Thanks Arleen for sharing your family recipe with us! Marlene
Tag archive for "Passover Recipes and Ideas"
hanukka recipes and tablesettings, healthy body, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah vegetables, shabbat recipes, sukkot and rosh hashanah recipes
Thanks Arleen for sharing your family recipe with us! Marlene
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!!!
Here is another kosher recipe to put on to your seder menu.
Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.
This recipe is courtesy of Gourmet Kosher Cooking
Brisket Recipe Ingredients:
Susan Menash happens to be another favorite person in my life. Her talent is knows no bounds- just check out her photography website HERE and you will know what I mean. I especially love the pictures of the seniors on her site as there are so many great stories waiting to be told…..
I love her seder plate creation from 2011 as it teaches us that a little imagination goes a long way….
I used 2 rectangular vases from Crate and Barrel but you can choose to use up to a dozen small vases as your base. I had a piece of glass made up 24 inches by 12 inches. (You can use any clear tray or any thick piece of glass ) I filled my vases up with water, orchids, (last longer in water) and topped with my glass seder tray.
I was thinking of putting red or blue tropical fish to symbolize the parting of the Red Sea sea but I didn’t want to be stuck with the live fish after the seder.
Now that I think of it, I should have given the fish away as Afikoman gifts for my grandchildren.
Claudia Bildiricci, our very own Martha Stewart, deserves a academy awards for her creative genius for her Passover Seder table decor.
Mini picture frame place cards, a quail’s egg, gold chargers atop a a damask backdrop and an orchid are just some of the table top details that make this night different from any other! Great job, Claudia!
This simple Passover dessert recipe is so easy and delicious with three simple Passover ingredients!
Enjoy, and we will all detox AFTER Passover! Marlene
Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of every trend in town, especially the food and table decor scene.
Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene
“Hi Marlene ,
I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!
You can also add mini chocolate chips,different nuts or extracts to change them up a bit!
I even spread the flat side with seedless raspberry jam,sandwich two cookies together and dipped in melted chocolate for variation!
Either way these are sure to be a big winner with everyone!
Happy Holiday! Debbie Gindi”
Not “JUST” Passover Cookies
Looking for some last minute Purim ideas for Mishloach Manot? Here are some easy ones that you can use for inspiration this Purim holiday. If you are not really sure about the meaning of mishloach manot, just click here, and then continue reading below!
1- Make a ton of mini biscotti and pile into a small or medium mason jar. Tie a decorative ribbon and silk flower around a bottle of inexpensive kosher sweet wine and have your kids deliver the combo to all of your friends and neighbors.
2- Give out warm kosher hot chocolate, skewered marshmallows, pink chocolate dipped rice krispy treats that are rolled into a ball (right after cooking the mixture)in a cute Wilton Striped Cupcake Box. Very cozy!:
3- My niece Shirley who is a professional baker, was inspired by Bakerella’s cookie mix in a jar, and turned the idea into a fabulous mishloach manot. Their entire family stood in an assembly line and filled and scooped until they were done with all of their beautifully filled jars. It really was one of the prettiest mishloach manot that I received last year. You can also find more cookie mix-in-a-jar recipes from allrecipes.com.
Download pretty instructions to attach to your cookie-mix filled jar with this PDF from Bakerella.
4-Bake orange juice cakes in mini loaf pans and send them with a mini bottle of fresh orange juice or a mini Tropicana juice box from your local grocer. You can find fruit themed tissue paper from Bags and Bows and for a real home squeezed feel, use a crate from an empty clementine box, or a Purim basket that was stashed in a storage bin during last year’s Passover cleaning.
5- Last year my sister in-law invited us to her annual gala Purim party with a printed potholder that held a note explaining that all the moms invited were to be united in a cooking contest. What a great way to invite the family over without not actually having to cook anything! (lol…) Each family was given a rolled up note with what main dish or salad to bring. The “judges” chose the winner who received a gift certificate to Kitchen Kaboodles on Avenue U in Brooklyn. All in all, it was so much fun and easy to for everyone to walk in with part of the Purim seuda.
