Tag archive for "Food processor"

Easy Shabbat Ice Cream Bombe Dessert

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Easy Shabbat Ice Cream Bombe Dessert

1 Comment 15 December 2012

We found this new recipe in
Desserts 4 Today-Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Great for the second round of Sukkot !   This recipe is a no brainer.
  • 2 pints raspberry sorbet
  • 1 pint strawberry ice cream (can be pareve)
  • 1 pint vanilla ice cream (can be pareve)
  • 2 packages (10 oz. each) frozen strawberries in syrup, thawed
  1. Lightly grease a 2-quart round bowl or a Kitchen Aid bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
  2. Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
  3. Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
  4. Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
  5. Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
  6. To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.
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Fresh Winter Pea and Broccoli Soup by Lilly Shomer

kosher soup recipes, shavuot recipes and ideas

Fresh Winter Pea and Broccoli Soup by Lilly Shomer

No Comments 21 November 2012


Fresh Pea Soup

Fresh Pea Soup

Loving Instagram for all of my new soup recipes! #abettersoup is turning out to a a great collection of Jewish Hostess soup recipes! Thanks- Lily Shomer for your soup addition! Click HERE for more great Jewish Hostess SOUP recipes shared on Instagram!

Hi Marlene,
I made this soup the other night. It’s a cream of broccoli and pea soup. Was very simple and delicious! Hope you like it!

  1. Steam 1 bag frozen peas and 1 box frozen broccoli florets.
  2. Blend well in a food processor or an immersion blender. Set aside.
  3. In a pot add 1/2 stick butter, 1 chopped onion.
  4. When the onion is cooked add 1/4 cup flour and stir.
  5. Add entire carton of vegetable broth (I use Pacific Organic).
  6. Add the broccoli and pea purée to the pot along with 1/4 cup heavy cream.
  7. Bring to a simmer. Season with salt and pepper.

Lilly Shomer

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Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

kosher rice and pasta recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

5 Comments 17 March 2012

Thanks so much to our Jewish Hostess, Ariella Fallack for adding another great salad to our never ending quest for recipes! 
Check out the rest of Ariella’s summer menu HERE! Enjoy!
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Directions for Spinach, Avocado and Chick Pea-Quinoa Recipe :

1.Soak 1/2 C. dry quinoa in 2 Cups vegetable broth for 15 min. Bring to a boil then simmer until almost all water is absorbed.

2.Chop with metal blade in food processor :
  • 2 cups spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic
  • Add to quinoa.
3.Also add:
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
4.For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
5.Dress the quinoa.
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Tu Bishvat Coconut Almond Date Truffles

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, rosh hashanah simanim, Tu Bishvat Recipes and Table Settings

Tu Bishvat Coconut Almond Date Truffles

1 Comment 16 January 2012

Coconut Date Truffles

I decided to add a twist to the Almond Date Truffle recipe that I posted  last week. This Shabbat  afternoon I kept telling myself that they are totally natural and have no sugar at ALL….. they were so good with a cup of tea…. I wont tell you how many of these delicious treats I ate, but I can assure you that I will be in the Spin room at the gym bright and early tomorrow morning!!!

They are so easy to make. The whole recipe took about 12 minutes to put together and of course needs no baking. Great for Rosh Hashanah, Tu Bishvat, Passover, and all year round!! Gluten Free!!!

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 2 tablespoons honey
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon Amaretto (optional)
  • 1/4 cup of unsweetened coconut

Directions for this Kosher Recipe

  1. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds cinnamon, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in  coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Pareve Stuffed Grape  with Tamarind Sauce-Meatless Monday Kosher Recipe

kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Pareve Stuffed Grape with Tamarind Sauce-Meatless Monday Kosher Recipe

2 Comments 22 May 2011

With all of the dairy dishes that are prepared for the festive holiday of Shavuot, its a good idea to serve some lighter sides like this pareve yebrat, or stuffed grape leaves recipe. Stuffed grape leaves also are frequently called Dolma which is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as RussiaIran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchinieggplanttomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Dairy stuffed grape leaves are often eaten with yogurt. (source Wikipedeia)

This recipe is from Nina Cohen, who is famous for her  elegant entertaining and gourmet dishes. She is our very own Jewish Martha Stewart!

Pareve Yebra (Stuffed Grape Leaves Recipe)

  • 2 ½ cups goya white rice rinsed three times
  • ¾ cup pitted prunes
  • ¾ cup California apricots
  • 4 cups water
  • 1 ½ Tbsp kosher salt
  • 2 Tbsp olive oil
  • 6 shallots chopped, about 1 cup
  • 2 Tbsp olive oil
  • 1 16oz jar of grape leaves (available at specialty supermarkets such as Kosher Corner in Brooklyn)

Place prunes and apricots in food processor with steel blade and process until chopped and forms a ball. Boil water and add salt, oil, rice and prune and apricot mixture. Wisk mixture to combine well.

