Tag archive for "Passover"

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Carb-Free Low-fat Cauliflower Passover Pizza

healthy body, kosher appetizer recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, mothers day recipes, Passover Recipes

Carb-Free Low-fat Cauliflower Passover Pizza

2 Comments 02 April 2014

Carb-less Pizza for #Passover

 

Pizza recipe trends are constantly evolving, and this carb-free, low-fat Passover version from Emanuelle Lee of London is one that you will want to whip up all year round. If you are a Passover hostess that is trying to escape the post holiday waistline bulge, then this recipe is for you!

Check out Emanuelle’s blog at  www.manusmenu.blogspot.com.

 

Carb-less #Passover Pizza

Carb-less #Passover Pizza

Ingredients

    For the crust:
  • 1 Cauliflower cut into small pieces (or equivalent amount pre-cut)
  • 1 egg
  • 2 tsp garlic paste
  • 1 tbsp grated cheese (preferably mozzarella)
  • 2 tsp olive oil
  • Salt and pepper
  • Polenta mixture
  • For the sauce
  • 1 clove of garlic (chopped)
  • 1 can cherry tomatoes
  • Olive oil
  • 2 Tsp sugar
  • 1/2 chilli flakes
  • Fresh basil leaves
  • 1/2 teaspoon oregano
  • Salt and pepper
  • Low fat mozzarella cheese

Instructions

  1. Preheat oven to 400 Degrees F.
  2. Blend the cauliflower in a food processor until it has become a grainy paste. Pour into a mixing bowl and mix in the garlic paste, olive oil, egg and grated cheese. Mix all the ingredients together. Add a pinch of salt and pepper.
  3. Cover a flat baking tray with parchment paper. Grease the paper with a little bit of olive oil. Sprinkle a pinch of polenta mixture on to the tray.
  4. Take about 3 heaps of cauliflower and flatten it out onto the tray with a spatula into the pizza shape of your choice.
  5. You should have enough 'dough' left over for 1 another medium sized pizza. Repeat sequence with the rest of the dough.
  6. Bake for 20-25 or until golden. With a large spatula, carefully turn the pizza crust over and bake the other side for 10 minutes.
  7. (You may put the crusts under the broiler for a few minutes to make them extra crispy but make sure they don't burn!)
  8. While the crusts are baking, make the sauce. In a pan, heat up a tablespoon of olive oil, add the chopped garlic, sauté until softened a little and add the can of tomatoes. Smash the pieces of tomato so the sauce is a little smoother. Add the rest of the ingredients.
  9. Once the pizza 'dough' is golden and hard, smooth a large amount of the sauce on top and leave about a half inch space around the outside to make the crust. Top with (low fat) fresh mozzarella cheese and top with a little olive oil, salt and pepper.
  10. Add your favourite toppings. Bake for 10 minutes. Sprinkle some basil leaves for decoration and enjoy! (guilt-free!)
http://www.thejewishhostess.com/2014/04/carb-less-pizza-for-passover/

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Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

6 Comments 30 March 2014

The jewish Hostess Brownie Shots

This Passover dessert recipe is so chic and gourmet looking, that your guests will never believe that you made it yourself. Created by my niece Shirley of Homebaked NYC, its a sure Passover dessert WINNER! Remember to order a set of shot glasses for serving these decadent easy desserts! See the slideshow of cool shot glass designs below available for easy shopping on Amazon.com.

    

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Ingredients

  • 1 box of Passover chocolate pudding mix.- make as directed.
  • 1 container Passover Rich Whip whipped cream- whip as directed
  • 1 box brownie mix- Kosher for Passover -make as directed

Instructions

    For Brownie Mix:
  1. Layer half into bottom of pan,
  2. Spread thin layer of caramel over it.
  3. Sprinkle a little sea salt over the brownie layer,
  4. Top with the remaining brownie batter.
  5. Bake as directed and sprinkle a little more sea salt over cooled brownies.
  6. Cut once cooled.
  7. For Caramel Drizzle go to this recipe on thejewishhostess.com
  8. layer in shot glasses according to the photo.
http://www.thejewishhostess.com/2014/03/passover-chocolate-pudding-cream-and-caramel-drizzled-brownie-shots/

