Tag archive for "jewish cooking"

Mark Bittman’s Chicken with Coconut and Lime

kosher chicken recipes, kosher recipes, purim recipes, baskets, and decor

Mark Bittman’s Chicken with Coconut and Lime

No Comments 01 March 2011

By Lucy Cohen Blatter

I have a confession to make: I’m not crazy about chicken breasts. Okay, I realize this isn’t a major revelation, but for a cook/blogger who’s trying to stay healthy, it’s a bit of a challenge. Sure, I love breaded and fried chicken schnitzels — who doesn’t? But I much prefer dark meat, and often find skinless, boneless chicken breast recipes to be dry and boring.

That said, I have a lot of faith in Mark Bittman . The former author of the Minimalist column for The New York Times (and current op-ed writer) is all about simplicity. Like me, he often embraces substitutions, too.

And his recipe for Chicken with Coconut and Lime does not disappoint.

The recipe includes an optional addition of nam pla, or fish sauce. To keep this recipe strictly kosher, I omitted that. To up the healthiness of the dish I went with light coconut milk (canned, of course :)).

As an added plus, if your are looking for some new kosher recipes for your Purim Seuda, then this one is a great choice as a main dish!

You’ll see in the recipe below how I changed things up a bit (I discovered I was out of cayenne pepper right before I started cooking). Next time I might sprinkle some peanuts on top to add a little bit of crunch.

All in all, it was a great dish. Served with coconut rice (made with leftover coconut milk and water), and steamed broccoli, I felt transported to Thailand. And that’s a good thing.

This recipe had seven ingredients including salt. That’s my kind of dish.

The coconut milk, lime zest and salt just kinda hang out on the stove for a while.

Bittman advises against flipping the chicken breasts over in the broiler. The tip must have worked because the chicken was moist, but brown and crispy on top.

Pouring the creamy sauce on the chicken. YUM!

The final product. Paired with coconut rice and broccoli, it was perfect.

Mark Bittman‘s Broiled or Grilled Chicken with Coconut and Lime* (with Lucy’s edits)

Time: 20 minutes (I’d say it’s more like 25-30 minutes when you take into account reading along with the recipe)

  • 2 limes
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces
  • 1/2 cup canned or fresh coconut milk (I went with canned because on weeknights I’m looking for time savers)
  • Salt and ground cayenne pepper (I didn’t have any ground cayenne, so I substituted red pepper flakes. Totally  fine.)
  • 1 teaspoon nam pla, fish sauce (optional) (It’s difficult to find kosher fish sauce, and if you’re making chicken, forget about it. If you substitute fish for the chicken, though, and decide to use fish sauce, I’d hold off on adding salt. Nam pla is very salty)
  • 4 minced scallions
  • 1/4 cup minced cilantro.

1. Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife). Mince the zest, and juice the limes. Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source. (Or grill the chicken if you prefer.)

2. Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne. Add the lime zest.

3. Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler. Add about half the remaining lime juice to coconut milk mixture.

4. When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside). Transfer chicken to a warm platter. Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary. Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice. Serve with white rice, passing the remaining sauce.

Yield: 4 servings

*Recipe from the New York Times

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Chicken Scallopini with Wild Mushrooms

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Chicken Scallopini with Wild Mushrooms

1 Comment 22 February 2011

Thank you Paula Shoyer for this  new kosher chicken scallopini recipe!   Its a cinch to make, its perfect for company, and can be kept warm until serving. This Kosher Chicken Recipe Serves 6

 

  • 1/3 cup olive oil
  • 8 boneless kosher chicken breasts sliced or pounded thin, or scallopini slices
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 8 shitake mushrooms, cleaned and sliced
  • 8 button mushrooms, cleaned and sliced
  • ½ cup white wine
  • ½ teaspoon dried thyme leaves
  • 1 cup kosher chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped parsley
  • Salt and pepper to taste

Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat.  Place the flour, salt and pepper into a large plastic bag and shake.  Add the kosher chicken breasts three at a time, close the bag and shake to coat.  Shake off the excess flour.  Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts.  Place into a 9 X 13 oven-proof pan.  Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often.  Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken.  Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides.  Add salt and pepper to taste and sprinkle with the chopped parsley.  Place into the oven until serving. About the creator of this Kosher Chicken recipe… Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.

