Tag archive for "Onion"

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms

15 Comments 14 September 2014

 

Portobello Cranberry and Wine Brick Roast for Shabbat/and or your Rosh Hashanah and Jewish Holiday Menu:

This recipe was inspired by The Kosher Palette Cookbook. The recipe is so easy to put together on a Friday morning for Shabbat.  When the sauce ingredients are simmered together, you would never know that there is a can of cranberry sauce in there- but that coupled with the cooking wine gives it unbelievable flavor! I love when an unexpected guest rings the bell on a Friday afternoon and they say how good the house smells!!! When you make this roast- it will be one of those days!!! If you are more of a brisket  roast hostess, please comment below with brisket roast tips for this recipe.

Please let me know how you like it! Marlene

p.s.- I didnt have time to snap a pic of the finished roast before Shabbat started, but I managed to snap a pic as it was sliding into the oven.

Kosher Brick Roast Recipe Ingredients:

  • 1 cup Marsala cooking wine (my sister in law used half Kesser wine and it came out great)
  • 1 cup of Imagine or Passover chicken broth
  • 1 can of whole or jellied cranberry sauce
  • 1/4 cup all purpose flour
  • 1 large onion, sliced
  • 6 garlic cloves chopped
  • 3 sprigs fresh rosemary (my sister in law didn’t have rosemary and it turned out great)
  • One 4 0r 5  lb brick roast
  • 4 portobello mushrooms sliced

Directions for this Shabbat recipe:

  1. Preheat oven to 350 degrees.
  2. Whisk wine, chicken broth, flour, onion, cranberry sauce, in a saucepan and heat on a low flame  until melted and boiling for about 10 minutes.
  3. Rub roast all over with salt, pepper, garlic, and place sliced onion and rosemary on top.
  4. Pour cranberry sauce mixture on top and cover.
  5. Roast for about 1 and one half hours covered and then add half of sliced portobello mushrooms for another half hour.
  6. Cool, slice, and re-heat for 45 minutes to an hour before serving, uncover the last 20 minutes for browning.
  7. Saute the rest of the portobello mushrooms in garlic and top as a garnish before serving.
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Veggie Egg White Pizza Omelet by Grace G.

breakfast recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, Passover Recipes, shavuot recipes and ideas

Veggie Egg White Pizza Omelet by Grace G.

No Comments 27 March 2014

My sister in law Grace is a fabulous cook and friend, although she never wants to take credit for it. She is one of the few people I know that will do anything for anyone without being asked to, including dropping off a plethora of last minute perfectly folded Purim costumes for a niece in need, constantly sending gourmet meals to my parents, making me a “surprise” family birthday party,  accompanying  me on my various business ventures, and too many more to mention. She is a true sister in every sense of the word. Several months ago she made an unbelievable dairy Sunday brunch, and this was just one of the gourmet dishes that she served, which of course would be perfect on a Shavuot, Passover, Mother’s Day, Father’s Day, or summer brunch menu. Love u, Grace! Marlene

 Veggie Egg White Pizza Omelet

  • onions
  • mushrooms
  • peppers
  • tomatoes
  1. From the day before you can saute onions, mushrooms and peppers until soft and refrigerate.
  2. Next day heat frying pan with Pam,beat egg whites and pour into pan.
  3. Add sauteed veggies into omelete along with diced raw tomatoes…let cook.
  4. Flip over once add salt and pepper.
  5. When the egg omelete is done place onto a plate…to make it fun cut like a pizza!!
  6. If desired you can sprinkle with chopped parsley.
  7. Enjoy!!!
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Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

hanukka recipes and tablesettings, kosher chicken recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher thanksgiving recipes, Passover Recipes, rosh hashanah and sukkot recipes

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

No Comments 16 November 2013

This holiday chicken cutlet recipe is by Rosette Setton- a true gourmet cook in the Syrian Jewish community. She sells delectable mazza and caters all types of events. Any recipe from Rosette is a real treasure! Your can text Rosette at (917) 748-9644.

