Tag archive for "kosher recipes"

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

This spring, try crunching on jicama instead of potato chips.

Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.

A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.

Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.

This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin


  • 1/2 avocado chopped
  • 2 Tbsp olive oil

WIN any 3 Cookbooks!

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    5 Brand New DIY Mishloach Manot Ideas for Purim Gifts

    purim recipes, baskets, and decor

    5 Brand New DIY Mishloach Manot Ideas for Purim Gifts

    4 Comments 03 March 2015

    As Purim gets wrapped up, savor these last minute creative Purim mishloach manot DIY themes by Esther O Designs:
    With the enormous variety of colorful gumballs on the market today enjoy creating this palatable treat-a winner for sure!
    (Stick gumballs to palette with a drop of icing)
    Mishloach Manot 3, The Jewish Hostess
    Mishloach Manot 4, The Jewish Hostess
    Pillow boxes are perfect for your kids to present their Mishloach Manot.Easy to fill,budget friendly and oh so practical!You and your children (and their frinds!) will surely love these.
    Mishloach Manot 6, The Jewish Hostess
    Who can resist a special treat on the go? Teens-this ones for you! You’re sure to get a rave review.
    A childs dream come true! With these two simple treats-you can create a childs fantasy.
    Mishloach Manot 2, The Jewish Hostess
    Mishloach Manot 1
    Working with specific colors combinations,gives an overall uniformed,neat look. I love the look of this hot pink/yellow packaging but go ahead and pick the coloring that suits your fancy.
    Supplies used:
    large pillow box
    hot pink/yellow tulle
    flower lollipop
    chocolate covered pretzels
    crystal light with lemon candy(available at Oh nuts)
     Custom labels by: http://omgdesign.weebly.com/
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    Low-Fat Grilled Turkey Kibbeh for Thanksgiving

    kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

    Low-Fat Grilled Turkey Kibbeh for Thanksgiving

    1 Comment 22 November 2013

    “Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”


    Adapted from Food and Wine magazine

    • 1 pound ground turkey (*see note below)
    • 2 tablespoons extra-virgin olive oil
    • 1 cup medium or coarse grain bulgur, rinsed
    • 1/2 med. onion, finely chopped
    • 1 1/2 tablespoons all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cumin
    • 1/2 teaspoon Aleppo pepper (flakes, not ground)
    • lemons, cut into wedges

    ‘How to’ Create kibbeh

    In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

    Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

    Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

    * note:  This is not great with all white meat turkey – it will be very dry.

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    Heavenly Cheese Samboosak

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

    Heavenly Cheese Samboosak

    5 Comments 06 May 2013

    Mother’s Day and Shavuot  would not be the same  in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.

    Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.

    A bag of frozen unbaked  sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.

    Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!



    • 2 1/2 cups of flour
    • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
    • dash of kosher salt
    • 2 sticks of melted butter
    • 1/2 cup water
    • 1 tsp oil

    Cheese Filling:

    • 1 lb. low fat mozzarella cheese, grated,
    • 2 eggs beaten,
    • 1/2 tsp  aluminum-free baking powder.

    Egg Glaze and Sesame Seeds for Topping:

    • one beaten egg in a small bowl for dipping sambousak.
    • 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
    1. Mix flour, semolina and salt. Add butter , add water and oil slowly.

    (Can be kneaded by hand, but I like using the metal blade of the food proccessor.)

    1. Refrigerate dough for 20 minutes.
    2. In a glass bowl, mix grated cheese with  aluminum-free baking powder and eggs .
    3. roll the dough into walnut size balls.
    4. flatten with tortilla press or your palm
    5. place a teaspoonful of cheese mixture into the circle
    6. fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
    7. dip half moon into beaten egg, and then into sesame seed mixture.
    8. place on sprayed parchment on a cookie pan.
    9. May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
    10. bake at 350 degees for approximately 20 minutes.
    11. Done when bottom of each sambousak is a light brown and top is perfectly baked.

