Tag archive for "featured"

Zuchinni Pasta Salad with Sautéed Mushrooms and Cherry Tomatoes

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

Zuchinni Pasta Salad with Sautéed Mushrooms and Cherry Tomatoes

5 Comments 13 May 2013

 

Zucchini Pasta, The jewish hostess

Grated Zuchinni

Dear Hostesses,

Welcome to the carb free world of zucchini pasta! I wouldn’t expect any kid under 16 to really gobble it up and think it’s spaghetti, but this dish is truly for eaters like me who crave the carbs, but don’t want the end result to  end up as an extension of our butts as we start to peel off our cozy winter layers.

So, here goes… it all starts with an easy $3.99 zucchini shredder and a couple of dark green Italian zucchini.   First put on some cooking gloves and  scrub your zucchini with a clean Dobie Sponge and some running cold water to get off all of the sandy grit  that will give your zucchini pasta an unwelcome crunch.

Next, hold your zucchini in one hand (wearing your cooking gloves) and shred away. You will be amazed at how easy it is to use your new shredder.

Next-   add your shredded zuchinni to some garlic and hot pepper flakes that have been warming up  in olive oil that has been starting to get fragrant on a low flame.

 Sauté for about 4-5 minutes mixing with a spoon. Over-sautéing will make it mushy. If you are serving it the next day (Like for Shabbat lunch), then just sauté your garlic and hot pepper flakes and add into your zucchini pasta an hour or two before serving.  Cover it in a bowl till you are ready to serve. The garlic and hot pepper flakes will cook it last minute and wont leave you with a reduced puddle of pre-cooked mush.

Sauté sliced mushrooms in a separate pot with some garlic, you can also lightly sauté some halved cherry tomatoes, broccoli, peppers, or any combination that you can dream up. Shred some parmesan and sprinkle on top, add pesto, or just leave in a pretty bowl on the side so that your guests can help themselves. Of course this dish can be made pareve by just omitting the cheese. Im sure that you will enjoy this dish and will continue to serve it all year round (even as part of your Passover menu!)  using different combinations each time.

Enjoy! Marlene

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Tu Bishvat Recipes and Table Settings

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

1 Comment 10 May 2013

Adapted from Robin Jemal’s holiday recipe kosher cookbook  Dare To Be Different ,
this dairy goat cheese salad with its citrusy dressing will be a major hit with your family and guests.

The toasted sliced almonds and Panko coated goat cheese adds a nice dose of topping crunch that, just for a moment brings back the good old days of  CARVEL chocolate crunch…. BUT getting back to reality, lets all accept the fact that if we were born before 1980- the Carvel topping days are not on the menu anymore, and now we might have to add that daily dose of crunch with a salad that has a sidekick of  sweet  roasted butternut squash and toasted almonds, and a citrusy dressing to top it all off. Recipes like these make it fun to be a grownup!

Goat Cheese Salad, The Jewish Hostess

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Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Ingredients

    Salad:
  • 2 logs of cold goat cheese,
  • 3 egg whites, beaten
  • 1 cup panko crumbs mixed with salt and pepper
  • 1 bunch of beets, boiled and cubed
  • 2 cups of sweet potato or butternut squash cubed, mixed with olive oil and salt and roasted till edges are brown.
  • 1 cup toasted almonds or pumpkin seeds
  • 1/2 cup toasted walnuts/optional
  • 1 bag mesclun lettuce, or baby arugula
    • Citrus Dressing:
  • 1/2 cup honey
  • 1 cup red wine vinegar
  • 1/4 cup orange zest
  • 1/2 cup orange juice
  • 1/4 cup dijon mustard
  • salt,pepper
  • 1/2 cup olive oil

Instructions

  1. Slice goat cheese with a sharp knife into rounds and dip into beaten egg and then into seasoned Panko crumbs.
  2. Place on a sprayed baking tray and bake for about 20 minutes at 350 degrees till toasty.
  3. Place beets, roasted cubed sweet potato or butternut squash atop greens.
  4. Add toasty goat cheese on top.
  5. Whip dressing ingredients in Cuisinart with sharp blade.
  6. Pour over salad.
  7. Top with toasted walnuts, almonds and/or pumpkin seeds.
http://www.thejewishhostess.com/2013/05/panko-goat-cheese-slices-with-roasted-butternut-squash-and-toasted-almonds-atop-arugula/

 

 

 

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Shavuot Tablescape from Table Set GO!- Great Floral Centerpiece Ideas!

holiday table settings, shavuot table settings, Table-Set-Go in Deal, New Jersey

Shavuot Tablescape from Table Set GO!- Great Floral Centerpiece Ideas!

