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12 Unique Ideas for Hanukkah Table Decor- Sent in By Our Talented Jewish Hostesses

chanuka table settings, hanukka recipes and tablesettings

12 Unique Ideas for Hanukkah Table Decor- Sent in By Our Talented Jewish Hostesses

2 Comments 17 December 2014


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Dear Hostesses,

Feast your eyes on these beautiful tables that I have gathered from so many talented Jewish women who not only just fry the latkes, but they manage to whip up the most fabulous looking Hanukkah decor imaginable. Photos keep pouring in- so if you would like to add yours to the list then please email to marlene (at) thejewishhostess.com. I will try my hardest to post as it sometimes get overwhelming when my BARE table is looking kind of like its waiting for me to start setting…

Happy Holiday to all of the wonderful Jewish women who love The Jewish Hostess!


1-  Simply Glamorous Hanukkah Table by Lillian Abady:

2-  Love this modern Hanukka Table sent in  by @frances_y_ on Instagram


3- Now let’s combine Italian + Jewish culture! Hanukkah pizzas!! by Yvette Uziel



4- Who says Hanukka tables have to be BLUE?? Love this lavender decor by Paula Benz!


5- Make Hanukka cookies and place atop each cupcake for a great placesetting idea! This table was actually mine from last year!


6- Yummy Hanukkah Themed  Strawberries by Marie Shrem-

7- Raquel Gershon- Hanukkah Blues in Panama!

8- BLUE ROSES by Stella Setti with 245 likes on Instagram!


9- This sweet Hanukkah table was designed by Sheila Gindi and Brigette Franco for the Magen David Yeshivah Hanukka Bake sale. Note the doughnuts set inside the lucite!

10- This Challah Menorah made by Emily Massry was a huge hit on @thejewishhostess Instagram! Call Emily for your Shabbat challah- (718)974-2548.

11- A Marshmallow Kiss Menorah by Rachel Shabat! DELICIOUS!


12- By Tina Imani- Saving gorgeous for last!

Hanukka DEcor, FLowers, The Jewish Hostess

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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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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.


  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.
  4. Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

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thanksgiving table settings


No Comments 27 April 2013


1-Thanksgiving Cake by Alexis Cohen

Thanksgiving table and decor, Turkey decor,

2-Thanksgiving Decor by Melanie Srour

Thanksgiving Strawberries

3-Thanksgiving Desserts by Esty Mosseri


Thanksgiving Punch

3-Champagne Fruit Punch by @rsutton on Instagram

Recipe: Mix 1 cup cranberry juice and 1/2 cup orange juice in a pitcher. Pour a little bit in a glass. Add equal parts ginger ale and champagne.

Thanksgiving desserts

4- Thanksgiving Desserts by Robin Missry- Amazing ways to use marshmallows and rice krispy balls!

Thanksgiving Cake Pops

5- Thanksgiving Cake Pops by @nshamah on Instagram.

Thanksgiving table decor

6- LOVE the turkey/breads/pumpkins/candle decor! By Amanda Cohen.

Thanksgiving Table

7- Fantastic pumpkin/floral/candles modern centerpiece by Pauline Shabot.


8- The perfect “Thanksgivukkah” table! By Elizabeth Sutton

Thanksgiving Decor Ideas

9- Rustic yet elegant Thanksgiving Table by Manie Dweck.

Nestle Turkey Cookies

10-Turkey Cookies by Nestle. Genius!!!

1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
3/4 cup prepared chocolate frosting
1/3 cup sliced almonds
48 NESTLÉ TOLL HOUSE Premier White Morsels
48 NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
24 candy corns
48 pretzel twist pieces for feet
PREPARE cookies as directed on package. Cool completely.
FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
NOTE: Candy corns can be used for feathers instead of almond slices.


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kosher recipes


5 Comments 10 February 2013


Dear Hostesses,

You can win a whole year’s supply of Soy Vay marinades!

That’s hundreds of dollars worth of never having to search for the last minute dinner ingredient that’s probably NOT in your pantry!

Let your Asian culinary talents shine through with preservative free all natural Soy Vay marinades.


1.Create a fabulously tasty ORIGINAL recipe for a  salad, fish, chicken, meat, or veggie recipe using any of the Soy Vay marinades or dressings.

