Tag archive for "Feta"

Summery Feta Watermelon Basil Bites by Sarah Mamiye

father's day table, hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher salad recipes, mother's day tables, mothers day recipes, Passover Recipes, shavuot recipes and ideas, shavuot table settings

Summery Feta Watermelon Basil Bites by Sarah Mamiye

1 Comment 23 May 2013

Feta Watermelon Salad

Leave it up to Sarah Mamiye to serve this beautifully presented version of the classic watermelon feta salad.

In my book the perfect dish needs to have these qualities:

1- Easy to assemble (LOL-would be buy ANYTHING if the box said “difficult to assemble?”)

2- The color combo should automatically put you in a better mood than the minute before you walked into the room.

3- The presentation should make everyone say, “Wow- how did she think of that?”

4- A great dish needs to have a mix of great taste and texture! In this case Sarah melded the classic sweet juiciness of a summer watermelon with the salty, creamy rich soft feta goat’s cheese originally exported from Greece. (Currently many countries produce forms of feta cheese, including Australia, Denmark, Germany, and of course, the United States. Modern-day, different versions of feta cheese are made from cow’s milk)

Sarah’s recipe is so simple to assemble, that the most preparation for the dish needs to be in ordering the mini appetizer dishes and party picks for serving.

I’ve found a fantastic site for all of your Jewish Hostess needs- Check out http://www.pickonus.com and send me pics of your brand new menu presentations!

Here’s how Sarah did it!

“Hi Marlene, This salad was so easy… cube and drain watermelon,  cut even cubes of feta, roll and slice basil leaves,

1-Skewer feta and watermelon cubes

2-Drizzle with balsamic vinegar and sliced basil leaves.

3- As an alternative, you can also drizzle  with chopped mint and lime juice.”

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Grilled Eggplant with Feta, Mint, and Chili

kosher appetizer recipes, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Grilled Eggplant with Feta, Mint, and Chili

2 Comments 27 March 2012

 

Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene

 

Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

  • 2 large eggplants, cut thinly lengthwise into 10 slices each
  •   to equal 20 slices
  • 4 tablespoons olive oil
  • 8-9 oz. kosher feta cheese
  • 1 large red chilli pepper, finely chopped
  • large bunch fresh mint, finely chopped
  • juice of 1 lemon
  • black pepper

Directions for this kosher recipe:

  1. Preheat grill
  2. Brush both sides of eggplant slices with oil
  3. Grill the slices for 2 minutes on each side
  4. Crumble the feta into a bowl
  5. Stir in chili, mint, lemon juice, and pepper
  6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
  7. Roll up to form a soft, stuffed bundle
  8. Place seam side down on a plate
  9. Sprinkle with chopped mint

 

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Whipped Greek Yogurt Dip for Hanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher recipes

Whipped Greek Yogurt Dip for Hanuka

No Comments 25 November 2011

“Hi Marlene,

Thanks for visiting my blog. I am really enjoying the recipes posted on The Jewish Hostess. I just made the healthy chocolate chip cookies submitted by Margo Shalom.

I just posted a recipe for Hanuka–Whipped Feta Dip.

It is based on a classic Greek recipe called Kopanisti (I originally got the recipe from a book by Diane Kochilas called The Greek Vegetarian). There are just a few ingredients, so it is important to use the best quality of each: freshly ground black pepper, freshly squeezed lemon juice, extra-virgin olive oil, and a really good feta.

So, wait, why feta dip on Hanukah? Well, it is a custom to serve cheese on the holiday to commemorate Yehudit, who vanquished the Greek general Holofernes by plying him with salty cheese and wine (also here). (and here is another explanation based on the letters of  chalav). “

Whipped Greek Yogurt Dip

  • 1/2 lb. feta, crumbled
  • juice 1/2 lemon
  • 4-5 Tbl. olive oil
  • 1/4-1/2 tsp. freshly ground black pepper
  • 4 Tbl. labne or Greek yogurt (optional, will make mixture looser and a bit milder tasting)

Put all ingredients in the food processor and pulse until smooth. Adjust seasonings, adding more lemon juice as needed, before serving.

This can be served in a bowl, drizzled with more olive oil, with za’atar pita triangles on the side. It can also be served in mini filo shells or maybe stuffed into cherry tomatoes. Or serve it with crudités.

