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Debbie’s Not “JUST” for Passover Cookies!

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

Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2014

 

Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of  every trend in town, especially the food and  table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies  together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”

 

 

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

kosher chicken recipes, kosher recipes

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

No Comments 19 February 2014

Dear Hostesses,

As most of our best kosher recipes slide out of the steamy oven just before candles are lighting on a Friday evening, the LAST thing that a Jewish Hostess is thinking about is, “Wait! let me just snap a picture!”  The truth is, what’s on MY mind is, “How can I lay down and escape for a couple of minutes before my husband comes home from shul?”

So ladies, here I present the Friday morning pics. The ones that I took hours before the Friday afternoon rush of, “OMG the kids are home from school and my potatoes are not even CHOPPED yet!!!!!”

Lately I’ve been avoiding  red meat roasts for all of the high cholesterol heart rescuing reasons that you must have read about. This is an organic chicken roast that many butchers offer without the bone, and pre-tied with twine, so that when it’s time to slice, the roast really looks like a roast, and not just like a sliced whole chicken. I like to use the Soy Vay brand marinades because they don’t have the extra preservatives, yet they marinate my roasts to yummy Shabbat perfection. I prepared 2 chicken roasts and froze one so that I could just defrost, warm,  and serve with brown rice for the next Shabbat. And if I feel like it, MAYBE I will have time to run out and get a last minute manicure too. Enjoy!

This is my recipe for:

 Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

Honey Mustard Hoisin  Friday Night Chicken Roast Marinated with Potatoes

Ingredients

  • 1 cup Soy Vay Hoisin Marinade
  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • garlic salt
  • freshly ground black pepper-
  • 2 chicken roasts
  • 2 large spanish onions sliced
  • 12 yukon potatoes cubed

Instructions

  1. Place sliced onions in roaster over the 2 chicken roasts.
  2. Season chicken roasts with garlic salt and pepper.
  3. Mix Dijon mustard, honey, hioisin sauce and pouur over chicken roasts.
  4. With kitchen gloves massage roasts with the marinade while taking sliced onions and squeezing them over the chickens.
  5. Cook in oven at 350 degrees for an hour.
  6. In the meantime cube potatoes.
  7. Put in a bowl and mix with olive oil. salt and pepper.
  8. Roast in the oven at 350 till the edges of potatoes are light brown and patties are cooked.
  9. When chicken is cooked, and smells great, take it out, cool and slice.
  10. Pour the chicken juices over the potatoes and then add the juicy potatoes to the sliced chicken.
  11. Cook for about 45 minutes at 350 covered.
  12. Check for doneness and uncover and cook for another 20 minutes to brown.
  13. You can freeze half for next week, or serve with brown rice for a crowd of 20- 25.
  14. One roast serves 5-10 with enough to spare to serve leftovers on Sunday or Monday night.
  15. Enjoy!
http://www.thejewishhostess.com/2014/02/honey-mustard-hoisin-friday-night-chicken-roast-marinated-with-potatoes/

 

 

Chicken Roast Recipe

Chicken Roast

Soy Vay Chicken Roast

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Coconut Crusted Chicken Cutlets

hanukka recipes and tablesettings, kosher chicken recipes, kosher recipes, rosh hashanah and sukkot recipes

Coconut Crusted Chicken Cutlets

No Comments 24 December 2013

 

Coconut Crusted Chicken Strips

Thank you  @_wifelife_  via Instagram for sharing your coconut crusted chicken cutlets. I’ve always wanted to try this lowfat version of fried coconut chicken. It’s an easy kid’s dinner and served over salad, it can be dressed up too!

 

“Hi Marlene,

I slice thinly pounded chicken breast cutlets (with all fat removed) into long strips. Dredge in flour that is seasoned with cayenne pepper, black pepper and salt. Then dip is egg wash (I use only egg whites) and them fully coat in unsweetened coconut flakes. You can use sweetened too, up to you. I dip in the egg whites again and do a double coating of the coconut flakes. Heat a frying pan with a thin layer of coconut oil or canola oil. Fry the chicken, a few minutes on each side until golden brown.”

follow @_wifelife_ on Instagram

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Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80’s and 90’s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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Impressive Baby Lamb Chops for Rosh Hashanah

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

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

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

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

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

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

Kitchen Still Life

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Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

Orange Rosemary Garlic Roast Turkey Recipe by Vera Levy

No Comments 18 August 2013

 Thank you Vera Levy for sharing this Thanksgiving turkey recipe via Instagram.