 

Caramel Drizzle Ingredients:

 1/4 cup butter or margarine
1/4 cup dark brown sugar
2 tbsp milk or pareve rich whip
1 cup powdered sugar
1/2 tsp vanilla extract
1 pinch salt

Directions

Melt butter, and cook over medium heat until light brown, stirring constantly. Add brown sugar, and cook until sugar melts. Remove from heat, add milk or pareve rich whip stirring constantly. Slowly add powdered sugar, vanilla, and salt, beating at medium speed of an electric mixer. Beat until mixture reaches glaze consistency.
Drizzle on top of brownies

adapted from http://www.ifood.tv/

 



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Passover Sliced Apple Tart Dessert

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Passover Sliced Apple Tart Dessert

1 Comment 28 March 2014

This recipe is by @evelynsiouni

This recipe is by @evelynsiouni

Passover Apple Tart

Passover Apple Tart

Ingredients

  • Dough:
  • 1 3/4 c matzah cake meal
  • 1 c confectioners sugar
  • 1/8 tsp sale
  • 1 c margarine
  • 2 tsp vanilla
  • 1 large egg
  • 1 c apricot preserves
  • 3-4 granny smith apples cut into thin slices
  • cinnamon and sugar

Instructions

    For the dough:
  1. Mix 1 3/4 cups matzah cake meal, 1 cup confectioners sugar,1/8 teaspoon salt,1 cup of margarine,2 teaspoons vanilla,1 large egg
  2. (I mix by hand but can be done in a mixer)
  3. Don't over mix
  4. Refrigerate for about an hour.
  5. When dough is ready press into tart pan
  6. Spread about 1/2 cup of apricot preserves on top.
  7. Peel, core, and cut 3-4 granny smith apples into thin slices (1/8 to a 1/4 inch thin)
  8. Arrange the apple slices in a circular pattern over the preserves and brush with apricot glaze:
  9. Make the glaze:
  10. Heat 1/2 cup apricot preserves until boils, remove from heat, strain,and add a tbsp of water.)
  11. Sprinkle cinnamon sugar over the the glaze
  12. Bake at 350 for 45-60 minute
  13. Brush extra apricot glaze over the baked tart to seal.
http://www.thejewishhostess.com/2014/03/passover-sliced-apple-tart-dessert/

 

 

 

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

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

Arleen’s Secret Family Recipe- Syrian Style Pickled Vegetables

8 Comments 27 March 2014

Syriian STYLE PICKLES, The Jewish Hostess

“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano

Thanks Arleen for sharing your family recipe with us! Marlene

Syrian Style Pickles

Syrian Style Pickles

Ingredients

  • Mason Jar
  • 5 c water
  • 1 c white vinegar
  • 1/2 c kosher salt
  • 18 peppers, sliced
  • celery, sliced into 3 inch sticks or on the diagonal
  • carrots sliced long or on the diagonal
  • lots of garlic cloves
  • 2 cauliflower, sliced with the stem
  • 1 beet for each jar, sliced
  • dill
  • 1 tsp oil

Instructions

  1. Pile each type of sliced vegetables into separate mason jars layering with garlic.
  2. Top with a sprinkle of dill.
  3. add
  4. 5 c water
  5. 1 c vinegar
  6. 1/2 c kosher salt
  7. Add 1 tsp oil leave out for 1 day, and then put in fridge
  8. For the cauliflower and turnips: Add sliced beets for color and top with dill.
    These pickles take about three to five days to fully develop flavor.
http://www.thejewishhostess.com/2014/03/arleens-secret-family-recipe-syrian-style-pickled-vegetables/

p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!

 

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Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

kosher passover recipes,seder table Ideas, Passover Recipes

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

2 Comments 27 March 2014

 

dates

 Though I have to admit that I am partial to my mother in law’s Syrian style Haroset, I love sharing haroset recipes from other communities. Come to think of it, how nice would it be to add a selection of different Harosets from around the world on the table with their own place cards? 

Here are some photos  that I just gathered for some table top food tagging inspiration….

