Tag archive for "Mustard"

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

kosher recipes, kosher salad recipes

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing

1 Comment 16 January 2012

 

I recently tried a new salad dressing from the new SBH Cooking for a Cause cookbook and it was too good not to share with all of my Jewish Hostesses. Its light and sophisticated, yet very kid friendly.  It’s much easier for me to whip up large quantities of salad dressings in a Cuisinart than mixing in a bowl. I doubled the amount of ingredients called for in the original recipe, and stored it in a jar in the fridge. Perfect on top of any type of salad! Use it all week- this past Shabbat I drizzled it on top of sliced grilled chicken salad with olives and radichio. Yum! Enjoy! Marlene

 

Monday Night Light ‘n Lemony Dijon Mustard Salad Dressing:

  • 4 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 tsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 shallots
  • salt and freshly ground pepper
  1. While Cuisinart blade is running, drop the 2 shallots in to be minced.
  2. Pour in all other ingredients except for olive oil.
  3. While blade is spinning slowly add olive oil to make sure the dressing is emulsified.
  4. Add salt and pepper.
  5. Store in a jar and use throughout the week!

 

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Carmelized Cornish Hens – Revised!!

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

Carmelized Cornish Hens – Revised!!

2 Comments 19 September 2011

This is a fancy dish for Shabbat  that was such a hit with our readers that we decided to repost it:

Combine the following ingredients in a mixing bowl:

  • 4 Rock Cornish Game Hens cut in half and dried with a paper towel
  • salt and pepper
  • 1/2  jar of duck sauce
  • 1/4 cup spicy mustard
  • 6 cloves chopped fresh garlic
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2  big squirts of honey
  • these amounts can be varied according to your tastes.
  1. Place all Cornish hen pieces in a roaster that is sprayed with Pam.
  2. Mix all sauce ingredients and pour  over Cornish hens- for better flavor- RUB sauce onto chicken(I use kitchen gloves).
  3. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and carmelized.

Sprinkle chopped parsley on top and serve with a fruited rice on the side.

You can also use chicken cut in eight pieces for this recipe.

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Prime Rib Roast with a Mustard-Herb Crust

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

Prime Rib Roast with a Mustard-Herb Crust

1 Comment 04 September 2011

This  recipe was a proven winner from our archives!

Ingredients:

1 (6-7 lbs) rib roast

4 large garlic cloves, chopped

3/4 teaspoon kosher salt

1/4 cup fresh rosemary, chopped

1/4 teaspoon black pepper

3 Tablespoons dijon mustard

3 teaspoons balsamic vinegar

4 Tablespoons extra virgin olive oil

Preheat oven to 450 degrees

Place roast bone side down in roaster.

Mash garlic and salt together, and then stir in all other ingredients.

Smear the mixture over the meaty part of the roast (not the bones).

Place in oven and roast for 20 minutes. Reduce heat to 350 for 1 hour and 15 minutes (10 minutes more for medium).

Remove from oven and let stand 10 minutes. Carve with meaty side down. Expect two sliced from each rib- one with bone and one without.

Recipe courtesy of Prime Cut Butcher,431 Avenue U, Brooklyn, NY 11223;

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Low- Fat Fresh Salmon Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/

 

 

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Lowfat Oven Fried Chicken- Recipe and Video

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

Lowfat Oven Fried Chicken- Recipe and Video

No Comments 26 April 2011

Looking for a new and easy chicken entre?

We are always on the lookout for a new variation of this  family favorite.

Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)

Ingredients:

  • Chicken legs and thighs- order without skin from the butcher-preferably organic
  • beaten organic eggs
  • dijon mustard
  • flavored matzo or crackers
  • panko breadcrumbs
  • salt and pepper to taste
  • mix oregano, thyme, and rosemary in a small bowl
  1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
  2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
  3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
  4. dredge chicken in breadcrumb mixture
  5. place chicken parts on sprayed pan
  6. Spray coated chicken with canola spray such as Pam.
  7. Bake at 425 degrees for 45 minutes.

Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

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Turkey ‘n Mustard Deli Roll- 5 Ingredients

kosher meat recipes, kosher recipes

Turkey ‘n Mustard Deli Roll- 5 Ingredients

2 Comments 11 November 2010

This recipe was sent in by my friend Nina Safar of Kosher in the Kitch.

Kids love this deli roll – it will be a great hit on the Saturday lunch table.

  • Cold cuts of your choice (I use and turkey and salami)
  • Puff Pastry Dough (I use Mazor’s  puff pastry sheets)
  • Condiments of your choice (honey mustard)
  • 1 egg yolk
  • Sesame Seeds

Directions for this Kosher Recipe

Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the honey mustard and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

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A Brand New Corned Beef Recipe

kosher meat recipes, kosher recipes

A Brand New Corned Beef Recipe

No Comments 28 September 2010

I am not allowed to reveal the source of this new twist on corned beef

but I assure you that the person who swore me to secrecy is a gourmet cook.


  • 1/2  jar of  blackberry jam
  • 1/2 jar of apricot jam
  • 2 tablespoons of Grey Poupon Country Dijon Mustard
  • if your corned beef is very large than adjust these ingedients accordingly
  1. Boil Corned Beef for 2 1/2 hours
  2. let cool and slice and place in a roaster
  3. mix jams and mustard in a bowl
  4. brush mixture in between slices and on top of corned beef
  5. pour one quarter cup water around edges of the inside of the roaster and around corned beef (or more water for a larger corned beef)
  6. cover and cook for 1/2 hour -or more till tender
  7. uncover and cook till golden
  8. Happy Holiday!

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