Tag archive for "Online Resource"

Mother of Pearl and Coral Themed Shabbat Table Setting

at home, holiday table settings, shabbat table settings

Mother of Pearl and Coral Themed Shabbat Table Setting

6 Comments 06 August 2011

“Last week I started to take out my props to start setting my Shabbat table. For some reason I kept getting interrupted. First the phone kept ringing. Then the doorbell, then the plumber asking questions about everything except going to the moon! It was not meant for me to finish or let alone even start! At that point, a friend stopped by with her six year old daughter and she was the one who basically told me what she liked from my dishes and napkins,  and the rest of the things that you see on my table!

So there you go, its so easy to make a table work if you play with accessories in your home. Even a six year old can do it. Just don’t be intimidated . There are no rules to follow. We used a double place mat. One is brown beads and the other is sea foam green mother of pearl. I found the dishes in home goods. What a score! They had service for 24! The napkin rings are  coral beads by Kim Seybert, and my six year old friend insisted on the color napkin! It was fun to see that anything she wanted to use seemed to look fine!

I think next week I will call her again!” Shelly Antebi

Announcing a SUMMERY SHABBAT TABLE CONTEST!! CLICK HERE for more info!!

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Easy Napolean-This Week’s Shabbat Dessert

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Easy Napolean-This Week’s Shabbat Dessert

5 Comments 06 July 2011

By Debbie Gindi

Kosher Recipe Ingredients:

  • 1 bag mazors puff pastry dough
  • 1 container frozen rich whip,defrosted in refrigerator overnight
  • 1 box vanilla pudding
  • 1 tsp Any flavor extract you would like(optional)
  • Berries for decoration

Defrost mazors for about 20 minutes. preheat oven to 350•.  On a lightly floured surface,roll out a bit.

Cut into 3 strips lengthwise. on ungreased cookie sheet Bake for about 15 minutes or until golden. Remove,let cool. (This step may be prepared up to 2 days in advance and kept at room temp in an airtight container)

Beat rich whip in chilled bowl until stiff peaks form,add vanilla pudding pack and whip until incorporated.

(And any extract desired,if using)

On serving platter place on layer puff pastry dollop 1/2 whipped cream mixture on top. Repeat with puff pastry and cream. Ending top layer with pastry. Garnsh with confectioners sugar on top. And a few fresh berries! Shabbat Shalom.

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Pareve Stuffed Artichokes with Eggplant (Medias)

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas

Pareve Stuffed Artichokes with Eggplant (Medias)

5 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

  • 1 medium eggplant – peeled & chopped
  • 1 box of baby bella mushrooms – chopped
  • 1/3 c. flavored breadcrumbs
  • olive oil to saute
  • salt to taste
  • 1 pkg frozen artichoke hearts (10-12 pcs)
  • 3 cups of boiling water
  • 1/4 c. fresh lemon juice
  • 1/4 c. flavored breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. Fill a small bowl with approx 1/4 c of  breadcrumbs.  Dip filled artichoke, mixture side down into the bowl with breadcrumbs.  Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke.  Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Perfect  Tuna Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Perfect Tuna Burgers

1 Comment 24 April 2011

Great Recipe!!!

My niece Shirley is a professional, sought-after baker but she continually surprises us with unexpected culinary delights.

The kids and adults in the family gave these Tuna burgers a thumbs up!

Try this hearty  yet light tuna burger that she easily adapted from Cooking Light magazine.

Shirley recommends Pomegrante for fresh baked wholesome buns.

Check out Shirl’s website at  www.homebakedbyshirl.com.

Makes 6 servings

To assemble  the sandwiches you’ll need:

Tuna Burgers

Asian Coleslaw

Wasabi Mayonnaise

Egg Buns or Egg Challah Rolls

For the Burgers:

2 tbs extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 pound sushi-grade tuna, very finely chopped

2 scallions, white and light green parts only, trimmed and minced

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 teaspoon lemon zest

Canola oil, for cooking

Directions for this Kosher Recipe

Place tuna, scallions, soy, olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.

Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.

For the Asian Coleslaw

1 tablespoon unseasoned rice-wine vinegar

2 tablespoons olive oil

2 tsp honey

1 tsp toasted sesame seeds (optional)

1 bag coleslaw (shredded cabbage)

Place vinegar in small bowl. Slowly whisk in olive oil to form an emulsion; add the honey and sesame; season with salt and pepper; set aside.