Unknown images-3

images-2 images-1

 

 

Enjoy Jennifer Abadi’s Yemenite style Haroset recipe and check out her Passover site HERE.

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Yield: Serves 6 (Makes 1 ½ cups)

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

Ingredients

    For Charoset:
  • 1/3 cup raw walnuts
  • 1/3 cup raw whole almonds
  • 1/4 cup roasted sesame seeds
  • 3 to 4 tablespoons pomegranate juice, or kosher for Passover sweet red wine
  • 1 cup pomegranate seeds, or 1 cup coarsely chopped apple (skin left on)
  • 1/2 cups small dates, pitted (these are usually a bit drier than the mejool kind)
  • 4 to 6 large mejool dates, pitted
  • 1/3 cup black raisins
  • For Serving:
  • 2 to 3 tablespoons kosher for Passover sweet red wine
  • Matzah

Instructions

  1. Place walnuts, almonds, and sesame seeds into the food processor and pulse quickly 3 or 4 times, just until the walnuts and almonds are broken down a little bit.
  2. Add the pomegranate juice (or wine), pomegranate seeds (or apple pieces), dates, and raisins and process until a thick paste.
  3. Pour into a medium container and seal. Store in the refrigerator for up to 2 days, or freezer for up to two weeks. When ready to eat, bring to room temperature. Blend with a few tablespoons of wine until the consistency of apple butter, or serve thick as is.
http://www.thejewishhostess.com/2014/03/dukeh-yemenite-style-charoset-with-black-raisins-toasted-sesame-seeds-dates-and-pomegranate-seeds/

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Fantastic Fuchsias for  your Passover Seder Table Decor!

holiday table settings, kosher passover recipes,seder table Ideas, passover seder tables, Passover Table Settings

Fantastic Fuchsias for your Passover Seder Table Decor!

No Comments 03 February 2013

Passover Table Decor, The jewish Hostess
Fantastic Fuchsias for for your Passover Seder Table Decor!Looking for new ways to make your Passover seder table more festive this year? A table with hot fuchsia and spring greens would make any guest get into the holiday spirit! Even Eliyahu may surprise you! Being an interior designer, I am always on the lookout for new creative ideas and inspiration, and this year Amanda Nisbet’s bold and exciting use of color evokes my Passover table. Nisbet is a successful interior designer who has created an award winning design reputation with her glamorous yet comfortable style. “I pride myself on never doing the same thing twice.” Her love of hot pink bright hues has inspired me to create this fantastic fuchsia fantasy table for Passover.by Elizabeth Braha- founder of Simple Dwellings Interior Design
Follow on Instagram @simpledwellings.
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Sicilian Eggplant Meat Rollups for the Jewish Holidays

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah roast , lamb, and brisket recipes

Sicilian Eggplant Meat Rollups for the Jewish Holidays

No Comments 24 August 2012

Use Eggplants to create Sicilian Eggplant - Chopped Meat Casserole

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!

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Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

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

Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice

1 Comment 20 August 2012

 

Many   brisket recipes are so deliciously sweet and sticky due to the fact that its too easy to pour sugar based sauces on top and slide it into the oven for a quick and scrumtious meal. I have to admit that very often I fall into the same sweet roast trap, but lately I’ve been on the hunt for a  ”healthier” version of a kosher roast recipe that wont make my family’s blood sugar levels shoot up. I think I’ve found the right flavors here with Joan Nathan‘s recipe. Pomegranate juice adds just the right amount of sweetness, and the vegetables and herbs bring out the flavor of the meat instead of disguising it. Enjoy- and let me know how you like it! I’m planning to make it for one of the Rosh Hahanah dinners. Marlene.

 


Brisket Braised in Pomegranate Juice by Joan Nathan
reprinted with permission from Tablet Magazine.

  • One  4 ½-pound brisket
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and coarsely chopped
  • 2 leeks, cleaned, and chopped, using the white and light green only
  • 6 cloves garlic, crushed
  • 2 large carrots, peeled and coarsely chopped
  • 1 celery stalk, peeled and coarsely chopped
  • 2 ½ to 3 cups pomegranate juice
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

1. Season the brisket with salt and pepper. Heat 2 tablespoons of the oil in a heavy pan or Dutch oven, brown the brisket on all sides, and set aside.

