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Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

purim recipes, baskets, and decor

Egg, Nut, and Dairy Free (Vegan) Hammentashen for Purim

3 Comments 03 March 2015

Meet my favorite Mom with a Mission- Rachel Orenstein Packer. Last year Rachel and I met somehow via the web, and Rachel graciously offered to write up some recipes for adults and kids that have egg, nut, and dairy allergies, which oddly seem so prevalent nowadays. Rachel was so passionate about the topic, she then started her own blog, Life is Good, Lick the Bowl and her recipes and valuable advice have been featured in many magazines, newspapers and blogs. Try this Hammentashen recipe which uses moist tofu as a useful substitute for eggs. 

 

Egg, Nut, and Dairy Free (Vegan) Hammentashen

By: Rachel Ornstein Packer

As you may know, my youngest, Ari, was diagnosed with food allergies to eggs and nuts three years ago.  At the time, Purim was just around the corner and it painfully dawned on me that he wasn’t going to be able to eat any of the hamantashen. Ari usually begins asking for hamantashen in September. Clearly, this was going to be difficult.

My attempts to distract him by focusing on Purim’s non-food related activities such as the costume and the carnival, ultimately failed.  After all, food is the cornerstone of every Jewish holiday and the iconic hamantash is the defining food of Purim.  I hated the fact that food allergies had so quickly dampened Ari’s joy of Purim, and I was very determined to change that.

It has been three years since that fateful day at the allergist’s office, and while there have been plenty of adjustments, mistakes, questions, and frustrations along the way, one thing is certain…Jewish holidays feel joyful again.

This recipe for Chocolate Hamantashen is my family’s favorite creation thus far.  It’s a kosher recipe thats egg, nut and dairy free, and if you have any vegan friends or relatives on your mishloach manot list…these are perfect.  For those who are faint of heart when they hear the word “tofu”, please don’t be.  These hamantashen are so filled with chocolaty goodness, honestly, you can’t even taste it…really.

If you are baking for a nut allergic individual, make sure that your ingredients (especially the chocolate) are truly nut free.  Please be aware that not all chocolate is the same.  Some people are highly sensitive to chocolate products even if they don’t contain nuts because they are made on the same product line as nut candy.  To play it safe, always check your products carefully and ask questions. If you would like to know more, check out www.foodallergy.org.

Rice Dream Semi Sweet Baking Chips, (these aren’t made in a nut free facility, but they use very good manufacturing processes to avoid contamination). They are also completely gluten free but do contain soy.  They pack a nice chocolate punch. They work better as a filling for larger hamantashen. OU Pareve.

Enjoy Life Chocolate Chips. These chips are manufactured in a nut, gluten, egg, and dairy and soy free facility.  Can’t go wrong with these and they are great for a chocolate ganache.  They melt very well and taste amazing.  They only come in mini form.

HASHAHAR H’AOLE Cocoa Parve Spread.  This is my go to for filling hamantashen.  The container specifically states that they are nut free.  Their website indicates that there are no nuts in any of their products.    Again, if you aren’t sure, ASK!  Chag Sameach.

Cocoa Powder- I use Hershey’s without any problems, but again…some people may be sensitive. Always check the labels.

 

Chocolate Hamantashen- Makes approx. 3 dozen small hamantashen

  • ½ block Soft Silken Tofu (I use Mori-nu brand)
  • 1 cup sugar (I use Florida Crystals)
  • 1/3 cup canola oil
  • 2 tsp. vanilla
  • 1 ¾ cups flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • 1 tsp. baking powder

A Word about Tofu

Tofu is very easy and versatile.  In fact, I use it in many baking recipes for various holidays. Below are a few tofu pointers.

  • It comes in different consistencies.  For this recipe, soft, silken tofu is best.  Drain the tofu for a few minutes to remove any excess water.
  • Tofu comes in a vacuum-packed box in the refrigerator section of your grocery store (usually in the produce section).
  • Cut along the dotted lines at the top and the tofu will easily slide out, just gently guide it into the strainer.
  • After draining, cut the block in half.
  • Before placing it in the food processor, cut the ½-block piece into smaller pieces to distribute it more thoroughly in the food processor.