Just before serving, toss some coleslaw with dressing to taste.

For the Wasabi Mayonnaise:

1 large egg, room temperature

2 teaspoons unseasoned rice-wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon fresh lime juice

1 1-inch piece fresh ginger, peeled and grated

1 tablespoon wasabi paste

1/2 teaspoon soy sauce

3/4 cup canola oil

Coarse salt

Directions for this Kosher Recipe

In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised

To Assemble the Burgers:

Spread a tablespoon of mayonnaise on both sides of halved bun. Place one patty, topped with about ¼ cup of coleslaw.

Enjoy!

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Passover Ground Lamb on a Cinnamon Stick

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

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

 

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Mark Bittman’s Chicken with Coconut and Lime

kosher chicken recipes, kosher recipes, purim recipes, baskets, and decor

Mark Bittman’s Chicken with Coconut and Lime

No Comments 01 March 2011

By Lucy Cohen Blatter

I have a confession to make: I’m not crazy about chicken breasts. Okay, I realize this isn’t a major revelation, but for a cook/blogger who’s trying to stay healthy, it’s a bit of a challenge. Sure, I love breaded and fried chicken schnitzels — who doesn’t? But I much prefer dark meat, and often find skinless, boneless chicken breast recipes to be dry and boring.

That said, I have a lot of faith in Mark Bittman . The former author of the Minimalist column for The New York Times (and current op-ed writer) is all about simplicity. Like me, he often embraces substitutions, too.

And his recipe for Chicken with Coconut and Lime does not disappoint.

The recipe includes an optional addition of nam pla, or fish sauce. To keep this recipe strictly kosher, I omitted that. To up the healthiness of the dish I went with light coconut milk (canned, of course :)).

As an added plus, if your are looking for some new kosher recipes for your Purim Seuda, then this one is a great choice as a main dish!

You’ll see in the recipe below how I changed things up a bit (I discovered I was out of cayenne pepper right before I started cooking). Next time I might sprinkle some peanuts on top to add a little bit of crunch.

All in all, it was a great dish. Served with coconut rice (made with leftover coconut milk and water), and steamed broccoli, I felt transported to Thailand. And that’s a good thing.

This recipe had seven ingredients including salt. That’s my kind of dish.

The coconut milk, lime zest and salt just kinda hang out on the stove for a while.

Bittman advises against flipping the chicken breasts over in the broiler. The tip must have worked because the chicken was moist, but brown and crispy on top.

Pouring the creamy sauce on the chicken. YUM!

The final product. Paired with coconut rice and broccoli, it was perfect.

Mark Bittman‘s Broiled or Grilled Chicken with Coconut and Lime* (with Lucy’s edits)

Time: 20 minutes (I’d say it’s more like 25-30 minutes when you take into account reading along with the recipe)

  • 2 limes
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts in 4 pieces
  • 1/2 cup canned or fresh coconut milk (I went with canned because on weeknights I’m looking for time savers)
  • Salt and ground cayenne pepper (I didn’t have any ground cayenne, so I substituted red pepper flakes. Totally  fine.)
  • 1 teaspoon nam pla, fish sauce (optional) (It’s difficult to find kosher fish sauce, and if you’re making chicken, forget about it. If you substitute fish for the chicken, though, and decide to use fish sauce, I’d hold off on adding salt. Nam pla is very salty)
  • 4 minced scallions
  • 1/4 cup minced cilantro.

1. Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife). Mince the zest, and juice the limes. Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source. (Or grill the chicken if you prefer.)

2. Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne. Add the lime zest.

3. Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler. Add about half the remaining lime juice to coconut milk mixture.

4. When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside). Transfer chicken to a warm platter. Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary. Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice. Serve with white rice, passing the remaining sauce.

Yield: 4 servings

*Recipe from the New York Times

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Chicken Scallopini with Wild Mushrooms

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes

Chicken Scallopini with Wild Mushrooms

1 Comment 22 February 2011

Thank you Paula Shoyer for this  new kosher chicken scallopini recipe!   Its a cinch to make, its perfect for company, and can be kept warm until serving. This Kosher Chicken Recipe Serves 6

 

  • 1/3 cup olive oil
  • 8 boneless kosher chicken breasts sliced or pounded thin, or scallopini slices
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 8 shitake mushrooms, cleaned and sliced
  • 8 button mushrooms, cleaned and sliced
  • ½ cup white wine
  • ½ teaspoon dried thyme leaves
  • 1 cup kosher chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped parsley
  • Salt and pepper to taste

Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat.  Place the flour, salt and pepper into a large plastic bag and shake.  Add the kosher chicken breasts three at a time, close the bag and shake to coat.  Shake off the excess flour.  Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts.  Place into a 9 X 13 oven-proof pan.  Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often.  Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken.  Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides.  Add salt and pepper to taste and sprinkle with the chopped parsley.  Place into the oven until serving. About the creator of this Kosher Chicken recipe… Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.