2. Preheat the oven to 325 degrees. Add the onions and leeks in the pan in which you browned the brisket, and cook until soft. Add the garlic, carrots and the celery. Continue cooking for about 10 minutes, stirring occasionally.

3. Add 1 1/2 cups of the pomegranate juice to the pan and bring the mixture to the boil, making sure to scrape the bottom of the pan as you stir. Add another cup of pomegranate juice, the thyme, rosemary and bay leaves to the pan and allow to simmer. Season to taste with salt and pepper.

4. Return the brisket to the pan, fat-side up, spooning the vegetables and juices over the meat. Cover the pan tightly (use foil if the pan doesn’t have a lid), and braise the brisket in the oven, basting every half hour or so until the meat is tender, for about 3 hours.

5. Allow the brisket to rest before slicing and serving. (I leave it overnight in the refrigerator. The next day I cut it thin, against the grain, on the bias.) Lay the brisket over the onions and leeks and the gravy, reheat, and serve with the onion confit (see below.)

Yield: about 8 servings

Onion Confit

  • 3 large onions, peeled and cut in slivers
  • 4 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1 cup red wine
  • 1 cup chicken broth

1. Sauté the onions in the oil for about 10 to 15 minutes or until they start to turn golden.

2. Add salt and pepper to taste, the sugar, the wine, and the chicken broth. Cook them, uncovered, for another 10 minutes or until the onions are very soft. Taste, adding more sugar or salt, if necessary, and serve.

 

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Making Knaffe Shredded Wheat Dairy Dessert With Grandma Abadi

kosher dairy recipes, kosher dessert recipes, kosher recipe videos, kosher recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Making Knaffe Shredded Wheat Dairy Dessert With Grandma Abadi

8 Comments 25 April 2012

Thank you Joy Betesh for sending in your grandma’s recipe for kanafe. I LOVED watching this video because that was exactly how MY grandma spoke!!! The EXACT accent!!!! And the Syrian BANGLES!!!!!  MEMORIES!!!  (Please note- when the video is completely edited Joy will send it in for us to view but enjoy these couple of minutes with her grandmother!!!)

Shavuot would NOT be the same without Kanafe!!!! Happy holiday to all!! Marlene

 

“Hi Marlene, Here is my Grandma Abadi’s recipe for Kanafe. I submitted it to Food 52 and it was an Editor’s Pick! In 1985 I videoed my Grandma Abadi and Grandma Rahmey making Kanafe and also interviewed them about their lives. In 1995 when my son was bar mitzvahed my mother made the kanafe and referred to the video for the recipe. Two months ago, for my grandson’s Bris I made the Kanafe, and watched the video , too!

Kanafe is the most heavenly Syrian Dessert….the combination of the ricotta cheese, buttery crispy shredded wheat  and the fragrant rose and orange blossom water syrup makes me swoon.This knafe recipe is unique because cream of rice cereal is used as a lighter alternative to heavy cream. I submitted it to Food 52 and it was an Editor’s Pick!

This is my grandmother’s recipe and I videoed her making kanafe in 1986. Ten years later, my mother wanted to make Kanafe for my son’s Bar Mitzvah and we did not have an accurate recipe…so we popped in the video and was able to capture Grandma Abadi’s recipe and her technique! Now I have prepared the Kanafe and will bake it next week in honor of the birth of my grandson!” – Joy Betesh

p.s. Its also the perfect dairy Shavuot Dessert!

SERVES 12-14

For the kanafe:

  • 1 pound kanafe (shredded phyllo dough)
  • 2 1/2 pounds ricotta cheese
  • 1/2 cup cream of rice cereal
  • 3 sticks of sweet butter melted
  • 4 tablespoons sugar
  • 1 tablespoon rosewater
  • 2 cups milk
  • 1/4 cup pistachios, peeled & chopped

For the Syrup:

  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon rosewater
  • 1 teaspoon orange blossom water
  • 1 teaspoon lemon juice
     

