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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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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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

• Two tablespoons of Earth Balance
• Two medium celery stalks
• One cup one medium onion chopped
• One quarter cup fresh parsley
• One tablespoon chopped sageor one teaspoon dried sage leaves
• One and half teaspoons chopped majoram
• Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
• One half teaspoon salt
• Salt seven cups soft bread cubes (you can use challah)
• Two medium carrots shredded
• One and half cups one medium zuchini shredded
• One cup one cup chopped fresh mushrooms

1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
2. Cook celery and onion in butter stirring frequently until onion is tender
3. Stir in parsley, sage, majoram, tarragon, and salt.
4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
5. Mixture is now ready to stuff.
6. Refrigerate turkey with stuffing until ready to roast
7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

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!

Ingredients:

• 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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I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!

The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.

Teens don’t lie! (at least not about food…)

Enjoy and Happy New Year! Marlene

Ingredients for Rosh Hashanah Roasted Honey Chicken:

3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)

Make a paste and marinate overnight:

• 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
• 1/4 cup honey
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp dried thyme – finely chopped
• 1 tbsp dried rosemary – finely chopped
• 3 tsp. lemon juice
• 8 cloves garlic – finely chopped

1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.

2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.

3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.

4.Place chicken pieces on top of onions .Marinate overnight.

5. Cover and cook for one hour at 350. Remember to baste continually.

6. Melt  3/4 cup of honey in a pot and brush  every 15-20 minutes till pieces of chicken slides off the bone and top is brown.

7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.

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Sarah Harari is know to be a gourmet kosher cook within the Syrian Jewish Community.

I know that any Shabbat recipe from Sarah will go straight onto my Shabbat and Jewish holiday menus!!!

Shabbat Cornish Hens with Roasted Potatoes by Sarah Harari

• 2 cornish hens, cleaned
• 3/4 c honey
• 3/4 cup orange juice
• 4 cloves of garlic, chopped
•  1 red onion, chopped .
• 1/2 cup soy sauce
• salt and pepper.

1. Place 2 cornish hens in a roaster.
2. Mix  all ingredients in a measuring cup and mix well with a fork or emulsion blender.
3. Pour mixture on top of cornish hens.
4. Marinating overnight is preferable.
5. Cook uncovered at 350 for an hour or until top is lacquered and juices run clear.
6. Roast 2 lbs. of peeled and cubed pototoes in a tray with salt, pepper, paprika, garlic salt, and  oil.
7. Add the roasted potatoes on bottom of the roaster and heat roasted potatoes together with the  roasted cornish hens for about 45 minutes before serving.

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This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

• 5 pounds boneless lamb shoulder, cut into chunks
• 12 fresh figs
• Rosemary branches
• 1/2 cup extra virgin olive oil, more or less
• Salt and freshly ground black pepper to taste
• One and 1/4 cup freshly squeezed lemon juice
• 6 cloves garlic, crushed
• 4 tablespoons minced fresh rosemary.

1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

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“Hi Marlene

I made a great grilled ribbon summer squash salad this weekend!

Enjoy!”

Esther Mosseri

• 6-8 yellow and green summer squash.
• juice of 2 lemons
•  1 c olive oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 6 cloves minced garlic
• Optional-shaved parmesean and toasted pine nuts

1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .