Tag archive for "Olive oil"

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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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Marinated Lentil Salad with  Cubed Apple and Sliced Fennel

hanukka recipes and tablesettings, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Marinated Lentil Salad with Cubed Apple and Sliced Fennel

1 Comment 30 April 2013

lentil salad, The Jewish Hostess

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“Hi Marlene,
Check out my blog beautyandsomebeef.com!
 Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
 Thank you so much! “
Julia

Marinated Lentil Salad with Apple and Fennel

Serving Size: 4 people

Marinated Lentil Salad with Apple and Fennel

Ingredients

  • 3 cloves of garlic, cut into quarters.
  • 2 tablespoons Olive oil
  • 2 cups dry lentils or 1 can of prepared lentils
  • 1 red apple
  • 1 fennel bulb
  • 4 cups water
  • Lemon
  • salt & pepper to taste
  • parsley for garnish

Instructions

  1. Bring water to a boil in a small saucepan.
  2. Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
  3. When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
  4. While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
  5. Squeeze some lemon juice on top to keep the apple looking fresh.
  6. Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
  7. When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.
http://www.thejewishhostess.com/2013/04/marinated-lentil-salad-with-cubed-apple-and-sliced-fennel/

 
 
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Israeli Grilled Juicy Pargiot Chicken Under A  Brick

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Israeli Grilled Juicy Pargiot Chicken Under A Brick

2 Comments 10 April 2013

Jewish Hostess Brick Chicken Pargiot

This recipe is courtesy of @FrancineSuttonAronowitz

Pargiot chicken is an Israeli term for a young chicken, or a boneless chicken thigh. In this recipe, Francine Sutton Aronowitz make sure to pack all the flavors of her juicy chicken Pargiot by sealing it under a weighty foil wrapped brick. If you would rather not have the tin foil mingle with your chicken as it cooks, you can always place a heavy cast iron skillet atop your chicken and then layer your brick on top. Thanks- Francine!!!

Brick Chicken Pargiot

Brick Chicken Pargiot

Ingredients

  • Chicken pieces
  • Olive Oil
  • Your Favorite Spices
  • Pam
  • 2 Bricks

Instructions

  1. Pour some olive oil into a bowl and sprinkle your favorite spices (I use garlic powder, onion powder, kosher salt, blk pepper, turmeric, cumin, and paprika).
  2. Mix all spices with the oil to form a paste-like substance
  3. Place your chicken pieces in it, making sure to smother them completely
  4. Allow chicken to marinate in fridge for a minimum of 3 hours-overnight
  5. Take 2 large bricks and cover them with heavy foil paper
  6. Heat up your griddle and spray with Pam
  7. Place chicken pieces on griddle and place bricks on top to cover chicken pieces for 4 minutes
  8. Carefully remove bricks and set aside while you flip chicken pieces
  9. Place bricks back on for another 4 min
  10. Remove chicken and put in a tray or Pyrex and cover immediately with foil to seal in the juices
  11. The bricks flattens the chicken pieces allowing them to cook more evenly and keeps all the juices in. Enjoy!!
http://www.thejewishhostess.com/2013/04/israeli-grilled-juicy-pargiot-chicken-under-a-brick/

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Chicken Wonton Flower Appetizers

bar mitzvah and bat mitzvah parties, kosher appetizer recipes, kosher meat recipes, rosh hashanah chicken recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, sukkot and rosh hashanah recipes, Sukkot Recipes

Chicken Wonton Flower Appetizers

5 Comments 02 March 2013

Kosher Chicken Appetizers

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Chicken WontonFlower Appetizers by Esther Mitta via Instagram

Use these golden chicken bites as an impressive Shabbat appetizer or as a an add-in to any meat meal. Bake for so many less calories and fat, as the wonton skins add so few carbs, its worth every nibble!