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Healthy Vegan Broccoli Loaf

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Healthy Vegan Broccoli Loaf

3 Comments 21 February 2011

The following recipes are from The Vegetarian Shabbat Cookbook

Micah Publications is the Source for Jewish Animal Rights and Vegetarian Books

~BROCCOLI  LOAF~

Broccoli is so healthy, that any way you eat it is good.   Prepare this loaf for a winter

Shabbat and bake potatoes and squash with it,  but make enough for the next day because

broccoli loaf at room temperature might be just the thing for a Shabbat afternoon lunch.

And serve it with the curried roasted potato salad, followed with spice cake.

Heat oven  375º

  • 3 cups of broccoli florets, steamed and pureed in food processor
  • 1/2 cup wheat germ
  • 1/4 cup nutritional yeast
  • 1/2 cup chopped onions or scallion
  • 1/4 cup parsley
  • 1/2 cup vegan cheddar cheese
  • pinch of salt
  • 1 Tablespoon of seasoning
  • sprinkle top with paprika
  • Optional:  pinch of nutmeg on top.

Oil  small loaf pan.  Mix all ingredients together.  Bake 40 minutes or until top browns, and there you are.  Could anything be easier?

Serves 4-5

Note: Nutritional yeast is light and flaky, rich in Vitamin B12, and adds a cheese flavor—

can be used in place of Parmesan cheese.

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Organic Wild Salmon with Pecans and Pineapple Reduction

kosher fish recipes, kosher pareve recipes, kosher recipes

Organic Wild Salmon with Pecans and Pineapple Reduction

2 Comments 20 February 2011

by Charlie Michelle

I want to preface this great kosher recipe with a little piece of trivia about myself. I really dislike fish. I dislike fish so much that the mere smell of my son’s school on fish-stick days makes me a little green. So when I say that this salmon recipe is amazing, well, that’s saying a lot. A whole lot.

I first tried this kosher recipe at a 5-star restaurant on my wedding anniversary so many years ago. I have no idea what possessed me to order such a dish, given my aforementioned aversion to fish, but I suppose the lure of such an interesting flavor combination–pecans, pineapple, cinnamon, and…fish!…arose my interest. So I tried it. And I loved it. And I set out to replicate it.

My dairy-free kosher recipe is a culmination of lots of trial and error. Tweaking a spice here, altering a crust ingredient there…. but I finally feel I have managed to reproduce the richly flavorful dish I discovered so long ago. And so, dear fellow Jewish Hostesses, I pass it along to you. Why should the restaurant get all the glory?

What you’ll need for two servings:

– Two filets salmon (I use organic, to ensure no artificial coloring has been added)
– 1 cup chopped pecans
– 2 tablespoons vegetable margarine or Earth Balance margarine, softened
– 2 tablespoons brown sugar
– 1 tablespoon flour
– 2 teaspoons cinnamon
– 1 teaspoon nutmeg* (see note)
– 1 teaspoon chili powder
– 1/2 teaspoon kosher salt

Pineapple sauce:

– 1/2 cup crushed pineapple and juice, pureed in a blender or food processor until smooth
– 2 teaspoons chili powder
– 1/2 cup soy yogurt – vanilla, coconut, pineapple, or pina colada flavors work well

Here’s how you make it:

1) Preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Place salmon filets skin-side down on your baking sheet.

2) In a small food processor, grind your pecans. You can make them as smooth or as chunky as you like. When they are ground to your liking, transfer them to a small bowl and add your margarine, brown sugar, flour, and spices. Using your fingers (I like to get in there and get dirty!) smush your margarine into the pecans as if you were making a crumb pie crust.

3) When everything is well blended, scoop a small handful of your pecan mixture and press it evenly onto each salmon filet. Be generous. That pecan topping is good stuff.

4) Bake salmon at 350 degrees F until it flakes easily with a fork, or its flesh has turned light pink, about 15-20 minutes. When salmon has finished baking, move your oven rack to the second-highest level and broil briefly (2-3 minutes) to make the pecan crust nice and crispy. Because of the sugar content, watch it closely or it will scorch.