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

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

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

    1 Comment 03 May 2013

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

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

    Juice of 1 lime

    3 tbsp vegetable oil

    1 tbsp honey

    1/2 tsp salt

    1 clove garlic crushed

    1/4 tsp ground black pepper

    1/4 tsp cayenne pepper

    1 pint grape tomatoes cut in halves

    1 ripe hass avocado, roughly chopped

    2 ears of fresh sweet corn

    2 tbsp fresh cilantro, chopped

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

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

    adapted from Jehan Can Cook

    How to Grill Corn on the Cob:

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

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

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

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

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

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

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

    Adapted from How to GrillCorn.

    • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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    Passover Chocolate Chip Cookies by Lisa Bailey

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

    Passover Chocolate Chip Cookies by Lisa Bailey

    4 Comments 29 March 2013

    There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

    Kosher Ingredients: 2 cups cake meal

    1 tsp. baking soda

    1 tsp. salt

    2 sticks margarine

    ¾ cup sugar

    ¾ cup brown sugar

    2 eggs

    1 tsp vanilla extract

    1 package (12 oz) chocolate chips


    Combine dry ingredients, cake meal, baking soda and salt

    Melt margarine in microwave, cream with sugars add eggs and vanilla

    Add in dry mixture then chips

    Shape into balls and flatten a little (these cookies will remain the same shape after baking )

    May freeze at this point

    Bake 350 (preheated oven) for 10-12 min do not over bake


    Lisa Bailey

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    Chicken with Pine Nuts in Lettuce Cups

    kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

    Chicken with Pine Nuts in Lettuce Cups

    2 Comments 22 September 2012

    This is a healthy and easy dish adapted from New York’s famous Shun Lee restaurant (who will arrange for kosher banquets by special request btw).

    When I’m in the mood for Chinese food but don’t want greasy take-out, I make this for dinner with cold ginger scallion noodles (recipe below), a lighter alternative to those gloppy peanut butter laden noodles.

    Throw some frozen egg rolls into the mix and some seasonal stir-fried veggies and you’ve got your own Chinese feast at home.

    Adapted from Shun Lee restaurant

    Serves 4


    • ½ pound boneless, skinless chicken breast, cut into ¼ cubes
    • 2 teaspoons egg white (beat the white until foamy, then measure)
    • 1/4 teaspoon salt
    • 1 teaspoon cornstarch


    • 2 tablespoons soy sauce
    • 1 teaspoon rice wine vinegar (or red wine vinegar)
    • 1 tablespoon rice wine or dry sherry
    • 1-2 teaspoons sugar
    • 1 teaspoon water
    • 1/8 – ¼ tsp ground white pepper
    • 1 teaspoon cornstarch
    • 4 celery ribs, finely diced (1 cup)
    • 4 scallions, white and green parts, trimmed and minced (3/4 cup)
    • 3 carrots, finely diced (1/2 cup)
    • 2 cloves garlic, minced
    • 1 teaspoon dark sesame oil
    • hoisin sauce (for serving)
    • 1 head iceberg lettuce (for serving)
    • 2 tablespoons toasted pine nuts
    • 1-2 Tablespoons canola (or peanut) oil

    1. Core the lettuce and separate into leaves. Pile on a platter and set aside. Prepare a small serving bowl with the hoisin sauce.

    2. Place the diced chicken meat in a mixing bowl and add the egg white, salt and cornstarch. Blend well. Refrigerate 30 minutes or longer.

    3. Combine the chopped celery, carrots, scallions and garlic. Set aside.

    4. In another bowl, combine the soy sauce, vinegar, rice wine or sherry, sugar, water, white pepper and cornstarch and set aside.

    5. Heat 1 tablespoon oil in a wok or large non-stick skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook a few minutes until it turns white and is just cooked through. Remove from pan and set aside.

    6. Add 1 teaspoon of sesame oil to the pan and add the celery, carrot and scallion mixture. Cook, stirring, about a minute or two and then add back in the cooked chicken and the sauce, stirring, another minute until the chicken is hot. Add in the pine nuts and remove from heat.

    7. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf with the hoisin sauce and folding it before eating.

    Serve as a first course or part of meal. You can double the recipe for a larger group.

    Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham

    I love these noodles as a side dish with just scallions and the ginger dressing, but throw in broccoli and red pepper strips for a more complete dish if you wish. The noodles marinate in soy sauce, which give them depth and flavor.