2. Tag your recipe on your Instagram and/ or Twitter account with

  • #ilovesoyvay and
  • #thejewishhostess and
  • @thejewishhostess.


  • Send a pic of  the Soy Vay bottle in the photo of the background of the dish.
  • Send the photo and recipe to me at marlene@thejewishhostess.com

4.-I will post the photo and recipe on The Jewish Hostess INSTAGRAM account.

5.-Most LIKES on Instagram will win A YEAR”S SUPPLY OF SOY VAY MARINADES!!

6.-Winner will be announced on July 4 and recipe will be featured on The Jewish Hostess and Soy Vay site!

7:- Please TWEET, PIN, and SHARE this Contest on FACEBOOK!

For some SOY VAY inspiration, check out this recipe for Soy Vay Wasabi Salmon and Soy Vay Wasabi Lambchops with Roasted Mushrooms.

You can also click onto the SOY VAY site for some additional mouth watering ideas for your Soy Vay recipe contest.

Yo can purchase SOY VAY HERE

Here are just SOME pics of my dinner makeovers with SOY VAY!


Soy Vay Marinade, The jewish Hostess


All done- THANK YOU Soy Vay!!!

Soy Vay Wasabi Grilled Salmon with Tri Color Mini Peppers

soy vay

Grilled Chicken Tehina Garlic Soy Vay Wrap

soy vay

Island Teriyaki Soy Vay Minute Steak

soy vay

Soy Vay Flounder in Parchment with Easy Veggies

Soy Vay

Experimenting with Wasabi Soy Vay Marinade on Lamb Chops

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Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

breakfast recipes, hanukka recipes and tablesettings, kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, purim recipes, baskets, and decor, shabbat recipes, shavuot recipes and ideas, Sukkot Recipes

Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

7 Comments 06 February 2013



Falafel, Hummos, Falafel, The Jewish Hostess


(Don’t miss a single easy gourmet recipe or gorgeous table setting idea! CLICK and Sign up for our free newsletter!

Be in the know with our fresh recipes and elegant table settings and more!)

When Nina Mustacchi tagged me on Instagram with her Fool Medemas recipe, I was intrigued to know more about her, and the exact details involving this Allepian flavor infused side dish. (click HERE to see it on Insta- and if you are not on Instagram yet, then please do so because you are missing out on a lot of Jewish Hostess fun!)

Of course, an authentic dish always tastes so much better when you get the background the the food and the real chef behind it, so Nina happily shared her story with me for all of my Jewish Hostesses to enjoy.

Born in Aleppo, Syria in 1970, 15 year old Nina Maleh knew that Syria was not a welcoming  place for her her and the Syrian Jewish community that had lived there for 3,000 years. Travel restrictions, business limitations, jail time, and Nazi-type beatings inflicted by the Syrian government were commonplace among all innocent fellow community members. One by one, the Syrian Jewish community began to escape the country. Most of them trudged perilously by foot to Israel, Turkey, and Lebanon. Nina’s parents had decided to escape Syria the year before so that they could set up a home in Brooklyn for when Nina and her two brothers would be able to escape to Brooklyn.  In 1985, Nina and her two young brothers fled the country by walking 12 hours through mountainous roads to get to freedom in Turkey. Soon after, they finally  reunited with their parents in Brooklyn, N.Y. The day that 17 year old Nina stepped into her new Brooklyn home, she met her future husband, who coincidentally happened to be visiting her parents. Nina told me that the minute that he set eyes upon her, he proposed on the spot! (phew-what a trip!!)

Nina told me that every Shabbat lunch she now serves at least 15 salads- Halaby style. (Halab-meaning milk, is the Arabic word for Aleppo, known as the place where Abraham our forefather rested and fed  his camels on his journey). The Halaby Jews are known for the abundant variety of salads and mazza that they serve with every Shabbat meal. Here is the Halaby version of fool, hummos, and falafel, which is also made Egyptian style by Egyptian Jews and Arabs alike. Pita bread is usually used to scoop up this flavorful concoction.

There are 3 components to this dish:

2-The tehina- The Syrian style tehina is thicker and more lemony than the traditional more watery Israeli style of tehina. The tehina is the bottom layer.