To make your sauce:

In a small saucepan, combine pineapple puree and chili powder. Stir well. Cover and bring to a simmer. I like to call it an “aggravated simmer”. Not quite a full boil, but not just a lazy little simmer either. We don’t want to reduce the pineapple, we just want to break it down and bring out the flavor.
After a good 5-6 minutes of “aggravated simmer” (patent pending on that term, hehe!) turn off the heat and add your soy yogurt. Whisk together to blend well.

Serve your pineapple sauce drizzled prettily over the salmon filet, and garnish with something pretty–carrot curls, a parsley or mint leaf, lemon rosebuds, whatever you like. I served mine with a fresh, springy vegetable salad with lime vinaigrette. You can see the kosher recipe for this lovely side dish here.

Enjoy, and happy eating!

*As for the nutmeg, yes, you can totally make it optional.As stated in the kosher recipe, it’s been a work of trial and error, playing with all kinds of in gredient combos to see what works. If you exclude the nutmeg, though, I would definitely replace it with something equally as spicy–maybe ground cloves or an extra pinch of chili powder.

About me:

Charlie’s my name–not short for Charlotte or anything. :) I currently write and maintain a daily food blog, focusing mostly on vegetarian and kosher recipe, ranging from appetizers and side dishes, to dinner and casseroles, to luxurious desserts. My husband serves with the Army, and he recently traveled 1200 miles home for a family emergency. I wanted him to be greeted home with a little bit of luxury, but also with a dish that has a comfort-food appeal to it. Nuts and spices always sing of cooler weather and warm kitchens, while the fresh pineapple sauce lends a happy springtime feel. I thought the combination would be perfect to excite his senses and give him yet another reason to be happy to be home. Enjoy my recipe!

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Amy Atlas’s Secret Tips to Designing Your Own Dessert Bar

kosher dessert recipes, parties

Amy Atlas’s Secret Tips to Designing Your Own Dessert Bar

3 Comments 18 February 2011

Check out these gorgeous kosher dessert bars designed by the  famous NYC entertaining diva Amy Atlas.

Thank you Amy  for sharing your sweet kosher dessert design tips with Jewish Hostesses all over the globe!

A note to all our readers- Amy designs kosher dessert bars for all occasions including brit milahs, bar and bat mitzvahs, bridal showers, weddings, and any other happy occasion that you can dream up!

Amy’s tips for designing your own Kosher Dessert bar:

 

  • Take something that inspires you and create your dessert table around it. The design can be inspired from something as personal as a family heirloom to as simple as the pattern on the host’s invitation. Let the dessert table tell a story about the event so that the dessert not only becomes functional, but becomes part of the event design.

  • Create a beautiful backdrop for your dessert table. Décor elements complete the look of a dessert table and a fabulous backdrop is the perfect way to incorporate artistry to the table.

  • Pick beautiful linens and unique vessels to dress up your kosher dessert table. Since your sweets will be the star of your dessert table, the linens and vessels should have a coordinated, tailored look.

  • Always sample your dessert vendors before using them for your event. A beautiful cake is not always the best tasting cake! The key is to find the right balance. Pick kosher desserts that not only look good together, but provide a balance for your guests’ palate.

  • Incorporate some type of signage to dress up the dessert table. This will show your guests how personal your kosher dessert table is. You can have your stationer create personalized tags for you.
  • Provide goody bags for your guests as take-home desserts. It is always a treat to give your guests something to take home to remind them of how sweet the day was.

Amy’s favorite shops/online destinations for supplies:

“I love Michaels, Kate’s Paperie, and Lee’s Art Shop for supplies,

Crate and Barrel (www.crateandbarrel.com) is great for platters and vases.”

One of Amy’s favorite Kosher Dessert Recipes (something easy/fun to make): –

Chocolate chip peanut butter cookies or bars – I’m a huge chocolate peanut butter lover!

    • 2 1/2 cups graham cracker crumbs
    • 1 cup peanut butter
    • 1 cup butter, melted
    • 2 cups semisweet chocolate chips
    • 2 3/4 cups confectioners’ sugar

In a medium bowl, stir together graham cracker crumbs, confectioners’ sugar, peanut butter and melted butter. Press firmly into the bottom of a 9×13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Amy Atlas is a coveted entertaining expert, baking and crafting stylist, and is internationally recognized for creating the stylized dessert bar trend.  Amy’s work has appeared multiple times in InStyle Magazine, Parents Magazine, Better Homes & Gardens, The New York Times, Every Day with Rachael Ray, The Los Angeles Times, Food and Wine Magazine, Life & Style, Gotham, New York Magazine, Martha Stewart Weddings, Brides, and many more.  Her work has appeared on thousands of top US and international entertaining and lifestyle blogs.

