Tag archive for "Cooking"

Eggplant Rollups with Hashu (Meat) and Rice Filling

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Eggplant Rollups with Hashu (Meat) and Rice Filling

2 Comments 05 May 2013

Eggplant-Rollups-The-Jewish-Hostess-550x366

hashu meat, syrian style,

hashu, veal stuffing,meat stuffing, stuffing for vegetables,

Way back in the days when my grandparents resided in Syria, there was no such thing as  a huge slab of meat for the entire family,  so the women had to stretch a pound of meat by grinding and mixing it with short grain rice (faster cooking time), salt, allspice, and cinnamon.  They would stuff this “hashu” filling into the  vegetables that were bought in the local souk in the city. Of course the vegetables were laboriously  scooped upon arrival home. Fruits, vegetables and poultry from the Aleppo region were know to be organic and  extra tasty, and the former residents will passionately attest to it. I will never forget the pride of one of the women that we interviewed for the Sephardic Heritage Museum project when she said, “You haven’t even tasted a CHERRY until you’ve tasted one from Aleppo!” Fortunately, our grandparents brought the memories of the flavors of their native land, and adapted them to our American menu. I’m not actually sure if they made eggplant rollups back in Syria, but I’m sure that they stuffed their  baby eggplants with “hashu”. For a more detailed post on how to make hashu click HERE.

I really enjoy making eggplant rollups for the holidays when one meal rolls into the next because you can just pull it out of the freezer to defrost in the morning and pop into the oven a couple of hours before serving.

If you do freeze in advance, then just remember to defrost and add a little water to the edges of the pyrex before cooking!

 

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Eggplant Rollups with Hashu (Meat) and Rice Filling

Eggplant Rollups with Hashu (Meat) and Rice Filling

Ingredients

  • 1-2 lbs chop meat
  • 1/3 cup short grain rice(per lb of chop meat)
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/2 cup water
  • 1 can of tomato sauce
  • garlic salt
  • oregano
  • 2 uniform long eggplants/sliced into long thin slices

Instructions

    Eggplant:
  1. Brush each eggplant slice with safflower oil and place on a baking tray.
  2. Bake at 350 degrees for 15-20 minutes
    3. Hashu meat filling:
  3. Mix chop meat, rice, spices and water together with cooking gloves till consistency of wet play dough.
    4. Take each long slice of eggplact and place 2-3 tablespoons of meat at the edge.
  4. Roll up each eggplant slice into a finger sized rollup and place on a pyrex one by one.
  5. Pour a can of tomato sauce over the legnth of each row of rollups.
  6. Sprinkle with garlic salt and oregano.
  7. Bake at 350 for an hour or more (cover for and hour- then uncover for about 20 minutes) till bubbly.
  8. Lefortover "hashu" can be made into torpedo shaped balls and frozen on a cookie sheet for later use.
  9. Can be thrown on top of chicken or any roast, or cholent before cooking.

Notes

May be frozen in advance. Make sure to defrost before cooking- add some water to the edges before cooking.

http://www.thejewishhostess.com/2013/05/eggplant-rollups-with-hashu-meat-and-rice-filling/

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Summer Icebox Cake- Chocolate and Dairy!

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

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

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

 

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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.

 

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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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Sweet Holiday Tender Brisket with Red Wine

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Sweet Holiday Tender Brisket with Red Wine

1 Comment 16 March 2013

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

 

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar

Directions

  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.


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Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

kosher passover recipes,seder table Ideas, Passover Recipes

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

2 Comments 06 March 2013

 

dates

 Though I have to admit that I am partial to my mother in law’s Syrian style Haroset, I love sharing haroset recipes from other communities. Come to think of it, how nice would it be to add a selection of different Harosets from around the world on the table with their own place cards? 

Here are some photos  that I just gathered for some table top food tagging inspiration….

Unknown images-3

images-2 images-1

 

 

Enjoy Jennifer Abadi’s Yemenite style Haroset recipe and check out her Passover site HERE.