Directions

  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. In a food processor, blend the tofu, oil and sugar until ingredients are smooth and creamy.  Make sure to scrape down the sides in order to get all the little bits of tofu blended.
  3. Add the vanilla and blend again.
  4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
  5. Combine the liquid ingredients with the dry and mix.  You will have to switch to using your hands until it becomes dough.  The dough will be sticky.  If it is too sticky, just sprinkle with some more flour while you work it into smooth dough.
  6. Place the dough into a Ziploc bag, or wrap in saran wrap and chill in the freezer for an hour.
  7. When you are ready to roll out the dough, work with what you need and keep the rest in the freezer.  The dough softens rather quickly and is delicate so you have to keep it cold and work fast.
  8. Place the dough on a floured surface (I usually cut a gallon size Ziploc bag in half and place the dough between the two sheets with a little flour, I find that the dough doesn’t stick to the bags as much.
  9. Roll the dough to ¼-inch thickness and use a round cookie cutter to make rounds.  I actually use a small juice glass that is 2 ½ inches round.  You can make them bigger if you so desire.
  10. Fill the hamantashen with a ¼  to ½ tsp. of filling.  You can use fruit preserves, jellies, chocolate ganache, plain old chocolate chips (use mini chips for mini hamantashen because they don’t tear the dough), or my favorite…Israeli chocolate spread.
  11. Bring the sides up over the filling and press into a triangular shape. Pinch the seams closed so the filling doesn’t ooze out.
  12. Space the hamantashen out about an inch apart on your baking sheet and bake for 15-17 minutes.  Remember, if you want them crunchy like a cookie; keep them in longer than 15 minutes.  If you are a cakey hamantashen lover, then begin checking them at around 13 minutes to see how well cooked they are.
  13. Remove and cool for about 1 minute on baking tray, then transfer to a cookie rack.

 

 

 

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10 Fresh and Fabulous Last Minute Ideas for Purim

DIY, parties, purim recipes, baskets, and decor

10 Fresh and Fabulous Last Minute Ideas for Purim

6 Comments 03 March 2015

Looking for some last minute Purim ideas for Mishloach Manot? Here are some easy ones that you can use for inspiration this Purim holiday. If you are not really sure about the meaning of mishloach manot, just click here, and then continue reading below!

1- Make a ton of  mini biscotti and pile into a small or medium mason jar. Tie  a decorative ribbon and silk flower around a bottle of  inexpensive kosher sweet wine and have your kids deliver the combo to all of your friends and neighbors.

2- Give out warm kosher hot chocolate, skewered marshmallows, pink chocolate dipped rice krispy treats that are rolled into a ball (right after cooking the mixture)in a cute Wilton Striped Cupcake Box. Very cozy!:

3- My niece Shirley who is a professional baker, was inspired by Bakerella’s cookie mix in a jar, and turned the idea into a fabulous mishloach manot. Their entire family stood in an assembly line and filled and scooped until they were done with all of their beautifully filled jars.  It really was one of the prettiest mishloach manot that I received last year. You can also find more cookie mix-in-a-jar recipes from allrecipes.com.

Download pretty instructions to attach to your cookie-mix filled jar with this PDF from Bakerella.

4-Bake orange juice cakes in mini loaf pans and send them with a mini bottle of fresh orange juice  or a mini Tropicana juice box from your local grocer. You can find fruit themed tissue paper from Bags and Bows and for a real home squeezed feel, use a crate from an empty clementine box, or a Purim basket that was stashed in a storage bin during last year’s Passover cleaning.

5- Last year my sister in-law  invited us to her annual gala Purim party with a printed potholder that held a note explaining that all the moms invited were to be united in a cooking contest. What a great way to invite the family over without not actually having to cook anything! (lol…)  Each family was given a rolled up note with what main dish or salad to bring.  The “judges” chose the winner who received a gift certificate to Kitchen Kaboodles on Avenue U in Brooklyn. All in all, it was so much fun and easy to for everyone to walk in with part of the Purim seuda.