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Healthy Vegan Broccoli Loaf

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Healthy Vegan Broccoli Loaf

3 Comments 21 February 2011

The following recipes are from The Vegetarian Shabbat Cookbook

Micah Publications is the Source for Jewish Animal Rights and Vegetarian Books

~BROCCOLI  LOAF~

Broccoli is so healthy, that any way you eat it is good.   Prepare this loaf for a winter

Shabbat and bake potatoes and squash with it,  but make enough for the next day because

broccoli loaf at room temperature might be just the thing for a Shabbat afternoon lunch.

And serve it with the curried roasted potato salad, followed with spice cake.

Heat oven  375º

  • 3 cups of broccoli florets, steamed and pureed in food processor
  • 1/2 cup wheat germ
  • 1/4 cup nutritional yeast
  • 1/2 cup chopped onions or scallion
  • 1/4 cup parsley
  • 1/2 cup vegan cheddar cheese
  • pinch of salt
  • 1 Tablespoon of seasoning
  • sprinkle top with paprika
  • Optional:  pinch of nutmeg on top.

Oil  small loaf pan.  Mix all ingredients together.  Bake 40 minutes or until top browns, and there you are.  Could anything be easier?

Serves 4-5

Note: Nutritional yeast is light and flaky, rich in Vitamin B12, and adds a cheese flavor—

can be used in place of Parmesan cheese.

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Organic Wild Salmon with Pecans and Pineapple Reduction

kosher fish recipes, kosher pareve recipes, kosher recipes

Organic Wild Salmon with Pecans and Pineapple Reduction

2 Comments 20 February 2011

by Charlie Michelle

I want to preface this great kosher recipe with a little piece of trivia about myself. I really dislike fish. I dislike fish so much that the mere smell of my son’s school on fish-stick days makes me a little green. So when I say that this salmon recipe is amazing, well, that’s saying a lot. A whole lot.

I first tried this kosher recipe at a 5-star restaurant on my wedding anniversary so many years ago. I have no idea what possessed me to order such a dish, given my aforementioned aversion to fish, but I suppose the lure of such an interesting flavor combination–pecans, pineapple, cinnamon, and…fish!…arose my interest. So I tried it. And I loved it. And I set out to replicate it.

My dairy-free kosher recipe is a culmination of lots of trial and error. Tweaking a spice here, altering a crust ingredient there…. but I finally feel I have managed to reproduce the richly flavorful dish I discovered so long ago. And so, dear fellow Jewish Hostesses, I pass it along to you. Why should the restaurant get all the glory?

What you’ll need for two servings:

– Two filets salmon (I use organic, to ensure no artificial coloring has been added)
– 1 cup chopped pecans
– 2 tablespoons vegetable margarine or Earth Balance margarine, softened
– 2 tablespoons brown sugar
– 1 tablespoon flour
– 2 teaspoons cinnamon
– 1 teaspoon nutmeg* (see note)
– 1 teaspoon chili powder
– 1/2 teaspoon kosher salt

Pineapple sauce:

– 1/2 cup crushed pineapple and juice, pureed in a blender or food processor until smooth
– 2 teaspoons chili powder
– 1/2 cup soy yogurt – vanilla, coconut, pineapple, or pina colada flavors work well

Here’s how you make it:

1) Preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Place salmon filets skin-side down on your baking sheet.

2) In a small food processor, grind your pecans. You can make them as smooth or as chunky as you like. When they are ground to your liking, transfer them to a small bowl and add your margarine, brown sugar, flour, and spices. Using your fingers (I like to get in there and get dirty!) smush your margarine into the pecans as if you were making a crumb pie crust.

3) When everything is well blended, scoop a small handful of your pecan mixture and press it evenly onto each salmon filet. Be generous. That pecan topping is good stuff.

