Its one thing to be a creative Jewish hostess, but its so amazing to me when talented Jewish women use their strengths to better the community and people in need.
I’m sure you remember Claudia Bildirici’s Bento Box Passover Seder Table, but did I tell you that she is one of the founders of the famous Lottie’s Kitchen in Israel? Learning from their mother’s gracious hospitality and giving nature, Claudia, her sisters Linda Dayan, Susan Menashe, and Nina Cohen helped found Lottie’s Kitchen in memory of their famous mom, Lottie Chalom a’h. Lottie was known for her great cooking and generous hospitality. What better way to memorialize Lottie Chalom than an organization that feeds the families of hospitalized patients in Israel? Read more about Lottie’s Kitchen HERE in The Jewish Press.
Every summer, Claudia and her sisters host the most magnificent Lottie’s Kitchen Day in Deal, N.J. Delicious kosher baked goods for sale, cooking demonstrations, kitchen gadgets for sale, and a delicious lunch that will really make your day one of the most enjoyable of the summer! You will know that I am not kidding when you see these pics from Lottie’s Kitchen 2009. This year, Lottie’s Kitchen will be held at Adele and Jeff Cohen’s home on Elberon Avenue in Deal, New Jersey on July 7, 2011. Save the date! More info to come!
Claudia- thanks for sending in pics of another one of your holiday tables! We want your recipes also!!!! Marlene
“Marlene, first I must thank Josh for the flowers! I added shells to the flowers, being summer has almost started. I made a healthy,light, and parve lunch.
Seitan kebabs recipe from Candle Cafe
Rice tofu wraps with peanut dipping sauce from Susie Fishbein (use tofu instead of chicken)
I know you cannot post all pictures. so I guess pick the winning one! HAHA
Also please let your Jewish Hostess readers know that the new Trader Joes in NJ sells amazing pasta! Lemon pepper or basil garlic all OU parve!
They also carry fresh pizza dough whole wheat /pesto and reg for ……get this .99 !!!! Can u believe under a buck?!
Rice Tofu Wraps:
(Claudia-PLEASE invite me to your next holiday meal!!!)
For all of you that may not know Linda, she is the ultimate Jewish Hostess entrepreneur who started her business career in the 80’s designing and selling gorgeous stone encrusted angora sweaters to major department stores all over the country. Of course since we were getting wholesale prices, I do believe that my mother was Linda’s best customer at the time, shlepping us girls into Linda’s basement to try on the stunning line of knits. Linda advised my mom to preserve the fuzzy angoras in a cold area. I think that dozens of Linda’s sweaters must still be frozen solid in the deep freezer that is in our old house on the corner of Bedford and J…..
Thank you Linda for sharing your gorgeous New Jersey ocean view and Shavuot table with all of us that are still sweating in good old Brooklyn, N.Y.! I’m waiting for more Shavuot Table pics from all of my Jewish Hostesses!!!!
p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!
I’m a little embarrassed to say, that especially since I’m known as The Jewish Hostess, I totally forgot to offer my home for one of the sheva berachot dinners when my niece Grace got engaged. (Jewish tradition holds that seven days following the wedding, the bride and groom are treated like a queen and king and are invited to dine at the home of a different friend or relative each night. These festive meals are called “sheva berachot) Thanks goodness that my sister in law felt close enough to ask me if I would host the meal and OF COURSE I jumped at the opportunity. Within seconds I was trying to dream up a theme for what I envisioned to be a bridal themed dinner for 30 guests.
I wanted the bride and groom to feel like this dinner was prepared especially for them, so I ordered a custom stamp with their name in a modern font in the center, and their last name in uppercase letters around the circular edge. You can create your own stamp here at Invitation Box. I chose to add in a lime green ink color to my stamp purchase to coordinate with a fresh silver/white/lime “hues of spring” table decor theme.
I even used the custom stamp to personalize these linen-like disposable napkins for the netilat yadayim station by the sink.
Though I don’t usually serve mazza (Syrian style appetizers) before my Friday night meal,(many Syrian Jewish homes traditonally serve mazza before dinner, but personally I just don’t want to fill my kids up on meat samboosak if I was in the kitchen cooking a real Shabbat dinner all day) I decided that it would be a little more formal and give my guests something to keep busy while I was dishing out the main sourse on platters that were served buffet style. I love the three tired towers used for my lahamagine, sambboosak, and baby knishes.