6- Need an adorable Purim card to attatch to your mishloach manot? My very creative friend Erika Sabbagh sent in this unforgettable idea. Dress your kids up in their Purim costumes, take a pic,  print it on cardstock within a card making or a label software, print, and you are done!

7- Make an sweet treat, pile into food bags, tie with raffia or a pretty ribbon, add a bottle of  kosher grape juice, a fresh daisy, place a decorative napkin inside a disposable 
paper loaf pan and deliver!

8-Borrow some of Martha Stewart’s Valentine’s Day ideas and transform them into your Purim Jewish hostess treats!

image via martha stewart

9- Be inspired by The Kitchn’s skillet toffee and 39 other homemade gifts. It’s a mouthwatering roundup of melt in your mouth treats. Any one of these delectables would make a unique Purim gift to send. Make sure to add two different items in your package so that your  recipient can make two prayers according to the Purim custom.

10- My good friend Allison  Srour made this healthy mishloach manor: baby spinach salad with balsamic vinaigrette,
and veggie burgers with tehine!

Allison also asked me to tell you about her elegant tablecloths that she has for sale for Purim. They are elegant AND washable. Contact Allison at allison7396@aol.com

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The Jewish Hostess Post Purim  Party ReCap

DIY, holiday table settings, purim recipes, baskets, and decor, purim table settings

The Jewish Hostess Post Purim Party ReCap

12 Comments 01 March 2015

Dear Hostesses, I want you to know that this site is meant to be about each and every one you!! Feel free to email me with your Purim and Passover recipes, holiday table ideas,tips and inspirations.

Check out Bold and Gold for Spring, the Purim Feast for a King,  the Tony Duquette Purim table roundup and Queen Esther Reigns and Entertains!

I’d like to give you some Purim table inspiration so here is my  Purim 2011 story.

It was Thursday morning when I realized that I was so busy posting articles about how everyone ELSE should be inspired for Purim, I couldn’t believe that I had no table setting,or menu plan of my own .

Here’s when a kid with a driver’s licence will come in handy.

One of my  kids  waited in the car while I ran in to Lana’s fabric on Kings Highway to buy Zebra polyester fabric -$5.99 a yard cut into 54 inch squares- cost  about $25.

I placed the 2 squares as diamonds side by side on top of my white cotton hemstitch tablecloth.

While on her way to Starbucks another of of my kids ran and bought me a pack of white paper napkins that look just like linen. $10.99.

She also bought grey luncheon napkins that we decided to fold over the white large paper napkins $4.99.

I also bought  a silver chain trim  from the fabric store to use as napkin rings. $3.99 a yard. Pretty- no?  cost about  $15.

You can use this napkin idea for your Passover seder.

(Send me pics if you come up with any cool ideas!!!!)

This is how the back of the napkin should tie:

These sterling ice coffee glasses given to us a wedding gift by Aunt Sydelle and uncle Mosie in the 80’s. About 15 years later I realized that they were still sitting in the closet needing a good polish, so I decided to turn them into vases, and I  haven’t stopped using them since! My daughter ran out and bought me the dendrobium orchids from the corner flower kiosk up the block, and I stuck these exotic masks that I ordered from from AnytimeCostumes for about $10 each into the “vases”.

So many of my goblets have broken over the years that I had to alternate clear goblets from Target with my pretty new blue goblets given to me as a Rosh Hashanah gift from my  new “consuegra”- (Syrian word for my daughter’s mother-in-law.)

Lunch was not bad if I don’t say so myself.

Since the Purim Seuda is traditionally a meat one,

We had grilled chicken with kalamata olives and tomatoes on salad,

melt in your mouth minute steak roast,

wild rice with spinach and sauteed red peppers, plain white rice (for the kids),home made za’ata challah rolls filled with sliced turkey,

(let me know if you want any recipes……)

mini lahamageen,

mini kibbe, tehine, mini baked sweet potatoes,

pareve kibbe neye,

whole wheat mazor’s dough with meat hammentashen filling,

fried chicken (for the kids), and my sister Jeanette brought chicken tacos that got wiped out. (click HERE for the recipe)

I have advice for all of you Jewish Hostesses out there- Being a Jewish Hostess doesn’t mean you have to be a super woman and  make everything yourself!!! I BOUGHT the lahamageen, kibbe, and fried chicken from Kings Highway Glatt. I called them 3 minutes in advance and the kid that was on her way HOME from Starbucks ran in and picked it up for me.