2-  The fool- (fava beans)- The Halaby or Allepian version of fool is much more lemony than the Egyptian method. Here Nina recommends using canned fava beans as opposed to the more time consuming task of boiling dried fava beans. This is the second layer.

3- The falafel patties- made with dried chick peas, soaked overnight. The falafel patties top this dish.

Falafel, Fool,and Hummos- The Syrian Way!

Falafel, Fool,and Hummos- The Syrian Way!


  • A jar of raw tahina
  • water
  • salt
  • lemon
  • garlic,
  • cumin to sprinkle on top.
  • Fava Bean or Fool Mixture:
  • 1 can of Fava beans
  • 2-3 heads of garlic, mashed
  • salt
  • lemon
  • cumin
  • paprika
  • olive oil
  • chopped tomatoes
  • parsley
  • Next:Top dish with falafel patties:
  • 1 bag of dried chick peas
  • 1 bunch of parsley
  • 1 bunch cilantro
  • 2 tbsp flour
  • salt, pepper


    Tehina (bottom layer)
  1. Mix all ingredients together to taste. Should be thick like yogurt consistency.
  2. Fool (fava bean salad mixture- goes on top of tehina layer)
  3. Boil can of Fava beans for 10 minutes only.
  4. Mix with 2- 3 mashed fresh garlic,
  5. salt,
  6. lemon
  7. cumin,
  8. paprika
  9. olive oil
  10. chopped tomatoes
  11. top with chopped parsley.
  12. Add olive oil and a sprinkle of chopped parsley on top.
  13. Make the falafel patties:
  14. Soak the dried chick peas overnight.(You can't use canned chick peas)
  15. Should be soft enough to break with your nail- not soft enough to smash.
  16. Grind chick peas in Cuisinart with parsley and cilantro.
  17. Grind with 2-3 cloves of garlic with each pulse using total 1 head of garlic. Add 2 tbsp flour or a little more till you can press into firm patties.
  18. Pan fry with vegetable oil or:
  19. bake it by rolling each ball in flour, dip in olive oil, fry it lightly to keep its' shape, and then spray with Pam and bake in a cookie pan.


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Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, Tu Bishvat Recipes and Table Settings

Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

2 Comments 06 February 2013


Heirloom Tomato and Olive Tarts, The Jewish Hostess

This is a perfect appetizer for your Purim Party, and remember to keep it in your files as a topping for a Matzo round for a delicious  Passover lunch or dinner treat! Thanks so much to @born2shoplove2cook for submitting to @thejewishhostess via Instagram.

*A note on heirloom tomatoes: 

The popularity of these old fashioned tomatoes has increased among hostesses in recent years due to their refreshing flavor, texture, and crazy colors, and  also because of their historic origins. To be certified heirloom, these tomatoes have to be grown from seed that has produced the same variety of tomato for at least fifty years, and they must be certified organic by a recognized USDA organization.

Heirloom tomato seeds have been handed down from generations of tomato growers whose love of these tomatoes has been shared with their neighbors and communities. Their titles tell the tale of their origins and the farmers who have grown them. Varieties such as Cherokee Purple, Great White, Green Zebra, Nebraska Wedding, and Snow White Cherry are sweetly  juicy served on in recipes like the one below, or just drizzled with olive oil and salt and pepper in a savory summery salad. I’m running out to buy my heirloom tomatoes NOW!

ENJOY!- Marlene

Heirloom Tomato and Olive Tapenade on Puff Pastry Dough


  • Mazor Dough mini puff pastry squares
  • 1/3 cup store bought olive tapenade
  • 1 cup shredded mozzarella or fontina cheese
  • 8 heirloom cherry tomatoes, quartered
  • 5 Fresh basil leaves, chopped
  • Salt and pepper


  1. Directions:
  2. 1. Preheat the oven to 400
  3. 2. Remove mazor mini puff pastry squares from casing and use round cookie cutter for each square . ( if you prefer squares then leave them as they are ) about 16 rounds
  4. 3. Prick the pastry with fork
  5. 4. Place pastry rounds on baking sheet lined with parchment paper.
  6. 5. Lay a piece of parchment paper over the pastry rounds.
  7. 6. Place another baking sheet directly on top of the parchment paper ( this will keep the rounds cute and flat)
  8. 7. Bake for 12 minutes.
  9. 8. Remove the top of the baking sheet and parchment paper.
  10. 9. Spread tsp. olive tapenade over each round.
  11. 10. Place about Tbsn. Cheese on top.
  12. 11. Place 2 pieces of heirloom tomato on the cheese.
  13. 12. Bake for 7 minutes.
  14. 13. Remove from pan and sprinkle chopped basil and salt and pepper
  15. 14. Enjoy!!!!

