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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, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Sukkot Recipes

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

2 Comments 17 December 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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12 Unique Ideas for Hanukkah Table Decor- Sent in By Our Talented Jewish Hostesses

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12 Unique Ideas for Hanukkah Table Decor- Sent in By Our Talented Jewish Hostesses

No Comments 17 December 2014

 

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Dear Hostesses,

Feast your eyes on these beautiful tables that I have gathered from so many talented Jewish women who not only just fry the latkes, but they manage to whip up the most fabulous looking Hanukkah decor imaginable. Photos keep pouring in- so if you would like to add yours to the list then please email to marlene (at) thejewishhostess.com. I will try my hardest to post as it sometimes get overwhelming when my BARE table is looking kind of like its waiting for me to start setting…

Happy Holiday to all of the wonderful Jewish women who love The Jewish Hostess!

Marlene

1-  Simply Glamorous Hanukkah Table by Lillian Abady:

2-  Love this modern Hanukka Table sent in  by @frances_y_ on Instagram

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3- Now let’s combine Italian + Jewish culture! Hanukkah pizzas!! by Yvette Uziel

 

 

4- Who says Hanukka tables have to be BLUE?? Love this lavender decor by Paula Benz!

– 

5- Make Hanukka cookies and place atop each cupcake for a great placesetting idea! This table was actually mine from last year!

 

6- Yummy Hanukkah Themed  Strawberries by Marie Shrem-

7- Raquel Gershon- Hanukkah Blues in Panama!

8- BLUE ROSES by Stella Setti with 245 likes on Instagram!

 

9- This sweet Hanukkah table was designed by Sheila Gindi and Brigette Franco for the Magen David Yeshivah Hanukka Bake sale. Note the doughnuts set inside the lucite!

10- This Challah Menorah made by Emily Massry was a huge hit on @thejewishhostess Instagram! Call Emily for your Shabbat challah- (718)974-2548.

11- A Marshmallow Kiss Menorah by Rachel Shabat! DELICIOUS!

-

12- By Tina Imani- Saving gorgeous for last!

Hanukka DEcor, FLowers, The Jewish Hostess

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Party Planner Doris Dwek’s Impressive Turquoise and Gold Hanukka Table

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Party Planner Doris Dwek’s Impressive Turquoise and Gold Hanukka Table

1 Comment 17 December 2014

We are really lucky to have  this  Hanukka table setting from the famous Doris Dwek, an acclaimed party and event planner in the NYC area.

Doris, thank you so much  for all of your hard work and attention to every detail of your hanukkah holiday table decor!

Doris can  help you design a gorgeous one of a kind event invitation,  or if you want to create an impressive children’s party, bar mitzvah, or any type of memorable themed event!
(732)-687-1534

p.s.  Thank you Grace Dabah for the gorgeous photography!

“Hi Marlene,

For this Hanukka display, I applied  gold paint  mixed with gold glitter  to wood branches as a centerpiece. I also dipped dreidels into the gold paint and  tied them on to trees with pretty ribbon for the Hanukkah centerpiece . Gold sparkly  initials attached to mirrored squares were used  as elegant place cards.

Organza ribbon and chocolate coins were assembled and used as a napkin ring. I used inexpensive fabric from Joanne fabrics to make a cloth runner .

The artificial silk flowers look  are from Paris and can be purchased from  Surrey lane stores in Brooklyn and Deal N.J.
The glass goblets can also be purchased at Surrey Lane also. Happy Hanukka to all of the Jewish Hostesses out there!

Doris Dwek”

(732)-687-1534

 

 

 

 

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The Jewish Hostess Shops Ikea and West Elm for a Hanukka Blue Table Setting!

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The Jewish Hostess Shops Ikea and West Elm for a Hanukka Blue Table Setting!

12 Comments 16 December 2014

 

 Please “like” this Hanukka post and share with your friends!  A lot of hostess effort went into this holiday table!

 (Enjoy from Hanukka 2011!)

Happy Hanukka to all of my Jewish Hostesses!

This year I decided to get an early start on my Hanuka table setting.Being that my Amex card was getting a little rusty, I decided to get into the holiday spirit and  venture out to Ikea and West Elm to see if I could whip up some Hanuka table decor inspiration on a budget.

I decided to stick with the traditional Hanukkah blue and silver color combo because I already owned blue water glasses given to me by my consuegro (Syrian word for son-in-law’s mother) as a Rosh Hashanah gift, plus I happen to own a set of blue and silver rimmed Greek style dishes (a perfect Macabee theme!).