4) Bake salmon at 350 degrees F until it flakes easily with a fork, or its flesh has turned light pink, about 15-20 minutes. When salmon has finished baking, move your oven rack to the second-highest level and broil briefly (2-3 minutes) to make the pecan crust nice and crispy. Because of the sugar content, watch it closely or it will scorch.

To make your sauce:

In a small saucepan, combine pineapple puree and chili powder. Stir well. Cover and bring to a simmer. I like to call it an “aggravated simmer”. Not quite a full boil, but not just a lazy little simmer either. We don’t want to reduce the pineapple, we just want to break it down and bring out the flavor.
After a good 5-6 minutes of “aggravated simmer” (patent pending on that term, hehe!) turn off the heat and add your soy yogurt. Whisk together to blend well.

Serve your pineapple sauce drizzled prettily over the salmon filet, and garnish with something pretty–carrot curls, a parsley or mint leaf, lemon rosebuds, whatever you like. I served mine with a fresh, springy vegetable salad with lime vinaigrette. You can see the kosher recipe for this lovely side dish here.

Enjoy, and happy eating!

*As for the nutmeg, yes, you can totally make it optional.As stated in the kosher recipe, it’s been a work of trial and error, playing with all kinds of in gredient combos to see what works. If you exclude the nutmeg, though, I would definitely replace it with something equally as spicy–maybe ground cloves or an extra pinch of chili powder.

About me:

Charlie’s my name–not short for Charlotte or anything. :) I currently write and maintain a daily food blog, focusing mostly on vegetarian and kosher recipe, ranging from appetizers and side dishes, to dinner and casseroles, to luxurious desserts. My husband serves with the Army, and he recently traveled 1200 miles home for a family emergency. I wanted him to be greeted home with a little bit of luxury, but also with a dish that has a comfort-food appeal to it. Nuts and spices always sing of cooler weather and warm kitchens, while the fresh pineapple sauce lends a happy springtime feel. I thought the combination would be perfect to excite his senses and give him yet another reason to be happy to be home. Enjoy my recipe!

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Amy Atlas’s Secret Tips to Designing Your Own Dessert Bar

kosher dessert recipes, parties

Amy Atlas’s Secret Tips to Designing Your Own Dessert Bar

3 Comments 18 February 2011

Check out these gorgeous kosher dessert bars designed by the  famous NYC entertaining diva Amy Atlas.

Thank you Amy  for sharing your sweet kosher dessert design tips with Jewish Hostesses all over the globe!

A note to all our readers- Amy designs kosher dessert bars for all occasions including brit milahs, bar and bat mitzvahs, bridal showers, weddings, and any other happy occasion that you can dream up!

Amy’s tips for designing your own Kosher Dessert bar:

 

  • Take something that inspires you and create your dessert table around it. The design can be inspired from something as personal as a family heirloom to as simple as the pattern on the host’s invitation. Let the dessert table tell a story about the event so that the dessert not only becomes functional, but becomes part of the event design.

  • Create a beautiful backdrop for your dessert table. Décor elements complete the look of a dessert table and a fabulous backdrop is the perfect way to incorporate artistry to the table.

  • Pick beautiful linens and unique vessels to dress up your kosher dessert table. Since your sweets will be the star of your dessert table, the linens and vessels should have a coordinated, tailored look.

  • Always sample your dessert vendors before using them for your event. A beautiful cake is not always the best tasting cake! The key is to find the right balance. Pick kosher desserts that not only look good together, but provide a balance for your guests’ palate.

  • Incorporate some type of signage to dress up the dessert table. This will show your guests how personal your kosher dessert table is. You can have your stationer create personalized tags for you.
  • Provide goody bags for your guests as take-home desserts. It is always a treat to give your guests something to take home to remind them of how sweet the day was.

Amy’s favorite shops/online destinations for supplies:

“I love Michaels, Kate’s Paperie, and Lee’s Art Shop for supplies,

Crate and Barrel (www.crateandbarrel.com) is great for platters and vases.”

One of Amy’s favorite Kosher Dessert Recipes (something easy/fun to make): –

Chocolate chip peanut butter cookies or bars – I’m a huge chocolate peanut butter lover!