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Fantastic Fuchsias for  your Passover Seder Table Decor!

holiday table settings, kosher passover recipes,seder table Ideas, passover seder tables, Passover Table Settings

Fantastic Fuchsias for your Passover Seder Table Decor!

No Comments 03 February 2013

Passover Table Decor, The jewish Hostess
Fantastic Fuchsias for for your Passover Seder Table Decor!Looking for new ways to make your Passover seder table more festive this year? A table with hot fuchsia and spring greens would make any guest get into the holiday spirit! Even Eliyahu may surprise you! Being an interior designer, I am always on the lookout for new creative ideas and inspiration, and this year Amanda Nisbet’s bold and exciting use of color evokes my Passover table. Nisbet is a successful interior designer who has created an award winning design reputation with her glamorous yet comfortable style. “I pride myself on never doing the same thing twice.” Her love of hot pink bright hues has inspired me to create this fantastic fuchsia fantasy table for Passover.by Elizabeth Braha- founder of Simple Dwellings Interior Design
Follow on Instagram @simpledwellings.
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Sephardic Rice and Peas with Shredded London Broil

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, shabbat recipes

Sephardic Rice and Peas with Shredded London Broil

2 Comments 20 November 2012

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Another recipe from an Instagram fan!

Many Sephardic recipes contain allspice, which possesses the delicious flavor of cinnamon, cloves, and nutmeg ground into one. It’s a great accent to meats, rices, side dishes, and salads. In this recipe, Laura uses cinnamon, allspice, pistachios and nuts. All of these ingredients punctuate the aromatic flavors of the Sephardic household duringShabbat and holidays.

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At Least 10 Hamud Soup Versions for the Syrian Jewish Shabbat Meal

kosher meat recipes, kosher recipes, kosher soup recipes, rosh hashanah and sukkot recipes, shabbat recipes, Sukkot Recipes

At Least 10 Hamud Soup Versions for the Syrian Jewish Shabbat Meal

1 Comment 28 August 2012

You can typically smell the aromas of the lemony-minty hamud that has been cooking for hours on the stove of a Syrian Jewish household on a Friday afternoon.

Hamud is the Syrian version of the Ashkenaz chicken soup. It includes a  medley of usually 3 vegetables- carrots, potatoes, and celery, treasured kibbe balls are thrown in midway-and is served over white or brown rice.

The kibbe ball was always an art form and a source of pride for every Syrian Jewish mom, and rightfully so. It represented the love and time spent on each dish prepared for the family, especially on a Friday night. I’m sure that 99 percent of my generation’s Syrian women do remember that their mothers and grandmother used to sit at the dinette table rolling their kibbe homda balls to perfection, nowadays, the time to make the kibbe balls has eroded as the women run out to work, exercise, or run on daily errands. These errands usually incude a trip to the local kosher butcher in Brooklyn, NY who hire ladies to roll and pack the kibbe ball for us. You can even find turkey kibbe balls on the market today.

As a side note, I remember the day that I asked my husband’s grandmother to teach me how to make kibbe balls. She told me where to buy the 2 kinds of meat that we needed for the kibbes. I must have purchased the meat on a Monday, left it in the fridge, and gotten involved with shopping and manicures for 4 or 5 days. On Friday, I proudly brought over the meat. It had turned brown and slightly smelly by then, but as a new bride, I hardly noticed. Well. needless to say, she sent me right home with that meat! I don’t think she ever got around to teaching me how to roll the kibbes, but I did learn that you shouldn’t leave raw meat sitting in the fridge for a week.

I would love to see our families preserve as much of our Syrian Jewish heritage, especially with all of the horrible news reports about the destruction in Aleppo and Damascus which was the home for our Syrian Jewish community for thousands of years.  For interesting info about what’s happened to our communities’ rich cultural structures and heritage in Aleppo and Damascus click over to this article by Tablet Magazine written by fellow community member Joseph Dana over in Israel.

