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EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

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

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

No Comments 04 April 2014

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- 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.

Serve along with fresh berries and whip cream.
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Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

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Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

6 Comments 30 March 2014

The jewish Hostess Brownie Shots

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

    

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Ingredients

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

Instructions

    For Brownie Mix:
  1. Layer half into bottom of pan,
  2. Spread thin layer of caramel over it.
  3. Sprinkle a little sea salt over the brownie layer,
  4. Top with the remaining brownie batter.
  5. Bake as directed and sprinkle a little more sea salt over cooled brownies.
  6. Cut once cooled.
  7. For Caramel Drizzle go to this recipe on thejewishhostess.com
  8. layer in shot glasses according to the photo.
http://www.thejewishhostess.com/2014/03/passover-chocolate-pudding-cream-and-caramel-drizzled-brownie-shots/

 

Caramel Drizzle Ingredients:

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

Directions

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

adapted from http://www.ifood.tv/

 



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Passover Chocolate Chip Cookies by Lisa Bailey

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Passover Chocolate Chip Cookies by Lisa Bailey

4 Comments 29 March 2014

There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

Kosher Ingredients: 2 cups cake meal

1 tsp. baking soda

1 tsp. salt

2 sticks margarine

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 package (12 oz) chocolate chips

Directions

Combine dry ingredients, cake meal, baking soda and salt

Melt margarine in microwave, cream with sugars add eggs and vanilla

Add in dry mixture then chips

Shape into balls and flatten a little (these cookies will remain the same shape after baking )

May freeze at this point

Bake 350 (preheated oven) for 10-12 min do not over bake

Enjoy,

Lisa Bailey


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“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

hanukka recipes and tablesettings, kosher cookbooks, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes, Sukkot Recipes

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

2 Comments 28 March 2014

cover photo by Danielle Gindi

How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

Just contact jbetesh818@aol.com to get your gift wrapped copy now!

Check out Robin’s website! CLICK HERE!

“Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

–Robin Jemal”

photo by Danielle Gindi

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

  • 8 green squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed (divided)
  • Salt
  • Pepper
  • 5 plum tomatoes, cut into ¼ inch
  • thick rounds
  • 2 tablespoons fresh basil, chopped
  • Sugar
  • 2 pounds of Crimini mushrooms
  • 2 tablespoons fresh rosemary, chopped
  • Pesto ( see recipe pg 65)
  • 2 tablespoons heavy cream
  • (optional)

Directions:

  1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
  2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
  3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
  4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
  5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”


 Contact jbetesh818@aol.com to get your gift wrapped copy now!

 

 

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The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate

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The Secret Trick to Boiling Gorgeous Eggs for an Elegant Seder Plate

11 Comments 27 March 2014

Even though the hard boiled or roasted egg that is placed on the Passover seder plate is symbolic of mourning and destruction of the Beit Hamikdash in Jerusalem, Jewish Hostesses worldwide can still beautify their seder plates by using this unique idea from Apartment Therapy.  Create your own unique Passover seder patterns that may even impress Eliyahu Hanavi!

Recipe and photos via  thekitchn. 

Huevos Haminados
Makes 12 eggs

all measurements are approximate
Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar (or 2 glugs, as Sierra says)
4 tablespoons olive or vegetable oil
1 dozen eggs
pretty leaves, such as parsley or cilantro (optional)
clean pantyhose (optional)

You begin by asking your grocer for as many discarded brown onion skins they can give you. For a dozen eggs, we used about 8 cups, although it’s recommended that you have twice that for the best color, particularly if you are slow-cooking them. If the onion skins are dirty, wash them before proceeding.

Fill a large soup pot with the skins, cover with water, and bring it to a boil. You should see the color of the water change to medium brown. Then add the peppercorns, salt, and white vinegar. Turn down the heat to a simmer.

Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color – about an hour.

Cooked this way, the eggs have just the slightest flavor of onions, and are similar to hardboiled eggs. If you want hot eggs on your Sabbath table, you can move the pot to a preheated slow oven (about 225F) after you add the eggs. The longer cooking time will increase the onion flavor, although it will still be delicate.
2008_04_16-huevoshaminadosinstockings.jpg
Before adding the eggs, you can press a decorative leaf such as parsley, cilantro, or even a leaf from your garden to the outside. Affix the leaf with pantyhose, tied in a tight knot. Just to be safe, we would refrain from cooking these pantyhose clad eggs in the oven.