6- Need an adorable Purim card to attatch to your mishloach manot? My very creative friend Erika Sabbagh sent in this unforgettable idea. Dress your kids up in their Purim costumes, take a pic, print it on cardstock within a card making or a label software, print, and you are done!
7- Make an sweet treat, pile into food bags, tie with raffia or a pretty ribbon, add a bottle of kosher grape juice, a fresh daisy, place a decorative napkin inside a disposable
paper loaf pan and deliver!
8-Borrow some of Martha Stewart’s Valentine’s Day ideas and transform them into your Purim Jewish hostess treats!
9- Be inspired by The Kitchn’s skillet toffee and 39 other homemade gifts. It’s a mouthwatering roundup of melt in your mouth treats. Any one of these delectables would make a unique Purim gift to send. Make sure to add two different items in your package so that your recipient can make two prayers according to the Purim custom.
10- My good friend Allison Srour made this healthy mishloach manor: baby spinach salad with balsamic vinaigrette,
and veggie burgers with tehine!
Allison also asked me to tell you about her elegant tablecloths that she has for sale for Purim. They are elegant AND washable. Contact Allison at email@example.com
This recipe is back by popular demand. Its a gourmet winner for a Rosh Hashanah lunch or Sukkot.
by Kady Harari -Kady Harari lives in Jerusalem with her husband Joey. She’s a food enthusiast, enjoys shopping at the local shuk (at times up to 3 times a day!) and teaches ”Traditional Syrian Cooking” to seminary girls studying in Israel in a post high school program. She also owns the most magnificent upscale Jewelry and gift shop in Jerusalem. www.yigaljewelers.com
When our family visited Israel for a bar-mitzvah recently, Kady had catered a delicious Shabbat sebet. (Did we mention that she also caters parties in Jerusalem???) We all raved over her quinoa salad . Something about the combo of pistachio nuts, lemon, and pomegrante seeds kept us eating until the whole taboule was wiped out!!! Thanks for sharing the recipe- Kady!
by Vivien Hidary
Sicilian eggplants are sweeter and creamier than any other variety of eggplant. My friend Vivien, a gourmet cook, makes sure that this stuffed eggplant dish is on most of her Jewish holiday menus because its a family favorite! It can be prepared in advance, frozen, and baked before serving.
How to Create this Kosher Dish:
- Peel and slice about 4 sicilian eggplants and place on a tray sprayed with Pam.
- Brush a little olive oil on top of the slices.
- Bake on 350 degrees for approximately 20 minutes.
- Meanwhile, mix equal parts of chopped meat and cooked rice with allspice and salt to make filling.
- When eggplant is done roll each slice around a small mound of filling.
- Arrange in a roaster or Pyrex in rows. Cover with a mixture of water, salt (or chicken consommé) allspice and a drizzle of oil.
- Bake at 350.Bake covered. .
These eggplants are soft and the perfect comfort food . You can also bake them whole and eat with a spoon! Enjoy!
Even though the hard boiled or roasted egg that is placed on the Passover seder plate is symbolic of mourning and destruction of the Beit Hamikdash in Jerusalem, Jewish Hostesses worldwide can still beautify their seder plates by using this unique idea from Apartment Therapy. Create your own unique Passover seder patterns that may even impress Eliyahu Hanavi!
Recipe and photos via thekitchn.
Makes 12 eggs
all measurements are approximate
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar (or 2 glugs, as Sierra says)
4 tablespoons olive or vegetable oil
1 dozen eggs
pretty leaves, such as parsley or cilantro (optional)
clean pantyhose (optional)
You begin by asking your grocer for as many discarded brown onion skins they can give you. For a dozen eggs, we used about 8 cups, although it’s recommended that you have twice that for the best color, particularly if you are slow-cooking them. If the onion skins are dirty, wash them before proceeding.
Fill a large soup pot with the skins, cover with water, and bring it to a boil. You should see the color of the water change to medium brown. Then add the peppercorns, salt, and white vinegar. Turn down the heat to a simmer.
Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color – about an hour.
Cooked this way, the eggs have just the slightest flavor of onions, and are similar to hardboiled eggs. If you want hot eggs on your Sabbath table, you can move the pot to a preheated slow oven (about 225F) after you add the eggs. The longer cooking time will increase the onion flavor, although it will still be delicate.