I love the combination of flavors and I’m sure it gets even better if it sits in the fridge with the marinade from day before.Dear Hostesses- Comment below with any turkey roasting suggestions! Marlene

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Aryana in Wonderland Bridal Shower by the Beach

bridal showers, kosher recipes, parties

Aryana in Wonderland Bridal Shower by the Beach

7 Comments 20 June 2013

 

Thank you Mikhayla Bibi for submitting these gorgeous bridal shower pics! Now I’m officially ready to get into the summer wave of entertaining. Not only can we use this Alice in Wonderland theme as bridal inspiration, but of course we can juice up some ideas for serving blue sky desserts and breezy beverages. Note the mason jars for lemonade with the easy to make labels attached with twine, the scooped out mouth watering watermelon, mini lattice apple pies, pops of colorful seating, and more! Enjoy! xoxo

“Hi Marlene,

The theme for the bridal shower was Alice in Wonderland. Set up both inside and outside, the inside table was covered in green grass tablecloth filled with Alice toys, flowers, decks of cards, fun desserts, and a “falling” cake by Keren Greenberg.
As each guest walked into the party, a Polaroid photo was taken of them and hung up on a string crisscrossing over the main table.
Outside, a long white table and a red chair from Artistic Frame. The white table was covered in bright colored platters filled with both food and desserts by Mikhayla Bibi.
Detail had been particularly implemented by Chantelle Bibi who has experience as a set designer and Lauren Bibi, the graphic artist known for her work with Ldecor Design; the watermelon teacup, the Alice in wonderland decks of cards, the pink lemonade in mason jars each tied with their own “Drink Me!” cards, the clock tables, and more.
And it didn’t hurt that, Thank Gd, that it was a beautiful day as we sat in “Aryana’s Wonderland”
Watermelon Ideas, The Jewish Hostess
The Jewish Hostess Summer Drinks,
The Jewish Hostess 1
Bridal Shower Decor, The Jewish Hostess
Kosher Desserts, The Jewish Hostess Entertaining, The Jewish Hostess Bridal Shower, The Jewish Hostess

Alice in Wonderland, The Jewish Hostess

Apple Pie, The Jewish Hostess

Bridal Shower, The Jewish Hostess Bridal Shower Ideas, The JEwish Hostess Bridal Shower Decorations, The Jewish Hsotess

Desserts, Kosher, The Jewish Hostess

 

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Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

hanukka recipes and tablesettings, kosher recipes, kosher salad recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

6 Comments 10 May 2013

Adapted from Robin Jemal’s holiday recipe kosher cookbook  Dare To Be Different ,
this dairy goat cheese salad with its citrusy dressing will be a major hit with your family and guests.

The toasted sliced almonds and Panko coated goat cheese adds a nice dose of topping crunch that, just for a moment brings back the good old days of  CARVEL chocolate crunch…. BUT getting back to reality, lets all accept the fact that if we were born before 1980- the Carvel topping days are not on the menu anymore, and now we might have to add that daily dose of crunch with a salad that has a sidekick of  sweet  roasted butternut squash and toasted almonds, and a citrusy dressing to top it all off. Recipes like these make it fun to be a grownup!

Goat Cheese Salad, The Jewish Hostess

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Panko Goat Cheese Slices with Roasted Butternut Squash and Toasted Almonds atop Arugula

Ingredients

    Salad:
  • 2 logs of cold goat cheese,
  • 3 egg whites, beaten
  • 1 cup panko crumbs mixed with salt and pepper
  • 1 bunch of beets, boiled and cubed
  • 2 cups of sweet potato or butternut squash cubed, mixed with olive oil and salt and roasted till edges are brown.
  • 1 cup toasted almonds or pumpkin seeds
  • 1/2 cup toasted walnuts/optional
  • 1 bag mesclun lettuce, or baby arugula
  • Citrus Dressing:
  • 1/2 cup honey
  • 1 cup red wine vinegar
  • 1/4 cup orange zest
  • 1/2 cup orange juice
  • 1/4 cup dijon mustard
  • salt,pepper
  • 1/2 cup olive oil

Instructions

  1. Slice goat cheese with a sharp knife into rounds and dip into beaten egg and then into seasoned Panko crumbs.
  2. Place on a sprayed baking tray and bake for about 20 minutes at 350 degrees till toasty.
  3. Place beets, roasted cubed sweet potato or butternut squash atop greens.
  4. Add toasty goat cheese on top.
  5. Whip dressing ingredients in Cuisinart with sharp blade.
  6. Pour over salad.
  7. Top with toasted walnuts, almonds and/or pumpkin seeds.
http://www.thejewishhostess.com/2013/05/panko-goat-cheese-slices-with-roasted-butternut-squash-and-toasted-almonds-atop-arugula/