    • 2 1/2 cups graham cracker crumbs
    • 1 cup peanut butter
    • 1 cup butter, melted
    • 2 cups semisweet chocolate chips
    • 2 3/4 cups confectioners’ sugar

In a medium bowl, stir together graham cracker crumbs, confectioners’ sugar, peanut butter and melted butter. Press firmly into the bottom of a 9×13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Amy Atlas is a coveted entertaining expert, baking and crafting stylist, and is internationally recognized for creating the stylized dessert bar trend.  Amy’s work has appeared multiple times in InStyle Magazine, Parents Magazine, Better Homes & Gardens, The New York Times, Every Day with Rachael Ray, The Los Angeles Times, Food and Wine Magazine, Life & Style, Gotham, New York Magazine, Martha Stewart Weddings, Brides, and many more.  Her work has appeared on thousands of top US and international entertaining and lifestyle blogs.

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Aleph Bet Train Party

birthday parties, Dessert Buffet Bars, parties

Aleph Bet Train Party

11 Comments 10 February 2011

by Amy Oren of Blowout Party

My son just turned three years old and we cut his hair for the first time! To celebrate his birthday and upsherin we threw him a birthday party featuring some of his favorite things: trains, the Aleph Bet, and the color green! He was so excited to see all the décor! I wanted the kosher dessert table to be very bright and have a storybook feel, so I set it up in three tiers and had a train full of candy going up a hill. The train was made of cardboard boxes covered in scrapbook paper that I got from Amazing Savings! The cute Aleph Bet characters waved from the train car windows.

At the kids table, each child got a bandanna (which served as a placemat), a train whistle, a conductor’s hat, and a suitcase lunchbox personalized with plastic suitcase tags. On the table were adorable hard cover train shaped books- each family received one (also from Amazing Savings).

Besides for the food set up at the buffet table, the kids got some yummy and fun food in their suitcase lunchboxes: sandwiches in the shape of a train (cut with a cookie cutter), cheese, tomatoes, and olives on Aleph Bet picks that I made, and an apple juice box drink wrapped with a personalized wrapper.

I made some fondant covered Aleph- Bet decorated cookies that I scattered around the train cars. The faces were drawn with edible markers. I made a fondant covered train cake with bunting that said happy birthday.

For fun candy trees, I skewered sour belts onto toothpicks and stuck them into Styrofoam balls. I added the flower lollipops for you know, a little more sugar ;)

The kids loaded their suitcases with candy!  They also painted wooden trains that we glued onto their lunchbox suitcases, and they decorated the boxes with foam letters and shapes.

I’ll soon be posting on my blog free printables that you can download and print for yourself, like the juice box wrappers, the luggage tags, the book nametags…

Hope you enjoyed these pictures and that you’re inspired for your own children’s birthday parties!

check out my store Blowout Party!

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How to Make the Best Dressed Salad in the City

kosher recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas

How to Make the Best Dressed Salad in the City

No Comments 09 February 2011

You’ve never made a salad until you’ve taken some tips from Chef Adam Mimram.

Slicing veggies is an art, and the secret to whisking your dressing lies here!
My kids got to eat this gourmet kosher salad, and even the picky eaters demolished it!!!
Press play now!
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How to Make Chocolate Dipped Pretzels For Purim

kosher dessert recipes, kosher recipes, parties, purim recipes, baskets, and decor

How to Make Chocolate Dipped Pretzels For Purim

8 Comments 06 February 2011


Believe it or not Purim is March 20 this year- the clock is ticking!!!

Please send in your inspirations and ideas to share with other Jewish Hostesses!

These pretzels by Shirley are a gorgeous add-in for Mishloach Manot. Just place them in food cello  bags from HERE or  HERE and tie them with fringe cord ribbons from HERE. Of course as a second item to include in a gift basket you can simply add a bottle of grape juice or if you want to shmancy it up use a nice bottle of wine.

Shirley actually made these pretzels for an engagement party and when I saw how everyone was grabbing them to take home as a goodie for their kids -(ahem) I knew that I had to get the recipe for my Jewish Hostess readers.


I found these personalized ribbons from HERE to decorate Purim baskets.  Just order the ribbons with “Happy Purim! Love the Cohens…” written on them. It takes 2 weeks to order, so do it soon!

Pretzel photos by Morris Gindi Photography.

Happy Purim!

Marlene M.

“Hi its Shirley from Homebaked…I’d like to share with you one of my most well received recipes, which also happens to be one of the easiest to prepare. People (old and young alike) just go crazy for the salty/crunchy/chocolaty goodness of a chocolate covered pretzel.  These little treats are the perfect way to end a meal, and the flavor combinations and toppings for the pretzels are quite limitless. Here I have posted a few of my personal favorite ideas for decorating, however, feel free to get creative…you certainly can’tt go wrong.