The longer you cook the eggs, the more likely they are to crack. They’ll have a spiderweb-like pattern on them, similar to Chinese tea eggs and more of the onion flavor.
2008_04_16-huevoshaminadoscracked.jpg


 

roasted egg seder plate, recipes for pesach, passover recipes,

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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

8 Comments 27 March 2014

 

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

Passover Brick Roast with Red Wine and Red Onion Garnish

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

Passover Brick Roast with Red Wine and Red Onion Garnish

2 Comments 27 March 2014

Thank you Yael from Culinary Kosher! When I asked Yael for the BEST PASSOVER ROAST from her site, she sent me this red wine marinated brick roast recipe, and I immediately knew it was just perfect for The Jewish Hostess readers. Its easy, and I can just tell that it is a juicy and tasty holiday or Shabbat roast recipe. Enjoy! Marlene

Brick Roast with Red Wine and Red Onion Garnish

  • 1 Brick Roast 3-4 Lbs
  • 2 tablespoons Olive Oil
  • 4 Garlic Cloves Crushed
  • 1 tablespoon Kosher Salt
  • 1/4 cup/s Dry Red Wine

Red Onion Garnish

  • 3 Red Onions
  • 1 tablespoon oil
  • 1/4 cups kosher red wine

Preparation:

  1. Put the garlic, oil and salt in the food processor and make a paste.
  2. Rub it all over the meat and let meat sit in refrigerator for a few hours or over night.
  3. Preheat oven to broil. Pour the wine around the meat (if using). Turn the meat over every 15 minutes. Total roasting time depends on how well done you like the meat. Slice and serve.

Garnish:

  1. Saute the onions in oil until they become soft.
  2. Pour in the wine and cook another 5 minutes.
  3. Lay onions on top of meat before serving.
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Debbie’s Not “JUST” for Passover Cookies!

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Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2014

 

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

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

“Hi Marlene ,

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

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

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

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

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”

 

 

Stuffed Boneless Chicken with Brown Rice and Vegetables

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

Stuffed Boneless Chicken with Brown Rice and Vegetables

No Comments 02 November 2013

Stuffed Boneless Chicken

 

Thank you @callmecookie1 for this succulent bones chicken recipe. Perfect for Shabbat dinner as an alternative to a beef entree. The brown rice stuffing adds a whole grain to the dish and can probably be substituted with quinoa, faro, or barley.

Marinated Stuffed Whole Boneless Chicken with Brown Rice and Vegetables

Marinated Stuffed Whole Boneless Chicken with Brown Rice and Vegetables

Ingredients

  • 1 Whole Boneless Chicken
  • For the filling.
  • Thinly cut : 2-3 carrots ,
  • 3 stalks of celery,
  • 1 onion thinly chopped.
  • Precooked or leftover brown rice.
  • Spice Marinade:-Mix all ingredients in a bowl:
  • 1/4 cup mustard
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoon paprika
  • 2 tablespoon olive oil
  • salt and pepper.

Instructions

  1. Open the chicken and spread the paprika garlic mixture inside the cavity all over.
  2. ( Keep some for the outside later)
  3. then arrange the veggies and brown rice. You can tie it up with twine or pin it with tooth picks.
  4. ( You can also just stuff the chicken and not open it. )
  5. At this point spread any leftover paprika garlic mixture on top and around.
  6. In a pot brown the chicken on all sides.
  7. Add baby potatoes (or any other veggies you like)
  8. add water or chicken stock let it reach 1/4 -1/2 way up the chicken
  9. (sprinkle some salt over top only if you are using water! The chicken stock is salty.)
  10. put it in a 350 degree oven for an hour
  11. The liquid should reduce by half and the potatoes should be brown if not let it cook further. Enjoy!
http://www.thejewishhostess.com/2013/11/stuffed-boneless-chicken-with-brown-rice-and-vegetables/

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80′s and 90′s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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S’mores Marshmallow ‘n Chocolate Chip Tart by Leron Elkharrat

birthday parties, hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, kosher recipes, kosher thanksgiving recipes, parties, rosh hashanah desserts, sukkot and rosh hashanah recipes

S’mores Marshmallow ‘n Chocolate Chip Tart by Leron Elkharrat

No Comments 20 October 2013

Thank you Leron for this easy Holiday and Shabbat dessert! I’ve often wondered where in the world the concept of s’mores was created and after some munching around, I discovered that S’mores became popular in the early 1900′s just when the first marshmallows were becoming popular throughout the country. Some kids must have been hanging around at a campsite and discovered that these marshmallows actually tasted more delicious when sandwiched between two graham crackers with a piece of chocolate melted in between! The first official recipe for s’mores was published in the 1927 Girl Scout Handbook, which launched the S’more’s legacy as the ultimate warm ‘n cozy chocolate indulgence for years to come. Enjoy Leron’s Martha Stewart inspired tart variation!