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Aleph Bet Train Party

birthday parties, Dessert Buffet Bars, parties

Aleph Bet Train Party

11 Comments 10 February 2011

by Amy Oren of Blowout Party

My son just turned three years old and we cut his hair for the first time! To celebrate his birthday and upsherin we threw him a birthday party featuring some of his favorite things: trains, the Aleph Bet, and the color green! He was so excited to see all the décor! I wanted the kosher dessert table to be very bright and have a storybook feel, so I set it up in three tiers and had a train full of candy going up a hill. The train was made of cardboard boxes covered in scrapbook paper that I got from Amazing Savings! The cute Aleph Bet characters waved from the train car windows.

At the kids table, each child got a bandanna (which served as a placemat), a train whistle, a conductor’s hat, and a suitcase lunchbox personalized with plastic suitcase tags. On the table were adorable hard cover train shaped books- each family received one (also from Amazing Savings).

Besides for the food set up at the buffet table, the kids got some yummy and fun food in their suitcase lunchboxes: sandwiches in the shape of a train (cut with a cookie cutter), cheese, tomatoes, and olives on Aleph Bet picks that I made, and an apple juice box drink wrapped with a personalized wrapper.

I made some fondant covered Aleph- Bet decorated cookies that I scattered around the train cars. The faces were drawn with edible markers. I made a fondant covered train cake with bunting that said happy birthday.

For fun candy trees, I skewered sour belts onto toothpicks and stuck them into Styrofoam balls. I added the flower lollipops for you know, a little more sugar ;)

The kids loaded their suitcases with candy!  They also painted wooden trains that we glued onto their lunchbox suitcases, and they decorated the boxes with foam letters and shapes.

I’ll soon be posting on my blog free printables that you can download and print for yourself, like the juice box wrappers, the luggage tags, the book nametags…

Hope you enjoyed these pictures and that you’re inspired for your own children’s birthday parties!

check out my store Blowout Party!

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How to Make the Best Dressed Salad in the City

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

How to Make the Best Dressed Salad in the City

No Comments 09 February 2011

You’ve never made a salad until you’ve taken some tips from Chef Adam Mimram.

Slicing veggies is an art, and the secret to whisking your dressing lies here!
My kids got to eat this gourmet kosher salad, and even the picky eaters demolished it!!!
Press play now!
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How to Make Chocolate Dipped Pretzels For Purim

kosher dessert recipes, kosher recipes, parties, purim recipes, baskets, and decor

How to Make Chocolate Dipped Pretzels For Purim

8 Comments 06 February 2011


Believe it or not Purim is March 20 this year- the clock is ticking!!!

Please send in your inspirations and ideas to share with other Jewish Hostesses!

These pretzels by Shirley are a gorgeous add-in for Mishloach Manot. Just place them in food cello  bags from HERE or  HERE and tie them with fringe cord ribbons from HERE. Of course as a second item to include in a gift basket you can simply add a bottle of grape juice or if you want to shmancy it up use a nice bottle of wine.

Shirley actually made these pretzels for an engagement party and when I saw how everyone was grabbing them to take home as a goodie for their kids -(ahem) I knew that I had to get the recipe for my Jewish Hostess readers.


I found these personalized ribbons from HERE to decorate Purim baskets.  Just order the ribbons with “Happy Purim! Love the Cohens…” written on them. It takes 2 weeks to order, so do it soon!

Pretzel photos by Morris Gindi Photography.

Happy Purim!

Marlene M.

“Hi its Shirley from Homebaked…I’d like to share with you one of my most well received recipes, which also happens to be one of the easiest to prepare. People (old and young alike) just go crazy for the salty/crunchy/chocolaty goodness of a chocolate covered pretzel.  These little treats are the perfect way to end a meal, and the flavor combinations and toppings for the pretzels are quite limitless. Here I have posted a few of my personal favorite ideas for decorating, however, feel free to get creative…you certainly can’tt go wrong.