No Comments 09 May 2013

 

In the summer of 2011, the Table Set GO event in Deal, New Jersey (sponsored by the Morris I. Franco Community Cancer Center) showcased the communities’ women’s striking table decor talents. Each table represented a unique Jewish holiday ‘s theme. The botanical holiday of Shavuot was displayed by Barbara Chehebar, Ruthie Bibi, and Adele Pardo. This table decor’s shades of blues and purples heralded the arrival of Shavuot’s custom of decorating one’s home, the synagogue and even the Torah scroll itself with greens and flowers in honor of the holiday. This custom of flowers and greens was based upon a statement in Midrash that the foot of Mount Sinai (where the Jews stood in awe, awaiting the granting of the Torah) was carpeted with greens and sweet smelling flowers.

To accent the Shavuot table’s floral decor and centerpiece, the girls used Kim Seybert napkin rings, geometric Pucci scarves, sky blue bordered china dinnerware, and sparkling crystal stemware. Delicate blue dotted quilted linens were the backdrop to this elaborate variety of sweet smelling Shavuot florals. Mini Torahs and two mountains of roses, represented the giving of the Torah at Mount Sinaii. Thank you ladies for all of your hard work, table setting ideas inspiration! I’m so glad that we have the photos to remember this stunning event! 

 

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4 Perfect Flan or Creme Brulee Recipes- Try One or All!

hanukka recipes and tablesettings, kosher dairy recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas, Sukkot Recipes

4 Perfect Flan or Creme Brulee Recipes- Try One or All!

1 Comment 06 May 2013

Creme Brûlée Ramekins and Accessories at Amazon.com

Product DetailsServed all over Europe and the Middle East, flan is the ultimate dairy comfort dessert food that is traditionally baked in a rich caramel sauce.  In Mexico and Spain it is titled Flan, and in France it sounds much more gourmet as Creme Caramel. To see the French technique of making Creme Brûlée, just watch the video above by French chef Mark Bauer.

When I tasted this delectable dessert at Debbie Gindi’s birthday party luncheon, I knew I had to get the recipe for this  fantastic creamy treat.

Mrs. Renee Gindi, Debbie’s mother in law, was so thoughtful and sweet to write up three of her favorite flan recipes, and here they are to share with all of my Jewish hostesses. Serve your flan at your dairy holiday lunch, Shavuot, Mother’s Day, or Father’s Day.

(These dairy versions are the best, and I don’t even recommend trying to make it pareve because the calories are just not worth it.)

Just remember that there are 2 necessary steps to making the perfect flan:

1- Caramelizing the sugar (below)

2-Hot water bath (below)

Three Dairy Recipes for Flan:
First Step- Caramel as the base for your Flan:

  • To make caramel: Melt 3/4 to 1 cup sugar directly in “flan” pan over medium heat, stirring constantly to melt evenly until lit liquefies and turns golden. Don’t let it get too dark watch it without taking your eyes off the pan!
  •  Turn pan to spread caramel over bottom and sides to about 1 inch from top edge. Set aside to cool while preparing “flan”.

Hot Water Bath:

Set your flan pan inside  a larger pan and pour water into the pan into the larger pan until the water level comes to 1/2 inch to the top of the cake pan. Remove your cake pan and place water bath into a preheating 350 degree oven while you mix your flan. Pan should be in the exact center of the oven. Remove all extra oven racks in the oven. When flan is mixed and poured into ramekins or your pan, place gently into the water bath and bake.

Decorate your flan with sugar corkscrews- check out the video HERE.

 

Flan Recipe 1:

  • Boil and scald 1 quart of milk cool. Add 1 tbsp. of vanilla.
  • Beat 6 eggs very lightly and add ¾ cup of sugar. Add milk.
  • Pour over caramelized pan and cook in oven 350 over a baking tray filled with water for about 1 hour.

 

Flan Recipe  2:

  • 2 cans of evaporated milk- add 1 tbsp. of vanilla
  • 6 eggs
  • ¾ cup of sugar
  • Beat lightly
  • Pour over into a caramelized pan and bake as above in a 350 degree oven for one hour.

Flan Recipe 3:

  • 1 ½ qts. regular milk- Boil and cool. Add 2 tbsp. vanilla
  • 2 cans evaporated milk 12 oz.
  • 1 can of condensed milk 14 oz.
  • 10 eggs
  • ¾ cup of sugar
  • Beat and pour in a caramelized pan.
  • Cook in oven 1 ½ hours 300 degrees as above in a hot water bath as above.
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Heavenly Cheese Sambousak

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

Heavenly Cheese Sambousak

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 sambousak 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.