What You’ll Need:

  • Pretzel Rods (If the rods are big, I like to cut them in half with an knife to make a smaller pretzel. )
  • Semisweet, Milk, or white Chocolate for dipping and drizzling
  • Sprinkles such as chopped oreos, chopped nuts, mini m&ms, toffee bits, nonpareils, peanut butter chips…

To Assemble:

  1. Line a cookie sheet with wax paper.
  2. Melt the chocolate that you will be using to dip the pretzels in the microwave, in 10-second intervals (as to not burn the chocolate).
  3. Transfer the melted chocolate into a deep bowl or cup, and proceed to dip the pretzels into the chocolate, leaving just the tip of the pretzel bare. Shake of any excess chocolate back into the bowl. (If the chocolate seems to be too thick for dipping, simply use a knife to spread it evenly around the pretzel. Don’t worry about imperfections- they’ll be covered up by the sprinkles.)
  4. Immediately roll or sprinkle the pretzel with the desired topping while the chocolate is still melted, and place onto the cookie sheet.
  5. When all of the pretzels have been dipped and decorated, melt some chocolate (of a different shade) in the microwave.
  6. Transfer the melted chocolate into a sturdy ziplock bag and squeeze down until all the chocolate is in one corner of the bag.
  7. With sharp scissors, snip a tiny hole into the corner of the bag, begin to drizzle the chocolate-covered, decorated pretzels that are on the cookie sheet.
  8. Freeze the pretzels for up to a month in an airtight container.
  9. Enjoy!!


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How to Make Authentic Italian Potato Gnocchi

kosher recipes, kosher rice and pasta recipes

How to Make Authentic Italian Potato Gnocchi

2 Comments 01 February 2011

By Lisa C.

Gnocchi are delicious little Italian potato dumplings that make for a very elegant and impressive meal or side dish.  They are on the menu at pretty much any Italian restaurant, but Gnocchi are surprisingly simple to make at home.  They do require some time and effort, but it is well worth it for some authentic Italian dining right from your own kitchen.

I tried this Gnocchi recipe with both white and whole wheat flour. It worked great both ways, but I will say that the white version tasted much more authentic.  Personally, I happen to love the flavor of whole wheat things (plus, all of the added health benefits), so I loved both versions, but there was definitely a big difference between the two.  Try it out and see which one you like best!

Anyway, here is what you will need to make your own Gnocchi:

  • About 2 lbs. russet potatoes
  • 1.5-2 cups flour
  • ¼ tsp. salt
  • 1 egg

Start by washing and baking your potatoes at 350°F until they can be easily pierced with a fork, about 1 hour.  Once they are baked, let them cool until they are easy enough to handle and peel off the skins (after they are cooked, the skins should come right off).

Next, you need to mash your potatoes.  It is really important that they be light and fluffy with no lumps – the best way to do this is with a ricer or potato mill.  I don’t have one, so I put them through a cheese grater.  You could probably also just mash them by hand – just make sure there are no lumps.

See how light and fluffy they look?  Now, mix in the egg and salt.

Now, you will start to add your flour.  You want to keep adding it, little by little, until the dough comes together in a ball that doesn’t stick too much to your hands – you should need about 1.5-2 cups, but use more or less than that if you need to.  Remember: the more flour you add, the heavier your gnocchi will be – so you want to add as little as possible.

Your dough should look something like this.

Now, on a floured surface, take a ball of dough about the size of your fist and roll it into a log.  With a sharp knife, cut the log into little “pillows.”  Aren’t they cute?  Once you have all of your pillows cut, drop them into boiling water in batches – if you put too many in at once, they will stick together.

The gnocchi are finished cooking about one minute after they float.  This is a pretty fast process – they should only take 3-5 minutes to cook.  When they are done, drain them and put them in a bowl.

Now, you can top them with whatever sauce you want.  I went with tomato sauce and parmesan cheese (yum!), but the sky’s the limit – try pesto, butter and sage, olive oil and garlic, or whatever you like.

Enjoy!

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Time for Tea

at home, kosher dessert recipes, kosher recipes

Time for Tea

1 Comment 31 January 2011

When the snow is coming down outside, there’s nothing better than curling up in a cozy sweater with a mug of steaming tea. But don’t settle for that old tea bag you found in the back of your closet – here’s a collection of what’s new, fun and elegant in tea time.