After an hour or two of piling anything and everything blue or silver into my shopping cart at Ikea, this is what I finally ended up with:

  1. Hanukah blue cotton place mats at $1.99 each. A great buy!
  2. Silver mirrored squares-(come in a pack of 4- these are a great investment- buy a dozen or two- you can use them on a dessert bar, as placemats, or you can even line your entire table with them. Your friends will definitely ask you to borrow these mirrored squares when they see how cool they look on your table…) I placed 4 in a row as a runner in the center of the table and then place one atop each blue placemat.

 

3. Go run and buy these beautiful silver candles from Ikea before they run out of them! Eight of these festive candles look so elegant lined up along the center of the table-menorah style.  Ikea also has gorgeous cobalt blue glass candle holders that fit perfectly as a base for my  new silver candles.  I placed four candles into their bases in a row to the right and the left of my own “shamash” vase. (Note- my son reminded me that this “menorah display” cannot be used as the actual menorah- even if I decided to use a candle as a the shamash in the center- according to tradition, the menorah has to be fashioned out of one piece of metal, wood, or glass…like in the beit hamikdash…)

4. I couldn’t resist buying two velvety bluish purple pillows at $19.99 from Ikea to place on silver gray chairs (from B and B party rental in Brooklyn, N.Y.) at both heads of the table of the table.

5. Dashing into West Elm (while the whole family waited outside), I purchased  these stunning silvery shimmery cotton napkins at $7 each. They look perfect atop each plate. I neatly folded each one and topped with a sparkly dreidel. I also found delicious kosher blue and white swirley lollipops at West Elm that I placed on the  mirrored table runner as well.

Hanuka Flowers, Cakes, Cookies, Boxes and Sparkle and Chairs:

      1. Again, thank you to B and B party rental for these gorgeous silver grey chairs. Ballroom chairs always add that touch of elegance for all of your  holiday table decor and party needs. Call B and B at (718) 436 – 8433 or go visit at 1076 38th Street, Brooklyn, NY.
      2. My good friend Shirley Barnathan happens to be a Brooklyn and NYC florist. Check out her Facebook  florals  here. She ran over with some gorgeous Hanuka-blue dyed feathers, and within minutes, she draped them from my dining room chandelier. Shirley also filled my center vase with stunning silver sprayed leaves. Within seconds she picked up my dying orchid plants with replaced them with vibrant new ones. She also brought over some place card holders that I borrowed for the photo shoot. Its great to have friends in the business!
      3. The magnificent and gorgeous Hanukka cake is by Fortune Farca. You will be amazed at her bakery creations! Check out her Facebook page HERE!  The beautiful and delicious Hanukaa dreidel cookies are by the talented Esther Dana. Check out her Facebook page HERE There’s nothing like gorgeous holiday themed baked goods to cozy up the look of your table.
      4. Chocolate Hanukka Coins, Dreidel and Hanukka Ornaments are inexpensive and really add to the holiday excitement. Sticking to one or two colors within your scheme  give a more elegant look. Shop here for Hanukkah Table Accessories and inspiration!
      5. You can find silver boxes and gorgeous ribbon in  local shops or try sites like M and J trimmings for pretty Hanuka blue ribbons.
      6. Hanukka sprinkles and nonpareils can be used as “sand” to sprinkle around chocolate coins and dreidels. They will really add a lot of pizzaz to your table!  Click here for a selection of Wilton Kosher Sprinkles. Use the White Glitter Sprinkles for extra sparkle.
      7. P.S. Don’t forget to buy inexpensive Dreidel Ice Cube Molds! (see ice cube pic below). Kids love ‘em!
      8. Keep scrolling down below to see the rest of my Hanukka table setting.

Use these suggestions as a basic guide for your own unique Hanukkah table decor. Using your favorite silver or blue or white tableware as a base, and then shop around your favorite discount stores, florist, Crate and Barrel, Ikea, Target, or West Elm for fun accessories to add to your holiday centerpiece. Of course if you want to go all out, you can click on over to Barneys for a real first class treat -to your wallet!

Of course I can’t wait to see your Hanuka holiday tables! Please send your pics over to marlene (at) thejewishhostess.com.

I have a fabulous brand new gourmet kosher cookbook for the most voted winner!

What do you think of this holiday table setting? Comment below with your suggestions for your sparkling Hanukka celebration!