If you need a great extra serving platter that can add some fashionable height to your dinner table, then check out link below.
I love my Annie Glass dishes because I find that I can always dress them according to my mood. Just like a basic pencil skirt- I know I can pretty it up for a morning bar-mitzvah, or glam it up even more to run into an engagement party. Its also amazing how, once I decided on the green color scheme, I got comments on how the edge of the dish sparkled with the natural green of the glass and magically seemed to color coordinate with the flowers (by Shirley Bar Nathan) and the green glass LSA pitchers that I found on sale at Surrey Lane in Brooklyn.
The simple silver napkin rings were purchases online at Pottery Barn, and I used them because they added to the ambiance of the table without overpowering the place card.
Did you notice my heart shaped challahs???
Buffet goes here….
I love ORANGE accents!!! My sister in law happened to buy these serving spoons for me as a holiday gift and the bright citrusy color just makes me feel so happy.
I managed to snap SOME food shots before Shabbat….
Fatoush Salad with Sumac Dressing and homemade croutons ready to pour on.
Syrian style stuffed mechshe tomato…
Wedding styled strawberries by Esty Mosseri.
My mother in law makes this Syrian sweet mixture of wheat, nuts, coconut and pomegranate seeds to celebrate the arrive of a grandchild’s first tooth…
I have decided to celebrate Israel’s 65th birthday by presenting to you, our readers, two great Jewish women who have succeeded in life, way beyond the expected. I may be revealing my age, but I’d rather watch Barbara Streisand sing any day rather than even look at Taylor Swift!
Do you agree? Comment Below!
1-Barabara Joan Streisand was born on April 24, 1942, in Brooklyn, New York. She is an actress, director, producer and writer. . She has won many awards including two Oscars, five Emmys, eight Golden Globes, three People’s Choice Awards, two Women in Film Crystal Awards and two ASCAP Film and Television Music Awards. Barbra has also received an American Film Institute award and a Cecil B. DeMille Award. She has also supported autism awareness, and On April 16th, 2008, Barbra Streisand endowed $5 million to Cedars-Sinai for the creation of The Barbra Streisand Women’s Cardiovascular Research and Education Program.
“I arrived in Hollywood without having my nose fixed, my teeth capped, or my name changed. That is very gratifying to me.”
2-Golda Meir was born the daughter of Moshe and Bluma Mabovitch in Kiev, Ukraine, on May 3, 1898. She moved with her family to Milwaukee, Wisconsin, in 1906. The Mabovitch family had fled their home in part to escape pogroms (mob attacks) that had been carried out against Jews in Russia at the time. Meir later recalled that her childhood terror of anti-Semitic (anti-Jewish) violence strongly influenced her later commitment to establish Israel as a safe, secure Jewish state.
In 1956, Israeli prime minister David Ben-Gurion (1886–1976) called Meir “the best man” in his cabinet and named her to replace Shertok-Sharett as foreign minister, among the most important government jobs in the nation. It was now, as a result of Ben-Gurion’s desire to have all Israelis bear Hebrew names, that she reluctantly altered her name to Meir, while keeping it as close as possible to Myerson.
Golda Meir served as Israel’s foreign minister from 1956 to 1966 and became its fourth prime minister in 1969.
Even in retirement, Meir remained an important political presence in Israel. Her autobiography, My Life,helped assure her place in the public’s imagination as the kindly grandmother who had risen to greatness in her nation’s hour of need. Meir died in Jerusalem on December 8, 1978.
“Not being beautiful was the true blessing. Not being beautiful forced me to develop my inner resources. The pretty girl has a handicap to overcome.”
“To be successful, a woman has to be much better at her job than a man.”
“Trust yourself. Create the kind of self that you will be happy to live with all your life. Make the most of yourself by fanning the tiny, inner sparks of possibility into flames of achievement.”
“We Jews have a secret weapon in our struggle with the Arabs; we have no place to go.”
There are two techniques to scooping out 613 of those pomegranate seeds!