So, if you are organized and want to make it all yourself,then, great, but if you are a last minute  type like me, and if you are lucky enough to live near some kosher butchers and kosher grocery stores that sell delicious ready made kosher appetizers…..

The highlight of our day came when Gail and Andy came to say hello…..

But we really had a great laugh when the  Gail’s normally very serious dad,Ricky C. also rang our doorbell and hung out for dessert.

How was your day?

Comment below and if you liked this post then click “like” up on top!

Subscribe HERE if you would like to read more great Jewish Hostess recipes, tabletop tips, and more!

Marlene M.

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A Kid’s Dream! An Edible Purim Candy Encrusted Maypole by Raquel Dabah

birthday parties, bridal showers, Dessert Buffet Bars, purim recipes, baskets, and decor, purim table settings

A Kid’s Dream! An Edible Purim Candy Encrusted Maypole by Raquel Dabah

3 Comments 01 March 2015

enjoy this re-post from the Dabah Purim Party  2012!

CLICK and Sign up for my free WEEKLY recipes and table setting ideas!

Ok, I’m literally speechless as I post this spectacular Purim fantasy. I’m sure that every kid on the block will wish that Raquel Dabah was their grandma when she unveils this candy encrusted maypole on Purim Day.  This is also a great kid’s party or bridal shower idea. Raquel, you are amazing!!! Thank you for inspiring all of us!  Happy Purim!

Marlene

P.S. Obviously creativity is all in the family- Raquel’s daughter Joyce is well known for her home decorating talents. Check out her website HERE.

P.P.S. Attention Hostesses- Please share your Mishloach Manot pics and Purim Seuda pics with all of us! Send to my photos(at)thejewishhostess.com.

 

“Hi Marlene,

Every year on Purim, my mom dresses up, and my dad also wears a matching costume. My mom goes all out and invites everyone on the street to hear the Megillah and later have brunch at her home.  She always creates  a unique intricate theme. This year was the first time she singlehandedly created this maypole. It has stone encrusted ice cream cones, and packages of candy hanging from ribbons held together with baby hair clips, there are cellophane bags for the kids to come in and fill there bags with crunchie bars, marshmallows sour sticks, jellybeans, gumdrops, lollipops and more. She bags her own Hamatashen, sambusak, cheese cake and more.  It’s beautiful and delicious!”

Joyce Silverman

 

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Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

purim recipes, baskets, and decor

Whole Wheat Meat Hammentashen Empanadas for Your Purim Menu

8 Comments 01 March 2015

 

Last year, as I was racking my brains for a new  Purim menu idea,  I decided  to take the easy way out and re-create my standard empanada recipe. In a pinch, I transformed it into a meat version of a Hammentashen. Usually I fold this empanada meat mixture into a wonton skin, and in the olden days (when I was young and skinny) I used to individually deep fry them as a special treat on Sukkot. Later on in life I got a great tip from my older sister, and I sprayed the meat filled-wonton skins with Pam (see*note below) and baked them till they were crunchy. For a last minute Purim appetizer, I decided to use the same delicious meat mixture and bake  it as a hammentashen. Here’s how I did it:

  • 1 onion, chopped
  • 1 lb chop meat
  • 1/2 green pepper, chopped
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 2 tsp white vinegar (the vinegar tenderizes the meat)
  • 2 tbsp oil
  • 1 can tomato sauce
  • 10-20 stuffed green olives, sliced
  • 1/4 cup of sesame seeds
    1. Saute onions, pepper, garlic in oil adding garlic last.
    2. Mix in meat, oregano, tomato sauce, white vinegar and sauté all ingredients till meat is brown, making sure to chop the meat with a fork as it is cooking.
    3. Add sliced olives and mix with a fork.
    4. Place 1/4 cup of sesame seeds into a bowl.
    5. Take a whole wheat Mazor pizza dough and press into sesame seeds.
    6. Place pizza dough on a flat dish and mound 2-3 tablespoons of meat inside.
    7. Fold up and pinch all three edges as you would fold your hammetashen to form a triangle. You may freeze these meat hammentashen at this point.
    8. Bake at 350 degrees for about 25 minutes or until bottom of hammentash is lightly brown.
    9. Serve and enjoy!
    10. *P.S. I really wouldn’t recommend spraying Pam on my food anymore. This misto Olive Oil spray is much healthier and a cleaner way of adding some spritz to your baking and cooking.

