Flour | Kosher Recipes and Jewish Table Settings

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kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Cheesy Mini Spinach Tarts

1 Comment 20 May 2012

ask the teenagers to help

This recipe is a version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

Bake a dozen or two for a family dinner as an instant appetizer.

You will always want to have a batch of these spinach tarts bagged in the freezer.

The dough is easy to whip up in the Cuisinart- just leave the butter in the fridge overnight to soften.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

13 tbsp. unsalted butter, softened
2 cups flour
1 cup semolina (smead) flour
1 1/2 tsp. kosher salt
3/4 cup warm water

Spinach Cheese Topping:

1 onion finely chopped
3 tbsp. safflower oil
3 1/2 boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
kosher salt to taste
2 eggs
3 cups low fat mozzarella cheese
dash of white pepper
sesame seeds, chopped pimiento (optional topping)

Directions:

Combine flour, smead(semolina flour), and salt in Cuisinart
Using Cuisinart, gradually add butter, then warm water slowly
Squeeze excess water from spinach.
Saute onion tilll soft, add spinach and salt
Add eggs, cheese and pepper
Mix well, adjust seasonings to taste
Line baking sheets with wax paper if you are preparing to freeze.
Line with parchment paper if you are ready to bake
Roll dough into evenly shaped balls
dip in sesame seeds (optional)
flatten balls, and flute edges
Place a tsp. of spinach mixture inside each flattened circle
Flute edges.
(you can flute edges and then add mixture- whatever works for you!)
Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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

Summer Icebox Cake- Chocolate and Dairy!

2 Comments 20 May 2012

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging! Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

2-¼ cups all-purpose flour
1 cup+2 tbs unsweetened cocoa powder
1-3/4 cup sugar
1/4 + 1/8 teaspoon salt
1/4 + 1/8 teaspoon baking soda
21 tablespoons unsalted butter, slightly softened
4 1/2 tablespoons whole milk
1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

To Assemble:

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

kosher dairy recipes, kosher recipes, shavuot recipes and ideas

Drizzled Mini Cheesecake Pops

1 Comment 20 May 2012

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 – check out this recipe, they’re worth it http://melangerbaking.com/2009/06/23/lemon-glazed-madeleines/ ). I think you can tell I’m excited.

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.) 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 J

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

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hanukka recipes and tablesettings, kids, kosher dessert recipes, kosher pareve recipes, kosher recipes

DIY Glittered Doughnuts for Kids on Hanuka

No Comments 29 November 2011

This great post was sent in by Amy Oren of Blowoutparty.com

“Here’s a fun way to decorate doughnuts for Hanukkah- glitter them! I did this with my kids tonight and they had SO much fun with this!”

Step 1: Frost the doughnut and let it set for a few minutes. Then lightly press a dreidel shape cookie cutter in the center of the doughnut.

Step 2: Using a funnel, slowly pour colored sugar crystals into the cookie cutter. Don’t overfill, as this will cause the crystals to leak out of shape when you remove the cookie cutter.

Step 3: Leave the cookie cutter in the frosting for a minute, this will help the sugar stay in place.

Step 4: Slowly remove the cookie cutter.

Here’s the doughnut recipe I used. It was sooo easy to make, and they came out unreal!

Doughnuts

Ingredients
2 (.25 ounce) envelopes active dry yeast
1 3/4 cups warm water (105 to 115 degrees)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

Directions

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Drop the doughnuts into the hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from the oil, and drain on a wire rack.
Inject with your favorite filling, and top with your favorite frosting. I just used confectioner’s sugar mixed with a little water for the icing. Easy and my kids love it.
Check out my blog, Blowout Party!, for incredible party inspiration and tutorials, and my store BlowoutParty.com for fabulous party favors and accessories!

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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Yeshivah Bakers Jewish Holiday Cupcake Wars, 2011- Re-Cap! (thejewishhostess.com)
Chilean Sea Bass with Mushroom Marsala Sauce (thejewishhostess.com)

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

5 Comments 29 November 2011

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”

Recipe:

2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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DIY Glittered Doughnuts for Kids on Hanuka (thejewishhostess.com)
Whipped Greek Yogurt Dip for Hanuka (thejewishhostess.com)
Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts (thejewishhostess.com)

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

5 Comments 29 November 2011

by Joan Nathan

We scoured the ‘net for a lowfat soufganiyot recipe for our calorie conscious Jewish Hostesses and we found Joan Nathan’s great recipe

to share. I wasnt sure if my kids would love the apricot filling so I bought caramel and custard filling from Kitchen Caboodles on Avenue P in Brooklyn.