    • 1 pound dried chow-mein or lo-mein style noodles or thin whole-wheat spaghetti, cooked until just done, rinsed and drained
    • ½ cup soy sauce
    • 2-4 green onions, thinly sliced (or more to taste)
    • 3 cups broccoli florets, blanched or microwaved (rinsed in cold water & drained)
    • ½ red bell pepper, cut into thin strips
    • fresh cilantro for garnish (optional)

    • 2 tablespoons minced or grated fresh ginger
    • 1/3 cup sugar
    • 1/3 cup rice wine vinegar
    • ¼ – ½ tsp dried chili flakes or to taste (optional)
    • 1/3 cup good-quality dark sesame oil

    1. Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

    2. To make the dressing, place all of the ingredients except the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour in the sesame oil and blend for about 20 seconds (do not overblend or the dressing will turn whitish)

    3. To serve, gently toss the noodles with the dressing, adding 3 or 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red pepper and green onions and gently toss. Garnish with cilantro if you wish.

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    Fruity Lamb Tagine for the Jewish Holidays

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

    Fruity Lamb Tagine for the Jewish Holidays

    No Comments 14 September 2012

    This is a tantalizing holiday entree as the gooey fruits and honey of this dish evoke the sweetness of a Happy New Year.

    A tagine is a dish that is a native and staple of so many North African tables, specifically in the cuisines of Morocco, Tunisia and Algeria.
    It looks like a chimney pot with a clay base . The pot is taken off and put aside and an aromatic stew of lamb, or beef, or chicken, or fish with chickpeas and vegetables appears: the stew may also be composed of only vegetables.

    Tagine is a cooking method which for about an hour effectively steams and braises the meats and vegetables with spices at a relatively low temperature of 325 to 350  degrees so that they are tender, tasty and delectable.

    If you cannot fine a tagine pot a roaster does the trick!


    • 2 lbs boneless lamb shoulder,cubed
    • 3 tbsp extra virgin olive oil
    • 1 onion,chopped
    • 1tsp coriander
    • 1 tsp fresh ginger,grated(or may use one frozen cube)
    • 1 tsp kosher salt
    • 1/4 tsp coarse pepper
    • 1/4 tsp saffron threads
    • 1 cinnamon stick
    • 1/2 lb dried apricots
    • 1/2 lb dried prunes
    • 1/4 c honey
    • 1 TBSP toasted sesame seeds
    1. Preheat oven to 350 degrees
    2. In a large skillet over medium heat,heat oil, add lamb and brown on all sides. add onion and sauté 5 minutes.
    3. in an oven proof tagine ,casserole, or crock pot, combine lamb,onion,ginger,coriander,salt,pepper saffron and cinnamon stick.
    4. Barely cover with water and bake in oven with cover ajar for 45 minutes.
    5. Remove cover and continue cooking another 15 minutes.
    6. Remove cinnamon stick,add dried fruits and honey cook another 20 minutes.remove from oven sprinkle with sesame seeds!
    7. this recipe is best enjoyed over couscous or simple white rice!

    Chicken cutlet cubed can be substituted for the lamb if desired!

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    Sicilian Eggplant Meat Rollups for the Jewish Holidays

    kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

    Sicilian Eggplant Meat Rollups for the Jewish Holidays

    No Comments 24 August 2012

    Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

    by Vivien Hidary

    Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.

    How to Create this Kosher Dish:

    - Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.

    - Brush a little olive oil on top of the slices.

    - Bake on  350 degrees for approximately 20 minutes.

    - Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.

    - When eggplant is done roll each slice around a small mound of filling.

    - Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.

    - Bake at 350.Bake covered. .

    These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!

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    Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

    hanukka recipes and tablesettings, kosher dessert recipes

    Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

    3 Comments 10 August 2012

    Lately, olive oil cakes have been all the rage, but little do most of us know, is that Italians have been using olive oil in their moist cakes for centuries. 

     Many chefs use olive oil because it provides a nice richness and an undertone of earthy flavor without all the denseness and greasiness of butter that you would usually use in baking. 

