Tag archive for "Pie"

Pecan-Pie Truffles From the Brand New Hatzolah Cookbook

hanukka recipes and tablesettings, kosher dairy recipes, kosher dessert recipes, kosher recipes, purim recipes, baskets, and decor, rosh hashanah desserts, shavuot recipes and ideas

Pecan-Pie Truffles From the Brand New Hatzolah Cookbook

1 Comment 18 May 2012


Hats off to the talented Erika Sabbagh for producing the most mouth watering collection of gourmet kosher recipes ever! 

Hurry and get your copy of this 300 page gourmet kosher cookbook chock full of 200 kosher recipes for  $36.

A perfect Hanukah gift! contact Erika at erikasabb@aol.com to order your copy!

Erika highly recommends this recipe for pecan pie truffles! These truffles are easy, dairy, and will melt in your mouth! 

Perfect for a Hanukah, Purim,  Mother’s Day, and Shavuot dessert!

Pecan-Pie Truffles From the Brand New “A La Carte” Hatzolah Cookbook


  • 2 1/2 cups toasted pecans, finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 7 ounces milk chocolate or dark chocolate
  • 25 pecan halves


1. In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar and salt until well combined. Add the maple syrup, condensed milk, vanilla, and 2 tablespoons water; use your hands to blend the ingredients well.

2. Form the mixture into 24 walnut-size balls. Place on a cookie sheet and freeze for 2 hours.

3. In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt the chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place on the prepared baking sheet and top each with a pecan half. Let set for 15 minutes, or until firm.

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Summer Blueberry Picking and a Great Recipe for  Blueberry Pie!

kosher dessert recipes, mothers day recipes, shavuot recipes and ideas

Summer Blueberry Picking and a Great Recipe for Blueberry Pie!

No Comments 22 July 2011

Thank you Joy Betesh for sharing a bit of  your summer fun with us!! Cant wait to take the kids to the blueberry farm! Marlene

Hi Marlene,

Every summer we go blueberry picking at Emery’s Blueberry Farm in New Egypt, NJ. www.emerysfarm.com
It is fantastic and so much fun!  A tractor pulled wagon takes you out to the blueberry fields and they give you a bucket to tie around your waist.(You feel like Huckleberry Finn!) The blueberries are organic…so you pick some and then eat some. They are delicious and so healthy…..by the end of the day you feel so much smarter!!
We pick about 15 pounds of blueberries and freeze them on a tray. We eat them all winter and before you know it, it’s summer and time to go blueberry picking again!
Every Friday night we have pie for dessert, apple pie, peach pie, strawberry rhubarb pie……but everyone loves blueberry pie the best.
Here’s my recipe for Blueberry pie made with an oil pie crust that is so easy, parve and delicious!

So Easy Pareve Pie Crust:

  • 1 1/2 cups of flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons water

Mix flour salt and sugar together, add oil and water and m ix with wooden spoon till forms a ball.
Roll out dough between 2 pieces of wax paper and turn into a 8  inch pyrex pie plate
Trim edges and reserve for lattice topping.

Blueberry Filling:

  • 3 Cups Fresh or Frozen Blueberries
  • 1/4 Cup sugar(or more if you like it sweet rather than tart)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 cup flour

Mix all ingredients together in a bowl
Pour into pie plate and top with lattice strips and sprinkle with cinnamon and sugar
Bake at 350 degrees till golden brown and bubbly about 45-50 minutes.

Joy Betesh
Cartridge World
1815 Highway 35, Oakhurst, NJ, 07755
Tel.732. 531. 4232 Fax. 732.531.4239
Call Toll Free for a Quote: 1-888-3-GOT-INK

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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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My Most Favorite Strawberry Rhubarb Pie

kosher dessert recipes, kosher pareve recipes, kosher recipes

My Most Favorite Strawberry Rhubarb Pie

No Comments 06 June 2010

Hi, it’s Shirley from HomeBakedbyShirl.com , and I’m here to share a favorite recipe that I find perfect for this warm weather.

With its peak season being Mid-April through July, rhubarb desserts are perfect for celebrating the upcoming summer. Its wonderfully fuchsia stalks melt as they are cooked, producing the ultimate pie filling – soft and tender, with a tart bite. Yet I find that adding strawberries (or any favorite sweet berry) to the equation creates a divine flavor combination – light and sweet, with a mild kick from the rhubarb. With a bit of vanilla ice cream on the side, this creamy, refreshing pie is truly irresistible.

Yet while both fresh rhubarb and strawberries can be a pain to clean and prepare, many may shy away from attempting such a pie. However, after some experimentation, I have discovered that you can easily use both frozen rhubarb and strawberries with an equally lovely result. Doing so allows you to assemble this pie in just a matter of minutes.

Enjoy this truly delicious dessert, and would love to hear from you!

Strawberry Rhubarb Pie

Adapted from My Most Favorite Dessert Company Cookbook by Doris Schechter


2 cups frozen or fresh strawberries, sliced

2 cups chopped frozen but unthawed rhubarb or fresh rhubarb

2/3 cup sugar

3 tablespoons cornstarch

1/3 cup raspberry preserves

Juice of ½ lemon

Egg wash of 1 whole egg, lightly beaten

Sugar, for sprinkling on the lattice strips

Basic Pie Crust (recipe follows)

1. Preheat the oven to 350 degree F. Remove the dough from the refrigerator and let it stand at room temperature to soften before rolling out. Line a baking sheet with parchment paper to catch any juice that may spill over the crust.

2. Working with one disk of dough at a time, roll it out into around about 11 inches in diameter on a lightly floured surface. Gently roll the dough over the rolling pin, center it over a 10-inches pie plate or pie tin, and unroll the dough over the pan. Press the dough over the bottom and up the sides of the pan. (You can crimp the edge of the dough for a pretty finish)

3. Make the filling: in a medium bowl, combine the strawberries rhubarb, sugar, cornstarch, raspberry preserves and lemon juice. Toss gently to combine and coat the fruit. Spoon the filling into the pie shell.

4. Shape the remaining disk of dough into a cylinder, then roll it into a 10 x 12-inch rectangle on a lightly floured surface. Using a fluted pizza or pie dough cutter and a ruler, cut the rectangle crosswise into 8 one-inch-wide strips.

5. Brush the edge of the crust all the way around with egg wash. Brush the 8 strips with egg wash, then sprinkle them generously with sugar (you should be able to see a thin layer of sugar on the strips).

6. Lay 4 of the strips, one at a time, over the top of the pie, spacing them evenly; press the strips on the bottom crust to adhere to the egg wash on the edge. Turn the pie a quarter turn and arrange the remaining strips on the pie, at an angle to the first strips, making lattice top; firmly press each strip onto the bottom crust. Trim the extra dough as you go

7. Place the pie on the lined baking sheet. Bake for about 45 minutes or until the lattice strips are golden and the juices have bubbled around the edges completely before serving.


2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoon sugar

1 cup (2 sticks) unsalted butter or margarine, chilled and cut into small pieces

1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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