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Juicy Holiday Brick Roast with Pomegranate Honey Glaze

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

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 20 August 2013

When I looked online for Rosh Hashanah main course inspiration,  I came across a believe-it-or-not- PORK (!)- recipe- so I whipped up a kosher version and  tested out this juicy brick roast recipe on Shabbat just to make sure it would be a delicious addition to my Rosh Hashanah menu. The aromas that emanate from your oven will have you craving your brick roast at lunchtime. The glaze, when thickened is SO delicious. I’m sure your family will love it.

For those of you who don’t know what brick roast is, it’s also called  French Roast. If you have a hard time finding it, you can email me at marlene (at) thejewishhostess.com.

Wishing all of my Jewish Hostesses a Happy and Healthy New Year! 

Directions:

In a pyrex bowl, make a paste out of:

  • Honey
  • Dijon Mustard
  • Chopped Garlic
  • Salt Pepper
  • Dried Thyme

Marinate a 3 lb. brick roast with this mixture overnight in a roaster.

Sear the roast in the oven turning on both sides in the morning.

Add 1 cup of water to the sides of the roaster and cook at 350 degrees for 90 minutes-2 hours.

When tender, take out of the oven, cool, slice, pour juices on top and cook (covered) for another 45 minutes till meat is brown and tender and pulls apart easily. May be frozen at this point.

(Because meat thicknesses and oven heat varies, please use your judgement with cooking times.)

Glaze:

  • 2 teaspoons safflower oil
  • 2 large shallots, chopped
  • 4 stems fresh thyme
  • 1 cup pure pomegranate juice
  • 2/3 cup  honey

4. Sauté  the shallots in safflower oil over medium heat until they soften. Add the sprigs of rosemary and lemon thyme and continue cooking until the shallots just start to brown. Add the pomegranate juice and scrape the bottom of the pan to loosen the caramelized bitsand bring to a slow boil. Remove the herb sprigs and add the honey. Bring back to a slow boil over medium heat and continue cooking until the glaze reduces and thickens, about 10 to 15 minutes.

5. Remove the pan from the oven and place it on a heat resistant surface. Let cool.

6. Slice into very thin pieces and serve with the thickened glaze drizzled on top.

 

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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Shana Tova! Welcome to my Rosh Hashana Table!  Love, The Jewish Hostess

holiday table settings, rosh hashanah table setting ideas, rosh hashanah table settings

Shana Tova! Welcome to my Rosh Hashana Table! Love, The Jewish Hostess

3 Comments 12 August 2013

 (Enjoy my Rosh Hashanah table setting from September 2011!)

Dear Hostesses,

Even though Rosh Hashanah came a little bit later this year, for some reason I was still scrambling till the last minute. Thank goodness  it all came together somehow by the time it was time to light the candles! Setting my table took about three days, (believe it or not), and of course it always looks so effortless when the guests walk in.

1- My tablecloth- a simple linen hem stitch cloth was the backdrop for the beautiful dishes that my mom packed up as a gift to me before the holiday. She had owned them for about 40 years, and I seem to remember the navy dishes with the gold scrollwork being piled high at the the disco-dinner party that my parents had made for my older brother back in the 70′s. Looking back, she still wishes that she had ordered more than service for 18. Out of curiosity,  I checked on Replacements.com and actually found these dishes! Unfortunately they are out of stock but will let me know if they ever uncover any more.

2- My napkin rings are lucite each napkin ring has a small hole to display a flower. You can purchase them at The Jewish Hostess Shop.  I didn’t want to deal with keeping real flowers alive with water that would spill on everyone’s new holiday clothes, so I sent my daughter to the flower district on 28 Street between 6 and 7th  in Manhattan to find very real looking orchids which we snipped with scissors and slid into each ring.

 

3- Honey dippers- I bought these wooden honey dippers from www.craftparts.com. They were so inexpensive! About $30. for 50 of them. The little kids had a great time sliding them into the lucite napkin rings, and I also bought honey sticks (not shown) which we also slid into the napkin rings on the kids table.

 

4- I have about 6 of my grandmother’s little crystal shot glasses (above), so I poured some honey into each of them and spread them along the length of the table.