    Another difference of an olive oil cake is that it’s not an overly sweet cake, taking the notes from citrus and herbs, in this case cardamom.  Greek, Roman, Egyptian, and Arab cultures loved infusing this spice into their foods and potions because of their aphrodisiac qualities. (So, if you are looking for that extra special Hanukkah gift, you might try serving this Cardamom cake to your hubby ASAP!!!)

    Its nice to always add new spices to our cooking and baking menus because of the healing qualities that benefit a varied diet. In this case, cardamom also contains chemicals that appear to treat stomach and intestinal issues, and increase the movement of food through the intestine. Thank you Rachel Harkham of RecipeRachel.com. for sending in this wonderful recipe.

     Make sure to use a high quality extra virgin olive oil to add to the sweeter, stronger flavors of this olive oil cake. 

    Cardamom Citrus Olive Oil Cake

    by Rachel Harkham at RecipeRachel.com.

    When you think of Hanukkah food  you think of Latkes, right? Golden,crisp-fried potato pancakes are perfect holiday food for a cold winter’s night. Lighting the menorah for eight nights aptly commemorates the miracle of  little jar of oil that lit up the menorah in the Temple.  Eating food made or prepared with oil is the best way to celebrate this eight day Festival of Light .  But after a few crispy fried nights when your taste buds are yearning for a different texture and taste, Citrus-Cardamom Olive Oil Cake is just the thing to keep the oil celebration going.  Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts  and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.

    Cardamom Citrus  Hanukkah Olive Oil Cake

    • 4 eggs
    • 1 cup sugar
    • 3/4 cup olive oil
    • 1 cup all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • Zest of one small lemon (about  1 tablespoon)
    • ½ teaspoon  cardamom
    1. Preheat oven to 350F and spray a round cake pan
    2. Beat together eggs and sugar until pale and fluffy and very thick
    3. Slowly stream olive oil into egg-sugar mixture, beat together on lowest speed .
    4. In separate bowl: whisk together flour, baking powder, salt, zest, and cardamom.
    5. Gently fold wet ingredients into the dry ingredients, being sure to mix completely.
    6. Pour into prepared pan and bake for 30 minutes or until light golden brown and it passes the toothpick test .  After cake has cooled  remove from pan, plate, and pour orange cardamom glaze over top of the cake, allowing glaze to drip lazily down the sides.

    Orange Cardamom Glaze

    1 ½ c. powdered sugar

    1 teaspoon cardamom

    1  teaspoon orange zest

    4-5 tablespoons fresh orange juice

    1. Mix all ingredients together in bowl until the glaze is thick enough coat the back of your spoon.  Alternately, dilute with 1 tbsp. of OJ at a time if the glaze is too thick.


    Candied Citrus Slices

    1 cup sugar

    2/3 cup water

    1 sliced lemon and/or orange cut into ¼ inch  rounds

    1. In a medium saucepan combine the sugar and water.  Bring to a boil and then reduce heat.  Boil gently for 12 -15 minutes or until mixture becomes thick and syrupy, stirring every so often.
    2. Add fruit slices to syrup, stirring to submerge.  Simmer for about five minutes until fruit is tender and slightly shrunken.  Gently remove fruit from syrup and place artfully on top of the cake.  Reserve citrus simple syrup for another use (it’s great for mixed drinks).
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    kosher pareve recipes, kosher recipes, kosher rice and pasta recipes


    No Comments 05 July 2012

    Dear Renee,

    Thanks so much for dishing out this healthy recipe for weeknight brown rice pasta. I just know how gourmet blood just runs in your family  so I’m betting that this recipe is a winner!

    Can’t wait to see you at Lottie’s Kitchen on July 11! Marlene


    By: Renée Cohen Safdiah

    • 1 package brown rice spaghetti
    • I medium red onion, finely diced.
    • 6 cloves garlic, finely diced
    • I bunch flat leaf parsley, finely chopped
    • extra virgin olive oil
    • 1/4 lb baby arugula
    • kosher salt
    • red pepper flakes
    • freshly ground black pepper

    Cook brown rice spaghetti in large pot of boiling salted water- 2 minutes short of cooking time. It should be al dente.
    When the pasta is ready, drain and save a glass of its starchy cooking water.
    At the same time, heat a generous amount of extra virgin olive oil in a deep, wide skillet.
    Add the red onion, garlic and kosher salt. Cook slowly over low heat until golden. Add the chopped parsley and a dash of red pepper flakes. Continue to cook for 5 minutes.
    Add some of the cooking water to this mixture. Simmer for a moment to make it thick and creamy. Add the spaghetti and toss well over the heat. Season with salt and pepper.
    Put spaghetti in serving platter and top with baby arugula. Toss gently to wilt arugula before serving.