Enjoy!

Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts

This recipe serves: 24

1 package dry yeast (1 scant tablespoon)
3 tablespoons sugar
1/4 cup lukewarm water
3 1/2 cups unbleached all-purpose flour (approximately)
1 cup lukewarm skim milk
1 large egg
1 egg yolk
pinch of salt
grated zest of one lemon
3 tablespoons reduced fat butter, at room temperature
1/2 cup apricot jam or caramel, chocolate, or custard filling.
confectioner’s or granulated sugar for rolling

1. Dissolve the yeast and 1 tablespoon of the sugar in the water.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1 1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

5. Preheat the oven to 375°F. Bake the doughnuts for 12 to 15 minutes or until they’re golden. Remove from the oven and let cool.

6. Soften the jam in a food processor. Using an injector, insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner’s or granulated sugar and serve immediately.

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kosher dessert recipes, kosher recipes, kosher thanksgiving recipes

Miriam’s Healthy Low Fat Pumpkin Muffins

No Comments 24 November 2011

image via http://kisi.smugmug.com/photos

Miriam Kairey is officially our Thanksgiving Hostess ever since she became famous for her how to roast the Perfect Turkey with Cranbery Relish Recipe! I gobbled these muffins at Miriam’s home while she hosted an entire film crew as we interviewed several more of our community’s elders for The Sephardic Heritage Museum. These pumpkin muffins were perfect as an early morning breakfast with piping hot coffee! Thank you Miriam! Marlene

“Hi Marlene!

I baked these hearty lowfat muffins yesterday It is an original recipe (I made it up myself). This recipe is designed to take advantage of fresh pumpkin in season. It is a healthy on-the-go breakfast or school snack. Pop them in the freezer and warm them up on a cold winter morning! Miriam”

How to make your own Pumpkin Puree:

1 4lb organic pumpkin

Heat oven to 350. Poke a few holes in pumpkin with a knife. Place on a parchment lined baking tray. Bake until soft to touch, about 1 ½ to 2 hrs. Remove from oven, Peel off loose skin, and put in colander to drain off excess moisture. When cool, peel, slice open and remove stringy center. Reserve seeds for roasting. Chop pulp into cubes and puree in food processor.

Low Fat Pumpkin Muffins:

1 cup flour
2/3 cup white whole wheat flour*
2 heaping Tbs. ground flax seeds
1 cup sugar
½ tsp. each cinnamon and nutmeg
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup greek yogurt
2 eggs, lightly beaten.
1 ¼ cup pumkin puree (or equivalent canned)

*a mild tasting wheat flour, available under the King Arthur or Trader Joe brands

Heat oven to 350. Spray a 12 muffin tin with Pam. In a mixing bowl combine flours, flax seeds, sugar, spices, baking powder, baking soda and salt. In another bowl mix yogurt, eggs and pumpkin. Combine wet and dry ingredients and pour evenly into muffin tin. Bake for about 18 minutes or until top of muffin springs back when touched.

Parve Pumpkin Banana variation: Omit greek yogurt. Use ¾ cup sugar instead of 1 cup. Use 1 cup of pumpkin puree instead of 1 ¼ cup. Add 1 thoroughly mashed overripe banana to wet ingredients.

kosher meat recipes, kosher recipes

Warm Shephard’s Pie for a Cold Winter’s Night

5 Comments 13 November 2011

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

1 lb chop meat (or ground turkey)
1 onion finely chopped
4 servings of mashed potato flakes prepared according to box
allspice
cinnamon
paprika
salt and pepper

Directions for this Kosher Recipe

saute the onions in a little oil until soft sprinkle with salt and pepper
take out half and combine with potato mixture
put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
Check out this meatless version HERE.

kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah chicken recipes, sukkot and rosh hashanah recipes

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 12 November 2011

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect for your Thanksgiving menu! Lisa Ades”

TURKEY KIBBEH KEBABS

Adapted from Food and Wine magazine

1 pound ground turkey (*see note below)
2 tablespoons extra-virgin olive oil
1 cup medium or coarse grain bulgur, rinsed
1/2 med. onion, finely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon Aleppo pepper (flakes, not ground)
lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through. You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note: This is not great with all white meat turkey – it will be very dry.