 

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

Ingredients

    Stuffing
  • one pkg of white meat chicken cutlets thin
  • one cup of brown rice
  • one onion, fresh garlic
  • celery
  • oregano
  • one jar of pitted calamata olives
  • olive oil
  • one bunch of asparagus
  • Sauce:
  • 1/2 cup of of calamata olives
  • red pepper flakes
  • fresh oregano
  • 1/2 tsp of curry powder
  • 1/4 cup of water

Instructions

  1. Recipe for chicken roll ups you will need one pkg of white meat chicken cutlets thin , one cup of brown rice ,one onion, fresh garlic , celery , oregano, one jar of pitted calamata olives , olive oil ,one bunch of asparagus.
  2. Put a little olive oil in a pot.
  3. Dice onion and celery small and sauté onion and then sauté celery.
  4. Add brown rice with two cups of water ,salt and pepper, and olives till cooked , rinse cutlets and stuff and roll and put in a glass Pyrex drizzled with olive oil and add 6 cloves sliced garlic,
  5. Prepare sauce:
  6. In a cup put 1/2 cup of juice of calamata olives , red pepper flakes , fresh oregano , 1/2 tsp of curry powder a 1/4 cup of water mix and pour this on chicken plus one cup of calamata olives.
  7. Bake at 350 for 45 min covered and 20 min uncovered
  8. Let cool and then wash and trim asparagus and push like two or three pieces through cutlet , warm and serve on a pretty platter .
http://www.thejewishhostess.com/2013/11/chicken-cutlets-stuffed-with-curried-vegetables-olives-and-brown-rice/

Kosher Rolled Chicken Cutlets

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Cheesy Mini Spinach Tarts

kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Cheesy Mini Spinach Tarts

1 Comment 09 May 2013

ask the teenagers to help

This recipe is the appetizer version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

I love to add these spinach and cheese delicacies to my Shavuot holiday menu every year because I know that adults and kids will gobble them up as they are waiting for the holiday lunch or dinner to be served.

Make sure the butter is softened at room temperature  before making the dough, and use your Cuisinart to whip up the dough in a flash.

p.s.You will always want to have  a batch of these spinach tarts bagged in the freezer for an unexpected guest. Serve with coffee and your brunch menu.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

  • 13 tbsp. unsalted butter, softened
  • 2 cups flour
  • 1 cup semolina (smead) flour
  • 1 1/2 tsp. kosher salt
  • 3/4 cup warm water

Spinach Cheese Topping:

  • 1 onion finely chopped
  • 3 tbsp. safflower oil
  • 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
  • kosher salt to taste
  • 2 eggs
  • 3 cups low fat mozzarella cheese (or muenster cheese if you really want it extra cheesy).
  • dash of white pepper
  • sesame seeds, chopped pimiento (optional topping)

Directions:

  1. Combine flour, smead(semolina flour), and salt in Cuisinart
  2. Using Cuisinart, gradually add butter, then warm water slowly
  3. Squeeze excess water from spinach.
  4. Saute onion tilll soft, add  spinach and salt
  5. Add eggs,  cheese and pepper
  6. Mix well, adjust seasonings to taste
  7. Line baking sheets with wax paper if you are preparing to freeze.
  8. Line with parchment paper if you are ready to bake
  9. Roll dough into evenly shaped balls
  10. Dip in sesame seeds (optional)
  11. Flatten balls, and flute edges
  12. Place a tsp. of spinach mixture inside each flattened circle
  13. Flute edges.
  14. (you can flute edges and then add mixture- whatever works for you!)
  15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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Chicken Wonton Flower Appetizers

bar mitzvah and bat mitzvah parties, kosher appetizer recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat 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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Caramelized French Onion Soup

kosher soup recipes, shavuot recipes and ideas

Caramelized French Onion Soup

No Comments 28 November 2012

 

The legendary “French” onion soup may give the impression of chic “La Femme” demurely sipping hot soup from fine china bowls and sterling soup spoons, but in actuality, French onion soup origins began with cheap laborers in the Lyons silk industry.   The inexpensive and easily found ingredients are what made this soup so affordable and comforting after working an 18 hour day looming the heavy silk attire that French men and women dreamed of impressing each other with.

 So, the next time you enjoy a hot fresh bowl of French onion soup, just remember that this recipe was intended to soothe and relax the hard workers in your home. Put up your feet, take a deep breath, and enjoy this moment of cozy comfort that was meant just for you.