The first one was sent in by Linda Dayan in Israel-:
1-When my children were little, we wanted them to be a part of the preparing for Rosh HaShana. We used to put giant bibs on them and let them remove the seeds from the pomegranates. The reason that we eat this fruit on Rosh haShana is the symbolism of its many seeds; that we should have a new year filled with many mitzvot. It is even said that the pomegranate contains 613 seeds, the number of mitzvot in the Torah. I don’t know if this is true, but the counting was another way to keep our kids busy, while I was cooking!
Now that my children have B’H, grown and we are both (hopefully) smarter… I have discovered easier ways to seed this delicious, healthy fruit. Here goes:
Put on an apron!
Roll the pomegranate on your counter, pressing gently around all sides.
Cut the pomegranate in half (like you would slice a grapefruit). Slice off the little crown on the top.
Place the two halves of the fruit face down on a cutting board. Cover with plastic wrap and then a dish towel.
Get your poultry hammer or heavy wooden spoon and hit around all the sides – and top of the fruit.
Carefully, lift off the coverings and the rind. Those beautiful, bright red seeds will be yours for the taking.
2– Watch the video now:
and/or read on….
First cut off the top of the pomegranate. With a spoon, gently take out some of the center core. Be careful not to squeeze or disturb the seeds. Next, use your knife to score the outer rind around the fruit. Put your thumbs in the center and gently pull apart the sections. Peel away some of the white skin. You may be able to remove pieces from the rind.
To easily remove the seeds, place the pieces of pomegranate into a large bowl of cold water. Now when you go to remove the seeds, they’ll come right out. The seeds will sink to the bottom of the bowl. With the sieve, remove the skin floating on top. When the skin is gone, take out the seeds. Don’t freeze the seeds as they lose their color when frozen.
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Thank you Esther Sasson! Esther lives in Israel and shared pictures of two beautiful Hanukka parties that she created. Esther plans parties and dessert buffets in Israel. She also creates beautiful flower arrangements such as the menorah centerpiece below. You can contact Esther at firstname.lastname@example.org.
These pictures were taken in Israel at a Hanuka party that I made for my husband’s students and their wives.
In the first pictures I made an olive themed party. I set out all different types of marinated olives. For the centerpiece of the main table I made a menorah out of glass squares built on top of a long glass sheet. The cups are filled with olive oil and can actually be lit with floating wicks. Under the menorah I put a small jug of olive oil pouring into a square of olives.
On the buffet tables I just put pretty, purple, brown, and green artificial flower arrangements, that I made, with pretty olive trifles.
The blue party pictures were a party that I made for the Syrian women of Israel. I just took mirrored trays and set them with all different types of desserts. The menorah centerpiece in the middle was built out of long goblets filled with blue marbles. On top of the goblets I put small cups of blue water with tea lights in them. On the table itself I put all kinds of blue Hanuka knick knacks like marbles, candles, coins, and dreidels.
That’s basically what I did in a nut shell. If you have any more questions, I’d be happy to answer.
My neighbor Miriam is a beautiful woman inside and out. Her glowing personality is evident with every greeting, smile, and hug that that she gives with the utmost generosity. Miriam’s vivid and deeply hued table top Mexican themed dinner table decor instantly put her holiday dinner guests in a festive mood, and these pictures make me happy every time I look at them! These fiesta themed dinner table top photos are truly beyond words, and I am so happy to present it to my Jewish Hostesses!
Miriam used Mexican blankets as her table runners, and scattered gloriously striped Mexican pillows among huge fruit and flower filled champagne glasses as her ingenious centerpieces. Her dining room table served as a buffet table as the huge doors behind beckoned her guests to the fabulous Sukkah that was built as an extension to her home. Thank you Miriam for sharing your fabulous Mexican themed Sukkkot dinner party with us!
p.s. If you love this Mexican fiesta table setting theme as much as I do, then please checkout these Mexican party supply sites:
This recipe is back by popular demand. Its a gourmet winner for a Rosh Hashanah lunch or Sukkot.
by Kady Harari -Kady Harari lives in Jerusalem with her husband Joey. She’s a food enthusiast, enjoys shopping at the local shuk (at times up to 3 times a day!) and teaches “Traditional Syrian Cooking” to seminary girls studying in Israel in a post high school program. She also owns the most magnificent upscale Jewelry and gift shop in Jerusalem. www.yigaljewelers.com
When our family visited Israel for a bar-mitzvah recently, Kady had catered a delicious Shabbat sebet. (Did we mention that she also caters parties in Jerusalem???) We all raved over her quinoa salad . Something about the combo of pistachio nuts, lemon, and pomegrante seeds kept us eating until the whole taboule was wiped out!!! Thanks for sharing the recipe- Kady!