 

 

 

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Cheesy Mini Spinach Tarts

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 09 May 2013

ask the teenagers to help

This recipe is the appetizer 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.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

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 (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

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

ready for the freezer

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Easy Diet Zucchini Pizza Slices

kosher dairy recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Easy Diet Zucchini Pizza Slices

No Comments 06 May 2013

 

Easy Diet Zucchini Pizza Slices

My daughter Joy created this easy diet pizza recipe and shared it on @thejewishhostess Instagram in a snap.

Directiions:

  1. Slice zucchini in thin rounds and bake on a sprayed parchment for 20 minutes.
  2. Slide out of the oven and spoon marina sauce on top of each one.
  3. Sprinkle with shredded low fat cheese and oregano. Bake at 350 degrees till cheese is melted and toasty.
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Eggplant Rollups with Hashu (Meat) and Rice Filling

hanukka recipes and tablesettings, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Eggplant Rollups with Hashu (Meat) and Rice Filling

2 Comments 05 May 2013

Eggplant-Rollups-The-Jewish-Hostess-550x366

hashu meat, syrian style,

hashu, veal stuffing,meat stuffing, stuffing for vegetables,

Way back in the days when my grandparents resided in Syria, there was no such thing as  a huge slab of meat for the entire family,  so the women had to stretch a pound of meat by grinding and mixing it with short grain rice (faster cooking time), salt, allspice, and cinnamon.  They would stuff this “hashu” filling into the  vegetables that were bought in the local souk in the city. Of course the vegetables were laboriously  scooped upon arrival home. Fruits, vegetables and poultry from the Aleppo region were know to be organic and  extra tasty, and the former residents will passionately attest to it. I will never forget the pride of one of the women that we interviewed for the Sephardic Heritage Museum project when she said, “You haven’t even tasted a CHERRY until you’ve tasted one from Aleppo!” Fortunately, our grandparents brought the memories of the flavors of their native land, and adapted them to our American menu. I’m not actually sure if they made eggplant rollups back in Syria, but I’m sure that they stuffed their  baby eggplants with “hashu”. For a more detailed post on how to make hashu click HERE.

I really enjoy making eggplant rollups for the holidays when one meal rolls into the next because you can just pull it out of the freezer to defrost in the morning and pop into the oven a couple of hours before serving.

If you do freeze in advance, then just remember to defrost and add a little water to the edges of the pyrex before cooking!

 

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Eggplant Rollups with Hashu (Meat) and Rice Filling

Eggplant Rollups with Hashu (Meat) and Rice Filling

Ingredients

  • 1-2 lbs chop meat
  • 1/3 cup short grain rice(per lb of chop meat)
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1/2 cup water
  • 1 can of tomato sauce
  • garlic salt
  • oregano
  • 2 uniform long eggplants/sliced into long thin slices

Instructions

    Eggplant:
  1. Brush each eggplant slice with safflower oil and place on a baking tray.
  2. Bake at 350 degrees for 15-20 minutes
  3. Hashu meat filling:
  4. Mix chop meat, rice, spices and water together with cooking gloves till consistency of wet play dough.
  5. Take each long slice of eggplact and place 2-3 tablespoons of meat at the edge.
  6. Roll up each eggplant slice into a finger sized rollup and place on a pyrex one by one.
  7. Pour a can of tomato sauce over the legnth of each row of rollups.
  8. Sprinkle with garlic salt and oregano.
  9. Bake at 350 for an hour or more (cover for and hour- then uncover for about 20 minutes) till bubbly.
  10. Lefortover "hashu" can be made into torpedo shaped balls and frozen on a cookie sheet for later use.
  11. Can be thrown on top of chicken or any roast, or cholent before cooking.

Notes

May be frozen in advance. Make sure to defrost before cooking- add some water to the edges before cooking.

http://www.thejewishhostess.com/2013/05/eggplant-rollups-with-hashu-meat-and-rice-filling/

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Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 03 May 2013


This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.



  • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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Summer Icebox Cake- Chocolate and Dairy!

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

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

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

 

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Drizzled Mini Cheesecake Pops

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

Drizzled Mini Cheesecake Pops

4 Comments 03 May 2013

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…

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.)

You can also chop up Heath Bars as a delectable topping.