Here are some kibbe homda variations sent in by some ladies of our community.  Below is the Instagram thread that started this whole post! Please send in your kibbe homda variations to marlene (at) thejewishhostess.com and I will add them in.

By the way- you can always see what The Jewish Hostess Hostess is up to- just follow me on Instagram!

Share and enjoy!

Deal Delights Cookbook Adaptation for Hamud:

1- This is the version the I use from the red Deal Delights cookbook. I’ve added 1/2 cup of tamarind sauce (ourt) and a whole potato that boils with the mixture and gets mashed at the end to add to the thickness of the sauce.

Hamud Ingredients:

  • 1 qt water
  • 1 large potato – cubed
  • 1 large whole potato
  • 2 stalks celery cubed
  • 2 carots peeled and diced
  • 2-4 cloves garlic
  • juice of 2 lemons
  • 1/2 tsp kosher salt
  • palmful of crushed mint leaves

Bring vegetables to a boil. Reduce heat and simmer for 15 minutes.

Crush garlic with the back of a pyrex cup and mash with kosher salt. Add to vegetables.

Add lemon juice and mint leaves. Simmer for 10 minutes. Add 1/2 cup of tamarind sauce (I love Mrs Maslaton’s ourt sold at Kosher Corner in Brooklyn).

Cook for about 1 hour covered.

Add kibbe – simmer uncovered about 1/2 hour- 45 minutes.

Mash the whole potato when soft to add to thicker consistency.

2- Kibbe Homda Recipe by Odette Tebele Rishty:

“Probably the toughest recipe ever …to give exact measurements and directions for. All grandmas give it over like this… Then you put the lemon juice and we say how much sito? And they say ‘just put!’. Then you put the salt and we say how much and they say ‘just put!’ haha. The point is to know exactly what you want it to taste like and a cook who is comfortable in their kitchen and is experienced with food will get it.

This is a Halab recipe. (Alleppo syria) My grandma left there and went to Mexico and married at 16 in Mexico. This recipe’s end result is an orange to red looking Hamud.   Its salty lemony sauce has sugar added but only a drop enough to enhance .. The sweetness is not tasted —I’ve tasted within my own grandmas daughters a slightly sweeter version and my grandmas was even less sweet – my mom’s Adela (Chayo )Tebele. ah’ was in deed the best! This is how I make it and she loved my Hamud!

I don’t have time to give directions-  I think anyone can figure it out if they make Hamud ! All mom’s son in laws and grandchildren loved this Hamud the best! Egyptian son in law included! She’d get visits for leftovers from son in laws and older grandchildren and grandchildren bringing her great grandchildren for another taste even on a Monday for leftovers!

  • Lots Celery
  • Lots Carrots
  • 1 lg onion onion small slithers cook til just clear not more(that is the first thing in the pot with a little oil )
  • Water fill till half of pot (med to large pot)
  • 1 marrow bone this adds tons of flavor
  • 1Can of tomato sauce (small can for med pot , large can for a really big pot)
  • Lemon juice (at least two cups maybe more will be needed as you go along)
  • 2-3 tablespoons of sugar
  • 1 peeled potato cut up in small chunks
  • Crushed garlic 3-4 cloves ,dry mint leaves crushed kosher salt and oil 1-2 tbsp to make paste and add to Hamood soup as cooking
  • Probably will need to add salt a few times.

Taste and add ingredients if needed after a good 15 minute boil. Then add kibbes when ur happy with the taste (so your not meat for the day- If you need to still have coffee & the like :)  )Then allow it to cook for at least 45 min covered slightly ajar .. .Bubbling slightly then lower the flameMy sister variated to this and I honed in on it – and asked her secret -she added a fresh lemon and a fresh lime (either or can be used but i use both including the juicy inside

pieces ) squeezed into the soup — along with the usual store bought lemon juice — it definitely enhances the flavor to be more Middle Eastern as it creates a stronger more delicacy-like robust flavor.
(for a really big Hamud pot I would say not to double the ingredients- a little less than double)
Anyone can email me for questions if anything is unclear or they need help with it.  Itsallagift1@aol.com.
When I was finally able to make Hamud good everytime it was my proudest moment to be able to carry on the tradition!
My mom’s magic is working– to keep a family coming back for visits– now my married daughter makes sure to come back for Hamood and tries to even take some home after shabbat for my granddaughter who just started eating regular food — she loves it too!!!Happy hamud perfecting! May the tradition-carrying force be with you! “
Odette (Tebele )Rishty