1 cup quinoa, rinsed and drained well
2 cups water
pinch of salt
2 tsp oil
bunch of parsley chopped fine
1/2 cup shelled raw pistachio
1 red onion finely chopped
1 pomegranate, peeled
optional- 2 tblsp. pomegranate syrup
Heat the oil in a small pot, add quinoa and dry roast for 5 minutes. Add water and salt, bring to a boil, lower flame, cover and simmer for 20 minutes. Fluff with a fork and cool
Place the quinoa in a bowl and add the parsley, pistachio, onion and pomegranate seeds. Mix. Add the seasonings and mix well to incorporate the flavors. Enjoy!
Dear Sara, I’m so glad that we are able to share in each other’s Jewish traditions through this site! I’m sure that your grandson felt extra special during this monumental event in his life. Your love for him shines on through!
Attention all Jewish Hostesses! If your have great pictures of your little boy’s Kippah and Tzitzis parties please send them in to marlene(at)thejewishhostess.com. I would love to feature them! Marlene
I am enclosing a picture of my great grandson’s third birthday party in honor of his putting on a yarmulka (kippah) and tzitzis for the first time. The place settings were made using white square paper plates which were enhanced with black electrical tape and strings to imitate a pair of tzitzis. The centerpieces were yarmulkas (kippahs) which had the letters of his name cut out of kraft paper and applied to them. They were staged on top of glass goblets.
Thank you Joy Betesh for sending in your grandma’s recipe for kanafe. I LOVED watching this video because that was exactly how MY grandma spoke!!! The EXACT accent!!!! And the Syrian BANGLES!!!!! MEMORIES!!! (Please note- when the video is completely edited Joy will send it in for us to view but enjoy these couple of minutes with her grandmother!!!)
Shavuot would NOT be the same without Kanafe!!!! Happy holiday to all!! Marlene
“Hi Marlene, Here is my Grandma Abadi’s recipe for Kanafe. I submitted it to Food 52 and it was an Editor’s Pick! In 1985 I videoed my Grandma Abadi and Grandma Rahmey making Kanafe and also interviewed them about their lives. In 1995 when my son was bar mitzvahed my mother made the kanafe and referred to the video for the recipe. Two months ago, for my grandson’s Bris I made the Kanafe, and watched the video , too!
Kanafe is the most heavenly Syrian Dessert….the combination of the ricotta cheese, buttery crispy shredded wheat and the fragrant rose and orange blossom water syrup makes me swoon.This knafe recipe is unique because cream of rice cereal is used as a lighter alternative to heavy cream. I submitted it to Food 52 and it was an Editor’s Pick!
This is my grandmother’s recipe and I videoed her making kanafe in 1986. Ten years later, my mother wanted to make Kanafe for my son’s Bar Mitzvah and we did not have an accurate recipe…so we popped in the video and was able to capture Grandma Abadi’s recipe and her technique! Now I have prepared the Kanafe and will bake it next week in honor of the birth of my grandson!” – Joy Betesh
Drain the ricotta in a strainer. Prepare the cream of rice according to the box directions using the 2 cups of milk, add the 4 Tbsp sugar and the rosewater. When the cream of rice mixture is cool add the ricotta and mix well.
In a large bowl shred the kanafe with your hands, tearing apart the strands of dough so there are no clumps. Mix in the melted butter, continuing to shred the kanafe till it is well coated with the butter.
Spread 1/2 the kanafe in a 9 x13 pyrex or large pan. Press down firmly and press the kanafe 1/2 way up the sides of the pan. Add the ricotta mixture, spreading evenly over surface. Top with the other 1/2 of the kanafe. The kanafe may be frozen up to this point.
For the syrup, bring the sugar, water and lemon juice to a boil and then simmer for 15 minutes. Add the rosewater and orange blossom water. This syrup may be made ahead and refrigerated.
Bake in a 350 oven for one hour or till golden. Pour the cold or room temperature syrup over the hot kanafe. Garnish with the chopped pistachios. Serve warm or at room temperature.