Golden Chicken Flower Appetizers

Golden Chicken Flower Appetizers

Ingredients

  • 1 large onion sliced thinly
  • 1 package chicken cutlets, cubed into small pieces.
  • 1 tsp chicken consomme, salt, pepper
  • 1 pkg wonton skins

Instructions

  1. Caramelize the onion on the stove with 2 teaspoons oil.
  2. Add chicken to golden onions
  3. Add salt, pepper, and chicken consomme, stirring till cooked.
  4. Place a tablespoon of chicken mixture inside one wonton skin laid flat.
  5. Gather and secure with two toothpicks as pictured above.
  6. Deep fry or brush with oil and bake at 350 degrees for till golden.
http://www.thejewishhostess.com/2013/03/chicken-wonton-flower-appetizers/

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Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

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

Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

2 Comments 06 February 2013

 

Heirloom Tomato and Olive Tarts, The Jewish Hostess

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

*A note on heirloom tomatoes: 

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

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

ENJOY!- Marlene

Heirloom Tomato and Olive Tapenade on Puff Pastry Dough

Ingredients

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

Instructions

  1. Directions:
  2. 1. Preheat the oven to 400
  3. 2. Remove mazor mini puff pastry squares from casing and use round cookie cutter for each square . ( if you prefer squares then leave them as they are ) about 16 rounds
  4. 3. Prick the pastry with fork
  5. 4. Place pastry rounds on baking sheet lined with parchment paper.
  6. 5. Lay a piece of parchment paper over the pastry rounds.
  7. 6. Place another baking sheet directly on top of the parchment paper ( this will keep the rounds cute and flat)
  8. 7. Bake for 12 minutes.
  9. 8. Remove the top of the baking sheet and parchment paper.
  10. 9. Spread tsp. olive tapenade over each round.
  11. 10. Place about Tbsn. Cheese on top.
  12. 11. Place 2 pieces of heirloom tomato on the cheese.
  13. 12. Bake for 7 minutes.
  14. 13. Remove from pan and sprinkle chopped basil and salt and pepper
  15. 14. Enjoy!!!!
http://www.thejewishhostess.com/2013/02/heirloom-tomato-and-olive-tapenade-tartlets-on-puff-pastry-squares/

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Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

kosher meat recipes, kosher passover recipes,seder table Ideas, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, Sukkot Recipes

Juicy Pulled Brick Roast Sandwiches from Dare To Be Different Cookbook!

7 Comments 02 February 2013

 

 

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Re- post from 2012 because its such a fabulous Purim party recipe!!!!

If you don’t already a copy of Robin Jemal’s new cookbook, then you are indeed missing out on one of the best  gourmet kosher cookbooks that you could ever own. Robin’s hot off the press cookbook is chock full of easy to follow,  brand new twists on our traditional but sometimes boring routine recipes. Recipes such as Rosemary Lemon Cornish Hens, Sliced Steak Pizza with Arugula Truffle Oil and Oven Dried Tomatoes, Panko Crusted Zucchinni Rollups with Eggplant Tomato Sauce, and Butternut Squash Ravioli are just some of the mouth watering recipes in this fabulous collection of  soon to be your families’ favorites. 

This past Shabbat Lunch I served my family these pulled brick roast sandwiches on homemade challah rolls, and I can’t tell you the excitement on the table as everyone gobbled them up. 

Although I am not such a meat eater, I couldn’t help but snatch a couple of bites of this tender sandwich. It was delicious!  I would suggest adding this recipe to your Purim menu, along with Robin’s recipe for Deboned Chicken and Baked French Fries. Sorry -You will have to buy the book for the chicken recipe! Click here to purchase Dare to be Different! Its worth every penny!

For more info, contact Lorraine- CLICK HERE.

Juicy Pulled Brick Roast Sandwiches:

Seasoning for Roast:

  • 3 ½ pound brick roast
  • Olive oil
  • Salt
  • Pepper

Sauce for Brick or French Roast:

  • 2 Vidalia onions
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 8 cloves garlic, crushed
  • Paprika
  • 1 cup apricot preserves
  • ½ cup brown sugar
  • 1 cup ketchup
  • ½ teaspoon cayenne pepper
  • 2 teaspoons apple cider vinegar
  • ½ cup water

Pat brick roast dry and sprinkle it with salt and pepper. In a roaster, add olive oil and let it heat up. Sear roast on both sides until nicely browned.