  1. Drain the ricotta in a strainer. Prepare the cream of rice according to the box directions using the 2 cups of milk, add the 4 Tbsp sugar and the rosewater. When the cream of rice mixture is cool add the ricotta and mix well.
  2. In a large bowl shred the kanafe with your hands, tearing apart the strands of dough so there are no clumps. Mix in the melted butter, continuing to shred the kanafe till it is well coated with the butter.
  3. Spread 1/2 the kanafe in a 9 x13 pyrex or large pan. Press down firmly and press the kanafe 1/2 way up the sides of the pan. Add the ricotta mixture, spreading evenly over surface. Top with the other 1/2 of the kanafe. The kanafe may be frozen up to this point.
  4. For the syrup, bring the sugar, water and lemon juice to a boil and then simmer for 15 minutes. Add the rosewater and orange blossom water. This syrup may be made ahead and refrigerated.
  5. Bake in a 350 oven for one hour or till golden. Pour the cold or room temperature syrup over the hot kanafe. Garnish with the chopped pistachios. Serve warm or at room temperature.

 

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Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

kosher challah recipes, kosher recipes

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

11 Comments 18 April 2012

 

Every year, the day after Passover, my friend Marylin would collect house keys from friends and family, wrap them in foil, and stick them into the challah that she was kneading for the coming Shabbat. As an extra bonus, she would also collect $20. from each key-owner and donate the proceeds to Sephardic Bikur Holim.

Her explanation was that it was her family custom each year to bake their house-key inside the challah for financial success and prosperity. Whenever I had the opportunity to give her my key for that day, I figured “what the heck, it can’t hurt”, and it was always a memorable experience running over to her kitchen each year to try to find my aluminum covered baked house key under the baked challahs.

Tradition holds, that our ancestors in Syria and Turkey  put wheat kernels in all four corners of the house on Motzei Pesach as a sign of prosperity for the coming year. There are mishnayot that say that there is a connection between Pesach and parnasa (financial income). It must also be an Askenazi  custom because its called “Shlissel Challah”, which means “key challah” in Yiddish. Many people actually bake their challah in the shape of a key. If you would like to read more about this interesting tradition, then please click on over to this site.

This Friday, April 30, 2012  is the day that challah should be baked with a house key tucked in for good luck and prosperity. I wish all of my Jewish Hostesses tons of good luck with this custom! Please call me when you win  LOTTO!!!!!

Shabbat Shalom! Marlene

p.s. don’t forget to separate an olive sized piece of challah dough in remembrance of the portion given to G-d  in ancient times. Please CLICK HERE to find out how.

Recipe for delicious Challah from a close relative who wishes to remain anonymous:

  • 1 5 pound bag of flour
  • 4 tablespoons of salt
  • 4 eggs, room temperature
  • 1 1/2 cups of sugar
  • 3/4 cups of safflower oil
  • 4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
  • 6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.

Directions for Making Delicious Challah:

  1. Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl.  The yeast mixture should bubble.
  2. Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
  3. Mix dry ingredients in a Bosch or large mixer.
  4. Add wet ingredients plus bubbled yeast mixture.
  5. Mix on a medium speed for at least 15 minutes.
  6. Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
  7. Separate into 8-10 balls of dough.
  8. Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
  9. Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
  10. Let rise another 1 1/2 hours.
  11. Bake at 350 degress for  22-30 minutes or until bottom is lightly browned and challah looks baked.
  12. Check out these recipes for Whole Wheat ChallahGauranteed Hamotzei Challah and Honey Eucalyptus Challah.

 

Passover Holiday Lunch Table Decor by Elena Kassin

holiday table settings, passover seder tables, Passover Table Settings

Passover Holiday Lunch Table Decor by Elena Kassin

No Comments 10 April 2012

 

I’m loving Elena’s classic metallic silver and white tablescape from Passover 2012.

A gorgeous backdrop for a delicious lunch. GREAT job, Elena!! Marlene  

p.s. Especially loving the Kim Seybert’s Tile  napkin ring on sale till 3/10/13 at Bloomingdales! Click to order now~

 

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Juicy Matzoh Stuffed Chicken Cutlets

kosher chicken recipes, kosher passover recipes,seder table Ideas

Juicy Matzoh Stuffed Chicken Cutlets

No Comments 27 March 2012

Check out the new kosher for Passover cookbook Passover, The Healthy Way by Bonnie R. GIller. 