Here’s another treasured Instagram recipe. Have a great day! Marlene

Shop HERE for the Newest Selection of French Onion Soup Bowls

 

 

 

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Fresh Winter Pea and Broccoli Soup by Lilly Shomer

kosher soup recipes, shavuot recipes and ideas

Fresh Winter Pea and Broccoli Soup by Lilly Shomer

No Comments 21 November 2012

 

Fresh Pea Soup

Fresh Pea Soup

Loving Instagram for all of my new soup recipes! #abettersoup is turning out to a a great collection of Jewish Hostess soup recipes! Thanks- Lily Shomer for your soup addition! Click HERE for more great Jewish Hostess SOUP recipes shared on Instagram!

Hi Marlene,
I made this soup the other night. It’s a cream of broccoli and pea soup. Was very simple and delicious! Hope you like it!

  1. Steam 1 bag frozen peas and 1 box frozen broccoli florets.
  2. Blend well in a food processor or an immersion blender. Set aside.
  3. In a pot add 1/2 stick butter, 1 chopped onion.
  4. When the onion is cooked add 1/4 cup flour and stir.
  5. Add entire carton of vegetable broth (I use Pacific Organic).
  6. Add the broccoli and pea purée to the pot along with 1/4 cup heavy cream.
  7. Bring to a simmer. Season with salt and pepper.

Lilly Shomer

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The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

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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”

Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

1 Comment 10 May 2012

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

Optional

  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    A Shabbat and Holiday Favorite Brick Roast Recipe

    kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes

    A Shabbat and Holiday Favorite Brick Roast Recipe

    1 Comment 05 April 2012

    “Hi Marlene,

    I made this delicious roast recipe this past Shabbat…. my family loved it!! I wanted to share it with you. ENJOY!!”

    Beatrice Ashkenazi

     Thank you Beatrice Ashkenazi for your easy secret family favorite holiday and Shabbat brick roast recipe!

    TANGY BRICK ROAST

    • One 3 pound brick roast
    • soy sauce (you can use Passover soy sauce)
    • lemon juice
    • garlic powder
    • onion powder
    • paprika
    • vidalia onions
    • garlic

     

    1. Slice two vidalia onions and layer them on top and bottom of  the roast.
    2. Crush garlic over the roast.
    3. Add half a cup of soy sauce, quarter of a cup of lemon juice garlic powder, onion powder, and paprika.
    4. Place the roaster in the oven at 350 degrees and roast about two hours.
    5. Wait for it to cool then slice.
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    Braised Veal Stew With Olives and Topped with Gremolata

    kosher main dish recipes, kosher meat recipes, kosher recipes, kosher soup recipes, shabbat recipes

    Braised Veal Stew With Olives and Topped with Gremolata

    No Comments 03 February 2012

    When it gets chilly out, all I want to do is eat stew. This braised veal with tomatoes and olives is delicious over wide egg noodles or papardelle and is pretty easy – once you’ve browned the meat and onions, you just throw everything in and let it simmer until it’s fall-apart tender. It reheats beautifully and is even better the next day.

    I make a gremolata (the chopped herb accompaniment of lemon zest, garlic and herbs traditionally for osso buco) and sprinkle it on top for a fresh, bright finish. 

    By Lisa Ades”

    Ingredients:

    • 2 lbs stew veal
    • 1 large onion, finely diced (about 2 cups)
    • 3 cloves of garlic, minced
    • 2 carrots, finely diced (about 1 cup)
    • 3 stalks celery, finely diced (about 1 cup)
    • 1/3 cup red wine
    • 2 Tbl tomato paste
    • 1 28 oz can crushed tomatoes
    • canola oil
    • salt and pepper
    • bay leaf
    • olives ½ cup sliced, green or black or a mixture

    Directions:

    1) Dry the veal well with paper towels and brown on all sides in a little oil in batches. Don’t overcrowd the meat or it will steam, not brown. A non-stick pan works well for this. Remove to a bowl.

    2) Saute the minced onion, carrots, celery and 1 tsp. kosher salt and freshly ground black pepper in remaining fat (or add a little oil) until soft and translucent, about 5 minutes.