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Crispy Zucchini Hanukka Latkes by Culinary Kosher

hanukka recipes and tablesettings

Crispy Zucchini Hanukka Latkes by Culinary Kosher

1 Comment 16 December 2014

image via http://en.petitchef.com/

 Adding zuchinni into plain potato latkes adds an extra boost of  antioxidants such as Vitamin C ,  Vitamin A, and Manganese. Try this no fail latkes recipe from Yael at Culinary Kosher, a great resource for Kosher recipes! p.s.  for rave reviews, try serving them hot off the pan. (but for a lower fat version make sure to blot them with a paper towel for a minute or two!) Marlene M.

  • 1 pound/s Medium Zucchini
  • 1 Large Baking Potato Peeled
  • 1 Small Onion Peeled
  • 1/2 cup/s Matza Meal
  • 1 Large Egg
  • 1 teaspoon/s Fresh Lemon Juice
  • 1 1/2 teaspoon/s Salt
  • 1/2 teaspoon/s Pepper
Half the zucchini crosswise. Cut out the seedy center and coarsely grate in food processor. Coarsely grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Transfer vegetables to a large bowl. Add the matza meal, egg (slightly beaten), lemon juice, salt and pepper and stir to combine. Heat 2 tbsp of oil until shimmering. Drop batter and flatten with a spoon. Cook over medium high until golden (about 1 1/2 minutes) flip and fry about another minute. Continue using up the batter adding oil as necessary.

You can also find tons of other latkes recipes on Culinary Kosher for all of the nights of Hanukka!

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Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

1 Comment 15 December 2014

Whether you spell it Hanukka, Hanuka or Chanuka, holiday memories are kept alive because of the fun that goes into the holiday planning. Help us keep up the inspiration by sharing your pics, ideas, and recipes.  Enjoy this re-post from 201o! 

Send your pics and holiday creative sparks  to marlene@thejewishhostess.com.

Delectable Cupcakes by Rachel Mamiye Dweck!:


“Happy Chanukah Jewish Hostess!
Attached is a pic of my Chanukah I made for a Chanukah party.”:

From “mwygoda”- thanks for the pic!

Thanks Vicki! Gorgeous Cupcakes!

by Vicki Betesh Hoffstein:

 

Thanks jenharari for these yummy looking cookies!:

“Hi, I hope I can be entered even though I do this professionally.” Cheryl

YES!!!! Check out Cheryl’s website mmdesignsny.com:

by Cheryl Spilzinger

Cookies by Shirley Mamiye:

Check out her baking website HOMEBAKED

by Shirley Mamiye

Dreidel Cake by Esther Chrem:

Check out her delicious website!

www.ECPattycake.com

Patty Cake by Esther Chrem

PattyCake by Esther Chrem

By Rebecca Willis:

“Thank you! Its basically kosher marshmallows with a pretzle stick in the top, and a Hershey kiss on the bottom.  I used frosting to stick the kiss to the bottom.  Then I just used frosting to write the letters on the side. For the platter in the picture, I only wrote one letter on each driedle so the frosting wouldn’t smear.  This year I am setting it up as an activity for the kids to do themselves, which should be a lot of fun!”

Chanukah Treats by the Willis Family

By Magen David Yeshivah third grade girls:

by Meirah, Sarah, Danielle, Lauren, Rivka, and Judy

Chanuka Menorah cake by Alexis Fallas:

Menorah Cake by Alexis Fallas

“I make these cookies every year for hanukah and they are a big hit! there sugar cookies with rolled fondant and decorated with a frosting.”  Beth Cayre

Chanuka cookies by Beth Cayre

Keep sending in your Hanuka cake and cookie pics to marlene@thejewishhostess.com

OR JUST CLICK HERE and win a chance to pick any cookbook !