kosher challah recipes, kosher recipes

Gourmet Challah Recipe with Eucalyptus and Wild Flowers Honey From Israel

No Comments 23 October 2011

This year, I sent all of my Jewish Holiday Hostess Gifts from Negev Nectars. Negev Nectars helps subsidize Israeli farmers by promoting their delicious olive oils, jams, chutneys, Israeli tea, Sweet and Savory Spreads, and more. Packaged beautifully, there are several price ranges for every type of holiday gift that you’d like to send. My family especially loved the Cherry Tomato Spread, the Yellow pepper and Lemon Salsa, and the Green Olive Tapenade. Try them all!!!! Marlene

Two Honey (from Negev Nectars) Challah Recipe

(challah recipe for 3 small loaves)

Negev Nectars Honey

2 packs of yeast
2 cups of warm water
½ cup of sugar
½ cup Negev Nectars Eucalyptus Flower Honey
½ cup Negev Nectars Wild Flowers Honey
3 tsp salt
1 cup light vegetable oil
4 eggs, beaten
7 cups all purpose flour
1 cup whole wheat flour
1 cup mixed seeds: poppy, sesame, nigella, cumin seeds

How to Make This Honey Challah Recipe from Negev Nectars Honey:

Pour the yeast into the warm water, and let soak for 10 minutes, until yeast is active.
Add sugar, Eucalyptus Honey, salt and vegetable oil to yeast.
Add 3 beaten eggs and 4 cups all purpose flour. Stir until smooth.
Add 3 more cups of all purpose flour and 1 cup of whole wheat flour.
Stir until dough is soft.
Turn onto well-floured board/table. Knead until smooth (about 10 minutes). Put the dough into a greased bowl and allow rising for 1-2 hours.
Turn onto floured board again. Cut into 9 equal portions.
Braid into 3 loaves. Place on greased pans.
Glaze with remaining beaten egg, Wild Flower Honey, and seed mixture.
Allow to rise for 1 hour.

Bake at 350 degrees for 45-60 minutes.
Negev Nectars gourmet kosher products hail from small-scale Israeli
farmers producing artisanal foods from a unique desert landscape.
All of our partners employ the most innovative and sustainable
agriculture techniques, bringing you foods and flavors otherwise
unavailable in the United States.
We spend our time continuing to search for the newest tastes of the
Negev with the mission to invest in expanding the growing capacity
of these small businesses, all the while supporting sustainable
agriculture in the process. For more information on our products and
partners, visit our website at www.negevnectars.com.
Negev Nectars foods are certified kosher.

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video (thejewishhostess.com)
The Prettiest Sukkah Decor Ever! A Breathtaking View of Jerusalem, Israel!! (thejewishhostess.com)

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

1 Comment 15 September 2011

Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

How stunning is this blue agate napkin ring? Available in tons of colors!!

click HERE for Paulina Ashkenazi Designs Facebook Page

by Paulina Ashkenazi

1/2 cup (1 stick) unsalted butter or margarine , at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted

Icing:

1 ¾ cup confectioners’ sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
¼ teaspoon almond extract

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

For the Cookies:

In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing:

Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

7 Comments 12 September 2011

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80′s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

3/4 cup sugar
1/2 cup margarine (we use Earth Balance these days)
1 cup flour
1 teaspoon baking powder
Pinch of salt
2 eggs
12 Italian prune plums
Sugar & lemon juice – for topping
Teaspoon of cinnamon

Oven – 350 degrees

Cream the sugar & margarine in bowl
Add flour , baking powder, salt & eggs
Beat well
Spoon the batter into 8-10 inch spring form
Split and pit the plums and place the halves on top of batter – skin side up
Sprinkle lightly with sugar and lemon juice and cinammon.
Bake about 1 hour
Remove and cool
Refrigerate or freeze if desired.
Serve plain or with whipped cream, dust with confectioner’s sugar.