If you do not have time to make your own Mother’s Day or Shavuot dishes, you can always call My Secret List of Gourmet Kosher Cooks in Brooklyn, New York.

Ingredients:

  • 2 1/2 cups of flour
  • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
  • dash of kosher salt
  • 2 stick of softened butter
  • 1/2 cup water
  • 1 tsp oil
  • 1 lb. low fat mozzarella cheese, grated,
  • 2 eggs beaten,
  • 1/2 tsp  aluminum-free baking powder.

  • 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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Drizzled Mini Cheesecake Pops

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

Drizzled Mini Cheesecake Pops

4 Comments 03 May 2013

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…

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.)

You can also chop up Heath Bars as a delectable topping.

 

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 Dana

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

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Fantasy Mother’s Day Party Table Setting at Table Set Go in Deal, NJ

holiday table settings, mother's day tables, shavuot recipes and ideas, Table-Set-Go in Deal, New Jersey

Fantasy Mother’s Day Party Table Setting at Table Set Go in Deal, NJ

No Comments 27 April 2013

If you need some ideas for your mother’s day party, then look no further! Frances Betesh, Freda Chehebar, Jennifer Jemal and Candice Bailey at the Table Set Go Event in Deal, New Jersey used their better-than-Martha- Stewart-talents to raise some funds for the Morris I. Franco Community Cancer Center this past summer. Rose petals, a gift wrapped trinket, and a mother’s day poem are some of the feminine details that  pulled this bright and blooming Mother’s Day table decor together. A modern sterling vase with classic roses add the final touch!  Of course we can use so many of these details and ideas to incorporate into our own tables for a bridal shower, wedding, and even a family dinner. Napkin rings and placemats by Kim Seybert. Gorgeous job, girls! Check out more table settings at Table Set Go HERE.

photos by Victor Gindi.

 

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Two Magnificent Holiday Table Settings by Karen Tawil

chanuka table settings, holiday table settings, kosher recipes, mother's day tables, rosh hashanah table settings, shabbat table settings, shavuot table settings, sukkot table settings, tu bishvat table settings

Two Magnificent Holiday Table Settings by Karen Tawil

10 Comments 27 April 2013

Karen Tawil is one of the most creative and talented people I know. Years ago, Karen volunteered for a Sephardic Bikur Holim bake sale that we were working on.  In one day, she ran down to the flower district and bought tons of  bonsai plants, flowers, and all sorts of containers and ribbon, and created about 50 of the coolest Shabbat arrangements for sale. Needless to say, we were all sold out within hours, and it greatly helped us add to the profits and enjoyment of the day!

I must also add that Karen and her husband Neil own  Bright Eyes, the BEST place to shop for designer sunglasses in the Tri-State area. Bright Eyes is Located at 508 Kings Hwy # 1, Brooklyn, NY 11223-1917

Call Karen or Neil for more info:(718) 382-8722 ‎

Thanks for sharing your breathtaking holiday table settings with us, Karen!  You make it look so easy!!!

p.s. To all of my Jewish Hostesses! keep sending in your holiday photos to marlene(AT)thejewishhostess.com! use the @!!

Marlene

“Hi Marlene,

I love the reaction of my guests when they come into our home and they get excited with all they see. I feel like the table setting makes the meal memorable even if its a meal as simple as bbq. For shavuot lunch it was just the four of us. I used a woven leather placemat from Pottery Barn with a silver charger ,the dishes are limoge and the flatware is lucite. I used stargazer and blue hydrangeas…….

For dinner table decor, I used a silver liner with a shimmer white overlay. Everything else was simple. As it was the holiday of Shavuot,  I just wanted it to be about the flowers. I put six vases across the table filled with roses, lisianthus,philanopsis,calla lillies and peonies. In front of each place setting, I put a single orchid in medicine tubes. The napkin rings were made out of silver leather from the fabric store sealed with a hot glue gun. Simple and elegant!!! Karen Tawil”

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Celebrate Your Exotic Shavuot Feast Outdoors!

holiday table settings, shavuot table settings

Celebrate Your Exotic Shavuot Feast Outdoors!

No Comments 19 April 2013

Shavuot table ideas

Celebrate Your Exotic Shavuot Feast Outdoors!

By Elizabeth Braha of Simple Dwellings Interior Design

“I am always shopping for new products for clients (and for me too!).  This Shavuot I will be feasting in style poolside and I’ve been on the hunt for the perfect blend of unique and splashy melamine dishes to make my dairy meals extra special. I’m so excited to share this bright and striking tablescape.  I love this exotic Asian collection by Kim Seybert and I’ve paired it with black for a little edge.  Happy Shavuot!”