From  Yedi Housewares

We love these heart shaped cup and saucer sets. You can buy a set of 6 cups & saucers in assorted colors (bubblegum pink, banana yellow, lime green, pumpkin orange, turquoise blue and cranberry red). Available in two sizes.

Mighty Leaf Teas-

Mighty Leaf Tea Chamomile Citrus, 15-Count Whole Leaf Pouches (Pack of 3)

This line of specialized teas are packaged in “artisan-crafted whole leaf tea pouches” without any glues or staples, to allow for big pieces of leaves, fruits and herbs. Flavors like chamomile citrus and ginger twist will keep you coming back for more.

2 Karat Cup –

Everyone needs to feel special sometimes, which is when this clever mug from the Museum of Modern Art comes in. Designed by Yusuke Fujinuma, this mug has a Swarovski crystal built in to the “ring,” so you slip on the cool gold band as you wrap your hands around the mug.

“Thank You” Cookies –

Sometimes a mug of fragrant tea is perfect on its own, but sometimes it’s a venue for a sweet kosher buttery cookie on the side. These “world of thanks” cookies sold at Dean and Deluca (and made by Eleni’s cookies) are as educational as they are delicious – teaching you how to say “thank you” in 5 different languages.

Lipton Pyramid Teas

Lipton has decided to replace the old school ‘paper pillow’ tea bags with the new ‘Pyramid Tea Bags’, invented by the Japanese years ago.

The pyramid shape of the tea bag gives room for the tea leaves inside it to expand. This allows you to have the ‘loose-leaf experience’, which adds to the luxurious experience of sipping a cup of these delicately scented tea bags. I was at a Brit Milah recently, and when they served these teas, I knew I had to find them and have them on my dessert table!

Buy Here: Lipton Green Tea, Mandarin Orange, Premium Pyramid Tea Bags, 20-Count Boxes (Pack of 6)

Stash Honey Sticks can be displayed on a silver rectangular  tray on your dessert tray. They come in packs  of 6, are made out of pure clover honey, and  are kof-k certified.

Buy Here :Stash Premium Original Honey Sticks, 20-Count Sticks (Pack of 6)

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How to Tie the Perfect Ribbon

at home, kosher recipes

How to Tie the Perfect Ribbon

2 Comments 30 January 2011

by Nina Dweck

Here’s an easy way to take gift wrapping to the next level when topped with a glamorous ribbon. Get creative - mix and match ribbons to coordinate with your event, or choose your recipients favorite color. Have fun by embellishing your bow with rhinestones, pom poms or even feathers!

Shown in the picture is a Sephardic bridal “Swanee“, in which the groom’s parents send over gifts for the Jewish bride.  Gifts usually include candlesticks for Shabbat, a tray, perfumes, and a purse with money enclosed for the bride to attend the mikveh. This swanee is “closed”, meaning that the gifts are wrapped and will be opened during a private time for the bride and her close friends and relatives.

For this project, you’ll need a  glue gun, scissors, and ribbon in your desired width and color. Keep in mind that a larger gift will look better with a wider ribbon, while a smaller one will look fine with a thinner one. It is very important that you use wire edged ribbon to make the bow. It will look stiffer and prettier. I buy my ribbon from Cosco- they sell beautiful wide wired edge ribbons in varying colors, and are very inexpensive. They especially have a wide selection around holiday time so stock up for future projects!

Not in the mood to go buy ribbon? Watch the video above and learn how to make a bow out of recycled wrapping paper or any paper that you have laying around the house. Its a great eco-friendly wrapping idea!

  1. Step one: lie your box or gift on a flat surface. Glue a piece of ribbon horizontally and then cross another piece of ribbon over vertically. Take care to place the vertical ribbon under the horizontal one to hide the seams for a more perfect finish. Use your hot glue gun to stick the pieces together.

2. Step two: Cut a long piece of ribbon for the bow. The longer the piece, the larger the bow will be.

3. Step three: Take one end of the ribbon and fold about an inch in, gluing to creating a small circle. You can place your index finger in the circle to make a rounder piece.

4. Step four: Fold another circle in, this one a bit larger than the first. Glue this one under to the left of the first small circle. Follow this step and make another circle on the right.

5. Step five: Continue, each set becoming larger than the last. Keep on going until you have the desired bow size. When your done, fold the edge of the remaining ribbon and cut on an angle across the closed side. This will create two triangle edges for a beautiful, professional finish.

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