What You’ll Need:

  • Pretzel Rods (If the rods are big, I like to cut them in half with an knife to make a smaller pretzel. )
  • Semisweet, Milk, or white Chocolate for dipping and drizzling
  • Sprinkles such as chopped oreos, chopped nuts, mini m&ms, toffee bits, nonpareils, peanut butter chips…

To Assemble:

  1. Line a cookie sheet with wax paper.
  2. Melt the chocolate that you will be using to dip the pretzels in the microwave, in 10-second intervals (as to not burn the chocolate).
  3. Transfer the melted chocolate into a deep bowl or cup, and proceed to dip the pretzels into the chocolate, leaving just the tip of the pretzel bare. Shake of any excess chocolate back into the bowl. (If the chocolate seems to be too thick for dipping, simply use a knife to spread it evenly around the pretzel. Don’t worry about imperfections- they’ll be covered up by the sprinkles.)
  4. Immediately roll or sprinkle the pretzel with the desired topping while the chocolate is still melted, and place onto the cookie sheet.
  5. When all of the pretzels have been dipped and decorated, melt some chocolate (of a different shade) in the microwave.
  6. Transfer the melted chocolate into a sturdy ziplock bag and squeeze down until all the chocolate is in one corner of the bag.
  7. With sharp scissors, snip a tiny hole into the corner of the bag, begin to drizzle the chocolate-covered, decorated pretzels that are on the cookie sheet.
  8. Freeze the pretzels for up to a month in an airtight container.
  9. Enjoy!!


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Allergy-Free Challah- Mom With a Mission

kosher bread recipes, kosher recipes

Allergy-Free Challah- Mom With a Mission

11 Comments 01 February 2011

Enjoy this Kosher Recipe for Allergy Free Challah

Challah with a Mission

By Rachel Ornstein Packer

When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

Kosher Recipe : Challah with a Mission

Ingredients for this Kosher Recipe

  • 1-cup warm water (approx. 105-115 degrees)
  • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
  • 2 ½ tsp. rapid rise yeast
  • 1/3- cup sugar (I use Florida Crystals because they are less processed)
  • 1 tsp. salt
  • 2 TBSP. canola oil

Egg Replacer-Whisk these together briskly with a whisk or fork

(These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

Kosher Recipe Directions

  • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
  • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
  • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
  • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
  • Add the flour, a cup at a time until it is difficult to stir the mixture.
  • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
  • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
  • Transfer to a lightly floured surface and cut dough into two equal halves.
  • Divide each piece into three pieces and roll out into 10-12 inch ropes.
  • Pinch the ends together and proceed to braid the dough.
  • Place on parchment lined baking sheet and let rise for additional 30 minutes.
  • Preheat oven to 350 degrees
  • Bake for approximately 25-30 minutes depending on your oven.
  • Kosher Recipe for ' No-Egg' Challah

    Kosher Recipe for ' No-Egg' Challah

  • Kosher Recipe for ' No-Egg' Challah

Notes for Great Challah:

  • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
  • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
  • Make sure you preheat your oven.
  • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
  • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
  • You can shape these challahs into rounds or rolls.
  • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

Enjoy this Kosher Recipe for Allergy Free Challah

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How to Make Authentic Italian Potato Gnocchi

kosher recipes, kosher rice and pasta recipes

How to Make Authentic Italian Potato Gnocchi

2 Comments 01 February 2011

By Lisa C.

Gnocchi are delicious little Italian potato dumplings that make for a very elegant and impressive meal or side dish.  They are on the menu at pretty much any Italian restaurant, but Gnocchi are surprisingly simple to make at home.  They do require some time and effort, but it is well worth it for some authentic Italian dining right from your own kitchen.

I tried this Gnocchi recipe with both white and whole wheat flour. It worked great both ways, but I will say that the white version tasted much more authentic.  Personally, I happen to love the flavor of whole wheat things (plus, all of the added health benefits), so I loved both versions, but there was definitely a big difference between the two.  Try it out and see which one you like best!