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Rosh Hashanah Pomegranate Sangria (thejewishhostess.com)
Maple Chicken for the Rosh Hashanah (thejewishhostess.com)
Rosh Hashanah Ground Lamb on a Cinnamon Stick by Debbie Gindi (thejewishhostess.com)
Rosh Hashanah Cubed Fruit Salad with Pomegranate and Crystalized Sugar (thejewishhostess.com)
Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices for Rosh Hashanah (thejewishhostess.com)
How to Seed a Pomegranate for Rosh Hashanah: Two Techniques (thejewishhostess.com)
Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video (thejewishhostess.com)
Italian Plum Torte – A New Rosh Hashanah Fruity Dessert (thejewishhostess.com)
Fruity Lamb Tagine for Rosh Hashanah (thejewishhostess.com)

kosher meat recipes, kosher recipes, kosher thanksgiving recipes

Turkey Schnitzel with Gravy by Laura Frankel

No Comments 08 September 2011

Turkey Schnitzel

“Don’t want to baby-sit a whole turkey? Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the obligatory chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day
(John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!”

Laura Frankel

Serves 4

1 2-pound turkey breast or 4 turkey cutlets
2 eggs, lightly beaten
½ cup of flour
1 cup panko style bread crumbs
3 tablespoons chopped flatleaf parsley
1 tablespoon chopped fresh thyme
3-4 fresh sage leaves, chopped
zest of 1 orange
Olive oil
Salt and pepper

1.Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets or pieces, between 2 sheets of plastic, as thinly as possible. (Very cathartic before a family gathering!)

2.Place the eggs in a shallow pan

3.Place the flour in a separate shallow pan

4.Place the remaining ingredients in a separate shallow pan combined.

5.Place a medium sauté pan coated with olive oil over medium high heat.

6.Season the turkey pieces with salt and pepper, Place a piece of turkey in the flour. Coat the turkey with egg thoroughly. Place the turkey in the egg. Finally place the turkey in the seasoned bread crumbs.

7.Place the breaded turkey in the heated pan and cook until the breads crumbs are browned. Turn and brown on the other side. Transfer the browned turkey to a parchment lined baking dish. Continue with the remaining pieces. This step can be done one day ahead of serving. You can store the browned turkey in the refrigerator over night.

8.Before serving, place the turkey in a preheated oven at 350 and roast the turkey until it is cooked through (about 12 minutes).

Quick Pan Sauce

Can’t eat turkey without gravy? Me neither! Don’t let the absence of a whole bird stop you. Whisk this quick pan sauce together and no one will be the wiser.

1 cup sliced mushrooms
2 shallots, finely chopped
1 clove garlic, finely chopped
2 tablespoons flour
Bouquet garni* of parsley stems, thyme sprigs, sage leaves, bay leaf
1 cup chicken stock
1 cup white wine

1.In the same pan that you browned the turkey, add 2 tablespoons of olive oil to the pan over medium heat. Saute the mushrooms until they are browned and crispy. Add shallots and garlic and allow them to gently sweat until they are very limp and fragrant (about 5 minutes). Add the flour and whisk to coat the shallots.

2.Add the white wine and chicken stock. Add the bouquet garni and simmer over medium low heat until the mixture is thick and creamy.

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kosher challah recipes, kosher recipes, sukkot and rosh hashanah recipes

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

3 Comments 08 September 2011

please “like” this post!!!

Challah is truly a labor of love that I had the opportunity to experience when I told myself that if I actually ever won a Bosch mixer at a Chinese Auction, I would attempt this grand feat. Miraculously I did win, and I’ve been making my own ever since. I’m so glad that I found this video of Hadassah Sabo Milner braiding a six strand challah which really comes out so much prettier than the traditional three braided challah. This video wins every other one on the ‘net- I watched them all and picked the best one for us all to share. Thanks Hadassah!

There is really nothing better than the feeling of actually making your own dough, watching it rise, punching it down, braiding, brushing egg on top, separating some dough for the prayer, saying the hafrashat challah prayer, baking,cooling, warming it before kiddush, setting the challah on the table with a challah cover, saying hamotzie, dipping in salt (or sugar on the Rosh Hashanah table) and finally watching the head of the rip off pieces (Syrian tradition) and throwing them in age order to each family member to FINALLY watch everyone gobble it up. (WHEW!)

I’ve been making this Whole Wheat Honey Challah with Zaatar lately from the Magen David Yeshivah Chef At Home cookbook.

Contact Yvonne if you would like to purchase one. Perfect hostess gift for the upcoming Jewish holidays! The gourmet kosher cookbook also has some great recipes for your Rosh Hashanah and Sukkot menus!