Browse Below!

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Sarah Nuseiri’s Decadent Hanukka Dessert Table

chanuka table settings, hanukka recipes and tablesettings

Sarah Nuseiri’s Decadent Hanukka Dessert Table

No Comments 10 December 2014

Don’t miss a single Holiday table setting or Easy recipe!

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What a Hanukka dessert table! Thank you Sarah Nuseiri for sharing your Hanukkah party with us!!! I especially love the Hanukka cake pops!!!

“Hi Marlene!

I had the best time doing this dessert table! I think the highlight are my munchkin cake pops. I originally thought of making jelly donut cake pops, but didnt have the time. So I literally bought a dozen jelly donuts, chocolate and powdered munchkins from Dunkin Donuts, stuck them on a popsicle and added ribbon!  Easiest thing ever,and adorable!!  Shirley Mamiye Dana did the gorgeous Hannuka cookies and cupcakes. She’s amazing! I think its more of a fun Hanukka table for kids to enjoy after lighting. There’s lots of candies and chocolates, and the chocolate gelt streamers were also a fun idea.   The mirrors are propped up on candles and it would be a cool effect if they were lit (I didn’t want to ruin the tablecloth though).  I wrote Happy Hannuka with dry erase marker. These could be used to personalize any event, either on the buffet , or even as initial place setting around the table. Sarah Nuseiri”

 

Don’t miss a single Holiday table setting or Easy recipe!

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Kim Dabah’s Fabulous Hanukkah Dessert Table!

chanuka table settings, hanukka recipes and tablesettings, holiday table settings

Kim Dabah’s Fabulous Hanukkah Dessert Table!

4 Comments 08 December 2014

 

 

 

Thank you Kim Dabah for sharing your gorgeous Hanukkah themed table with us! The  white lucite rectangles and cubes add a subtle modern architecture to your dessert buffet. Blue frosted cupcakes, Dreidel blue linzer tarts,  dipped marshmalow treats and Hanukkah cookies are a kids Hanukkah feast. The gorgeous swirly Venetian glass menorah is the perfect setting for your Hanukkah centerpiece. Wow! Happy Hanukkah! Marlene M.

 

 

 

Subscribe Now: and win a chance for a free copy of “Dare to be Different!” The fabulous NEW COOKBOOK by ROBIN JEMAL!!!

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Melt in Your Mouth Minute Steak Roast for the Holidays

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

Melt in Your Mouth Minute Steak Roast for the Holidays

2 Comments 10 September 2014

When making our Passover, Sukkot, Rosh Hashanah menus etc., its easy to get overwhelmed by the thousands of kosher recipes on many other sites. Here at The Jewish Hostess, I really try to sort through all of the wonderful kosher Jewish holiday recipes out there, and I try to publish the ones that I would make for my own Jewish holiday and  Passover dinners. This minute steak recipe is delicious and takes about 15 minutes to prepare. Its a no brainer. Thanks Elyse Lincer for sending it in!
:Hi Marlene,
Just prepared this minute steak roast for passover. I got it from Passover by Design by Susie Fishbein.
I made it yesterday before shabbat and it looked so good I had to sneak a piece!!  Was delish and very easy.. And freezes well too!”
Elyse Lincer
Ingredients for this kosher recipe:
  • 1 minute steak roast sliced and deveined by your kosher butcher into 2 pieces.
  • 1 c barbeque sauce
  • 1 c   ketchup
  • 6 tbsp brown sugar
  • 2 large onions, sliced into rings
  • 10 cloves of garlic, chopped in food processor.

Directions:

  1. Saute onion and garlic in a little oil.
  2. Mix together sauces and sugar  in a separate bowl.
  3. Place meat in a roaster
  4. Add onion, garlic and sauce on top of roast.
  5. Bake at 350 for an hour.
  6. When cool, slice and freeze on top of kosher for Passover parchment paper (parchment can have flour sprinkled on it) lined in a tin.
  7. If serving fresh, slice thin and reheat at 350 degrees for another half hour.