Sauce: In a large skillet, fry onions in oil for 6-8 minutes over medium heat, and season with salt and pepper. Add garlic and paprika. (Do not let garlic brown). Stir in apricot preserves, brown sugar, ketchup, cayenne pepper and let it come to a boil. Lower fire to a simmer and stir in vinegar and water. Cook 3-5 minutes and allow ingredients to integrate.

Pour sauce over brick roast and cook in a roaster, in the oven, covered at 300°F for 4 hours. Add more water if needed.

Remove brick roast from oven and coarsely shred the meat with two forks. Skim any excess fat off barbeque sauce and return meat back into sauce. Serve on mini slider rolls.

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Olive Oil Roasted Tomatoes and Fennel with White Beans

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Recipe Via

Bon Appétit

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess

 

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Thank you to all of the fabulous hostesses who contributed to #abettersoup on my Instagram contest! 

Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.

If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.

Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans

@cynthial1111

Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

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Chicken with Wine, Apricots, Dates, and Cranberries- Perfect for Tu Bishvat!

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Chicken with Wine, Apricots, Dates, and Cranberries- Perfect for Tu Bishvat!

1 Comment 30 December 2012

Apricots and dates, dried apricots,

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Thank you  Ellin for this nice chicken recipe! I love this for Tu Bishvat as it has lot’s of delicious fruits to flavor the chicken! Tu Bishvat fruits are traditionally from the land of Israel- mainly  grapes, figs, pomegranates, olives and dates. Tu Bishvat this year starts on Friday evening January 25, and continues till Saturday January 26 at sundown.

Perhaps we can even adapt some new Tu Bishvat fruits for this recipe!

Take the Tu Bishvat Chicken challenge!

Anyone have good ideas to convert this into a Tu Bishvat chicken recipe? Comment below!

Chicken with Dried Fruit adapted from Chef Confidential

by Ellin Orlinsky

Ingredients:

  • 1/2 cup dried cranberries
  • 1/2 cup pitted dates
  • 1/2 cup dried apricots
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/3 cup red wine vinegar
  • 1/2 cup white wine
  • 2 tbs olive oil
  • 1/2 cup brown sugar
  • 1 head garlic peeled and chopped
  • 2 tsp minced ginger
  • 2 tbs dried oregano
  • 2 tbs dried thyme
  • 2 bay leaves
  • 2 chickens cut into 1/8ths
  1. Combine all the ingredients in a bowl. Put chciken in a large baking dish. Pour fruit mixture over chicken. Cover and marinate in fridge overnight.
  2.  Preheat oven to 350. bake 1 hour the remove dried fruit from the pan reserving fruit. return chicken to oven for another 1/2 hour. discard bay leaves. season with salt and pepper to taste.
  3.  To plate: Spoon pan juices over chicken with cooked fruit. ( I put all the fruit back on when reheating the chicken). Enjoy!

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

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Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
“Hi Marlene,
The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
Frieda Kassin

Recipe for Wheat Berry Salad: (pictured below)

  • Make wheat berry according to package but instead of water use use imagine vegetable stock.
  • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
  • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
  • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

The jewish Hostess 4

Quinoa Oreganata

  • Make quinoa according to package using imagine vegetable stock instead of water
  • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
  • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
  • Add it to quinoa
  • Chop some fresh oregano and add it
  • Add salt, pepper and dried oregano
  • Serve cold or room temperature
  • Enjoy!

The Jewish Hostess 2
The Jewish Hostess

The Jewish Hostess 1
Instant Tomato Soup with Inside Out Grilled Cheese

kosher dairy recipes, kosher recipes, kosher soup recipes

Instant Tomato Soup with Inside Out Grilled Cheese

3 Comments 18 December 2012

 

This is a great last minute dinner for a cold winter’s night!