Anyway, here is what you will need to make your own Gnocchi:

  • About 2 lbs. russet potatoes
  • 1.5-2 cups flour
  • ¼ tsp. salt
  • 1 egg

Start by washing and baking your potatoes at 350°F until they can be easily pierced with a fork, about 1 hour.  Once they are baked, let them cool until they are easy enough to handle and peel off the skins (after they are cooked, the skins should come right off).

Next, you need to mash your potatoes.  It is really important that they be light and fluffy with no lumps – the best way to do this is with a ricer or potato mill.  I don’t have one, so I put them through a cheese grater.  You could probably also just mash them by hand – just make sure there are no lumps.

See how light and fluffy they look?  Now, mix in the egg and salt.

Now, you will start to add your flour.  You want to keep adding it, little by little, until the dough comes together in a ball that doesn’t stick too much to your hands – you should need about 1.5-2 cups, but use more or less than that if you need to.  Remember: the more flour you add, the heavier your gnocchi will be – so you want to add as little as possible.

Your dough should look something like this.

Now, on a floured surface, take a ball of dough about the size of your fist and roll it into a log.  With a sharp knife, cut the log into little “pillows.”  Aren’t they cute?  Once you have all of your pillows cut, drop them into boiling water in batches – if you put too many in at once, they will stick together.

The gnocchi are finished cooking about one minute after they float.  This is a pretty fast process – they should only take 3-5 minutes to cook.  When they are done, drain them and put them in a bowl.

Now, you can top them with whatever sauce you want.  I went with tomato sauce and parmesan cheese (yum!), but the sky’s the limit – try pesto, butter and sage, olive oil and garlic, or whatever you like.

Enjoy!

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Time for Tea

at home, kosher dessert recipes, kosher recipes

Time for Tea

1 Comment 31 January 2011

When the snow is coming down outside, there’s nothing better than curling up in a cozy sweater with a mug of steaming tea. But don’t settle for that old tea bag you found in the back of your closet – here’s a collection of what’s new, fun and elegant in tea time.

From  Yedi Housewares

We love these heart shaped cup and saucer sets. You can buy a set of 6 cups & saucers in assorted colors (bubblegum pink, banana yellow, lime green, pumpkin orange, turquoise blue and cranberry red). Available in two sizes.

Mighty Leaf Teas-

Mighty Leaf Tea Chamomile Citrus, 15-Count Whole Leaf Pouches (Pack of 3)

This line of specialized teas are packaged in “artisan-crafted whole leaf tea pouches” without any glues or staples, to allow for big pieces of leaves, fruits and herbs. Flavors like chamomile citrus and ginger twist will keep you coming back for more.

2 Karat Cup –

Everyone needs to feel special sometimes, which is when this clever mug from the Museum of Modern Art comes in. Designed by Yusuke Fujinuma, this mug has a Swarovski crystal built in to the “ring,” so you slip on the cool gold band as you wrap your hands around the mug.

“Thank You” Cookies –

Sometimes a mug of fragrant tea is perfect on its own, but sometimes it’s a venue for a sweet kosher buttery cookie on the side. These “world of thanks” cookies sold at Dean and Deluca (and made by Eleni’s cookies) are as educational as they are delicious – teaching you how to say “thank you” in 5 different languages.

Lipton Pyramid Teas

Lipton has decided to replace the old school ‘paper pillow’ tea bags with the new ‘Pyramid Tea Bags’, invented by the Japanese years ago.

The pyramid shape of the tea bag gives room for the tea leaves inside it to expand. This allows you to have the ‘loose-leaf experience’, which adds to the luxurious experience of sipping a cup of these delicately scented tea bags. I was at a Brit Milah recently, and when they served these teas, I knew I had to find them and have them on my dessert table!

Buy Here: Lipton Green Tea, Mandarin Orange, Premium Pyramid Tea Bags, 20-Count Boxes (Pack of 6)

Stash Honey Sticks can be displayed on a silver rectangular  tray on your dessert tray. They come in packs  of 6, are made out of pure clover honey, and  are kof-k certified.

Buy Here :Stash Premium Original Honey Sticks, 20-Count Sticks (Pack of 6)

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How to Tie the Perfect Ribbon

at home, kosher recipes

How to Tie the Perfect Ribbon

2 Comments 30 January 2011

by Nina Dweck

Here’s an easy way to take gift wrapping to the next level when topped with a glamorous ribbon. Get creative - mix and match ribbons to coordinate with your event, or choose your recipients favorite color. Have fun by embellishing your bow with rhinestones, pom poms or even feathers!