 

 

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Sweet Holiday Tender Brisket with Red Wine

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

Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2014

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

 

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar

Directions

  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.


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Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

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

Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

No Comments 30 March 2014

This modern twist on the traditional Charoset recipe for your Passover Seder,was created by my new friend  Jennifer Abadi, author of a wonderful new cookbook,  A Fistful of Lentils . Jennifer’s passion for carrying on her family’s Syrian Jewish tradition is evident within the 125 recipes that she shares with us.

Upon reading that Jennifer’s recipes were inspired by her grandmother Fritzie Abadi A’H  I realized that Jennifer and I have a connection. Five years ago, I set out to produce a coffee table book  documenting the artwork of 200 of our communities artists of which all of the proceeds were donated to Magen David Yeshivah in Brooklyn.

“Our Art”- A collection of the Artists of the Syrian Jewish Community.

Guess which artist’s work is on the first page? None other than Fritzie Abadi A’H’ herself!

The quote on the page, as told to me 5 years ago by Mrs. Luna Sutton (who recently passed away in her late 90’s and who bought the painting from Fritzie 50 years ago), is,

“When Fritzie Abadi painted these in the 1920’s, it was said that she was inspired by the strong features of the typical Syrian woman that immigrated to America at the time.”

So, you can see that in her own way, Jennifer’s grandma Fritzi was also trying to preserve memories of her heritage!

You should also know that Fritzi’s father Chacham Matloub Abadi was a great Rabbi of the Syrian community in the early 1900’s, but that is another story…..

Hope you enjoyed that little tidbit of info!

Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

photograph by April Selditch

“Here they are!!  I rolled the Moroccan Charroset Truffles  in three flavors: cinnamon, crushed almond and coconut.
They are so delicious!  Yep, I tasted one. April. “

  • ½ cup walnuts
  • 1/4 cup slivered almonds
  • 6 large Medjool dates or 10 regular-size dates, pitted and coarsely chopped
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1 to 2 tablespoons sweet Passover wine, such as Manischewitz

For Serving:

1 box of matzah sheets or tea size matzahs

Cinnamon (for dusting the outside)

1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).

2. Add the dates and raisins and combine in the food processor until a thick paste is formed.

3. Add one tablespoon of the wine at a time until the paste is smooth but not so sticky that you cannot roll it into small balls.

4. Taking approximately one tablespoon at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them) and sprinkle the outsides lightly with cinnamon. Store balls in a tightly covered plastic container in refrigerator for up to one week.

5. Dust the outsides of the balls with ground cinnamon. Serve charoset balls at room temperature on a platter, alongside tea matzahs (can also be served as a paste in one or two small dessert bowls, placed at either end of the seder table.)

Yield: Serves 6 to 8 (approximately 1 ½ cups or 24 one-inch balls)

*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine and warm water to make a bit smoother and softer for spreading.

©Jennifer Felicia Abadi

(Author of: A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen)
www.FistfulofLentils.com

 

 

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Terri’s Lamb Shanks for Passover

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Terri’s Lamb Shanks for Passover

3 Comments 28 March 2014

Every time I get a gourmet recipe from Terri,I know it’s a good one. Every single woman in her family is either a gourmet kosher cook, a talented photographer, an entrepeneur, a professional baker, and the list goes on… thanks Terri !

To all my Jewish Hostesses- keep sending recipes and a little something about yourself to me! marlene@thejewishhostess.com.

“Hi Marlene,

My cousin gave me this delicious recipe for kosher lamb shanks, my kids were licking their fingers.

If you like lamb they will love this easy recipe.
I bought 6  lamb shanks for my family, a little too much but we had leftovers the next day.

Its a great passover recipe!

  • 6 lamb shanks
  • 3 crushed garlic
  • A little  olive oil,
  • kosher salt,
  • pepper
  • paprika
  • 2-3  sliced onions

Covered 2-3 hours at 350 degrees.

How Easy? Enjoy!