Bonnie is a Registered Dietitian (R.D.) and is certified by the New York State Education Department as a Certified Dietitian-Nutritionist (CDN). 

Tons of Passover chicken and meat recipes, healthy Passover salads, side dishes, kugels, soups, desserts, are organized into this easy to follow soft cover kosher cookbook. At $21.95  it’s a great gift.

I especially love the Stuffed Mushroom recipe, Oven Fried  Coated Chicken Passover recipe,  Eggplant Matzo Lasagna, Apple Cake with Streusel Topping, Apple Delight, and Cocoa Drops. You will enjoy creating AND eating these delicious recipes on Passover.

For more info CLICK HERE.

Matzoh Stuffed Chicken Cutlets 

______________________________________ 

Serves: 10 

10 (5 oz.) boneless chicken breasts

Stuffing: 

  •  1 tsp. olive oil
  • 1/2 cup chopped onion
  • 5 whole wheat matzoh boards, finely broken
  • 1/2 cup medium dry Concord wine
  • 1/2 cup low sodium chicken broth
  • 1 egg white
  • 1/2 tbsp. paprika
  • 1/4 tsp. pepper

Sauce: 

  • 1/3 cup low fat mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. honey

1. Sauté onion in olive oil until tender, but not browned.

2. Add broken matzohs and toast lightly.

3. Combine wine, egg white, seasonings, and chicken broth to matzoh mixture.

4. Mix well until matzoh is soft and mixture is heated through.

5. Take . cup of stuffing, place in the middle of the chicken cutlets and roll.

Secure with a toothpick, if needed.

6. Combine mayonnaise, ketchup, and honey in a bowl. Mix well. Spread on

top of chicken cutlet rolls.

7. Bake at 350 degrees F for 30 to 40 minutes.

Serving Size: 1 (4 oz.) stuffed chicken cutlet

Exchanges per Serving: 4 Meat, 1 Starch, . Fat



Nutrition Facts 

Calories: 266 Cholesterol: 83 mg

Total Fat: 4.5 gm Protein: 36 gm

Saturated Fat: 1 gm Carbohydrate: 17 gm

Polyunsaturated Fat: 0.5 gm Dietary Fiber: 2 gm

Monounsaturated Fat: 0.5 gm Sodium: 198 mg



 

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13 UNIQUE and GORGEOUS TABLESCAPES FROM PASSOVER 2012

holiday table settings, kosher passover recipes,seder table Ideas, passover seder tables, Passover Table Settings

13 UNIQUE and GORGEOUS TABLESCAPES FROM PASSOVER 2012

5 Comments 17 March 2012

Dear Hostesses, Just when I’d thought I’d seen almost every possible tablescape combination on the web, you’ve all blown me away by the original Passover  table ideas that you’ve found the time to set, snap, and share with all of us here at The Jewish Hostess. All in all about 20 seder tablescapes were sent in! Here’s the first batch- Thank you all for your sharing your talents and holiday creativity with thousands of Jewish women worldwide who check in on our site for holiday inspiration. And for all of the hostesses who love to browse- PLEASE comment below with your favorites!! We need to pick some winners!!! Enjoy the rest of the holiday. Marlene

p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

 

1.“Hi Marlene, Happy holidays, I got creative this year!” Terri Harary

2.A Bountiful Passover Table by Rochelle Falack- (note the reading glasses at the head of the table!)

3.  A Seder Tablescape that helps feed the less fortunate in Israel- by Miriam Kairey

“This year I have added a special mitzvah to my seder.  I purchased place cards from Meir Panim.  Each card represents a donation to feed the hungry in Israel.  So as we are feasting we can remember our cousins in Israel, some of whom are unfortunately not eating as abundantly. On my table is a chicken dish I just made up.