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Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Yield: Serves 6 (Makes 1 ½ cups)

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Ingredients

    For Charoset:
  • 1/3 cup raw walnuts
  • 1/3 cup raw whole almonds
  • 1/4 cup roasted sesame seeds
  • 3 to 4 tablespoons pomegranate juice, or kosher for Passover sweet red wine
  • 1 cup pomegranate seeds, or 1 cup coarsely chopped apple (skin left on)
  • 1/2 cups small dates, pitted (these are usually a bit drier than the mejool kind)
  • 4 to 6 large mejool dates, pitted
  • 1/3 cup black raisins
    • For Serving:
  • 2 to 3 tablespoons kosher for Passover sweet red wine
  • Matzah

Instructions

  1. Place walnuts, almonds, and sesame seeds into the food processor and pulse quickly 3 or 4 times, just until the walnuts and almonds are broken down a little bit.
  2. Add the pomegranate juice (or wine), pomegranate seeds (or apple pieces), dates, and raisins and process until a thick paste.
  3. Pour into a medium container and seal. Store in the refrigerator for up to 2 days, or freezer for up to two weeks. When ready to eat, bring to room temperature. Blend with a few tablespoons of wine until the consistency of apple butter, or serve thick as is.
http://www.thejewishhostess.com/2013/03/dukeh-yemenite-style-charoset-with-black-raisins-toasted-sesame-seeds-dates-and-pomegranate-seeds/

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Instant Tomato Soup with Inside Out Grilled Cheese

kosher dairy recipes, kosher recipes, kosher soup recipes

Instant Tomato Soup with Inside Out Grilled Cheese

3 Comments 18 December 2012

 

This is a great last minute dinner for a cold winter’s night!

A note about the boxed Trader Joe‘s soups: most of the boxed soups are Kof-K Kosher pareve or dairy, but always check the label before purchasing.  They taste really good on their own, but I like to spice them up a bit by throwing in some sauteed veggies, fresh herbs, or dashes of pepper or hot sauce. If you do not live near a Trader Joe’s, there are plenty of other options out there. Imagine makes a creamy organic tomato soup as well. You can purchase kosher soup Amazon.com and have them delivered to your door!”
Imagine Organic Soup, Creamy Tomato, 16-Ounce Boxes (Pack of 12)

Serves 4

Kosher Recipe Ingredients

For the Instant Tomato Soup:

  • 1 Box Trader Joe’s or Imagine Brand Organic Tomato & Roasted Red Pepper Soup
  • 1 small onion, finely chopped
  • 1/4 cup chopped fresh basil (or 1 tbsp dried basil)

For the Grilled Cheese:

  • 8 slices whole wheat bread or any healthy grain bread
  • 1 pkg. shredded cheddar or mozzarella cheese**
  • butter and/or olive oil for coating the pan

Pour a dash of olive oil into a pot, turn heat to medium high, and saute your onion until cooked through. Add the box of soup to the pot, lower the heat all the way and let simmer until it is nice and hot.

Take a large nonstick frying pan and put a dollop of butter/olive oil and heat on a medium flame. Put two slices of bread in the pan until toasted. Sprinkle some cheese (about 1/4 cup, depending on how big your bread is) on one slice, then cover with the other slice. While the cheese is melting, throw some more butter in the pan for it to melt (trust me, this will help with sticking). Spread 1 tbsp cheese on top of the grilled cheese, then delicately flip over to the other side of the pan (with the cheese underneath). Wait until the cheese underneath gets nice and crispy, add butter to the pan, then sprinkle cheese on top and flip again. When both sides are crispy, turn onto a plate and cut in half on the diagonal. Watch the video above for a tutorial.

Ladle the soup into four mugs and sprinkle with basil. Place the mug on its saucer and put the grilled cheese on the plate. Dip the grilled cheese into the soup to eat. Alternatively, get cute bowls with attached plates. I found these Soup & Sandwich plates from Crate & Barrel, they are super cheap and adorable!

* Beware of some boxed/canned soups as they can contain a lot of sodium. I always reach for the “lower sodium” options and make sure I don’t make these soups every day. They are great in a pinch but try not to make them a staple in your kitchen.

**If you’re looking to cut calories, you can use fat free kosher cheese. I love cheese so I cannot make that type of sacrifice, but I find that if you use half regular cheese and half fake cheese (like Smart Beat Cheese) it tastes similar to the original and lowers the calories.

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Two New Mac and Cheese Recipes

kosher dairy recipes, kosher recipes, kosher rice and pasta recipes

Two New Mac and Cheese Recipes

2 Comments 17 December 2012

by Michelle Safdieh

  • 1 stick butter melted
  • 4 – 5 Tblspoons flour
  • 2 cups milk
  • 1-1/2 C grated cheese (can mix if you like (muenster,cheddar)
  • Salt and white pepper
  1. Boil 1 lb pasta ( I like large shells).
  2. Put in 3 qt pyrex (spray w/ pam). Top with slices of tomato, sprinkle panko bread crumbs on top.
  3. Bake covered 350 for 40 min uncover for 10-15 min more.

Mac n Cheese  Recipe#2

by Vicki Hoffstein

2 cups dried elbow macaroni

1/2 C of grated cheddar

1/2 C of grated mozzerella

1/2 C of grated muenster cheese

1/2 cup of sour cream

4 Ttbsp.butter cut into pieces

3 eggs

1/2 tsp salt

1/2 tsp pepper

1 C of milk

1/2 C of bread crumbs

1/2 C of Cornflake  crumbs

cook macaroni until aldente-about 8 to 10 min. drain pasta and put in large bowl, add cheeses while pasta is hot. in a separate bowl, using a whisk, combine sour cream, butter,eggs, salt and pepper. Add to macaroni mixture. Spray oven proof baking dish with pam, pour mixture in and top with combined bread and cornflake crumbs. Bake at 350 for 30-45 min. Enjoy!

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Two New Macaroni and Cheese Recipes on FoodistaMacaroni and Cheese

Easy Shabbat Ice Cream Bombe Dessert

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Easy Shabbat Ice Cream Bombe Dessert

1 Comment 15 December 2012

We found this new recipe in
Desserts 4 Today-Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Great for the second round of Sukkot !   This recipe is a no brainer.
  • 2 pints raspberry sorbet
  • 1 pint strawberry ice cream (can be pareve)
  • 1 pint vanilla ice cream (can be pareve)
  • 2 packages (10 oz. each) frozen strawberries in syrup, thawed
  1. Lightly grease a 2-quart round bowl or a Kitchen Aid bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
  2. Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
  3. Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
  4. Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
  5. Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
  6. To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.
Win a chic exercise legging and top!
  • Blossom Bleu has the latest accessories for your table .

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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

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

 

 


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Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

No Comments 03 November 2012

Whether you spell it Hanukka, Hanuka or Chanuka, holiday memories are kept alive because of the fun that goes into the holiday planning. Help us keep up the inspiration by sharing your pics, ideas, and recipes.  Enjoy this re-post from 201o! 

Send your pics and holiday creative sparks  to marlene@thejewishhostess.com.

Delectable Cupcakes by Rachel Mamiye Dweck!:


“Happy Chanukah Jewish Hostess!
Attached is a pic of my Chanukah I made for a Chanukah party.”:

From “mwygoda”- thanks for the pic!

Thanks Vicki! Gorgeous Cupcakes!

by Vicki Betesh Hoffstein:

 

Thanks jenharari for these yummy looking cookies!:

“Hi, I hope I can be entered even though I do this professionally.” Cheryl

YES!!!! Check out Cheryl’s website mmdesignsny.com:

by Cheryl Spilzinger

Cookies by Shirley Mamiye:

Check out her baking website HOMEBAKED

by Shirley Mamiye

Dreidel Cake by Esther Chrem:

Check out her delicious website!

www.ECPattycake.com

Patty Cake by Esther Chrem

PattyCake by Esther Chrem

By Rebecca Willis:

“Thank you! Its basically kosher marshmallows with a pretzle stick in the top, and a Hershey kiss on the bottom.  I used frosting to stick the kiss to the bottom.  Then I just used frosting to write the letters on the side. For the platter in the picture, I only wrote one letter on each driedle so the frosting wouldn’t smear.  This year I am setting it up as an activity for the kids to do themselves, which should be a lot of fun!”

Chanukah Treats by the Willis Family

By Magen David Yeshivah third grade girls:

by Meirah, Sarah, Danielle, Lauren, Rivka, and Judy

Chanuka Menorah cake by Alexis Fallas:

Menorah Cake by Alexis Fallas

“I make these cookies every year for hanukah and they are a big hit! there sugar cookies with rolled fondant and decorated with a frosting.”  Beth Cayre

Chanuka cookies by Beth Cayre

Keep sending in your Hanuka cake and cookie pics to marlene@thejewishhostess.com

OR JUST CLICK HERE and win a chance to pick any cookbook !

Browse Below!

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Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

hanukka recipes and tablesettings, kosher cookbooks, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

8 Comments 01 November 2012

If you are lucky enough to get a hold of  this brand new gourmet kosher  cookbook, then dont just buy one, buy at least 4!!! One for your mother, sister, best friend, daughters…. Here’s why:

  1. Its a beautifully designed  spiral bound 2 1/2 inch thick cookbook.
  2. Its compact and kitchen friendly.
  3. The profits go to a great cause- the Sephardic Bikur Holim Food Pantry.
  4. You will get a head start on your Rosh Hashanah gifts.
  5.  Its truly a labor of love by the Syrian Jewish community’s TOP CHEFS!! All of the secret recipes that you’ve been dying to get your hand on, are all HERE!!!!
  6. Cost: $36. – call 732-531-1117 for purchase information or email Renna at rcalvo2292@aol.com
Comment BELOW to WIN A FREE COOKBOOK and tell us who you would give a FREE cookbook to!!!!