    3) Add in tomato paste, minced garlic and red wine to the onion mixture, and sauté for a few minutes until the wine has reduced.

    4) Add back in the browned veal, the crushed tomatoes and the bay leaf, and cover and simmer on a low heat for an hour to 1.5 hours, until the veal is very tender.

    5) Season to taste with salt and pepper and serve with broad egg noodles or papardelle. Sprinkle the entire stew with the gremolata when serving if desired, or pass a small bowl with the gremolata separately.

    GREMOLATA:
    • Zest of one lemon (about 1 tsp.; I use a microplane to zest the lemon, then chop it)
    • 1 clove finely minced garlic
    • 1 Tbl. minced fresh parsley, thyme or rosemary (I use a mixture of all 3)

    Combine all ingredients and run a knife over all of it on a cutting board to mince further and blend.

    Serves 4-6

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    Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

    hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah and sukkot recipes

    Great Dinner Idea- Chicken Burger Sliders by Florence Doueck

    1 Comment 31 January 2012

     

     

     

    These scrumptious chicken burger sliders are an easy, kid friendly meal. They are also low fat and easy to dress up for your adult guests. Just serve fancier slider rolls from kosher bakeries such as in Pomegranate in Brooklyn, NY. Toppings such as avocado, roasted red peppers and  caramelized onions, (and all of the toppings that Florence mentioned below!) also add to the adult appeal of these fail proof  flavor filled sliders. Don’t forget to make them a main attraction to your Super Bowl menu this Sunday night, February 5, 2012. 

    Thanks to Florence Doueck for this perfected juicy slider recipe! Please check out Florence’s brand new easy and kosher gourmet recipe site, Beyond My Recipes. Florence uses the old fashioned “use your judgement” pinches and handful ingredient measurements.  Let’s all welcome and follow Florence’s  blog!

    Comment below if you are thinking of trying this great new chicken slider recipe! Marlene M.

    Chicken Slider Burgers by Florence Doueck:

    What you will need:
    -ground white meat chicken (can be made with ground turkey as well)
    -fresh parsley
    -fresh ginger
    -honey
    -garlic powder
    -carrot
    -onion
    -ginger powder
    -lemon zest
    -egg
    -water
    -panko breadcrumbs ( or matzo meal for Passover)
    -salt
    -pepper
    -slider buns

    Preparation- To clean: Soak a handful of parsley in water, and then rinse each branch. Finely chop the parsley. Peel and grate some ginger (about the size of your thumb) on a microplane. Grate a carrot, half a lemon (by grate I mean zest), and half of a white onion on the mircoplane as well.

    Step 1-Add the ground chicken to a bowl- I used about 2 pounds, which came out to about 9 patties. Add the grated ginger, lemon zest, carrot, andonion. Then add an egg (one egg for every pound or pound and a half). Add a splash of water, and a handful of panko breadcrumbs. Next add a dash ofgarlic powder and ginger powder. Add a squeeze of honey (or more if you like it sweeter). Sprinkle with salt and some pepper. Combine all ingredients.

    Step 2- Line a tray with wax paper (to freeze). Form the chicken mixture into the size of a meatball, then place on the tray and flatten with the palm of your hand. The patties should be mini, so they fit on the slider buns. If you want to make regular sized chicken burgers that works too, just make them bigger (double the size). Freeze the chicken burgers. I like to freeze them first and then cook them, because these patties are delicate and fall apart easily when you cook them.

    Broil, Pan fry, or Grill!
    You can cook these burgers any way you like. The easiest way is to broil them. Put the oven on broil and place patties on a slotted tray (so the grease drips down). Since broiling only cooks the top of your food on a very high heat, be sure to flip the burger after about 7 minutes in the oven. If you want to pan sear the burgers, sear on both sides in a pan with a little oil then finish them off in the oven.

    The toppings are endless!

    I love multiple toppings on my burgers. On this burger put lettuce, I sliced some pickles, shallot (milder version of an onion), and tomato. As for a sauce I mixed a little sriracha mayonnaise, and ketchup and spread it on a toasted bun.