3-  Kibbe Homda by Lisa Ades:

Sour Spearmint Sauce/Soup with Meatballs (Hamud) by Lisa Ades

  • 5 medium boiling potatoes, peeled and cut in
  • 1 lb ground beef
  • salt
  • 1 1/2-inch pieces
  • 3 stalks celery, diced
  • 1 lb. veal stew meat, cut into 1 1/2-inch pieces
  • 1-2 cups fresh lemon juice
  • 1 head garlic, clves peeled and minced
  • 1/2 cup dried spearmint
  • 1/2 cup sugar

Place ground beef in a large bowl. Season with salt, mix well, then
shape into 1″ meatballs. Cover with plastic wrap and set aside.

Place potatoes, celery, veal, lemon juice, garlic, spearmint, and sugar
in a large pot. Add 8 cups water and bring to a boil over high heat.
Reduce heat to low, add meatballs, cover, and simmer, stirring
occasionally, for 1 hour. Using a long-handled spoon, stir soup,
mashing potatoes just enough to slightly thicken soup. Cover and
continue cooking until veal is tender, about 2 hours more.

Adjust seasoning with additional salt, sugar and lemon juice, if
necessary. Ladle into bowls or serve over rice.


4- Jen Ashkenazi- from my grandma’s cookbook:

“Cooking with Grandma” was made by the Children & Grandchildren of Marjorie Ashkenazie A”H.  We were all able to pick our favorite recipe from our Grandmother & write a small story from the memories that brought us back to that recipe . This cookbook is my favorite tool in the kitchen because I know my grandmother is watching over me & guiding me in the correct direction .

“Cooking With Grandma” can be purchased online from the below Link ;



5- Kibbe Homda by Sara Ash

  • Water
  • Crushed garlic
  • Lemon juice real lemon
  • Kosher salt
  • Fresh mint
  • Chopped celery carrots potatoes
  • Jerusalem glatt kibbe balls bought from the kosher butcher on East 8 in Brooklyn, NY.
“Kibbe meat is the best if u make your own …
Fill medium size pot 3/4 full w/ water crushed garlic and salt bring to boil . Add 1 bunch of fresh mint chopped ..bring to boil add lemon juice from bottle count to 12 .
Bring to boil add carrots and celery boil for 10 add kibbe balls and potatoes .
Boil until potatoes get soft .. Consistency will be thicker .. Flame should be low …
My families favorite I never make enough!”


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All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

kosher dessert recipes, kosher recipes, rosh hashanah desserts

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

1 Comment 11 August 2012

I made this apple cranberry crisp for this past Shabbat and after posting it on Instagram, I got so many requests for the recipe, that I had to share it with all of you. Of course you may not like cranberries, so just use one or two or three of your favorite fruits. I would double up the batch for a big crowd. The ramekins looked so pretty on a rectangular dessert tray but you can also try baking it in a large pyrex. Enjoy! Marlene

  • 3 very ripe pears,peaches, nectarines, mango or 3 baking apples
  • 1 cup of whole fresh or frozen cranberries or blueberries
  • 1/4 cup of maple syrup
  • 2 tbsp of fresh lemon juice
  • 1/2 cup of rolled oats
  • 1/4 cup of dark brown sugar
  • 1 tbsp of whole wheat flour or whole wheat pastry flour
  • 1 tablespoon of Earth Balance margarine substitute
  1. Combine all fruit and lemon juice
  2. Combine rest of ingredients cutting in Earth Balance till the mixture resembles coarse crumbs.
  3. Spoon fruit mixture into ramekins or 8×8 baking dish.
  4. Bake at 350 degrees for a half hour
  5. Don’t miss a single recipe of table setting! Subscribe Now for weekly freebies and recipes!CLICK and Sign up for our free newsletter!



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