Cover and simmer on low flame for 15 – 20 minutes, or until rice is tender. Mix after 10 minutes while cooking.

While rice is cooking, sauté shallots in olive oil until golden.

Add shallots to cooked rice. Let mixture cool before rolling.

Rinse grape leaves and cut off stems.

Place leaves in a large pot of boiling water and cook for 15 minutes to soften leaves. Drain in colander.

Place leaves vein side up and roll as you would an egg roll. May be frozen at this point. Yield about 50-60 yebra

Place 36 yebra in a 3 quart pyrex    Preheat oven 350


  • 2 Tbsp tamarind -this is traditionally called “ourt”-this sweet and tangy sauce is available at specialty supermarkets such as Kosher Corner and Pomegrante in Brooklyn.
  • ½ cup fresh lemon juice,
  • 2 Tbsp dried mint,
  • ¼ cup olive oil,
  • 2 tsp sugar,
  • 1 Tbsp salt
  • 1 cup water.

Combine and pour over yebra. Cover and bake about 60 to 75 minutes. Serve hot or cold. Garnish with lemon slices.

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Esther’s Chocolate Almond Biscotti

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

Esther’s Chocolate Almond Biscotti

3 Comments 25 January 2011

Watch this authentic Italian grandma knead her biscotti dough. She has all the time in the world and puts real love into that dough!!!!

Brings back memories…..

In Italian, the word “biscotto” means “biscuit” or “cookie.” The root words “bis” and “cotto” literally mean “twice” and “baked.”Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully they stay in one long piece), and then toast and turn the cookies again until they are perfect.

Biscotti have a great shelf life of at least a week, but they stay even longer if you seal them in an airtight container in the freezer. They are margarine and oil-free so treat yourself to one after dinner!  Great to keep in the freezer for an unexpected guest!

Thank you Eshter Serouya for the great recipe!

  • 1 1/2 cups whole almonds
  • 2 cups flour
  • 1 tsp baking powder
  • dash of kosher salt
  • 1 cup sugar
  • 1 1/2 cups mini chocolate chips
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract

Directions for this Kosher Recipe

  1. place 1/2 cup of the almonds into a food processor ,grind and set aside.
  2. combine flour,baking powder,salt,sugar. add the almonds. with the paddle attachment beat in the eggs,vanilla and almond extracts.add chocolate chips and remaining almonds.
  3. shape into thin logs and place on greased baking tray. bake for about 30 mins or until golden. remove from oven. when they are warm(not completely cooled),slice thin at a diagonal angle and re-toast for 5 minutes.
  4. keep in airtight container
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Homemade Hummus With Sumac

kosher appetizer recipes, kosher recipes

Homemade Hummus With Sumac

No Comments 15 January 2011

Usually at superbowl parties you find the same assortment of greasy fingerfood. While I would never tell you to get rid of the obligatory hot wings, I do have suggestions for alternative foods that will entice the vegetarians and the health concious crowd. These recipes are also great to use as appetizers on Friday night.

All you need for this dish is a small food processor. It looks really impressive at the Shabbat table.

Sumac is a spice that is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. Sumac is best known as a major ingredient in “za’atar.” This is a spice blend that also includes sesame seeds, thyme and salt. Za’atar is usually sprinkled on freshly baked flatbread. It is mixed into olive oil or yogurt for a zippy dip. Spellings for this mixture are as varied as that of sumac. It may be known as “zahtar,” “zather” or “zatar.”

Look for sumac or prepared za’atar at Middle Eastern markets, gourmet shops and some mail order sources.

I found kosher sumac HERE .

Superbowl Hummus with Sumac

  • 1 can Garbanzo beans
  • 2 teaspoons Tahini
  • 3 teaspoons lemon juice
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sumac

Rinse the Garbanzo beans and place in a food processor. Grind until smooth. Add the tahini, lemon juice, garlic and salt. Add enough olive oil to make the Hummus smooth. Grind everything in the processor until everything blends together. Spoon the hummus onto a plate. Make an indentation in the middle of the hummus with a spoon. Pour in a small amount of olive oil in the indentation and then pour the sumac on top of the olive oil. Stick healthy chips into hummus in a circular pattern. Enjoy!

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Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.