Before adding the eggs, you can press a decorative leaf such as parsley, cilantro, or even a leaf from your garden to the outside. Affix the leaf with pantyhose, tied in a tight knot. Just to be safe, we would refrain from cooking these pantyhose clad eggs in the oven.
The longer you cook the eggs, the more likely they are to crack. They’ll have a spiderweb-like pattern on them, similar to Chinese tea eggs and more of the onion flavor.
This recipe was given to me by my nutritionist as a Passover alternative to having my morning bowl of hot oatmeal. Quinoa is a highly nutritious grain; It has a delicious flavor, and a light, fluffy texture. After the seders you will want a light option for breakfast.
1/2 cup dry quinoa, well rinsed
2 tablespoons raisins
1 cup chopped fresh apricots, or dried apricots
1/4 teaspoon vanilla extract
Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, and transfer about 1 & 1/2 cups to a blender and puree. Return pureed mixture to the pan and stir to mix. Serve warm or chilled.
Per 1/2 cup serving
There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw. I can pull them out and just bake before serving.
Kosher Ingredients: 2 cups cake meal
1 tsp. baking soda
1 tsp. salt
2 sticks margarine
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
1 package (12 oz) chocolate chips
Combine dry ingredients, cake meal, baking soda and salt
Melt margarine in microwave, cream with sugars add eggs and vanilla
Add in dry mixture then chips
Shape into balls and flatten a little (these cookies will remain the same shape after baking )
May freeze at this point
Bake 350 (preheated oven) for 10-12 min do not over bake
This modern twist on the traditional Charoset recipe for your Passover Seder,was created by my new friend Jennifer Abadi, author of a wonderful new cookbook, A Fistful of Lentils . Jennifer’s passion for carrying on her family’s Syrian Jewish tradition is evident within the 125 recipes that she shares with us.
Upon reading that Jennifer’s recipes were inspired by her grandmother Fritzie Abadi A’H I realized that Jennifer and I have a connection. Five years ago, I set out to produce a coffee table book documenting the artwork of 200 of our communities artists of which all of the proceeds were donated to Magen David Yeshivah in Brooklyn.
“Our Art”- A collection of the Artists of the Syrian Jewish Community.
Guess which artist’s work is on the first page? None other than Fritzie Abadi A’H’ herself!
The quote on the page, as told to me 5 years ago by Mrs. Luna Sutton (who recently passed away in her late 90′s and who bought the painting from Fritzie 50 years ago), is,
“When Fritzie Abadi painted these in the 1920′s, it was said that she was inspired by the strong features of the typical Syrian woman that immigrated to America at the time.”
So, you can see that in her own way, Jennifer’s grandma Fritzi was also trying to preserve memories of her heritage!
You should also know that Fritzi’s father Chacham Matloub Abadi was a great Rabbi of the Syrian community in the early 1900′s, but that is another story…..
Hope you enjoyed that little tidbit of info!
Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon
photograph by April Selditch
“Here they are!! I rolled the Moroccan Charroset Truffles in three flavors: cinnamon, crushed almond and coconut.
They are so delicious! Yep, I tasted one. April. “
1 box of matzah sheets or tea size matzahs
Cinnamon (for dusting the outside)
1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).
2. Add the dates and raisins and combine in the food processor until a thick paste is formed.
3. Add one tablespoon of the wine at a time until the paste is smooth but not so sticky that you cannot roll it into small balls.
4. Taking approximately one tablespoon at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them) and sprinkle the outsides lightly with cinnamon. Store balls in a tightly covered plastic container in refrigerator for up to one week.
5. Dust the outsides of the balls with ground cinnamon. Serve charoset balls at room temperature on a platter, alongside tea matzahs (can also be served as a paste in one or two small dessert bowls, placed at either end of the seder table.)
Yield: Serves 6 to 8 (approximately 1 ½ cups or 24 one-inch balls)
*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine and warm water to make a bit smoother and softer for spreading.
©Jennifer Felicia Abadi
(Author of: A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen)
© 2013The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®