    Toppings I would try (on any type of burger- beef, chicken, or turkey!):
    -shredded carrot
    -marinated peppers
    -arugula
    -frisee
    -radicchio
    -red onion
    -white onion
    -eggplant
    -sliced radish
    -jalapeño peppers
    -grilled sliced peach (yes! Fruit on a burger.)
    -fried egg!
    -caramelized onions
    -grilled pineapple
    -avocado
    -garlic mayo
    -roasted red pepper
    -herb spread (in a food processer add fresh basil, thyme, oregano, parsley, lemon, oil, salt, and pepper. Process until you form a paste)
    -corn relish (corn, diced pepper, sliced scallions, white vinegar, salt, pepper)
    -grilled mushroom
    -ginger carrot dressing (in a blender add carrot, fresh ginger lemon, vinegar, honey, oil, and sesame oil)
    -teriyaki sauce
    -BBQ sauce
    -scallions

    If you really want to whip up juicy sliders, try this chef approved Flame Top Braiser for Sliders and Juicy Ribs, which has been said to be “A gentle Jacuzzi for food.”
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    Sweet and Savory Hamentashen by Leah Koenig

    purim recipes, baskets, and decor

    Sweet and Savory Hamentashen by Leah Koenig

    3 Comments 01 January 2012

    Leah Koenig’s Sweet and Savory Hammentashen:

    “Nothing brings out the baking spirit in me like Purim.  Several weeks before the holiday, I start dreaming up new exciting fillings to spoon onto my cookies before pinching them into the familiar tri-cornered shape recalling Haman’s hat.  Never a fan of mohn (poppy seeds) or artificial cherry pie filling, my hamentashen fillings tend to skew either towards the sweet-tart – things like lemon curd, apricot marmalade or homemade pear and ginger compote (see below for a kosher recipe) – or the all out, hands-down decadent – think spoonfuls of Nutella, or white chocolate chips swirled with raspberry jam.

    But a few years ago, while in the midst of one of my pre- Purim daydream sessions, my thoughts drifted from sweet to savory.  What would it taste like, I wondered, if I cut back on sugar in the dough and replaced it with dried herbs?  And what sort of filling combinations might compliment this savory foundation?  After a few excited rounds of testing, tweaking and tasting, I hit the Purim jackpot: a rich, herb-flecked “cookie” encasing a medley of lightly caramelized mushrooms and onion, browned in the oven until golden and unbelievably fragrant (see below for a kosher recipe)

    One bite was all it took to know that I’d stumbled on a new annual tradition – for me anyways!  Lest one think that savory hamentashen sounds too unconventional to try, consider the spinach knish, the Middle Eastern bureka or the Italian calzone.  All of these delicious pastries combine dough with meat, vegetables and any number of tasty fillings – so why should the hamentashen be left out of the fun?”

    Savory Hamentashen

    Directions, Dough:

    • 1/2 cup butter
    • 1 egg
    • 1 tbsp sugar
    • 2 1/4 cups flour
    • 2 tsp baking powder
    • 1 tsp dried thyme, basil, oregano, or rosemary
    • 2 tbsp milk

    Cream butter, egg and sugar. In a separate bowl, sift flour, baking powder, and herbs together and set aside. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour mixture, stirring until incorporated. If dough is too sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.

    Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and transfer to a baking sheet. Dot each circle with filling (see below).  Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.

    Variation 1: This dough can be used for sweet hamentashen too.  Increase the sugar to 3 Tbs and omit the dried herbs.

    Variation 2: If you would like to eat these hamentashen after a meat meal, replace the butter with non-hydrogenated margarine (e.g. Smart Balance) and the milk with soy or almond milk.

    Savory Onion and Mushroom Filling

    • 3/4 pound mushrooms (white cap or cremini)
    • 1 medium onion, diced
    • 4 Tbsp olive oil
    • pinch salt
    • 1/4 cup dry red wine (optional)

    Chop mushrooms and onion into small dice. Heat oil in a large pan or skillet over medium heat and brown onions. Add mushrooms and salt and let cook, stirring occasionally, until fragrant and about halved in size. Add red wine (if desired) and salt and cook 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamentashen.

    Sweet Pear and Ginger Compote

    • 2 bosc pears, chopped
    • 1 Tbs honey
    • 1/2 tsp ginger powder
    • 1 Tbs water
    • 1 1/2 tsp crystallized ginger, chopped

    Combine all ingredients in small saucepan and cook over low heat, stirring regularly until the pears soften and soak up the fragrant liquid, about 8 minutes.  Allow to cool slightly before using as hamentashen filling.