SimpleDwellings@gmail.com

follow on instagram @Simpledwellings

contact simpledwellings@gmail.com

  1. Flatware $38.69 for 20 pc.
  2. Melamine Tray $50-
  3. Melamine Dishes starting at $60 for four
  4. Napkin Ring $19.80 for four
  5. Condiment Bowl $30
  6. Table Runner $120
  7. Melamine Stemware $56 for four



 
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A Bridal Spring Greens Sheva Berachot Shabbat Dinner by The Jewish Hostess

sheva berachot table settings

A Bridal Spring Greens Sheva Berachot Shabbat Dinner by The Jewish Hostess

15 Comments 16 April 2013

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

  I’m a little  embarrassed to say, that especially since I’m known as The Jewish Hostess, I totally forgot to offer my home for one of the sheva berachot  dinners   when my niece Grace got engaged. (Jewish tradition holds that seven days following the wedding, the bride and groom are treated like a queen and king and are invited to dine at the home of a different friend or relative each night. These festive meals are called “sheva berachot) Thanks goodness that my sister in law felt close enough to ask me if I would host the meal and OF COURSE I jumped at the opportunity. Within seconds I was trying to dream up a theme for what I envisioned to be a bridal themed dinner for 30 guests.

I wanted the bride and groom to feel like this dinner was prepared especially for them, so I ordered a custom stamp with their name in a modern font in the center, and their last name in uppercase letters around the circular edge. You can create your own stamp here at Invitation Box. I chose to add in a lime green ink color to my stamp purchase to coordinate with a fresh silver/white/lime “hues of  spring” table decor theme.

Placecard for dinner table, The Jewish Hostess]

I even used the custom stamp to personalize these linen-like disposable napkins for the netilat yadayim station by the sink.

Netilat Yadayim, The Jewish Hostess

Though I don’t usually serve mazza (Syrian style appetizers) before my Friday night meal,(many Syrian Jewish homes traditonally serve mazza before dinner, but  personally I just don’t want to fill my kids up on meat samboosak if I was in the kitchen cooking a real Shabbat dinner all day) I decided that it would be a little more formal and give my guests something to keep busy while I was dishing out the main sourse on platters that were served buffet style. I love the three tired towers used for my lahamagine, sambboosak, and baby knishes.

If you need a great extra serving platter that can add some fashionable height to your dinner table, then check out link below.

Mazza,Twos Company,The Jewish Hostess

 

I love my Annie Glass dishes because I find that I can always dress them according to my mood. Just like a basic pencil skirt- I know I can pretty it up for a morning bar-mitzvah, or glam it up even more to run into an engagement party. Its also amazing how, once I decided on the green color scheme, I got comments on how the edge of the dish sparkled with the natural green of the glass and magically seemed to color coordinate with the flowers (by Shirley Bar Nathan) and the green glass LSA pitchers that I found on sale at Surrey Lane in Brooklyn.

IMG_2281

The simple silver napkin rings were purchases online at Pottery Barn, and I used them because they added to the ambiance of the table without overpowering the place card.

The Jewish Hostess

Shabbat Table,Challah, The jewish Hostess

Did you notice my heart shaped challahs???

Sheva Berachot , The Jewish Hostess,

Another View…

Tulips, The Jewish Hostess, Buffet,

Buffet goes here….

Crystal Wine Glasses, The Jewish Hostess

Kosher Wine, The Jewish Hostess

 

IMG_2256

I love ORANGE accents!!! My sister in law happened to buy these serving spoons for me as a holiday gift and the bright citrusy color just makes me feel so happy.

Salad Ideas, The Jewish Hostess

I managed to snap SOME food shots before Shabbat….

Fatoush Salad, The Jewish Hostess

Fatoush Salad with Sumac Dressing and homemade  croutons ready to pour on.

Tomato Mechshe

Syrian style stuffed mechshe tomato…

Eggplant Rollups, The Jewish Hostess

Eggplant rollups…

Wedding Desserts, The Jewis Hostess

Wedding styled strawberries by Esty Mosseri.

Slee-Ah Wheat Syrian dessert

My mother in law makes this Syrian sweet mixture of wheat, nuts, coconut and pomegranate seeds to celebrate the arrive of a grandchild’s first tooth…

 

Kosher dessert, The Jewish Hostess

Don’t tell anyone, but I was so zonked from setting the table, cooking, etc, that I popped some Kineret frozen cookie doughs into the oven…

Fruit Platter

Chunked fruit…

The jewish Hostess Sheva Berachot

Ready to light the Shabbat candles… guests coming soon!!!

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

 

 

 

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Israeli Tehina from Scratch

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, purim recipes, baskets, and decor, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Israeli Tehina from Scratch

3 Comments 15 April 2013

This recipe is by @arianahaber

Much fresher than tehina from a jar.  Serve with Mazza or crudites.

Perfect for Yom Haatzmaut! Thanks Ariana!

 

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Israeli Tehina from Scratch

Israeli Tehina from Scratch

Ingredients

  • 1 cup unhulled organic sesame seeds
  • 1 cup fresh squeezed lemon juice
  • cumin
  • fresh garlic cloves
  • olive oil
  • water

Instructions

  1. Combine ingredients above into Vitamix blender
  2. Puree together until consistency is thick and smooth
  3. Top with paprika, pine nuts and high quality olive oil
  4. Bon apetit!
http://www.thejewishhostess.com/2013/04/israeli-tehina-from-scratch/

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!

Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”

My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away)  I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and  I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)

With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested  it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.

While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted  my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a  sprayed parchment.

I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.

I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.

My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.

I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.

Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”

Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”

And the rest is history….

P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!

 

All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….

Soy Vay Wasabi Teriyaki Salmon

Print
Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Ingredients

  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade

Instructions

  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.
http://www.thejewishhostess.com/2013/04/soy-vay-wasabi-salmon-filet-with-roasted-asparagus-and-sliced-mini-scarletorange-peppers/

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10 Fabulous Tricks to Create Your Own Exciting Holiday Tablescape and Decor

chanuka table settings, DIY, father's day table, hanukka recipes and tablesettings, holiday table settings, kosher passover recipes,seder table Ideas, kosher recipes, mother's day tables, passover seder tables, Passover Table Settings, purim recipes, baskets, and decor, purim table settings, rosh hashanah table setting ideas, rosh hashanah table settings, shabbat table settings, shavuot table settings, sukkot table settings, thanksgiving table settings, Tu Bishvat Recipes and Table Settings, tu bishvat table settings

10 Fabulous Tricks to Create Your Own Exciting Holiday Tablescape and Decor

6 Comments 22 March 2013

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Dear Hostesses,

If your Shabbat and Passover Holiday table setting decor is starting to look about as old as your wedding photos, then its time to wipe your table setting slate clean and dare to think past your same old table cloth and boring white napkins. Update your holiday table scape and watch your friends and families eyes light up as they enter the room. Sometimes we just never get to uncover the rainbow of creativity hidden under our daily “to do” list of cleaning and cooking. Well,  The Jewish Hostess has appeared here on your laptop just to give you that extra nudge to spark the FABULOUS  inner hostess within!

1- Start with your holiday theme and color scheme. Is it a holiday? A dinner party? Are you in the mood for a hot bright color on your table? OR just a calm romantic feel?

For my modern/rustic Tu bishvat table photo shoot this year, I wanted to inspire my Jewish Hostesses with the fresh feeling of trees, nature,and the beautiful  fruits of the Shiv’ah Minim of Israel.

I found a gorgeous hot pink cherry blossom fabric from the Marimekko shop in Crate and Barrel and had it cut to size. I left the edges raw on both ends because:

1- I really don’t sew, and

2- the raw edge fit in perfectly with the rustic look.

I borrowed the tree trunk bases, and the plastic monstera leaves (also pictured below- on the jungle themed Purim table) from my sister in law. For tons more table setting pics , recipes, and details about this Tu Bishvat  table setting, please visit me at The Jewish Hostess.com.

Tu Bishvat, The Jewish Hostess

Below, I used ombre blue macarons in plastic canisters to create a modern day sweet menorah centerpiece for my Hanukkah table decor. Silver and blue carried the evening with placemats, silverware, dreidels, and royal blue cake pops as place card holders. The lit candles in the center added a soft ambiance to the room as everyone served themselves at the buffet.

Hanukka-Table-Decor

2- Use elements from the holiday theme on your table. This past Rosh Hashanah, I used 2 white curvy horns (you can see one of the horns in the center of the table below) that I found at a gift show in NYC. I also bought miniature honey jars from Amazon. Mini white tasting spoons held pomegranate seeds in front of each place setting.  My homemade Rosh Hashanah jelly apples were the hit of the night!

The-Jewish-Hostess-410x550

I also bought wooden honey dippers online,and  I purchased burgundy velvet to use as napkin rings at 99 cents a yard.You don’t have to spend a fortune on napkin rings, and oh, what a difference a napkin ring does make!

3- Mix the old with the new! The dishes navy and gold dishes  above were my mom’s. I still remember them being stacked up in the dining room for my brother’s disco/dinner party in the 70s. Mix your old dishes with modern stemware,  flatware and simple dishes like the Annie Glass dinner plates above.

4- Change your  table scape STYLE ! Just like we get tired of putting on the same outfit every other day, that’s how you should feel with your table scape. You should see the proud look on my married girls  faces every time they bring their families over for shabbat.  Once in a while I even get a slight nod of recognition (did I see a smile??) from my teenage son before he rushes out of the house. One time he even helped me fold the napkins for our  last year’s Tu Bishvat table !(below).

(p.s.)If you think that I actually potted those beautiful hyacinth plants for Tubishvat, well I’ve got a secret to share! I actually picked them up at the flower district on 28 street in NYC. Brought them home, and threw some bright orange kumquats onto the moss. In the center of the crated grass I placed a cake plate and mounded some new fruits atop. Voila!

Tu Bishvat Table Decor, The Jewish Hostess

5- Reinvent your  old drinking glasses, bowls, ribbons, table cloths and more:

The table below was one of my first creative holiday tablescapes. Two days before Purim, I ran to the 99 cent fabric shop and found the animal print, used sterling drinking glasses given to me as a wedding gift and transformed them into vases. I Bought some Purim masks online, stuck them into my “NEW” vases with flowers from the corner store. I then bought a silver chain trim and cut and glued the trim into napkin rings. As you can see, I mixed blue black, burgundy and red, (colors that I wouldn’t think of using on my table) and it was even prettier in person.

Think of floating flowers in bowls, using pretty salad plates to pass appetizers, and pretty  wood baskets to hold your challah rolls.

Purim tablescape

Purim Table Ideas, The Jewish Hostess

6- Layer! Layer, Layer!

The table below was created by my sister in law and I for a jungle themed Purim. We layered a bridge table cloth (turned it on the diagonal), bought plastic monstera leaves online, layered with wooden disposable plates, cheap jungle themed fabric used as napkins, and tied it all together with wooden napkin rings. Again, we had a ball at the flower market picking out bright tropical leaves and flowers. Remember to pop out your table with COLOR!(#8 below) I rummaged through my closets and found an orange (my favorite color) salad bowl that looked amazing and added another layer of dimension to our table scape. Can you see the hanging jungle themed paper lanterns in the back room? Another layer that added to the ambiance of the evening.

Purim-Centerpiece-550x366

7-  BE CREATIVE!!! One of my favorite tables were from a Passover table setting contest that I ran last year. Two teenage girls surprised their mom for the holiday and created their Passover table decor from scratch. Blue fabric was folded into a runner and laid across the center of the table representing the splitting of the sea. Their family name was printed in gold lettering and attached to each hagaddah on top of  each place setting. Sequin trim was transformed into napkin rings, and blue vases with simple flowers topped it all off. Imagine how great their mom felt!

Passover Tablescape, The Jewsh Hostess

8- Use COLOR to EXCITE!!! Studies have shown that bright colors add to the hunger factor, and  instantaneously put us in a good mood. Below, my neighbor used striped Mexican blankets and pillows that she owned,   to dress up her holiday decor. (You can actually find Mexican table decor HERE)

Sukkot Table Ideas, The Jewish Hostess

Always remember to use flowers, bright candles,or  an eye popping napkin to shake up a ho hum table.

9- Create your own place cards! For the Sheva Berachot table that I whipped up in honor of my niece’s wedding, I had an inked stamp made up with their name, ordered lime green ink and had every guest’s  name printed on each place card. Since we had the groom’s family over for the first time, every new guest had a comfortable place to sit. I placed the teens together, and the bride and groom’s parents next to us. It made everyone feel important and added a touch of color to the table. (more pics of this table to come soon….)

Placecard for table setting, the jewish hostess

Placecards, Table Decor, The Jewish Hostess

10- Try NOT to let your guests know that you were sweating in your bathrobe cooking all day!!! (see photo below)

The Jewish Hostess ,Sheva Berachot

The Jewish Hostess

NOW ITS YOUR TURN! I hope that  I’ve inspired you to dig into your storage closets, run into a fabric shop, borrow table decor from a friend, and browse your local florist for unique vases, containers and gorgeous flowers, and maybe you will  decide to make place cards for your guests!

p.s. Be happy!!! There is nothing more fun than knowing that you’re beautiful table scape has added to the ambiance and excitement of the evening.

One last request- TAKE PICTURES!!!!!! I CAN’T WAIT TO SEE YOUR HOLIDAY TABLES!!! CLICK HERE to email your pics to me.

Happy Holidays!

XoXo

Marlene
p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

 

 

 

 

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Introducing- A Menu Makeover with Soy Vay Preservative Free Sauces and Marinades

hanukka recipes and tablesettings, kosher meat recipes, kosher recipes, shabbat recipes, sukkot and rosh hashanah recipes

Introducing- A Menu Makeover with Soy Vay Preservative Free Sauces and Marinades

2 Comments 26 February 2013

soy-vay-sauces, The Jewish Hostess

 

Dear Hostesesses,

Let me  introduce you to  Soy Vay- a preservative free marinade that packs a lot of flavor punch while making sure your not sweating over the hot stovetop.   Why is the buzz surrounding Soy Vay growing by  leaps and bounds?

1- Every Jewish housewife loves a good story, and Soy Vay has a great one! Way back in the 80′s, a Jewish guy and a Chinese girl got together to share their love of food and cooking, and kaboom! A kosher, Asian inspired marinade was born, and became an instant success at local markets and fairs. Kudos to this entrepreneurial duo! Now, the famous kosher 5 Soy Vay marinades and sauces are showcased on supermarket shelves across the country.

eddie-heidi

2- Soy Vay is preservative free. Meaning that there are NO yucky sulfites (used to prevent browning in foods), BHA/BHT additives (preserves fats and oils), and Sodium Benzoate (prevents fermentation in fruit juices) additives included which causes some children to become more hyperactive and distractible than usual among some other not so yummy side effects. (If you really want to know more about some of the un-plus effects of preservatives click HERE.)

3-  I’ve been experimenting with the different varieties of Soy Vay for some of my Shabbat, Barbeque, and weeknight meals. My married daughters have been asking me for my new recipes, my teenage son’s friends moms have texted me for the secret ingredient in my roast, and I’ve noticed that I haven’t had have  Shabbat leftovers “LEFT OVER”  for  our last minute warmup Sunday night dinners anymore!

The 5 Soy Vay marinades are all you ever need for a stress free marinade and flavor menu-makeover. Teriyaki, Toasted Sesame, Hoisin Garlic, Wasabi Teriyaki, and Island Teriyaki will not disappoint you!

Click HERE  to check out this Grilled Asian Slider recipe made with Soy Vay Hoisin sauce.

Check out Soy Vay’s BRAND NEW WEBSITE!

 

The Jewish Hostess,Turkey Burger

*Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

S’mores Brownie Bites for Shabbat or Special Occasion!

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

S’mores Brownie Bites for Shabbat or Special Occasion!

4 Comments 11 February 2013

Photo from/HomeBakedNYC

 

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Thank you to my gourmet  niece Shirley Dana, who continues to inspire me with her fantastic recipes!

 

S’mores Brownie Bites

“Hi, its Shirley from Homebaked, and I’d like to share a fun, easy recipe that is great for topping off any meal. While I make these bite-size treats with my favorite from-scratch brownie recipe, you can simply use a box of Duncan Hines Chewy Fudge Brownie mix (with a little extra chocolate chips) with equally scrumptious results.”

Smore’s Brownie Bites

(makes about 48 mini brownie cups)

Graham Cracker Crust:

  • 1 ½ cups crushed graham crackers
  • 6 tbs melted margarine

Brownies:

  • 1 box of Duncan Hines Chewy Fudge Brownie mix
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼- ½ cup chocolate chips

Topping:

  • Mini marshmallows
  • Marshmallow Fluff

Preheat oven to 350.

Spray mini muffin trays liberally with cooking spray. (You can also use regular size muffin trays, but baking time will be longer, and you will probably get about 15 cupcakes out of the recipe).

To make crust

Simply mix the crumbs and the melted margarine together by hand. Drop about a teaspoon of the crumb mixture into each sprayed muffin cup. Using the back of a knife (or your fingers), carefully press the crumb mixture down until each cup has a flat, compact cookie crust at its bottom. (Save any leftover crumbs, as you will use them for on top of the brownies). Bake the crusts for about 3-5 minutes.

For the kosher brownies

Combine the brownie mix, water, eggs and oil together in a large bowl. Mixing vigorously until you have a smooth, shiny batter. Add the chocolate chips and mix to combine.

Drop the brownie batter by the spoonful into the muffin trays on top of the baked crusts. Don’t be afraid to fill the cups to the top, as these brownies rise little while baking. Sprinkle each brownie with remaining graham cracker crumbs.

Bake for 10-13 minutes. Brownies should have a nice domed top and crackly top, and a toothpick inserted into center should come out with a few moist crumbs. (Just be careful not to over bake these… you don’t want hard brownies! If you are not sure if your brownies are ready, take them out a bit before they seem to be fully baked).

Let brownies cool in pan before carefully removing each one with a sharp knife.

To finish

Using a tiny bit of marshmallow fluff as glue, simply adhere 3-5 marshmallows to the top of each brownie. You can leave the brownies like this, or you can toast the marshmallows with a kitchen torch for a true campfire feel. Top with cinnamon.