    Find this and other amazing summertime recipes in the Lottie’s Kitchen Cookbook available at the LOTTIE’S KITCHEN charity event on July 11th, 2012
    This summer, we look forward to:

    • A Vegan Throw-Down featuring the chefs of Candle Cafe West (certified kosher), Jorge Pineda & Angel Ramos vs. our very own Alice Adjmi.
    • Demo and book signing with Levana Kirschenbaum, author of “The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple.”
    • Many exciting cooking demonstrations from creative community members.
    • Please join us!
    • For more information or to volunteer at the event, please email Lottieskitchen@gmail.com.

    Lottie’s Kitchen is a food distribution program established in Jerusalem, Israel.
    Lottie’s Kitchen prepares hundreds of meals, sandwiches and snacks every
    day for families of sick and hospitalized patients. Dedicated volunteers
    deliver the food to hospitals and the homes of sick people, bringing
    encouraging words and emotional nourishment along with the nutritious
    The fund raiser for this program is a major event that takes place each
    summer in Deal, NJ. This event includes cooking demonstrations, an elaborate chinese auction, a
    kitchen boutique, a bakery shoppe as well as renowned speakers

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    Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

    card game lunch, kosher dairy recipes, kosher main dish recipes, mothers day recipes, parties, shavuot recipes and ideas

    Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

    No Comments 17 June 2012

    Dear Michelle-
    Thanks for sharing your card game menu with us! Even though this is a dietetic menu, I feel like I gained 10 pounds just posting it all onto The Jewish Hostess! Looks like it was an amazing day. Wish I was there to feast on your delicious lunch! Marlene
    “Hi Marlene,
    Last week I had my friends over lunch and cards. Being that we are all always dieting, I tried to make a healthy and delicious lunch menu.
    I scoured through my cookbooks new and old. Borrowed my sister in law’s Dare to be Different kosher cookbook by Robin Jemal.

    I found a lot of new recipes. I must give credit to my sister Laura Shammah – who got this Cauliflower Crust Pizza recipe from someone she works with. It is amazing!!!!!!

    Michelle Esquenazi”

    Cauliflower Crust Pizza:

    • 1 head cauliflower – chop and grind (in food processor)

    microwave 6 minutes (no water)
    this makes 3 cups

    • 1 cup of the cauliflower
    • 1 egg or egg white
    • 1 cup shredded cheese
    1.  put on cookie sheet that is sprayed well
    2. don’t let edges of crust mixture touch sides of pan used as that will make the edges hard
    3. bake at 450 degrees for 15 minutes
    4. put on toppings I roasted some veggies. and cheese
    5. put back in oven just until cheese is melted

    cauliflower crust pizza

    wheat berry salad with cranberries,corn,kidney beans and mint

    quinoa with artichokes and apricots

    Roasted veggies on Ezekiel wraps.

    spinach wontons- I used nay soya brand wontons

    roasted String beans with rosemary and basil- from Dare to be Different cookbook

    kale chips

    Tofu sticks. They are breaded in flax meal and corn flake crumbs. And baked!

    Puff pastry filed with mushrooms,peppers and a few carrots.
    dark chocolate/ wet chocolate mini cheesecakes

    chocolate peanut butter biscotti

    banana loaf

    Peanut butter fluff brownies, s’mores, brownies, and choc chip cookies

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    Baby Joyce’s Pink Lacy Ballet Themed Birthday Party

    Amy Atlas Dessert Bar Contest, birthday parties, Dessert Buffet Bars, parties

    Baby Joyce’s Pink Lacy Ballet Themed Birthday Party

    1 Comment 05 May 2012

     Check out some more dessert bar pics HERE. More to come this week!