 Crunchy Chicken Cutlets

  • 2lbs. thin boneless chicken breasts
  • Breading: 8 boards matzoh
  • 4 Tbs dried oregano leaves
  • 2 Tbs. coarse salt
  • 2 Tbs. Paprika
  • 6 eggs

Break up  4 Matzoh boards in the Cuisinart.  Add half the other ingredients. Pulse until coarsely chopped.  Some of the matzoh will be finely ground and that is ok.  Empty crumbs into a bowl and repeat. Bread chicken by dipping into dry crumbs, then eggs, then dry crumbs again. Fry until golden.

Happy Pesach wherever you are!” Miriam

4.  Thank You  Patti Rotman!

“Our family has made the trek from Toronto to Florida for 23 years to celebrate Passover with special relatives. With so many decades and age ranges represented, our table always combines fun and tradition. From the frogs “jumping” out off each wine glass and a “plague” finger puppet at each place setting, to the cover for shmura matzah, we always celebrate in a joyous, traditional and inclusive fashion. Chag sameach to everyone at the Jewish Hostess” Patti Rotman

 

5. Springtime White and Garden Greens By Allison Srour

6.“Splitting of the Sea” by Kim Tawil- Gorgeous napkins and flowers in each glass!

7. Claudia does it again! by Claudia Bildirici

  • “I used a red vinyl fabric bought about 3 yards cost 30.00
  • This was to represent blood. and cleaned up like a dream even after the
  • wine was spilled!
  • The aloe vera plants were to look like the desert….
  • Under each plate over the charger was a picture of frogs
  • The masks were ordered from amazon and had the plagues on each. Kids
  • got a kick out of the adults who wore them during the seder
  • It was a fun table to be at!

Claudia”

 

 

8. Bringing the Outdoors In! by Natalie Greenberg

Hi Marlene-
I was really inspired to create a beautiful seder table this year after viewing all of the ones on your website.
This year we will be so many people that we do not fit in my dining room! So I set up in the living room.
I have green accents in the living room so I used that idea to create a spring seder look.
I rented tables and cloth toppers ( they look like trellises!) from All Affairs, and everything else I own.
The created the place card holders from votive candle holders that I already owned and filled them with
babys breath and then a name card. I will use the leaf platters for all of the greens.
I am so pleased with my look- can’t wait to finish cooking and sit down to enjoy!
Have a very happy holiday- send my love to your family.
Love, Natalie Greenberg

 

9. A Glamourous Seder Table by Gladys Haddad- Gorgeous as usual, Gladys!

10. Israeli Soldiers Celebrate Pesach -sent in  by Margo Sugarman of The Kosher Blogger. 

Hi Marlene,

I hope you had a wonderful chag. I saw this on Facebook and I thought of you and had to share it. It’s a picture of some soldiers in the Israeli Navy celebrating their seder in an unusual setting. The table may not be a gorgeous as yours, but it’s certainly unique!

Chag sameach ve’kasher, Margo

 

11.Passover Table By Connie Billie- Thank you Connie! Love the blues, and loving the wine carafes!

12. Sarah Beyda’s  Passover Table Setting- Cool silverware setup!

13. As Sweet As It Gets!- 

“Dear Marlene,

Hag Sameach! I enjoy following your blog-

We had a fun seder for 24 relatives and friends.  My husband made the seder fun for the many kids at the table as well as the adults.  There were hand motions for the order of the seder, role-playing, lots of questions and festive singing.  For karpas we like to do a fun vegetable dish so that people do not wait to eat until too long.  This year, for karpas I served a roasted eggplant and tomato napoleons with pesto.   It was delish!  At dinner we enjoyed brisket, apricot chicken, quinoa salad, roasted veggies, and sweet potato.  For dessert, we had my signature Pavlova, an apple cake, and a chocolate mousse cake from my aunt.  All had a delightful time.  Thanks, Oksana V. Bella  www.assweetasitgets.com

 

p.s. don’t miss the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

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A Fabulous Elegant Seder by Marilyn Harary

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A Fabulous Elegant Seder by Marilyn Harary

No Comments 15 March 2012

If you thought that Passover was over, then think again! The photos are still coming in, please enjoy Marilyn Harary’s timeless seder! Thank you for sharing your holiday with us, Marilyn!