Enjoy!

Shirley

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Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

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Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

7 Comments 06 February 2013

 

 

Falafel, Hummos, Falafel, The Jewish Hostess

 

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When Nina Mustacchi tagged me on Instagram with her Fool Medemas recipe, I was intrigued to know more about her, and the exact details involving this Allepian flavor infused side dish. (click HERE to see it on Insta- and if you are not on Instagram yet, then please do so because you are missing out on a lot of Jewish Hostess fun!)

Of course, an authentic dish always tastes so much better when you get the background the the food and the real chef behind it, so Nina happily shared her story with me for all of my Jewish Hostesses to enjoy.

Born in Aleppo, Syria in 1970, 15 year old Nina Maleh knew that Syria was not a welcoming  place for her her and the Syrian Jewish community that had lived there for 3,000 years. Travel restrictions, business limitations, jail time, and Nazi-type beatings inflicted by the Syrian government were commonplace among all innocent fellow community members. One by one, the Syrian Jewish community began to escape the country. Most of them trudged perilously by foot to Israel, Turkey, and Lebanon. Nina’s parents had decided to escape Syria the year before so that they could set up a home in Brooklyn for when Nina and her two brothers would be able to escape to Brooklyn.  In 1985, Nina and her two young brothers fled the country by walking 12 hours through mountainous roads to get to freedom in Turkey. Soon after, they finally  reunited with their parents in Brooklyn, N.Y. The day that 17 year old Nina stepped into her new Brooklyn home, she met her future husband, who coincidentally happened to be visiting her parents. Nina told me that the minute that he set eyes upon her, he proposed on the spot! (phew-what a trip!!)

Nina told me that every Shabbat lunch she now serves at least 15 salads- Halaby style. (Halab-meaning milk, is the Arabic word for Aleppo, known as the place where Abraham our forefather rested and fed  his camels on his journey). The Halaby Jews are known for the abundant variety of salads and mazza that they serve with every Shabbat meal. Here is the Halaby version of fool, hummos, and falafel, which is also made Egyptian style by Egyptian Jews and Arabs alike. Pita bread is usually used to scoop up this flavorful concoction.

There are 3 components to this dish:

2-The tehina- The Syrian style tehina is thicker and more lemony than the traditional more watery Israeli style of tehina. The tehina is the bottom layer.

2-  The fool- (fava beans)- The Halaby or Allepian version of fool is much more lemony than the Egyptian method. Here Nina recommends using canned fava beans as opposed to the more time consuming task of boiling dried fava beans. This is the second layer.

3- The falafel patties- made with dried chick peas, soaked overnight. The falafel patties top this dish.

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Falafel, Fool,and Hummos- The Syrian Way!

Falafel, Fool,and Hummos- The Syrian Way!

Ingredients

    Tehine-
  • A jar of raw tahina
  • water
  • salt
  • lemon
  • garlic,
  • cumin to sprinkle on top.
    • Fava Bean or Fool Mixture:
  • 1 can of Fava beans
  • 2-3 heads of garlic, mashed
  • salt
  • lemon
  • cumin
  • paprika
  • olive oil
  • chopped tomatoes
  • parsley
    • Next:Top dish with falafel patties:
  • 1 bag of dried chick peas
  • 1 bunch of parsley
  • 1 bunch cilantro
  • 2 tbsp flour
  • salt, pepper

Instructions

    Tehina (bottom layer)
  1. Mix all ingredients together to taste. Should be thick like yogurt consistency.
    2. Fool (fava bean salad mixture- goes on top of tehina layer)
  2. Boil can of Fava beans for 10 minutes only.
  3. Mix with 2- 3 mashed fresh garlic,
  4. salt,
  5. lemon
  6. cumin,
  7. paprika
  8. olive oil
  9. chopped tomatoes
  10. top with chopped parsley.
  11. Add olive oil and a sprinkle of chopped parsley on top.
    12. Make the falafel patties:
  12. Soak the dried chick peas overnight.(You can't use canned chick peas)
  13. Should be soft enough to break with your nail- not soft enough to smash.
  14. Grind chick peas in Cuisinart with parsley and cilantro.
  15. Grind with 2-3 cloves of garlic with each pulse using total 1 head of garlic. Add 2 tbsp flour or a little more till you can press into firm patties.
  16. Pan fry with vegetable oil or:
  17. bake it by rolling each ball in flour, dip in olive oil, fry it lightly to keep its' shape, and then spray with Pam and bake in a cookie pan.
http://www.thejewishhostess.com/2013/02/fool-falafel-and-tehina-ful-medemas-the-syrian-way/

 

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