This year, Yom Haatzmaut falls on April 26, 2012. Just to brush everyone up on Israeli history, Yom Haatzmaut is the day that Jews worldwide celebrate the creation of the state of Israel. It is preceded by Yom Hazikaron in which we memorialize the fallen soldiers of Israel.
As a side note, growing up as a student in the Yeshivah of Flatbush in Brooklyn, I am forever grateful for the love of Israel that was instilled in all of us. On Yom Haatzmaut we would craft Israeli flags, sing and dance, and yearn for the day when we could go kiss the kotel in Jerusalem. The school was founded by Joel Braverman, who was born in 1896 in the Ukraine. He went on to found one of the top modern orthodox yeshivot in America which combined a top notch Torah education and the love of Israel, with secular learning on par with the American public schools.
Several years ago, while interviewing a Syrian Jewish gentleman for The Sephardic Heritage Museum, I was surprised to learn that he was was of the first Syrian Jewish students to attend the Yeshivah of Flatbush in the 40’s. He recounted the story of how, during the Israeli War of Independence in 1948, as a first grader, he was taunted by the Ashkenazi kids that he was indeed an Arab, and an enemy of the new state of Israel. When his father heard about the students accusations, he promptly contacted Mr. Braverman who in turn educated all of the children that Syrian Jews were their brethren, and they resided in Syria for 3,000 years. He explained to them that only in the late 1800’s did they start to emigrate to countries such as the United States.
Little did Joel Braverman and other community members know, that at the very same time in 1948 that Israel was happily declared a state, the Jews back in Syria were suffering their very own “Kristalnacht” in which angry Arab mobs rampaged through the streets of Aleppo, burning down marked Jewish homes, synagogues (including the 3,000 year old ancient Great Synagogue of Aleppo), and destroying hundreds of irreplaceable Torah scrolls and manuscripts. Jewish men, women and children fled upon the rooftops, or hid with sympathetic Arab neighbors. Hundreds of Syrian young boys escaped Syria at that time to fight as soldiers in the War of Indepence and they proudly tell their stories today. (Get ready for Episode 7 produced by Joe Sitt and The Sephardic Heritage Museum!)
Please remember the struggles and tribulations of Eretz Yisrael this week. Here are some ways to incorporate Yom Haatzmaut into your week!
1-Thank you Rachel Margolies for a fun way to celebrate Yom Haatzmaut with the kids! Check out Delightfully Dowling for instant instructions on how to make these delicious blue and white color swirled cupcakes. What does your family do to celebrate Yom Haatzmaut? Please comment below!
“When was the last time you took a cookbook to bed with you? This is a book that you’ll read from cover to cover, and not necessarily in the kitchen. Well researched and expertly written, “The Foods of Israel Today” is actually a history of food traditions in Israel with a bonus of assorted recipes.”
“With 300 recipes, two pages of suggested Israeli restaurants, two web sources for ingredients, and nine suggested menus, Nathan shows the diverse cuisines of Israel’s sabras and immigrants. THIS IS ISRAELI CUISINE that is being eaten in Israel. Includes turkey schnitzel, quick kibbutz apple cake, eggplant salad, and halvah chocolate cake..”
“In addition to salad, tahina, and hummus recipes, Nathan lists 19 of the best places for hummus from Jerusalem to Akko to Haifa. Plus 12 happening places for falafel. There are 23 salads, including Hamutzim (pickled vegetables). Some of my favorite recipes are Mish Mish Apricot Jam (with cinnamon stick); Egyptian Coconut Jam….”
3- Support Israeli agriculture and shop atNegev Nectars- Gourmet kosher delicacies made by Israeli farmers. I’ve served these gourmet preserves and spreads to my guests and they are indeed delicious !
Shop online today at NegevNectars.com. Use promo code Israel64 at checkout. Sale includes all a la carte items (olive oil, olives, dates and more) as well as all packages.
1 teaspoon cumin seeds, lightly toasted and ground
Salt to taste
1/4 cup plain low-fat yogurt (or use half olive oil)
1/2 teaspoon Aleppo pepper or mild chili powder (more to taste)
1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
2. Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
3. In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. This is perfect Shavuot recipe or grab a cup of this delicious Israeli couscous for lunch on the go.