 

 

 

 

 

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A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

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A Tiffany Blue Hanukka Table and Decor by Vicky Krantz

5 Comments 11 December 2014

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Bravo Vicky Krantz for sharing your fresh Hanukkah table look with us!

Here’s a brief description of this tempting Hanukkah table setting and dessert bar that must have taken weeks to plan:

Hi Marlene,

Happy Hanukkah-

I made the napkin rings out of sugar cookies (everyone actually ate them after! lol loved it)

  • Made mini triffle cups with brownies, choc pudding Oreo, Rich Whip and a wafer for a cute touch
  • choc covered pretzels
  • choc dipped Rice Krispie treats,
  • dreidels covered in glitter
  • cup cakes with toppers made with chocolate lollipop mold

Btw my menu was:

  • Tilapia Sliders
  • Home made crouton salad with Mozzarella
  • Greek salad
  • Strawberry goat cheese salad with homemade candied pecans
  • Mozerella sticks
  • Parve yebrat (rolled grape leaves) with lemony artichokes
  • Pasta puttanesca
  • Potato au gratin
  • Lemony sautéed spinach with currents pine nuts and fresh garlic! Yum!

 

 

 

 

 

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The Jewish Hostess Macaroon Menorah Hanukka Table RECAP

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The Jewish Hostess Macaroon Menorah Hanukka Table RECAP

7 Comments 08 December 2014

Last year’s Hanukka , I wanted to try to be a little different than previous years, and I also KNEW that my table had to be unique being that my kids put the “Jewish Hostess” pressure upon me. Loving how macaroons have been in the forefront of “dessert style” lately, I brainstormed with Leila Akaad of “La Magnifique Macaron”  famous for her fantabulous homemade macaroon displays, we dreamed up a Macaroon Menorah in which she would create an ombre of blue macaroons in 8 plus 1 lucite canisters and we would display it upon a lucite bow that was 3 feet wide and 4 inches high. Under the box I placed some mirrored squares from Ikea and atop that I scattered some sparkly blue and silver dreidels.

Atop each pacesetting was a gorgeous blue glass dish (if you are interested in purchasing please contact me marlene(at)thejewishhostess.com), an IKAT cotton napkin, in which I folded a blue velvet ribbon and placed an “M” squared Hanukkah coaster. (it looked better on the napkin than set as a coaster- as I always say- you DON’T always have to follow the table setting “rules”!)

 

I then placed a cake pop with a hand calligraphied name tag (designed and baked by the talented Mari Gindi) for each guest in front of each plate as a place card holder.

cake pops, blue, the jewish hostess,

Flowers by Betty Esses…..Note the silver sprayed monstera leaf… Hanukka cookies by Mari Gindi.

Note my wonderful West Elm purchases!

 mercury glass vases, Hanukka dishes, and festive mercury glass votives. I love West Elm as a Jewish Hostess resource center because that always add a Jewish touch in the midst of all the Christmas Holiday decor, not making the Jewish Hostess feel like an alien in a red and green table setting decor of a  whirlwind shopping season. They even had a whole HANUKKAH category on their website!

Wine tags added to the festivities as everyone took home a kosher wine bottle as a special hanukka gift. The lucite trays are a gorgeous addition to any table. Please contact me if you are interested in scooping up one as a gift or for your self……

 

Besides Bingo, and some activities whipped up by the kids, we placed Lottery tickets under each plate. The grand winner won $17!!!!

All in all it was a great Hanukkah night. I am grateful that I am able to share a beautiful table with my wonderful family and FABULOUS JEWISH HOSTESSES.

LET’S KEEP ON SHARING our holidays and semachot on The Jewish Hostess! Send all ideas and submissions to marlene(at)thejewishhostess.com),

cake pop, hostess the jewish

The Jewish Hostess table,

fruit display, hanukka, the jewish hostess

 

 

 

 

 

 

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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

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 and sukkot recipes, rosh hashanah chicken 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 and sukkot recipes, rosh hashanah desserts

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

Juicy Holiday Brick Roast with Pomegranate Honey Glaze

6 Comments 14 September 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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Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

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

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

14 Comments 14 September 2013

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Lamb Kebobs with Rosemary Skewers

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

Lamb Kebobs with Rosemary Skewers

No Comments 14 September 2013

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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Impressive Baby Lamb Chops for Rosh Hashanah

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

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

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

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

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

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Rosh Hashanah Roasted Marinated Honey Chicken

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

Rosh Hashanah Roasted Marinated Honey Chicken

9 Comments 14 September 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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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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