
Who Wants to Win A Gorgeous Seder Plate for Passover? (thejewishhostess.com)
Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust (thejewishhostess.com)
Spiced Crusted Chilean Sea Bass for Passover (thejewishhostess.com)

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

Revised!-Chocolate-Covered Carmelized Matzoh Crunch-

8 Comments 08 March 2011

photo via David Lebovitz

This recipe is courtesy of famous pastry chef David Lebovitz, whose blog tagline is “Living the Sweet Life in Paris“. Check him out. Great desserts on his site!

Last year my cousin Sarah invited us over for a Passover meal. I brought a batch of these matzoh crunch treats and they quickly disappeared!

This chocolate-covered carmelized matzoh crunch is a perfect ending to a long seder night. Just relax with a cup of herbal tea, a chunk of matzoh crunch , and close your eyes…..

(My neice Shirley made this recipe on Passover last year. Her suggestions were to reduce the amount of butter or margarine and sugar in half . A new revision! Add more chips and nuts!!!!)

SUGGESTION- if you are trying to lose weight, then just don’t make this recipe!

Passover Recipe Ingredients:

4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter or margarine cut into chunks (I would recommend to cut this amount in half)
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

Directions:

1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 8-15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

kosher dessert recipes, kosher recipes, parties, purim recipes, baskets, and decor

How to Make Chocolate Dipped Pretzels For Purim

5 Comments 06 February 2011

Believe it or not Purim is March 20 this year- the clock is ticking!!!

Please send in your inspirations and ideas to share with other Jewish Hostesses!

These pretzels by Shirley are a gorgeous add-in for Mishloach Manot. Just place them in food cello bags from HERE or HERE and tie them with fringe cord ribbons from HERE. Of course as a second item to include in a gift basket you can simply add a bottle of grape juice or if you want to shmancy it up use a nice bottle of wine.

Shirley actually made these pretzels for an engagement party and when I saw how everyone was grabbing them to take home as a goodie for their kids -(ahem) I knew that I had to get the recipe for my Jewish Hostess readers.

I found these personalized ribbons from HERE to decorate Purim baskets. Just order the ribbons with “Happy Purim! Love the Cohens…” written on them. It takes 2 weeks to order, so do it soon!

Pretzel photos by Morris Gindi Photography.

Happy Purim!

Marlene M.

“Hi its Shirley from Homebaked…I’d like to share with you one of my most well received recipes, which also happens to be one of the easiest to prepare. People (old and young alike) just go crazy for the salty/crunchy/chocolaty goodness of a chocolate covered pretzel. These little treats are the perfect way to end a meal, and the flavor combinations and toppings for the pretzels are quite limitless. Here I have posted a few of my personal favorite ideas for decorating, however, feel free to get creative…you certainly can’tt go wrong.

What You’ll Need:

Pretzel Rods (If the rods are big, I like to cut them in half with an knife to make a smaller pretzel. )
Semisweet, Milk, or white Chocolate for dipping and drizzling
Sprinkles such as chopped oreos, chopped nuts, mini m&ms, toffee bits, nonpareils, peanut butter chips…

To Assemble:

Line a cookie sheet with wax paper.
Melt the chocolate that you will be using to dip the pretzels in the microwave, in 10-second intervals (as to not burn the chocolate).
Transfer the melted chocolate into a deep bowl or cup, and proceed to dip the pretzels into the chocolate, leaving just the tip of the pretzel bare. Shake of any excess chocolate back into the bowl. (If the chocolate seems to be too thick for dipping, simply use a knife to spread it evenly around the pretzel. Don’t worry about imperfections- they’ll be covered up by the sprinkles.)
Immediately roll or sprinkle the pretzel with the desired topping while the chocolate is still melted, and place onto the cookie sheet.
When all of the pretzels have been dipped and decorated, melt some chocolate (of a different shade) in the microwave.
Transfer the melted chocolate into a sturdy ziplock bag and squeeze down until all the chocolate is in one corner of the bag.
With sharp scissors, snip a tiny hole into the corner of the bag, begin to drizzle the chocolate-covered, decorated pretzels that are on the cookie sheet.
Freeze the pretzels for up to a month in an airtight container.
Enjoy!!

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

Claudia’s Passover Marshmallow-Nut Log

11 Comments 21 January 2011

by Claudia B.

My Mom made this marshmallow and nut recipe every single year on Passover. We all looked forward to this special Passover dessert. I look back now and wonder, why did she only made them on Passover?

The truth is, you can really make these passover dessert treats all year round but this year, just like my mom, I waited till Passover 2011 to make them again!

PASSOVER INGREDIENTS :

one bag chocolate chips
1 cap of oil
two 5 ounce bag mini marshmallows
1 cup chopped toasted pecans

Create this Kosher Recipe:

toast pecans in a 350 oven for 10 min. Toasting will bring out the flavor. Watch closely they burn quickly
In a microwave melt chocolate chips on high for 30 seconds Mix return for another 30 seconds
do not try to melt the chip completely . they will melt when you mix the chocolate
add a cap of oil to the chocolate and mix ( this will thin the chocolate)
Cool a couple of min.
add marshmallows and 1/4 cup of pecans
mix till all combined and no whites of the marshmallow show
now for the mess!!
take one parchment paper and sprinkle with pecans.. top with 1/2 the mixture in a log shape. top with more pecans
now roll the mixture in the parchment paper trying to tighten the mixture.
repeat and chill till firm about 1-2 hours Remove paper slice into 1″ rounds and store in freezer. or should I say HIDE in the freezer?

Enjoy and happy holiday!

Dont forget to check out Claudia’s Kosher Biscotti at www.lottiebiscotti.com/

kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

A Healthy Passover Snack for Picky Eaters

5 Comments 16 January 2011

In the world of simple Kosher Recipes, these banana bites are a big hit when little friends get together on the Jewish holiday. The ingredients are all available Kosher for Passover, which makes life much easier during that hectic holiday week. Kosher kids can stand in an “assembly line” and join in on this yummy DIY snack…Reprint from disney family.com

Recipe Ingredients

1-2 bananas
4 oz chocolate – milk or plain
Dried coconut
Chocolate sprinkles
Colored sprinkles

Kosher Recipe

Directions Cont’d

Peel the banana and trim off the ends. Chop the flesh into 6 bite sized pieces.

Break the chocolate into a heat proof bowl. Put the bowl over a pan of hot water, making sure the bottom of the bowl doesn’t touch the water and melt the chocolate, stirring occasionally. Leave to cool slightly.

Push a straw through the banana, and then drizzle melted chocolate over each piece. (Don’t worry if it’s not perfect, it will still taste delicious!)

Roll the chocolate-covered banana in the coconut or sprinkles. Let the chocolate harden, and then serve. Store in the fridge and eat within 24 hours.

About the Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today Show and The Early Show. Please visit her website at www.annabelkarmel.com.

And, remember for the latest Kosher Recipes and innovation, and new takes on how to enhance your Kosher lifestyle, check this website frequently.