Magen David Yeshivah's Brand New Gourmet Cookbook

Whole Wheat Honey Challah Ingredients:

2 strips of yeast
4 cups of warm water
1 cup plus 1 tbsp sugar, divided
3 heaping tbsp coarse salt
8 cups white flour
8 cups whole wheat flour (note- I believe that the MDY cookbook has a misprint here- the book says 4 cups)
4 eggs
1 cup cold pressed safflower oil
1/4 cup honey
grease for the bowl
egg white to brush
sesame seeds, zaatar or everything spice for topping

Mix yeast with warm water ( first mix the 2 cups of boiling water with 2 cups of ice cold water in the bowl, then add 1 tablespoon of sugar and then yeast)
In a Kitchen Aid combine 1 cup sugar, salt, flours, eggs, honey, and oil. Mix and then add yeast mixture for 10- 12 minutes.
Transfer to a large greased bowl and cover. Set aside for an hour.
Remove dough and braid in 3 or braid a 6 braid challah for a prettier and more evenly cooked challah. If you family likes a doughier challah then stick with the 3 braid.
If you are adding raisins for Rosh Hashanah then rollout your braids in a long, flat shape, add raisins and then roll into a log. Soaking the raisins in warm water first helps to make them softer and fluffier.
photo from chabad.org
Brush challah with egg white, add topping.
Bake in a preheated oven for 10 minutes, turn the tray or switch racks for another 10 minutes.
Variation: Braided Round Challah:An easy way to make nice, round, braided challahs for Rosh Hashanah is by taking three long strands and braiding them into a very long braid shaped log.After this has been braided, carefully tie it up as if you are making one large knot out of it, and leave it to rise.Related articles

Fool-Proof “Guaranteed Hamotzei” Challah (thejewishhostess.com)
Revised!- Zaatar Mini Pizzas (thejewishhostess.com)
Rosh Hashanah Cubed Fruit Salad with Pomegranate and Crystalized Sugar (thejewishhostess.com)
Rosh Hashanah Ground Lamb on a Cinnamon Stick by Debbie Gindi (thejewishhostess.com)
Rosh Hashanah Pomegranate Sangria (thejewishhostess.com)
Table Setting Showcase Event: An Ocean Blue Shabbat Table by Eva Ben Dayan (thejewishhostess.com)

Rosh Hashanah Cubed Fruit Salad with Pomegranate and Crystalized Sugar (thejewishhostess.com)
Rosh Hashanah Ground Lamb on a Cinnamon Stick by Debbie Gindi (thejewishhostess.com)
Rosh Hashanah Pomegranate Sangria (thejewishhostess.com)
Table Setting Showcase Event: An Ocean Blue Shabbat Table by Eva Ben Dayan (thejewishhostess.com)

kosher dessert recipes, kosher recipes

Easy and Healthy Blueberry Yogurt Muffins

No Comments 19 August 2011

With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed well, should be in your diet.
I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

Enjoy the rest of the summer!

Marlene

Easy and Healthy Blueberry Yogurt Muffins:

2 cups flour
1/3 cup of sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup of orange juice
2 tsp vegetable oil
1 tsp vanilla
1 8 oz container of vanilla yogurt (for less sugar use plain)
1 egg
1 cup of fresh or frozen blueberries
sugar to sprinkle on top

Combine dry ingredients with a fork and make a well in the center.
Add wet ingredients in the center and stir until moist.
Fold in blueberries and stir just until combined.
Spoon into muffin pans that have been sprayed with Pam.
Bake at 400 degrees for 18 minutes.

Remove immediately. Enjoy.

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kosher bread recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, kosher thanksgiving recipes

Whole Wheat Pumpkin-Spelt Bread

1 Comment 10 August 2011

Pumpkin season is not over!

Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.

Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!

Serves 12 to 15

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

Kosher Recipe Ingredients

½ cup canola oil
¾ cup sugar
¼ cup honey
1 cup canned pumpkin purée (not pumpkin pie filling)
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
½ cup whole wheat flour
½ cup spelt flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon fresh ground nutmeg

Directions for this Kosher Recipe

Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan and then turn out onto a rack and let cool completely. Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Paula Shoyer

Paula’s Parisian Pastries

www.paulaspastry.com www.kosherbaker.blogspot.com

About Paula Shoyer

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.