5- I had a lot of fun putting together my centerpiece of “new fruits” for my Rosh Hashanah table. Last year I purchased this L’Objet centerpiece bowl from Parci Parla, and I knew that it would be a perfect match for my mom’s gold dishes. I purchased a gold apple for about $15 from “Aimee”, and a gold butterfly from Karen’s Invitations on Avenue U  and then ran into Ouri’s fruit store to get whatever new gorgeous fruits that were still left on the shelves. Ouri had the best Medjool dates, mini pineapples, dates on the vine, concord grapes, champagne grapes, raisins on the stem, Meyer lemons (which gave a pop of color), and several more fruits which I cannot remember the names. (If you really want to know ALL of the names of these fruits then I give you permission to email Martha Stewart with any questions and I’m sure she will answer you right away- let me know!)

6- I love these little tasting spoons and bowls that I found online from  http://www.worldmarket.com, and I especially loved how cool all of the red pomegranates seeds looked lined up in the white ceramic tasting spoons before we said the Beracha.

7- Sugar in a mini silver dish…. (above), and “sillet”(next to the apple and the medjool date) made by my mother in law- which is a Syrian recipe for the gourd. I will hopefully post this gourd recipe by next Rosh Hashanah!

After this pic was taken, we put out the rest of the berachot which included leek edjeh, (fried patties made by my mother in law) sugared quince, and loobiah (meat stew made with black eyed peas)


8. Note the natural honey in the wood crate  from Ouri’s fruit. Ouri warned the women in the fruit store not to let their families eat the “waxy” exterior which he said is not kosher. Just serve the delicious honey that drips out!

Shana Tova Oometukah to all of my Jewish Hostesses!!!! Love, Marlene

P.S. Check out Candy Gabbay’s Missoni Mania Rosh Hashanah table!!!!

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A Sweet Spectrum of Color by Candybar Couture on “Thanksgivukka”!

hanukka recipes and tablesettings, thanksgiving table settings

A Sweet Spectrum of Color by Candybar Couture on “Thanksgivukka”!

No Comments 26 June 2013

 

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I LOVE featuring the table setting talents of other women- especially if we can connect with ladies that are all the way on  the West Coast.

Thank you Marj for sharing your Candy Bar Couture skills with other Jewish Hostesses! 

My tastebuds are craving a huge turquoise gum ball as I post these pics. Not sure if I can quench that craving with the sugar-free stick of gum that’s squished in my jacket pocket… 

Enjoy the eye candy featured below!

“Hi Marlene,
The first day of Hanukkah and Thanksgiving fall on the same day this year- November 28th. This is a very rare alignment of the Jewish and secular calendars and will not happen again for another 78,000 years or so. Thanksgiving and Hanukkah have been merged a the holiday is being called Thanksgivukkah. I thought it would be a great challenge to come up with a dessert bar that incorporates both holidays. It was actually quite fun to mix pumpkins, dreidels, menorahs and gelt all together! I hope you will like this unlikely combination and feature it in your blog!”
Marjaneh Etebar
The design, candy and sweet styling was done by me: Marjaneh Etebar, Candybar Couture  WEBSITE: www.candybarcouture.com FACEBOOK: www.Facebook.com/candybarcouture90210
INSTAGRAM: www.instagram.com/candybarcouture
The sugar cookies, cake pops, cupcakes, and “menurkey”  were from Sweet E’s Mini Bake Shop     WEBSITE: www.SweetesBakeshop.com
The printables were from Sweet Lex  ETSY STORE: www.etsy.com/shop/sweetlex

 

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Rosh Hashanah Roasted Marinated Honey Chicken

kosher chicken recipes, kosher main dish recipes, kosher recipes, rosh hashanah chicken recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, sukkot and rosh hashanah recipes

Rosh Hashanah Roasted Marinated Honey Chicken

8 Comments 20 June 2013

 

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I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!

The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.

Teens don’t lie! (at least not about food…)

Enjoy and Happy New Year! Marlene

Ingredients for Rosh Hashanah Roasted Honey Chicken:

3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)

Make a paste and marinate overnight:

  • 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
  • 1/4 cup honey
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried thyme – finely chopped
  • 1 tbsp dried rosemary – finely chopped
  • 3 tsp. lemon juice
  • 8 cloves garlic – finely chopped
Glaze:
3/4 cup honey melted in a pot over low flame.
Directions:

1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.

2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.

3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.

4.Place chicken pieces on top of onions .Marinate overnight.

5. Cover and cook for one hour at 350. Remember to baste continually.

6. Melt  3/4 cup of honey in a pot and brush  every 15-20 minutes till pieces of chicken slides off the bone and top is brown.

7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.



 

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