    Happy Purim!

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    Syrian Style Hameen Cholent by Judy Shacalo

    kosher main dish recipes, kosher meat recipes, kosher soup recipes, shabbat recipes, Sukkot Recipes

    Syrian Style Hameen Cholent by Judy Shacalo

    No Comments 10 December 2011

    Thank you Judy Shacalo for sharing this delicious hearty Sephardic style cholent recipe with us! Perfect for any winter Shabbat meal!
    Check out this  Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker on Amazon! Only $58!

     Syrian Style Hameen Cholent by Judy Shacalo

    1. Chop 3 large onions (4 if medium size) and cut into chunks.
    2. Saute onions until brown.
    3. Add 1 package of flanken meat with the bone marrow bones.
    4. Saute until brown, then cover with water and let boil for one hour.
    5. In the meantime take one cup of cholent mix beans, cover with water and boil for 20 minutes. Drain beans.
    6. When meat has cooked for one hour, place at bottom of crock pot; put beans on top of meat.
    7. Wash and peel a pack of fingerling potatoes and 2 medium size sweet potatos, place on top of beans.
    8. Spice with 2 tbsp of allspice, a dash of black pepper and 1 tblspoon of chicken consome.
    9. Place 6-8 raw eggs on top and cover with water.
    10. Let cook all night until Shabbat lunch and enjoy!

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    Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

    kosher main dish recipes, kosher meat recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, Sukkot Recipes

    Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

    4 Comments 17 November 2011

     

    Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

    Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

    • 2 large onions, diced
    • 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of oil)
    • 1 package flanken meat, cut into cubes
    • 4 tbsp garlic powder
    • ½ tbsp cayenne pepper
    • 1½ Tbsp paprika
    • 1 cup soy sauce
    • 1 Tbsp onion soup mix
    • 1½ cup barley
    • 1 cup mixed beans
    • 9 potatoes, cubed
    1. Sautee 2 onions on low heat in the oil until softened (about 8 min)
    2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).
    3. Drain beans and barley and combine with onions and meat.
    4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.
    5. Cover with water and let it cook for at least 2 hours on medium flame.
    6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.
    7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.
    8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.

    Don’t forget to checkout Cook Kosher for some great kosher recipes!

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    Spinach Stuffed Chicken Breasts

    kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

    Spinach Stuffed Chicken Breasts

    3 Comments 17 November 2011

    This kosher chicken recipe was originated by my summertime neighbor Amy H. Once you make this weeknight chicken recipe it will quickly become a family favorite.  I omitted the mushrooms that were originally in this great kosher chicken recipe so that even my little one will like it. Buy the Magen David Yeshivah Chef At Home cookbook so you can easily have the how-to  at your fingertips. Contact Yvonne for your copy.

    Hurry cause supplies are limited!!

    Kosher Recipe Ingredients

      • 2 or 3 onions, chopped
      • olive oil
      • 1 box mushrooms (optional)
      • 4 packages frozen chopped spinach with water squeezed out
      • cornflake crumbs
      • garlic powder
      • onion powder
      • paprika
      • salt and pepper
      • 2-3 packs of chicken cutlets sliced “butterfly” style
      • mayonnaise
      • parsley as a garnish

    Directions

    Kosher Recipe for Chicken, Directions : 
    1. Saute onions in olive oil, add optional mushrooms till dry, add spinach, salt and pepper.
    2. Separately mix cornflake crumbs, garlic powder, onion powder, paprika, pepper.
    3. Stuff each chicken slit with spinach mixture. The chicken closes itself- does not need to be sealed or tied shut.
    4. Coat each cutlet with mayo and dip in cornflake mixture.
    5. Place cutlets in roaster or on a parchment lined baking tray and drizzle with olive oil.
    6. Bake uncovered for 35 minutes. Do not overbake.
    7. When cutlets are slightly cooled, slice in into 3 or 4 pieces. Garnish with parsley.

     

     

     

     

     

     

    stuffed kosher chicken

    sliced stuffed kosher chicken cutlet

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