Recipe for Chicken Lettuce Wraps  from “Cooking for a Cause” Gourmet Kosher Cookbook

  •  2 large chicken breasts (boned, skinned & diced)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 3 stalks celery (chopped)
  • 3 carrots (chopped)
  • parsley (for garnish)
  • ½ can bean sprouts (drained)
  • 2 cloves garlic (minced)
  • 3 tbs. hoisun sauce
  • 1 tbs. apricot preserves
  • 3 tbs. soy sauce
  • 3 tbs. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 tbs. olive oil
  • lettuce leaves for cups (either Boston, butter or romaine)

1. In sauté pan over high heat, add oil, sauté garlic for a minute.

2. Add chicken, celery, peppers, carrots and bean sprouts.  Sauté until chicken is cooked.

3. When chicken is cooked, add the remaining ingredients for the sauce.

4. Cook over medium heat for 2 more minutes.

5. Spoon chicken mixture into lettuce cups and serve.

Mozelle Tobias

 

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Kim Dabah’s Fabulous Hanukkah Dessert Table!

chanuka table settings, hanukka recipes and tablesettings, holiday table settings

Kim Dabah’s Fabulous Hanukkah Dessert Table!

4 Comments 31 October 2012

 

 

 

Thank you Kim Dabah for sharing your gorgeous Hanukkah themed table with us! The  white lucite rectangles and cubes add a subtle modern architecture to your dessert buffet. Blue frosted cupcakes, Dreidel blue linzer tarts,  dipped marshmalow treats and Hanukkah cookies are a kids Hanukkah feast. The gorgeous swirly Venetian glass menorah is the perfect setting for your Hanukkah centerpiece. Wow! Happy Hanukkah! Marlene M.

 

 

 

Subscribe Now: and win a chance for a free copy of “Dare to be Different!” The fabulous NEW COOKBOOK by ROBIN JEMAL!!!

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Butternut Squash and Leek Latkes with Pan-Roasted Cumin

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

No Comments 28 October 2012

We are always on the lookout for a new twist on tradition. If you want  to revive your Hanuka dinner menu, then this recipe is a great one to try!

Photo and recipe printed with permission by Viviane Bauquet Farre

Food & Style http://foodandstyle.com/ )

makes 36 medium latkes

  • 1 1/2 tablespoons cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 tablespoons unbleached all purpose flour
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • olive oil for the pan
  • cilantro leaves as garnish
  • 1/4 cup sour cream

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.


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Impressive Baby Lamb Chops for Rosh Hashanah

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

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 15 September 2012

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Easy and Delicious Marshmallow Baked Alaska by Marie Tourgueman

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes, Sukkot Recipes

Easy and Delicious Marshmallow Baked Alaska by Marie Tourgueman

2 Comments 26 August 2012

 

image courtesy of homedesign.marthastewart.com

Jewish Hostesses have no fear! The goal of being a Jewish Hostess is NOT to feel like we are slaves again in Egypt!!!!

Rather the goal is to create delicious holiday meals plus yummy desserts that get onto the table beautifully, in one piece, and not want to kill ourselves in the proccess!!!!

Thank you Marie Tourgeman for this delicious recipe. Marie knows how to entertain in style PLUS has her thriving business organizing closets, kitchens and offices to perfection in the New York area. Contact her at mtorgueman@yahoo.com for more info!

Baked Alaska

by  Marie Torgueman

  1. Line sides and bottom of Pyrex with chocolate chip cookies.
  2. Fill Pyrex with softened ice cream flavor of your choice.
  3. Sprinkle and cover with mini marshmallows and chocolate chips.
  4. Freeze to harden the ice cream.
  5. Before serving place in oven and Broil a few minutes until marshmallows are toasted but not burnt.
  6. Serve immediately and watch it disappear!
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Sicilian Eggplant Meat Rollups for the Jewish Holidays

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

Sicilian Eggplant Meat Rollups for the Jewish Holidays

No Comments 24 August 2012

Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

by Vivien Hidary

Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.

How to Create this Kosher Dish:

- Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.

- Brush a little olive oil on top of the slices.

- Bake on  350 degrees for approximately 20 minutes.

- Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.

- When eggplant is done roll each slice around a small mound of filling.

- Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.

- Bake at 350.Bake covered. .

These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!

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