A note about the boxed Trader Joe‘s soups: most of the boxed soups are Kof-K Kosher pareve or dairy, but always check the label before purchasing.  They taste really good on their own, but I like to spice them up a bit by throwing in some sauteed veggies, fresh herbs, or dashes of pepper or hot sauce. If you do not live near a Trader Joe’s, there are plenty of other options out there. Imagine makes a creamy organic tomato soup as well. You can purchase kosher soup Amazon.com and have them delivered to your door!”
Imagine Organic Soup, Creamy Tomato, 16-Ounce Boxes (Pack of 12)

Serves 4

Kosher Recipe Ingredients

For the Instant Tomato Soup:

  • 1 Box Trader Joe’s or Imagine Brand Organic Tomato & Roasted Red Pepper Soup
  • 1 small onion, finely chopped
  • 1/4 cup chopped fresh basil (or 1 tbsp dried basil)

For the Grilled Cheese:

  • 8 slices whole wheat bread or any healthy grain bread
  • 1 pkg. shredded cheddar or mozzarella cheese**
  • butter and/or olive oil for coating the pan

Pour a dash of olive oil into a pot, turn heat to medium high, and saute your onion until cooked through. Add the box of soup to the pot, lower the heat all the way and let simmer until it is nice and hot.

Take a large nonstick frying pan and put a dollop of butter/olive oil and heat on a medium flame. Put two slices of bread in the pan until toasted. Sprinkle some cheese (about 1/4 cup, depending on how big your bread is) on one slice, then cover with the other slice. While the cheese is melting, throw some more butter in the pan for it to melt (trust me, this will help with sticking). Spread 1 tbsp cheese on top of the grilled cheese, then delicately flip over to the other side of the pan (with the cheese underneath). Wait until the cheese underneath gets nice and crispy, add butter to the pan, then sprinkle cheese on top and flip again. When both sides are crispy, turn onto a plate and cut in half on the diagonal. Watch the video above for a tutorial.

Ladle the soup into four mugs and sprinkle with basil. Place the mug on its saucer and put the grilled cheese on the plate. Dip the grilled cheese into the soup to eat. Alternatively, get cute bowls with attached plates. I found these Soup & Sandwich plates from Crate & Barrel, they are super cheap and adorable!

* Beware of some boxed/canned soups as they can contain a lot of sodium. I always reach for the “lower sodium” options and make sure I don’t make these soups every day. They are great in a pinch but try not to make them a staple in your kitchen.

**If you’re looking to cut calories, you can use fat free kosher cheese. I love cheese so I cannot make that type of sacrifice, but I find that if you use half regular cheese and half fake cheese (like Smart Beat Cheese) it tastes similar to the original and lowers the calories.

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Two Beautiful Hanukka Tables from Esther Sassoon In Israel

chanuka table settings, hanukka recipes and tablesettings, holiday table settings

Two Beautiful Hanukka Tables from Esther Sassoon In Israel

No Comments 03 December 2012

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 asassoon@neto.bezeqint.net.

“Hi Marlene,

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.

Good luck, Esther”

Hanukkah Table Settings

 

 

Hanukkah Table Settings

Hanukkah Table Settings

Hanukkah Table Settings

Hanukkah Table Settings, hanukka desserts,

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Crispy Baked Spinach Ricotta Wontons by Robin Jemal

hanukka recipes and tablesettings, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Crispy Baked Spinach Ricotta Wontons by Robin Jemal

2 Comments 01 November 2012

 

Robin Jemal, our community’s very own gourmet kosher cook has shared yet another delicious easy kosher recipe with The Jewish Hostess. Low fat, and chock full of iron packed spinach, this recipe is another winner! Check out Robin’s cookbook Dare to Be Different.

Its a perfect Jewish holiday or hostess gift!

Spinach- Ricotta Wontons:

  •  2 cloves garlic, crushed
  • olive oil
  • 2 bags baby spinach, cleaned
  • salt
  • ½ cup ricotta cheese
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon fresh mint, chopped
  • sundried tomatoes, chopped
  • pepper
  • 1 package square or round Wonton wrappers
  • Olive oil spray

Sauté garlic in a small amount of olive oil. Add spinach and salt (to taste) and cook until spinach is wilted. Drain well, squeeze out water then let cool.