Shown in the picture is a Sephardic bridal “Swanee“, in which the groom’s parents send over gifts for the Jewish bride.  Gifts usually include candlesticks for Shabbat, a tray, perfumes, and a purse with money enclosed for the bride to attend the mikveh. This swanee is “closed”, meaning that the gifts are wrapped and will be opened during a private time for the bride and her close friends and relatives.

For this project, you’ll need a  glue gun, scissors, and ribbon in your desired width and color. Keep in mind that a larger gift will look better with a wider ribbon, while a smaller one will look fine with a thinner one. It is very important that you use wire edged ribbon to make the bow. It will look stiffer and prettier. I buy my ribbon from Cosco- they sell beautiful wide wired edge ribbons in varying colors, and are very inexpensive. They especially have a wide selection around holiday time so stock up for future projects!

Not in the mood to go buy ribbon? Watch the video above and learn how to make a bow out of recycled wrapping paper or any paper that you have laying around the house. Its a great eco-friendly wrapping idea!

  1. Step one: lie your box or gift on a flat surface. Glue a piece of ribbon horizontally and then cross another piece of ribbon over vertically. Take care to place the vertical ribbon under the horizontal one to hide the seams for a more perfect finish. Use your hot glue gun to stick the pieces together.

2. Step two: Cut a long piece of ribbon for the bow. The longer the piece, the larger the bow will be.

3. Step three: Take one end of the ribbon and fold about an inch in, gluing to creating a small circle. You can place your index finger in the circle to make a rounder piece.

4. Step four: Fold another circle in, this one a bit larger than the first. Glue this one under to the left of the first small circle. Follow this step and make another circle on the right.

5. Step five: Continue, each set becoming larger than the last. Keep on going until you have the desired bow size. When your done, fold the edge of the remaining ribbon and cut on an angle across the closed side. This will create two triangle edges for a beautiful, professional finish.

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How Sweet It Is… A Sugar Sweet Bris

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How Sweet It Is… A Sugar Sweet Bris

2 Comments 30 January 2011

A Sugar Sweet Bris!

I don’t know about you, but lately  at every event I go to the decor seems to be a bit repetitive. So when my clients came to me this past summer for their son’s bris, I was thrilled that they wanted their event to be anything but ordinary. The thought process was simple: Bris = Kids and Kids = Candy. Yes, the theme was candy. This event is probably one of my favorites that I’ve done just because we got to use so many different colors and we really had fun with it. There were no limits as to how far we could go with the candy theme.

To start, our guests were greeted by 7 foot tall gigantic lollypops made out of flowers. If you ask me, there’s nothing better than an amazing entrance. It makes everyone excited to be there, and you know that what’s to come will be even better!

After a stroll down lollypop lane, guests walked into a beautiful tent will crystal chandeliers. Each table was adorned with a lollypop made of flowers, gorgeous apothecary jars filled with gourmet licorice, and edible lollypops for people to take. The chartreuse linens were crocheted and had just the right amount of sparkle in them. Over the bar as the main centerpiece was the letter H built into a square for the baby’s name. This was also made out of fresh flowers!

If this wasn’t enough to amaze everyone, there was a cigar roller (for the adults), a popcorn machine, a candy bar,  and a candy blower! Yes, a candy blower. Have you ever seen people blow glass into different shapes? That’s exactly what it was- only it was candy being blown into different shapes.

To end things on a sweet note, the actual ceremony of the bris was outdoors, so halachically speaking, we needed to build a structure with four corners, similar to a chuppah. So the four corners were flowers of all different colors swirled into a candy cane! and the top was actually made of candy necklaces!

My point is, for your next event don’t be afraid to take risks and don’t be afraid of color! It will surely make for a party to remember.

If you have an event coming up and are interested in my services as an event designer and planner, my information is at the bottom :)

Big thanks to my florist, Konstantinos, for his amazing work. He should call it art not work! You can find his information at www.LouisKonstantinos.com

And I wouldn’t be able to share my work with all of you readers if it weren’t for these photos. So thank you David Roth for always giving us beautiful memories!