    Last chance to send in your dessert bar pics to WIN an

    AUTOGRAPHED COPY of the Amy Atlas Sweet Designs Brand NEW Book!

    Send them to marlene (at) thejewishhostess.com.

    Subscribe NOW and you can be the book of the month winner.

    Just click HERE and get The Jewish Hostess weekly newsletter, filled to the brim with great Jewish holiday recipes, and gorgeous table settings.


    Sweet Designs: Bake It, Craft It, Style It

    Grandma Joyce Wolf put a lot of detailed touches to this sugar sweet event for the first “Joyce” granddaughter in the family. I’m especially loving the height variations on the shades of rosy pink dessert table, the hanging ballet slippers from the chandelier, the lacy pink placemats peeking through the clear glass trays, the individual fruit cups, the personalized tulle wrapped cookies, the melt in your mouth cotton candy cones, the chocolate multi colored drizzled strawberries, and the melange of pink candies in an array of glass containers. What did I leave out??? Comment below! Marlene


    Syrian Atayef Dessert (ricotta filled pancake  drizzled with rose water syrup)

    Krabeej Syrian Dessert (cinnamon and nut filled pastry)


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    Creme Brulee French Toast for Mother’s Day

    kosher dairy recipes, kosher recipes, mothers day recipes

    Creme Brulee French Toast for Mother’s Day

    No Comments 28 April 2012

    This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

    Serves 6-8 people, Dairy


    • Challah bread cut into 1 inch thick slices, trimming crust
    • 1/2 cup butter
    • 1 cup brown sugar
    • 2 Tablespoons corn syrup
    • 5 large eggs
    • 3/4 cup heavy cream
    • 3/4 cup milk
    • 1 tsp. pure vanilla extract
    • 1/4 tsp. salt
    • Powdered Sugar for garnish
    • Large Pyrex or oven to table baking dish


    In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

    Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

    In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

    Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

    Recipe adapted from The Food Network

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    Grandma’s Chewy Passover Date Nut Bars

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

    Grandma’s Chewy Passover Date Nut Bars

    5 Comments 04 March 2012

    My mother in law is the perfect source for a Passover recipe, as she is really the hostess with the mostess. She actually wrote up this recipe for all of my Jewish Hostesses so please let her know if you like it! (comment below!)

    By the way, I’ve been reading that dates are very healthy for pregnant women, as they are very healthy for a fetus’s brain development. Please get more info HERE.

    Please send in your delicious Passover recipes and Passover menu ideas to:

    marlene (at) thejewishhostess.com.

    Passover Ingredients for Chewy Date Nut Bars:

    • 1 cup of chopped nuts
    • 3/4 cup matzo meal
    • 1/3 cup of sugar
    • 1/2 cup of margarine (if you would like to substitute the margarine- click and read this article)
    • 1 cup of pitted dates
    • 1/4 cup orange juice
    • 2 tsp grated orange rind
    1. Beat nuts with matzo meal, sugar, and margarine until crumbly and moist reserving 1/4 cup of mixture.
    2. Firmly put remainder into bottom of 9″ square pan making a solid base.
    3. Chop dates, beat with orange juice and orange peel until spreadable.
    4. Spread carefully over base.
    5. Sprinkle with reserved topping.
    6. Bake at 350 degrees for 30 minutes.
    7. Cool. Cut into squares.
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    Warm Chickpea Salad with Arugula for Passover

    kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas

    Warm Chickpea Salad with Arugula for Passover

    No Comments 15 January 2012

    Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

    If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

    To read more about  kitniyot on Passover, click HERE.

    This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

    Check out this REVIEW of this great Mark Bittman cook book.

    From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

    Makes: 4 side- or 2 main-dish servings

    Time: 20 minutes with precooked beans

    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon minced garlic
    • 1/2 teaspoon cumin seeds
    • Salt and freshly ground black pepper
    • 1 1/2 cups cooked or drained canned chickpeas
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon honey
    • 4 cups arugula leaves
    • 1 small red onion, halved and thinly sliced
    • 4 hard-cooked eggs, quartered (optional)

    Kosher Sephardic Passover Recipe Directions

    1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

    2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
    Recipe from Mark Bittman‘s BLOG.

    More books from Mark Bittman


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