Laura

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Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

kosher dairy recipes, kosher recipes, kosher salad recipes, parties, rosh hashanah pasta, salads, and lunch ideas

Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

1 Comment 21 June 2011

My friend Shelly Orfali is one those friends that I don’t see very often but when we do bump into each other on Kings Highway, in Wendy’s Plate, at a wedding,  or in Aruba, we know that we are best friends at heart. I am so happy to post Shelly’s daughter Betty’s shower pics- Mabrook!!!!! Marlene

“Hi Marlene,

My daughter Betty loves to drink coffee so we decided that the theme for her shower should be a natural look with a burlap tablecloth that I bought online,  and coffee beans spilling out of white paper bags on the table.

I made all of the food except 1 or 2 items. The menu was: Samboosak, pizza, cheese balls, spanech jiben (cheese with spinach), Caeser salad, lo mein, pasta with pesto, purple cabbage salad, pear grape mesclun salad, salmon, brown rice with nuts, grilled vegetables, vegetable wraps, veggie burgers, avocado and tomato salad, stringbeans with almonds. Enjoy! Shelly”

Pear Grape Mesclun and Feta Salad:
Vinaigrette:

  • 2 tbs. Balsamic vinegar
  • 1 tsp minced shallot
  • 1 quarter cup of olive oil
  • Salt
  • Black pepper

Candied Almonds:

  • 1 and half cup slivered almonds
  • 2 third cup of sugar

Cover baking sheet with tin foil set aside. In a non stick skillet sprayed with pam, heat the almonds over a medium heat for 2-3 minutes to toast. Slowly add sugar, cook 8-9 minutes stirring constantly. The sugar will turn to a deep amber color do not burn. Remove from heat immediately and quickly spread the almonds onto baking sheet. Separating them so they don’t stick together.

Salad:

  • 5 cups mesclun mix
  • 2 cups arugula
  • 2 pears cored and cubed
  • 1 cup red grapes halved
  • 1 handful of craisins
  • 1 and 1 half ounces of feta cheese or goat cheese crumbled

Mix all salad ingredients together. Add cranberries and cheese. Sprinkle with candied almonds and coat with the vinaigrette.

Enjoy!!

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Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad

kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

Olives Stuffed With Creamy Goat Cheese on Top of A Crunchy Rainbow Salad

3 Comments 01 June 2011

by Charlie Michelle

For a dairy lover like me, Shavuot is one of my favorite holidays to spend in the kitchen. There are a millions different ways to include cheese in your Shavuot meal, but in the interest of our waistlines, I thought a bountiful salad would be the perfect way to celebrate while also tempering the indulgence with a hearty dose of healthiness.

A colorful mix of red and green Tango lettuce makes the bed of this Mediterranean inspired salad.
Nestled among the greens is a lovely blend of vitamin-packed strawberries, bright crisp carrot slivers, spicy red onion, cool julienned cucumber, and heart-healthy kalamata olives, stuffed with creamy, low fat cheese.

The beauty of salads is that they are so very versatile. You can add or subtract ingredients to your taste, adjust quantities, and spruce your salad up with any number of dressings. I used a very basic greek vinaigrette to top mine– olive oil, vinegar, basil and herbs, and a handful of crushed kosher feta.

Shavuot Salad (for 2)
– Four heaping cups of your favorite greens
– A dozen jumbo olives, halved and pitted
– 1 large carrot, shaved
– 1/2 medium cucumber, seeds removed and julienned
– 1 cup medium fresh strawberries, tops removed, quartered
– 1/2 cup kosher goat cheese or a kosher creamy feta cheese
– 1/4 small red onion, slivered

Dressing:
– 1/4 cup high quality olive oil
– 2 tablespoons white wine vinegar
– 2 teaspoons dry basil
– 2 teaspoon dry thyme
– 1 teaspoon cracked black pepper
– pinch kosher salt
– 3 tablespoons kosher feta or goat cheese, crushed under the blade of a knife

To stuff the olives, simply pinch a piece of creamy feta or goat cheese and roll it into a ball between your fingers. Then pack your little cheeseball into the cut half of each olive.

Making a salad is easy–just toss it all together, or arrange it artfully for presentation.
The dressing is super simple as well. Simply mix everything together in a small bowl and whisk well before drizzling over your salad.

Serve with a chunk of crusty bread, and you’re all set for a scrumptious Shavuot!

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Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

No Comments 28 July 2010

I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

on Ronni Fein’s blog.

I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

1 cup fine grain bulgur wheat

1-1/2 cups boiling water

1 large ripe tomato, chopped into bite size pieces

1 small, slim zucchini, diced

assorted colored peppers, chopped, (optional)

1 medium cucumber, peeled, deseeded and diced

2 scallions, chopped, optional

3/4 cup crumbled feta cheese, optional

2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

salt and freshly ground black pepper to taste

Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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