In all seriousness David did my wedding photos and I love every picture so much that I might have to extend my album by 100 pages. You can also find his information at www.davidrothphotography.com .

Lillian Antar Shomer

Event Design and Planning

Phone: (917) 621-5985

Email: lilllyShomer@gmail.com

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Esther’s Chocolate Almond Biscotti

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

Esther’s Chocolate Almond Biscotti

3 Comments 25 January 2011

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

Brings back memories…..

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

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

Thank you Eshter Serouya for the great recipe!

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

Directions for this Kosher Recipe

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

kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

A Healthy Passover Snack for Picky Eaters

5 Comments 16 January 2011

 

KOSHER RECIPE: Makes 6 Banana Bites

In the world of simple Kosher Recipes, these banana bites are a big hit when little friends get together on the Jewish holiday. The ingredients are all available Kosher for Passover, which makes life much easier  during that hectic holiday week. Kosher kids can stand in an “assembly line” and join in on this yummy DIY snack…Reprint from disney family.com

Recipe Ingredients

1-2 bananas
4 oz chocolate – milk or plain
Dried coconut
Chocolate sprinkles
Colored sprinkles


Kosher Recipe

Directions Cont’d

KOSHER RECIPE: Step One

Peel the banana and trim off the ends. Chop the flesh into 6 bite sized pieces.

Break the chocolate into a heat proof bowl. Put the bowl over a pan of hot water, making sure the bottom of the bowl doesn’t touch the water and melt the chocolate, stirring occasionally. Leave to cool slightly.

Push a straw through the banana, and then drizzle melted chocolate over each piece. (Don’t worry if it’s not perfect, it will still taste delicious!)

KOSHER RECIPE: Final Step

Roll the chocolate-covered banana in the coconut or sprinkles. Let the chocolate harden, and then serve. Store in the fridge and eat within 24 hours.

 

About the Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today Show and The Early Show. Please visit her website at www.annabelkarmel.com.

And, remember for the latest Kosher Recipes and innovation, and new takes on how to enhance your Kosher lifestyle, check this website frequently.

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How to Use A Cookie Press For Fun Purim Cookies

kosher dessert recipes, kosher recipes, parties

How to Use A Cookie Press For Fun Purim Cookies

2 Comments 16 January 2011

Looks like a new-fangled contraption, right? Truth is, the cookie press has been around for almost fifty years. Want to turn out buttery spritz cookies? How about homemade Milanos? Then you’re going to want to invest in one of these, and you will never have to reach for store-bought versions again.

The science behind the cookie press is pretty simple: fill the tube with cookie dough, and fit one of the metal disks at the bottom. Then, press the bottom of the tube right on to the cookie sheet, and press. When the dough comes out, it forms shapes corresponding to the disks. Flowers, hearts, squiggles, snowflakes – the designs that are available will vary depending on the brand you buy.

You can’t use just any cookie dough recipe here, since the dough has to be the right consistency to fit through the disks. I provide my recipe below, and most cookie presses come with a recipe in the box. For the press to work, your dough cannot be refrigerated. If you do need to make your dough in advance, make sure it comes to room temperature before filling the tube.

So what can you use your new contraption to make? How about a homemade version of those classic swiss fudge cookies from Stella D’Oro? Make the flower shape and then fill the centers with a little chocolate ganache.

What about your own version of Milanos? Two oval shaped cookies, sandwiched together with a little melted chocolate – voila! The opportunities for your new gadget are endless, and any of the varieties would be great to slip in to your Mishloach Manot for Purim. You can top your designs with sprinkles, colored sanding sugars or even pieces of fruit. You’ll get 10 phone calls asking how you made that cool design!

Buy here: Norpro Cookie Press

Recipe: Makes about 40 cookies

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
2 1/2 cups flour

Beat the butter and sugar together until light and fluffy.
Add in the egg, vanilla and salt and beat until combined.
Stir in the flour.
Fill the cookie press with the dough and fit the disk on.
Press the cookies out onto ungreased baking sheets, 1 inch apart.
Bake on 375 F for about 10 minutes, until just lightly golden.
Transfer to wire racks until cool.
Decorate as desired!

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