“Hi Marlene ,
It was so much prettier but I didn’t get any close ups  I seated 16 comfortably I had two cloths white with buttercup yellow with matouk linens napkins and place mats.  Gorgous flowers,  and Baruch hashem  a good time was had by all.
We’ll talk menu one day !! Marilyn”

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Frogs Here, Frogs There- What a Fun Seder Table! by Sara Kasten

kosher passover recipes,seder table Ideas, passover seder tables, Passover Table Settings

Frogs Here, Frogs There- What a Fun Seder Table! by Sara Kasten

No Comments 10 March 2012

Thanks again to Sara Kasten for her wonderful inspiration- Sara knows hope to make a holiday meaningful for all age groups. I would love to be a kid at your seder table, Sara. Happy Holiday, and please send in your pics from this year’s seder! Marlene

“I’ve always felt that an important part of the Pesach Seder  table meant including the children in the telling of the great miracles that happened when our nation was taken out of Egypt.  Sometimes after  saying the “Ma Nishtana” the very young ones are bored and distracted early on.  In order to capture their attention and bring the seder to their level of understanding, I decided to make it exciting and meaningful for them.  I purchased all types of miniature wild animals, pyramids, and frogs and scattered them all across the Seder table.  You can imagine the excitement that was had when the little ones spotted the table!  I also purchesed froggy hats for them to wear and before you knew it, they were hopping around the table and asking all types of questions about the animals. Both the adults and the children got involved with the explanations. The funny thing was that after the Seder, the older children hid the climbing frogs all around the house.  Guess who had the biggest suprise of all when I had frogs in my sink, my pantry, my shoes, and anywhere else you could think of!!   I’m sure the children will never forget this Seder table.
The rubber animals and frog hats were purchased at Michael’s
The pyramids and climbing frogs were bought at my local Judaica store.” Sara Kasten
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2 Gourmet Temp Tee Appetizer Recipes for Passover From The Jewish Hostess

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2 Gourmet Temp Tee Appetizer Recipes for Passover From The Jewish Hostess

2 Comments 04 March 2012

Temp Tee Cream Cheese,
The hot pink round Temp Tee cream cheese container brings back cozy childhood memories of pure  Passover comfort slathered on a crispy matzo break off  piece from the familiar cardboard Passover matzo box.
Temp Tee was almost always guaranteed not to break my matzo as it spread, which was a Passover feat almost equal to the parting of the red sea. (Well- not really, but I’m just trying to make a point!)
Temp Tee cream cheese on matzo was always a fun kid friendly way to wake up to breakfast on a lazy Passover morning, and now, four decades later, reality has plowed its way into my kitchen, and I’ve come to the conclusion  that those lazy days are over!
You can still plop that pink Temp Tee cream cheese tub on a new Passover glass dish right next to a box of matzo with the paper peeling over, and say “Make your own lunch, guys!” but  here as The Jewish Hostess its my job to inspire you to  break out of that matzah box!
 I am excited to bring you some new Temp Tee cream cheese recipe ideas that help usher good old Temp Tee Passover spreadable cream cheese right into the 21 century.
Every Jewish Hostess needs to have a couple of easy fancy entertaining tricks up her sleeve, so make sure to keep these in your secret folder.
These Passover appetizers are so appealing to serve as as part of a beautiful dairy buffet holiday lunch. The veggies that are added in add to the nutritional value of these little dairy bites. Be creative and use these recipes as a guide to creating your own Passover gourmet cream cheese treats  so that you don’t feel like you just escaped slavery in the kitchen!
Jewish hostess tip!
These creamy Passover edibles are  absolutely stunning on a simple white tray, or displayed atop these flexible food safe silicone leaves from the MOMA Museum Shop in NYC.
MOMA SHOP, The Jewish Hostess
1- Passover Smoked Salmon and Herbed Temp Tee Cream Cheese Cups:
Make sure to check this featured recipes out on Joy of Kosher!

 

Passover Recipe 2, The Jewish Hostess

2- Passover Mini Sandwich Buns with Parsleyed Temp Tee Cream Cheese and Your Favorite Garnish

Check out this recipe HERE ON Joy of Kosher

Matzo roll with cream cheesejpg *Although I was compensated by the folks at Temp Tee, I love these recipes and Temp Tee is totally my go-to cream cheese for Passover.

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