Add ricotta, basil, mint, sundried tomatoes and pepper to spinach mixture and mix well.

Assemble:

Lay out one wonton wrapper, keeping the rest covered with a damp cloth so they do not dry out. In the center of the wrapper, place  ½ tablespoon of spinach mixture. Spread water over the edges of the wrapper and fold into a triangle. Ensure that edges are tightly sealed by pressing down with a fork.

To bake: Preheat oven to 400 degrees. Lay out wontons on a baking tray, and coat with olive oil spray. Bake for 15 minutes, turn over and bake for another 10 minutes, until crisp.

 

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Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

hanukka recipes and tablesettings, kosher cookbooks, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Chicken Lettuce Cups from “Cooking for a Cause” Kosher Cookbook

8 Comments 01 November 2012

If you are lucky enough to get a hold of  this brand new gourmet kosher  cookbook, then dont just buy one, buy at least 4!!! One for your mother, sister, best friend, daughters…. Here’s why:

  1. Its a beautifully designed  spiral bound 2 1/2 inch thick cookbook.
  2. Its compact and kitchen friendly.
  3. The profits go to a great cause- the Sephardic Bikur Holim Food Pantry.
  4. You will get a head start on your Rosh Hashanah gifts.
  5.  Its truly a labor of love by the Syrian Jewish community’s TOP CHEFS!! All of the secret recipes that you’ve been dying to get your hand on, are all HERE!!!!
  6. Cost: $36. – call 732-531-1117 for purchase information or email Renna at rcalvo2292@aol.com
Comment BELOW to WIN A FREE COOKBOOK and tell us who you would give a FREE cookbook to!!!!

Recipe for Chicken Lettuce Wraps  from “Cooking for a Cause” Gourmet Kosher Cookbook

  •  2 large chicken breasts (boned, skinned & diced)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 3 stalks celery (chopped)
  • 3 carrots (chopped)
  • parsley (for garnish)
  • ½ can bean sprouts (drained)
  • 2 cloves garlic (minced)
  • 3 tbs. hoisun sauce
  • 1 tbs. apricot preserves
  • 3 tbs. soy sauce
  • 3 tbs. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 tbs. olive oil
  • lettuce leaves for cups (either Boston, butter or romaine)

1. In sauté pan over high heat, add oil, sauté garlic for a minute.

2. Add chicken, celery, peppers, carrots and bean sprouts.  Sauté until chicken is cooked.

3. When chicken is cooked, add the remaining ingredients for the sauce.

4. Cook over medium heat for 2 more minutes.

5. Spoon chicken mixture into lettuce cups and serve.

Mozelle Tobias

 

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Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

hanukka recipes and tablesettings, kosher fish recipes, kosher recipes

Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

1 Comment 31 October 2012

Recipe from Laura Cohen adapted from Epicurious.

“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”

Kosher Recipe Ingredients

  • 1/4 cup olive oil
  • 2 pounds tilapia, red snapper, or orange roughy fillets
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon dried crushed red pepper
  • 4 cups cherry tomatoes, halved
  • 1 cup Kalamata olives or other brine-cured black olives, chopped
  • 6 garlic cloves, minced

Directions for this Kosher Recipe

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

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Spicy Tilapia With Olives, Cherry Tomatoes and Garlic on Foodista

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

No Comments 28 October 2012

We are always on the lookout for a new twist on tradition. If you want  to revive your Hanuka dinner menu, then this recipe is a great one to try!

Photo and recipe printed with permission by Viviane Bauquet Farre

Food & Style http://foodandstyle.com/ )

makes 36 medium latkes

  • 1 1/2 tablespoons cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 tablespoons unbleached all purpose flour
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • olive oil for the pan
  • cilantro leaves as garnish
  • 1/4 cup sour cream

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.


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