5- Make these Israel themed books a bedtime favorite. A memorable gift for a niece or nephew…
Dear Hostesses, Just when I’d thought I’d seen almost every possible tablescape combination on the web, you’ve all blown me away by the original Passover table ideas that you’ve found the time to set, snap, and share with all of us here at The Jewish Hostess. All in all about 20 seder tablescapes were sent in! Here’s the first batch- Thank you all for your sharing your talents and holiday creativity with thousands of Jewish women worldwide who check in on our site for holiday inspiration. And for all of the hostesses who love to browse- PLEASE comment below with your favorites!! We need to pick some winners!!! Enjoy the rest of the holiday. Marlene
p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!
1.“Hi Marlene, Happy holidays, I got creative this year!” Terri Harary
2.A Bountiful Passover Table by Rochelle Falack- (note the reading glasses at the head of the table!)
3. A Seder Tablescape that helps feed the less fortunate in Israel- by Miriam Kairey
“This year I have added a special mitzvah to my seder. I purchased place cards from Meir Panim. Each card represents a donation to feed the hungry in Israel. So as we are feasting we can remember our cousins in Israel, some of whom are unfortunately not eating as abundantly. On my table is a chicken dish I just made up.
Crunchy Chicken Cutlets
2lbs. thin boneless chicken breasts
Breading: 8 boards matzoh
4 Tbs dried oregano leaves
2 Tbs. coarse salt
2 Tbs. Paprika
Break up 4 Matzoh boards in the Cuisinart. Add half the other ingredients. Pulse until coarsely chopped. Some of the matzoh will be finely ground and that is ok. Empty crumbs into a bowl and repeat. Bread chicken by dipping into dry crumbs, then eggs, then dry crumbs again. Fry until golden.
Happy Pesach wherever you are!” Miriam
4. Thank You Patti Rotman!
“Our family has made the trek from Toronto to Florida for 23 years to celebrate Passover with special relatives. With so many decades and age ranges represented, our table always combines fun and tradition. From the frogs “jumping” out off each wine glass and a “plague” finger puppet at each place setting, to the cover for shmura matzah, we always celebrate in a joyous, traditional and inclusive fashion. Chag sameach to everyone at the Jewish Hostess” Patti Rotman
5. Springtime White and Garden Greens By Allison Srour
6.“Splitting of the Sea” by Kim Tawil- Gorgeous napkins and flowers in each glass!
7. Claudia does it again! by Claudia Bildirici
“I used a red vinyl fabric bought about 3 yards cost 30.00
This was to represent blood. and cleaned up like a dream even after the
wine was spilled!
The aloe vera plants were to look like the desert….
Under each plate over the charger was a picture of frogs
The masks were ordered from amazon and had the plagues on each. Kids
got a kick out of the adults who wore them during the seder
It was a fun table to be at!
8. Bringing the Outdoors In! byNatalie Greenberg
I was really inspired to create a beautiful seder table this year after viewing all of the ones on your website.
This year we will be so many people that we do not fit in my dining room! So I set up in the living room.
I have green accents in the living room so I used that idea to create a spring seder look.
I rented tables and cloth toppers ( they look like trellises!) from All Affairs, and everything else I own.
The created the place card holders from votive candle holders that I already owned and filled them with
babys breath and then a name card. I will use the leaf platters for all of the greens.
I am so pleased with my look- can’t wait to finish cooking and sit down to enjoy!
Have a very happy holiday- send my love to your family.
Love, Natalie Greenberg
9. A Glamourous Seder Table by Gladys Haddad- Gorgeous as usual, Gladys!
I hope you had a wonderful chag. I saw this on Facebook and I thought of you and had to share it. It’s a picture of some soldiers in the Israeli Navy celebrating their seder in an unusual setting. The table may not be a gorgeous as yours, but it’s certainly unique!
Chag sameach ve’kasher, Margo
11.Passover Table By Connie Billie- Thank you Connie! Love the blues, and loving the wine carafes!
12. Sarah Beyda’s Passover Table Setting- Cool silverware setup!
13. As Sweet As It Gets!-
Hag Sameach! I enjoy following your blog-
We had a fun seder for 24 relatives and friends. My husband made the seder fun for the many kids at the table as well as the adults. There were hand motions for the order of the seder, role-playing, lots of questions and festive singing. For karpas we like to do a fun vegetable dish so that people do not wait to eat until too long. This year, for karpas I served a roasted eggplant and tomato napoleons with pesto. It was delish! At dinner we enjoyed brisket, apricot chicken, quinoa salad, roasted veggies, and sweet potato. For dessert, we had my signature Pavlova, an apple cake, and a chocolate mousse cake from my aunt. All had a delightful time. Thanks, Oksana V. Bella www.assweetasitgets.com
p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!
