Tag archive for "Passover"
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 and sukkot recipes, rosh hashanah vegetables, shabbat recipes
Thanks Arleen for sharing your family recipe with us! Marlene
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….
Enjoy Jennifer Abadi’s Yemenite style Haroset recipe and check out her Passover site HERE.
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.
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 DesignFollow on Instagram @simpledwellings.
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!
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.
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
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.
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!
For the kanafe:
For the Syrup:
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:
Directions for Making Delicious Challah:
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~
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.
Caramel Drizzle Ingredients:
adapted from http://www.ifood.tv/
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
10 (5 oz.) boneless chicken breasts
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
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
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
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
8. Bringing the Outdoors In! by Natalie Greenberg
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.
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!-
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!
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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