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My sister in law Grace is a fabulous cook and friend, although she never wants to take credit for it. She is one of the few people I know that will do anything for anyone without being asked to, including dropping off a plethora of last minute perfectly folded Purim costumes for a niece in need, constantly sending gourmet meals to my parents, making me a “surprise” family birthday party, accompanying me on my various business ventures, and too many more to mention. She is a true sister in every sense of the word. Several months ago she made an unbelievable dairy Sunday brunch, and this was just one of the gourmet dishes that she served, which of course would be perfect on a Shavuot, Passover, Mother’s Day, Father’s Day, or summer brunch menu. Love u, Grace! Marlene
hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings
This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.
- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.
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
Directions for this kosher recipe:
1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.
2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
3. Combine chopped salmon, egg whites, 1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.
4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.
adapted from http://www.epicurious.com/
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!
Enjoy another great Passover recipe from my mother in law Shirley Mamiye. Though there are hundreds of Passover dessert recipes out there, its not always that you get a good one- especially a low fat Passover recipe, so- think of me on Passover, when you sit down with a good cup of coffee snuggled up on the couch with your favorite book and a creamy slice of this passover cheesecake, because I will probably be somewhere not too far away, doing exactly the same thing! Marlene.
p.s. You can also pour this recipe into mini cheesecake teflon pans and bake for about 15 minutes less.
Kosher Passover Cheesecake Recipe:
Directions for this Passover Recipe:
Who knew that even Martha Stewart is cooking Passover treats?
These Passover cookies couldn’t be easier to make — just stir and bake — and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.
Prep: 10 minutes
Total: 35 minutes
Makes Serving Size of 8
golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week
Check out Martha Stewarts Chocolate Chunk macaroons!
To all of my Jewish Hostess readers! Meet Lucy Blatter a new mom and kosher foodie. She loves to blog and will contribute to our medley of kosher recipes on the site. I’m craving this egg white frittata and thinking of buying a frittata pan from HERE. Enjoy!
“Welcome! As a Jewish mom and full-time writer, I have my hands pretty full. So I’m always scouring the Web and my enormous collection of cookbooks for straightforward recipes that don’t require too many ingredients or too many steps. Oh, and they get extra points if they actually taste good.
Follow along as I recreate recipes from some of the biggest names in the foodie world. You should know in advance that I rarely find a recipe I can’t make easier (I’m the queen of shortcuts– Rachael Ray eat your heart out!)
I suspect that some will be great, and some not so much. Either way, it should be a fun ride. Here’s to discovering some great, new (and easy!) dishes.”
This recipe is really, really easy. If I hadn’t been photographing the steps, I think the whole thing would have taken about 20 minutes. I made a couple of substitutions (as usual), and it still came out good. In the future, I might use fresh, roasted salmon instead of smoked salmon, but the smoked salmon definitely upped the easiness factor.
Note: The recipe says it serves 4-6 people. I don’t know, Giada must have a really small appetite, because my husband and I polished it off between the two of us. That’s either the sign of a good recipe, or that we’re pigs. I think both are true.
Oh, and another note: This frittata can be served at room temperature, which makes it perfect for a dairy shabbat lunch.
Here’s how it goes (full kosher recipe is below)
First, I whisked the room- temperture egg whites. Then I poured in the milk (I substituted 1 percent milk for the cream — this is supposed to be healthy, remember?). Then I added the lox, salt, pepper and lemon zest (did I mention I hate zesting lemons? I wish you could buy ready-zested lemons). But anyway…. So far so good. Easy, easy, easy.
Next, I heated the garlic and spinach just until the spinach wilted. Why did I use spinach instead of arugula you ask? I wish I could give some impressive answer. But the real answer: FreshDirect (freshdirect.com) was out of arugula.
Next step was to pour the egg mixture into the skillet, and give it all a quick stir. No tricks there.
I cooked that for about 4 minutes and threw it in the oven for another 10.
And then… the finished product!
Okay, okay, it’s not that beautiful looking. But it was tasty. And served with a simple roasted sweet potato, it was a satisfying, filling and healthy dinner. I’d even make it again soon. What more could we ask for?
8 egg whites, at room temperature
1/2 cup whipping cream
6 ounces lox, chopped into 1/2-inch pieces
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 packed cups (2 ounces) arugula
1 clove garlic, minced
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.
Recipe courtesy of the Food Network
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