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Walnut Lemon Dressing Over Grilled Vegetables

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Walnut Lemon Dressing Over Grilled Vegetables

No Comments 28 July 2010

Vinaigrettes come and go, but this walnut dressing is a tasty  and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy.  Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.

Lets start  adding walnuts to our family recipes.  This walnut-lemon dressing is a great place to start!

    • 2  zucchini, sliced diagonally 1/3 inch thick
    • 1/2 pound shiitake mushrooms, stemmed
    • 1/2 pound thick asparagus, peeled
    • 1 red onion, sliced 1/3 inch thick
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground black pepper
    • 1 cup walnuts
    • 1 small shallot, very finely chopped
    • 1 teaspoon thyme leaves
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
  2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
  3. Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
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Whip Up Your Own Frozen Treat Today!

kosher dessert recipes, kosher pareve recipes, kosher recipes

Whip Up Your Own Frozen Treat Today!

1 Comment 25 May 2010

You don’t have to risk a $75 parking ticket just to run in to get your Frogurt, Tasti, or Pinkberry.  This dairy-free frozen treat is  homemade , 100 percent fruit, and practically free.  Chopped nuts add crunch and protein to this creamy snack. Artificial afternoon treats melt in comparison to this “banana fro-yo” adapted from one of our  favorite sites, Skinny In The City.

Total Prep Time: 2-3 hours (freezing bananas)

Total Cook Time:
5-7 minutes

Serves: 1

* 2 small sized frozen bananas (approx 6”), peeled and cut into chunks
* ½ oz (1/8th cup or 12 almonds) raw almonds, chopped


Food Processor

1. Cut bananas into chunks and place in freezer until frozen (approximately 2 to 3 hours.)
2. Take the bananas and put them in your food processor.
3. Turn the processor on and let it run for about five to seven minutes, stopping every now and then to scrape it down. (The bananas should get increasingly light, fluffy, and smooth, resembling a creamy bowl of soft serve.)
4. Scoop them into a bowl, sprinkle ½ oz chopped raw almonds on top and enjoy!

*For an extra treat drizzle one half teaspoon chocolate syrup on top!

Nutrition Content:
Per Serving with Almonds (approx 1 cup): 262 calories, 7.5g fat, 49g carb, 7g fiber, 5g protein, 2mg sodium, 45g calcium, 826mg potassium

Nutrition Content:
Per Serving without Almonds (approx 1 cup): 180 calories, .5g fat, 46g carb, 5g fiber, 2g protein, 2mg sodium, 10mg calcium, 732mg potassium

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Two New Salad Dressing to Spice Up Your Shabbat Lunch

kosher recipes, kosher salad recipes

Two New Salad Dressing to Spice Up Your Shabbat Lunch

No Comments 08 April 2010

Its so easy to get stuck inside a salad dressing rut. A new dressing on your table will make all the difference on your lunch or dinner salads.Collect different shape and colored bottles. Assort the dressings. Label each dressing and allow your guests to pour  to their own tastes.

Refreshing Orange and Mint Balsamic Dressing-

  • 1 tsp fresh orange zest
  • 3 tbsp fresh orange juice
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped mint
  • 1/4 tsp salt or to taste
  • 1 clove garlic crushed (optional)
  • 1/4 cup cold water or to taste – adds volume without the extra oil

Blend in Cuisinart .

    Red Wine and Garlic Infused Dressing

This is a great dressing for a dairy lunch. According to Jewish law, the fish (anchovies) are  not served with meat.

  • 8 anchovy fillets
  • ¼ cup red wine vinegar
  • ¼ cup garlic-infused oil
  • ¾ cup olive oil
  • pepper

Place all ingredients in food processor and blend.

Great over roasted vegetables.

adapted from http://www.cookstr.com/

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DIY Charoset for Junior Chefs

kids, kosher pareve recipes, kosher recipes

DIY Charoset for Junior Chefs

1 Comment 17 March 2010

Joan Nathan, author of  Jewish Cooking in America, is the go to author on traditional Jewish cooking. She also has a wonderful childrens’ book,  The Children’s Jewish Holiday Kitchen, where I found this simple to do Haroset recipe.

  • 8 apples
  • 2/3 cup almonds
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon ground cinnamon
  • Grated rind of 1 lemon
  • 4 tablespoons sweet red wine


  • Measuring cup
  • Measuring spoons
  • Vegetable peeler
  • Knife
  • Wooden chopping bowl
  • Old-fashioned chopper or food processor


Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

  • Coconut covered Date/Nut Balls (rawlivingfoods.typepad.com)
  • Banana Avocado Crème Bars (rawlivingfoods.typepad.com)
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