 

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 Dana

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

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Marinated Lentil Salad with  Cubed Apple and Sliced Fennel

hanukka recipes and tablesettings, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Marinated Lentil Salad with Cubed Apple and Sliced Fennel

1 Comment 30 April 2013

lentil salad, The Jewish Hostess

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“Hi Marlene,
Check out my blog beautyandsomebeef.com!
 Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
 Thank you so much! “
Julia

Marinated Lentil Salad with Apple and Fennel

Serving Size: 4 people

Marinated Lentil Salad with Apple and Fennel

Ingredients

  • 3 cloves of garlic, cut into quarters.
  • 2 tablespoons Olive oil
  • 2 cups dry lentils or 1 can of prepared lentils
  • 1 red apple
  • 1 fennel bulb
  • 4 cups water
  • Lemon
  • salt & pepper to taste
  • parsley for garnish

Instructions

  1. Bring water to a boil in a small saucepan.
  2. Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
  3. When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
  4. While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
  5. Squeeze some lemon juice on top to keep the apple looking fresh.
  6. Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
  7. When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.
http://www.thejewishhostess.com/2013/04/marinated-lentil-salad-with-cubed-apple-and-sliced-fennel/

 
 
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Sheva Berachot, Bridal Shower, or Mother’s Day Themed Berry Filled Heart Cake

bridal showers, kosher dessert recipes, mothers day recipes, sheva berachot table settings

Sheva Berachot, Bridal Shower, or Mother’s Day Themed Berry Filled Heart Cake

4 Comments 26 April 2013

 

Bridal Shower Cake, Sheva Berachot Cake, The Jewish Hostess

This is a wonderful and easy romantic berry cake that any level baker can whip up like a pro. I am hosting a Sheva Berachot next week and this cake is tops on my dessert menu.  Save this in your desserts folder for any heart shaped themed dessert such as Mother’s Day, a Bridal Shower, and Sheva Berachot. I would also cut out a dreidel shape for Hanukka, or triangle for Purim. Why not? The fillings are unlimited too! Use a tree shape for Tu bishvat and mound with new fruits and voila! You’ve got your own unique dessert creation! Have fun and send me your fruit filled cakes- I would LOVE to see what you’ve come up with!

p.s.- This cake is also a perfect pre-Passover excuse to start baking up the Hametz ingredients in the kitchen…

Many thanks to  Emanuelle my Jewish Hostess Instagram follower from London (!) for sharing this fabulous recipe. Check out her blog www.manusmenu.blogspot.com.

 

Sheva Berachot Berry Filled Heart Cake

Sheva Berachot Berry Filled Heart Cake

Ingredients

  • 11/2 cups superfine sugar
  • 11/2 cups softened butter (margarine/dairy free butter)
  • 4 eggs beaten
  • 11/2 cups self raising flour
  • 1 tsp baking powder
  • 2 tbsp milk soya milk
  • for filling:
  • 1 cup butter/dairy free butter
  • 1 cup icing sugar
  • strawberry jam
  • (To make icing mix together butter and icing sugar in a food processor)
  • red berries of your choice

Instructions

  1. Pre-heat oven to 180 Degrees C or 350 Degrees F.
  2. Mix all cake ingredients together. (Make sure eggs are beaten before hand and butter is beaten before hand). Make sure the mixture is smooth and there are no lumps.
  3. Grease two round 8 inch cake trays.
  4. Bake for 20 - 25 minutes or until golden brown.
  5. While the cakes are in the oven, take an A4 piece of paper and fold it in half.
  6. Draw half of a heart on one side of the fold.
  7. Cut out the drawn half heart shape while the paper is still folded. You should come out with a heart shape.
  8. When the cakes have baked and cooled, CAREFULLY remove them from their cake trays and place them on a large flat surface.
  9. Place the heart stencil on the top side of one of the cakes. Carefully, with a sharp knife, cut around the shape. Make sure the cake is fully cooled. (You might want to keep your icing in the refrigerator until needed).
  10. Evenly spread a medium layer of icing on the other piece of cake.
  11. Spread jam on top of the icing, but leave centre (where heart will be) without jam.
  12. Gently and carefully place the cut-out-heart piece of cake (with a large spatula and help from a friend if possible!) on top of the other piece.
  13. Make sure it is placed evenly (and the heart actually looks like a heart!)
  14. Pour the fresh red berries in to the heart shaped 'hole'.
  15. Sprinkle with icing sugar. Enjoy!
http://www.thejewishhostess.com/2013/04/sheva-berachot-bridal-shower-or-mothers-day-themed-berry-filled-heart-cake/

 

 

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