Love, Terri ”

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Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah vegetables, shabbat recipes

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

8 Comments 27 March 2014

Syriian STYLE PICKLES, The Jewish Hostess

“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano

Thanks Arleen for sharing your family recipe with us! Marlene

Syrian Style Pickles

Syrian Style Pickles

Ingredients

  • Mason Jar
  • 5 c water
  • 1 c white vinegar
  • 1/2 c kosher salt
  • 18 peppers, sliced
  • celery, sliced into 3 inch sticks or on the diagonal
  • carrots sliced long or on the diagonal
  • lots of garlic cloves
  • 2 cauliflower, sliced with the stem
  • 1 beet for each jar, sliced
  • dill
  • 1 tsp oil

Instructions

  1. Pile each type of sliced vegetables into separate mason jars layering with garlic.
  2. Top with a sprinkle of dill.
  3. add
  4. 5 c water
  5. 1 c vinegar
  6. 1/2 c kosher salt
  7. Add 1 tsp oil leave out for 1 day, and then put in fridge
  8. For the cauliflower and turnips: Add sliced beets for color and top with dill.
    These pickles take about three to five days to fully develop flavor.
http://www.thejewishhostess.com/arleens-secret-family-recipe-syrian-style-pickled-vegetables/

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

 

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Chocolate and Coconut Dipped Matzah Dessert for Passover

kosher passover recipes,seder table Ideas, Passover Recipes

Chocolate and Coconut Dipped Matzah Dessert for Passover

3 Comments 27 March 2014

This simple Passover dessert recipe is so easy and delicious with three simple  Passover ingredients!

Enjoy, and we will all detox AFTER Passover!  Marlene

 

Passover Ingredients:

Chocolate and Coconut Dipped Matzah Dessert for Passover

Chocolate and Coconut Dipped Matzah Dessert for Passover

Ingredients

  • 4 oz. semi-sweet baking chocolate
  • 2 matzos, broken into several pieces
  • 1/2 cup flaked coconut

Instructions

  1. MELT chocolate in small saucepan on very low heat, stirring constantly.
  2. DIP each matzo piece partially into chocolate; sprinkle with coconut.
  3. PLACE on wax paper-covered tray. Let stand until chocolate is firm.
http://www.thejewishhostess.com/chocolate-and-coconut-dipped-matzah-dessert-for-passover/

 

 

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Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

kosher passover recipes,seder table Ideas, Passover Recipes

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

2 Comments 27 March 2014

 

dates

 Though I have to admit that I am partial to my mother in law’s Syrian style Haroset, I love sharing haroset recipes from other communities. Come to think of it, how nice would it be to add a selection of different Harosets from around the world on the table with their own place cards? 

Here are some photos  that I just gathered for some table top food tagging inspiration….

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images-2 images-1

 

 

Enjoy Jennifer Abadi’s Yemenite style Haroset recipe and check out her Passover site HERE.

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Yield: Serves 6 (Makes 1 ½ cups)

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Ingredients

    For Charoset:
  • 1/3 cup raw walnuts
  • 1/3 cup raw whole almonds
  • 1/4 cup roasted sesame seeds
  • 3 to 4 tablespoons pomegranate juice, or kosher for Passover sweet red wine
  • 1 cup pomegranate seeds, or 1 cup coarsely chopped apple (skin left on)
  • 1/2 cups small dates, pitted (these are usually a bit drier than the mejool kind)
  • 4 to 6 large mejool dates, pitted
  • 1/3 cup black raisins
  • For Serving:
  • 2 to 3 tablespoons kosher for Passover sweet red wine
  • Matzah

Instructions

  1. Place walnuts, almonds, and sesame seeds into the food processor and pulse quickly 3 or 4 times, just until the walnuts and almonds are broken down a little bit.
  2. Add the pomegranate juice (or wine), pomegranate seeds (or apple pieces), dates, and raisins and process until a thick paste.
  3. Pour into a medium container and seal. Store in the refrigerator for up to 2 days, or freezer for up to two weeks. When ready to eat, bring to room temperature. Blend with a few tablespoons of wine until the consistency of apple butter, or serve thick as is.
http://www.thejewishhostess.com/dukeh-yemenite-style-charoset-with-black-raisins-toasted-sesame-seeds-dates-and-pomegranate-seeds/

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