My sister Jeanette makes a great chicken taco recipe that her brood of hoodlums can down in a minute. (just joking- she has all boys B’H’ and when they come over all h— breaks loose!-Jeanette- I really do love your kids with all my heart!).
When I invited her to my Purim party I silently panicked. You know that inner fear you get when you are not sure if you are cooking enough food? So, when she offered to bring a dish, I felt relief. I just told her to bring something that all of her kids will love. And she did!
When I texted her that my Jewish Hostess readers requested her healthy tacos recipe as seen on my
Add 1 pound of organic chicken chop meat continuously breaking with a fork, until no longer pink.
add 1/2 cup water and the seasoning packet that comes in the Ortega box.
Shred lettuce, fresh corn off the cob and place in a t0asted taco shell with chicken on bottom.
Its delicious and so easy. I serve wth mazza friday night!-
P.S. Jeanette sells all top brands of activewear. Whether you are an exercise guru, or just need comfy cool leggings and tops to hang out in, Jeanette has it all. Even if you live in Australia, California, Florida, or Israel, (which many of The Jewish Hostess readers do) just contact Jeanette (a NY girl) and she will size you up and make you a custom order while still on the phone with you. Orders (and gifts) will be shipped the next day. Contact Jeanette at jeanette(at)stretchactivewear.com.
Esther Sassoon, a fabulous florist and party planner living in Israel, was so gracious to send in her Tu Bishvat centerpiece to all of us Jewish Hostesses living mostly in the USA and Canada. Thank you Esther for bringing us all a little bit closer and warming up our computers during our cold winter months. I’m so glad to see that Jewish women all over the world are not forgetting the unassuming and quiet holiday of Tu Bishvat.
If you happen to live in the beautiful land of Israel, or even if you are just visiting, please contact Esther for all of your floral needs. Click HERE to email.
Happy Tu Bishvat to all! Marlene
When I think of Tu’ bishvat, I think of fruit!
That’s why I thought to incorporate fruit into this arrangement.
In each square of the pyramid I put in different types of fruits such as kumquats, mini lemons, and green apples in the arrangement.
If you have any more questions I’d be glad to answer.
Friday Evening at nightfall January 25! Mark your calendars!
Here’s a head start to your Sheva Minim menu!
I made this recipe last year for Tu Bishvat and it was a great hit- everyone who was health conscious and was watching their waistline knew that this slightly sweet grain salad would nudge them to pass on dessert.
Found in the grain aisle (where you would find legumes, beans, quinoa, etc.), this often overlooked alternative for rice has many nutritious benefits. Wheat berries are the kernels of wheat that originate from the wheat plant. Because they are not processed, they are packed with fiber and all the nutrients that usually get lost in the process of making flour. Inspired by Tu B’shvat, I came up with a sweet pilaf that includes all of the Sheva Minim, the Seven Species of fruits and grains that are special to Israel.
This kosher recipe makes a large bowl of pilaf. If you are only making it for two people and do not want a lot of leftovers, I suggest halving it. Also, I always love using fresh fruits, but if no fresh figs are available in your area, you can always find dried ones. Just remember that dried fruits are often sweeter than fresh, so change the recipe accordingly.
1 cup wheatberries
1 cup barley
1 box of fresh figs
1 cup pitted chopped dates (I like to thinly slice them width-wise to create rings)
1 cup grapes or 1/2 cup raisins (optional)
1/4 cup pomegranate seeds and/or 1/4 cup pomegranate juice
Cook the wheat berries and barley according to their package directions in two separate pots (usually the barley takes half an hour longer to cook so put that up first). While the grains are simmering, take out a large glass bowl and whisk together the olive oil, red wine vinegar, honey, and some salt and pepper. When grains are tender and still hot, dump them into the glass bowl, give them a mix, and let it sit to absorb the flavors. Meanwhile, cut up all of the fruits, then add them to the mix. I drizzled pomegranate juice on top to give it a little bit more sweetness and flavor. Enjoy!